JP2022140749A - Packaged carbonated beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a novel frothing agent capable of increasing froth-lasting effectiveness without imparting a foreign taste or an off-flavor to a carbonated beverage.

SOLUTION: A method of improving a froth-lasting quality of a carbonated beverage of this invention is achieved by adding Tiliroside to the carbonated beverage.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present invention relates to packaged carbonated beverages. More specifically, the present invention relates to carbonated beverages containing tiliroside with improved foam retention.

Carbonated beverages are highly palatable beverages that provide a refreshing feeling due to the carbon dioxide gas that is foamed in the mouth and when it passes through the throat. It is. In addition, carbonated beverages that contain supersaturated carbon dioxide gas are distributed and sold in a state sealed in containers such as bottles and cans, and then poured into transparent glass or plastic cups when drinking. Often, the appearance of frothing (the foam that forms on top of the beverage surface) after pouring is also an attractive aspect to consumers. Therefore, foam stabilization has become an important factor in shaping the properties of carbonated beverages.

On the other hand, due to the diversification of consumer tastes, a wide variety of carbonated beverages are currently being offered, including taste ingredients such as fruit juice, milk ingredients, vitamins and extracts, nutritional ingredients, and flavor substances. there is Therefore, it goes without saying that taste is a very important factor in satisfying consumers' tastes, in addition to refreshing feeling due to foamability.

Conventionally, in carbonated beverages, various foaming agents and foam retention agents have been used for the purpose of promoting stable foam formation or imparting foam sustainability. For example, proteins derived from animals and plants such as soy protein, wheat protein, egg white peptide, gelatin, sodium caseinate, gums such as guar gum, xanthan gum, carrageenan, locust bean gum, etc., alginic acid and its derivatives, various foams such as saponin agents or foaming aids are used. For example, Patent Literature 1 discloses a sparkling beverage containing starch octenylsuccinate.

On the other hand, rosehip is a fruit of a plant belonging to the family Rosaceae, and is known to have a high vitamin C content. Rosehip oil is also used as an edible oil and as an oily ingredient for skin care cosmetics. In recent years, it has been confirmed that tiliroside contained in rosehip extract has a fat metabolism promoting effect and the like, and has been attracting attention (for example, Patent Documents 2 and 3).

JP-A-2004-81171 JP-A-2007-176858 JP 2010-202594 A

Carbonated beverages are popular especially in the summer and especially among young people because the moment the container is opened and the moment the drink is poured into a cup or the like, the carbonic acid foams with a refreshing sound, and you can feel a refreshing feeling when drinking it. Some beverages. However, as time passes after opening, the foaming disappears, and not only does the appearance of the carbonated drink lose its characteristics, but also when it is drunk, if it is in a so-called "out of breath" state, the refreshing feeling is reduced and the carbonation is reduced. The value as a drink is greatly reduced overall.

Carbonated beverages to which a foaming agent or foam retention agent has been added can improve foamability and foam retention, but they can have physical properties such as imparting unfavorable flavors and colors as carbonated beverages and increasing viscosity. In some cases, it has a drawback that the palatability is reduced by causing a change. Offensive taste and offensive odor caused by foaming agents and the like are undesirable when developing carbonated beverages that meet consumer tastes.

The inventors of the present invention have found a novel container-packed carbonated beverage that stabilizes the foaming after being poured into a cup or the like, maintains a refreshing feeling when drinking, and does not have an offensive taste or offensive odor. As a result of various investigations aimed at providing a beverage, the present inventors surprisingly found that tiliroside contained in plant components such as rose hips has a foam-retaining effect in carbonated beverages, and completed the present invention.

That is, the present invention provides the following.
1. A packaged carbonated beverage containing tiliroside.
2. 2. The packaged carbonated beverage according to 1 above, which contains tiliroside in a concentration ranging from 0.01 to 10 μg/ml.
3. 3. The packaged carbonated beverage according to 1 or 2 above, wherein the tiliroside is derived from a rosehip extract.
4. 4. The packaged carbonated beverage according to any one of 1 to 3 above, which is a non-alcoholic beverage.
5. 5. The packaged carbonated beverage according to any one of 1 to 4 above, which is a PET bottled beverage.
6. A method for improving the foam retention of a carbonated beverage, characterized by adding tiliroside in the manufacturing process of the packaged carbonated beverage.
7. 7. The method according to 6 above, wherein tiliroside is added at a concentration ranging from 0.01 to 10 μg/ml.
8. 8. The method according to 6 or 7 above, wherein the tiliroside is derived from a rosehip extract.
9. 9. The method according to any one of 6 to 8 above, wherein the carbonated beverage is a non-alcoholic beverage.

According to the present invention, a carbonated beverage is provided in which foaming due to carbonic acid is maintained, and the improvement in foaming does not change the color of the beverage or cause off-flavours or off-flavours to impair the taste and aroma.

Fig. 2 shows the effect of improving the foam retention of carbonated beverages by adding tiliroside (0.068-0.271 µg/ml).

In one embodiment, the present invention provides a packaged carbonated beverage containing tiliroside.
Tiriloside is one of flavonoids and is known to have the following structure.

Tiliroside is found in the pseudofruit of rosehip (Rosa canina), the pseudofruit of Rosa laviegata, the pseudofruit and flowers of Rosa rugosa, the flowers and leaves of linden (Tilia cordata, T. platyphyllos, T. argentea). , whole plant of Malva silvestris, flowers and leaves of Althaea officinalis, leaves of Lavatera thuringiaca, fruits and leaves of Potentilla anserina, Lamium purpureum, L. album ), leaves and roots of Althaea rosea, fruits and leaves of raspberry (Rubus idaeus), fruits of strawberry (Fragaria ananassa), etc., and these plants or processed products thereof, such as shredded products, It can be extracted and purified from dried matter, dried powder, etc. using a solvent. Alternatively, extracts, dilutions or concentrates thereof from these plants or processed products can be used as they are as tiliroside-containing substances. In this case, a liquid extract/dilution/concentrate may be used, or a solid extract such as a dry powder may be used.

For example, tiliroside derived from rosehip can be preferably used. In this case, tiliroside is contained in an extract obtained by extracting rosehip pseudofruit with a solvent, its diluted solution, concentrated solution, or various forms of dried products thereof, and these can be used as they are. .

The solvent used for extracting tiliroside from the plant may be either a polar solvent or a non-polar solvent, and is not particularly limited. Examples of such solvents include water; alcohols such as methanol, ethanol, 1-propanol, 2-propanol, 1-butanol and 2-butanol; ethers such as ether and tetrahydrofuran; esters such as ethyl acetate; ketones such as acetone; nitriles such as acetonitrile; hydrocarbons such as heptane and hexane; aromatic hydrocarbons such as benzene and toluene; and halogenated aliphatic hydrocarbons such as methylene chloride and chloroform. . These solvents can be used alone or in combination.

Among the above solvents, alcohol, ethyl acetate, carbon dioxide, water, and mixed solvents of two or more thereof are preferably used. Lower alcohols such as ethanol, 1-propanol, 2-propanol, 1-butanol and 2-butanol are preferably used as alcohols. A mixed solvent of alcohol and water is more preferred. For example, ethanol and water may be used at a volume ratio of 100:0 to 0:100, preferably 95:5 to 5:95, more preferably 70:30 to 30:70.

The extraction method is not particularly limited. The extraction can be carried out under conditions such as shaking, stirring, or refluxing for 30 minutes to 48 hours at the reflux temperature of the solvent. After extraction, separation operations such as filtration and centrifugation are performed to remove insoluble matter, and if necessary, dilution and concentration operations are performed to obtain an extract. Furthermore, if necessary, the same operation may be repeated for the above-mentioned insoluble matter for further extraction, and the extract may be used together.

This extract is used as it is or after concentration, in the form of a liquid, concentrate, paste, or in the form of a dried product obtained by drying these. Drying is carried out by methods commonly used by those skilled in the art, such as spray drying, freeze drying, vacuum drying and fluidized drying. The extract may be further purified by purification methods commonly used by those skilled in the art.

The extract obtained by the above method preferably contains 0.01% by weight or more, more preferably 0.02% by weight or more, and still more preferably 0.04% by weight or more of tiliroside in terms of dry weight. The presence and content of tiliroside in the extract can be confirmed by, for example, high performance liquid chromatography.
As the rosehip extract containing tiliroside, for example, one sold as rosehip extract by Morishita Jintansha can be preferably used.

The packaged carbonated beverage of the present invention contains tiliroside at a concentration ranging from 0.01 to 10 μg/ml, preferably from 0.05 to 0.5 μg/ml, and more preferably from 0.1 to 0.3 μg/ml. Within the above range, a favorable effect of improving foam retention can be obtained. The improvement of the foam retention effect can be confirmed, for example, by the foam retention time after pouring into a cup or the like. You can extend the holding time by 10 seconds or more, 15 seconds or more, or 20 seconds or more.

In addition to containing tiliroside, the packaged carbonated beverage of the present invention contains production raw materials that are usually used for the production of carbonated beverages, such as sweeteners, fruit juices, milk components, vitamins, taste components such as extracts, nutritional components, Acidulants, flavor substances, etc. may be included.

Sweeteners used in the container-packed carbonated beverage of the present invention include, among food additives used for the purpose of imparting sweetness to foods, fructose, monosaccharides such as sucrose, disaccharides, and oligosaccharides, and High intensity sweeteners are included.

Monosaccharides, disaccharides, and oligosaccharides include glucose, fructose, galactose, maltose, sucrose, lactose, maltotriose, ketoses, and the like.

A high-intensity sweetener is a sweetener whose sweetness felt when the same amount (same mass) of sucrose is contained in the mouth is several tens to several thousand times that of sucrose. High-potency sweeteners contemplated for addition may be natural high-potency sweeteners or synthetic high-potency sweeteners such as, but not limited to, aspartame, acesulfame. Potassium, xylitol, D-xylose, glycyrrhizin and its acid and its salts, saccharin, saccharin sodium, sucralose, D-sorbitol, stevia extract, stevia powder, thaumatin, abrusoside A, cyclocaryoside I, N-acetylglucosamine, L- Arabinose, oligo-N-acetylglucosamine, licorice extract, enzyme-treated stevia, α-glucosyltransferase-treated stevia, enzyme-treated licorice, L-sorbose, neotame, swingle extract, L-rhamnose, D-ribose and the like.

Sweeteners may be used singly or in combination of two or more. The sweetener preferably contains at least aspartame as a high-intensity sweetener, whether added alone or in combination of two or more. The sweetener to be added is preferably one or more selected from the group consisting of sucrose, fructose, glucose, acesulfame potassium, sucralose, stevia, enzyme-treated stevia, aspartame and neotame. There may be. When two or more high-intensity sweeteners are used in combination, the content of the high-intensity sweetener can be represented by the total amount of the two or more high-intensity sweeteners. As the high-intensity sweetener, a commercially available product or a product manufactured according to a known method may be used. In addition, the high-intensity sweetener used in the present invention may be a plant extract (eg, stevia extract) containing the target high-intensity sweetener.

When using a combination of aspartame, acesulfame potassium, stevia, enzyme-treated stevia, and sucralose as high-intensity sweeteners, the concentration can be determined in consideration of the sweetness of each and the type of original beverage.

Although the packaged carbonated beverage of the present invention may be an alcoholic beverage, it can be preferably provided as a non-alcoholic beverage containing no alcohol. A non-alcoholic beverage is not particularly limited, but means a beverage having an ethanol concentration of less than 1.0% by volume (v/v). For example, carbonated beverages include colorless and transparent carbonated beverages (sweetener-free carbonated water, ramune, cider, etc.), black carbonated beverages (cola-based carbonated beverages such as cola beverages), carbonated beverages containing fruit juice, non-alcoholic beer beverages, etc. are mentioned. Here, cola-based carbonated beverages are carbonated beverages containing cola seed extracts or equivalents as a base, blended with acidulants, coloring agents, caffeine, etc., and appropriately flavored with citrus flavors and various spices. means beverage.

When an acidulant is added, the type and amount of acidulant added is arbitrary, but in the case of carbonated drinks that do not contain fruit juice, the acidity is 0.01 to 0.4%, preferably 0.05 to 0.3%, from the viewpoint of palatability. can be adjusted so that
The pH of the carbonated beverage of the present invention can be generally 2.5-5.5, preferably 2.5-4.5, more preferably 2.5-3.5.

As another embodiment, the present invention provides a method for improving the foam retention of carbonated beverages, which comprises adding tiliroside to carbonated beverages.
The container-packed carbonated beverage of the present invention can be produced by the usual production means and production conditions for carbonated beverages, except that tiliroside is added. For example, well-known means and processing conditions can be employed for preparation of the raw material solution, heat sterilization, injection of carbon dioxide gas, and the like, and processing conditions.

More specifically, the container-packed carbonated beverage of the present invention includes a step of mixing and dissolving various raw materials in water to obtain a prepared liquid having a prescribed concentration, a step of heating the prepared liquid, a step of heating the prepared liquid, and cooling the heated prepared liquid to produce carbonic acid. It can be produced by a production process including a process of absorbing gas and a process of packing the prepared liquid in which carbon dioxide gas is absorbed into a container. The packaged carbonated beverage of the present invention may preferably include a step of sterilizing the packaged beverage in addition to the above steps. In the production method including the step of sterilizing the packaged beverage, the liquid preparation can be made to pass through a temperature range of 80 to 100°C without fail in the step of heating the liquid preparation. The step of sterilizing the packaged beverage may include holding at 55-65°C for 5-30 minutes.

The addition of tiliroside can be performed at any stage before heat sterilization, for example, at the same time as the raw material solution is prepared. Preferably, the addition of tiliroside is performed before the carbon dioxide absorption step.

Carbonated beverages are beverages into which carbon dioxide gas (carbon dioxide) has been injected, but the carbon dioxide pressure in the beverage is not particularly limited, but is usually 1.7 to 4.4 kg when measured at about 20 ° C. /cm ² (0.17-0.43 MPa), preferably 2.1-4.0 kg/cm ² (0.21-0.39 MPa), more preferably 2.6-3.5 kg/cm ² (0.25-0.34 MPa). When measured at about 5° C., it is usually 2.8-7.1 kg/cm ² (0.27-0.70 MPa), preferably 3.5-6.4 kg/cm ² (0.34-0.63 MPa), more preferably 4.0-5.0 kg/cm It can be cm ² (0.39-0.49 MPa). It is preferable to set the carbon dioxide pressure in the carbonated beverage within such a range in order to obtain a foamy and foamy appearance after pouring into a cup or the like, and a refreshing and refreshing feeling when drinking.

The container for the packaged carbonated beverage of the present invention is not particularly limited as long as it is in a form such as a PET bottle, a can, or a bottle that can be provided as a beverage. The packaged carbonated beverage of the present invention can be provided preferably in a form filled in a PET bottle, more preferably in a PET bottle with a capacity of 1 to 2 L. Since the PET bottle with a capacity of 1 to 2 L has a relatively large capacity, it is repeatedly opened and closed several times, and the contents are consumed each time, and carbon dioxide gas escapes from the beverage. Since the carbon dioxide gas bubbles are stabilized, it is possible to stabilize the carbon dioxide gas bubbles that form when the carbonated beverage is poured into a container, minimizing the deterioration of flavor due to the loss of carbon dioxide gas. be able to. That is, when the container-packed carbonated beverage of the present invention is provided in the form of a PET bottle, particularly a large-capacity PET bottle with a capacity of 1 to 2 L, carbon dioxide gas bubbles formed when the beverage is poured into the container due to the release of carbon dioxide gas. Advantageously, the reduction in retention time can be minimized and the flavor of the carbonated beverage is not compromised.

The carbonated beverage obtained through the above-described production process can be packed in any container such as a glass bottle, a plastic container such as a PET bottle, or a metal can to obtain a packaged carbonated beverage.
The carbonated beverage of the present invention has an improved foam retention effect, and the refreshing feeling characteristic of carbonated beverages lasts for a long period of time. In addition, since the addition of tiliroside hardly changes the color, aroma, and taste of carbonated beverages, the present invention can be suitably applied to a wide range of carbonated beverages.

Carbonated beverages were produced by pressurizing carbonic acid to 0.25 MPa into four kinds of beverages (drinks 1 to 4) having the following compositions containing rosehip extracts at different concentrations, and filled into PET containers. Morishita Jintansha Rosehip Extract was used as the rosehip extract, and the concentration of tiliroside was determined by analyzing the produced carbonated beverage by high-performance liquid chromatography.

After adjusting the liquid temperature of the beverage to 4°C under conditions where carbonation does not escape, open the container and pour into a 500mL graduated cylinder (height 35cm, outer diameter 5.5cm, manufactured by IWAKI) from a position 5cm above the mouth. 100 mL of carbonated drink was poured at a rate of 2 L/min so that the liquid fell into the center of the measuring cylinder, and the time it took for bubbles to disappear after pouring was measured, and the foam retention time of each drink was measured.

As for how the bubbles disappear, generally, the height of the bubbles disappears and the bubbles remain only on the liquid surface, and then the bubbles disappear from the center of the liquid surface toward the outside of the circle. Judgment that "bubbles disappeared" was made by judging that the bubbles disappeared in the center of the liquid surface when viewed from the top of the graduated cylinder, and that the bubbles were contained within a range of 1 cm from the outer circumference of the circle of the graduated cylinder.

As a result, as shown in Fig. 1, when tiliroside was not added, the foam retention time was about 65 seconds after pouring into the graduated cylinder. The time was lengthened by about 10 to 25 seconds, and this foam retention improvement effect was statistically significant, especially at 0.135 µg/ml or more.
Beverages 1 to 4 differed only in the content of the rosehip extract, but there was no change in color, aroma, or taste due to the difference in the added amount, and it did not affect the production of the intended beverage. .

According to the present invention, it is possible to improve the foam retention effect without impairing the taste and aroma of carbonated beverages. This important quality can be improved.

Claims (9)

A packaged carbonated beverage containing tiliroside. The packaged carbonated beverage according to claim 1, which contains tiliroside at a concentration ranging from 0.01 to 10 µg/ml. 3. The packaged carbonated beverage according to claim 1 or 2, wherein the tiliroside is derived from a rosehip extract. The packaged carbonated beverage according to any one of claims 1 to 3, which is a non-alcoholic beverage. The packaged carbonated beverage according to any one of claims 1 to 4, which is a PET bottled beverage. A method for improving the foam retention of a carbonated beverage, characterized by adding tiliroside in the manufacturing process of the packaged carbonated beverage. 7. The method of claim 6, wherein tiliroside is added at concentrations ranging from 0.01 to 10 μg/ml. 8. The method of claim 6 or 7, wherein the tiliroside is derived from rosehip extract. The method according to any one of claims 6 to 8, wherein the carbonated beverage is a non-alcoholic beverage.

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