JP2018191528A - Beverage containing caramel pigment - Google Patents

Abstract

To provide a beverage containing a caramel pigment, in which the bitterness caused by the caramel pigment is reduced.SOLUTION: A caramel pigment-containing beverage contains tiliroside in a concentration of 0.005-1.5 mg/100 mL.SELECTED DRAWING: None

Description

  The present invention relates to a beverage containing a caramel pigment and tiliroside.

  Caramel pigment is a component that may be classified as a bitter substance (Patent Document 1). When a caramel color is blended in a beverage, there are many cases where this characteristic bitterness is exhibited even if only a small amount is blended, and there is a problem that it is difficult to drink the beverage. Thus, various methods for reducing the bitterness of beverages containing caramel pigments have been proposed. For example, in Patent Document 2, spirantol, which is a pungent component, and quasine and neoquassin, which are bitter components, are used to improve the taste problems of caramel pigments in beverages containing caramel pigments, in particular, bitterness, poor touch or roughness. A method has been proposed. Moreover, it is also known that the beverage prepared using the hydrogenated caramel pigment | dye reduces the unpleasant flavor and smell relevant to a caramel pigment | dye (patent document 3).

Japanese Patent Laying-Open No. 2006-082895 Japanese Patent Laid-Open No. 2006-144435 Japanese Patent No. 3483849

  As described above, various methods for reducing the bitterness of caramel color in beverages have been proposed. Since the flavor of the beverage itself may be affected or a complicated process is required, a simpler method for reducing the bitter taste of caramel pigment has been demanded.

  An object of the present invention is to provide a beverage containing a caramel color and having a reduced bitterness attributed to the caramel color.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a specific amount of tiliroside is effective in reducing the bitterness derived from caramel color in beverages. Based on this finding, the present inventors have completed the present invention. The present invention is not limited to this, but relates to the following.
(1) A caramel pigment-containing beverage containing tiliroside at a concentration of 0.005 to 1.5 mg / 100 mL.
(2) The beverage according to (1), wherein the content of the caramel color is 0.005% or more and less than 0.5% in terms of solid content.
(3) The beverage according to (1) or (2), wherein the caramel color is a class IV caramel color.
(4) The beverage according to any one of (1) to (3), which is a non-alcoholic beverage.

  According to the present invention, it is possible to provide a beverage with reduced bitterness caused by caramel color. Moreover, in this invention, the drink with a sufficient flavor can also be provided by reducing the bitterness resulting from a caramel pigment | dye.

  One aspect of the present invention is a caramel pigment-containing beverage containing tiliroside at a concentration of 0.005 to 1.5 mg / 100 mL.

(Caramel color)
The beverage of the present invention contains a caramel color. The caramel color refers to a high molecular brown color obtained by heating and polymerizing sugars. As the caramel color of the present invention, a known caramel color suitable for food can be used. For example, the caramel color obtained by heat-treating an edible carbohydrate represented by sugar or glucose, or an edible carbohydrate by adding an acid or alkali Those obtained by heat-treating can be used as the caramel color. Moreover, the sugar content contained in fruit juice and vegetable juice can also be caramelized, and in this case, the sugar content can be caramelized by heat treatment, acid treatment or alkali treatment.

  Caramel dyes are classified into classes I, II, III, and IV depending on the production method. In the present invention, any of them may be used, or one or more may be used in combination. From the viewpoint of cost, availability, and remarkable effect, it is preferable to use a class IV caramel dye.

  The content of the caramel color in the beverage of the present invention is indicated by a value measured as the solid content of the caramel color (in the present specification, expressed as solid content conversion). Here, the value measured as the solid content means a value measured according to Caramel IV purity test (4) described in the 8th edition Food Additives Official Document (Ministry of Health, Labor and Welfare).

  Although depending on the composition of the beverage and the sensitivity of the person who drinks, generally, when 0.005% or more of caramel color as a solid content is added to the total amount of beverage, the bitterness tends to be perceived. Therefore, the beverage of the present invention preferably contains 0.005% or more caramel color. More preferably, it is 0.01% or more, More preferably, it is 0.05% or more, Most preferably, it is 0.1% or more. In the present specification, “%” means% by weight / weight (w / w) unless otherwise specified.

  The upper limit of the content of the caramel color in the beverage of the present invention is less than 0.5% in terms of solid content with respect to the total amount of beverage. When the content of the caramel color is 0.5% or more, a large amount of tiliroside must be blended, and the taste exhibited by tiliroside may affect the flavor of the beverage. The content of the caramel color in the beverage of the present invention is preferably 0.3% or less, more preferably 0.25% or less, and still more preferably 0.2% or less, in terms of solid content relative to the total amount of beverage.

  Although described for confirmation, when a plurality of types of caramel pigments of classes I to IV described above are contained in the beverage, the content of the caramel pigment is the sum of the contents of all the caramel pigments. means.

  According to the study of the present inventor, the content of the caramel pigment in the beverage can be estimated for convenience using the absorbance (420 nm) as an index. A specific method is shown below.

  First, 500 μL of the caramel pigment-containing beverage is centrifuged (14000 G, 60 minutes), and the captured matter is obtained on a filter. Next, this trapped substance was eluted with 200 μL of water, and a solution portion obtained by centrifugation (5000 G, 2 minutes) in a reverse phase column was prepared by adding 1200 μL of water. The absorbance at 420 nm is measured. According to this method, when the caramel color solid content in the beverage is 0.01% or more and less than 0.5%, the absorbance (420 nm) is expressed as about 0.5 to 1.5.

(Tiriloside)
Tiliroside contained in the beverage of the present invention is a kind of organic compound classified as a flavonoid glycoside, and has a structure of the following formula (1). Another name for Tiriloside is also called Kaempferol-3-O-glucoside-6 ″ -E-coumaroyl, and its CAS registry number is 20316-62-5. As is obvious from the structure name and structural formula, tiriloside is composed of kaempferol, coumaric acid, and glucose.

  Thus, tiliroside has a characteristic structure not found in other flavonoids or glycosides. It is not easily imagined from this unique structure that tiliroside reduces the bitter taste of caramel pigment.

  The beverage of the present invention contains 0.005-1.5 mg / 100 mL of tiliroside. If the content of tiliroside in the beverage is within the above range, the bitterness derived from the caramel color can be effectively reduced. There exists a possibility that said bitterness reduction effect may not be exhibited as the tyriloside content in a drink is less than 0.005 mg / 100 mL. In addition, when the content of tiliroside in the beverage exceeds 1.5 mg / 100 mL, the taste exhibited by tiliroside may affect the beverage itself, making it difficult to drink.

  The content of tiliroside in the beverage of the present invention is preferably 0.008 mg / 100 mL or more, more preferably 0.01 mg / 100 mL or more. In addition, the upper limit of the content of tiliroside in the beverage of the present invention is preferably 1 mg / 100 mL or less, more preferably 0.5 mg / 100 mL or less, still more preferably 0.3 mg / 100 mL or less, particularly preferably 0.1 mg. / 100 mL or less, most preferably 0.08 mg / 100 mL or less. The present inventors have also confirmed that 0.05 mg / 100 mL of tiliroside reduces the bitterness attributed to the caramel color of the cola beverage. Therefore, 0.05 mg / 100 mL or less may be sufficient as content of tiliroside in the drink of this invention.

The content of tiliroside can be measured using HPLC. Here, the measurement conditions by HPLC are shown below.
-Eluent: 37.5% acetonitrile
・ Flow rate: 1 mL
・ Detection: UV 254 nm
・ Column: Shiseido CAPCELL PAK C18 (4.6 x 250 mm)

  Tiriloside is a known compound that is commercially available. In the present invention, tiliroside can be used in the form of a pure product or a plant extract. Examples of commercial products of Tiriroside include those sold by Funakoshi and those sold by Merck KGaA.

(Tililoside-containing plant extract)
In addition to rosehips, Tiriroside is used in plants such as linden flowers or leaves, strawberry fruits or seeds, hermanus berries or flowers, raspberry leaves or berries, Nani Wyba berries (gold lions), or the whole plant of the common green include. In the present invention, an extract obtained by extraction by a conventionally known method from a plant containing these tilirosides can be used as a tiliroside-containing plant extract. Among these, in the beverage of the present invention, a tililoside-containing extract derived from rosehip is preferably used.

  As a method for extracting tiliroside from a plant containing tiliroside, for example, methods described in US2008193569, JP2013-35786A and the like can be employed. The case of extracting tiliroside from rosehip will be described by way of example. For example, there are methods of extracting fruits containing seeds using various extraction solvents after finely pulverizing the fruits. Specifically, about 10 to 40 times the amount of solvent can be added to the rose hips, and extraction can be performed over about 5 minutes to 3 days under a temperature condition of about 0 to 70 ° C. The solvent used for the extraction is preferably a lower alcohol having 5 or less carbon atoms such as ethanol, a lower alkyl ester having 5 or less carbon water such as ethyl acetate, or a polar solvent such as water. Two or more of these solvents may be used in combination. The obtained extract may be used as it is, or the solid content may be removed by filtration or the like. Moreover, you may use an extract diluted or concentrated as needed.

  Further, the tiroloside-containing plant extract may be commercially available. If it is a plant extract (rose hip extract) derived from rose hips, for example, it is manufactured by Oriza Oil Co. if it is a plant extract derived from strawberry seeds (strawberry seed extract). Can be mentioned.

  In the present invention, when a tiroloside-containing plant extract is used, its content in the beverage of the present invention is not particularly limited as long as the content of tiriloside in the beverage is within the above range, and the type and production conditions of the extract It can set suitably according to etc.

(Other ingredients)
In addition to the above components, the beverage of the present invention may contain sweeteners, acidulants, fruit juices, various additives, and the like in the same manner as ordinary beverages. As various additives, for example, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.

  Sweeteners that can be used include, for example, fructose, sugar, fructose glucose liquid sugar, grape sugar, maltose, sucrose, high fructose liquid sugar, sugar alcohol, oligosaccharide, honey, sugarcane juice (brown molasses), starch syrup, rakan fruit powder Natural sweeteners such as rakan fruit extract, licorice powder, licorice extract, somatococcus danieri seed powder, somatococcus danieri seed extract, peptide-based sweeteners (eg aspartame, aritem, neotame, etc.) (For example, stevia sweetener (including stevia extract, enzyme-treated stevia in which stevia is enzymatically treated and glucose added, and rebaudioside A having the highest sweetness among the sweet components of stevia), glycyrrhizin, etc.) Sucrose derivatives, synthetic sweeteners (eg, acesulfame potassium (also referred to as “acesulfame K”), Karin, cyclamate, neohesperidin - dihydrochalcone, sucralose), and the like. Among these, from the viewpoint of the remarkable effect of the present invention, it is particularly preferable to use a synthetic sweetener such as acesulfame potassium or sucralose. These sweeteners can be used alone or in combination of two or more.

  Beverages using high-intensity sweeteners selected from the group consisting of alitame, aspartame, acesulfame potassium, saccharin, cyclamate and sucralose and caramel color are known to produce an unpleasant odor during storage ( For example, refer to the special table 2001-520873). The beverage of the present invention containing tiliroside and caramel color does not cause unpleasant odor and bitterness during storage even when it contains a high-intensity sweetener as described above. Therefore, the container-packed drink which mix | blends a high sweetness degree sweetener and is provided to a preservation | save form is one of the suitable aspects of this invention.

  Examples of acidulants that can be used in the beverage of the present invention include citric acid, lactic acid, gluconic acid, phosphoric acid, tartaric acid, acetic acid, succinic acid, adipic acid, fumaric acid, malic acid, or lemon, grapefruit, orange, mandarin orange and the like. Fruit juice. The present inventors have found that when the beverage of the present invention is an acidic beverage, the bitterness reducing effect is obtained and the ease of drinking of the beverage is improved. Therefore, the preferred pH in the beverage of the present invention is 2 or more and less than 4.5, and the more preferred pH is 2.5 or more and 4.0 or less. Especially, the drink of this invention containing a citric acid and phosphoric acid is preferable since the bitterness reduction effect expresses notably.

(Beverage)
The beverage of the present invention is preferably a non-alcoholic beverage. In beverages containing alcohol, the irritation of alcohol is increased by the bitter taste of caramel pigment, and may be strongly perceived as irritation after drinking. Here, the non-alcoholic beverage means a beverage whose ethanol is less than 1% by mass (v / v). Examples include soft drinks and carbonated drinks defined by food labeling standards.

Further, the carbonated beverage is a beverage in which the bitterness of the caramel pigment is easily perceived in combination with the stimulation by carbonic acid, and is a beverage that can exert the bitterness reduction effect of the present invention to a greater extent. Therefore, a preferred embodiment of the present invention one of. Examples of carbonated beverages include cola, diet cola, ginger ale, and carbonated beverages with a fruit juice flavor. The gas pressure of the carbonated beverage is, for example, 1.0 to 5.0 kgf / cm ² , preferably 3.0 to 4.8 kgf / cm ² , more preferably 3.5 to 4.5 kgf / cm ^{2 at} a temperature of 20 ° C. It can be. Carbon dioxide gas can be added using a method known to those skilled in the art, and the carbon dioxide pressure in the beverage can be measured using, for example, a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. In addition, since the drink of this invention contains tiliroside, the form of the drink (for example, nutrition drink, functional drink) which displayed the physiological activity may be sufficient.

  As described above, a container-packed beverage that is blended with a high-intensity sweetener and used for storage is one of the preferred embodiments of the present invention. Although the container-packed drink provided to this preservation | save form is not necessarily limited, It can obtain through a sterilization process at the time of manufacture of the drink of this invention. Specifically, a sterilized container-packed beverage can be produced by a method of performing heat sterilization after filling the beverage in a container or a method of sterilizing the beverage and filling the container in an aseptic environment. The kind of container is not particularly limited, and examples thereof include PET bottles, cans, bottles, paper packs, and the like.

(Beverage production method)
In another aspect of the present invention, a method for producing a beverage is provided. The said method is a manufacturing method of a drink, Comprising: It is the said manufacturing method including the process of mix | blending a caramel pigment | dye and 0.005-1.5 mg / 100mL with a drink.

  In the present invention, the form and method of adding tiliroside and caramel color are not particularly limited, and they can be added at any timing of the production process using these as raw materials. These components can be blended in the beverage so that the content in the beverage is the amount shown above. Moreover, the manufacturing method of this invention can also include the process of mix | blending the various components and materials shown above, and the process of adjusting those content other than a caramel pigment and tiliroside.

  In the method for producing a beverage of the present invention, the method of blending the raw materials is not limited. For example, a raw material can be mix | blended in a drink using a well-known method. In the production method of the present invention, steps such as sterilization and container packing can be appropriately provided as necessary. In a preferred embodiment, the beverage of the present invention can be made into a container-packed beverage through a beverage filling step, and can be made into a sterilized container-packed beverage. For example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization such as retort sterilization after filling a beverage into a container or a method of sterilizing a beverage and filling the container. Moreover, in the manufacturing method of this invention, in order to make a drink effervescent, the process of inject | pouring a carbon dioxide gas as needed can be provided. The gas pressure at that time is as described above.

  Hereinafter, although an experiment example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. In this specification, unless otherwise specified, numerical ranges are described as including the end points.

(Experiment 1: Evaluation of caramel pigment-containing beverages)
As a caramel pigment, Z-80 (caramel pigment solid content: 65%, class IV) manufactured by Senba Saccharification Co., Ltd. was used. This caramel color was dissolved in water (pH 7 ion exchange water) so that the caramel color content in the final form of the beverage was 0.005% and 0.3% in terms of solid content. The presence or absence of bitterness derived from caramel pigment was evaluated by five panelists. The evaluation was carried out by each person, and after consultation, the presence of bitterness was determined. The results are shown in Table 1. It was revealed that beverages containing caramel pigment at a concentration of 0.005% or more have a bitter taste.

  Further, with respect to Sample 3, the absorbance (420 nm) was measured. As a measurement method, 500 μL of a caramel dye-containing sample was centrifuged (14000 G, 60 minutes), and a captured substance was obtained on a filter. Next, this trapped substance was eluted with 200 μL of water, and centrifuged (5000 G, 2 minutes) with a reverse phase column to prepare a solution portion obtained by adding 1200 μL of water. Absorbance at a wavelength of 420 nm was measured for this preparation. As a result, the absorbance (420 nm) of Sample 3 was 1.379.

(Experiment 2: Bitterness reduction effect of caramel pigment-containing beverage by tiriroside)
In the same manner as in Experiment 1, a beverage having a caramel pigment content of 0.15% in terms of solid content was prepared (Sample 4). Tiriloside was appropriately added and mixed so as to have the values shown in Table 2 to prepare beverages having different tiliroside concentrations (Samples 5 to 11). The pHs of the obtained beverages were all 7.0. In addition, 99% pure product made by Funakoshi was used for tiliroside. About the obtained drink with different tilirocide density | concentration, the strength of the bitterness and drinkability of the drink were evaluated by five panelists. The evaluation was conducted by each person based on the following criteria, and the evaluation points were determined after consultation.
・ 5 points: No bitterness, very easy to drink ・ 4 points: Almost no bitterness, can be drunk ・ 3 points: Little bitterness, can be drunk ・ 2 points: Feel bitterness, hard to drink ・ 1 point: Bitterness Feels strong and difficult to drink

  The results are shown in Table 2. The bitterness derived from a caramel pigment was effectively reduced by blending tiriloside at a concentration of 0.005 to 1.5 mg / 100 ml. When a larger amount of tiriloside than 1.5 mg / 100 ml was blended, the bitterness attributed to tiriloside was strongly felt and was not suitable for drinking.

(Experiment 3: Evaluation of Caramel Colored Beverage)
In the same manner as in Experiment 2, caramel dyes and tiliroside concentrations were appropriately added and mixed so that the caramel dye content and tiliroside concentration were the values shown in Table 3 to prepare beverages having different caramel dye solid content and tiliroside concentration ( Samples 12-26). When pH of the obtained drink was measured, all were 7.0. The obtained beverage was evaluated in the same manner as in Experiment 2.

  The results are shown in Table 3. In the concentration range where the caramel pigment content is 0.01% or more and less than 0.5%, the bitterness derived from caramel is effectively reduced by blending tiliroside with a concentration of 0.008 mg / 100 ml or more and less than 3 mg / 100 ml. We were able to. When the absorbance (420 nm) was measured in the same manner as in Experiment 2, the absorbance (420 nm) of Samples 19 and 20 were both 0.896.

(Experiment 4: Evaluation with acidic beverage (1))
Caramel color and tiriloside were appropriately added and mixed with water (ion-exchanged water at pH 7) so that the caramel color content and tiriloside concentration in the final form of the beverage were the values shown in Table 4. These beverages were adjusted to pH 3.0 using citric acid and trisodium citrate. The obtained acidic caramel pigment-containing beverage (samples 27 to 33) was evaluated in the same manner as in Experiment 2.

  The results are shown in Table 4. Even in acidic conditions, as in neutral conditions, in the concentration range where the caramel color content is 0.01 or more and less than 0.5%, the bitterness derived from the caramel color is effective by blending a specific concentration of tiliroside. It was possible to reduce it.

  Furthermore, samples having the same caramel color and tiriloside content but different pH, ie, sample 30 (pH 3.0) and sample 17 (pH 7.0), sample 31 (pH 3.0) and sample 7 (pH 7.0) Sample 32 (pH 3.0) and sample 19 (pH 7.0) were compared for drinking. All of the evaluation points were 5 points, and it was judged that the beverage was easy to drink without feeling bitter. However, all the panelists answered that the beverage with pH 3.0 was more flavorful and particularly easy to drink.

(Experiment 5: Evaluation with acidic beverage (2))
With the formulation shown in Table 5, an acidic (pH 2.5, gas pressure 3.6 kgf / cm ² ) container-packed carbonated beverage was produced. Sensory evaluation was performed in the same manner as in Experiment 2 for the two types of beverages (samples 34 and 35) obtained.

  The results are shown in Table 5. Combined with the buffer action of containing various sugars or additives such as synthetic sweeteners, acidulants and caffeine, the bitter taste of caramel pigment was effectively reduced by tiriroside. In particular, in carbonated beverages, the bitterness of caramel color is felt more strongly in combination with carbon dioxide gas, but in the beverages in this experiment, such strong bitterness was effectively reduced by containing tiliroside. Further, these were subjected to a storage test (acceleration test). When the samples stored at 45 ° C. for 5 days were evaluated for the occurrence of unpleasant odor and bitterness, none of the samples felt unpleasant odor or bitterness.

Claims (4)

  A caramel pigment-containing beverage containing tiriloside at a concentration of 0.005 to 1.5 mg / 100 mL.   The beverage according to claim 1, wherein the content of the caramel color is 0.005% or more and less than 0.5% in terms of solid content.   The beverage according to claim 1 or 2, wherein the caramel color is a class IV caramel color.   The beverage according to any one of claims 1 to 3, which is a non-alcoholic beverage.