JP2019041623A - Low viscosity water soluble food fiber-containing tea beverage, and manufacturing method therefor - Google Patents
Low viscosity water soluble food fiber-containing tea beverage, and manufacturing method therefor Download PDFInfo
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本発明は、低粘性水溶性食物繊維に起因する糊感及び紙臭が改善された茶飲料及びその製造方法に関する。 TECHNICAL FIELD The present invention relates to a tea beverage having improved paste feeling and paper odor caused by low viscosity water-soluble dietary fiber, and a method for producing the same.
昨今、健康志向の高まりから水溶性食物繊維などの機能性を有する食品素材の利用が広がっている。なかでも低粘性水溶性食物繊維である難消化性デキストリンは、血糖値上昇抑制作用、中性脂肪上昇抑制作用及び整腸作用などの生理機能を有し、かつ溶解性が高く低粘性であることから飲料などに利用されている。しかし、難消化性デキストリンは、特有の糊味、紙臭、異味又は異臭などを有するため、飲料本来の味質への影響が問題となっていた。このような問題を解決すべく、従来から様々な工夫がなされている。 In recent years, the use of food materials having functionality such as water-soluble dietary fiber has been spreading from the rise of health consciousness. Among them, indigestible dextrin, which is a low-viscosity water-soluble dietary fiber, has physiological functions such as an action to suppress increase in blood sugar level, an action to suppress rise in neutral fat, and an intestinal adjustment action, and has high solubility and low viscosity. Are used for beverages. However, since indigestible dextrin has a characteristic paste taste, paper odor, off-flavor, off-flavor, off-flavor, etc., the influence on the original taste of the beverage has been a problem. In order to solve such a problem, various devices have been made conventionally.
例えば、難消化性デキストリンの紙のような香り及び糊のような味を抑制するため、植物葉の抽出液及び穀物の抽出液を配合する茶飲料（特許文献１）や、難消化性デキストリンの異臭を抑制するため、二酸化炭素を特定のガス圧となるように含有させることによって水様の味覚が保持される炭酸飲料（特許文献２）が開示されている。 For example, in order to suppress the paper-like aroma and paste-like taste of indigestible dextrin, a tea beverage (Patent Document 1) in which an extract of plant leaves and an extract of cereal are mixed, There is disclosed a carbonated beverage (Patent Document 2) in which the taste like water is maintained by containing carbon dioxide at a specific gas pressure in order to suppress an offensive odor.
上述の通り、難消化性デキストリンの特有の味や香りの改善のために様々な工夫がされているが、難消化性デキストリンに起因する糊感といったテクスチャーを改善する方法については、いまだ詳細には検討されていなかった。 As mentioned above, although various devices have been made to improve the distinctive taste and aroma of indigestible dextrin, methods for improving the texture such as the adhesive feeling caused by indigestible dextrin are still in detail. It was not considered.
本発明者らは、難消化性デキストリン含有の茶飲料について種々検討したところ、Ｄ−プシコース及びＤ−アロースのいずれか１以上を含む希少糖を含有させることにより、難消化性デキストリンに起因する糊感といったテクスチャーを改善できることを見出し、本発明を完成するに至った。 When the present inventors variously examined the indigestible dextrin-containing tea beverage, the paste derived from the indigestible dextrin by containing a rare sugar containing any one or more of D-psicose and D-allose The inventors have found that the texture such as feeling can be improved, and have completed the present invention.
すなわち、本発明は、上記知見に基づき完成されたものであり、以下の（１）〜（５）から構成されるものである。
（１）難消化性デキストリン０．０５〜３．５質量％と、Ｄ−プシコース及びＤ−アロースのいずれか１以上を含む希少糖０．１〜１０．０質量％とを、含んでなる茶飲料。
（２）緑茶、紅茶、ウーロン茶、ルイボス、ハブ茶、はと麦、大麦、黒豆、及び玄米からなる群より選択される１種以上の植物葉又は穀物の抽出液を含む、上記（１）記載の茶飲料。
（３）Ｄ−プシコース及びＤ−アロースのいずれか１以上を含む希少糖を０．１〜１０．０質量％となるよう添加することにより、難消化性デキストリンの糊感又は紙臭を抑制することを特徴とする、難消化性デキストリン含有茶飲料の製造方法。
（４）Ｄ−プシコース及びＤ−アロースのいずれか１以上を含む希少糖を含んでなる、難消化性デキストリンの糊感又は紙臭の抑制剤。
（５）Ｄ−プシコース及びＤ−アロースのいずれか１以上を含む希少糖を茶飲料中に０．１〜１０．０質量％となるよう添加する、難消化性デキストリンの糊感又は紙臭の抑制方法。
That is, the present invention is completed based on the above-mentioned knowledge, and is constituted from the following (1) to (5).
(1) Tea comprising 0.05 to 3.5% by mass of indigestible dextrin and 0.1 to 10.0% by mass of rare sugar containing any one or more of D-psicose and D-allose Beverage.
(2) The above-mentioned (1), which comprises an extract of one or more kinds of plant leaves or grains selected from the group consisting of green tea, black tea, oolong tea, rooibos, hub tea, wheat, barley, black beans, and brown rice Tea beverage.
(3) By adding rare sugar containing any one or more of D-psicose and D-allose to be 0.1 to 10.0% by mass, the adhesive feeling or paper odor of indigestible dextrin is suppressed A process for producing a resistant dextrin-containing tea beverage, characterized in that
(4) An agent for suppressing the adhesive feeling or paper odor of indigestible dextrin comprising a rare sugar containing any one or more of D-psicose and D-allose.
(5) Add a rare sugar containing any one or more of D-psicose and D-allose to be 0.1 to 10.0% by mass in a tea beverage; How to control.
本発明によれば、難消化性デキストリンに起因する糊感といったテクスチャーを有する茶飲料に、Ｄ−プシコース及びＤ−アロースのいずれか１以上を含む希少糖を含有させれば、糊感が改善された茶飲料を得ることができる。 According to the present invention, if a tea beverage having a texture such as paste due to indigestible dextrin contains a rare sugar containing any one or more of D-psicose and D-allose, the paste feel is improved. Tea beverage can be obtained.
本発明における茶飲料に用いられる植物葉又は穀物の種類は、特に制限されず、例えば、緑茶、ルイボス、大麦、大麦若葉、ケール、モロヘイヤ、よもぎ、麦、はと麦、ハブ茶、黒豆、玄米、アシタバ、熊笹、昆布、霊芝、グァバ葉、柿の葉、ゴマ、紅花、ミカンの皮、とうもろこし、発芽大麦、びわの葉、たんぽぽの根、カワラケツメイ、発芽玄米、エゴマの葉、ゆりね、桑の葉、ナツメ等の茶葉又は穀物、ウーロン茶等の半発酵茶葉、紅茶等の発酵茶葉等が挙げられる。また、その茶葉及び穀物の粉砕方法、抽出方法、又は蒸留方法は特に限定されず、茶葉又は穀物を粉砕若しくは粉砕せずにそのまま、又は、水、温水若しくは熱水で抽出、又は水蒸気で蒸留し、さらにはこれを濃縮したものなどを本発明の茶飲料に使用することができる。 The type of plant leaf or grain used for the tea beverage in the present invention is not particularly limited, and, for example, green tea, rooibos, barley, young barley leaves, kale, morohiya, wormwood, oats, oats, hub tea, black beans, brown rice , Ashitaba, Kumatsubo, Kelp, Reishi, Guava leaf, persimmon leaf, sesame, safflower, orange peel, corn, germinated barley, birch leaf, dandelion root, persimmon brown rice, germinated brown rice, sesame leaf, vinegar Leaves, tea leaves or grains such as jujube, semi-fermented tea leaves such as oolong tea, fermented tea leaves such as black tea, and the like. In addition, the grinding method, extraction method, or distillation method of the tea leaves and grains is not particularly limited, and the tea leaves or grains are not ground or crushed and are used as it is or extracted with water, warm water or hot water, or distilled with steam. Further, those concentrated may be used for the tea beverage of the present invention.
本発明における水溶性食物繊維とは、ヒトの消化酵素では消化されない食品中の多糖類のうち水溶性のものをいう。その中でも、低粘性の水溶性食物繊維として難消化性デキストリン、ポリデキストロースなどが挙げられる。また、本発明における難消化性デキストリンには、水素添加により製造される難消化性デキストリンの還元物も含まれる。難消化性デキストリンは、澱粉の熱分解及び加水分解等により生成されるが、どのような手段により入手してもよく、例えば、市販品の「ファイバーソル２」、「パインファイバー」（松谷化学工業株式会社製）等がある。 The water-soluble dietary fiber in the present invention refers to a water-soluble polysaccharide among foods which can not be digested by human digestive enzymes. Among them, indigestible dextrin, polydextrose and the like can be mentioned as the low viscosity water-soluble dietary fiber. In addition, the indigestible dextrin in the present invention also includes reduced products of indigestible dextrin produced by hydrogenation. Indigestible dextrin is produced by thermal decomposition and hydrolysis of starch and the like, but may be obtained by any means, for example, commercially available “Fibersol 2”, “Pine Fiber” (Matsutani Chemical Industry Co., Ltd. Products).
本発明における糊感とは、難消化性デキストリンを添加した飲料を口に含んだ際に感じるヌメリのようなテクスチャーである。また紙臭とは、難消化性デキストリンを添加した飲料を口に含んだ際、鼻に抜ける紙のような臭いである。この糊感及び紙臭は、いずれも、茶飲料に対し、難消化性デキストリンを０．０５質量％以上添加することにより生じる。一方、難消化性デキストリンを多量に添加する場合、糊感又は紙臭が強力に発生し、茶飲料が本来有する味質のバランスを崩すこととなり、茶飲料の香味を保ったまま十分にその糊感又は紙臭を抑制することができなくなる。よって、茶飲料に対する難消化性デキストリンの添加量は、５．０質量％以下、好ましくは３．５質量％以下、より好ましくは１．５質量％以下である。 The adhesive feeling in the present invention is a bluish texture which is felt when the beverage to which indigestible dextrin is added is contained in the mouth. Moreover, paper odor is smell like paper which comes out to the nose, when the drink which added indigestible dextrin is included in the mouth. The pasty feeling and paper odor are both produced by adding 0.05% by mass or more of indigestible dextrin to the tea beverage. On the other hand, when a large amount of indigestible dextrin is added, a sticky feeling or paper odor is strongly generated, and the balance of taste qualities inherent in the tea beverage is lost, and the paste is sufficiently maintained while maintaining the flavor of the tea beverage. It becomes impossible to suppress feeling or paper odor. Therefore, the addition amount of the indigestible dextrin to the tea beverage is 5.0% by mass or less, preferably 3.5% by mass or less, more preferably 1.5% by mass or less.
本発明における希少糖とは、糖の基本単位である単糖のうち、自然界に大量に存在するＤ−グルコース（ブドウ糖）に代表される天然型単糖に対して、自然界に微量にしか存在しない単糖（アルドース、ケトース）およびその誘導体（糖アルコール）と定義付けられている。一般に、自然界に多量に存在するアルドースは、Ｄ−グルコース、Ｄ−ガラクトース、Ｄ−マンノース、Ｄ−リボース、Ｄ−キシロース、Ｌ−アラビノースの６種類であり、それ以外のＤ−アロースなどのアルドースは希少糖と定義される。ケトースとしては、Ｄ−フラクトースは自然界に多量に存在するのに対し、他のケトースは、自然界に多量に存在しないので、希少糖といえる。ケトースのうち希少糖とされるものとしては、Ｄ−プシコース、Ｄ−タガトース、Ｄ−ソルボース、Ｌ−フラクトース、Ｌ−プシコース、Ｌ−タガトース、Ｌ−ソルボースが挙げられる。 In the present invention, rare sugars exist only in a very small amount in the natural world with respect to natural type monosaccharides represented by D-glucose (glucose) which is abundantly present in the natural world among monosaccharides which are basic units of sugars. It is defined as monosaccharide (aldose, ketose) and its derivative (sugar alcohol). Generally, there are six kinds of naturally occurring aldoses, D-glucose, D-galactose, D-mannose, D-ribose, D-xylose, L-arabinose, and other aldoses such as D-allose Defined as a rare sugar. As ketoses, D-fructose is abundant in nature, whereas other ketoses are rare saccharides because they are not abundant in nature. Among ketoses, those regarded as rare sugars include D-psicose, D-tagatose, D-sorbose, L-fructose, L-psicose, L-tagatose, L-sorbose.
これら希少糖の中でも本発明に用いる希少糖は、好ましくは、Ｄ−プシコース及びＤ−アロースである。また、Ｄ−プシコース又はＤ−アロースは混合品、純品のいずれの形態でも使用することができ、混合品としては、例えば、Ｄ−プシコース及びＤ−アロースを含有する市販品の希少糖含有シロップである「レアシュガースウィート」（松谷化学工業株式会社製、固形分７５質量％）として、容易に入手することができる。一方、本発明における希少糖の添加量は、難消化性デキストリンを添加した際に生じる糊感又は紙臭を抑制する観点から、０．１質量％以上が好ましく、より好ましくは、１．０質量％以上である。また、希少糖は１０．０質量％を超えて添加すると、希少糖の甘味により本来茶飲料が有する味質のバランスを崩すこととなるため、１０．０質量％以下とすることが好ましく、９．５質量％以下とすることがより好ましい。 Among these rare sugars, the rare sugars used in the present invention are preferably D-psicose and D-allose. Also, D-psicose or D-allose may be used in the form of a mixed product or a pure product, and as the mixed product, for example, a commercially available rare sugar-containing syrup containing D-psicose and D-allose. It is easily obtainable as “rare sugar sweet” (manufactured by Matsutani Chemical Industry Co., Ltd., solid content 75% by mass). On the other hand, the addition amount of the rare sugar in the present invention is preferably 0.1% by mass or more, more preferably 1.0% by mass from the viewpoint of suppressing the adhesive feeling or paper odor generated when the indigestible dextrin is added. % Or more. Moreover, when the content of rare sugars exceeds 10.0% by mass, the sweetness of the rare sugars breaks the balance of the taste originally possessed by the tea beverage, so the content is preferably 10.0% by mass or less, 9 It is more preferable that the content be 0.5 mass% or less.
本発明の難消化性デキストリン含有茶飲料に希少糖を含有させる方法としては、希少糖が最終製品に含まれる形であれば、添加時期や添加方法は特に限定されない。またＤ−プシコース又はＤ−アロースをいずれか１以上含む希少糖の形態は、液状、粉末、顆粒など特に限定されない。 As a method of incorporating the rare sugar into the indigestible dextrin-containing tea beverage of the present invention, the addition timing and the addition method are not particularly limited as long as the rare sugar is contained in the final product. Moreover, the form of the rare sugar containing any one or more of D-psicose or D-allose is not particularly limited, such as liquid, powder, and granules.
以下、実施例により本発明を具体的に説明するが、これらによって本発明が限定されるものではない。 EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited thereto.
（難消化性デキストリン添加による糊感及び紙臭の確認）
表１の組成にしたがい、緑茶飲料に各量の難消化性デキストリンを添加し、糊感又は紙臭が生じる添加量を確認した。表１の緑茶葉は、まず、３０倍量の６５℃温水で５分間抽出しておき、その抽出液にその他材料を添加して水で１００ｍｌに調整することにより、各緑茶飲料を調製した。その緑茶飲料の官能評価は、パネラー２０名で行い、難消化性デキストリンを添加していない緑茶飲料（対照１）と比較して、「糊感を感じる」又は「紙臭を感じる」と評価した人数を評価結果とした。その結果、難消化性デキストリンを０．０５質量％、１．５質量％及び３．５質量％添加したそれぞれの緑茶飲料は、対照１と比較して、糊感又は紙臭が有意に感じられることが分かった（比較例１〜３）。
(Confirmation of adhesive feeling and paper odor by the addition of indigestible dextrin)
According to the composition of Table 1, each amount of indigestible dextrin was added to a green tea drink, and the addition amount which a paste feeling or a paper smell produce was confirmed. The green tea leaves in Table 1 were first extracted with 30 volumes of 65 ° C. warm water for 5 minutes, and other materials were added to the extract, and each material was adjusted to 100 ml with water to prepare each green tea beverage. The sensory evaluation of the green tea beverage was performed by 20 panelists, and was evaluated as "feeling a sticky feeling" or "paper odor" as compared with the green tea beverage (control 1) to which the indigestible dextrin was not added. The number of people was taken as the evaluation result. As a result, each green tea beverage to which 0.05% by mass, 1.5% by mass, and 3.5% by mass of indigestible dextrin was added has a significant feeling of paste or paper odor as compared with Control 1. It turned out that (comparative examples 1 to 3).
（希少糖を添加したときの評価）
次に、難消化性デキストリンを添加した各緑茶飲料にＤ−プシコース又はＤ−アロースを添加し、上記と同様の方法により、緑茶飲料における糊感及び紙臭の官能評価を実施した（表２）。まず、上記と同様の方法で作製した抽出液にＤ−プシコース又はＤ−アロースを添加して水で１００ｍｌに調整し、各緑茶飲料を調製した。各緑茶飲料の評価は、パネラー２０名で行い、難消化性デキストリンのみを添加した緑茶飲料（対照２又は対照３）と比較して、「糊感を感じない」又は「紙臭を感じない」と評価した各人数を評価結果とした。また、「甘味」を追加の評価項目とし、「甘味が強い」と感じる人数も表２に示す。
(Evaluation when rare sugars are added)
Next, D-psicose or D-allose was added to each green tea beverage to which indigestible dextrin was added, and sensory evaluation of paste feeling and paper odor in the green tea beverage was carried out by the same method as described above (Table 2) . First, D-psicose or D-allose was added to the extract prepared in the same manner as above, and the mixture was adjusted to 100 ml with water to prepare each green tea beverage. Each green tea beverage was evaluated by 20 panelists and compared to a green tea beverage (Control 2 or Control 3) to which only indigestible dextrin was added, “does not feel sticky” or “does not feel paper odor” The evaluation result was the number of people who evaluated each. Also, Table 2 shows the number of people who feel that "sweetness" is an additional evaluation item, and that "sweetness is strong".
その結果、難消化性デキストリンを１．５質量％添加した緑茶飲料に、Ｄ−プシコース０．１〜１２．０質量％を添加すると、「糊感を感じない」、「紙臭を感じない」と評価したパネラーの人数が有意に増加した（実施例１〜４、及び比較例５）。しかし、Ｄ−プシコース１２．０質量％を添加した緑茶飲料では、甘味が強いと感じる人数が増加した（比較例５）。また、難消化性デキストリン３．５質量％を添加した緑茶飲料に、Ｄ−プシコース１．０質量％を添加すると、「糊感を感じない」、「紙臭を感じない」と評価したパネラーの人数が有意に増加した（実施例５）。 As a result, when 0.1 to 12.0% by mass of D-psicose is added to a green tea beverage to which 1.5% by mass of indigestible dextrin is added, "does not feel glued", "does not feel paper odor" The number of panelists who were evaluated as was significantly increased (Examples 1 to 4 and Comparative Example 5). However, in the green tea beverage to which 12.0% by mass of D-psicose was added, the number of people who felt that sweetness was strong was increased (Comparative Example 5). In addition, when 1.0 mass% of D-psicose is added to a green tea beverage to which 3.5 mass% of indigestible dextrin is added, the panelists who evaluated "do not feel glued" and "do not feel paper odor" The number of people increased significantly (Example 5).
難消化性デキストリンを１．５質量％添加した緑茶飲料に、Ｄ−アロース０．１〜１２．０質量％を添加すると、「糊感を感じない」、「紙臭を感じない」と評価したパネラーの人数が有意に増加した（実施例６〜８、及び比較例７）。しかし、Ｄ−アロース１２．０質量％を添加した緑茶飲料では、甘味が強いと感じるパネラーの人数が増加した（比較例７）。また、難消化性デキストリン３．５質量％を添加した緑茶飲料は、Ｄ−アロース１．０質量％を添加すると、「糊感を感じない」、「紙臭を感じない」と評価したパネラーの人数が有意に増加した（実施例９）。 When 0.1 to 12.0% by mass of D-allose was added to a green tea beverage to which 1.5% by mass of indigestible dextrin was added, it was evaluated as "do not feel pasty feeling" or "do not feel paper odor" The number of panelists increased significantly (Examples 6 to 8 and Comparative Example 7). However, in the green tea beverage to which 12.0% by mass of D-allose was added, the number of panelists who felt that the sweetness was strong was increased (Comparative Example 7). In addition, a green tea beverage to which 3.5% by mass of indigestible dextrin was added added "1.0% by mass of D-allose" and the panelists who evaluated "do not feel pasty feeling" and "do not feel paper odor" The number of people increased significantly (Example 9).
次に、難消化性デキストリンを添加した緑茶飲料にレアシュガースウィート（以下、「ＲＳＳ」という。）を添加し、官能評価を行った（表３）。なお、ＲＳＳは、Ｄ−プシコース５．４質量％及びＤ−アロース１．４質量％を含み、固形分は７５質量％であることから、ＲＳＳを２．０質量％添加した場合、その緑茶飲料中にはＤ−プシコース及びＤ−アロースが合計で０．１０２質量％含まれている。 Next, rare sugar sweet (hereinafter referred to as "RSS") was added to the green tea beverage to which indigestible dextrin was added, and sensory evaluation was performed (Table 3). The RSS contains 5.4% by mass of D-psicose and 1.4% by mass of D-allose, and the solid content is 75% by mass. Therefore, when 2.0% by mass of the RSS is added, the green tea beverage In all, 0.102 mass% of D-psicose and D-allose is contained.
その結果、難消化性デキストリン１．５質量％を添加した緑茶飲料にＲＳＳ２．０質量％を添加すると、「糊感を感じない」、「紙臭を感じない」と評価するパネラーの人数が有意に増加した（実施例１０）。 As a result, when RSS 2.0% by mass is added to a green tea beverage to which 1.5% by mass of indigestible dextrin is added, the number of panelists who evaluate as “does not feel glued” and “does not feel paper odor” is significant (Example 10).
（紅茶飲料における糊感及び紙臭の評価）
表４の組成にしたがい、各紅茶飲料を調製し、難消化性デキストリン含有紅茶飲料にＤ−プシコースを添加したときの、糊感及び紙臭の官能評価を実施した（表４）。なお、紅茶飲料は、上述の緑茶飲料と同様の抽出方法で調製し、評価方法も緑茶飲料の評価方法と同様とした。
(Evaluation of sticky feeling and paper odor in black tea beverages)
According to the composition of Table 4, each black tea beverage was prepared, and the sensory evaluation of paste feeling and paper odor when D-psicose was added to the indigestible dextrin-containing black tea beverage was carried out (Table 4). In addition, the black tea drink was prepared by the extraction method similar to the above-mentioned green tea drink, and the evaluation method was also the same as the evaluation method of the green tea drink.
その結果、難消化性デキストリンを１．８質量％添加した各紅茶飲料は、Ｄ−プシコースを１．０、５．０又は１３．０質量％添加すると、糊感又は紙臭を感じない人数が有意に増加した（実施例１１〜１２）。しかし、Ｄ−プシコース１３．０質量％を添加した紅茶飲料では、甘味が強いと感じる人数が増加した（比較例１０）。 As a result, each black tea beverage to which 1.8% by mass of indigestible dextrin is added is added by 1.0, 5.0 or 13.0% by mass of D-psicose, and the number of people who do not feel a sticky feeling or paper odor There was a significant increase (Examples 11 to 12). However, the number of people who felt that the sweetness was strong was increased in the black tea beverage to which 13.0% by mass of D-psicose was added (Comparative Example 10).
以上の結果から、難消化性デキストリン０．０５〜３．５質量％を含む茶飲料に、Ｄ−プシコース及びＤ−アロースのいずれか１以上を含む希少糖０．１〜１０．０質量％を添加すれば、難消化性デキストリンの糊感又は紙臭が抑制された茶飲料を提供することができる。 From the above results, 0.1 to 10.0% by mass of a rare sugar containing any one or more of D-psicose and D-allose in a tea beverage containing 0.05 to 3.5% by mass of indigestible dextrin If added, it is possible to provide a tea beverage in which the sticky feeling or paper odor of indigestible dextrin is suppressed.
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