JP2019208369A - Beverage, packaged beverage, and method of reducing watery feel of beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage which has a low calorie and is capable of ingesting minerals with reduced wateriness. The beverage has a sugar content of less than 4.0, and contains sugar and / or fructose, salt, and at least one or more of the following components (a) and (b). (A) Furfuryl mercaptan 0.05 ppb or more (b) Ethyl 2-methylbutyrate 5 ppb or more [Selection diagram] None

Description

  The present invention relates to beverages, container-packed beverages, and methods for reducing the wateriness of beverages.

  In the modern health consciousness, the demand for low-calorie beverages is high, and beverages with low soluble solid content (Bx) are required. On the other hand, it is known that when a beverage is reduced in Bx, it has a watery taste. Conventionally, in order to conceal the watery taste due to the reduction in Bx, sweetness is given to some extent with a high-intensity sweetener. However, in recent years, the use of artificial sweeteners such as high-intensity sweeteners tends to be avoided due to their taste and artificial image.

  In addition to the intake of water, intake of minerals is also eagerly desired, and salt is often included in a fast-drying beverage.

  Patent Document 1 describes that, in a black tea beverage, it becomes a beverage excellent in sweet and sourness and freshness under the essential condition that a plurality of flavor components containing ethyl 2-methylbutyrate are in a predetermined ratio. . Patent Document 2 describes that a diet effect can be obtained by 2-furfuryl mercaptan.

JP2015-133915A JP 2009-23964 A

  Usually, when salt is contained in a beverage, the taste becomes deep due to the contrast effect, and therefore, a flavor problem does not occur when an appropriate amount of salt is contained. However, it has been found that a low Bx beverage, particularly a beverage having a Bx of less than 4, has a problem of further increasing the wateriness because the contrast effect of salt is reduced.

  It should be noted that neither Patent Documents 1 and 2 describe anything about reducing wateriness while being low calorie, which is the subject of the present invention.

  Then, this inventor earnestly examined from a viewpoint to reduce the wateriness in the drink which contains sugar and / or fructose, has a low sugar content, and can take minerals. As a result, it was found that by using a specific component, a beverage capable of reducing wateriness while being low in calories could be obtained, and the present invention was completed.

According to the present invention,
The sugar content is less than 4.0,
Sugar and / or fructose;
Salt,
A beverage comprising at least one of the following components (a) and (b) is provided.
(A) Furfuryl mercaptan 0.05 ppb or more (b) Ethyl 2-methylbutyrate 5 ppb or more

According to the present invention,
A container-packed beverage in which the beverage is filled in a transparent container is provided.

According to the present invention,
A beverage having a sugar content of less than 4.0, wherein the beverage is prepared to contain sugar and / or fructose and at least one of the following components (a) and (b): Is provided.
(A) Furfuryl mercaptan 0.05 ppb or more (b) Ethyl 2-methylbutyrate 5 ppb or more

  ADVANTAGE OF THE INVENTION According to this invention, although it is a low calorie, the technique regarding the drink in which the mineral intake with reduced wateriness is possible can be provided.

  Hereinafter, embodiments of the present invention will be described in detail. In the present specification, the notation “ab” in the description of the numerical range means that it is not less than a and not more than b unless otherwise specified.

Embodiment
<Beverage>
The beverage of this embodiment is
The sugar content is less than 4.0,
Sugar and / or fructose;
Salt,
It contains at least one of the following components (a) and (b).
(A) Furfuryl mercaptan 0.05 ppb or more (b) Ethyl 2-methylbutyrate 5 ppb or more The beverage of this embodiment is premised on containing sugar and / or fructose and salt, and having a sugar content of less than 4.0. As a specific component (a) and (b) are blended in a specific amount, mineral intake is enabled and wateriness can be reduced while being low in calories. Moreover, the drink of this embodiment can reduce wateriness still more effectively by setting it as the compounding quantity of a specific range instead of only mix | blending components (a) and (b). is there.

  The “wateriness” does not indicate the water content of the beverage, but means a state in which the taste is light and the taste of water itself is felt when the beverage is consumed.

  Hereinafter, the detail of the drink of this embodiment is demonstrated.

[(A) Furfuryl mercaptan]
The lower limit of the concentration of component (a) is 0.05 ppb, preferably 0.5 ppb or more, more preferably 5 ppb or more, and still more preferably 10 ppb or more.
On the other hand, the upper limit of the concentration of component (a) is preferably 3000 ppb or less, more preferably 1000 ppb or less, and even more preferably 500 ppb or less, from the viewpoint of improving the balance between wateriness and aftertaste.
The wateriness can be reduced by setting the concentration of the component (a) within such a numerical range.

[(B) Ethyl 2-methylbutyrate]
The lower limit value of the concentration of the component (b) is 5 ppb, preferably 50 ppb or more, and more preferably 500 ppb or more.
On the other hand, the upper limit of the concentration of the component (b) is preferably 100000 ppb or less, more preferably 50000 ppb or less, and still more preferably 5000 ppb or less, from the viewpoint of improving the balance between wateriness and aftertaste.
By setting the concentration of the component (b) within such a numerical range, the wateriness can be reduced.

  In the present embodiment, the contents of the components (a) and (b) are determined by a solid phase microextraction method (SPME) method using a gas chromatograph mass spectrometer (GC / MS, manufactured by Agilent Technologies, 7890GC / 5975MSD). Can be quantified. A standard addition method can be used for quantification, but an absolute calibration curve method may be used if necessary. Note that three samples can be prepared for the measurement sample, and the average value of the quantitative results can be used as the measurement result. The 20 mL vial containing the prepared measurement sample was subjected to heat treatment at 50 ° C. for 10 minutes, and then a Sigma-Aldrich SPME fiber (DVB / CAR / PDMS) was inserted into the gas phase portion of the vial, Volatile components were collected for 5 minutes. By installing this SPME fiber in GC / MS and firing for 300 seconds, the collected volatile components can be desorbed.

[Sugar (sucrose)]
Sugar is a component of so-called sweeteners and is a disaccharide. The form in which sugar is contained is not particularly limited, and it may be contained in natural products such as fruit juice.
Although the lower limit of the concentration of sugar is not particularly limited as it is lower, it is preferably 0.01 g / L or more, more preferably 0.5 g / L or more with respect to the whole beverage. On the other hand, the upper limit of the sugar concentration is preferably 20 g / L or less, more preferably 15 g / L or less in order to reduce calories.

[fructose]
Fructose is a component of so-called sweeteners and is a monosaccharide. The fructose may be contained in isomerized sugars such as high fructose liquid sugar and fructose glucose liquid sugar, and natural products such as fruit juice as long as the effects of the present invention are not affected.
The lower limit of the concentration of fructose is not particularly limited as it is lower, but is preferably 0.01 g / L or more, more preferably 0.5 g / L or more with respect to the whole beverage. On the other hand, the upper limit of the fructose concentration is preferably 20 g / L or less, more preferably 15 g / L or less in order to reduce calories.

  The beverage of the present embodiment may contain at least one of sugar and fructose, but preferably contains both sugar and fructose from the viewpoint of diversifying palatability.

[Salt]
Salt refers to an edible salt composed mainly of sodium chloride. The sodium chloride may be sodium chloride itself such as a purified salt, or may be sea salt, rock salt, natural salt, mountain salt, or the like. These may be used individually by 1 type, and 2 or more types may be mixed and used for them. The beverage of this embodiment can ingest minerals by containing salt.

  The beverage of this embodiment exhibits the effect of reducing wateriness in combination with salt. The lower limit of the salt concentration is preferably 0.005 g / L or more, and more preferably 0.01 g / L or more. On the other hand, the upper limit of the salt concentration is preferably 2.0 g / L or less, more preferably 1 g / L or less, and still more preferably 0.6 g from the viewpoint of maintaining good palatability of the beverage. / L or less.

  The concentration of sodium chloride can be analyzed by ion chromatography. That is, the chloride ion concentration in the beverage is an indicator of the salt concentration.

[Other ingredients]
The beverage of this embodiment may contain various components other than the above as long as the effects of the present invention can be obtained. For example, it may contain aroma components other than those described above, sweeteners other than the above fructose and sucrose, acidulants, pH adjusters, fruit juice, various nutritional components, colorants, diluents, antioxidants, thickening stabilizers and the like. .
However, from the viewpoint of transparency, it is preferable that the beverage contains substantially no colorant or a small amount even if it contains it.

For example, examples of sweeteners other than the above fructose and sucrose include sugars such as glucose, granulated sugar, lactose, and maltose, and low sweetness sweeteners such as xylitol and D-sorbitol. Only one kind of sweetener may be used, or two or more kinds may be used in combination.
However, high-intensity sweeteners should not be included from the viewpoints of health orientation and consumer preference.

  For example, as the acidulant, citrate such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid or their Examples include salts.

[Sugar content (Brix value)]
The upper limit of the sugar content of the beverage of this embodiment is less than 4.0. From the viewpoint of making the beverage more caloric, the sugar content may be lowered, more preferably 3.1 or less, and even more preferably 2.1 or less. Moreover, 0.3 or more are preferable, as for the minimum of the sugar content of the drink of this embodiment, 0.8 or more are more preferable, More preferably, it is 1.5 or more. According to this, moderate sweetness can be provided to a drink.

[PH]
The pH at 20 ° C. of the beverage of this embodiment is preferably 3.2 to 4.6, more preferably 3.3 to 4.2, and 3.5 to 4.0. Further preferred. Thereby, aftertaste can be kept favorable, reducing wateriness.
The pH can be measured by using a commercially available pH meter. The pH can be adjusted, for example, by changing the amount of the specific acid or using a pH adjuster.

[Acidity (citric acidity: Ac)]
Although the acidity of the drink of this embodiment is not specifically limited, By adjusting to an appropriate acidity, aftertaste can be hold | maintained favorably, reducing wateriness.
Specifically, the upper limit is preferably 0.15% or less, more preferably 0.1% or less, even more preferably 0.8 in the value (citric acid degree) converted as the equivalent amount of citric acid. % Or less. There is no particular lower limit for the degree of citric acid, and the value is greater than 0%.

[transparency]
The absorbance of the beverage of this embodiment at a wavelength of 420 nm is preferably 0.5 or less, more preferably 0.3 or less, and even more preferably 0.1 or less. Here, the normal coffee drink which does not use a special material and manufacturing method is exhibiting the brown color originating in the roasted coffee bean. On the other hand, the beverage of the present embodiment is different from a normal coffee beverage, and can obtain transparency at a wavelength of 420 nm.
Moreover, the beverage of this embodiment preferably has an absorbance at a wavelength of 650 nm of 0.06 or less, more preferably 0.04 or less, and still more preferably 0.01 or less. That is, the beverage of the present embodiment is a highly transparent beverage, and can be a near water that is drunk for so-called thirst purposes.

[Manufacturing method, container, etc.]
The beverage of this embodiment is prepared by uniformly mixing fructose and / or sugar, salt, at least one of the above-described components (a) and (b), and other components added as necessary, uniformly in water according to a conventional method. It can be obtained by mixing.
The beverage of the present embodiment may be a container-packed beverage that has been heat-sterilized and packed in a container. In addition, the preparation timing of each component is not restricted before a sterilization process, You may mix | blend a specific component, for example, the aromatic component with relatively high volatility, after a sterilization process.
Examples of the container include a sealed container made of a single material such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel, or a composite material or a laminated material thereof. Moreover, the kind of container is not specifically limited, For example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle etc. are mentioned.
Further, from the viewpoint of observing the beverage from the appearance and confirming transparency, color, etc., the container is preferably transparent, and specifically, a plastic bottle or an uncolored bottle is preferable. Moreover, it is preferable that a container is a PET bottle from viewpoints, such as a handleability, distribution | circulation property, and portability.

<Method for reducing wateriness of beverage>
The method for reducing the wateriness of a beverage according to the present embodiment is a beverage having a sugar content of less than 4.0. In the beverage, sugar and / or fructose, salt, and at least one of the following components (a) and (b): It is prepared to include two or more.
(A) Furfuryl mercaptan 0.05 ppb or more (b) Ethyl 2-methylbutyrate 5 ppb or more Thereby, the wateriness of the beverage can be reduced while being low in calories.

  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.

[Experiment 1] Verification of the effect of sugar content on the wateriness reduction effect of sodium chloride <Control Example 1, Reference Example 1, Comparative Examples 1 to 4>
Each component was uniformly mixed in water to prepare a beverage so that the blending ratio shown in Table 1 was obtained. The obtained beverage was sterilized by instant sterilization at 95 ° C. and packed in a container. Thereby, a container-packed drink was obtained.
The obtained beverage was subjected to the following measurements and evaluations, and the results are shown in Table 1. In addition, "-" in Table 1 shows that it is not mix | blended.

<Measurement (physical properties)>
-Sugar content (Bx): Brix value was measured using sugar refractometer reading “RX-5000α” manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20 ° C.
-PH: It was set as the value (20 degreeC) measured with Toa DKK company make GST-5741C.
Absorbance (D420: wavelength 420 nm, D650: wavelength 650 nm): A beverage was placed in a cell having an optical path length of 1 cm, and measured with a commercially available spectrophotometer. The absorbance measurement was performed using a quartz cell under a temperature condition of 20 ° C.

<Evaluation>
Sensory evaluation: Each of the beverages (20 ° C.) of the examples and comparative examples was tasted by five skilled panelists, and according to the following evaluation criteria, “good taste”, “good aftertaste”, “ For each of “salty strength” and “watery”, 7-level (1 to 7 points) evaluation was performed, and the average score was obtained. Moreover, when evaluating, the drink of the comparative example 1 was evaluated as a control product (4 standard values). Moreover, about "there is wateriness", it was judged that the wateriness was reduced when the score was 0.6 or more for each comparative example. In addition, evaluation represents that flavor is so strong that a numerical value is large.

・ Evaluation criteria: “Good taste”, “Good aftertaste”, “Saltiness”, “Watery”
7 points: very strong than the target product 6 points: stronger than the target product 5 points: slightly stronger than the target product 4 points: the same strength as the target product 3 points・ Slightly weaker than the target product 2 points: weaker than the target product 1 point: Very weak or not felt at all

  From Table 1, when Comparative Example 1 and Reference Example 1 are compared, it can be seen that when Bx is 4.0, saltiness reduces wateriness, saltiness becomes stronger, and aftertaste improves. . On the other hand, when Bx is less than 4.0 as in Comparative Examples 1 to 4, when Comparative Examples 1 and 2 and Comparative Examples 3 and 4 are compared with each other, the addition of sodium chloride increases the wateriness. You can see that

[Experiment 2] Verification of differences due to presence or absence of aroma components when containing salt <Control Example 1, Examples 1 and 2, Comparative Examples 4 and 5>
To obtain the blending ratio shown in Table 2, the ingredients other than the aroma components (furfuryl mercaptan, 2-methylethyl acetate, 2-methylbutanol) were mixed uniformly in water to prepare a beverage, and the resulting beverage Was sterilized by instant sterilization at 95 ° C., and then an aroma component was prepared and packed in a container. Thereby, a container-packed drink was obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1, and the results are shown in Table 2. In addition, "-" in Table 2 shows that it is not mix | blended.

  As shown in Table 2, the wateriness was improved in Examples 1 and 2 each containing an appropriate amount of furfuryl mercaptan and ethyl 2-methylbutyrate as compared with Comparative Example 4. On the other hand, in Comparative Example 5 containing 2-methylbutanol, the effect exhibited in Examples 1 and 2 was not obtained.

[Experiment 3] (a) Verification of differences due to the concentration of furfuryl mercaptan <Control Example 1, Examples 1, 3 to 6, and Comparative Example 4>
After mixing each ingredient except aroma components (furfuryl mercaptan) uniformly in water so that it may become a compounding ratio shown in Table 3, a drink is prepared, and the obtained drink is sterilized by 95 ° C. instantaneous sterilization. Aroma components were prepared and packed in a container. As a result, a container-packed beverage was obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1, and the results are shown in Table 3. In addition, "-" in Table 3 shows that it is not mix | blended.

  As shown in Table 3, in Examples 1 and 3 to 6 containing an appropriate amount of furfuryl mercaptan, the wateriness was remarkably improved.

[Experiment 4] (b) Verification of difference due to concentration of ethyl 2-methylbutyrate <Control Example 1, Examples 2, 7 to 10, and Comparative Example 4>
To obtain the blending ratio shown in Table 4, each component except the aroma component (2-methyl ethyl acetate) was uniformly mixed in water to prepare a beverage, and the resulting beverage was sterilized by instant sterilization at 95 ° C. After that, the fragrance component was prepared and packed in a container. Thereby, a container-packed drink was obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1, and the results are shown in Table 4. In addition, "-" in Table 4 shows that it is not mix | blended.

  As shown in Table 4, in Examples 2 and 7 to 10 containing an appropriate amount of ethyl 2-methylbutyrate, the wateriness was remarkably improved.

[Experiment 5] Verification in case of sugar content 3.1 <Control Example 1, Comparative Example 2, Examples 11 and 12>
After blending each ingredient except fragrance components (furfuryl mercaptan, 2-methyl ethyl acetate) uniformly in water so as to have the blending ratio shown in Table 5, the fragrance components are blended and obtained. The beverage was sterilized by instant sterilization at 95 ° C. and packed in a container. Thereby, a container-packed drink was obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1, and the results are shown in Table 5. In addition, "-" in Table 5 shows that it is not mix | blended.

  As shown in Table 5, in Examples 11 and 12 each containing appropriate amounts of furfuryl mercaptan and ethyl 2-methylbutyrate, the wateriness was significantly improved even when the sugar content was 3.1.

[Experiment 6] Verification of differences due to salt concentration <Comparative Examples 6, 7, Examples 1, 2, 13-20>
After blending the ingredients except the fragrance components (furfuryl mercaptan, 2-methyl ethyl acetate) evenly in water to prepare the drinks, the fragrance components are prepared so that the blending ratios shown in Table 6 and Table 7 are obtained. The obtained beverage was sterilized by instant sterilization at 95 ° C. and packed in a container. Thereby, a container-packed drink was obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1, and the results are shown in Tables 6 and 7.

  As shown in Table 6, in Examples 1 and 13 to 16 containing an appropriate amount of furfuryl mercaptan, by setting the concentration of sodium chloride to a value of 0.005 g / L or more, compared to Comparative Example 6 containing no sodium chloride It was confirmed that the wateriness was remarkably improved. Moreover, as shown in Table 7, in Examples 2 and 17 to 20 containing an appropriate amount of ethyl 2-methylbutyrate, a comparative example in which no salt is contained is obtained by setting the concentration of the salt to 0.005 g / L or more. 7 was confirmed to improve wateriness. In Examples 18 and 2 where the salt concentrations were 0.05 and 0.10 g / L, respectively, the improvement range was slightly larger than those in Examples 17, 19 and 20 in which the effect of improving wateriness was remarkable. It has become smaller. From the results of Comparative Examples 3 and 4 shown in Table 1, it can be said that the effect of improving the wateriness is sufficiently exhibited when considering that the wateriness is promoted by adding salt.

Claims (6)

The sugar content is less than 4.0,
Sugar and / or fructose;
Salt,
A beverage comprising at least one of the following components (a) and (b).
(A) Furfuryl mercaptan 0.05 ppb or more (b) Ethyl 2-methylbutyrate 5 ppb or more   The beverage according to claim 1, wherein the absorbance at a wavelength of 420 nm is 0.5 or less.   The beverage according to claim 1 or 2, wherein the absorbance at a wavelength of 650 nm is 0.06 or less.   The beverage according to any one of claims 1 to 3, which is substantially free of a high-intensity sweetener.   A container-packed beverage in which the beverage according to any one of claims 1 to 4 is filled in a transparent container. A beverage having a sugar content of less than 4.0, wherein the beverage is prepared to contain sugar and / or fructose and at least one of the following components (a) and (b): .
(A) Furfuryl mercaptan 0.05 ppb or more (b) Ethyl 2-methylbutyrate 5 ppb or more