JP2018191556A - Branched dextrin-containing beverage - Google Patents

Abstract

To provide a beverage in which a discomfort odd taste is prevented from occurring when a relatively high concentration of isomaltodextrin is blended in the beverage.SOLUTION: There is provided a beverage containing 300-10000 mg/100 g of isomaltodextrin and 0.5-50.0 mg/100 g of sodium.SELECTED DRAWING: None

Description

  The present invention relates to a beverage containing a branched dextrin.

  In recent years, due to an increase in consumer health awareness, there has been a growing demand for efficient intake of dietary fiber that tends to be deficient, and many foods and beverages containing dietary fiber in a high concentration have been distributed. Among them, from the viewpoint of being able to ingest a large amount of dietary fiber without difficulty, development of products in the form of beverages has been actively promoted. In general, it is pointed out that beverages containing a high concentration of water-soluble dietary fiber have a taste problem. In beverages that are taken daily in anticipation of the physiological effects of dietary fiber, it is desirable to improve the taste. Therefore, various methods for improving the taste of beverages containing water-soluble dietary fibers have been proposed. For example, Patent Document 1 describes that aftertaste and ease of drinking are improved by blending trisodium citrate and the like in an alcohol-taste beverage blended with water-soluble dietary fibers such as indigestible dextrin and polydextrose. , Patent Document 2 suppresses the odor by blending a specific amount of vitamin C with a paper odor that occurs when an indigestible dextrin is blended with a non-alcoholic beverage whose ethanol content is less than 0.005% by volume. It is described to do.

  By the way, isomaltextrin, which is a kind of branched dextrin, has been proposed as a new water-soluble dietary fiber. Although this isomaltodextrin has physiological effects equivalent to or higher than those of conventional dietary fiber (for example, intestinal flora improving action, immunomodulating action, blood sugar elevation inhibiting action, lipid metabolism improving action, satiety feeling sustaining action, etc.). In addition, it has been reported that there is no aftertaste peculiar to dextrin, no odor, and low viscosity, and it can be used for carbonated drinks, tea drinks, iron-containing drinks, vinegar drinks, etc.

JP 2014-161294 A JP 2014-161292 A

Sugar / Starch Information, No. 41, 42-47, February 10, 2016 Monthly Food Chemical, Vol. 32, no. 1, 6-10 pages, January 1, 2016

  The inventors of the present invention diligently studied about blending isomaltextrin having various physiological actions into beverages. When a certain amount of isomaltodextrin was dissolved in water and drunk, isomaltextrin We faced the problem that the peculiar taste became obvious and the refreshing feeling required for beverages to be consumed every day was lost.

  An object of this invention is to improve the unpleasant miscellaneous taste at the time of mix | blending isomaltodextrin with a drink.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the miscellaneous taste peculiar to isomaltodextrin in beverages can be effectively suppressed by sodium, and have completed the present invention.

That is, although not limited to this, this invention includes the following aspects.
(1) A beverage containing 300 to 10000 mg / 100 g of isomaltodextrin and 0.5 to 50.0 mg / 100 g of sodium.
(2) The beverage according to (1), which is a transparent beverage.
(3) The beverage according to (1) or (2), wherein the soluble solid content other than isomaltodextrin is 3.0 or less.
(4) The beverage according to any one of (1) to (3), wherein the pH of the beverage is 5.0 to 7.0.

  According to the present invention, an isomaltextrin-containing beverage having an exhilarating feeling can be obtained by effectively suppressing the special taste unique to isomaltodextrin.

In one embodiment, the present invention is a beverage containing 300 to 10,000 mg / 100 g of isomaltextrin and 0.5 to 50.0 mg / 100 g of sodium.
Isomaltodextrin dextrin is composed of a component that forms a linear structure of α-1,4 glucoside bonds and a component that forms a branched structure containing α-1,6 glucoside bonds, with glucose as a structural unit. It has been reported that a branched structure containing an α-1,6-glucoside bond is a structure that is not easily digested (degraded) by digestive enzymes such as amylase (J. Agric. Food Chem. 2007, 55, 4540-4547). A high proportion of branched structure is important for beverages that expect the physiological effects of isomaltodextrin (eg, intestinal flora improving action, immunomodulating action, blood sugar elevation inhibiting action, lipid metabolism improving action, satiety feeling sustaining action). is there.

  The term “isomaltodextrin” as used in the present invention means a dextrin having a high proportion of α-1,6-glucoside-linked branch structure compared to a so-called normal dextrin obtained by hydrolyzing ordinary starch by a known method. And a dextrin containing no β-glucoside-linked glucose. Specifically, it has a structure in which glucose or isomaltooligosaccharide is α-1,6-glucoside-bonded at least at the non-reducing end of the component that forms a linear structure linked by α-1,4-glucoside bonds, and the α A dextrin having a ratio of glucose “→ 6) -Glcp- (1 →) bound by a 1,6-glucoside bond of 40% or more, more preferably 45% or more, and further preferably 49% or more. The ratio means mass%.

  The isomaltodextrin of the present invention includes glucose “→ 4) -Glcp- (1 →) bonded with α-1,4 glucoside bond and glucose“ → 6) -Glcp- bonded with α-1,6 glucoside bond. The proportion of glucose bound by α-1,6 glucoside bonds in the total of (1 →) is preferably 37% or more, more preferably 50% or more, and further preferably 60% or more. It is preferably 70% or more, and further, glucose “→ 4) -Glcp- (1 →) bonded with α-1,4 glucoside bond and glucose“ → 4 ”bonded with α-1,6 glucoside bond“ → 6) The ratio of the total of -Glcp- (1 →) to all glucose is preferably 60% or more, and more preferably 65% or more.

  As long as it has an α-1,6 glucoside bond at a certain ratio, it may have an α-1,2 glucoside bond and / or an α-1,3 glucoside bond, but preferably from the viewpoint of flavor. A dextrin having no α-1,2 glucoside bond is preferably used.

  The problem in the beverage of the present invention is specifically expressed when a dextrin having a structure having a very large number of α-1,6 glucoside bonds and / or a dextrin having a very large number of branched structures is used. From the viewpoint of a dextrin having a high proportion of branched structure in which the effect is remarkably exhibited, glucose having a branched structure inside the molecule, that is, α-1,3,6 glucoside bond “→ 3,6) -Glcp- (1 →” And the sum of glucose “→ 4,6) -Glcp- (1 →” having an α-1,4,6 glucoside bond is preferably 6% or more, more preferably 10% or more, 12 The percentage of these bonds can be confirmed by the method of Cicucan et al. (Carbohydrate Research, 1984, 131, 209-217), which is a modification of Hakomori's methylation method.

  In addition, dextrin which has a cyclic structure captures a fragrance component and makes fragrance worse. Even if a specific amount of sodium to be described later is blended, the fragrance cannot be sufficiently improved, so that the isomaltextrin of the present invention does not contain dextrin having a cyclic structure. Indigestible dextrin widely known as a water-soluble dietary fiber is not included in the branched dextrin of the present invention, which is composed only of α-linked glucose, in that it contains β-linked glucose.

  From the conspicuous effect, the isomaltodextrin of the present invention preferably has a DE of 10 or less, more preferably 9 or less, and even more preferably 8 or less. Here, DE means dextrose equivalent, and is a value representing a relative scale when the reducing power of dextrose (glucose) is 100. Moreover, 500-10000 are preferable and, as for the molecular weight (weight average molecular weight) of isomaltodextrin, it is more preferable that it is about 3000-7000.

  The isomaltodextrin of the present invention is produced by synthesizing an α-1,6 glucoside bond by an enzyme transfer reaction. The manufacturing method is not particularly limited, and the manufacturing method can be performed by the method described in Japanese Patent No. 4071909. Commercial products such as “Fiber Rixa” (trademark, Hayashibara Co., Ltd.) can also be used.

  The beverage of the present invention contains 300 to 10,000 mg of isomaltodextrin per 100 g. When 300 mg / 100 g or more of isomaltodextrin is blended in a beverage, the miscellaneous taste due to isomaltextrin is manifested, and according to the present invention, the misotoxicity of isomaltodextrin can be effectively suppressed. Further, the isomaltodextrin concentration of the beverage according to the present invention is 10000 mg / 100 g or less, but if the isomaltodextrin concentration is too high, the miscellaneous taste is too strong, and even with the solving means of the present invention, it is sufficiently solved. It may not be done. In a preferred embodiment, the beverage of the present invention preferably contains 400 to 6000 mg / 100 g of isomaltodextrin, more preferably 500 to 5000 mg / 100 g, still more preferably 600 to 4000 mg / 100 g, particularly preferably 800 to 3000 mg / Contains 100 g isomaltodextrin.

The content of isomaltodextrin in the beverage can be measured as the amount of dietary fiber using AOAC 2001.03 which is the official method of AOAC.
Sodium The isomalt-containing beverage of the present invention is characterized by containing 0.5 to 50.0 mg of sodium per 100 g of beverage. By blending such a concentration of sodium in the beverage, it is possible to effectively suppress the miscellaneous taste that is specifically expressed in the isomaltextrin-containing beverage. As used herein, “miscellaneous taste” refers to discomfort derived from isomaltodextrin that impairs the refreshing sensation required for beverages. Specifically, it is perceived when the beverage is included in the mouth. It means something that is somewhat unpleasant, such as that with discomfort caused by physical stimulation as well as taste. When the sodium concentration is 0.5 mg / 100 mg or less, the above effect is not sufficiently exerted, and when it is 50.0 mg / 100 mg or more, the slime and nasty taste derived from sodium may be manifested and is not suitable for drinking. There is.

  In a preferred embodiment, the sodium concentration in the beverage of the present invention is 1.0 to 40 mg / 100 g, more preferably 2.0 to 35 mg / 100 g, still more preferably 3.0 to 30 mg / 100 g. In addition, when sodium exists in the form of a salt, it shall calculate after converting this into a free body (free body).

  In the present invention, when sodium is blended in a beverage, for example, it can be added to the beverage in the form of a sodium salt. The sodium salt may be any salt that can be consumed, for example, sodium chloride (salt), disodium citrate, trisodium citrate, sodium L-ascorbate, sodium L-aspartate, sodium benzoate, bicarbonate Sodium, trisodium phosphate and the like can be used, but are not particularly limited thereto. In the present invention, sodium bicarbonate, sodium hydroxide, and sodium L-ascorbate are preferably used.

The miscellaneous taste peculiar to isomaltodextrin generated in the form of other ingredient beverages is noticeably perceived when there are few ingredients other than isomaltextrin. This is presumably because there are few components that mask miscellaneous taste. As a drink with few components other than isomaltodextrin, a transparent drink and a drink with low soluble solid content can be illustrated. When the beverage has turbidity, the presence of particles that cause the turbidity (for example, insoluble solids, emulsified particles, etc.) makes it difficult to feel the miso taste derived from isomaltodextrin. On the other hand, when the beverage is transparent, i.e., when the beverage is not turbid, since such particles are not present, a miscellaneous taste derived from isomaltodextrin is easily felt. Therefore, the technology of the present invention is useful in transparent beverages. Specifically, when the beverage of the present invention is a tea beverage or a cereal tea beverage, the transparent beverage has an absorbance at a wavelength of 680 nm of 0.2 or less, preferably 0.1 or less, more preferably 0.08 or less. Preferably it refers to a beverage that is 0.06 or less. When the beverage of the present invention is a coffee beverage, it refers to a beverage having an absorbance at a wavelength of 680 nm of 0.7 or less, preferably 0.5 or less, more preferably 0.4 or less. Here, the absorbance can be measured with a spectrophotometer.

  The same applies to soluble solids in beverages. When there are a lot of soluble components, it becomes difficult to feel the miscellaneous taste derived from isomaltodextrin due to the flavor of them, but when the soluble solid content is low, the miscellaneous taste derived from isomaltodextrin is easily felt. Become. Therefore, the technique of the present invention is useful in beverages having a low soluble solid content other than isomaltodextrin. Specifically, beverages having a soluble solid content other than isomaltodextrin of 3.0 or less, preferably 0.1 to 3.0, and more preferably 0.3 to 2.0 can be mentioned. In particular, here, the soluble solid content is a numerical value represented by a Brix value obtained using a saccharimeter, a refractometer, etc., and the Brix value is a refractive index measured at 20 ° C. by ICUMSA. It is a value converted into the mass / mass percent of the sucrose solution based on the conversion table. The unit is displayed in “° Bx”, “%” or “degree”. When the beverage of the present invention is a tea beverage, the concentration of soluble solids derived from tea leaves is about 0.10 to 0.40%, preferably about 0.15 to 0.35%. When the beverage of the present invention is cereal tea, the concentration of soluble solids derived from cereals is about 0.20 to 1.00%, preferably about 0.30 to 0.90%. When the beverage of the present invention is a coffee beverage, the concentration of soluble solids derived from coffee beans is 0.60 to 2.00%, preferably about 0.70 to 1.80%. In order to adjust these soluble solid content, it can adjust suitably with the quantity and extraction conditions of an extraction raw material.

  The technique of the present invention is particularly useful in a neutral beverage among beverages having a low soluble solid content. In the case of an acidic beverage, the sour component effectively masks the miscellaneous taste derived from isomaltodextrin, but in the case of a neutral beverage, the miscellaneous taste derived from isomaltodextrin is prominent because there is no such sour component. Become. Therefore, from the remarkable effect, the preferred pH (20 ° C.) of the beverage of the present invention is 5.0 to 7.0, more preferably 5.5 to 6.5. The pH of the beverage can be appropriately adjusted using a pH adjuster such as sodium hydrogen carbonate or sodium hydroxide.

  In addition, you may mix | blend various additives etc. with the drink of this invention similarly to a normal drink in the range which does not prevent the effect of this invention. Examples of various additives include acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, thickeners, quality stabilizers, and the like.

  Hereinafter, the present invention will be described in more detail by specific experiments, but the present invention is not limited to the following experimental examples. Further, in this specification, unless otherwise specified, concentrations and the like are based on weight, and numerical ranges are described as including the end points.

Experiment 1: Production and Evaluation of Branched Dextrin-Containing Beverage In order to examine the difference in miscellaneous taste derived from the branched dextrin, the following seven beverage samples were prepared.
Sample 1: water (ion exchange water with pH 7)
Sample 2: A solution of isomaltodextrin dissolved in water at a concentration of 10 mg / 100 g Sample 3: A solution of isomaltextrin dissolved in water at a concentration of 300 mg / 100 g Sample 4: A solution of isomaltextrin in water at a concentration of 1000 mg / 100 g Solution dissolved in a concentration of 100 g Sample 5: Solution indigestible dextrin dissolved in water at a concentration of 300 mg / 100 g Sample 6 Solution indigestible dextrin dissolved in water at a concentration of 1000 mg / 100 g Sample 7 : Solution in which isomaltoligosaccharide is dissolved in water at a concentration of 3000 mg / 100 g For the isomaltextrin, fiber lexa manufactured by Hayashibara Co., Ltd. (trademark, average degree of polymerization of glucose: 30, DE: about 7) is difficult to digest. Fiber sol 2 (trade name) manufactured by Matsutani Chemical Industry Co., Ltd. A luto-oligosaccharide manufactured by Earth Ships Co., Ltd. was used. The pH of samples 1 to 7 was 7.

  About the said samples 1-7, the presence or absence of the miscellaneous taste perceived when it included in the mouth was evaluated. Table 1 shows the results. It was revealed that beverages containing isomaltodextrin at a concentration of 300 mg / 100 g or more have a special taste.

Experiment 2: Influence of sodium concentration in branched dextrin-containing beverage In the same manner as in Experiment 1, a solution was prepared by dissolving isomaltodextrin in water at a concentration of 800 mg / 100 g (Sample 2-1). Sodium bicarbonate was appropriately added to this beverage sample so that the sodium ion concentration would be the value shown in Table 2, mixed and dissolved to prepare solutions having different sodium concentrations (Sample 2-2 to Sample 2-7). In Table 2, 1 mg of sodium means that 3.65 mg of sodium bicarbonate was blended.

About the obtained seven types of solutions from which sodium concentration differs, five panelists evaluated the intensity | strength of the miscellaneous taste of a drink, and drinkability. The evaluation was conducted by each person based on the following criteria, and the evaluation points were determined after consultation.
・ 5 points: Can be drunk without feeling uncomfortable ・ 4 points: Can be drunk without feeling uncomfortable ・ 3 points: Can be drunk but slightly tasted ・ 2 points: There is a level that makes you feel uncomfortable when drinking. 1 point: There is a miscellaneous taste and it is not suitable for drinking.

  The results are shown in Table 2. By blending sodium at a concentration of 0.5 to 50.0 mg / 100 g, it was possible to effectively suppress miscellaneous taste derived from isomaltodextrin. When 100 mg / 100 g or more of sodium was blended, sliminess and off-taste caused by sodium were produced, which was not suitable for drinking.

Experiment 3: Production and evaluation of isomaltodextrin- containing beverages Isomaltextrin and sodium bicarbonate were added and mixed and dissolved as appropriate so that the isomaltextrin concentration and sodium ion concentration were as shown in Table 3. And solutions having different sodium concentrations were prepared (Samples 3-1 to 3-11). About the obtained solution, the strength of miscellaneous taste and the drinkability were evaluated by 5 panelists in the same manner as in Experiment 2.

  The results are shown in Table 3. In the concentration range of 300 to 10000 mg / 100 g of isomaltodextrin, the miso taste derived from isomaltextrin can be effectively suppressed by blending sodium with a concentration of 0.5 to 50.0 mg / 100 g. It was.

Experiment 4: Production and Evaluation of Green Tea Beverage Extraction was performed using 10 g of green tea leaves for 1000 ml of hot water (70-80 ° C.), and the resulting extract was used as tea solids (soluble solids derived from tea leaves). It was diluted with water so as to be Brix 0.3, and used as a base solution for tea beverage. Sample 4-1 was prepared by dissolving isomaltextrin in the base solution at a concentration of 800 mg / 100 g. Further, sodium sodium hydrogen carbonate was added thereto appropriately, mixed and dissolved, and tea drinks were prepared so that the isomaltodextrin concentration and sodium ion concentration were the values shown in Table 4 (Samples 4-2 to 4- 3). About the obtained solution, the strength of miscellaneous taste and the drinkability were evaluated by 5 panelists in the same manner as in Experiment 2.

  The results are shown in Table 4. The miso taste of the isomaltodextrin-containing beverage that manifests itself in tea beverages could be effectively suppressed by adding a specific amount of sodium.

Experiment 5: Production and Evaluation of Coffee Beverage Extraction processing was performed using 110 g of roasted and ground coffee beans for 1000 ml of hot water (90 to 98 ° C.), and the resulting extract was used as a coffee solid content (soluble from coffee beans) The base liquid of the coffee beverage was diluted with water to a Brix of 1.0. A solution (sample 5-1) in which isomaltextrin was dissolved in this base solution at a concentration of 800 mg / 100 g was prepared. In addition, isomaltodextrin and / or sodium bicarbonate was added and mixed and dissolved as appropriate so that the isomaltodextrin concentration and sodium ion concentration were the values shown in Table 5 (Sample 5-2). 5-3). About the obtained solution, the strength of miscellaneous taste and the drinkability were evaluated by 5 panelists in the same manner as in Experiment 2.

  The results are shown in Table 5. The miso taste of beverage containing isomaltodextrin, which is manifested in coffee beverages, could be effectively suppressed by adding a specific amount of sodium.

Claims (4)

  A beverage containing 300-10000 mg / 100 g of isomaltodextrin and 0.5-50.0 mg / 100 g of sodium.   The beverage according to claim 1, which is a transparent beverage.   The drink of Claim 1 or 2 whose soluble solid content other than isomaltodextrin is 3.0 or less.   The beverage according to any one of claims 1 to 3, wherein the beverage has a pH of 5.0 to 7.0.