JP2013081454A - Packaged beverage - Google Patents
Packaged beverage Download PDFInfo
- Publication number
- JP2013081454A JP2013081454A JP2012212900A JP2012212900A JP2013081454A JP 2013081454 A JP2013081454 A JP 2013081454A JP 2012212900 A JP2012212900 A JP 2012212900A JP 2012212900 A JP2012212900 A JP 2012212900A JP 2013081454 A JP2013081454 A JP 2013081454A
- Authority
- JP
- Japan
- Prior art keywords
- mass
- less
- component
- isoquercitrin
- container
- 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
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 53
- OVSQVDMCBVZWGM-IDRAQACASA-N Hirsutrin Natural products O([C@H]1[C@H](O)[C@H](O)[C@H](O)[C@@H](CO)O1)C1=C(c2cc(O)c(O)cc2)Oc2c(c(O)cc(O)c2)C1=O OVSQVDMCBVZWGM-IDRAQACASA-N 0.000 claims abstract description 76
- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 claims abstract description 76
- GXMWXESSGGEWEM-UHFFFAOYSA-N isoquercitrin Natural products OCC(O)C1OC(OC2C(Oc3cc(O)cc(O)c3C2=O)c4ccc(O)c(O)c4)C(O)C1O GXMWXESSGGEWEM-UHFFFAOYSA-N 0.000 claims abstract description 76
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 claims abstract description 75
- 235000000346 sugar Nutrition 0.000 claims abstract description 49
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims description 36
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 19
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims description 18
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 claims description 17
- 150000001298 alcohols Chemical class 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 8
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004458 analytical method Methods 0.000 description 20
- 239000000203 mixture Substances 0.000 description 18
- 239000000523 sample Substances 0.000 description 17
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 14
- 239000007789 gas Substances 0.000 description 14
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical group C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 13
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 12
- 102000004190 Enzymes Human genes 0.000 description 11
- 108090000790 Enzymes Proteins 0.000 description 11
- 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 11
- 229940088598 enzyme Drugs 0.000 description 11
- 235000001727 glucose Nutrition 0.000 description 11
- 229910001414 potassium ion Inorganic materials 0.000 description 11
- 239000008103 glucose Substances 0.000 description 10
- 239000012488 sample solution Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000004587 chromatography analysis Methods 0.000 description 8
- 230000001629 suppression Effects 0.000 description 8
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 7
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 7
- 239000001569 carbon dioxide Substances 0.000 description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 7
- 235000005875 quercetin Nutrition 0.000 description 7
- 229960001285 quercetin Drugs 0.000 description 7
- 108700023372 Glycosyltransferases Proteins 0.000 description 6
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical class CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 6
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000003765 sweetening agent Substances 0.000 description 6
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 235000019668 heartiness Nutrition 0.000 description 5
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 229920000139 polyethylene terephthalate Polymers 0.000 description 5
- 239000005020 polyethylene terephthalate Substances 0.000 description 5
- -1 quercetin glycoside Chemical class 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 102000051366 Glycosyltransferases Human genes 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical class CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 4
- BBMCTIGTTCKYKF-UHFFFAOYSA-N 1-heptanol Chemical compound CCCCCCCO BBMCTIGTTCKYKF-UHFFFAOYSA-N 0.000 description 3
- QPRQEDXDYOZYLA-UHFFFAOYSA-N 2-methylbutan-1-ol Chemical compound CCC(C)CO QPRQEDXDYOZYLA-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- BTANRVKWQNVYAZ-UHFFFAOYSA-N butan-2-ol Chemical compound CCC(C)O BTANRVKWQNVYAZ-UHFFFAOYSA-N 0.000 description 3
- 238000011088 calibration curve Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229960003975 potassium Drugs 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 150000005846 sugar alcohols Polymers 0.000 description 3
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 2
- 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
- CETWDUZRCINIHU-UHFFFAOYSA-N 2-heptanol Chemical compound CCCCCC(C)O CETWDUZRCINIHU-UHFFFAOYSA-N 0.000 description 2
- YVBCULSIZWMTFY-UHFFFAOYSA-N 4-Heptanol Natural products CCCC(O)CCC YVBCULSIZWMTFY-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- RZKSECIXORKHQS-UHFFFAOYSA-N Heptan-3-ol Chemical compound CCCCC(O)CC RZKSECIXORKHQS-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 102100033448 Lysosomal alpha-glucosidase Human genes 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 2
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 239000012159 carrier gas Substances 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
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- QNVRIHYSUZMSGM-UHFFFAOYSA-N hexan-2-ol Chemical compound CCCCC(C)O QNVRIHYSUZMSGM-UHFFFAOYSA-N 0.000 description 2
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 108010030923 hesperidinase Proteins 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical group 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- MSBHOJSEFZPTET-UHFFFAOYSA-N isorhamnetin 3-O-galactoside Natural products OCC1OC(OC2=C(Oc3c(O)ccc(O)c3C2=O)c4ccc(O)c(O)c4)C(O)C(O)C1O MSBHOJSEFZPTET-UHFFFAOYSA-N 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- QQZOPKMRPOGIEB-UHFFFAOYSA-N n-butyl methyl ketone Natural products CCCCC(C)=O QQZOPKMRPOGIEB-UHFFFAOYSA-N 0.000 description 1
- 108010001078 naringinase Proteins 0.000 description 1
- SLCVBVWXLSEKPL-UHFFFAOYSA-N neopentyl glycol Chemical compound OCC(C)(C)CO SLCVBVWXLSEKPL-UHFFFAOYSA-N 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 description 1
- 235000011056 potassium acetate Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 239000001472 potassium tartrate Substances 0.000 description 1
- 229940111695 potassium tartrate Drugs 0.000 description 1
- 235000011005 potassium tartrates Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- KRXANNXAPJODKJ-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranoside Natural products OCC1OC(COC2=C(Oc3cc(O)cc(O)c3C2=O)c4ccc(O)c(O)c4)C(O)C(O)C1O KRXANNXAPJODKJ-UHFFFAOYSA-N 0.000 description 1
- BBFYUPYFXSSMNV-UHFFFAOYSA-N quercetin-7-o-galactoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 BBFYUPYFXSSMNV-UHFFFAOYSA-N 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 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 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
Description
本発明は、容器詰飲料に関する。 The present invention relates to a packaged beverage.
イソクエルシトリンは、ケルセチンの３位にグルコース１つがβ結合したフラボノール配糖体である。イソクエルシトリンは、強力な抗酸化活性を有し、色素の退色を防止することが知られており（特許文献１）、また、抗動脈硬化、血流改善等の生体への作用も期待されている。 Isoquercitrin is a flavonol glycoside in which one glucose is β-bonded at the 3-position of quercetin. Isoquercitrin has a strong antioxidant activity and is known to prevent discoloration of the pigment (Patent Document 1), and is also expected to act on the living body such as anti-arteriosclerosis and blood flow improvement. ing.
しかしながら、イソクエルシトリンは水に難溶であるため生体外では有効に作用するものの、生体内における効果が十分ではなく、飲料等の水系の組成物としての利用が制限されるという問題あった。そこで、水への溶解性を改善すべく、イソクエルシトリンにでん粉質の存在下、糖転移酵素を作用させて得られる「酵素処理イソクエルシトリン」が提案されている（特許文献２）。「酵素処理イソクエルシトリン」は、イソクエルシトリンと、イソクエルシトリンのグルコース残基に１以上のグルコースをα−１，４結合で更に付加したα−グルコシルイソクエルシトリンとの混合物である。 However, although isoquercitrin is hardly soluble in water and thus works effectively in vitro, there is a problem in that it is not sufficiently effective in vivo and its use as a water-based composition such as beverage is limited. Therefore, in order to improve the solubility in water, “enzyme-treated isoquercitrin” obtained by allowing glycosyltransferase to act on isoquercitrin in the presence of starch is proposed (Patent Document 2). “Enzyme-treated isoquercitrin” is a mixture of isoquercitrin and α-glucosylisoquercitrin in which one or more glucoses are further added to the glucose residues of isoquercitrin by α-1,4 bonds.
また、酵素処理イソクエルシトリンに含まれるα−グルコシルイソクエルシトリンの組成を分画により変化させて、経口吸収性を更に高めたケルセチン配糖体組成物も提案されている（特許文献３）。そして、最近になりイソクエルシトリンには肥満者の体脂肪を低減させる作用があることが見出され、飲料の形態で摂取させて効果があることが報告されている（非特許文献１）。 In addition, a quercetin glycoside composition in which the composition of α-glucosyl isoquercitrin contained in enzyme-treated isoquercitrin is changed by fractionation to further enhance oral absorption has been proposed (Patent Document 3). Recently, it has been found that isoquercitrin has an action to reduce body fat of obese people, and it is reported that it is effective when ingested in the form of a beverage (Non-patent Document 1).
イソクエルシトリンの生理作用を、より効果的に発現させるためには、酵素処理等によりイソクエルシトリンに糖を付加させてその摂取量及び体内吸収量を増やすことが有効であり、また、それを簡便に達成可能とする手段として飲料の形態とすることが挙げられる。
しかしながら、フラボノール配糖体を始めとするポリフェノールは一般に酸化されやすいため、それを含有する飲料を長期間にわたって保存すると徐々に着色が進んで色調が大きく変化してしまう。
本発明者は、酵素処理イソクエルシトリンを飲料に配合し、それを高濃度化するに従い色調変化が顕在化することを見出した。また、高濃度の酵素処理イソクエルシトリンを含有する場合でも、低水分の食品や、ゼリー等の高粘度食品では色調変化が見られないとの知見を得た。このように、酵素処理イソクエルシトリンを含有する飲食品において、色調変化は低粘度の飲料の形態に特有の課題であることが判明した。
したがって、本発明の課題は、長期間保存しても色調変化のし難いイソクエルシトリン及びその糖付加物を含有する容器詰飲料を提供することにある。また、本発明の課題は、イソクエルシトリン及びその糖付加物を含有する容器詰飲料の色調変化抑制方法を提供することにある。
In order to more effectively express the physiological action of isoquercitrin, it is effective to add sugar to isoquercitrin by enzyme treatment or the like to increase its intake and absorption by the body. As a means that can be easily achieved, there is a form of a beverage.
However, since polyphenols such as flavonol glycosides are generally easily oxidized, when a beverage containing them is stored for a long period of time, the coloration gradually proceeds and the color tone changes greatly.
The present inventor has found that the color change becomes apparent as the enzyme-treated isoquercitrin is blended in a beverage and the concentration thereof is increased. In addition, even when a high concentration of enzyme-treated isoquercitrin is contained, it has been found that no change in color tone is observed in a low moisture food or a high viscosity food such as jelly. Thus, in food and drink containing enzyme-treated isoquercitrin, it has been found that color change is a problem specific to the form of a low-viscosity beverage.
Therefore, the subject of this invention is providing the container-packed drink containing isoquercitrin and its sugar adduct which cannot change a color tone easily even if it preserve | saves for a long period of time. Moreover, the subject of this invention is providing the color tone change suppression method of the container-packed drink containing an isoquercitrin and its sugar addition product.
本発明者は、イソクエルシトリン及びその糖付加物とともにアルコール類をそれぞれ特定量含有せしめ、更にｐＨを特定範囲内に調整することで、長期間にわたって保存しても色調が変化し難く、外観が保持される飲料が得られることを見出した。 The inventor of the present invention contains alcohols together with isoquercitrin and its sugar adduct, and further adjusts the pH within a specific range, so that the color tone hardly changes even when stored for a long period of time, and the appearance is improved. It has been found that a retained beverage is obtained.
すなわち、本発明は、次の成分（Ａ）及び（Ｂ）：
（Ａ）イソクエルシトリン及びその糖付加物 ０．０３〜０．２５質量％、
（Ｂ）アルコール類 ０．０００４質量％以上１質量％未満
を含有し、ｐＨが２〜５である容器詰飲料を提供するものである。
また、本発明は、イソクエルシトリン及びその糖付加物を含有する容器詰飲料の色調変化抑制方法であって、次の成分（Ａ）及び（Ｂ）を、
（Ａ）イソクエルシトリン及びその糖付加物 ０．０３〜０．２５質量％、
（Ｂ）アルコール類 ０．０００４質量％以上１質量％未満
となるように配合し、ｐＨを２〜５に調整する、色調変化抑制方法を提供するものである。
That is, the present invention includes the following components (A) and (B):
(A) Isoquercitrin and its sugar adduct 0.03-0.25 mass%,
(B) Alcohols The container-packed drink which contains 0.0004 mass% or more and less than 1 mass%, and pH is 2-5 is provided.
Moreover, the present invention is a method for suppressing color change of a container-packed beverage containing isoquercitrin and its sugar adduct, wherein the following components (A) and (B) are:
(A) Isoquercitrin and its sugar adduct 0.03-0.25 mass%,
(B) Alcohols Provided is a method for suppressing color change by blending so as to be 0.0004 mass% or more and less than 1 mass% and adjusting pH to 2 to 5.
本発明によれば、長期間保存しても色調変化のし難いイソクエルシトリン及びその糖付加物を含有する容器詰飲料を提供することができる。また、本発明によれば、イソクエルシトリン及びその糖付加物を含有する容器詰飲料の色調変化抑制方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the container-packed drink containing isoquercitrin and its sugar adduct which cannot change a color tone easily even if it preserve | saves for a long period of time can be provided. Moreover, according to this invention, the color tone change suppression method of the container-packed drink containing isoquercitrin and its sugar adduct can be provided.
本発明の容器詰飲料は（Ａ）イソクエルシトリン及びその糖付加物（以下、「イソクエルシトリン糖付加物等」とも称する）を０．０３〜０．２５質量％含有するものである。成分（Ａ）の含有量は、色調変化抑制の点から、０．１５質量％以下、更に０．１２質量％以下、更に０．１質量％以下であることが好ましい。また、成分（Ａ）の含有量は、生理効果の観点から、０．０４量％以上、更に０．０５質量％以上、更に０．０６質量％以上が好ましい。成分（Ａ）の含有量の範囲としては、０．０４〜０．１５質量％、更に０．０５〜０．１２質量％、更に０．０６〜０．１２質量％、更に０．０６〜０．１質量％が好ましい。 The packaged beverage of the present invention contains 0.03 to 0.25% by mass of (A) isoquercitrin and a sugar adduct thereof (hereinafter also referred to as “isoquercitrin sugar adduct etc.”). The content of the component (A) is preferably 0.15% by mass or less, more preferably 0.12% by mass or less, and further preferably 0.1% by mass or less from the viewpoint of suppressing color change. Moreover, content of a component (A) is 0.04 mass% or more from a viewpoint of a physiological effect, Furthermore, 0.05 mass% or more, Furthermore, 0.06 mass% or more is preferable. As a range of content of a component (A), 0.04-0.15 mass%, Furthermore, 0.05-0.12 mass%, Furthermore, 0.06-0.12 mass%, Furthermore, 0.06-0 .1% by mass is preferable.
イソクエルシトリンは、ケルセチンの３位にグルコース１つがβ結合したものである（quercetin 3-O-β-D-glucopyranoside）。イソクエルシトリン糖付加物は、例えば、イソクエルシトリンに糖供与体（グルコース源）の存在下、糖転移酵素を作用させて得ることができ、イソクエルシトリンのグルコース残基に１以上のグルコースをα−１，４結合で更に付加したα−グルコシルイソクエルシトリンとなっている（FFIジャーナル，Vol.209，No.7，2004，p.622-628；食品衛生学雑誌，Vol.41，No.1，p.54-60）。 Isoquercitrin is obtained by β-bonding one glucose at the 3-position of quercetin (quercetin 3-O-β-D-glucopyranoside). The isoquercitrin sugar adduct can be obtained, for example, by allowing glycosyltransferase to act on isoquercitrin in the presence of a sugar donor (glucose source), and adding one or more glucose to the glucose residue of isoquercitrin. α-Glucosylisoquercitrin further added with α-1,4 bonds (FFI Journal, Vol.209, No.7, 2004, p.622-628; Food Hygiene Journal, Vol.41, No. .1, p.54-60).
成分（Ａ）は、より具体的には、下記式（１）において、グルコース残基数（ｎ）が０であるイソクエルシトリンと、グルコース残基数（ｎ）が１以上の整数（好ましくは１〜１５の整数、より好ましくは１〜１０の整数、更に好ましくは１〜８の整数）であるイソクエルシトリン糖付加物との混合物である。 More specifically, the component (A) includes isoquercitrin in which the number of glucose residues (n) is 0 in the following formula (1) and an integer in which the number of glucose residues (n) is 1 or more (preferably And an isoquercitrin sugar adduct which is an integer of 1 to 15, more preferably an integer of 1 to 10, and still more preferably an integer of 1 to 8.
〔式中、Ｇｌｃはグルコース残基を示し、ｎは０又は１以上の整数を示す。〕 [Wherein Glc represents a glucose residue, and n represents 0 or an integer of 1 or more. ]
また、成分（Ａ）中のイソクエルシトリン糖付加物／イソクエルシトリンの質量比は、水溶性の点から１以上であることが好ましく、更に２以上、殊更に４以上が好ましい。また、当該質量比は、製造効率の点から１０００以下、更に５００以下、更に１００以下、更に５０以下、更に２５以下、更に１０以下であることが好ましい。かかる質量比の範囲としては、１〜１０００、更に１〜５００、更に１〜１００、更に１〜５０、更に１〜２５、更に１〜１０、更に２〜１０、更に４〜１０が好ましい。 In addition, the mass ratio of isoquercitrin sugar adduct / isoquercitrin in component (A) is preferably 1 or more, more preferably 2 or more, and particularly preferably 4 or more, from the viewpoint of water solubility. The mass ratio is preferably 1000 or less, further 500 or less, further 100 or less, further 50 or less, further 25 or less, and further 10 or less from the viewpoint of production efficiency. As a range of this mass ratio, 1-1000, Furthermore 1-500, Furthermore 1-100, Furthermore 1-50, Furthermore 1-25, Furthermore 1-10, Furthermore 2-10, Furthermore 4-10 are preferred.
このような（Ａ）イソクエルシトリン糖付加物等は商業的に入手可能であり、例えば、サンメリンＡＯ−１００７、サンメリンパウダーＣ−１０等（以上、三栄源エフ・エフ・アイ社製）を挙げることができる。 Such (A) isoquercitrin sugar adducts and the like are commercially available. For example, sanmerin AO-1007, sanmerin powder C-10 and the like (manufactured by Saneigen FFI Corporation) are available. Can be mentioned.
イソクエルシトリンの配糖化処理に使用される糖転移酵素としては、例えば、α−アミラーゼ（E.C.3.2.1.1）、α−グルコシダーゼ（E.C.3.2.1.20）等のグルコシダーゼや、シクロデキストリングルカノトランスフェラーゼ（E.C.2.4.1.19）等のトランスグルコシダーゼを挙げることができる。 Examples of glycosyltransferases used for glycosylation of isoquercitrin include glucosidases such as α-amylase (EC 3.2.1.1) and α-glucosidase (EC 3.2.1.20), and cyclodextrin glucanotransferase (EC). And transglucosidase such as 2.4.1.19).
これらの糖転移酵素はいずれも商業的に入手可能であり、例えば、コンチザイム（天野エンザイム社製）を挙げることができる。なお、糖転移酵素の使用量は酵素の種類や所望の組成により一様ではないが、例えば、シクロデキストリングルカノトランスフェラーゼ〔酵素比活性約１００単位（溶性デンプンからβ−シクロデキストリンを１分間当たり１ｍｇ生成する酵素量を１単位とする）〕の場合、イソクエルシトリン１質量部に対して、通常０．００１〜２０質量部、好ましくは０．００５〜１０質量部、より好ましくは０．０１〜５質量部である。 All of these glycosyltransferases are commercially available, and examples thereof include contizyme (manufactured by Amano Enzyme). The amount of glycosyltransferase used is not uniform depending on the type of enzyme and the desired composition. For example, cyclodextrin glucanotransferase [enzyme specific activity of about 100 units (β-cyclodextrin from soluble starch is 1 mg per minute. In the case of 1 unit of isoquercitrin), it is usually 0.001 to 20 parts by mass, preferably 0.005 to 10 parts by mass, and more preferably 0.01 to 10 parts by mass. 5 parts by mass.
配糖化の際に用いられる糖供与体（グルコース源）としては、そのグルコース残基の１分子以上がイソクエルシトリンの１分子に転移され得るものであれば特に限定されるものではないが、例えば、グルコース、マルトース、アミロース、アミロペクチン、でん粉、でん粉液化物、でん粉糖化物、シクロデキストリン等を挙げることができる。グルコース源の使用量は、イソクエルシトリン１質量部に対して、通常０．１〜２０質量部、好ましくは０．５〜１５質量部、より好ましくは１〜１０質量部である。 The sugar donor (glucose source) used for glycosylation is not particularly limited as long as one or more molecules of the glucose residue can be transferred to one molecule of isoquercitrin. Glucose, maltose, amylose, amylopectin, starch, starch liquefied product, starch saccharified product, cyclodextrin and the like. The usage-amount of a glucose source is 0.1-20 mass parts normally with respect to 1 mass part of isoquercitrins, Preferably it is 0.5-15 mass parts, More preferably, it is 1-10 mass parts.
また、得られる（Ａ）イソクエルシトリン糖付加物等の組成は反応条件によって一様ではなく、例えば、温度８０℃以下、好ましくは２０〜８０℃、より好ましくは４０〜７５℃、ｐＨ３〜１１、好ましくはｐＨ４〜８の条件で、糖供与体（グルコース源）の存在下、イソクエルシトリンに糖転移酵素を作用させることにより種々の組成のものが得られる。なお、（Ａ）イソクエルシトリン糖付加物等の分析方法は、後掲の実施例に記載の方法にしたがうものとする。 Further, the composition of the obtained (A) isoquercitrin sugar adduct is not uniform depending on the reaction conditions, for example, a temperature of 80 ° C. or less, preferably 20 to 80 ° C., more preferably 40 to 75 ° C., pH 3 to 11 In the presence of a sugar donor (glucose source), preferably under conditions of pH 4 to 8, various compositions can be obtained by allowing glycosyltransferase to act on isoquercitrin. In addition, the analysis method of (A) isoquercitrin sugar adduct and the like shall follow the method described in the examples described later.
上記反応は、静置又は攪拌若しくは振盪しながら行うことができる。反応中の酸化を防止するために、反応系のヘッドスペースを窒素等の不活性ガスで置換してもよく、またアスコルビン酸等の酸化防止剤を反応系に添加することも可能である。 The above reaction can be performed while standing or stirring or shaking. In order to prevent oxidation during the reaction, the head space of the reaction system may be replaced with an inert gas such as nitrogen, and an antioxidant such as ascorbic acid may be added to the reaction system.
（Ａ）イソクエルシトリン糖付加物等は、前述のようにイソクエルシトリンを原料とする他、ルチンから出発して調製することも可能である。例えば、ルチンにα−１，６−ラムノシダーゼ（E.C.3.2.1.40）を作用させてイソクエルシトリンに変換してから、前述の方法にしたがって（Ａ）イソクエルシトリン糖付加物等を調製することができる。α−１，６−ラムノシダーゼは商業的に入手可能であり、例えば、ヘスペリジナーゼ、ナリンジナーゼ（以上、田辺製薬社製）、セルラーゼＡ「アマノ」３（天野エンザイム社製）が挙げられる。 (A) Isoquercitrin sugar adducts and the like can be prepared starting from rutin as well as using isoquercitrin as a raw material as described above. For example, α-1,6-rhamnosidase (EC 3.2.1.40) is allowed to act on rutin to convert it to isoquercitrin, and then (A) an isoquercitrin sugar adduct is prepared according to the method described above. it can. α-1,6-rhamnosidase is commercially available, and examples include hesperidinase, naringinase (manufactured by Tanabe Seiyaku Co., Ltd.), and cellulase A “Amano” 3 (manufactured by Amano Enzyme).
また、本発明においては、上記式（１）で表わされる（Ａ）イソクエルシトリン糖付加物等において、ｎが０であるイソクエルシトリンと、ｎが１以上の整数であるイソクエルシトリン糖付加物との混合物から、例えば、ｎが０であるイソクエルシトリンと、ｎが４以上であるイソクエルシトリン糖付加物を分画により低減し、ｎが３であるイソクエルシトリン糖付加物を豊富に含む画分を分取して使用してもよい。 In the present invention, in the (A) isoquercitrin sugar adduct represented by the above formula (1), isoquercitrin in which n is 0 and isoquercitrin sugar addition in which n is an integer of 1 or more For example, isoquercitrin sugar adducts where n is 0 and isoquercitrin sugar adducts where n is 4 or more are reduced by fractionation and rich in isoquercitrin sugar adducts where n is 3 The fraction contained in may be collected and used.
本発明の容器詰飲料は、（Ａ）イソクエルシトリン糖付加物等をケルセチン換算で０．０１〜０．１質量％となるように含有することが、色調変化抑制の観点から好ましく、更に０．０６質量％以下、更に０．０５質量％以下、更に０．０４質量％以下であるのが好ましく、また生理効果の観点から、０．０１６質量％以上、更に０．０２１質量％以上、更に０．０２５質量％以上が好ましい。成分（Ａ）の含有量の範囲としては、ケルセチン換算で０．０１６〜０．０６質量％、更に０．０２１〜０．０５質量％、更に０．０２５〜０．０４質量％が好ましい。 The container-packed beverage of the present invention preferably contains (A) an isoquercitrin sugar adduct or the like so as to be 0.01 to 0.1% by mass in terms of quercetin, and further 0 0.06% by mass or less, more preferably 0.05% by mass or less, and further preferably 0.04% by mass or less, and from the viewpoint of physiological effects, 0.016% by mass or more, further 0.021% by mass or more, and further 0.025 mass% or more is preferable. As a range of content of a component (A), 0.016-0.06 mass% in conversion of quercetin, Furthermore, 0.021-0.05 mass%, Furthermore, 0.025-0.04 mass% is preferable.
また、本発明の容器詰飲料は、色調変化を抑制するために、（Ｂ）アルコール類を含有する。ここで、本明細書において「アルコール類」とは、鎖式炭化水素の水素原子を水酸基で置換した化合物の総称であり、水酸基を１個有する１価アルコールと、水酸基を２個以上有する多価アルコールを包含する概念である。但し、本明細書でいう「多価アルコール」には、糖アルコールが含まれない。
本発明で使用するアルコール類としては、色調安定性の観点から、炭素数１〜７の脂肪族アルコールが好ましい。具体的には、例えば、メタノール、エタノール、１−プロパノール、イソプロパノール等のプロパノール類、１−ブタノール、２−ブタノール、イソブタノール等のブタノール類、アミルアルコール、イソアミルアルコール、２−ペンタノール、３−ペンタノール、２−メチル−１−ブタノール、イソペンチルアルコール、ネオペンチルアルコール等のペンタノール類、１−ヘキサノール、２−ヘキサノール、３−ヘキサノール等のヘキサノール類、１−ヘプタノール、２−ヘプタノール、３−ヘプタノール、４−ヘプタノール等のヘプタノール類等の１価アルコール；エチレングリコール、プロピレングリコール、１，３−ブタンジオール、ネオペンチルグリコール、グリセリン、ジグリセリン、プロピレングリコール等の多価アルコール等を挙げることができる。これらは単独で又は２種以上を組み合わせて使用することができる。これらの中でも、より一層の色調変化抑制の観点から、エタノール、イソアミルアルコール、１−ヘキサノール、グリセリン及びプロピレングリコールから選ばれる少なくとも１種が好ましい。
Moreover, the container-packed drink of this invention contains (B) alcohol in order to suppress a color tone change. As used herein, the term “alcohols” is a general term for compounds in which a hydrogen atom of a chain hydrocarbon is substituted with a hydroxyl group, a monohydric alcohol having one hydroxyl group and a polyvalent alcohol having two or more hydroxyl groups. It is a concept that includes alcohol. However, “polyhydric alcohol” as used herein does not include sugar alcohol.
As alcohol used by this invention, a C1-C7 aliphatic alcohol is preferable from a viewpoint of color tone stability. Specifically, for example, propanols such as methanol, ethanol, 1-propanol and isopropanol, butanols such as 1-butanol, 2-butanol and isobutanol, amyl alcohol, isoamyl alcohol, 2-pentanol and 3-pen Pentanols such as butanol, 2-methyl-1-butanol, isopentyl alcohol, neopentyl alcohol, hexanols such as 1-hexanol, 2-hexanol, 3-hexanol, 1-heptanol, 2-heptanol, 3-heptanol Monohydric alcohols such as heptanols such as 4-heptanol; polyhydric alcohols such as ethylene glycol, propylene glycol, 1,3-butanediol, neopentyl glycol, glycerin, diglycerin, propylene glycol It can be mentioned. These can be used alone or in combination of two or more. Among these, at least one selected from ethanol, isoamyl alcohol, 1-hexanol, glycerin and propylene glycol is preferable from the viewpoint of further suppressing color change.
本発明の容器詰飲料中の（Ｂ）アルコール類の含有量は０．０００４質量％以上１質量％未満であるが、より一層の色調変化抑制の観点から、好ましくは０．９質量％以下、より好ましくは０．８質量％以下、更に好ましくは０．７質量％以下、殊更に好ましくは０．６質量以下、そして、好ましくは０．００１質量％以上、より好ましくは０．００５質量％以上、更に好ましくは０．０１質量％以上、更に好ましくは０．０２質量％以上、更に好ましくは０．０３質量％以上、更に好ましくは０．０５質量％以上、殊更に好ましくは０．１質量％以上である。成分（Ｂ）の含有量の範囲としては、０．００１質量％以上１質量％未満、更に０．００１〜０．９質量％、更に０．００５〜０．９質量％、更に０．０１〜０．９質量％、更に０．０２〜０．８質量％、更に０．０３〜０．８質量％、更に０．０５〜０．７質量％、更に０．１〜０．７質量％、更に０．１〜０．６質量％が好ましい。
このように、本発明の容器詰飲料は、いわゆるノンアルコール飲料とすることができる。ここで「ノンアルコール」とは、エタノール含有量が０質量％のみならず、適用される法規（日本にあっては酒税法）に定められた酒類に該当しないエタノール含有量も包含する概念である。
The content of the alcohol (B) in the packaged beverage of the present invention is 0.0004% by mass or more and less than 1% by mass, preferably 0.9% by mass or less from the viewpoint of further suppressing color change. More preferably, it is 0.8 mass% or less, More preferably, it is 0.7 mass% or less, Most preferably, it is 0.6 mass or less, and Preferably it is 0.001 mass% or more, More preferably, it is 0.005 mass% or more. More preferably, it is 0.01% by weight or more, more preferably 0.02% by weight or more, more preferably 0.03% by weight or more, further preferably 0.05% by weight or more, and particularly preferably 0.1% by weight. That's it. As a range of content of a component (B), 0.001 mass% or more and less than 1 mass%, 0.001-0.9 mass% further, 0.005-0.9 mass%, Furthermore 0.01- 0.9% by mass, further 0.02-0.8% by mass, further 0.03-0.8% by mass, further 0.05-0.7% by mass, further 0.1-0.7% by mass, Furthermore, 0.1-0.6 mass% is preferable.
Thus, the packaged beverage of the present invention can be a so-called non-alcoholic beverage. Here, “non-alcohol” is a concept that includes not only ethanol content of 0% by mass but also ethanol content that does not correspond to alcoholic beverages stipulated in applicable regulations (the liquor tax law in Japan). .
本発明の容器詰飲料中の成分（Ａ）と、成分（Ｂ）との含有質量比[（Ｂ）／（Ａ）]は、色調変化抑制、風味の点から、好ましくは３０以下、より好ましくは２５以下、更に好ましくは２０以下、更に好ましくは１５以下、更に好ましくは１０以下、そして、好ましくは０．０５以上、より好ましくは０．１以上、更に好ましくは０．３以上、更に好ましくは０．５以上、更に好ましくは１以上である。かかる質量比[（Ｂ）／（Ａ）]の範囲としては、０．０５〜３０、更に０．１〜２５、更に０．３〜２０、更に０．５〜１５、殊更に１〜１０であることが好ましい。 The content mass ratio [(B) / (A)] between the component (A) and the component (B) in the packaged beverage of the present invention is preferably 30 or less, more preferably from the viewpoint of color change suppression and flavor. Is 25 or less, more preferably 20 or less, more preferably 15 or less, further preferably 10 or less, and preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.3 or more, and still more preferably. 0.5 or more, more preferably 1 or more. The mass ratio [(B) / (A)] ranges from 0.05 to 30, more preferably from 0.1 to 25, further from 0.3 to 20, more preferably from 0.5 to 15, and particularly preferably from 1 to 10. Preferably there is.
更に、本発明の容器詰飲料には、甘味料を含有させることができる。かかる甘味料としては、例えば、果糖，ブドウ糖，タガトース，アラビノース等の単糖、乳糖，トレハロース，麦芽糖，ショ糖等の二糖、粉末水あめ等の多糖といった結晶性糖類や、マルトオリゴ糖、ガラクトオリゴ糖等のオリゴ糖、水あめ等の非結晶性糖類、更にはブドウ糖や果糖等の糖分が約７割を占める蜂蜜等を挙げることができる。これら甘味料は単独で又は２種以上を組み合わせて使用することができる。
本発明の容器詰飲料中の甘味料の含有量は適宜決定することが可能であるが、０．０２〜１質量％、更に０．０５〜０．８質量％、更に０．０５〜０．６質量％であることが色調変化抑制の観点から好ましい。
Furthermore, the container-packed beverage of the present invention can contain a sweetener. Such sweeteners include, for example, monosaccharides such as fructose, glucose, tagatose, and arabinose, disaccharides such as lactose, trehalose, maltose, and sucrose, crystalline sugars such as polysaccharides such as powdered starch candy, malto-oligosaccharides, galactooligosaccharides, and the like. Oligosaccharides, non-crystalline saccharides such as syrup, and honey and the like in which sugars such as glucose and fructose account for about 70%. These sweeteners can be used alone or in combination of two or more.
The content of the sweetener in the container-packed beverage of the present invention can be appropriately determined, but is 0.02 to 1% by mass, further 0.05 to 0.8% by mass, and further 0.05 to 0. 6% by mass is preferable from the viewpoint of suppressing color change.
また、本発明においては、所望により、炭酸飲料とすることも可能であり、炭酸ガスの適度な起泡性により、ソフト感及び清涼感を継続して付与して嗜好性を高めることができる。
本発明の容器詰飲料に炭酸ガスを含有させる場合、その含有量は、好ましくは１質量％以下、より好ましくは０．１〜０．９質量％、更に好ましくは０．２〜０．８質量％、更に好ましくは０．３〜０．７質量％である。なお、炭酸ガスの測定方法としては、ガスボリューム計により計測し、ガス量に換算することができる。ガスボリュームとは、飲料中に溶解している炭酸ガスの２０℃における気体容量の飲料容量に対する比率をいい、本発明の容器詰飲料の場合、好ましくは０．５〜４、更に１〜３．８、更に２〜３．５であることが好ましい。
Moreover, in this invention, it can also be set as a carbonated drink depending on necessity, and a soft feeling and a refreshing feeling can be provided continuously by the moderate foaming property of a carbon dioxide gas, and palatability can be improved.
When carbon dioxide is contained in the packaged beverage of the present invention, the content is preferably 1% by mass or less, more preferably 0.1 to 0.9% by mass, and still more preferably 0.2 to 0.8% by mass. %, More preferably 0.3 to 0.7% by mass. In addition, as a measuring method of a carbon dioxide gas, it can measure with a gas volume meter and can convert into gas amount. A gas volume means the ratio with respect to the drink volume of the gas volume in 20 degreeC of the carbon dioxide gas melt | dissolved in a drink, In the case of the container-packed drink of this invention, Preferably it is 0.5-4, Furthermore, 1-3. 8, more preferably 2 to 3.5.
更に、本発明の容器詰飲料は、カリウムイオンを含有することができる。これにより、長期保存時においても爽快感が希薄にならず、口中におけるスッキリ感が保持される。したがって、日常生活での飲用はもちろんのこと、特にスポーツなどの場面で飲む飲料として適している。
カリウムイオンは、塩化カリウム、炭酸カリウム、硫酸カリウム、酢酸カリウム、炭酸水素カリウム、クエン酸カリウム、リン酸カリウム、リン酸水素カリウム、酒石酸カリウム、ソルビン酸カリウム等又はそれらの混合物のようなカリウム塩として配合することができる。なお、カリウムイオンは、原料由来のものも含まれる。
本発明の容器詰飲料中のカリウムイオンの含有量は、好ましくは０．００１質量％以上、より好ましくは０．００２質量％以上、更に好ましくは０．００３質量％以上、更に好ましくは０．００５質量％以上、殊更に好ましくは０．０１質量％以上、そして、好ましくは０．２質量％以下、より好ましくは０．１質量％以下、更に好ましくは０．０９質量％以下、更に好ましくは０．０８質量％以下、殊更に好ましくは０．０７質量％以下である。カリウムイオンの含有量の範囲としては０．００１〜０．２質量％が好ましく、更に０．００２〜０．１質量％、更に０．００３〜０．０９質量、更に０．００５〜０．０８質量％、殊更に０．０１〜０．０７質量％が好ましい。
Furthermore, the container-packed drink of this invention can contain a potassium ion. Thereby, the refreshing feeling is not diluted even during long-term storage, and the refreshing feeling in the mouth is maintained. Therefore, it is suitable not only for drinking in daily life, but also as a drink that is drunk particularly in sports.
Potassium ions can be used as potassium salts such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium bicarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate and the like or mixtures thereof. Can be blended. The potassium ions include those derived from raw materials.
The content of potassium ions in the packaged beverage of the present invention is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, still more preferably 0.003% by mass or more, and further preferably 0.005. % By mass or more, particularly preferably 0.01% by mass or more, and preferably 0.2% by mass or less, more preferably 0.1% by mass or less, still more preferably 0.09% by mass or less, still more preferably 0%. 0.08% by mass or less, particularly preferably 0.07% by mass or less. The range of the potassium ion content is preferably 0.001 to 0.2 mass%, further 0.002 to 0.1 mass%, further 0.003 to 0.09 mass, and further 0.005 to 0.08. % By mass, especially 0.01 to 0.07% by mass is preferred.
更に、本発明の容器詰飲料には、所望により、酸味料、香料（乳化香料を含む）、ビタミン、ミネラル、酸化防止剤、起泡剤、泡安定剤、各種エステル類、色素類、乳化剤、保存料、調味料、果汁エキス、麦芽エキス、野菜エキス、花蜜エキス、品質安定剤等の添加剤を単独で又は２種以上を組み合わせて含有させることができる。なお、添加剤の含有量は、本発明の目的を妨げない範囲内で適宜選択可能である。 Furthermore, in the packaged beverage of the present invention, as desired, acidulant, flavor (including emulsified flavor), vitamin, mineral, antioxidant, foaming agent, foam stabilizer, various esters, pigments, emulsifier, Additives such as preservatives, seasonings, fruit juice extracts, malt extracts, 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 selected within the range which does not prevent the objective of this invention.
本発明の容器詰飲料のｐＨ（２０℃）は２〜５であるが、より一層の色調変化抑制の観点から、３〜４が好ましい。 Although the pH (20 degreeC) of the container-packed drink of this invention is 2-5, 3-4 are preferable from a viewpoint of the further color tone change suppression.
本発明の容器詰飲料は、容器詰めされた状態において低粘度のものであることが好ましい。例えば、ゼリー等の保形性を有する高粘度食品ではなく、容器を傾けるだけで流動して飲用できる程度の粘度のものであることが好ましい。具体的な粘度としては、振動式粘度計にて２０℃で測定した場合に０．０１〜５００ｍＰａ・ｓ、更に０．０１〜４００ｍＰａ・ｓ、殊更０．０１〜２００ｍＰａ・ｓであることが好ましい。 The container-packed beverage of the present invention preferably has a low viscosity in a container-packed state. For example, it is preferably not a high-viscosity food having shape-retaining properties such as jelly, but a viscosity that allows it to flow and be drunk only by tilting the container. The specific viscosity is preferably 0.01 to 500 mPa · s, more preferably 0.01 to 400 mPa · s, and particularly preferably 0.01 to 200 mPa · s when measured at 20 ° C. with a vibration viscometer. .
また、本発明の容器詰飲料は、色調安定性の観点から、５５℃で７日間保存した後の容器詰飲料のｂ*値から、製造直後の容器詰飲料のｂ*値を減じた値（Δｂ*）が、２以下、更に１．９以下、更に１．８以下、更に１．７以下、更に１．６以下、更に１．５以下であることが好ましい。ここで、「ｂ*値」とは、色をＬ*ａ*ｂ*表色系で表現したときに色相、彩度を表す座標値の一つであって、黄色方向の彩度を示す座標値である。Ｌ*ａ*ｂ*表色系には、明度を示すＬ*と、赤色方向の彩度を示す座標値であるａ*もあるが、本発明においては、色調変化したときに最も顕在化しやすいｂ*について規定するものである。なお、ｂ*値の測定方法は、後掲の実施例に記載の方法にしたがうものとする。 Moreover, the container-packed drink of this invention is the value which reduced the b * value of the container-packed drink immediately after manufacture from the b * value of the container-packed drink after preserve | saving for 7 days at 55 degreeC from a viewpoint of color stability. Δb * ) is preferably 2 or less, more preferably 1.9 or less, further 1.8 or less, further 1.7 or less, further 1.6 or less, and further 1.5 or less. Here, the “b * value” is one of coordinate values representing hue and saturation when the color is expressed in the L * a * b * color system, and is a coordinate indicating the saturation in the yellow direction. Value. The L * a * b * color system includes L * indicating lightness and a * which is a coordinate value indicating saturation in the red direction, but in the present invention, it is most easily manifested when the color tone changes. It prescribes about b * . The b * value is measured according to the method described in the examples below.
本発明の容器詰飲料は、例えば、成分（Ａ）と成分（Ｂ）を配合し、各成分の濃度及びｐＨを調整して製造することができる。 The container-packed drink of this invention can be manufactured by mix | blending a component (A) and a component (B), and adjusting the density | concentration and pH of each component, for example.
また、本発明の容器詰飲料に使用できる容器としては、ポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常の包装容器が挙げられる。
更に、容器に充填後、例えば、金属缶のような加熱殺菌できる場合にあっては適用されるべき法規（日本にあっては食品衛生法）に定められた条件で殺菌することができる。他方、ＰＥＴボトル、紙容器のようにレトルト殺菌できないものについては、あらかじめ上記と同等の殺菌条件、例えばプレート式熱交換器などで高温短時間殺菌後、一定の温度迄冷却して容器に充填する等の方法が採用できる。また無菌下で、充填された容器に別の成分を配合して充填してもよい。
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.
以上、本発明の容器詰飲料について説明したが、イソクエルシトリン及びその糖付加物を含有する容器詰飲料の色調変化抑制方法においても、上記と同様の構成を採用することができる。 As mentioned above, although the container-packed drink of this invention was demonstrated, the structure similar to the above is employable also in the color tone change suppression method of the container-packed drink containing isoquercitrin and its sugar adduct.
すなわち、上記実施形態に関し、本発明は更に以下の容器詰飲料、あるいは色調変化抑制方法を開示する。
〔１−１〕
次の成分（Ａ）及び（Ｂ）：
（Ａ）イソクエルシトリン及びその糖付加物 ０．０３〜０．２５質量％、
（Ｂ）アルコール類 ０．０００４質量％以上１質量％未満
を含有し、ｐＨが２〜５である容器詰飲料。
〔１−２〕
成分（Ａ）の含有量が、好ましくは０．０４量％以上、より好ましくは０．０５質量％以上、更に好ましくは０．０６質量％以上であって、好ましくは０．１５質量％以下、より好ましくは０．１２質量％以下、更に好ましくは０．１質量％以下である、前記〔１−１〕記載の容器詰飲料。
〔１−３〕
成分（Ａ）の含有量が、好ましくは０．０４〜０．１５質量％、より好ましくは０．０５〜０．１２質量％、更に好ましくは０．０６〜０．１２質量％、更に好ましくは０．０６〜０．１質量％である、前記〔１−１〕記載の容器詰飲料。
〔１−４〕
成分（Ａ）は、イソクエルシトリン糖付加物／イソクエルシトリンの質量比が、好ましくは１以上、より好ましくは２以上、更に好ましくは４以上であって、好ましくは１０００以下、より好ましくは５００以下、更に好ましくは１００以下、更に好ましくは５０以下、更に好ましくは２５以下、更に好ましくは１０以下である、前記〔１−１〕〜〔１−３〕のいずれか一に記載の容器詰飲料。
〔１−５〕
成分（Ａ）は、イソクエルシトリン糖付加物／イソクエルシトリンの質量比が、好ましくは１〜１０００、より好ましくは１〜５００、更に好ましくは１〜１００、更に好ましくは１〜５０、更に好ましくは１〜２５、更に好ましくは１〜１０、更に好ましくは２〜１０、更に好ましくは４〜１０である、前記〔１−１〕〜〔１−３〕のいずれか一に記載の容器詰飲料。
〔１−６〕
成分（Ａ）の含有量が、ケルセチン換算で、好ましくは０．０１〜０．１質量％、より好ましくは０．０１６〜０．０６質量％、更に好ましくは０．０２１〜０．０５質量％、更に好ましくは０．０２５〜０．０４質量％である、前記〔１−１〕〜〔１−５〕のいずれか一に記載の容器詰飲料。
〔１−７〕
成分（Ｂ）が、炭素数１〜７の脂肪族アルコールである、前記〔１−１〕〜〔１−６〕のいずれか一に記載の容器詰飲料。
〔１−８〕
成分（Ｂ）が、エタノール、イソアミルアルコール、１−ヘキサノール、グリセリン及びプロピレングリコールから選ばれる少なくとも１種である、前記〔１−１〕〜〔１−７〕のいずれか一に記載の容器詰飲料。
〔１−９〕
成分（Ｂ）の含有量が、好ましくは０．００１質量％以上、更に好ましくは０．００５質量％以上、更に好ましくは０．０１質量％以上、更に好ましくは０．０２質量％以上、更に好ましくは０．０３質量％以上、更に好ましくは０．０５質量％以上、更に好ましくは０．１質量％以上であって、１質量％未満、０．９質量％以下、より好ましくは０．８質量％以下、更に好ましくは０．７質量％以下、更に好ましくは０．６質量以下である、前記〔１−１〕〜〔１−８〕のいずれか一に記載の容器詰飲料。
〔１−１０〕
成分（Ｂ）の含有量が、好ましくは０．００１質量％以上１質量％未満、更に好ましくは０．００１〜０．９質量％、更に好ましくは０．００５〜０．９質量％、更に好ましくは０．０１〜０．９質量％、更に好ましくは０．０２〜０．８質量％、更に好ましくは０．０３〜０．８質量％、更に好ましくは０．０５〜０．７質量％、更に好ましくは０．１〜０．７質量％、更に好ましくは０．１〜０．６質量％である、前記〔１−１〕〜〔１−８〕のいずれか一に記載の容器詰飲料。
That is, regarding the said embodiment, this invention discloses the following container drinks or the color tone change suppression method further.
[1-1]
The following components (A) and (B):
(A) Isoquercitrin and its sugar adduct 0.03-0.25 mass%,
(B) Alcohols A packaged beverage containing 0.0004% by mass or more and less than 1% by mass and having a pH of 2 to 5.
[1-2]
The content of the component (A) is preferably 0.04% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.06% by mass or more, preferably 0.15% by mass or less, More preferably, it is 0.12 mass% or less, More preferably, it is 0.1 mass% or less, The said container-packed drink of [1-1] description.
[1-3]
The content of the component (A) is preferably 0.04 to 0.15% by mass, more preferably 0.05 to 0.12% by mass, still more preferably 0.06 to 0.12% by mass, and still more preferably. The packaged beverage according to [1-1], which is 0.06 to 0.1% by mass.
[1-4]
In the component (A), the mass ratio of isoquercitrin sugar adduct / isoquercitrin is preferably 1 or more, more preferably 2 or more, further preferably 4 or more, preferably 1000 or less, more preferably 500. The container-packed beverage according to any one of [1-1] to [1-3], which is more preferably 100 or less, further preferably 50 or less, more preferably 25 or less, and still more preferably 10 or less. .
[1-5]
Component (A) has an isoquercitrin sugar adduct / isoquercitrin mass ratio of preferably 1 to 1000, more preferably 1 to 500, still more preferably 1 to 100, still more preferably 1 to 50, and still more preferably. Is 1 to 25, more preferably 1 to 10, more preferably 2 to 10, and more preferably 4 to 10, the container-packed beverage according to any one of [1-1] to [1-3] above .
[1-6]
The content of the component (A) is preferably 0.01 to 0.1% by mass, more preferably 0.016 to 0.06% by mass, and still more preferably 0.021 to 0.05% by mass in terms of quercetin. More preferably, it is 0.025-0.04 mass%, The container-packed drink as described in any one of said [1-1]-[1-5].
[1-7]
The container-packed drink as described in any one of said [1-1]-[1-6] whose component (B) is a C1-C7 aliphatic alcohol.
[1-8]
The container-packed beverage according to any one of [1-1] to [1-7], wherein the component (B) is at least one selected from ethanol, isoamyl alcohol, 1-hexanol, glycerin, and propylene glycol. .
[1-9]
The content of the component (B) is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, further preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and further preferably. Is 0.03% by mass or more, more preferably 0.05% by mass or more, further preferably 0.1% by mass or more, and less than 1% by mass, 0.9% by mass or less, more preferably 0.8% by mass. % Or less, more preferably 0.7% by mass or less, and further preferably 0.6% by mass or less, according to any one of [1-1] to [1-8].
[1-10]
The content of the component (B) is preferably 0.001% by mass or more and less than 1% by mass, more preferably 0.001 to 0.9% by mass, further preferably 0.005 to 0.9% by mass, and still more preferably. Is 0.01 to 0.9 mass%, more preferably 0.02 to 0.8 mass%, more preferably 0.03 to 0.8 mass%, more preferably 0.05 to 0.7 mass%, More preferably, it is 0.1-0.7 mass%, More preferably, it is 0.1-0.6 mass%, The packaged drink as described in any one of said [1-1]-[1-8]. .
〔１−１１〕
成分（Ａ）と、成分（Ｂ）との含有質量比[（Ｂ）／（Ａ）]が、好ましくは０．０５以上、より好ましくは０．１以上、更に好ましくは０．３以上、更に好ましくは０．５以上、更に好ましくは１以上であって、好ましくは３０以下、より好ましくは２５以下、更に好ましくは２０以下、更に好ましくは１５以下、更に好ましくは１０以下である、前記〔１−１〕〜〔１−１０〕のいずれか一に記載の容器詰飲料。
〔１−１２〕
成分（Ａ）と、成分（Ｂ）との含有質量比[（Ｂ）／（Ａ）]が、好ましくは０．０５〜３０、より好ましくは０．１〜２５、更に好ましくは０．３〜２０、更に好ましくは０．５〜１５、更に好ましくは１〜１０である、前記〔１−１〕〜〔１−１０〕のいずれか一に記載の容器詰飲料。
〔１−１３〕
更に甘味料を含有し、甘味料の含有量が、好ましくは０．０２〜１質量％、より好ましくは０．０５〜０．８質量％、更に好ましくは０．０５〜０．６質量％である、前記〔１−１〕〜〔１−１２〕のいずれか一に記載の容器詰飲料。
〔１−１４〕
更に炭酸ガスを含有し、炭酸ガスの含有量が、好ましくは１質量％以下、より好ましくは０．１〜０．９質量％、更に好ましくは０．２〜０．８質量％、更に好ましくは０．３〜０．７質量％である、前記〔１−１〕〜〔１−１３〕のいずれか一に記載の容器詰飲料。
〔１−１５〕
当該容器詰飲料がカリウムイオンを含み、カリウムイオンの含有量が、好ましくは０．００１質量％以上、より好ましくは０．００２質量％以上、更に好ましくは０．００３質量％以上、更に好ましくは０．００５質量％以上、更に好ましくは０．０１質量％以上であって、好ましくは０．２質量％以下、より好ましくは０．１質量％以下、更に好ましくは０．０９質量％以下、更に好ましくは０．０８質量％以下、更に好ましくは０．０７質量％以下である、前記〔１−１〕〜〔１−１４〕のいずれか一に記載の容器詰飲料。
〔１−１６〕
当該容器詰飲料がカリウムイオンを含み、カリウムイオンの含有量が、好ましくは０．００１〜０．２質量％、より好ましくは０．００２〜０．１質量％、更に好ましくは０．００３〜０．０９質量、更に好ましくは０．００５〜０．０８質量％、更に好ましくは０．０１〜０．０７質量％である、前記〔１−１〕〜〔１−１４〕のいずれか一に記載の容器詰飲料。
〔１−１７〕
ｐＨ（２０℃）が、好ましくは３〜４である、前記〔１−１〕〜〔１−１６〕のいずれか一に記載の容器詰飲料。
〔１−１８〕
５５℃で７日間保存した後の容器詰飲料のｂ*値から、製造直後の容器詰飲料のｂ*値を減じた値（Δｂ*）が、好ましくは２以下、より好ましくは１．９以下、更に好ましくは１．８以下、更に好ましくは１．７以下、更に好ましくは１．６以下、更に好ましくは１．５以下である、前記〔１−１〕〜〔１−１７〕のいずれか一に記載の容器詰飲料。
[1-11]
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.3 or more, Preferably, it is 0.5 or more, more preferably 1 or more, preferably 30 or less, more preferably 25 or less, further preferably 20 or less, still more preferably 15 or less, still more preferably 10 or less. -1] to [1-10] The packaged beverage according to any one of [1-10].
[1-12]
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 0.05 to 30, more preferably 0.1 to 25, still more preferably 0.3 to 20, More preferably, it is 0.5-15, More preferably, it is 1-10, The container-packed drink as described in any one of said [1-1]-[1-10].
[1-13]
Furthermore, it contains a sweetener, and the content of the sweetener is preferably 0.02 to 1% by mass, more preferably 0.05 to 0.8% by mass, and still more preferably 0.05 to 0.6% by mass. The container-packed drink according to any one of [1-1] to [1-12].
[1-14]
Further, carbon dioxide is contained, and the content of carbon dioxide is preferably 1% by mass or less, more preferably 0.1 to 0.9% by mass, still more preferably 0.2 to 0.8% by mass, and still more preferably. The packaged beverage according to any one of [1-1] to [1-13], which is 0.3 to 0.7% by mass.
[1-15]
The packaged beverage contains potassium ions, and the content of potassium ions is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, still more preferably 0.003% by mass or more, and further preferably 0. 0.005% by mass or more, more preferably 0.01% by mass or more, preferably 0.2% by mass or less, more preferably 0.1% by mass or less, still more preferably 0.09% by mass or less, still more preferably. Is 0.08% by mass or less, more preferably 0.07% by mass or less, and the container-packed beverage according to any one of [1-1] to [1-14].
[1-16]
The packaged beverage contains potassium ions, and the content of potassium ions is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.1% by mass, and still more preferably 0.003 to 0%. 0.09 mass, more preferably 0.005 to 0.08 mass%, and still more preferably 0.01 to 0.07 mass%, as described in any one of the above [1-1] to [1-14]. Bottled beverage.
[1-17]
The container-packed beverage according to any one of [1-1] to [1-16], which has a pH (20 ° C) of preferably 3 to 4.
[1-18]
The value (Δb * ) obtained by subtracting the b * value of the packaged beverage immediately after production from the b * value of the packaged beverage after storage at 55 ° C. for 7 days is preferably 2 or less, more preferably 1.9 or less. More preferably, it is 1.8 or less, more preferably 1.7 or less, more preferably 1.6 or less, and even more preferably 1.5 or less, any one of [1-1] to [1-17] above A packaged beverage according to 1.
〔２−１〕
イソクエルシトリン及びその糖付加物を含有する容器詰飲料の色調変化抑制方法であって、次の成分（Ａ）及び（Ｂ）を、
（Ａ）イソクエルシトリン及びその糖付加物 ０．０３〜０．２５質量％、
（Ｂ）アルコール類 ０．０００４質量％以上１質量％未満
となるように配合し、ｐＨを２〜５に調整する、色調変化抑制方法。
〔２−２〕
成分（Ａ）を、好ましくは０．０４量％以上、より好ましくは０．０５質量％以上、更に好ましくは０．０６質量％以上であって、好ましくは０．１５質量％以下、より好ましくは０．１２質量％以下、更に好ましくは０．１質量％以下となるように配合する、前記〔２−１〕記載の色調変化抑制方法。
〔２−３〕
成分（Ａ）を、好ましくは０．０４〜０．１５質量％、より好ましくは０．０５〜０．１２質量％、更に好ましくは０．０６〜０．１２質量％、更に好ましくは０．０６〜０．１質量％配合する、前記〔２−１〕記載の色調変化抑制方法。
〔２−４〕
成分（Ｂ）として、炭素数１〜７の脂肪族アルコールを使用する、前記〔２−１〕〜〔２−３〕のいずれか一に記載の色調変化抑制方法。
〔２−５〕
成分（Ｂ）として、エタノール、イソアミルアルコール、１−ヘキサノール、グリセリン及びプロピレングリコールから選ばれる少なくとも１種を使用する、前記〔２−１〕〜〔２−４〕のいずれか一に記載の色調変化抑制方法。
〔２−６〕
成分（Ｂ）を、好ましくは０．００１質量％以上、更に好ましくは０．００５質量％以上、更に好ましくは０．０１質量％以上、更に好ましくは０．０２質量％以上、更に好ましくは０．０３質量％以上、更に好ましくは０．０５質量％以上、更に好ましくは０．１質量％以上であって、１質量％未満、０．９質量％以下、より好ましくは０．８質量％以下、更に好ましくは０．７質量％以下、更に好ましくは０．６質量以下となるように配合する、前記〔２−１〕〜〔２−５〕のいずれか一に記載の色調変化抑制方法。
〔２−７〕
成分（Ｂ）を、好ましくは０．００１質量％以上１質量％未満、更に好ましくは０．００１〜０．９質量％、更に好ましくは０．００５〜０．９質量％、更に好ましくは０．０１〜０．９質量％、更に好ましくは０．０２〜０．８質量％、更に好ましくは０．０３〜０．８質量％、更に好ましくは０．０５〜０．７質量％、更に好ましくは０．１〜０．７質量％、更に好ましくは０．１〜０．６質量％配合する、前記〔２−１〕〜〔２−５〕のいずれか一に記載の色調変化抑制方法。
〔２−８〕
成分（Ａ）と、成分（Ｂ）とを、質量比[（Ｂ）／（Ａ）]が、好ましくは０．０５以上、より好ましくは０．１以上、更に好ましくは０．３以上、更に好ましくは０．５以上、更に好ましくは１以上であって、好ましくは３０以下、より好ましくは２５以下、更に好ましくは２０以下、更に好ましくは１５以下、更に好ましくは１０以下となるように配合する、前記〔２−１〕〜〔２−７〕のいずれか一に記載の色調変化抑制方法。
〔２−９〕
成分（Ａ）と、成分（Ｂ）とを、質量比[（Ｂ）／（Ａ）]が、好ましくは０．０５〜３０、より好ましくは０．１〜２５、更に好ましくは０．３〜２０、更に好ましくは０．５〜１５、更に好ましくは１〜１０となるように配合する、前記〔２−１〕〜〔２−７〕のいずれか一に記載の色調変化抑制方法。
〔２−１０〕
ｐＨ（２０℃）を、好ましくは３〜４に調整する、前記〔２−１〕〜〔２−９〕のいずれか一に記載の色調変化抑制方法。
〔２−１０〕
５５℃で７日間保存した後の容器詰飲料のｂ*値から、製造直後の容器詰飲料のｂ*値を減じた値（Δｂ*）が、好ましくは２．０以下、より好ましくは１．９以下、更に好ましくは１．８以下、更に好ましくは１．７以下、更に好ましくは１．６以下、更に好ましくは１．５以下となる、前記〔２−１〕〜〔２−９〕のいずれか一に記載の色調変化抑制方法。
[2-1]
A method for inhibiting color change of a container-packed beverage containing isoquercitrin and its sugar adduct, comprising the following components (A) and (B):
(A) Isoquercitrin and its sugar adduct 0.03-0.25 mass%,
(B) Alcohols Color tone change suppressing method of blending so as to be 0.0004 mass% or more and less than 1 mass% and adjusting pH to 2-5.
[2-2]
The component (A) is preferably 0.04% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.06% by mass or more, preferably 0.15% by mass or less, more preferably The method for suppressing a change in color tone according to the above [2-1], which is blended so as to be 0.12% by mass or less, more preferably 0.1% by mass or less.
[2-3]
The component (A) is preferably 0.04 to 0.15% by mass, more preferably 0.05 to 0.12% by mass, still more preferably 0.06 to 0.12% by mass, and still more preferably 0.06. The method for suppressing a change in color tone according to the above [2-1], which is blended by 0.1 mass%.
[2-4]
The method for suppressing a change in color tone according to any one of [2-1] to [2-3], wherein an aliphatic alcohol having 1 to 7 carbon atoms is used as the component (B).
[2-5]
The component (B) uses at least one selected from ethanol, isoamyl alcohol, 1-hexanol, glycerin and propylene glycol, and changes in color tone according to any one of [2-1] to [2-4] above Suppression method.
[2-6]
The component (B) is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, still more preferably 0.01% by mass or more, still more preferably 0.02% by mass or more, and still more preferably 0.001% by mass or more. 03% by mass or more, more preferably 0.05% by mass or more, further preferably 0.1% by mass or more, and less than 1% by mass, 0.9% by mass or less, more preferably 0.8% by mass or less, More preferably, it is 0.7 mass% or less, More preferably, it mix | blends so that it may become 0.6 mass or less, The color tone change suppression method as described in any one of said [2-1]-[2-5].
[2-7]
The component (B) is preferably 0.001% by mass or more and less than 1% by mass, more preferably 0.001 to 0.9% by mass, still more preferably 0.005 to 0.9% by mass, and still more preferably 0.001% by mass. 01-0.9 mass%, more preferably 0.02-0.8 mass%, more preferably 0.03-0.8 mass%, more preferably 0.05-0.7 mass%, more preferably The method for suppressing a change in color tone according to any one of [2-1] to [2-5], wherein 0.1 to 0.7% by mass, and more preferably 0.1 to 0.6% by mass is blended.
[2-8]
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.3 or more, Preferably 0.5 or more, more preferably 1 or more, preferably 30 or less, more preferably 25 or less, still more preferably 20 or less, still more preferably 15 or less, still more preferably 10 or less. The color tone change suppressing method according to any one of [2-1] to [2-7].
[2-9]
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 0.05 to 30, more preferably 0.1 to 25, still more preferably 0.3 to. 20, The color tone change suppressing method according to any one of [2-1] to [2-7], which is preferably blended so as to be 0.5 to 15, more preferably 1 to 10.
[2-10]
The method for suppressing a change in color tone according to any one of [2-1] to [2-9], wherein the pH (20 ° C) is preferably adjusted to 3 to 4.
[2-10]
The value (Δb * ) obtained by subtracting the b * value of the packaged beverage immediately after production from the b * value of the packaged beverage after storage at 55 ° C. for 7 days is preferably 2.0 or less, more preferably 1. 9 or less, more preferably 1.8 or less, more preferably 1.7 or less, more preferably 1.6 or less, and even more preferably 1.5 or less, in the above [2-1] to [2-9]. The color tone change suppressing method according to any one of the above.
１．イソクエルシトリン糖付加物等の分析
イソクエルシトリン糖付加物等の分析は、ＨＰＬＣ（高速液体クロマトグラフ）法により、次に示す方法にしたがって行った。
分析機器は、LC-10AD（島津製作所社製）を使用した。
分析機器の装置構成は次の通りである。
検出器 ：紫外可視吸光光度計 SPD-10AV（島津製作所社製）
カラム ：YMC-Pack ODS-A AA12S05-1506WT、φ6mm×150mm（ワイエムシィ社製）
1. Analysis of isoquercitrin sugar adducts etc. The analysis of isoquercitrin sugar adducts etc. was performed by HPLC (high performance liquid chromatograph) method according to the following method.
LC-10AD (manufactured by Shimadzu Corporation) was used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
Detector: UV-visible spectrophotometer SPD-10AV (manufactured by Shimadzu Corporation)
Column: YMC-Pack ODS-A AA12S05-1506WT, φ6mm x 150mm (manufactured by YMC)
分析条件は次の通りである。
カラム温度：４０℃
移動相 ：水、アセトニトリル、２−プロパノール及び酢酸の混液（２００：３８：２：１）
流量 ：１．０ｍＬ／ｍｉｎ
試料注入量：１０μＬ
測定波長 ：３６０ｎｍ
The analysis conditions are as follows.
Column temperature: 40 ° C
Mobile phase: Mixture of water, acetonitrile, 2-propanol and acetic acid (200: 38: 2: 1)
Flow rate: 1.0 mL / min
Sample injection volume: 10 μL
Measurement wavelength: 360 nm
以下の手順にて分析用試料を調製した。
検体１ｇを量りとり、メタノール１ｍＬを加え、更にメタノール及び水の混液（１：１）を加えて１０ｍＬに定容し、試料溶液とした。調製した試料溶液を高速液体クロマトグラフ分析に供した。
A sample for analysis was prepared by the following procedure.
1 g of a sample was weighed, 1 mL of methanol was added, and a mixed solution of methanol and water (1: 1) was further added to make a constant volume of 10 mL to obtain a sample solution. The prepared sample solution was subjected to high performance liquid chromatographic analysis.
また、イソクエルシトリンの標準品を用いて濃度既知の溶液を調製し、高速液体クロマトグラフ分析に供することにより検量線を作成し、イソクエルシトリンを指標として、前記試料溶液中のイソクエルシトリン糖付加物等の定量を行った。即ち、前記検量線から、前記資料溶液のＨＰＬＣ分析におけるイソクエルシトリン（前記式（１）におけるｎ＝０）及びｎ≧１の各糖付加物についてそれぞれモル濃度を求め、更に各物質の分子量からその含有量（質量％）を計算し、試料中のイソクエルシトリン糖付加物等の定量を行った。また、試料中のイソクエルシトリン糖付加物等のケルセチン換算量は、上記イソクエルシトリン及び各糖付加物のそれぞれのモル濃度から、アグリコン部分の含有量を計算することにより算出した。 In addition, a standard solution of isoquercitrin is prepared, a calibration curve is prepared by subjecting it to high performance liquid chromatographic analysis, and isoquercitrin sugar in the sample solution is prepared using isoquercitrin as an index. Quantification of adducts and the like was performed. That is, from the calibration curve, the molar concentration was determined for each of the sugar adducts of isoquercitrin (n = 0 in the formula (1)) and n ≧ 1 in the HPLC analysis of the sample solution, and further from the molecular weight of each substance. The content (mass%) was calculated, and the amount of isoquercitrin sugar adducts in the sample was determined. In addition, the quercetin equivalent amount of isoquercitrin sugar adducts and the like in the sample was calculated by calculating the content of the aglycone part from the respective molar concentrations of isoquercitrin and each sugar adduct.
２．エタノールの分析
エタノールの分析は、次に示すガスクロマトグラフ法にしたがって行った。
分析機器は、GC-14B（島津製作所社製）を使用した。
分析機器の装置構成は次の通りである。
検出器 ：FID
カラム ：Gaskuropack55、80〜100mesh、φ3.2mm×3.1mm
2. Analysis of ethanol The analysis of ethanol was performed according to the gas chromatographic method shown below.
GC-14B (manufactured by Shimadzu Corporation) was used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
Detector: FID
Column: Gaskuropack55, 80-100mesh, φ3.2mm × 3.1mm
分析条件は次の通りである。
温度 ：試料注入口及び検出機250℃、カラム130℃
ガス圧力：ヘリウム（キャリアガス）140kPa、水素 60kPa、空気 50kPa
注入量 ：2μL
The analysis conditions are as follows.
Temperature: Sample inlet and detector 250 ° C, column 130 ° C
Gas pressure: Helium (carrier gas) 140 kPa, hydrogen 60 kPa, air 50 kPa
Injection volume: 2μL
以下の手順にて分析用試料を調製した。
検体５ｇを量りとり、これに水を加えて２５ｍＬに定容した。その溶液をディスクろ過し、試料溶液とした。調製した試料溶液をガスクロマトグラフ分析に供した。
A sample for analysis was prepared by the following procedure.
A sample (5 g) was weighed, and water was added thereto to make a constant volume of 25 mL. The solution was subjected to disk filtration to obtain a sample solution. The prepared sample solution was subjected to gas chromatographic analysis.
３．イソアミルアルコールの分析
イソアミルアルコールの分析は、次に示すガスクロマトグラフ法にしたがって行った。
分析機器は、GC-2014（島津製作所社製）を使用した。
分析機器の装置構成は次の通りである。
検出器 ：FID
カラム ：DB-WAX、φ0.25mm×60m、膜厚0.25μm（J&W Scientific社製）
3. Analysis of isoamyl alcohol Isoamyl alcohol was analyzed according to the gas chromatographic method shown below.
GC-2014 (manufactured by Shimadzu Corporation) was used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
Detector: FID
Column: DB-WAX, φ0.25mm × 60m, film thickness 0.25μm (manufactured by J & W Scientific)
分析条件は次の通りである。
温度 ：試料注入口及び検出機250℃、カラム50℃
ガス圧力：ヘリウム（キャリアガス）398.6kPa、水素 60kPa、空気 50kPa
注入量 ：2μL
注入方法：スプリット（1:20）
The analysis conditions are as follows.
Temperature: Sample inlet and detector 250 ° C, column 50 ° C
Gas pressure: helium (carrier gas) 398.6kPa, hydrogen 60kPa, air 50kPa
Injection volume: 2μL
Injection method: Split (1:20)
以下の手順にて分析用試料の調製した。
検体５ｇを量りとり、これにテトラヒドロフランを加えて２５ｍＬに定容した。その溶液をディスクろ過し、試料溶液とした。調製した試料溶液をガスクロマトグラフ分析に供した。
A sample for analysis was prepared by the following procedure.
A sample (5 g) was weighed and tetrahydrofuran was added thereto to make a constant volume of 25 mL. The solution was subjected to disk filtration to obtain a sample solution. The prepared sample solution was subjected to gas chromatographic analysis.
４．グリセリンの分析
グリセリンの分析は、次に示すガスクロマトグラフ法にしたがって行った。
分析機器は、GC-14A（島津製作所社製）を使用した。
分析機器の装置構成は次の通りである。
検出器 ：FID
カラム ：Chromosorb 101、ガラス管φ3mm×1m
4). Analysis of glycerol The analysis of glycerol was performed according to the gas chromatographic method shown below.
GC-14A (manufactured by Shimadzu Corporation) was used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
Detector: FID
Column: Chromosorb 101, glass tube φ3mm × 1m
分析条件は次の通りである。
温度 ：試料注入口及び検出機250℃、カラム190℃
ガス流量：窒素50mL/min
ガス圧力：水素 0.6kg/cm2、空気 0.5kg/cm2
注入量 ：2μL
The analysis conditions are as follows.
Temperature: Sample inlet and detector 250 ° C, column 190 ° C
Gas flow rate: Nitrogen 50mL / min
Gas pressure: Hydrogen 0.6kg / cm 2 , Air 0.5kg / cm 2
Injection volume: 2μL
以下の手順にて分析用試料を調製した。
検体５ｇを量りとり、これに内標準（トリメチレングリコール）２０ｍｇとメタノールを加えて１０ｍＬに定容した。それを試料溶液として、ガスクロマトグラフ分析に供した。
A sample for analysis was prepared by the following procedure.
A sample (5 g) was weighed, and 20 mg of internal standard (trimethylene glycol) and methanol were added thereto to make a constant volume of 10 mL. This was used as a sample solution for gas chromatographic analysis.
５．１−ヘキサノールの分析
１−ヘキサノールの分析は、日本食品分析センターにてＧＣ−ＭＳ法にて測定した。
5.1 Analysis of 1-hexanol The analysis of 1-hexanol was measured by the GC-MS method at the Japan Food Analysis Center.
６．カリウムイオンの分析
カリウムは、「分析実務者が書いた五訂日本食品標準成分表分析マニュアルの解説」（財団法人日本食品分析センター編集、中央法規出版株式会社発行所、２００１年７月１０日発行）のｐ９０−９１及びｐ９９−１０３にしたがい測定した。
具体的には、検体２〜５ｇを抽出容器に量り取り、１％塩酸溶液２００ｍＬを加え、室温下で３０分振とう抽出した。抽出液を遠心管に移し、遠心分離後の上澄み液を原子吸光用試験溶液とした。原子吸光光度計の測定波長を７６６．５ｎｍに設定し、カリウムを測定した。そして、予め作成した検量線を用いて試料中のカリウム量を定量した。
6). Analysis of Potassium Ion Potassium is “Explanation of the Manual for Analyzing the Five Standards of Japanese Food Standards Constructed by Analyzing Practitioners” (edited by the Japan Food Analysis Center, published by Chuo Law Publishing Co., Ltd., July 10, 2001) ) P90-91 and p99-103.
Specifically, 2 to 5 g of the sample was weighed in an extraction container, 200 mL of 1% hydrochloric acid solution was added, and the mixture was extracted by shaking at room temperature for 30 minutes. The extract was transferred to a centrifuge tube, and the supernatant after centrifugation was used as a test solution for atomic absorption. The measurement wavelength of the atomic absorption photometer was set to 766.5 nm, and potassium was measured. And the amount of potassium in a sample was quantified using the calibration curve prepared beforehand.
７．色調変化の測定
分光光度計（形式Color Meter ZE-2000、日本電色工業社製）を使用し、試料を光路長１０ｍｍの石英セルに入れてＬ*ａ*ｂ*表色系のｂ*値を測定した。製造直後の容器詰飲料、及び５５℃で７日間保存後の容器詰飲料のｂ*値から、Δｂ*（保存後のｂ*値−保存前のｂ*値）を求めた。
7). Measurement of color tone change Using a spectrophotometer (model Color Meter ZE-2000, manufactured by Nippon Denshoku Industries Co., Ltd.), put the sample in a quartz cell with an optical path length of 10 mm, and b * value of L * a * b * color system Was measured. Packaged beverage immediately after production, and from the b * value of 55 ° C. for 7 days packaged beverage after storage, [Delta] b * - was determined (b * value after storage before storage b * values).
８．こく味の評価方法
専門パネル４名が各容器詰飲料を飲用し、そのこく味について下記の基準で評価し、その後協議により最終スコアを決定して評価値とした。なお、「こく味」とは、味の厚み（ボディ感）のことをいう。
8). Evaluation method of kokumi Four special panels drank each container-packed beverage, evaluated its kokumi according to the following criteria, and then decided the final score by discussion and made it an evaluation value. The “kokumi” means the thickness of the taste (body feeling).
評価基準
４：こく味が強い
３：こく味が若干ある
２：こく味がやや弱い
１：こく味が弱い
Evaluation criteria 4: Strong body 3: Slight body 2: Slight body 1: Slight body
実施例１〜１２、比較例１〜３
表１に示す組成で調合し、次いで８５℃で２分殺菌を行い、２００ｍＬのＰＥＴボトルに１６０ｍＬ充填して容器詰飲料を調製した。各容器詰飲料の成分分析及び評価結果を表１に併せて示す。
Examples 1-12, Comparative Examples 1-3
Prepared with the composition shown in Table 1, then sterilized at 85 ° C. for 2 minutes, and filled in a 200 mL PET bottle with 160 mL to prepare a packaged beverage. Table 1 shows the component analysis and evaluation results of each packaged beverage.
表１から、（Ａ）イソクエルシトリン糖付加物等とともに（Ｂ）アルコール類をそれぞれ特定量含有せしめ、更にｐＨを特定範囲内に調整することで、長時間にわたって保存しても色調が変化し難く、外観が保持されることが確認された。 From Table 1, (A) Isoquercitrin sugar adducts and the like (B) Alcohols are included in specific amounts, and the pH is adjusted within a specific range, so that the color tone changes even when stored for a long time. It was difficult to confirm that the appearance was maintained.
実施例１３
実施例１の処方において、４倍濃縮液となるようにイオン交換水を配合し、当該濃縮液を８５℃で２分間殺菌を行い、次いで４倍希釈した際に炭酸ガスボリュームが２．５となるように、５℃に冷却した炭酸水を配合し、耐圧性ＰＥＴボトルに充填し巻き締め後、６５℃で２０分殺菌して容器詰飲料を調製した。この容器詰飲料について、前記「色調変化」及び「こく味」の評価を行ったところ、実施例１と同じ結果が得られた。
Example 13
In the formulation of Example 1, ion-exchanged water was blended so as to give a 4-fold concentrated solution, the concentrated solution was sterilized at 85 ° C. for 2 minutes, and then diluted 4-fold, the carbon dioxide volume was 2.5. In this way, carbonated water cooled to 5 ° C. was blended, filled into a pressure-resistant PET bottle and wound, and then sterilized at 65 ° C. for 20 minutes to prepare a packaged beverage. When this “packed beverage” was evaluated for “color tone change” and “kokumi”, the same results as in Example 1 were obtained.
実施例１４
実施例１の処方において、更に塩化カリウムを０．０２質量％（カリウムイオンとして０．０１０５質量％）添加した以外は実施例１と同様の操作を行い、容器詰飲料を調製した。この容器詰飲料について、前記「色調変化」及び「こく味」の評価を行ったところ、実施例１と同じ結果が得られた。
Example 14
In the formulation of Example 1, a container-packed beverage was prepared in the same manner as in Example 1 except that 0.02% by mass of potassium chloride (0.0105% by mass as potassium ions) was further added. When this “packed beverage” was evaluated for “color tone change” and “kokumi”, the same results as in Example 1 were obtained.
Claims (10)
（Ａ）イソクエルシトリン及びその糖付加物 ０．０３〜０．２５質量％、
（Ｂ）アルコール類 ０．０００４質量％以上１質量％未満
を含有し、ｐＨが２〜５である容器詰飲料。 The following components (A) and (B):
(A) Isoquercitrin and its sugar adduct 0.03-0.25 mass%,
(B) Alcohols A packaged beverage containing 0.0004% by mass or more and less than 1% by mass and having a pH of 2 to 5.
次の成分（Ａ）及び（Ｂ）を、
（Ａ）イソクエルシトリン及びその糖付加物 ０．０３〜０．２５質量％、
（Ｂ）アルコール類 ０．０００４質量％以上１質量％未満
となるように配合し、ｐＨを２〜５に調整する、色調変化抑制方法。 A method for suppressing color change in a container-packed beverage containing isoquercitrin and its sugar adduct,
The following components (A) and (B)
(A) Isoquercitrin and its sugar adduct 0.03-0.25 mass%,
(B) Alcohols Color tone change suppressing method of blending so as to be 0.0004 mass% or more and less than 1 mass% and adjusting pH to 2-5.
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| JP2015195760A (en) * | 2014-04-01 | 2015-11-09 | 花王株式会社 | Beer taste beverage |
| WO2015199142A1 (en) * | 2014-06-25 | 2015-12-30 | 花王株式会社 | Packageable beverage |
| JP2019004732A (en) * | 2017-06-22 | 2019-01-17 | 花王株式会社 | Polyphenol-containing beverage |
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| JP2017029024A (en) * | 2015-07-30 | 2017-02-09 | サントリー食品インターナショナル株式会社 | Enzyme-treated isoquercitrin containing container-packed beverage |
| JP6429749B2 (en) * | 2015-08-27 | 2018-11-28 | サントリーホールディングス株式会社 | Beverage containing enzyme-treated isoquercitrin |
| US11446319B2 (en) | 2018-06-01 | 2022-09-20 | Taiyo Kagaku Co., Ltd. | Composition containing flavonoid-cyclodextrin clathrate compound |
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| JP2019004732A (en) * | 2017-06-22 | 2019-01-17 | 花王株式会社 | Polyphenol-containing beverage |
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