JP6573453B2 - Lutein-containing beverage - Google Patents

Description

  The present invention relates to a lutein degradation inhibitor containing vitamin C as an active ingredient, a beverage flavor improving method by adding lutein, a beverage containing lutein, and a method for producing the same.

  Lutein is a carotenoid contained in green-yellow vegetables, egg yolk, animal fats, etc., and is known to be effective in maintaining eye health and treating or preventing age-related macular disease. However, lutein is unstable to light and heat, and in beverages, fading due to heating and diminished functionality during storage are inevitable.

  Regarding prevention of degradation of lutein, Patent Document 1 discloses suppression of oxidation degradation and thermal degradation of lutein by tocotrienol. However, tocotrienol is a fat-soluble substance and is not necessarily suitable for use in beverages.

  Patent Document 2 discloses a lutein degradation inhibitor characterized by containing a vine extract. However, the vine extract is not a common raw material in foods.

  Accordingly, there remains a need to achieve the prevention of lutein degradation using raw materials suitable for use in beverages.

  Moreover, these patent documents do not disclose or suggest the improvement of the flavor of the beverage and the suppression of the deterioration of the flavor of the beverage that proceeds during storage by adding lutein.

JP 2008-61528 A JP 2009-107946 A

  An object of this invention is to provide the lutein containing drink which suppressed degradation of lutein. Moreover, it aims at providing the drink by which the flavor was improved.

  As a result of intensive studies in view of the above problems, the present inventors have found that the addition of vitamin C suppresses the degradation of lutein and further improves the flavor of the lutein-containing beverage. In addition, it has been found that by adding lutein, the flavor of the beverage can be improved, and further, deterioration of the flavor that proceeds during storage of the beverage can be suppressed, and the present invention has been completed.

That is, the present invention provides the following:
(1) A beverage containing lutein and vitamin C, comprising 0.05-1 g of vitamin C per 1.7 mg of lutein,
(2) The beverage according to (1), comprising 0.43 mg to 6.0 mg / 100 ml of lutein,
(3) The beverage according to (1) or (2), which is an alcoholic beverage,
(4) The beverage according to (1) or (2), which is a non-alcoholic beverage,
(5) The beverage according to any one of (1) to (4), further comprising one or more sour substances selected from the group consisting of citric acid, malic acid and salts thereof,
(6) The beverage according to any one of (1) to (5), wherein lutein is a free form,
(7) Beverages comprising adding 0.43 mg to 6.0 mg / 100 ml of lutein to the beverage of any one of (1) to (6), wherein the flavor of the beverage is citrus or berries To improve the flavor of
(9) A method of suppressing flavor deterioration due to storage of a beverage, comprising adding lutein to the beverage in an amount of 0.43 mg to 6.0 mg / 100 ml.

  According to the present invention, it is possible to suppress deterioration of lutein in beverages. It is also possible to improve the flavor of the beverage with lutein.

It is a graph which shows the reduction | decrease suppression in the 60 degreeC preservation | save of lutein by the difference in the addition amount of vitamin C.

  In a first aspect, the present invention relates to a beverage containing vitamin C and lutein.

  Lutein is a kind of carotenoid, also called β, ε-carotene-3,3′-diol. Unless otherwise specified, lutein includes not only free lutein but also forms such as fatty acid esters. Preferably, the lutein is free lutein.

  The origin of lutein used in the present invention is not particularly limited, and examples thereof include those obtained by extraction from animals, plants, algae, etc., and further purification as necessary. Typically, lutein is extracted from marigold.

  Vitamin C used in the present invention is ascorbic acid and salts thereof. Vitamin C may be oil-soluble or water-soluble. Vitamin C may be used alone or in the form of a preparation containing vitamin C.

  The amount of vitamin C added in the present invention is preferably 0.05 to 1 g per 1.7 mg of lutein. If the vitamin C content is too small, the desired effect may not be obtained. Moreover, even if there are too many, an effect may reach a ceiling. Examples of preferable addition amount are 0.05 to 0.8 g, 0.05 to 0.4 g, 0.1 to 0.8 g, 0.1 to 0.4 g, 0.1 to 0 per 1.7 mg of lutein. .2g etc. are mentioned.

  The amount of lutein added in the present invention is not particularly limited, but is preferably 0.43 to 6.0 mg / 100 ml. Examples of preferable addition amount include 0.86 to 6.0 mg, 1.29 to 6.0 mg, 0.43 to 3.4 mg, 0.86 to 3.4 mg, 1.29 to 3.4 mg, and 1 to 3 g. , 1.5 to 2.0 mg, and the like.

  The type of the lutein-containing beverage of the present invention is not particularly limited, and examples thereof include alcoholic beverages such as beer, strawberry high, and cocktail, non-alcoholic beverages such as beer flavor, strawberry high flavor, and cocktail flavor, and soft drinks. A concentrated base solution may also be used. In the concentrated base solution, the content and other values are multiplied by the concentration factor as necessary. In the case of an alcoholic beverage, the alcohol content is not particularly limited and can be appropriately adjusted in consideration of product characteristics and the like. In the present invention, the alcohol content is preferably 30% by volume or less, more preferably 9% by volume or less. The alcohol concentration may be 4 to 9% by volume, or a so-called low alcoholic beverage having an alcohol concentration of 4% by volume or less. Moreover, a non-alcoholic drink may be sufficient and the alcohol concentration of a non-alcoholic drink is less than 1 volume% of ethyl alcohol contained in 100% of original capacity | capacitance at the temperature of 15 degreeC on liquor tax law. The lutein-containing beverage of the present invention may or may not contain carbon dioxide. The lutein-containing beverage of the present invention is preferably a low-alcohol or non-alcoholic beverage with carbon dioxide and a cocktail and a high-flavor flavor.

  The kind of flavor of the lutein-containing beverage of the present invention is not particularly limited, and a flavor used for alcoholic beverages and non-alcoholic beverages is appropriately selected. Examples of flavors of the lutein-containing beverage of the present invention include beer flavors, fruit flavors such as citrus fruits and berries, vegetable flavors such as tomatoes and carrots, flavors of favorite beverages such as coffee and tea, and milk flavors. Preferably, the flavor of the lutein-containing beverage of the present invention has a fruit flavor or vegetable flavor, more preferably citrus fruits or berries, and even more preferably citrus fruits. The term berries is well known to those skilled in the art and includes, for example, strawberry, blueberry, raspberry, blackberry, cranberry, mulberry, gooseberry, red currant, black currant and the like.

  The lutein-containing beverage of the present invention preferably contains a sour substance. In the present invention, the sour substance used in the lutein-containing beverage is not particularly limited as long as it is a raw material that can be used for food and imparts sourness. For example, acids contained in natural substances such as fruit juice are also included. In general, sour substances are acids or salts that are harmless to the human body, and are typically `` designated additives '' designated by the Minister of Health, Labor and Welfare, and items that have been determined as natural additives that have been used for many years. Substances that are classified as “acidulants” in “products”. Substances contained in “designated additives” and “existing additives” are listed on the Japan Food Additives Association website.

  Specific examples of sour substances include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphorus Examples include acids. These can be used in the form of a salt such as potassium salt or sodium salt, or in the form of a buffer.

  As the sour substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the sour substance is one or more sour substances selected from the group consisting of citric acid, malic acid and salts thereof.

  The amount of the sour substance contained in the lutein-containing beverage of the present invention can be appropriately set by those skilled in the art in consideration of the balance with sweetness and the like. For example, the amount of the sour substance may be 0.1 to 0.7 w / v%.

  Moreover, those skilled in the art can also set suitably the pH of the lutein containing drink of this invention, sweetness, etc. according to a desired product. For example, the pH may be 2.8 to 3.9.

  In addition, the lutein-containing beverage of the present invention can contain other food ingredients, food additives, and the like that are usually used in beverages. For example, saccharides, sweeteners, pigments, fragrances, vitamins, amino acids, water-soluble dietary fiber, stabilizers, emulsifiers, antioxidants, and other raw materials and food additives usually used in the food field may be used. .

  In the lutein-containing beverage of the present invention, deterioration of lutein is suppressed. For example, even after storage at 60 ° C. for 7 days, 90% or more of lutein remains as compared to immediately after production. The method for measuring the residual ratio of lutein is well known to those skilled in the art, and can be calculated, for example, using the absorbance value at 447 nm of the beverage immediately after production and the beverage after storage at 60 ° C. for 7 days.

  In another aspect, the present invention provides a method for producing a beverage containing vitamin C and lutein.

  The manufacturing method of the drink of this invention includes the process normally performed when manufacturing a drink, as demonstrated below as an example. Drinking water, flavor, acidulant, sweetener, and food additive are uniformly mixed in predetermined amounts. Next, the obtained liquid mixture is cooled, and carbonation is performed as necessary. Thereafter, the intended lutein-containing beverage can be produced by filling and sealing the container. You may filter using a membrane filtration filter before filling a container. Moreover, after creating an intermediate solution in a rich state, carbonated water may be added to prepare an acidulant-containing beverage.

  The addition timing of vitamin C and lutein is not particularly limited, and can be appropriately determined by those skilled in the art. Also, the order of addition of vitamin C and lutein is not particularly limited, lutein may be added after adding vitamin C, vitamin C may be added after adding lutein, or both may be added simultaneously. Also good.

  In another aspect, the present invention provides a method for improving the flavor of a beverage, which comprises adding lutein.

The amount of lutein added in the present invention is not particularly limited, but is preferably 0.43 to 6.0 mg / 100 ml. Examples of preferable addition amount include 0.86 to 6.0 mg, 1.29 to 5.1 mg, 0.43 to 3.4 mg, 0.86 to 3.4 mg, 1.29 to 3.4 mg, and 1 to 3 m g, and the like 1.5~2.0mg.

  The type of beverage used in the method of the present invention is not particularly limited, and examples include alcoholic beverages such as beer, strawberry high, and cocktail, non-alcoholic beverages such as beer flavor, strawberry high flavor, and cocktail flavor, and soft drinks. A concentrated base solution may also be used. In the concentrated base solution, the content and other values are multiplied by the concentration factor as necessary. In the case of an alcoholic beverage, the alcohol content is not particularly limited and can be appropriately adjusted in consideration of product characteristics and the like. In the present invention, the alcohol content is preferably 30% by volume or less, more preferably 9% by volume or less. The alcohol concentration may be 4 to 9% by volume, or a so-called low alcoholic beverage having an alcohol concentration of 4% by volume or less. Moreover, a non-alcoholic drink may be sufficient and the alcohol concentration of a non-alcoholic drink is less than 1 volume% of ethyl alcohol contained in 100% of original capacity | capacitance at the temperature of 15 degreeC on liquor tax law. The beverage used in the method of the present invention may or may not contain carbon dioxide. The beverage used in the method of the present invention is preferably a low alcohol or non-alcoholic beverage with carbon dioxide and a cocktail and a high-flavor flavor.

  The kind of beverage flavor used in the method of the present invention is not particularly limited, and the flavor used in alcoholic beverages and non-alcoholic beverages is appropriately selected. Examples of beverage flavors used in the method of the present invention include beer flavors, fruit flavors such as citrus fruits and berries, vegetable flavors such as tomatoes and carrots, flavors of favorite beverages such as coffee and tea, and milk flavors. . Preferably, the flavor of the beverage used in the method of the present invention has a fruit flavor or vegetable flavor, more preferably a citrus or berry, and even more preferably a citrus. The term berries is well known to those skilled in the art and includes, for example, strawberry, blueberry, raspberry, blackberry, cranberry, mulberry, gooseberry, red currant, black currant and the like.

  The beverage used in the method of the present invention preferably contains a sour substance. In the method of the present invention, the sour substance used in the beverage is not particularly limited as long as it is a raw material that can be used for food and imparts sourness. For example, acids contained in natural substances such as fruit juice are also included. In general, sour substances are acids or salts that are harmless to the human body, and are typically `` designated additives '' designated by the Minister of Health, Labor and Welfare, and items that have been determined as natural additives that have been used for many years. Substances that are classified as “acidulants” in “products”. Substances contained in “designated additives” and “existing additives” are listed on the Japan Food Additives Association website. Specific examples of the sour substance are as described above.

  As the sour substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the sour substance contained in the beverage is one or more sour substances selected from the group consisting of citric acid, malic acid and salts thereof.

  The method of the present invention can not only improve the flavor of a beverage immediately after production, but also suppress flavor deterioration that proceeds during beverage storage. A person skilled in the art can appropriately select and employ a method for measuring flavor deterioration during storage of beverages. For example, after being stored at 60 ° C. for several days to several weeks, it can be evaluated by a sensory test.

The following examples further illustrate the present invention, but the present invention is not limited thereto.

Example 1
Citric acid, malic acid and sodium citrate were added to water to prepare an aqueous solution with a pH of 3.26. To this aqueous solution, 1.7 mg / 100 ml of lutein was added, and vitamin C-free product and 0.025-0.4 g / 100 ml range (250-4000 ppm) were prepared, respectively, at 60 ° C. for 7 days. A storage test was performed. Every day, the lutein residual rate of each product was calculated from the absorbance at 447 nm. The results are shown in the table below and in FIG.

  The vitamin C 250 ppm addition product could not suppress the decrease in lutein, but the other addition products showed the lutein decrease suppression effect, particularly at 2000 ppm or more.

Example 2
1.7 mg / 100 ml of lutein was added to commercially available alcoholic beverages and non-alcoholic beverages, and the change in flavor was evaluated by a sensory test by four panelists as compared to the additive-free product. The additive-free product was scored as 3 points, and each item was evaluated with a 5-level rating of 1 to 5 points, and the average value was used as the score. The larger the number, the better. In addition, it was selected whether to prefer additive-free products or additive-free products. Table 2 shows the beverages with added lutein and the results.

  As described above, the flavor of all the beverages was improved by the addition of lutein. Particularly favorable results were obtained in citrus and berry beverages. Bitterness was reduced and citrus flavors were strengthened. In addition, the body feeling increased, but the remaining taste was reduced, resulting in a refreshing flavor.

Example 3
Commercially available alcoholic beverages and non-alcoholic beverages with 1.7 mg / 100 ml of lutein added and those without additives were stored at 4 ° C. or 60 ° C. for 3 days, and the change in flavor was evaluated by a sensory test with four panelists. . The additive-free 4 ° C preserved product was given 3 points as a control product, and the flavor deterioration was evaluated by a 5-step evaluation of 1 to 5 points, and the average value was taken as the score. The larger the number, the greater the flavor change due to deterioration. Table 3 shows the beverages with added lutein and the results.

  In the beer flavored beverage, the flavor deterioration of the beverage due to storage could not be suppressed, but in the lemon flavored beverage, the flavor deterioration due to storage could be suppressed by adding lutein for both non-alcohol and low alcohol beverages. In particular, in citrus flavor, an excellent flavor deterioration preventing effect by lutein was obtained.

Claims (7)

A citrus flavored beverage comprising 0.43 mg to 6.0 mg / 100 ml of lutein and vitamin C, the beverage comprising 0.05 to 1 g of vitamin C per 1.7 mg of lutein.   The beverage according to claim 1, which is an alcoholic beverage. An alcoholic beverage which is a citrus or berry flavor containing 0.43 mg to 6.0 mg / 100 ml of lutein and vitamin C, comprising 0.05 to 1 g of vitamin C per 1.7 mg of lutein . The beverage according to claim 3, wherein the beverage flavor is lemon . The beverage according to any one of claims 1 to 4, comprising 1.29 mg to 3.4 mg / 100 ml of lutein and 0.1 to 0.4 g of vitamin C per 1.7 mg of lutein .   Furthermore, the drink of any one of Claims 1-5 containing the 1 or more acidity substance selected from the group which consists of a citric acid, malic acid, and those salts.   The beverage according to any one of claims 1 to 6, wherein the lutein is a free body.

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