CN1665405A - 饮料 - Google Patents
饮料 Download PDFInfo
- Publication number
- CN1665405A CN1665405A CN038153246A CN03815324A CN1665405A CN 1665405 A CN1665405 A CN 1665405A CN 038153246 A CN038153246 A CN 038153246A CN 03815324 A CN03815324 A CN 03815324A CN 1665405 A CN1665405 A CN 1665405A
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- CN
- China
- Prior art keywords
- acid
- weight
- beverage
- composition
- spices
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims abstract description 57
- 235000013361 beverage Nutrition 0.000 claims abstract description 52
- 239000000203 mixture Substances 0.000 claims abstract description 49
- 235000001368 chlorogenic acid Nutrition 0.000 claims abstract description 38
- CWVRJTMFETXNAD-BMNNCGMMSA-N (1s,3r,4s,5r)-3-[(e)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid Chemical compound O[C@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-BMNNCGMMSA-N 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims description 36
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims description 36
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims description 36
- 229940074393 chlorogenic acid Drugs 0.000 claims description 36
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims description 36
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims description 36
- 235000013599 spices Nutrition 0.000 claims description 27
- 150000001261 hydroxy acids Chemical class 0.000 claims description 23
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- 239000002253 acid Substances 0.000 abstract description 20
- KRZBCHWVBQOTNZ-DLDRDHNVSA-N isochlorogenic acid Natural products O[C@@H]1[C@H](C[C@@](O)(C[C@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O)OC(=O)C=Cc3ccc(O)c(O)c3 KRZBCHWVBQOTNZ-DLDRDHNVSA-N 0.000 abstract description 19
- 239000004615 ingredient Substances 0.000 abstract description 6
- 230000007774 longterm Effects 0.000 abstract description 4
- 150000007513 acids Chemical class 0.000 abstract description 3
- 230000003276 anti-hypertensive effect Effects 0.000 abstract description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000284 extract Substances 0.000 description 18
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 14
- -1 hydroxy carbon Chemical compound 0.000 description 13
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- AAWZDTNXLSGCEK-WYWMIBKRSA-N (-)-quinic acid Chemical compound O[C@@H]1C[C@](O)(C(O)=O)C[C@@H](O)[C@H]1O AAWZDTNXLSGCEK-WYWMIBKRSA-N 0.000 description 7
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 7
- 240000007154 Coffea arabica Species 0.000 description 7
- 241000220225 Malus Species 0.000 description 7
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- 235000004883 caffeic acid Nutrition 0.000 description 7
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- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 7
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- 150000003839 salts Chemical class 0.000 description 7
- 239000011885 synergistic combination Substances 0.000 description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 6
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- 238000000034 method Methods 0.000 description 5
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
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- 235000013339 cereals Nutrition 0.000 description 4
- 229950009125 cynarine Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
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- 238000002156 mixing Methods 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 3
- 235000007119 Ananas comosus Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000013459 approach Methods 0.000 description 3
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- 239000000463 material Substances 0.000 description 3
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GYFFKZTYYAFCTR-JUHZACGLSA-N 4-O-trans-caffeoylquinic acid Chemical compound O[C@@H]1C[C@](O)(C(O)=O)C[C@@H](O)[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 GYFFKZTYYAFCTR-JUHZACGLSA-N 0.000 description 2
- GYFFKZTYYAFCTR-UHFFFAOYSA-N 5-O-(6'-O-galloyl)-beta-D-glucopyranosylgentisic acid Natural products OC1CC(O)(C(O)=O)CC(O)C1OC(=O)C=CC1=CC=C(O)C(O)=C1 GYFFKZTYYAFCTR-UHFFFAOYSA-N 0.000 description 2
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- LDGNFEYEQWUBQG-UHFFFAOYSA-N C(C)#N.[C-]#N.C Chemical compound C(C)#N.[C-]#N.C LDGNFEYEQWUBQG-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
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- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
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Abstract
本发明涉及一种含有下述成分(a)、(b)及(c)的饮料，其中，(a)为0.05～10重量％的含异绿原酸类的绿原酸类混合物，且成分(a)中的异绿原酸类重量含率为1/3～1/20；(b)为羟酸类和/或来自蔬菜或水果的香料，羟酸类含量为成分(a)的5～30重量倍，且在饮料中的含量为0.25～15重量％，香料含量为成分(a)的0.1～30重量倍，且在饮料中的含量为0.25～15重量％；(c)为水，含量为30～99.7重量％。根据本发明，可得到具有稳定的降血压作用、味道好、且具有良好的长期保存稳定性的饮料。
Description
技术领域
本发明涉及具有降血压等生理效果、味道好、且具有良好的保存稳定性的饮料。
背景技术
心绞痛、心肌梗塞、心力衰竭等心脏病或脑梗塞、脑溢血、蛛网膜下出血等脑血管疾病与高血压有很深的关系，在日本人的各类死因中，分别占到第二位和第三位。而根据日本厚生省1998年的国民生活基础调查，因高血压症而去医院的患者数在日本是64人/千人，占到了病因的第一位。而在日本之外的其它国家，这些心脏病和脑血管疾病也位居死因前列，且高血压病患者还在增加。
高血压症的治疗手段大体可以举出服用利尿药、交感神经抑制药、血管扩张药、血管紧张素转换酶障碍药等医药品的方法，这主要是用于重症高血压患者，而饮食疗法、运动疗法、忌烟酒等以改善生活习惯为目的的普通疗法，则广泛适用于从轻度患者到重症患者的高血压患者，因此，人们认识到了普通疗法的重要性。其中，改善饮食习惯非常重要，存在着为数众多的故老相传的据说具有降血压作用的食品。而很久以来，对来自食品的降血压材料的探寻一直很活跃，对具有降血压作用的有效成分的分离、鉴定也为数众多。
本申请人对来自食物材料中的具有降血压作用的成分进行了研究，发现绿原酸类具有优异的降血压作用(日本特开2002-53464、特开2002-87977号公报)。但是，当绿原酸类调配在饮食品、特别是饮料中时，会出现带来苦涩味的问题。这种苦涩味在饮料中特别显著，因此，难以连续饮用该饮料。
发明内容
因此，本发明的目的是提供含有高浓度的具有降血压作用的绿原酸类，且味道良好，可每日饮用的保存稳定性良好的饮料。
于是，本发明人发现：当将绿原酸类与一定量羟酸类(hydroxy carbon acid)和/或来自蔬菜或水果的香料配合，并将绿原酸类中的异绿原酸量调节到一定范围时，就能得到改善了苦涩味，味道新鲜，易于饮用，且稳定期长的饮料。
即，本发明提供含有下述成份(a)、(b)及(c)的饮料，其中，(a)为0.05～10重量％的含异绿原酸类的绿原酸类混合物，且成份(a)中的异绿原酸类重量含率为1/3～1/20；(b)为羟酸类和/或来自蔬菜或水果的香料，羟酸类含量为成份(a)的5～30重量倍，且在饮料中的含量为0.25～10重量％，香料含量为成份(a)的0.1～30重量倍，且在饮料中的含量为0.25～10重量％；(c)为水，含量为30～99.7重量％。
用于本发明的饮料中的绿原酸类混合物(成份(a))中，含异绿原酸、新绿原酸、隐绿原酸等绿原酸类及其衍生物。在本发明中，绿原酸为咖啡酸与奎尼酸的5位羟基进行酯结合的5-咖啡酰奎尼酸；隐绿原酸为咖啡酸与奎尼酸的4位羟基进行酯结合的4-咖啡酰奎尼酸；新绿原酸是咖啡酸与奎尼酸的3位羟基进行酯结合的3-咖啡酰奎尼酸。异绿原酸是咖啡酸与奎尼酸的3位、4位及5位羟基中的两个羟基进行酯结合的二咖啡酰奎尼酸，例如3，4-二咖啡酰奎尼酸、3，5-二咖啡酰奎尼酸、4，5-二咖啡酰奎尼酸。其它绿原酸类有阿魏酸与奎尼酸的3位、4位及5位羟基中的一个羟基进行酯结合的阿魏奎尼酸，咖啡酸和阿魏酸与奎尼酸的3位、4位及5位羟基中的两个羧基进行酯结合的阿魏咖啡酰奎尼酸等，例如5-阿魏酰奎尼酸，3-阿魏基-4-咖啡酰奎尼酸。另外，异绿原酸类、绿原酸类等衍生物可举出盐、糖酯等生理学可容许物。其中，异绿原酸类、绿原酸类等的盐可举出钠盐、钾盐、钙盐、镁盐等碱金属盐、碱土金属盐。
成份(a)优选为植物提取物。成份(a)可从单一植物或植物混合物的任一种中提取。其中，优选为紫苏、向日葵、艾蒿、红薯、咖啡生豆、南天竹的叶、未成熟苹果等植物体的提取物，更优选为咖啡生豆提取物，特别优选为用温的抗坏血酸、柠檬酸酸性水溶液或热水从茜科咖啡(Coffea arabica LINNE)种子中提取的提取物。另外，还可在混合利用提取物的成份(a)的化学修饰物后使用。
成份(a)中的异绿原酸类、即成份(a)中的异绿原酸类重量含率为1/3～1/20，优选为1/4～1/15，更优选为1/5～1/10。当该重量含率大于1/3时，不能充分改善苦涩味；而当小于1/20时，饮料稳定性不好。重量含率的调整可采用：混合绿原酸类含量不同的植物提取液的方法；利用柱分离、提取、化学合成等得到的绿原酸类与上述植物提取物混合的方法；日本特开平9-9603号公报所述的利用树脂吸附-脱吸处理等选择性洗提绿原酸类，将其与上述植物提取物混合的方法等。
本发明饮料中的成份(a)的含量为0.05～10重量％，优选为0.07～5.0重量％，特别优选为0.10～1.0重量％。当成份(a)的含量小于0.05重量％时，达不到充分的降压效果；当大于10重量％时，会因成份(a)而使苦涩味变重。
本发明饮料所用的羟酸成份(b)可举出分子量60～300的羟酸，例如乳酸、柠檬酸、葡糖酸、乙醇酸、苹果酸、酒石酸、抗坏血酸等。这类羟酸除化学合成品以外，还包括天然物中本来就含有的羟酸，特别优选为植物中本来就含有的羟酸，利用提取和/或分离时的化学处理转变而的得的羟酸，以及经化学修饰的羟酸等。来自天然物的羟酸可举出例如日本农林标准所规定的酿造醋等及其提取物等。本发明的酿造醋是指利用乙酸发酵制成的食用醋，具体可举出以大米或其它谷物为原料的谷物醋——例如以糙米和生曲为原料经一段时间发酵的静置法酿制的被称为“黑醋”的谷物醋等，以苹果、葡萄或其它果实为原料的果醋，谷物醋和果实醋之外的酿造醋等。还可使用果汁或其提取物，具体可举出桔子、柑橘、苹果、葡萄、菠萝、桃、葡萄柚、柠檬、日本梨、洋梨、梅子、脐橙、草莓、西番莲果、甜瓜、酸橙、蕃石榴、杏、シ一クワ一シヤ一、柚子、椪柑、伊予柑、八朔橘、红莓苔、香蕉、李子、芒果、猕猴桃、柿子、金虎尾等的果汁或其混合果汁、浓缩果汁或它们的用水、乙醇、甲醇、乙酸、氯仿、二氯甲烷、乙酸乙酯、正己烷、丙酮、苯、石油醚、醚等提取而得的提取物等。特别优选为水、乙醇提取物。
在本发明所用的来自蔬菜或水果的香料成份(b)中，来自水果的香料(水果香料)可举出由种子植物的食用生殖部分、特别是随种子带有甜味果肉的部分而得的香料。具体可举出由桔子、柑橘、苹果、葡萄、菠萝、桃、葡萄柚、柠檬、日本梨、洋梨、梅子、脐橙、草莓、西番莲果、甜瓜、酸橙、蕃石榴、杏、シ一クワ一シヤ一、柚子、椪柑、伊予柑、八朔橘、红莓苔、香蕉、李子、芒果、猕猴桃、柿子、金虎尾等得到的香料。而“水果香料”这一术语也包括为形成由天然资源而得的水果香料合成制得的香料。特别优选的水果香料为含桔子、柠檬、柑橘及葡萄柚香味的柑橘类香料。还可使用苹果、葡萄、樱桃、菠萝、椰子等水果香料。这些水果香料既可由水果汁及香油等天然资源得到，也可通过合成得到。另外，还可使用含桔子、柠檬、柑橘及葡萄的果汁作为香料成份。从配制角度看，上述香料优选使用浓缩物。
另外，来自蔬菜的香料可举出由蔬菜的根、叶得到的香料。蔬菜香料与水果香料一样，也包括合成香料。具体优选为由胡萝卜、西红柿、甘薯、龙须菜、长果种黄麻、欧芹、菠菜、小松菜、芹菜、圆白菜、青椒、卷心菜、萝卜叶、莴苣、白菜、萝卜、姜、南瓜、龙须菜、茄子、甜菜、水芹等得到的香料。从配制角度看，上述香料也优选使用浓缩物。
这些羟酸类及来自蔬菜或水果的香料既可单独使用，也可两种或两种以上组合使用。
本发明饮料中的羟酸类的含量为成份(a)的5～30重量倍，优选为5～20重量倍，特别优选为5～15重量倍。另外，羟酸类在饮料中的含量为0.25～15重量％，优选为0.25～10重量％，特别优选为0.35～5重量％。当羟酸类的含量小于成份(a)的5重量倍或在饮料中小于0.25重量％时，就达不到改善来自羟酸类的苦涩味的效果；当大于30重量倍或15重量％时，酸味变得过重，不适于长期饮用。
本发明饮料中的上述香料含量为成份(a)的0.1～30重量倍，优选为0.5～30重量倍，特别优选为5～20重量倍。而上述香料在饮料中的含量为0.25～15重量％，优选为0.25～10重量％，特别优选为0.35～5重量％。当上述香料的含量小于成份(a)的0.1重量倍或在饮料中的含量小于0.25重量％时，就达不到改善来自上述香料的苦涩味的效果；当大于30重量倍或15重量％时，酸味变得过重，不适于长期饮用。在使用浓缩物质时，本发明的上述香料含量可用除糖之外的可溶性固态物换算。
在本发明饮料中，成份(c)水的含量为30～99.7重量％，优选为40～99.7重量％，更优选为50～99.7重量％。当水的含量小于30重量％时，味道不佳，在配合时也难于溶解，故不选用。
为使具有生理效果的成份(a)具有长期稳定性，本发明的饮料的pH值优选为2～5，更优选为2.5～5，特别优选为3.0～5.0。而制成碳酸饮料时，pH值优选为2.5～4.0，更优选为3.0～4.0。本发明饮料的pH值的调整可通过添加食用酸或有机食用酸进行。可使用的食用有机酸除上述羟酸之外，还可举出富马酸、己二酸、乙酸或其混合物。这些酸既可以其非电离态存在，也可以其各自的盐形式存在。盐可举出钠盐、钾盐、锂盐、钙盐、镁盐等药学上可接受的盐。
本发明的饮料中还可配合甜味料、上述之外的香料成份、增量剂、乳化剂、乳液稳定剂等。在本发明中，甜味剂可举出单糖、二糖甜味料、糖醇、无热量甜味剂等。单糖、二糖类可举出蔗糖、葡萄糖、果糖、高果糖玉米浆、转化糖浆、精制糖浆、玉米糖浆、麦芽糖、高麦芽糖浆及其混合物。优选糖类为蔗糖和高果糖玉米糖浆。糖醇可举出山梨糖醇、甘露醇和木糖醇等。无热量甜味剂可举出天冬酰苯丙氨酸甲酯、糖精(saccharine)、环己氨基磺酸盐类、磺胺乙酰、L-天冬酰基-L-苯基丙氨酸低级烷基酯甜味剂、L-天冬酰基-D-丙氨酸酰胺类(美国专利第4411925号)、L-天冬酰基-D-丝氨酸酰胺类(美国专利第4399163号)、L-天冬酰基羟甲基链烷酰胺甜味剂(美国专利第4338346号)、L-天冬酰基-1-羟乙基链烷酰胺甜味剂(美国专利第4423029号)、甘油类、合成烷氧基芳香物等。这些甜味剂优选为使Brix糖度为0.01～20、更优选为0.1～20、特别优选为3～15的量配合。当Brix大于20时，由于太甜而难以饮用。
乳化剂和乳液稳定剂可举出溴化植物油、松香酯、树胶、果胶、纤维素、多山醇酯、山梨糖醇酯类及丙二醇海藻酸酯类。
本发明的饮料形态优选为容器装饮料，例如可将成份(a)、(b)、(c)及其它成份混合填充于容器中，再杀菌而制成。而杀菌手段可采用蒸馏瓶杀菌、UHT杀菌等任一种。本发明所用容器可举出金属罐、PET瓶、纸袋、管袋、瓶等。
本发明的饮料形态可举出添加果汁或蔬菜汁的汁饮料、加入碳酸的清凉饮料、添加少量果汁或不添加果汁的清凉饮料、放入管袋的果冻饮料等。
具体实施方式
在下述实施例中，对羟酸及绿原酸类的分析如下所述进行实施。
羟酸分析法
根据日本厚生省环境卫生局食品化学科编的“食品中的食品添加剂分析法”，讲谈社Scientific(1998.8.1第6印)，利用汽相色谱法定量。
绿原酸类分析法
使用ODS-2逆相柱，以洗提液A——0.05M乙酸、3vol％乙腈氰甲烷水溶液——和洗提液B——0.05M乙酸、100vol％乙腈氰甲烷水溶液——形成梯度溶出。与标准品比较RT，进行鉴定。
实施例1～18及比较例1～15
调制表1～4的组成的容器装饮料，评价下述项目。
表1
| 实施例 | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| (a) | 含绿原酸的组合物异绿原酸绿原酸总量 | 470mg*110mg140mg | 470mg*110mg140mg | 235mg*510mg70mg | 470mg*520mg140mg | 3290mg*5140mg980mg | 6580mg*5250mg1960mg | 470mg*520mg140mg |
| 异绿原酸比 | 1/14 | 1/14 | 1/7 | 1/7 | 1/7 | 1/7 | 1/7 | |
| (b) | 柠檬酸苹果酸柠檬酸钠 | 350mg100mg350mg | 300mg-350mg | 350mg100mg350mg | -300mg350mg | 2400mg600mg2400mg | 4800mg1400mg4800mg | 250mg100mg450mg |
| (b)/(a) | 5.7 | 5.4 | 11.4 | 5.4 | 5.6 | 5.6 | 5.3 | |
| (c) | 水 | 97.13g | 92.88g | 97.365g | 92.88g | 85.31g | 80.82g | 96.23g |
| 苹果汁*2苹果多酚*3果糖葡萄糖*4香料 | --1.5g0.1g | 4.4g-1.5g0.1g | --1.5g0.1g | 4.4g-1.5g0.1g | 4.4g-1.5g0.1g | --1.5g0.1g | --1.5g0.1g | |
| pH | 3.8 | 4.0 | 3.8 | 4.0 | 4.0 | 3.8 | 4.5 | |
| Brix | 1.21 | 3.41 | 1.38 | 3.75 | 5.86 | 6.11 | 1.55 | |
| 评价 | 味产生沉淀 | 0○ | 0○ | 0○ | 0○ | 1○ | 1～2○ | 1○ |
*1：向日葵提取物 *2：日本青森苹果汁、5倍浓缩品(苹果酸2.5％)
*3：Nikkawhisky、苹果酚粉末50 *4：日本爱媛县农业协同组合联合会
*5：生咖啡豆提取物 *6：异绿原酸(二咖啡油酰奎尼酸、离析提取物)
*7：绿原酸(5-咖啡油酰奎尼酸、Aldrich制)
表2
| 比较例 | |||||||
| 1 | 2 | 3 | 4 | 5 | 6 | ||
| (a) | 含绿原酸的组合物异绿原酸绿原酸总量 | 245mg*5+70mg*680mg140mg | 140mg*7-140mg | 375mg*58mg52mg | 70mg*7-70mg | 470mg*110mg140mg | 360mg*515mg105mg |
| 异绿原酸比 | 8/14 | 0 | 2/13 | 0 | 1/14 | 1/7 | |
| (b) | 柠檬酸苹果酸柠檬酸钠 | -800mg- | 300mg-- | 2000mg-- | --- | --400mg | 300mg抗坏血酸30mg20mg |
| (b)/(a) | 5.7 | 2.1 | 38.5 | 1.6 | 2.8 | 3.3 | |
| (c) | 水 | 97.285g | 93.56g | 91.625g | 93.86g | 97.53g | 97.69g |
| 苹果果汁*2苹果多酚*3果糖葡萄糖*4香料 | --1.5g0.1g | 4.4g-1.5g0.1g | 4.4g-1.5g0.1g | 4.4g70mg1.5g0.1g | --1.5g0.1g | --1.5g0.1g | |
| pH | 2.5 | 4.0 | 1.5 | 4.0 | 6.0 | 3.0 | |
| Brix | 1.39 | 3.40 | 3.69 | 3.40 | 1.21 | 1.47 | |
| 评价 | 味产生沉淀 | 4○ | 0× | 3○ | 3× | 4× | 3○ |
*1：向日葵提取物 *2：日本青森苹果汁、5倍浓缩品(苹果酸2.5％) *3：Nikkawhisky、苹果酚粉末50
*4：日本爱媛县农业协同组合联合会 *5：生咖啡豆提取物 *6：异绿原酸(二咖啡油酰奎尼酸酸、离析提取物)
*7：绿原酸(5-咖啡油酰奎尼酸酸、Aldrich制)
表3
| 实施例 | 比较例 | ||||||||||
| 8 | 9 | 10 | 11 | 12 | 7 | 8 | 9 | 10 | 11 | ||
| (a) | 含绿原酸的组合物异绿原酸绿原酸总量 | 470mg*110mg140mg | 470mg*620mg140mg | 470mg*730mg140mg | 3290mg*6140mg980mg | 6580mg*6280mg1960mg | 140mg*6-140mg | 245mg*6+70mg*980mg140mg | 80mg*8-80mg | 118mg*6+105mg*85mg140mg | 235mg*610mg70mg |
| 异绿原酸/绿原酸总量 | 1/14 | 1/7 | 3/14 | 1/7 | 1/7 | 0 | 8/14 | 0 | 1/28 | 1/7 | |
| (b) | 桔子汁*2柠檬汁*3 | 11.85g0.63g | 11.85g0.63g | 11.85g0.63g | 3.38g6.3g | 11.85g0.63g | 11.85g0.63g | 11.85g0.63g | 11.85g0.63g | 11.85g0.63g | 3.38g6.3g |
| (b)/(a)(b)香料分总重量 | 8.711.22g | 8.711.22g | 8.711.22g | 3.363.3g | 0.621.22g | 8.711.22g | 8.711.22g | 15.241.22g | 8.711.22g | 47.13.3g | |
| (c) | 水 | 84.55g | 84.55g | 84.55g | 84.53g | 81.47g | 84.88g | 84.715g | 84.88g | 84.773g | 87.585g |
| 咖啡酸*4果糖葡萄糖*5香料 | -1.5g1g | -1.5g1g | -1.5g1g | -1.5g1g | -1.5g1g | -1.5g1g | -1.5g1g | 60mg1.5g1g | -1.5g1g | -1.5g1g | |
| pH | 3.8 | 3.8 | 3.8 | 3.5 | 3.8 | 3.8 | 3.8 | 3.8 | 3.8 | 3.5 | |
| 评价 | 味道产生沉淀其它 | 0○- | 0○- | 0○- | 1○稍苦 | 1～2○有点苦 | 4×苦味异味 | 4△涩 | 3△异味 | 4△苦 | 2○有酸味 |
*1：向日葵提取物 *2：日本爱嫒县农业协同组合联合会、65/11倍浓缩品(香料分8％)
*3：日本爱嫒县农业协同组合联合会、7倍浓缩品(香料分43％) *4：咖啡酸(Aldrich制) *5：日本爱嫒县农业协同组合联合会
*6：生咖啡豆提取物 *7：艾抽出液 *8：绿原酸(5-咖啡油酰奎尼酸酸、Aldrich制) *9：异绿原酸(二咖啡油酰奎尼酸酸、提取物)
表4
| 实施例 | 比较例 | ||||||||||
| 13 | 14 | 15 | 16 | 17 | 18 | 12 | 13 | 14 | 15 | ||
| (a) | 含绿原酸的组合物异绿原酸绿原酸总量 | 380mg*416mg112mg | 10g*4490mg3430mg | 380mg*416mg112mg | 10g*4490mg3430mg | 380mg*416mg112mg | 380mg*416mg112mg | 112mg*5-112mg | 3430mg*5-3430mg | 112mg*5-112mg | 3430mg*5-3430mg |
| 异绿原酸/绿原酸总量 | 1/7 | 1/7 | 1/7 | 1/7 | 1/7 | 1/7 | 0 | 0 | 0 | 0 | |
| (b) | 胡萝卜汁*1番茄汁*2 | 16.67g- | 14.68g- | -23.2g | -20.4g | 16.67g- | -23.5g | 16.67g- | 16.11g- | -20.1g | -22.31g |
| (b)/(a) | 10 | 0.21 | 12.75 | 0.36 | 10 | 12.6 | 10 | 0.21 | 12.37 | 0.39 | |
| (c) | 水 | 76.65g | 69.77g | 69.27g | 63.3g | 77.2g | 69.12g | 76.568g | 74.03g | 72.288g | 67.0g |
| 柠檬酸蜂蜜*3香料 | 0.55g5.75g- | 0.48g5.07g- | 0.15g7.0g- | 0.13g6.17g- | -5.75g- | -7.0g- | 0.55g6.1g- | 0.53g5.90g- | 0.15g7 35g- | 0.15g7.11g- | |
| pHBrix | 3.411.5 | -- | 3.810.7 | -- | 8.0 | 3.411.5 | -- | 3.810.9 | -- | ||
| 评价 | 味产生沉淀其它 | 0○～△- | 1○稍苦 | 0○～△- | 1○稍苦 | 0○～△- | 0○～△- | 3×异味 | 4△异味 | 3×异味 | 4△异味 |
*1：日本爱媛县农业协同组合联合会、6倍浓缩品(香料分5％) *2：4倍浓缩番茄汁(香料分6％)
*3：日本爱媛县农业协同组合联合会 *4：生咖啡豆提取物 *5：绿原酸(5-咖啡油酰奎尼酸酸、东京化成制)
1.味道(苦味、涩味、异味)
选择熟练专家10名进行官能评价。
此时，使用未添加绿原酸类的空白对照饮料评价香味。结果如表1～4所示。
另外，表1～4中的评价点数是根据下述标准采点(1～4点)的各专家的平均点数。(采点基准)感到涩味、苦味、异味非常强(重)为4点；感到涩味、苦味、异味强为3点；感到有涩味、苦味、异味为2点；感到稍有涩味、苦味、异味为1点；感觉不到涩味、苦味、异味为0点。
2.产生沉淀的抑制
移至透明100mL瓶中，盖好瓶盖，然后加热至80℃，再于25℃的屋内自然冷却。24小时后，轻轻摇动，评价沉淀的产生。
评价点数：○未见沉淀
△看到有少许沉淀
×清楚确认产生了沉淀
由表1～4可知：当成份(a)中的异绿原酸量多于1/3时(比较例1、8)，是味道苦涩的饮料；而当该异绿原酸量少于1/20时(比较例2、4、7、9、10、12～15)，是会产生沉淀的饮料，不适于饮用。而当成份(b)大于成份(a)的30重量倍时(比较例3、11)，味道太酸，不适于长期饮用。当羟酸类(b)小于成份(a)的5重量倍时(比较例5、6)，可感到苦涩味和异味。当香料(b)小于成份(a)的0.1重量倍时，也感到苦涩味和异味。
反之，本发明饮料是一种味道好、不产生沉淀且稳定期长的饮料。
实施例19果冻状饮料
将刺槐豆胶0.35重量％、葡萄柚的50％浓缩果汁(Brix18)30.0重量％、柠檬酸1.4重量％、柠檬酸钠1.1重量％、咖啡豆提取物(长谷川香料(株)Flavor Holder(绿原酸类混合物30重量％、异绿原酸∶绿原酸类混合物＝0.16/1))1.8重量％混合，加入果糖葡萄糖16重量％，再加水调成100重量％，在65℃下溶解。再添加少量葡萄柚香料，在85℃下保持5分钟，经杀菌处理后，分注到100mL容器中。静置8小时自然冷却，冷却至5℃，使之形成凝胶，得到含在嘴中时的口溶性好、具有果实风味、口感良好的果冻状饮料。(Brix17.5)
实施例20果汁饮料(Brix11)
桔子果汁 70重量％
胡萝卜汁 25重量％
咖啡豆提取物
(长谷川香料(株)Flavor Holder(同实施例5))0.4重量％
柠檬果汁 1重量％
蜂蜜 1.5重量％
香料 0.1重量％
水 2.0重量％
绿原酸、羟酸量(分析值)
绿原酸总量 120mg，其中异绿原酸20mg(1/6)
柠檬酸及其盐 700mg
苹果酸及其盐 100mg
水分 82.2g
上述组成的饮料保存稳定性高，且味道好，好喝。
产业实用性
根据本发明就可得到具有稳定的降血压作用、味道好且长期保存稳定性好的饮料。
Claims (6)
1.含有下述成份(a)、(b)及(c)饮料，其中，
(a)为0.05～10重量％的含异绿原酸类的绿原酸类混合物，且成份(a)中的异绿原酸类重量含率为1/3～1/20；
(b)为羟酸类和/或来自蔬菜或水果的香料，羟酸类含量为成份(a)的5～30重量倍，且在饮料中的含量为0.25～15重量％，香料含量为成份(a)的0.1～30重量倍，且在饮料中的含量为0.25～15重量％；
(c)为水，含量为30～99.7重量％。
2.如权利要求1所述的饮料，其特征在于，pH值为2～5。
3.如权利要求1或2所述的饮料，其特征在于，Brix糖度为0.01～20。
4.如权利要求1～3任一项所述的饮料，其特征在于，成份(a)为植物提取物。
5.如权利要求1～4任一项所述的饮料，其特征在于，成份(a)为生咖啡豆提取物。
6.如权利要求1～5任一项所述的饮料，其特征在于，所述饮料为容器装饮料。
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP190689/2002 | 2002-06-28 | ||
| JP190690/2002 | 2002-06-28 | ||
| JP2002190689A JP3662555B2 (ja) | 2002-06-28 | 2002-06-28 | 飲料 |
| JP2002190690 | 2002-06-28 |
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| Publication Number | Publication Date |
|---|---|
| CN1665405A true CN1665405A (zh) | 2005-09-07 |
| CN100446685C CN100446685C (zh) | 2008-12-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB038153246A Expired - Fee Related CN100446685C (zh) | 2002-06-28 | 2003-06-27 | 饮料 |
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| US (1) | US7651717B2 (zh) |
| EP (1) | EP1552756A4 (zh) |
| KR (1) | KR101057287B1 (zh) |
| CN (1) | CN100446685C (zh) |
| AU (1) | AU2003244134A1 (zh) |
| WO (1) | WO2004002242A1 (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104883895A (zh) * | 2012-12-28 | 2015-09-02 | 花王株式会社 | 含二咖啡酰奎宁酸类饮料 |
| CN111031808A (zh) * | 2017-12-22 | 2020-04-17 | 弗门尼舍有限公司 | 包含环己烷羧酸的酸味增强剂 |
| CN111565576A (zh) * | 2018-03-22 | 2020-08-21 | 弗门尼舍有限公司 | 具有降低的pH的已调味制品 |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101353167B1 (ko) * | 2005-03-16 | 2014-01-22 | 카오카부시키가이샤 | 용기에 담긴 커피 음료 |
| TWI365719B (en) | 2005-07-29 | 2012-06-11 | Kao Corp | Packaged milk-coffee beverages |
| US8945655B2 (en) * | 2007-07-10 | 2015-02-03 | Conopco, Inc. | Stable and consumable compositions |
| JP5294758B2 (ja) * | 2007-08-30 | 2013-09-18 | 花王株式会社 | インスタント粉末飲料 |
| JPWO2010026946A1 (ja) | 2008-09-02 | 2012-02-02 | 高砂香料工業株式会社 | 風味改善剤 |
| JP6250157B2 (ja) * | 2014-06-13 | 2017-12-20 | パワン・クマール・ゴエル | 生コーヒー豆抽出物及びその方法 |
| BR112020006674A2 (pt) | 2017-10-06 | 2020-10-06 | Cargill, Incorporated | composição de glicosídeo de esteviol prontamente dissolvível, e, composição seca de glicosídeo de esteviol prontamente dissolvível |
| US20200375222A1 (en) * | 2017-10-25 | 2020-12-03 | Mitsubishi Gas Chemical Company, Inc. | Pyrroloquinoline quinone-containing acidic beverage and method for suppressing deposition of pyrroloquinoline quinone |
| CN113727614B (zh) | 2019-04-06 | 2024-06-04 | 嘉吉公司 | 感官改性剂 |
| EP3953012A1 (en) | 2019-04-06 | 2022-02-16 | Cargill, Incorporated | Methods for making botanical extract composition |
| US20220338508A1 (en) * | 2019-08-27 | 2022-10-27 | Cliff Dundee Pty Ltd | Natural non-alcoholic beverage products with enhanced natural flavour and taste profiles |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3420339B2 (ja) * | 1994-07-14 | 2003-06-23 | 三栄源エフ・エフ・アイ株式会社 | 飲料の香味劣化防止剤および飲料の香味劣化防止方法 |
| JPH09266767A (ja) | 1996-03-29 | 1997-10-14 | Meiji Seika Kaisha Ltd | サンザシ抽出物入り持久力向上飲食品 |
| JP2000063827A (ja) | 1998-08-26 | 2000-02-29 | Dainippon Ink & Chem Inc | 抗酸化剤の製造方法 |
| JP4013018B2 (ja) * | 1999-06-02 | 2007-11-28 | 三栄源エフ・エフ・アイ株式会社 | 色素退色防止剤及びそれを含有する食品 |
| US20030091690A1 (en) * | 2000-06-20 | 2003-05-15 | Akishige Somoto | Acidic milky drink |
| US6458392B1 (en) * | 2000-07-12 | 2002-10-01 | Kao Corporation | Preventive, alleviative or remedy for hypertension |
| JP3548102B2 (ja) | 2000-08-07 | 2004-07-28 | 花王株式会社 | 高血圧症予防・治療剤 |
| US6991812B2 (en) | 2000-09-05 | 2006-01-31 | Kao Corporation | Agent for preventing, improving or treating hypertension |
-
2003
- 2003-06-27 CN CNB038153246A patent/CN100446685C/zh not_active Expired - Fee Related
- 2003-06-27 EP EP03761827A patent/EP1552756A4/en not_active Withdrawn
- 2003-06-27 WO PCT/JP2003/008201 patent/WO2004002242A1/ja active Application Filing
- 2003-06-27 KR KR1020047021110A patent/KR101057287B1/ko active IP Right Grant
- 2003-06-27 AU AU2003244134A patent/AU2003244134A1/en not_active Abandoned
- 2003-06-27 US US10/518,372 patent/US7651717B2/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104883895A (zh) * | 2012-12-28 | 2015-09-02 | 花王株式会社 | 含二咖啡酰奎宁酸类饮料 |
| CN104883895B (zh) * | 2012-12-28 | 2017-12-29 | 花王株式会社 | 含二咖啡酰奎宁酸类饮料 |
| CN111031808A (zh) * | 2017-12-22 | 2020-04-17 | 弗门尼舍有限公司 | 包含环己烷羧酸的酸味增强剂 |
| CN111565576A (zh) * | 2018-03-22 | 2020-08-21 | 弗门尼舍有限公司 | 具有降低的pH的已调味制品 |
Also Published As
| Publication number | Publication date |
|---|---|
| US7651717B2 (en) | 2010-01-26 |
| CN100446685C (zh) | 2008-12-31 |
| US20050147728A1 (en) | 2005-07-07 |
| AU2003244134A1 (en) | 2004-01-19 |
| EP1552756A1 (en) | 2005-07-13 |
| KR20050012834A (ko) | 2005-02-02 |
| KR101057287B1 (ko) | 2011-08-16 |
| EP1552756A4 (en) | 2005-11-16 |
| WO2004002242A1 (ja) | 2004-01-08 |
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