JP5883664B2 - Beverages containing carrot extract and honey - Google Patents

Description

  The present invention relates to a carrot extract-containing beverage with enhanced carrot feeling.

  Medicinal carrot root extract (carrot extract) such as Panax ginseng CA Meyer has long been known for tonic, longevity, sedation, excitement, diuresis, etc. It is blended.

  However, the carrot extract has a unique flavor such as sashimi and bitterness that remains in the aftertaste and poor mouthfeel and is difficult to drink. Various measures have been taken to improve this flavor (Patent Documents 1 and 2).

  On the other hand, the refreshing bitterness, umami, and fragrance of carrot extract are so important to impart medicinal sensation in beverages such as nourishing tonics. There has been a demand for the development of a technique that can adjust the drug efficacy to a desired strength, rather than masking the flavor itself.

JP-A-6-62797 JP 2008-118887 A

  Accordingly, an object of the present invention is to provide a carrot extract-containing beverage in which the carrot extract has a refreshing bitterness, umami, and fragrance, which are peculiar to carrots, and has enhanced carrot feeling and a medicinal effect.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have surprisingly included sugar and honey solids that have been conventionally used as sweeteners in carrot extract-containing beverages and the like in a certain ratio. As a result, it was found that the carrot feeling was enhanced, and the present invention was completed.

  That is, the present invention is a beverage containing carrot extract, saccharides and honey, containing 50 mg / 100 ml or more of carrot extract in terms of crude drug, and honey-derived solid content in 9% of solid content derived from all saccharides It is a carrot extract containing drink characterized by setting it as -20 mass%.

  In addition, the present invention provides a saccharide and carrot extract-containing beverage containing 50 mg / 100 ml or more of carrot extract in terms of a crude drug, honey, and a honey-derived solid content of 9 to 20% by mass in the total saccharide-derived solid content. The carrot flavor-enhancing method of a carrot extract-containing beverage, characterized by being added as such.

  The carrot extract-containing beverage of the present invention has an effect that the ginseng feeling is enhanced by containing a solid content of sugar and honey in a certain ratio. By the effect of this invention, if it is a drink containing a certain amount or more of the carrot extract, the ginseng feeling can be increased stepwise, and a desired medicinal effect can be imparted to the drink. In addition, due to this effect, a highly functional beverage having a medicinal effect can be produced even when the carrot extract content is low.

  Furthermore, by adding a specific amount of galactooligosaccharide to the beverage, it is possible to improve poor back mouth peculiar to the carrot extract-containing beverage, and to produce a beverage with good flavor.

  The carrot extract used in the carrot extract-containing beverage of the present invention (hereinafter referred to as “the beverage of the present invention”) is ginseng (Panax ginseng CA Meyer), sanchinin ginseng (Panax notoginseng Berk.), Tochiban ginseng (Panax japonicus CA Meyer), It is obtained by extracting roots of medicinal ginsengs such as American carrot (Panax quinquefolius L.), and these medicinal carrots can be used alone or in combination of two or more. In addition, ginseng can be used as it is, but it is also possible to use one that has been subjected to heat treatment or drying treatment with steam or hot water. The extraction method is not particularly limited, and examples of the extraction solvent include water, ethanol, hydrous ethanol, and the like.

  The content of the carrot extract in the beverage of the present invention is 50 mg / 100 ml or more, preferably 50 to 2000 mg / 100 ml, more preferably 100 to 1000 mg / 100 ml in terms of raw drug. When the carrot extract content is less than 50 mg / 100 ml in terms of crude drug, the concentration of the carrot extract is very low and the medicinal sensation derived from the carrot extract is hardly felt in the beverage before adding honey, so honey was added. Even in this case, the effect of the present invention is hardly exhibited.

  Moreover, it does not specifically limit as honey used for this invention drink, The honey derived from all kinds of plants, such as acacia, astragalus, clover, linden, lemon, orange, raspberry, and mixtures thereof can be used. The content of honey in the beverage of the present invention is 0.2 to 5% by mass (hereinafter simply referred to as “%”), preferably 0.5 to 3.5% in terms of solid content, and in the beverage of the present invention. The blending ratio of the following saccharides and honey is 9 to 20%, preferably 12 to 20% of the solids derived from honey in the solids derived from all saccharides (the sum of the solids of the following sugars and the solids of honey). This is the amount. If the honey-derived solid content is less than 9% of the total saccharide-derived solid content, the effect of enhancing carrot feeling by honey cannot be obtained.

  The saccharide used in the beverage of the present invention is not particularly limited as long as it is a saccharide other than honey. For example, glucose, fructose, galactose, xylose, erythritol, sorbitol, mannitol, xylitol, isomerized sugar and other monosaccharides, sugar, Disaccharides such as maltose, lactose, trehalose, isomaltose, maltitol, lactitol, reduced palatinose, sucralose, saccharides such as galactooligosaccharides, isomaltoligosaccharides, xylooligosaccharides, soybean oligosaccharides, fructooligosaccharides, and whey oligosaccharides, dextrins Polysaccharides such as can be used. These saccharides can be used singly or in combination of two or more, and natural materials containing these can also be used. Among these saccharides, it is more preferable to use sugar or galactooligosaccharide in terms of flavor. The content of saccharides in the beverage of the present invention is not particularly limited except that it is blended at a certain ratio with the solid content of honey, but it is 3% or more, preferably 4 to 20% as solid content in the beverage of the present invention. Just do it.

  Among the above saccharides, galactooligosaccharide can be used as a saccharide because it can improve the rear end of the beverage of the present invention and produce a beverage with a very good taste. A galactooligosaccharide is a trisaccharide or more oligosaccharide represented by Gal- (Gal) n-Glc (wherein Gal represents a galactose residue, Glc represents a glucose residue, and n represents an integer of 1 to 6) and transfer. It refers to galactosyl disaccharide. In the beverage of the present invention, the content of galactooligosaccharide that can improve the badness of the back mouth is such that the solid content derived from galactooligosaccharide is 3 to 8%, preferably 4 to 8% in the solid content derived from all sugars.

  Further, the beverage of the present invention includes acidulants such as citric acid, malic acid and tartaric acid, vitamins such as vitamin A, vitamin B, vitamin C and vitamin E, and antioxidants, as long as the effects of the present invention are not impaired. , Preservatives such as sodium benzoate, thickeners, emulsifiers, high intensity sweeteners, minerals such as calcium, magnesium, potassium, zinc, iron, manganese, copper, sodium glutamate, lysine hydrochloride, carnitine, citrulline, Amino acids such as arginine and ornithine and their salts, fruit and herb flavors, apples, grapes, grapefruits, pineapples, peaches, lemons, plums and orange juices and their concentrated juices, royal jelly, guarana extract, caffeine , Garlic extract, maca extract, herbal medicine and the like.

  Furthermore, the type of the beverage of the present invention is not particularly limited, and functional drinks such as nourishing tonics, fruit drinks, vegetable drinks, tea drinks, sports drinks, carbonated drinks, dairy drinks, soft drinks, dairy drinks, Examples include fermented milk drinks. Among these beverages, functional beverages, soft drinks, tea beverages, and sports beverages are particularly preferable.

  Further, the pH of the beverage of the present invention is not particularly limited, but it is preferable to make the beverage drink acidic and to make it acidic because it suppresses the growth of heat-resistant bacteria, and the pH is 2.0 to 6. It is preferably 0, particularly 2.0 to 4.0.

  The manufacturing method of this invention drink is not specifically limited, The normal method of drink manufacture can be utilized. The following method is mentioned as one preferable aspect of the manufacturing method of this invention drink. For example, the raw material is mixed with water and sufficiently stirred, and then sterilized by heating at 85 to 120 ° C. for about 1 minute using a plate heater or the like. Thereafter, cooling is performed in accordance with each container form, and glass bottles, PET bottles, cans, paper containers, etc. are filled.

  The beverage of the present invention thus obtained has enhanced carrot feeling and a strong medicinal feeling.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to these Examples at all.

Example 1
Preparation of carrot extract-containing beverage (1):
Based on the formulation shown in Table 1 below, carrot extract, honey and liquid sugar are mixed and stirred in purified water, and a carrot extract-containing beverage having the same solid content derived from all sugars and the equivalent amount of carrot extract as a drug substance is obtained. Prepared. Control (C1) is a beverage containing carrot extract and liquid sugar. The ginseng sensation (clean bitterness, umami, and fragrance unique to carrots) of these beverages was evaluated according to the following evaluation criteria. The results are also shown in Table 1.

<Evaluation criteria for carrots>
(Evaluation) (Content)
±: Carrot feeling similar to control +: Carrot feeling more than control ++: Carrot feeling stronger than control ++++: Carrot feeling much stronger than control

  As a result of experiments, it was found that in a beverage containing carrot extract, honey and liquid sugar, the carrot feeling can be increased or decreased depending on the ratio of the solid content derived from all sugars and the solid content derived from honey. And it turned out that a drink with a strong carrot feeling can be manufactured compared with control by making solid content derived from honey into 9% or more of solid content derived from total saccharides. In addition, when the honey-derived solid content is 20% or more in the total saccharide-derived solid content, the effect of enhancing the ginseng feeling becomes constant, so the amount of honey added is the honey-derived solid content in the total saccharide-derived solid content. The solid content is preferably 9 to 20%. In addition, the effect of enhancing carrot feeling was particularly remarkable at 14 to 20%.

Example 2
Preparation of carrot extract-containing beverage (2):
Based on the formulation shown in Table 2 below, carrot extract, honey, liquid sugar and galactooligosaccharide are mixed and stirred in purified water. A carrot extract-containing beverage was prepared. Product 5 is a beverage containing carrot extract, honey and liquid sugar. The ginseng feeling of these beverages was evaluated in the same manner as in Example 1. The evaluation standard (control) of carrot feeling is C1. In addition, the rear mouth (flavor remaining in the mouth after drinking) of these beverages was freely evaluated. The results are also shown in Table 2.

  As a result of experiments, it was found that the flavor of the back mouth of the product can be improved by adding galactooligosaccharide in a beverage containing carrot extract, honey and liquid sugar. And it was found that by adding 3 to 8%, particularly 4 to 8% of the solid content derived from galactooligosaccharide in the solid content derived from all saccharides, a good back mouth with no ginseng feeling can be obtained. It was confirmed that the effect of enhancing the ginseng feeling was significant when the solid content derived from honey was 12% or more in the solid content derived from all sugars.

Example 3
Preparation of carrot extract-containing beverage (3):
Based on the formulation shown in Table 3 below, the raw materials are mixed and stirred in purified water to prepare a carrot extract-containing beverage having the same sweetness, carrot extract raw material equivalent amount and pH (2.9). After sterilization by heating at 95 ° C. for 1 minute, the bottle container was aseptically filled. The ginseng feeling of these beverages was evaluated in the same manner as in Example 1. The evaluation standard for carrot feeling is C2. In addition, the rear mouth (flavor remaining in the mouth after drinking) of these beverages was freely evaluated. The results are also shown in Table 3.

  The product 14 and the product 15 were beverages with a good flavor and good back mouth, although the carrot feeling was enhanced as compared with the control (C2).

The beverage of the present invention has enhanced carrot feeling and a high medicinal effect, so that it can be suitably used for various nutritional tonics and soft drinks.

that's all

Claims (5)

A beverage containing carrot extract, sugars and honey, containing galactooligosaccharides as sugars, containing carrot extract at 50 mg / 100 ml or more in terms of active ingredient, and solid content derived from honey as a solid content derived from all sugars Carrot extract-containing beverage, characterized in that the content is 9 to 20% by mass and the solid content derived from all sugars is 4 to 20% by mass .   The carrot extract-containing beverage according to claim 1, wherein the carrot extract contains 50 to 2000 mg / 100 ml in terms of crude drug. Solids derived galacto-oligosaccharide is ginseng extract containing beverage according to claim 1 or 2 is 3 to 8 wt% in the solid content derived from the entire sugar acids. The carrot extract-containing beverage according to any one of claims 1 to 3, which has a pH of 2.0 to 4.0. And a saccharide containing galactooligosaccharide, 9-20 mass of the ginseng extract containing beverage containing more than 50 mg / 100 ml of ginseng extract with the original crude drug terms, honey, solid from honey content in the solid content from whole sugar %, And a carrot flavor enhancing method for a carrot extract-containing beverage, characterized in that the solid content derived from total sugars is added so as to be 4 to 20% by mass .