JP6283446B1 - Carbonated beverage containing tiriroside - Google Patents

Abstract

An object of the present invention is to provide a carbonated beverage capable of perceiving a good carbonation feeling without impairing the flavor of the beverage itself in a carbonated beverage having a low Brix. A carbonated beverage containing tiliroside at a concentration of 0.01 to 1.0 mg / 100 mL and having a Brix of 8.0 or less. The carbonated beverage further comprising a high-intensity sweetener. [Selection figure] None

Description

  The present invention relates to a carbonated beverage containing tiriloside and having a Brix of 8.0 or less.

  Carbonated beverages enjoy a unique “carbonic feeling” not found in other soft drinks, but depending on the components of the carbonated drink (fruit juices, sweeteners, coloring agents, fragrances, etc.), the carbonated feeling is sufficiently felt. There may not be. Thus, various methods for enhancing the carbonic sensation have been proposed. For example, there is a method of blending a component derived from an extract of a citrus plant or a pungent component (Patent Documents 1 and 2).

Japanese Patent Laying-Open No. 2015-47148 JP 2010-68749 A

  Carbonated beverages are often supplemented with sweeteners such as sucrose and isomerized sugar. In recent years, many low-calorie and non-calorie carbonated drinks in which high-intensity sweeteners are used in place of sucrose have been developed in order to improve health awareness and diet orientation. However, carbonated beverages using high-intensity sweeteners have a problem that the Brix is low and it is less likely to feel carbonic acid than carbonated beverages with a high Brix.

  Furthermore, since sucrose has good quality sweetness and richness (body feeling), even if an additive such as a carbonic acid enhancing agent is added to a carbonated beverage using the sucrose, there is little effect on the taste of the beverage itself. However, in the case of a carbonated beverage having a low Brix, the taste attributed to the additive tends to be noticeable, making it difficult to drink.

  Then, this invention aims at providing the carbonated beverage which can perceive favorable carbonic acid feeling, without impairing the flavor of drink itself in carbonated beverage with a low Brix.

In order to solve the above problems, the present inventors have studied a material that enhances the carbonic acid feeling of carbonated beverages. As a result, by adding a predetermined amount of tiliroside, which is a kind of flavonoid glycoside, to carbonated beverages, It has been found that the preferred carbonic acid stimulation is enhanced and as a result a good carbonic feeling is felt in carbonated beverages with low Brix. Further, the present inventors have found that the amount of tiliroside added in the present invention can give a preferable carbonic acid stimulus without affecting the taste of the beverage itself, and based on these findings, the present invention has been completed. It came to do. The present invention is not limited to this, but relates to the following.
(1) A carbonated beverage containing tiriloside at a concentration of 0.01 to 1.0 mg / 100 mL and having a Brix of 8.0 or less.
(2) The beverage according to (1), further containing a high-intensity sweetener.

  According to the present invention, in a carbonated beverage having a low Brix, it is possible to provide a carbonated beverage that can perceive a good carbonation feeling without impairing the flavor of the beverage itself. Thereby, even when a low-calorie high-intensity sweetener is used, it is possible to provide a carbonated beverage in which a sufficient carbonic feeling is felt, which can contribute to improving the health and diet of consumers.

  One embodiment of the present invention is a carbonated beverage containing tiriloside at a concentration of 0.01 to 1.0 mg / 100 mL and having a Brix of 8.0 or less.

(Tiriloside)
Tiliroside contained in the beverage of the present invention is a kind of organic compound classified as a flavonoid glycoside, and has a structure of the following formula (1). Another name for Tiriloside is also called Kaempferol-3-O-glucoside-6 ″ -E-coumaroyl, and its CAS registry number is 20316-62-5. As is obvious from the structure name and structural formula, tiriloside is composed of kaempferol, coumaric acid, and glucose.

  Thus, tiliroside has a characteristic structure not found in other flavonoids or glycosides. It is not easy to imagine from this unique structure that tiliroside enhances carbonic acid.

  The beverage of the present invention contains tiliroside at a concentration of 0.01 to 1.0 mg / 100 mL. If the concentration (content) of tiliroside in the beverage is within the above range, the carbonated feeling of the carbonated beverage can be effectively enhanced, and the flavor of the carbonated beverage itself is not adversely affected. In addition, when the content of tiliroside in the beverage exceeds 1.0 mg / 100 mL, the bitterness or astringent taste of tiliroside may affect the beverage itself, making it difficult to drink.

  The content of tiliroside in the beverage of the present invention is preferably 0.015 mg / 100 mL or more, more preferably 0.02 mg / 100 mL or more. Further, the upper limit of the content of tiliroside in the beverage of the present invention is preferably 1.0 mg / 100 mL or less, more preferably 0.5 mg / 100 mL or less, still more preferably 0.3 mg / 100 mL or less, particularly preferably 0. .1 mg / 100 mL or less, most preferably 0.08 mg / 100 mL or less.

The content of tiliroside can be measured using HPLC. Here, the measurement conditions by HPLC are shown below.
・ Eluent: 37.5% acetonitrile ・ Flow rate: 1 mL
・ Detection: UV 254 nm
・ Column: Shiseido CAPCELL PAK C18 (4.6 x 250 mm)

  Tiriloside is a known compound that is commercially available. In the present invention, tiliroside can be used in the form of a pure product or a plant extract. Examples of commercial products of Tiriroside include those sold by Funakoshi and those sold by Merck KGaA. Examples of the plant extract containing tiliroside include rosehip extract manufactured by Morishita Jintan, strawberry seed extract manufactured by Oryza Oil and the like.

(soda drink)
In the present invention, tiliroside is added to the carbonated beverage. By adding the amount of tiliroside as described above, the carbonation of the carbonated beverage can be effectively enhanced, and the taste of the carbonated beverage itself can be prevented from being affected. Here, in this specification, the carbonic sensation refers to a stimulus perceived through pressure sensation or pain sensation of the tongue received by bubbles of carbon dioxide gas when drinking a carbonated beverage (sometimes referred to as carbonic acid stimulation in this specification). Say. Carbonic acid can be evaluated by a sensory test using a specialized panel, as shown in the examples described later.

  In the present invention, the carbonated beverage is a beverage containing carbon dioxide (carbon dioxide). Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art, such as, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, such as a carbonator You may mix a carbon dioxide and a drink in piping using a mixer. Alternatively, the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed.

The carbon dioxide pressure of the carbonated beverage of the present invention is not particularly limited, but at a temperature of 20 ° C., for example, 1.0 to 5.0 kgf / cm ² , preferably 3.0 to 4.8 kgf / cm ² , more preferably 3 5 to 4.5 kgf / cm ² . In the present invention, the carbon dioxide pressure in the carbonated beverage can be measured using, for example, a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. The sample temperature may be set to 20 ° C., and the gas volume measuring device may be used to measure the carbon dioxide pressure after degassing (snift) and shaking in the air in the container.

  Although it does not specifically limit as carbonated drink of this invention, For example, carbonated water; Carbonated drink (for example, cider, ramune etc.) which gave flavors, such as lemon, lemon lime, lime, orange, grapefruit, grape; Cola drink; Examples include ginger ale; carbonated beverage with fruit juice; and carbonated beverage with milk.

  In addition, it is preferable that the carbonated drink of this invention is a non-alcoholic drink. In beverages containing alcohol, the irritant feeling of alcohol is increased by tiliroside and may be strongly perceived as an excessive sensation after drinking. Here, the non-alcoholic beverage means a beverage whose ethanol is less than 1% by volume (v / v).

(Brix)
In the carbonated beverage of the present invention, the Brix of the beverage is 8.0 or less. Low Brix carbonated beverages with a Brix of 8.0 or less are more susceptible to the flavor of additives than carbonated beverages with a higher Brix, which may impair the flavor of the beverage itself. However, the above-mentioned amount of tiliroside does not give an extra taste even in a low Brix carbonated beverage. In the present specification, a carbonated beverage having a Brix of 8.0 or less may be referred to as a low Brix carbonated beverage. The Brix of the carbonated beverage of the present invention is preferably 0 to 5.0, more preferably 0 to 0.3, and still more preferably 0 to 0.2.

  In the present invention, Brix can be evaluated by a Brix value obtained using a saccharimeter, a refractometer or the like. The Brix value is a value obtained by converting the refractive index measured at 20 ° C. into mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Sugar Analysis Committee). The unit is displayed in “° Bx”, “%” or “degree”.

  Among the low Brix carbonated beverages, a carbonated beverage using a high-intensity sweetener is one of the preferred embodiments of the present invention. Some high-sweetness sweeteners have a unique bitterness with sweetness and may impair the flavor of low Brix carbonated beverages. However, carbonated beverages containing the amount of tiliroside in the present invention are highly sweetened. The bitterness of the sweetener is effectively masked.

  Here, the high-intensity sweetener in the present specification means an artificial or natural sweetener having a sweetness 10 to 1000 times that of sucrose. Here, “sweetness” means the degree of sweetness when the sweetness of sucrose is used as a standard, and generally, a sucrose solution having a constant concentration (for example, 10 wt. % Solution) and the concentration of the test sweetener showing the same sweetness intensity. The sweetness of the high-intensity sweetener is known to those skilled in the art, and for example, “Latest Soft Drinks” (Kotsu Co., Ltd.) can be referred to. For example, when the sweetness level of a 1% by weight sucrose solution is 1, the sweetness level of acesulfame potassium is about 200, and the sweetness level of sucralose is about 600. Specific types of high-intensity sweeteners include sucralose, acesulfame potassium, aspartame, stevia (rebaudioside, stevioside), thaumatin, saccharin, sodium saccharin, licorice, ram Han fruit, neotame, mabinlin, brazein, monelin, Examples include glycyrrhizin, alitame, cyclamate, dulcin, neohesperidin and the like. One or more of these high-intensity sweeteners can be used in the beverage of the present invention. Especially, it is preferable to use 1 type, or 2 or more types chosen from sucralose, acesulfame potassium, and stevia from a viewpoint of the remarkable effect.

  The content of the high-intensity sweetener in the beverage is preferably 0.0001% by mass (w / v) or more, more preferably 0.0005% by mass (w / v) or more, from the viewpoint of the effect. The mass% (w / v) or more is more preferable. Moreover, the said content is 5 mass% (w / v) or less from a viewpoint of flavor, 1 mass% (w / v) or less is more preferable, 0.1 mass% (w / v) or less is further. 0.05% by mass (w / v) or less is more preferable.

(PH)
The pH of the beverage of the present invention is usually 2 or more and less than 7. In this invention, when a drink is an acidic drink, it discovers that a carbonic acid feeling is reinforced more. Therefore, the preferred pH in the beverage of the present invention is 2.5 or more and 4.5 or less. The pH adjustment can be performed using a sour agent or a pH adjuster. The acidulant or pH adjuster that can be used in the beverage of the present invention is not particularly limited. For example, citric acid, lactic acid, gluconic acid, phosphoric acid, tartaric acid, acetic acid, succinic acid, adipic acid, fumaric acid, malic acid, Or fruit juices, such as lemon, grapefruit, orange, and a mandarin orange, are mentioned. In the present invention, particularly when one or more selected from citric acid and phosphoric acid is used, the carbonic sensation can be further enhanced.

(Other ingredients)
In the beverage of the present invention, in addition to the above components, other various additives and the like (for example, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, quality, etc.) Stabilizers and the like).

(Beverage production method)
The carbonated beverage of the present invention can be produced by adding water to a tiliroside or a plant extract containing tiliroside and adding carbon dioxide gas thereto. If necessary, sweeteners, acidulants, flavors and the like are further blended. The method for producing a carbonated beverage of the present invention is not particularly limited, except that tiriloside is set to a predetermined concentration (0.01 to 1.0 mg / 100 mL) and Brix is set to a predetermined value (8 or less). The method described above may be applied. Although it is not necessarily limited, the outline of the manufacturing method of the carbonated drink of this invention is shown below.

Prepare a beverage stock solution by adding tiliroside to water suitable for drinking water. If necessary, an appropriate amount of high-intensity sweetener, acidulant, fragrance, antioxidant, and the like are further added to prepare a beverage stock solution. Then, if necessary, after deaeration and sterilization treatment, it is cooled. Carbon dioxide gas is mixed into the cooled beverage stock solution so as to have a predetermined gas pressure (for example, 1.0 to 5.0 kgf / cm ² ), and then filled into a container to obtain a container-packed beverage. Examples of the method of mixing carbon dioxide include, but are not limited to, a method of spraying a beverage stock solution cooled to 1 to 5 ° C. into a tank maintained at a predetermined carbon dioxide pressure.

  Containers used for carbonated beverages of the present invention are molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foils and plastic films, bottles, etc., as with general beverages. And can be provided in the usual form packed in them. Although the capacity | capacitance of the carbonated beverages of this invention is not specifically limited, For example, they are 280 mL-2000 mL, Preferably they are 500 mL-1000 mL.

  Hereinafter, although an experiment example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. In this specification, unless otherwise specified, numerical ranges are described as including the end points.

(Experiment 1: Evaluation of carbonic acid feeling)
According to the recipe (Table 1), a sugar carbonated beverage (sample 1-1) and a sugar-free carbonated beverage (sample 1-2) packed in a PET bottle container were prepared. During the preparation of the carbonated beverage, the pH was 2.5 and the gas pressure was 3.6 kgf / cm ² . In the examples, caramel is Z-80 (caramel pigment solid content: 65%, class IV) manufactured by Senba Saccharification Co., Ltd., fructose glucose liquid sugar is 75.5% sugar manufactured by Kato Chemical, Used was Sanet (trade name) manufactured by MC Food Specialties, and sucralose manufactured by San-Eigen Co. was used.

  When the Brix value at 20 ° C. of the obtained sugar-containing carbonated beverage (Sample 1-1) and sugar-free carbonated beverage (Sample 1-2) was measured using a refractometer reading for sugar (Atago RX-5000), Sample 1 The Brix of -1 was 10.5, and the Brix of Sample 1-2 was 0.2. Moreover, the sensory evaluation test was done about the strength of carbonic acid feeling by three panels. All the panel members evaluated that the sample 1-1 having a high Brix feels a sufficient carbonic feeling, but the sample 1-2 having a low Brix hardly feels a carbonic sensation.

(Experiment 2: Effect of Tiriloside in Low Brix Beverages)
In the same manner as in Experiment 1, except that tiliroside is blended with the low Brix beverage (Sample 1-2) of Experiment 1 and the tiliroside content in the beverage is adjusted to 0 to 1.5 mg / 100 ml (see Table 2), A carbonated beverage having a pH of 2.5, a gas pressure of 3.6 kgf / cm ² , and Brix 0.2 was produced. In addition, the 99% purity made by Funakoshi was used as tiliroside, and the final concentration was adjusted to the concentration shown in the table. The obtained carbonated beverages (Samples 2-1 to 2-7) having different concentrations of tiliroside were evaluated by a three-stage evaluation method using three panels for the strength of carbonation. The sensory evaluation criteria are three points of carbonic acid feeling of the high Brix carbonated beverage of Experiment 1 (Sample 1-1): the carbonic acid feeling is very strong (carbonic feeling is sufficient), the sugar-free carbonated beverage of Experiment 1 (Sample 1) -2) Carbonation feeling is 1 point: weak carbonation feeling, 2 points: There is carbonation feeling, and each panel evaluates the result of each panel free discussion again. Indicated. In addition, the evaluation score determined that the thing of 2 or more points | pieces was a good carbonic acid feeling as a carbonated drink.

  The results are shown in Table 2. It was found that by adding 0.01 mg / 100 ml or more of tiriloside, carbonic acid stimulation by carbon dioxide gas was enhanced, and as a result, a good carbonated feeling was felt in a carbonated beverage having a low Brix. Moreover, it turned out that the bitterness and miscellaneous taste peculiar to a high sweetness degree sweetener are reduced by mix | blending tiliroside. However, when the amount of tiliroside greater than 1.0 mg / 100 ml was blended, there was a panel that was judged that the bitterness or astringent taste derived from tiliroside affects the beverage itself, so the upper limit of tiliroside is 1.0 mg / 100 ml. It was suggested that It was found that when tiriloside was 1.0 mg / 100 ml or less, the taste of the beverage was not adversely affected, and the flavor of the beverage itself was not impaired.

(Experiment 3: Effect of Tiriloside in Carbonated Water (1))
Tiriloside (manufactured by Funakoshi Co., Ltd.) was added to commercially available carbonated water (pH 4.1, gas pressure 3.6 kgf / cm ² ) (sample 3-1) in a PET bottle container so that the concentration of tiliroside in the beverage was 0.02 mg / 100 ml. , Purity 99%) was mixed, re-plugged and mixed well to prepare a tiriloside-containing carbonated beverage (Sample 3-2). Measure the Brix value at 20 ° C. with a refractometer reading for sugar (Atago RX-5000) for carbonated beverages (sample 3-1) without addition of tiriroside and sampled carbonated beverages (sample 3-2) containing tiliroside. The sensory evaluation of the strength of carbonic feeling was performed using the panel.

  All carbonated beverages had a Brix of 0. In the carbonated beverages with Brix of 0, all the panels evaluated that the sample 3-2 containing tiliroside felt a stronger carbonic sensation than the sample 3-1 containing no tiliroside. In addition, even if Sample 3-2 contained tiliroside, the taste of the beverage itself was not impaired.

(Experiment 4: Effect of Tiriloside in Carbonated Water (2))
A Brix 3.0 carbonated drink was prepared by blending 3 g / 100 ml of sugar with Sample 3-1 and Sample 3-2 of Experiment 3 (no addition of Tiriloside: Sample 4-1, containing 0.02 mg / 100 ml of Tiriloside: Sample 4-2). When the sensory evaluation was performed in the same manner as in Experiment 3, all the panels evaluated that the sample 4-2 containing tiriloside felt a stronger carbonic sensation than the sample 4-1 not containing tiriloside. In addition, even if Sample 4-2 contained tiliroside, the taste of the beverage itself was not impaired.

Claims (2)

  A carbonated beverage containing tiriloside at a concentration of 0.01 to 1.0 mg / 100 mL and having a Brix of 8.0 or less.   The beverage according to claim 1, further comprising a high-intensity sweetener.