JP2018000076A - High-concentration inulin-containing tea beverage - Google Patents
High-concentration inulin-containing tea beverage Download PDFInfo
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- JP2018000076A JP2018000076A JP2016130128A JP2016130128A JP2018000076A JP 2018000076 A JP2018000076 A JP 2018000076A JP 2016130128 A JP2016130128 A JP 2016130128A JP 2016130128 A JP2016130128 A JP 2016130128A JP 2018000076 A JP2018000076 A JP 2018000076A
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- inulin
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- coffee
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- 229920001202 Inulin Polymers 0.000 title claims abstract description 82
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 82
- 229940029339 inulin Drugs 0.000 title claims abstract description 82
- 235000013616 tea Nutrition 0.000 title 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 127
- 235000013361 beverage Nutrition 0.000 claims abstract description 74
- 229960001948 caffeine Drugs 0.000 claims abstract description 64
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 63
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 63
- 238000000034 method Methods 0.000 claims description 42
- 235000019640 taste Nutrition 0.000 claims description 21
- 230000000968 intestinal effect Effects 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 230000001105 regulatory effect Effects 0.000 claims description 7
- 206010013911 Dysgeusia Diseases 0.000 abstract description 7
- 235000013353 coffee beverage Nutrition 0.000 description 32
- 230000001954 sterilising effect Effects 0.000 description 14
- 238000004659 sterilization and disinfection Methods 0.000 description 13
- 240000007154 Coffea arabica Species 0.000 description 12
- 241000533293 Sesbania emerus Species 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 230000035622 drinking Effects 0.000 description 9
- 238000006116 polymerization reaction Methods 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 238000004128 high performance liquid chromatography Methods 0.000 description 5
- 210000000936 intestine Anatomy 0.000 description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 241000894007 species Species 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 235000015897 energy drink Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 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 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 239000008373 coffee flavor Substances 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000003871 intestinal function Effects 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 229920002670 Fructan Polymers 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical group OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical group OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000020289 caffè mocha Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 229920002301 cellulose acetate Polymers 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000003333 near-infrared imaging Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000004611 spectroscopical analysis Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000012360 testing method Methods 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
本発明は、高濃度イヌリンを含有する容器詰飲料、その製造方法、及び容器詰飲料におけるイヌリン特有の雑味を抑制する方法などに関する。 The present invention relates to a packaged beverage containing a high concentration of inulin, a method for producing the same, a method for suppressing the miscellaneous taste unique to inulin in a packaged beverage, and the like.
近年、缶やペット(PET)ボトル等の容器に充填された容器詰飲料が多く開発、市販されている。このうち、カフェインなどの生理活性物質によるリフレッシュ効果を期待した飲料として、いわゆるエナジードリンクが知られている。また、古くからカフェイン含有飲料としてコーヒー飲料が知られている。 In recent years, many container-packed beverages filled in containers such as cans and PET (PET) bottles have been developed and marketed. Among these, so-called energy drinks are known as beverages that are expected to have a refreshing effect due to physiologically active substances such as caffeine. In addition, coffee drinks have been known for a long time as caffeine-containing drinks.
容器詰コーヒー飲料は、一般にコーヒー豆を焙煎し、焙煎豆に水で抽出してコーヒー抽出液を得、この抽出液を飲用濃度になるよう濃度調整を行った後、缶、ペットボトルなどの密封容器に封入して販売されている。コーヒー飲料は、香味に優れた飲料であり、かつ含有するカフェインなどの生理活性物質によるリフレッシュ効果を期待して日常生活のさまざまな場面で飲用されている。 Container-packed coffee drinks are generally roasted coffee beans, extracted with roasted beans with water to obtain a coffee extract, and after adjusting the concentration of this extract to the drinking concentration, cans, plastic bottles, etc. It is sold in sealed containers. Coffee beverages are beverages excellent in flavor and are drunk in various scenes of daily life in anticipation of a refreshing effect by physiologically active substances such as caffeine contained therein.
イヌリンは水溶性食物繊維の一種であり、整腸作用を有することが知られており、イヌリンを含む飲料に関する報告がある(特許文献1、特許文献2)。 Inulin is a kind of water-soluble dietary fiber and is known to have an intestinal regulating action, and there are reports on beverages containing inulin (Patent Document 1, Patent Document 2).
また、水溶性食物繊維として知られているポリデキストロースには酸味、苦渋みなどの呈味上の問題点があるのに対し、イヌリンには酸味、苦渋みがなく呈味を改良できることが知られている(特許文献3)。 Polydextrose, known as a water-soluble dietary fiber, has taste problems such as acidity and bitterness, whereas inulin is known to improve taste without acidity and bitterness. (Patent Document 3).
上記のとおり、イヌリンはポリデキストロースと比較して、酸味、苦渋みがなく呈味を改良できることが知られている。しかしながら、本発明者らはイヌリンを高濃度で含有する飲料を比較的大量に摂取する際にイヌリン特有の雑味を感じること、特に加熱殺菌を行うと雑味を供し飲みにくいことを見出した。 As described above, it is known that inulin can improve taste without acidity and bitterness compared to polydextrose. However, the present inventors have found that when ingesting a relatively large amount of a beverage containing inulin at a relatively large amount, the inulin has a peculiar taste, and particularly when heat sterilized, it provides a miscellaneous taste and is difficult to drink.
本発明の目的は、整腸作用を有するイヌリンを高濃度に含み、かつイヌリン特有の雑味が抑制された容器詰飲料を提供することにある。 An object of the present invention is to provide a packaged beverage containing an inulin having an intestinal regulating action at a high concentration and suppressing the miscellaneous taste unique to inulin.
本発明者らは、上記課題を解決するために、イヌリン高濃度条件においてイヌリンの雑味抑制効果を有する方法を鋭意検討し、カフェイン量を一定の範囲に制御することで、イヌリン特有の雑味を抑えることができることを見出し、本発明を完成するに至った。 In order to solve the above problems, the present inventors have intensively studied a method having an inulin miscellaneous taste suppressing effect under a high concentration of inulin, and by controlling the amount of caffeine within a certain range, The present inventors have found that the taste can be suppressed and have completed the present invention.
すなわち、これに限定されるものではないが、本発明は以下に関する。
1)イヌリンの含有量が1〜7g/100mlであり、
カフェインの含有量が1〜250mg/100mlである、
容器詰飲料。
2)イヌリンの含有量が1.5〜6.0g/100mlである、1)に記載の飲料。
3)イヌリンの含有量が2.0〜5.5g/100mlである、1)に記載の飲料。
4)カフェインの含有量が10〜200mg/100mlである、1)〜3)のいずれかに記載の飲料。
5)カフェインの含有量が10〜150mg/100mlである、1)〜3)のいずれかに記載の飲料。
6)Y:カフェイン含有量(mg/100ml)とX:イヌリン含有量(g/100ml)の関係が、Y≧1.8Xを満たす、1)〜5)のいずれかに記載の飲料。
7)Y:カフェイン含有量(mg/100ml)とX:イヌリン含有量(g/100ml)の関係が、Y≧3.6Xを満たす、1)〜5)のいずれかに記載の飲料。
8)整腸作用を有する、1)〜7)のいずれかに記載の飲料。
9)500ml以上の容器詰飲料である、1)〜8)のいずれかに記載の飲料。
10)容器詰飲料の製造方法であって、当該飲料中のイヌリンの含有量を1〜7g/100mlに調整する工程、および当該飲料中のカフェインの含有量を1〜250mg/100mlに調整する工程を含む、前記製造方法。
11)容器詰飲料におけるイヌリン特有の雑味を抑制する方法であって、当該飲料中のイヌリンの含有量を1〜7g/100mlに調整し、および当該飲料中のカフェインの含有量を1〜250mg/100mlに調整することによる、前記抑制方法。
That is, although not limited to this, the present invention relates to the following.
1) The content of inulin is 1-7 g / 100 ml,
The caffeine content is 1 to 250 mg / 100 ml.
Containerized beverage.
2) The beverage according to 1), wherein the content of inulin is 1.5 to 6.0 g / 100 ml.
3) The beverage according to 1), wherein the inulin content is 2.0 to 5.5 g / 100 ml.
4) The beverage according to any one of 1) to 3), wherein the content of caffeine is 10 to 200 mg / 100 ml.
5) The beverage according to any one of 1) to 3), wherein the content of caffeine is 10 to 150 mg / 100 ml.
6) The beverage according to any one of 1) to 5), wherein the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) satisfies Y ≧ 1.8X.
7) The beverage according to any one of 1) to 5), wherein the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) satisfies Y ≧ 3.6X.
8) The beverage according to any one of 1) to 7), which has an intestinal regulating action.
9) The beverage according to any one of 1) to 8), which is a packaged beverage of 500 ml or more.
10) A method for producing a packaged beverage, the step of adjusting the content of inulin in the beverage to 1 to 7 g / 100 ml, and the content of caffeine in the beverage to 1 to 250 mg / 100 ml The said manufacturing method including a process.
11) A method for suppressing the miscellaneous taste unique to inulin in a packaged beverage, wherein the content of inulin in the beverage is adjusted to 1 to 7 g / 100 ml, and the content of caffeine in the beverage is 1 to The said suppression method by adjusting to 250 mg / 100 ml.
本発明により、整腸作用を有するイヌリンを高濃度に含み、かつイヌリン特有の雑味が抑制された容器詰飲料を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a packaged beverage that contains inulin having an intestinal regulating action at a high concentration and that suppresses the miscellaneous taste unique to inulin.
本発明の容器詰飲料(以下、「本発明の飲料」とも記載する)、及び関連する方法などについて、以下に説明する。 The container-packed beverage of the present invention (hereinafter also referred to as “the beverage of the present invention”) and related methods are described below.
(本発明の飲料)
本発明の飲料は、イヌリン高濃度(1%以上)存在下であっても、カフェインを特定量範囲で含有させることで、イヌリン由来の雑味が抑えられ、飲みやすさが高められたものである。
(Beverage of the present invention)
In the beverage of the present invention, even in the presence of a high concentration of inulin (1% or more), by containing caffeine in a specific amount range, miscellaneous taste derived from inulin is suppressed and ease of drinking is enhanced. It is.
本発明のひとつの態様として、カフェインを配合したエナジードリンクをあげることができる。エナジードリンクとは、カフェインや糖分、パントテトン酸などの成分を含み、清涼飲料水として販売されている飲料である。他の清涼飲料水に比べてカフェインの含有量が多い傾向にある。 As one embodiment of the present invention, an energy drink containing caffeine can be mentioned. An energy drink is a beverage that contains ingredients such as caffeine, sugar, and pantothetonic acid, and is sold as a soft drink. Compared to other soft drinks, the content of caffeine tends to be higher.
また、日常生活の様々な場面で飲用することができ、カフェインを含むという点で、コーヒー飲料はより好適な態様の1つである。本発明でいうコーヒー飲料とは、コーヒー分を原料として使用するものをいう。ここで、コーヒー分とは、コーヒー豆由来の成分を含有するものをいい、例えば、コーヒー抽出液、すなわち、焙煎、粉砕されたコーヒー豆を水や温水などを用いて抽出した溶液が挙げられる。また、コーヒー抽出液を濃縮したコーヒーエキス、コーヒー抽出液を乾燥したインスタントコーヒーなどを、水や温水などで適量に調整した溶液も、コーヒー分として挙げられる。 In addition, coffee drinks are one of the more preferred aspects in that they can be taken in various scenes of daily life and contain caffeine. The coffee drink as used in the field of this invention means what uses coffee for a raw material. Here, the coffee component means a component containing a coffee bean-derived component, and includes, for example, a coffee extract, that is, a solution obtained by extracting roasted and pulverized coffee beans using water or warm water. . Moreover, the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part.
本発明のコーヒー飲料に用いるコーヒー豆の種類は、特に限定されない。栽培樹種としては、例えば、アラビカ種、ロブスタ種、リベリカ種などが挙げられ、コーヒー品種としては、モカ、ブラジル、コロンビア、グアテマラ、ブルーマウンテン、コナ、マンデリン、キリマンジャロなどが挙げられる。コーヒー豆は1種でもよいし、複数種をブレンドして用いてもよい。焙煎コーヒー豆の焙煎方法については特に制限はなく、焙煎温度、焙煎環境についても何ら制限はなく、通常の方法を採用できるが、コーヒー豆の焙煎度L値は10〜60が好ましい。さらに、その焙煎コーヒー豆からの抽出方法についても何ら制限はなく、例えば焙煎コーヒー豆を粗挽き、中挽き、細挽きなどに粉砕した粉砕物から水や温水(0〜100℃)を用いて10秒〜30分間抽出する方法が挙げられる。抽出方法は、ドリップ式、サイフォン式、ボイリング式、ジェット式、連続式などがある。 The kind of coffee beans used for the coffee beverage of the present invention is not particularly limited. Examples of cultivated tree species include arabica species, Robusta species, and Riberica species, and examples of coffee varieties include mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. One kind of coffee beans may be used, or a plurality of kinds may be blended. There is no particular limitation on the roasting method of roasted coffee beans, and there is no limitation on the roasting temperature and roasting environment, and a normal method can be adopted, but the roasting degree L value of coffee beans is 10-60. preferable. Further, there is no limitation on the extraction method from the roasted coffee beans, and for example, water or hot water (0 to 100 ° C.) is used from a pulverized product obtained by pulverizing roasted coffee beans into coarse, medium and fine grinds. And extracting for 10 seconds to 30 minutes. Extraction methods include drip, siphon, boiling, jet, and continuous methods.
本発明のコーヒー飲料は、加熱殺菌して製造される容器詰コーヒー飲料である。本明細書でいう加熱殺菌とは、高温で短時間殺菌した後、無菌条件下で殺菌処理された保存容器に充填する方法(UHT殺菌法)と、調合液を缶等の保存容器に充填した後、レトルト処理を行うレトルト殺菌法とをいい、120℃で4分相当(致死値F0=3.1)以上の加熱殺菌をいう。 The coffee beverage of the present invention is a packaged coffee beverage produced by heat sterilization. The heat sterilization referred to in this specification is a method of filling a storage container sterilized under aseptic conditions after being sterilized for a short time at a high temperature (UHT sterilization method), and filling a storage container such as a can with a prepared solution. After that, it is called retort sterilization method in which retort treatment is performed, and it means heat sterilization at 120 ° C. for 4 minutes (lethal value F0 = 3.1) or more.
本発明の効果は、加熱殺菌強度が強い方が顕著であるので、レトルト殺菌処理を行う缶入りの飲料に好適に適用される。缶入りコーヒー飲料の場合は、コーヒー分に対して、所定量及び濃度の糖類を配合し、所望によりその他原料を混合した上で、金属缶に充填後、食品衛生法に定められた殺菌条件でレトルト殺菌処理して製造することができる。 Since the effect of this invention is remarkable when the heat sterilization strength is strong, it is suitably applied to a canned beverage for performing retort sterilization treatment. In the case of canned coffee beverages, a predetermined amount and concentration of sugar is added to the coffee content, and after mixing other ingredients as desired, after filling into metal cans, the sterilization conditions stipulated in the Food Sanitation Law It can be manufactured by retort sterilization.
上述のとおり、本発明のコーヒー飲料には、所望によりその他原料を配合することができる。その他原料としては、乳成分、抗酸化剤、pH調整剤、乳化剤、香料等が挙げられる。 As mentioned above, the coffee beverage of the present invention can be blended with other ingredients as desired. Other ingredients include milk components, antioxidants, pH adjusters, emulsifiers, fragrances and the like.
本発明のコーヒー飲料のpHとしては4〜7が好ましく、飲料の安定性の面からpH5〜7がより好ましく、pH5〜7が特に好ましい。pH調整剤としては、炭酸ナトリウム、炭酸水素ナトリウム、リン酸水素ニナトリウム、炭酸カリウム等が挙げられるが、本発明の効果の観点からアルカリ性ナトリウム塩又はアルカリ性カリウム塩が好ましく、特に炭酸水素ナトリウムが最も好ましい。 The pH of the coffee beverage of the present invention is preferably 4 to 7, more preferably 5 to 7, and particularly preferably 5 to 7 in terms of beverage stability. Examples of the pH adjuster include sodium carbonate, sodium hydrogen carbonate, disodium hydrogen phosphate, potassium carbonate, and the like. From the viewpoint of the effect of the present invention, an alkaline sodium salt or an alkaline potassium salt is preferable, and sodium hydrogen carbonate is most preferable. preferable.
(イヌリン)
本発明の飲料に含有されるイヌリンの含有量は、1〜7g/100ml、好ましくは1.5〜6.0g/100ml、さらに好ましくは2.0〜5.5g/100mlである。
(Inulin)
The content of inulin contained in the beverage of the present invention is 1 to 7 g / 100 ml, preferably 1.5 to 6.0 g / 100 ml, more preferably 2.0 to 5.5 g / 100 ml.
イヌリンは、種々の植物に含まれる多糖類の一群であり、グルコースにフルクトースが複数個結合した重合体である。水溶性食物繊維の一種であり、腸内において人体に有益な細菌を増やすのに貢献することが知られている(腸内有益菌増殖促進作用)。イヌリンは消化されることなく胃と十二指腸を通過し、腸内の細菌にとって有益な物質となる。 Inulin is a group of polysaccharides contained in various plants, and is a polymer in which a plurality of fructose bonds to glucose. It is a kind of water-soluble dietary fiber and is known to contribute to increasing bacteria beneficial to the human body in the intestine (intestinal beneficial bacteria growth promoting action). Inulin passes through the stomach and duodenum without being digested and becomes a beneficial substance for bacteria in the intestine.
イヌリンは、整腸作用を有することから、腸や消化管を含むお腹の調子を整える効果を有する。具体的には、腸内機能、腸の状態、大腸環境の改善、改良、向上作用を有する。そして、腸運動を促進し、便秘の軽減や予防に効果がある。 Inulin has the effect of regulating the intestines, and therefore has the effect of adjusting the tone of the stomach including the intestines and digestive tract. Specifically, it has an intestinal function, an intestinal condition, and an improvement, improvement, and improvement of the large intestine environment. It promotes bowel movement and is effective in reducing and preventing constipation.
本発明に係る飲料に使用可能なイヌリンは、フラクトシル単位が主にβ−2,1結合によって結合され、フラクタンの鎖長が2〜100の範囲であり、好ましくは2〜60の範囲である。イヌリン中の結合の少なくとも90%がβ−2,1型である。例えば、チコリ由来のイヌリンとして、Frutafit(商標)またはRaftiline(商標)がある。また、多数の植物種から当業者に周知の方法により得ることができる。 The inulin that can be used in the beverage according to the present invention has fructosyl units bonded mainly by β-2,1 bonds, and the fructan chain length is in the range of 2 to 100, preferably in the range of 2 to 60. At least 90% of the binding in inulin is β-2,1 type. For example, chicory-derived inulin includes Frutafit ™ or Raftiline ™. It can also be obtained from a number of plant species by methods well known to those skilled in the art.
イヌリンの含有量は、HPLC法などの公知の方法を用いて定量することができる。例えば、GC−MS、HPLC法などの公知のいずれの方法で測定してもよい。 The inulin content can be quantified using a known method such as an HPLC method. For example, it may be measured by any known method such as GC-MS or HPLC method.
イヌリンの平均重合度の分析は、以下のようにして行うことができる。なお、重合度とは、イヌリン中のサッカライド単位(フルクトース及びグルコース単位)の数であり、平均重合度は、例えば、以下のようにして、HPLC、GC、HPAEC等の通常の分析法によって求めた分析結果のピークのトップを平均重合度とすることができる。カラムとして、例えば、信和化工製のULTRON PS-80N(8×300mm)(溶媒;水、流速;0.5ml/min、温度;50℃)、あるいは、TOSOH製のTSK-GEL G3000PWXL(7.8×300mm)(溶媒;水、流速;0.5ml/min、温度;50℃)を用い、検出器として示差屈折計を使用することによって確認された生成イヌリンの重合度を、標準物質として、例えば、植物由来のイヌリンであるオラフティ社のラフテリンST(平均重合度11)とラフテリンHP(平均重合度22)を用いて作成した検量線により求めることができる。なお、イヌリンの重合度の分析に関しては、Loo等(Critical Reviews in Food Science and Nutrition, 35(6)、525−552(1995)の方法に基づいて実施することができる。 Analysis of the average degree of polymerization of inulin can be performed as follows. The degree of polymerization is the number of saccharide units (fructose and glucose units) in inulin, and the average degree of polymerization was determined by a usual analysis method such as HPLC, GC, or HPAEC as follows. The top of the peak of the analysis result can be the average degree of polymerization. As the column, for example, ULTRON PS-80N (8 × 300 mm) manufactured by Shinwa Kako (solvent: water, flow rate: 0.5 ml / min, temperature: 50 ° C.) or TSK-GEL G3000PWXL (7.8 manufactured by TOSOH) X300 mm) (solvent; water, flow rate; 0.5 ml / min, temperature; 50 ° C.), and the degree of polymerization of the produced inulin confirmed by using a differential refractometer as a detector, for example, as a standard substance It can be determined by a calibration curve prepared using Olafty's Roughterin ST (average polymerization degree 11) and Roughterin HP (average polymerization degree 22), which are plant-derived inulin. The analysis of the degree of polymerization of inulin can be carried out based on the method of Loo et al. (Critical Reviews in Food Science and Nutrition, 35 (6), 525-552 (1995).
(カフェイン)
本発明の飲料では、カフェインの含量が飲料の容量に対して、1〜250mg/100ml、好ましくは10〜200mg/100ml、さらに好ましくは10〜150mg/100mlである。カフェインの含量が250mg/100mlを超えると、カフェイン特有の味が強くなり、飲みにくくなってしまう。
(caffeine)
In the beverage of the present invention, the content of caffeine is 1 to 250 mg / 100 ml, preferably 10 to 200 mg / 100 ml, more preferably 10 to 150 mg / 100 ml based on the beverage volume. When the content of caffeine exceeds 250 mg / 100 ml, the caffeine-specific taste becomes strong and it becomes difficult to drink.
また、本発明のコーヒー飲料では、カフェインの含量がコーヒー飲料の容量に対して、1〜250mg/100ml、好ましくは10〜200mg/100ml、さらに好ましくは10〜150mg/100mlである。カフェインの含量が250mg/100mlを超えると、カフェイン特有の味が強くなり、飲みにくくなってしまう。 In the coffee beverage of the present invention, the content of caffeine is 1 to 250 mg / 100 ml, preferably 10 to 200 mg / 100 ml, more preferably 10 to 150 mg / 100 ml, based on the volume of the coffee beverage. When the content of caffeine exceeds 250 mg / 100 ml, the caffeine-specific taste becomes strong and it becomes difficult to drink.
本発明のコーヒー飲料において、カフェインの含有量を調整する方法は特に限定されず、例えば、カフェインが除去されたコーヒー豆を使用してもよく、コーヒー抽出液からカフェインを除去してもよいし、公知の方法にてカフェインを増強してもよい。カフェインを除去する方法としては、例えば、精製後のコーヒー生豆からカフェインを除去する方法や、育種技術及び遺伝子組換え技術などによりカフェインを除去したコーヒー豆を用いる方法、コーヒー生豆を有機溶媒・水・超臨界流体化した二酸化炭素などの溶媒に浸してカフェインを選択的に除去する方法、活性炭及びイオン交換樹脂などによりコーヒー抽出液からカフェインを吸着除去する方法などが挙げられる。 In the coffee beverage of the present invention, the method for adjusting the content of caffeine is not particularly limited. For example, coffee beans from which caffeine has been removed may be used, or caffeine may be removed from a coffee extract. Caffeine may be enhanced by a known method. Methods for removing caffeine include, for example, a method of removing caffeine from purified coffee beans, a method of using coffee beans from which caffeine has been removed by breeding techniques and genetic recombination techniques, Examples include a method of selectively removing caffeine by immersing it in a solvent such as organic solvent / water / supercritical fluidized carbon dioxide, a method of adsorbing and removing caffeine from a coffee extract with activated carbon, ion exchange resin, etc. .
カフェインの含有量は公知の方法で測定することができ、例えばHPLC法、LC−MS法、GC−MS法、LC法、GC法、近赤外線法などの分光法などによりに測定することができる。一例として、試料となる飲料をメンブランフィルター(ADVANTEC製 酢酸セルロース膜0.45μm)で濾過し、以下の条件に設定したHPLCに試料を供すことにより行うことができる。本明細書においては、特に言及がなければ、当該方法によりカフェイン含量を定量するものとする。
(カフェインを定量するための条件)
・カラム TSK−gel ODS−80TsQA(4.6mmφx150mm、東ソー株式会社)
・移動相A 水:トリフルオロ酢酸=1000:0.5
・移動相B アセトニトリル:トリフルオロ酢酸=1000:0.5
・流速 1.0ml/min
・カラム温度 40℃
・グラディエント条件
分析開始から5分後まではA:B=95:5で保持
5分から20分まででA:B=5:95
20分から25分までA:B=5:95で保持
25分から26分まででA:B=95:5
26分から30分までA:B=95:5で保持
・注入量 5.0μl
・検出波長 280nm
・標準物質 無水カフェイン(ナカライテスク株式会社)。
(カフェインとイヌリンの含有量比)
本発明の飲料は、イヌリン高濃度(1%以上)存在下であっても、カフェインを特定量範囲で含有させることで、加熱殺菌由来の雑味が抑えられ、飲みやすさが高められたものである。ここで、カフェインとイヌリンの含有量比が以下の関係を満たす場合には、さらに高い効果が得られる:
Y:カフェイン含有量(mg/100ml)とX:イヌリン含有量(g/100ml)の関係が、Y≧1.8X
Y:カフェイン含有量(mg/100ml)とX:イヌリン含有量(g/100ml)の関係が、Y≧3.6X。
The content of caffeine can be measured by a known method, for example, it can be measured by a spectroscopic method such as HPLC method, LC-MS method, GC-MS method, LC method, GC method, and near infrared method. it can. As an example, it can be performed by filtering a beverage serving as a sample with a membrane filter (cellulose acetate membrane 0.45 μm manufactured by ADVANTEC) and subjecting the sample to HPLC set under the following conditions. In the present specification, unless otherwise stated, the caffeine content is quantified by the method.
(Conditions for quantifying caffeine)
Column TSK-gel ODS-80TsQA (4.6 mmφx150 mm, Tosoh Corporation)
Mobile phase A water: trifluoroacetic acid = 1000: 0.5
Mobile phase B Acetonitrile: trifluoroacetic acid = 1000: 0.5
・ Flow rate 1.0ml / min
・ Column temperature 40 ℃
-Gradient conditions A: B = 95: 5 held until 5 minutes after the start of analysis A: B = 5: 95 from 5 minutes to 20 minutes
Hold at 20:25 to A: B = 5: 95 A: B = 95: 5 from 25 to 26 minutes
From 26 minutes to 30 minutes A: B = 95: 5 Hold / injection volume 5.0 μl
・ Detection wavelength 280nm
Reference material Anhydrous caffeine (Nacalai Tesque, Inc.).
(Caffeine and inulin content ratio)
Even in the presence of high concentration of inulin (1% or more), the beverage of the present invention contains caffeine in a specific amount range, so that miscellaneous taste derived from heat sterilization is suppressed and ease of drinking is enhanced. Is. Here, if the content ratio of caffeine and inulin satisfies the following relationship, a higher effect is obtained:
The relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) is Y ≧ 1.8X
The relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) is Y ≧ 3.6X.
また、本発明のコーヒー飲料は、イヌリン高濃度(1%以上)存在下であっても、カフェインを特定量範囲で含有させることで、加熱殺菌由来の雑味が抑えられ、コーヒー風味が向上し、飲みやすさが高められたものである。ここで、カフェインとイヌリンの含有量比が以下の関係を満たす場合には、さらに高い効果が得られる:
Y:カフェイン含有量(mg/100ml)とX:イヌリン含有量(g/100ml)の関係が、Y≧1.8X
Y:カフェイン含有量(mg/100ml)とX:イヌリン含有量(g/100ml)の関係が、Y≧3.6X。
In addition, the coffee beverage of the present invention contains a certain amount of caffeine even in the presence of a high concentration of inulin (1% or more), thereby suppressing the miscellaneous taste derived from heat sterilization and improving the coffee flavor. In addition, the ease of drinking is enhanced. Here, if the content ratio of caffeine and inulin satisfies the following relationship, a higher effect is obtained:
The relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) is Y ≧ 1.8X
The relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) is Y ≧ 3.6X.
(容器詰飲料)
本発明の飲料は、容器詰の形態で提供される。容器の形態には、缶等の金属容器、ペットボトル、紙パック、瓶、パウチなどが含まれるが、これらに限定されない。例えば、本発明の飲料を容器に充填した後にレトルト殺菌等の加熱殺菌を行う方法や、飲料を殺菌して容器に充填する方法を通じて、殺菌された容器詰製品を製造することができる。
(Packed beverage)
The beverage of the present invention is provided in the form of a container. Examples of the form of the container include, but are not limited to, a metal container such as a can, a plastic bottle, a paper pack, a bottle, and a pouch. For example, a sterilized container-packed product can be manufactured through a method of performing heat sterilization such as retort sterilization after filling a beverage of the present invention into a container, or a method of sterilizing a beverage and filling the container.
本発明の容器詰飲料は容器から直接飲用するものだけではなく、たとえばバックインボックスなどのバルク容器、あるいはポーション容器などに充填したものを飲用時に別容器に注ぐことによって飲用に供することもできる。また、濃縮液を飲用に供する際に希釈することもできる。その場合、飲用に供する際の各種成分濃度が本発明の濃度範囲にあれば本発明の効果が得られることは言うまでもない。従って、これらの飲料も本発明の態様である。 The container-packed beverage of the present invention is not only drinkable directly from the container, but can also be used for drinking by pouring a bulk container such as a back-in box or a portion filled with a portion container into another container at the time of drinking. Moreover, it can also be diluted when using a concentrate for drinking. In that case, it is needless to say that the effects of the present invention can be obtained if the concentration of various components used for drinking is within the concentration range of the present invention. Therefore, these beverages are also an aspect of the present invention.
容器の容量は、本発明の飲料はイヌリンの雑味が抑制されており、「ごくごく飲める」飲料であるため、容量の大きいものが好ましく、例えば500ml容量以上であり、550mlあるいは600mlであっても良い。 As for the capacity of the container, since the miscellaneous taste of inulin is suppressed and the beverage of the present invention is a “very drinkable” beverage, a large capacity is preferable, for example, 500 ml capacity or more, even if it is 550 ml or 600 ml good.
(飲料の製造方法)
本発明は、別の側面では容器詰飲料の製造方法である。当該方法は、以下の工程を含む:当該飲料中のイヌリンの含有量を1〜7g/100mlに調整する工程、当該飲料中のカフェインの含有量を1〜250ml/100mlに調整する工程。
(Beverage production method)
In another aspect, the present invention is a method for producing a packaged beverage. The method includes the following steps: a step of adjusting the content of inulin in the beverage to 1 to 7 g / 100 ml, and a step of adjusting the content of caffeine in the beverage to 1 to 250 ml / 100 ml.
ここで、上記各成分の含有量は、イヌリンは1.5〜6.0g/100mlまたは2.0〜5.5g/100mlであってもよく、カフェインは10〜200mg/100mlまたは10〜150mg/100mlであってもよい。加えて、Y:カフェイン含有量(mg/100ml)とX:イヌリン含有量(g/100ml)の関係がY≧1.8XまたはY≧3.6Xの関係を満たすとさらに好ましい。本発明の好ましい態様は、容器詰コーヒー飲料の製造方法である。 Here, the content of each of the above components may be 1.5 to 6.0 g / 100 ml or 2.0 to 5.5 g / 100 ml for inulin, and 10 to 200 mg / 100 ml or 10 to 150 mg for caffeine. / 100ml may be sufficient. In addition, it is more preferable that the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) satisfies the relationship Y ≧ 1.8X or Y ≧ 3.6X. A preferred embodiment of the present invention is a method for producing a containerized coffee beverage.
上記調整工程は、そのタイミングも限定されない。例えば、上記工程を同時に行ってもよいし、別々に行ってもよいし、工程の順番を入れ替えてもよい。最終的に得られた飲料が、上記の条件を満たせばよい。 The timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed. The drink finally obtained should just satisfy said conditions.
(イヌリン特有の雑味を抑制する方法)
本発明は、別の側面ではイヌリン特有の雑味を抑制する方法である。当該方法は、以下を含む:当該飲料中のイヌリンの含有量を1〜7g/100mlに調整する工程、当該飲料中のカフェインの含有量を1〜250ml/100mlに調整する工程。
(Method to suppress inulin-specific miscellaneous taste)
In another aspect, the present invention is a method for suppressing the miscellaneous taste characteristic of inulin. The method includes: a step of adjusting the content of inulin in the beverage to 1 to 7 g / 100 ml, and a step of adjusting the content of caffeine in the beverage to 1 to 250 ml / 100 ml.
ここで、上記各成分の含有量は、イヌリンは1.5〜6.0g/100mlまたは2.0〜5.5g/100mlであってもよく、カフェインは10〜200mg/100mlまたは10〜150mg/100mlであってもよい。加えて、Y:カフェイン含有量(mg/100ml)とX:イヌリン含有量(g/100ml)の関係がY≧1.8XまたはY≧3.6Xの関係を満たすとさらに好ましい。 Here, the content of each of the above components may be 1.5 to 6.0 g / 100 ml or 2.0 to 5.5 g / 100 ml for inulin, and 10 to 200 mg / 100 ml or 10 to 150 mg for caffeine. / 100ml may be sufficient. In addition, it is more preferable that the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) satisfies the relationship Y ≧ 1.8X or Y ≧ 3.6X.
上記調整工程は、そのタイミングも限定されない。例えば、上記工程を同時に行ってもよいし、別々に行ってもよいし、工程の順番を入れ替えてもよい。最終的に得られた飲料が、上記の条件を満たせばよい。 The timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed. The drink finally obtained should just satisfy said conditions.
(用途)
本発明の飲料にはイヌリンが高含有量で含まれることから、整腸作用を有し、腸や消化管を含むお腹の調子を整える飲料が提供される。具体的には、腸内機能、腸の状態、大腸環境の改善、改良、向上作用を有する飲料であり、また腸運動を促進し、便秘の軽減や予防に効果がある飲料でもある。
(Use)
Since the inulin is contained in a high content in the beverage of the present invention, there is provided a beverage having an intestinal regulating action and adjusting the condition of the abdomen including the intestine and digestive tract. Specifically, it is a beverage having an action for improving, improving, and improving the intestinal function, intestinal state, and large intestine environment, and also a beverage that promotes bowel movement and is effective in reducing or preventing constipation.
(数値範囲)
明確化のために記載すると、本明細書において下限値と上限値によって表されている数値範囲、即ち「下限値〜上限値」は、それら下限値及び上限値を含む。例えば、「1〜2」により表される範囲は、1及び2を含む。
(Numeric range)
For the sake of clarity, the numerical range represented by the lower limit value and the upper limit value in the present specification, that is, “lower limit value to upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.
以下に実施例に基づいて本発明の説明をするが、本発明はこれらの実施例に限定されるものではない。 The present invention will be described below based on examples, but the present invention is not limited to these examples.
イヌリンを配合したコーヒー飲料を製造し、殺菌処理した後、300ml容器に充填して容器詰コーヒー飲料を製造した。製造した容器詰コーヒー飲料のイヌリン、カフェインを測定した結果を表1に示す。ここで、イヌリンとしてはフジ日本精糖株式会社の「フジFF」を1.0〜8g/100mlとなるように添加した。 A coffee drink containing inulin was produced, sterilized, and then filled into a 300 ml container to produce a containerized coffee drink. Table 1 shows the results of measurement of inulin and caffeine in the produced packaged coffee beverages. Here, as inulin, “Fuji FF” manufactured by Fuji Nippon Seika Co., Ltd. was added at 1.0 to 8 g / 100 ml.
訓練されたパネラーにより、得られたコーヒー飲料について、イヌリンの雑味の程度、およびカフェインの香味を評点法による官能試験により評価した。専門パネリスト3名が、それらの程度を総合的に判断した:
5:イヌリンの後味の雑味を感じない
4:イヌリンの後味の雑味がほとんどない
3:イヌリンの後味の雑味がやや感じられるが飲みやすい
2:イヌリンの後味の雑味を感じるが飲める
1:イヌリンの後味の雑味は少ないが、カフェイン特有の香味が強く飲みにくい
0:イヌリンの後味の雑味が強く、飲みにくい
得られた飲料のイヌリン及びカフェインの含有量とその評価結果は、表1に記載のとおりである。
A trained panelist evaluated the degree of inulin miscibility and the caffeine flavor of the obtained coffee beverages by a sensory test using a scoring method. Three expert panelists comprehensively judged their extent:
5: I do not feel the miscellaneous aftertaste of inulin
4: There is almost no inulin aftertaste
3: A little bit of inulin aftertaste is felt, but easy to drink
2: Feel the aftertaste of inulin but drink it
1: There is little aftertaste of inulin, but the caffeine-specific flavor is strong and difficult to drink
0: Inulin's aftertaste is strong and difficult to drink
The contents of inulin and caffeine in the obtained beverage and the evaluation results are as shown in Table 1.
表1の結果より、イヌリン高濃度条件においても、カフェイン量を一定の範囲に制御することで、イヌリン特有の雑味を抑えることができるとともにコーヒー風味を向上させ、飲みやすさが増すことが判明した。 From the results of Table 1, even in high inulin conditions, controlling the amount of caffeine within a certain range can suppress the miscellaneous taste unique to inulin, improve the coffee flavor, and increase the ease of drinking. found.
Claims (11)
カフェインの含有量が1〜250mg/100mlである、
飲料。 The inulin content is 1-7 g / 100 ml,
The caffeine content is 1 to 250 mg / 100 ml.
Beverages.
当該飲料中のイヌリンの含有量を1〜7g/100mlに調整する工程、及び
当該飲料中のカフェインの含有量を1〜250mg/100mlに調整する工程、
を含む、前記製造方法。 A method for producing a containerized beverage, comprising:
Adjusting the content of inulin in the beverage to 1 to 7 g / 100 ml, and adjusting the content of caffeine in the beverage to 1 to 250 mg / 100 ml,
The said manufacturing method including.
当該飲料中のイヌリンの含有量を1〜7g/100mlに調整する工程、及び
当該飲料中のカフェインの含有量を1〜250mg/100mlに調整する工程、
を含む、前記方法。 A method of suppressing the miscellaneous taste unique to inulin in a packaged beverage,
Adjusting the content of inulin in the beverage to 1 to 7 g / 100 ml, and adjusting the content of caffeine in the beverage to 1 to 250 mg / 100 ml,
Said method.
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SG11201810285QA SG11201810285QA (en) | 2016-06-30 | 2017-06-30 | Beverage containing high concentration of inulin |
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