TWI791743B - Beverage and method for imparting milk flavor to beverage - Google Patents
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Abstract
本發明係一種飲料，其包含乳清礦物質、及選自由磷酸、酒石酸、乳酸及葡萄糖酸所組成之群中之一種或兩種以上之酸（特定酸），且pH值未達4.6。此處，作為特定酸，較佳為乳酸或葡萄糖酸，更佳為葡萄糖酸。又，該飲料較佳為進而包含植物萃取物。又，飲料中之乳清礦物質之含量相對於飲料中之特定酸之含量的質量比較佳為0.5~10。又，飲料於波長650 nm之吸光度較佳為0.06以下。The present invention is a beverage comprising whey minerals and one or more acids (specific acids) selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid, and the pH value is less than 4.6. Here, the specific acid is preferably lactic acid or gluconic acid, more preferably gluconic acid. Moreover, it is preferable that this drink further contains a plant extract. Also, the mass ratio of the content of whey minerals in the beverage to the content of the specific acid in the beverage is preferably 0.5-10. In addition, the absorbance of the beverage at a wavelength of 650 nm is preferably 0.06 or less.
Description
本發明係關於一種飲料及對飲料賦予乳風味之方法。The present invention relates to a beverage and a method for imparting milk flavor to the beverage.
於飲料領域中，關於乳風味之飲料，業界進行了各種研究。 例如，於專利文獻1中記載有一種乳風味飲料，其特徵在於：包含乳清礦物質、及甜味料，且實質上不包含蛋白質及油脂。 又，於專利文獻2中記載有一種乳風味飲料，其包含乳、乳蛋白之穩定劑及水，且無脂乳固形物量為0.15~0.4質量%，pH值為4.0以下。 先前技術文獻 專利文獻In the field of beverages, various studies have been conducted in the industry on milk-flavored beverages. For example, Patent Document 1 describes a milk-flavored drink characterized by including whey minerals and a sweetener, and substantially not including protein and fat. Also, Patent Document 2 discloses a milk-flavored beverage that contains milk, a milk protein stabilizer, and water, has a non-fat milk solids content of 0.15 to 0.4% by mass, and has a pH of 4.0 or less. prior art literature patent documents
專利文獻1：日本特開2010-227095號公報 專利文獻2：國際公開第2015/111357號Patent Document 1: Japanese Patent Laid-Open No. 2010-227095 Patent Document 2: International Publication No. 2015/111357
[發明所欲解決之課題][Problem to be Solved by the Invention]
如上述般，關於乳風味之飲料，進行了各種研究。 然而，關於該等習知之乳風味飲料，於以下方面仍有改良之餘地。As mentioned above, various studies have been conducted on milk-flavored beverages. However, regarding these conventional milk-flavored beverages, there is still room for improvement in the following aspects.
專利文獻1中具體記載之乳風味飲料不包含酸，而認為pH值為中性附近。 對於pH值為中性附近之飲料，為了於市場中進行銷售，而必須進行充分之殺菌（加熱）。因而，考慮加入適當之酸而降低pH值，緩和殺菌條件。 然而，根據本發明人之研究，於在專利文獻1中具體記載之乳風味飲料中加入一定量之酸、例如飲料領域中最具代表性之酸即檸檬酸而降低pH值之情形時，存在乳風味降低之問題。The milk-flavored drink specifically described in Patent Document 1 does not contain acid, and its pH is considered to be around neutral. Beverages whose pH is near neutral must be sufficiently sterilized (heated) in order to be sold in the market. Therefore, consider adding an appropriate acid to lower the pH value and ease the sterilization conditions. However, according to the research of the present inventors, when a certain amount of acid is added to the milk-flavored beverage specifically described in Patent Document 1, for example, citric acid, which is the most representative acid in the field of beverages, to lower the pH value, there is The problem of reduced milk flavor.
專利文獻2中所記載之乳風味飲料由於含有某種程度之量之乳蛋白，故而渾濁。然而，近年來，對被稱作「風味水（Flavored water）」等之儘管透明度較高但仍賦予有風味/口味之飲料之需求較強。因而，於透明度方面仍有改良之餘地。The milk-flavored drink described in Patent Document 2 is cloudy because it contains a certain amount of milk protein. However, in recent years, there has been a strong demand for beverages that impart flavor/taste despite high transparency, such as so-called "flavored water". Therefore, there is still room for improvement in terms of transparency.
本發明係鑒於此種情況而完成者。即，本發明之目的在於提供一種即便為低pH值亦可感受到良好之乳風味，且透明度較高之飲料。 [解決課題之技術手段]The present invention has been accomplished in view of such circumstances. That is, an object of the present invention is to provide a beverage having a high transparency in which a favorable milk flavor can be sensed even at a low pH. [Technical means to solve the problem]
本發明人進行了各種研究，結果發現，為了達成上述目的，重要的是將乳清礦物質與特定之酸進行組合。基於該見解而完成了以下發明。As a result of various studies conducted by the present inventors, it was found that it is important to combine whey minerals and a specific acid in order to achieve the above object. Based on this finding, the following inventions have been made.
根據本發明，提供一種飲料， 其包含乳清礦物質、及 選自由磷酸、酒石酸、乳酸及葡萄糖酸所組成之群中之一種或兩種以上之酸，且 pH值未達4.6。According to the present invention, a kind of beverage is provided, It contains whey minerals, and One or two or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid, and The pH value did not reach 4.6.
又，根據本發明，提供一種對飲料賦予乳風味之方法， 其係於飲料中至少添加乳清礦物質、及選自由磷酸、酒石酸、乳酸及葡萄糖酸所組成之群中之一種或兩種以上之酸而獲得飲料。 [發明之效果]Also, according to the present invention, there is provided a method for imparting a milky flavor to a drink, The drink is obtained by adding at least whey minerals and one or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid. [Effect of Invention]
根據本發明，可提供一種即便為低pH值亦可感受到良好之乳風味，且透明度較高之飲料。According to the present invention, it is possible to provide a beverage having a good milky flavor even at a low pH and having high transparency.
以下，對本發明之實施形態詳細地進行說明。 於本說明書中，數值範圍之說明中之「a~b」之標記只要無特別說明，則表示a以上且b以下。例如，所謂「1~5質量%」，意指「1質量%以上且5質量%以下」。Embodiments of the present invention will be described in detail below. In this specification, the notation of "a~b" in description of a numerical range means more than a and less than b unless otherwise specified. For example, "1 to 5% by mass" means "more than 1% by mass and less than 5% by mass".
＜飲料＞ 本實施形態之飲料包含乳清礦物質、及選自由磷酸、酒石酸、乳酸及葡萄糖酸所組成之群中之一種或兩種以上之酸，且pH值未達4.6。 再者，以下，亦將「選自由磷酸、酒石酸、乳酸及葡萄糖酸所組成之群中之一種或兩種以上之酸」標記為「特定酸」。＜Drink＞ The beverage of this embodiment contains whey minerals and one or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid, and gluconic acid, and has a pH value of less than 4.6. In addition, hereinafter, "one or two or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid, and gluconic acid" are also described as "specific acids".
於該飲料中，為了顯現出乳風味，而使用乳清礦物質，藉此可提高透明度。 又，根據本發明人之見解，推定特定酸之酸味與檸檬酸等飲料領域中所使用之其他酸之酸味相比，均更不易對由乳清礦物質產生之乳風味造成影響，且/或容易與乳風味匹配，結果即便為低pH值亦可使飲用者感受到良好之乳風味。 「儘管為透明且低pH值，但仍可感受到良好之乳風味」之意外性係本實施形態之飲料之獨特之處。In this drink, transparency can be improved by using whey minerals in order to express a milk flavor. Also, according to the present inventors' knowledge, it is estimated that the sourness of a specific acid is less likely to affect the milk flavor produced by whey minerals than the sourness of other acids used in the field of beverages such as citric acid, and/or It is easy to match with milk flavor, and as a result, drinkers can feel good milk flavor even at low pH. The unexpectedness of "a good milky flavor can be felt despite being transparent and having a low pH value" is a unique feature of the beverage of this embodiment.
以下，對本實施形態之飲料所包含之成分、或本實施形態之飲料之性狀等更具體地進行說明。Hereinafter, the components contained in the drink of this embodiment, the property of the drink of this embodiment, etc. are demonstrated more concretely.
[乳清礦物質] 本實施形態之飲料包含乳清礦物質。乳清礦物質係作為食品添加物之一於食品、飲料業界為大眾所知者。乳清礦物質有時亦稱為乳清礦物質（Whey mineral）或乳清鹽（Whey salt）。[Whey Minerals] The beverage of this embodiment contains whey minerals. Whey minerals are known to the public in the food and beverage industry as one of the food additives. Whey minerals are also sometimes called whey minerals or whey salts.
乳清礦物質一般係自乳或乳清（Whey）儘可能地去除蛋白質及乳糖而製造者。因此，一般高濃度地含有乳之灰分（礦物質），且灰分於固形物成分中所占之比例極高。並且，該礦物質組成成為與成為原料之乳或乳清中之礦物質組成接近之比率。 乳清礦物質之灰分於固形物成分中所占之含量例如為30質量%以上，具體而言為50質量%以上。較佳為灰分含量較高。Whey minerals are generally manufactured by removing protein and lactose from milk or whey (Whey) as much as possible. Therefore, milk ash (minerals) is generally contained in a high concentration, and the ratio of ash to solids is extremely high. And, this mineral composition has a ratio close to the mineral composition in the milk or whey used as a raw material. The content of the ash content of the whey mineral in the solid content is, for example, 30% by mass or more, specifically, 50% by mass or more. A higher ash content is preferred.
作為乳清礦物質之具體之製造方法，可將乳或乳清作為原料，對該原料藉由膜分離及/或離子交換、冷卻等，將蛋白質及乳糖去除而獲得乳清礦物質。 於上述製造方法中，於使用乳清作為原料之情形時，該乳清並無特別限定，可列舉：使用乳製造乳酪時以副產物之形式獲得之乳清、製造酪蛋白時以副產物之形式獲得之乳清、藉由對乳進行超過濾 (ultrafiltration)而獲得之乳清等。 於上述製造方法中，作為膜分離之方法，可列舉：精密過濾膜分離、超過濾膜分離、奈米過濾膜分離、逆滲透膜分離、透析膜分離等。 於上述製造方法中，作為離子交換之方法，可列舉：使用陽離子交換膜法或陰離子交換膜法之電透析膜分離、或利用離子交換樹脂進行之方法等。As a specific method for producing whey minerals, milk or whey can be used as raw materials, and protein and lactose can be removed from the raw materials by membrane separation and/or ion exchange, cooling, etc. to obtain whey minerals. In the above production method, when whey is used as a raw material, the whey is not particularly limited, and examples thereof include: whey obtained as a by-product when milk is used to make cheese, and whey obtained as a by-product when casein is manufactured. Whey obtained in the form of milk, whey obtained by subjecting milk to ultrafiltration (ultrafiltration), and the like. In the above-mentioned production method, examples of membrane separation methods include microfiltration membrane separation, ultrafiltration membrane separation, nanofiltration membrane separation, reverse osmosis membrane separation, dialysis membrane separation, and the like. In the above production method, as a method of ion exchange, electrodialysis membrane separation using a cation-exchange membrane method or anion-exchange membrane method, a method using an ion-exchange resin, and the like are exemplified.
藉由上述製造方法等所獲得之乳清礦物質可直接為液狀，但就保存或處理之方面而言，亦可進行濃縮及/或乾燥。作為濃縮方法，可列舉使用蒸發器之減壓濃縮法等。又，作為乾燥方法，可適宜地選擇噴霧乾燥或冷凍乾燥等一般使用之方法。The whey mineral obtained by the above-mentioned production method etc. may be liquid as it is, but may be concentrated and/or dried in terms of preservation or handling. As a concentration method, the reduced-pressure concentration method using an evaporator etc. are mentioned. Moreover, as a drying method, generally used methods, such as spray-drying and freeze-drying, can be selected suitably.
作為乳清礦物質，例如亦可使用ADEKA公司之市售品（商品名：Minerals of milk L10、P10等）。As whey minerals, for example, commercially available products from ADEKA (trade names: Minerals of milk L10, P10, etc.) can also be used.
飲料中之乳清礦物質之濃度（添加量）並無特別限定，作為乳清礦物質之固形物成分（水分以外之成分）之量，通常為0.1~2 g/L，較佳為0.1~1.5 g/L，更佳為0.1~1 g/L，進而較佳為0.2~0.8 g/L。藉由設為該量，可獲得適度之乳風味。The concentration (addition amount) of whey minerals in beverages is not particularly limited, and the amount of solid content (components other than water) of whey minerals is usually 0.1~2 g/L, preferably 0.1~2 g/L. 1.5 g/L, more preferably 0.1~1 g/L, even more preferably 0.2~0.8 g/L. Moderate milk flavor can be obtained by setting it as this amount.
此處，乳清礦物質由於如上述般一般高濃度地含有乳之灰分（礦物質），故而可將作為灰分而尤多地包含之鉀（K+ ）之濃度設為乳清礦物質之濃度之推定指標。Here, since whey minerals generally contain milk ash (minerals) at a high concentration as described above, the concentration of potassium (K + ), which is particularly contained as ash, can be set as the concentration of whey minerals presumed indicators.
具體而言，飲料中之鉀濃度典型而言為1.5 mg/100 mL以上，較佳為2.0 mg/100 mL以上，更佳為2.5~55 mg/100 mL，進而較佳為2.6~45 mg/100 mL，尤佳為2.6~30 mg/100 mL，最佳為5~25 mg/100 mL。Specifically, the potassium concentration in the beverage is typically above 1.5 mg/100 mL, preferably above 2.0 mg/100 mL, more preferably 2.5-55 mg/100 mL, and more preferably 2.6-45 mg/ 100 mL, preferably 2.6~30 mg/100 mL, most preferably 5~25 mg/100 mL.
再者，此處之鉀濃度係飲料中所包含之所有鉀之濃度而非僅源自乳清礦物質之鉀。 飲料中之鉀濃度例如可藉由利用原子吸光光度法之分析而求出。或者，亦可根據飲料之原材料中之鉀濃度、及原材料之使用量藉由計算而求出。Again, the potassium concentration here is the concentration of all potassium contained in the beverage and not just potassium derived from whey minerals. The potassium concentration in a drink can be calculated|required by the analysis by atomic absorption spectrometry, for example. Alternatively, it can also be obtained by calculation based on the potassium concentration in the raw material of the beverage and the usage amount of the raw material.
[特定酸] 本實施形態之飲料包含選自由磷酸、酒石酸、乳酸及葡萄糖酸所組成之群中之一種或兩種以上之酸（特定酸）。如上所述，認為由該等酸產生之酸味不易對由乳清礦物質產生之乳風味造成影響，且/或容易與乳風味匹配，結果即便為低pH值亦可獲得良好之乳風味。[specific acid] The beverage of this embodiment contains one or two or more acids (specific acids) selected from the group consisting of phosphoric acid, tartaric acid, lactic acid, and gluconic acid. As described above, it is considered that the sourness produced by these acids is less likely to affect the milk flavor produced by whey minerals, and/or is easy to match with the milk flavor, and as a result, a good milk flavor can be obtained even at a low pH.
例如，認為磷酸由於後味之酸味較弱，不會對由乳清礦物質產生之後味（濃郁味）造成影響，故而不會對乳風味造成影響。又，認為酒石酸由於如檸檬酸之持續之酸味較弱，故而不會對由乳清礦物質產生之後味（濃郁味）造成影響，且與乳風味之配合性良好。For example, it is considered that phosphoric acid does not affect the milk flavor because the acidity of the aftertaste is weak and does not affect the aftertaste (rich taste) produced by whey minerals. In addition, it is considered that tartaric acid does not affect the aftertaste (rich taste) produced by whey minerals due to its weak persistent sourness like citric acid, and it is considered that it has a good compatibility with milk flavor.
作為特定酸，較佳為乳酸或葡萄糖酸，尤佳為葡萄糖酸。作為本發明人等之見解，於使用乳酸或葡萄糖酸之情形時，令人驚訝的是較不使用特定酸之情形可「提高」乳風味。該情況於下述實施例中亦進行表示。As the specific acid, lactic acid or gluconic acid is preferred, and gluconic acid is particularly preferred. According to the findings of the inventors of the present invention, when lactic acid or gluconic acid is used, it is surprising that milk flavor can be "improved" compared to the case where the specific acid is not used. This fact is also shown in the following Examples.
關於該可「提高」乳風味之原因，雖為推測，但可如下般進行說明。 乳酸亦存在以若干量包含於生乳中之情況，與乳清礦物質之配合性良好。因而，推測於人類之味覺上容易感受為更接近乳風味。 又，葡萄糖酸具有複雜味。推測該複雜味表現乳之「濃郁」，結果提高乳風味。The reason why the flavor of milk can be "improved" is speculative, but it can be explained as follows. Lactic acid may also be contained in some amount in raw milk, and it has good compatibility with whey minerals. Therefore, it is presumed that the taste of human beings tends to be closer to the flavor of milk. Also, gluconic acid has a complex taste. It is speculated that this complex taste expresses the "richness" of milk, and as a result improves the flavor of milk.
本實施形態之飲料可包含一種特定酸，亦可包含兩種以上之特定酸。於包含兩種以上之特定酸之情形時，特定酸之組合並無特別限定，但較佳為例如將葡萄糖酸與乳酸組合而使用。認為藉由該併用，可進一步提高乳風味。The beverage of this embodiment may contain one kind of specific acid, and may contain two or more kinds of specific acids. When two or more specific acids are included, the combination of specific acids is not particularly limited, but it is preferable to use, for example, a combination of gluconic acid and lactic acid. It is considered that milk flavor can be further improved by this combined use.
飲料中之特定酸之含量並無特別限定，通常為0.01~2 g/L，較佳為0.05~1 g/L，更佳為0.07~0.5 g/L，進而較佳為0.08~0.3 g/L。認為藉由調整特定酸之量，可將飲料之pH值設為未達4.6，並且進一步提高乳風味。The content of the specific acid in the beverage is not particularly limited, usually 0.01~2 g/L, preferably 0.05~1 g/L, more preferably 0.07~0.5 g/L, further preferably 0.08~0.3 g/L L. It is considered that by adjusting the amount of the specific acid, the pH of the beverage can be lowered to 4.6, and the milk flavor can be further improved.
[乳清礦物質與特定酸之量比] 於本實施形態之飲料中，藉由調整乳清礦物質與特定酸之量比，可進一步提高乳風味。又，亦可期待易飲用性之進一步提高等。 具體而言，飲料中之乳清礦物質之含量相對於飲料中之特定酸之含量的質量比（即飲料中之乳清礦物質之含量（質量）/特定酸之含量（質量）的值）例如為0.3~10，較佳為0.5~10，更佳為0.5~8，進而較佳為1.5~6.5。又，尤其是就亦提高易飲用性之觀點而言，較佳為0.5~4，更佳為0.5~1.5。再者，此處之「乳清礦物質之含量」意指乳清礦物質之固形物成分（水分以外之成分）之量。[Amount ratio of whey minerals to specific acids] In the drink of this embodiment, by adjusting the ratio of whey minerals and a specific acid, milk flavor can be further improved. Moreover, the further improvement of drinkability etc. can also be expected. Specifically, the mass ratio of the content of whey minerals in the beverage to the content of the specific acid in the beverage (that is, the value of the content (mass) of whey minerals in the beverage/the content (mass) of the specific acid) For example, it is 0.3-10, preferably 0.5-10, more preferably 0.5-8, and still more preferably 1.5-6.5. Moreover, especially from a viewpoint of improving drinkability, it is preferable that it is 0.5-4, and it is more preferable that it is 0.5-1.5. In addition, the "content of whey minerals" here means the amount of solid content (components other than water) of whey minerals.
[植物萃取物] 本實施形態之飲料作為一態樣較佳為包含植物萃取物。藉由飲料包含植物萃取物，可使甜味之殘味緩和，於止渴性之提高等方面有效。[Plant extracts] The beverage of this embodiment preferably contains plant extracts as one aspect. By containing plant extracts in beverages, the aftertaste of sweetness can be alleviated, and it is effective in improving thirst quenching properties and the like.
所謂「植物萃取物」係指將植物原料浸漬於水或醇等有機溶劑（典型而言為乙醇）或水與乙醇等之混合溶劑中萃取成分，並將溶劑蒸餾去除而獲得者。 作為植物萃取物之植物原料，並無特別限定，可列舉：茶類、咖啡、可可、種子類、蔬菜、果實、花草茶、香辛料、海藻等。 於本實施形態之飲料中，就與乳風味之配合性之方面而言，較佳為使用將茶類、咖啡或花草茶作為植物原料之植物萃取物。即，本實施形態之飲料較佳為包含選自由茶類萃取物、咖啡萃取物及花草茶萃取物所組成之群中一種或兩種以上之植物萃取物。The so-called "plant extract" refers to a plant material obtained by immersing plant raw materials in an organic solvent such as water or alcohol (typically ethanol) or a mixed solvent of water and ethanol to extract components, and distilling off the solvent. The plant raw material of the plant extract is not particularly limited, and examples thereof include tea, coffee, cocoa, seeds, vegetables, fruits, herbal tea, spices, seaweed, and the like. In the beverage of this embodiment, it is preferable to use a plant extract using tea, coffee, or herbal tea as a plant material in terms of compatibility with milk flavor. That is, the beverage of this embodiment preferably contains one or two or more plant extracts selected from the group consisting of tea extracts, coffee extracts, and herbal tea extracts.
作為茶類萃取物，可列舉：綠茶萃取物、紅茶萃取物、烏龍茶萃取物、焙茶萃取物、普洱茶萃取物、馬黛茶（Mate tea）萃取物、吉姆南瑪茶（Gymnema tea）萃取物、魚腥草茶萃取物等一般作為嗜好飲料之茶之萃取物。 作為咖啡萃取物，可為將生豆作為原料之萃取物，亦可為將煎焙豆作為原料之萃取物。 作為花草茶萃取物，可列舉：百里香萃取物、鼠尾草萃取物、迷迭香萃取物、牛至草萃取物、羅勒萃取物、薄荷萃取物等。Examples of tea extracts include green tea extract, black tea extract, oolong tea extract, roasted tea extract, Puer tea extract, mate tea extract, and Gymnema tea extract. Houttuynia cordata tea extract, etc. are generally used as tea extracts for favorite drinks. The coffee extract may be an extract using green beans as a raw material, or an extract using roasted beans as a raw material. Examples of herbal tea extracts include thyme extract, sage extract, rosemary extract, oregano extract, basil extract, peppermint extract, and the like.
於飲料包含植物萃取物之情形時，其含量並無特別限定，通常為0.01~1 g/L，較佳為0.03~0.5 g/L，更佳為0.05~0.2 g/L。藉由設為該量，可高度地兼顧良好之乳風味及止渴性。When the beverage contains plant extracts, the content is not particularly limited, but is usually 0.01-1 g/L, preferably 0.03-0.5 g/L, more preferably 0.05-0.2 g/L. By setting it as this amount, favorable milk flavor and thirst-quenching property can be made high compatible.
[甜味料] 為了可口性之提高等，本實施形態之飲料較佳為包含甜味料。 作為甜味料，可使用公知者。例如可列舉：蔗糖（砂糖）、葡萄糖、晶粒砂糖（granulated sugar）、果糖、乳糖、麥芽糖、果糖葡萄糖液糖等糖類、木糖醇、及D-山梨糖醇等低甜味度甜味料、索馬甜（Thaumatin）、甜菊萃取物、甘草酸二鈉、乙醯磺胺酸鉀 (acesulfame potassium)、蔗糖素、阿斯巴甜、糖精、紐甜 (neotame)、糖精鈉等高甜味度甜味料等。該等中，就自然之乳風味之方面而言，較佳為糖類，更佳為蔗糖（砂糖）或果糖。又，甜味料可僅使用一種，亦可併用兩種以上。[sweetener] In order to improve palatability, etc., it is preferable that the drink of this embodiment contains a sweetener. Known ones can be used as the sweetener. Examples include sugars such as sucrose (granulated sugar), glucose, granulated sugar, fructose, lactose, maltose, fructose glucose liquid sugar, xylitol, and low-sweetness sweeteners such as D-sorbitol. , Thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, etc. Sweeteners etc. Among these, sugars are preferred in terms of natural milk flavor, and sucrose (granulated sugar) or fructose are more preferred. Moreover, only 1 type may be used for a sweetener, and 2 or more types may be used together.
於飲料包含甜味料之情形時，飲料中之甜味料之含量並無特別限定，於糖類之情形時，通常為10~200 g/L，較佳為20~100 g/L，更佳為30~80 g/L。認為藉由設為該量，可獲得恰好之可口性提高之效果。In the case of beverages containing sweeteners, the content of sweeteners in the beverages is not particularly limited. In the case of sugars, it is usually 10-200 g/L, preferably 20-100 g/L, and more preferably 30~80 g/L. It is considered that by setting this amount, the effect of improving the palatability appropriately can be obtained.
[pH值調節劑] 本實施形態之飲料較佳為包含pH值調節劑。藉由包含pH值調節劑，可獲得pH值之微調變得容易，可抑制飲料之製造時或流通時之pH值變動等優點。[pH adjuster] The drink of this embodiment preferably contains a pH adjuster. By including a pH adjuster, it is possible to obtain advantages such as fine adjustment of pH becomes easy, and pH fluctuation during production and distribution of beverages can be suppressed.
作為pH值調節劑，具體而言，可列舉有機酸之鹽。更具體而言，可列舉：羧酸之鈉鹽、羧酸之鉀鹽等。 再者，就儘可能地抑制對味道之影響之方面而言，於成為有機酸之鹽之基礎的有機酸為多元酸之情形時，較佳為所有之羧基被中和。As a pH adjuster, specifically, the salt of an organic acid is mentioned. More specifically, sodium salt of carboxylic acid, potassium salt of carboxylic acid, etc. are mentioned. Furthermore, when the organic acid used as the base of the salt of the organic acid is a polybasic acid, all carboxyl groups are preferably neutralized from the viewpoint of suppressing the influence on the taste as much as possible.
尤其是，於本實施形態之飲料中，較佳為包含上述之特定酸之鹽（鈉鹽或鉀鹽等）作為pH值調節劑。認為藉由使用此種pH值調節劑，可獲得良好之緩衝作用，又，容易使因添加pH值調節劑造成之對味道之影響變小。另一方面，檸檬酸三鈉等亦可較佳地用作pH值調節劑。In particular, in the drink of this embodiment, it is preferable to contain the salt (sodium salt, potassium salt, etc.) of the said specific acid as a pH adjuster. It is considered that by using such a pH adjuster, a good buffering effect can be obtained, and the influence on the taste due to the addition of the pH adjuster can be easily reduced. On the other hand, trisodium citrate and the like can also be preferably used as a pH adjuster.
[香料] 為了調整乳風味或其他目的，本實施形態之飲料亦可包含香料。飲料可包含之香料並無特別限定，可適宜地使用公知之香料。例如，認為藉由使用乳風味之香料，可進一步突顯乳風味。作為乳風味之香料，可列舉：內酯類、短鏈脂肪酸等乳成分中包含特徵性香氣成分之香料。[spices] The beverage of this embodiment may also contain spices for adjusting milk flavor or other purposes. Flavors that can be contained in beverages are not particularly limited, and known flavors can be suitably used. For example, it is considered that the milky flavor can be further emphasized by using a milky flavor. Examples of milk-flavored fragrances include those containing characteristic aroma components in milk components such as lactones and short-chain fatty acids.
[其他成分] 本實施形態之飲料亦可包含上述以外之各種成分。例如，亦可藉由食鹽來調節味道等。又，亦可包含果汁、各種營養成分、著色劑、稀釋劑、抗氧化劑、增黏穩定劑等。 然而，就透明性之觀點而言，飲料較佳為實質上不包含著色劑，或即便包含亦為少量（例如0.01 g/L以下）。[other ingredients] The beverage of this embodiment may contain various components other than those mentioned above. For example, the taste and the like can also be adjusted with salt. In addition, fruit juice, various nutrients, coloring agents, diluents, antioxidants, thickening stabilizers, and the like may be included. However, from the viewpoint of transparency, it is preferable that the beverage does not substantially contain a coloring agent, or even contains a small amount (for example, 0.01 g/L or less).
[pH值] 本實施形態之飲料之pH值未達4.6。pH值較佳為3.6~4.5，更佳為3.7~4.2。 藉由pH值未達4.6，可緩和殺菌條件。尤其是，於日本，在法令上，若飲料之pH值為4.6以上，則必須使飲料之殺菌條件變得嚴格。因而，就製造成本或維持香味、抑制褐變等觀點而言，pH值較佳為未達4.6。又，藉由pH值為3.7以上，而酸味不過於明顯，可進一步提高乳風味。 再者，pH值之測定可使用市售之pH值測定器等而進行。 pH值之調節例如可藉由改變特定酸之量、或使用pH值調節劑等而進行。[pH value] The pH value of the beverage of this embodiment does not reach 4.6. The pH value is preferably 3.6~4.5, more preferably 3.7~4.2. By keeping the pH below 4.6, the sterilization conditions can be eased. In particular, in Japan, according to laws and regulations, if the pH value of the beverage is 4.6 or more, the sterilization conditions of the beverage must be made strict. Therefore, the pH is preferably less than 4.6 from the viewpoints of production cost, flavor maintenance, and browning suppression. Moreover, since the pH value is 3.7 or more, the sour taste is not too conspicuous, and milk flavor can be further improved. In addition, the measurement of pH can be performed using a commercially available pH meter etc. Adjustment of pH can be performed, for example, by changing the amount of a specific acid or using a pH adjuster.
[酸度（檸檬酸酸度）] 本實施形態之飲料之酸度（飲料中所包含之酸之量）並無特別限定，但藉由調整為適當之酸度，可進一步提高乳風味。 具體而言，於換算為檸檬酸之當量所得之值（於本說明書中，亦將該值稱為「檸檬酸度」）中，上限較佳為0.04%以下，更佳為未達0.03%，進而較佳為0.025%以下，尤佳為0.02%以下。下限無特別限定（典型而言為大於0%之值）。[Acidity (citric acidity)] The acidity (the amount of acid contained in the drink) of the beverage of this embodiment is not particularly limited, but by adjusting to an appropriate acidity, the milk flavor can be further improved. Specifically, in the value converted into the equivalent of citric acid (this value is also referred to as "citric acidity" in this specification), the upper limit is preferably 0.04% or less, more preferably less than 0.03%, and further Preferably it is 0.025% or less, especially preferably 0.02% or less. The lower limit is not particularly limited (typically, a value greater than 0%).
此處，於本說明書中，檸檬酸酸度具體而言係藉由使用酚酞指示劑及氫氧化鈉按照以下順序進行滴定而求出者。 （1）準確地稱量5~15 g之飲料置於200 mL錐形瓶中，使用水稀釋至50 mL左右。 （2）對已稀釋之上述飲料加入數滴1%酚酞指示劑並進行攪拌。 （3）一面利用磁力攪拌器攪拌錐形瓶內之稀釋飲料溶液，一面將加入至25 mL滴定管中之0.1 M之氫氧化鈉滴加至上述飲料溶液中，而實施滴定試驗。將該滴定試驗係以錐形瓶內之飲料溶液之顏色持續30秒鐘紅色之時間點設為終點。然後， （4）基於滴定試驗之結果並藉由下式而算出檸檬酸酸度（%）之值。 檸檬酸酸度（%）=A×f×（100/W）×0.0064（式1） [（式1）中，A表示0.1 M氫氧化鈉溶液之滴定量（mL），f表示0.1 M氫氧化鈉溶液之力價，W表示飲料試樣之質量（g）。於（式1）中進行相乘之「0.0064」之值係指相當於1 mL之0.1 M氫氧化鈉溶液的檸檬酸酐之質量（g）]Here, in this specification, the acidity of citric acid is specifically obtained by performing titration using a phenolphthalein indicator and sodium hydroxide in the following procedure. (1) Accurately weigh 5~15 g of beverage and place it in a 200 mL Erlenmeyer flask, dilute to about 50 mL with water. (2) Add a few drops of 1% phenolphthalein indicator to the diluted beverage above and stir. (3) While using a magnetic stirrer to stir the diluted beverage solution in the Erlenmeyer flask, add 0.1 M sodium hydroxide added to the 25 mL buret dropwise to the above beverage solution to perform a titration test. In this titration test, the time point when the color of the beverage solution in the Erlenmeyer flask remains red for 30 seconds is set as the end point. Then, (4) Based on the results of the titration test, the value of the acidity (%) of citric acid was calculated by the following formula. Acidity of citric acid (%)=A×f×(100/W)×0.0064 (Formula 1) [In (Formula 1), A represents the titer (mL) of 0.1 M sodium hydroxide solution, f represents the potency of 0.1 M sodium hydroxide solution, and W represents the mass (g) of the beverage sample. The value of "0.0064" multiplied in (Formula 1) refers to the mass (g) of citric anhydride equivalent to 1 mL of 0.1 M sodium hydroxide solution]
再者，於上述滴定試驗中，亦可使用氫離子濃度計代替酚酞指示劑來實施。於該情形時，滴定試驗之終點設為錐形瓶內之飲料溶液之pH值成為8.1之時。In addition, in the said titration test, it can also implement using a hydrogen ion concentration meter instead of a phenolphthalein indicator. In this case, the end point of the titration test was set when the pH of the beverage solution in the Erlenmeyer flask became 8.1.
[檸檬酸之濃度] 就良好之乳風味之觀點而言，本實施形態之飲料較佳為特定酸以外之酸成分（具代表性的是檸檬酸）之含量較少，或實質上不包含特定酸以外之酸成分。 具體而言，本實施形態之飲料中之檸檬酸之濃度較佳為0~15 mg/100 mL，更佳為0~10 mg/100 mL，進而較佳為0。 再者，檸檬酸（亦包含以酸陰離子之狀態存在於系統中者）之濃度可藉由利用高效液相層析（HPLC）法進行之有機酸分析而求出，亦可根據用作原料之檸檬酸之質量或檸檬酸鹽之質量（相當於抗衡陽離子之質量除外）而求出。 且說，根據某種目的，未必排除本實施形態之飲料包含特定酸以外之酸成分之情況。只要能夠感受到良好之乳風味，本實施形態之飲料不排除包含特定酸以外之酸成分之情況。[Concentration of citric acid] From the viewpoint of good milk flavor, it is preferable that the beverage of this embodiment contains less acid components (typically citric acid) other than the specific acid, or contains substantially no acid components other than the specific acid. Specifically, the concentration of citric acid in the beverage of this embodiment is preferably 0-15 mg/100 mL, more preferably 0-10 mg/100 mL, and even more preferably 0. Furthermore, the concentration of citric acid (including those present in the system in the form of acid anions) can be determined by the analysis of organic acids using high performance liquid chromatography (HPLC), and can also be determined according to the Calculated from the mass of citric acid or the mass of citrate (except for the mass of the counter cation). In addition, depending on a certain purpose, it is not necessarily excluded that the beverage of this embodiment contains acid components other than the specific acid. As long as a favorable milk flavor can be sensed, the beverage of this embodiment does not exclude the case containing acid components other than a specific acid.
[透明性] 本實施形態之飲料如上所述般可使透明性變高。 具體而言，本實施形態之飲料於波長650 nm之吸光度較佳為0.06以下，更佳為0.04以下，進而較佳為0.01以下。 又，於波長420 nm之吸光度較佳為0.1以下，更佳為0.05以下，進而較佳為0.01以下。 再者，本說明書中之吸光度係於光程長度1 cm之石英槽 (quartz cell)中加入飲料而測定之值。[transparency] As mentioned above, the beverage of this embodiment can make transparency high. Specifically, the absorbance of the drink in this embodiment at a wavelength of 650 nm is preferably 0.06 or less, more preferably 0.04 or less, and still more preferably 0.01 or less. Also, the absorbance at a wavelength of 420 nm is preferably at most 0.1, more preferably at most 0.05, and still more preferably at most 0.01. In addition, the absorbance in this specification is a value measured by adding a beverage to a quartz cell with an optical path length of 1 cm.
就透明性之觀點而言，本實施形態之飲料較佳為蛋白質之含量尤其少。具體而言，本實施形態之飲料中所包含之蛋白質之含量例如為0~0.2 g/L，較佳為0~0.05 g/L，更佳為0~0.03 g/L。From the viewpoint of transparency, the drink of this embodiment preferably has a particularly low protein content. Specifically, the protein content contained in the beverage of this embodiment is, for example, 0-0.2 g/L, preferably 0-0.05 g/L, more preferably 0-0.03 g/L.
[Brix值] 就提高飲料之可口性之觀點而言，本實施形態之飲料之Brix值較佳為1~20°，更佳為2~10°，進而較佳為2~8°。 Brix值例如可藉由上述甜味料之量、其他各種成分之量等進行調整。[Brix value] From the viewpoint of improving the palatability of the beverage, the Brix value of the beverage according to this embodiment is preferably 1-20°, more preferably 2-10°, and still more preferably 2-8°. The Brix value can be adjusted by, for example, the amount of the aforementioned sweetener, the amount of other various components, and the like.
[製造方法、容器等] 本實施形態之飲料可藉由將乳清礦物質及特定酸、視需要之其他成分根據既定方法均勻地混合於水中而獲得。 本實施形態之飲料亦可進行加熱殺菌，而製成裝入至容器中之狀態之容器裝飲料。作為此時之容器，可列舉：PET瓶、鋁罐、鋼罐、紙袋、冷藏即飲杯（Chilled Cup）、瓶等。就本實施形態之飲料之特徵之一即「透明性」之訴求方面而言，容器較佳為透明，具體而言，較佳為PET瓶或未著色之瓶。又，就處理性、流通性、攜帶性等觀點而言，容器較佳為PET瓶。[Manufacturing method, container, etc.] The beverage of this embodiment can be obtained by uniformly mixing whey minerals, specific acids, and other components as needed in water according to a predetermined method. The beverage of this embodiment can also be heat-sterilized, and it can be made into the container-packed beverage of the state put into the container. Examples of the container at this time include PET bottles, aluminum cans, steel cans, paper bags, chilled cups, bottles, and the like. In terms of "transparency", which is one of the characteristics of the beverage in this embodiment, the container is preferably transparent, and specifically, a PET bottle or an uncolored bottle is preferable. Also, from the viewpoints of handling, distribution, and portability, the container is preferably a PET bottle.
本實施形態之飲料藉由pH值未達4.6，可使加熱殺菌之條件變得溫和。作為加熱殺菌之條件，例如可設為90~135℃之瞬間殺菌或30秒鐘殺菌。The beverage of this embodiment can make the conditions of heat sterilization mild by having a pH value of less than 4.6. As conditions for heat sterilization, for example, instant sterilization at 90 to 135°C or sterilization for 30 seconds can be used.
＜對飲料賦予乳風味之方法＞ 作為本發明之實施形態，除飲料本身以外，亦有一種對飲料賦予乳風味之方法。 具體而言，作為本發明之實施形態，有一種對飲料賦予乳風味之方法，其係於飲料中至少添加乳清礦物質、及選自由磷酸、酒石酸、乳酸及葡萄糖酸所組成之群中之一種或兩種以上之酸（特定酸）而獲得飲料。 關於該乳風味賦予方法中所使用之「乳清礦物質」及「特定酸」、其他成分等，如上述＜飲料＞中所說明。＜Method of Imparting Milky Flavor to Beverage＞ As an embodiment of the present invention, there is also a method of imparting a milk flavor to a drink in addition to the drink itself. Specifically, as an embodiment of the present invention, there is a method for imparting a milky flavor to beverages, which is to add at least whey minerals and a product selected from the group consisting of phosphoric acid, tartaric acid, lactic acid, and gluconic acid to the beverage. Drinks are obtained from one or more than two acids (specific acids). The "whey mineral", "specific acid", and other components used in this milk flavor imparting method are as described in the above <beverage>.
藉由該乳風味賦予方法最終獲得之飲料之pH值較佳為設為未達4.6。藉此，可賦予更良好之乳風味。作為將飲料之pH值設為未達4.6之方法，可列舉調整特定酸之添加量，使用pH值調節劑等方法。The pH of the beverage finally obtained by this milk flavor imparting method is preferably set to be less than 4.6. Thereby, better milk flavor can be imparted. As a method of making the pH of a drink less than 4.6, methods, such as adjusting the addition amount of a specific acid and using a pH adjuster, are mentioned.
以上，對本發明之實施形態進行了敍述，但該等為本發明之例示，可採用上述以外之各種構成。又，本發明並不限於上述實施形態，可達成本發明之目的之範圍內之變形、改良等包含於本發明中。 [實施例]As mentioned above, although embodiment of this invention was described, these are illustrations of this invention, and various structures other than the above-mentioned can be employ|adopted. In addition, this invention is not limited to the above-mentioned embodiment, The deformation|transformation, improvement, etc. within the range which can achieve the objective of this invention are included in this invention. [Example]
基於實施例及比較例詳細地說明本發明之實施態樣。再者，本發明並不限於實施例。Embodiments of the present invention will be described in detail based on Examples and Comparative Examples. In addition, this invention is not limited to an Example.
請5位受驗者協助，藉由以下I.~VII.試驗對各種組成之飲料之乳風味等進行評價。 關於I.~VII.試驗中之共通事項，於以下預先說明。With the help of 5 subjects, evaluate the milky flavor of beverages with various compositions through the following tests I.~VII. Common matters in I.~VII. tests are explained below in advance.
＜使用成分＞ 關於乳清礦物質，使用ADEKA股份有限公司之「Minerals of milk L10」（固形物成分（水分以外之成分）濃度：10質量%）。關於其他成分，適宜地使用市售品。＜Ingredient used＞ As for the whey minerals, "Minerals of milk L10" (solid content (components other than water) concentration: 10% by mass) of ADEKA Co., Ltd. was used. About other components, a commercial item was used suitably.
＜關於各種數值＞ ·Brix值：使用糖用折射計（RX-5000α，Atago股份有限公司）以20℃所測定之值。 ·pH值：利用東亞DKK公司製造之GST-5741C所測定之值。 ·檸檬酸酸度：藉由上述滴定法所測定之值。 ·吸光度（波長420 nm、650 nm）：將飲料放入至光程長度1 cm之池中，利用市售之分光光度計所測定之值。 ·檸檬酸濃度：根據原材料中所包含之該等成分及原材料之使用量算出之值。 ·鉀（K+ ）、鈣（Ca2+ ）：根據原材料中所包含之該等成分及原材料之使用量算出之值。<About various numerical values> Brix value: a value measured at 20° C. using a refractometer for sugar (RX-5000α, Atago Co., Ltd.). · pH value: the value measured using GST-5741C manufactured by DKK Toa Co., Ltd. - Acidity of citric acid: the value measured by the above-mentioned titration method.・Absorbance (wavelength 420 nm, 650 nm): the value measured with a commercially available spectrophotometer after putting the beverage into a cell with an optical path length of 1 cm. ·Concentration of citric acid: the value calculated based on the ingredients contained in the raw materials and the amount of raw materials used. · Potassium (K + ), calcium (Ca 2+ ): the values calculated based on the ingredients contained in the raw materials and the amount of raw materials used.
I.預備試驗 調製成為評價之「基準」之包含乳清礦物質但不包含酸之飲料。具體而言，將表1之「對照例」中所記載之各成分於水中均勻地混合而調製飲料，將所獲得之飲料藉由95℃瞬間殺菌進行殺菌，並裝入至容器中。藉此獲得容器裝飲料。然後，請5位受驗者飲用該飲料。又，測定/算出各種數值。I. Preliminary test A beverage containing whey minerals but no acid was prepared as the "baseline" for the evaluation. Specifically, the components described in "Comparative Example" in Table 1 were uniformly mixed in water to prepare a drink, and the obtained drink was sterilized by flash sterilization at 95° C., and filled into containers. Thereby a beverage in a container is obtained. Then, 5 test subjects were asked to drink the beverage. Also, various numerical values are measured/calculated.
由各受驗者將該對照例之飲料之乳風味（乳質感之優良性、乳香濃郁之優良性）及易飲用性設為以下之1分至7分之7個等級評價中之基準點「4分」。 7分···與基準相比較，非常良好。 6分···與基準相比較，良好。 5分···與基準相比較，稍微良好。 4分···基準。 3分···與基準相比較，稍差。 2分···與基準相比較，較差。 1分···與基準相比較，非常差。The milky flavor (excellent milky texture, excellent frankincense) and ease of drinking of the beverage of the comparative example were set by each subject as the reference point in the following 7-point scale evaluation from 1 point to 7 points " 4 points". 7 points...compared with the standard, it is very good. 6 points...compared with the standard, it is good. 5 points... It is a little good compared with a reference|standard. 4 points... Benchmark. 3 points...Slightly worse than the standard. 2 points... It is poor compared with the standard. 1 point...Very poor compared with the standard.
又，由各受驗者將該對照例之飲料之酸味之強度設為以下之1分至7分之7個等級評價中之基準點「4分」。 7分···與基準相比較，非常強烈地感受到。 6分···與基準相比較，強烈地感受到。 5分···與基準相比較，稍微強烈地感受到。 4分···基準。 3分···與基準相比較，稍微微弱地感受到。 2分···與基準相比較，微弱地感受到。 1分···與基準相比較，非常微弱地感受到。Moreover, the strength of the sour taste of the drink of this comparative example was set as the reference point "4 points" in the grade evaluation of 1 point to 7/7 below by each test subject. 7 points... Compared with the reference|standard, it feels very strongly. 6 points... Compared with the reference|standard, it feels strongly. 5 points... compared with the reference|standard, it feels a little strongly. 4 points... Benchmark. 3 points... compared with the reference|standard, it felt slightly weakly. 2 points... compared with the reference|standard, it felt weakly. 1 point... Compared with the reference|standard, it felt very weakly.
[表1]
II.包含乳清礦物質及特定酸之飲料之製備與評價 將表2中所記載之各成分於水中均勻地混合而調製飲料，將所獲得之飲料藉由95℃瞬間殺菌進行殺菌，並裝入至容器中。藉此獲得容器裝飲料。 關於攝取該容器裝飲料時之乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性及酸味之強度，請5位官能檢查員進行上述I.中所說明之將對照例設為4分之7個等級評價（1~7分）（關於對照例，參照表1）。又，測定/算出各種數值。 將各種數值及5位之評分之平均值示於表2。關於乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性，數字越大，表示為越良好之結果。關於酸味之強度，數值越小，表示為越良好之結果。II. Preparation and Evaluation of Beverages Containing Whey Minerals and Specific Acids The components listed in Table 2 were uniformly mixed in water to prepare a drink, and the obtained drink was sterilized by flash sterilization at 95° C., and put into a container. Thereby a beverage in a container is obtained. Regarding the milky flavor (goodness of milky texture, goodness of rich frankincense), ease of drinking, and strength of sourness when ingesting the beverage contained in the container, five sensory inspectors were asked to conduct the design of the control example described in the above I. It was evaluated on a scale of 7/4 (1 to 7 points) (for the control example, refer to Table 1). Also, various numerical values are measured/calculated. Table 2 shows the average values of various numerical values and 5-person ratings. With regard to milk flavor (excellent milky texture, excellent frankincense), and ease of drinking, the larger the number, the better the result. Regarding the strength of sourness, the smaller the numerical value, the better the result.
[表2]
如表2所示，確認到包含乳清礦物質、及選自由磷酸、酒石酸、乳酸及葡萄糖酸所組成之群中之一種或兩種以上之酸，且pH值未達4.6之實施例1~4之飲料具有與對照例相同程度之乳風味（乳質感之優良性、乳香濃郁之優良性）。 又，實施例1~4之飲料與包含檸檬酸或蘋果酸作為酸之飲料（比較例1及2）相比，乳風味（乳質感之優良性、乳香濃郁之優良性）良好。As shown in Table 2, it was confirmed that it contained whey minerals and one or two or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid, and gluconic acid, and the pH value of Example 1~ was less than 4.6. The beverage of 4 has milky flavor (goodness of milky texture, goodness of rich frankincense) at the same level as that of the control example. In addition, the beverages of Examples 1 to 4 were superior in milky flavor (excellence in milk texture and richness of frankincense) compared to beverages containing citric acid or malic acid as the acid (Comparative Examples 1 and 2).
進而，關於實施例1~4之飲料，較比較例1及2之飲料而言更抑制了酸味。該情況亦提示了實施例1~4之飲料不僅未被酸味妨礙到乳風味，而且止渴性較檸檬酸提高。 此外，關於實施例1~4之飲料之易飲用性，與比較例之飲料等同或較比較例之飲料良好。可理解藉由使用磷酸、酒石酸、乳酸或葡萄糖酸作為酸而存在易飲用性亦提高之傾向。Furthermore, the beverages of Examples 1-4 suppressed sourness more than the beverages of Comparative Examples 1 and 2. This fact also suggests that the beverages of Examples 1 to 4 not only do not interfere with milk flavor due to sourness, but also have higher thirst quenching properties than citric acid. Moreover, the drinkability of the drinks of Examples 1-4 was equal to or better than the drink of the comparative example. It is understood that the ease of drinking tends to be improved by using phosphoric acid, tartaric acid, lactic acid, or gluconic acid as the acid.
尤其是，關於使用乳酸作為特定酸之實施例3、及使用葡萄糖酸之實施例4，獲得了乳質感及濃郁較對照例明顯優化之結果。即，顯示較不使用酸之情形可「提高」乳風味。In particular, with regard to Example 3 using lactic acid as the specific acid and Example 4 using gluconic acid, the milky texture and richness were significantly better than those of the control example. That is, it was shown that milk flavor can be "enhanced" less than the use of acid.
III.變更乳清礦物質之量之評價 將表3中所記載之各成分於水中均勻地混合而調製飲料，將所獲得之飲料藉由95℃瞬間殺菌進行殺菌，並裝入至容器中。藉此獲得容器裝飲料。 關於攝取該容器裝飲料時之乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性及酸味之強度，請5位官能檢查員進行上述I.中所說明之將對照例設為4分之7個等級評價（1~7分）（關於對照例，參照表1）。又，測定/算出各種數值。 將各種數值及5位之評分之平均值示於表3。關於乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性，數字越大，表示為越良好之結果。關於酸味之強度，數值越小，表示為越良好之結果。III. Evaluation of changing the amount of whey minerals Each component described in Table 3 was uniformly mixed in water to prepare a drink, and the obtained drink was sterilized by flash sterilization at 95° C., and put into a container. Thereby a beverage in a container is obtained. Regarding the milky flavor (goodness of milky texture, goodness of rich frankincense), ease of drinking, and strength of sourness when ingesting the beverage contained in the container, five sensory inspectors were asked to conduct the design of the control example described in the above I. It was evaluated on a scale of 7/4 (1 to 7 points) (for the control example, refer to Table 1). Also, various numerical values are measured/calculated. Table 3 shows the average values of various numerical values and 5-person ratings. With regard to milk flavor (excellent milky texture, excellent frankincense), and ease of drinking, the larger the number, the better the result. Regarding the strength of sourness, the smaller the numerical value, the better the result.
[表3]
自表3可知，藉由使乳清礦物質之量適度地變多，乳風味（乳質感之優良性、乳香濃郁之優良性）進一步提高。 又，於兼顧乳風味與易飲用性之方面而言，可理解乳清礦物質其本身之量（固形物成分換算）較佳為0.2~0.8 g/L左右（若為鉀量則為5.3~21.4 mg/100 mL左右）。As can be seen from Table 3, by appropriately increasing the amount of whey minerals, milk flavor (excellence in milky texture, excellent in frankincense) was further improved. In addition, in terms of both milk flavor and ease of drinking, it can be understood that the amount of whey minerals itself (in terms of solid content) is preferably about 0.2~0.8 g/L (if it is potassium, it is 5.3~ 21.4 mg/100 mL or so).
IV.使用植物萃取物之飲料之評價 將表4中所記載之各成分於水中均勻地混合而調製飲料，將所獲得之飲料藉由95℃瞬間殺菌進行殺菌，並裝入至容器中。藉此獲得容器裝飲料。 關於攝取該容器裝飲料時之乳風味（乳質感之優良性）、後味之優良性、易飲用性及甜味之殘味之強度，請5位官能檢查員進行將實施例1（注意並非對照例）設為基準點之4分之7個等級評價（1~7分）。又，測定/算出各種數值。 將各種數值及5位之評分之平均值示於表4。關於乳風味（乳質感之優良性）、後味之優良性及易飲用性，數字越大，表示為越良好之結果。關於甜味之殘味之強度，數值越小，表示為越良好之結果（止渴性提高之效果較高）。IV. Evaluation of beverages using plant extracts The components listed in Table 4 were uniformly mixed in water to prepare a drink, and the obtained drink was sterilized by flash sterilization at 95° C., and put into a container. Thereby a beverage in a container is obtained. Regarding the milk flavor (excellence of milk texture), excellent aftertaste, ease of drinking, and intensity of aftertaste of sweetness when ingesting the beverage in the container, 5 sensory inspectors were asked to compare Example 1 (note that it is not a control) Example) Set as 7/4 grade evaluation (1~7 points) of the reference point. Also, various numerical values are measured/calculated. Table 4 shows the average values of various numerical values and 5-person ratings. With regard to milk flavor (goodness of milk texture), goodness of aftertaste, and ease of drinking, the larger the number, the better the result. With regard to the strength of aftertaste of sweetness, the smaller the numerical value, the better the result (the effect of improving the thirst quenching property is higher).
[表4]
如表4所示，顯示藉由於實施例1之飲料中加入植物萃取物（咖啡、薄荷或綠茶），可獲得甜味之殘味緩和之效果。即，顯示對止渴性之提高有效的是加入植物萃取物。As shown in Table 4, it shows that by adding plant extracts (coffee, mint or green tea) to the beverage of Example 1, the effect of alleviating the aftertaste of sweetness can be obtained. That is, it has been shown that the addition of plant extracts is effective in improving thirst quenching properties.
V.使用磷酸作為特定酸之追加之評價 進行使用磷酸作為特定酸之追加之評價，確認各種數值與乳風味或易飲用性等之關係。V. Additional evaluation using phosphoric acid as a specific acid An additional evaluation was performed using phosphoric acid as a specific acid, and the relationship between various numerical values and milk flavor, ease of drinking, and the like was confirmed.
將表5中作為「實施例11」而記載之各成分於水中均勻地混合而調製飲料，將所獲得之飲料藉由95℃瞬間殺菌進行殺菌，並裝入至容器中。藉此獲得容器裝飲料。 關於攝取該容器裝飲料時之乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性及酸味之強度，請5位官能檢查員進行上述I.中所說明之將對照例設為4分之7個等級評價（1~7分）（關於對照例，參照表1）。又，測定/算出各種數值。 將各種數值及5位之評分之平均值示於表5。關於乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性，數字越大，表示為越良好之結果。關於酸味之強度，數值越小，表示為越良好之結果。Each component described as "Example 11" in Table 5 was uniformly mixed in water to prepare a drink, and the obtained drink was sterilized by flash sterilization at 95° C., and put into a container. Thereby a beverage in a container is obtained. Regarding the milky flavor (goodness of milky texture, goodness of rich frankincense), ease of drinking, and strength of sourness when ingesting the beverage contained in the container, five sensory inspectors were asked to conduct the design of the control example described in the above I. It was evaluated on a scale of 7/4 (1 to 7 points) (for the control example, refer to Table 1). Also, various numerical values are measured/calculated. Table 5 shows the average values of various numerical values and 5-person ratings. With regard to milk flavor (excellent milky texture, excellent frankincense), and ease of drinking, the larger the number, the better the result. Regarding the strength of sourness, the smaller the numerical value, the better the result.
[表5]
自表5可知，即便為磷酸之量（與乳清礦物質之量相比）甚多，且檸檬酸酸度相對較大為0.03%左右之飲料，易飲用性亦較對照例良好，又，酸味之強度與對照例相當。 又，儘管磷酸之量甚多，但與對照例相比抑制乳風味（乳質感之優良性及乳香濃郁之優良性）之降低僅0.2分。即，確認到可感受到充分之乳風味。It can be seen from Table 5 that even if the amount of phosphoric acid (compared with the amount of whey minerals) is very large, and the acidity of citric acid is relatively large, about 0.03%, the drinkability is better than that of the control, and the sour taste The strength is comparable to that of the control example. Also, although the amount of phosphoric acid is very large, the decrease in milk flavor (goodness of milky texture and goodness of frankincense richness) was suppressed by only 0.2 points compared with the control example. That is, it was confirmed that sufficient milk flavor can be sensed.
VI.使用乳酸作為特定酸之追加之評價 進行使用乳酸作為特定酸之追加之評價，確認各種數值與乳風味或易飲用性等之關係。VI. Evaluation of Addition Using Lactic Acid as a Specific Acid An additional evaluation was performed using lactic acid as a specific acid, and the relationship between various numerical values and milk flavor, ease of drinking, and the like was confirmed.
將表6中作為實施例12~15而記載之各成分於水中均勻地混合而調製飲料，將所獲得之飲料藉由95℃瞬間殺菌進行殺菌，並裝入至容器中。藉此獲得容器裝飲料。 關於攝取該容器裝飲料時之乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性及酸味之強度，請5位官能檢查員進行上述I.中所說明之將對照例設為4分之7個等級評價（1~7分）（關於對照例，參照表1）。又，測定/算出各種數值。 將各種數值及5位之評分之平均值示於表6。關於乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性，數字越大，表示為越良好之結果。關於酸味之強度，數值越小，表示為越良好之結果。The components described in Table 6 as Examples 12 to 15 were uniformly mixed in water to prepare a drink, and the obtained drink was sterilized by flash sterilization at 95° C. and put into a container. Thereby a beverage in a container is obtained. Regarding the milky flavor (goodness of milky texture, goodness of rich frankincense), ease of drinking, and strength of sourness when ingesting the beverage contained in the container, five sensory inspectors were asked to conduct the design of the control example described in the above I. It was evaluated on a scale of 7/4 (1 to 7 points) (for the control example, refer to Table 1). Also, various numerical values are measured/calculated. Table 6 shows the average values of various numerical values and 5-person ratings. With regard to milk flavor (excellent milky texture, excellent frankincense), and ease of drinking, the larger the number, the better the result. Regarding the strength of sourness, the smaller the numerical value, the better the result.
[表6]
自表6可知，於使用乳酸作為特定酸之情形時，至少於乳清礦物質之量（固形物成分）為0.05~0.8 g/L之較廣之範圍內，乳風味（乳質感之優良性及乳香濃郁之優良性）與對照例為相同程度，或乳風味較對照例良好。 更詳細地分析結果，存在乳清礦物質之含量/特定酸之含量在某種程度上越大，越可提高乳風味之傾向。As can be seen from Table 6, when lactic acid is used as the specific acid, the milk flavor (good milk texture) is at least within a wide range of whey mineral content (solid content) of 0.05 to 0.8 g/L. and frankincense goodness) are at the same level as the control example, or the milk flavor is better than the control example. Analyzing the results in more detail, it can be seen that the greater the content of whey minerals/the content of specific acids, the more the milk flavor tends to be enhanced.
VII.使用葡萄糖酸作為特定酸之追加之評價 進行使用葡萄糖酸作為特定酸之追加之評價，確認各種數值與乳風味或易飲用性等之關係。VII. Additional evaluation using gluconic acid as a specific acid An additional evaluation was performed using gluconic acid as a specific acid, and the relationship between various numerical values and milk flavor, ease of drinking, and the like was confirmed.
將表7中作為實施例16~18而記載之各成分於水中均勻地混合而調製飲料，將所獲得之飲料藉由95℃瞬間殺菌進行殺菌，並裝入至容器中。藉此獲得容器裝飲料。 關於攝取該容器裝飲料時之乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性及酸味之強度，請5位官能檢查員進行上述I.中所說明之將對照例設為4分之7個等級評價（1~7分）（關於對照例，參照表1）。又，測定/算出各種數值。 將各種數值及5位之評分之平均值示於表7。關於乳風味（乳質感之優良性、乳香濃郁之優良性）、易飲用性，數字越大，表示為越良好之結果。關於酸味之強度，數值越小，表示為越良好之結果。The components described in Table 7 as Examples 16 to 18 were uniformly mixed in water to prepare a drink, and the obtained drink was sterilized by flash sterilization at 95° C. and put into a container. Thereby a beverage in a container is obtained. Regarding the milky flavor (goodness of milky texture, goodness of rich frankincense), ease of drinking, and strength of sourness when ingesting the beverage contained in the container, five sensory inspectors were asked to conduct the design of the control example described in the above I. It was evaluated on a scale of 7/4 (1 to 7 points) (for the control example, refer to Table 1). Also, various numerical values are measured/calculated. Table 7 shows the average values of various numerical values and 5-person ratings. With regard to milk flavor (excellent milky texture, excellent frankincense), and ease of drinking, the larger the number, the better the result. Regarding the strength of sourness, the smaller the numerical value, the better the result.
[表7]
自表7可知，於使用葡萄糖酸作為特定酸之情形時，至少於乳清礦物質之量（固形物成分）為0.1~0.8 g/L之較廣之範圍內，乳風味（乳質感之優良性及乳香濃郁之優良性）較對照例良好，即，可「提高」乳風味。It can be seen from Table 7 that when gluconic acid is used as the specific acid, the milk flavor (excellent milk texture) is at least within a wide range of 0.1 to 0.8 g/L in the amount of whey minerals (solid content). Goodness and strong frankincense) are better than the control example, that is, can "enhance" the flavor of milk.
再者，於上述各評價中，使用僅一種酸作為特定酸，但若基於各評價之結果，則期待可獲得即便使用兩種以上之特定酸（例如葡萄糖酸與乳酸），乳風味亦良好，容易飲用，且抑制了酸味之飲料。Furthermore, in each of the above evaluations, only one kind of acid was used as the specific acid, but based on the results of each evaluation, it is expected that even if two or more specific acids (such as gluconic acid and lactic acid) are used, the milk flavor is also good, Drink that is easy to drink and suppresses sourness.
本申請案主張以於2018年1月31日提出申請之日本專利申請案特願2018-014282號、及於2018年4月25日提出申請之日本專利申請案特願2018-084198號為基礎之優先權，並將其揭示之全部內容引入至本文中。This application is based on Japanese Patent Application No. 2018-014282 filed on January 31, 2018 and Japanese Patent Application No. 2018-084198 filed on April 25, 2018 Priority, and the entire content of its disclosure is incorporated herein.
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