JP2022170544A - Acidic beverage and method for inhibiting blue discoloration of acidic beverage - Google Patents

Abstract

To provide an acidic beverage capable of inhibiting blue discoloration by LED irradiation, and a method for inhibiting blue discoloration of an acidic beverage.SOLUTION: An acidic beverage contains a blue pigment. In the acidic beverage, a content of quercetin glycoside is 0.03 g/L or more, and a content of ascorbic acid is 0.16 g/L or less. A method for inhibiting blue discoloration of an acidic beverage is for inhibiting blue discoloration by LED irradiation of an acidic beverage containing a blue pigment, and in the acidic beverage, a content of quercetin glycoside is 0.03 g/L or more, and a content of ascorbic acid is 0.16 g/L or less.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an acidic beverage and a method for inhibiting blue fading of an acidic beverage.

In recent years, LED lighting has been widely used due to its long life and low power consumption. Unlike sunlight and fluorescent lamps, LED lighting usually emits almost no ultraviolet or infrared rays, and is known to reduce color fading and heat damage to products such as food and drink under LED lighting.

The following techniques exist as techniques that take into account the effects of light irradiation such as sunlight and fluorescent lamps on food and drink.
For example, Patent Document 1 discloses a food product in a transparent container in which a food product containing tea is filled in a transparent container, wherein the transparent container substantially blocks light in the wavelength range of 550 nm to 720 nm. Food and drink in a transparent container are proposed.

Japanese Patent No. 6168999

Like the invention according to Patent Document 1, there are many technologies that consider the effects of sunlight and fluorescent lights on food and drink, but as described above, it is believed that LED lighting does not have much of an effect on food and drink. Therefore, this point has not been sufficiently examined.

However, as a result of the present inventor's examination of the relationship between beverages and LED lighting, blue color fades when acidic beverages containing blue pigments are subjected to long-term LED irradiation (excessive LED irradiation). I found out.

Accordingly, an object of the present invention is to provide an acidic beverage capable of suppressing blue fading due to LED irradiation, and a method for suppressing blue fading of an acidic beverage.

The above problems can be solved by the following means.
(1) An acidic beverage containing a blue pigment, having a quercetin glycoside content of 0.03 g/L or more and an ascorbic acid content of 0.16 g/L or less.
(2) The acidic beverage according to 1 above, wherein the quercetin glycoside is derived from a pagoda extract.
(3) The acidic beverage according to 1 or 2 above, wherein the content of the quercetin glycoside is 0.04 to 0.12 g/L and the content of the ascorbic acid is 0 to 0.10 g/L. .
(4) The acidic beverage according to any one of 1 to 3 above, which has a pH of 4.2 or less.
(5) A method for suppressing blue discoloration of an acidic beverage containing a blue pigment due to LED irradiation, wherein the content of quercetin glycosides in the acidic beverage is 0.03 g/L or more, and the content of ascorbic acid is 0.03 g/L or more. A method for suppressing blue fading of acidic beverages to 0.16 g/L or less.

The acidic beverage according to the present invention can suppress blue discoloration.
The method for suppressing blue fading of acidic beverages according to the present invention can suppress blue fading of acidic beverages.

Hereinafter, the form (this embodiment) for enforcing the acidic drink which concerns on this invention, and the blue fading suppression method of an acidic drink is demonstrated.

[Acid drink]
The acidic beverage according to the present embodiment is an acidic beverage containing a blue pigment, having a content of quercetin glycosides equal to or greater than a predetermined value, and a content of ascorbic acid equal to or less than a predetermined value.

(blue pigment)
A blue pigment is a substance that colors a beverage blue.
The blue pigment is not particularly limited as long as it is used as an edible pigment. Synthetic dyes such as Blue No. 2, Food Blue No. 2 Aluminum Lake, Food Blue No. 5, and the like are included. Also, one or two or more blue dyes may be used.
However, the blue pigment is preferably a natural pigment from the viewpoint of consumer needs, and among these, a gardenia blue pigment is more preferred.
A commercially available gardenia blue pigment may be used. For example, it can be obtained by hydrolyzing geniposide extracted from gardenia fruit with β-glucosidase.

If the acidic beverage according to the present embodiment exhibits even a slight blue tint due to the inclusion of a blue pigment, a problem (blue fading due to LED irradiation) will occur. 01 g/L or more, 0.5 g/L or more, 0.1 g/L or more, and 5 g/L or less, 1 g/L or less, 0.5 g/L or less.

If the acidic beverage according to the present embodiment contains a blue pigment (if the acidic beverage exhibits a blue color), it may be used in combination with pigments of other colors.
Other color pigments are not particularly limited as long as they are pigments used in beverages. Examples include safflower yellow pigment, food yellow No. 4, food yellow No. 4 aluminum lake, food yellow No. 5, food red No. 2, Food Red No. 3, Food Red No. 102, food lake pigments, carotenoid pigments, flavonoid pigments, quinone pigments, and the like.

(Quercetin glycoside)
Quercetin glycosides are glycosides of quercetin, which is a kind of flavonoid, and include rutin, quercitrin, isoquercitrin, quercimeritrin, and the like, depending on the type of sugar.
The present inventors found that blue color fading due to LED irradiation can be suppressed by suppressing the content of ascorbic acid described later while adding quercetin glycosides to an acidic beverage containing a blue pigment.

The content of quercetin glycosides in the acidic beverage is preferably 0.03 g/L or more, more preferably 0.04 g/L or more, 0.05 g/L or more, and 0.06 g/L or more. When the content of the quercetin glycoside is equal to or higher than the predetermined value, blue color fading due to LED irradiation can be suppressed.
Although the upper limit of the content of quercetin glycosides in acidic beverages is not particularly limited, it is preferably 1.00 g/L or less, more preferably 0.80 g/L or less, 0.50 g/L or less, and 0.12 g/L or less. .

(rutin)
Quercetin glycosides preferably contain rutin. Incidentally, rutin is a kind of quercetin glycoside, and β-rutinose is glycoside-bonded to quercetin.
The content of quercetin glycosides in the acidic beverage may be within the range described above. For example, the content of rutin in the acidic beverage is preferably 0.01 g/L or more, more preferably 0.02 g/L or more. , more preferably 0.03 g/L or more. The rutin content is preferably 0.50 g/L or less, more preferably 0.40 g/L or less, 0.30 g/L or less, and 0.07 g/L or less.
The content of quercetin glycosides and the content of rutin in acidic beverages can be measured, for example, by HPLC (high performance liquid chromatography). For example, the method described in JP-A-2010-035474 may be employed.

(Japanese pagoda extract)
The quercetin glycoside is preferably derived from a pagoda extract (a pagoda extract-derived product). In addition, pagoda (Sophora japonica) is a plant belonging to the genus pagoda of the legume family, and is also called Kifuji.
The content of quercetin glycosides in the acidic beverage may be within the range as described above. L or more, 0.125 g/L or more, 0.15 g/L or more is more preferable. The content of the pagoda extract is preferably 2.50 g/L or less, more preferably 2.00 g/L or less, 1.25 g/L or less, and 0.30 g/L or less.

(Japanese pagoda extract: extraction conditions)
A pagoda extract containing quercetin glycosides including rutin can be prepared by a conventional extraction method using an appropriate solvent.
Solvents used for extraction include those commonly used for extracting plant components, such as water; alcohols such as methanol, ethanol, propanol and butanol; polyhydric alcohols such as propylene glycol and butylene glycol; Ketones; Esters such as methyl acetate and ethyl acetate; Linear and cyclic ethers such as tetrahydrofuran and diethyl ether; Halogenated hydrocarbons such as dichloromethane, chloroform and dichloroethane; Carbonization such as squalane, hexane, cyclohexane and petroleum ether hydrogens; aromatic hydrocarbons such as toluene; polyethers such as polyethylene glycol; and pyridines.
However, considering the addition to beverages, the pagoda extract containing rutin-containing quercetin glycosides in the present invention is preferably obtained by extraction with either one of water, ethanol, or a mixed solvent.
Among these, aqueous alcohols with an alcohol concentration of 90% by weight or more are more preferred, aqueous alcohols with an alcohol concentration of 95% by weight or more are more preferred, and ethanol with an alcohol concentration of 95% by weight or more is particularly preferred.
In addition, the extraction conditions can also apply normal conditions, for example, it is preferable to immerse the material from which the extract is to be extracted at 3 to 100 ° C. for several hours to several weeks or to heat and reflux it, and at a temperature around room temperature for 1 day to 4 weeks. Immersion is particularly preferred.
In addition, the pagoda extract may be a commercially available extract.

The pagoda extract containing quercetin glycosides containing rutin in the present invention may be the extract extracted as described above and its dried product. The pagoda extract may be further fractionated by an appropriate separation means, for example, column chromatography such as gel filtration column chromatography, precision distillation, or the like, and dried if necessary.

When the acidic beverage according to the present embodiment contains a pagoda extract, the content of quercetin glycosides in the pagoda extract solids is preferably 30 to 50% by mass (more preferably 35 to 45% by mass). ), and the content of rutin in the pagoda extract solids is preferably 15 to 30% by mass (more preferably 20 to 25% by mass).
The acidic beverage according to the present embodiment contains quercetin glycosides, and the rutin content in the quercetin glycosides is preferably 45-65% by weight (more preferably 50-60% by weight).

(ascorbic acid)
Ascorbic acid is a compound represented by the chemical formula C ₆ H ₈ O ₆ and is a kind of organic compound having a lactone structure.
The present inventors have found that even if the above-mentioned quercetin glycoside is contained in an acidic beverage containing a blue pigment, when the content of ascorbic acid increases, blue color fading due to LED irradiation is hardly suppressed. It was found that it is necessary to control the content to a predetermined value or less.
The content of ascorbic acid in the present invention is not limited to the amount of added ascorbic acid, but refers to the total content including ascorbic acid derived from fruit juice and other raw materials.

The content of ascorbic acid is preferably 0.16 g/L or less, more preferably 0.13 g/L or less, 0.11 g/L or less, 0.10 g/L or less, and 0.099 g/L or less. When the content of ascorbic acid is equal to or less than a predetermined value, blue color fading due to LED irradiation can be suppressed.
Although the lower limit of the content of ascorbic acid is not particularly limited, it is preferably 0 g/L or more.

The content of ascorbic acid can be measured, for example, by iodometric titration.

(pH)
The acidic beverage according to the present embodiment is a beverage having a pH of 4.2 or less, preferably 3.5 or less, more preferably 3.0 or less.
Since the present inventors have confirmed the occurrence of a problem (blue color fading due to LED irradiation) in acidic beverages, it is preferable that the pH is equal to or less than a predetermined value, as described above.
The pH of acidic beverages can be measured, for example, with a commercially available pH meter.

(Beverage type)
The acidic beverage according to the present embodiment is not particularly limited as long as it is an acidic beverage as described above, and is a carbonated beverage having a gas pressure of 1 vol / vol% or more (preferably 2 vol / vol% or more) at 20 ° C. Even if it is a fruit juice-containing beverage containing fruit juice, milk ingredients (one or more from milk, concentrated milk, skim milk powder, whole milk powder, fresh cream, yogurt, whey, buttermilk powder, condensed milk, etc.) It may be a dairy product containing, a soft drink containing no alcohol, or an alcoholic drink containing alcohol.

(others)
The acidic beverage according to the present embodiment includes, for example, sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, and salts that are usually blended as beverages to the extent that the desired effects of the present invention are not inhibited. , dietary fiber, protein, edible oils and fats, thickeners, gelling agents, pH adjusters, etc. (hereinafter referred to as "additives" as appropriate) may or may not be contained. Examples of sweeteners that can be used include fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin E and polyphenols. Acidulants include, for example, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, and DL-tartaric acid. , L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, phytic acid, etc. can be used. Examples of salts that can be used include common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum decomposition products. Examples of proteins that can be used include soybean protein, wheat protein, corn protein, pea protein, casein, egg white albumin, and gelatin. Edible oils and fats are not particularly limited as long as they are edible oils and fats. Examples of thickeners that can be used include locust bean gum and guar gum. As a gelling agent, pectin, carrageenan, etc. can be used. As a pH adjuster, for example, a phosphate or the like can be used.

The acidic beverage according to the present embodiment includes fruit flavor (flavor that imparts a fruit-like scent), fruit juice (juice obtained by squeezing fruit), fruit extract (fruit or fruit juice using water, alcohol, etc.) (extracted from) may be contained. And as fruit juice, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, straight fruit juice, fruit puree (a semi-liquid product obtained by grinding or pureing cooked fruit or raw fruit), and dilutions thereof , concentrates, mixtures, and the like can be used.
Fruits from which fruit juice is derived (and fruit flavors and fruit seeds for fruit extracts) include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and shikuwasa, and rose family fruits such as plum and apple. , strawberries, peaches, etc. In addition to these, conventionally known fruits such as grapes, plums, pomegranates, blueberries, cassis, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, pears, etc. can be mentioned.

Although the fruit juice content (in terms of fruit juice percentage) of the acidic beverage according to the present embodiment is not particularly limited as described above, it is, for example, 0% or more, 3% or more, 5% or more, and 20% or more and 15% or less. , 10% or less.
In addition, the content of fruit juice is "content (in terms of fruit juice rate) % (specifically, w / w %)" = "fruit juice blending amount (g) in 100 g of beverage" x "concentration ratio" / 100 g x 100 can be calculated. Here, in calculating the "concentration ratio" (relative concentration ratio of fruit juice when straight juice is 100%), JAS standards shall be followed. For example, when lemon juice with an acidity of 9% is used, According to Appendix 4 of the Japanese Agricultural Standards for Fruit Drinks (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries on February 24, 2016), the standard acidity of lemon is 4.5%, so this lemon juice is double concentrated lemon It becomes juice. Also, for example, when lime juice with an acidity of 18% is used, according to Appendix 4 of the standard, the standard acidity of lime is 6%, so this lime juice is triple-concentrated lime juice.

(Container-packed acidic drink)
The acidic beverage according to the present embodiment can be provided in various containers. By filling various containers with acidic beverages, deterioration of quality due to long-term storage can be suitably prevented.
The container may be any container as long as it can be sealed, and metal (aluminum, steel, etc.) so-called can containers, barrel containers, glass containers, PET bottle containers, paper containers, pouch containers, etc. can be applied. Among these, transparent containers such as glass containers and plastic bottle containers that transmit LED irradiation are particularly preferable from the viewpoint of clarifying the problem (blue fading due to LED irradiation).
Note that the capacity of the container is not particularly limited, and any container currently in circulation can be applied.

As described above, the acidic beverage according to the present embodiment can suppress blue discoloration.

[Method for producing acidic beverage]
Next, a method for producing an acidic beverage according to this embodiment will be described.
The method for producing an acidic beverage according to this embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, blue pigment, quercetin glycoside (Japanese pagoda extract), ascorbic acid, additives, etc. are appropriately added to a mixing tank to produce a post-mixing solution.
In this mixing step, each raw material may be mixed and adjusted so that the content of quercetin glycosides, the content of ascorbic acid, and the like are within the predetermined ranges described above.

In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, filling into a container, and other treatments are selectively performed as necessary.
In addition, the filtration treatment in the post-treatment step can be performed using a general filter or strainer. In addition, the sterilization treatment in the post-treatment step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but it is applicable without being limited to this as long as the same treatment can be performed. In addition, the filling process in the post-treatment process is preferably performed in a clean room that maintains a level of cleanliness that is normally performed in the manufacture of beverages. The order of each treatment in the post-treatment process is not particularly limited.

In addition, each treatment performed in the mixing process and the post-treatment process can be performed by equipment generally used for manufacturing Ready To Drink (RTD) and the like.

As described above, according to the method for producing an acidic beverage according to the present embodiment, it is possible to produce an acidic beverage in which blue discoloration is suppressed.

[Method for suppressing blue fading of acidic beverages]
The method for suppressing blue color fading of an acidic beverage according to the present embodiment is a method for suppressing blue color fading due to LED irradiation for an acidic beverage containing a blue pigment, wherein the content of quercetin glycosides in the acidic beverage is set to a predetermined value or more. and the content of ascorbic acid is set to a predetermined value or less.
The content of each component and the like are the same as the values described in the above "acidic beverage".

As described above, according to the method for suppressing blue fading of acidic beverages according to the present embodiment, it is possible to suppress blue fading of acidic beverages.

Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Sample preparation]
For the samples in Tables 1 and 5, each component listed in the table and water were mixed and heat sterilized at 93 ° C., and then the mixed solution after heat sterilization (250 mL) and carbonated water (250 mL) were placed in a 500 mL transparent PET bottle. 250 mL), and subjected to heat sterilization at 60° C. for 10 minutes together with the container to prepare a sample.
For the samples in Tables 2 to 4, each component listed in the table and water were mixed and heat-sterilized at 93°C. A sample was prepared by filling the mixed liquid after heat sterilization.
The values of each component in Tables 1 to 5 all indicate the content of each component in the final product (sample: fruit juice-containing carbonated beverage).

The quercetin glycosides in the table are added as "Japanese pagoda extract". It is calculated from the content ratio of quercetin glycosides in the extract.
In detail, the used "Japanese pagoda extract" contained 40% by mass of quercetin glycosides (23% by mass as rutin). That is, by multiplying the content of quercetin glycosides in the table by 100/40, the content of pagoda extract in each sample can be calculated, and the content of quercetin glycosides in the table is multiplied by 23/40. , the content of rutin in each sample can be calculated.

In addition, ascorbic acid in the table is added as sodium ascorbate, and the content of ascorbic acid in the table is 176.12/198.11 added to the added amount (content) of sodium ascorbate. It is calculated by multiplying
The gas pressure (total pressure) at 20° C. for each sample in the table was about 2.60 vol/vol %.

[Test content: measurement test]
Each sample (beverage filled in a transparent PET bottle container) produced by the above method was stored under LED irradiation (21000 lx) for 5 days, and the pH and absorbance at 600 nm before and after storage were measured.
The pH of the sample was measured with a pH meter (pH ION METER HM-42X manufactured by Toa DKK), and the absorbance at a wavelength of 600 nm was measured with an absorption photometer (UV SPECTROPHOTOMETER UV1800 manufactured by SHIMADZU).
In the table, each measured value before LED irradiation is described as a value of "no time elapsed", and each measured value after five days of LED irradiation is described as a value of "timed".
In addition, the "600 nm absorbance change rate" in the table was calculated by ("absorbance at 600 nm before aging" - "absorbance at 600 nm after aging") / "absorbance at 600 nm before aging".
If the value of this "600 nm absorbance change rate" is low, it can be determined that blue fading is suppressed.

[Test content: Visual test]
For each sample produced by the above method, ⊚ indicates that "bluishness remains" when compared with the target sample by four trained panelists with discriminating ability, ○ indicates that "a slight bluishness remains", A case where "bluishness is missing" was judged to be x, and four panelists conducted a discussion to determine the final evaluation.
It should be noted that the target sample is a sample whose last number of the sample number in each table is 1. The visual examination was then evaluated in comparison to control samples with the same prefix number in the sample number. Specifically, the target samples are samples 1-1, 2-1, 3-1, 4-1, and 5-1. and the rear number is 1, and the bluishness of sample 3-1 (control sample) was used as a reference for evaluation.

The table shows the content of each component in the sample and the results of each evaluation. The "lemon juice rate" and "lime juice rate" in the table indicate the content of each fruit juice (in terms of fruit juice rate).

(Examination of results)
According to the results of Samples 1-1 to 1-3 in Table 1, Samples 1-2 and 1-3 contain a predetermined amount or more of quercetin glycosides and the content of ascorbic acid is regulated to a predetermined amount or less. was able to suppress blue color fading. In particular, it was confirmed that Sample 1-2, which had an ascorbic acid content of 0 g/L, was able to suppress blue discoloration.
Also, even if the 600 nm absorbance change rate in Table 1 is confirmed, it is clear that samples 1-2 and 1-3 can suppress blue fading, and in particular, sample 1-2 can suppress blue fading. rice field.

According to the results of sample 2-3 among samples 2-1 to 2-4 in Table 2, even though it contained not only a blue pigment but also a yellow pigment, it contained a predetermined amount or more of quercetin glycosides and ascorbic acid. It was confirmed that blue color fading can be suppressed if the acid content is regulated to a predetermined amount or less.
Further, even when the rate of change in absorbance at 600 nm in Table 2 was confirmed, it was found that sample 2-3 was able to suppress blue fading.

According to the results of samples 3-1 to 3-4 in Table 3, when the content of ascorbic acid is 0 g/L, the effect of suppressing blue fading increases as the content of quercetin glycoside increases. I was able to confirm that.
In addition, even when the rate of change in absorbance at 600 nm in Table 3 was confirmed, it became clear that the greater the content of quercetin glycoside, the greater the effect of suppressing blue color fading.

According to the results of samples 4-2 to 4-6 in Table 4, when the content of quercetin glycosides is constant, it can be confirmed that the lower the content of ascorbic acid, the higher the effect of suppressing blue fading. rice field.
In addition, even when the 600 nm absorbance change rate in Table 4 was confirmed, it became clear that as the content of ascorbic acid decreased, the effect of suppressing blue color fading increased.

According to the results of samples 5-2 and 5-3 in Table 5, even in a combination containing a blue pigment (natural pigment) and a synthetic coloring agent, a predetermined amount or more of quercetin glycoside was contained, and the content of ascorbic acid was It has been confirmed that blue color fading can be suppressed by regulating to a predetermined amount or less.
Further, even when the 600 nm absorbance change rate in Table 5 was confirmed, it became clear that samples 5-2 and 5-3 were able to suppress blue color fading.

Claims (5)

An acidic beverage containing a blue pigment,
The content of quercetin glycoside is 0.03 g / L or more,
An acidic beverage having an ascorbic acid content of 0.16 g/L or less. The acidic beverage according to claim 1, wherein the quercetin glycoside is derived from pagoda extract. The content of the quercetin glycoside is 0.04 to 0.12 g/L,
3. The acidic beverage according to claim 1, wherein the ascorbic acid content is 0 to 0.10 g/L. The acidic beverage according to any one of claims 1 to 3, which has a pH of 4.2 or less. A method for suppressing blue color fading due to LED irradiation of an acidic beverage containing a blue pigment,
A method for inhibiting blue discoloration of an acidic beverage, wherein the content of quercetin glycosides in the acidic beverage is 0.03 g/L or more and the content of ascorbic acid is 0.16 g/L or less.