JP6093463B1 - Beverage - Google Patents

Abstract

A novel technique capable of suppressing browning in a beverage containing a reducing sugar and methyl anthranilate is provided. A beverage having an absorbance at 420 nm of 0.019 or less, containing a reducing sugar and methyl anthranilate, the content of reducing sugar being A (g / L), and the content of methyl anthranilate Beverage satisfying the relationship of 1.4595A × 10−4 + 8.0935B × 10−1−1.4974 × 10−2 <3.13 × 10−2 when B is (g / L). [Selection figure] None

Description

  The present invention relates to a beverage, and more particularly to a beverage containing methyl anthranilate and a reducing sugar.

Beverages with fragrances are widely sold to meet consumer's diverse tastes, and various fragrances are used to impart fragrances to beverages.
As one of compounds that can be used as a fragrance, methyl anthranilate is known. By producing the beverage by adding the compound, for example, it is possible to impart a scent that allows consumers to recall grapes (Patent Document 1).

  In addition, beverages manufactured by adding sugars such as fructose-glucose liquid sugar to give sweetness are known as one kind of beverages that are widely popular. In addition, some of the beverages are manufactured by adding a fragrance, for example, and adjusting so that a scent capable of recalling a specific fruit is felt together with sweetness. Furthermore, in beverages with a fragrance that can recall a specific fruit in this way, pigments and the like are also added, and it is generally performed so that the flesh and skin of the fruit can be recalled from the appearance. It has been broken.

Special table 2007-504833

  The present inventor made fructose glucose liquid sugar and methyl anthranilate to water without adding a pigment to produce a colorless and transparent beverage. After storage, the appearance turned brown (brown) I noticed that there is. Such browning has been confirmed for the first time by the present inventor, and no solution is shown in the prior art.

  An object of this invention is to provide the novel technique which can suppress browning in the drink containing a reducing sugar and methyl anthranilate.

  For example, beverages are sold in a state of being packed in a container such as a PET bottle that can confirm the color of the beverage contained therein. Therefore, when browning occurs after storage in spite of being a colorless and transparent beverage at the time of manufacture, the commercial value is impaired by browning, which is not preferable.

  On the other hand, even if methyl anthranilate and reducing sugar are contained, such a problem does not occur in a beverage having an appearance in which browning cannot be confirmed due to the effect of added pigment or the like. Therefore, masking by adding pigments to the beverage is also considered as one of countermeasures for browning. However, depending on the masking method, the appearance design of the beverage is limited. For example, a beverage that is colorless and transparent and contains methyl anthranilate and reducing sugar cannot be obtained by the method.

  As a result of earnest research, the present inventor found that the beverage can be prevented from browning by satisfying a predetermined relationship with respect to the content of methyl anthranilate and reducing sugar, and completed the present invention.

The gist of the present invention is as follows.
[1] A beverage having an absorbance at 420 nm of 0.019 or less,
Reducing sugar,
A beverage containing methyl anthranilate and satisfying the following relational expression (i):
(i) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻²
<3.13 × 10 ⁻²
However, A represents content (g / L) of reducing sugar, and B represents content (g / L) of methyl anthranilate.
[2] The beverage according to [1], which further satisfies the following relational expression (ii).
(ii) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻²
<2.10 × 10 ⁻²
[3] The beverage according to [1] or [2], further satisfying a relationship of 0 <A ≦ 160 and 0 <B ≦ 0.040.
[4] The beverage according to any one of [1] to [3], comprising fructose-glucose liquid sugar.
[5] The beverage according to any one of [1] to [4], wherein the beverage is a packaged beverage.
[6] In a beverage containing a reducing sugar and methyl anthranilate, browning the beverage, comprising adjusting the contents of the reducing sugar and the methyl anthranilate so as to satisfy the following relational expression (i): How to suppress.
(i) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻²
<3.13 × 10 ⁻²
However, A represents content (g / L) of reducing sugar, and B represents content (g / L) of methyl anthranilate.
[7] The method according to [6], further satisfying the following relational expression (ii):
(ii) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻²
<2.10 × 10 ⁻²
[8] The method according to [6] or [7], further satisfying a relationship of 0 <A ≦ 160 and 0 <B ≦ 0.040.
[9] The method according to any one of [6] to [8], wherein the reducing sugar is fructose-glucose liquid sugar.
[10] The method according to any one of [6] to [9], wherein the beverage is a packaged beverage.

  ADVANTAGE OF THE INVENTION According to this invention, the novel technique which can suppress browning in the drink containing a reducing sugar and methyl anthranilate can be provided.

Hereinafter, one embodiment of the present invention will be described in detail.
The beverage according to this embodiment contains methyl anthranilate and reducing sugar, the content of reducing sugar is A (g / L), and the content of methyl anthranilate is B (g / L) as follows. The relational expression (i) is satisfied.
(i) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻²
<3.13 × 10 ⁻²
Moreover, it is preferable that the following relational expression (ii) is satisfied.
(ii) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻²
<2.10 × 10 ⁻²

In the present embodiment, by satisfying the relational expression (i), it is possible to suppress the browning of the beverage due to the reaction between the reducing sugar and methyl anthranilate, and a beverage with a smaller degree of change in appearance (browning). It is possible to obtain.
In addition, although the mechanism by which reducing sugar reacts with methyl anthranilate in the beverage and the beverage browns is not necessarily clear at present, the mechanism of methyl anthranilate, which is the primary amine to the aldehyde group contained in the reducing sugar, is not clear. As the nucleophilic addition reaction proceeds, browning is considered to proceed.

In this specification, a reducing sugar refers to a sugar that exhibits reducibility when it is ring-opened to form a chain structure and contains an aldehyde having an aldehyde group or a ketose having a ketone group as a constituent component. Examples of reducing sugars include monosaccharides such as glucose, fructose, galactose, and sorbose, disaccharides such as maltose, lactose, and palatinose, and oligosaccharides such as fructooligosaccharide. In the present embodiment, for example, one or more of these can be contained in the beverage according to the present embodiment. In addition, the beverage may be configured to contain isomerized liquid sugar containing a reducing sugar such as fructose glucose liquid sugar and glucose fructose liquid sugar, so that the above reducing sugar is contained in the beverage. Also good.
The content of the reducing sugar in the beverage according to the present embodiment is not particularly limited as long as the above relational expression (i) is satisfied, but 0 <A ≦ 160 (g / L) is satisfied from the viewpoint of further suppressing browning. It is preferable. Moreover, regarding the range of A, the lower limit value of A is 1.71 (g / L) in terms of sweetness of sucrose from the viewpoint that browning can be suppressed and sweetness can be more felt when a beverage is ingested. More preferably (for example, the ratio of reducing sugar is 75% and 2.28 g / L or more in terms of fructose-glucose liquid sugar having the same sweetness as sucrose).

  Further, methyl anthranilate is a compound represented by the following structural formula.

Naturally, it is a component contained in grapes, oranges, lemons, jasmines, etc., and can be used, for example, as a fragrance to impart a scent of grapes, oranges, melons, etc. to the object to be added.
Although content of the methyl anthranilate in the drink which concerns on this embodiment is not specifically limited as long as the said relational expression (i) is satisfied, it is 0 <B <= 0.040 (g / L) from a viewpoint which can suppress browning more. ) Is preferably satisfied. Moreover, from the viewpoint of being able to suppress browning and having a scent that can recall grapes when drinking the beverage according to the present embodiment, it is more preferably 3 × 10 ⁻⁶ ≦ B ≦ 0.040 (g / L). It is.

The method for producing the beverage of this embodiment is not particularly limited, and can be appropriately set by those skilled in the art. For example, a reducing sugar and methyl anthranilate satisfying the above relationship can be dissolved in water to obtain the beverage of this embodiment.
In addition to adding a reducing sugar or methyl anthranilate itself to produce a beverage, a beverage containing a composition containing at least one of these, such as fruit juice, may be produced. Moreover, it can also be made to manufacture a drink using a composition, such as a fruit juice, together.

The reducing sugar in the beverage may be calculated from the amount added to water. For example, the content can be specified based on high performance liquid chromatogram analysis using a column of calcium cation exchange resin. . On the other hand, methyl anthranilate may be calculated from the amount added to water. For example, the content is specified based on analysis by GC / MS (HSS-GC / MS) using the headspace (HSS) method. can do. An example of analysis conditions for HSS-GC / MS is shown below.

HSS (Headspace Sampler): HEWLETT PACKARD HP7694
GC / MS: Agilent 7890B / 5977A MSD
Column: DB-WAX (0.25 mm ID × 30 m × 0.25 μm)
Carrier gas flow rate: 1.0 ml / min Oven: 40 ° C. (5 minutes) → 3 ° C./min→180° C. → 20 ° C./min→230° C.
Injection temperature: 230 ° C

The beverage of the present embodiment may contain other components in addition to the reducing sugar and methyl anthranilate as long as the object of the present invention can be achieved, and is not particularly limited. Specific examples of the other components include sweeteners, fragrances, pigment components, fruit juice, pH adjusters, antioxidants, preservatives, seasonings, acidulants, vitamins, amino acids and the like.
In addition, the beverage of this embodiment may be a sparkling beverage into which carbon dioxide is injected. Moreover, alcohol can be added and it can also manufacture as an alcoholic beverage.

Moreover, in this embodiment, a drink can be enclosed, for example in a container, and can be set as a container-packed drink.
There are no particular limitations on the method for sealing the container, and for example, it can be carried out according to a conventional method. A well-known thing can also be selected suitably and used for a container, A raw material, a shape, etc. are not specifically limited. Specific examples of the container include a transparent or translucent bottle, a transparent or translucent plastic container of a plastic bottle (for example, PET bottle), a metal can such as a steel can and an aluminum can, and the like.

  As mentioned above, according to this embodiment, browning can be suppressed by satisfy | filling said relational expression (i) in the drink containing a reducing sugar and methyl anthranilate. For this reason, it is possible to suppress a decrease in the commercial value of the beverage due to a change in appearance (browning) and to reduce the change in the appearance of the beverage without masking by adding pigments, so the beverage has more freedom. High design is possible.

For example, according to this embodiment, it is a beverage containing a reducing sugar and methyl anthranilate, and provides a beverage whose absorbance at 420 nm is 0.019 or less, such as a colorless and transparent appearance with suppressed browning. Possible In this specification, colorless and transparent means a state of being seen through and having a specific color and appearance similar to water. When visible as colorless and transparent, the absorbance at 420 nm is 0.01 or less. In addition, beverages having an absorbance at 420 nm of 0.019 or less according to the present embodiment are not limited to those that are colorless and transparent, and examples thereof include white beverages and beverages that are white but transparent. Can do.
In the present embodiment, the absorbance at 420 nm can be measured as an optical path length of 1 cm using, for example, a spectrophotometer.

The following examples further illustrate the present invention, but the present invention is not limited thereto.
First, the reason why the browning of the beverage can be suppressed by controlling the contents of the reducing sugar and methyl anthranilate so as to satisfy the relational expression (i) according to this embodiment will be described.

[Experimental Example 1] Sensory evaluation of appearance by human vision Samples having different coloring degrees were prepared for appearance, and sensory evaluation of appearance by human vision was performed.
The sample was prepared as follows.
First, fructose-glucose liquid sugar (HFCS), methyl anthranilate and citric acid were dissolved in the proportions shown in Table 1, and then filled into 500 ml PET bottles to obtain nine kinds of beverages. And the obtained drink was used for 60 degreeC and the heat abuse for 5 days, and the samples 1-9 were obtained. These appearances were evaluated by five evaluation panels. The evaluation was based on a seven-level evaluation, with a score of 7 being recognized as the same as the water used as a control, and a score of 1 being recognized as the darkest brown. The score in Table 1 is the average of the scores of five evaluation panels.
Samples with a score of 1 or 2 were evaluated as being uncomfortable when the appearance of each panel was assumed to have changed from being colorless and transparent, so that the average score was less than 3.0. About, it was judged that the browning was suppressed when the coloring degree was unacceptable and the average score was 3.0 or more. In addition, for the samples with a score of 4, 5, 6 or 7, all panels were evaluated as being colorless and transparent or close to colorless and transparent, so that the average score was 4.0 or more and browning was further suppressed. It was determined that

In addition, with respect to Samples 1 to 9, the absorbance was measured using the absorbance at 420 nm (A420) used for measuring the coloration degree of the isomerized liquid sugar as a characteristic value.
Specifically, a spectrophotometer (manufactured by Hitachi, Ltd., U-3990H) was used as an optical path length of 1 cm (1 cm cell), and the sample was subjected to measurement without dilution. Moreover, it measured using water as a blank.

Table 1 shows the sensory evaluation of the appearance and the measurement results of the absorbance. From Table 1, it is understood that when the sample A420 is greater than 0.029, the average score is less than 3.0, and when the sample A420 is 0.019 or less, the average score is 4.0 or more. it can.
Since Samples 1 to 6 correspond to Examples, these were designated as Examples 1 to 6.

[Experimental Example 2] Relationship between methyl anthranilate, fructose glucose liquid sugar amount and browning Various test liquids containing components at the ratios shown in Table 2 were prepared. The obtained test solution was filled in a 500 ml PET bottle and subjected to heat abuse at 60 ° C. for 5 days.
After the abuse, the absorbance (A420) at a wavelength of 420 nm was measured based on the method shown in Experimental Example 1.
The composition of each test solution and the measurement results of absorbance (A420) are shown in Tables 3-4.

  Table 5 shows the relationship between the reducing sugar content of the beverage derived from the fructose-glucose liquid sugar based on the results of Experimental Examples 1 and 2, the methyl anthranilate content of the beverage, and the absorbance (A420) at 420 nm of the beverage. In Table 5, when A420 was 0.019 or less, it was evaluated as ◯, when it was larger than 0.019 and 0.029 or less, Δ, and when it was larger than 0.029, it was marked as x.

From Table 5 based on Experimental Examples 1 and 2, it can be understood that the evaluation becomes “◯” or “Δ” by satisfying the following relationship (i), and the browning of the beverage can be suppressed. Further, from the viewpoint of further suppressing the browning of the beverage, it is preferable to satisfy the following formula (ii) in which the evaluation is ○.

(i) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻²
<3.13 × 10 ⁻²
(ii) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻²
<2.10 × 10 ⁻²

However, A (> 0) represents the content of reducing sugar (g / L), and B (> 0) represents the content of methyl anthranilate (g / L, B> 0). A and B preferably satisfy the relations 0 <A ≦ 160 and 0 <B ≦ 0.040, more preferably 1.71 ≦ A ≦ 160 and 3 × 10 ⁻⁶ ≦ B ≦ 0.040. It is.

[Experiment 3]
After dissolving fructose-glucose liquid sugar (HFCS) and methyl anthranilate in water at the ratios shown in Table 6, carbon dioxide was injected so that the gas VOL would be 2.2 VOL, and sealed in a 500 ml PET bottle. 7 to 16 beverages were prepared.
About the drink of Examples 7-16, it used for the process of the heat abuse by the method similar to Experimental example 2. FIG. After the treatment, absorbance at 420 nm (A420) was measured in the same manner as in Experimental Example 1.

Moreover, when the sensory evaluation was performed on the drinks of Examples 7 to 16 according to the same criteria as in Experimental Example 1 after the thermal abuse treatment, the degree of browning is within an acceptable range (average score is 3.0 or more). It was suppressed to.

Claims (8)

A beverage having an absorbance at 420 nm of 0.019 or less,
Reducing sugars derived from fructose glucose liquid sugar ;
A beverage containing methyl anthranilate and satisfying the following relational expression (i):

(i) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻² <3.13 × 10 ⁻²
However, A represents the content (g / L) of reducing sugars derived from fructose-glucose liquid sugar, and 44.6 ≦ A, and B represents the content (g / L) of methyl anthranilate. Furthermore, the drink of Claim 1 which satisfies the following relational expression (ii).

(ii) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻² <2.10 × 10 ⁻²   The beverage according to claim 1 or 2, further satisfying a relationship of 44.6≤A≤160 and 0 <B≤0.040. The beverage according to any one of claims 1 to 3 , wherein the beverage is a packaged beverage. In a beverage containing a reducing sugar and methyl anthranilate derived from fructose glucose liquid sugar, the content of reducing sugars and the methyl anthranilate derived from the fructose-glucose liquid sugar so as to satisfy the following relationship (i) The method of suppressing browning of a drink including adjusting.

(i) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻² <3.13 × 10 ⁻²
However, A represents the content (g / L) of reducing sugars derived from fructose-glucose liquid sugar, and 44.6 ≦ A, and B represents the content (g / L) of methyl anthranilate. Furthermore, the method of Claim 5 which satisfies the following relational expression (ii).

(ii) 1.4595A × 10 ⁻⁴ + 8.0935B × 10 ⁻¹ −1.4974 × 10 ⁻² <2.10 × 10 ⁻² The method according to claim 5 or 6 , further satisfying a relationship of 44.6≤A≤160 and 0 <B≤0.040. The method according to any one of claims 5 to 7 , wherein the beverage is a packaged beverage.