JP7508193B2 - Fruit juice flavored food and drink with enhanced fruit juice feel and method for producing same - Google Patents
Fruit juice flavored food and drink with enhanced fruit juice feel and method for producing same Download PDFInfo
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- JP7508193B2 JP7508193B2 JP2018191784A JP2018191784A JP7508193B2 JP 7508193 B2 JP7508193 B2 JP 7508193B2 JP 2018191784 A JP2018191784 A JP 2018191784A JP 2018191784 A JP2018191784 A JP 2018191784A JP 7508193 B2 JP7508193 B2 JP 7508193B2
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- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
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Description
本発明は、果汁風味飲食品およびその製造方法に関する。本発明はまた、果汁風味飲食品の果汁感増強方法および果汁風味飲食品の果汁感増強剤に関する。 The present invention relates to a fruit juice flavored food or drink and a method for producing the same. The present invention also relates to a method for enhancing the fruit juice feel of a fruit juice flavored food or drink and an agent for enhancing the fruit juice feel of a fruit juice flavored food or drink.
果汁風味飲食品の美味しさを決定付ける大きな要因となるのは、その果汁感にある。しかし、果汁を飲料に配合した場合、果汁そのものが沈殿の原因となり、特に、果汁が柑橘類を主とした酸性果汁である場合には他の成分との相互作用による品質悪化の原因となりやすいため、必然的にその配合量を抑えざるをえないことが多い。また、一般的にオレンジ、グレープフルーツ、リンゴ、グレープ等の果汁風味飲食品に用いられる果汁原料は、高価なため配合量を抑えたり、果汁の配合を止めて香料のみを使用した無果汁飲食品としたりすることが多い。 The juiciness of fruit juice is a major factor in determining the deliciousness of fruit juice-flavored foods and beverages. However, when fruit juice is added to a beverage, the fruit juice itself can cause precipitation, and especially when the fruit juice is acidic, such as citrus fruit, it is prone to interacting with other ingredients and causing a deterioration in quality, so it is often necessary to limit the amount of fruit juice added. Furthermore, the fruit juice ingredients generally used in fruit juice-flavored foods and beverages, such as orange, grapefruit, apple, and grape, are expensive, so the amount added is often limited, or no fruit juice is added to create a non-juice food and beverage that uses only flavorings.
しかし、果汁の含有量を減じた飲食品や、果汁を含まない飲食品は、味が単調で、コクがなく、甘味のみ強い人工的な風味にも感じられてしまうという問題があった。特に近年では、無果汁または低果汁のわずかに果汁風味を感じる果汁風味飲料が数多く上市されているが、これらの無果汁または低果汁の飲料は果汁含有量が低いため、各種香料やエキスを用いて果汁風味を付与している。すなわち、無果汁または低果汁の飲食品は、高果汁に比べ、自然な甘味、コク、ボディ感といった果汁感に劣るという問題もあった。このため、無果汁または低果汁の飲食品において、高果汁飲食品のような自然な甘味、コク、ボディ感といった果汁感が付与された果汁風味飲食品が求められているといえる。 However, there are problems with foods and beverages with reduced fruit juice content or that do not contain fruit juice, in that they have a monotonous taste, lack body, and can be perceived as having an artificial flavor with a strong sweetness. In particular, in recent years, many fruit juice-free or low-fruit juice-flavored beverages that have a slight fruit juice flavor have been released on the market, but because these no-fruit juice or low-fruit juice beverages have a low fruit juice content, the fruit juice flavor is imparted to them using various flavorings and extracts. In other words, there is also the problem that no-fruit juice or low-fruit juice foods and beverages are inferior in terms of the fruit juice flavor, such as natural sweetness, body, and fullness, compared to high-fruit juice foods and beverages. For this reason, there is a demand for fruit juice-flavored foods and beverages that are no-fruit juice or low-fruit juice and have the fruit juice flavor, such as natural sweetness, body, and fullness, of high-fruit juice foods and beverages.
これまでに、特定構造を有するグルカンを有効成分とする果汁含有飲食品の果汁感向上剤（特許文献１）や、ゲンチオオリゴ糖を有効成分とする低果汁または無果汁飲料の果汁感付与剤（特許文献２）が提案されている。 To date, there have been proposals for a juice feel enhancer for fruit juice-containing foods and beverages, which contains a glucan with a specific structure as an active ingredient (Patent Document 1), and a juice feel imparting agent for low- or no-fruit juice beverages, which contains gentiooligosaccharide as an active ingredient (Patent Document 2).
本発明は、果汁感が増強された、新規果汁風味飲食品およびその製造方法を提供することを目的とする。 The present invention aims to provide a novel fruit juice flavored food or drink with enhanced fruit juice taste and a method for producing the same.
本発明者らは今般、果汁風味飲食品にＤＥ２０～５０の澱粉分解物、果糖およびショ糖を特定の割合で含有させることで、該果汁風味飲食品の果汁感を増強できることを見出した。本発明はこの知見に基づくものである。 The inventors have now discovered that the fruity feel of a fruit-flavored food or drink can be enhanced by adding a specific ratio of starch hydrolysate with a DE of 20 to 50, fructose, and sucrose to the fruit-flavored food or drink. The present invention is based on this finding.
本発明によれば以下の発明が提供される。
［１］（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖を含んでなる果汁風味飲食品であって、前記飲食品中の上記（ａ）、（ｂ）および（ｃ）の合計含有量（固形分換算質量）に対する、上記（ａ）、（ｂ）および（ｃ）のそれぞれの含有量（固形分換算質量）の比率が、３～１７％、３５～８５％および１０～５０％である、果汁風味飲食品。
［２］果汁含有量が４０％以下である、上記［１］に記載の果汁風味飲食品。
［３］果汁風味飲食品の製造方法であって、（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖を他の原材料と混合する工程を含んでなり、前記飲食品中の上記（ａ）、（ｂ）および（ｃ）の合計含有量（固形分換算質量）に対する、上記（ａ）、（ｂ）および（ｃ）のそれぞれの含有量（固形分換算質量）の比率を、３～１７％、３５～８５％および１０～５０％に調整することを特徴とする、果汁風味飲食品の製造方法。
［４］果汁風味飲食品の果汁含有量が４０％以下である、上記［３］に記載の果汁風味飲食品の製造方法。
［５］果汁風味飲食品の果汁感増強方法であって、（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖を他の原材料と混合する工程を含んでなり、前記飲食品中の上記（ａ）、（ｂ）および（ｃ）の合計含有量（固形分換算質量）に対する、上記（ａ）、（ｂ）および（ｃ）のそれぞれの含有量（固形分換算質量）の比率を、３～１７％、３５～８５％および１０～５０％に調整することを特徴とする、果汁感増強方法。
［６］果汁風味飲食品の果汁含有量が４０％以下である、上記［５］に記載の果汁感増強方法。
［７］（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖を含んでなる果汁風味飲食品の果汁感増強剤であって、前記増強剤中の上記（ａ）、（ｂ）および（ｃ）の合計含有量（固形分換算質量）に対する、上記（ａ）、（ｂ）および（ｃ）のそれぞれの含有量（固形分換算質量）の比率が、３～１７％、３５～８５％および１０～５０％である、果汁感増強剤。
［８］果汁風味飲食品の果汁含有量が４０％以下である、上記［７］に記載の果汁感増強剤。
According to the present invention, the following inventions are provided.
[1] A fruit juice-flavored food or beverage comprising (a) a starch hydrolysate having a DE of 20 to 50, (b) fructose, and (c) sucrose, wherein the ratio of the respective contents (mass equivalent to solid content) of (a), (b), and (c) to the total content (mass equivalent to solid content) of (a), (b), and (c) in the food or beverage is 3 to 17%, 35 to 85%, and 10 to 50%, respectively.
[2] The fruit juice-flavored food or beverage described in [1] above, having a fruit juice content of 40% or less.
[3] A method for producing a fruit juice-flavored food or beverage, comprising the step of mixing (a) a starch hydrolysate having a DE of 20 to 50, (b) fructose, and (c) sucrose with other raw materials, and adjusting the ratio of each of the contents (mass equivalent to solid content) of (a), (b), and (c) to the total content (mass equivalent to solid content) of (a), (b), and (c) in the food or beverage to 3 to 17%, 35 to 85%, and 10 to 50%, respectively.
[4] A method for producing a fruit juice-flavored food or beverage described in [3] above, in which the fruit juice content of the fruit juice-flavored food or beverage is 40% or less.
[5] A method for enhancing the fruitiness of a fruit-flavored food or drink, comprising the steps of: mixing (a) a starch hydrolysate having a DE of 20 to 50, (b) fructose, and (c) sucrose with other raw materials; and adjusting the ratio of each of the contents (converted to solid content) of (a), (b), and (c) to the total content (converted to solid content) of (a), (b), and (c) in the food or drink to 3 to 17%, 35 to 85%, and 10 to 50%, respectively.
[6] The method for enhancing the fruit juice feel described in [5] above, wherein the fruit juice content of the fruit juice-flavored food or beverage is 40% or less.
[7] A fruit juice feel enhancer for a fruit juice-flavored food or drink, comprising (a) a starch hydrolysate having a DE of 20 to 50, (b) fructose, and (c) sucrose, wherein the ratio of the respective contents (converted to solid content mass) of (a), (b), and (c) to the total content (converted to solid content mass) of (a), (b), and (c) in the enhancer is 3 to 17%, 35 to 85%, and 10 to 50%, respectively.
[8] The fruit juice enhancer according to [7] above, in which the fruit juice content of the fruit juice-flavored food or beverage is 40% or less.
本発明によれば飲食品中のＤＥ２０～５０の澱粉分解物、果糖およびショ糖の含有比率を特定範囲内に調整することにより果汁風味飲食品の果汁感を増強することができる。 According to the present invention, the content ratio of starch hydrolysates with DE 20-50, fructose and sucrose in a food or beverage can be adjusted to within a specific range, thereby enhancing the juiciness of the fruit juice flavored food or beverage.
本発明において「果汁風味飲食品」とは、果汁風味が付与された飲食品（すなわち、果汁風味が付与された飲料および食品）を意味し、果汁風味が付与された飲食品であれば、いずれのものでもよい。果汁風味飲食品としては、例えば、清涼飲料、炭酸飲料、アルコール飲料、乳飲料等の飲料類、ヨーグルト、アイスクリーム等の乳製品類、ジャム、フルーツシラップ等のシラップ類、フルーツケーキ、ゼリー、ムース、キャンディー、ガム等の菓子類が挙げられる。果汁風味飲食品は、果実入りであっても、果汁入りであってもよい。 In the present invention, "fruit juice-flavored food and drink" means food and drink to which a fruit juice flavor has been imparted (i.e., beverages and foods to which a fruit juice flavor has been imparted), and may be any food and drink to which a fruit juice flavor has been imparted. Examples of fruit juice-flavored food and drink include beverages such as soft drinks, carbonated drinks, alcoholic drinks, and milk drinks, dairy products such as yogurt and ice cream, syrups such as jams and fruit syrups, and confectioneries such as fruit cakes, jellies, mousses, candies, and gums. Fruit juice-flavored food and drink may contain either fruit or fruit juice.
本発明において「果汁風味」とは、果汁が有する香気、甘味、酸味、苦味、自然な風味、フレッシュ感、コク等を意味し、果汁や果肉など果実そのものを用いて付与された風味、果実由来の果実から抽出されたエキスや香料を用いて付与された風味、さらには人工的に合成された物質を用いて付与された風味のいずれであってもよい。人工的に合成された物質としては、例えば、果実の香りを有する合成香料が挙げられる。 In the present invention, "fruit juice flavor" refers to the aroma, sweetness, sourness, bitterness, natural flavor, freshness, richness, etc., of fruit juice, and may be any flavor imparted using the fruit itself, such as fruit juice or fruit pulp, flavor imparted using an extract or flavoring extracted from fruit, or flavor imparted using an artificially synthesized substance. An example of an artificially synthesized substance is a synthetic flavoring that has a fruit scent.
本発明において「果汁風味」や「果汁感」の対象となる果実としては、特に限定されるものではないが、例えば、オレンジ、グレープフルーツ、蜜柑、ぽんかん、甘夏、柚子、レモン等の柑橘系果実や、葡萄、桃、リンゴ、パイナップル、ウメ、チェリー、キウイ、イチゴ、ブルーベリー、メロン、バナナ、マンゴー、梨、洋梨等が挙げられる。 In the present invention, the fruits that are the subject of "fruit juice flavor" or "fruit juice feel" are not particularly limited, but examples include citrus fruits such as oranges, grapefruits, mandarins, ponkan, sweet summers, yuzu, and lemons, as well as grapes, peaches, apples, pineapples, plums, cherries, kiwis, strawberries, blueberries, melons, bananas, mangoes, pears, and European pears.
本発明の果汁風味飲食品は、（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖を組合せて含有することを特徴とするものである。以下、各成分について説明する。 The fruit juice flavored food and drink of the present invention is characterized by containing a combination of (a) a starch hydrolysate having a DE of 20 to 50, (b) fructose, and (c) sucrose. Each component is described below.
（ａ）ＤＥ２０～５０の澱粉分解物
本発明において使用する「澱粉分解物」は、澱粉を加水分解することにより得られる糖組成物、すなわち、澱粉の加水分解物を意味する。本発明における澱粉分解物は、その製造方法に特に制限は無く、澱粉を酸分解したものでも、酵素分解したものでも良い。澱粉を酵素分解する際の澱粉分解酵素に特に制限はないが、例えば、α－アミラーゼや、イソアミラーゼおよびプルラナーゼなどの枝切り酵素を用いることができる。
(a) Starch hydrolyzate with DE 20 to 50 The term "starch hydrolyzate" used in the present invention means a sugar composition obtained by hydrolyzing starch, i.e., a starch hydrolyzate. There is no particular limitation on the method for producing the starch hydrolyzate in the present invention, and it may be obtained by acid hydrolysis or enzymatic hydrolysis of starch. There is no particular limitation on the starch-degrading enzyme used in enzymatic hydrolysis of starch, and for example, debranching enzymes such as α-amylase, isoamylase, and pullulanase can be used.
本発明において使用する澱粉分解物は、上記の通り澱粉の分解により直接得てもよく、あるいは、澱粉分解物に分画処理等を施すことにより、特定重合度の糖組成物を分取・除去することで得てもよく、さらには、複数の澱粉分解物を混合することで調製してもよい。製造効率およびコストを考慮すると澱粉の分解により直接澱粉分解物を調製することが好ましい。 The starch hydrolysate used in the present invention may be obtained directly by decomposing starch as described above, or may be obtained by subjecting the starch hydrolysate to a fractionation process or the like to separate and remove a sugar composition having a specific degree of polymerization, or may be prepared by mixing a plurality of starch hydrolysates. Considering production efficiency and cost, it is preferable to prepare the starch hydrolysate directly by decomposing starch.
本発明において使用する澱粉分解物は、果汁感やボディ感をより向上させる観点から、ＤＥ２０～５０（好ましくはＤＥ２７～３３）であるものを使用することができる。ここで、「ＤＥ（Ｄｅｘｔｒｏｓｅ Ｅｑｕｉｖａｌｅｎｔ）」とは、澱粉分解物の分解度合いの指標であり、試料中の還元糖をブドウ糖（グルコース）として測定し、試料中の還元糖をブドウ糖として固形分に対する百分率で示した値である。ＤＥの値が高い澱粉分解物ほど分解が進み低分子化しているといえる。ＤＥは、具体的には下記式により算出される。
ＤＥ＝［（直接還元糖（グルコース換算）の質量）／（固形分の質量）］×１００
The starch hydrolysate used in the present invention may have a DE of 20 to 50 (preferably a DE of 27 to 33) from the viewpoint of further improving the fruity feel and body. Here, "DE (Dextrose Equivalent)" is an index of the degree of decomposition of a starch hydrolysate, and is a value obtained by measuring the reducing sugar in a sample as glucose and expressing the reducing sugar in the sample as a percentage of the solid content as glucose. It can be said that the higher the DE value of a starch hydrolysate, the more decomposed it is and the smaller the molecular weight it has become. Specifically, DE is calculated by the following formula:
DE=[(mass of direct reducing sugar (converted into glucose))/(mass of solids)]×100
本発明においてＤＥを算出するための還元糖の測定は、ウィルシュテッター・シューデル（Wilstatter Schudel）法に従って行うことができる。 In the present invention, the measurement of reducing sugars to calculate DE can be performed according to the Wilstatter Schudel method.
本発明において使用する澱粉分解物の糖組成は、澱粉分解物に対するＧ３～Ｇ７の含有量を５０～９０質量％（好ましくは５５～８０質量％、より好ましくは６０～７５％）とすることができる。ここで、「Ｇ３～Ｇ７」は単糖の重合度が３～７のオリゴ糖を意味する。また、「Ｇ４～Ｇ５」は単糖の重合度が４～５のオリゴ糖を、「Ｇ６～Ｇ７」は単糖の重合度が６～７のオリゴ糖を、それぞれ意味する。 The sugar composition of the starch hydrolysate used in the present invention can have a content of G3 to G7 of 50 to 90% by mass (preferably 55 to 80% by mass, more preferably 60 to 75%) relative to the starch hydrolysate. Here, "G3 to G7" refers to oligosaccharides with a monosaccharide polymerization degree of 3 to 7. "G4 to G5" refers to oligosaccharides with a monosaccharide polymerization degree of 4 to 5, and "G6 to G7" refers to oligosaccharides with a monosaccharide polymerization degree of 6 to 7.
本発明において使用する澱粉分解物の原料となる澱粉は、食品用に利用可能な澱粉であれば特に制限はないが、例えば、コーンスターチ、タピオカ澱粉、米澱粉、小麦澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、片栗澱粉、葛澱粉、蕨澱粉、サゴ澱粉、緑豆澱粉、オオウバユリでん粉を用いることができる。また、いずれの澱粉においても通常の澱粉に加え、ウルチ種、ワキシー種、ハイアミロース種のように、育種学的手法または遺伝子工学的手法において改良されたものを用いることができる。さらに、上記澱粉は、酸化処理、エステル化処理、エーテル化処理、架橋処理といった化学加工処理を施したものでも、湿熱処理、油脂加工処理、ボールミル処理、微粉砕処理、加熱処理、温水処理、漂白処理、酸処理、アルカリ処理、酵素処理等の物理加工を施したものであってもよい。 The starch used as the raw material for the starch hydrolysate in the present invention is not particularly limited as long as it is a starch that can be used for food, and examples thereof include corn starch, tapioca starch, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, potato chestnut starch, kudzu starch, bracken starch, sago starch, mung bean starch, and lily of the valley starch. In addition to normal starches, any starch that has been improved by breeding techniques or genetic engineering techniques, such as non-glucan, waxy, and high amylose starches, can be used. Furthermore, the above starches may be those that have been subjected to chemical processing such as oxidation, esterification, etherification, and crosslinking, or those that have been subjected to physical processing such as moist heat treatment, oil and fat processing, ball milling, fine pulverization, heating, hot water treatment, bleaching, acid treatment, alkali treatment, and enzyme treatment.
本発明において使用する澱粉分解物は、例えば、澱粉を耐熱性α－アミラーゼで液化した後、α－アミラーゼ等のα－グルカンを加水分解する酵素および／または枝切り酵素で加水分解することにより調製することができる。澱粉分解物の具体的な調製例は以下の通りである。すなわち、澱粉を１５～３５質量％のスラリー（懸濁液）とした後、例えば、アルカリ性カルシウム塩を用いｐＨ５．０～７．０に調整し、この澱粉スラリーに耐熱性α－アミラーゼを加え、ジェットクッカーやオートクレーブ等の加熱装置を用いて１００～１３０℃に加熱し、３０～１２０分間程度加水分解することによって、ＤＥ６～１０程度、好ましくは７～９程度の液化液を調製することができる。このときの液化液のＤＥが低すぎれば、得られる澱粉分解物に高分子糖が多く残存してしまい、澱粉分解物のＤＥが低くなりすぎてしまう傾向があり、逆に液化液のＤＥが高すぎれば甘味度の高い低分子糖が多く生成され、澱粉分解物のＤＥが高くなりすぎる傾向がある。 The starch hydrolysate used in the present invention can be prepared, for example, by liquefying starch with a heat-resistant α-amylase, and then hydrolyzing it with an enzyme that hydrolyzes α-glucan, such as α-amylase, and/or a debranching enzyme. A specific example of preparing a starch hydrolysate is as follows. That is, after preparing a 15-35% by mass slurry (suspension), the pH is adjusted to 5.0-7.0 using, for example, an alkaline calcium salt, and heat-resistant α-amylase is added to this starch slurry, which is heated to 100-130°C using a heating device such as a jet cooker or autoclave, and hydrolyzed for about 30-120 minutes, to prepare a liquefied liquid with a DE of about 6-10, preferably about 7-9. If the DE of the liquefied liquid is too low, a lot of high molecular weight sugars will remain in the resulting starch hydrolysate, and the DE of the starch hydrolysate will tend to be too low; conversely, if the DE of the liquefied liquid is too high, a lot of low molecular weight sugars with high sweetness will be produced, and the DE of the starch hydrolysate will tend to be too high.
次に、糖化反応に用いる酵素の反応可能ｐＨとなるよう、液化液のｐＨを例えば、塩酸または苛性ソーダを用いて調整し、α－アミラーゼおよび枝切り酵素を添加して５０～６０℃で１２～６０時間反応させることができる。各酵素添加量および反応時間は、澱粉分解物の糖組成を確認しながら決定することができる。酵素添加量、反応時間の不足により加水分解反応が十分に進行しないと、ＤＥが２０未満の高分子糖が多く含まれる澱粉分解物となる場合がある。一方、酵素添加量、反応時間が過剰であり加水分解反応が必要以上に進行すると、甘味度の高い低分子糖が多く生成され、ＤＥが５０より高い澱粉分解物となる場合がある。 Next, the pH of the liquefied liquid is adjusted using, for example, hydrochloric acid or caustic soda so that it is at a pH at which the enzymes used in the saccharification reaction can react, and α-amylase and debranching enzyme are added and the reaction is carried out at 50 to 60°C for 12 to 60 hours. The amount of each enzyme added and the reaction time can be determined while checking the sugar composition of the starch hydrolysate. If the hydrolysis reaction does not proceed sufficiently due to an insufficient amount of enzyme added or reaction time, the starch hydrolysate may contain a large amount of high molecular weight sugars with a DE of less than 20. On the other hand, if the amount of enzyme added or the reaction time is excessive and the hydrolysis reaction proceeds more than necessary, a large amount of low molecular weight sugars with high sweetness may be produced, resulting in a starch hydrolysate with a DE of higher than 50.
本発明において使用する澱粉分解物の糖組成のバランスは、各酵素添加量および反応時間により調整することができる。例えば、枝切り酵素の添加量を増やすことでＧ６～Ｇ７含量を増加させることができ、α－アミラーゼ添加量を増やすことや反応時間を延ばすことで基質の加水分解が進み、結果としてＧ６～Ｇ７含量を減少させ、Ｇ４～Ｇ５含量を増加させることができる。 The balance of sugar composition of the starch hydrolysate used in the present invention can be adjusted by adjusting the amount of each enzyme added and the reaction time. For example, the G6 to G7 content can be increased by increasing the amount of debranching enzyme added, and the hydrolysis of the substrate can be promoted by increasing the amount of α-amylase added or extending the reaction time, resulting in a decrease in the G6 to G7 content and an increase in the G4 to G5 content.
本発明において使用する澱粉分解物の調製においては、上記手順の後、澱粉分解物の白濁を防止するため、例えば、８０～９０℃で１～５時間程度保持し、液化液のヨウ素―澱粉反応の消失を確認することができる。次いで、ｐＨを４とすることで酵素反応を停止させ、その後、必要により、活性炭等による脱色ろ過、イオン交換樹脂等に拠る脱塩処理した後、真空濃縮により濃縮して液状の澱粉分解物とすることができる。 In preparing the starch hydrolysate used in the present invention, after the above procedure, the starch hydrolysate is kept at, for example, 80 to 90°C for about 1 to 5 hours to prevent the starch hydrolysate from becoming cloudy, and the disappearance of the iodine-starch reaction in the liquefied liquid can be confirmed. Next, the pH is adjusted to 4 to stop the enzyme reaction, and then, if necessary, the liquid can be decolorized and filtered using activated carbon or the like, desalted using ion exchange resins, and then concentrated by vacuum concentration to obtain a liquid starch hydrolysate.
本発明において使用する澱粉分解物の調製においてはさらに、クロマト分離装置や膜分画装置を用いて分画処理を行い、低分子成分や高分子成分を分離除去して製造することも可能である。また、得られた澱粉分解物に各種市販のマルトオリゴ糖シラップを適宜混合し、本発明に使用する澱粉分解物としてもよい。 In preparing the starch hydrolysate used in the present invention, it is also possible to carry out fractionation using a chromatographic separation device or a membrane fractionation device to separate and remove low molecular weight components and high molecular weight components. In addition, the starch hydrolysate obtained may be appropriately mixed with various commercially available maltooligosaccharide syrups to produce the starch hydrolysate used in the present invention.
本発明において使用する澱粉分解物は、上記のようにして調製したもの以外に、市販品を使用してもよい。本発明の澱粉分解物として利用可能な市販品としては、フジオリゴ＃３６０（日本食品化工社製）、オリゴＭＴ－５００（昭和産業社製）が挙げられる。 In addition to the starch hydrolysates prepared as described above, commercially available products may be used as the starch hydrolysates used in the present invention. Commercially available products that can be used as the starch hydrolysates of the present invention include Fuji Oligo #360 (manufactured by Nihon Shokuhin Kako Co., Ltd.) and Oligo MT-500 (manufactured by Showa Sangyo Co., Ltd.).
（ｂ）果糖
本発明において「果糖」は、フルクトースともいい、単糖類の一種である。本発明において使用する「果糖」は、果糖を含むものであれば、いずれの形態のものも使用することができ、例えば、結晶果糖、高果糖液糖（果糖９０％以上）、異性化糖由来の果糖、果汁由来の果糖等が挙げられる。
(b) Fructose In the present invention, "fructose" is also called fructose and is a type of monosaccharide. The "fructose" used in the present invention may be in any form as long as it contains fructose, and examples of such fructose include crystalline fructose, high fructose liquid sugar (fructose 90% or more), fructose derived from isomerized sugar, and fructose derived from fruit juice.
（ｃ）ショ糖
本発明において「ショ糖」は、スクロースともいい、二糖類の一種である。本発明において使用する「ショ糖」は、ショ糖を含むものであれば、いずれの形態のものも使用することができ、例えば、グラニュー糖、液糖、上白糖、白双糖、三温糖、中双糖、氷砂糖、和三盆、黒砂糖等を使用でき、さらには、果汁由来のショ糖等も使用することができる。
(c) Sucrose In the present invention, "sucrose" is also called sucrose and is a type of disaccharide. The "sucrose" used in the present invention may be in any form as long as it contains sucrose, such as granulated sugar, liquid sugar, white sugar, white double sugar, brown sugar, medium double sugar, crystal sugar, Wasanbon, brown sugar, etc., and further, sucrose derived from fruit juice, etc. may also be used.
本発明においては、（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖の合計含有量（固形分換算質量）に対する、上記（ａ）の含有量（固形分換算質量）の比率は、果汁風味飲食品に適度な果汁感およびボディ感を付与する観点から、下限値は３％（好ましくは５％）とすることができ、上限値は１７％（好ましくは１５％）とすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、上記含有比率の範囲は、例えば、３～１７％（好ましくは５～１５％）とすることができる。 In the present invention, the ratio of the content (mass equivalent to solid content) of (a) to the total content (mass equivalent to solid content) of (a) starch hydrolysates with DE 20-50, (b) fructose, and (c) sucrose can be set to a lower limit of 3% (preferably 5%) and an upper limit of 17% (preferably 15%), from the viewpoint of imparting an appropriate fruity feel and full body to the fruit juice flavored food or drink. These lower and upper limits can be arbitrarily combined, and the range of the content ratio can be, for example, 3-17% (preferably 5-15%).
本発明においては、（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖の合計含有量（固形分換算質量）に対する、上記（ｂ）の含有量（固形分換算質量）の比率は、果汁風味飲食品に適度な果汁感およびボディ感を付与するとともに適度な甘味を付与する観点から、下限値は３５％（好ましくは４０％）とすることができ、上限値は８５％（好ましくは８０％）とすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、上記含有比率の範囲は、例えば、３５～８５％（好ましくは４０～８０％）とすることができる。 In the present invention, the ratio of the content (mass equivalent to solid content) of (b) to the total content (mass equivalent to solid content) of (a) starch hydrolysate with DE 20-50, (b) fructose, and (c) sucrose can be set to a lower limit of 35% (preferably 40%) and an upper limit of 85% (preferably 80%), from the viewpoint of imparting an appropriate fruitiness and body to the fruit juice flavored food or drink, as well as an appropriate sweetness. These lower and upper limits can be arbitrarily combined, and the range of the content ratio can be, for example, 35-85% (preferably 40-80%).
本発明においては、（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖の合計含有量（固形分換算質量）に対する、上記（ｃ）の含有量（固形分換算質量）の比率は、果汁風味飲食品に適度な果汁感およびボディ感を付与するとともに適度な甘味を付与する観点から、下限値は１０％（好ましくは１５％）とすることができ、上限値は５０％（好ましくは４５％）とすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、上記含有比率の範囲は、例えば、１０～５０％（好ましくは１５～４５％）とすることができる。 In the present invention, the ratio of the content (mass equivalent to solid content) of (c) to the total content (mass equivalent to solid content) of (a) starch hydrolysates with DE 20-50, (b) fructose, and (c) sucrose can be set to a lower limit of 10% (preferably 15%) and an upper limit of 50% (preferably 45%), from the viewpoint of imparting an appropriate fruitiness and body to the fruit juice flavored food or drink as well as an appropriate sweetness. These lower and upper limits can be combined in any desired manner, and the range of the content ratio can be, for example, 10-50% (preferably 15-45%).
本発明において、（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖を飲食品に含有させるときは、飲食品全体に対する上記（ａ）、（ｂ）および（ｃ）の合計量（固形分換算質量）の比率は０．５～１５％（好ましくは３％～１０％、より好ましくは５％～８％）とすることができる。 In the present invention, when (a) starch hydrolysates with a DE of 20 to 50, (b) fructose, and (c) sucrose are contained in a food or drink, the ratio of the total amount (mass converted into solid content) of (a), (b), and (c) to the entire food or drink can be 0.5 to 15% (preferably 3% to 10%, more preferably 5% to 8%).
飲食品中の前記（ａ）、（ｂ）および（ｃ）の含有量は、例えば、高速液体クロマトグラフィー法（ＨＰＬＣ法）により測定することができる。 The contents of (a), (b) and (c) in foods and beverages can be measured, for example, by high performance liquid chromatography (HPLC).
本発明の果汁風味飲食品は果汁風味を有することから、前記（ａ）、（ｂ）および（ｃ）に加えて、果汁、果肉、果汁エキス、果実エキスおよび香料からなる群から選択される１種または２種以上の果汁風味付与成分を含有していてもよい。果汁風味の対象となる果実の例としては前記したものが挙げられる。 Since the fruit juice flavored food or drink of the present invention has a fruit juice flavor, in addition to the above (a), (b), and (c), it may contain one or more fruit juice flavor-imparting components selected from the group consisting of fruit juice, fruit pulp, fruit juice extract, fruit extract, and flavorings. Examples of fruits that can be used to impart a fruit juice flavor include those mentioned above.
本発明の果汁風味飲食品に含まれる果汁含有量は特に限定されるものではないが、該飲食品中の果汁含有量を４０％以下（好ましくは３０％以下、より好ましくは２０％以下、さらに好ましくは１０％以下）とすることができる。本発明の果汁風味飲食品中の果汁含有量の下限値は０％とすることができる。本発明の果汁風味飲食品によれば果汁飲食品および無果汁飲食品が提供される。 The fruit juice content contained in the fruit juice-flavored food and drink of the present invention is not particularly limited, but the fruit juice content in the food and drink can be 40% or less (preferably 30% or less, more preferably 20% or less, and even more preferably 10% or less). The lower limit of the fruit juice content in the fruit juice-flavored food and drink of the present invention can be 0%. The fruit juice-flavored food and drink of the present invention provides fruit juice food and drink and fruit juice-free food and drink.
本発明の果汁風味飲食品が飲料であるときは、本発明の飲料は液体原料を含んでいてもよい。液体原料としては、水（例えば、飲用水）、炭酸水が挙げられる。ここで「炭酸水」とは、飲用に適した水に二酸化炭素を圧入したものを意味する。液体原料として水などの非炭酸水を用いた場合には炭酸ガス添加工程により炭酸ガスを付与してもよい。また液体原料として炭酸水を用いた場合でも炭酸ガス添加工程により炭酸ガスを付与し、炭酸感がより強い飲料としてもよい。 When the fruit juice flavored food or drink of the present invention is a beverage, the beverage of the present invention may contain a liquid ingredient. Examples of liquid ingredients include water (e.g., drinking water) and carbonated water. Here, "carbonated water" means water suitable for drinking into which carbon dioxide has been pressurized. When non-carbonated water such as water is used as the liquid ingredient, carbon dioxide gas may be added in a carbon dioxide gas addition process. Even when carbonated water is used as the liquid ingredient, carbon dioxide gas may be added in a carbon dioxide gas addition process to produce a beverage with a stronger carbonated feel.
本発明の果汁風味飲食品がアルコール飲料であるときは、本発明の飲料はアルコール（エタノール）を含んでなるものである。本発明に使用する「アルコール」は、アルコール（エタノール）を含むものであれば、いずれの形態のものも使用することができ、例えば、原料用アルコール類および醸造用アルコール類に加えて、ウイスキー、バーボン、ブランデー、スピリッツ類（例えば、ウォッカ）、リキュール類、果実酒、日本酒、中国酒、焼酎、発泡酒、チュウハイ等のアルコール飲料が挙げられる。なお、本発明のアルコール飲料のアルコール濃度（アルコール分の含有量）は、特に限定されないが、例えば１～１０ｖ／ｖ％であり、好ましくは２～８ｖ／ｖ％（より好ましくは３～６ｖ／ｖ％）である。 When the fruit juice flavored food or drink of the present invention is an alcoholic beverage, the beverage of the present invention contains alcohol (ethanol). The "alcohol" used in the present invention can be in any form as long as it contains alcohol (ethanol), and examples of the alcoholic beverage include raw material alcohols and brewing alcohols, as well as alcoholic beverages such as whiskey, bourbon, brandy, spirits (e.g., vodka), liqueurs, fruit wine, sake, Chinese alcohol, shochu, happoshu, and chuhai. The alcohol concentration (alcohol content) of the alcoholic beverage of the present invention is not particularly limited, but is, for example, 1 to 10 v/v%, preferably 2 to 8 v/v% (more preferably 3 to 6 v/v%).
本発明の果汁風味飲食品は、果汁感およびボディ感を阻害しない範囲で、前記（ａ）、（ｂ）および（ｃ）以外の他の成分を含有することができる。当該他の成分は飲食品の種類によって適宜選択することができるが、他の成分の例としては、糖類、糖アルコールおよび澱粉類等；直鎖デキストリン、分岐デキストンおよび環状デキストン等のデキストリン類；甘味料、安定剤、乳化剤、ゲル化剤、着色料、着香料、苦味料、保存料、酸化防止剤およびｐＨ調整剤等の食品添加物；油脂、乳および乳製品、有機酸、有機酸塩、無機塩、酵素、ビタミン類、酵母エキス、調味料等の呈味成分、その他各種食品素材等が挙げられる。 The fruit juice flavored food and drink of the present invention may contain other ingredients other than (a), (b) and (c) as long as the fruit juice feel and body feel are not impaired. The other ingredients can be appropriately selected depending on the type of food and drink, and examples of other ingredients include sugars, sugar alcohols, starches, etc.; dextrins such as linear dextrin, branched dextrin and cyclic dextrin; food additives such as sweeteners, stabilizers, emulsifiers, gelling agents, colorants, flavorings, bittering agents, preservatives, antioxidants and pH adjusters; taste components such as oils and fats, milk and dairy products, organic acids, organic acid salts, inorganic salts, enzymes, vitamins, yeast extract and seasonings, and various other food ingredients.
本発明によれば、果汁感やボディ感が増強された果汁風味飲食品が提供される。低果汁含有量（例えば、果汁含有量が４０％以下）の果汁風味飲食品においてもこの効果は奏されることから、本発明によれば、無果汁または低果汁の果汁風味飲食品において、高果汁飲食品のような自然な甘味、コク、ボディ感といった果汁感が付与された果汁飲食品を提供できる点で有利である。本発明において「果汁感」とは、果実の様な自然な甘味、コク、ボディ感からなる総合的な呈味感をいう。本発明において「ボディ感」とは、果汁感の構成要素の一つで、果実の様な厚みのある呈味感をいう。 According to the present invention, a fruit juice flavored food or drink is provided that has enhanced juiciness and fullness. This effect can also be achieved in a fruit juice flavored food or drink with a low fruit juice content (e.g., 40% or less fruit juice content), and therefore the present invention is advantageous in that it can provide a fruit juice flavored food or drink that is free of fruit juice or has a low fruit juice content and has the juiciness of natural sweetness, richness, and fullness of high fruit juice food or drink. In the present invention, "juiciness" refers to a comprehensive taste sensation consisting of natural sweetness, richness, and fullness like fruit. In the present invention, "fullness" refers to one of the components of the juiciness, and refers to a thick taste sensation like fruit.
本発明の果汁風味飲食品の製造は、（ａ）ＤＥ２０～５０の澱粉分解物、（ｂ）果糖および（ｃ）ショ糖が所定の含有比率で飲料に含まれるようにすること以外は、飲食品の製造に用いられる通常の方法に従って実施することができる。例えば、本発明の果汁風味飲食品が飲料の場合には、液体原料を含む原材料を準備し、所定の含有比率となるように、前記（ａ）、（ｂ）および（ｃ）を他の原材料と混合ないし調合することにより、飲料を製造することができる。また、本発明の果汁風味飲食品が食品の場合には、原材料を準備し、所定の含有比率となるように、前記（ａ）、（ｂ）および（ｃ）を他の原材料と混合ないし調合し、加工処理することにより、食品を製造することができる。なお、前記（ａ）、（ｂ）および（ｃ）の他の原材料への添加時期や添加順序は特に限定されない。 The fruit juice flavored food and drink of the present invention can be produced according to a normal method used for producing food and drink, except that (a) DE 20-50 starch hydrolysate, (b) fructose, and (c) sucrose are contained in the beverage in a predetermined content ratio. For example, when the fruit juice flavored food and drink of the present invention is a beverage, the beverage can be produced by preparing raw materials including a liquid ingredient, and mixing or blending (a), (b), and (c) with other raw materials to obtain a predetermined content ratio. When the fruit juice flavored food and drink of the present invention is a food, the food can be produced by preparing raw materials, mixing or blending (a), (b), and (c) with other raw materials to obtain a predetermined content ratio, and processing the raw materials. There is no particular restriction on the timing or order of adding (a), (b), and (c) to the other raw materials.
本発明の果汁風味飲食品のうち飲料の製造においては、上記調合工程に加えて、充填工程および殺菌工程等の工程（場合によってはさらに炭酸ガス添加工程）を経て容器詰め飲料として提供することができる。例えば、調合工程で得られた飲料あるいは調合工程後の炭酸ガス添加工程を経て得られた飲料を常法に従って殺菌し、容器に充填することができる。殺菌は容器への充填前であっても充填後であってもよい。 In the production of the beverage among the fruit juice flavored foods and beverages of the present invention, in addition to the blending process described above, the beverage can be provided as a bottled beverage through processes such as a filling process and a sterilization process (and optionally a carbon dioxide gas addition process). For example, the beverage obtained in the blending process or the beverage obtained through the carbon dioxide gas addition process after the blending process can be sterilized according to conventional methods and filled into containers. Sterilization may be performed before or after filling into the containers.
本発明によれば、果汁風味飲食品の果汁感増強方法が提供される。本発明の果汁感増強方法は、本発明の果汁風味飲食品およびその製造方法に関する記載に従って実施することができる。すなわち、前記（ａ）、（ｂ）および（ｃ）を他の原材料と混合ないし調合し、果汁風味飲食品中の前記（ａ）、（ｂ）および（ｃ）の合計含有量（固形分換算質量）に対する、前記（ａ）、（ｂ）および（ｃ）のそれぞれの含有量（固形分換算質量）の比率を３～１７％、３５～８５％および１０～５０％に調整することにより、果汁風味飲食品において果汁感を増強させることができる。 According to the present invention, there is provided a method for enhancing the fruit juice feel of a fruit juice-flavored food or drink. The method for enhancing the fruit juice feel of the present invention can be carried out in accordance with the description of the fruit juice-flavored food or drink and its manufacturing method of the present invention. That is, by mixing or blending the above-mentioned (a), (b) and (c) with other raw materials and adjusting the ratio of each of the contents (solid content equivalent mass) of the above-mentioned (a), (b) and (c) to the total content (solid content equivalent mass) of the above-mentioned (a), (b) and (c) in the fruit juice-flavored food or drink to 3 to 17%, 35 to 85% and 10 to 50%, respectively, the fruit juice feel can be enhanced in the fruit juice-flavored food or drink.
本発明によれば、果汁風味飲食品の果汁感増強剤が提供される。本発明の果汁感増強剤は、本発明の果汁風味飲食品およびその製造方法に関する記載に従って実施することができる。すなわち、本発明の果汁感増強剤を他の原材料と混合ないし調合することにより、本発明の果汁風味飲食品を製造することができる。本発明の果汁感増強剤は、飲食品全体に対する上記（ａ）、（ｂ）および（ｃ）の合計量（固形分換算質量）の比率が０．５～１５％（好ましくは３％～１０％、より好ましくは５％~８％）となるように原材料に配合することができる。 According to the present invention, a fruit juice feel enhancer for fruit juice-flavored food and beverages is provided. The fruit juice feel enhancer of the present invention can be prepared according to the description of the fruit juice-flavored food and beverage of the present invention and the method for producing the same. That is, the fruit juice-flavored food and beverage of the present invention can be produced by mixing or blending the fruit juice feel enhancer of the present invention with other raw materials. The fruit juice feel enhancer of the present invention can be blended into raw materials such that the ratio of the total amount (mass converted into solid content) of the above (a), (b) and (c) to the entire food and beverage is 0.5 to 15% (preferably 3% to 10%, more preferably 5% to 8%).
以下の例に基づいて本発明を具体的に説明するが、本発明はこれらの例に限定されるものではない。なお、本明細書において特に記載の無い場合は「％」は質量％を意味し、また「固形分」当たりの割合や「固形分」の含有割合（濃度）に言及した場合には、固形成分の質量に基づいて定められた割合を意味するものとする。 The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. In this specification, unless otherwise specified, "%" means "mass %", and when a percentage per "solid content" or a content percentage (concentration) of "solid content" is mentioned, it means a percentage determined based on the mass of the solid component.
例１：グレープフルーツ風味飲料（１）
表１に示した配合で各種原料を混合し、グレープフルーツ風味飲料を調製した。マルトオリゴ糖はマルトオリゴ糖Ａ（ＤＥ３０、Ｇ３～Ｇ７含有比率：６６．０％）（固形分濃度７２％の液状品）を、果糖は結晶果糖（日新製糖社製、粉末品）を、ショ糖はグラニュー糖（日新製糖社製、粉末品）をそれぞれ用いた。
Example 1: Grapefruit-flavored drink (1)
Grapefruit-flavored beverages were prepared by mixing various raw materials according to the ratio shown in Table 1. Maltooligosaccharide A (DE 30, G3 to G7 content: 66.0%) (liquid product with a solid content of 72%) was used as the maltooligosaccharide, crystalline fructose (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the fructose, and granulated sugar (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the sucrose.
得られた飲料について、「果汁感」および「ボディ感」に関し、下記基準で官能評価を実施した。 The resulting beverages were subjected to a sensory evaluation for "fruit juice feel" and "body feel" using the following criteria.
「果汁感」とは、果実の様な自然な甘味、コク、ボディ感からなる総合的な呈味感をいう。果糖のみを配合した飲料（比較例１）を０点として±５点の１１段階で評価し、点数が高いほど果汁感が強く、点数が低いほど果汁感が弱い。 "Fruit juice flavor" refers to the overall taste sensation consisting of a natural fruit-like sweetness, richness, and full body. The beverage containing only fructose (Comparative Example 1) is scored as 0, and is rated on an 11-point scale of ±5 points; the higher the score, the stronger the fruit juice flavor, and the lower the score, the weaker the fruit juice flavor.
「ボディ感」とは、果汁感の構成要素の一つで、果実の様な厚みのある呈味感をいう。「ボディ感」に関しては、果糖のみを配合した比較区１を０点として±５点の１１段階で評価した。点数が高いほどボディ感が強く、点数が低い程ボディ感が弱い。 "Body" is one of the components of fruit juice and refers to a rich, fruit-like taste. Body was evaluated on an 11-point scale of ±5 points, with comparison group 1, which contained only fructose, scored 0. The higher the score, the stronger the body, and the lower the score, the weaker the body.
官能評価は４名の訓練されたパネラーで実施し、その平均点を算出した。その結果を表１に示した。 The sensory evaluation was performed by four trained panelists, and the average scores were calculated. The results are shown in Table 1.
表１の通り、マルトオリゴ糖、果糖およびショ糖を一定の割合で配合した飲料は、果糖のみを配合した飲料（比較区１）に比べ、果汁感およびボディ感が改善されており、特にマルトオリゴ糖１０％、果糖６０～７５％、ショ糖１５～３０％とした飲料（試験区４および５）は改善効果が顕著であった。また、ショ糖のみもしくはマルトオリゴ糖のみを配合した飲料（比較区２および３）は、果糖、マルトオリゴ糖およびショ糖を配合した飲料に比べ、果汁感、ボディ感の改善効果が弱く、好ましい飲料ではなかった。 As shown in Table 1, beverages containing malto-oligosaccharide, fructose and sucrose in fixed proportions had improved juiciness and fullness compared to beverages containing only fructose (Comparison Group 1), with particularly notable improvements in beverages containing 10% malto-oligosaccharide, 60-75% fructose and 15-30% sucrose (Test Groups 4 and 5). Furthermore, beverages containing only sucrose or only malto-oligosaccharide (Comparison Groups 2 and 3) showed weaker improvements in juiciness and fullness compared to beverages containing fructose, malto-oligosaccharide and sucrose, and were not preferred beverages.
例２：りんご風味飲料
表２に示した配合で各種原料を混合し、りんご風味飲料を調製した。マルトオリゴ糖はマルトオリゴ糖Ａ（ＤＥ３０、Ｇ３～Ｇ７含有比率：６６．０％）（固形分濃度７２％の液状品）を、果糖は結晶果糖（日新製糖社製、粉末品）を、ショ糖はグラニュー糖（日新製糖社製、粉末品）をそれぞれ用いた。
Example 2: Apple-flavored beverage An apple-flavored beverage was prepared by mixing various ingredients according to the composition shown in Table 2. Maltooligosaccharide A (DE 30, G3 to G7 content: 66.0%) (liquid product with a solid content of 72%) was used as the maltooligosaccharide, crystalline fructose (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the fructose, and granulated sugar (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the sucrose.
果糖のみを配合した飲料（比較区４）を０点とした以外は、例１と同様に官能評価を実施し、その平均点を算出した。その結果を表２に示した。 Apart from giving a score of 0 to the beverage containing only fructose (Comparative Group 4), the sensory evaluation was carried out in the same manner as in Example 1, and the average score was calculated. The results are shown in Table 2.
表２の通り、マルトオリゴ糖、果糖およびショ糖を一定の割合で配合した飲料（試験区１０～１８）は、果糖のみを配合した飲料（比較区４）に比べ、果汁感およびボディ感が改善されており、好ましい飲料であった。 As shown in Table 2, the beverages containing maltooligosaccharide, fructose, and sucrose in fixed proportions (test groups 10-18) had improved fruit juice and body compared to the beverage containing only fructose (comparison group 4), making them preferable beverages.
例３：オレンジゼリー
表３に示した配合で各種原料を混合溶解し、攪拌しながら加熱を行い、充填後、冷やして固め、オレンジゼリーを調製した。マルトオリゴ糖はマルトオリゴ糖Ａ（ＤＥ３０、Ｇ３～Ｇ７含有比率：６６．０％）（固形分濃度７２％の液状品）を、果糖は結晶果糖（日新製糖社製、粉末品）を、ショ糖はグラニュー糖（日新製糖社製、粉末品）をそれぞれ用いた。
Example 3: Orange jelly Various raw materials were mixed and dissolved according to the composition shown in Table 3, heated with stirring, filled, cooled and solidified to prepare orange jelly. Maltooligosaccharide A (DE 30, G3-G7 content: 66.0%) (liquid product with a solid content of 72%) was used as the maltooligosaccharide, crystalline fructose (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the fructose, and granulated sugar (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the sucrose.
果糖のみを配合したゼリー（比較区５）を０点とした以外は、例１と同様に官能評価を実施し、その平均点を算出した。その結果を表３に示した。 The sensory evaluation was carried out in the same manner as in Example 1, except that the jelly containing only fructose (Comparative Group 5) was given a score of 0, and the average score was calculated. The results are shown in Table 3.
表３の通り、マルトオリゴ糖、果糖およびショ糖を一定の割合で配合したゼリー（試験区１９～２１）は、果糖のみを配合したゼリー（比較区５）に比べ、果汁感およびボディ感が改善されており、好ましい味のオレンジゼリーであった。 As shown in Table 3, the jellies (test areas 19-21) containing maltooligosaccharide, fructose, and sucrose in fixed proportions had improved fruitiness and body compared to the jelly containing only fructose (comparison area 5), and were orange jellies with a pleasant taste.
例４：グレープフルーツ風味飲料（２）
表４に示した配合で各種原料を混合し、グレープフルーツ風味飲料を調製した。マルトオリゴ糖はマルトオリゴ糖Ａ（ＤＥ３０、Ｇ３～Ｇ７含有比率：６６．０％）、マルトオリゴ糖Ｂ（ＤＥ４７、Ｇ３～Ｇ７含有比率：７２．６％）またはマルトオリゴ糖Ｃ（ＤＥ２６、Ｇ３～Ｇ７含有比率：６３．１％）を、果糖は結晶果糖（日新製糖社製、粉末品）を、ショ糖はグラニュー糖（日新製糖社製、粉末品）をそれぞれ用いた。なお、マルトオリゴ糖はいずれも固形分濃度７２％の液状品であった。
Example 4: Grapefruit flavored beverage (2)
Grapefruit-flavored beverages were prepared by mixing various raw materials according to the ratio shown in Table 4. Maltooligosaccharide A (DE 30, G3 to G7 content: 66.0%), maltooligosaccharide B (DE 47, G3 to G7 content: 72.6%), or maltooligosaccharide C (DE 26, G3 to G7 content: 63.1%) was used as the maltooligosaccharide, crystalline fructose (Nissin Sugar Co., Ltd., powder product) was used as the fructose, and granulated sugar (Nissin Sugar Co., Ltd., powder product) was used as the sucrose. All of the maltooligosaccharides were liquid products with a solid content concentration of 72%.
果糖のみを配合した飲料（比較区１）を０点とした以外は、例１と同様に官能評価を実施し、その平均点を算出した。その結果を表４に示した。 A sensory evaluation was conducted in the same manner as in Example 1, except that the beverage containing only fructose (Comparative Group 1) was given a score of 0, and the average score was calculated. The results are shown in Table 4.
表４の通り、果糖、ショ糖およびマルトオリゴ糖を配合した飲料（試験区５、２２および２３）は、果糖のみを配合した飲料（比較区１）に比べ、果汁感およびボディ感が改善されており、好ましい飲料であった。 As shown in Table 4, the beverages containing fructose, sucrose and maltooligosaccharide (Test Groups 5, 22 and 23) had improved fruitiness and body compared to the beverage containing only fructose (Comparison Group 1), making them preferable beverages.
例５：グレープフルーツ果汁飲料
表５に示した配合で各種原料を混合し、３０％果汁グレープフルーツ果汁飲料を調製した。マルトオリゴ糖はマルトオリゴ糖Ａ（ＤＥ３０、Ｇ３～Ｇ７含有比率：６６．０％）（固形分濃度７２％の液状品）を、果糖は結晶果糖（日新製糖社製、粉末品）を、ショ糖はグラニュー糖（日新製糖社製、粉末品）をそれぞれ用いた。
Example 5: Grapefruit juice beverage A 30% grapefruit juice beverage was prepared by mixing various ingredients according to the composition shown in Table 5. Maltooligosaccharide A (DE 30, G3 to G7 content: 66.0%) (liquid product with a solid content of 72%) was used as the maltooligosaccharide, crystalline fructose (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the fructose, and granulated sugar (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the sucrose.
果糖のみを配合した飲料（比較区６）を０点とした以外は、例１と同様に官能評価を実施し、その平均点を算出した。その結果を表５に示した。 A sensory evaluation was conducted in the same manner as in Example 1, except that the beverage containing only fructose (Comparative Group 6) was given a score of 0, and the average score was calculated. The results are shown in Table 5.
表５の通り、果糖、ショ糖およびマルトオリゴ糖を一定の割合で配合したグレープフルーツ果汁飲料（試験区２４～２６）は、果糖のみを配合したグレープフルーツ果汁飲料（比較区６）に比べ、果汁感およびボディ感が改善されており、好ましい飲料であった。 As shown in Table 5, the grapefruit juice beverages (test groups 24-26) containing a certain ratio of fructose, sucrose, and maltooligosaccharides had improved fruitiness and body compared to the grapefruit juice beverage (comparison group 6) containing only fructose, making them preferable beverages.
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