JP7069538B2 - Vinegar-containing beverage composition - Google Patents

Description

The present invention relates to a vinegar-containing beverage composition, a method for producing the composition, and the like. More specifically, the present invention relates to a vinegar-containing beverage composition in which the acidity of vinegar is reduced or suppressed, a method for producing the same, and the like.

Vinegar is not only used as a seasoning, but fruit vinegar is also widely used as a health drink and a functional drink. This is because the health-promoting functions of vinegar (recovery from fatigue, improvement of lifestyle-related diseases, etc.) are attracting a great deal of attention.

However, as can be seen from the fact that vinegar is produced by acetic acid fermentation, it contains a very large amount of acetic acid components, so its acidity is often avoided. In addition, black vinegar produced by long-term fermentation and aging can be expected to have a health-promoting function, but as a beverage, not only its acidity but also its unique odor and miscellaneous taste tend to be avoided.

Here, as a method for improving the flavor of a vinegar beverage, for example, it is disclosed that a black vinegar beverage is blended with a fruit extract or calcium in order to improve its unpleasant odor, aftertaste, etc. (Patent Documents 1 and 2). There is. However, this method cannot reduce or suppress the acidity of vinegar.

Further, regarding the reduction of acidity of vinegar drinks and the like, some methods by using components such as γ-nononalactone (Patent Document 3) in combination are disclosed. However, these methods are often not effective enough, and the flavor and properties peculiar to this concomitant ingredient may adversely affect the product.

Against such a technical background, the acidity and miscellaneous taste derived from vinegar of vinegar-containing beverage products can be effectively reduced, and the health-promoting function of vinegar and the palatability as a beverage are not lost. The development of various technologies has been desired in the industry.

JP-A-2015-192660 Japanese Unexamined Patent Publication No. 2011-055793 Japanese Unexamined Patent Publication No. 2010-227054

An object of the present invention is to provide a vinegar-containing beverage composition in which the acidity of vinegar is reduced or suppressed, and the health-promoting function of vinegar is sufficiently exhibited, and a method for producing the same.

In order to achieve the above object, as a result of diligent research, the present inventors have encapsulated a vinegar concentrate in microcapsules, and the microcapsules of this vinegar concentrate are mixed in a vinegar-free food and drink liquid to form a beverage. By obtaining a product, the acidity and flavor flavor derived from vinegar are reduced or suppressed, the taste is very high, and the vinegar is released in the stomach and intestines, so that the health-promoting function of vinegar is fully exhibited. We have found that we can provide vinegar-containing beverage products and the like, and have completed the present invention.

That is, the embodiment of the present invention is as follows.
(1) A vinegar-containing beverage composition containing microcapsules containing a vinegar concentrate and having reduced or suppressed vinegar-derived acidity.
(2) The beverage composition according to (1), wherein the outside of the microcapsules does not contain vinegar (a component derived from vinegar).
(3) The beverage composition according to (1) or (2), wherein the vinegar is one or more selected from apple vinegar, rice vinegar, rice black vinegar, barley black vinegar, and grape vinegar.
(4) The beverage composition according to any one of (1) to (3), wherein the microcapsules have a particle size of 500 to 700 μm.
(5) A vinegar-containing beverage composition comprising a step of encapsulating a vinegar concentrate in microcapsules and a step of mixing the microcapsules in an edible (food or drink) liquid containing no vinegar. Manufacturing method.
(6) The method according to (5), wherein one or more selected from apple vinegar, rice vinegar, rice black vinegar, barley black vinegar, and grape vinegar is selected as the vinegar.
(7) The method according to (5) or (6), wherein the microcapsules have a particle size of 500 to 700 μm.
(8) In a beverage composition containing vinegar, the vinegar of the beverage composition containing vinegar is characterized in that only the vinegar (ingredient derived from vinegar) is encapsulated in microcapsules and contained in the beverage composition. A method for reducing or suppressing the acidity of vinegar.
(9) The method according to (8), wherein the vinegar is one or more selected from apple vinegar, rice vinegar, rice black vinegar, barley black vinegar, and grape vinegar.
(10) The method according to (8) or (9), wherein the microcapsules have a particle size of 500 to 700 μm.

According to the present invention, the acidity derived from vinegar (fruit vinegar, grain vinegar, black vinegar, etc.) is reduced or completely suppressed, and the flavor and miscellaneous taste peculiar to vinegar are also reduced or completely suppressed, and vinegar is completely suppressed. It is possible to provide a vinegar-containing beverage composition or the like that sufficiently exerts the health-promoting function of vinegar (recovery from fatigue, improvement of lifestyle diseases, etc.) because it is released in the stomach and intestines.

It should be noted that there is usually no idea that a vinegar-containing beverage (so-called healthy vinegar beverage) that claims to have a healthy function should be a product in which the acidity derived from vinegar is completely suppressed. This is because the consumer image that the acidity of vinegar itself is good for health is strong, and the drinker realizes that the acidity of the vinegar contains a sufficient amount of vinegar. However, the present invention can also provide a new type of healthy vinegar beverage that has no flavor and acidity derived from vinegar and has extremely high palatability as a beverage (flavor, ease of drinking, etc.).

First, in the present invention, vinegar is edible vinegar produced by acetic acid fermentation such as fruit vinegar (apple vinegar, grape vinegar, etc.) and grain vinegar (rice vinegar, brown rice vinegar, rice black vinegar, barley black vinegar, etc.). Or it means this work piece. Therefore, even if an acid component such as an organic acid is contained, those not produced by acetic acid fermentation (such as moromi vinegar and umezu) are not included in the vinegar of the present invention.

Then, this vinegar is concentrated into a concentrated solution, which is microencapsulated. The method for concentrating vinegar is not particularly limited and can be carried out by a freeze concentration method, a membrane concentration method, a vacuum concentration method, or the like, but a concentration method in which the components contained in the vinegar remain as much as possible is preferable, for example, a freeze concentration method or a freeze concentration method. The membrane concentration method is suitable.

Further, the microencapsulation of this vinegar concentrate is not particularly limited, and the interfacial polymerization method, insitu polymerization method, core selvation method, orifice method, in-liquid drying method, aerial suspension coating method, spray drying method and the like can be used. Any known production method can be used. It may be appropriately selected from these methods in consideration of the use in a beverage composition which is a liquid food and the appropriateness of the material of the coating component. Then, this microencapsulation performs only all the vinegar-derived components to be blended in the beverage composition (that is, the components other than the vinegar-derived components are not contained in the microcapsules, and the vinegar-derived components are derived from the vinegar outside the microcapsules in the beverage composition. It is preferable that no component is contained).

As the membrane component of the microcapsules, any one that is stable in a liquid and can be used as a food can be used, but gelatin, polylactic acid, and polylactic acid glycol are suitable. , Alginate calcium, soybean polysaccharide, agar, hardened oil, pullulan, hydroxypropyl cellulose, methyl cellulose and the like are exemplified. In particular, it is preferable to use a sustained release membrane component (for example, gelatin or cellulosic membrane component) so that the vinegar concentrate as the content reaches the gastrointestinal tract reliably.

In addition, the size (particle size) of the microcapsules should not cause discomfort (feeling the presence of microcapsules with the tongue or throat) when drinking the beverage composition, considering that it is blended with the beverage composition. Therefore, the particle size is preferably 500 to 700 μm. If the particle size is smaller than this range, the amount of vinegar concentrate contained in each grain will be small, and it may be necessary to add a considerably large amount of microcapsules to the beverage composition. It may affect the texture of vinegar (feeling of the tongue when drinking, throat, etc.). Further, if the particle size is larger than this range, not only the texture when blended in the beverage composition but also the dispersibility of the microcapsules in the beverage composition may be affected.

Further, the thickness of the film of the microcapsules may be appropriately designed according to the encapsulation method, the film component, etc., and is not particularly limited, but the vinegar concentrate, which is the content of the microcapsules, leaks in the production of beverage compositions and the like. It is preferable to design the beverage composition as thin as possible in terms of cost and ease of drinking of the beverage composition.

The microcapsules of the vinegar concentrate thus obtained (preferably microcapsules having a specific particle size) are blended with other raw materials that do not contain vinegar-derived components used in the beverage composition to prepare beverage products and the like. .. Other raw materials include sugars (liquid sugar, powdered sugar, etc.), salts (salt, organic acid salt, etc.), fruit juice (straight fruit juice, concentrated fruit juice), vegetable juice, plant extract (green tea extract, tea extract). , Coffee extract, etc.), dairy products (milk, powdered milk, cream, etc.), vitamins, minerals, fragrances, acidulants, sweeteners, emulsifiers, antioxidants, etc., and water as a solvent (pure water, etc.) Illustrated. In addition, solid matter such as pulp can also be used. The microcapsules are preferably mixed with other non-liquid raw materials in a liquid for eating and drinking (such as a single liquid raw material or a mixture of liquid raw materials). Here, the liquid raw material means a liquid raw material having fluidity, and includes those having some viscosity.

In this way, the concentrated solution of vinegar is encapsulated in microcapsules, and the microcapsules are mixed in the liquid for eating and drinking that does not contain vinegar. And the health promotion function of vinegar (for example, recovery from fatigue, promotion of appetite, promotion of calcium absorption, promotion of collagen absorption, reduction of visceral fat, reduction of blood lipids, lowering of blood pressure, suppression of increase in blood glucose level, reduction of blood cholesterol, blood It is possible to obtain a highly palatable beverage composition in which the increase in medium ethanol is sufficiently suppressed. Furthermore, the present invention can also commercialize flavors (for example, coffee-based, milk-based, etc.) that are relatively difficult for general vinegar-based beverages.

Hereinafter, examples of the present invention will be described, but the present invention is not limited to these examples, and various modifications thereof are possible within the technical idea of the present invention.

The production of microcapsules containing the vinegar concentrate was carried out according to the following method.

A liquid of apple cider vinegar concentrated 5 times by the freeze concentration method (5-fold concentrated apple cider vinegar) was microencapsulated. Specifically, 5-fold concentrated apple cider vinegar was added to a gelatin aqueous solution to be a film, and the mixture was stirred, and then ethanol was added for phase separation, and microencapsulation was performed by a core selvation method.

Regarding the obtained gelatin microcapsules of 5-fold concentrated apple cider vinegar, those having a particle size of 500 to 700 μm were sorted by a fine particle sorting device, and these were used as microcapsules for producing the beverage product of the present invention.

The production of the vinegar-containing beverage product using the microcapsules obtained in Example 1 was carried out according to the following method.

20 g of fructose-glucose liquid sugar, 100 g of carrot juice (straight), 50 mg of vitamin C, and 100 g of pure water are mixed with microcapsules having a particle size of 500 to 700 μm produced in Example 1 as a vinegar concentrate so as to be 10 g and stirred. The mixture was mixed, sterilized by a hot pack, filled in a container, and cooled to produce a carrot juice containing vinegar, which is the product of the present invention.

The carrot juice containing vinegar, which is the product of the present invention, was stored in a refrigerator and then subjected to sensory evaluation by a plurality of trained panelists. As a result, none of the panelists felt the sourness or the flavor of vinegar at all, and there was no discomfort (feeling on the tongue, throat, etc.) due to the inclusion of microcapsules when drinking, and the microcapsules were not normally included. It was evaluated that it can be drunk with the same feeling as the juice of.

As comparative products, two types of vinegar-containing carrot juice produced in the same manner as above except that microcapsules having a particle size of less than 500 μm or microcapsules having a particle size of more than 700 μm, which were excluded by selection in Example 1, were used. However, after refrigerated storage, sensory evaluation was performed by a number of trained panelists. As a result, neither acidity nor vinegar flavor was felt, but the comparative product using microcapsules with a particle size of less than 500 μm felt a little texture of solid matter probably because of the large number of grains, and the particle size was a little. The comparative product using microcapsules larger than 700 μm was evaluated to have a slight discomfort in the texture and throat, probably because of its large particle size.

Based on the above, by microencapsulating the apple cider vinegar concentrate in microcapsules with a particle size of 500 to 700 μm and then blending it into the beverage composition, the acidity and the like derived from apple cider vinegar are completely suppressed, and it is extremely. It was shown that an easy-to-drink apple cider vinegar-containing beverage product can be provided. In addition, since the microcapsules are manufactured by coating with gelatin, which is a sustained release film material, apple cider vinegar is surely released in the stomach and intestines, and it is expected that apple cider vinegar will fully exert its health-promoting function. can.

The present invention can be summarized as follows.

An object of the present invention is to provide a vinegar-containing beverage composition in which the acidity of vinegar is reduced or suppressed, and the health-promoting function of vinegar is sufficiently exhibited, and a method for producing the same.

Then, a concentrated solution of vinegar (for example, fruit vinegar, grain vinegar, black vinegar, etc.) is encapsulated in microcapsules, and the microcapsules are mixed with a food or drink liquid such as straight fruit juice containing no vinegar to form a beverage composition. By obtaining the vinegar, it is possible to provide a healthy vinegar beverage or the like in which the acidity of vinegar is reduced or suppressed, and the vinegar is released in the stomach or intestine, so that the health-promoting function is sufficiently exhibited.

Claims (8)

A vinegar-containing beverage composition containing microcapsules having a particle size of 500 to 700 μm containing a vinegar concentrate. The beverage composition according to claim 1, wherein the outside of the microcapsules does not contain vinegar. The beverage composition according to claim 1 or 2, wherein the vinegar is one or more selected from apple vinegar, rice vinegar, rice black vinegar, barley black vinegar, and grape vinegar. A method for producing a vinegar-containing beverage composition, which comprises a step of encapsulating a vinegar concentrate in microcapsules and a step of mixing the microcapsules in an edible liquid containing no vinegar. The method according to claim 4 , wherein as the vinegar, one or more selected from apple vinegar, rice vinegar, rice black vinegar, barley black vinegar, and grape vinegar is selected. The method according to claim 4 or 5 , wherein the microcapsules have a particle size of 500 to 700 μm. In a beverage composition containing vinegar, the acidity of the beverage composition containing vinegar is characterized in that only the vinegar is encapsulated in microcapsules having a particle size of 500 to 700 μm and contained in the beverage composition. Mitigation or suppression method. The method according to claim 7 , wherein the vinegar is one or more selected from apple vinegar, rice vinegar, rice black vinegar, barley black vinegar, and grape vinegar.