JP7081951B2 - soda drink - Google Patents

Description

The present invention relates to a carbonated beverage in which the astringent taste and astringency derived from carbonic acid are improved and the refreshing feeling is improved.

Carbonated drinks are drinks in which carbon dioxide is injected into water suitable for drinking, and drinks in which sweeteners, acidulants, flavoring and the like are added. Fruit juice and spices are mainly used for flavoring. Most carbonated drinks, like ramune, cola, and ginger ale, have strong sweetness and acidity, but due to the recent health consciousness and appeal for low calories, they have a weak sweetness and can be drunk as refreshingly as water. Needs are increasing.

Carbonated drinks with a light watery taste are more susceptible to various offensive odors and tastes derived from raw materials than carbonated drinks with a strong taste. For example, Patent Document 1 describes the content and gas pressure of indigestible dextrin as a problematic offensive odor when a carbonated drink having a light sweetness, acidity, and saltiness such as water contains indigestible dextrin. Is disclosed as a method of suppressing by adjusting to a specific range.

In addition, various methods are known as methods for improving the quality of various tastes and the like in carbonated drinks. For example, in Patent Document 2, the bitterness of menthol, which is a problem in carbonated drinks containing menthol, is suppressed by adding an aroma component such as trans-2-hexenal, and the aftertaste is sharpened. How to improve is described. Further, Patent Document 3 describes the bitterness and astringency derived from apple juice, which is fortified by carbon dioxide, in a carbonated beverage containing apple juice in a predetermined ratio or more, without impairing the fruitiness, in terms of sugar acid ratio and sugar acid ratio. It is described that it can be suppressed by adjusting the ratio of ester to aldehyde within a specific range. In addition, Patent Document 4 describes storage stability in mineral water while maintaining a watery flavor by containing an organic acid salt and / or an amino acid salt and adjusting the acidity within a specific range. Methods for improvement are disclosed.

Japanese Unexamined Patent Publication No. 2016-174552 Japanese Unexamined Patent Publication No. 2015-6168 Japanese Unexamined Patent Publication No. 2014-60956 JP-A-2015-136302

As one of the methods for providing a carbonated drink having a refreshing watery flavor, it is conceivable to reduce the sweetness (reduce the sweetness). However, in carbonated drinks, there is a problem that when the intensity of sweetness becomes small, the astringent taste and astringency remaining in the aftertaste derived from carbonic acid itself can be strongly felt.

It is an object of the present invention to provide a carbonated drink designed for fine sugar, in which the astringent taste and astringency remaining in the aftertaste derived from carbonic acid are improved and the refreshing feeling is improved.

The present inventors suppress the astringent taste and astringency remaining in the aftertaste derived from carbonic acid by setting the sweet acid ratio to about 150 to 600, which is significantly higher than that of a normal carbonated drink, in the carbonated drink designed for fine sugar, and the aftertaste. We have found that the refreshing feeling of the product can be improved, and completed the present invention.

The carbonated drink, the method for producing a carbonated drink, and the method for improving the refreshing feeling of the carbonated drink according to the present invention are described in the following [1] to [6].
[1] Containing a sweetener and an acidulant, the acidity is 0.01 to 0.03, the sweetness is 1 to 5, the sweet acid ratio is 200 to 500 , and the pH is 5.0 or less. ,soda drink.
[2] The carbonated drink according to the above [1], which has a gas volume of 2.0 to 4.5.
[3] The carbonated drink according to the above [1] or [2], which contains 0.01 to 0.5 ppm of trans-2-hexenal.
[4] The carbonated drink according to any one of the above [1] to [3], which contains a high-intensity sweetener.
[5] In carbonated drinks containing sweeteners and acidulants, the acidity is adjusted to 0.01 to 0.03, the sweetness is adjusted to 1 to 5, the sweet acid ratio is adjusted to 200 to 500 , and the pH is adjusted. A method for producing a carbonated drink, which is adjusted to 5.0 or less.
[6] In a carbonated drink containing a sweetener and an acidulant, the acidity is adjusted to 0.01 to 0.03, the sweetness is adjusted to 1 to 5, the sweet acid ratio is adjusted to 200 to 500 , and the pH is adjusted. A method of improving the refreshing feeling of carbonated drinks, which is adjusted to 5.0 or less.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a carbonated beverage having a weak sweetness and a watery flavor, but the astringent taste and astringency remaining in the aftertaste derived from carbonic acid are improved, and the refreshing feeling of the aftertaste is improved. can.

In the present invention and the present specification, the "carbonated beverage" means a beverage containing carbon dioxide gas. The carbonated beverage according to the present invention may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume.

In the present invention and the present specification, the "clean feeling" of a carbonated drink means that the aftertaste in the oral cavity is difficult to remain after drinking. The improvement in the refreshing feeling of carbonated drinks means that the aftertaste of the taste after drinking is weakened, and in particular, the astringent taste and astringency derived from carbonic acid are weakened.

In soft drinks containing carbonated drinks, the balance between sweetness and acidity is generally important. For this reason, in general, when an attempt is made to reduce the sweetness by reducing the amount of sugar to reduce calories, the sweetness is reduced so that the sweet-acid ratio is maintained within a certain range. It also reduces the acidity. For example, the sweet-acid ratio of general carbonated drinks such as cider, ginger ale, and cola is about 30 to 140, but conventionally, when the sweetness of these carbonated drinks is reduced, the sweet-acid ratio does not fluctuate significantly. The sourness is also reduced. However, in carbonated beverages, when the sweetness and acidity are significantly reduced so as to have a watery flavor, the astringent taste and astringency derived from carbonic acid are conspicuous in the aftertaste while the sweetness / acid ratio is maintained within a certain range. The present inventor has found that this is the case. The astringent taste and astringent taste derived from carbonic acid are tastes that cannot be perceived by conventional carbonated drinks having sufficiently strong sweetness and acidity.

The carbonated beverage according to the present invention contains a sweetener and an acidulant, has an acidity of 0.01 to 0.03, a sweetness of 1 to 5, a sweet acid ratio of 150 to 600, and a pH of 5. It is less than or equal to 0.0. In carbonated drinks with suppressed sweetness and acidity, which have an acidity of 0.01 to 0.03 and a sweetness of 1 to 5, the sweetness ratio is adjusted within the range of 150 to 600, which is higher than that of general carbonated drinks. By doing so, the astringent taste and astringency derived from carbonic acid are suppressed, and a carbonated drink having a good refreshing feeling can be obtained. That is, in a carbonated drink containing a sweetener and an acidulant, the acidity is adjusted to 0.01 to 0.03, the sweetness is adjusted to 1 to 5, the sweet acid ratio is adjusted to 150 to 600, and the pH is adjusted to 5. By adjusting the pH to 0 or less, it is possible to improve the refreshing feeling of the carbonated drink without impairing the ease of drinking like water.

Examples of the sweetener contained in the carbonated beverage according to the present invention include high fructose corn syrup, sugar (including sucrose and granulated sugar), high fructose corn syrup, high fructose corn syrup, glucose, oligosaccharide, lactose, honey, and starch syrup (syrup). High fructose corn syrup), sugar alcohols, high-sweetness sweeteners and the like. High-sweetness sweeteners include, for example, aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, sodium saccharin, sucralose, neotame, arabinose, kanzo extract, xylose, stevia, taumatin, lacanca extract, ramnorth. And ribose. One type of these sweeteners may be used alone, or two or more types may be used. The carbonated beverage according to the present invention preferably contains a high-sweetness sweetener, and more preferably acesulfame potassium, because the effect of improving the aftertaste by controlling the sweet-acid ratio can be more sufficiently obtained.

In the carbonated drink according to the present invention, the sweetness is in the range of 1 to 5. The degree of sweetness can be appropriately adjusted according to the desired product quality of the carbonated beverage to be produced. Here, the sweetness of the beverage corresponds to the sucrose concentration of the sucrose aqueous solution having the same sweetness intensity as the standard. For example, a sweetness degree of 1 means that the sweetness intensity is the same as that of a 1 g / 100 mL sucrose aqueous solution at 20 ° C. In a beverage containing a high-sweetness sweetener, it can be calculated based on the conversion coefficient of the sweetness of the high-sweetness sweetener and the mixing ratio. The conversion coefficient of the sweetness of each sweetener is 1 for sucrose, 0.7 for glucose, 1.3 for fructose, 0.3 for lactose, 200 for acesulfame potassium, 200 for total aspartame, and 600 for sucralose. Erislitol is 0.8, Stevia is 400, Stebioside is 200, and Rebaugioside A is 270.

Examples of the acidulant contained in the carbonated beverage according to the present invention include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, gluconodeltalactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phytic acid and phosphorus. Examples include acids and salts thereof. These may be used alone or in combination of two or more.

In the carbonated drink according to the present invention, the acidity is 0.01 to 0.03. Here, the acidity refers to a value obtained by converting the amount of acid contained in the carbonated drink as an equivalent amount of citric acid, that is, a value expressed as citric acid acidity (g / 100 mL).

Here, in the present specification, the citric acid acidity is specifically determined by titrating with a phenolphthalein indicator and sodium hydroxide according to the following procedure.
(1) Using a stirrer, carbon dioxide gas in the beverage is removed by a conventional method.
(2) Accurately weigh 5 to 15 g of the beverage in a 200 mL Erlenmeyer flask and dilute it to about 50 mL with water.
(3) Add a few drops of 1% phenolphthalein indicator to the diluted beverage and stir.
(4) While stirring the diluted beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1 M sodium hydroxide contained in a 25 mL volume burette is added dropwise to the beverage solution, and a titration test is carried out. The titration test ends at the point where the color of the beverage solution in the Erlenmeyer flask remains red for 30 seconds.
(5) The value of citric acid acidity (%) is calculated by the following formula based on the result of the titration test.

Citric acid acidity (%) = A × f × (100 / W) × 0.0064 formula (1)
[In (Equation 1), A is the titration amount (mL) of the 0.1 M sodium hydroxide solution, f is the titer of the 0.1 M sodium hydroxide solution, and W is the mass (g) of the beverage sample. Is shown. Further, the value "0.0064" multiplied in the formula (1) refers to the mass (g) of anhydrous citric acid corresponding to 1 mL of 0.1 M sodium hydroxide solution. ]

In the titration test, a hydrogen ion concentration meter may be used instead of the phenolphthalein indicator. In this case, the end point of the titration test is when the pH of the beverage solution in the Erlenmeyer flask reaches 8.1.

The carbonated drink according to the present invention has a pH of 5.0 or less. When the pH is within the above range, the acidity can be adjusted relatively easily within the above range. The pH of the carbonated beverage according to the present invention is preferably in the range of 2.5 to 4.5 because it has a good balance between the refreshing feeling of the aftertaste and the smoothness of the mouthfeel, and is preferably 2.8 to 4 It is more preferably in the range of .2, and even more preferably in the range of 2.8 to 4.2.

The sweet-acid ratio of the carbonated drink according to the present invention is 150 to 600. The sweet-acid ratio of the carbonated beverage according to the present invention is 200 to 200 because the astringent taste and astringency remaining in the aftertaste derived from carbonic acid are more sufficiently suppressed, the effect of improving the refreshing feeling is higher, and the mouthfeel can be smoothed. 500 is preferable, and 200 to 300 is more preferable.

The gas volume (pressure of carbon dioxide gas) of the carbonated beverage according to the present invention is not particularly limited, but is preferably 2.0 to 4.5 because a sufficient feeling of carbonation can be obtained. Further, since the balance between the refreshing feeling of the aftertaste and the smoothness of the mouthfeel is better, the gas volume of the carbonated drink according to the present invention is more preferably 2.5 to 4.2, and 3.0 to 4.0. More preferred.

The gas volume represents the volume of carbon dioxide gas dissolved in the carbonated drink with respect to the total volume of the carbonated drink in a standard state (1 atm, 0 ° C.), and the gas volume in the carbonated drink is known. It can be measured by the method of. For example, it can be measured by using a commercially available measuring device (GVA-500A, a gas volume measuring device manufactured by Kyoto Electronics Industry).

The carbonated beverage according to the present invention preferably contains an aroma component of the scent of green leaves. Examples of the aroma component of the scent of green leaves include trans-2-hexenal, hexanal, and cis-3-hexenol. The content of the aroma component of the scent of green leaves is preferably in the range of 0.005 to 0.80 ppm, more preferably in the range of 0.01 to 0.50 ppm, and 0.01 to 0. It is more preferably in the range of .30 ppm. The content of the aroma component of the aroma of green leaves in the carbonated drink means the total content of trans-2-hexenal, hexanal, and cis-3-hexenol. When the content of the aroma component of the aroma of green leaves is within the above range, the balance between the refreshing feeling of the aftertaste and the smoothness of the mouthfeel can be further improved. From the viewpoint of improving the refreshing feeling of the aftertaste and further improving the bitterness derived from carbonic acid, the content of the aroma component of the aroma of green leaves is preferably 0.10 to 0.50 ppm, preferably 0.30 to 0.50 ppm. Is more preferable.

In addition, the carbonated beverage according to the present invention includes flavors, fruit juices, fragrances, antioxidants, minerals such as salts, bitterness agents, coloring agents, yeast extracts, nutrient enhancers, and pH adjusters used in ordinary beverages. , Antifoaming agent, emulsifier and the like may be contained.

For example, the fragrance may be a natural fragrance or a synthetic fragrance. Specific examples include fruit flavors, plant flavors, milk flavors, yogurt flavors, or mixtures thereof. Examples of "fruits" in fruit flavors and "fruits" from which fruit juices are derived include citrus fruits such as lemons, oranges, tangerines, grapefruits, shikuwasa, yuzu and lime, strawberries, peaches, grapes, apples, pineapples, mangoes, and melons. And bananas and the like. One kind of these fragrances may be used alone, or two or more kinds may be used.

The nutritional enhancer is not particularly limited as long as it is a component that is expected to improve any of the physiological functions by ingestion by animals such as humans. Examples of the component include water-soluble dietary fiber, polyphenols, catechins, and the like. These nutritional enhancers may be used alone or in combination of two or more.

Water-soluble dietary fiber means carbohydrates that are soluble in water and are indigestible or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include soy dietary fiber (soluble soybean polysaccharide), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition product, pectin, and gum arabic.

Examples of the defoaming agent include silicone-based defoaming agents such as dimethylpolysiloxane.
Examples of the emulsifier include polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, polypropylene glycol fatty acid ester, sorbitan fatty acid ester, polysorbate and the like.

When the carbonated beverage according to the present invention is a packaged beverage, the container for filling the carbonated beverage according to the present invention is not particularly limited. Specific examples thereof include glass bottles, cans, flexible containers and the like. Examples of the flexible container include a container formed by molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single-layer resin or may be made of a multi-layer resin.

The carbonated beverage according to the present invention can generally be produced by a method (formulation method) of mixing each raw material. For example, specifically, it can be produced by a compounding step of preparing a compounding solution by mixing each raw material and a gas introduction step of adding carbon dioxide gas to the obtained compounding solution.

First, in the compounding step, a compounding solution is prepared by mixing the raw materials. In the compounding step, it is preferable to prepare a compounding solution in which all the raw materials other than carbon dioxide gas are mixed. The order in which the raw materials are mixed is not particularly limited. All the raw materials may be added to the raw material water at the same time, or the raw materials remaining after dissolving the previously added raw materials may be added in sequence. Further, for example, a solid (for example, powder or granular) raw material may be mixed with the raw material water, or the solid raw material may be prepared as an aqueous solution in advance, and these aqueous solutions and, if necessary, the raw material water may be mixed. .. Further, a heated raw material may be added to the raw material water, or the prepared preparation liquid may be heated.

When insoluble matter is generated in the preparation liquid prepared in the preparation step, it is preferable to perform a treatment for removing the insoluble matter such as filtration on the preparation liquid before the gas introduction step. The insoluble matter removing treatment is not particularly limited, and can be performed by a method usually used in the art such as a filtration method and a centrifugation method. In the present invention, the insoluble matter is preferably removed by filtration, and more preferably removed by a filtration method.

Next, as a gas introduction step, carbon dioxide gas is added to the blending solution obtained in the blending step. This gives a carbonated drink. The carbon dioxide gas can be added by a conventional method. For example, the compounding solution obtained in the compounding step and the carbonated water may be mixed, and carbon dioxide gas may be directly added to the compounding solution obtained in the compounding step to dissolve the mixture.

Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like.

<Evaluation of refreshing aftertaste and bitterness derived from carbonated drinks>
We evaluated the refreshing aftertaste and the bitterness derived from carbonic acid in carbonated water (water in which carbonic acid was just pressed in) with the gas volume of carbonic acid adjusted.
Specifically, first, water before carbon dioxide press-fitting (gas volume is 0.0) and carbonated water having gas volumes of 2.5 and 3.5 were prepared. Next, regarding the bitterness and refreshing feeling of the aftertaste derived from carbonic acid, a panel of four experts on carbonated water with gas volumes of 2.5 and 3.5, with water with a gas volume of 0.0 as the standard (score 7). Therefore, the evaluation was made according to the criteria shown in Table 1. Furthermore, the deliciousness was evaluated on a 7-point scale (1 point is not delicious, 4 points are neither, 7 points are very delicious) based on water with a gas volume of 0.0 (score 4). In the evaluation of the refreshing feeling of the aftertaste, "very refreshing (similar to water)" means that the astringent taste and astringency remaining in the aftertaste derived from carbonic acid are not felt, and "very refreshing". "No" means that the astringent and astringent taste that remains in the aftertaste derived from carbonic acid is very strong. The evaluation results are shown in Table 2. In Table 2, "GV" is the gas volume.

In the following experiments, unless otherwise specified, water with a gas volume of 0.0 was used as the standard for scoring the strength of bitterness and refreshing feeling. That is, in the following examples, the evaluation was made based on the evaluation criteria in Table 1 with respect to water having a gas volume of 0.0.

[Reference Example 1]
Sugar content, acidity, sweetness, sweet and acid ratio, and 2 types of commercially available cider (commercially available products A and E), 1 type of cola (commercially available product B), and 2 types of orange-flavored carbonated drinks (commercially available products C and D). The sugar acid ratio was measured. The results are shown in Table 3. As a cider, the commercial product A has the largest market share.

[Example 1]
With reference to the commercially available cider (commercially available product A) of Reference Example 1, the refreshing feeling and the bitterness derived from carbonic acid are evaluated for a carbonated drink having a gas volume of 3.5 in which the sweetness and acidity are changed while the sweetness ratio is constant. did. The evaluation results are shown in Table 4.

Comparing the results of Samples 1 to 3, it was found that when the sweetness and acidity were lowered while maintaining the general sweetness / acid ratio of cider, the bitterness derived from carbonic acid was strongly felt and the refreshing feeling of the aftertaste was easily felt. When the acidity of Sample 3 was further lowered, as shown in Samples 4 to 6, it became difficult to feel the bitterness derived from carbonic acid. Further, between the sweet and acid ratios of 200 to 500, a refreshing feeling was felt to be equal to or higher than the normal sweet and acid ratio (Sample 3).

As shown in the results of Samples 7 and 8, the improvement in the bitterness derived from carbonic acid and the refreshing feeling of the aftertaste confirmed in the samples having a sweet acid ratio of 200 to 500 is the same even if a part of the sweetness is replaced with acesulfame potassium. There was a tendency. Rather, the effect of improving bitterness was greater than when acesulfame potassium was not included, and it was surprising that acesulfame potassium, which exhibits bitterness, did not feel bitter.

[Example 2]
For the carbonated drink having the composition shown in Table 5 and having a gas volume of 3.5, the refreshing feeling and the like were sensory evaluated. As the fragrance, a citrus flavor containing no aroma component of the scent of green leaves was used. The sensory evaluation was performed by an evaluation panel of 5 people with a score of 4 for sample 1 (a carbonated drink containing a fragrance in sample 3 in Table 2), and the average value was used as the score for each sample. The ease of drinking as a carbonated drink and whether or not it could be drunk at once were evaluated on a 7-point scale (1 point is very difficult to drink, 4 points are neither, and 7 points are very easy to drink). The evaluation results are shown in Table 6.

As a result, in Samples 4 to 6 having a sugar content of 6.0 or more and Sample 1 having a sugar content of 0 (carbonated water having a gas volume of 3.5 and adding only a fragrance), the aftertaste is refreshed. Although inferior, in Samples 2 and 3 having a sugar content of 2.0 or 3.0 and a sweet acidity of 200 to 300, a refreshing aftertaste, easy to drink, and a delicious carbonated drink were obtained. ..

[Example 3]
For the carbonated drink having the composition shown in Table 7 and having a gas volume of 3.5, the refreshing feeling and the like were sensory evaluated. The sensory evaluation was performed by an evaluation panel of 5 people, and the average value was used as the score of each sample. The smooth mouthfeel was evaluated on a 7-point scale (1 point is not smooth mouthfeel, 4 points are neither, and 7 points are very smooth mouthfeel). The evaluation results are shown in Table 7.

The carbonated drink of Sample 2 having a sugar content (sweetness) of less than 1 had a high refreshing feeling like many other weakly sweetened drinks, but was slightly inferior in taste and taste. On the other hand, the carbonated drink of Sample 3 having a sugar content of 5.0 and a sweet acid ratio of 250 had a good aftertaste and a good mouthfeel, and was delicious. In the carbonated drink of Sample 4 having a sugar content of 10.0 and a sweet acid ratio of 500, the mouthfeel was smooth, but the sweetness was too strong and the aftertaste was not refreshing.

Claims (6)

A carbonated drink containing a sweetener and an acidulant, having an acidity of 0.01 to 0.03, a sweetness of 1 to 5, a sweet acid ratio of 200 to 500 , and a pH of 5.0 or less. .. The carbonated drink according to claim 1, which has a gas volume of 2.0 to 4.5. The carbonated drink according to claim 1 or 2, which contains 0.01 to 0.5 ppm of trans-2-hexenal. The carbonated beverage according to any one of claims 1 to 3, which comprises a high-sweetness sweetener. In carbonated drinks containing sweeteners and acidulants, the acidity is adjusted to 0.01 to 0.03, the sweetness is adjusted to 1 to 5, the sweet acid ratio is adjusted to 200 to 500 , and the pH is adjusted to 5.0. A method for producing a carbonated drink, which is adjusted below. In carbonated drinks containing sweeteners and acidulants, the acidity is adjusted to 0.01 to 0.03, the sweetness is adjusted to 1 to 5, the sweet acid ratio is adjusted to 200 to 500 , and the pH is adjusted to 5.0. A method to improve the refreshing feeling of carbonated drinks, which is adjusted below.