JP6844990B2 - Juice sensation enhancer - Google Patents

Description

The present invention relates to a fruit juice sensation enhancer capable of enhancing the fruit juice sensation of foods and drinks by adding a small amount.

For foods and drinks containing fruit juice, the deliciousness of the fruit juice, that is, the feeling of the fruit juice, is a major factor in determining the deliciousness of the food and drink.
However, the amount of fruit juice to be blended must be reduced because the fruit juice itself causes precipitation, and especially when the fruit juice is acidic fruit juice, it tends to cause quality deterioration due to interaction with other components. There is. In addition, since fruit juice raw materials are generally expensive, it is often the case that the amount of fruit juice blended in foods and drinks is suppressed, or the blending of fruit juice is stopped to make a fruit-free beverage using only flavors.
However, foods and drinks with a reduced content of fruit juice and foods and drinks that do not contain fruit juice, especially beverages, have a drawback that the taste is monotonous, the taste is not rich, and the artificial flavor with only strong sweetness is felt.

On the other hand, in recent years, so-called near water, which is transparent and slightly flavored water, has become established as one category of beverages, and fruit juice flavored near water is particularly popular. However, this fruit juice-flavored near water is basically fruit-free, and since it is given a fruit juice flavor only with flavors and extracts, it lacks a fruit juice feeling such as natural flavor, freshness, and thick taste. There was a challenge.

For this reason, a fruit juice-free beverage or a fruit juice beverage having a low fruit juice content is given a fruit juice sensation such as a natural flavor, a refreshing sensation, a fresh sensation, a richness, and a thick taste sensation like a high fruit juice beverage. There is a demand for a fruit juice sensation enhancer that can enhance.

Examples of such a fruit juice sensation enhancer include nigerooligosaccharide (see Patent Document 1), glucan having an inwardly branched cyclic structure portion and an outerly branched structure portion and having a degree of polymerization of 50 or more (see Patent Document 2), and citrus fruits. Visenin-2 (Patent Document 3), the essential oil component of the fruit (Patent Document 4), the concentrate of the acetate fermented product (Patent Document 5), the fructose caramel (Patent Document 6), and the gentio-oligosaccharide (Patent Document 7). ), Combined use of malic acid and citric acid (Patent Document 8), Palmitooleic acid (Patent Document 9), Sclarose (Patent Document 10), Heat-treated fruit juice (Patent Document 11), Rakan fruit extract (Patent Document 12) See) etc. have been proposed.

However, since nigerooligosaccharide requires a relatively large amount of addition and is inevitably accompanied by an increase in sweetness, there is a problem that it is not suitable for citrus fruits and those having a low sweetness and a refreshing taste. Glucan having an inner branched cyclic structure portion and an outer branched structure portion and having a degree of polymerization of 50 or more is ineffective for fruit juice-free or fruit juice beverages having a low fruit juice content, and imparts viscosity derived from polysaccharides to foods and drinks. There is a problem that it is not effective for beverages that require a refreshing and refreshing feeling, such as citrus fruits. Since Visenin-2, which is an extract of citrus fruits, is an astringent substance, there is a problem that the flavor of food and drink is impaired by a slight fluctuation in the amount of addition, and there is a problem that it is not effective depending on the type of fruit juice. There is a problem that the essential oil component of the fruit is effective only for the same kind of fruit drink. The concentrate of the acetic acid fermentation requires a large amount of addition, and there is a problem that the flavors of amino acids and organic acids, which are the main components, are added to foods and drinks. Fructose caramel has a problem that it is essentially accompanied by an improvement in sweetness. Since gentio-oligosaccharides have a peculiar bitterness, there is a problem that a high effect can be seen only in citrus-based beverages. The combined use of malic acid and citric acid is highly effective in apple and orange-based beverages that contain a large amount of these acids, but it may have an immature flavor for fruit juices with low acidity. There was a problem that it was necessary to strictly control the amount of addition for each type of fruit juice. In addition to the fact that palmitooleic acid alone has a low effect, there is a problem that the flavor of alcoholic beverages may change because the esterification reaction proceeds with ethanol. Sucralose has problems that even a small amount of addition gives sweetness to foods and drinks, a bitterness peculiar to a high-sweetness sweetener appears, and a peculiar residual sweetness causes an unnatural aftertaste. As described in the patent document, the heat-treated product of fruit juice can enhance the richness of ripeness, thickness, body, etc., but on the other hand, it gives a freshness, refreshing feeling, refreshing feeling, etc. There was a problem that it was difficult to get the accompanying fruit juice feeling. Luo Han Guo extract has the problem that even a small amount of addition gives sweetness to foods and drinks, the bitterness peculiar to high-sweetness sweeteners appears, and the peculiar residual sweetness causes an unnatural aftertaste. It was.

The applicant has so far stated that a specific whey mineral has a salty taste enhancing, masking, and seasoning effect (Patent Documents 13 to 15), that whey mineral enhances egg yolk sensation (Patent Document 16), and chocolate flavor. (Patent Document 17) has been reported. However, these effects are for strong flavors and rich flavors, and the opposite effect for improving fresh and refreshing fruits and juices has not been known.
The applicant has also proposed the use of whey minerals as a taste modifier for beverages (Patent Document 18). However, this effect is due to the action of combining the feelings of a plurality of taste components having different taste rates in the mouth, and there is no description about the effect of improving the taste of a specific component.

Japanese Unexamined Patent Publication No. 2002-186450 Japanese Unexamined Patent Publication No. 2003-289836 Japanese Unexamined Patent Publication No. 2006-238829 Japanese Unexamined Patent Publication No. 2009-011246 Japanese Unexamined Patent Publication No. 2007-190017 Japanese Unexamined Patent Publication No. 2008-187952 Japanese Unexamined Patent Publication No. 2011-206030 Japanese Unexamined Patent Publication No. 2013-126393 Japanese Unexamined Patent Publication No. 2014-054192 Japanese Patent No. 5813791 JP-A-2015-112038 JP-A-2015-208246 Japanese Unexamined Patent Publication No. 2008-54662 Japanese Unexamined Patent Publication No. 2008-54663 Japanese Unexamined Patent Publication No. 2008-54664 Japanese Unexamined Patent Publication No. 2012-075430 Japanese Unexamined Patent Publication No. 2011-217646 JP-A-2015-208251

Therefore, an object of the present invention is that in foods and drinks having various kinds of fruit juice feelings, it is as if a large amount of fruit juice is blended even when the content of fruit juice is low or even when the fruit juice is not contained. It is an object of the present invention to provide a method for imparting a fruit juice sensation, that is, a fruit juice sensation enhancer that enhances the fruit juice sensation of foods and drinks with a very small amount of addition without affecting other flavors.

In order to achieve the above object, the present inventors have diligently studied and found that whey minerals, particularly whey minerals having a reduced calcium content, have an effect of specifically enhancing the fruit juice feeling of foods and drinks. I found it.
The present invention has been made based on the above findings, and provides a fruit juice sensation enhancer containing whey mineral as an active ingredient.

By using the fruit juice sensation enhancer of the present invention, the natural flavor, refreshing feeling, freshness, richness, and thickness of a beverage having no fruit juice or a fruit juice feeling with a low fruit juice content, which is similar to that of a high fruit juice beverage, can be obtained. It is possible to impart or enhance a fruit juice sensation such as a certain taste sensation.

Hereinafter, the present invention will be described in detail.
First, the fruit juice sensation enhancer of the present invention will be described. The fruit juice enhancer of the present invention contains whey mineral as an active ingredient. By using the fruit juice sensation enhancer of the present invention in a food or drink having a fruit juice sensation, the fruit juice sensation of the food or drink can be enhanced. The fruit juice is given to food and drink by the fruit. When the fruit gives a feeling of fruit juice to the food or drink, for example, the fruit itself can be used, or a part of the fruit such as fruit juice or pulp can be used. In addition, the feeling of fruit juice is also imparted to food and drink by substances derived from fruits. When a fruit-derived substance gives a fruit juice feeling to foods and drinks, for example, an extract extracted from the fruit or a fruit-derived flavor can be used. Furthermore, the feeling of fruit juice is also imparted to food and drink by artificially synthesized substances. When an artificially synthesized substance gives a feeling of fruit juice to a food or drink, for example, an artificially synthesized flavor having a fruity scent can be used. The fruit juice sensation enhancer of the present invention can enhance any fruit juice sensation of foods and drinks regardless of their origin. Specifically, the fruit juice feeling is the aroma, sweetness, sourness, bitterness, natural flavor, freshness, richness, volume, and thick taste of fruit juice obtained from fruits, flavors, extracts, and the like. , Thickness, richness, exhilaration, etc.

Examples of the fruit to be the target of the fruit juice feeling in the present invention include Valencia orange, Nable, Blood orange, Grapefruit, Lemon, Yuzu, Shikuwasa, Lime, Cabos, Hinata Natsu, Sudachi, Sweety, Hebeth, Pomelo, and Pomelo. Ponkan, Tankan, Yasaku, Kanatsu, Natsu Mikan, Banpeiyu, Kawachi Yokan, Zabon, Pomelo, Kinkan, By chance, Bergamot, Marihime, Tachibana, Iyokan, Kiyomi, Shiranui, Seminol, Mineola, Setoka, Harumi, Marcot, etc. Including citrus fruits, melons, dragon fruits, star fruits, passion fruits, pomelo, pineapples, figs, apples, apricots, cherries, grapes, raspberries, strawberry, blueberries, cranberries, acai, hascups, plums, prunes, apples, peaches, nectarins. , Pear (Japanese pear), plum, apricot, persimmon, karin, squid, pear, acerola, kiwi fruit, guava, coconut, mango, mangostin, banana, papaya, dorian, lychee, biwa, tomato and the like.

In addition, each of these fruits has its own characteristics, and not only the flavor including the aroma and sweetness of the fruit juice itself, but also the sourness and sweetness of citrus fruits, and the bitterness derived from the outer skin when the outer skin is used as a raw material. In addition to the flavor of the fruit juice itself, peaches and mangoes have a well-balanced sense of thickness and richness, and grapes have a refreshing sensation, forming the fruit juice sensation. Therefore, in the present invention, enhancing the fruit juice sensation means enhancing the characteristic fruit juice sensation of each of these fruits.

The whey mineral which is the active ingredient of the fruit juice sensation enhancer of the present invention will be described.
Whey minerals are milk or whey (whey) from which proteins and lactose have been removed as much as possible, and therefore contain high concentrations of milk ash (minerals) and ash in solids. It is characterized by an extremely high proportion of. The mineral composition of whey minerals is close to the mineral composition in milk or whey as a raw material.

The whey mineral used in the present invention preferably has high purity in terms of high effect of the present invention, water solubility and dissolution in the mouth, that is, low content of impurities such as protein and lactose. That is, specifically, the whey mineral used in the present invention preferably has an ash content of 30% or more in the solid content, and more preferably 50% or more of the ash content in the solid content. The higher the ash content, the more preferable.

Further, as the whey mineral used in the present invention, the calcium content in the solid content is preferably less than 2% by mass, more preferably 1 in that the effect of the present invention is particularly high and precipitation and turbidity are unlikely to occur. It is preferable to use whey minerals of less than mass%, more preferably less than 0.5% by mass. The lower the calcium content, the more preferable.

The whey mineral produced from milk by a usual production method has a calcium content of 5% by mass or more in the solid content. As a method for obtaining whey minerals having a calcium content of less than 2% by mass, whey minerals are obtained by removing lactose and protein from milk or whey by membrane separation and / or ion exchange, and further cooling. Insert a method of using acidic whey using milk with reduced calcium in advance, or a step of removing whey minerals from sweet whey produced as a by-product during cheese production, for example by centrifugation. There is a way to get it. In terms of efficiency and cost in industrial implementation, when producing whey minerals from sweet whey, for example, by inserting a step of removing calcium after concentrating the minerals to some extent by membrane separation. It is preferable to adopt the method. The decalcification method used here is not particularly limited, and a known method such as a precipitation method by maintaining temperature control can be adopted.

The whey mineral may be in any form such as fluid, paste, and powder.

The fruit juice sensation enhancer of the present invention contains the above whey mineral as an active ingredient.

The fruit juice sensation enhancer of the present invention is preferably composed only of the above whey minerals, but can be mixed with various additives to prepare powders, granules, tablets and the like in solid form, liquids, pastes and the like by a conventional method. It can be formulated in a fluid form.

When the fruit juice enhancer of the present invention is in a solid form such as powder, granules, tablets, etc., the preferable content of the whey mineral in the fruit juice enhancer of the present invention is said to be effective with a small amount of addition. For the purpose, the solid content of the whey mineral is 5 to 100% by mass, more preferably 10 to 100% by mass.

Further, when the fruit juice sensation enhancer of the present invention is in a fluid form such as a liquid agent or a paste, the preferable content of the whey mineral in the fruit juice sensation enhancer of the present invention is an object of obtaining an effect by adding a small amount. In order to avoid precipitation of crystals during storage, the solid content of the whey mineral is 1 to 30% by mass, more preferably 5 to 20% by mass.

The fruit juice enhancer of the present invention shall contain other components other than the whey mineral, including the additive for formulation, if necessary, within a range that does not impair the effect of the present invention. In some cases. Other ingredients include water, alcohol, fats and oils, gelling agents and stabilizers, emulsifiers, metal ion sequestering agents, sugars / sweeteners, sugar alcohols, starches, milk and dairy products other than milky minerals, and egg products. , Grains, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, linear dextrins, branched dextons, cyclic dextons and other dextrins, oligosaccharides, various other food materials, fine silicon dioxide, carbon dioxide Anti-caking agents such as magnesium, disodium phosphate, magnesium oxide, vitamins, brighteners, flavoring agents, bitterness agents, yeast extracts, seasonings and other flavoring ingredients, coloring agents, preservatives, antioxidants, pH Examples thereof include regulators, organic acids, alkaline agents such as cheap heavy coal, and fortifiers.

Examples of the above fats and oils include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, and whale oil. , Butter, various vegetable oils and fats such as butter oil, animal oils and fats, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange of these. In the present invention, one or more selected from the above fats and oils can be used.

Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, and curd. Examples include orchid, tamarind seed gum, carrageenan gum, tara gum, tragant gum, arabic gum and cassia gum. In the present invention, one or more selected from the above gelling agents and stabilizers can be used.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, and polyglycerin fatty acid. Synthetic emulsifiers such as esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl lactate calcium, stearoyl sodium lactate, polyoxyethylene sorbitan fatty acid esters, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Examples thereof include natural emulsifiers such as saponin, egg yolk oil, plant sterols, and milk fat globules. In the present invention, one or more selected from the above emulsifiers can be used.

The form of the fruit juice sensation enhancer of the present invention is not particularly limited, and may be any of solid, granular, powdery, paste-like, fluid-like, and liquid-like forms.

When the fruit juice sensation enhancer of the present invention contains oil and water, the emulsified type may be an oil-in-water type, a water-in-oil type, or a double emulsified type. However, the oil-in-water emulsified form is preferable in that it has good dispersibility in foods and drinks.

Next, the food and drink of the present invention will be described.
The food and drink of the present invention contains the above-mentioned fruit juice sensation enhancer, and is excellent in food and drink even when the content of the fruit juice is low, and even when the food and drink contains only flavors and extracts and does not contain the fruit juice. It has the characteristic of being given a feeling of fruit juice. In the present invention, the food and drink means various fruit-flavored foods and drinks containing or without fruit juice having a fruit juice feeling, for example, coffee beverages such as flavored coffee and fruit coffee, and tea such as flavored tea and fruit tea. Beverages, green tea, oolong tea, roasted tea, matcha, barley tea and other dairy beverages, fruit milk and other dairy beverages, fermented milk beverages, soy milk, vinegared beverages, sports drinks, nutritional drinks, healthy beverages, fruit juice-containing vegetable juices, fruit juice-containing beverages, Fruit juice, fruit mixed juice, granulated fruit juice, fruit / vegetable mixed juice, fruit drink, fruit flavored drink, carbonated drink, near water, dairy drink, cocoa drink, chocolate drink, malt drink, candy hot water, ginger hot water, Non-alcoholic beverages such as waste water, Nikki water, lemon water, yuzu tea, Hinata summer tea, non-alcoholic beer, non-alcoholic soup high, non-alcoholic plum wine, non-alcoholic cocktails, mineral water, jelly-like beverages, chewy, cocktails , Beer, shochu, vodka, whiskey, wine, brandy, sake, mirin, brewed liquor, distilled liquor, sparkling liquor, third beer, fruit liquor, sweet fruit liquor, spirits, alcoholic beverages such as liqueur, custard cream flower Creams such as paste, white cream, whipped cream, butter cream, creamy foods such as stew, curry, white sauce, gratin, soups such as corn soup, clam chouder, ice cream, sherbet, frozen yogurt, lacto ice, jelly・ Deserts such as apricot tofu, bavarois, mousse, pudding, dressings such as margarines, mayonnaise, dressing, syrup such as syrup for shaved ice, seasonings such as vinegar, cheeses, yogurt, breads, donuts, caramel・ Candy, gummy, tablet, ramune confectionery, chocolate, biscuits, cookies, sponge cake, butter cake, snacks, yokan, karukan, gum and other confectionery, jams, ham, sausage and other processed foods, fragrances, miso juice, juice powder, etc. Can be mentioned. In the present invention, the flavor of the fruit juice itself occupies a high proportion of the flavor of the entire product, and the improvement of the fruit juice feeling is directly linked to the improvement of the commercial value, and the effect of the present invention is easily obtained. Therefore, the food and drink are non-alcoholic. Beverages such as beverages or alcoholic beverages are preferred. In addition, these non-alcoholic beverages or alcoholic beverages may contain pulp, jelly and the like.

The content of the fruit juice sensation enhancer in the food and drink of the present invention is not particularly limited, and is preferably in the range of 0.000001 to 0.1 parts by mass as the solid content of the whey mineral with respect to 100 parts by mass of the food and drink. From the amount, it is appropriately determined according to the type of food and drink to be used, the desired strength of the fruit juice feeling enhancing effect, and the like. For example, when the food or drink of the present invention is an alcoholic beverage, the alcoholic beverage preferably contains the above-mentioned fruit juice sensation enhancer as a solid content of whey mineral with respect to 100 parts by mass of the alcoholic beverage. It is contained in an amount of 0.0005 to 0.05 parts by mass, more preferably 0.001 to 0.01 parts by mass. When the food or drink of the present invention is a non-alcoholic beverage, the non-alcoholic beverage preferably contains the above-mentioned fruit juice enhancer as a solid content of whey mineral with respect to 100 parts by mass of the non-alcoholic beverage. It is contained in an amount of 0.01 parts by mass, more preferably 0.00005 to 0.005 parts by mass, and further preferably 0.0001 to 0.001 parts by mass.

When the food or drink of the present invention is a beverage, the fruit juice content of the beverage is preferably 40% by mass or less, more preferably 30% by mass or less, from the gist of the present invention. Further, the beverage may be, for example, a beverage having a fruit juice content of 10% by mass or less, further 5% by mass or less, or a fruit-free beverage containing only a flavor or an extract and not containing fruit juice.

In the case of foods and drinks having a low fruit juice content or not containing fruit juice, sugars are separately added to the foods and drinks in order to obtain the same sweetness as when fruit juice is used. Recently, due to the demand for low calorie or sugar-free, high-intensity sweeteners, particularly stevia sweeteners, are often added to foods and drinks in place of sugars. However, since high-sweetness sweeteners have a peculiar bitterness, when added to foods and drinks, they often hinder the feeling of fruit juice. In particular, stevia sweeteners have a strong sweetness with a lingering sensation, and when added to foods and drinks, the foods and drinks have an unbalanced fruit juice feeling.
However, the whey mineral used in the present invention also has the effect of combining the tastes of a plurality of components having different taste rates, and further has the effect of masking the bitterness with the addition of a very small amount. Has an excellent fruit juice sensation even when it contains a high-sweetness sweetener, particularly a stevia sweetener. The content of the high-sweetness sweetener in the food and drink of the present invention is appropriately determined according to the type of the food and drink, the type of the high-sweetness sweetener, and the like. The amount is 0.001 to 0.1% by mass, more preferably 0.0001 to 0.001% by mass.

The high-sweetness sweetener used in the food and drink of the present invention is not particularly limited, and for example, stevia sweetener, aspartame, acesulfame potassium, alitame, kanzo extract, sucralose, somatin, saccharin, sodium saccharinate, and Rakan fruit extract. , Saccharin, Advantame and Neotame. In the present invention, one or more selected from the above high-sweetness sweeteners can be used. In particular, from the viewpoint of high effectiveness of the present invention, it is preferable that the high-sweetness sweetener is stevia sweetener, sucralose, acesulfame potassium, and aspartame.

The method of adding the fruit juice sensation enhancer of the present invention to the food or drink of the present invention is not particularly limited, and is mixed, sprayed, or sprayed with the food or drink or its material at the time of manufacturing, processing, cooking, eating or drinking of the food or drink. , Dissolution, etc. by any means.

When the food or drink of the present invention contains fruit juice, the fruit juice to be used includes straight fruit juice with squeezed fruits, puree with reduced water content, paste, jam, concentrated fruit juice, frozen concentrated fruit juice, concentrated reduced fruit juice, etc. Processed products can be mentioned.

Next, the method for enhancing the fruit juice feeling of the food and drink of the present invention will be described.
The method for enhancing the fruit juice sensation of foods and drinks of the present invention is to add the above-mentioned fruit juice sensation enhancer of the present invention to foods and drinks, and even when the amount of fruit juice used is small, the fruit juice is further scented or extracted only. Even when it does not contain the above, it does not affect the flavor and physical properties of the food and drink itself, but specifically enhances only the fruit juice feeling and imparts an excellent fruit juice feeling to the food and drink.

The method for adding the fruit juice sensation enhancer to the food and drink and the amount of addition in the method for enhancing the fruit juice sensation of the food and drink of the present invention are as described above. Further, the fruit juice content in the food or drink in which the fruit juice feeling is enhanced in the method for enhancing the fruit juice feeling in the food or drink of the present invention is also as described above.

Examples of the present invention will be given below, but the present invention is not limited to the following examples. In the examples, "part" and "%" are based on mass.

<Manufacturing of whey minerals>
[Manufacturing Example 1]
The sweet whey obtained as a by-product in the production of cheese is separated by nanofiltration membrane, then further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then further concentrated by an evaporator. Whey mineral A having a solid content of 98% by mass was obtained by a spray-drying method. The ash content of the obtained whey mineral A in the solid content was 35% by mass, and the calcium content was 2.2% by mass.

[Manufacturing Example 2]
The sweet whey obtained as a by-product in the production of cheese is separated by nanofiltration membrane, then concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heat-treated at 80 ° C. for 20 minutes. The precipitate formed in the above was separated by centrifugation and removed, and this was further concentrated by an evaporator to obtain whey mineral B having a solid content of 98% by mass by a spray-drying method. The ash content of the obtained whey mineral B in the solid content was 55% by mass, and the calcium content was 0.4% by mass.

<Juice feeling test>
[Example 1]
Regarding the milky lotion minerals A and B obtained in Production Examples 1 and 2, commercially available fruit juice / juice-containing beverages (Nacchan (registered trademark) Orange: Suntory Foods International: 40% fruit juice), commercially available fruit juice-containing carbonated beverages ( Luxury Mitsuya Nagano Prefecture Golden Peach: Asahi Beverage: 1% Fruit Juice) and Commercially Available Cocktail Beverage (Nectar Sour Peach: Sapporo Beer: 10% Fruit Juice) 100 parts by mass, milky minerals as solids , 0.000002 parts by mass, 0.00001 parts by mass, 0.00005 parts by mass, 0.0001 parts by mass, 0.0005 parts by mass, 0.001 parts by mass, 0.005 parts by mass, 0.01 parts by mass, 0 It was added and dissolved so as to be 0.03 parts by mass, 0.1 parts by mass, 0.2 parts by mass, and 0.3 parts by mass, and the following fruit juice feeling strength and taste quality evaluation were performed.

<Juice feeling evaluation method>
Twelve panelists were allowed to lick the beverage obtained in Example 1 and the beverage without whey minerals prepared as a control, and their juice strength and taste were evaluated according to the following paneler evaluation criteria. The total score was evaluated on a 7-point scale according to the following <evaluation criteria>, and the results are shown in Table 1 for fruit juice intensity and Table 2 for taste quality.

<Paneler's fruit juice strength evaluation criteria>
I feel a clear enhanced fruit juice feeling compared to the control ... I feel a slightly enhanced fruit juice feeling compared to the 2-point control ... I feel almost the same degree of fruit juice feeling as the 1-point control ...・ 0 point I feel a weaker juice feeling than the control ・ ・ ・ ・ ・ ・ ・ ・ -1 point I do not feel a fruit juice feeling ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ -2 points Quality Evaluation Criteria>
I do not feel any flavor other than the fruit juice feeling ..................... I feel a flavor other than the fruit juice feeling, but there is no discomfort as the fruit juice feeling ... 1 point Flavor other than the fruit juice feeling And there is a sense of discomfort as a fruit juice ... 0 points I feel an unbearable taste ... -1 point <Evaluation criteria>
◎: Total score of 12 panelists is 21 to 24 points ○ +: Total score of 12 panelists is 16 to 20 points ○: Total score of 12 panelists is 11 to 15 points ○-: 12 panelists Total score of 6 to 10 points △: Total score of 12 panelists is 1 to 5 points ×: Total score of 12 panelists is -4 to 0 points × ×: Total score of 12 panelists is -5 Less than a point

As can be seen from the results in Tables 1 and 2, the amount of whey mineral added per 100 parts by mass of the non-alcoholic beverage was 0.00001 to 0.01 parts by mass in terms of the solid content of the whey mineral, and the fruit juice feeling was excellent. An enhancing effect is observed, and a particularly excellent enhancing effect on the feeling of fruit juice is observed at 0.00001 to 0.001 parts by mass, and it can be seen that the effect is higher in a low-fruit juice beverage. Further, it can be seen that a whey mineral having a low calcium content in the solid content can obtain a more excellent effect.
Further, in the alcoholic beverage, it can be seen that an excellent effect of enhancing the fruit juice feeling can be seen when the addition amount per 100 parts by mass is 0.0001 to 0.1 parts by mass in terms of the solid content of the whey mineral. Further, it can be seen that a whey mineral having a low calcium content in the solid content can obtain a more excellent effect.

[Example 2]
To 100 ml of a commercially available beverage containing fruit juice (Bireley's (registered trademark) Apple: Asahi Soft Drinks: fruit juice 10%), 0.0005 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to produce the fruit juice of the present invention. Beverage A was obtained. Beverage A containing fruit juice had a stronger freshness and a feeling of fruit juice with thickening and richness as compared with the case where no whey mineral was added.

[Example 3]
To 100 ml of a commercially available beverage containing fruit juice (ribbon-friendly apple: Pokka Sapporo Food & Beverage: fruit juice 20%), 0.0005 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to produce the fruit juice of the present invention. Beverage B was obtained. Beverage B containing fruit juice had a stronger freshness and a feeling of fruit juice with thickening and richness as compared with the case where no whey mineral was added.

[Example 4]
To 100 ml of a commercially available beverage containing fruit juice (Natchan (registered trademark) Orange: Suntory Beverage & Food International: 40% fruit juice), 0.002 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to obtain the present invention. Beverage C containing fruit juice was obtained. Beverage C containing fruit juice had a refreshing aftertaste and a strong feeling of fruit juice as compared with the case where no whey mineral was added.

[Example 5]
To 100 ml of a commercially available beverage containing fruit juice (Bireley's (registered trademark) Orange: Asahi Soft Drinks: 20% fruit juice), 0.005 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to produce the fruit juice of the present invention. Beverage D was obtained. Beverage D containing fruit juice had a strong feeling of fruit juice with a refreshing feeling as compared with the case where no whey mineral was added.

[Example 6]
To 100 ml of a commercially available beverage containing fruit juice (Bireley's (registered trademark) winter koku lemon: Asahi Soft Drinks: less than 10% fruit juice), 0.005 g of the above milky lotion mineral B was added as a fruit juice sensation enhancer, and then mixed uniformly. A beverage E containing fruit juice of the present invention was obtained. Beverage E containing fruit juice had a stronger rich and rich fruit juice feeling with a peeling feeling peculiar to lemon, as compared with the case where no whey mineral was added.

[Example 7]
To 100 ml of a commercially available fruit juice-containing beverage (Peach Nectar: Fujiya: fruit juice 30%), 0.0005 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to obtain the fruit juice-containing beverage F of the present invention. It was. Beverage F containing fruit juice had a stronger feeling of fruit juice with the natural sweetness and thickening of peaches, as compared with the case where no whey mineral was added.

[Example 8]
Uniformly after adding 0.0005 g of the above milky mineral B as a fruit juice sensation enhancer to 100 ml of commercially available 100% fruit juice (Tropicana (registered trademark) apple & mango: made by Tropicana (Kirin Beverage): 100% fruit juice). Mixing gave the beverage G containing the fruit juice of the present invention. Beverage G containing fruit juice had a stronger feeling of fruit juice than the case where no whey mineral was added.

[Example 9]
Add 0.001 g of the above whey mineral B as a fruit juice enhancer to 100 ml of commercially available 100% fruit juice (Tropicana (registered trademark) grapefruit: made by Tropicana (Kirin Beverage): 100% fruit juice) and mix uniformly. , Beverage H containing fruit juice of the present invention was obtained. Compared with the case where the whey mineral was not added, the beverage H containing fruit juice had a strong fruit juice feeling with a fresh feeling and a refreshing feeling, and a richer feeling.

[Example 10]
0.0005 g of the above whey mineral B was added to 100 ml of a commercially available beverage containing fruit juice (made as it is (registered trademark) red grape natural water tailoring: Pokka Sapporo Food & Beverage: fruit juice 10%) as a fruit juice sensation enhancer. After that, the mixture was uniformly mixed to obtain a beverage I containing fruit juice of the present invention. Beverage I containing fruit juice had a stronger richness, richness, and thick fruit juice with astringency peculiar to red grapes, as compared with the case where no whey mineral was added.

[Example 11]
After adding 0.0005 g of the above whey mineral B as a fruit juice enhancer to 100 ml of a commercially available beverage containing fruit juice (made as it is (registered trademark) Chardonnay natural water tailoring: Pokka Sapporo Food & Beverage: fruit juice 10%) The mixture was uniformly mixed to obtain a beverage J containing the fruit juice of the present invention. Beverage J containing fruit juice had a stronger refreshing sensation peculiar to white grapes and a stronger sensation of fruit juice with richness, richness, and thickening, as compared with the case where no whey mineral was added.

[Example 12]
Uniform after adding 0.0005 g of the above milky lotion mineral B as a fruit juice enhancer to 100 ml of a commercially available fruit juice-containing beverage (Green Bayaris (registered trademark) Karada sour lime grapefruit (with grapes): Asahi Soft Drinks: fruit juice 10%) To obtain the beverage K containing the fruit juice of the present invention. Beverage K containing fruit juice had a stronger feeling of fruit juice with a richness and thickness with a feeling of peeling and freshness, as compared with the case where no whey mineral was added.

[Example 13]
To 100 ml of a commercially available fruit juice flavored carbonated drink (Fanta (registered trademark) watermelon: manufactured by Coca-Cola Japan: no fruit juice), 0.0003 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to the present invention. Fruit juice flavored carbonated drink A was obtained. Compared with the case where the whey mineral was not added, the fruit juice-flavored carbonated drink A had a natural flavor as if it contained fruit juice, that is, a strong fruit juice feeling, even though it did not contain fruit juice. In addition, compared with the whey mineral-free product, the fruit juice-flavored carbonated beverage A had a reduced lingering sensation and bitterness of sweetness derived from a high-intensity sweetener (stevia sweetener), and was perceived as having a natural flavor.

[Example 14]
To 100 ml of a commercially available carbonated drink containing fruit juice (Schweppes (registered trademark) Grape Sparkling: manufactured by Coca-Cola Japan: less than 10% fruit juice), 0.0002 g of the above milky mineral B was added as a fruit juice sensation enhancer and then mixed uniformly. , A carbonated drink A containing fruit juice of the present invention was obtained. Compared with the case where whey mineral was not added, the carbonated soft drink A containing fruit juice had a strong feeling of richness, richness, and thick fruit juice with a refreshing feeling peculiar to grapes.

[Example 15]
After cutting the melon and kiwifruit into bite-sized pieces, they were mixed with a mixer so as to have a mass ratio of melon: kiwi = 1: 1 to obtain a mixed fruit juice (100% fruit juice). 0.001 g of the whey mineral B was added to 100 ml of the mixed fruit juice and then mixed uniformly to obtain the mixed fruit juice A of the present invention. Compared with the case where whey mineral was not added, the mixed fruit juice A had a strong sense of richness and sweetness of melon and a strong spread of freshness of kiwifruit, and a strong sense of fruit juice was felt as a whole.

[Example 16]
Add 0.0001 g of the above whey mineral B as a fruit juice enhancer to 100 ml of commercially available near water (I Lohas (registered trademark) mandarin orange: manufactured by Coca-Cola Japan: no fruit juice) and then mix uniformly. Then, the near water A of the present invention was obtained. Although Near Water A did not contain fruit juice, it had a natural flavor as if it contained fruit juice, that is, a strong fruit juice feeling was felt.

[Example 17]
Commercially available milky beverage containing fruit juice (yogurt stand (registered trademark) Yogurt drink with rare sugar Peach: Made by Coca-Cola Japan: Less than 10% fruit juice (containing apples)) 100 ml of the above whey mineral B as a fruit juice sensation enhancer After adding 0.001 g, the mixture was uniformly mixed to obtain a yogurt drink A containing the fruit juice of the present invention. Compared with the case where the whey mineral was not added, the yogurt drink A containing fruit juice had a strong fruit juice richness and richness, that is, a fruit juice feeling, which was comparable to the taste of yogurt, despite the low fruit juice. In addition, the yogurt drink A containing fruit juice had a natural flavor with less post-sweetness and bitterness derived from the high-intensity sweetener (sucralose) as compared with the product without whey minerals.

[Example 18]
Commercially available strawberry 25 g, white sugar 5 g, milk 70 g, and 0.002 g of the above whey mineral B as a fruit juice sensation enhancer were mixed with a mixer to obtain strawberry milk A (fruit juice 25%) of the present invention. Strawberry milk A had a stronger fruit juice feeling with a fresh feeling than strawberry milk without whey mineral added, which was prepared by the same method without adding only whey minerals.

[Example 19]
To 100 ml of a commercially available chuhai beverage (Slat® white peach sour: manufactured by Asahi Breweries: containing 1% fruit juice), 0.0005 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to the present invention. I got the chuhai drink A in. Although the juice content of Chuhai Beverage A is as low as 1% by mass, it is thicker and richer than the case without whey minerals added, and it seems to contain more juice, that is, a strong juice feeling. Was felt. In addition, compared to whey mineral-free products, Chuhai A has a natural flavor with less post-sweetness and bitterness derived from high-intensity sweeteners (acesulfame K, sucralose, aspartame / L-phenylalanine compound). I felt it.

[Example 20]
To 100 ml of a commercially available chuhai beverage (Slat (registered trademark) lemon squash sour: manufactured by Asahi Breweries: containing 1% fruit juice), 0.002 g of the above milky mineral B was added as a fruit juice sensation enhancer, and then mixed uniformly. The sour high beverage B of the present invention was obtained. Although the fruit juice content of Chuhai Beverage B is as low as 1% by mass, it is richer and seems to contain more fruit juice than the case without whey minerals added, that is, a strong fruit juice feeling is felt. It was something that could be done. In addition, compared to whey mineral-free products, Sake High Beverage B has a reduced sweetness and bitterness derived from high-intensity sweeteners (acesulfame K, aspartame / L-phenylalanine compound, and sucralose), and is natural. I felt it had a nice flavor.

[Example 21]
To 100 ml of a commercially available chuhai beverage (CLEAR COOLER grapefruit: manufactured by Asahi Breweries: containing 5% fruit juice), 0.005 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to make the chuhai beverage of the present invention. C was obtained. Although the juice content of Chuhai Beverage C is as low as 5% by mass, it feels more mellow and richer than the case without whey minerals added, and it seems to contain more juice, that is, it is strong. A feeling of fruit juice was felt.

[Example 22]
To 100 ml of a commercially available chuhai beverage (Strong Zero (registered trademark) Double Lemon: Suntory Spirits: containing 3% fruit juice), 0.002 g of the above whey mineral B was added as a fruit juice sensation enhancer, and then mixed uniformly. The chuhai beverage D of the invention was obtained. Although the juice content of Chuhai Beverage D is as low as 3% by mass, the freshness of the lemon is felt and it seems to contain more juice as compared with the case where no whey mineral is added. A strong sense of fruit juice was felt. In addition, as compared with the whey mineral-free product, the chuhai beverage D had a reduced sweetness aftertaste and bitterness derived from high-intensity sweeteners (acesulfame K, sucralose), and was felt to have a natural flavor.

[Example 23]
To 100 ml of a commercially available chu-hi beverage (extremely zero chu-hi grapefruit: made by Sapporo Breweries: containing 0.5% fruit juice), 0.002 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to obtain the present invention. I got a chuhai drink E. Although the fruit juice content of Chuhai Beverage E is as low as 0.5% by mass, the sweetness and freshness of grapefruit can be felt more widely than when no whey minerals are added, so that it contains more juice. It was felt, that is, a strong fruit juice feeling was felt. In addition, as compared with the whey mineral-free product, the soybean high beverage E had a reduced lingering sensation and bitterness of the sweetness derived from the high-intensity sweetener (stevia sweetener), and was felt to have a natural flavor.

[Example 24]
To 100 ml of a commercially available chuhai beverage (chelate lemon sour: manufactured by Sapporo Breweries: containing 10% fruit juice), 0.001 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to make the chuhai beverage of the present invention. I got F. Compared with the case where whey mineral was not added, the chuhai beverage F had a strong fruit juice feeling with a rich feeling accompanied by a peeling feeling peculiar to lemon.

[Example 25]
To 100 ml of a commercially available chuhai beverage (Nectar Sour Peach: manufactured by Sapporo Breweries: containing 10% fruit juice), 0.002 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to make the chuhai beverage of the present invention. I got G. Compared with the case where whey mineral was not added, the chuhai beverage G had a strong fruit juice feeling with thickening and richness.

[Example 26]
Add 0.002 g of the above whey mineral B as a fruit juice enhancer to 100 ml of a commercially available cocktail drink (Cocktail Partner (registered trademark) Peach, Mango and Orange: Made by Asahi Breweries: Contains 5% fruit juice) and mix uniformly. , The cocktail beverage A of the present invention was obtained. Cocktail Beverage A has a low juice content of 5% by mass, but has a stronger sweetness of juice and a stronger juice flavor extending from the top than when no whey mineral is added, so that it contains more juice. It was felt, that is, a strong fruit juice feeling was felt. In addition, compared with the whey mineral-free product, Cocktail Beverage A had a reduced aftertaste and bitterness of sweetness derived from high-intensity sweeteners (acesulfame K, sucralose), and was felt to have a natural flavor.

[Example 27]
To 100 ml of commercially available plum wine soda (Umesh (registered trademark) plain soda can: made by Choya), 0.005 g of the above whey mineral B was added as a fruit juice enhancer and then mixed uniformly to obtain the plum wine soda A of the present invention. It was. Umeshu soda A had a rich plum sensation, that is, a strong fruit juice sensation. In addition, compared with the whey mineral-free product, plum wine soda A had a reduced sweetness aftertaste and bitterness derived from high-intensity sweeteners (acesulfame K, sucralose), and was felt to have a natural flavor.

[Example 28]
After adding 0.002 g of the above milky lotion mineral B as a fruit juice sensation enhancer to 100 ml of a commercially available non-alcoholic chu-hi taste beverage (Non-Aru Mood (registered trademark) Mediterranean Lemon: Suntory Spirits: containing 1% fruit juice), evenly The mixture was mixed to obtain the non-alcoholic chu-hi taste beverage A of the present invention. Although the non-alcoholic chu-hi taste beverage A has a low juice content of 1% by mass, it feels that the freshness of the lemon spreads and contains more juice than when no whey mineral is added. That is, a strong sense of fruit juice was felt. In addition, the non-alcoholic chu-hi taste beverage A had a natural flavor with less post-sweetness and bitterness derived from high-intensity sweeteners (acesulfame K, sucralose) compared to whey mineral-free products. ..

[Example 29]
Uniform after adding 0.002 g of the above milky lotion mineral B as a fruit juice sensation enhancer to 100 ml of a commercially available non-alcoholic chu-hi taste beverage (non-alcoholic mood (registered trademark) Cassis Orange taste: manufactured by Suntory Spirits: containing 3% fruit juice) To obtain the non-alcoholic chu-hi taste beverage B of the present invention. Although the non-alcoholic chu-hi taste beverage B has a low juice content of 1% by mass, it feels richness and freshness with a peculiar bitterness compared to the case where no whey mineral is added, and more juice. It was felt that it contained, that is, a strong fruit juice feeling was felt. In addition, the non-alcoholic chu-hi taste beverage B had a natural flavor with less post-sweetness and bitterness derived from high-intensity sweeteners (acesulfame K, sucralose) compared to whey mineral-free products. ..

[Example 30]
To 100 ml of commercially available non-alcoholic plum wine soda (non-alcoholic Umesh (registered trademark) non-alcoholic: Choya: fruit juice 10%), 0.003 g of the above milky lotion mineral B was added as a fruit juice sensation enhancer, and then mixed uniformly. The non-alcoholic plum wine soda A of the invention was obtained. The non-alcoholic plum wine soda A had a rich plum sensation, that is, a strong fruit juice sensation.

[Example 31]
Add 0.01 g of the above whey mineral B as a fruit juice enhancer to 100 ml of commercially available shaved ice syrup (ice strawberry: made by Imuraya: no fruit juice) and mix uniformly to obtain the shaved ice syrup A of the present invention. Obtained. When syrup A for shaved ice was eaten over ice crushed with a shaved ice machine, it was fruit-free compared to the case where syrup for shaved ice without adding milky minerals was applied (the weight ratio of ice and syrup is the same). Instead, it seemed to contain fresh strawberry juice, that is, a strong syrup feeling was felt.

[Example 32]
30 g of powdered gelatin was added to 190 g of commercially available pineapple juice (Del Monte pineapple juice: manufactured by Del Monte: 100% fruit juice), allowed to stand for 10 minutes, and then melted in hot water at 60 ° C. After dissolving 30 g of granulated sugar and 0.005 g of the above whey mineral B, the mixture was placed in a mold and cooled to harden to prepare a pineapple-flavored gummy candy A (76% fruit juice) of the present invention. Compared with the gummy candy prepared by the same method without adding whey minerals, the gummy candy A had a strong fruit juice feeling with a fresh feeling and a rich feeling.

[Example 33]
To 100 g of commercially available apricot jam (Awohata 55 jam apricot: manufactured by Aohata: fruit juice unknown), 0.005 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to obtain the apricot jam A of the present invention. .. Apricot jam A had a rich apricot sensation, that is, a strong fruit juice sensation.

[Example 34]
Add 0.0005 g of the above whey mineral B as a fruit juice enhancer to 100 ml of a commercially available beverage containing fruit juice and pulp (Plenty of luxury mikan: Pokka Sapporo Food & Beverage: 40% fruit juice), and then mix uniformly. A beverage L containing fruit juice, which is the present invention, was obtained. The beverage L containing fruit juice had a stronger feeling of fruit juice than the case where no whey mineral was added.

[Example 35]
To 100 ml of a commercially available carbonated soft drink containing fruit juice (luxury Mitsuya Nagano Prefecture golden peach: Asahi Soft Drinks: containing 1% fruit juice), 0.0005 g of the above milky lotion mineral B was added as a fruit juice sensation enhancer, and then mixed uniformly. The invention, a carbonated drink B containing fruit juice, was obtained. Although the carbonated drink B containing fruit juice has a low fruit juice content of 1% by mass, it seems to contain more fruit juice than the case where no whey mineral is added, that is, a strong fruit juice feeling is felt. It was a thing.

[Example 36]
To 100 ml of commercially available near water (delicious water with a scent of white peach: Pokka Sapporo Food & Beverage: no fruit juice), 0.0005 g of the above whey mineral B was added as a fruit juice sensation enhancer and then mixed uniformly to obtain the near water of the present invention. Obtained Water B. Although the near water B did not contain fruit juice, it seemed to contain fruit juice, that is, a strong fruit juice feeling was felt.

[Example 37]
To 100 ml of a commercially available cocktail drink (Cocktail Partner (registered trademark) Tokuno Honey Yuzu Mikan: Asahi Breweries: Contains 13% fruit juice), add 0.002 g of the above milky mineral B as a fruit juice sensation enhancer and mix uniformly. , The cocktail beverage B of the present invention was obtained. Although the cocktail drink B had a low juice content of 13% by mass, it seemed to contain more juice than the case where no whey mineral was added, that is, a strong juice feeling was felt. .. In addition, compared with the whey mineral-free product, the cocktail drink B had a reduced aftertaste and bitterness of sweetness derived from high-intensity sweeteners (acesulfame K, sucralose), and was felt to have a natural flavor.

Claims (3)

A fruit juice enhancer used to enhance the fruit juice sensation of foods and drinks containing fruit juice, flavors or extracts or artificial fragrances obtained from fruits and having a fruit juice content of 40% by mass or less or containing no fruit juice. hand,
A fruit juice enhancer containing whey mineral as an active ingredient. The fruit juice sensation enhancer according to claim 1, wherein the whey mineral has a calcium content in the solid content of less than 2% by mass. Look-containing juice obtained from fruits, flavors or extracts or artificial flavors, and whey mineral is added to food or drink juice content does not contain or juice is 40% by mass or less, enhancing juice feeling and drink food How to enhance the fruit juice feeling of food and drink.