JP6790295B1 - A method for producing sugar-free carbonated beverages, sugar-free carbonated beverages, and a method for improving the run-out of sugar-free beverages - Google Patents
A method for producing sugar-free carbonated beverages, sugar-free carbonated beverages, and a method for improving the run-out of sugar-free beverages Download PDFInfo
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- Non-Alcoholic Beverages (AREA)
Abstract
【課題】 後切れが改善された無糖炭酸飲料を提供する。【解決手段】 乳化香料を含み、炭酸ガスボリュームが１．０ｖｏｌ以上である無糖炭酸飲料。【選択図】 なしPROBLEM TO BE SOLVED: To provide a sugar-free carbonated beverage having an improved trailing edge. SOLUTION: A sugar-free carbonated beverage containing an emulsified flavor and having a carbon dioxide gas volume of 1.0 vol or more. [Selection diagram] None
Description
本発明は、乳化香料を含有する無糖炭酸飲料に関する。 The present invention relates to a sugar-free carbonated beverage containing an emulsified flavor.
炭酸飲料は、飲料に二酸化炭素（炭酸ガス）を溶存させた飲料であり、飲用時には溶存している炭酸ガスが発泡し、刺激感を感じさせる。この特性から、炭酸飲料は、嗜好性の高い飲料として広く認知されている。 A sparkling beverage is a beverage in which carbon dioxide (carbon dioxide gas) is dissolved in the beverage, and the dissolved carbon dioxide gas foams during drinking, giving a feeling of irritation. Due to this characteristic, carbonated beverages are widely recognized as highly palatable beverages.
近年は、健康志向の高まりから、糖類を含まない無糖炭酸飲料が販売されている。一般的には、糖類を含まない無糖炭酸飲料は、炭酸水とも称されている。 In recent years, sugar-free carbonated beverages that do not contain sugar have been sold due to growing health consciousness. Generally, sugar-free carbonated beverages that do not contain sugar are also referred to as carbonated water.
炭酸水のような無糖炭酸飲料の中には、香料を添加して所定の風味が付与された無糖炭酸飲料がある。例えば、特許文献１には、香料として、シンナムアルデヒドとデカナールを添加して、コーラ風味（コーラフレーバー）を付与したコーラ様無糖炭酸飲料が開示されている。 Among sugar-free carbonated drinks such as carbonated water, there are sugar-free carbonated drinks to which a flavor is added to give a predetermined flavor. For example, Patent Document 1 discloses a cola-like sugar-free sparkling beverage to which cinnamaldehyde and decanal are added as flavors to give a cola flavor (cola flavor).
本発明は、後切れが改善された無糖炭酸飲料を提供することを目的とする。 An object of the present invention is to provide a sugar-free carbonated beverage having an improved trailing edge.
本発明の要旨は以下のとおりである。
［１］乳化香料を含み、炭酸ガスボリュームが１．０ｖｏｌ以上である無糖炭酸飲料。
［２］前記炭酸ガスボリュームが３．０ｖｏｌ以上５．０ｖｏｌ以下である、［１］に記載の無糖炭酸飲料。
［３］前記乳化香料を構成する乳化剤が、ポリグリセリン脂肪酸エステル、アラビアガム及びガティガムからなる群より選択される１種以上を含む、［１］又は［２］に記載の無糖炭酸飲料。
［４］乳化香料を含む無糖炭酸飲料の製造方法であって、炭酸ガスボリュームを１．０ｖｏｌ以上として炭酸ガスを飲料に含有させることを含む、無糖炭酸飲料の製造方法。
［５］乳化香料を含む無糖飲料の後切れ改善方法であって、飲料中の炭酸ガスボリュームを１．０ｖｏｌ以上に調整することを含む、無糖飲料の後切れ改善方法。
The gist of the present invention is as follows.
[1] A sugar-free sparkling beverage containing an emulsified flavor and having a carbon dioxide gas volume of 1.0 vol or more.
[2] The sugar-free sparkling beverage according to [1], wherein the carbon dioxide gas volume is 3.0 vol or more and 5.0 vol or less.
[3] The sugar-free sparkling beverage according to [1] or [2], wherein the emulsifier constituting the emulsified flavor contains at least one selected from the group consisting of polyglycerin fatty acid ester, gum arabic and gati gum.
[4] A method for producing a sugar-free sparkling beverage containing an emulsified fragrance, which comprises adding carbon dioxide gas to the beverage with a carbon dioxide gas volume of 1.0 vol or more.
[5] A method for improving the after-cutting of a sugar-free beverage containing an emulsified flavor, which comprises adjusting the carbon dioxide gas volume in the beverage to 1.0 vol or more.
本発明によれば、後切れが改善された無糖炭酸飲料を提供することができる。 According to the present invention, it is possible to provide a sugar-free carbonated beverage having an improved trailing edge.
まず、本発明を完成するに至った経緯を説明する。 First, the process leading to the completion of the present invention will be described.
本発明者は、飲料を開発するにあたり、香料の風味を増強することを検討した。 In developing a beverage, the present inventor examined enhancing the flavor of flavors.
飲料の風味を増強するため、柑橘精油等の不溶性の精油（以下、「オイル」という）の含有量を増加させることが考えられるが、その場合、風味が増強される一方で、オイルの含有量を所定量以上にしてしまうと、オイルに含まれる油性（疎水性）の香気成分が、飲料から分離してしまう。その結果、水面に油膜が浮かんだ状態になり、飲料としては適した形態とはならない。 In order to enhance the flavor of the beverage, it is conceivable to increase the content of insoluble essential oils such as citrus essential oil (hereinafter referred to as "oil"), but in that case, the flavor is enhanced while the oil content is enhanced. If the amount is more than a predetermined amount, the oily (hydrophobic) aroma component contained in the oil will be separated from the beverage. As a result, an oil film floats on the surface of the water, and the form is not suitable for a beverage.
このような状況に鑑み、本発明者は、香料として乳化香料を用いることを検討した。なお、乳化香料は、オイルが乳化剤により水中油型（Ｏ／Ｗ型）に乳化されている状態にある香料であり、乳化によってオイルを容易に飲料中に分散することができる。乳化香料は、例えば、水に添加したオイルと乳化剤を高圧でホモジナイズすることで製造することができる。ホモジナイズ処理が行われることで、オイルが微粒子化するとともに、その微粒子が乳化剤の膜で覆れ、オイルが水中油型（Ｏ／Ｗ型）に乳化される。 In view of such a situation, the present inventor has considered using an emulsified fragrance as a fragrance. The emulsified flavor is a flavor in which the oil is emulsified into an oil-in-water type (O / W type) by an emulsifier, and the oil can be easily dispersed in the beverage by emulsification. The emulsified flavor can be produced, for example, by homogenizing an oil added to water and an emulsifier at high pressure. By performing the homogenization treatment, the oil becomes fine particles, the fine particles are covered with a film of an emulsifier, and the oil is emulsified into an oil-in-water type (O / W type).
本発明者は、香料として乳化香料を用い、飲料における香料の風味の増強を試みたところ、飲料中の香料の風味を増強することができ、また、香料の添加量を所定量以上にしても油膜が形成されないことを見出した。この結果に基づき、本発明者は、乳化香料を添加した飲料についてさらに検討を進めた。 When the present inventor tried to enhance the flavor of a flavor in a beverage by using an emulsified flavor as a flavor, the flavor of the flavor in the beverage could be enhanced, and even if the amount of the flavor added was more than a predetermined amount. It was found that no oil film was formed. Based on this result, the present inventor further studied the beverage to which the emulsified flavor was added.
その検討の過程で、本発明者は、後述する評価１に示す通り、乳化香料を添加する対象が炭酸水などの無糖の飲料（以下、「無糖飲料」ともいう）であると、乳化香料に含まれる乳化剤由来の不快な呈味が残り続け、後切れが悪くなるという問題が生じることを知見した。なお、乳化剤由来の不快な呈味とは、例えば、苦味や油のような味である。 In the process of the examination, the present inventor emulsifies that the target to which the emulsified flavor is added is a sugar-free beverage such as carbonated water (hereinafter, also referred to as “sugar-free beverage”), as shown in Evaluation 1 described later. It was found that the unpleasant taste derived from the emulsifier contained in the fragrance continues to remain, causing a problem that the trailing edge becomes worse. The unpleasant taste derived from the emulsifier is, for example, a bitter taste or an oily taste.
本発明者は、この問題を解決するため、鋭意検討したところ、無糖飲料に炭酸ガスを含有させるとともに、その炭酸ガスボリュームを所定値以上とすることで、乳化香料に含まれる乳化剤由来の不快な呈味が速やかに消え、後切れが改善されることを見出した。本発明者は、この知見に基づき、本発明を完成するに至った。 In order to solve this problem, the present inventor has made a diligent study and found that the sugar-free beverage contains carbon dioxide gas and the carbon dioxide gas volume is set to a predetermined value or more to cause discomfort due to the emulsifier contained in the emulsified flavor. It was found that the delicious taste disappeared quickly and the afterglow was improved. The present inventor has completed the present invention based on this finding.
なお、本明細書において、後切れとは、飲料を飲用した後に感じられる不快な呈味が消えていく感覚を指し、後切れが改善されるとは、飲料を飲用した後に感じられる不快な呈味がより速く消えていくことを指す。 In addition, in this specification, the post-cutting refers to the sensation that the unpleasant taste felt after drinking the beverage disappears, and the improvement of the post-cutting means the unpleasant presentation felt after drinking the beverage. It means that the taste disappears faster.
以下、本発明の一実施形態について説明する。 Hereinafter, an embodiment of the present invention will be described.
本実施形態は、乳化香料を含み、炭酸ガスボリュームが１．０ｖｏｌ以上である無糖炭酸飲料に関する。 The present embodiment relates to a sugar-free sparkling beverage containing an emulsified flavor and having a carbon dioxide gas volume of 1.0 vol or more.
本明細書において、炭酸飲料とは、飲料水に二酸化炭素（炭酸ガス）が溶存している飲料を指す。炭酸ガスが溶存する飲料水（原料水）は、飲用に適した水であればよく、例えば、純水、イオン交換水、ろ過水、水道水、井水等が挙げられる。 In the present specification, the carbonated beverage refers to a beverage in which carbon dioxide (carbon dioxide) is dissolved in drinking water. The drinking water (raw material water) in which carbon dioxide gas is dissolved may be any water suitable for drinking, and examples thereof include pure water, ion-exchanged water, filtered water, tap water, and well water.
また、本明細書において、無糖炭酸飲料とは、実質的に糖類を非含有である炭酸飲料（つまり、実質的に糖類を含まない炭酸飲料）を指し、一般的には、炭酸水とも称されている。健康増進法に基づく栄養表示基準においては、飲料１００ｍｌあたり０．５ｇ未満であれば無糖と表示することができる。本明細書においても当該規定と同様に、糖類の含有量が１００ｍｌあたり０．５ｇ未満を無糖炭酸飲料という。好ましい無糖炭酸飲料は、飲料１００ｍＬあたり糖類の含有量が０．０ｇである。なお、糖類とは、果糖ぶどう糖液糖や砂糖などの単糖類および二糖類を指す。 Further, in the present specification, the sugar-free carbonated beverage refers to a carbonated beverage that is substantially free of sugars (that is, a carbonated beverage that is substantially free of sugars), and is generally also referred to as carbonated water. Has been done. According to the nutrition labeling standard based on the Health Promotion Law, if it is less than 0.5 g per 100 ml of beverage, it can be labeled as sugar-free. In the present specification as well, a sugar-free carbonated beverage having a sugar content of less than 0.5 g per 100 ml is referred to as a sugar-free carbonated beverage. A preferred sugar-free carbonated beverage has a sugar content of 0.0 g per 100 mL of beverage. The saccharide refers to monosaccharides and disaccharides such as fructose-glucose liquid sugar and sugar.
特に限定されるものではないが、後切れがより改善されやすくなる観点からは、本実施形態の無糖炭酸飲料が、糖類以外の甘味料、例えばアスパルテームなどの高甘味度甘味料を含有しないことが好ましく、糖類を含めた全ての甘味料が含まれていないことがより好ましい。 Although not particularly limited, from the viewpoint that the trailing cut is more likely to be improved, the sugar-free carbonated beverage of the present embodiment does not contain a sweetener other than sugar, for example, a high-sweetness sweetener such as aspartame. It is preferable that all sweeteners including sugars are not contained.
本実施形態の無糖炭酸飲料は、乳化香料を含む。乳化香料は、前述した通り、オイルが乳化剤により水中油型（Ｏ／Ｗ型）に乳化されている状態にある香料である。なお、乳化香料は、オイルを乳化剤により水中油型（Ｏ／Ｗ型）することができれば、オイルと乳化剤以外の成分を含んでいてもよい。 The sugar-free carbonated beverage of the present embodiment contains an emulsified flavor. As described above, the emulsified fragrance is a fragrance in which the oil is emulsified into an oil-in-water type (O / W type) by an emulsifier. The emulsified fragrance may contain components other than the oil and the emulsifier as long as the oil can be oil-in-water type (O / W type) with an emulsifier.
乳化香料を構成する乳化剤は、オイルを水中油型（Ｏ／Ｗ型）に乳化することができるものであればよく特に限定されるものではないが、例えば、親水基と親油基（疎水基）の両方を備えている物質を用いることができる。後切れがより改善されやすくなる観点から、乳化剤は、ポリグリセリン脂肪酸エステル、アラビアガム及びガティガムからなる群より選択される１種以上の乳化剤であることが好ましい。 The emulsifier constituting the emulsified fragrance is not particularly limited as long as it can emulsify the oil into an oil-in-water type (O / W type), and is not particularly limited. For example, a hydrophilic group and a parent oil group (hydrophobic group). ) Can be used. The emulsifier is preferably one or more emulsifiers selected from the group consisting of polyglycerin fatty acid ester, gum arabic and gati gum, from the viewpoint that the trailing edge is more easily improved.
ここで、ポリグリセリン脂肪酸エステルは、植物油由来のグリセリンを脱水縮合したポリグリセリンと植物油由来の脂肪酸をエステル結合させた乳化剤である。 Here, the polyglycerin fatty acid ester is an emulsifier obtained by ester-bonding polyglycerin obtained by dehydration condensation of glycerin derived from vegetable oil and fatty acid derived from vegetable oil.
アラビアガムは、ネムノキ科アカシア属アラビアゴムノキ（Ａｃａｃｉａ ｓｅｎｅｇａｌ）の樹液（分泌液）から得ることができ、ガラクトース、アラビノース、ラムノース、グルクロン酸などの糖から構成される多糖類を主成分とする乳化剤である。 Gum arabic is an emulsifier whose main component is a polysaccharide composed of sugars such as galactose, arabinose, rhamnose, and glucuronic acid, which can be obtained from the sap (secretion) of gum arabic (Acacia senegal) of the family Mimosaceae. is there.
ガティガムは、ガティノキ（Ａｎｏｇｅｉｓｓｕｓ ｌａｔｉｆｏｌｉａ Ｗａｌｌｉｃｈ）の樹液（分泌液）から得ることができ、アラビノース、ガラクトース、マンノース、キシロース、グルクロン酸などの糖から構成される多糖類を主成分とする乳化剤である。 Gati gum is an emulsifier whose main component is a polysaccharide composed of sugars such as arabinose, galactose, mannose, xylose, and glucuronic acid, which can be obtained from the sap (secretion) of gatinoki (Anogesis latifolia Wallich).
なお、上述した乳化剤は、オイル香料を水中油型（Ｏ／Ｗ型）に乳化することができれば、重合度などの条件について特に限定されるものではない。 The above-mentioned emulsifier is not particularly limited in terms of conditions such as the degree of polymerization as long as the oil fragrance can be emulsified into an oil-in-water type (O / W type).
オイルは、飲料に適した精油であればよく、特に限定されるものではないが、後切れがより改善されやすくなる観点から、柑橘果実を想起させる風味を有する柑橘精油を用いることが好ましい。柑橘精油としては、例えば、レモン精油、ライム精油、オレンジ精油、グレープフルーツ精油、和柑橘精油等を挙げることができる。柑橘精油に含まれる具体的な香気成分としては、例えば、シトラール、リモネン、ヌートカトン、ゲラニオール、リナロール、デカナールを挙げることができる。 The oil may be an essential oil suitable for beverages, and is not particularly limited, but it is preferable to use a citrus essential oil having a flavor reminiscent of citrus fruits from the viewpoint of making it easier to improve the trailing edge. Examples of the citrus essential oil include lemon essential oil, lime essential oil, orange essential oil, grapefruit essential oil, Japanese citrus essential oil and the like. Specific aroma components contained in the citrus essential oil include, for example, citral, limonene, nootkatone, geraniol, linalool, and decanal.
乳化香料における乳化剤とオイルの配合比率は、オイルを乳化剤によって水中油型（Ｏ／Ｗ型）に乳化できるものであればよく、特に限定されるものではないが、例えば、質量比（乳化剤：オイル）で１：２〜１０：１とすることができる。 The blending ratio of the emulsifier and the oil in the emulsified fragrance is not particularly limited as long as the oil can be emulsified into an oil-in-water type (O / W type) by the emulsifier, but is not particularly limited. ) Can be 1: 2 to 10: 1.
乳化香料の含有量は、飲料に付与する風味等に応じて適宜設定することができ、特に限定されるものではないが、例えば、２０ｐｐｍ〜５０００ｐｐｍとすることができる。また、乳化香料を構成する各成分（乳化剤、オイル）の含有量についても、飲料に付与する風味等に応じて適宜設定することができ、特に限定されるものではない。 The content of the emulsified flavor can be appropriately set according to the flavor and the like given to the beverage, and is not particularly limited, but can be, for example, 20 ppm to 5000 ppm. Further, the content of each component (emulsifier, oil) constituting the emulsified flavor can be appropriately set according to the flavor and the like to be given to the beverage, and is not particularly limited.
乳化香料を構成する各成分のうち、乳化剤は、後切れがより改善されやすくなる観点から、飲料中５ｐｐｍ〜１２５０ｐｐｍとなる量で添加されていることが好ましく、２５ｐｐｍ〜５００ｐｐｍとなる量で添加されていることがより好ましい。なお、乳化剤の含有量は、例えば、液体クロマトグラフィー-質量分析法（ＬＣ−ＭＳ）により測定することができる。 Of the components constituting the emulsified flavor, the emulsifier is preferably added in an amount of 5 ppm to 1250 ppm in the beverage, and is added in an amount of 25 ppm to 500 ppm, from the viewpoint of making it easier to improve the after-cutting. Is more preferable. The content of the emulsifier can be measured by, for example, liquid chromatography-mass spectrometry (LC-MS).
本実施形態の無糖炭酸飲料において、乳化剤や香料の添加量（ｍｇ）が判明している場合には、その添加量と無糖炭酸飲料の体積（Ｌ）から、乳化剤や香料の含有量を計算により求めることができる。 In the sugar-free sparkling beverage of the present embodiment, when the addition amount (mg) of the emulsifier or flavor is known, the content of the emulsifier or flavor is determined from the addition amount and the volume (L) of the sugar-free sparkling beverage. It can be obtained by calculation.
本実施形態の無糖炭酸飲料は、炭酸ガスボリュームが１．０ｖｏｌ以上である。炭酸ガスボリュームが１．０ｖｏｌ以上であることにより、後切れが改善された無糖炭酸飲料を提供することができる。一方、炭酸ガスボリュームが１．０ｖｏｌ未満である場合、無糖炭酸飲料の後切れを改善することができない。炭酸ガスボリュームの上限は、特に限定されるものではないが、例えば、６．０ｖｏｌ以下とすることができる。 The sugar-free carbonated beverage of the present embodiment has a carbon dioxide gas volume of 1.0 vol or more. When the carbon dioxide gas volume is 1.0 vol or more, it is possible to provide a sugar-free carbonated beverage having improved trailing. On the other hand, when the carbon dioxide gas volume is less than 1.0 vol, it is not possible to improve the afterglow of the sugar-free carbonated beverage. The upper limit of the carbon dioxide gas volume is not particularly limited, but can be, for example, 6.0 vol or less.
ここで、炭酸ガスボリューム［ｖｏｌ］とは、１気圧、２０℃における、炭酸飲料の体積に対する、炭酸飲料中に溶解している炭酸ガスの体積の比を指す。炭酸ガスボリュームは、例えば、市販の測定器（京都電子工業製ガスボリューム測定装置ＧＶＡ−５００Ａ）を用いて測定することができる。より具体的には、試料を２０℃とした後、ガス内圧力計を取り付け、一度活栓を開いてガス抜き（スニフト）操作を行い、直ちに活栓を閉じてから激しく振とうし、圧力が一定になった時の値から算出することで得ることができる。 Here, the carbon dioxide volume [vol] refers to the ratio of the volume of carbon dioxide dissolved in the carbonated beverage to the volume of the carbonated beverage at 1 atm and 20 ° C. The carbon dioxide gas volume can be measured using, for example, a commercially available measuring instrument (gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.). More specifically, after the sample is set to 20 ° C, an in-gas pressure gauge is attached, the stopcock is opened once to perform a degassing (snift) operation, the stopcock is closed immediately, and then vigorously shaken to keep the pressure constant. It can be obtained by calculating from the value at the time of becoming.
本実施形態の無糖炭酸飲料は、炭酸ガスボリュームが１．０ｖｏｌ以上であればよいが、後切れのさらなる改善の観点から、３．０ｖｏｌ以上５．０ｖｏｌ以下であることが好ましく、４．０ｖｏｌ以上５．０ｖｏｌ以下であることがより好ましい。 The sugar-free sparkling beverage of the present embodiment may have a carbon dioxide gas volume of 1.0 vol or more, but from the viewpoint of further improvement of the trailing edge, it is preferably 3.0 vol or more and 5.0 vol or less. It is more preferably 5.0 vol or less.
本実施形態の無糖炭酸飲料は、炭酸ガス（二酸化炭素）及び乳化香料に加えて、本発明の目的を達成することができる範囲内において、炭酸ガス及び乳化香料とは異なる他の成分（以下、単に「他の成分」ともいう）を含有していてもよい。このような他の成分としては、ｐＨ調整剤、消泡剤、ミネラル、ビタミン類、水溶性香料、保存料、抗酸化剤、甘味料、アミノ酸、機能性素材（難消化性デキストリン等の水溶性食物繊維、乳酸菌など）などを挙げることができる。なお、本実施形態の無糖炭酸飲料には、乳化香料を構成する乳化剤以外に、別の乳化剤が含まれていてもよいが、後切れがより改善されやすくなる観点から、含まれていないことが好ましい。 In addition to carbon dioxide (carbon dioxide) and emulsified flavors, the sugar-free carbonated beverage of the present embodiment has other components different from carbon dioxide and emulsified flavors (hereinafter, within the range in which the object of the present invention can be achieved). , Simply referred to as "other components") may be contained. Other such ingredients include pH adjusters, antifoaming agents, minerals, vitamins, water-soluble fragrances, preservatives, antioxidants, sweeteners, amino acids, and functional materials (water-soluble such as indigestible dextrin). Dietary fiber, lactic acid bacteria, etc.) can be mentioned. The sugar-free carbonated beverage of the present embodiment may contain another emulsifier in addition to the emulsifier constituting the emulsified flavor, but it should not be contained from the viewpoint of making it easier to improve the trailing edge. Is preferable.
本実施形態の無糖炭酸飲料の酸度は、特に限定されるものではないが、無糖炭酸飲料の後切れがより改善されやすくなる観点から、０．０５以上［ｇ／１００ｍｌ］であることが好ましい。なお、酸度とは、無糖炭酸飲料１００ｍｌ中に含まれる有機酸量をクエン酸に換算した場合のグラム数［無水クエン酸ｇ／１００ｍｌ］を指す。無糖炭酸飲料の酸度は、炭酸ガスを常法によって脱気した上、ＪＡＳ規格の酸度測定法に定められた方法、具体的には、０．１ｍｏｌ／Ｌ水酸化ナトリウム標準液をアルカリ溶液として使用した中和滴定法（定量式）により測定できる。 The acidity of the sugar-free carbonated beverage of the present embodiment is not particularly limited, but may be 0.05 or more [g / 100 ml] from the viewpoint of making it easier to improve the after-cutting of the sugar-free carbonated beverage. preferable. The acidity refers to the number of grams [anhydrous citric acid g / 100 ml] when the amount of organic acid contained in 100 ml of a sugar-free carbonated beverage is converted into citric acid. The acidity of the sugar-free sparkling beverage is determined by degassing carbon dioxide gas by a conventional method and then using a method specified in the acidity measurement method of the JAS standard, specifically, a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. It can be measured by the neutralization titration method (quantitative formula) used.
本実施形態の無糖炭酸飲料の外観は、特に限定されるものではないが、無色透明などの透明とすることができる。本明細書において、透明とは７２０ｎｍの吸光度が０．０１以下である飲料をいう。また、無色透明とは、透けて見え、特定の色もなく、水と同様の外観である状態をいう。７２０ｎｍの吸光度は、炭酸ガスを常法によって脱気した上、例えば、分光光度計を用い、光路長１ｃｍとして測定することができる。 The appearance of the sugar-free carbonated beverage of the present embodiment is not particularly limited, but can be transparent such as colorless and transparent. In the present specification, transparent means a beverage having an absorbance at 720 nm of 0.01 or less. Further, colorless and transparent means a state in which it can be seen through, has no specific color, and has an appearance similar to that of water. The absorbance at 720 nm can be measured with an optical path length of 1 cm using, for example, a spectrophotometer after degassing carbon dioxide gas by a conventional method.
本実施形態の無糖炭酸飲料は、容器に封入された容器詰飲料とすることができる。無糖炭酸飲料を容器に封入する方法は、特に限定されず、例えば常法に従って行うことができる。無糖炭酸飲料を封入する容器は、公知のものを適宜選択して用いることができ、素材や形状などについて限定されるものではない。容器の具体例としては、例えば、ビン、ＰＥＴボトル等のプラスチック容器、スチール缶やアルミニウム缶等の金属缶などが挙げられる。これらの容器は、透明や半透明とすることができる。 The sugar-free carbonated beverage of the present embodiment can be a packaged beverage enclosed in a container. The method of enclosing the sugar-free carbonated beverage in the container is not particularly limited, and can be performed according to, for example, a conventional method. As the container for enclosing the sugar-free carbonated beverage, a known container can be appropriately selected and used, and the material and shape are not limited. Specific examples of the container include plastic containers such as bottles and PET bottles, metal cans such as steel cans and aluminum cans, and the like. These containers can be transparent or translucent.
次に、本実施形態の無糖炭酸飲料の製造方法の一例について説明する。 Next, an example of the method for producing a sugar-free carbonated beverage of the present embodiment will be described.
本実施形態の無糖炭酸飲料は、例えば、無糖飲料に炭酸ガスボリュームが１．０ｖｏｌ以上として炭酸ガスを含有させる（以下、これらの処理を総じて単に「含有処理」ともいう）ことで製造することができる。 The sugar-free carbonated beverage of the present embodiment is produced, for example, by adding carbon dioxide gas to the sugar-free beverage with a carbon dioxide gas volume of 1.0 vol or more (hereinafter, these treatments are generally simply referred to as "containing treatment"). be able to.
以下、含有処理の具体的な一例について説明する。 Hereinafter, a specific example of the content treatment will be described.
ここでは、乳化香料が添加されている無糖飲料（炭酸ガスを含まない無糖飲料）に対し、炭酸ガスボリュームが１．０ｖｏｌ以上となる量の炭酸ガスを含有させる含有処理について説明する。この含有処理は、添加工程と溶存工程を含んで構成することができる。 Here, a content treatment in which an amount of carbon dioxide gas having a carbon dioxide gas volume of 1.0 vol or more is contained in a sugar-free beverage (sugar-free beverage not containing carbon dioxide gas) to which an emulsified flavor is added will be described. This inclusion treatment can be configured to include an addition step and a dissolution step.
添加工程では、乳化香料を飲料水に添加（含有）する。本実施形態の無糖炭酸飲料に他の成分を含有する場合には、乳化香料とともに、他の成分を飲料水に添加することができる。 In the addition step, the emulsified flavor is added (contained) to the drinking water. When the sugar-free carbonated beverage of the present embodiment contains other components, the other components can be added to the drinking water together with the emulsified flavor.
なお、添加工程において、他の成分を添加する場合、他の成分と乳化香料を飲料水に添加する順序は、特に限定されるものではない。他の成分と乳化香料を同時添加する場合には、他の成分と乳化香料を予め混合しておき、その混合物を飲料水に添加してもよい。 When other components are added in the addition step, the order in which the other components and the emulsified flavor are added to the drinking water is not particularly limited. When the other component and the emulsified flavor are added at the same time, the other component and the emulsified flavor may be mixed in advance and the mixture may be added to the drinking water.
溶存工程では、添加工程後の飲料水（乳化香料を添加した飲料水）に対し、炭酸ガスボリュームが１．０ｖｏｌ以上となる量の炭素ガスを含ませる。 In the dissolution step, the drinking water after the addition step (drinking water to which the emulsified flavor is added) is impregnated with carbon gas in an amount having a carbon dioxide gas volume of 1.0 vol or more.
溶存工程において炭酸ガスを含ませる方法は、特に限定されるものではなく、例えば、炭酸ガスを予め溶存させておいた飲料水を添加工程後の飲料水と混合し、混合された飲料水の炭酸ガスボリュームを１．０ｖｏｌ以上とする方法（ポストミックス法）や、添加工程後の飲料水に炭素ガスを噴き込んで溶存させ、その飲料水の炭酸ガスボリュームを１．０ｖｏｌ以上とする方法（プレミックス法）を用いることができる。 The method of adding carbon dioxide gas in the dissolution step is not particularly limited. For example, drinking water in which carbon dioxide gas is previously dissolved is mixed with the drinking water after the addition step, and the mixed drinking water is carbonated. A method of setting the gas volume to 1.0 vol or more (post-mix method) or a method of injecting carbon gas into the drinking water after the addition step to dissolve it and setting the carbon dioxide gas volume of the drinking water to 1.0 vol or more (pre-mix method). Mix method) can be used.
本実施形態の無糖炭酸飲料は、上述した含有処理により製造することができる。 The sugar-free carbonated beverage of the present embodiment can be produced by the above-mentioned content treatment.
以上説明した、本実施形態の無糖炭酸飲料は、炭酸ガスボリュームが１．０ｖｏｌ未満である無糖炭酸飲料や無糖飲料と比較し、その飲用後に、乳化香料に含まれる乳化剤由来の不快な呈味が速やかに消えていく。つまり、本実施形態の無糖炭酸飲料は、後切れが改善されている。 The sugar-free carbonated beverage of the present embodiment described above is unpleasant due to the emulsifier contained in the emulsified fragrance after drinking, as compared with the sugar-free carbonated beverage and the sugar-free beverage having a carbon dioxide gas volume of less than 1.0 vol. The taste disappears quickly. That is, the sugar-free carbonated beverage of the present embodiment has improved trailing.
また、本発明の一態様として、乳化香料を含む無糖飲料の後切れ改善方法であって、飲料中の炭酸ガスボリュームを１．０ｖｏｌ以上に調整することを含む、無糖飲料の後切れ改善方法を提供することができる。 Further, as one aspect of the present invention, there is a method for improving the after-cutting of a sugar-free beverage containing an emulsified flavor, which comprises adjusting the carbon dioxide gas volume in the beverage to 1.0 vol or more. A method can be provided.
以下、実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
なお、以下の実施例では、後切れが改善されたことを、後切れが良くなったとも呼び、その反対を、後切れが悪くなったとも呼ぶ。また、以下に示す評価１〜６では、官能評価を行っているが、評価結果に対する温度の影響を考慮して、官能評価に用いた飲料は全て４℃とした。 In the following examples, the improvement of the trailing edge is also referred to as the improvement of the trailing edge, and the opposite is also referred to as the deterioration of the trailing edge. Further, in the evaluations 1 to 6 shown below, the sensory evaluation was performed, but in consideration of the influence of the temperature on the evaluation result, all the beverages used for the sensory evaluation were set to 4 ° C.
［評価１（乳化香料の影響）］
ベース液として、糖（果糖ブドウ糖液糖）及び酸（クエン酸）を飲料水に含有させた糖酸液を用意した。糖酸液は、ブリックス値（Ｂｘ）が１０°であり、酸度が０．１［ｇ／１００ｍｌ］であった。なお、ブリックス値は、試料の温度（液温度）２０℃における糖用屈折計の示度であり、糖度計（ＡＴＡＧＯ社製）を用いて測定した。また、酸度は、０．１ｍｏｌ／Ｌ水酸化ナトリウム標準液をアルカリ溶液として使用した中和滴定法（定量式）により測定した。
[Evaluation 1 (Effect of emulsified flavor)]
As a base solution, a sugar acid solution containing sugar (fructose-glucose liquid sugar) and acid (citric acid) in drinking water was prepared. The sugar acid solution had a Brix value (Bx) of 10 ° and an acidity of 0.1 [g / 100 ml]. The Brix value is the reading of a refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C., and was measured using a sugar content meter (manufactured by ATAGO). The acidity was measured by a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
ベース液に含有させる乳化香料として、ポリグリセリン脂肪酸エステルでオイルを乳化した乳化香料（以下、「ポリグリ」ともいう）と、アラビアガムでオイルを乳化した乳化香料（以下、「アラビア」ともいう）と、ガティガムでオイルを乳化した乳化香料（以下、「ガティ」ともいう）を用意した。なお、いずれの乳化香料も、オイルは、柑橘精油であった。 The emulsified fragrance contained in the base liquid is an emulsified fragrance obtained by emulsifying oil with polyglycerin fatty acid ester (hereinafter, also referred to as "polyglyceride") and an emulsified fragrance obtained by emulsifying oil with Arabic gum (hereinafter also referred to as "Arabic"). , An emulsified fragrance (hereinafter, also referred to as "gati") obtained by emulsifying oil with gati gum was prepared. The oil of each emulsified fragrance was citrus essential oil.
用意したベース液（糖酸液）を参考例１の飲料とした。また、用意したベース液（糖酸液）に対して、用意した３種の乳化香料をそれぞれ別々に添加し、参考例２〜４の飲料を得た。なお、ポリグリ及びガティは、飲料中の乳化香料の含有量が５００ｐｐｍとなる量（飲料中の乳化剤の含有量が２５ｐｐｍとなる量）で添加され、アラビアは、飲料中の乳化香料の含有量が１００ｐｐｍとなる量（飲料中の乳化剤の含有量が２５ｐｐｍとなる量）で添加された。 The prepared base solution (sugar acid solution) was used as the beverage of Reference Example 1. Further, the prepared three kinds of emulsified flavors were separately added to the prepared base liquid (sugar acid liquid) to obtain the beverages of Reference Examples 2 to 4. Polygly and gati are added in an amount such that the content of the emulsified flavor in the beverage is 500 ppm (the amount of the emulsifier in the beverage is 25 ppm), and in Arabia, the content of the emulsified flavor in the beverage is It was added in an amount of 100 ppm (an amount at which the content of the emulsifier in the beverage was 25 ppm).
また、ベース液として、飲料水を用意した。 In addition, drinking water was prepared as the base liquid.
用意したベース液（飲料水）を参考例５の飲料とした。また、用意したベース液（飲料水）に対し、用意した３種の乳化香料をそれぞれ別々に添加し、参考例６〜８の飲料を得た。なお、ポリグリ及びガティは、飲料中の乳化香料の含有量が５００ｐｐｍとなる量（飲料中の乳化剤の含有量が２５ｐｐｍとなる量）で添加され、アラビアは、飲料中の乳化香料の含有量が１００ｐｐｍとなる量（飲料中の乳化剤の含有量が２５ｐｐｍとなる量）で添加された。 The prepared base liquid (drinking water) was used as the beverage of Reference Example 5. Further, the prepared three kinds of emulsified flavors were separately added to the prepared base liquid (drinking water) to obtain the beverages of Reference Examples 6 to 8. Polygly and gati are added in an amount such that the content of the emulsified flavor in the beverage is 500 ppm (the amount of the emulsifier in the beverage is 25 ppm), and in Arabia, the content of the emulsified flavor in the beverage is It was added in an amount of 100 ppm (an amount at which the content of the emulsifier in the beverage was 25 ppm).
まず、参考例１〜４の飲料を６人のパネリストが試飲し、後述する評価基準に基づき、「おいしさ」、「後切れ」、「苦味」の３項目について評価した。なお、参考例１〜４の飲料の評価は、参考例１の飲料を基準（後述する評価基準の基準飲料）にして実施された。 First, six panelists tasted the beverages of Reference Examples 1 to 4, and evaluated three items of "deliciousness", "afterglow", and "bitterness" based on the evaluation criteria described later. The evaluation of the beverages of Reference Examples 1 to 4 was carried out based on the beverage of Reference Example 1 (reference beverage of the evaluation criteria described later).
次に、参考例５〜８の飲料を６人のパネリストが試飲し、後述する評価基準に基づき、「おいしさ」、「後切れ」、「苦味」の３項目について評価した。なお、参考例５〜８の飲料の評価は、参考例５の飲料を基準（後述する評価基準の基準飲料）にして実施された。 Next, six panelists tasted the beverages of Reference Examples 5 to 8 and evaluated three items of "deliciousness", "afterglow", and "bitterness" based on the evaluation criteria described later. The evaluation of the beverages of Reference Examples 5 to 8 was carried out based on the beverage of Reference Example 5 (reference beverage of the evaluation criteria described later).
＜「おいしさ」の評価基準＞
「おいしさ」は、１点から７点の７段階で評価し、４点から７点に近づくにつれて、よりおいしくなるものとし、４点から１点に近づくにつれて、よりまずくなるものとした。１点、４点及び７点の評価基準は、以下の通りである。
１点：基準飲料よりも、非常にまずい。
４点：基準飲料と同等。
７点：基準飲料よりも、非常においしい。
<Evaluation criteria for "deliciousness">
"Deliciousness" was evaluated on a 7-point scale from 1 point to 7 points, and it was evaluated as more delicious as it approached 4 points to 7 points, and worse as it approached 4 points to 1 point. The evaluation criteria of 1, 4, and 7 points are as follows.
1 point: Very bad than the standard beverage.
4 points: Equivalent to standard beverages.
7 points: Very tasty than the standard beverage.
＜「後切れ」の評価基準＞
「後切れ」は、１点から７点の７段階で評価し、４点から７点に近づくにつれて、後切れが良くなるものとし、４点から１点に近づくにつれて後切れが悪くなるものとした。１点、４点及び７点の評価基準は、以下の通りである。なお、「後切れ」の評価は、乳化香料に含まれる乳化剤由来の不快な呈味（油のような味や苦味）について、後切れを評価したものである。
１点：基準飲料よりも、非常に悪い。
４点：基準飲料と同等。
７点：基準飲料よりも、非常に良い。
<Evaluation criteria for "after-cut">
"Back cut" is evaluated on a 7-point scale from 1 point to 7 points, and the back cut becomes better as it approaches 4 points to 7 points, and the back cut worsens as it approaches 1 point from 4 points. did. The evaluation criteria of 1, 4, and 7 points are as follows. In addition, the evaluation of "after-cut" is an evaluation of the after-cut of the unpleasant taste (oil-like taste or bitterness) derived from the emulsifier contained in the emulsified flavor.
1 point: Very worse than the standard beverage.
4 points: Equivalent to standard beverages.
7 points: Very good than the standard beverage.
＜「苦味」の評価基準＞
「苦味」は、１点から７点の７段階で評価し、１点から７点に近づくにつれて、「苦味」をより感じられるものとした。１点、４点及び７点の評価基準は、以下の通りである。
１点：基準飲料よりも、非常に苦くない。
４点：基準飲料と同等。
７点：基準飲料よりも、非常に苦い。
<Evaluation criteria for "bitterness">
The "bitterness" was evaluated on a 7-point scale from 1 to 7, and the closer to 1 to 7 points, the more "bitterness" was felt. The evaluation criteria of 1, 4, and 7 points are as follows.
1 point: Not much bitter than standard beverages.
4 points: Equivalent to standard beverages.
7 points: Very bitter than the standard beverage.
参考例１〜４の飲料の評価結果を表１ａに示す。
［表１ａ］
The evaluation results of the beverages of Reference Examples 1 to 4 are shown in Table 1a.
[Table 1a]
参考例５〜８の飲料の評価結果を表１ｂに示す。
［表１ｂ］
The evaluation results of the beverages of Reference Examples 5 to 8 are shown in Table 1b.
[Table 1b]
表１ａに示すように、ベース液を糖酸液とした参考例１〜４では、乳化香料が添加される場合のほうが、乳化香料が添加されていない場合と比較して後切れが良くなっており、乳化香料に含まれる乳化剤由来の不快な呈味が残り続けるという問題が生じなかった。一方、表１ｂに示すように、ベース液を飲料水とした参考例５〜８では、乳化香料が添加されることで、乳化香料が添加されていない場合と比較して後切れが悪くなっており、乳化香料に含まれる乳化剤由来の不快な呈味が残り続けるという問題が生じた。 As shown in Table 1a, in Reference Examples 1 to 4 in which the base liquid was a sugar acid liquid, the case where the emulsified flavor was added had better post-cutting than the case where the emulsified flavor was not added. Therefore, there was no problem that the unpleasant taste derived from the emulsifier contained in the emulsified flavor continued to remain. On the other hand, as shown in Table 1b, in Reference Examples 5 to 8 in which the base liquid was used as drinking water, the addition of the emulsifying flavor resulted in worse post-cutting as compared with the case where the emulsifying flavor was not added. Therefore, there is a problem that the unpleasant taste derived from the emulsifier contained in the emulsified flavor continues to remain.
なお、ベース液として酸のみを含有させた飲料水を用いた場合にも、表１ｂに示す参考例５〜８の評価結果と同様に、乳化香料の添加によって後切れが悪くなったこの結果と表１ｂの結果から、飲料中に糖が含有される場合には、乳化剤由来の不快な呈味が残り続けるという問題が生じないことが理解できた。 In addition, even when drinking water containing only an acid was used as the base liquid, as in the evaluation results of Reference Examples 5 to 8 shown in Table 1b, the result that the post-cutting became worse due to the addition of the emulsifying flavor. From the results in Table 1b, it was understood that when sugar is contained in the beverage, the problem that the unpleasant taste derived from the emulsifier continues to remain does not occur.
［評価２（炭酸ガス（二酸化炭素）の影響）］
評価１の参考例６と同様の方法で、ポリグリを含有する飲料水を取得し、これを比較例１の飲料（ベース液：飲料水）とした。また、評価１の参考例６と同様の方法で、ポリグリを含有する飲料水を調製し、この飲料水に対してポストミックス法により炭酸ガスを含有させて、炭酸ガスボリュームの異なる３種類の飲料（実施例１〜３）を得た。
[Evaluation 2 (Effect of carbon dioxide)]
Drinking water containing polygly was obtained by the same method as in Reference Example 6 of Evaluation 1, and this was used as the beverage of Comparative Example 1 (base liquid: drinking water). In addition, drinking water containing polygly was prepared by the same method as in Reference Example 6 of Evaluation 1, and carbon dioxide gas was added to the drinking water by the post-mix method to prepare three types of beverages having different carbon dioxide gas volumes. (Examples 1 to 3) were obtained.
評価１の参考例７と同様の方法で、アラビアを含有する飲料水を調製し、これを比較例２の飲料（ベース液：飲料水）とした。また、評価１の参考例７と同様の方法で、アラビアを含有する飲料水を調製し、この飲料水に対してポストミックス法により炭酸ガスを含有させて、炭酸ガスボリュームの異なる３種類の飲料（実施例４〜６）を得た。 Drinking water containing Arabia was prepared in the same manner as in Reference Example 7 of Evaluation 1, and this was used as the beverage of Comparative Example 2 (base liquid: drinking water). In addition, drinking water containing Arabia was prepared by the same method as in Reference Example 7 of Evaluation 1, and carbon dioxide gas was added to the drinking water by the post-mix method to prepare three types of beverages having different carbon dioxide gas volumes. (Examples 4 to 6) were obtained.
評価１の参考例８と同様の方法で、ガティを含有する飲料水を調製し、これを比較例３の飲料（ベース液：飲料水）とした。また、評価１の参考例８と同様の方法で、ガティを含有する飲料水を調製し、この飲料水に対してポストミックス法により炭酸ガスを含有させて、炭酸ガスボリュームの異なる３種類の飲料（実施例７〜９）を得た。 Drinking water containing gati was prepared in the same manner as in Reference Example 8 of Evaluation 1, and this was used as the beverage of Comparative Example 3 (base liquid: drinking water). In addition, drinking water containing gati was prepared by the same method as in Reference Example 8 of Evaluation 1, and carbon dioxide gas was added to the drinking water by the post-mix method to prepare three types of beverages having different carbon dioxide gas volumes. (Examples 7 to 9) were obtained.
まず、比較例１及び実施例１〜３の飲料を６人のパネリストが試飲し、後述する評価基準（但し、比較例１を基準飲料とする）に基づき、「おいしさ」、「後切れ」、「苦味」の３項目について評価した。次に、比較例２及び実施例４〜６の飲料を６人のパネリストが試飲し、後述する評価基準（但し、比較例２を基準飲料とする）に基づき、「おいしさ」、「後切れ」、「苦味」の３項目について評価した。最後に、比較例３及び実施例７〜９の飲料を６人のパネリストが試飲し、後述する評価基準（但し、比較例３を基準飲料とする）に基づき、「おいしさ」、「後切れ」、「苦味」の３項目について評価した。 First, six panelists tasted the beverages of Comparative Example 1 and Examples 1 to 3, and based on the evaluation criteria described later (however, Comparative Example 1 is used as the reference beverage), "deliciousness" and "after-cut". , "Bitterness" was evaluated. Next, six panelists tasted the beverages of Comparative Example 2 and Examples 4 to 6, and based on the evaluation criteria described later (however, Comparative Example 2 is used as the reference beverage), "deliciousness" and "after-cut". , And "bitterness" were evaluated. Finally, six panelists tasted the beverages of Comparative Example 3 and Examples 7 to 9, and based on the evaluation criteria described later (however, Comparative Example 3 is used as the reference beverage), "deliciousness" and "after-cut". , And "bitterness" were evaluated.
＜「おいしさ」の評価基準＞
「おいしさ」は、１点から７点の７段階で評価し、４点から７点に近づくにつれて、よりおいしくなるものとし、４点から１点に近づくにつれて、よりまずくなるものとした。１点、４点及び７点の評価基準は、以下の通りである。
１点：基準飲料よりも、非常にまずい。
４点：基準飲料と同等。
７点：基準飲料よりも、非常においしい。
<Evaluation criteria for "deliciousness">
"Deliciousness" was evaluated on a 7-point scale from 1 point to 7 points, and it was evaluated as more delicious as it approached 4 points to 7 points, and worse as it approached 4 points to 1 point. The evaluation criteria of 1, 4, and 7 points are as follows.
1 point: Very bad than the standard beverage.
4 points: Equivalent to standard beverages.
7 points: Very tasty than the standard beverage.
＜「後切れ」の評価基準＞
「後切れ」は、１点から７点の７段階で評価し、４点から７点に近づくにつれて、後切れが良くなるものとし、４点から１点に近づくにつれて後切れが悪くなるものとした。１点、４点及び７点の評価基準は、以下の通りである。なお、「後切れ」の評価は、乳化香料に含まれる乳化剤由来の不快な呈味（油のような味や苦味）について、後切れを評価したものである。
１点：基準飲料よりも、非常に後切れが悪い。
４点：基準飲料と同等の後切れ。
７点：基準飲料で使用したベース液と同等の後切れ。
<Evaluation criteria for "after-cut">
"Back cut" is evaluated on a 7-point scale from 1 point to 7 points, and the back cut becomes better as it approaches 4 points to 7 points, and the back cut worsens as it approaches 1 point from 4 points. did. The evaluation criteria of 1, 4, and 7 points are as follows. In addition, the evaluation of "after-cut" is an evaluation of the after-cut of the unpleasant taste (oil-like taste or bitterness) derived from the emulsifier contained in the emulsified flavor.
1 point: Very worse than the standard beverage.
4 points: The same aftertaste as the standard beverage.
7 points: After-cutting equivalent to the base liquid used in the standard beverage.
＜「苦味」の評価基準＞
「苦味」は、１点から７点の７段階で評価し、１点から７点に近づくにつれて、「苦味」をより感じられるものとした。１点、４点及び７点の評価基準は、以下の通りである。
１点：基準飲料で使用したベース液と同等の苦味。
４点：基準飲料と同等の苦味。
７点：基準飲料よりも、非常に苦い。
<Evaluation criteria for "bitterness">
The "bitterness" was evaluated on a 7-point scale from 1 to 7, and the closer to 1 to 7 points, the more "bitterness" was felt. The evaluation criteria of 1, 4, and 7 points are as follows.
1 point: Bitterness equivalent to the base liquid used in the standard beverage.
4 points: Bitterness equivalent to standard beverages.
7 points: Very bitter than the standard beverage.
比較例１及び実施例１〜３の飲料の評価結果を表２ａに示す。
［表２ａ］
The evaluation results of the beverages of Comparative Examples 1 and 1 to 3 are shown in Table 2a.
[Table 2a]
比較例２及び実施例４〜６の飲料の評価結果を表２ｂに示す。
［表２ｂ］
The evaluation results of the beverages of Comparative Example 2 and Examples 4 to 6 are shown in Table 2b.
[Table 2b]
比較例３及び実施例７〜９の飲料の評価結果を表２ｃに示す。
［表２ｃ］
The evaluation results of the beverages of Comparative Example 3 and Examples 7 to 9 are shown in Table 2c.
[Table 2c]
表２ａ〜表２ｃに示すように、いずれの乳化香料を用いたときであっても、炭酸ガスボリュームを１．０ｖｏｌ以上とすることで、炭酸ガスを含有させていない場合と比較して後切れが良くなった。この結果から、無糖炭酸飲料の炭酸ガスボリュームを１．０ｖｏｌ以上とすることで、炭酸ガスを含有させていない場合と比較し、乳化香料に含まれる乳化剤由来の不快な呈味が速やかに消えていき、後切れが改善されることが理解できた。 As shown in Tables 2a to 2c, regardless of which emulsified fragrance is used, by setting the carbon dioxide gas volume to 1.0 vol or more, it is cut off as compared with the case where carbon dioxide gas is not contained. Has improved. From this result, by setting the carbon dioxide volume of the sugar-free carbonated beverage to 1.0 vol or more, the unpleasant taste derived from the emulsifier contained in the emulsified flavor quickly disappears as compared with the case where the carbon dioxide gas is not contained. I understood that the trailing edge was improved.
［評価３（乳化剤の含有量の影響）］
アラビア（乳化香料）を飲料水（ベース液）に含有させ、アラビアの含有量が異なる５種類の飲料水を用意した。これらの飲料水に、ポストミックス法により、炭酸ガスボリュームが３．０ｖｏｌとなるように炭酸ガスを溶存させ、実施例１０〜１４の飲料を得た。また、実施例１０〜１４と同様方法で、アラビアの含有量が異なる５種類の飲料水を用意し、これらの飲料水を比較例４〜８の飲料とした。
[Evaluation 3 (Effect of emulsifier content)]
Arabia (emulsified flavor) was contained in drinking water (base liquid), and five types of drinking water having different Arabian contents were prepared. Carbon dioxide gas was dissolved in these drinking waters by a post-mix method so that the carbon dioxide gas volume was 3.0 vol, and the beverages of Examples 10 to 14 were obtained. In addition, five types of drinking water having different Arabian contents were prepared in the same manner as in Examples 10 to 14, and these drinking waters were used as the beverages of Comparative Examples 4 to 8.
実施例１０〜１４と比較例４〜８の飲料を６人のパネリストが試飲し、評価２で示した評価基準に基づき、「おいしさ」、「後切れ」、「苦味」の３項目について評価した。本評価は、実施例１０〜１４の飲料を、二酸化炭素が溶存していないこと以外は同じ構成の飲料（比較例４〜８）と比較して評価するものであり、評価基準の基準飲料には、実施例１０〜１４について、それぞれ比較例４〜８を用いた。 Six panelists tasted the beverages of Examples 10 to 14 and Comparative Examples 4 to 8, and evaluated three items of "deliciousness", "after-cut", and "bitterness" based on the evaluation criteria shown in evaluation 2. did. This evaluation is to evaluate the beverages of Examples 10 to 14 in comparison with the beverages having the same composition (Comparative Examples 4 to 8) except that carbon dioxide is not dissolved, and is used as a reference beverage of the evaluation criteria. Used Comparative Examples 4 to 8 for Examples 10 to 14, respectively.
結果を、表３に示す。
［表３］
The results are shown in Table 3.
[Table 3]
表３に示すように、乳化剤の含有量が５ｐｐｍ〜１２５０ｐｐｍである実施例の無糖炭酸飲料は、炭酸ガスを含有させていない比較例と比較し、乳化香料に含まれる乳化剤由来の不快な呈味が速やかに消えていき、後切れが改善された。特に、乳化剤の含有量が２５ｐｐｍ〜５００ｐｐｍである場合、基準飲料と比較したときの後切れの改善幅（改善の程度）が、当該範囲外である場合よりも大きくなった。 As shown in Table 3, the sugar-free carbonated beverage of the example in which the content of the emulsifier is 5 ppm to 1250 ppm is unpleasant due to the emulsifier contained in the emulsified flavor as compared with the comparative example not containing carbon dioxide gas. The taste disappeared quickly and the afterglow was improved. In particular, when the content of the emulsifier was 25 ppm to 500 ppm, the improvement range (degree of improvement) of the trailing cut when compared with the standard beverage was larger than that when it was out of the range.
［評価４（酸の影響）］
ベース液として、酸（クエン酸）を飲料水に含有させた酸液（酸度：０．０５［ｇ／１００ｍｌ］）を用いたこと以外は、評価２の比較例２と同様の方法で、アラビアを含有する酸液を取得し、これを比較例９の飲料とした。また、比較例９と同様の方法で、アラビアを含有する酸液を取得し、得られた酸液に対してポストミックス法により炭酸ガスを含有させて、炭酸ガスボリュームの異なる３種類の炭酸飲料（実施例１５〜１７）を得た。
[Evaluation 4 (effect of acid)]
Arabia in the same manner as in Comparative Example 2 of Evaluation 2 except that an acid solution (acidity: 0.05 [g / 100 ml]) containing an acid (citric acid) in drinking water was used as the base solution. An acid solution containing the above was obtained, and this was used as the beverage of Comparative Example 9. Further, an acid solution containing Arabia is obtained by the same method as in Comparative Example 9, and carbon dioxide gas is contained in the obtained acid solution by a post-mix method to prepare three types of carbonated beverages having different carbon dioxide gas volumes. (Examples 15 to 17) were obtained.
比較例９及び実施例１５〜１７の飲料を６人のパネリストが試飲し、評価２で示した評価基準（比較例９を基準飲料とする）に基づき、「おいしさ」、「後切れ」、「苦味」の３項目について評価した。 Six panelists tasted the beverages of Comparative Example 9 and Examples 15 to 17, and based on the evaluation criteria shown in Evaluation 2 (Comparative Example 9 is used as the reference beverage), "deliciousness", "after-cut", Three items of "bitterness" were evaluated.
結果を、表４に示す。
［表４］
The results are shown in Table 4.
[Table 4]
表４に示すように、無糖炭酸飲料の酸度が０．０５［ｇ／１００ｍｌ］である乳化香料を含有する無糖炭酸飲料において炭酸ガスボリュームを１．０ｖｏｌ以上とすることで、炭酸ガスを含有させていない場合と比較し、乳化香料に含まれる乳化剤由来の不快な呈味が速やかに消えていき、後切れが改善された。
As shown in Table 4, carbon dioxide is produced by setting the carbon dioxide volume to 1.0 vol or more in the sugar-free carbonated beverage containing an emulsified flavor having an acidity of 0.05 [g / 100 ml]. Compared with the case where it was not contained, the unpleasant taste derived from the emulsifier contained in the emulsified flavor disappeared quickly, and the afterglow was improved.
Claims (4)
炭酸ガスボリュームを３．０ｖｏｌ以上５．０ｖｏｌ以下として炭酸ガスを飲料に含有させることを含む、無糖炭酸飲料の製造方法。 The emulsified flavor seen including a method for manufacturing a no sugar carbonated drink containing no high-intensity sweetener,
A method for producing a sugar-free carbonated beverage, which comprises incorporating carbon dioxide gas into the beverage with a carbon dioxide gas volume of 3.0 vol or more and 5.0 vol or less .
飲料中の炭酸ガスボリュームを３．０ｖｏｌ以上５．０ｖｏｌ以下に調整することを含む、後切れ改善方法。 The emulsified flavor seen including, in no sugar beverage that does not contain a high intensity sweetener, a method for improving sharpness after emulsifiers contained in the emulsified flavor,
A method for improving after- cutting , which comprises adjusting the carbon dioxide gas volume in a beverage to 3.0 vol or more and 5.0 vol or less .
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