JP6770326B2 - High-concentration inulin-containing water drink - Google Patents

Description

The present invention relates to a container-filled water drink containing a high concentration of inulin, a method for producing the same, and a method for suppressing an unpleasant taste peculiar to inulin in the container-filled water drink.

In recent years, many packaged beverages filled in containers such as cans and PET bottles have been developed and marketed. Of these, container-filled water beverages are generally sold by collecting natural water and enclosing the natural water in a sealed container such as a can or a PET bottle.

Inulin is a kind of water-soluble dietary fiber and is known to have an intestinal regulating action, and there are reports on beverages containing inulin (Patent Documents 1 and 2).

In addition, polydextrose, which is known as a water-soluble dietary fiber, has problems in taste such as sourness and bitterness, whereas inulin is known to have no sourness and bitterness and can improve the taste. (Patent Document 3).

Japanese Patent No. 4087883 Special Table 2004-504824 Japanese Patent No. 2982372

As described above, it is known that inulin can improve the taste without sourness and bitterness as compared with polydextrose. However, the present inventors have found that when a relatively large amount of a beverage containing a high concentration of inulin is ingested, an unpleasant taste peculiar to inulin is felt.

An object of the present invention is to provide a packaged water beverage containing inulin having an intestinal regulating effect at a high concentration and suppressing the unpleasant taste peculiar to inulin.

In order to solve the above problems, the present inventors have diligently studied a method having an inulin unpleasant taste suppressing effect under high inulin concentration conditions, and in the presence of high inulin concentration (1% or more), the pH is in a specific range. It was found that the addition of a specific amount of sodium suppresses the unpleasant taste peculiar to inulin and makes it easier to drink. Furthermore, they have found that water containing carbon dioxide gas is more effective, and have completed the present invention.

That is, the present invention is not limited to this, but the present invention relates to the following.
1) It is a container-filled water drink
The content of inulin is 1 to 6 g / 100 ml,
The sodium content is 0.1 to 100 mg / 100 ml and the pH is 3.7-7.0.
The beverage.
2) The beverage according to 1), which has an inulin content of 1.5 to 4 g / 100 ml.
3) The beverage according to 1) or 2), which has a sodium content of 0.1 to 50 mg / 100 ml.
4) The beverage according to any one of 1) to 3), which has a pH of 4.0 to 6.5.
5) The beverage according to any one of 1) to 4), wherein the water beverage is a water beverage containing carbon dioxide gas.
6) The beverage according to any one of 1) to 5), which has an intestinal regulating effect.
7) The beverage according to any one of 1) to 6), which is a packaged beverage of 500 ml or more.
8) A method for producing a bottled water beverage, in which the content of inulin in the beverage is adjusted to 1 to 6 g / 100 ml, and the content of sodium in the beverage is adjusted to 0.1 to 100 mg / 100 ml. The production method, which comprises a step of adjusting the pH of the beverage to 3.7 to 7.0.
9) A method for suppressing the unpleasant taste peculiar to inulin in a container-filled water drink, in which the sodium content in the drink is 0.1 to 100 mg / 100 ml, and the pH in the drink is 3.7 to 7. The suppression method by setting the value to 0.0.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a container-filled water beverage containing a high concentration of inulin having an intestinal regulating effect and suppressing the unpleasant taste peculiar to inulin.

The container-filled water drink of the present invention (hereinafter, also referred to as “water drink of the present invention”) and related methods will be described below.

Water Beverages Typical examples of water drinks in the present invention include, but are not limited to, those prepared using groundwater pumped from a drinking water sampling area.

The amount of minerals and the like in the groundwater pumped from the water sampling area differs depending on the water sampling area, but in the present invention, these amounts have no effect.

Examples of the groundwater treatment method include a step of removing suspended matter by filtration and precipitation, and a heat sterilization step, and natural mineral water is prepared by performing only these steps. In addition to that, mineral water is sterilized with ozone or ultraviolet rays, and adjusted by blending water or adding minerals. All of them are included in the water drink in the present invention.

The water drink of the present invention is preferably a water drink containing carbon dioxide gas. Carbonic acid (carbon dioxide) gas can be contained in a beverage by a usual method such as press-fitting of carbonic acid gas or mixing of a liquid containing carbonic acid gas in advance such as carbonated water. The gas pressure in the present specification means the gas pressure in the container at 20 ° C. Gas pressure carbonated drink of the present invention is preferably 1.5~4.0kg / cm ^2, more preferably 1.7~3.5kg / cm ^2, more preferably 2.0~3.0kg / cm ^2. The gas pressure can be measured by a method well known to those skilled in the art. For example, the sample temperature is set to 20 ° C. and the measurement is performed using a gas volume measuring device (GVA-500A manufactured by Kyoto Electronics Co., Ltd.). can do.

The pH of the water beverage of the present invention is 3.7 to 7.0. In this range, the effect of suppressing the unpleasant taste of inulin by adding sodium is high. More preferably 4.0 to 6.5, still more preferably 4.1 to 6.0, 4.3 to 6.0, 4.5 to 6.0, 4.6 to 6.0, most preferably 5. It is in the range of .0 to 6.0.

(Inulin)
Inulin is a group of polysaccharides contained in various plants, and is a polymer in which a plurality of fructose are bound to glucose. It is a kind of water-soluble dietary fiber and is known to contribute to increasing the number of bacteria beneficial to the human body in the intestine (intestinal beneficial bacteria growth promoting action). Inulin passes through the stomach and duodenum without being digested and becomes a beneficial substance for bacteria in the intestine.

Since inulin has an intestinal regulating effect, it has an effect of adjusting the condition of the abdomen including the intestine and the digestive tract. Specifically, it has an effect of improving, improving, and improving intestinal function, intestinal condition, and large intestine environment. It also promotes intestinal motility and is effective in reducing or preventing constipation.

Inulin that can be used in the beverage according to the present invention has fructan units bound mainly by β-2,1 bonds and has a fructan chain length in the range of 2 to 100, preferably in the range of 2 to 60. At least 90% of the bonds in inulin are β-2,1 type. For example, chicory-derived inulin includes Frutafit ™ or Raftiline ™. It can also be obtained from a large 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 to 6 g / 100 ml, preferably 1.2 to 5.8 g / 100 ml, 1.3 to 5.6 g / 100 ml, 1.6 to 5.3 g /. It is 100 ml, more preferably 1.8 to 3.6. The beverage may contain citric acid and malic acid, or may contain either.

The inulin content can be quantified using a known method such as the HPLC method. For example, measurement may be performed by any known method such as GC-MS or HPLC method.

The analysis of the average degree of polymerization of inulin can be performed as follows. The degree of polymerization is the number of saccharide units (fructose and glucose units) in inulin, and the average degree of polymerization was determined by a usual analytical method such as HPLC, GC, or HPAEC as follows, for example. The top of the peak of the analysis result can be the average degree of polymerization. As a column, for example, ULTRON PS-80N (8 x 300 mm) manufactured by Shinwa Kako (solvent; water, flow velocity; 0.5 ml / min, temperature; 50 ° C), or TSK-GEL G3000PWXL (7.8) manufactured by TOSOH. × 300 mm) (solvent; water, flow velocity; 0.5 ml / min, temperature; 50 ° C.), and the degree of polymerization of the produced inulin confirmed by using a differential refraction meter as a detector is used as a standard substance, for example. , It can be obtained by a calibration curve prepared by using Lafterin ST (average degree of polymerization 11) and Lafterin HP (average degree of polymerization 22) of Orafti Co., Ltd., which is a plant-derived inulin. The analysis of the degree of polymerization of inulin can be carried out based on the method of Loo et al. (Critical Reviews in Food Science and Nutrition, 35 (6), 525-552 (1995)).
(sodium)
The sodium content in the beverage of the present invention ranges from 0.1 to 100 mg / 100 ml. It is more preferably 0.1 to 50 mg / 100 ml, still more preferably 0.2 to 40 mg / 100 ml. If the sodium concentration is too low, the effect of suppressing the unpleasant taste peculiar to inulin cannot be sufficiently obtained. Further, if the sodium content exceeds 100 mg / 100 ml, the taste and flavor as a beverage may be impaired.

As the sodium source, any drinkable sodium salt may be used, and sodium chloride (salt), disodium citrate, trisodium citrate, sodium L-aspartate, sodium benzoate, sodium hydrogencarbonate and the like can be used. However, it is not limited to these.

The amount of sodium in a beverage can be measured by a method well known to those skilled in the art, such as quantification by a potentiometric titration method.

(Ratio of inulin content to sodium content)
The ratio of the inulin content (mg / 100 ml) to the sodium content (mg / 100 ml) in the water beverage of the present invention (inulin content (mg / 100 ml) / sodium content (mg / 100 ml)) is 10 to 10. It is 60,000. It is preferably 18 to 3000, more preferably 20 to 2600.

(Other ingredients)
Additives such as antioxidants, emulsifiers, conserved quantities, pH adjusters, flavors, seasonings, sweeteners, acidulants, and quality stabilizers are blended alone or in combination in the packaged water beverage of the present invention. You may. From the viewpoint of maintaining the original characteristics of water drinks, it is preferable not to add flavors, seasonings, sweeteners, acidulants and the like.

The content of alcohols in the beverage of the present invention is less than 1% by weight, preferably 0.3% by weight or less, more preferably 0.1% by weight or less, still more preferably 0.01% by weight or less. .. That is, alcohols are blended by blending the flavor, but the beverage of the present invention preferably has a small amount of flavor added, and is particularly preferably free of flavor. The alcohols referred to here include ethanol, 1-propanol, isopropanol, 1-butanol, isobutanol, amyl alcohol, isoamyl alcohol, 2-pentanol, 1-hexanol, 2-hexanol, 3-hexanol and 1-heptanol. , 2-Heptanol, 3-Heptanol, 4-Heptanol, propylene glycol, 1,3-butanediol, neopentyl glycol, glycerin and the like, but are not limited thereto.

(Container-filled water drink)
The water beverage of the present invention is provided in the form of a container. The form of the container includes, but is not limited to, a metal container such as a can, a PET bottle, a paper pack, a bottle, and a pouch. For example, a sterilized packaged product can be produced through a method of filling a container with the beverage of the present invention and then performing heat sterilization such as retort sterilization, or a method of sterilizing the beverage and filling the container.
The packaged beverage of the present invention is not limited to those that are drunk directly from the container, but can also be used for drinking by, for example, filling a bulk container such as a back-in box or a portion container and pouring it into another container at the time of drinking. The concentrate can also be diluted when it is used for drinking. In that case, it goes without saying that the effect of the present invention can be obtained if the concentrations of various components when used for drinking are within the concentration range of the present invention. Therefore, these beverages are also aspects of the present invention.

As for the capacity of the container, since the beverage of the present invention is a beverage in which the unpleasant taste of inulin is suppressed and is "very drinkable", a large capacity is preferable, for example, 500 ml or more, even if it is 550 ml or 600 ml. Good.

(Manufacturing method of water drink)
In another aspect, the present invention is a method for producing a container-filled water beverage. The method comprises the following steps: adjusting the inulin content in the beverage to 1-6 g / 100 ml, adjusting the sodium content in the beverage to 0.1-100 mg / 100 ml, And the step of adjusting the pH of the beverage to 3.7 to 7.0.

Here, the content of each of the above components may be 1.5 to 4 g / 100 ml for inulin and 0.1 to 50 mg / 100 ml for sodium. The pH may be 4.0-6.5.

The timing of the adjustment step is not limited. For example, the above steps may be performed at the same time, may be performed separately, or the order of the steps may be changed. The finally obtained beverage may satisfy the above conditions.

(Method of suppressing miscellaneous taste peculiar to inulin)
The present invention is another aspect of the method of suppressing the unpleasant taste peculiar to inulin. The method comprises: the sodium content in the beverage is 0.1 to 100 mg / 100 ml, and the pH in the beverage is 3.7-7.0.

(Use)
Since the water beverage of the present invention contains a high content of inulin, a beverage having an intestinal regulating effect and adjusting the condition of the abdomen including the intestine and the digestive tract is provided. Specifically, it is a beverage having an effect of improving, improving, and improving intestinal function, intestinal condition, and colon environment, and is also a beverage that promotes intestinal motility and is effective in reducing or preventing constipation.

(Numerical range)
For the sake of clarity, the numerical range represented by the lower and upper limits in the present specification, that is, "lower limit to upper limit" includes those lower limit and upper limit. For example, the range represented by "1-2" includes 1 and 2.

The present invention will be described below based on examples, but the present invention is not limited to these examples.

(Test Example 1)
A bottled water beverage was produced by the method shown below. The composition is as shown in Table 1 below. Here, "Fuji FF" of Fuji Nihon Seito Corporation was added as inulin so that the inulin content was the indicated amount, and sodium chloride (reagent / special grade) of Nacalai Tesque was used as sodium.

Beverages whose inulin, sodium content, and pH were adjusted according to the formulation shown in Table 1 were UHT sterilized and then filled in a 500 ml PET container. In addition, a container-filled water drink containing carbon dioxide gas was produced for those having a sensory test result of 5 points.

The beverages obtained by trained panelists were evaluated for flavor by a sensory test by the scoring method. Five specialized panelists comprehensively judge their degree, and out of 5 points: "Very good" = 5 points, "Good" = 4 points, "Normal" = 3 points, "I feel a little miscellaneous taste" "= 2 points," I strongly feel the miscellaneous taste "= 1 point, and the average of the evaluation points was calculated. A five-level evaluation was provided according to the average score. Two or more points were passed.

From the results in Table 1, good results were obtained for beverages with a specific range of inulin, sodium content, and a specific range of pH. In addition, the bottled carbonated water beverage produced based on the evaluation results in Table 1 was more easy to drink than the one containing no carbon dioxide gas.

Claims (8)

It ’s a bottled water drink,
The content of inulin is 1.5-5.3 g / 100 ml,
Content of sodium I 0.1-100 mg / 100 ml der, the sodium are those derived from sodium chloride, and the pH is 5.0 to 6.5,
The beverage. The beverage according to claim 1, wherein the content of inulin is 1.5 to 4 g / 100 ml. The beverage according to claim 1 or 2, wherein the sodium content is 0.1 to 50 mg / 100 ml. The beverage according to any one of claims 1 to 3, wherein the water beverage is a water beverage containing carbon dioxide gas. The beverage according to any one of claims 1 to 4, which has an intestinal regulating effect. The beverage according to any one of claims 1 to 5, which is a packaged beverage of 500 ml or more. A method for producing a bottled water beverage, in which the content of inulin in the beverage is adjusted to 1.5 to 5.3 g / 100 ml, and the sodium content in the beverage is 0.1 to 100 mg / 100 ml. The production method comprising the step of adjusting the concentration to 5.0 to 6.5 , wherein the sodium is derived from sodium chloride and the pH of the beverage is adjusted to 5.0 to 6.5. It is a method of suppressing the unpleasant taste peculiar to inulin in a container-filled water beverage having an inulin content of 1.5 to 5.3 g / 100 ml, and the sodium content in the beverage is 0.1 to 100 mg / 100 ml. Here, the sodium chloride is derived from sodium chloride, and the pH in the beverage is set to 5.0 to 6.5.