JP6414895B2 - Fruit juice-containing beverage containing astaxanthin and method for producing the same - Google Patents

Description

The present invention relates to a juice-containing beverage containing astaxanthin, which is a kind of carotenoid, and a method for producing the same, and a method for suppressing odor of a juice-containing beverage containing astaxanthin.

Soft drinks offer a wide variety of product variations such as fruit / fruit juice-containing drinks, vegetable drinks, tea drinks, milk drinks, coffee drinks, carbonated drinks, and the like.
In addition, although the market has slightly reached the limit in recent years, it has a scale of less than 5 trillion yen. For example, it holds a market of about 500 billion yen even for fruit and vegetable drinks.
Nowadays, there is a product that is not just a purpose of thirst or taste, but focuses on the physiologically active function of the raw material contained in the beverage, and is characterized by favorable effects on the body, etc. brought about by this physiologically active function However, it has been conventionally provided as a food for specified health use according to its function.
Furthermore, the functional labeling system introduced in April 2015 makes it possible for beverage manufacturers to verify the physiologically active functions derived from these ingredients and display their effects on products based on certain standards. It was.
For this reason, development competition of so-called functional beverages using these functional ingredients is expected to become active in the future.

There are various materials having physiologically active functions effective for the body.
For example, “polyphenols”, which are generally known to have an antioxidant function, include catechins contained in tea drinks, chlorogenic acid contained in coffee drinks, and fruit and fruit-containing drinks such as Kyoho and blueberry drinks. Examples include anthocyanins.

Other bioactive functional components having an antioxidant function include carotenoids.
Polyphenols are derived from plants, while carotenoids are derived from both plants and animals. Plant-derived carotenoids include lycopene contained in tomatoes, β-carotene contained in carrots, and broccoli. Lutein, capsaicin contained in chili, and the like, and examples of animal-derived ones include, for example, astaxanthin, which is a red group such as the body of a moss, the body surface of a snapper, and the shell of shrimp and crab.
Among them, astaxanthin has a very strong antioxidant power and is said to exert an effective effect by acting on the brain and eyes, and has attracted particular attention in recent years.

Astaxanthin is a substance that has been gaining attention in recent years, such as being used in whitening cosmetics. However, in the case of animal-derived ingredients, there is a problem that addition to foods that are taken orally such as beverages is easily avoided. .
However, since 1994, a method for industrially producing natural astaxanthin from Haematococcus algae has been established, and an astaxanthin preparation using this has already been distributed.
In the future, cases of addition to food and drink will also increase.

However, when astaxanthin is added to a juice-containing beverage, the astaxanthin exhibits a red color, so when added to a beverage containing a light-colored juice other than red, the addition of astaxanthin will naturally There was a problem that the color tone was impaired.
In addition, as described above, plant-derived astaxanthin is derived from seaweed, and astaxanthin preparations that are generally distributed have a unique “algal odor” and also exhibit a “salt taste” derived from seaweed. Further, there is another problem that the flavor of the fruit juice-containing beverage may be impaired by the addition.

The applicant has investigated prior art on such problems, but disclosed means that can solve these problems that occur when astaxanthin derived from seaweed is added to a fruit juice-containing beverage, or an invention that suggests this. Was not found.

An object of the present invention is a fruit juice-containing beverage to which astaxanthin, a kind of carotenoid, is added, in particular, the taste and odor caused by the astaxanthin preparation to be added are masked, and the addition of astaxanthin adversely affects the appearance of the juice-containing beverage It is providing the odor suppression method of the fruit juice containing drink containing astaxanthin which does not give, and its manufacturing method, and the fruit juice containing drink containing astaxanthin.

When the anthocyanins that are also antioxidants in the beverage and anthocyanins that are effective for eye strain as well as astaxanthin are contained in the beverage, since the anthocyanins are dark purple, the addition of astaxanthin Without affecting the color of the beverage liquid, and by adding a predetermined amount of cyclic oligosaccharide to the added amount of astaxanthin, can effectively mask the algal odor when adding astaxanthin, Furthermore, it has been found that the salty taste of astaxanthin can be effectively masked by adjusting the ratio of the amount of cyclic oligosaccharide to the amount of anthocyanin, the so-called sweet and astringent taste balance within a certain range.
Furthermore, it discovered together that the salty mask became more effective by adjusting the value of the potassium concentration with respect to the mineral total concentration (sodium, potassium, magnesium, calcium) in a drink liquid to a fixed range.

That is, the present invention
(1)
A juice-containing beverage containing astaxanthin and fruit juice,
The astaxanthin concentration (mg / 100 g) in the beverage is 1.0 to 12.0, and the ratio of the astaxanthin concentration to the cyclic oligosaccharide concentration (mg / 100) in the beverage is 0.03 to 0.15. A juice-containing beverage characterized by that.
(2)
The fruit juice-containing beverage according to claim 1, wherein the fruit juice contains anthocyanins.
(3)
2. The juice-containing beverage according to 2, wherein a ratio of the concentration of the anthocyanin to the concentration of the cyclic oligosaccharide (mg / 100 g) in the beverage is 0.2 to 3.
(4)
2. The fruit juice-containing beverage according to 2 or 3, wherein the anthocyanin includes a product derived from blueberries.
(5)
The juice-containing beverage according to any one of 1 to 4, wherein a ratio of potassium concentration (mg / 100 mg) to total mineral concentration (mg / 100 mg) in the beverage is 0.05 to 0.7.
(6)
5. The fruit juice-containing beverage according to 5, wherein the minerals are sodium, potassium, calcium and magnesium.
(7)
A method for producing a fruit juice-containing beverage comprising astaxanthin and fruit juice,
The astaxanthin concentration (mg / 100 g) in the beverage is 1.0 to 12.0, and the ratio of the astaxanthin concentration to the cyclic oligosaccharide concentration (mg / 100) in the beverage is adjusted to 0.03 to 0.15. A method for producing a fruit juice-containing beverage.
(8)
A method for suppressing odor of a juice-containing beverage containing astaxanthin and fruit juice,
The astaxanthin concentration (mg / 100 g) in the beverage is 1.0 to 12.0, and the ratio of the astaxanthin concentration to the cyclic oligosaccharide concentration (mg / 100) in the beverage is adjusted to 0.03 to 0.15. A method for suppressing odor of a fruit juice-containing beverage.
About.

By having the above-described configuration, the fruit juice containing astaxanthin that masks off-flavors and off-flavors caused by the astaxanthin preparation added to the fruit juice-containing beverage and does not adversely affect the appearance of the fruit juice-containing beverage even by the addition of astaxanthin It becomes possible to provide the odor control method of a drink and its manufacturing method, and the fruit juice containing drink containing astaxanthin.

Hereinafter, embodiments of the present invention will be described. It should be noted that components other than those described in the embodiments can be added without departing from the configuration of the present invention.

(Fruit juice-containing beverage)
In the present invention, the fruit juice-containing beverage refers to a processed product such as a fruit juice (fruit juice), a fruit extract or an extract obtained by concentrating them, and is preferably a beverage containing fruit juice and / or concentrated juice. is there. This is because a more natural sweetness and sour balance and color tone can be obtained by blending fruit juice and / or concentrated fruit juice. The type of product is not particularly limited, but for non-carbonated soft drinks, “fruit drinks” with a fruit juice usage rate of 10% or more, such as soft drinks with fruit juice and fruit juice with fruit granules, are typical. Concentrated juice, fruit juice, fruit mix juice, fruit juice containing fruit, fruit / vegetable juice, and fruit juice drinks are classified according to the rules of fair competition on the labeling of agricultural and forestry standards (JAS) and fruit drinks. The fruit juice-containing beverage according to the embodiment is a concept including all of these.
On the other hand, as a carbonated soft drink, a flavored carbonated drink containing fruit juice and the like can be mentioned. Furthermore, alcoholic beverages such as fruit liquors containing astaxanthin, such as strawberry high with fruit juice, and liqueurs are also included as fruit juice-containing beverages containing astaxanthin of the present invention.
Diluted beverages (diluted beverages for home drinking, diluted beverages in vending machines, etc.) are also mentioned as one of the beverages according to the present invention.
The fruit juice-containing beverage according to the present invention is preferably a non-alcoholic beverage, and more preferably a non-carbonated beverage.
In the present embodiment, the fruit juice content in the beverage is desirably 0.1 wt% to 100 wt%, more desirably 20 wt% to 100 wt%, and particularly desirably 30 wt% to 100 wt%.

(Astaxanthin)
Astaxanthin is classified as a kind of carotenoid as described above, and is classified into xanthophylls in carotenoids.
The official name is 3,3-dihydroxy-β, β-carotene-4,4-dione.
Widely distributed in nature, as mentioned above, crustacean shells, the surface of red sea bream feeding on them, and the red portion of salmonid muscles are known as the place of origin for animals. .
In vivo, there can be three forms of free, monoester, and diester, but most are fatty acid esters and are present in a form bound to plasma lipoproteins.
In recent years, natural astaxanthin preparations made from Haematococcus algae have been distributed.
As the astaxanthin preparation, for example, “Asteryl (registered trademark) 10WS solution: manufactured by Asterel Co., Ltd.” can be used.
Haematococcus algae is a seaweed belonging to the Volboxidae hematococcus family and is usually green, but in severe environments such as nutrient deficiencies and intense ultraviolet rays, it forms spores and produces astaxanthin. And red.
The astaxanthin preparation derived from Haematococcus alga is provided in the form of powder or liquid, but has a characteristic of having a seaweed-derived algal odor (seaweed odor) and feeling salty.
Astaxanthin has a strong antioxidant function, and thus, anti-aging and skin beautifying effects are well known, and has already been applied to cosmetics and the like.
In addition, since effects on eyestrain such as tired eyes have been confirmed by direct administration or oral ingestion, it can be expected that physiologically active functions can be exerted by adding to beverages.
In this embodiment, the concentration of astaxanthin contained in the beverage is desirably 1.0 to 12.0 mg / 100 g, more desirably 1.5 to 8.0 mg / 100 g, and 1.8 to 6.0 mg. / 100 g is most desirable.
As a method for measuring astaxanthin, a general method can be used, and for example, it can be measured by an HPLC method.

(Fruit juice)
In the present embodiment, the fruit juice as a raw material of the fruit juice-containing beverage is desirably a product having a color shade that is not greatly affected by the red color of astaxanthin, and particularly contains anthocyanin, which is a polyphenol that is also recognized as having an effect on eye strain. It is desirable to be a thing.
Specific examples include blueberries, kyoho, red grapes, cranberries, cassis, lotus cups, acai, prunes, bilberries, and the like, but blueberries are particularly desirable in consideration of taste and ease of handling.

(Cyclic oligosaccharide)
In this embodiment, the cyclic oligosaccharide is a general term for oligosaccharides having a cyclic structure, and 6 to 8 glucoses are produced in a cyclic manner by causing a synthetic enzyme to act on starch, which is a polymer of glucose (glucose). It is a polysaccharide in a so-called form called a cyclodextrin.
In the present embodiment, as oligosaccharides, commercially available products such as Celdex (registered trademark) series (manufactured by Nippon Shokuhin Kako Co., Ltd.), which are cyclodextrin preparations, can be used.

(Anthocyanin)
In the present embodiment, anthocyanins are a group of compounds that are a kind of polyphenols, and are a general term for glycosides having anthocyanidins as aglycones. Examples of anthocyanins include delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside, and malvidin-3-glucoside. Anthocyanins are abundantly contained in fruits and vegetables such as grapes, cassis, and berries, and are used as a pigment because they have a physiological activity such as an antioxidant action and a property of absorbing and coloring light. In the fruit juice-containing beverage according to the present embodiment, an anthocyanin compound alone may be blended, or a composition containing anthocyanin (for example, anthocyanin pigment, fruit juice and / or vegetable juice containing anthocyanin) is blended. However, it is desirable to use natural products because of the nature of the product.
In this embodiment, the concentration of anthocyanin contained in the beverage is preferably 10 to 200 mg / 100 g, more preferably 15 to 120 mg / 100 g, and most preferably 20 to 70.0 mg / 100 g.
In addition, a general method can be used for the measurement of the amount of anthocyanins, for example, the dried product of a fruit juice containing drink can be extracted with a 2% hydrochloric acid-methanol solution, and the amount of anthocyanins can be measured using a spectrophotometer.

In this embodiment, the cyclic oligosaccharide concentration (mg / 100 g) in the beverage is 5 to 300 mg / 100 g, more preferably 10 to 200 mg / 100 g, and most preferably 20 to 60 mg / 100 g.
The ratio of the astaxanthin concentration (mg / 100 g) to the cyclic oligosaccharide concentration (mg / 100) in the beverage is 0.03 to 0.15, preferably 0.04 to 0.12, 0.05 -0.1 is more desirable.
Further, the ratio (sweetness astringency) of the anthocyanin concentration (mg / 100 g) to the cyclic oligosaccharide concentration (mg / 100) in the beverage is 0.2 to 3, preferably 0.25 to 2, 3-1.8 is more desirable.

(Mineral content)
In the fruit juice-containing beverage according to this embodiment, the total mineral concentration refers to the total concentration of sodium, potassium, magnesium and calcium.
The total concentration of minerals is 10 to 130 mg / 100 g, more preferably 12 to 115 mg / 100 g, most preferably 12.5 to 50 mg / 100 g, and the potassium concentration relative to the total concentration of minerals is 0.05 to 0. Is preferably adjusted to 0.7, and more preferably 0.1 to 0.6.
By setting it as the said range, it becomes possible to mask the salty taste resulting from astaxanthin effectively.
In addition, a general method can be used for quantification of the amount of sodium and potassium. For example, a fruit juice-containing beverage is weighed, extracted with 1% hydrochloric acid, filtered, and a filtrate is measured in volume, and an atomic absorption method is used. Can be measured. In addition, a general method can be used for quantification of the calcium amount and the magnesium amount, and for example, it can be quantified by ICP emission analysis.
(Other sweeteners)
Any sweetener can be added to the fruit juice-containing beverage according to the present embodiment without departing from the scope of the invention.
Sweeteners other than the above-mentioned cyclic oligosaccharides include, for example, sugar, sucrose, fructose glucose liquid sugar, fructose, isomerized sugar, glucose, fructose, trehalose, lactose, xylose, sucralose, aspartame, stevia, acesulfame potassium, xylitol, D -Sorbitol, D-mannitol, etc. can be mentioned.

(Other ingredients)
The juice-containing beverage according to this embodiment does not exclude the addition of various additives in accordance with consumer preferences. In particular, it does not exclude the addition of components that can normally be contained in fruit juice-containing beverages, such as salt, spices, acidulants, seasonings, and coloring agents. Various dietary fibers, various sweeteners, and other components can also be added.

For example, as the dietary fiber, for example, one or more selected from the group consisting of indigestible dextrin, pectin, guar bean enzyme degradation product, guar gum, agarose, glucomannan, polydextrose, sodium alginate can be used. . Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, and chitosan. Of these, indigestible dextrin and pectin are preferred from the viewpoints of product viscosity and particle size, and color retention. Specifically, the functionality of the indigestible dextrin can be particularly expected.
When dietary fiber is added, one or two or more types of dietary fiber selected from the above dietary fibers, particularly additive type dietary fiber, is 0.01 to 4.0% by mass, preferably 0.01 to 4.0% based on the whole beverage. It can contain 2.5 mass%, More preferably, 0.03-2.5 mass%.

Moreover, as other additive components, various functional raw materials can be blended in addition to the indigestible dextrin as long as the taste of the beverage is not affected.
Among these, those that can be selected as the functional ingredient include monoglucosyl hesperidin, catechins, theanine, lycopene, etc. in addition to those described above as the raw material origin. It is desirable that the component has as little influence on taste as possible.

Furthermore, components other than those described above can be added as long as they do not inhibit the effects of the present invention. For example, acidulants such as citric acid, malic acid, tartaric acid, lactic acid, and gluconic acid; antioxidants; pH adjusters such as sodium bicarbonate (bicarbonate); emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, calcium salts, Strengthening agents such as magnesium salt, niacin and pantothenic acid; may further contain various lactic acid bacteria and fermented milk containing the same, but considering the taste of beverages, these ingredients are added except for ingredients It is better not to.

(Carbonated)
Moreover, the fruit juice containing drink in this embodiment can also be made into a carbonated drink.
At this time, the gas volume can be arbitrarily adjusted as long as it is within the range of the gas volume of the carbonated beverage normally distributed.

(container)
It is desirable that the fruit juice-containing beverage according to the present embodiment is provided in the form of a container.
A container form is not specifically limited, For example, a metal can (a steel can, an aluminum can etc.), a PET container, a paper container, a bottle etc. can be mentioned.
In particular, when anthocyanins are contained, those that can prevent photodegradation of the contents are desirable.
In addition, it is excellent from a viewpoint of a user's simplicity that the fruit juice containing drink which concerns on this embodiment is RTD (ReadyToDrink) which can be drunk as it is after purchase.

(PH)
The pH of the fruit juice-containing beverage according to this embodiment is preferably 2.0 to 4.0, more preferably 2.2 to 3.8 in order to ensure a good taste, and 2.3. Most desirably, it is in the range of ~ 3.5.
The pH can be adjusted by a method using ascorbic acid or sodium bicarbonate in addition to the amount of fruit juice. Measurement of pH should be performed using a known method such as an indicator method, a hydrogen electrode method, a quinhydrone electrode method, an antimony electrode method, a glass electrode method, a method using a semiconductor sensor, or a commercially available apparatus using these known methods. Can do.

(Bx / acidity)
The sugar content (Bx) of the fruit juice-containing beverage according to this embodiment is preferably in the range of 8.0 to 18.0, more preferably 9.0 to 16.5, and in the range of 10.0 to 14.0. Most desirable.
Further, the acidity is preferably 0.20 to 0.85 in order to ensure good taste, 0.30 to 0.7 is more preferable, and 0.35 to 0.55. Most desirable.
As a method for measuring Brix, a known method may be used. For example, an optical refractometer (manufactured by Atago Co., Ltd., Digital Refractometers, RX5000α-Bev) may be used. Moreover, the measuring method of acidity can use a general measuring method, for example, using a 0.1 mol / L sodium hydroxide standard solution using the automatic titration apparatus (The Hiranuma Sangyo Co., Ltd. make, COM-1750). Based on the potentiometric titration method, it was calculated in terms of citric acid. In addition, acidity means the density | concentration (%) in conversion of a citric acid calculated by the potentiometric titration method using 0.1 mol / L sodium hydroxide standard solution, and mainly kind and content of fruit juice It can be adjusted according to the type and amount of the sour agent.

(Vitamins)
The fruit juice-containing beverage according to this embodiment can contain vitamins such as vitamins E and C as antioxidants. However, the requirement is not to affect the taste of the beverage.

Hereinafter, specific embodiments of the present application will be described with reference to examples and comparative examples.

(Adjustment of beverage)
According to the requirements of the present invention, the amount of fruit juice, cyclic oligosaccharide, astaxanthin, mineral amount, and amount of anthocyanin were adjusted to prepare a juice-containing beverage containing astaxanthin so as to have the concentrations shown in Table 1.

(Sensory evaluation items)
Sensory evaluation was performed from the viewpoint of the influence on liquid color in addition to the suppression of algal odor and saltiness caused by astaxanthin.
In the sensory evaluation test, eight panelists conducted a sample after storage at 5 ° C. for 2 weeks based on the evaluation conditions shown in Table 2 below, and adopted the most frequent evaluation.

Table 3 shows the results of sensory evaluation based on the above evaluation conditions.

(Discussion)
As shown in Table 3, in Example Samples 1 to 4 in which astaxanthin / cyclic oligosaccharide is 0.04 to 0.13 and anthocyanin / cyclic oligosaccharide is 0.38 to 2.67, it is caused by astaxanthin. Algae odor was masked, and in Example Samples 2 to 4, the result was masked to such an extent that the algae odor was not felt. Moreover, in the example samples 1-4, the salty taste resulting from astaxanthin was masked, and especially in the example samples 2-4, it became a result which does not feel the said salty taste.
As a result, the algal odor caused by astaxanthin is well masked within the requirement range of the present invention, and the salty taste is also effectively masked to obtain an astaxanthin-containing fruit juice drink having a very good taste. It turns out that you can.
Furthermore, about the hue, the red color resulting from astaxanthin did not exhibit unnaturalness in Example Samples 1 to 4, and in Example Samples 3 and 4, the effect of adding astaxanthin was not felt. Thereby, in the requirement range of this invention, it turned out that the influence on the color of a drink liquid by the addition of astaxanthin can be reduced, and an astaxanthin containing fruit juice drink which exhibits a very natural color can be obtained.

Table 5 shows the results of sensory evaluation based on the above evaluation conditions.

(Discussion)
As shown in Table 5, Comparative Sample 3 with a potassium / total mineral concentration of 0.08 and Comparative Sample 4 with a potassium / total mineral concentration of 0.74 have algae odor and saltiness due to astaxanthin. There was a problem with the quality. However, in Example Samples 6 to 9 in which the astaxanthin / cyclic oligosaccharide is 0.04 to 0.13 and the potassium / total mineral concentration is 0.14 to 0.7, the algal odor caused by astaxanthin is masked. And the taste was also natural. In particular, Example Samples 7 to 9 having a potassium / total mineral concentration of 0.47 to 0.7 did not feel the salty taste caused by astaxanthin. As a result, it was found that by making the potassium / total mineral concentration within the required range of the present invention, the salty taste can be effectively masked and an astaxanthin-containing fruit juice drink having very good taste can be obtained.

The present invention relates to a juice-containing beverage containing astaxanthin, which is a kind of carotenoid, and a method for producing the same, and a method for suppressing odor of a juice-containing beverage containing astaxanthin.

Claims (1)

A method for suppressing algae odor and a method for reducing salty taste of a fruit juice-containing beverage containing seaweed-derived astaxanthin and fruit juice, wherein the concentration of astaxanthin (mg / 100 g) in the beverage is 1.0 to 12.0, and the beverage A method for inhibiting algal odor and reducing salty taste of a fruit juice-containing beverage, wherein the ratio of the astaxanthin concentration to the cyclodextrin concentration (mg / 100 g ), which is a cyclic oligosaccharide , is adjusted to 0.04 to 0.13 .