JP6412286B1 - High concentration inulin-containing beverage - Google Patents

Abstract

An object of the present invention is to provide a colorless and transparent beverage containing inulin at a high concentration, which is a heat-sterilized beverage in which the miscellaneous taste peculiar to inulin is suppressed. SOLUTION: The content of inulin and the content of lower aliphatic alcohol in the colorless and transparent beverage are set within a certain range. [Selection figure] None

Description

  The present invention relates to a heat-sterilized container-packed beverage containing high-concentration inulin and a lower aliphatic alcohol.

  In recent years, flavored water has become popular due to consumer health awareness and natural / natural orientation. Flavored water is a beverage in which raw materials such as fragrances, extracts and fruit juices are added to water such as mineral water (including natural mineral water), and is a beverage having a water-like appearance called near water. Beverages that are colorless and transparent, such as flavored water, but have a fruity flavor, sweetness, and sourness, generally have a refreshing taste so that they can be drunk instead of water. It has the feature that it is easy to drink to the extent or more.

  Inulin is a kind of water-soluble dietary fiber and is known to have an intestinal action, and there are reports on beverages containing inulin (Patent Documents 1 and 2). Polydextrose, known as a water-soluble dietary fiber, has taste problems such as acidity and bitterness, whereas inulin is known to improve taste without acidity and bitterness. (Patent Document 3).

Japanese Patent No. 4087883 JP-T-2004-504824 Japanese Patent No. 2982372

  If an appropriate amount of inulin can be added to a colorless transparent beverage such as flavored water, it is easy to drink, for example, immediately after getting up, or during work or walks during the day, during meals, etc. It is expected to provide a beverage that can provide an intestinal regulating action and a detox effect. However, in colorless and transparent beverages such as flavored water, sweetness derived from inulin is more conspicuous than other ordinary beverages (for example, colored beverages and turbid beverages). It has been found that sweetness is perceived as a miscellaneous taste (a taste that impairs the original taste) and impairs the refreshing feeling required for flavored water.

  An object of the present invention is to provide a colorless and transparent beverage containing inulin at a high concentration, which is a heat-sterilized beverage in which a miscellaneous taste peculiar to inulin is suppressed.

  In order to solve the above problems, the present inventors have intensively studied a method having an inulin miscellaneous taste suppressing effect in a heat-sterilized beverage, and ethanol or propylene glycol in the presence of a high concentration of inulin (1% or more). It has been found that by adding a specific amount of a lower aliphatic alcohol such as the above, the miscellaneous taste peculiar to inulin in a beverage after heat sterilization can be suppressed.

That is, although not limited to this, the present invention relates to the following.
(1) A container-packed beverage, wherein (a) the inulin content is 1.0 to 6.0 g / 100 mL; (b) the lower aliphatic alcohol content is 0.01 to 1.0% by weight; c) The heat-sterilized beverage that satisfies an absorbance at a wavelength of 660 nm of 0.06 or less; (d) a ΔE value (color difference) based on pure water of 3.5 or less;
(2) The beverage according to (1), wherein the lower aliphatic alcohol is ethanol and / or propylene glycol.
(3) The beverage according to (1) or (2), wherein the pH is 4.5 to 7.0.
(4) The beverage according to any one of (1) to (3), wherein the soluble solid content (Brix) of the beverage excluding inulin is 2.0 or less.

  According to the present invention, since the miscellaneous taste perceived in a heat-sterilized beverage containing inulin can be effectively suppressed, the inulin-containing container having a refreshing taste and a refreshing flavor required for a colorless transparent beverage Beverages can be provided.

1. Container-packed beverage One embodiment of the present invention is as follows. (A) The content of inulin is 1.0 to 6.0 g / 100 mL, and (b) the content of lower aliphatic alcohol is 0.01 to 1.0% by weight. It is a colorless and transparent container-packed beverage that has been sterilized by heating.

  The fact that a beverage is colorless may be defined by a ΔE value (color difference) of transmitted light when measured with a colorimetric color difference meter (ZE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.) using pure water as a reference. it can. Specifically, the beverage of the present invention has a ΔE value of 3.5 or less, preferably 2.3 or less, based on pure water.

  In addition, the beverage being transparent means that it is a beverage that is visually transparent like water without white turbidity like so-called sports drinks or turbidity like turbid juice. The transparency of a beverage can be quantified by using a known method for measuring the turbidity of a liquid. The transparency of the beverage can be defined by the absorbance at a wavelength of 660 nm measured using an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)). Specifically, the beverage of the present invention has an absorbance at a wavelength of 660 nm of 0.06 or less. When the beverage has turbidity, the presence of particles that cause the turbidity makes it difficult to perceive the miscellaneous taste derived from inulin. On the other hand, when the beverage is transparent, that is, when the beverage is not turbid, since such particles do not exist, the miscellaneous taste derived from inulin tends to be felt.

1-1. Inulin Inulin is a group of polysaccharides contained in various plants, and is a polymer in which multiple fructose bonds to glucose. The inulin that can be used in the beverage according to the present invention has fructosyl units bonded mainly by β-2,1 bonds, and the fructan chain length is in the range of 2 to 100, preferably in the range of 2 to 60. At least 90% of the binding in inulin is β-2,1 type. For example, chicory-derived inulin includes Frutafit ™ or Raftiline ™. It can also be obtained from a number of plant species by methods well known to those skilled in the art.

  The content of inulin contained in the beverage of the present invention is 1.0 to 6.0 g / 100 mL. The preferable lower limit of the inulin content is 1.2 g / 100 mL, more preferably 1.3 g / 100 mL, still more preferably 1.5 g / 100 mL, particularly preferably 1.6 g / 100 mL, Most preferably, it is 1.8 g / 100 mL. Moreover, the preferable upper limit of inulin content is 4.0 g / 100 mL. When inulin is in the above range, the effect of alleviating the taste of the lower aliphatic alcohol described later is remarkably exhibited. The inulin content can be quantified using an HPLC method.

1-2. In general, colorless transparent beverages such as lower aliphatic alcohol flavored water are characterized by relatively few types and amounts of ingredients other than water. Therefore, when another component is added, the flavor balance of the beverage tends to be lost, and it is difficult to suppress the miscellaneous taste of inulin while maintaining the taste of the beverage such as a refreshing taste and a refreshing flavor. By containing specific alcohols in a very small concentration range, the beverage of the present invention makes it difficult to feel the miscellaneous taste derived from inulin while maintaining the taste of the beverage such as a refreshing taste and a refreshing flavor.

  In the beverage of the present invention, a lower aliphatic alcohol is used as a component that alleviates the miscellaneous taste of inulin. Here, the “lower aliphatic alcohol” in the present specification means one having a structure in which a hydrogen group of a hydrocarbon compound having about 2 to 5 carbon atoms is substituted with a hydroxyl group. The number of hydroxyl groups in the lower aliphatic alcohol molecule is not particularly limited, and may be, for example, monovalent, divalent, or trivalent. The lower aliphatic alcohol molecule may be primary, secondary or tertiary, and is not particularly limited.

  Although the lower aliphatic alcohol in this invention is not specifically limited, For example, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, 1-pentanol, 2-pentanol, 3-pentanol, ethylene Examples include glycol and propylene glycol. Particularly preferred lower aliphatic alcohols in the present invention are ethanol or propylene glycol.

  In the beverage of the present invention, only one of the above lower aliphatic alcohols may be used alone, or two or more may be used in combination. When two or more lower aliphatic alcohols are used, the content of the lower aliphatic alcohol is defined as the total content thereof.

  By adding a specific amount of the above-mentioned lower aliphatic alcohol to the beverage of the present invention, the miscellaneous taste unique to inulin can be suppressed, and a beverage that is easy to drink can be provided. The content of the lower aliphatic alcohol contained in the beverage of the present invention is 0.01 to 1.0% by weight. A preferred lower limit of the lower aliphatic alcohol is 0.015% by weight, more preferably 0.02%. The upper limit value of the lower aliphatic alcohol is preferably 0.90% by weight, more preferably 0.70% by weight, and still more preferably 0.50% by weight. Moreover, in one aspect | mode, the drink of this invention contains ethanol as a lower aliphatic alcohol, The content of the said ethanol becomes like this. Preferably it is 0.01 to 1.0 weight%, More preferably, it is 0.012 to 0.90. It may be a beverage that is by weight%, more preferably 0.018 to 0.70% by weight, particularly preferably 0.02 to 0.50% by weight. Furthermore, in one aspect, the beverage of the present invention contains propylene glycol as a lower aliphatic alcohol, and the content of the propylene glycol is preferably 0.01 to 1.0% by weight, more preferably 0.012 to 0. The beverage may be .90% by weight, even more preferably 0.018 to 0.70% by weight, particularly preferably 0.02 to 0.50% by weight. In the present specification, “wt%” means wt% of weight / volume (w / v) unless otherwise specified.

  The content of the lower aliphatic alcohol in the beverage of the present invention can be measured by a method known to those skilled in the art, and can be measured by, for example, a high performance liquid chromatography (HPLC) method.

  In the present invention, if the content of the lower aliphatic alcohol in the beverage of the present invention is within the above range, the adjustment method is not particularly limited, and the finally obtained beverage is the above-mentioned lower aliphatic alcohol. It may be in the content range. For example, commercially available or synthetic lower aliphatic alcohols, raw materials (such as foods and drinks) containing a lower aliphatic alcohol, fragrances, various additives, and the like can be used. Moreover, it is also possible to use only one kind of commercially available products or synthetic lower aliphatic alcohols, raw materials containing lower aliphatic alcohols, perfumes or various additives, or a combination of two or more thereof.

1-3. pH
The present invention reduces the miscellaneous taste of inulin, which is noticeable in a heat-sterilized colorless transparent beverage, by blending a specific amount of a lower aliphatic alcohol, and makes the beverage easy to drink like water. Among the colorless and transparent beverages, a weakly acidic beverage having a pH of more than 4 or a beverage having a neutral pH tends to have a noticeable inulin miscellaneous taste as compared with a beverage having a pH of 4 or less. This is thought to be because the sourness component acts on masking of the inulin miscellaneous taste in beverages having a pH of 4 or less, whereas the beverage having a pH above 4 has little or no sourness component. Therefore, the pH range of the beverage of the present invention is preferably pH 4.5 to 7.0, and more preferably pH 5.0 to 7.0 because of the remarkable effect of blending the lower aliphatic alcohol.

  As a method for measuring pH, a known method can be used. For example, the method described in the National Tax Agency Prescription Analysis Method Comment can be used. According to JIS Z 8802 pH measurement method, it measures at 20 degreeC using a pH meter (JIS Z 8805 pH measurement glass electrode).

  In the present invention, a known method can be used for adjusting the pH. For example, various acids can be used to lower the pH. If it can use for edible, there will be no restriction | limiting in particular in the acid to be used, Inorganic acids, such as hydrochloric acid, and an organic acid can be used suitably, However, The organic acid is more preferable. Specific examples include organic acids such as citric acid, malic acid, tartaric acid, lactic acid, phosphoric acid, succinic acid, formic acid, pyroglutamic acid, and acetic acid. Citric acid, malic acid, tartaric acid, lactic acid, phosphoric acid, etc. Are more preferable, and citric acid and malic acid are more preferable. Moreover, 1 type, or 2 or more types of sour substances can also be used in combination.

1-4. Brix
In addition to sour ingredients, other inferior solids beverages tend to have noticeable inulin miscellaneous taste. Specifically, a low Brix beverage having a soluble solid content (Brix) of 2.0 or less, excluding inulin, is a preferred embodiment of the present invention because of its effect. More preferably, the soluble solid content of the beverage excluding inulin is 0 to 1.5, more preferably 0 to 1.0, and particularly preferably 0 to 0.5.

  Here, the soluble solid content refers to a Brix value obtained using a saccharimeter or a refractometer. 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 Committee for Sugar Analysis) (unit: “° Bx ”,“% ”Or“ degree ”). The “soluble solid content of the beverage excluding inulin” as used herein means a value obtained by subtracting the inulin content value from the Brix value of the beverage.

1-5. Other components As the above-mentioned soluble solid content, additives such as an antioxidant, an emulsifier, a storage amount, a fragrance, a seasoning, an extract, a sweetener, and a quality stabilizer can be used alone or in combination. The present inventors have found that the effects of the present invention can be further improved by containing a specific amount of sodium. The content of sodium in the beverage of the present invention is preferably 0.1 mg / 100 mL or more, more preferably 0.3 mg / 100 mL or more, and further preferably 1.0 mg / 100 mL or more. Since the saltiness caused by sodium may impair the taste of the beverage such as the refreshing taste and refreshing taste of a colorless transparent beverage such as flavored water, the upper limit of the sodium content is preferably 150 mg / 100 mL, 100 mg / 100 mL is more preferable, and 50 mg / 100 mL is more preferable.

  The sodium source may be any drinkable sodium salt, and sodium chloride (salt), disodium citrate, trisodium citrate, sodium L-aspartate, sodium benzoate, sodium bicarbonate, etc. can be used. However, it is not limited to these. The amount of sodium in the beverage can be measured by methods well known to those skilled in the art, such as quantification by potentiometric titration.

1-6. Containerized Beverage The beverage of the present invention suppresses the inulin miscellaneous taste expressed in a heat-sterilized beverage that can be stored for a long time at room temperature, and is provided in the form of a container-packed beverage. The conditions for heat sterilization can be appropriately selected according to the form of the container. For example, when it is set as container-packed drinks, such as a PET bottle, a paper pack, a bottle drink, and a pouch drink, FP or UHT sterilization hold | maintained at 90-130 degreeC for 1 to 60 second can be mentioned, for example.

  The container-packed beverage of the present invention is not only drinkable directly from the container, but can also be used for drinking by pouring a bulk container such as a back-in box or a portion filled with a portion container into another container at the time of drinking. Moreover, it can also be diluted when using a concentrate for drinking. In that case, it is needless to say that the effects of the present invention can be obtained if the concentration of various components used for drinking is within the concentration range of the present invention. Therefore, these beverages are also an aspect of the present invention.

  Since the beverage of the present invention is a “very drinkable” beverage in which the miscellaneous taste of inulin is suppressed, it is preferable that the container has a large capacity. For example, the inner volume is 500 mL or more, and even if it is 550 mL or more or 600 mL or more Good.

2. The manufacturing method of a drink This invention is a manufacturing method of a container stuffed drink in another aspect. Specifically, it is a method for producing a container-packed beverage, and (a) a step of adjusting the content of inulin in the beverage to 1.0 to 6.0 g / 100 mL; (b) a lower aliphatic alcohol in the beverage (C) a step of adjusting the absorbance at a wavelength of 660 nm to 0.06 or less; and (d) a ΔE value based on pure water ( The color difference) is adjusted to 3.5 or less. Furthermore, the process of heat-sterilizing suitably is also included. Moreover, the process of adjusting pH of a drink to 4.5-7.0 suitably; The process of adjusting the soluble solid content (Brix) of the drink except inulin to 2.0 or less is included. Here, the lower aliphatic alcohol is preferably ethanol and / or propylene glycol.

  In the production method described above, the method for adjusting the contents of inulin and lower aliphatic alcohol is not particularly limited. For example, the content can be adjusted to a predetermined range by blending inulin and lower aliphatic alcohol. . The method for blending inulin and lower aliphatic alcohol is not particularly limited. For example, commercially available or synthetic inulin and lower aliphatic alcohol may be blended, and raw materials containing inulin and lower aliphatic alcohol are blended. May be. The content ranges of inulin and lower aliphatic alcohol are as described above. The definition of the colorless and transparent beverage is also as described above.

  In addition, the above method may include a step of adjusting the content of sodium in the beverage, a step of blending an additive or the like that is usually blended in the beverage, and a step of filling the container. In addition, the content range of sodium, its adjustment method, the additive, and the kind of container are as above-mentioned, A well-known method can be used about the method of container filling.

  The timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed. The drink finally obtained should just satisfy said conditions.

3. In another aspect, the present invention is a method for suppressing a miscellaneous taste peculiar to inulin in a high-concentration inulin-containing beverage. Specifically, it is a method for suppressing the miscellaneous taste unique to inulin in a container-packed beverage containing inulin at a high concentration, and (a) the content of inulin in the beverage is 1.0 to 6.0 g / 100 mL. A step of adjusting; (b) a step of adjusting the content of the lower aliphatic alcohol in the beverage to 0.01 to 1.0% by weight; (c) a step of adjusting the absorbance at a wavelength of 660 nm to 0.06 or less; and (D) A method of adjusting the ΔE value (color difference) with respect to pure water to 3.5 or less. Furthermore, the process of heat-sterilizing suitably is also included. Moreover, the process of adjusting pH of a drink to 4.5-7.0 suitably; The process of adjusting Brix to 2.0 or less is included. Here, the lower aliphatic alcohol is preferably ethanol and / or propylene glycol.

  In the above method, the method for adjusting the contents of inulin and lower aliphatic alcohol is not particularly limited. For example, the content can be adjusted to a predetermined range by blending inulin and lower aliphatic alcohol. The method for blending inulin and lower aliphatic alcohol is not particularly limited. For example, commercially available or synthetic inulin and lower aliphatic alcohol may be blended, and raw materials containing inulin and lower aliphatic alcohol are blended. May be. The content ranges of inulin and lower aliphatic alcohol are as described above. The definition of the colorless and transparent beverage is also as described above.

  In addition, the above method may include a step of adjusting the content of sodium in the beverage, a step of blending an additive or the like that is usually blended in the beverage, and a step of filling the container. In addition, the content range of sodium, its adjustment method, the additive, and the kind of container are as above-mentioned, A well-known method can be used about the method of container filling.

  The timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed. The drink finally obtained should just satisfy said conditions.

The present invention will be described below based on examples, but the present invention is not limited to these examples. As for inulin, “Fuji FF” (inulin content of 97%) by Fuji Nippon Seika Co., Ltd. was used, and ethanol and propylene glycol were special grades made by Nacalai Tesque.
(Experiment 1: Evaluation of inulin-containing beverages)
Inulin is dissolved in water (ion-exchanged water) and UHT sterilized so that the inulin concentration in the aqueous solution becomes the concentration shown in Table 1, then filled into a 500 mL PET container, and packaged beverage (pH 7) It was. After this container-packed drink was brought to 25 ° C., the presence or absence of inulin miscellaneous taste was evaluated by a panel of three persons. Moreover, the light absorbency and color difference ((DELTA) E) in wavelength 660nm of a drink were measured.
The results are shown in Table 1. The evaluation results in Table 1 show the number of panel members who felt that there was a taste. A majority of the beverages containing 1.0 g / 100 mL or more of inulin felt that a miscellaneous taste was generated with the heat sterilization treatment.

(Experiment 2: Relaxing effect of miscellaneous taste of inulin by ethanol or propylene glycol)
Inulin, ethanol or propylene glycol was mixed according to the formulation in Table 2, and samples 2-17 and 2-18 were adjusted to pH using trisodium citrate and citric acid. After the beverage was UHT sterilized, it was filled in a 500 mL PET container to prepare sample beverages 1 to 23. All samples had an absorbance at a wavelength of 660 nm of 0.01 or less, and ΔE based on pure was 0.0.

  A sensory evaluation test was conducted on the sample beverage by three specialist panels. Specifically, each specialized panel was scored based on the following criteria, and the average score (rounded to the nearest decimal point) is shown in Table 2. A beverage with an average score exceeding 3 was determined to be a preferred beverage.

(Standard for sensory evaluation)
5 points: The miscellaneous taste of inulin is greatly relaxed and well balanced with the bitter taste of ethanol or propylene glycol and easy to drink 4 points: The miscellaneous taste of inulin is relaxed and balanced with the bitter taste of ethanol or propylene glycol 3 points: The miscellaneous taste of inulin is slightly relaxed and balanced with the bitter taste of ethanol or propylene glycol. 1 point: The inulin miscellaneous taste is not relaxed and difficult to drink.

  The results are shown in Table 1. As shown in Table 1, the sensory evaluation score of the beverage whose inulin content, ethanol or propylene glycol content is within the predetermined range of the present invention exceeds 3, and the miscellaneous taste of inulin is alleviated, and ethanol Or it was shown that there was a drink with a good balance with the bitter taste of propylene glycol. Therefore, according to the present invention, by adjusting the inulin content, ethanol or propylene glycol content in the beverage within the scope of the present invention, the miscellaneous taste of inulin due to heat sterilization is alleviated and more preferably can be drunk. It became clear that a drink could be realized.

(Experiment 3: Effect of mitigating miscellaneous taste of inulin by ethanol (1))
About the drink (samples 2-1 and 2-2) containing the inulin 1.2g / 100mL of Experiment 2, the effect of ethanol was verified in detail. According to the composition in Table 3, ethanol was mixed and subjected to UHT sterilization treatment, and then filled into a 500 mL PET container to obtain a packaged beverage (pH 7). After this container-packed drink was brought to 25 ° C., the presence or absence of inulin miscellaneous taste was evaluated by a panel of three persons. The evaluation was performed according to the following criteria based on the strength of miscellaneous taste of the beverage without additive ethanol (Sample 3-1).
(±) Inulin taste does not change (+) Inulin taste is relaxed (++) Inulin taste is greatly relaxed, but slightly tasted (++) Inulin taste Is greatly relaxed and does not feel miscellaneous

  The results are shown in Table 3. The evaluation points in the table indicate the results based on the agreement of the three panelists. It was found that the miscellaneous taste of inulin-containing beverages generated by heat sterilization can be alleviated by adding 0.01% by weight or more of ethanol. In the beverage (sample 3-7) mixed with 1.0% by weight of ethanol, there was a panel (2 persons) who evaluated that the taste of ethanol was slightly felt although it did not feel the inulin miscellaneous taste. The upper limit was suggested to be 1.0% by weight.

(Experiment 4: Mitigating effect of inulin miscellaneous taste by ethanol (2))
Except that the concentration of inulin was 1.6 g / 100 mL, the mitigating effect of inulin miscellaneous taste in a heat-sterilized beverage (pH 7) containing inulin with ethanol was evaluated in the same manner as in Experiment 3. The results are shown in Table 4. Even when the inulin content was 1.6 g / 100 mL, the miscellaneous taste of the inulin-containing beverage generated by heat sterilization was reduced by adding a small amount of ethanol. In the beverage (sample 4-4) in which 0.5% by weight of ethanol was mixed, there was a panel (1 person) who evaluated that the taste of ethanol was slightly felt although the miscellaneous taste of inulin was not felt.

(Experiment 5: Relaxing effect of inulin miscellaneous taste by ethanol (3))
Except that the concentration of inulin was 1.8 g / 100 mL, the effect of alleviating the inulin taste in a heat-sterilized beverage (pH 7) containing inulin with ethanol was evaluated in the same manner as in Experiment 3. The results are shown in Table 5. Even when the inulin content was 1.8 g / 100 mL, the miscellaneous taste of the inulin-containing beverage generated by heat sterilization by adding a small amount of ethanol could be effectively alleviated.

(Experiment 6: Effect of mitigating miscellaneous taste of inulin by ethanol (4))
Heat-sterilized beverage containing inulin with ethanol (pH 7) in the same manner as in Experiment 3 except that the concentration of inulin is 2.0 g / 100 mL, 4.0 g / 100 mL, 6.0 g / 100 mL, or 8.0 g / 100 mL. The effects of mitigating the inulin miscellaneous taste were evaluated on the basis of the intensity of miscellaneous taste of the beverages without addition of ethanol (sample 6-1, sample 6-4, sample 6-7, sample 6-10). The results are shown in Table 6. Even when the inulin content was 2.0 g / 100 mL, the miscellaneous taste of the inulin-containing beverage generated by heat sterilization by adding a small amount of ethanol could be effectively alleviated. When the inulin content becomes even higher (4.0 g / 100 mL or more), it is difficult to alleviate the miscellaneous taste with ethanol alone to the same level as the control (Cont.) That is not completely felt, In the case of 8.0 g / 100 mL, even if a relatively large amount of ethanol was used, the effect of mitigating the miscellaneous taste of inulin by ethanol could not be confirmed.

(Experiment 7: Relaxing effect of miscellaneous taste of inulin by propylene glycol)
The beverage (sample 2-19 to 2-23) containing propylene glycol in Experiment 2 was examined in more detail. In the same manner as in Experiment 3, the effect of mitigating the miscellaneous taste of inulin in heat-sterilized beverages (pH 7) containing inulin with propylene glycol was compared with beverages without addition of propylene glycol (sample 7-1, sample 7-4, sample 7). Evaluation was made based on the strength of the miscellaneous taste of -7). The results are shown in Table 7. In the case of propylene glycol, the same effect as ethanol was confirmed.

(Experiment 8: Effect of pH (1))
The beverage (Sample 4-3) containing 1.6 g / 100 mL of inulin in Experiment 4 was examined in more detail. First, as a preliminary study, the effect of pH on the miscellaneous taste of inulin was examined. Citric acid and trisodium citrate were mixed with an aqueous solution containing 1.6 g / 100 mL of inulin so that the pH was 3.3 to 5.6. Combined with citric acid and trisodium citrate additive-free (pH 7), a total of four different inulin-containing solutions with different pH were prepared, and after UHT sterilization treatment, this was filled into a 500 mL PET container. It was a stuffed beverage. After this container-packed drink was brought to 25 ° C., the presence or absence of inulin miscellaneous taste was evaluated by a panel of three persons. The results are shown in Table 8. The pH in the table indicates the pH of the heat-sterilized beverage, and the evaluation result indicates the number of panel members who feel that there is a taste. In beverages having a pH of 4.6 or more, a majority of the panels felt the miscellaneous taste associated with the heat sterilization treatment. On the other hand, the lower the pH, the less the taste of the heat-sterilized inulin-containing beverage. It is thought that there is a masking effect by acidulant.

  Next, an inulin-containing container-packed beverage having a different pH was prepared in the same manner as described above except that ethanol was blended in an amount of 0.1% by weight. The mitigating effect of the miscellaneous taste of inulin in a heat-sterilized beverage containing inulin by ethanol was evaluated based on the strength of the miscellaneous taste of a pH 7 beverage with no ethanol added (sample 8-1). The results are shown in Table 9. The pH in the table indicates the pH of the heat sterilized beverage. Even when the pH was different, the inulin mitigating effect of ethanol was confirmed.

(Experiment 9: Effect of pH (2))
Except for setting the concentration of inulin to 2.0 g / 100 mL or 4.0 g / 100 mL, the mitigating effect of inulin miscellaneous taste in a heat-sterilized beverage containing inulin by ethanol was evaluated in the same manner as in Experiment 8. The results are shown in Table 10. Similar to Experiment 8, the inulin mitigating effect of ethanol was confirmed even when the pH was different. When comparing Samples 9-5 and 9-6, the acidic beverage (Sample 9-6) having a pH of 4 or less felt more inulin taste than the beverage (Sample 9-5) having a higher pH. The evaluation score was close to (++++).

(Experiment 10: Effect of sodium concentration (1))
Inulin 2.0 g / 100 mL and ethanol 0.05% by weight were mixed, and sodium chloride was further mixed so as to have the sodium concentration shown in Table 11, thereby preparing four types of inulin-containing solutions having different sodium concentrations. This was subjected to UHT sterilization treatment, filled into a 500 mL PET container to obtain a packaged beverage (pH 7), and evaluated in the same manner as in Experiment 2. The results are shown in Table 11. Even when the sodium concentration was different, it was possible to confirm the effect of mitigating the miscellaneous taste of inulin by ethanol.

(Experiment 11: Effect of sodium concentration (2))
Inulin 4.0 g / 100 mL and ethanol 0.05% by weight were mixed, and sodium chloride was further mixed so as to have the sodium concentration shown in Table 12, to prepare inulin-containing solutions having different sodium concentrations. For comparison, an ethanol-free product was also prepared. After these were subjected to UHT sterilization treatment, a 500 mL PET container was filled into a packaged beverage (pH 7), and in the same manner as in Experiment 3, the mitigating effect of inulin miscellaneous taste in a heat sterilized beverage containing inulin with ethanol Evaluation was made on the basis of the intensity of miscellaneous taste of the beverage (sample 11-1) to which no ethanol was added. The results are shown in Table 12. When sodium was added, the inulin miscellaneous taste could be relieved synergistically.

(Experiment 12: Effect of soluble solids (1))
The beverage (Sample 6-2) containing 2.0 g / 100 mL of inulin in Experiment 6 was examined in more detail. First, as a preliminary study, the effect of soluble solid content (Brix) on the miscellaneous taste of inulin was examined. Fructose was mixed with an aqueous solution containing 2.0 g / 100 mL of inulin to 2 or 5 g / 100 mL. A total of 3 types of inulin-containing solutions with different Brix were prepared in combination with those without addition of fructose, and after UHT sterilization treatment, it was filled into a 500 mL PET container to obtain a packaged beverage (pH 7). After this container-packed drink was brought to 25 ° C., the presence or absence of inulin miscellaneous taste was evaluated by a panel of three persons. The results are shown in Table 13. Brix in the table represents a value obtained by subtracting the inulin content (= 2.0) from the Brix value of the beverage after heat sterilization. Moreover, the evaluation result in a table | surface shows the number of the panel persons who felt that there was a miscellaneous taste. In beverages with a Brix of 2 or less, all the panels felt the inulin miscellaneous taste associated with the heat sterilization treatment. On the other hand, when Brix was high, it was difficult to feel miscellaneous taste.

  A heat-sterilized beverage was prepared and evaluated in the same manner except that the fructose in the above experiment was changed to dextrin. The results are shown in Table 14. In the case of using dextrin, the inulin miscellaneous taste was remarkably perceived in beverages of Brix 2 or less as in the case of using fructose. From these results, it is considered that the soluble component has an effect of masking the miscellaneous taste of inulin.

  Next, the effect of mitigating the miscellaneous taste of ethanol in a heat-sterilized beverage containing inulin in a beverage containing fructose was verified. Inulin 2.0 g / 100 mL and ethanol 0.05% by weight were mixed, and fructose was further mixed to 2 or 5 g / 100 mL to prepare two types of inulin-containing container-packed beverages having different fructose concentrations. After this was UHT sterilized, it was filled into a 500 mL PET container to make a packaged beverage (pH 7), and evaluated in the same manner as in Experiment 2. The results are shown in Table 15. Brix in the table represents a value obtained by subtracting the inulin content (= 2.0) from the Brix value of the beverage after heat sterilization. Even when fructose was added, it was possible to confirm the inulin mitigating effect of ethanol.

  INDUSTRIAL APPLICABILITY Since the present invention provides a beverage containing inulin at a high concentration and suppressing the miscellaneous taste peculiar to inulin during heat sterilization, the present invention has high industrial applicability.

Claims (3)

A packaged beverage,
(A) Inulin content is 1.0-6.0 g / 100 mL;
(B) the content of the lower aliphatic alcohol is 0.01 to 1.0% by weight;
(C) Absorbance at a wavelength of 660 nm is 0.06 or less;
(D) ΔE value (color difference) based on pure water is 3.5 or less;
Meet the,
The said heat-sterilized said drink whose said lower aliphatic alcohol is ethanol and / or propylene glycol, and pH is 3.0-7.0 . pH is 4.5 to 7.0, beverage according to claim 1. The drink of Claim 1 or 2 whose soluble solid content (Brix) of the drink except inulin is 2.0 or less.