JP3973649B2 - Hesperidin-containing beverage - Google Patents
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本発明は、ヘスペリジンを含有する飲料に関し、水溶性ヘスペリジンに特有の臭いを抑制する方法、及び、水溶性ヘスペリジンの臭いを抑制したヘスペリジン含有飲料に関する。 The present invention relates to a beverage containing hesperidin, a method for suppressing the odor peculiar to water-soluble hesperidin, and a hesperidin-containing beverage that suppresses the odor of water-soluble hesperidin.
ヘスペリジンは、ビタミンに近い働きをするビタミン様物質の一つであり、柑橘類に多く含まれる。ヘスペリジンは、毛細血管の強化、血中中性脂肪の分解などの有益な働きをする他に、ビタミンＣの働きを助け、またビタミンＣを安定化するなど、健康に役立つ様々な効果を有し、食品に添加する強化剤として期待されている成分である。しかしながらこのヘスペリジンは、水への溶解性が低いために使用用途が限られていた。 Hesperidin is one of the vitamin-like substances that work close to vitamins, and is abundant in citrus fruits. Hesperidin has various beneficial effects on health, such as strengthening capillaries and decomposing blood neutral fat, as well as helping vitamin C and stabilizing vitamin C. It is a component that is expected as a fortifying agent to be added to food. However, this hesperidin has a limited use because of its low solubility in water.
そこで、ヘスペリジンを酵素処理し、可溶化した水溶性ヘスペリジンが開発されている。例えば、特許文献１では、可溶化ヘスペリジンを着色料及び／又はビタミンを含む食品に添加して、食品の安定化をはかる方法が開示されている。 Therefore, water-soluble hesperidin that has been solubilized by enzymatic treatment of hesperidin has been developed. For example, Patent Document 1 discloses a method for stabilizing foods by adding solubilized hesperidin to foods containing colorants and / or vitamins.
しかしながら、水溶性ヘスペリジンは特有の臭いを有するために、そのままでは食品に添加して用いるのに適さないという問題があった。
上記問題に鑑み、本発明は、水溶性ヘスペリジンに特有の臭いを抑制する方法を提供し、また、水溶性ヘスペリジンの臭いを抑制したヘスペリジン含有飲料を提供することを目的とする。 In view of the above problems, an object of the present invention is to provide a method for suppressing the odor peculiar to water-soluble hesperidin, and to provide a hesperidin-containing beverage that suppresses the odor of water-soluble hesperidin.
本発明に拠れば、水溶性ヘスペリジンを0.005〜0.015重量％含み、さらに、トレハロースを0.5〜3重量％、及びニゲロオリゴ糖を４０％以上含むオリゴ糖を0.05〜1重量％含有することを特徴とするヘスペリジン含有飲料が提供される。 According to the present invention, it contains 0.005 to 0.015% by weight of water-soluble hesperidin, and further contains 0.05 to 1% by weight of oligosaccharide containing 0.5 to 3% by weight of trehalose and 40% or more of nigerooligosaccharide. A hesperidin-containing beverage is provided.
上記のヘスペリジン含有飲料は、柑橘類の風味を有する飲料であることが好ましく、また、透明密封容器に充填され、加温販売に供されることができる。 The above-mentioned hesperidin-containing beverage is preferably a beverage having a citrus flavor, and can be filled in a transparent sealed container and used for heating sales.
また、本発明の他の側面から、水溶性ヘスペリジン、トレハロース及びニゲロオリゴ糖を４０％以上含むオリゴ糖を、水溶性ヘスペリジン１重量部に対し、トレハロースを５０〜３００重量部、ニゲロオリゴ糖を４０％以上含むオリゴ糖を５〜１００重量部の範囲で添加し、水溶性ヘスペリジンの臭いを抑制することを特徴とするヘスペリジン含有飲料の製造方法が提供される。In another aspect of the present invention, an oligosaccharide containing 40% or more of water-soluble hesperidin, trehalose and nigerooligosaccharide is 50 to 300 parts by weight of trehalose and 40% or more of nigerooligosaccharide based on 1 part by weight of water-soluble hesperidin. There is provided a method for producing a hesperidin-containing beverage characterized in that the oligosaccharide containing is added in an amount of 5 to 100 parts by weight to suppress the smell of water-soluble hesperidin.
また、本発明の他の側面から、水溶性ヘスペリジンを含む加温飲料に、水溶性ヘスペリジン１重量部に対し、トレハロースを５０〜３００重量部、及び、ニゲロオリゴ糖を４０％以上含むオリゴ糖を５〜１００重量部の範囲で添加することを特徴とする、飲料の加温劣化を防ぐ方法が提供される。 From another aspect of the present invention, 5% of oligosaccharides containing 50 to 300 parts by weight of trehalose and 40% or more of nigero-oligosaccharides are added to 1 part by weight of water-soluble hesperidin in a warmed beverage containing water-soluble hesperidin. A method for preventing deterioration of a beverage by heating is provided, which is added in the range of ˜100 parts by weight .
本発明によれば、水溶性ヘスペリジンと共にトレハロース及び/又はニゲロオリゴ糖を４０％以上含むオリゴ糖を含有させることによって、水溶性ヘスペリジンに特有の臭いを抑制することが可能である。 According to the present invention, the odor peculiar to water-soluble hesperidin can be suppressed by containing an oligosaccharide containing 40% or more of trehalose and / or nigerooligosaccharide together with water-soluble hesperidin.
本発明者らは、上記課題を達成するために鋭意研究を重ねた結果、トレハロース及び／又はニゲロオリゴ糖を４０％以上含むオリゴ糖を添加することで、水溶性ヘスペリジンに特有の臭いを抑制することを発見した。水溶性ヘスペリジンは、ビタミンＣと同時に摂取するとビタミンＣの吸収を促進するといわれ、ビタミンＣ補給飲料に有利な素材である。また、ビタミンＣ補給飲料に含まれるビタミンＣは、時間経過による液色の変化が著しいために色素を使用する必要があるが、ヘスペリジンはカロチノイド色素等の退色防止に効果があるといわれ、色素含有飲料にも有利に用いられる。そこで、水溶性ヘスペリジンを含んだビタミンＣ補給飲料、または、色素含有飲料に使用することができる数々の素材を試験した結果、トレハロースが水溶性ヘスペリジンのトップ臭を抑制し、ニゲロオリゴ糖を４０％以上含むオリゴ糖が水溶性ヘスペリジンの後臭を抑制することが明らかとなった。 As a result of intensive studies to achieve the above-mentioned problems, the present inventors suppress the odor peculiar to water-soluble hesperidin by adding an oligosaccharide containing 40% or more of trehalose and / or nigerooligosaccharide. I found Water-soluble hesperidin is said to promote absorption of vitamin C when taken together with vitamin C, and is an advantageous material for vitamin C supplement drinks. In addition, vitamin C contained in vitamin C supplemented drinks must be dyed because the liquid color changes significantly over time, but hesperidin is said to be effective in preventing discoloration of carotenoid pigments and the like. It is also advantageously used in beverages. Therefore, as a result of testing various materials that can be used for vitamin C supplemented beverages containing water-soluble hesperidin or pigment-containing beverages, trehalose suppresses the top odor of water-soluble hesperidin, and more than 40% of nigerooligosaccharides It was revealed that the oligosaccharides contained contained suppressed the after odor of water-soluble hesperidin.
本発明で用いられる水溶性ヘスペリジンとは、主に柑橘類から抽出精製したヘスペリジンを酵素反応によって処理し、溶解度を高めたヘスペリジンである。ヘスペリジンの可溶化処理は、特許第3060227号公報に記載されているように、ヘスペリジン１重量部およびデキストリン（ＤＥ２０）６重量部に水5,000重量部を加えて加熱、溶解し、これにバチルス・ステアロサーモフィルス（Bacillus stearothermophilus）由来のシクロマルトデキストリングルカノトランスフェラーゼ（株式会社林原生物化学研究所販売）をデキストリングラム当たり２０単位加え、ｐＨ6.0、70℃に維持して１８時間反応させ、ヘスペリジンの約７０％をα−グリコシルヘスペリジンに転換し、その後、加熱失活させ、α−グリコシルヘスペリジンとともに未反応ヘスペリジンを含有する反応液を濾過し、濾液を多孔性合成吸着剤、商品名ダイヤイオンＨＰ−１０（三菱化成工業株式会社販売）を充填したカラムにＳＶ２で通液し、このカラムを水で洗浄した後、５０Ｖ／Ｖ％エタノールを通液し、この溶出液を濃縮して溶媒を溜去し、粉末化することによって行うことができる。このような、可溶化処理された水溶性ヘスペリジンには、例えば東洋精糖株式会社から販売されているαＧヘスペリジンを用いることができる。 The water-soluble hesperidin used in the present invention is hesperidin obtained by treating hesperidin extracted and purified mainly from citrus fruits by an enzymatic reaction to increase the solubility. As described in Japanese Patent No. 3060227, the solubilization treatment of hesperidin is performed by adding 5,000 parts by weight of water to 1 part by weight of hesperidin and 6 parts by weight of dextrin (DE20), and heating and dissolving them. Add 20 units per gram of dextrin cyclomaltodextrin glucanotransferase from Bacillus stearothermophilus (sold by Hayashibara Biochemical Laboratories, Inc.), maintain at pH 6.0, 70 ° C for 18 hours, and react with hesperidin. About 70% is converted to α-glycosyl hesperidin, then heat-inactivated, the reaction solution containing unreacted hesperidin together with α-glycosyl hesperidin is filtered, and the filtrate is a porous synthetic adsorbent, trade name Diaion HP- 10 (Mitsubishi Kasei Kogyo Co., Ltd.) packed in a column packed with SV2 After washing the column with water, was passed through the 50 V / V% ethanol, the solvent was distilled off by concentrating the eluate can be carried out by powdering. As such a solubilized water-soluble hesperidin, for example, αG hesperidin sold by Toyo Seika Co., Ltd. can be used.
また、本発明で用いられるニゲロオリゴ糖を４０％以上含むオリゴ糖とは、トウモロコシ（澱粉）を酵素反応させて作製されるシロップであり、非醗酵性糖であるニゲロオリゴ糖を４０％以上含むオリゴ糖である。これは例えば、日本食品化工株式会社から販売されている日食テイストオリゴTMを用いることができる。以後、ニゲロオリゴ糖を４０％以上含むオリゴ糖は、単にオリゴ糖と略して記す。 Further, the oligosaccharide containing 40% or more of nigerooligosaccharide used in the present invention is a syrup produced by enzymatic reaction of corn (starch) and containing 40% or more of nigerooligosaccharide which is a non-fermentable sugar. It is. For example, eclipse taste oligo TM sold by Nippon Shokuhin Kako Co., Ltd. can be used. Hereinafter, oligosaccharides containing 40% or more of nigerooligosaccharides are simply referred to as oligosaccharides.
本発明者らはさらに、トレハロースとニゲロオリゴ糖を４０％以上含むオリゴ糖について、飲料の香味を損なうことなく水溶性ヘスペリジンの臭いを抑制するために適切な添加量を検討した。ニゲロオリゴ糖を４０％以上含むオリゴ糖には、日本食品化工株式会社から販売されている日食テイストオリゴTMを用いた。 The present inventors further examined an appropriate addition amount of oligosaccharide containing 40% or more of trehalose and nigerooligosaccharide in order to suppress the smell of water-soluble hesperidin without impairing the flavor of the beverage. The eclipse taste oligo TM marketed by Nippon Shokuhin Kako Co., Ltd. was used as the oligosaccharide containing 40% or more of nigerooligosaccharide.
イオン交換水に砂糖 9重量％、水溶性ヘスペリジン 0.01重量％添加したものを基本処方とし、これに各種濃度のトレハロース及びオリゴ糖を単独で、または組み合わせて添加した。調製した試料飲料について、水溶性ヘスペリジンの臭い及び甘味を試験し、総合評価した。比較対照として砂糖を用い、同様に試験した。 A basic formulation was prepared by adding 9% by weight of sugar and 0.01% by weight of water-soluble hesperidin to ion-exchanged water, and various concentrations of trehalose and oligosaccharide were added alone or in combination. About the prepared sample drink, the smell and sweetness of water-soluble hesperidin were tested and evaluated comprehensively. Sugar was used as a comparative control and tested in the same manner.
水溶性ヘスペリジンの臭いは、表１に示したように０〜４の５段階で評価した。同様に、甘味も表２に示したような０〜４の５段階で評価した。総合評価は、表３に示したように評価した。 As shown in Table 1, the odor of water-soluble hesperidin was evaluated on a scale of 0 to 4. Similarly, sweetness was also evaluated on a scale of 0 to 4 as shown in Table 2. The overall evaluation was performed as shown in Table 3.
＜トレハロースの添加量＞
基本処方にトレハロースを各種濃度で加え、調製した試料飲料のトップ臭、甘味、及び総合評価を試験した。その結果を表４に示す。
<Amount of trehalose added>
Trehalose was added to the basic formulation at various concentrations and the prepared sample beverages were tested for top odor, sweetness, and overall evaluation. The results are shown in Table 4.
トレハロースの添加量が上昇するに従い、ヘスペリジン特有のトップ臭は抑制された。しかしながら、添加量が３重量％より高くなると、飲料全体の甘味が非常に強くなった。従って、水溶性ヘスペリジンが0.01重量％存在する場合に、トレハロースは１〜３重量％の範囲で添加することが好ましいことが示唆された。 As the amount of trehalose added increased, the top odor peculiar to hesperidin was suppressed. However, when the added amount was higher than 3% by weight, the sweetness of the whole beverage became very strong. Therefore, it was suggested that when water-soluble hesperidin is present in an amount of 0.01% by weight, trehalose is preferably added in the range of 1 to 3% by weight.
＜オリゴ糖の添加量＞
基本処方にオリゴ糖を各種濃度で加え、調製した試料飲料の後臭、甘味、及び総合評価を試験した。その結果を表５に示す。
<Addition amount of oligosaccharide>
The oligosaccharide was added to the basic formulation at various concentrations, and the after odor, sweetness, and comprehensive evaluation of the prepared sample beverage were tested. The results are shown in Table 5.
オリゴ糖の添加量が上昇するに従い、ヘスペリジン特有の後臭は抑制された。しかしながら、添加量が１重量％より高くなると、飲料全体の甘味が非常に強くなった。従って、水溶性ヘスペリジンが0.01重量％存在する場合に、オリゴ糖を0.1〜1重量％の範囲で添加することが好ましいことが示唆された。 As the amount of oligosaccharide added increased, the after odor peculiar to hesperidin was suppressed. However, when the added amount was higher than 1% by weight, the sweetness of the whole beverage became very strong. Therefore, it was suggested that when water-soluble hesperidin is present in an amount of 0.01% by weight, it is preferable to add the oligosaccharide in the range of 0.1 to 1% by weight.
＜砂糖の添加量＞
比較対照として、基本処方に砂糖を各種濃度で加え、調製した試料飲料のトップ臭、後臭、総合評価を試験した。その結果を表６に示す。
<Addition amount of sugar>
As a comparative control, sugar was added to the basic formulation at various concentrations, and the top odor, after odor, and comprehensive evaluation of the prepared sample beverage were tested. The results are shown in Table 6.
１０重量％の砂糖を添加しても、水溶性ヘスペリジン特有の臭いは変化しなかったが、15重量％以上添加することによってやや抑制することができた。しかしながら、砂糖を15重量％添加すると、飲料の甘味が非常に強くなり嗜好飲料としては好ましくない。従って、砂糖によってヘスペリジンの臭いを抑制することは困難であることが示された。 Even when 10% by weight of sugar was added, the odor peculiar to water-soluble hesperidin did not change, but could be somewhat suppressed by adding 15% by weight or more. However, when 15% by weight of sugar is added, the sweetness of the beverage is so strong that it is not preferable as a favorite beverage. Therefore, it was shown that it is difficult to suppress the smell of hesperidin with sugar.
＜トレハロースとオリゴ糖の相乗効果試験＞
基本処方にトレハロース及びオリゴ糖を共に添加し、これらの相乗効果を試験した。まず、オリゴ糖の添加濃度を、オリゴ糖単独では後臭の抑制効果があまりみられなかった0.05重量％に固定し、トレハロースの添加量を変化させて試験した。総合評価は、ヘスペリジン臭の抑制と全体の甘味を評価しつつ、相乗効果があるかどうかを評価した。その結果を表７に示す。
<Synergistic effect test of trehalose and oligosaccharide>
Both trehalose and oligosaccharide were added to the base formulation to test their synergistic effects. First, the concentration of oligosaccharide added was fixed at 0.05% by weight, in which the oligosaccharide alone did not exhibit much post-odor control, and the amount of trehalose added was changed. The overall evaluation evaluated whether there was a synergistic effect while evaluating the suppression of hesperidin odor and the overall sweetness. The results are shown in Table 7.
トレハロースは、表４に示されたように、0.5重量％の添加量では抑制効果を示さなかったが、オリゴ糖が0.05重量％存在することによって、0.5重量％のトレハロースでも臭いの抑制効果が見られた。 As shown in Table 4, trehalose did not show an inhibitory effect at an addition amount of 0.5% by weight, but due to the presence of 0.05% by weight of oligosaccharide, an inhibitory effect on odor was seen even at 0.5% by weight of trehalose. It was.
香味を含めた総合評価からみると、水溶性ヘスペリジンが0.01重量％存在する場合に、オリゴ糖0.05重量％に対して、トレハロースが0.5〜3重量％、特に、1〜1.5重量％含まれることが好ましいことが示された。 From a comprehensive evaluation including flavor, when 0.01% by weight of water-soluble hesperidin is present, trehalose may be contained in an amount of 0.5 to 3% by weight, particularly 1 to 1.5% by weight, with respect to 0.05% by weight of the oligosaccharide. It was shown to be preferable.
次に、トレハロースの添加濃度を、単独ではトップ臭の抑制効果があまりみられなかった0.5重量％に固定し、オリゴ糖の添加量を変化させて試験した。その結果を表８に示す。 Next, the concentration of trehalose added was fixed at 0.5% by weight, which alone did not show much of the effect of suppressing the top odor, and the amount of oligosaccharide added was changed for testing. The results are shown in Table 8.
オリゴ糖は、表５に示されたように、0.05重量％の添加量では抑制効果を示さなかったが、トレハロースが0.5重量％存在することによって、0.05重量％のオリゴ糖でも臭いの抑制効果が見られた。 As shown in Table 5, the oligosaccharide did not show the inhibitory effect at the addition amount of 0.05% by weight, but the presence of 0.5% by weight of trehalose has the effect of suppressing the smell even with 0.05% by weight of the oligosaccharide. It was seen.
香味を含めた総合評価からみると、水溶性ヘスペリジンが0.01重量％存在する場合に、トレハロース0.5重量％に対して、オリゴ糖が0.05〜1重量％、特に、0.1〜0.5重量％含まれることが好ましいことが示された。 From the comprehensive evaluation including flavor, when 0.01% by weight of water-soluble hesperidin is present, 0.05% to 1% by weight, especially 0.1 to 0.5% by weight of oligosaccharides may be included with respect to 0.5% by weight of trehalose. It was shown to be preferable.
以上の結果から、トレハロースとオリゴ糖を併用することによって相乗効果が生じ、それぞれの成分を単独で用いるよりも低濃度でヘスペリジン臭の抑制効果が得られることが明らかとなった。 From the above results, it was revealed that the combined use of trehalose and oligosaccharide produced a synergistic effect, and the effect of suppressing hesperidin odor was obtained at a lower concentration than when each component was used alone.
＜加温劣化試験＞
以上に記載した本発明のヘスペリジン含有飲料は、特に限定されないが、水溶性ヘスペリジンによる効果に適したビタミンＣ補給飲料または色素含有飲料等として好適に用いられる。特に、ヘスペリジンは柑橘類に由来する成分であることから、柑橘類の風味を有する飲料に適している。柑橘類の風味を有する飲料は、柑橘類の果汁を含む飲料であってもよく、また、調味料、甘味料、及び香料などを添加することによって柑橘類の風味をつけた飲料でもよい。
<Warming deterioration test>
The hesperidin-containing beverage of the present invention described above is not particularly limited, but is suitably used as a vitamin C supplement beverage or a pigment-containing beverage suitable for the effect of water-soluble hesperidin. In particular, since hesperidin is a component derived from citrus fruits, it is suitable for beverages having a citrus flavor. The beverage having a citrus flavor may be a beverage containing a citrus juice or a beverage having a citrus flavor by adding a seasoning, a sweetener, a fragrance, and the like.
また、上記試験に用いた条件で調製した本発明の飲料は、加温劣化試験においても良好な耐性を示し、本発明のヘスペリジン含有飲料が、透明密封容器に充填され、加温販売に供されるホット飲料として好適に利用しうることが明らかとなった。以下に、上記試験で用いたヘスペリジン含有飲料に柑橘類の果汁を加えた試料飲料について行った加温劣化試験について記載する。 In addition, the beverage of the present invention prepared under the conditions used in the above test shows good resistance even in the warming deterioration test, and the hesperidin-containing beverage of the present invention is filled in a transparent sealed container and used for warming sales. It was revealed that it can be suitably used as a hot beverage. Below, it describes about the heating deterioration test done about the sample drink which added the juice of citrus fruits to the hesperidin content drink used in the above-mentioned examination.
従来どおりの砂糖のみで甘さをだした処方Ａと、トレハロースとオリゴ糖と砂糖を組み合わせた処方Ｂのそれぞれに柑橘類の果汁を添加し、透明密封容器入り試料飲料を調製した。これらの試料飲料を、ホット飲料の販売期間を想定して70℃で14日間保管した後、風味を評価した。 Citrus juice was added to each of Formula A, which was sweetened only with sugar as usual, and Formula B, which was a combination of trehalose, oligosaccharide, and sugar, to prepare a sample beverage in a transparent sealed container. These sample beverages were stored at 70 ° C. for 14 days assuming the sales period of hot beverages, and then the flavor was evaluated.
レモン果汁を添加した試料飲料による試験の結果を表９に示し、オレンジ果汁を添加した試験の結果を表１０に示す。評価は、砂糖が加温劣化した場合に一般的に見られる特長として、苦味及び糖焼けを評価した。これらの評価は、表１１に示したような０〜４の５段階で表した。また加温による色調の変化の度合いをΔＥとして比較した。 Table 9 shows the results of the test using the sample beverage to which lemon juice was added, and Table 10 shows the results of the test to which orange juice was added. In the evaluation, bitterness and sugar burning were evaluated as features generally observed when sugar deteriorates by heating. These evaluations were expressed in five stages from 0 to 4 as shown in Table 11. Further, the degree of change in color tone due to heating was compared as ΔE.
この結果から、砂糖にトレハロースとオリゴ糖を添加した処方Ｂの飲料は、70℃で14日間保持した後でも、砂糖のみで甘さをだした処方Ａと比較して、苦味や糖焼けを感じにくいことが示された。また、加温による褐変も減少することが示された。 From this result, the beverage of formula B with trehalose and oligosaccharide added to sugar feels bitter and sugar burned even after holding at 70 ° C. for 14 days compared to formula A, which is sweetened only with sugar. It was shown that it was difficult. It was also shown that browning due to heating was reduced.
以上の試験では、水溶性ヘスペリジンを0.01重量％含む飲料を用いた。しかしながら、本発明のヘスペリジン含有飲料はこれに限らず、飲料に適した量の水溶性ヘスペリジンを含有することができる。 In the above test, a beverage containing 0.01% by weight of water-soluble hesperidin was used. However, the hesperidin-containing beverage of the present invention is not limited to this, and can contain an amount of water-soluble hesperidin suitable for the beverage.
その場合、飲料に含まれる水溶性ヘスペリジンを１重量部とすると、トレハロースが単独では１００〜３００重量部、ニゲロオリゴ糖を４０％以上含むオリゴ糖が単独では１０〜１００重量部の範囲で含有されることが好ましい。 In that case, assuming that the water-soluble hesperidin contained in the beverage is 1 part by weight, trehalose alone contains 100 to 300 parts by weight, and oligosaccharides containing 40% or more of nigerooligosaccharides alone contain 10 to 100 parts by weight. It is preferable.
さらに、トレハロースとニゲロオリゴ糖を４０％以上含むオリゴ糖が共に添加される場合は、水溶性ヘスペリジン１重量部に対し、それぞれ５０〜３００重量部、５〜１００重量部の範囲で含有されることが好ましい。 Furthermore, when both oligosaccharides containing 40% or more of trehalose and nigerooligosaccharide are added, they may be contained in the range of 50 to 300 parts by weight and 5 to 100 parts by weight, respectively, with respect to 1 part by weight of water-soluble hesperidin. preferable.
本発明のヘスペリジン含有飲料は、透明密封容器に充填され、加温販売に供されることも可能であり、ペットボトル、ビン、缶、紙パック等の飲料用に通常用いられる容器に充填されてもよい。 The hesperidin-containing beverage of the present invention is filled in a transparent sealed container and can also be used for warming sales, filled in containers usually used for beverages such as PET bottles, bottles, cans, and paper packs. Also good.
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| JP5197560B2 (en) * | 2009-12-21 | 2013-05-15 | 株式会社 伊藤園 | Hesperidin-containing beverage |
| JP6378513B2 (en) * | 2014-03-24 | 2018-08-22 | アサヒ飲料株式会社 | Hesperidin-containing beverage, bitterness improving agent, and bitterness improving method |
| JP6884504B2 (en) * | 2015-12-21 | 2021-06-09 | キリンホールディングス株式会社 | Beverages containing or enhanced alcoholic sensation containing nigerooligosaccharides, and methods for producing the same. |
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| JP3364442B2 (en) * | 1998-12-25 | 2003-01-08 | 日本食品化工株式会社 | Discoloration inhibitor, active oxygen scavenger, method for preventing fading of food and drink, and method for enhancing active oxygen scavenging ability of food and drink |
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