JP3852622B2 - Anti-degradation agent for beverage flavor - Google Patents

Description

【００１９】
実施例３
エタノール５４ｇ、イオン交換水３０ｇをあらかじめ混合し、抽出物１を１０ｇ、抽出物２を５ｇ、メタリン酸ナトリウム１ｇを溶解させ、香味劣化防止剤２を１００ｇ調製した。
【００２０】
実施例４
処方２
砂糖 ６．５０％
コーヒー抽出液 ５５．００％
全脂粉乳 ０．７６％
脱脂粉乳 １．１１％
炭酸水素ナトリウム ０．０７％
コーヒー香料 ０．０５％
水 ３６．５１％
合計 １００．００％
上記処方のコーヒーを調製し以下のような試験区に分け缶充填後レトルト殺菌（１２０℃、４分）し、５５℃で２週間保存した後、官能評価を実施例２と同様に行なったところ表２のような結果となった。
【００２１】
試験区分
試験区１：無添加
試験区２：抽出物１を１００ｐｐｍとなるように添加
試験区３：抽出物２を５０ｐｐｍとなるように添加
試験区４：メタリン酸ナトリウムを１０ｐｐｍとなるように添加
試験区５：香味劣化防止剤２を０．０５％添加（飲料に対し抽出物１として５０ｐｐｍ、抽出物２として２５ｐｐｍ、メタリン酸ナトリウムとして５ｐｐｍ含有）
【００２２】
【表２】

【００２３】
実施例５
プロピレングリコール３０ｇ、エタノール３０ｇ、イオン交換水２４ｇをあらかじめ混合し５０℃に加温しながら抽出物１を１０ｇ、抽出物２を５ｇ、フィチン酸１ｇを溶解させ、溶解後室温にまで冷却して香味劣化防止剤３を１００ｇ調製した。
【００２４】
実施例６
処方３
砂糖 １００ｇ
クエン酸（結晶） ２ｇ
アスコルビン酸 ０．５ｇ
濃縮１／５温州果汁 ２２ｇ
香料 ３．５ｇ
清水で全量を１０００ｍｌとする
処方３の果汁入り飲料に何も添加しないもの（試験区１）と香味劣化防止剤３を０．０５％添加したもの（試験区２）とを調製後２００ｍｌ容ガラスびんに充填し殺菌後、５０℃暗所で２日間保存し官能評価を実施例２と同様に行なったところ表３のような結果となった。
【００２５】
【表３】

【００２６】
【発明の効果】
本発明により、ヒマワリの種子から水およびまたはアルコールで抽出される成分とカテキン類を使用し、もしくは金属封鎖剤を併用して飲料に添加することで、飲料そのものの香味には影響を与えずに香味の経時変化が顕著に抑制され、品質の安定した飲料を提供することができるようになった。[0001]
[Industrial application fields]
The present invention relates to a beverage flavor deterioration preventing agent and a beverage flavor deterioration preventing method.
[0002]
[Prior art]
In general, beverages deteriorate over time in the manufacturing process, distribution stage, and storage stage, especially when they are contained in transparent glass bottles or transparent plastic containers, and the original flavor disappears as it is. Or a nasty odor due to flavor deterioration is likely to occur.
In order to prevent such deterioration, methods such as addition of various antioxidants such as ascorbic acid, distribution at low temperature, storage, and use of a container that blocks light and outside air as much as possible have been taken. At present, no flavor deterioration prevention method has been established. Recently, there are strong demands for health maintenance, and ingredients that contribute to health maintenance in beverages, such as α-carotene, β-carotene, lycopene, vitamin B group, vitamin C, vitamin D, vitamin E, nicotinic acid and other vitamin-related compounds, Development of oils and fats containing unsaturated fatty acid groups such as icosapentaenoic acid (EPA), docosahexaenoic acid (DHA), α-linolenic acid, and γ-linolenic acid has been developed, but these compounds have poor stability, It becomes a cause of off-flavor and odor.
[0003]
Catechins are widely distributed in natural products such as tea leaves and grape seeds. Among them, catechins and epicatechins are constituent units of condensed tannins. It is well known that catechins have an antioxidant effect, and are used as antioxidants for fats and oils. Catechins have been reported to have antibacterial and antitoxic effects against harmful bacteria, antiviral effects, blood cholesterol elevation suppressing effects, deodorizing effects, and the like. However, even if catechins are used for the purpose of preventing the flavor deterioration of the beverage, a remarkable effect is not obtained alone. It has been reported that components extracted from sunflower seeds with water and / or alcohol are effective in preventing the oxidation of fats and oils (Japanese Patent Laid-Open No. 3-221586).
[0004]
[Problems to be solved by the invention]
In general, commercially available beverages are affected by light, heat, air, etc. during the production process, distribution stage and storage, and the flavor may change and lead to deterioration of the quality. It aims to prevent deterioration and provide a beverage with stable quality.
[0005]
[Means for Solving the Problems]
As a result of intensive studies on the prevention of flavor deterioration of beverages, the present inventors have added a component extracted from sunflower seeds with water and / or alcohol (hereinafter referred to as sunflower extract) and catechins to the beverage, and further sequestered the metal. It has been found that the combined use of the agent has a remarkable effect in preventing flavor deterioration of the beverage. In other words, the present inventors have found that a good flavor can be maintained for a long period of time without affecting the flavor of the beverage by using these in combination and appropriately adding to the beverage, resulting in the present invention.
The present invention is described in detail below.
The beverage as used in the present invention is not particularly limited, and examples thereof include carbonated beverages, fruit juices, fruit juice beverages, fruitless beverages, dairy beverages, coffee beverages, alcoholic beverages, and the like.
[0006]
As a method for preventing flavor deterioration of a beverage in the present invention, a conventional method for producing a beverage can be used except that a sunflower extract and a catechin are coexisting or added together with a metal sequestering agent. In other words, beverage ingredients include sweeteners such as sugar, isomerized sugar and aspartame, acidulants such as citric acid and lactic acid, flavorings, emulsifiers, colorants, preservatives, thickening stabilizers, antioxidants, vitamins, etc. Strengthening agents, fruit juice, vegetable juice, milk, dairy products, alcoholic beverages such as liquor, coffee, tea extracts, functional food materials such as icosapentaenoic acid (EPA), docosahexaenoic acid (DHA), α-linolenic acid , Γ-linolenic acid and other fats and oils, carbon dioxide, inorganic components and the like, and drinking water, which may be used singly or in combination, but are not particularly limited thereto, and are suitable for beverages May be appropriately selected and used. The raw material is prepared by mixing, dissolving, suspending, enzymatic treatment, fermentation and the like, and is provided as a beverage through several steps such as sterilization, filtration and container packing. The beverage produced in this manner is affected by light, heat, air, etc. during the manufacturing process, distribution stage and storage, and the flavor gradually changes, and the product value gradually decreases.
[0007]
The sunflower extract used in the present invention may be an extract itself as long as it is a component extracted from sunflower seeds with water and / or alcohol, and may be purified by deproteinization, decolorization, deodorization, etc. It may be a treatment, etc., or, if desired, a concentrate thereof, a powder that has been freeze-dried or spray-dried, etc., and any dosage form can be used. For example, it can be produced using a method according to JP-A-3-221578.
The alcohol in the present invention refers to an aliphatic alcohol having 1 to 4 carbon atoms. For example, methanol, ethanol, propanol, etc. are mentioned.
The catechins used in the present invention include catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate, and one or more selected from these are employed. Is done. In addition, extracts from plant bodies containing a large amount of these substances, such as tea leaves, grape seeds, apples, etc., water, methanol, ethanol, propanol, butanol and other C1-C4 aliphatic alcohols, acetone, acetic acid A product obtained by extraction with an organic solvent such as ethyl or methyl acetate and a product obtained by decoloring or deodorizing the product may be used.
[0008]
As the sequestering agent used in the present invention, for example, adipic acid, citric acid, succinic acid, tartaric acid, phytic acid, fumaric acid, malic acid, pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid, ethylenediaminetetraacetic acid and salts thereof, Gum arabic, alginic acid, alginate, propylene glycol alginate, curdlan, carrageenan, carboxymethylcellulose, carboxymethylcellulose salt, xanthan gum, chitin, chitosan, guar gum, gellan gum, tamarind seed gum, sodium starch glycolate, sodium starch phosphate, One or more of the group consisting of pectin, sodium polyacrylate and others can be used, but preferably gluconic acid, kojic acid, phytic acid, pyrophosphoric acid, polyphosphoric acid Metaphosphoric acid, ethylenediaminetetraacetic acid and salts thereof, chitin, it is desirable to use one or two or more of the group consisting of chitosan. The timing of adding the sunflower extract, catechins and metal sequestering agent to the beverage is not particularly limited, and may be added at any stage in the beverage production process.
[0009]
The amount of sunflower extract, catechins and sequestering agent added varies depending on the beverage to be added and the type and amount of catechins to be used together, but it is determined by the expected effects and flavor problems. .
For example, in the case of a sunflower extract extracted with 60% water-containing ethanol, it is preferable to add about 5 to 1000 ppm as a solid content when used in a carbonated beverage containing fruit juice. If the concentration is less than this range, the expected effect cannot be obtained, and if the concentration exceeds this range, the sunflower extract to be added affects the flavor of the beverage.
[0010]
The amount of catechins to be used varies depending on the catechin selected, but generally it is desirable to add about 1 to 200 ppm with respect to the beverage. If the addition amount is less than this range, the expected effect is not sufficiently exerted, and if the addition amount is more than this range, there is a problem that the astringent taste of catechins generally appears, which affects the flavor.
The amount of the sequestering agent used together in the present invention varies depending on the type of sequestering agent used, the type of beverage, and the water quality used, but it is generally desirable to add 1 ppm or more to the beverage.
[0011]
The flavor deterioration preventing agent of the present invention can obtain a desired effect by adding a sunflower extract and catechins, or by further using a metal sequestering agent. You may use it together. Further, the dosage form of the flavor deterioration preventing agent may be any form such as liquid or powder, and the additive added to the flavor deterioration preventing agent as needed is not particularly limited. For example, it can be formulated using water, alcohol, glycerin, propylene glycol, other organic solvents as a solvent, sugars such as dextrin as excipients, and the like as appropriate.
The effect of the present invention is sufficient even when used in beverages filled in can containers, paper pack containers, aluminum laminated plastic containers, etc., but in glass bottles and plastic containers that are easily affected by light irradiation. Especially when it is filled, a remarkable effect is exhibited. Hereinafter, examples will be described.
[0012]
【Example】
Reference example 1
9L of 60% (v / v) water-containing ethanol was added to 1500 g of mechanically pulverized sunflower seeds and extracted at 60 ° C. for 7 hours. After cooling and filtration, the filtrate was concentrated to dryness under reduced pressure to obtain 60.3 g of a dried product (hereinafter referred to as extract 1).
[0013]
Reference example 2
1000 g of dried Delaware grape seeds were pulverized, 5 L of hexane was added, and the mixture was extracted at 60 ° C. for 7 hours. After cooling, a defatted solid was obtained by suction filtration, and then 5 L of methanol was added and extracted at 65 ° C. for 7 hours. After cooling and filtration, it was concentrated to dryness under reduced pressure to obtain 80 g of extract. This extract was dissolved in 3 L of water, insoluble matters were removed by filtration with filter paper, and the filtrate was then passed through a column packed with Diaion HP-20 (Mitsubishi Kasei Kogyo Co., Ltd.), which is a porous adsorption resin, and washed with water. Subsequently, desorption was performed with 40% ethanol aqueous solution, and the desorption solution was concentrated to dryness to obtain 20 g of an almost odorless extract composed of a mixture of catechin and epicatechin (composition ratio 1: 1) (hereinafter referred to as extract 2). .
[0014]
Example 1
To a solution prepared by dissolving 6 g of extract 1 and 51 g of dextrin in 300 ml of ion-exchanged water, a solution prepared by heating and dissolving 3 g of extract 2 in 50 ml of ethanol is added and mixed in advance. Spray drying was performed at 150 ° C. and an outlet temperature of 80 ° C. to prepare 40.8 g of a flavor deterioration preventing agent 1 as a dry powder.
Example 2
Formula 1
Fructose glucose liquid sugar 21.00g
5.00g of fermented milk powder
Non-fat dry milk 2.00g
Citric acid (crystal) 0.42g
Yogurt flavor 0.10g
The milk beverage of Formula 1 with a total volume of 200 ml with water is divided into the following test categories, filled into 200 ml transparent glass bottles, sterilized at 80 ° C. for 20 minutes, cooled and then irradiated with fluorescent light at 10 ° C. (approximately 3000) Lux for 5 days, sensory evaluation by 10 panelists was carried out according to the following 5 levels of evaluation criteria, and the results shown in Table 1 were obtained.
[0016]
Test section Test section 1: Non-addition test section 2: Addition test group 3: Extract 1 to be 100 ppm Add test section 2 to 50 ppm Test section 4: 0.05% of flavor deterioration inhibitor 1 Addition (contains 50ppm as extract 1 and 25ppm as extract 2)
[0017]
Evaluation criteria 5: No deterioration observed (same as unirradiated product)
4: Slightly degraded 3: Degraded 2: Very degraded 1: Very degraded (not very drinkable)
[0018]
[Table 1]

[0019]
Example 3
54 g of ethanol and 30 g of ion-exchanged water were mixed in advance, 10 g of extract 1, 5 g of extract 2, and 1 g of sodium metaphosphate were dissolved to prepare 100 g of flavor deterioration inhibitor 2.
[0020]
Example 4
Formula 2
Sugar 6.50%
Coffee extract 55.00%
Whole milk powder 0.76%
Nonfat dry milk 1.11%
Sodium bicarbonate 0.07%
Coffee flavor 0.05%
Water 36.51%
Total 100.00%
The coffee of the above formula was prepared, divided into the following test sections, filled with cans, sterilized by retort (120 ° C, 4 minutes), stored at 55 ° C for 2 weeks, and then sensory evaluation was performed in the same manner as in Example 2. The results shown in Table 2 were obtained.
[0021]
Test section Test section 1: No additive test section 2: Addition of extract 1 to 100 ppm Test section 3: Addition of extract 2 to 50 ppm Test section 4: Add sodium metaphosphate to 10 ppm Test section 5: 0.05% addition of flavor deterioration inhibitor 2 (containing 50 ppm as extract 1, 25 ppm as extract 2, and 5 ppm as sodium metaphosphate)
[0022]
[Table 2]

[0023]
Example 5
30 g of propylene glycol, 30 g of ethanol, and 24 g of ion-exchanged water are mixed in advance and heated to 50 ° C., 10 g of extract 1, 5 g of extract 2 and 1 g of phytic acid are dissolved. 100 g of the deterioration inhibitor 3 was prepared.
[0024]
Example 6
Formula 3
100g sugar
Citric acid (crystal) 2g
Ascorbic acid 0.5g
Concentrated 1/5 Wenzhou juice 22g
Fragrance 3.5g
200 ml glass after preparation of no drink (test section 1) and 0.05% of flavor deterioration inhibitor 3 (test section 2) added to the juice containing fruit juice of prescription 3 with a total volume of 1000 ml with fresh water After filling the bottle and sterilizing, storing in a dark place at 50 ° C. for 2 days and performing sensory evaluation in the same manner as in Example 2, the results shown in Table 3 were obtained.
[0025]
[Table 3]

[0026]
【The invention's effect】
According to the present invention, the ingredients extracted from sunflower seeds with water and / or alcohol and catechins are used, or a metal sequestering agent is used in combination with the beverage without affecting the flavor of the beverage itself. A change in flavor over time has been remarkably suppressed, and a beverage with stable quality can be provided.

Claims (2)

  A beverage flavor deterioration-preventing method, comprising adding 5 to 1000 ppm of a component extracted from sunflower seeds with water and / or alcohol as a solid content and 1 to 200 ppm of catechins.   Ingredients extracted from sunflower seeds with water and / or alcohol are contained in a beverage in a solid content of 5 to 1000 ppm, and catechins 1 to 200 ppm, and a metal sequestering agent is contained in the beverage. A method for preventing flavor deterioration of beverages.