JP2011126849A - Hesperidin-containing beverage - Google Patents
Hesperidin-containing beverage Download PDFInfo
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- JP2011126849A JP2011126849A JP2009289585A JP2009289585A JP2011126849A JP 2011126849 A JP2011126849 A JP 2011126849A JP 2009289585 A JP2009289585 A JP 2009289585A JP 2009289585 A JP2009289585 A JP 2009289585A JP 2011126849 A JP2011126849 A JP 2011126849A
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- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 title claims abstract description 120
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 title claims abstract description 120
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 title claims abstract description 120
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 title claims abstract description 120
- 229940025878 hesperidin Drugs 0.000 title claims abstract description 120
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 title claims abstract description 120
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 title claims abstract description 120
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 title claims abstract description 120
- 235000013361 beverage Nutrition 0.000 title claims abstract description 59
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 70
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 67
- 239000001630 malic acid Substances 0.000 claims abstract description 67
- 235000011090 malic acid Nutrition 0.000 claims abstract description 67
- 235000019640 taste Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000014171 carbonated beverage Nutrition 0.000 claims description 3
- 235000011496 sports drink Nutrition 0.000 claims description 3
- 229940108690 glucosyl hesperidin Drugs 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 29
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 37
- 239000000523 sample Substances 0.000 description 22
- 238000011156 evaluation Methods 0.000 description 20
- 239000012086 standard solution Substances 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000012488 sample solution Substances 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 235000020971 citrus fruits Nutrition 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 4
- 150000002215 flavonoids Chemical class 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000001766 physiological effect Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000004811 liquid chromatography Methods 0.000 description 2
- 229940049920 malate Drugs 0.000 description 2
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- 239000012528 membrane Substances 0.000 description 2
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- 239000004254 Ammonium phosphate Substances 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 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 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- 241001662443 Phemeranthus parviflorus Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910000148 ammonium phosphate Inorganic materials 0.000 description 1
- 235000019289 ammonium phosphates Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
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- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- WPUMTJGUQUYPIV-UHFFFAOYSA-L sodium malate Chemical compound [Na+].[Na+].[O-]C(=O)C(O)CC([O-])=O WPUMTJGUQUYPIV-UHFFFAOYSA-L 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、ヘスペリジンを含有する飲料に関する。 The present invention relates to a beverage containing hesperidin.
へスペリジンは、温州みかんなどの柑橘類に多く含まれるフラボノイドの一種であり、ビタミンに近い働きをするビタミン様物質である。ヘスペリジンは、毛細血管の強化、抗酸化作用、血圧降下作用、中性脂肪低下作用などの多数の生理作用を有し、食品に添加する強化剤として期待されている。しかしながらこのヘスペリジンは、水への溶解性が低いために使用用途が限られていた。そこで、ヘスペリジンの水溶性を高めた水溶性ヘスペリジンが開発された。水溶性ヘスペリジンは、水への溶解性が高く、かつヘスペリジンの生理活性を保持しているため、食品への利用に優れ、広く利用されている。 Hesperidin is a kind of flavonoid contained in citrus fruits such as Unshu oranges and is a vitamin-like substance that works like a vitamin. Hesperidin has many physiological effects such as capillary strengthening, antioxidant action, blood pressure lowering action, and neutral fat lowering action, and is expected as a fortifying agent to be added to foods. However, this hesperidin has a limited use because of its low solubility in water. Therefore, water-soluble hesperidin with improved water solubility of hesperidin was developed. Since water-soluble hesperidin has high solubility in water and retains the physiological activity of hesperidin, it is excellent in use for food and widely used.
しかしながら、水溶性ヘスペリジンは特有の不快味(苦味)を有するために、食品に添加して用いるのに適していない。特に飲料などの嗜好品への添加は、嗜好性の観点から適さないという問題がある。 However, since water-soluble hesperidin has a peculiar unpleasant taste (bitter taste), it is not suitable for use in foods. In particular, there is a problem that addition to a taste product such as a beverage is not suitable from the viewpoint of taste.
例えば特許文献１には、クエン酸、又はクエン酸含有素材を配合することにより、柑橘類由来のフラボノイド類の不快味（苦味）を軽減した飲食料が開示されている。しかしながら、クエン酸を添加してフラボノイド類の不快味を抑制しようとすると、クエン酸特有の苦味までも付与されてしまうという問題がある。 For example, Patent Document 1 discloses a food and drink that reduces the unpleasant taste (bitter taste) of citrus-derived flavonoids by blending citric acid or a citric acid-containing material. However, when citric acid is added to suppress the unpleasant taste of flavonoids, there is a problem that even bitterness peculiar to citric acid is imparted.
また、例えば特許文献２には、シクロデキストリン及び／又はペプチドを配合することにより、茶の抽出液の苦味を抑制することが開示されている。しかしながら、シクロデキストリンやペプチド等を添加すると、カロリーが増加してしまうという問題がある。近年では健康志向の高まりにより低カロリーの飲食料が望まれているため、カロリーの増加は好ましくない。 For example, Patent Document 2 discloses that the bitterness of tea extract is suppressed by blending cyclodextrin and / or peptide. However, when cyclodextrin or peptide is added, there is a problem that calories increase. In recent years, a low-calorie food and drink is desired due to an increase in health consciousness, so an increase in calories is not preferable.
上記問題に鑑み、本発明は、水溶性ヘスペリジンに特有の不快味(苦味)が抑制された、風味が良好であり且つ低カロリーのヘスペリジン含有飲料、及び、該飲料の製造方法を提供することを目的とする。 In view of the above problems, the present invention provides an unpleasant taste (bitter taste) peculiar to water-soluble hesperidin, a good flavor and a low-calorie hesperidin-containing beverage, and a method for producing the beverage Objective.
本発明によれば、水溶性ヘスペリジン及びリンゴ酸を含むことを特徴とするヘスペリジン含有飲料が提供される。 According to this invention, the hesperidin containing drink characterized by including water-soluble hesperidin and malic acid is provided.
また、本発明の他の側面から、水溶性ヘスペリジン及びリンゴ酸を、前記水溶性ヘスペリジンの濃度Ａ（重量％）と前記リンゴ酸の濃度Ｂ（重量％）の比Ａ／Ｂが0.1〜2.5の範囲となるように添加することにより、ヘスペリジンに由来する不快味を抑制することを特徴とする、ヘスペリジン含有飲料の製造方法が提供される。 Further, from another aspect of the present invention, water-soluble hesperidin and malic acid may have a ratio A / B of the water-soluble hesperidin concentration A (wt%) and the malic acid concentration B (wt%) of 0.1 to 2.5. By adding so that it may become a range, the unpleasant taste derived from hesperidin is suppressed, The manufacturing method of the hesperidin containing drink characterized by the above-mentioned is provided.
本発明によれば、水溶性ヘスペリジンと共にリンゴ酸を含有させることによって、水溶性ヘスペリジンに特有の不快味(苦味)が低減された、風味良好なヘスペリジン飲料を提供することが可能である。 According to the present invention, by containing malic acid together with water-soluble hesperidin, it is possible to provide a hesperidin beverage having a good flavor with reduced unpleasant taste (bitter taste) peculiar to water-soluble hesperidin.
本発明者らは、上記課題を達成するために鋭意研究を重ねた結果、水溶性ヘスペリジンを含有する飲料に、リンゴ酸を添加することにより、水溶性ヘスペリジン特有の不快味(苦味)が顕著に改善され、嗜好的に優れたヘスペリジン含有飲料が得られることを見出し、本発明を完成した。 As a result of intensive studies to achieve the above-mentioned problems, the inventors of the present invention have a remarkable unpleasant taste (bitter taste) peculiar to water-soluble hesperidin by adding malic acid to a beverage containing water-soluble hesperidin. The present inventors have found that a hesperidin-containing beverage that is improved and is excellent in taste can be obtained.
以下、本発明の実施形態について説明するが、本発明が下記実施形態に限定されるものではない。 Hereinafter, although an embodiment of the present invention is described, the present invention is not limited to the following embodiment.
本発明のヘスペリジン含有飲料は、水溶性ヘスペリジンを含有する飲料に、さらにリンゴ酸を含む飲料である。
本発明で用いられる水溶性ヘスペリジンには、主に柑橘類から抽出精製したヘスペリジンを酵素処理することにより水溶性を著しく高めたヘスペリジンを用いることができる。酵素処理は、糖転位酵素によるグルコースの付加などであってよい。柑橘類は、これに限定されないが、温州みかん等が好適に用いられる。このような水溶性ヘスペリジンとして、例えば、株式会社林原商事から販売されている商品名ヘスペリジンＳを使用することができる。本発明で用いられる水溶性ヘスペリジンは、水溶性が高いため、グルコシルヘスペリジンであることが好ましく、モノグルコシルへスペリジンであることがより好ましい。
The hesperidin-containing beverage of the present invention is a beverage containing malic acid in addition to a beverage containing water-soluble hesperidin.
As the water-soluble hesperidin used in the present invention, hesperidin whose water solubility is remarkably enhanced by enzymatic treatment of hesperidin extracted and purified mainly from citrus fruits can be used. The enzyme treatment may be the addition of glucose by a glycosyltransferase. Although citrus fruits are not limited to this, Wenzhou oranges etc. are used suitably. As such water-soluble hesperidin, for example, the trade name Hesperidin S sold by Hayashibara Corporation can be used. The water-soluble hesperidin used in the present invention is preferably glucosyl hesperidin because of its high water solubility, and more preferably monoglucosyl hesperidin.
本発明で用いられるリンゴ酸は、食品に添加可能なリンゴ酸であれば何れのリンゴ酸であってよく、また、リンゴ酸の塩であってよい。例えばDL-リンゴ酸、DL-リンゴ酸ナトリウムなどを用いることができる。 The malic acid used in the present invention may be any malic acid that can be added to foods, and may be a salt of malic acid. For example, DL-malic acid, sodium DL-malate and the like can be used.
本発明に従って、飲料に水溶性ヘスペリジンと共にリンゴ酸を含むことにより、水溶性ヘスペリジンが有する特有の不快味(苦味)が低減され、飲料の風味を顕著に改善することが可能である。また、リンゴ酸は、添加してもカロリーの増加が少ないため、風味を向上させるのみでなく、低カロリーのヘスペリジン含有飲料を提供することを可能とするという利点も有する。さらに、リンゴ酸による水溶性ヘスペリジン由来の不快味(苦味)を抑制する効果が著しく高いことにより、水溶性ヘスペリジンを高濃度で含む飲料を提供することが可能となる。高濃度水溶性ヘスペリジン含有飲料は、通常であれば風味が優れず、飲料として提供することができないが、本発明に従ってリンゴ酸を含有させることにより、優れた風味を有しながらも水溶性ヘスペリジンを高濃度で含む水溶性ヘスペリジン含有飲料を提供することができる。このような高濃度水溶性ヘスペリジン含有飲料は、ヘスペリジンによる毛細血管の強化、抗酸化作用、血圧降下作用、中性脂肪低下作用などの多数の生理作用を期待することができ、機能性食品として提供することも可能である。 By containing malic acid together with water-soluble hesperidin in the beverage according to the present invention, the peculiar unpleasant taste (bitter taste) possessed by water-soluble hesperidin can be reduced, and the flavor of the beverage can be remarkably improved. In addition, malic acid has an advantage that it can provide a low-calorie hesperidin-containing beverage as well as improving the flavor because the caloric increase is small even when added. Furthermore, since the effect of suppressing the unpleasant taste (bitter taste) derived from water-soluble hesperidin by malic acid is remarkably high, it is possible to provide a beverage containing a high concentration of water-soluble hesperidin. High-concentration water-soluble hesperidin-containing beverages usually do not have excellent flavor and cannot be provided as beverages, but by containing malic acid according to the present invention, water-soluble hesperidin has excellent flavor but has excellent flavor. A water-soluble hesperidin-containing beverage containing a high concentration can be provided. Such high-concentration water-soluble hesperidin-containing beverages can be expected to have many physiological effects such as strengthening of capillaries, antioxidation, blood pressure lowering, and neutral fat lowering by hesperidin, and are provided as functional foods It is also possible to do.
本発明のヘスペリジン含有飲料において、水溶性ヘスペリジンの濃度Ａ（重量％）とリンゴ酸の濃度Ｂ（重量％）の比Ａ／Ｂが0.1〜2.5の範囲であることが好ましい。水溶性ヘスペリジンの濃度とリンゴ酸の濃度の比が上記範囲内であることにより、水溶性ヘスペリジン由来の不快味(苦味)を抑制し、且つ、飲料の風味を良好にすることが可能である。好ましくは、比Ａ／Ｂは、0.1〜2.5の範囲であり、より好ましくは比Ａ／Ｂは0.146〜2.2の範囲である。 In the hesperidin-containing beverage of the present invention, the ratio A / B of the water-soluble hesperidin concentration A (% by weight) to the malic acid concentration B (% by weight) is preferably in the range of 0.1 to 2.5. When the ratio between the concentration of water-soluble hesperidin and the concentration of malic acid is within the above range, it is possible to suppress the unpleasant taste (bitter taste) derived from water-soluble hesperidin and to improve the flavor of the beverage. Preferably, the ratio A / B is in the range of 0.1 to 2.5, more preferably the ratio A / B is in the range of 0.146 to 2.2.
またさらに、本発明のヘスペリジン含有飲料において、水溶性ヘスペリジンの濃度Ａが飲料の総重量に対して0.015〜0.36重量％の範囲であることが好ましい。水溶性ヘスペリジンの濃度Ａを0.015重量％以上とすることにより、ヘスペリジンによる生理作用を十分に発揮することができる。また。水溶性ヘスペリジンの濃度Ａが0.36重量％以下であると、リンゴ酸による水溶性ヘスペリジン由来の不快味(苦味)の抑制効果が発揮され、風味を良好にすることができる。 Furthermore, in the hesperidin-containing beverage of the present invention, the concentration A of water-soluble hesperidin is preferably in the range of 0.015 to 0.36% by weight with respect to the total weight of the beverage. By setting the concentration A of water-soluble hesperidin to 0.015% by weight or more, the physiological effect of hesperidin can be sufficiently exhibited. Also. When the concentration A of the water-soluble hesperidin is 0.36% by weight or less, the effect of suppressing the unpleasant taste (bitter taste) derived from water-soluble hesperidin by malic acid is exhibited, and the flavor can be improved.
またさらに、本発明のヘスペリジン含有飲料において、リンゴ酸の濃度Ｂが飲料の総重量に対して0.04〜0.7重量％の範囲であることが好ましい。リンゴ酸の濃度Ｂを0.04重量％以上とすることにより、水溶性ヘスペリジンの不快味(苦味)を軽減する効果を得ることができる。また、リンゴ酸の濃度Ｂを0.7重量％以下とすることにより、リンゴ酸に由来する酸味を適切な範囲にすることができる。リンゴ酸の濃度Ｂは、0.05〜0.5重量％の範囲であることがより好ましい。 Furthermore, in the hesperidin-containing beverage of the present invention, the malic acid concentration B is preferably in the range of 0.04 to 0.7% by weight with respect to the total weight of the beverage. By setting the concentration B of malic acid to 0.04% by weight or more, an effect of reducing the unpleasant taste (bitter taste) of water-soluble hesperidin can be obtained. Moreover, the acidity derived from malic acid can be made into a suitable range by making the density | concentration B of malic acid 0.7 weight% or less. The concentration B of malic acid is more preferably in the range of 0.05 to 0.5% by weight.
さらに、本発明におけるヘスペリジン含有飲料は、通常飲料に使用される他の配合物を添加することもできる。例えば、糖類、高甘味度甘味料、果汁、野菜汁、リンゴ酸以外の酸味料、香料、ビタミン類、ミネラル類、薬効成分、ハーブ成分等を配合することができる。 Furthermore, the hesperidin containing drink in this invention can also add the other formulation normally used for a drink. For example, sugars, high-intensity sweeteners, fruit juices, vegetable juices, acidulants other than malic acid, fragrances, vitamins, minerals, medicinal ingredients, herbal ingredients, and the like can be blended.
本発明のヘスペリジン含有飲料は、例えば、茶系飲料、野菜飲料、果汁飲料、コーヒー飲料、水飲料、炭酸飲料、各種機能性飲料、スポーツドリンク、ニアウォーター、乳酸飲料など飲料として提供することができるが、風味や製品安定性などの観点から、水飲料、炭酸飲料、各種機能性飲料、スポーツドリンク、ニアウォーターの形態が特に好ましい。 The hesperidin-containing beverage of the present invention can be provided as beverages such as tea-based beverages, vegetable beverages, fruit juice beverages, coffee beverages, water beverages, carbonated beverages, various functional beverages, sports drinks, near water, and lactic acid beverages. However, from the viewpoints of flavor and product stability, the forms of water drinks, carbonated drinks, various functional drinks, sports drinks, and near water are particularly preferable.
以下に、水溶性ヘスペリジンとしてモノグルコシルヘスペリジンを用いた場合の濃度Ａ（重量％）の測定方法を説明する。 Below, the measuring method of the density | concentration A (weight%) at the time of using monoglucosyl hesperidin as water-soluble hesperidin is demonstrated.
モノグルコシルヘスペリジンの濃度は、食品添加物公定書に記載された方法で測定することができる。具体的には、試料をX g(適当量)正確に量り、水/アセトニトリル/酢酸混液(80:20:0.01)で正確にY g(適当量)に希釈し試料溶液とする。 The concentration of monoglucosyl hesperidin can be measured by the method described in the Food Additives Official Document. Specifically, a sample is accurately weighed in X g (appropriate amount), and diluted accurately to Y g (appropriate amount) with a water / acetonitrile / acetic acid mixture (80: 20: 0.01) to obtain a sample solution.
乾燥したモノグルコシルヘスペリジン標準品約0.05gを精密に測定し、水/アセトニトリル/酢酸混液(80:20:0.01)で正確に250mlとし標準溶液とする。 Precisely measure about 0.05 g of dried monoglucosyl hesperidin standard product, and make exactly 250 ml with water / acetonitrile / acetic acid mixture (80: 20: 0.01) to make a standard solution.
試料溶液と標準溶液を、0.45μmのメンブレンフィルターでろ過し、10μlを次の条件で液体クロマトグラフィーを行う。検出器は、測定波長280 nmの紫外吸光光度計を用い、カラムは内径3.9〜4.6 mm、長さ15〜30 cmのステンレス管、例えば、Capcell pak C18UG120 4.6 mm×250 mm(資生堂製)を用い、カラム温度は40℃とする。移動相は水/アセトニトリル/酢酸混液(80:20:0.01)で、モノグルコシルヘスペリジンの保持時間が約15分となるように流量を調整する。 The sample solution and the standard solution are filtered through a 0.45 μm membrane filter, and 10 μl is subjected to liquid chromatography under the following conditions. The detector uses an ultraviolet absorptiometer with a measurement wavelength of 280 nm, and the column uses a stainless steel tube with an inner diameter of 3.9 to 4.6 mm and a length of 15 to 30 cm, for example, Capcell pak C18UG120 4.6 mm x 250 mm (manufactured by Shiseido). The column temperature is 40 ° C. The mobile phase is a water / acetonitrile / acetic acid mixture (80: 20: 0.01), and the flow rate is adjusted so that the retention time of monoglucosyl hesperidin is about 15 minutes.
試料溶液と標準溶液のピーク面積から、次式により、モノグルコシルヘスペリジン濃度を算出する。
モノグルコシルヘスペリジン濃度(重量％)＝At/As×C
但し、
Atは試料溶液のモノグルコシルヘスペリジンのピーク面積であり、
Asは標準溶液のモノグルコシルヘスペリジンのピーク面積であり、
Cは標準溶液のモノグルコシルヘスペリジン濃度(重量％)である。
The monoglucosyl hesperidin concentration is calculated from the peak areas of the sample solution and the standard solution according to the following formula.
Monoglucosyl hesperidin concentration (wt%) = At / As x C
However,
At is the peak area of monoglucosyl hesperidin in the sample solution,
As is the peak area of monoglucosyl hesperidin in the standard solution,
C is the monoglucosyl hesperidin concentration (% by weight) of the standard solution.
次に、リンゴ酸の濃度Ｂ(重量％)の測定方法を説明する。
試料をX g(適当量)正確に量り、純水で正確にY g(適当量)に希釈し試料溶液とする。また、リンゴ酸標準品を純水に溶解し、適宜希釈し、検量線用の標準溶液を調製する。
Next, a method for measuring the malic acid concentration B (% by weight) will be described.
A sample is accurately weighed in X g (appropriate amount) and diluted with pure water to Y g (appropriate amount) accurately to obtain a sample solution. In addition, a malic acid standard product is dissolved in pure water and appropriately diluted to prepare a standard solution for a calibration curve.
試料溶液と標準溶液を0.45μmのメンブレンフィルターでろ過し、次の条件で液体クロマトグラフィーを行う。検出器は、測定波長210 nmの紫外吸光光度計、カラムはUnison UK-C18 4.6 mm×250 mm(Imtakt社製)、移動相は50 mMリン酸アンモニウム(pH2.0)とする。 Filter the sample solution and standard solution with a 0.45 μm membrane filter, and perform liquid chromatography under the following conditions. The detector is an ultraviolet absorptiometer with a measurement wavelength of 210 nm, the column is Unison UK-C18 4.6 mm × 250 mm (manufactured by Imtakt), and the mobile phase is 50 mM ammonium phosphate (pH 2.0).
試料溶液と標準溶液のピーク面積から、次式により、リンゴ酸濃度を算出する。
リンゴ酸濃度(重量％)＝At/As×C
但し、
Atは試料溶液のリンゴ酸のピーク面積であり、
Asは標準溶液のリンゴ酸のピーク面積であり、
Cは標準溶液のリンゴ酸濃度(重量％)である。
From the peak areas of the sample solution and the standard solution, the malic acid concentration is calculated by the following formula.
Malic acid concentration (% by weight) = At / As x C
However,
At is the peak area of malic acid in the sample solution,
As is the peak area of malic acid in the standard solution,
C is the malic acid concentration (% by weight) of the standard solution.
本発明のヘスペリジン含有飲料は、水溶性ヘスペリジン及びリンゴ酸を、水溶性ヘスペリジンの濃度Ａ（重量％）とリンゴ酸の濃度Ｂ（重量％）の比Ａ／Ｂが0.1〜2.5の範囲となるように添加することにより製造することができる。 The hesperidin-containing beverage of the present invention is such that water-soluble hesperidin and malic acid have a ratio A / B of water-soluble hesperidin concentration A (% by weight) and malic acid concentration B (% by weight) in the range of 0.1 to 2.5. It can manufacture by adding to.
具体的には、水などの飲料原料に、水溶性ヘスペリジン、リンゴ酸及びその他の配合物を混合して溶解し、調整した後、適宜殺菌し、任意の容器に充填する。殺菌は、当該分野で通常行われている種々の方法によって行うことができ、例えば、気流式殺菌、高圧殺菌、加熱殺菌等の方法によって行うことができる。また、耐熱性の容器に充填する場合は、充填後に加熱殺菌してもよい。 Specifically, water-soluble hesperidin, malic acid and other blends are mixed and dissolved in a beverage ingredient such as water, adjusted, sterilized as appropriate, and filled into an arbitrary container. Sterilization can be performed by various methods usually performed in the field, for example, by air flow sterilization, high-pressure sterilization, heat sterilization, or the like. Moreover, when filling a heat-resistant container, you may heat-sterilize after filling.
本発明の飲料が充填される容器は、缶、瓶、PETボトル、紙パック、プラスチック容器などを用いることができるが、これらに限定されず、種々の容器を用いることができる。 As the container filled with the beverage of the present invention, a can, a bottle, a PET bottle, a paper pack, a plastic container, and the like can be used, but the present invention is not limited thereto, and various containers can be used.
以下、本発明のヘスペリジン含有飲料に関する試験について説明するが、本発明は下記実施例に限定されるものではない。 Hereinafter, although the test regarding the hesperidin containing drink of this invention is demonstrated, this invention is not limited to the following Example.
[試験１]
水溶性ヘスペリジンを一定濃度で含む飲料において、リンゴ酸の濃度を変化させ、水溶性ヘスペリジン特有の不快味(苦味)、リンゴ酸に由来する酸味、総合評価について試験した。
[Test 1]
In beverages containing water-soluble hesperidin at a constant concentration, malic acid concentration was changed, and the unpleasant taste (bitter taste) peculiar to water-soluble hesperidin, acidity derived from malic acid, and comprehensive evaluation were tested.
(サンプル１〜９)
イオン交換水に、水溶性ヘスペリジンとしてヘスペリジンS(林原商事製)を用いて、モノグルコシルへスペリジン濃度が、飲料の総重量に対して0.073重量％となるように添加した。さらに、リンゴ酸（扶桑化学工業製のリンゴ酸フソウ）を添加した後、イオン交換水をさらに添加し、飲料の全量を200gにした。サンプル１〜９のリンゴ酸の濃度は表１に示したとおりである。各サンプルを95℃に達するまで加熱殺菌し、PET容器に充填し、冷却後、官能評価に供した。
(Samples 1-9)
Using hesperidin S (manufactured by Hayashibara Shoji Co., Ltd.) as water-soluble hesperidin, ion-exchanged water was added to monoglucosyl so that the speridine concentration was 0.073 wt% with respect to the total weight of the beverage. Furthermore, after adding malic acid (malic acid fuso from Fuso Chemical Industries), ion-exchanged water was further added to make the total amount of beverage 200 g. The concentrations of malic acid in Samples 1 to 9 are as shown in Table 1. Each sample was heat sterilized until reaching 95 ° C., filled in a PET container, cooled, and subjected to sensory evaluation.
(官能評価)
水溶性ヘスペリジン特有の不快味(苦味)は1〜10点で評価し、不快味(苦味)が強いサンプルを高得点、弱いサンプルを低得点とした。リンゴ酸に由来する酸味は1〜5点で評価し、酸味が強いサンプルを高得点、弱いサンプルを低得点とした。総合評価は、各項目の評価結果から総合的に判定し４段階（×、△、○、◎）で評価した。その結果を表１に示す。
The unpleasant taste (bitter taste) peculiar to water-soluble hesperidin was evaluated by 1 to 10 points, and a sample having a strong unpleasant taste (bitter taste) was assigned a high score and a weak sample was assigned a low score. The acidity derived from malic acid was evaluated with 1 to 5 points, and a sample with strong acidity was scored high and a weak sample was scored low. Comprehensive evaluation was comprehensively determined from the evaluation results of each item, and was evaluated in four stages (×, Δ, ○, ◎). The results are shown in Table 1.
表１から、モノグルコシルヘスペリジン濃度が0.073重量％である水溶性ヘスペリジン含有飲料において、リンゴ酸の濃度が上昇するに従い、水溶性ヘスペリジン特有の不快味(苦味)が低減されることが示された。また、モノグルコシルヘスペリジン濃度Ａ（重量％）とリンゴ酸の濃度Ｂ（重量％）の比Ａ／Ｂが0.1〜2.5の範囲内であると、総合評価が良好であることが示された。 Table 1 shows that in the water-soluble hesperidin-containing beverage having a monoglucosyl hesperidin concentration of 0.073% by weight, the unpleasant taste (bitter taste) peculiar to water-soluble hesperidin decreases as the malic acid concentration increases. Moreover, when ratio A / B of monoglucosyl hesperidin density | concentration A (weight%) and malic acid density | concentration B (weight%) was in the range of 0.1-2.5, it was shown that comprehensive evaluation is favorable.
また、リンゴ酸の添加量が１％を超えると、リンゴ酸由来の酸味が強くなり、総合評価が低下することが示された。よって、試験１において、添加されるリンゴ酸の濃度は、0.05〜0.5重量％の範囲が好ましいことが示された。 Moreover, when the addition amount of malic acid exceeded 1%, the acidity derived from malic acid became strong and it was shown that comprehensive evaluation falls. Therefore, in Test 1, it was shown that the concentration of malic acid added is preferably in the range of 0.05 to 0.5% by weight.
[試験２]
水溶性ヘスペリジンの濃度を変化させ、また、リンゴ酸の濃度を変化させて、水溶性ヘスペリジン特有の不快味(苦味)、リンゴ酸に由来する酸味、総合評価について試験した。
[Test 2]
The concentration of water-soluble hesperidin was changed, and the concentration of malic acid was changed to test the unpleasant taste (bitter taste) peculiar to water-soluble hesperidin, the acidity derived from malic acid, and comprehensive evaluation.
(サンプル１０〜１６)
イオン交換水に、水溶性ヘスペリジンとしてヘスペリジンS(林原商事製)を用いて、モノグルコシルへスペリジン濃度が、飲料の総重量に対して0.015重量％（サンプル１０〜１２）又は0.22重量％（サンプル１３〜１６）となるように添加した。さらに、リンゴ酸（扶桑化学工業製のリンゴ酸フソウ）を添加した後、イオン交換水をさらに添加し、飲料の全量を200gにした。サンプル１０〜１６のリンゴ酸の濃度は表２に示したとおりである。各サンプルを95℃に達するまで加熱殺菌し、PET容器に充填し、冷却後、官能評価に供した。
(Samples 10-16)
Using hesperidin S (manufactured by Hayashibara Shoji) as water-soluble hesperidin in ion-exchanged water, the concentration of speridine in monoglucosyl is 0.015% by weight (samples 10-12) or 0.22% by weight (sample 13). To 16). Furthermore, after adding malic acid (malic acid fuso from Fuso Chemical Industries), ion-exchanged water was further added to make the total amount of beverage 200 g. The concentrations of malic acid in Samples 10 to 16 are as shown in Table 2. Each sample was heat sterilized until reaching 95 ° C., filled in a PET container, cooled, and subjected to sensory evaluation.
(官能評価)
水溶性ヘスペリジン特有の不快味(苦味)、リンゴ酸に由来する酸味、及び総合評価について、上記試験１と同様に評価した。その結果を表２に示す。
The unpleasant taste (bitter taste) peculiar to water-soluble hesperidin, the sour taste derived from malic acid, and the overall evaluation were evaluated in the same manner as in Test 1 above. The results are shown in Table 2.
モノグルコシルヘスペリジン濃度が0.015重量％、及び0.22重量％であるヘスペリジン含有飲料においても、リンゴ酸を添加することにより、水溶性ヘスペリジン特有の不快味(苦味)を低減できることが示された。特に、0.22重量％という高濃度でモノグルコシルヘスペリジンを含む飲料においても、リンゴ酸を添加することにより風味の優れたヘスペリジン含有飲料を提供できることが示された。 It was also shown that the unpleasant taste (bitterness) peculiar to water-soluble hesperidin can be reduced by adding malic acid even in hesperidin-containing beverages having monoglucosyl hesperidin concentrations of 0.015% by weight and 0.22% by weight. In particular, even in a beverage containing monoglucosyl hesperidin at a high concentration of 0.22% by weight, it was shown that a hesperidin-containing beverage with excellent flavor can be provided by adding malic acid.
[試験３]
リンゴ酸の代わりに他の酸を用いて、水溶性ヘスペリジン特有の不快味(苦味)を低減する効果を試験した。
[Test 3]
The effect of reducing the unpleasant taste (bitter taste) peculiar to water-soluble hesperidin was tested by using other acids instead of malic acid.
(サンプル１７〜２２)
イオン交換水に、水溶性ヘスペリジンとしてヘスペリジンS(林原商事製)を用いて、モノグルコシルへスペリジン濃度が、飲料の総重量に対して0.22重量％となるように添加した。さらに、表３に示す各種の有機酸又は無機酸を、表３に示す濃度で添加し、撹拌して溶解した後、イオン交換水をさらに添加し、飲料の全量を200gにした。各サンプルを95℃に達するまで加熱殺菌し、PET容器に充填し、冷却後、官能評価に供した。酸を添加していないサンプル１７以外のサンプル１８〜２２は、クエン酸換算酸度が同程度になるように調整した。尚、中和滴定法によるクエン酸換算酸度を表３に示した。
(Samples 17-22)
Using hesperidin S (manufactured by Hayashibara Shoji) as water-soluble hesperidin, ion-exchanged water was added to monoglucosyl so that the concentration of speridine was 0.22% by weight with respect to the total weight of the beverage. Further, various organic acids or inorganic acids shown in Table 3 were added at the concentrations shown in Table 3 and dissolved by stirring, and then ion-exchanged water was further added to make the total amount of the beverage 200 g. Each sample was heat sterilized until reaching 95 ° C., filled in a PET container, cooled, and subjected to sensory evaluation. Samples 18 to 22 other than sample 17 to which no acid was added were adjusted so that the acidity in terms of citric acid would be the same. The citric acid equivalent acidity by neutralization titration method is shown in Table 3.
リンゴ酸は扶桑化学工業製のリンゴ酸フソウを用い、クエン酸は扶桑化学工業製の精製クエン酸(無水)を用い、酒石酸はサンブライト製のL-酒石酸を用い、乳酸は武蔵野化学研究所製のムサシノ乳酸50を用い、リン酸はラサ工業株式会社製の75%乳酸を用いた。 Malic acid uses Fuso malate manufactured by Fuso Chemical, citric acid uses purified citric acid (anhydrous) manufactured by Fuso Chemical, tartaric acid uses L-tartaric acid manufactured by Sunbright, and lactic acid manufactured by Musashino Chemical Laboratory. Musashino lactic acid 50 was used, and 75% lactic acid manufactured by Rasa Industrial Co., Ltd. was used as phosphoric acid.
(官能評価)
水溶性ヘスペリジン特有の不快味(苦味)、及び総合評価について、上記試験１と同様に評価した。また、美味しさについて1〜5点で評価し、美味しさが高いサンプルを高得点、低いサンプルを低得点とした。結果を表３に示す。
The unpleasant taste (bitter taste) peculiar to water-soluble hesperidin and comprehensive evaluation were evaluated in the same manner as in Test 1 above. Moreover, it evaluated with 1-5 points | pieces about deliciousness, and the high sample was made high score, and the low sample was made low score. The results are shown in Table 3.
クエン酸は、フラボノイド類の不快味を軽減する効果を有すると広く知られているものである。しかしながら、クエン酸を添加したサンプル１８は、美味しさの評価が低かった。これは、クエン酸特有の苦みが付与されたためであると考えられる。 Citric acid is widely known to have an effect of reducing the unpleasant taste of flavonoids. However, Sample 18 to which citric acid was added had a low evaluation of taste. This is considered to be because the bitterness peculiar to a citric acid was provided.
一方、リンゴ酸を添加したサンプル１９は、クエン酸を添加したサンプル１８と比較して、水溶性ヘスペリジン特有の不快味(苦味)の抑制効果が顕著に強かった。また、リンゴ酸を添加したサンプル１９は、他の酸を添加したサンプルと比較しても、水溶性ヘスペリジン特有の不快味(苦味)低減効果が極めて高く、水溶性ヘスペリジン特有の不快味(苦味)を抑制するためにリンゴ酸が特に優れた効果を有することが示された。 On the other hand, the sample 19 to which malic acid was added had a markedly stronger inhibitory effect on the unpleasant taste (bitter taste) peculiar to water-soluble hesperidin than the sample 18 to which citric acid was added. In addition, the sample 19 added with malic acid has a very high effect of reducing the unpleasant taste (bitter taste) peculiar to water-soluble hesperidin, and the unpleasant taste peculiar to water-soluble hesperidin (bitter taste). It has been shown that malic acid has a particularly excellent effect for suppressing the above.
さらに、リンゴ酸を添加したサンプル１９は、美味しさの評価が高かった。このことから、リンゴ酸はクエン酸のように飲料の風味を損なうことがなく、リンゴ酸を用いることにより嗜好性の優れた飲料を提供できることが示された。 Furthermore, the sample 19 to which malic acid was added had a high evaluation of deliciousness. From this, it was shown that malic acid does not impair the beverage flavor like citric acid and can provide a beverage having excellent palatability by using malic acid.
また、酒石酸やリン酸を添加したサンプルでは、不快味(苦味)の抑制効果が低く、単に酸を添加すれば風味が改良されるものではないことも示された。 In addition, the sample added with tartaric acid and phosphoric acid had a low effect of suppressing unpleasant taste (bitter taste), and it was also shown that the flavor is not improved by simply adding acid.
[試験４]
加糖したヘスペリジン含有飲料について官能評価を行った。
[Test 4]
Sensory evaluation was performed on the sweetened hesperidin-containing beverage.
(サンプル２３)
イオン交換水に、水溶性ヘスペリジンとしてヘスペリジンS(林原商事製)を用いて、モノグルコシルへスペリジン濃度が、飲料の総重量に対して0.073重量％となるように添加した。さらに、リンゴ酸（扶桑化学工業製のリンゴ酸フソウ）を0.1重量％、果糖ぶどう糖液糖（日本食品化工製のフジフラクト(H-100)）を5.0重量％、香料（ケミ・コム・シャパン製のグレープフルーツ香料）を0.1％の濃度でそれぞれ添加した。その後、イオン交換水をさらに添加し、飲料の全量を200gにした（サンプル２３）。次いで、サンプル２３を95℃に達するまで加熱殺菌し、PET容器に充填し、冷却後、官能評価に供した。
(Sample 23)
Using hesperidin S (manufactured by Hayashibara Shoji Co., Ltd.) as water-soluble hesperidin, ion-exchanged water was added to monoglucosyl so that the speridine concentration was 0.073 wt% with respect to the total weight of the beverage. Furthermore, 0.1% by weight of malic acid (fuso malate manufactured by Fuso Chemical Industries), 5.0% by weight of fructose glucose liquid sugar (Fujifract (H-100) manufactured by Nippon Shokuhin Kako Co., Ltd.) Grapefruit fragrance) was added at a concentration of 0.1%. Thereafter, ion-exchanged water was further added to make the total amount of beverage 200 g (Sample 23). Next, the sample 23 was sterilized by heating until reaching 95 ° C., filled in a PET container, cooled, and subjected to sensory evaluation.
(官能評価)
水溶性ヘスペリジン特有の不快味(苦味)、及び総合評価について、上記試験１と同様に評価した。結果を表４に示す。
The unpleasant taste (bitter taste) peculiar to water-soluble hesperidin and comprehensive evaluation were evaluated in the same manner as in Test 1 above. The results are shown in Table 4.
表４から、加糖した場合でも、リンゴ酸を添加することにより、風味が良好なヘスペリジン含有飲料を提供できることが示された。 From Table 4, it was shown that a hesperidin-containing beverage having a good flavor can be provided by adding malic acid even when sweetened.
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