JP2012139146A - Packaged beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged beverage containing a ginger extract that has better taste than before.SOLUTION: The packaged beverage contains the components (A) 6-gingerol and (B) 6-shogaol, wherein the amount of the component (A) and the component (B) is 1.5-9.3 ppm and the mass ratio of the component (B) to the whole amount of the component (A) and the component (B) is 0.015-0.035.

Description

  The present invention relates to a packaged beverage.

  Ginger (Zingiber officinale) contains gingerol and gingerol, which are pungent substances, and is used as a spice in various foods.

  On the other hand, gingerol and gingerol contained in ginger are known to have physiological effects such as analgesic action, anti-inflammatory action, platelet aggregation inhibitory action and the like. It has been proposed to be blended and consumed in health foods and drinks (Patent Documents 2 and 3).

  In addition, gingerol is known to be dehydrated and converted to gingerol during storage or heating at 50 to 70 ° C., which prevents the conversion of gingerol to gingerol to guarantee the quality of ginger extract. It is reported that the ratio of 6-gingerol and 6-shogaol constituting the main component in gingerol can be a quality-related parameter (Patent Document 4).

JP-A-6-133746 JP 2007-222116 A JP 2004-321171 A JP 2005-511441 A

In recent years, the demand for beverages that have high palatability and can be expected to have physiological effects has increased due to health-conscious enhancement and diversification of consumer preferences.
Therefore, the subject of this invention is providing the ginger extract containing container-packed drink more delicious than before.

  As a result of analyzing the components of ginger extract, the present inventor has obtained a new finding that is completely different from the conventional one. In other words, when ginger extract is heated, not only dehydration reaction from gingerol to gingerol, but also water addition reaction from gingerol to gingerol occurs. It was found that the equilibrium was biased toward the gingerol side or the gingerol side due to slight differences in the environment. Furthermore, the present inventor obtained the knowledge that the mass ratio of 6-gingerol and 6-shogaol has an influence on the flavor, and is within a specific ratio range that is significantly different from the ratio disclosed in the literature 4. It has been found that a beverage having a better flavor and a higher palatability can be obtained by controlling.

That is, the present invention includes the following components (A) and (B):
(A) 6-gingerol, and (B) 6-shogaol,
The total amount of component (A) and component (B) is 1.5 to 9.3 ppm by mass,
The container-packed drink whose mass ratio of the component (B) with respect to the total amount of a component (A) and a component (B) is 0.015-0.035 is provided.

  According to the present invention, it is possible to provide a ginger extract-containing container-packed beverage in which sweetness and sourness are appropriately balanced and have good sharpness.

  The packaged beverage of the present invention contains 6-gingerol as the component (A) and 6-shogaol as the component (B). A compound represented by the following formula (1) is referred to as 6-gingerol, and a compound represented by the following formula (2) is referred to as 6-shogaol, both of which are components contained in ginger extract.

The present inventor has found that the equilibrium shown in Scheme 1 is biased toward the gingerol side or the gingerol side due to a slight difference in pH environment when the ginger extract is heated.
Specifically, when the pH of the ginger extract (20 ° C., hereinafter the same) is 3 to 4.3, the equilibrium shown in Scheme 1 is biased to the left side by heating, and the water addition reaction of 6-shogaol is carried out. When proceeding to give 6-gingerol, while the pH is below 3 or above 4.3, the equilibrium shown in Scheme 1 is biased to the right by heating and the 6-gingerol dehydration proceeds to give 6-shogaol. . The heating temperature is preferably 80 ° C. or higher, more preferably 85 ° C. or higher, particularly 90 ° C. or higher, and the upper limit is preferably 140 ° C., particularly 110 ° C. The heating time is preferably 3 to 60 minutes, particularly 5 to 30 minutes. Conventionally, there has been no report about such knowledge, and it has been impossible to predict at all.

The ginger extract used as a raw material can be obtained, for example, by extracting from a rhizome of ginger (Zingiber officinale), which is a plant of Zingiberaceae. At the time of extraction, the rhizome may be used as it is, or pretreatment such as pulverization, cutting and drying may be performed.
As the extraction method, a known method can be adopted, and examples include a method of extraction with water, an organic solvent or an organic solvent aqueous solution, a method of extraction by steam distillation, and a method of extraction by supercritical extraction. Examples of the organic solvent used for extraction include alcohols such as ethanol, ketones such as acetone, and esters such as ethyl acetate. These can be used alone or in combination of two or more. The ginger extract usually contains 0.5 to 6% by mass of (A) 6-shogaol and (B) 6-gingerol.
Moreover, you may use a commercially available ginger extract as a raw material ginger extract, for example, the ginger extract by Nippon Powder Chemical Co., Ltd. etc. are mentioned.

  And the raw ginger extract is heat-treated at pH 3 to 4.3, and the mass ratio of (B) 6-shogaol to the total amount of (A) 6-gingerol and (B) 6-shogaol {(B) / [ (A) + (B)]} is controlled to 0.015 to 0.035, more preferably 0.02 to 0.034, particularly 0.022 to 0.033, and even more preferably 0.025 to 0.033. A highly ginger extract can be produced.

  Although the total amount of (A) 6-gingerol and (B) 6-shogaol in the packaged beverage of the present invention is 1.5 to 9.3 ppm by mass, from the viewpoint of further improving palatability, 1. 55-6 mass ppm is preferable. About an upper limit, it is further 5 mass ppm, It is preferable that it is especially 4 mass ppm.

  Further, the mass ratio of (B) 6-shogaol to the total amount of (A) 6-gingerol and (B) 6-shogaol in the packaged beverage of the present invention {(B) / [(A) + (B) ]} Is 0.015 to 0.035, but from the viewpoint of further improving the palatability, it is 0.02 to 0.034, more preferably 0.022 to 0.033, and particularly 0.025 to 0.033. Preferably there is.

  The pH (20 ° C.) of the packaged beverage of the present invention is preferably 3 to 4.3, more preferably 3 to 4, particularly 3 to 3.5, from the viewpoints of flavor and storage stability.

  Further, the container-packed beverage of the present invention may contain acidulant, sweetener, vitamin, mineral, antioxidant, foaming agent, foam stabilizer, various esters, pigments, emulsifier, preservative, seasoning as desired. Additives such as vegetable extracts, nectar extracts, and quality stabilizers can be used alone or in combination of two or more. In addition, content of an additive can be suitably set within the range which does not disturb the objective of this invention.

Next, the manufacturing method of the container drink of this invention is demonstrated.
It is preferable from the viewpoint of production efficiency that the packaged beverage of the present invention is produced by preparing the heat-treated ginger extract and blending it into the beverage. By this operation, the mass ratio {(B) / [(A) + (B)]} of (A) 6-gingerol and (B) 6-shogaol in the ginger extract can be adjusted within the above range. .
In order to make the container-packed beverage of the present invention, the ginger extract obtained as described above is 0.01 to 0.35% by mass, and further 0.03, depending on the dilution factor when preparing the ginger extract. It is preferable from the viewpoint of the flavor of the beverage to add ~ 0.33 mass%, particularly 0.05 to 0.3 mass%. At this time, the total amount of (A) 6-gingerol and (B) 6-shogaol in the packaged beverage is set to 1.5 to 9.3 ppm, and further 1.55 to 6 ppm, particularly 1.55. It is preferable from the point of flavor to set to -3.1.
The raw ginger extract is prepared so that the total amount of (A) 6-gingerol and (B) 6-shogaol in the packaged beverage is within the above range, and the pH is adjusted within the above range. It can also be manufactured by a method of heat treatment under conditions.
Furthermore, after mixing an appropriate amount of raw material ginger extract in a packaged beverage, (A) 6-gingerol and (B) 6-ginger using (A) 6-gingerol and (B) 6-shogaol reagent, etc. It can also be produced by adjusting the total amount of the oar and the mass ratio {(B) / [(A) + (B)]} within the above range.

  In the present invention, the raw ginger extract may be further subjected to column chromatography or the like to be fractionated into 6-gingerol and 6-shogaol. For example, when the raw ginger extract is eluted at a mixing ratio of hexane and ether of 1 to 3: 1, a fraction mainly containing 6-shogaol can be obtained, and when it is eluted with ether, a fraction mainly containing 6-gingerol can be obtained. it can. These can be further purified by thin layer chromatography or the like.

Moreover, as a container which can be used for the container-packed beverage of the present invention, a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, a bottle or the like is used. A packaging container is mentioned.
Furthermore, after filling the container, for example, when heat sterilization such as a metal can can be performed, it can be sterilized under the conditions stipulated in the applicable regulations (the Food Sanitation Law in Japan). On the other hand, those that cannot be sterilized by retort, such as PET bottles and paper containers, are preliminarily sterilized at a high temperature and short time using a plate heat exchanger, etc., and then cooled to a certain temperature and filled into containers. Etc. can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions.

1. Analysis of gingerol and gingerol Analysis of gingerol and gingerol was carried out by the following method by high performance liquid chromatography.
The analytical instrument used was X-LC (manufactured by JASCO Corporation).
The apparatus configuration of the analytical instrument is as follows.
Autosampler: 3159 type AS,
Degasser: 3080 DG,
Column oven: 3067C0 type column oven,
Column: ZORBAX Eclipse Plus C18, inner diameter 4.6 mm × length 50 mm, particle diameter 3.5 μm (manufactured by Agilent Technologies).

The analysis conditions are as follows.
Detection wavelength: 228 nm
Constant temperature bath: 30 ° C
Flow rate: 0.5 mL / min in total of mobile phase A and mobile phase B
Sample injection volume: 1 μL
Mobile phase A: 20% acetonitrile containing 0.05% trifluoroacetic acid Mobile phase B: 70% acetonitrile containing 0.05% trifluoroacetic acid

The gradient was adjusted as follows.
i) The initial conditions are set to 100% (volume ratio) of Liquid A.
ii) 0 minutes to 0.5 minutes: The mixing ratio is linearly changed from 100% to 65% of solution A.
iii) 0.5 minutes to 4 minutes: The mixing ratio is changed linearly from 65% to 25% of the liquid A.
iv) 4 to 5 minutes: The mixing ratio is changed linearly from 25% to 0% of solution A.

A sample for analysis was prepared by the following procedure.
i) 40 times by mass of ethanol is added to the sample.
ii) Extract by sonicating for 20 minutes.
iii) After the ethanol extract is centrifuged, the supernatant is passed through a filter.
iv) The filtrate is subjected to high performance liquid chromatographic analysis.

  Calibration curves were prepared using 6-gingerol and 6-shogaol standard products (manufactured by Sigma). Using these calibration curves and HPLC chromatograph, the amount of 6-gingerol and the amount of 6-shogaol in the sample were determined.

3. Sensory evaluation About the sweetness, acidity, and sharpness of the container-packed drink, the drinking test by 5 expert panels was performed, it evaluated according to the following reference | standard, and the evaluation value was determined by discussion of 5 persons. “Kire” was evaluated from the viewpoint that no aftertaste remains in the mouth. In addition, it means that it is so favorable that the value of a score is large, and the best thing was set to "5" among all the samples, and the worst thing was set to "1", and it performed by relative evaluation.

Evaluation criteria for sweetness Rating 5: Strong sweetness.
4: Sweetness is slightly strong.
3: Standard sweetness 2: Sweetness is slightly weak.
1: The sweetness is weak.

Evaluation criteria for sourness Score 5: Strong sourness.
4: The acidity is slightly strong.
3: Standard acidity 2: Acidity is slightly weak.
1: The acidity is weak.

Evaluation criteria for sharpness Score 5: Strong sharpness.
4: Sharpness is slightly strong.
3: Standard sharpness 2: The sharpness is slightly weak.
1: The sharpness is weak.

Production Example 1
Production of Ginger Extract a A commercially available ginger extract (total amount of 6-gingerol and 6-shogaol 3.1% by mass: manufactured by Nippon Powder Chemical Co., Ltd.) was diluted 8 times with ion-exchanged water. The pH (20 ° C.) was 5.5. The pH of the solution was then adjusted to 4.9 with citric acid and sodium citrate. Subsequently, it was balanced with ion-exchanged water to obtain a 10-fold diluted solution of a commercially available ginger extract to obtain ginger extract a. Table 1 shows production conditions and analysis values of ginger extract a.

Production Example 2
Production of Ginger Extract b A commercially available ginger extract (manufactured by Nippon Powder Chemical Co., Ltd.) was diluted 8-fold with ion-exchanged water, and then the pH was adjusted to 4.9 with citric acid and sodium citrate. Subsequently, it was balanced with ion-exchanged water to obtain a 10-fold diluted solution of a commercially available ginger extract. Subsequently, it was heat-treated at 90 ° C. for 5 minutes to obtain ginger extract b. Table 1 shows production conditions and analysis values of ginger extract b.

Production Example 3
Production of Ginger Extract c Ginger extract c was obtained in the same manner as in Production Example 2, except that the pH was adjusted to 4.3. Table 1 shows production conditions and analysis values of ginger extract c.

Production Example 4
Production of ginger extract d Ginger extract d was obtained in the same manner as in Production Example 2, except that the pH was adjusted to 3.2. Table 1 shows production conditions and analysis values of ginger extract d.

Production Example 5
Production of Ginger Extract e Ginger extract e was obtained in the same manner as in Production Example 2, except that the pH was adjusted to 3.2 and a heat treatment was performed at 90 ° C. for 30 minutes. The production conditions and analysis values of ginger extract e are shown in Table 1.

Production Example 6
Production of ginger extract f Ginger extract f was obtained in the same manner as in Production Example 2, except that the pH was adjusted to 2.6. Table 1 shows production conditions and analysis values of ginger extract f.

Examples 1-8 and Comparative Examples 1-4
The ginger extract in the ratio shown in Table 2 was adjusted to the pH shown in Table 2 with citric acid and sodium citrate as necessary, balanced with ion-exchanged water, and then filled into a PET bottle to prepare a packaged beverage. Table 2 shows the results of analysis and sensory evaluation of the obtained packaged beverage.

  From Tables 1 and 2, the ginger extract was heat-treated under conditions of pH 3 to 4.3 to convert 6-shogaol to 6-gingerol, and the total amount of (A) 6-gingerol and (B) 6-shogaol It was confirmed that by controlling the mass ratio of (B) gingerol to the total amount within a specific range, a sweet and sour taste can be appropriately balanced and a crisp containerized beverage can be obtained.

Claims (4)

The following components (A) and (B);
(A) 6-gingerol, and (B) 6-shogaol,
The total amount of component (A) and component (B) is 1.5 to 9.3 ppm by mass,
Container-packed drink whose mass ratio of the component (B) with respect to the total amount of a component (A) and a component (B) is 0.015-0.035.   The container-packed drink of Claim 1 whose pH is 3-4.3.   The manufacturing method of the ginger extract which adjusts the pH of a ginger extract to 3-4.3, and heats 80 degreeC or more for 3 to 60 minutes.   The manufacturing method of the container-packed drink of Claim 1 or 2 which adjusts the pH of a ginger extract to 3-4.3, and mix | blends the ginger extract heated at 80 degreeC or more for 3 to 60 minutes.