JP2018102224A - Beverage, container-packed beverage, method for producing beverage, and method for improving storage stability of beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage which suppresses deterioration of milky feeling while improving milky feeling. Beverages contain (A) citric acid and at least one selected from the group consisting of (B) lactic acid, malic acid, and tartaric acid, relative to the content (% by mass) of component (A). The content (% by mass) (B / A) of the component (B) is 0.25 or more, the acidity derived from (A) citric acid is 75% or less with respect to the acidity of the entire beverage, and the yogurt-like flavor. It has. [Selection diagram] None

Description

  The present invention relates to a beverage, a container-packed beverage, a method for distributing a container-packed beverage, a method for producing a beverage, and a method for improving the storage stability of a beverage.

  In recent years, with the improvement of consumer preference and the diversification of beverages, transparent beverages called near water have been actively developed.

  For example, Patent Document 1 discloses a transparent beverage having aroma components such as fruit flavor and vanillin. According to Patent Document 1, a transparent beverage contains a specific amount of aroma components such as vanillin from the viewpoint of making it difficult to feel the taste and odor due to deterioration of the fruit flavor. Specifically, a transparent beverage containing fructose glucose, citric acid, lactic acid, lemon flavor, vanillin and the like is disclosed.

JP, 2006-127818, A

  However, the technique described in Patent Document 1 is not sufficient in obtaining a milky feeling in a beverage having a yogurt-like flavor. Further, when the present inventors further studied, there was room for improvement from the viewpoint of deterioration of milky feeling.

  As a result of intensive studies on the above problems, the present inventor combined citric acid with a specific organic acid at a specific ratio, and adjusted the acidity derived from citric acid relative to the acidity of the entire beverage. For the first time, the present inventors have found the knowledge that it is effective as a guideline for solving the problems and completed the present invention.

According to the present invention,
(A) citric acid, and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid,
The content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more,
A beverage having a yogurt-like flavor in which the acidity derived from citric acid is 75% or less with respect to the acidity of the entire beverage is provided.

  Moreover, according to this invention, the container stuffed drink with which the said drink is filled in the container is provided.

According to the present invention, (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid are mixed, and a step of preparing a beverage is included.
In the step of preparing the beverage, the content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more, and the acidity of the whole beverage (A) Provided is a method for producing a beverage having a yogurt-like flavor, wherein the acidity derived from citric acid is adjusted to 75% or less.

According to the present invention, (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid are mixed, and a step of preparing a beverage is included.
In the step of preparing the beverage, the content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more, and the acidity of the whole beverage (A) Provided is a method for improving the storage stability of a beverage having a yogurt-like flavor, which is prepared so that the acidity derived from citric acid is 75% or less.

  A milky feeling in a drink having a yogurt-like flavor can be improved, and a drink in which deterioration of the milky feeling is suppressed while having an appropriate milky feeling can be provided.

<Beverage>
The beverage of the present invention comprises (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid, and a component relative to the content (% by mass) of component (A) The content (%) (B / A) of (B) is 0.25 or more, the acidity derived from (A) citric acid with respect to the acidity of the whole beverage is 75% or less, and has a yogurt-like flavor. It is what you have.

  A beverage having a yogurt-like flavor refers to a beverage that gives a milky or citrus feel like yogurt. Conventionally, in order to realize a beverage having such a flavor, there is a problem that it is difficult to include a large amount of milky components such as yogurt or to include a raw material that improves storage stability. Have. The beverage of the present invention solves such problems and realizes a beverage having a yogurt-like flavor.

  The citric acid of component (A) is a weak acid having three carboxyl groups. Generally, it is widely known as being capable of imparting a refreshing acidity to food and drink.

  The content of the component (A) is preferably 0.001% by mass or more with respect to the whole beverage, from the viewpoint of obtaining a milky feeling accompanying an appropriate acidity and an appropriate citrus feeling, and 0.01% by mass More preferably, it is more preferably 0.025% by mass or more. On the other hand, the content of the component (A) is preferably 0.10% by mass or less based on the whole beverage from the viewpoint of suppressing the deterioration of the milky feeling and the citrus feeling while obtaining a milky feeling. It is more preferable that it is 0.095 mass% or less.

Component (B) is at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid. These may be used individually by 1 type and may use 2 or more types.
Among these, lactic acid and tartaric acid are preferable from the viewpoint of obtaining a milky feeling, and lactic acid is more preferable. Moreover, it is preferable that it is lactic acid and malic acid from a viewpoint which suppresses deterioration of a milky feeling and a citrus feeling while obtaining a milky feeling, and it is more preferable that it is malic acid.
Tartaric acid includes both DL-tartaric acid and L-tartaric acid.

  The content of the component (B) is preferably 0.02% by mass or more with respect to the whole beverage, from the viewpoint of suppressing the deterioration of milky feeling and citrus feeling while obtaining a milky feeling, and 0.037%. It is more preferably at least mass%, more preferably at least 0.04 mass%, particularly preferably at least 0.045 mass%. On the other hand, the content of the component (B) is preferably 0.3% by mass or less with respect to the whole beverage, from the viewpoint of obtaining a milky feeling with an appropriate acidity and an appropriate citrus feeling. It is more preferable that the amount is not more than mass%.

  In the beverage of the present invention, the content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more, and is 0.3 or more and 10 or less. It is preferable that it is 0.5 or more and 5 or less. By setting it to the lower limit or more, while obtaining a milky feeling, it is possible to further suppress deterioration of the milky feeling and citrus feeling, and by setting it to the upper limit or less, an appropriate citrus feeling is obtained and accompanied by an appropriate acidity Good balance between milky feeling and citrus feeling.

  The acidity derived from (A) citric acid relative to the acidity of the whole beverage of the present invention is 75% or less, preferably 72% or less. Thereby, deterioration of a milky feeling can be suppressed effectively.

  According to the beverage having a yogurt-like flavor of the present invention, the above (B / A) is adjusted to 0.25 or more, and the acidity derived from (A) citric acid with respect to the acidity of the whole beverage is adjusted to 75% or less. Deterioration of emulsification feeling can be effectively suppressed while obtaining a milky feeling. The milky feeling is one of yogurt-like flavors, and is a flavor that gives a rich taste to milk and dairy products, and is also called milky feeling. The milky feeling is lost or changes over time after the beverage is manufactured. Even if time passes after manufacture, the drink of this invention can maintain this milky feeling.

  The pH of the beverage of the present invention is preferably pH 2.5 to 5.5, and more preferably pH 3.0 to 4.5. By setting it to the lower limit or more, sourness due to acidity can be reduced, and by setting it to the upper limit or less, a milky feeling can be obtained while imparting an appropriate acidity.

The brix value of the beverage of the present invention is preferably 1% by mass or more and 10% by mass or less, more preferably 2.5% by mass or more and 8% by mass or less, from the viewpoint of improving the palatability of the beverage.
The “Brix value” can be measured at a liquid temperature of 20 ° C., for example, using a sugar refractometer reading “RX-5000α” manufactured by Atago Co., Ltd.

The acidity of the beverage of the present invention is preferably from 0.05% to 0.4%, more preferably from 0.1% to 0.3%, particularly from the viewpoint of improving the palatability of the beverage. Preferably, it is 0.1% or more and 0.2%.
The “acidity” refers to a value obtained by converting the amount of acid contained in the beverage of the present invention as a corresponding amount of citric acid, that is, a numerical value expressed as citric acidity (%).

  The beverage of the present invention may be a tea-based beverage, vegetable beverage, fruit juice beverage, mineral water beverage, various functional beverages, sports drinks, near water, lactic acid beverages, and the like. From the viewpoint of effectively imparting a yogurt-like milky feeling, it is preferably near water.

The beverage of the present invention is preferably a carbonated beverage. By using a carbonated beverage, the storage stability of the milky feeling can be further improved.
The pressure of the carbon dioxide gas can be appropriately adjusted according to palatability, but is preferably 1 to 5 gas volume, and more preferably 1.5 to 3.5 gas volume. The carbon dioxide pressure (gas volume) represents the volume of carbon dioxide dissolved in the beverage with respect to the volume of the entire beverage in the standard state (1 atm, 0 ° C.).

The beverage of the present invention is preferably transparent. The term “transparent” means that turbidity such as white turbidity or turbidity caused by fruit juice is reduced and the appearance is transparent. Specifically, the beverage of the present invention preferably has an absorbance at a wavelength of 650 nm of 0.06 or less. In addition, the light absorbency in wavelength 650nm of the conventional sports drink currently distribute | circulated on the market as 1 type of a starvation drink is about about 0.2 normally.
In the conventional transparent drink, since the raw material which can be used is limited, it was difficult to suppress the provision of a milky feeling and deterioration of a milky feeling. On the other hand, by making the appearance of the beverage of the present invention transparent, it is possible to realize a new beverage that has never been obtained so that a yogurt-like flavor can be obtained while obtaining a clean appearance.

  The absorbance at a wavelength of 650 nm can be measured using, for example, an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)).

  The color of the beverage of the present invention is not limited to being colorless and transparent, and may be colored.

In addition to the components (A) and (B), the beverage of the present invention is a sweetener, acidulant, flavor (flavor), fruit juice, and antioxidant used in ordinary beverages as long as the yogurt-like flavor is not impaired. , Minerals such as salts, fragrances, bitters, nutrition enhancers, pH adjusters and the like may be included.
Moreover, the drink of this invention is good also as what does not contain a milky part, and may contain a milky part in the range which can maintain a transparent state.

Sweeteners are used to impart sweetness and improve palatability.
Sweeteners include, for example, fructose glucose liquid sugar, sugar (including sucrose and granulated sugar), fructose, high fructose liquid sugar, grape sugar, oligosaccharide, lactose, honey, syrup (malt sugar), sugar alcohol, high sweetness Examples include sweeteners.
Examples of high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca extract, rhamnose And ribose.
These sweeteners may be used alone or in combination of two or more.

A sour agent is used in order to impart sourness and improve palatability.
Examples of the acidulant include adipic acid, glucono delta lactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phosphoric acid, and salts thereof. These may be used individually by 1 type and may use 2 or more types.

A fragrance | flavor is used in order to raise palatability.
The fragrance is a natural fragrance or a synthetic fragrance, for example, a yogurt flavor, a fruit flavor, a plant flavor, or a mixture thereof. Examples of the “fruit” in the fruit flavor include citrus fruits such as lemon, orange, tangerine, grapefruit, shikwasa, persimmon and lime, persimmon, peach, persimmon, apple, pineapple, mango, melon and banana.
Among these fragrances, from the viewpoint of obtaining a good yogurt-like flavor, yogurt flavors and citrus flavors, particularly lemon-based flavors are preferred, and yogurt flavors are more preferred.
In addition, as a yogurt flavor, the flavor of fermented milk as described in the newest fragrance | flavor dictionary (May 10, 2010) P319 is mentioned, for example.

<Contained beverages>
The beverage of the present invention may be a packaged beverage that has been sterilized by heating and packed in a container. Examples of the container include a plastic bottle, an aluminum can, a steel can, a paper pack, a chilled cup, and a bottle. From the viewpoint of observing the beverage of the present invention from the appearance and confirming transparency, color and the like, the container is preferably a transparent container, and specifically, a PET bottle excellent in transparency can be mentioned. Moreover, it is preferable that it is a PET bottle from viewpoints, such as pressure | voltage resistance, durability, a handleability, distribution | circulation, and portability.

  The method of heat sterilization is not particularly limited, and a known method can be used. For example, instant sterilization may be performed at 95 ° C.

<Beverage production method>
The method for producing a beverage having a yogurt-like flavor according to the present invention prepares a beverage by mixing (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid. In the step of preparing the beverage, the content (% by mass) of the component (B) (B / A) is 0.25 or more with respect to the content (% by mass) of the component (A). (A) Acidity derived from citric acid with respect to acidity is adjusted to 75% or less.
According to the method for producing a beverage having a yogurt-like flavor according to the present invention, by adjusting (B / A) to 0.25 or more and (A) acidity derived from citric acid to 75% or less with respect to the acidity of the whole beverage. Thus, deterioration of emulsification feeling can be effectively suppressed while obtaining a milky feeling.
Moreover, the said mixing method can use a well-known method, and the order of mixing, temperature, time, etc. are not specifically limited.
Moreover, you may include the process of press-fitting a carbon dioxide gas in a drink after the process of preparing a drink. Thereby, deterioration of an emulsification feeling can be suppressed more effectively by a simple method. A known method can be used for press-fitting carbon dioxide.

<Method for improving storage stability of beverage>
The method for improving the storage stability of a beverage according to the present invention comprises (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid, and preparing a beverage. In the step of preparing the beverage, the content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more, and the acidity of the whole beverage (A) The acidity derived from citric acid is adjusted to 75% or less.
According to the method for improving the storage stability of the beverage of the present invention, (B / A) is adjusted to 0.25 or more, and the acidity derived from (A) citric acid with respect to the acidity of the whole beverage is adjusted to 75% or less to emulsify. Deterioration of feeling can be effectively suppressed.
Moreover, you may include the process of press-fitting a carbon dioxide gas in a drink after the process of preparing a drink. Thereby, deterioration of an emulsification feeling can be suppressed more effectively by a simple method. A known method can be used for press-fitting carbon dioxide.

  As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.

  Hereinafter, although an example and a comparative example explain the present invention, the present invention is not limited to these.

<Examples 1 to 6 and Comparative Example 1>
A beverage was prepared by a known method so that the composition (g / L), pH, and acidity (%) shown in Table 1 were obtained. The obtained beverage was sterilized by instant sterilization at 95 ° C., cooled to 20 ° C., sealed with carbon dioxide gas, and a container-packed beverage was obtained. In addition, acidity (%) was prepared so that it might become the same value so that objective evaluation was possible, and all the fragrance | flavors were made into the same quantity.
Next, the following evaluation was performed about the obtained container-packed drink, and the result is shown in Table 1.

<Example 7 and Comparative Example 2>
A beverage was prepared by a known method so that the composition (g / L) shown in Table 2 was obtained. The obtained beverage was sterilized by instant sterilization at 95 ° C., and filled in a container as it was to obtain a container-packed beverage. In addition, acidity (%) was prepared so that it might become the same value so that objective evaluation was possible, and all the fragrance | flavors were made into the same quantity.
Next, the following evaluation was performed about the obtained container stuffing drink, and the result was shown in Table 2.

<Evaluation>
Brix value: The Brix value was measured using a refractometer reading for sugar “RX-5000α” manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20 ° C.

Absorbance at a wavelength of 650 nm: Using a UV-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)), the absorbance of each container-packed beverage at a wavelength of 650 nm was measured. The absorbance measurement was performed using a quartz cell under a temperature condition of 20 ° C.

-Sensory evaluation-1: About the obtained container-packed drink, the skilled panelist evaluated the "milkiness" and "citrus feeling" when a drink was ingested at 4 degreeC. Using a quantity evaluation method, Comparative Example 1 was assigned a rating of 4, and was evaluated in 7 stages, from 1 to 7. In addition, it represents that palatability is so high that a numerical value is large. The average value of the scores was taken and the results are shown in Table 1.

Sensory evaluation-2 (storage stability): The obtained container-packed beverages were placed in an environment of “4 ° C.” and “60 ° C.”, respectively, and stored for 2 days. Thereafter, “milky feeling” and “citrus feeling” when the beverage was ingested at 4 ° C. were evaluated by three skilled panelists. Using a quantity evaluation method, the one stored in an environment of “4 ° C.” was set as a score of 7, and the one stored in an environment of “60 ° C.” was evaluated in seven grades of 1 to 7. In addition, it represents that palatability is so high that a numerical value is large. The average value of the scores was taken, and the results are shown in Tables 1 and 2.

Claims (11)

(A) citric acid, and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid,
The content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more,
(A) A beverage having a yogurt-like flavor, wherein the acidity derived from citric acid is 75% or less with respect to the acidity of the entire beverage.   The drink of Claim 1 whose content (mass%) of a component (A) is 0.1 mass% or less.   The drink of Claim 1 or 2 whose content (mass%) of a component (B) is 0.037 mass% or more.   The beverage according to any one of claims 1 to 3, wherein the beverage is a carbonated beverage.   The beverage according to any one of claims 1 to 4, wherein the absorbance at a wavelength of 650 nm is 0.06 or less.   A container-packed beverage in which the beverage according to any one of claims 1 to 5 is filled in a container.   The container-packed drink according to claim 6, wherein the container is transparent. Including (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid, and preparing a beverage,
In the step of preparing the beverage, the content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more, and the acidity of the whole beverage (A) A method for producing a beverage having a yogurt-like flavor, wherein the acidity derived from citric acid is adjusted to 75% or less.   The method for producing a beverage according to claim 8, further comprising a step of press-fitting carbon dioxide into the beverage after the step of preparing the beverage. Including (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid, and preparing a beverage,
In the step of preparing the beverage, the content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more, and the acidity of the whole beverage (A) A method for improving the storage stability of a beverage having a yogurt-like flavor, wherein the acidity derived from citric acid is adjusted to 75% or less.   The method for improving the storage stability of a beverage according to claim 10, further comprising a step of press-fitting carbon dioxide into the beverage after the step of preparing the beverage.