TW201628511A - Citrus-flavored non-alcoholic beverage - Google Patents

Abstract

The present invention addresses the problem of providing a citrus-flavored non-alcoholic beverage which is less likely to generate a deterioration odor over time after production, and in which an impure taste and a muddy taste originating from indigestible dextrin are alleviated. In order to solve this problem, this citrus-flavored non-alcoholic beverage contains a citrus flavor, a malic acid, and 0.7-2.1 w/v% of indigestible dextrin.

Description

Citrus-flavored non-alcoholic beverages

This invention relates to a non-alcoholic beverage, and more particularly to a non-alcoholic beverage containing a citrus flavor.

Non-alcoholic beverages are essentially alcohol-free alcoholic beverages. Non-alcoholic beverages include non-alcoholic beer (beer-flavored beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic high-alcoholic beverages (high-alcoholic beverages), non-alcoholic Japanese sake and non-alcoholic distilled spirits (distilled spirited beverages). Regarding the alcohol concentration of non-alcoholic beverages, in the alcohol tax law, at a temperature of 15 degrees, the capacity of ethanol contained in one hundred parts of the original capacity is less than 1%.

In recent years, consumers' safety awareness and health intentions have continued to increase, requiring non-alcoholic non-alcoholic beverages. Even if you drink a lot of non-alcoholic non-alcoholic beverages, you will not get drunk, and there will be no adverse effects on the human body caused by alcohol intake. For example, there are also consumers who are not allowed to drunk in order to prevent danger, and consumers who are restricted from ingesting alcohol for health reasons, and thus there is a demand for alcohol-free alcohol-flavored beverages.

Alcohol-free alcohol-flavored beverages must be reminiscent of the flavor of alcoholic beverages without using alcohol, making it difficult to select the type and amount of ingredients to be formulated.

Citrus is often used as a raw material for refreshing beverages because it imparts a refreshing sensation to sweetness, sourness, and aroma. In general, citrus-flavored beverages use citrus juices to impart sweetness, sourness, and aroma to citrus, thereby improving the palatability of the beverage. As a citrus-flavored drink, for example, there are a large number of commercially available grapefruit, lemon, and rai Products of juices such as um, orange, etc.

Patent Document 1 describes a non-alcoholic beverage containing water-soluble dietary fiber and citric acid. In the non-alcoholic beverage, the smooth flavor of the water-soluble dietary fiber is improved by adjusting the amount of the water-soluble dietary fiber and the citric acid contained to a specific ratio, thereby enhancing the richness and the drinkability of the taste. In the non-alcoholic beverage of Patent Document 1, a fruit juice of various fruits such as lemon or plum can be added.

The citrus juice has the effect of imparting a rich feeling and a rich feeling to the taste and reducing the bitterness of the carbonic acid by a component such as a saccharide, a citric acid or an amino acid, and is advantageous for improving the palatability. On the other hand, non-alcoholic beverages containing fruit juice will always have a mellow feeling, and there is a feeling that the fragrance has a sticky feeling.

In order to provide a non-alcoholic beverage having a good balance between sweetness and sourness, excellent palatability, and excellent comfort, it is preferred to reproduce the citrus flavor without using a citrus juice, and for the citrus, a peel component is used without considering the use of the juice. The method. The citrus peel component is commercially available as a citrus spice.

However, the non-alcoholic beverage containing the citrus flavor has a problem that the flavor changes rapidly over time, and the deterioration odor is generated in a short time after the production.

Moreover, the taste of the non-alcoholic beverage containing the citrus flavor is likely to be light. In the non-alcoholic beverages containing citrus flavors, especially those who do not use juice or those who have low calorie, the bitterness is apt to become noticeable.

In recent years, consumers' health intentions have increased and it is required to reduce calories as much as possible. As an example of a calorie-reducing beverage, there is a zero-calorie beverage. The "zero calorie" indication can be expressed as the energy contained in the beverage is less than 5kcal per 100ml of beverage according to the nutrition indication standard based on the Health Promotion Act of Japan.

Patent Document 2 describes a carbonated beverage in which a starchy decomposition product of DE6-30 is added in an amount of 0.5 to 5% by mass to a carbonated beverage to improve the odor, thickness, and rich taste.

Non-Patent Document 1 discloses that an indigestible dextrin has an effect of masking an odor, an effect of relaxing the odor of soybean protein, and confirming the effect of masking iron odor and pungent taste of vinegar.

However, it is not known that indigestible dextrin masks the degrading odor of citrus flavors. Further, the indigestible dextrin is derived from the flavor of potato or corn as a raw material. Therefore, when the aroma of the beverage is citrus, the aroma of the indigestible dextrin does not reconcile with the original flavor of the beverage. That is, the citrus-flavored non-alcoholic beverage containing the indigestible dextrin has a problem that the taste or taste is unpleasant and the comfort after drinking is poor.

[Previous Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open Publication No. 2014-161293

Patent Document 2: Japanese Patent Laid-Open Publication No. 2002-330735

[Non-patent literature]

Non-Patent Document 1: Kishimoto Yuka "Characteristics and Uses of Indigestible Dextrin", Japan Food Science, Vol. 46, No. 2, 2007, pages 36-41

The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a citrus-flavored non-alcoholic beverage which is excellent in comfort after drinking, although it contains an indigestible dextrin and does not feel odor or taste unpleasant.

The present invention provides a citrus-flavored non-alcoholic beverage containing citrus flavor, malic acid, and 0.7 to 2.1 w/v% of indigestible dextrin.

In one embodiment, the citrus flavored non-alcoholic beverage contains sodium bicarbonate.

In one form, the citrus flavored non-alcoholic beverage does not contain juice.

In one form, the citrus flavor is a lemon flavor or a grapefruit flavor.

In one form, the citrus flavored non-alcoholic beverage has a pH of between 2.8 and 3.9.

In one embodiment, the citrus flavored non-alcoholic beverage has an acidity converted from citric acid to 0.1 to 0.7 w/v%.

In one form, the citrus flavored non-alcoholic beverage contains a high-intensity sweetener.

In one form, the energy of the citrus flavored non-alcoholic beverage is less than 5 kcal/100 ml.

Further, the present invention provides a method for reducing the odor of a hard-to-digest dextrin and the unpleasant taste of a citrus-flavored non-alcoholic beverage containing an indigestible dextrin, comprising the steps of: citrus in drinking water Spices, malic acid, and 0.7~2.1w/v% indigestible dextrin.

The present invention provides a citrus which exhibits a rich and balanced taste of an alcohol-like beverage and has a good balance, and which contains an indigestible dextrin, does not feel the odor or taste, and presents a pleasant and refreshing taste. Flavored non-alcoholic beverages.

The citrus flavored non-alcoholic beverage of the present invention contains a citrus flavor, a sour substance, and an indigestible dextrin.

The so-called citrus spice is a food additive that reproduces the citrus flavor. The citrus flavor is contained in order to enhance the refreshing feeling and comfort of the beverage so that the beverage can be drunk. Also, in general, even in the case of non-alcoholic beverages containing citrus flavors At the same time, it is not easy to cause problems such as persistent bitterness or sticky smell after drinking. The citrus flavor used in the present invention is preferably produced by using a citrus peel as a raw material from the viewpoint of relaxing the aftertaste after drinking the citrus flavor non-alcoholic beverage.

The type of citrus is not particularly limited as long as it is a refreshing and comfortable scent. For example, orange, lemon, lime, grapefruit, tangerine, citrus, etc. are mentioned. Among the preferred citrus are lemon and grapefruit.

As the citrus flavor, one flavor may be used, and a plurality of flavors may be used. Preferred citrus flavors are lemon flavors and grapefruit flavors.

The citrus flavored non-alcoholic beverage of the present invention preferably contains no juice. In this case, the mellow feeling does not last, the fragrance is not sticky, and the bitterness and astringency which are caused by deterioration of the components derived from the juice are prevented from increasing. As a result, the refreshing feeling and the comfortable feeling after drinking are enhanced.

The amount of the citrus flavor contained in the citrus flavor non-alcoholic beverage of the present invention can be appropriately set, and is usually 0.02 to 0.4 w/v%. If the content of the citrus flavor is less than 0.02 w/v%, the refreshing feeling or the drinkability of the citrus-flavored non-alcoholic beverage becomes insufficient, and if it exceeds 0.4 w/v%, the deterioration of the citrus-flavored non-alcoholic beverage is caused. The odor is easy to enhance. The content of the citrus flavor is preferably from 0.05 to 0.35 w/v%, more preferably from 0.1 to 0.3 w/v%.

The sour substance refers to a substance which can impart a sour taste to a beverage. In general, the sour material is an acid substance and an acid or a salt thereof which is harmless to the human body. The sour material as used herein refers to a substance classified as a "sour sour" in the "specified additive" specified by the Minister of Health, Labour and Welfare and the "existing additive" which is a natural additive used for a long time. The substances contained in "Specified Additives" and "Existing Additives" are listed on the homepage of the Japan Food Additives Association.

Specific examples of the sour material include adipic acid, citric acid, and citric acid. Sodium, glucono-δ-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate and phosphoric acid. These can be used in the form of a salt such as a potassium salt or a sodium salt, and can also be used in the form of a buffer.

As the sour substance, malic acid is preferably used. In this way, the citrus-flavored non-alcoholic beverage is derived from the odor of the indigestible dextrin or the unpleasant taste of the taste, which is a relaxing aftertaste. It is also possible to use only malic acid as a sour substance.

The amount of malic acid contained in the citrus-flavored non-alcoholic beverage of the present invention can be set in consideration of the balance with sweetness and the like, and is usually 0.1 to 0.7 w/v% in terms of acidity in terms of citric acid. When the content of malic acid is less than 0.1 w/v% in terms of acidity converted to citric acid, the odor and the unpleasant taste due to the addition of the indigestible dextrin tend to become remarkable. If the content of malic acid exceeds 0.7 w/v% in terms of acidity converted to citric acid, the aftertaste of sour taste is likely to become remarkable. The content of malic acid is preferably 0.15 to 0.6 w/v%, more preferably 0.2 to 0.5 w/v%, in terms of acidity converted to citric acid.

The indigestible dextrin is a starch-decomposing product, and is obtained by allowing an enzyme such as an α-amylase to act on a dextrin obtained by acid-baking the starch to decompose the enzyme, and then extracting the dietary fiber component.

The amount of the indigestible dextrin contained in the citrus flavor non-alcoholic beverage of the present invention is usually 0.7 to 2.1 w/v%. If the content of the indigestible dextrin is less than 0.7 w/v%, it is easy to recognize the deteriorated odor in the citrus-flavored non-alcoholic beverage in a short time after the production. Moreover, in this case, the mellow feeling of the alcohol-like beverage is liable to be insufficient. When the content of the indigestible dextrin exceeds 2.1 w/v%, there is a case where the taste due to the addition of the indigestible dextrin is unpleasant, the taste is unpleasant, and the flavor of the citrus-flavored non-alcoholic beverage is deteriorated. The content of the indigestible dextrin is preferably from 0.8 to 1.5 w/v%, more preferably from 0.85 to 1.45 w/v%.

The citrus flavored non-alcoholic beverage of the present invention exhibits a pH of 2.8 to 3.9. By making citrus Flavored non-alcoholic beverages exhibit a pH in this range to ensure proper sourness and flavor. As a result, the sticky and heavy aftertaste caused by the addition of the indigestible dextrin disappears, and the aftertaste can be felt. The pH of the citrus flavored non-alcoholic beverage can be adjusted by adding an appropriate amount of pH adjuster. The pH of the citrus-flavored non-alcoholic beverage is preferably from 2.9 to 3.6, more preferably from 3.0 to 3.5.

As the pH adjusting agent, sodium hydrogencarbonate, that is, baking soda is preferably used. In this way, the citrus-flavored non-alcoholic beverage can improve the taste and taste of the indigestible dextrin and become a pleasant aftertaste.

The amount of sodium hydrogencarbonate contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the pH of the citrus-flavored non-alcoholic beverage, and is usually 0.01 to 0.15 w/v%. If the content of sodium hydrogencarbonate is less than 0.01 w/v%, the effect as a pH adjuster is reduced. If the content of sodium hydrogencarbonate exceeds 0.15 w/v%, there is a concern about the influence on the flavor. The content of sodium hydrogencarbonate is preferably 0.02 to 0.1 w/v%, more preferably 0.03 to 0.08 w/v%.

The citrus flavored non-alcoholic beverage of the present invention preferably contains a sweet substance moderately. The term "sweet substance" refers to a substance that imparts a sweet taste to a beverage. For example, high intensity sweeteners, sugars, and sugar alcohols are equivalent to sweeteners. The high-intensity sweeteners referred to herein are those classified as "sweeteners" in the above-mentioned "designated additives" and "existing additives".

Specific examples of the high-intensity sweetener include aspartame, potassium sulfamate, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, sucralose, neotame, and arabinose. Licorice extract, xylose, stevia, Thaumatin, mangosteen extract, rhamnose and ribose.

Specific examples of the saccharide include isomerized sugar, glucose, fructose, granulated sugar, maltose, and lactose.

Specific examples of the sugar alcohol include reduced maltose, erythritol, xylitol, and maltitol.

As the sweet substance, one substance may be used, and a plurality of substances may be used. Better The sweetener is a high-intensity sweetener, and the preferred high-intensity sweetener is potassium sulfamate or sucralose, or a combination thereof.

When a high-intensity sweetener is used as the sweet substance, the amount of the high-intensity sweetener contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the type of the high-intensity sweetener, usually It is 0.003~0.04w/v%. If the content of the high-intensity sweetener is less than 0.003 w/v%, the acidity is remarkable and the balance of the flavor is deteriorated. If the content of the high-intensity sweetener exceeds 0.04 w/v%, the aftertaste of the sweetness is remarkable and the feeling of comfort is lowered. The content of the high-intensity sweetener is preferably from 0.005 to 0.03 w/v%, more preferably from 0.01 to 0.02 w/v%.

The citrus-flavored non-alcoholic beverage of the present invention has a sweetness equivalent to 8.0 g/100 ml or less when converted into granulated sugar. The sucrose is set to a sweetness of 1.00 (hereinafter, simply referred to as "sweetness"), and the intensity of the sweetness when the sweetness of the sugar is 1.00 is evaluated by a functional test. The sweetness of setting the granulated sugar to 1.00 is calculated based on the sweetness of the sweetener and the amount of the sweetener used. The sweetness of the sweetener is about 200 in the case of potassium sulfonate, and about 600 in the case of sucralose. The actual value is published in the "Sweet Flavors" (issued in May 1990) and the "Summary of High Sweetness Sweet Sucrose Sucrose" (issued in May 2003) issued by the company. . The citrus-flavored non-alcoholic beverage of the present invention preferably has a sweetness equivalent to 2.0 g/100 ml to 6.0 g/100 ml, more preferably 3.0 g/100 ml to 5.0 g/in terms of sugar. 100ml sweetness.

The citrus flavor non-alcoholic beverage of the present invention has an acidity of 0.1 to 0.7 w/v% in terms of citric acid. The acidity converted to citric acid is calculated based on the method of measuring the acidity specified by the National Tax Agency's specific analysis method. The acidity converted to citric acid is preferably from 0.15 to 0.6 w/v%.

By adjusting the sweetness converted to sugar and the acidity converted to citric acid to the above range, the balance between sweetness and sourness can be improved, and the taste of the citrus-flavored non-alcoholic beverage can be improved.

The citrus flavored non-alcoholic beverage of the present invention preferably has an energy of less than 5 kcal/100 ml. The energy of less than 5 kcal/100 ml is easily achieved by using the above-mentioned high-intensity sweetener, and the "balance of goodness" in the flavor can be maintained. Further preferably, the content of the saccharide is less than 0.5 g/100 ml. The so-called saccharide does not refer to dietary fiber but to carbohydrates. By reducing the amount of sugar, it is less likely to cause adverse effects on health caused by intake of carbohydrates such as obesity and diabetes. Moreover, by reducing the amount of sugar, a refreshing or comfortable feeling of the citrus-flavored non-alcoholic beverage can be achieved.

In the citrus-flavored non-alcoholic beverage of the present invention, it is also possible to use a pigment, a fragrance, a vitamin, an amino acid, a water-soluble dietary fiber, a stabilizer, and an emulsifier as required in the field of citrus-flavored non-alcoholic beverages. Raw materials or food additives. Specific examples of the coloring matter include caramel, anthocyanin dye, flavonoid dye, carotenoid pigment, anthraquinone dye, porphyrin, diketone dye, β-cyanine dye, and azaphilone dye. Gardenia pigments, etc.

The method for producing the citrus-flavored non-alcoholic beverage of the present invention includes, as an example, a step generally performed in the production of a citrus-flavored non-alcoholic beverage. The drinking water, the citrus flavor, the sour substance, the pH adjuster, the indigestible dextrin, the sweetener, and the food additive are uniformly mixed in a specific amount. Then, the obtained mixture is cooled and carbonized as needed. Thereafter, the target citrus-flavored non-alcoholic beverage can be produced by filling and sealing in a container. It can also be filtered using a membrane filter before being filled in a container. Further, a citrus-flavored non-alcoholic beverage can be prepared by adding an aqueous solution under a thick state and then adding carbonated water.

The present invention will be more specifically described by the following examples, but the invention is not limited thereto.

[Examples]

Example 1

Manufacture of lemon-flavored non-alcoholic beverages

As a lemon spice, prepare a lemon flavor manufactured by IFF Japan Co., Ltd.

As the indigestible dextrin, "Fibersol 2" (trade name) manufactured by Matsutani Chemical Industry Co., Ltd. is prepared. As malic acid, we prepare "DL-malic acid" (trade name) manufactured by Longshan Chemical Co., Ltd. As sodium hydrogencarbonate, "sodium hydrogencarbonate" (trade name) manufactured by Asahi Glass Co., Ltd. is prepared. As citric acid, "citric acid citric acid (anhydride)" (trade name) manufactured by Fuso Chemical Industry Co., Ltd. is prepared. "Sodium citrate" (trade name) manufactured by Fuso Chemical Industry Co., Ltd. is prepared as sodium citrate.

For the raw materials disclosed in Table 1, the blended amount indicated by the numerical value and carbonic acid were dissolved in water to prepare a lemon-flavored non-alcoholic beverage having a completion amount of 1 liter and a gas pressure of 2.3 VOL.

The pH of the manufactured beverage was measured. The beverage was then subjected to a functional test.

Comparative example 1

A lemon-flavored non-alcoholic beverage was produced in the same manner as in Example 1 except that 2.3 g of citric acid (anhydride) was used instead of 0.6 g of malic acid and sodium citrate instead of sodium hydrogencarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a functional test.

Example 2

Manufacture of lemon-flavored non-alcoholic beverages

For the raw materials disclosed in Table 2, the blended amount indicated by the numerical value and carbonic acid were dissolved in water to prepare a lemon-flavored non-alcoholic beverage having a completion amount of 1 liter and a gas pressure of 2.3 VOL.

The pH of the manufactured beverage was measured. The beverage was then subjected to a functional test.

Comparative example 2

A lemon-flavored non-alcoholic beverage was produced in the same manner as in Example 2 except that 2.3 g of citric acid (anhydride) was used instead of 0.6 g of malic acid and sodium citrate instead of sodium hydrogencarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a functional test.

Example 3

Manufacture of lemon-flavored non-alcoholic beverages

For the raw materials disclosed in Table 3, the blended amount indicated by the numerical value and carbonic acid were dissolved in water to prepare a lemon-flavored non-alcoholic beverage having a completion amount of 1 liter and a gas pressure of 2.3 VOL.

The pH of the manufactured beverage was measured. The beverage was then subjected to a functional test.

Comparative example 3

A lemon-flavored non-alcoholic beverage was produced in the same manner as in Example 3 except that 2.3 g of citric acid (anhydride) was used instead of 0.6 g of malic acid and sodium citrate instead of sodium hydrogencarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a functional test.

Functional test

The functional tests of the beverages obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were carried out as follows.

Eight of the professional inspectors of the spirits and the liqueurs were tried to drink the above-mentioned beverages, and the taste and the aftertaste of the indigestible dextrin were evaluated according to the following criteria. The average of the scores is shown in Table 4.

score

Furthermore, with regard to the taste, the higher the score means the worse the result, and the higher the score, the higher the score means the better the result.

Claims (9)

A citrus flavored non-alcoholic beverage containing citrus flavor, malic acid, and 0.7 to 2.1 w/v% indigestible dextrin. A citrus flavored non-alcoholic beverage according to claim 1 which contains sodium bicarbonate. A citrus flavored non-alcoholic beverage according to claim 1 or 2 which does not contain juice. The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 3, wherein the citrus flavor is a lemon flavor or a grapefruit flavor. A citrus-flavored non-alcoholic beverage according to any one of claims 1 to 4 which has a pH of from 2.8 to 3.9. The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 5, which has an acidity of 0.1 to 0.77 w/v% converted to citric acid. A citrus-flavored non-alcoholic beverage according to any one of claims 1 to 6, which contains a high-intensity sweetener. The citrus flavored non-alcoholic beverage according to any one of claims 1 to 7, which has an energy of less than 5 kcal/100 ml. A method for reducing the odor of a hard-to-digest dextrin and the unpleasant taste of a citrus-flavored non-alcoholic beverage containing an indigestible dextrin, comprising the steps of: citrus-containing flavor, malic acid in drinking water And 0.7~2.1w/v% of indigestible dextrin.