JP5766433B2 - Carbonated and / or alcohol-containing beverages - Google Patents

Description

The present invention relates to a carbonated and / or alcohol-containing beverage with a sufficient richness.
Specifically, the present invention relates to a beverage that has a sufficient richness and is excellent in a refreshing feeling peculiar to carbonic acid and alcohol, sharpness, and flavor release.
In addition, even when the saccharide content is reduced to 2.5 w / v% or less, the present invention is provided with a beverage having a saccharide content higher than 2.5 w / v% and a sufficient rich taste that is not inferior. It relates to a carbonated and / or alcohol-containing beverage.
Furthermore, the present invention relates to a method for improving the sweetness aftertension peculiar to a high-intensity sweetener in a carbonated and / or alcohol-containing beverage containing a high-intensity sweetener.

  Along with the recent health preferences, many products with low sugar, sugar-free and low calories have been developed, including drinks containing carbonated and / or alcohol such as cola, cider, sparkling liquor, chuhai and cocktail. is there. However, in beverages with a high water content, reducing the saccharide content directly leads to a reduction in body, and many consumers feel that it is unsatisfactory compared to conventional products.

  Patent Document 1 discloses a technique for adding 0.5 to 5% by mass of a starch decomposition product of DE6 to 30 and imparting richness to a carbonated beverage. Patent Document 2 discloses a technique for removing a sour, bitter, astringent, and sweet taste, providing a mild beverage over the throat, and adding cyclodextrin as a method for enhancing the richness of the beverage.

  Patent Document 3 discloses that water-soluble dietary fibers such as indigestible dextrin and / or polydextrose are added as water-soluble dietary fibers and non-fermentable carbohydrates, and has a low flavor and body feeling balance. A calorie beer-style alcoholic beverage is disclosed. Patent Document 4 discloses an alcoholic beverage characterized by having a fruity taste and texture with a dextrin content of 1% W / V or more and a saccharide content of 6% W / V or more. Yes.

JP 2002-330735 A JP 54-145268 A JP 2009-142233 A JP 2008-228699 A

Beverages containing carbonic acid and alcohol are distinctive refreshing and crisp beverages. However, carbonated and / or alcohol-containing beverages added with conventional dextrins disclosed in Patent Documents 1 to 4 for the purpose of enhancing the richness of beverages are not only insufficient in enhancing the richness, but also carbonated or alcoholic. There was a problem that the peculiar refreshment and sharpness were impaired and the product value was lowered.
For example, since the cyclodextrin disclosed in Patent Document 2 has a function of including a substance in a cyclic structure, it has a problem that flavor release of a beverage containing carbonic acid and / or alcohol deteriorates. In fact, Patent Document 2 also discloses that the addition of cyclodextrin removes sour, bitter and astringent cadence and makes the throat mild, that is, the refreshing feeling and sharpness peculiar to carbonic acid are impaired. .

In view of such problems, an object of the present invention is to provide a carbonated and / or alcohol-containing beverage that retains a refreshing feeling peculiar to carbonic acid and alcohol, sharpness and flavor release while enhancing a sufficient richness.
In particular, low-calorie beverages that have gained popularity in recent years tend to have a watery and light taste due to their reduced sugar content. However, by reducing the saccharide content, the flavor release of carbonated and / or alcohol-containing beverages is improved, but when conventional dextrin is used, the addition amount necessary for imparting a full body taste is added. On the contrary, there was a problem that the flavor release deteriorated.
In view of such a problem, in the present invention, particularly a carbonated and / or alcohol-containing beverage having a saccharide content reduced to 2.5 w / v% or less, the specific refreshing feeling, sharpness and flavor release are impaired. It aims at providing the drink provided with sufficient rich taste.

  Another object of the present invention is to provide a carbonated and / or alcohol-containing beverage with improved sweetness aftertaste of a high-intensity sweetener. Methods for reducing the saccharides contained in beverages include simply reducing the saccharide content such as sucrose and fructose glucose liquid sugar, and high-sweetness sweeteners (sucralose, acesulfame potassium, aspartame, stevia, Neotame etc.) may be used, but high-intensity sweeteners have a characteristic sweetness backlash and may be avoided by consumers. In the present invention, there is provided a carbonated and / or alcohol-containing beverage in which, in addition to the rich taste enhancing effect when the saccharide content is reduced, the sweetness after-effect that occurs when using a high-intensity sweetener is also improved. With the goal.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have added a dextrin derived from potato and having a DE of 2 or more and less than 5 to affect the refreshing feeling peculiar to carbonic acid and alcohol, crisp and flavor release. The present inventors have found that a carbonated and / or alcoholic beverage with a sufficient richness can be provided without imparting a good taste.

The present invention relates to a carbonated and / or alcohol-containing beverage having the following aspects;
Item 1. A carbonated and / or alcohol-containing beverage containing dextrin derived from potato and having a DE of 2 or more and less than 5.
Item 2. Item 5. The carbonated and / or alcohol-containing beverage according to Item 1, wherein the dextrin content in the beverage is less than 0.2% by mass.
Item 3. Item 3. The carbonated and / or alcohol-containing beverage according to Item 1 or 2, wherein the sugar content is 2.5 w / v% or less.
Item 4. Item 5. The carbonated and / or alcohol-containing beverage according to any one of Items 1 to 3, further comprising a high-intensity sweetener.
Item 5. Item 5. The carbonated and / or alcohol-containing beverage according to Item 4, wherein the high-intensity sweetener is sucralose and / or acesulfame potassium.
Item 6. A method for enhancing the taste of carbonated and / or alcohol-containing beverages, wherein a dextrin derived from potato and having a DE of 2 or more and less than 5 is added.
Item 7. Addition of a dextrin derived from potato and having a DE of 2 or more and less than 5 to a carbonated and / or alcohol-containing beverage containing a high-intensity sweetener, improving sweetness after-effect improvement of a high-intensity sweetener Method.

  According to the present invention, a sufficient rich taste can be imparted to a beverage without impairing the refreshing feeling peculiar to carbonic acid and alcohol, sharpness and flavor release. In particular, even when the saccharide content is reduced to 2.5 w / v% or less, it is a beverage with a sufficient rich taste, comparable to beverages with a saccharide content higher than 2.5 w / v%, A carbonated and / or alcohol-containing beverage with good refreshing feeling, sharpness and flavor release can be provided. Furthermore, in the case of a carbonated and / or alcohol-containing beverage containing a high-intensity sweetener for the purpose of reducing the saccharide content, it is possible to improve the sweetness postponement unique to the high-intensity sweetener.

  The present invention is characterized in that a dextrin derived from potato and having a DE of 2 or more and less than 5 is added to a carbonated and / or alcohol-containing beverage.

  The dextrin used in the present invention can be obtained by using potato as a raw material and hydrolyzing starch contained in the raw material. Currently available dextrin raw materials include potato, corn, waxy corn, wheat, rice, glutinous rice, tapioca, etc., but when dextrin derived from starch other than potato is used, Therefore, it is not possible to provide a carbonated and / or alcohol-containing beverage that has a sufficient rich taste, a refreshing feeling, sharpness and flavor release, and the like.

  The dextrin of the present invention is further characterized in that the DE is in the range of 2 to less than 5, preferably 3 to less than 5, more preferably 3.5 to 4.5.

  DE is generally an index indicating the degree of starch degradation, and indicates the ratio of dextrin produced when starch is hydrolyzed and reducing sugars such as glucose and maltose. All reducing sugars are converted to the amount of glucose (dextrose), and the ratio is expressed in% by weight with respect to the total dry solid content. The larger the DE value, the greater the content of reducing sugar and the less dextrin, and the smaller the DE value, the less the content of reducing sugar and the greater the dextrin. In the present invention, a dextrin having a DE of 2 or more and less than 5 is used. However, when a dextrin having a DE of 5 or more is used, a sufficient richness cannot be imparted, Even if the DE is a dextrin of 2 or more and less than 5, when a raw material other than potato is derived, a sufficient rich taste cannot be imparted. In addition, when a dextrin having a potato-derived DE of less than 2 is used, the flavor of starch and the sticky texture are affected, which adversely affects the refreshing feeling of beverages, sharpness and flavor release.

  The dextrin having the above properties can be prepared by hydrolyzing potato as a raw material. Hydrolysis can be performed using enzyme treatment, acid treatment or the like, and the degree of degradation can be adjusted using DE as an index. The dextrin is commercially available, and examples thereof include “Smart Taste [Trademark]” manufactured by San-Ei Gen FFI Co., Ltd.

The amount of the dextrin of the present invention added to the carbonated and / or alcohol-containing beverage is, for example, 0.001 to 5% by mass, preferably 0.005 to 5% by mass, more preferably 0.01% by mass or more and 0.2% by mass. %. If the added amount greatly exceeds 5% by mass, the richness may be overemphasized, and it may be difficult to feel a refreshing feeling. On the other hand, if the added amount is less than 0.001% by mass, a sufficient rich taste enhancing effect is obtained. There may not be.
The carbonated and / or alcohol-containing beverage of the present invention is preferably characterized by using a particularly low addition amount of dextrin as compared with the prior art. For example, the addition amount of cyclodextrin disclosed in Examples 1 and 2 of Patent Document 1 is 1%, the addition amount of dextrin of the invention according to Patent Document 2 is 0.5 to 5% by mass, and 0 in Patent Document 3. It was normal to use dextrin of 5 to 1.5% by mass, 1% or more in Patent Document 4, and 0.5% or more in the prior art.
On the other hand, in the present invention, in Example 1 of Patent Document 2, even if the dextrin is considered to be ineffective even at an addition amount of 1%, dextrin of 2 or more and less than 5, by using dextrin derived from potato, Despite the extremely low addition amount of less than 0.2% by mass, a sufficient rich taste can be imparted to a carbonated and / or alcohol-containing beverage, and further, a refreshing feeling, sharpness and flavor release are also good, and / or It is an invention that has been found that an alcohol-containing beverage can be provided.

The carbonated and / or alcohol-containing beverage referred to in the present invention is a beverage containing carbonated and / or alcohol. For example, carbonated beverages defined by JAS, alcoholic beverages indicating “sake” in the liquor tax law, etc. Can be mentioned. Specifically, beverages containing carbonates such as cola, cider, ginger ale, melon soda, carbonated water, energy drinks, beverages containing carbonated and alcoholic beverages such as beer and happoshu, plum wine, and other miscellaneous sake And beverages containing alcohol.
In particular, in a beverage containing alcohol, it is desirable that the alcohol content in the beverage is 1 degree or more, preferably 1 to 20 degrees.

  In the present invention, carbonic acid and / or low sugar (sugar content of 2.5 w / v% or less (from nutritional ingredient labeling standard) or sugar-free (sugar content of 0.5 w / v% or less (from nutritional ingredient labeling standard)). For example, a typical carbonic acid and / or alcohol-containing beverage has a saccharide content of about 3 to 15 w / v%, whereas a low-sugar or sugar-free beverage and / or Alternatively, alcohol-containing beverages have a significantly reduced saccharide content, so they tend to have a watery and thin taste, but in the present invention, the saccharide content is 2.5 w / v% or less, and further 0.5 w / v% or less. Even if it is reduced, it is possible to provide a beverage that has a rich taste comparable to that of a carbonated and / or alcohol-containing beverage with a saccharide content higher than 2.5 w / v% or higher than 0.5 w / v% It is.

  In the present invention, the saccharide content refers to the ratio (w / v%) of the total content of monosaccharides and disaccharides contained in beverages, and specifically, as monosaccharides such as glucose and fructose as disaccharides. Examples include sucrose and lactose.

  As a method for reducing the saccharide content to 2.5 w / v% or less, a method for reducing the saccharide content such as sucrose or fructose glucose liquid sugar, or a high-intensity sweetener (sucralose, acesulfame potassium, aspartame) instead of the saccharide. , Stevia, neotame, etc.). In particular, a high-intensity sweetener having a sweetness level that is several tens to several thousand times higher than that of sugar is highly useful in reducing the sugar content, but on the other hand, the sweetness characteristic of high-intensity sweeteners is high. There was also a problem that post-drawing affects the taste of beverages. However, in the present invention, by using a dextrin derived from potato and having a DE of 2 or more and less than 5, in addition to the effect of enhancing the rich taste of the beverage, it is possible to improve the sweetness aftertaste peculiar to a high-intensity sweetener, and the taste is excellent. It has the advantage that a carbonated and / or alcohol-containing beverage can be provided.

The carbonated and / or alcohol-containing beverage of the present invention can be produced according to a conventional method except that the above dextrin is added. For example, it can be produced according to a conventional method except that the dextrin is added at the time of mixing the raw materials.
For example, in the beverage containing carbonic acid, the following method can be mentioned. Dissolve sugars such as sugar and liquid sugar with water, add fruit juice, fragrance, acidulant, colorant, bitter, etc., and mix to make a mixed syrup. This syrup is diluted with water so as to have a predetermined concentration, and carbon dioxide gas is injected into the container to be sterilized. For beverages containing alcohol, sugar, liquid sugar, and other sugars, alcohol (raw alcohol, fruit liquor, brandy, etc.), fruit juice, fragrance, acidulant, colorant, bitter, etc. are added to water and mixed. Sterilized and filled according to

  The present invention also provides a method for enhancing the rich taste of a carbonated and / or alcohol-containing beverage, characterized in that a dextrin derived from potato and having a DE of 2 or more and less than 5 is added. Furthermore, the present invention provides a high-intensity sweetener characterized by adding a dextrin derived from potato and having a DE of 2 or more and less than 5 to a carbonated and / or alcohol-containing beverage containing a high-intensity sweetener. The present invention provides a method for improving sweetness aftertaste.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.

Experimental Example 1 Preparation of carbonated beverage (lemon flavor)
A carbonated beverage (lemon flavor) was prepared based on the formulation in Table 1. Specifically, after dissolving various dextrins in water, a sweetener, citric acid, trisodium citrate and a fragrance were added, and water was added up to 20 parts with ion-exchanged water to prepare a concentrated syrup. To the prepared concentrated syrup, 80 parts of carbonated water was added and filled into a container, which was sterilized to prepare a carbonated drink.

Note 1) Preparation containing 24% sucralose, 18% acesulfame potassium and 58% food material (has 200 times the sweetness of sugar)

About the obtained carbonated drink, three panelists evaluated (1) body richness enhancement effect, (2) refreshing feeling, crisp, (3) flavor release, and (4) sweetness postpone improvement effect. The results are shown in Table 3.
(1) Kokumi enhancing effect: Evaluation was made in 5 steps, with 5 being a strong kokumi enhancing effect and 1 being ineffective.
(2) Evaluation was made in 5 steps, with 5 being a refreshing feeling and sharpness, and 1 being no cooling feeling and 1 being bad.
(3) Evaluation was made in 5 stages, with 5 being good flavor release and 1 being bad.
(4) Evaluation was made on a five-point scale, with 5 indicating that the effect of improving sweetness after-effects was high, and 5 indicating that the sweetness after-effects peculiar to high-intensity sweeteners were felt.

The carbonated beverages of Examples 1 to 4 using dextrin derived from potato and having a DE of 3.5 have a high saccharide content of 9.3% despite a saccharide content of 0% (sugar-free). In addition to having a rich taste comparable to that of other beverages, it had a refreshing sensation specific to carbonated beverages, sharpness and good flavor release. In addition, the carbonated beverages of Examples 1 to 4 were beverages in which the sweetness aftertaste unique to high-intensity sweeteners was also improved. In particular, the carbonated beverages of Examples 1 and 2 which are derived from potato and have an addition amount of dextrin having a DE of 3.5 and 0.03% and 0.05% are comparative examples 2 and 2 in which other dextrins are added. In spite of the addition amount lower than 7, it has a higher kokumi enhancing effect than any of the carbonated drinks of Comparative Examples 2 to 7, and the refreshing feeling, sharpness and flavor release peculiar to carbonated drinks are impaired. It was a carbonated drink that had everything.
On the other hand, even if the DE is a dextrin of 2 or more and less than 5, when the corn-derived dextrin (Comparative Example 3) or various dextrins disclosed in the prior art are used, the effect of enhancing the richness is insufficient. In addition, the refreshing sensation, sharpness and flavor release peculiar to carbonated drinks were lost, and the carbonated drinks had a light taste. Furthermore, when the conventional dextrin was used, it was not possible to improve the sweetness aftertaste of the high-intensity sweetener (Comparative Examples 2 to 7).

Experimental Example 2 Preparation of carbonated beverage (ramune beverage)
A carbonated beverage (ramune beverage) was prepared based on the formulation shown in Table 4. Specifically, after dissolving various dextrins in water, add fructose glucose liquid sugar, high-intensity sweetener preparation, citric acid, trisodium citrate and flavor, add water to 20 parts, and concentrate syrup Was prepared. To the prepared concentrated syrup, 80 parts of carbonated water was added and filled in a container, and then sterilized to prepare a carbonated drink (sugar content 3.75%).
About the obtained carbonated drink, it was three panelists like Experimental example 1, (1) Kokumi enhancement effect, (2) Refreshing feeling, crisp, (3) Flavor release, and (4) Sweetness postpone improvement effect Evaluated. The results are shown in Table 5.

Experimental Example 3 Preparation of carbonated beverage (cola)
A carbonated beverage (cola) was prepared based on the formulation in Table 6. Specifically, after dissolving various dextrins in water, fructose-glucose liquid sugar, high-intensity sweetener preparation, phosphoric acid, trisodium citrate, pigment and flavor are added, and water is added to ion-exchanged water up to 20 parts. And concentrated syrup was prepared. To the prepared concentrated syrup, 80 parts of carbonated water was added and filled in a container, and then sterilized to prepare a carbonated drink (sugar content 3.75%).
About the obtained carbonated drink, it was three panelists like Experimental example 1, (1) Kokumi enhancement effect, (2) Refreshing feeling, crisp, (3) Flavor release, and (4) Sweetness postpone improvement effect Evaluated. The results are shown in Table 7.

  The carbonated beverages of Examples 7 and 8 using DE4.5 dextrin derived from potatoes have a sufficient rich taste enhancing effect, and without impairing the refreshing feeling and sharpness peculiar to carbonated drinks, It was a beverage with a sharp and flavor release. In particular, the carbonated beverage of Example 7 exhibits a remarkable body-enhancing effect, despite the addition amount of 1/10 of the dextrin of Comparative Example 11, and has a very excellent flavor release and a refreshing feeling peculiar to carbonated beverages. It was a drink with excellent sharpness. Moreover, the carbonated beverages of Examples 7 and 8 using the dextrin of the present invention were beverages in which the sweetness aftertension peculiar to high-intensity sweeteners was also improved.

Experimental Example 4 Preparation of carbonated alcoholic beverage (lemon chu-hi)
Based on the formulation in Table 8, a carbonate-containing alcoholic beverage (lemon chu-hi) was prepared. Specifically, after dissolving various dextrins in water, concentrated and reduced lemon transparent fruit juice, various sweeteners, citric acid, trisodium citrate, fragrance and shochu were added, and water was added to 32 parts with ion-exchanged water. Furthermore, 68 parts of carbonated water was added, the container was filled, and sterilized to prepare a carbonated alcoholic beverage (lemon chu-hi).

  About the obtained carbonic acid-containing alcoholic beverage, it was three panelists similarly to Experimental Example 1, (1) Kokumi enhancement effect, (2) Cool feeling, crisp, (3) Flavor release, and (4) Sweetness postpone The improvement effect was evaluated. The results are shown in Table 10.

Carbonated alcoholic beverages of Examples 9-12 using dextrin derived from potato with DE of 3.5 have a high saccharide content of 2.8% despite a saccharide content of 0% (sugar-free) In addition to having the same richness as the beverage of Example 12, it had a good refreshing feeling, sharpness, and flavor release. In addition, the alcoholic beverages of Examples 9 to 12 were beverages in which the after-effect sweetness specific to the high-intensity sweetener was also improved.
On the other hand, even if the DE is a dextrin of 2 or more and less than 5, when the corn-derived dextrin (Comparative Example 15) or various dextrins disclosed in the prior art are used, the effect of enhancing the richness is insufficient. In addition, the refreshing feeling, sharpness, and flavor release of alcoholic beverages were lost, resulting in a lightly carbonated alcoholic beverage. Furthermore, when the conventional dextrin was used, the sweetness aftertaste of the high-intensity sweetener could not be improved (Comparative Examples 13 to 18).

Experimental Example 5 Preparation of alcoholic beverage (alcoholic sour milk beverage (cocktail))
Based on the prescription in Table 11, an alcoholic beverage (alcoholic sour milk beverage) was prepared.
Specifically, after dissolving skimmed milk powder, acid milk beverage stabilizer, erythritol and various dextrins in water, a high-intensity sweetener preparation, citric acid and trisodium citrate are added, and ion-exchanged water is added. Water was added to the part. Furthermore, 10 parts of vodka was added, filled into a container, and sterilized to prepare an alcoholic beverage (alcoholic sour milk beverage) (sugar content 1.5%).

  About the obtained alcoholic beverage, it was three panelists like Experimental example 1, (1) Kokumi enhancement effect, (2) Refreshing feeling, crisp, (3) Flavor release, and (4) Sweetness postpone improvement effect Evaluated. The results are shown in Table 12.

Experimental Example 6 Preparation of alcoholic beverage (alcoholic sour milk beverage (cocktail))
Based on the prescription in Table 13, an alcoholic beverage (alcoholic sour milk beverage) was prepared.
Specifically, after dissolving skim milk powder, sour milk beverage stabilizers and various dextrins in water, a high-intensity sweetener preparation, citric acid, fructose-glucose liquid sugar, fruit juice, flavor, colorant and shochu are added. Then, water was added to 100 parts with ion-exchanged water, sterilized after filling the container, and an alcoholic beverage (alcoholic sour milk beverage) was prepared (saccharide content 2.25%).

  About the obtained alcoholic beverage, it was three panelists like Experimental example 1, (1) Kokumi enhancement effect, (2) Refreshing feeling, crisp, (3) Flavor release, and (4) Sweetness postpone improvement effect Evaluated. The results are shown in Table 14.

The alcoholic beverages of Examples 14 and 15 that use DE 4.5 dextrin derived from potato have an extremely low addition amount of dextrin of 0.005% (Example 14) and 0.05% (Example 15). Nevertheless, the beverage has a sufficient body richness enhancing effect, and also has a good refreshing feeling, sharpness and flavor release. In addition, the alcoholic beverages of Examples 14 and 15 using the dextrin of the present invention were beverages in which the aftertaste of sweetness peculiar to high-intensity sweeteners was remarkably improved.

Claims (6)

A carbonated and / or alcohol-containing beverage containing dextrin derived from potato and having a DE of 2 or more and less than 5, wherein the dextrin content with respect to the beverage is less than 0.2% by mass . The carbonated and / or alcohol-containing beverage according to claim 1, wherein the beverage has a saccharide content of 2.5 w / v% or less. The carbonated and / or alcohol-containing beverage according to claim 1 or 2, further comprising a high-intensity sweetener. The carbonated and / or alcohol-containing beverage according to claim 3, wherein the high-intensity sweetener is sucralose and / or acesulfame potassium. A dextrin derived from potato and having a DE of 2 or more and less than 5 is a method for enhancing the rich taste of a carbonated and / or alcohol-containing beverage, wherein the amount of dextrin added to the beverage is 0.2% by mass The method for enhancing the richness of a carbonated and / or alcohol-containing beverage, which is less than After the sweetness of a high-intensity sweetener, a dextrin derived from potato and having a DE of 2 or more and less than 5 is added to a carbonated and / or alcohol-containing beverage containing a high-intensity sweetener. A method for improving the pulling of sweetness, wherein the amount of the dextrin added to a beverage is less than 0.2% by mass, and the sweetness postpaste improving method of a high-intensity sweetener.