JP2012217361A - Powdery soft drink - Google Patents
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- JP2012217361A JP2012217361A JP2011084150A JP2011084150A JP2012217361A JP 2012217361 A JP2012217361 A JP 2012217361A JP 2011084150 A JP2011084150 A JP 2011084150A JP 2011084150 A JP2011084150 A JP 2011084150A JP 2012217361 A JP2012217361 A JP 2012217361A
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- 238000000354 decomposition reaction Methods 0.000 claims abstract description 15
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- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
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- 244000299461 Theobroma cacao Species 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
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- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
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- 235000019425 dextrin Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
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- 239000008123 high-intensity sweetener Substances 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229940092665 tea leaf extract Drugs 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- -1 glucose and maltose Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 238000002559 palpation Methods 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
Description
本発明は、粉末素材とクリーミングパウダー及び／または糖類を主な構成原料とするいわゆる粉末清涼飲料に関し、詳しくは粉末素材と粉末還元澱粉分解物または／及び粉末還元麦芽糖を含有し、甘味を低減しながら、十分なコクを保持し、素材本来の特長や風味が損なわれない粉末清涼飲料に関する。ここで粉末素材とは、コーヒー抽出エキス粉末、茶葉抽出エキス粉末、茶葉粉末、カカオパウダー、果汁エキス粉末などであり、それぞれの嗜好性、風味を決定づける必須成分のことを指す。 The present invention relates to a so-called powder soft drink comprising a powder material and creaming powder and / or saccharides as main constituent materials, and more specifically contains a powder material and a powdered reduced starch decomposition product and / or powdered reduced maltose to reduce sweetness. However, the present invention relates to a powdered soft drink that retains sufficient richness and does not impair the original characteristics and flavor of the material. Here, the powder material includes coffee extract extract powder, tea leaf extract powder, tea leaf powder, cacao powder, fruit juice extract powder, and the like, and indicates essential components that determine the palatability and flavor of each.
粉末清涼飲料とは、粉末素材にクリーミングパウダー及び／または糖類等を加え、水、熱水、牛乳などに溶解または分散させることで飲用に供する加工食品である。従来市販されている粉末清涼飲料においては、上記原料が主に使用される他、乳製品、食塩、香料、着色料、乳化剤、調味料などが添加されている。甘味成分としてはショ糖を中心とした糖類が主に使用されるが、近年健康に対する意識の高まりからそのカロリーの高さが敬遠されている。しかしながら、これに応じて単純に糖類の配合を低減させると、糖類によって形成されていたコクが失われ、粉末清涼飲料としての高い嗜好性が満たされなくなる。こうした課題に対し、例えば、高甘味度甘味料と食物繊維を併用することで、低カロリー化を実現した上で、糖類使用時と変わらないコク味を提供する方法（特許文献１）、一定条件を満たす酵母エキスによってコクを増強する方法（特許文献２）、アラビアガムを含有させてコクを増強する方法（特許文献３）、２’−ヌクレオチド及び／または３’−ヌクレオチドを有効成分とすることを特徴とするコク増強方法（特許文献４）がそれぞれ検討されている。しかしながら、いずれの方法においても、コクを増強する効果としては十分であるが、コク増強に用いられる原料由来の呈味により、素材本来の風味や特長が損なわれるという問題がある。特に繊細な香味をもち、それにより高い嗜好性を維持する粉末清涼飲料においては、望ましくない方法といえる。さらに、昨今、消費者の要求としては低カロリーだけでなく、嗜好の多様化に伴い甘味そのものを抑制した粉末清涼飲料が望まれている。しかし、粉末清涼飲料においては甘味自体がコクの形成に寄与しており、糖類を低減させる場合は、アセスルファムカリウム、スクラロースに代表される高甘味度甘味料を併用して甘味を維持する場合が一般的である。甘味自体を低減させることは、より一層のコク増強効果が必要となるため、素材本来の風味や特徴が、コク増強に用いられる原料由来の呈味により損なわれるという問題は、さらに顕著なものとなる。上記いずれの方法においても、甘味自体の低減の可能性については一切触れられておらず、甘味を低減しながら、素材本来の風味や特長を損なわずにコクを増強させるという課題を、同時に解決する手段はいまだ見出されていないのが現状である。
そこで粉末清涼飲料において、甘味を抑えるために糖類を低減させ、その結果生じるコクの不足を補うために、素材本来の特長や風味を損なわずに、コクを増強する方法が望まれていた。 Therefore, in powdered soft drinks, in order to reduce sugars in order to suppress sweetness and to compensate for the resulting lack of richness, there has been a demand for a method for enhancing richness without losing the original characteristics and flavor of the material.
本発明者らは、糖類の配合を抑えながら甘味を低減させ、かつ嗜好性が高い粉末清涼飲料について、鋭意研究を重ねた結果、粉末還元澱粉分解物及び／または粉末還元麦芽糖を特定範囲量で少量使用すると、素材本来の特長や風味を損なわず、コクが増強され、甘味を低減させた嗜好性の高い粉末清涼飲料が実現できること、さらに甘味については、糖類を含有せずに甘味を付与しないものから、糖類を含有し適度に甘味付与するものまで自由に調整できることを見出し、本発明を完成するに至った。即ち、本発明の要旨は、粉末還元澱粉分解物及び／または粉末還元麦芽糖を含有することを特徴とする粉末清涼飲料に関する。 As a result of intensive research on powder soft drinks with reduced sweetness and high palatability while suppressing the blending of saccharides, the present inventors have conducted research on powdered reduced starch and / or powdered reduced maltose in a specific range amount. When used in a small amount, the original features and flavor of the material are not impaired, richness is enhanced, sweet taste can be reduced, and a highly-preferred powdered soft drink can be realized. The present inventors have found that it can be freely adjusted from those containing saccharides to those containing moderately sweetened sugars, and have completed the present invention. That is, the gist of the present invention relates to a powdered soft drink characterized by containing a powdered reduced starch decomposition product and / or powdered reduced maltose.
本発明の粉末清涼飲料は、甘味を低減しながら、十分なコクを保持し、素材本来の特長や風味が損なわれておらず、消費者の嗜好の多様化に応えることが可能となる。 The powdered soft drink of the present invention retains sufficient richness while reducing sweetness, does not impair the original characteristics and flavor of the material, and can respond to diversification of consumer preferences.
以下、本発明を詳細に説明する。本発明の粉末清涼飲料は、粉末還元澱粉分解物及び／または粉末還元麦芽糖を含有して成る。好ましくは粉末清涼飲料組成物１００重量％中、粉末還元澱粉分解物及び／または粉末還元麦芽糖を１重量％〜１５重量％含有して成る。より好ましくは、コーヒー抽出エキス粉末を含有して成る粉末清涼飲料に関する。さらに好ましくは、粉末還元澱粉分解物の糖組成において、７糖類以上が４０％以上である粉末清涼飲料に関する。 Hereinafter, the present invention will be described in detail. The powder soft drink of the present invention comprises a powdered reduced starch decomposition product and / or powdered reduced maltose. Preferably, the powdered soft drink composition contains 1% by weight to 15% by weight of powdered reduced starch degradation product and / or powdered reduced maltose in 100% by weight. More preferably, the present invention relates to a powdered soft drink comprising coffee extract powder. More preferably, the present invention relates to a powdered soft drink having 7% or more saccharides of 40% or more in the sugar composition of the powdered reduced starch decomposition product.
本発明で用いられる粉末還元澱粉分解物は、澱粉を加水分解した後、水素添加（還元）することで得られる糖アルコールの１種であり、濃厚感の付与、着色の抑制、つや出し、食感改良、保湿性の付与など多目的に利用される。粉末還元麦芽糖も糖アルコールの１種であり、そのカロリーの低さや抗う触性から、ショ糖の代替原料としての利用が進んでいる。粉末還元麦芽糖が飲料に使用される場合は、もっぱら低カロリー化を意図してショ糖との甘味代替を目的とするものであり、本発明のように、甘味代替を目的とせず、通常配合されるよりも極端に少ない量を配合し、素材本来の特長や風味を損なわないようにコクを付与する目的で使用されることはない。一般に、還元澱粉分解物、還元麦芽糖は工業的には液体製品が非常に多く使用されているが、本発明の粉末清涼飲料では粉体製品を用いる。粉末還元澱粉分解物の糖組成は７糖類以上が４０％以上であれば十分なコクを有しており、７糖類以上が多くなるにつれてコクが強まる傾向がある。７糖類以上が４０％未満の場合はコクが不足する恐れがある。また、粉末還元麦芽糖はこれにあてはまらず、十分なコクを有している。粉末還元澱粉分解物及び／または粉末還元麦芽糖として、具体的には、ＢＤＨ−１（粉末還元澱粉分解物；松谷化学工業株式会社、商品名）、Ｈ−ＰＤＸ（粉末還元澱粉分解物；松谷化学工業株式会社、商品名）、ＰＯ−１０（粉末還元澱粉分解物；三菱商事フードテック株式会社、商品名）、粉末マビット（粉末還元麦芽糖；株式会社林原商事、商品名）、アマルティＭＲ（粉末還元麦芽糖；三菱商事フードテック株式会社、商品名）などが例示できる。 The powdered reduced starch decomposition product used in the present invention is a kind of sugar alcohol obtained by hydrolyzing starch and then hydrogenating (reducing), imparting a rich feeling, suppressing coloring, polishing, and texture. It is used for various purposes such as improvement and moisturizing. Powdered reduced maltose is also a sugar alcohol, and its use as an alternative raw material for sucrose has been advancing due to its low calorie and resistance to palpation. When powdered reduced maltose is used in beverages, it is exclusively intended to substitute for sweetness with sucrose with the intention of reducing calories, and as in the present invention, it is not intended to replace sweetness and is usually formulated. It is never used for the purpose of adding richness so as not to impair the original characteristics and flavor of the material. In general, a reduced starch decomposition product and reduced maltose are industrially used as liquid products, but in the powdered soft drink of the present invention, a powder product is used. The sugar composition of the powdered reduced starch decomposition product has sufficient richness if it is 40% or more of 7 saccharides, and the richness tends to increase as the amount of 7 saccharides or more increases. If the content of 7 saccharides or more is less than 40%, there is a risk of lack of richness. Moreover, powdered reduced maltose does not apply to this and has sufficient body. Specific examples of the powdered reduced starch degradation product and / or powdered reduced maltose include BDH-1 (powder reduced starch degradation product; Matsutani Chemical Industry Co., Ltd., trade name), H-PDX (powder reduced starch degradation product; Matsutani Chemical). Kogyo Co., Ltd., trade name), PO-10 (powder-reduced starch degradation product; Mitsubishi Corporation Foodtech Co., Ltd., trade name), powder mabit (powder-reduced maltose; Hayashibara Corporation, trade name), Amarty MR (powder reduction) For example, maltose; Mitsubishi Corporation Foodtech Co., Ltd., trade name).
本発明の粉末清涼飲料において用いられる粉末素材とは、コーヒー抽出エキス粉末、茶葉抽出エキス粉末、茶葉粉末、カカオパウダー、果汁エキス粉末などをいう。 The powder material used in the powder soft drink of the present invention refers to coffee extract extract powder, tea leaf extract powder, tea leaf powder, cacao powder, fruit juice extract powder, and the like.
本発明の粉末清涼飲料においては、甘味料としてショ糖だけでなく、ブドウ糖や麦芽糖などの他の糖類を含有させてもよいし、粉末還元麦芽糖以外の糖アルコールや高甘味度甘味料を含有することも可能である。また、甘味料を含有させなくても良い。クリーミングパウダーについては植物性、動物性のどちらでも構わない。その他、必要に応じて、乳製品、食塩、香料、着色料、乳化剤、調味料などを含有させても良い。 The powder soft drink of the present invention may contain not only sucrose as a sweetener but also other saccharides such as glucose and maltose, and a sugar alcohol other than powdered reduced maltose and a high-sweetness sweetener. It is also possible. Moreover, it is not necessary to contain a sweetener. The creaming powder may be plant or animal. In addition, dairy products, salt, fragrances, coloring agents, emulsifiers, seasonings and the like may be included as necessary.
本発明の粉末清涼飲料においては、これらの原料粉末を混合または造粒、あるいは造粒後、別の原料粉末と混合することにより得られる。混合には、通常の粉体混合で用いられる混合機が使用できる。造粒には、流動層方式、スパイラル方式など、通常用いられる造粒機が使用できる。混合、造粒いずれについても、一般的な機械であれば問題なく使用可能である。本発明の粉末清涼飲料は、水、熱水、牛乳などに溶解または分散後、そのまま飲用可能である。 The powder soft drink of the present invention is obtained by mixing or granulating these raw material powders, or mixing them with other raw material powders after granulation. For mixing, a mixer used in ordinary powder mixing can be used. For granulation, a commonly used granulator such as a fluidized bed method or a spiral method can be used. For both mixing and granulation, any ordinary machine can be used without any problem. The powder soft drink of the present invention can be drunk as it is after being dissolved or dispersed in water, hot water, milk or the like.
以下、本発明を実施例により更に詳細に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例、比較例において部は重量部である。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples at all. In the examples and comparative examples, parts are parts by weight.
＜基材の調整＞
表１に示した配合により、粉末素材とクリーミングパウダーを混合し、ショ糖などの甘味料と粉末還元澱粉分解物及び／または粉末還元麦芽糖を含まない基材を調製した。粉末素材にはエチオピア産非水洗式コーヒー豆を焙煎、粉砕、抽出、濃縮後、スプレードライ化したコーヒー抽出エキス粉末及び、ココアパウダーを使用した。クリーミングパウダーは、脱脂粉乳を含有する植物性クリーミングパウダー及び蛋白以外の乳成分を含有しない植物性クリーミングパウダーを使用した。
According to the formulation shown in Table 1, the powder material and creaming powder were mixed to prepare a base material free from sweeteners such as sucrose, powdered reduced starch decomposition products and / or powdered reduced maltose. As the powder material, Ethiopian non-washed coffee beans were roasted, pulverized, extracted, concentrated, and then spray-dried coffee extract powder and cocoa powder were used. As creaming powder, vegetable creaming powder containing skim milk powder and vegetable creaming powder containing no milk components other than protein were used.
＜粉末清涼飲料と清涼飲料の調製＞
各実施例及び比較例とも表２〜表６に示した配合により各種原料粉末を混合し、粉末清涼飲料を調製した。その後、調製した粉末清涼飲料をガラスコップに計量し、熱湯１４０ｍｌを注ぎ、攪拌溶解し、清涼飲料を調製した。溶解した後、素材本来の風味や特長及びコクについて評価した。表中では素材本来の風味や特徴を「素材感」と示している。基材に対して添加する糖類にはＧＨＣ（グラニュー糖；三井製糖株式会社、商品名）及びサンマルト（精製麦芽糖；株式会社林原商事、商品名）を使用した。また、粉末還元澱粉分解物としてＢＤＨ−１（松谷化学工業株式会社、商品名）、粉末還元麦芽糖として粉末マビット（株式会社林原商事、商品名）を利用した。比較例では、粉末還元澱粉分解物及び／または粉末還元麦芽糖の代替として、パインデックス＃１（デキストリン；松谷化学工業株式会社、商品名）およびＴＫ−１６（マルトデキストリン；松谷化学工業株式会社、商品名）、エリスリトール（三菱商事フードテック株式会社）、キシリトールＣ（キシリトール；ダニスコジャパン株式会社、商品名）；粉末ソルビトール「ウエノ」（ソルビトール；上野製薬株式会社、商品名）を使用した。表中の甘味度は基材については０とし、１００ｇあたり、ショ糖：１００、麦芽糖：３５、粉末還元澱粉分解物（ＢＤＨ−１）：１０、粉末還元麦芽糖：８０、デキストリン（パインデックス＃１）：５、マルトデキストリン（ＴＫ−１６）：１６、エリスリトール：７５、キシリトール：１００、ソルビトール：６０としてそれぞれ算出した。
<Preparation of powder soft drink and soft drink>
In each Example and Comparative Example, various raw material powders were mixed according to the formulations shown in Tables 2 to 6 to prepare powdered soft drinks. Thereafter, the prepared powdered soft drink was weighed into a glass cup, 140 ml of hot water was poured, and dissolved by stirring to prepare a soft drink. After dissolution, the original flavor, characteristics and richness of the material were evaluated. In the table, the original flavor and characteristics of the material are shown as “material feel”. GHC (granulated sugar; Mitsui Sugar Co., Ltd., trade name) and Sun Malto (purified maltose; Hayashibara Corporation, trade name) were used as sugars added to the base material. Further, BDH-1 (Matsuya Chemical Co., Ltd., trade name) was used as the powdered reduced starch decomposition product, and Powder Mabit (Hayashibara Corporation, trade name) was used as the powdered reduced maltose. In the comparative example, as an alternative to the powdered reduced starch degradation product and / or powdered reduced maltose, Paindex # 1 (dextrin; Matsutani Chemical Co., Ltd., trade name) and TK-16 (maltodextrin; Matsutani Chemical Co., Ltd., commercial product) Name), erythritol (Mitsubishi Corporation Foodtech Co., Ltd.), xylitol C (xylitol; Danisco Japan Co., Ltd., trade name); powdered sorbitol “Ueno” (sorbitol; Ueno Pharmaceutical Co., Ltd., trade name) The sweetness degree in the table is 0 for the base material, and per 100 g sucrose: 100, maltose: 35, powdered reduced starch degradation product (BDH-1): 10, powdered reduced maltose: 80, dextrin (paindex # 1) ): 5, maltodextrin (TK-16): 16, erythritol: 75, xylitol: 100, sorbitol: 60.
＜素材本来の風味や特長の評価＞
各実施例及び比較例で得られた清涼飲料について、５人のパネリストによって素材本来の風味や特長について４点満点で官能評価し、平均点を得た。評価基準は、素材本来の風味や特長が良好であるかによって判断し、４点：素材本来の風味や特長が損なわれておらず、非常に良く感じられる、３点：素材本来の風味や特長が感じられる、２点：素材本来の風味や特長が感じられにくい、１点：素材本来の風味や特長が損なわれている、とした。表中では、３．０点以上を◎、２．５点以上３．０未満を○、２．０点以上２．５点未満を△、２．０点未満を×とした。
<Evaluation of the original flavor and features of the material>
About the soft drink obtained by each Example and the comparative example, sensory evaluation was carried out by 4 panelists about the original flavor and characteristic of a raw material by five panelists, and the average score was obtained. Judgment criteria are based on whether the original flavor and features of the material are good. 4 points: The original flavor and features of the material are not impaired and feel very good. 3 points: Original flavor and features of the material. 2 points: It is difficult to feel the original flavor and characteristics of the material. 1 point: The original flavor and characteristics of the material are impaired. In the table, “3.0” or more was evaluated as “◎”, 2.5 or more and less than 3.0 as “◯”, 2.0 or more and less than 2.5 as “Δ”, and less than 2.0 as “×”.
＜コクの評価＞
各実施例及び比較例で得られた清涼飲料について、５人のパネリストによってコクについて４点満点で官能評価し、平均点を得た。評価基準は、コクが良好であるかによって判断し、４点：コクが十分感じられ、飲みごたえがある、３点：コクが感じられる、２点：コクがやや弱いが、後味が水っぽいというほどではない、１点：コクが感じられず、後味が水っぽい、とした。表中では、３．０点以上を◎、２．５点以上３．０未満を○、２．０点以上２．５点未満を△、２．０点未満を×とした。
<Evaluation of richness>
About the soft drink obtained by each Example and the comparative example, sensory evaluation was carried out by 4 panelists about the fullness by five panelists, and the average score was obtained. Judgment is based on whether or not the body is good. 4 points: Full body is sufficiently felt and drinkable. 3 points: Full body is felt. 2 points: The body is slightly weak but the aftertaste is watery. Not one point: The body was not felt and the aftertaste was watery. In the table, “3.0” or more was evaluated as “◎”, 2.5 or more and less than 3.0 as “◯”, 2.0 or more and less than 2.5 as “Δ”, and less than 2.0 as “×”.
実施例１〜８
比較例１〜２
比較例３〜比較例１０
実施例９〜実施例１１
比較例１１〜比較例１３
表２〜表６で示すように、粉末還元澱粉分解物及び／または粉末還元麦芽糖を含有することで、甘味を低減しながら、コクが十分に感じられ、素材本来の特長や風味を損なわない粉末清涼飲料が得られた。本発明の構成を満たさない粉末清涼飲料では、素材感かコクのどちらか、あるいはその両方が損なわれる結果となった。 As shown in Tables 2 to 6, by containing a powdered reduced starch decomposition product and / or powdered reduced maltose, a powder that does not impair the original characteristics and flavor of the raw material while reducing the sweetness and sufficiently feeling rich. A soft drink was obtained. In the powdered soft drink that does not satisfy the configuration of the present invention, either the material feeling or the richness or both of them are impaired.
本発明によれば、甘味を抑えるために糖類を低減させ、その結果生じるコクの不足を補うために、素材本来の特長や風味を損なわずに、コクを増強する方法を提供することが出来る点において、産業上の利用可能性を有する。
According to the present invention, it is possible to provide a method for enhancing the richness without deteriorating the original characteristics and flavor of the raw material in order to reduce sugars in order to suppress sweetness and to compensate for the resulting lack of richness. Has industrial applicability.
Claims (4)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018066613A1 (en) * | 2016-10-07 | 2018-04-12 | 株式会社林原 | Powdery plant extract for beverages and method for manufacturing same |
| JP2019115370A (en) * | 2013-06-26 | 2019-07-18 | 三菱ケミカルフーズ株式会社 | Powder composition, method for producing same, and beverage |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019115370A (en) * | 2013-06-26 | 2019-07-18 | 三菱ケミカルフーズ株式会社 | Powder composition, method for producing same, and beverage |
| JP2022027874A (en) * | 2013-06-26 | 2022-02-14 | 三菱ケミカル株式会社 | Powder composition, method for producing same, and beverage |
| JP7484876B2 (en) | 2013-06-26 | 2024-05-16 | 三菱ケミカル株式会社 | Powder composition, method for producing said powder composition, and beverage |
| WO2018066613A1 (en) * | 2016-10-07 | 2018-04-12 | 株式会社林原 | Powdery plant extract for beverages and method for manufacturing same |
| JPWO2018066613A1 (en) * | 2016-10-07 | 2019-07-25 | 株式会社林原 | Powdered plant extract for beverage and method for producing the same |
| JP7018019B2 (en) | 2016-10-07 | 2022-02-09 | 株式会社林原 | Beverage powder plant extract and its manufacturing method |
| US11330828B2 (en) | 2016-10-07 | 2022-05-17 | Hayashibara Co., Ltd. | Powdery plant extract for beverages and process for producing the same |
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