JP2020124147A - Drink acidity inhibitor, drink including the same and method for inhibiting acidity of drink - Google Patents
Drink acidity inhibitor, drink including the same and method for inhibiting acidity of drink Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000002401 inhibitory effect Effects 0.000 title abstract 3
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Abstract
Description
本発明は、構成脂肪酸に中鎖脂肪酸を含む油脂を有効成分とする、飲料中の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上に由来する酸味の抑制剤（飲料用酸味抑制剤）、酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上と、該飲料用酸味抑制剤とを特定量含有する酸味の抑制された飲料、及び酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上を特定量含有する飲料に、構成脂肪酸に中鎖脂肪酸を含む油脂を配合する該飲料の酸味の抑制方法に関する。 The present invention is derived from one or more selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in beverages, which contains, as an active ingredient, a fat or oil containing medium-chain fatty acids as constituent fatty acids. Sour taste suppressor (sour taste suppressor for beverage), acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and one or more kinds selected from lactic acid, and a specific amount of the sour taste suppressor for beverage The sourness-suppressed beverage and the beverage containing a specific amount of one or two or more selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid contain a medium-chain fatty acid as a constituent fatty acid. The present invention relates to a method for suppressing sourness of a beverage containing oil and fat.
近年、健康志向の高まりから、疲労回復等の様々な効果を有する食酢やクエン酸が注目されており、それらを高濃度含有する飲料が開発されている。しかし、食酢やクエン酸は、特有の酸味、及び刺激臭を有するため、飲用者を不快にさせる、むせさせる等の問題があり、継続して飲み続けることが困難であった。
このため、上記の酸味を抑制する方法として、高甘味度甘味料を添加する方法（特許文献１）、にがりを添加する方法（特許文献２）等が提案されているが、十分な効果が得られない、飲料自体の味を変化させてしまう等の問題があった。
In recent years, vinegar and citric acid, which have various effects such as recovery from fatigue, have been attracting attention due to increasing health consciousness, and beverages containing them at a high concentration have been developed. However, since vinegar and citric acid have peculiar sourness and irritating odor, there are problems such as making the drinker unpleasant and irritating, and it is difficult to continue drinking.
Therefore, a method of adding a high-intensity sweetener (Patent Document 1), a method of adding bittern (Patent Document 2), and the like have been proposed as methods for suppressing the sourness, but sufficient effects are obtained. There were problems such as not being able to change the taste of the beverage itself.
本発明は、上記の問題を鑑み、飲料中の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上に由来する酸味の抑制剤（飲料用酸味抑制剤）、酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上と、該飲料用酸味抑制剤とを特定量含有する酸味の抑制された飲料、及び酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上を特定量含有する飲料に、構成脂肪酸に中鎖脂肪酸を含む油脂を配合する該飲料の酸味の抑制方法を提供することを目的とする。 The present invention, in view of the above problems, one or two or more selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in beverages, or a sourness inhibitor derived from two or more (suppressing sourness for beverages). Agent), acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and one or more selected from lactic acid, and a sourness-suppressed beverage containing a specific amount of the sourness inhibitor for beverage, and Beverage containing a specific amount of one kind or two or more kinds selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid, and a fatty acid containing a medium-chain fatty acid as a constituent fatty acid The purpose is to provide a suppression method.
本発明者らは、構成脂肪酸に中鎖脂肪酸を含む油脂を使用することで、飲料中の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上に由来する酸味を抑制できることを見出し、本発明を完成した。具体的に、本発明は以下を提供する。 The present inventors, by using fats and oils containing medium-chain fatty acids as constituent fatty acids, to one kind or two or more kinds selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in beverages. The present invention has been completed by finding that the sourness derived from it can be suppressed. Specifically, the present invention provides the following.
（１）構成脂肪酸に中鎖脂肪酸を含む油脂を有効成分として含有する飲料用酸味抑制剤。
（２）酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上を合計で０．１〜１０質量％、及び（１）に記載の飲料用酸味抑制剤を０．１〜１５質量％含有する飲料。
（３）酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上を合計で０．１〜１０質量％含有する飲料に、構成脂肪酸に中鎖脂肪酸を含む油脂を配合する該飲料の酸味の抑制方法。
（４）酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上を合計で０．１〜１０質量％、タンパク質を１〜１０質量％、及び（１）に記載の飲料用酸味抑制剤を０．１〜１５質量％含有する飲料。
(1) A sourness inhibitor for beverages, which contains, as an active ingredient, a fat or oil containing medium-chain fatty acids as constituent fatty acids.
(2) Acetate, citric acid, tartaric acid, malic acid, quinic acid, and one or two or more kinds selected from lactic acid in total of 0.1 to 10% by mass, and the sourness suppression for beverage according to (1). Beverage containing 0.1 to 15% by mass of the agent.
(3) A medium-chain fatty acid as a constituent fatty acid in a beverage containing 0.1 to 10% by mass of one kind or two or more kinds selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in total. A method for suppressing sourness of the beverage, which comprises blending oils and fats.
(4) One or two or more kinds selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in total of 0.1 to 10% by mass, protein of 1 to 10% by mass, and (1 A beverage containing 0.1 to 15% by mass of the sourness suppressant for beverage according to the above.
本発明によれば、飲料中の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上に由来する酸味の抑制剤（飲料用酸味抑制剤）、該酸味の抑制された飲料、及び該酸味の抑制方法が提供される。 According to the present invention, acetic acid in a beverage, citric acid, tartaric acid, malic acid, quinic acid, and one or two or more kinds of sourness inhibitors derived from lactic acid (sour taste inhibitor for beverages), A beverage with suppressed sourness and a method for suppressing sourness are provided.
［飲料用酸味抑制剤］
本発明の飲料用酸味抑制剤は、構成脂肪酸に中鎖脂肪酸を含む油脂を有効成分として含有し、飲料中に含有する酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上に由来する酸味を抑制する効果を有する。本発明において酸味とは、食酢に代表される様なすっぱさであって、飲食時に感じられる感覚を意味する。
本発明の飲料用酸味抑制剤は、飲料中に均一に分散されていれば酸味の抑制効果が得られるが、飲料中にＯ／Ｗ型に乳化されていることが好ましい。
[Beverage sourness inhibitor]
The sourness inhibitor for beverages of the present invention contains an oil and fat containing medium-chain fatty acid as a constituent fatty acid as an active ingredient, and is selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid contained in the beverage. It has the effect of suppressing the sourness derived from two or more species. In the present invention, the sourness is the sourness represented by vinegar and means the sensation felt during eating and drinking.
The sourness suppressant for beverages of the present invention has an effect of suppressing sourness if it is uniformly dispersed in the drink, but it is preferably emulsified in an O/W type in the drink.
本発明の飲料用酸味抑制剤は、構成脂肪酸に中鎖脂肪酸を含む油脂を好ましくは８０〜１００質量％、より好ましくは８５〜９８質量％、最も好ましくは９０〜９５質量％含有する。また、本発明の飲料用酸味抑制剤は、本発明の効果を損なわない限りにおいて、乳化剤等の他の成分を含有することができる。 The sourness inhibitor for beverages of the present invention preferably contains 80 to 100% by mass, more preferably 85 to 98% by mass, and most preferably 90 to 95% by mass of fats and oils containing medium chain fatty acids as constituent fatty acids. In addition, the sourness inhibitor for beverages of the present invention can contain other components such as an emulsifier as long as the effects of the present invention are not impaired.
［構成脂肪酸に中鎖脂肪酸を含む油脂］
本発明の構成脂肪酸に中鎖脂肪酸を含む油脂は、トリグリセリドの構成脂肪酸中に中鎖脂肪酸を含有する。本発明の構成脂肪酸に中鎖脂肪酸を含有する油脂は、トリグリセリドの構成脂肪酸中の中鎖脂肪酸の含有量が、好ましくは５０〜１００質量％であり、より好ましくは７０〜１００質量％であり、最も好ましくは９０〜１００質量％である。また、前記中鎖脂肪酸は、炭素数６〜１２の脂肪酸であり、好ましくは炭素数８（ｎ−オクタン酸）、及び１０（ｎ−デカン酸）から選ばれる１種又は２種以上の脂肪酸である。
[Fats and oils containing medium-chain fatty acids as constituent fatty acids]
The fats and oils containing medium-chain fatty acids as constituent fatty acids of the present invention contain medium-chain fatty acids in the constituent fatty acids of triglycerides. The fat or oil containing medium-chain fatty acid in the constituent fatty acid of the present invention has a medium-chain fatty acid content in the constituent fatty acid of triglyceride of preferably 50 to 100% by mass, more preferably 70 to 100% by mass, Most preferably, it is 90 to 100% by mass. Further, the medium chain fatty acid is a fatty acid having 6 to 12 carbon atoms, preferably one or more fatty acids selected from 8 (n-octanoic acid) and 10 (n-decanoic acid). is there.
本発明の構成脂肪酸に中鎖脂肪酸を含む油脂は、該構成脂肪酸が中鎖脂肪酸のみからなる中鎖脂肪酸トリグリセリド（ＭＣＴ）を含有する油脂、構成脂肪酸が中鎖脂肪酸と長鎖脂肪酸（炭素数１４〜２４の脂肪酸）からなる中長鎖脂肪酸トリグリセリド（以下、ＭＬＣＴともいう。）を含有する油脂、ヤシ油等が挙げられる。
また、本発明の構成脂肪酸に中鎖脂肪酸を含む油脂は、トリグリセリドの構成脂肪酸中の中鎖脂肪酸の含有量が、上記の範囲を満たせば、前記ＭＣＴ、前記ＭＬＣＴ、前記ヤシ油等と、それら以外の油脂との混合油脂でもよい。前記混合油脂は、好ましくは２０℃で液状の油脂である。
前記ＭＣＴ及びＭＬＣＴは、ヤシ油やパーム核油由来の中鎖脂肪酸や長鎖脂肪酸とグリセリンとを原料として、エステル化反応させることにより得ることができる。エステル化反応の条件は、特に限定されるものではなく、無触媒且つ無溶剤にて加圧下で反応させてもよく、触媒や溶剤を用いて反応させてもよい。また、上記ＭＬＣＴは、ＭＣＴとＭＣＴ以外の油脂とをエステル交換する方法によっても得ることができる。エステル交換する方法としては、特に限定されるものではなく、ナトリウムメトキシドを触媒とした化学的エステル交換や、リパーゼ製剤を触媒とした酵素的エステル交換など、通常行われる方法で行えばよい。
なお、本発明に用いる油脂中の構成脂肪酸を確認、定量する方法としては、例えば、トリグリセリドの構成脂肪酸をメチルエステル化し、ガスクロマトグラフィーにより定量分析する方法が挙げられる。
The fats and oils containing medium-chain fatty acids in the constituent fatty acids of the present invention are fats and oils containing medium-chain fatty acid triglycerides (MCT) in which the constituent fatty acids are only medium-chain fatty acids, and the constituent fatty acids are medium-chain fatty acids and long-chain fatty acids (having 14 carbon atoms). Examples include fats and oils containing a medium-long chain fatty acid triglyceride (hereinafter, also referred to as MLCT) composed of fatty acids of ˜24 and coconut oil.
Further, the fats and oils containing medium-chain fatty acids in the constituent fatty acids of the present invention, if the content of medium-chain fatty acids in the constituent fatty acids of triglyceride satisfies the above range, the MCT, the MLCT, the coconut oil, etc. Oils and fats mixed with other oils and fats may be used. The mixed fats and oils are preferably liquid fats and oils at 20°C.
The MCT and MLCT can be obtained by esterifying a medium-chain fatty acid or long-chain fatty acid derived from coconut oil or palm kernel oil and glycerin as raw materials. The conditions of the esterification reaction are not particularly limited, and the reaction may be carried out under pressure with no catalyst and no solvent, or may be carried out using a catalyst or a solvent. Further, the MLCT can also be obtained by a method of transesterifying MCT and an oil or fat other than MCT. The method of transesterification is not particularly limited, and may be a commonly used method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst.
In addition, as a method for confirming and quantifying the constituent fatty acids in the fats and oils used in the present invention, for example, there is a method in which the constituent fatty acids of triglyceride are methyl-esterified and quantitatively analyzed by gas chromatography.
［飲料］
本発明の飲料は、酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上と、本発明の飲料用酸味抑制剤とを特定量含有し、該酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上に由来する酸味が抑制された飲料である。また、本発明の飲料は、清涼飲料、果汁飲料、野菜飲料、豆乳飲料、酢飲料、クエン酸飲料、ビタミン飲料、医薬部外品の栄養ドリンク等の液状のもののみならず、いわゆるゼリー飲料のようなゲル状、半固形状のものも含まれる。本発明の飲料は、好ましくは酸性の飲料であり、ｐＨが好ましくは２．０〜６．５、より好ましくは２．５〜４．５である。また、本発明の飲料は、本発明の飲料用酸味抑制剤が飲料中に均一に分散されていればよいが、より好ましくはＯ／Ｗ型乳化物である。
[Beverage]
The beverage of the present invention contains one or more selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid, and a specific amount of the sourness inhibitor for beverages of the present invention. It is a beverage with suppressed sourness derived from one or more selected from citric acid, tartaric acid, malic acid, quinic acid, and lactic acid. Further, the beverage of the present invention is not only a liquid drink such as a soft drink, a fruit juice drink, a vegetable drink, a soy milk drink, a vinegar drink, a citric acid drink, a vitamin drink, a quasi-drug nutritional drink, and so-called jelly drinks. Such gel-like and semi-solid substances are also included. The beverage of the present invention is preferably an acidic beverage, and has a pH of preferably 2.0 to 6.5, more preferably 2.5 to 4.5. Further, the beverage of the present invention may have the sourness suppressant for beverages of the present invention uniformly dispersed in the beverage, and more preferably an O/W type emulsion.
本発明の飲料は、本発明の飲料用酸味抑制剤を０．１〜１５質量％含有する。また、本発明の飲料中の前記飲料用酸味抑制剤の含有量は、好ましくは０．２〜１２質量％、より好ましくは０．３〜１０質量％、さらにより好ましくは０．４〜８質量％、最も好ましくは０．５〜５質量％である。飲料用酸味抑制剤の含有量が前記の範囲にあると、酸味の抑制効果を奏しやすい。また、飲料用酸味抑制剤の含有量が１５質量％よりも多くなると、効果の向上が望めない。 The beverage of the present invention contains 0.1 to 15% by mass of the sourness inhibitor for beverages of the present invention. The content of the sourness inhibitor for beverages in the beverage of the present invention is preferably 0.2 to 12% by mass, more preferably 0.3 to 10% by mass, and even more preferably 0.4 to 8% by mass. %, and most preferably 0.5 to 5 mass %. When the content of the sourness inhibitor for beverages is within the above range, the effect of suppressing sourness is likely to be exhibited. Further, if the content of the sourness inhibitor for beverages is more than 15% by mass, improvement of the effect cannot be expected.
本発明の飲料は、タンパク質を１質量％未満含有する場合（又はタンパク質を含有しない場合）、該飲料中の前記飲料用酸味抑制剤の含有量は、好ましくは０．１〜６質量％、より好ましくは０．２〜５質量％、最も好ましくは０．３〜４質量％である。
本発明の飲料は、タンパク質を１質量％以上含有する場合、該飲料中の前記飲料用酸味抑制剤の含有量は、好ましくは０．５〜１５質量％、より好ましくは０．８〜１２質量％、さらにより好ましくは１〜１０質量％、最も好ましくは１〜５質量％である。
When the beverage of the present invention contains less than 1% by mass of protein (or when it does not contain protein), the content of the sourness inhibitor for beverage in the beverage is preferably 0.1 to 6% by mass, more preferably It is preferably 0.2 to 5% by mass, and most preferably 0.3 to 4% by mass.
When the beverage of the present invention contains 1% by mass or more of protein, the content of the sourness inhibitor for beverages in the beverage is preferably 0.5 to 15% by mass, more preferably 0.8 to 12% by mass. %, even more preferably 1-10% by weight, most preferably 1-5% by weight.
本発明の飲料は、本発明の飲料用酸味抑制剤を、酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上の含有量に対して、質量比で好ましくは０．０５〜３０倍、より好ましくは０．１〜２０倍、さらにより好ましくは０．２〜１０倍、最も好ましくは０．４〜４倍含有することができる。 Beverage of the present invention, the sourness inhibitor for beverages of the present invention, acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and the content of one or more kinds selected from lactic acid, or two or more kinds, based on the mass ratio. It is preferably 0.05 to 30 times, more preferably 0.1 to 20 times, still more preferably 0.2 to 10 times, and most preferably 0.4 to 4 times.
本発明の飲料は、酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上を、合計で０．１〜１０質量％含有する。また、本発明の飲料中の前記酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上の合計含有量は、好ましくは０．２〜８質量％、より好ましくは０．５〜７質量％、さらにより好ましくは０．８〜６質量％、最も好ましくは１〜５質量％である。各種の酸が前記の範囲あると、本発明の飲料は、各種の酸について、健康機能が期待できる量を無理なく摂取することができる。また、本発明の飲料は、酢酸、及びクエン酸から選ばれる１種、又は２種以上を含有することが好ましい。 The beverage of the present invention contains one or more selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in a total amount of 0.1 to 10% by mass. Further, the acetic acid in the beverage of the present invention, citric acid, tartaric acid, malic acid, quinic acid, and the total content of one or two or more selected from lactic acid is preferably 0.2 to 8% by mass, It is more preferably 0.5 to 7% by mass, even more preferably 0.8 to 6% by mass, and most preferably 1 to 5% by mass. When the various acids are within the above range, the beverage of the present invention can reasonably ingest the amounts of the various acids that can be expected to have a health function. Further, the beverage of the present invention preferably contains one kind or two or more kinds selected from acetic acid and citric acid.
本発明の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸は、食品に使用されるものであれば、特に制限されない。また、酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸の各種塩類も使用することができる。なお、前記の各種塩類を配合する場合は、酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、又は乳酸に質量換算して、所望の含有量となるように適宜配合すればよい。
本発明の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸、並びにそれらの塩類は、果汁や発酵原料に含まれるものも使用できる。具体的には、果汁として、りんご果汁、オレンジ果汁、レモン果汁、アセロラ果汁、ブルーベリー果汁、ぶどう果汁等、発酵原料として、りんご酢、黒酢、もろみ酢、穀物酢、米酢等が挙げられる。本発明の飲料に前記の果汁や発酵原料を配合する場合は、それらに含まれる酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上の含有量が、所望の含有量となるように適宜配合すればよい。なお、果汁や発酵原料中の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、又は乳酸の含有量は、従来公知の方法で測定することができる。例えば、液体クロマトグラフィー法等が挙げられる。
The acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid of the present invention are not particularly limited as long as they are used in foods. Also, various salts of acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid can be used. When the above-mentioned various salts are blended, they may be blended appropriately so that the desired content is obtained by mass conversion into acetic acid, citric acid, tartaric acid, malic acid, quinic acid, or lactic acid.
The acetic acid, citric acid, tartaric acid, malic acid, quinic acid, lactic acid, and salts thereof of the present invention may be those contained in fruit juice or fermentation raw materials. Specific examples of the fruit juice include apple juice, orange juice, lemon juice, acerola juice, blueberry juice, grape juice, and the like, and fermentation sources include apple vinegar, black vinegar, moromi vinegar, grain vinegar, rice vinegar, and the like. When the fruit juice or fermentation raw material is blended with the beverage of the present invention, the content of one or more selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid contained in them is 2 or more. It may be appropriately mixed so as to obtain a desired content. The content of acetic acid, citric acid, tartaric acid, malic acid, quinic acid, or lactic acid in fruit juice or fermentation raw material can be measured by a conventionally known method. For example, a liquid chromatography method and the like can be mentioned.
本発明の飲料は、乳化剤を含有してもよい。本発明の飲料が乳化剤を含む場合、該乳化剤の含有量は好ましくは０．１〜５．０質量％、より好ましくは０．２〜２．０質量％、最も好ましくは０．３〜１．０質量％である。また、前記乳化剤のＨＬＢは好ましくは９〜１４、より好ましくは１０〜１３である。前記乳化剤は、ポリグリセリン脂肪酸エステルが好ましく使用できる。 The beverage of the present invention may contain an emulsifier. When the beverage of the present invention contains an emulsifier, the content of the emulsifier is preferably 0.1 to 5.0% by mass, more preferably 0.2 to 2.0% by mass, and most preferably 0.3 to 1. It is 0 mass %. The HLB of the emulsifier is preferably 9 to 14, more preferably 10 to 13. As the emulsifier, polyglycerin fatty acid ester can be preferably used.
本発明の飲料は、本発明の効果が阻害されない範囲で他の原料を含有してもよい。例えば、飲料として通常配合される着色料、甘味料、高甘味度甘味料、酸化防止剤、香料、苦味料、本発明の飲料用酸味抑制剤に含有される油脂以外の油脂等を含有することができる。 The beverage of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. For example, a coloring agent, a sweetener, a high-intensity sweetener, an antioxidant, a flavoring agent, a bittering agent, or a fat or oil other than the fat or oil contained in the beverage sourness suppressor of the present invention, which is usually blended as a beverage. You can
本発明の飲料は、タンパク質を含有してもよい。本発明に使用するタンパク質は、食品に使用されるものであれば特に制限されないが、動物性タンパク質として、カゼイン、又はその塩類、ホエー、又はその濃縮物等、植物性タンパク質として、大豆、えんどう豆等の豆類由来のタンパク質が挙げられる。本発明の飲料は、大豆由来のタンパク質を含有することが好ましく、特に、大豆タンパク質を含有する大豆粉、豆乳等を含有することが好ましい。
本発明の飲料中のタンパク質の含有量は、好ましくは１〜１０質量％、より好ましくは２〜８質量％、さらにより好ましくは２．５〜６質量％、最も好ましくは３〜５質量％である。タンパク質の含有量が前記の範囲にあると、本発明の飲料が酸性状態のときに、タンパク質変性による舌ざわりの悪さや、味の悪さが抑制される。
また、本発明の飲料に前記の大豆粉や豆乳を配合する場合は、それらに含まれるタンパク質の含有量が、所望の含有量となるように適宜配合すればよい。なお、全脂大豆粉や豆乳中のタンパク質の含有量は、ローリー法により測定することができる。
The beverage of the present invention may contain protein. The protein used in the present invention is not particularly limited as long as it is used for foods, as animal protein, casein, or salts thereof, whey, or concentrate thereof, etc., vegetable protein, soybean, pea Proteins derived from beans such as beans can be mentioned. The beverage of the present invention preferably contains soybean-derived protein, and particularly preferably contains soybean powder, soymilk and the like containing soybean protein.
The content of the protein in the beverage of the present invention is preferably 1 to 10% by mass, more preferably 2 to 8% by mass, even more preferably 2.5 to 6% by mass, most preferably 3 to 5% by mass. is there. When the content of the protein is within the above range, when the beverage of the present invention is in an acidic state, the unpleasant texture and bad taste due to protein denaturation are suppressed.
When the above-mentioned soybean powder or soymilk is added to the beverage of the present invention, the content of the protein contained therein may be appropriately adjusted so as to be a desired content. The protein content in full-fat soybean flour and soymilk can be measured by the Lowry method.
［飲料の酸味の抑制方法］
本発明の飲料の酸味の抑制方法は、構成脂肪酸に中鎖脂肪酸を含む油脂を、酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上を含有する飲料に配合することを含む。これにより、前記飲料中の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上に由来する酸味を抑制できる。構成脂肪酸に中鎖脂肪酸を含む油脂を飲料に添加する方法は、特に限定されず、飲料中に均一に混合して、分散するか乳化すればよい。
また、本発明の飲料の酸味の抑制方法は、代表的には上記の飲料用酸味抑制剤を使用することができる。
[Method of suppressing sourness of beverage]
The method for suppressing sourness of a beverage of the present invention comprises an oil or fat containing a medium-chain fatty acid as a constituent fatty acid, and one or more selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid. Including in beverages. Thereby, the sourness derived from one kind or two or more kinds selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in the beverage can be suppressed. The method of adding the fats and oils containing medium chain fatty acids to the constituent fatty acids to the beverage is not particularly limited, and may be uniformly mixed in the beverage and dispersed or emulsified.
In addition, in the method for suppressing sourness of a beverage of the present invention, the above-mentioned sourness suppressing agent for beverages can be typically used.
上記の構成脂肪酸に中鎖脂肪酸を含有する油脂は、トリグリセリドの構成脂肪酸中の中鎖脂肪酸の含有量が、好ましくは５０〜１００質量％であり、より好ましくは７０〜１００質量％であり、最も好ましくは９０〜１００質量％である。また、前記中鎖脂肪酸は、炭素数６〜１２の脂肪酸であり、好ましくは炭素数８（ｎ−オクタン酸）、及び１０（ｎ−デカン酸）から選ばれる１種又は２種以上の脂肪酸である。 The fats and oils containing medium chain fatty acids in the above constituent fatty acids have a content of medium chain fatty acids in the constituent fatty acids of triglyceride of preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and most preferably It is preferably 90 to 100% by mass. Further, the medium chain fatty acid is a fatty acid having 6 to 12 carbon atoms, preferably one or more fatty acids selected from 8 (n-octanoic acid) and 10 (n-decanoic acid). is there.
上記の構成脂肪酸に中鎖脂肪酸を含む油脂の飲料への配合量は、飲料中の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上に由来する酸味の抑制効果が得られる限りにおいて制限されないが、飲料中の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上の合計含有量に対して、質量比で好ましくは０．０５〜３０倍、より好ましくは０．１〜２０倍、さらにより好ましくは０．２〜１０倍、最も好ましくは０．４〜４倍である。飲料用酸味抑制剤の添加量が上記の範囲にあると、酸味の抑制効果を奏しやすい。 The blending amount of fats and oils containing medium chain fatty acids in the above-mentioned constituent fatty acids to the beverage is derived from one or two or more selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in the beverage. It is not limited as long as the effect of suppressing sourness is obtained, but one kind selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in the beverage, or a total content of two or more kinds, the mass The ratio is preferably 0.05 to 30 times, more preferably 0.1 to 20 times, still more preferably 0.2 to 10 times, and most preferably 0.4 to 4 times. When the added amount of the sourness inhibitor for beverages is in the above range, the sourness suppressive effect is easily exhibited.
本発明の飲料の酸味の抑制方法における、該飲料中の酢酸、クエン酸、酒石酸、リンゴ酸、キナ酸、及び乳酸から選ばれる１種、又は２種以上の合計含有量は０．１〜１０質量％であり、好ましくは０．２〜８質量％、より好ましくは０．５〜７質量％、さらにより好ましくは０．８〜６質量％、最も好ましくは１〜５質量％である。
また、前記飲料中の構成脂肪酸に中鎖脂肪酸を含む油脂の含有量は、好ましくは０．１〜１５質量％、より好ましくは０．２〜１２質量％、さらに好ましくは０．３〜１０質量％、さらにより好ましくは０．４〜８質量％、最も好ましくは０．５〜５質量％である。
In the method for suppressing sourness of a beverage of the present invention, the total content of one or two or more selected from acetic acid, citric acid, tartaric acid, malic acid, quinic acid, and lactic acid in the beverage is 0.1 to 10. % By mass, preferably 0.2 to 8% by mass, more preferably 0.5 to 7% by mass, even more preferably 0.8 to 6% by mass, and most preferably 1 to 5% by mass.
The content of fats and oils containing medium chain fatty acids in the constituent fatty acids in the beverage is preferably 0.1 to 15% by mass, more preferably 0.2 to 12% by mass, and still more preferably 0.3 to 10% by mass. %, even more preferably 0.4 to 8% by weight, most preferably 0.5 to 5% by weight.
以下、実施例を示して本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載に何ら限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.
［酢酸含有飲料の酸味の抑制効果の確認］
表１〜３に示すように、酢酸を０．２、０．５、１．０、５．０、及び１０．０質量％、並びに、ＭＣＴ（本発明の飲料用酸味抑制剤）、ヤシ油、又はヒマワリ油を０．５、１．０、２．０、及び４．０質量％含有する飲料を調製した。具体的には、６０℃の水に、乳化剤を０．５質量％溶解した後、所望の量の酢酸と、所望の量のＭＣＴ、ヤシ油、又はヒマワリ油とを添加し、卓上ホモミキサーで乳化して酢酸含有飲料（実施例１、実施例２、及び比較例１）を調製した。
また、前記の各種の酢酸含有飲料において、ＭＣＴ、ヤシ油、又はヒマワリ油を含有しない飲料も調製し、対照例とした。
[Confirmation of sourness suppressing effect of acetic acid-containing beverage]
As shown in Tables 1 to 3, 0.2, 0.5, 1.0, 5.0, and 10.0% by mass of acetic acid, MCT (the sourness inhibitor for beverages of the present invention), and coconut oil. Or, a beverage containing 0.5, 1.0, 2.0, and 4.0 mass% of sunflower oil was prepared. Specifically, after dissolving 0.5% by mass of an emulsifier in water at 60° C., a desired amount of acetic acid and a desired amount of MCT, coconut oil, or sunflower oil were added, and a tabletop homomixer was used. Emulsified to prepare acetic acid-containing beverages (Example 1, Example 2, and Comparative Example 1).
Moreover, among the various acetic acid-containing beverages described above, beverages containing no MCT, coconut oil, or sunflower oil were also prepared and used as control examples.
上記の乳化剤は、理研ビタミン（株）社製、商品名：ポエムＪ−００８１ＨＶ（ＨＬＢ１２．０）、ＭＣＴは、日清オイリオグループ（株）社製、商品名：ＯＤＯ（構成脂肪酸がｎ−オクタン酸（炭素数８）とｎ−デカン酸（炭素数１０）であり、その質量比が７５：２５である中鎖脂肪酸トリグリセリド）、ヤシ油は、日清オイリオグループ（株）社製造品（構成脂肪酸としてｎ−オクタン酸８質量％、ｎ−デカン酸６質量％、ｎ−ドデカン酸４９質量％を含む）、ヒマワリ油は、日清オイリオグループ（株）社製造品を使用した。 The above emulsifier is manufactured by Riken Vitamin Co., Ltd., trade name: Poem J-0081HV (HLB12.0), MCT is manufactured by Nisshin OilliO Group Co., Ltd., trade name: ODO (constituent fatty acid is n-octane). Acid (having 8 carbon atoms) and n-decanoic acid (having 10 carbon atoms), the mass ratio of which is a medium-chain fatty acid triglyceride of 75:25, and coconut oil are manufactured by Nisshin Oillio Group Co., Ltd. As the fatty acid, 8 mass% of n-octanoic acid, 6 mass% of n-decanoic acid, and 49 mass% of n-dodecanoic acid were included.) As sunflower oil, a product manufactured by Nisshin Oillio Group Co., Ltd. was used.
酸味の抑制効果の確認は、上記で調製した酢酸含有飲料（品温：２２℃）について、社内規定の味覚テスト、及び嗅覚テスト（第一薬品産業（株）製のパネル選定用基準臭を使用）に合格した５名の専門パネルが官能試験を行い、下記の採点基準に従い採点し、５名の合計点から下記の評価基準に従って評価した。評価結果を表１〜３に示す。
（採点基準）
２点：対照例と比べて、１点よりもさらに酸味が抑制されている。
１点：対照例と比べて、酸味が抑制されている。
０点：対照例と比べて、酸味が抑制されていない。
（評価基準）
９点以上、１０点以下：◎（非常に良好）
６点以上、８点以下 ：○（良好）
０点以上、５点以下 ：×（不良）
To confirm the effect of suppressing sourness, the acetic acid-containing beverage (product temperature: 22° C.) prepared above was tested for in-house taste and olfaction test (standard odor for panel selection manufactured by Dai-ichi Yakuhin Sangyo Co., Ltd.). ) The sensory test was carried out by 5 expert panels who passed the test ), and the results were scored according to the following scoring criteria, and evaluated from the total score of 5 persons according to the following evaluation criteria. The evaluation results are shown in Tables 1 to 3.
(Scoring criteria)
2 points: Sourness is suppressed more than 1 point compared with the control example.
1 point: Sour taste is suppressed as compared with the control example.
0 point: Sour taste is not suppressed as compared with the control example.
(Evaluation criteria)
9 points or more and 10 points or less: ◎ (very good)
6 points or more, 8 points or less: ○ (good)
0 points or more and 5 points or less: × (defective)
［クエン酸含有飲料の酸味の抑制効果の確認］
表４〜６に示すように、クエン酸を１．０、５．０、及び１０．０質量％、並びに、ＭＣＴ（本発明の飲料用酸味抑制剤）、ヤシ油、又はヒマワリ油を０．５、１．０、２．０、及び４．０質量％含有する飲料を調製した。具体的には、６０℃の水に、乳化剤を０．５質量％溶解した後、所望の量の酢酸と、所望の量のＭＣＴ、ヤシ油、又はヒマワリ油とを添加し、卓上ホモミキサーで乳化して酢酸含有飲料（実施例３、実施例４、及び比較例２）を調製した。
また、前記の各種のクエン酸含有飲料において、ＭＣＴ、ヤシ油、又はヒマワリ油を含有しない飲料も調製し、対照例とした。
[Confirmation of sourness suppressing effect of citric acid-containing beverage]
As shown in Tables 4 to 6, citric acid was 1.0, 5.0, and 10.0% by mass, and MCT (the sourness inhibitor for beverages of the present invention), coconut oil, or sunflower oil was 0.1. Beverages containing 5, 1.0, 2.0, and 4.0 mass% were prepared. Specifically, after dissolving 0.5% by mass of an emulsifier in water at 60° C., a desired amount of acetic acid and a desired amount of MCT, coconut oil, or sunflower oil were added, and a tabletop homomixer was used. Emulsified to prepare acetic acid-containing beverages (Example 3, Example 4, and Comparative Example 2).
Further, among the various citric acid-containing beverages described above, beverages containing no MCT, coconut oil, or sunflower oil were also prepared and used as control examples.
上記の乳化剤、ＭＣＴ、ヤシ油は、及びヒマワリ油は、上記の酢酸含有飲料の調製で使用した原料と同じ原料を使用した。
また、酸味の抑制効果の確認は、上記の酢酸含有飲料で行った方法と同じ方法で評価した。評価結果を表４〜６に示す。
As the emulsifier, MCT, coconut oil, and sunflower oil, the same raw materials as those used in the preparation of the acetic acid-containing beverage were used.
Further, the confirmation of the effect of suppressing the sourness was evaluated by the same method as that performed for the above acetic acid-containing beverage. The evaluation results are shown in Tables 4-6.
［酢酸及び豆乳含有飲料の酸味の抑制効果の確認］
表７〜９に示すように、酢酸を０．５質量％、及びＭＣＴ（本発明の飲料用酸味抑制剤）、ヤシ油、又はヒマワリ油を１．０、及び１５．０質量％含有する豆乳ベースの飲料を調製した。具体的には、豆乳（無調整豆乳：タンパク質３．６質量％）に所望の量の食酢（醸造酢：酢酸１０質量％）と、所望の量のＭＣＴ、ヤシ油、又はヒマワリ油とを添加し、卓上ホモミキサーで乳化して豆乳ベースの飲料（実施例５、実施例６、及び比較例３）を調製した。
また、前記の各種の飲料において、ＭＣＴ、ヤシ油、又はヒマワリ油を含有しない飲料も調製し、対照例とした。
[Confirmation of sourness suppressing effect of acetic acid and soymilk-containing beverage]
As shown in Tables 7 to 9, soy milk containing 0.5% by mass of acetic acid and 1.0 and 15.0% by mass of MCT (the sourness inhibitor for beverages of the present invention), coconut oil, or sunflower oil. A base beverage was prepared. Specifically, a desired amount of vinegar (brewed vinegar: 10% by mass of acetic acid) and a desired amount of MCT, coconut oil, or sunflower oil are added to soymilk (unadjusted soymilk: protein 3.6% by mass). Then, the mixture was emulsified with a tabletop homomixer to prepare soymilk-based beverages (Example 5, Example 6, and Comparative Example 3).
Further, among the various beverages described above, beverages containing no MCT, coconut oil, or sunflower oil were also prepared and used as control examples.
上記の乳化剤、ＭＣＴ、ヤシ油は、及びヒマワリ油は、上記の酢酸含有飲料の調製で使用した原料と同じ原料を使用した。
また、酸味の抑制効果の確認は、上記の酢酸含有飲料で行った方法と同じ方法で評価した。評価結果を表７〜９に示す。
As the emulsifier, MCT, coconut oil, and sunflower oil, the same raw materials as those used in the preparation of the acetic acid-containing beverage were used.
Further, the confirmation of the effect of suppressing the sourness was evaluated by the same method as that performed for the above acetic acid-containing beverage. The evaluation results are shown in Tables 7-9.
［酢及び大豆粉含有飲料の酸味の抑制効果の確認］
全脂大豆粉（商品名：ソーヤフラワーＨＳ６００（タンパク質４５質量％）、日清オイリオグループ（株）製）の１３％溶液を調製し、ホモジナイズ後に９５℃、３０分加熱して大豆飲料を製造した。次に前記大豆飲料に、ブルーベリー黒酢（商品名：ブルーベリー黒酢（酢酸１．２５質量％）、（株）Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ製）、及びＭＣＴ（本発明の飲料用酸味抑制剤）を添加し、大豆タンパク質を３．３質量％、酢酸を０．５３質量％、ＭＣＴを２．０質量％含有する飲料（実施例７）を製造した。
また、前記の飲料において、ＭＣＴの代わりにヒマワリ油を同量含有する飲料（比較例４）、ＭＣＴ、又はヒマワリ油を含有しない飲料（対照例）も製造した。
[Confirmation of sourness suppressing effect of beverages containing vinegar and soybean powder]
A 13% solution of full-fat soybean flour (trade name: Soyaflower HS600 (45% by mass protein), manufactured by Nisshin Oillio Group Co., Ltd.) was prepared, and heated at 95°C for 30 minutes after homogenization to produce a soybean beverage. .. Next, blueberry black vinegar (trade name: blueberry black vinegar (1.25 mass% acetic acid, manufactured by Mizkan Holdings Co., Ltd.), and MCT (sour suppressant for beverage of the present invention) were added to the soybean beverage, A beverage (Example 7) containing 3.3% by mass of soybean protein, 0.53% by mass of acetic acid and 2.0% by mass of MCT was produced.
Further, in the above beverages, a beverage containing the same amount of sunflower oil instead of MCT (Comparative Example 4), and a beverage containing no MCT or sunflower oil (Control Example) were also produced.
上記のＭＣＴ及びヒマワリ油は、上記の酢酸含有飲料の調製で使用した原料と同じ原料を使用した。
また、酸味の抑制効果の確認は、上記の酢酸含有飲料で行った方法と同じ方法で評価した。評価結果を表１０に示す。
The above MCT and sunflower oil used the same raw material as used in the preparation of the above acetic acid-containing beverage.
Further, the confirmation of the effect of suppressing the sourness was evaluated by the same method as that performed for the above acetic acid-containing beverage. The evaluation results are shown in Table 10.
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