WO2021049074A1 - 炭酸飲料、その製造方法及び炭酸飲料の清涼感向上方法 - Google Patents
炭酸飲料、その製造方法及び炭酸飲料の清涼感向上方法 Download PDFInfo
- Publication number
- WO2021049074A1 WO2021049074A1 PCT/JP2020/015376 JP2020015376W WO2021049074A1 WO 2021049074 A1 WO2021049074 A1 WO 2021049074A1 JP 2020015376 W JP2020015376 W JP 2020015376W WO 2021049074 A1 WO2021049074 A1 WO 2021049074A1
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- WO
- WIPO (PCT)
- Prior art keywords
- citric acid
- ppm
- salt
- carbonated
- concentration
- Prior art date
Links
- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 128
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 230000035597 cooling sensation Effects 0.000 title abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 463
- 150000003839 salts Chemical class 0.000 claims abstract description 91
- -1 ethyl glycoside Chemical class 0.000 claims abstract description 83
- 229930182470 glycoside Natural products 0.000 claims abstract description 80
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 62
- 230000035807 sensation Effects 0.000 claims description 55
- 238000002156 mixing Methods 0.000 claims description 14
- WYUFTYLVLQZQNH-JAJWTYFOSA-N Ethyl beta-D-glucopyranoside Chemical compound CCO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O WYUFTYLVLQZQNH-JAJWTYFOSA-N 0.000 claims description 8
- 235000012174 carbonated soft drink Nutrition 0.000 claims description 8
- 230000035622 drinking Effects 0.000 abstract description 16
- 230000002349 favourable effect Effects 0.000 abstract 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 55
- 235000019615 sensations Nutrition 0.000 description 53
- 239000001569 carbon dioxide Substances 0.000 description 25
- 229910002092 carbon dioxide Inorganic materials 0.000 description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 25
- 235000013361 beverage Nutrition 0.000 description 22
- JOXIMZWYDAKGHI-UHFFFAOYSA-N toluene-4-sulfonic acid Chemical compound CC1=CC=C(S(O)(=O)=O)C=C1 JOXIMZWYDAKGHI-UHFFFAOYSA-N 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 210000000214 mouth Anatomy 0.000 description 9
- 235000005979 Citrus limon Nutrition 0.000 description 7
- 244000131522 Citrus pyriformis Species 0.000 description 7
- 235000015203 fruit juice Nutrition 0.000 description 7
- 239000002245 particle Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000004128 high performance liquid chromatography Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000006260 foam Substances 0.000 description 5
- 235000019674 grape juice Nutrition 0.000 description 5
- 230000007794 irritation Effects 0.000 description 5
- 235000015205 orange juice Nutrition 0.000 description 5
- WYUFTYLVLQZQNH-UHFFFAOYSA-N 1-Ethyl-D-galactoside Natural products CCOC1OC(CO)C(O)C(O)C1O WYUFTYLVLQZQNH-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- WYUFTYLVLQZQNH-CBQIKETKSA-N (2s,3r,4s,5s,6r)-2-ethoxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound CCO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O WYUFTYLVLQZQNH-CBQIKETKSA-N 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000007983 Tris buffer Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000011089 carbon dioxide Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 2
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 241001312569 Ribes nigrum Species 0.000 description 1
- 206010043521 Throat irritation Diseases 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- OWMVSZAMULFTJU-UHFFFAOYSA-N bis-tris Chemical compound OCCN(CCO)C(CO)(CO)CO OWMVSZAMULFTJU-UHFFFAOYSA-N 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- UUUDMEBRZTWNAO-UHFFFAOYSA-N carbonic acid;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound OC(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O UUUDMEBRZTWNAO-UHFFFAOYSA-N 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003480 eluent Substances 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 125000001301 ethoxy group Chemical group [H]C([H])([H])C([H])([H])O* 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229930182479 fructoside Natural products 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
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
- A23L2/52—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
- A23L2/38—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
- 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
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23V2250/032—Citric 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
- A23V2300/00—Processes
- A23V2300/04—Aeration
Definitions
- the present invention relates to carbonated beverages and methods for producing the same.
- the present invention also relates to a method for improving the refreshing sensation of carbonated beverages.
- Carbonated beverages are beverages that give a unique carbonated feeling that other soft drinks do not have when drinking.
- the carbonic acid sensation of a carbonated beverage is generated by a stimulus obtained by foaming carbonic acid gas dissolved in the beverage in the oral cavity or throat, and such a stimulus gives a refreshing sensation.
- Patent Document 1 In carbonated beverages, methods such as increasing the carbon dioxide gas pressure and adding a substance that enhances the irritation have been studied in order to enhance the irritation caused by the carbon dioxide gas that brings about its unique refreshing sensation.
- Patent Document 1 when an emulsified composition containing a sensory stimulant, an emulsifier, water and, if necessary, an oily substance and having an average particle size of emulsified particles of 500 nm or less is added to a carbonated beverage, carbon dioxide during drinking is added. It is stated that the throat irritation caused by gas will be felt more strongly.
- the sensory stimulant described in Patent Document 1 is a substance that acts on the tongue and the oral mucosa to stimulate the sensation of temperature and pain, and describes pungent components such as spirantol and ginger extract.
- the irritation caused by carbon dioxide when drinking a carbonated drink is enhanced by the pungent component as described above.
- the irritation caused by carbon dioxide tends to be strongly felt.
- there are various tastes for the stimulation of carbonated drinks and many people find it difficult to drink because they feel a little pain in the oral cavity and throat when the stimulation of carbon dioxide gas is strong.
- the refreshing sensation of carbonated drinks is caused by the irritation obtained by foaming carbon dioxide gas in the oral cavity as described above. For example, if the carbon dioxide gas bubbles are finely felt during drinking, a good refreshing sensation can be obtained. ..
- the present inventors have improved (improved) the refreshing sensation of the carbonated drink when the carbonated drink contains ethyl glycoside and citric acid and / or a salt thereof. I found that.
- the present invention relates to the following carbonated beverages, methods for producing carbonated beverages, and methods for improving the refreshing sensation of carbonated beverages.
- Containing ethyl glycoside and citric acid and / or a salt thereof, the total concentration of citric acid and / or a salt thereof in terms of citric acid is 50 ppm or more, and citric acid and / or a salt thereof is converted into citric acid.
- a carbonated beverage having a ratio ((B) / (A)) of the concentration (B) of ethyl glycoside to the total concentration (A) of 0.0003 to 200 and an ethanol concentration of less than 0.5 v / v%.
- a method for producing a carbonated beverage which comprises a step of blending citric acid and / or a salt thereof.
- a method for improving the refreshing sensation of a carbonated drink which comprises a step of blending ethyl glycoside with citric acid and / or a salt thereof.
- the present invention it is possible to provide a carbonated beverage capable of obtaining a good refreshing sensation when drinking and a method for producing the same. Further, according to the present invention, it is possible to provide a method for improving the refreshing sensation of a carbonated beverage. According to the present invention, the refreshing sensation of carbonated beverages can be improved.
- the carbonated beverage of the present invention contains ethyl glycoside and citric acid and / or a salt thereof, and the total concentration of citric acid and / or a salt thereof in terms of citric acid is 50 ppm or more, and the total concentration of citric acid and / or a salt thereof is 50 ppm or more.
- the ratio ((B) / (A)) of the concentration (B) of ethyl glycoside to the total concentration (A) in terms of citric acid is 0.0003 to 200, and the ethanol concentration is less than 0.5 v / v%.
- the total concentration of citric acid and / or its salt in a carbonated beverage having an ethanol concentration of less than 0.5 v / v% in terms of citric acid is 50 ppm or more, and the total concentration of citric acid and / or its salt in terms of citric acid.
- the ratio ((B) / (A)) of the concentration (B) of the ethyl glycoside to the (A) is in the above range, the size of the carbon dioxide bubbles can be felt finely during drinking. In addition, a large amount of carbon dioxide foam particles is felt when drinking. As a result of obtaining such a sensation when drinking a carbonated drink, a good refreshing sensation can be obtained.
- the refreshing sensation is a refreshing stimulus obtained by the sensation of effervescence of carbonic acid gas (sometimes expressed as a squishy sensation) that is felt in the oral cavity when drinking a carbonated drink.
- the carbonated beverage of the present invention has an ethanol concentration of 0.0 v / v% or more and less than 0.5 v / v%.
- the ethanol concentration of the carbonated beverage of the present invention is preferably 0.4 v / v% or less, more preferably 0.3 v / v% or less. Ethanol concentration can be measured by gas chromatography.
- a carbonated beverage is a beverage containing carbon dioxide gas.
- the carbonated beverage of the present invention contains carbon dioxide gas and further contains ethyl glycoside and citric acid and / or a salt thereof.
- the carbonated beverage is preferably a beverage in which carbon dioxide gas is press-fitted.
- the carbonated drink is not particularly limited, and examples thereof include carbonated water, a carbonated drink containing fruit juice, a fruit-free carbonated drink, a carbonated drink containing milk, and an energy drink.
- the carbonated beverage may be an alcoholic beverage (non-alcoholic beverage).
- the carbonated soft drink of the present invention contains citric acid and / or a salt thereof, and preferably contains citric acid.
- the citric acid salt may be any salt that can be used in beverages and is not particularly limited. Examples of such salts include sodium salts, potassium salts, calcium salts, magnesium salts, aluminum salts, zinc salts and the like.
- the total concentration of citric acid and / or a salt thereof (the total concentration of citric acid and its salt in terms of citric acid) is 50 ppm or more, preferably 100 ppm or more. 200 ppm or more is more preferable, 500 ppm or more is further preferable, 8000 ppm or less is preferable, 6000 ppm or less is more preferable, and 5500 ppm or less is further preferable.
- the total concentration of citric acid and / or a salt thereof in terms of citric acid is in the above range, the refreshing sensation of the carbonated beverage is improved by containing the ethyl glycoside.
- the total concentration of citric acid and / or a salt thereof in terms of citric acid is preferably 50 to 8000 ppm, more preferably 100 to 8000 ppm, further preferably 200 to 8000 ppm, and more preferably 500 to 6000 ppm. Even more preferably, 500 to 5500 ppm is particularly preferable.
- the total concentration of citric acid and / or a salt thereof in terms of citric acid is preferably 100 to 1000 ppm.
- the total concentration of citric acid and / or a salt thereof in terms of citric acid may be 500 to 8000 ppm, 3000 to 8000 ppm, or 5000 to 8000 ppm.
- the total citric acid-equivalent concentration of citric acid and / or a salt thereof is the total citric acid-equivalent concentration of citric acid and citrate contained in the carbonated drink.
- the total concentration (A) of citric acid and / or its salt in terms of citric acid is the citric acid concentration.
- the total concentration of citric acid and / or a salt thereof in terms of citric acid can be measured by a known method by high performance liquid chromatography. As the measurement conditions and the like, for example, the conditions and the like described in the examples can be adopted.
- the origin of citric acid and / or a salt thereof is not particularly limited.
- Citric acid and / or a salt thereof may be derived from a natural product such as fruit juice, or may be a synthetic product.
- a raw material such as fruit juice containing citric acid and / or a salt thereof may be used to make the carbonated beverage contain citric acid and / or a salt thereof.
- the fruit juice containing citric acid and / or a salt thereof is not particularly limited as long as it can be used in a beverage.
- Examples include fruit juices of citrus fruits (eg, lemons, oranges, mandarins, limes, grapefruits, etc.), grapes (such as giant peaks), sea urchins, cassis, strawberries, blueberries, pineapples, kiwifruits, peaches, apricots, and apples.
- the juice may be one kind or two or more kinds.
- the carbonated beverage of the present invention contains ethyl glycoside.
- the ratio ((B) / (A)) of the concentration (B) of ethyl glycoside to the total concentration (A) of citric acid and / or a salt thereof in terms of citric acid is 0.0003 to 200.
- the total concentration (A) of citric acid and / or its salt in terms of citric acid is 50 ppm or more
- the ratio ((B) / (A)) of the concentration (B) of ethyl glycoside to the total concentration (A) of citric acid and / or its salt in terms of citric acid in the carbonated drink is, for example, 0.0006. It may be up to 200, 0.0013 to 200, 0.00625 to 200, 0.0125 to 200, and 0.125 to 200.
- the ratio ((B) / (A)) may be, for example, 0.0003 to 20.
- the ratio ((B) / (A)) in the carbonated beverage may be, for example, 0.0003 to 100, 0.0006 to 100, or 0.0013 to 100. , 0.00625-100, and may be 0.0125-100.
- the ratio ((B) / (A)) in the carbonated beverage may be, for example, 0.0003-2, 0.0003-1, 0.0003-0. It may be 0.4, 0.0003 to 0.2, 0.0006 to 0.2, and 0.0006 to 0.1.
- the above ratio ((B) / (A)) may be 0.0003 to 0.1.
- Ethyl glycoside is a compound having a structure in which the hydroxy group of the carbon at the 1-position of the reducing sugar is replaced with an ethoxy group.
- the reducing sugar constituting the ethyl glycoside is preferably a monosaccharide, and examples thereof include glucose, fructose, galactose, mannose, and xylose.
- the reducing sugar may be any of D-form, L-form and DL-form. It is preferably D form.
- Examples of the ethyl glycoside include ethyl glucoside, ethyl fructoside, ethyl galactoside, ethyl mannoside, and ethyl xylocid.
- the ethyl glycoside may be one of these or a combination of two or more. Of these, ethyl glucoside is preferable as the ethyl glycoside.
- the ethyl glucoside may be any of ethyl- ⁇ -glucoside and ethyl- ⁇ -glucoside, and may be a combination of ethyl- ⁇ -glucoside and ethyl- ⁇ -glucoside.
- the ethyl glycoside is preferably ethyl- ⁇ -glucoside, more preferably ethyl- ⁇ -D-glucoside.
- the concentration of ethyl glycoside in the carbonated beverage is preferably 2.5 ppm or more, more preferably 5 ppm or more, more preferably 50 ppm or more, more preferably 100 ppm or more, further preferably 1000 ppm or more, and further preferably 10,000 ppm.
- the carbonated beverage of the present invention contains the above concentration of ethyl glycoside, the refreshing sensation of the carbonated beverage is further improved.
- the concentration of ethyl glycoside in the carbonated beverage is preferably 2.5 to 10000 ppm, more preferably 5 to 10000 ppm, and preferably 50 to 10000 ppm.
- the concentration of ethyl glycoside in the carbonated beverage is preferably 100 ppm or less, more preferably 20 ppm or less, still more preferably 10 ppm or less.
- concentration of ethyl glycoside in the carbonated beverage of the present invention is 100 ppm or less, the refreshing sensation of the carbonated beverage can be improved without affecting the flavor of the beverage by the ethyl glycoside, which is preferable.
- the concentration of ethyl glycoside in the carbonated beverage is preferably 2.5 to 100 ppm, more preferably 2.5 to 20 ppm, from the viewpoint of improving the refreshing sensation without affecting the flavor of the carbonated beverage.
- 2.5 to 10 ppm is more preferable, and 5 to 10 ppm is particularly preferable.
- the concentration of ethyl glycoside refers to the total concentration of ethyl glycoside.
- ppm means ppm of weight / volume (w / v).
- the concentration of ethyl glycoside in the carbonated beverage can be measured by a known method by high performance liquid chromatography (HPLC).
- the method for producing ethyl glycoside is not particularly limited.
- an ethyl glycoside can be obtained by reacting a reducing sugar with ethanol.
- Ethyl glucoside can be obtained, for example, by reacting glucose with ethanol.
- the following ranges are preferable as the total concentration of citric acid and / or a salt thereof in terms of citric acid in the carbonated drink and the concentration of ethyl glycoside.
- the ethyl glycoside concentration is 2.5 to 10000 ppm (preferably 100 to 10000 ppm, more preferably 1000 to 10000 ppm).
- the ethyl glycoside concentration is 2.5 to 10000 ppm (preferably 5 to 10000 ppm, more preferably 100 to 10000 ppm, still more preferably. 1000-10000ppm)
- the ethyl glycoside concentration is 2.5 to 10000 ppm (preferably 100 to 10000 ppm, more preferably 1000 to 10000 ppm, still more preferably 5000 to 5000. 10000ppm)
- the refreshing sensation of the carbonated beverage is further improved by containing citric acid and / or a salt thereof, and ethyl glycoside.
- the total concentration of citric acid and / or a salt thereof in a carbonated drink in terms of citric acid is preferably 50 to 8000 ppm, and the concentration of ethyl glycoside is preferably 2.5 to 100 ppm.
- the concentration of ethyl glycoside in the carbonated beverage is more preferably 2.5 to 20 ppm, further preferably 2.5 to 10 ppm, and particularly preferably 5 to 10 ppm.
- the carbonated beverage of the present invention preferably has a gas pressure at 25 ° C. of 1.0 to 5.0 kgf / cm 2 , more preferably 3.0 to 4.5 kgf / cm 2 , and even more preferably 3.5. It is ⁇ 4.2 kgf / cm 2 .
- the carbon dioxide gas pressure of a carbonated drink can be measured using a commercially available gas pressure measuring device (for example, a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.). The measurement can be performed at a liquid temperature of 25 ° C.
- the carbonated drink of the present invention may contain, for example, flavors, vitamins, pigments, antioxidants, acidulants, sweeteners, as components other than ethyl glycosides and citric acid and / or salts thereof, as long as the effects of the present invention are not impaired. It may contain one or more additives such as emulsifiers, preservatives, seasonings, extracts, pH regulators and quality stabilizers.
- the carbonated beverage of the present invention may contain the above-mentioned fruit juice and the like.
- the carbonated beverage of the present invention contains water.
- the carbonated beverage of the present invention is usually a water-based liquid composition, preferably 90% by weight or more, more preferably 90-99.99% by weight, still more preferably 95-99.9% by weight. Contains water.
- the form of the carbonated beverage is not particularly limited, but it can be a packaged beverage.
- the beverage is preferably a packaged beverage.
- the form of the container is not particularly limited, and a sealed container such as a bottle (for example, a glass bottle), a can, a resin bottle (for example, a PET bottle), an aluminum pouch, or a vinyl pouch can be filled to obtain a packaged beverage or the like. ..
- glass bottles and PET bottles are preferably used as containers, and glass bottled carbonated drinks and PET bottled carbonated drinks can be used.
- the present invention also includes the following methods for producing carbonated beverages.
- the ratio of the concentration (B) of ethyl glycoside (B) to the total concentration (A) of the salt in terms of citric acid ((B) / (A)) is 0.0003 to 200.
- a method for producing a carbonated beverage which comprises a step of blending with a salt thereof.
- a method for improving the refreshing sensation of a carbonated beverage which comprises a step of blending citric acid and / or a salt thereof.
- ethyl glycoside and citric acid and / or a salt thereof in a carbonated beverage having an ethanol concentration of less than 0.5 v / v% at the above concentrations and ratios, carbonic acid is compared with the case where these are not contained.
- the refreshing sensation of the beverage can be improved.
- Ethyl glycosides and citric acid and / or salts thereof can be used to improve the refreshing sensation of carbonated beverages with an ethanol concentration of less than 0.5 v / v%. According to the production method of the present invention, it is possible to produce a carbonated beverage that gives a good refreshing feeling when drinking.
- ethyl glycoside, citric acid and / or a salt thereof their concentrations, and preferred embodiments thereof are the same as those of the above-mentioned carbonated drink.
- a preferred embodiment of the carbonated beverage is the same as the carbonated beverage described above.
- the method and order of blending the ethyl glycoside and citric acid and / or citrate are not particularly limited.
- the obtained carbonated drink having an ethanol concentration of less than 0.5 v / v% contains ethyl glycoside and citric acid and / or a salt thereof in the above concentration and ratio.
- the blending of ethyl glycosides and citric acid and / or salts thereof into beverages can be carried out, for example, by mixing the required amounts of these with water or carbonated water.
- the above-mentioned production method and refreshing feeling improving method may include a step of adding carbon dioxide gas to the beverage.
- the step of blending ethyl glycoside with citric acid and / or a salt thereof in the beverage and the step of adding carbon dioxide gas to the beverage need not be performed separately, but may be performed at the same time.
- the step of blending the ethyl glycoside with citric acid and / or a salt thereof may be performed before, after, or at the same time as the step of adding carbon dioxide to the beverage.
- the carbon dioxide gas can be contained in the beverage by a known method.
- the method for producing a carbonated beverage and the method for improving the refreshing sensation may include a step of filling a container with the carbonated beverage.
- the second carbonated soft drink of the present invention contains ethyl glycoside and citric acid and / or a salt thereof, and the total concentration of citric acid and / or its salt in terms of citric acid is 10 ppm or more and less than 50 ppm, and the ethyl glycoside.
- the concentration of ethyl glycoside is 100 ppm or more.
- the refreshing feeling when drinking the beverage is improved.
- ethyl glycoside, citric acid and / or a salt thereof, and preferred embodiments thereof are the same as in the case of the carbonated drink described above.
- the second carbonated beverage of the present invention preferably has an ethyl glycoside concentration of 100 to 10000 ppm, more preferably 1000 to 10000 ppm.
- ethyl- ⁇ -D-glucoside (hereinafter referred to as EG) was used as the ethyl glycoside.
- Example 1 A sample (carbonated beverage) was prepared by dissolving citric acid and EG in commercially available carbonated water (gas pressure 3.8 to 4.0 kgf / cm 2 at 25 ° C., ethanol concentration 0 v / v%).
- the commercially available carbonated water used in the test is referred to as carbonated water A.
- the carbonated water A is sugar-free carbonated water.
- the carbonated water A had a concentration of ethyl glycoside, citric acid and a salt thereof of 0 ppm.
- the concentration of citric acid added to carbonated water A is changed in 9 steps of 0ppm, 10ppm, 50ppm, 100ppm, 500ppm, 1000ppm, 5000ppm and 8000ppm, and the concentration of EG is changed in 9 steps of 0ppm, 2.5ppm, 5ppm, 10ppm, 100ppm and 1000ppm. Samples were prepared by changing in 8 steps of 5000 ppm and 10000 ppm.
- Two panelists who were skilled in sensory evaluation performed sensory evaluation on the refreshing sensation of each sample.
- 10 mL of the sample was put in the mouth and tasted for 10 seconds, then spit out and a refreshing sensation (exhilarating stimulus) was evaluated.
- the mouth was rinsed with water until the mouth taste was gone.
- the refreshing sensation of water that does not contain carbonic acid is 1 point
- the refreshing sensation of carbonated water A is 2 points.
- the average score of the panelists was calculated. It was determined that the refreshing sensation was improved when the average score of 0.5 points or more was high with respect to the sample having 0 ppm of citric acid and EG (carbonated water A to which citric acid and EG were not added).
- Table 1 shows the weight ratio (EG / citric acid) of ethyl glycoside (EG) to citric acid in each sample.
- Tables 2 and 3 show the results of sensory evaluation of each sample.
- Table 2 shows the results of sensory evaluation of each panelist's sample (cooling sensation score), and
- Table 3 shows the average of the refreshing sensation score.
- Table 4 shows the degree of improvement in the refreshing sensation due to the addition of EG and citric acid calculated from the results shown in Table 3.
- the degree of improvement shown in Table 4 is based on the score (X1) of the sample to which citric acid and / or EG is added shown in Table 3, of the sample having 0 ppm of citric acid and EG (carbonated water A to which citric acid and EG are not added). It is a value (X1-2.00) obtained by subtracting the score (2.00 points).
- the citric acid concentration of the carbonated drink is 50 ppm or more and the ratio of the ethyl glycoside concentration to the citric acid concentration (ethyl glycoside / citric acid) is 0.0003 to 200, the carbonated drink containing no ethyl glycoside and citric acid (carbonic acid).
- the size of the foam particles of the carbon dioxide gas was felt to be finer when it was contained in the mouth. Also, it seemed that the amount of carbon dioxide foam particles increased. As a result, the refreshing sensation (exhilarating stimulus) of the sample was improved.
- Solution A p-toluenesulfonic acid aqueous solution
- Solution B Tris buffer containing p-toluenesulfonic acid
- EDTA 0.029 g of EDTA
- the total concentration of citric acid and / or its salt in terms of citric acid was 62607 ppm for lemon juice, 35549 ppm for orange juice, and 5656 ppm for grape juice. These juices were used in the examples below.
- Example 2 Lemon juice (1 mL) was mixed with carbonated water A (199 mL) to prepare a lemon juice-containing carbonated drink (total concentration of citric acid and / or a salt thereof in terms of citric acid: 313 ppm).
- a sample having an EG concentration of 10 ppm was prepared by blending 500 ⁇ g of EG with 50 mL of this lemon juice-containing carbonated beverage.
- the ratio ((B) / (A)) of the ethyl glycoside (EG) concentration (B) to the total concentration (A) of citric acid and / or a salt thereof in terms of citric acid is 0.032.
- the refreshing sensation of the above sample and a lemon juice-containing carbonated beverage containing no EG (EG concentration: 0 ppm) was evaluated by the same method as in Example 1. The evaluation results are shown in Table 5.
- Example 3 Orange juice (2 mL) was mixed with carbonated water A (198 mL) to prepare an orange juice-containing carbonated drink (total concentration of citric acid and / or a salt thereof in terms of citric acid: 355 ppm).
- a sample having an EG concentration of 10 ppm was prepared by blending 500 ⁇ g of EG with 50 mL of this orange juice-containing carbonated beverage.
- the ratio of the EG concentration (B) to the total concentration (A) of citric acid and / or a salt thereof in terms of citric acid ((B) / (A)) is 0.028.
- the refreshing sensation of the above sample and the orange juice-containing carbonated beverage containing no EG was evaluated by the same method as in Example 1. The evaluation results are shown in Table 6.
- Example 4 10 mL of grape juice was added to 190 mL of carbonated water A to prepare a carbonated drink containing grape juice (total concentration of citric acid and / or a salt thereof in terms of citric acid: 283 ppm).
- a sample having an EG concentration of 10 ppm was prepared by blending 500 ⁇ g of EG with 50 mL of this grape juice-containing carbonated beverage.
- the ratio of the EG concentration (B) to the total concentration (A) of citric acid and / or a salt thereof in terms of citric acid ((B) / (A)) is 0.035.
- the refreshing sensation of the above sample and a carbonated beverage containing grape juice containing no EG was evaluated by the same method as in Example 1. The evaluation results are shown in Table 7.
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Abstract
Description
〔1〕エチルグリコシドと、クエン酸及び/又はその塩とを含み、クエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上であり、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が0.0003~200であり、エタノール濃度が0.5v/v%未満である炭酸飲料。
〔2〕クエン酸及び/又はその塩のクエン酸換算の総濃度が、50~8000ppmである上記〔1〕に記載の炭酸飲料。
〔3〕エチルグリコシドの濃度が2.5~10000ppmである上記〔1〕又は〔2〕に記載の炭酸飲料。
〔4〕エチルグリコシドがエチルグルコシドである上記〔1〕~〔3〕のいずれかに記載の炭酸飲料。
〔5〕エタノール濃度が0.5v/v%未満である炭酸飲料の製造方法であって、飲料中のクエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上、かつ、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が0.0003~200となるように、飲料にエチルグリコシドと、クエン酸及び/又はその塩とを配合する工程を含む炭酸飲料の製造方法。
〔6〕エタノール濃度が0.5v/v%未満である炭酸飲料の清涼感を向上させる方法であって、飲料中のクエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上、かつ、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が0.0003~200となるように、飲料にエチルグリコシドと、クエン酸及び/又はその塩とを配合する工程を含む炭酸飲料の清涼感向上方法。
本発明の炭酸飲料は、エチルグリコシドと、クエン酸及び/又はその塩とを含み、クエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上であり、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が0.0003~200であり、エタノール濃度が0.5v/v%未満である。
エタノール濃度が0.5v/v%未満である炭酸飲料中のクエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上であり、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が上記の範囲であると、飲用時に炭酸ガスの泡の大きさが細かく感じられる。また、飲用時に炭酸ガスの泡粒子の量が多く感じられる。炭酸飲料を飲用時にこのような感覚が得られる結果、良好な清涼感が得られる。また、飲用時に炭酸ガスの泡が細かく感じられると、炭酸飲料が飲みやすいものになる。清涼感とは、炭酸飲料を飲用したときに、口腔内などで感じる炭酸ガスが発泡する感覚(シュワシュワ感などと表現されることがある)により得られる爽快な刺激感をいう。
本発明の炭酸飲料のエタノール濃度は、好ましくは0.4v/v%以下であり、より好ましくは0.3v/v%以下である。エタノール濃度は、ガスクロマトグラフィーによって測定することができる。
クエン酸及び/又はその塩のクエン酸換算の総濃度は、炭酸飲料に含まれるクエン酸及びクエン酸塩の合計のクエン酸換算濃度である。例えば、炭酸飲料に含まれるクエン酸及び/又はその塩がクエン酸である場合は、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)はクエン酸濃度である。
クエン酸及び/又はその塩のクエン酸換算の総濃度は、高速液体クロマトグラフィーにより公知の方法で測定することができる。測定条件等は、例えば、実施例に記載の条件等を採用することができる。
クエン酸及び/又はその塩を含む果汁は、飲料に使用可能なものであればよく、特に限定されない。例えば、柑橘類(例えば、レモン、オレンジ、みかん、ライム、グレープフルーツ等)、ブドウ(巨峰など)、ウメ、カシス、イチゴ、ブルーベリー、パイナップル、キウイフルーツ、モモ、アンズ、リンゴ等の果汁が挙げられる。果汁は1種であってもよく、2種以上であってもよい。
一態様において、炭酸飲料におけるクエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))は、例えば、0.0006~200であってよく、0.0013~200であってよく、0.00625~200であってよく、0.0125~200であってよく、0.125~200であってよい。上記比率((B)/(A))は、例えば0.0003~20であってもよい。
また、炭酸飲料における上記の比率((B)/(A))は、例えば、0.0003~100であってよく、0.0006~100であってよく、0.0013~100であってよく、0.00625~100であってよく、0.0125~100であってよい。
別の一態様において、炭酸飲料における上記の比率((B)/(A))は、例えば、0.0003~2であってよく、0.0003~1であってよく、0.0003~0.4であってよく、0.0003~0.2であってよく、0.0006~0.2であってよく、0.0006~0.1であってよい。上記の比率((B)/(A))は、0.0003~0.1であってもよい。
エチルグリコシドとして、例えば、エチルグルコシド、エチルフルクトシド、エチルガラクトシド、エチルマンノシド、エチルキシロシドが挙げられる。エチルグリコシドは、これらの1種であってもよく、2種以上の組合せであってもよい。中でも、エチルグリコシドとして、エチルグルコシドが好ましい。エチルグルコシドとしては、エチル-α-グルコシド、エチル-β-グルコシドのいずれであってもよく、エチル-α-グルコシド及びエチル-β-グルコシドの組合せであってもよい。エチルグリコシドは、好ましくはエチル-α-グルコシドであり、より好ましくはエチル-α-D-グルコシドである。
別の一態様において、炭酸飲料中のエチルグリコシドの濃度は、100ppm以下が好ましく、20ppm以下がより好ましく、10ppm以下がさらに好ましい。本発明の炭酸飲料においてエチルグリコシドの濃度が100ppm以下であると、エチルグリコシドにより飲料の香味への影響を与えることなく、炭酸飲料の清涼感を向上することができるため好ましい。一態様において、炭酸飲料の香味に影響を与えずに清涼感を向上させる観点からは、炭酸飲料中のエチルグリコシドの濃度は、2.5~100ppmが好ましく、2.5~20ppmがより好ましく、2.5~10ppmがさらに好ましく、5~10ppmが特に好ましい。
エチルグリコシドの濃度は、エチルグリコシドの合計の濃度を指す。
本明細書中、ppmは、重量/容量(w/v)のppmを意味する。
炭酸飲料中のエチルグリコシドの濃度は、高速液体クロマトグラフィー(HPLC)により公知の方法で測定することができる。
クエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上、100ppm未満の場合に、エチルグリコシド濃度が2.5~10000ppm(好ましくは100~10000ppm、より好ましくは1000~10000ppm)
クエン酸及び/又はその塩のクエン酸換算の総濃度が100ppm以上、500ppm未満の場合に、エチルグリコシド濃度が2.5~10000ppm(好ましくは5~10000ppm、より好ましくは100~10000ppm、さらに好ましくは1000~10000ppm)
クエン酸及び/又はその塩のクエン酸換算の総濃度が500ppm以上、1000ppm未満の場合に、エチルグリコシド濃度が2.5~10000ppm(好ましくは10~10000ppm、より好ましくは100~10000ppm、さらに好ましくは1000~10000ppm)
クエン酸及び/又はその塩のクエン酸換算の総濃度が1000ppm以上、5000ppm未満の場合に、エチルグリコシド濃度が2.5~10000ppm(好ましくは5~10000ppm、より好ましくは100~10000ppm、さらに好ましくは1000~10000ppm)
クエン酸及び/又はその塩のクエン酸換算の総濃度が5000~8000ppmの場合に、エチルグリコシド濃度が2.5~10000ppm(好ましくは100~10000ppm、より好ましくは1000~10000ppm、さらに好ましくは5000~10000ppm)
上記のような範囲であると、クエン酸及び/又はその塩、並びに、エチルグリコシドを含有することによって、炭酸飲料の清涼感がより向上する。
本発明は、以下の炭酸飲料の製造方法も包含する。
エタノール濃度が0.5v/v%未満である炭酸飲料の製造方法であって、飲料中のクエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上、かつ、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が0.0003~200となるように、飲料にエチルグリコシドと、クエン酸及び/又はその塩とを配合する工程を含む炭酸飲料の製造方法。
以下の炭酸飲料の清涼感向上方法も、本発明の一つである。
エタノール濃度が0.5v/v%未満である炭酸飲料の清涼感を向上させる方法であって、飲料中のクエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上、かつ、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が0.0003~200となるように、飲料にエチルグリコシドと、クエン酸及び/又はその塩とを配合する工程を含む炭酸飲料の清涼感向上方法。
エチルグリコシド、並びに、クエン酸及び/又はクエン酸塩を配合する方法や順序は特に限定されない。炭酸飲料の製造方法及び清涼感向上方法においては、得られるエタノール濃度が0.5v/v%未満である炭酸飲料がエチルグリコシドと、クエン酸及び/又はその塩とを上記の濃度及び比率で含んでいればよい。飲料へのエチルグリコシド、並びに、クエン酸及び/又はその塩の配合は、例えば、これらの必要量を水又は炭酸水と混合することにより行うことができる。上記の製造方法及び清涼感向上方法は、飲料に炭酸ガスを含有させる工程を含んでいてもよい。飲料にエチルグリコシドと、クエン酸及び/又はその塩とを配合する工程と、飲料に炭酸ガスを含有させる工程とは別々に行う必要はなく、同時に行ってもよい。エチルグリコシドと、クエン酸及び/又はその塩とを配合する工程は、飲料に炭酸ガスを含有させる工程の前に行ってもよく、後に行ってもよく、又は、同時に行ってもよい。炭酸ガスは、公知の方法で飲料に含有させることができる。炭酸飲料の製造方法及び清涼感向上方法は、炭酸飲料を容器に充填する工程を含んでもよい。
エタノール濃度が0.5v/v%未満である炭酸飲料において、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)が50ppm未満である場合に、エチルグリコシドの濃度を100ppm以上とすると、当該飲料の飲用時の清涼感が向上する。
本発明の第二の炭酸飲料において、エチルグリコシド、クエン酸及び/又はその塩並びにこれらの好ましい態様は、上述した炭酸飲料の場合と同じである。本発明の第二の炭酸飲料は、清涼感向上の観点から、エチルグリコシドの濃度が100~10000ppmであることが好ましく、1000~10000ppmであることがより好ましい。
市販の炭酸水(25℃におけるガス圧3.8~4.0kgf/cm2、エタノール濃度0v/v%)に、クエン酸及びEGを溶解させて試料(炭酸飲料)を調製した。以下では、試験に用いた市販の炭酸水を、炭酸水Aという。炭酸水Aは、無糖炭酸水である。炭酸水Aは、エチルグリコシド並びにクエン酸及びその塩の濃度が0ppmであった。
炭酸水Aに添加するクエン酸の濃度を0ppm、10ppm、50ppm、100ppm、500ppm、1000ppm、5000ppm、8000ppmの9段階で変化させ、EGの濃度を0ppm、2.5ppm、5ppm、10ppm、100ppm、1000ppm、5000ppm、10000ppmの8段階で変化させた試料を作製した。
1:爽快な刺激感を感じない
2:爽快な刺激感を少し感じる
3:爽快な刺激感を感じる
4:爽快な刺激感を非常に感じる
表2~3に各試料の官能評価の結果を示した。表2には、各パネラーの試料の官能評価の結果(清涼感の評点)を、表3には、清涼感の評点の平均を示した。
表4に、表3に示す結果から算出したEG及びクエン酸添加による清涼感の向上度を示した。表4に示す向上度は、表3に示すクエン酸及び/又はEGを添加した試料の評点(X1)から、クエン酸及びEGが0ppmの試料(クエン酸及びEGを添加しない炭酸水A)の評点(2.00点)を引いた値(X1-2.00)である。
レモン、オレンジ及びブドウ(巨峰)の果実を搾り果汁を調製した。得られた果汁のクエン酸及び/又はその塩のクエン酸換算の総濃度を、高速液体クロマトグラフィー(HPLC)で、下記の方法で測定した。
高速液体クロマトグラフィー分析の装置は、(株)島津製作所のHPLC一式を用いた。
HPLC分析条件
カラム:SHIM-PACK SCR-102H(8mmL ID、300mL)((株)島津ジーエルシー)
検出器:電気伝導度検出器CDD-6A
溶離液:
A液:p-トルエンスルホン酸水溶液(p-トルエンスルホン0.951g/水1L)
B液:p-トルエンスルホン酸を含むTrisバッファー
流速:0.8mL/min(A液及びB液共に)
分析時間:38min
カラムオーブンの温度:40℃
絶対検量線で定量した。
A液(p-トルエンスルホン酸水溶液)は、p-トルエンスルホン0.951gを水1Lに溶解させて調製した。
B液(p-トルエンスルホン酸を含むTrisバッファー)は、p-トルエンスルホン酸0.951g、Bis-Tris4.185g及びEDTA0.029gを水1Lに溶解させて調製した。
炭酸水A(199mL)にレモン果汁(1mL)を配合して、レモン果汁含有炭酸飲料(クエン酸及び/又はその塩のクエン酸換算の総濃度:313ppm)を調製した。このレモン果汁含有炭酸飲料50mLに対して、EGを500μg配合して、EG濃度が10ppmの試料を調製した。この試料は、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシド(EG)濃度(B)の比率((B)/(A))が0.032である。
上記の試料と、EGを配合していないレモン果汁含有炭酸飲料(EG濃度:0ppm)とについて、実施例1と同じ方法で清涼感の評価を行った。評価結果を表5に示す。
炭酸水A(198mL)にオレンジ果汁(2mL)を配合して、オレンジ果汁含有炭酸飲料(クエン酸及び/又はその塩のクエン酸換算の総濃度:355ppm)を調製した。このオレンジ果汁含有炭酸飲料50mLに対して、EGを500μg配合して、EG濃度が10ppmの試料を調製した。この試料は、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するEG濃度(B)の比率((B)/(A))が0.028である。
上記の試料と、EGを配合していないオレンジ果汁含有炭酸飲料(EG濃度:0ppm)とについて、実施例1と同じ方法で清涼感の評価を行った。評価結果を表6に示す。
炭酸水A190mLにブドウ果汁10mLを添加して、ブドウ果汁含有炭酸飲料(クエン酸及び/又はその塩のクエン酸換算の総濃度:283ppm)を調製した。このブドウ果汁含有炭酸飲料50mLに対して、EGを500μg配合して、EG濃度が10ppmの試料を調製した。この試料は、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するEG濃度(B)の比率((B)/(A))が0.035である。
上記の試料と、EGを配合していないブドウ果汁含有炭酸飲料(EG濃度:0ppm)とについて、実施例1と同じ方法で清涼感の評価を行った。評価結果を表7に示す。
Claims (6)
- エチルグリコシドと、クエン酸及び/又はその塩とを含み、
クエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上であり、
クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が0.0003~200であり、
エタノール濃度が0.5v/v%未満である炭酸飲料。 - クエン酸及び/又はその塩のクエン酸換算の総濃度が、50~8000ppmである請求項1に記載の炭酸飲料。
- エチルグリコシドの濃度が2.5~10000ppmである請求項1又は2に記載の炭酸飲料。
- エチルグリコシドがエチルグルコシドである請求項1~3のいずれか一項に記載の炭酸飲料。
- エタノール濃度が0.5v/v%未満である炭酸飲料の製造方法であって、飲料中のクエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上、かつ、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が0.0003~200となるように、飲料にエチルグリコシドと、クエン酸及び/又はその塩とを配合する工程を含む炭酸飲料の製造方法。
- エタノール濃度が0.5v/v%未満である炭酸飲料の清涼感を向上させる方法であって、飲料中のクエン酸及び/又はその塩のクエン酸換算の総濃度が50ppm以上、かつ、クエン酸及び/又はその塩のクエン酸換算の総濃度(A)に対するエチルグリコシドの濃度(B)の比率((B)/(A))が0.0003~200となるように、飲料にエチルグリコシドと、クエン酸及び/又はその塩とを配合する工程を含む炭酸飲料の清涼感向上方法。
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