JP5161725B2 - Hop coffee - Google Patents

Description

  The present invention relates to a beverage containing hop koji polyphenol, a sweetness aftertaste improving agent mainly composed of hop koji polyphenol, and a method for adjusting sweetness afterglow with a sweetener such as sugar or fruit juice using hop koji polyphenol.

  In general, sweetness in beverages is derived from sugars typified by sucrose, sweeteners, fruit juice and other sweeteners. In beverages, sweetness that is light and non-sticky and has a good finish is required, and sweetness that is sticky or persistent in the mouth is not preferred. In particular, high-intensity sweeteners that have been rapidly used in beverages as a substitute for sucrose in recent years to respond to consumers' health consciousness, have a sweetness several hundred times that of sucrose. Can give sweetness similar to that of sucrose, but the sweetness is poor and the sweetness persists as an aftertaste.

As a method of improving such undesired sweetness aftertaste, adding organic acids such as malic acid to beverages containing high-intensity sweeteners to eliminate the problem of remaining sweetness by increasing the sourness (See Patent Document 1).
Japanese Patent No. 3803305

  The present invention has been made in view of such circumstances, and its purpose is to improve the aftertaste of sweetness in beverages containing sweeteners such as sugars, sweeteners, fruit juices, etc. To provide a high beverage.

  In order to solve the above problems, the present inventors have conducted intensive research, and found that hop koji, which is a by-product during beer brewing (from hop koji, which is a raw material of beer, mainly hop bitterness and aroma). It was found that an unpleasant aftertaste of sweetness can be effectively improved by adding hop koji polyphenol contained in the portion excluding the lupulin portion, which is a), to the present invention. More specifically, the present invention provides the following.

(1) A beverage containing hop koji polyphenol and a sweetener,
A hop cake polyphenol-containing beverage in which the content of the hop cake polyphenol is 0.02 to 0.81 parts by mass with respect to 100 parts by mass of the sweetener converted from sucrose based on sweetness.

  (2) The hop cake polyphenol-containing beverage according to (1), wherein a mass concentration of the sweetener converted to sucrose from a sweetness degree is 3 to 20%, and a mass concentration of the hop cake polyphenol is 20 to 1000 ppm.

  (3) The hop cake polyphenol-containing beverage according to (1) or (2), further containing a sour agent.

  (4) The hop koji polyphenol according to any one of (1) to (3), wherein the sweetener is one or more selected from the group consisting of sugars, natural sweeteners, artificial sweeteners and fruit juices, and milk. Entered beverage.

  (5) The beverage containing hop koji polyphenol according to any one of (1) to (4), wherein the beverage is a sports beverage.

  (6) The beverage containing the hop koji polyphenol according to any one of (1) to (4), wherein the beverage is a coffee beverage.

  (7) A method for adjusting sweetness after-treatment by the sweetener by adjusting the amount of hop koji polyphenol added to the beverage for a beverage containing a sweetener.

  (8) The method according to (7), which is a method for improving the after-effect of sweetness.

  (9) An after-sweetness improving agent for improving after-sweetness by a sweetener contained in a beverage, the main component being hop koji polyphenol.

  According to the present invention, the stickiness of the aftertaste of sweetness caused by the sweetener can be improved and the palatability can be improved by adding the hop koji polyphenol to the beverage. This is thought to be because the sweetness brought about by the sweetener and the complex tastes such as astringency, bitterness, and astringency of hops polyphenols are mixed on the tongue to mask the sweetness. . Moreover, according to this invention, since the said effect can be acquired by adding a small quantity of hop koji polyphenols to a drink, the original taste and fragrance of a drink are not impaired.

  Hereinafter, the present invention will be specifically described.

  The hop 苞 polyphenol-containing beverage of the present invention is a beverage containing hop 苞 polyphenol and a sweetener, and the content of the hop 苞 polyphenol relative to 100 parts by mass of the sweetener in terms of sucrose converted from sweetness is 0. 0.02 to 0.81 part by mass.

  Since the beverage of the present invention contains 0.02 to 0.81 parts by mass of hop koji polyphenol with respect to 100 parts by mass of the sweetener converted to sucrose from the sweetness, it is uncomfortable caused by the sweetener contained in the beverage. Can improve sweetness aftertaste.

  The beverage according to the present invention is not particularly limited as long as it is assumed that a sweetener exhibiting sweetness is added. For example, fruit juice beverage, coffee beverage, tea beverage, milk beverage, carbonated beverage Non-alcoholic drinks such as sports drinks, and alcoholic drinks such as sparkling sake, cocktails, and plum wines. Among them, a fruit juice drink having a strong sweetness derived from saccharides and fruit juice, and a sports drink that contains a large amount of saccharides such as glucose and sucrose, which are efficient energy sources for recovery from fatigue, and is prone to thirst are disclosed in the present invention. This is preferable because the effect of improving the after-effect of sweetness is significantly exhibited. A coffee beverage is preferred because it is a favorite product that does not particularly favor the stickiness of the aftertaste due to sweetness. Non-alcoholic beverages that do not contain alcohol, which has the effect of improving the sharpness of sweetness, are more effective than alcoholic beverages, and non-carbonated beverages that do not contain carbon dioxide gas that provide a refreshing feeling are more effective than carbonated beverages. This is preferable in that the improvement effect is remarkably exhibited.

  The hop koji polyphenol contained in the beverage according to the present invention is a physiologically active substance having functions such as suppression of cancer cell metastasis, protein toxin removal, and deodorization contained in hop koji, which is a by-product during beer brewing. Here, the hop koji is a portion obtained by removing the pudding, which is the main ingredient of hop bitterness and aroma, from the hop koji, which is a raw material of beer. Although it does not specifically limit as a method of obtaining a polyphenol powder product from this hop koji, For example, the following method is mentioned.

First, hop koji as a raw material is extracted with an alcohol aqueous solution of 50 v / v% or less. The extraction solvent is preferably a 50 v / v% ethanol aqueous solution. The extraction solvent is preferably 10 to 20 times the amount of the raw material, and the extraction is preferably performed for 1 to 3 hours under the conditions of 30 to 60 ° C. and pH 3.0 to 3.5. Next, alcohol contained in the obtained extract is removed by concentration by heating, vacuum concentration, or the like, and then the extract is clarified by centrifugation, filtration, or the like to obtain a hop koji extract.
Then, after the hop koji polyphenol is adsorbed on the synthetic resin, the synthetic resin is washed with water or an ethanol aqueous solution of 10 v / v% or less and adsorbed with an ethanol aqueous solution or ethanol of 30 v / v% or more. The hop koji polyphenol is eluted to obtain a hop koji polyphenol eluate.
Here, the synthetic resin for adsorbing hop-polyphenol is not particularly limited as long as it can adsorb a polyphenol substance, and examples thereof include styrene-divinylbenzene resin (SP850, manufactured by Mitsubishi Chemical Corporation). It is done. For the washing of the synthetic resin, it is preferable to use 1 to 5 times the amount of the resin or an ethanol aqueous solution of 10 v / v% or less, and for elution of the hop koji polyphenol, 30 v / v, which is 1 to 6 times the amount of the resin. It is preferable to use an ethanol aqueous solution of at least% or ethanol.
The obtained hop koji polyphenol eluate is dried by spray drying after removing ethanol by concentration by heating, vacuum concentration or the like to obtain a hop koji polyphenol powder product. The hop koji polyphenol powder product obtained in this way is a yellow to brown powder that smells like a plant fiber with a faint bitter taste. The scent like plant fiber is a unique scent obtained by drying by spray drying, and this scent has the effect of reducing the after-effect of sweetness.

  The sweetening agent contained in the beverage according to the present invention is not particularly limited, and can be arbitrarily selected according to the purpose as long as it exhibits sweetness. Preferably, the sugar, natural sweetener, artificial Sweeteners and fruit juices. In addition, you may use these sweeteners with the form of 1 type, or 2 or more types of combination. Here, examples of the saccharide include sucrose, glucose, fructose, lactose, maltose, and fructose-glucose liquid sugar. Examples of the natural sweetener include low sweetness sweeteners such as xylitol and D-sorbitol, and high sweetness sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, stevia extract and the like. Examples of the artificial sweetener include high-intensity sweeteners such as acesulfame potassium, sucralose, aspartame, saccharin, and saccharin sodium. Among these, high-intensity sweeteners whose sweetness is several to several hundred times stronger than sucrose often have a strong aftereffect of sweetness compared to sucrose, and have a unique poor aftertaste. Have Even for such high-intensity sweeteners, hop koji polyphenol has an effect of reducing the after-effect of sweetness.

  The fruit juice includes those obtained by crushing fruit and squeezing and squeezing the fruit and removing the skin, seeds, and the like, and puree obtained by crushing the fruit and removing the skin, seeds and the like. Although it does not specifically limit as a kind of fruit, For example, citrus fruits, such as grapefruit, lemon, and orange, grapes, such as Muscat and Kyoho, peach, apple, pineapple, strawberry, blueberry, mango, etc. are mentioned.

  In the beverage according to the present invention, the content of the hop koji polyphenol with respect to 100 parts by mass of the sweetening agent converted from the sweetness to sucrose is 0.02 to 0.81 parts by mass, preferably 0.02 to 0.4 parts by mass. Part, more preferably 0.02 to 0.1 part by mass. If it is the said range, the stickiness of the aftertaste of sweetness brought about by a sweetener will be improved, and the palatability of a drink can be improved, almost without feeling the bitter taste derived from a hop koji polyphenol. Moreover, the original taste and aroma of the beverage are not impaired. In addition, the aftertaste is improved. For example, when fruit juice is contained as a sweetener, the aftertaste of sweetness is not felt continuously without impairing the sweetness, acidity, flavor, etc. derived from the fruit juice.

In the present invention, the sweetness level is an evaluation of the sweetness intensity of the sweetener. First, the sweetness of each sweetener contained in the beverage is expressed as a relative value when the sweetness of sucrose is 1. The sweetness of saccharides, natural sweeteners, and artificial sweeteners with a sweetness of sucrose of 1 is based on the description in “Summary of sweeteners (Fine Sugar Industry Association)”. According to this, for example, fructose is 1.5, glucose is 0.5, fructose glucose liquid sugar (55% isomerized sugar) is 1, lactose is 0.4, xylitol is 0.6, sorbitol is 0.7 Acesulfame potassium is 200 and sucralose is 600. In the case of fruit juice, after checking the sugar composition contained in the fruit juice based on the description of “Latest Juice / Fruit Drinking Encyclopedia (supervised by the Japan Juice Association)” and “Science of Fruit (Saburo Ito, Asakura Shoten)” Based on the description of “Summary of Sweeteners (Fine Sugar Industry Association)”, it is expressed as a relative value when the sweetness of sucrose is 1. And all content of the sweetener contained in drinking water is converted into content of sucrose. That is, for each liter of drinking water, when Qg is used as a sweetener having a sweetness level P and Sg is used as a sweetener having a sweetness level R, the following formula is used.
Sweetness = (P × Q) + (R × S)
Therefore, the sweetness of such drinking water when 100 g of sucrose is mixed in 1 L of drinking water is 100.

  Moreover, in the drink which concerns on this invention, it is preferable that the density | concentration of the sweetener converted into sucrose from the sweetness degree is 3 to 20%, and the density | concentration of the hop koji polyphenol is 20 to 1000 ppm, and the density | concentration of this sweetener is More preferably, it is 5 to 15%, and the concentration of hop koji polyphenol is 25 to 100 ppm. If it is the said range, the stickiness of the aftertaste of sweetness brought about by a sweetener will be improved, and the palatability of a drink can be improved, almost without feeling the bitter taste derived from a hop koji polyphenol. Moreover, the original taste and aroma of the beverage are not impaired. In addition, the aftertaste is improved.

  The beverage according to the present invention may further contain a sour agent. Here, the acidulant is not particularly limited, and examples thereof include citric acid, sodium citrate, tartaric acid, lactic acid, acetic acid, fumaric acid, malic acid, ascorbic acid, phosphoric acid, gluconic acid, and the like. These can be used alone or in combination. The content of the sour agent can be appropriately set according to the purpose.

  The beverage according to the present invention may contain food additives such as various nutritional ingredients, fragrances, colorants, diluents, antioxidants and the like depending on the purpose, as long as the effects of the present invention are not impaired. .

  The method for adjusting the sweetness after-treatment by the sweetener according to the present invention is characterized by adjusting the amount of hop-mushroom polyphenol added to the beverage with respect to the beverage containing the sweetener. Moreover, according to this invention, the sweetness postpone of the drink brought about by a sweetener can also be improved by adjusting the addition amount of a hop koji polyphenol. Since the bitter taste of hop 苞 polyphenol is not so strong, it is possible to adjust or improve the aftertaste of sweetness without impairing the original taste and aroma of the beverage.

  The sweetness aftertaste improving agent of the present invention is characterized by improving sweetness aftertaste with a sweetener contained in a beverage, the main component of which is hop koji polyphenol. The present invention has been made by finding a new use of hop koji polyphenol, that is, a new use as an after-sweetness improving agent for beverages containing a sweetener.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention does not receive a restriction | limiting at all in these description.

[Production Example 1]
Using a countercurrent distribution type continuous extraction apparatus with 50 v / v% ethanol aqueous solution of 10 times the amount of hop moth 101t to hop moth under the conditions of a temperature of 50 ° C. and a pH of 3.2 (by adding citric acid). Time extracted. Next, ethanol contained in the extract obtained here was removed using a vacuum concentrator to obtain a hop koji extract with a solid content of 68% (39.7 t).
The hop koji extract 1t was diluted to about 4 times with water, and then the pH was adjusted to 3.2 with citric acid. Subsequently, it clarified by filtration with a filter paper. The obtained filtrate was passed through a column filled with styrene-divinylbenzene resin (SP850, manufactured by Mitsubishi Chemical Corporation), and then the column was washed with about four times as much water as the column. Further, a 50% aqueous ethanol solution approximately 3 times the amount of the column was passed through, and the eluate was collected. The eluate was concentrated using a rotary evaporator until the solid content was 8% or more, and then the concentrate was dried by spray drying to obtain 70 kg of hop straw polyphenol as a brown powder.

<Sensory evaluation of grapefruit juice-containing beverage (fruit juice 1%)>
Grapefruit juice-containing beverages with the composition shown in Table 1 (fruit juice 1%) were prepared, and sensory evaluation (“taste”, “good aftertaste”) was conducted by five panelists. The results are shown in Table 2. In addition, the sweetness degree by the sucrose conversion of the drink containing the grapefruit juice of the comparative example 1 was about 123 when computed by the following method.

<Calculation of sweetness of grapefruit juice-containing beverage (fruit juice 1%)>
The sugars contained in 100 g of grapefruit are 3 g of sucrose, 2.5 g of fructose, and 2.5 g of glucose (see “Latest Juice / Fruit Beverage Encyclopedia” (supervised by the Japan Juice Association)). When the sugar is 1, the sweetness is 0.08. The sweetness of fructose-glucose liquid sugar is 1. Accordingly, the sweetness of the grapefruit juice-containing beverage (fruit juice 1%) is as follows: fructose-glucose liquid sugar (1 × 120) + grapefruit concentrated fruit juice (0.08 × 7 × 1.6) + fermented grapefruit juice (0.08 × It was calculated that 2.3 × 12) = about 123.

  All five people felt a difference in taste between the one containing hop polyphenol (Example 1) and the one not containing (Comparative Example 1). Four people out of five felt a refreshing feeling of aftertaste, and the one containing hop koji polyphenol (Example 1) was evaluated as a preferred taste. From this, it was found that the stickiness of the aftertaste of sweetness was improved by adding hop polyphenol, and the palatability increased.

<Sensory evaluation of beverage with grape juice (10% fruit juice)>
A beverage containing grape juice (10% fruit juice) with the composition shown in Table 3 was prepared and subjected to sensory evaluation ("deliciousness", "good aftertaste") by six specialist panelists. Each evaluation was performed with a maximum score of 10 points. The results are shown in Table 4. In addition, the sweetness degree by the sucrose conversion of the drink containing the grape juice of the comparative example 2 was about 138 when computed by the following method.

<Calculation of sweetness of beverage with grape juice (fruit juice 10%)>
The sugars contained in 100 g of grapes are 0.77 g of sucrose, 8.27 g of fructose and 7.23 g of glucose (see “Latest Juice and Fruit Beverage Encyclopedia” (supervised by the Japan Juice Association)), and the grape juice calculated from these The sweetness when sucrose is 1 is 0.17. Thereby, the sweetness degree of the beverage containing grape juice (fruit juice 10%) was calculated to be sucrose (1 × 120) + grape juice (0.17 × 5.8 × 18) = about 138.

  It was evaluated that the one containing hop koji polyphenol (Example 2) was more delicious. Also about the good aftertaste, evaluation that the thing (Example 2) which mix | blended the hop koji polyphenol was excellent was obtained. From this, it was found that even in a beverage containing grape juice, stickiness of the aftertaste of sweetness was improved by adding hop polyphenol, and palatability increased.

<Sensory evaluation of peach juice-containing beverage (fruit juice 100%)>
A peach juice-containing beverage (100% fruit juice) blended as shown in Table 5 was prepared, and sensory evaluation (“deliciousness”, “good aftertaste”) was conducted by five panelists. Each evaluation was performed with a maximum score of 10 points. The results are shown in Table 6. In addition, the sweetness degree by the sucrose conversion of the drink containing the peach juice of the comparative example 3 was about 136 when computed by the following method.

<Calculation of sweetness of beverage containing peach juice (fruit juice 100%)>
The sugars contained in 100 g of peach are 6.96 g of sucrose, 0.85 g of glucose, 1.14 g of fructose, and 0.12 g of sorbitol (see “Latest Juice / Fruit Beverage Encyclopedia” (supervised by the Japan Juice Association)). The sweetness degree when the sucrose of peach juice calculated from 1 is set to 1 is 0.091. Accordingly, the sweetness of the peach juice-containing beverage (fruit juice 100%) is sucrose (1 × 40) + peach juice concentrate (0.091 × 4 × 180) + peach puree (0.091 × 330) = about 136 It was calculated that there was.

  It was evaluated that the hop koji polyphenol blended (Example 3) was more delicious. Also about the good aftertaste, evaluation that the thing (Example 3) which mix | blended the hop koji polyphenol was excellent was obtained. From this, it was found that even in a beverage with a high concentration of peach juice, stickiness of the aftertaste of sweetness was improved by adding hop polyphenol, and palatability increased.

<Sensory evaluation of sports drinks>
Sports drinks with the composition shown in Table 7 were prepared and subjected to sensory evaluation (“deliciousness” and “good aftertaste”) by four professional panelists. Each evaluation was performed with a maximum score of 10 points. The results are shown in Table 8. In addition, the sweetness degree by the sucrose conversion of the sports drink of the comparative example 4 was 82 when computed by the following method.

<Calculation of sweetness of sports drink>
The sweetness of the sports drink was calculated to be fructose-glucose liquid sugar (1 × 40) + sucralose (600 × 0.07) = 82. In addition, the sweetness degree of fructose glucose liquid sugar is 1, and the sweetness degree of sucralose is 600.

  It was evaluated that the hop koji polyphenol blended (Example 4) was more delicious. Also about the good aftertaste, evaluation that the thing (Example 4) which mix | blended the hop koji polyphenol was excellent was obtained. From this, it was found that the stickiness of the aftertaste of sweetness is improved and the palatability is improved by blending hop polyphenol in sports drinks.

<Sensory evaluation of coffee beverages>
Coffee beverages having the composition shown in Table 9 were prepared and subjected to sensory evaluation (“taste” and “good aftertaste”) by five panelists. Each evaluation was performed with a maximum score of 10 points. The results are shown in Table 10. In addition, the sweetness degree by the sucrose conversion of the coffee drink of the comparative example 5 was about 74 when computed by the following method.

<Calculation of sweetness of coffee beverage>
The sweetness of the coffee drink was calculated to be milk (0.019 × 150) + xylitol (0.6 × 5) × acesulfame potassium (0.34 × 200) = approximately 74. The sweetness of milk is 0.019 (5 revised food composition table) when carbohydrates in milk (4.8 g / 100 g) are calculated as lactose, the sweetness of xylitol is 0.6, and the sweetness of acesulfame potassium is 200. It is.

  It was evaluated that the hop koji polyphenol blended (Example 5) was more delicious. Moreover, the thing (Example 5) which mix | blended the hop koji polyphenol obtained evaluation that the sharpness of aftertaste is good. From this, it was found that, in the coffee beverage, by blending hop polyphenol, it becomes a refreshing taste having the original bitter taste of coffee and the palatability is improved.

<Examination of blending amount of hop coffee polyphenol into beverage>
The hop koji polyphenol obtained in Production Example 1 is blended in a grapefruit juice-containing soft drink (fruit juice 1%) as shown in Table 11 within a range of 0 to 1.1 g / L, and the resulting grapefruit juice-containing refreshment is obtained. The beverage was subjected to sensory evaluation ("sweetness", "bitterness") by three expert panelists. The strength of post-drawing and bitterness was evaluated on a 10-point scale (evaluation was made so that the pulling-back and bitterness felt stronger as the value was closer to 10), and the average value of the three persons was calculated. The results are shown in Table 12. In addition, the sweetness degree by the sucrose conversion of the drink containing the grapefruit juice which does not mix | blend the hop koji polyphenol was about 123 when it calculated with the following method.

<Calculation of sweetness of grapefruit juice-containing beverage (fruit juice 1%)>
The sugars contained in 100 g of grapefruit are 3 g of sucrose, 2.5 g of fructose, and 2.5 g of glucose (see “Latest Juice / Fruit Beverage Encyclopedia” (supervised by the Japan Juice Association)). When the sugar is 1, the sweetness is 0.08. The sweetness of fructose-glucose liquid sugar is 1. Accordingly, the sweetness of the grapefruit juice-containing beverage (fruit juice 1%) is as follows: fructose-glucose liquid sugar (1 × 120) + grapefruit concentrated fruit juice (0.08 × 7 × 1.6) + fermented grapefruit juice (0.08 × It was calculated that 2.3 × 12) = about 123.

  From the results of Table 12, the aftertaste improvement was confirmed in the grapefruit juice-containing soft drink containing 0.0025 g / L or more of hop koji polyphenol. Moreover, in the drink which mix | blended 1.0 g / L of the hop koji polyphenol in which the improvement of aftertaste was confirmed, although the bitterness was a little strong, it was possible to drink. However, the beverage containing 1.1 g / L of hop cocoon polyphenol has a strong bitterness derived from hop cocoon polyphenol and has low palatability.

Claims (9)

Containing hops polyphenols and sweeteners ,
The content of the hop bract polyphenol with respect to the sweetening agent to 100 parts by mass in terms of sucrose from sweetness is 0.02 to 0.4 parts by weight, hop bract polyphenol-containing non-alcoholic beverages.   The hop cake polyphenol-containing beverage according to claim 1, wherein a mass concentration of the sweetener converted to sucrose from a sweetness level is 3 to 20%, and a mass concentration of the hop cake polyphenol is 20 to 1000 ppm.   The drink containing a hop koji polyphenol according to claim 1 or 2, further comprising a sour agent.   The hop cake polyphenol-containing beverage according to any one of claims 1 to 3, wherein the sweetener is one or more selected from the group consisting of sugars, natural sweeteners, artificial sweeteners and fruit juices, and milk.   The beverage containing a hop koji polyphenol according to any one of claims 1 to 4, wherein the beverage is a sports beverage.   The beverage containing hop cake polyphenol according to any one of claims 1 to 4, wherein the beverage is a coffee beverage. The hop koji polyphenol-containing beverage according to any one of claims 1 to 6, wherein the hop koji polyphenol is obtained by extracting hop koji under conditions of pH 3.0 to 3.5. For non-alcoholic beverages containing sweeteners,
It adjusts so that content of the said hop cake polyphenol with respect to 100 mass parts of the said sweetener which converted the quantity of the hop cake polyphenol added to the said drink into sucrose from sweetness may be 0.02-0.4 mass part. By
A method for improving sweetness after-treatment by the sweetener. The method according to claim 8, wherein the hop koji polyphenol is obtained by extracting hop koji under a pH of 3.0 to 3.5.