JP6869597B2 - Beverages, beverage manufacturing methods, and acidity reduction methods - Google Patents

Description

The present invention relates to a beverage capable of reducing the acidity derived from citric acid, a method for producing a beverage, and a method for reducing the acidity.

In general, citric acid is abundantly contained in citrus fruits such as lemons and mandarins, and is known to form a component of the citric acid cycle, which is a glucose metabolism system in the living body. Conventionally, as disclosed in Patent Document 1, it has been known that ingestion of citric acid has an effect of relieving fatigue by preventing the accumulation of lactic acid in muscles due to exercise. Further, as disclosed in Patent Document 2, it is known that energy production is made more efficient in the living body, thereby exerting an effect of improving exercise endurance.

However, since citric acid itself has a strong acidity, there is a problem that when citric acid is ingested as a beverage, it is tastefully difficult to drink. Therefore, conventionally, as described in Patent Document 3, a method of improving the palatability by reducing the acidity of citric acid has been known. In such a method, the acidity derived from citric acid is alleviated by blending sodium succinate or sodium fumarate in a specific ratio in the citric acid-containing beverage.

Japanese Unexamined Patent Publication No. 2001-204425 JP-A-2010-254595 Japanese Unexamined Patent Publication No. 2005-261395

However, for example, the citric acid-containing beverage disclosed in Patent Document 3 is still not sufficiently effective, and a further acidity reducing effect has been required.
An object of the present invention is to provide a beverage, a method for producing a beverage, and a method for reducing the acidity, which have an excellent effect of reducing the acidity derived from citric acid.

The present invention has found that at least one sugar acid salt selected from disaccharide salts containing gluconate and gluconic acid as constituent sugars exerts an excellent effect of reducing the acidity derived from citric acid. It is based on.

In order to achieve the above object, in one aspect of the present invention, a disaccharide containing at least one selected from citric acid and citrate at 1.3 g / L or more, and gluconate and gluconic acid as constituent sugars. Provided is a beverage characterized by containing at least one gluconate acid salt selected from the salts of the above. In the beverage, at least one selected from the citric acid and the citrate may be 15 g / L or less. At least one selected from the citric acid and the citrate may be blended as a citrus juice. The sugar salt may be contained in the beverage in an amount of 1 to 110 mM. The sugar salt may be a calcium salt.

In another aspect of the present invention, it is selected from a disaccharide salt containing gluconate and gluconic acid as constituent sugars in a beverage containing 1.3 g / L or more of at least one selected from citric acid and citrate. Provided is a method for producing a beverage, which comprises adding at least one gluconate salt.

In another aspect of the present invention, a beverage containing 1.3 g / L or more of at least one selected from citric acid and citrate is selected from disaccharide salts containing gluconate and gluconic acid as constituent sugars. Provided is a method for reducing acidity, which comprises reducing the acidity derived from citric acid by adding at least one gluconate salt.

According to the present invention, the acidity derived from citric acid can be reduced.

Hereinafter, an embodiment embodying the beverage of the present invention will be described.
The beverage of the present embodiment contains at least one selected from citric acid and citrate (hereinafter, referred to as "citric acid and the like"). As the citric acid, either citric acid anhydride or citric acid hydrate may be used. The citrate may be any pharmaceutically acceptable salt, and examples thereof include a sodium salt of citric acid, a potassium salt of citric acid, a magnesium salt of citric acid, and a calcium salt of citric acid. Only one type of these citric acids or the like may be used, or two or more types may be used in combination. As these citric acids and the like, any of a biosynthetic product by a fermentation method, a chemically synthesized product, and an extracted product extracted from a natural product using water, a hydrophilic organic solvent, or the like may be used. As a compounding form of citric acid or the like, a biosynthetic product, a chemically synthesized product, a crude extract from a natural product, an extract or a refined product may be applied to a beverage, and a material containing citric acid or the like may be added to the beverage. It may be blended. Examples of the material containing citric acid and the like include vegetables, fruits, moromi vinegar and the like. In particular, citrus fruits and plums contain a large amount of citric acid. Of these, citrus fruits such as lemon, orange, lime, grapefruit, and sudachi are preferably used. Only one kind of these materials may be used, or two or more kinds thereof may be used in combination. When a raw material derived from citrus fruits is used as the material containing citric acid or the like, a squeezed liquid such as citrus fruit juice or a concentrate thereof may be preferably used. In addition, a squeezed liquid containing leaves, fruits (pericarp (albedo, flaved), sac and sardines, etc.) or some of the constituents of the fruits may be used. For example, at least one sugar acid selected from a disaccharide salt containing gluconate and gluconic acid as constituent sugars in a material containing citric acid such as citrus fruit juice, a concentrate thereof or a dilution thereof. Beverages may be prepared by blending salt.

The lower limit of the content of citric acid and the like in the beverage is 1.3 g / L or more, preferably 1.5 g / L or more, and more preferably 2 g / L or more. When the content of citric acid or the like in the beverage is 1.3 g / L or more, the acidity derived from citric acid becomes strong, so that the acidity reducing effect can be obtained by the sugar salt described later. On the other hand, the upper limit of the content of citric acid or the like in the beverage is not particularly limited, but is preferably 15 g / L or less, more preferably 13 g / L or less, and further 12 g / L or less. When the content of citric acid or the like in the beverage is 15 g / L or less, the sugar salt described later can more efficiently exert the acidity reducing effect.

At least one sugar acid salt selected from disaccharide salts containing gluconate and gluconic acid as constituent sugars is added as an acidity reducing agent for reducing the acidity derived from citric acid. The disaccharide containing gluconic acid as a constituent sugar is not particularly limited, but a disaccharide having a gluconic acid residue at the reducing end is preferably applied. Examples of the disaccharide acid having an aldonic acid residue at the reducing end include maltobionic acid (4-O-α-D-glucopyranosyl-D-gluconic acid), isomaltobionic acid, lactobionic acid and the like. These sugar salts are not particularly limited, and examples thereof include alkaline earth metal salts, alkali metal salts, and ammonium salts. Examples of the alkaline earth metal salt include calcium salts and magnesium salts. Examples of the alkali metal salt include potassium salt, sodium salt, lithium salt and the like. Only one type of these sugar salts may be used, or two or more types may be used in combination. Among these, the calcium salt of the above-mentioned sugar acid is preferable, calcium gluconate or calcium maltobionate is more preferable, and calcium maltobionate is further preferable, from the viewpoint of excellent action of reducing the acidity derived from citric acid.

The lower limit of the above-mentioned sugar salt content in the beverage is not particularly limited, but is preferably 1 mM (mol / m ³ ) or more, more preferably 5 mM or more, still more preferably 10 mM or more. In such a case, the effect of reducing the acidity derived from citric acid can be further improved. On the other hand, the upper limit of the above-mentioned sugar salt content in the beverage is not particularly limited, but is preferably 110 mM or less, more preferably 90 mM or less, still more preferably 70 mM or less. In such a case, the stability of the beverage can be further improved. In addition, the deterioration of the taste of the beverage can be further suppressed.

The beverage of the present embodiment includes, for example, various known beverages (beverages containing fruit juice or vegetable juice, soft beverages, mineral beverages, sports drinks, tea, carbonated beverages, alcoholic beverages, non-alcoholic beverages, etc.) and jelly-like foods. (Jelly, agar, jelly-like beverages, etc.), seasonings (seasoning liquid, dressing, etc.), potions containing fruit juice, capsules with liquid contents (soft capsules, hard capsules, etc.), etc. shall also be included. Beverages include gelling agents such as pectin and carrageenan, sugars and sweeteners such as glucose, sucrose, fructose, lactose, stevia, aspartame and sugar alcohols, food additives such as fragrances, vegetable fats and oils and animal fats and oils. The fats and oils of the above can be appropriately contained. The use of the beverage is not particularly limited, and can be applied as so-called general foods, health foods, functional foods, nutritional supplements, supplements, foods for specified health use, foods with functional claims, and foods for the sick. ..

Next, the action of the beverage of the present embodiment will be described.
By adding at least one sugar acid salt selected from disaccharide salts containing gluconate and gluconic acid as constituent sugars to a beverage containing citric acid and the like, the acidity derived from citric acid is reduced. be able to. In particular, the present invention can reduce the acidity derived from citric acid without relying on an increase in the pH of the beverage. Therefore, in particular, it can be suitably applied to various beverages in which pH fluctuation (increased) is not preferable.

According to the beverage of the present embodiment, the following effects can be obtained.
(1) In the present embodiment, the acidity derived from citric acid can be reduced. In particular, the acidity derived from citric acid can be reduced without relying on an increase in the pH of the solution.

(2) A citrus juice may be applied as citric acid or the like. Therefore, it is possible to reduce only the acidity without reducing the palatability of citrus fruits such as mouthfeel. Further, it is not necessary to reduce the content of citric acid, ascorbic acid, etc. in the beverage as a component that feels acidity.

(3) Preferably, a calcium salt is applied as at least one sugar salt selected from disaccharide salts containing gluconate and gluconic acid as constituent sugars in a beverage. Therefore, for example, by blending a calcium preparation such as calcium lactate, there is no possibility that the acidity derived from citric acid is enhanced, and the effect of reducing the acidity derived from citric acid can be further improved. In addition, calcium ions can also be ingested, and calcium can be fortified in beverages.

(4) In addition, by ingesting citric acid or the like, effects such as recovery from fatigue or improvement of exercise endurance can be obtained. Therefore, for example, when you feel fatigue or stress during sports, after sports, at work, studying, commuting to work / school, housework, childcare, etc., you can expect a fatigue recovery effect by taking it. .. At that time, the acidity derived from citric acid is reduced, so that the discomfort during drinking is reduced. Further, since the palatability such as mouthfeel is excellent, a refreshing feeling after drinking can be obtained.

The above embodiment may be changed as follows.
-In the above embodiment, the state of the beverage is a concept including a cream-like, a gel-like, and a jelly-like state in addition to a liquid state.

Hereinafter, the above-described embodiment will be described in more detail with reference to test examples, but the present invention is not limited thereto. Hereinafter, Example 1 shall be read as Reference Example 1-1.
<Test Example 1: Test on citric acid-derived acidity reduction effect of various sugar acids>
The acidity reducing effect when various sugar acids such as calcium maltobionate or sugar salts were added to a beverage containing a lemon squeezed liquid (lemon straight juice) was evaluated.

For each Example and Comparative Example, a beverage containing citric acid was prepared in the blending amount of each component shown in Table 1. A beverage containing no sugar acid or glycosate was designated as Comparative Example 1 (control). The beverage of each example contains 6.75 g / L of citric acid derived from lemon squeezed liquid. As the lemon oil in Table 1, an essential oil obtained by pressing or steam distillation from the peel was used. The beverages of each example prepared as described above were subjected to a sensory test to evaluate the acidity-reducing effect of various sugar acids or sugar salts on citric acid.

(Effect of reducing acidity)
For the beverages of each example, based on the acidity of Comparative Example 1 containing no sugar acid or glycosate, the acidity is felt much stronger than that of Comparative Example 1: 1 point, strongly felt: 2 points, equivalent to Comparative Example 1: The evaluation was made on a 5-point scale of 3 points, feeling weaker in acidity than Comparative Example 1: 4 points, and feeling very weak: 5 points. The number of subjects was 5, and the average score was calculated for the scoring results. The average value of 4.6 points or more was "excellent: 5", and 3.6 points or more and less than 4.6 points was "good: 4". 6 points or more and less than 3.6 points are "OK: 3", 1.6 points or more and less than 2.6 points are "Slightly defective: 2", and less than 1.6 points are "Defective: 1". did. The results are shown in Table 1.

(Effect of reducing acidity after aging treatment)
The beverages of each example were heat sterilized at 93 ° C. for 2 minutes and then sealedly filled in PET bottle containers. As an accelerated time-lapse test, the mixture was left at 60 ° C. for 14 days, and then the acidity was evaluated in the same manner as described above. The results are shown in Table 1.

表１に示されるように、各実施例に示される構成は、酸味を低減する効果に優れることが確認された。特に、マルトビオン酸塩を使用する実施例２は、経時処理後においても、酸味低減効果に優れることが確認された。一方、塩化カルシウムを使用する比較例２は、酸味低減効果が得られないことが確認された。乳酸カルシウムを使用する比較例３，４は、酸味が逆に強くなることが確認された。塩態でない糖酸を使用する比較例５〜７は、酸味低減効果が得られないことが確認された。

As shown in Table 1, it was confirmed that the configurations shown in each example were excellent in the effect of reducing acidity. In particular, it was confirmed that Example 2 using maltobionate was excellent in the acidity reducing effect even after the treatment over time. On the other hand, it was confirmed that Comparative Example 2 using calcium chloride did not have the effect of reducing acidity. In Comparative Examples 3 and 4 using calcium lactate, it was confirmed that the acidity was conversely stronger. It was confirmed that Comparative Examples 5 to 7 using non-salted sugar acid did not have an acidity-reducing effect.

<Test Example 2: Test on the relationship between the content of citric acid and sugar acid salt and acidity>
The acidity reducing effect when the contents of citric acid and sugar salt were changed was evaluated.

(1) First, the relationship between the content of citric acid in the beverage and the acidity was tested. Beverages of each reference example containing citric acid were prepared at the blending amounts of each component shown in Table 2. The beverage of each reference example contains 0.45 to 4.5 g / L of citric acid derived from lemon squeezed liquid. The beverages of Reference Examples 1 to 4 were evaluated for their citric acid content and how they felt the acidity by performing a sensory test.

(Sour taste evaluation)
The beverages of each reference example prepared as described above were evaluated on a three-point scale: strong acidity: 1 point, acidity: 2 points, weak acidity or no acidity: 3 points. The number of subjects was 5, and the average score was calculated for the scoring results, and the average value was evaluated as 2.5 points or more 3, 1.5 points or more and less than 2.5 points was evaluated 2, and less than 1.5 points was evaluated 1 And used as the evaluation result. The results are shown in Table 2.

表２に示されるように、飲料中におけるレモン搾出液の含有量が３０ｇ／Ｌ以上（３質量％以上、クエン酸として１．３５ｇ／Ｌ以上）の参考例２，３において、酸味が感じられることが確認された。

As shown in Table 2, in Reference Examples 2 and 3 in which the content of the lemon squeezed liquid in the beverage was 30 g / L or more (3% by mass or more and 1.35 g / L or more as citric acid), acidity was felt. It was confirmed that

(2) Next, regarding the acidity reducing effect when a beverage having a lemon squeezed liquid content of 30 g / L or more (3% by mass or more) is used and the contents of citric acid and sugar salt are changed respectively. evaluated. For each Example and Comparative Example, a beverage containing citric acid was prepared in the blending amount of each component shown in Tables 3 and 4, respectively.

The beverages of Examples 4 to 7 contain 30 g / L of lemon squeezed liquid (1.35 g / L of citric acid derived from lemon squeezed liquid). The beverages of Examples 8 to 11 contain 150 g / L of lemon squeezed liquid (6.75 g / L of citric acid derived from lemon squeezed liquid). The beverages of Examples 12 to 15 contained 6.75 g / L of citric acid so as to have the same citric acid content as when 150 g / L of lemon squeezed liquid was blended in the beverage. The beverage of Example 16 contains 250 g / L of lemon squeezed liquid (11.25 g / L of citric acid derived from lemon squeezed liquid). The beverages of Examples 17 and 18 contain 300 g / L of lemon squeezed liquid (13.5 g / L of citric acid derived from lemon squeezed liquid). The beverages of each example prepared as described above were subjected to a sensory test to evaluate the acidity-reducing effect of maltobionate on citric acid.

(Effect of reducing acidity)
For the beverages of each example, the citric acid content is the same, and based on the acidity of each comparative example containing no sugar salt, the acidity is felt much stronger than that of the comparative example: 1 point, strong feeling: 2 points, Equivalent to the comparative example: 3 points, weaker than the comparative example: 4 points, very weak feeling: 5 points. The number of subjects was 5, and the average score was calculated for the scoring results. The average value of 4.6 points or more was "excellent: 5", and 3.6 points or more and less than 4.6 points was "good: 4". 6 points or more and less than 3.6 points are "OK: 3", 1.6 points or more and less than 2.6 points are "Slightly defective: 2", and less than 1.6 points are "Defective: 1". did. The results are shown in Tables 3 and 4.

表３，４に示されるように、レモン搾出液３０〜３００ｇ／Ｌ（３〜３０質量％）を含有する各実施例の飲料において、糖酸塩による酸味低減効果が認められた。レモン搾出液を１５０ｇ／Ｌ（１５質量％）含有する実施例８〜１１とレモン搾出液１５０ｇ／Ｌの代わりにクエン酸を６．７５ｇ／Ｌ配合した実施例１２〜１５は、評価結果が変わらないことが確認された。マルトビオン酸塩の含有量が１．５ｍＭの実施例４，８，１２は、酸味低減効果がやや低下傾向を示すことが確認された。レモン搾出液３００ｍｇ／Ｌ（３０質量％、クエン酸含有量として１３．５ｇ／Ｌ）の実施例１７，１８は、糖酸塩による酸味低減効果がやや低下することが確認された。

As shown in Tables 3 and 4, in the beverages of each example containing 30 to 300 g / L (3 to 30% by mass) of the lemon squeezed liquid, the acidity reducing effect of the sugar salt was observed. Evaluation results of Examples 8 to 11 containing 150 g / L (15% by mass) of lemon squeezed liquid and Examples 12 to 15 in which 6.75 g / L of citric acid was blended instead of 150 g / L of lemon squeezed liquid were evaluated. Was confirmed to be unchanged. It was confirmed that Examples 4, 8 and 12 having a maltobionate content of 1.5 mM showed a slightly decreasing effect on reducing acidity. In Examples 17 and 18 of the lemon squeezed liquid 300 mg / L (30% by mass, citric acid content 13.5 g / L), it was confirmed that the acidity reducing effect of the sugar salt was slightly reduced.

<Test Example 3: Test on the relationship between the pH and acidity of beverages>
For beverages in which the content of citric acid was changed using a predetermined sugar salt, the pH of the beverage was measured and the acidity reducing effect was evaluated.

The beverages of Example 19 and Comparative Example 13 contain 30 g / L of lemon squeezed liquid (1.35 g / L of citric acid derived from lemon squeezed liquid). The beverages of Example 20 and Comparative Example 14 contain 50 g / L of lemon squeezed liquid (2.25 g / L of citric acid derived from lemon squeezed liquid). The beverages of Example 21 and Comparative Example 15 contain 100 g / L of lemon squeezed liquid (4.5 g / L of citric acid derived from lemon squeezed liquid).

The beverages of Examples 19 to 21 each contained 53.2 mM of calcium maltobionate as a sugar salt, and Comparative Examples 13 to 15 contained 53.2 mM of calcium lactate as a sugar salt, respectively. The pH of each of the beverages of Examples 19 to 21 and Comparative Examples 13 to 15 was measured.

(Sour taste evaluation)
The beverages of each example prepared as described above were evaluated on a three-point scale: strong acidity: 1 point, acidity: 2 points, weak acidity or no acidity: 3 points. The number of subjects was 5, and the average score was calculated for the scoring results. The average value was evaluated as 2.5 points or more 3, 1.5 points or more and less than 2.5 points was evaluated 2, and less than 1.5 points was evaluated 1 And used as the evaluation result. The results are shown in Table 5.

表５に示されるように、マルトビオン酸カルシウムを含有する実施例１９〜２１の飲料は、それぞれ同じクエン酸量の比較例１３〜１５の飲料よりもｐＨが低いことが確認される。しかしながら、各実施例はそれぞれ各比較例に対し酸味低減効果に優れることが確認される。つまり、本発明の所定の糖酸塩を使用することにより、飲料のｐＨ上昇に頼ることなく、クエン酸由来の酸味を低減できることが確認された。

As shown in Table 5, it is confirmed that the beverages of Examples 19 to 21 containing calcium maltobionate have lower pH than the beverages of Comparative Examples 13 to 15 having the same amount of citric acid, respectively. However, it is confirmed that each Example is superior in the acidity reducing effect to each Comparative Example. That is, it was confirmed that by using the predetermined sugar salt of the present invention, the acidity derived from citric acid can be reduced without relying on the increase in pH of the beverage.

<Reference test 1: Evaluation of calcium maltobionate content and appearance of beverage>
The appearance of the beverage when the content of calcium maltobionate in the beverage was increased was evaluated. For each reference example, a beverage containing citric acid was prepared in the blending amount of each component shown in Table 6. The beverage of each reference example contains 0 to 121.6 mM of calcium maltobionate. The appearance of each reference example beverage prepared as described above was evaluated.

(Appearance of beverage)
First, for each of the beverages of the reference examples prepared as described above, the yellowness YI value was measured using a colorimetric color difference meter ZE-2000 manufactured by Nippon Denshoku Kogyo Co., Ltd. in order to measure browning. The results are shown in Table 6.

(Appearance of beverage after aging treatment)
The beverages of each reference example were heat sterilized at 93 ° C. for 2 minutes and then sealed and filled in a PET bottle container. As an accelerated time-lapse test, the mixture was left at 60 ° C. for 14 days, and the yellowness YI value was measured in the same manner as above. In addition, the color difference (ΔYI value) was determined for the yellowness (YI value) before and after the aged treatment. The results are shown in Table 6.

表６に示されるように、マルトビオン酸カルシウムの配合量が１０６．４ｍＭ以上の場合、ΔＹＩ値が上昇することが確認された。なお、マルトビオン酸カルシウムの配合量が１０６．４ｍＭの参考例９は、加速経時処理後、カルシウムの析出がやや見られた。マルトビオン酸カルシウムの配合量が１２１．６ｍＭの参考例１０は、カラメル臭が強くなるとともに、加速経時処理後、カルシウムの析出も見られた。

As shown in Table 6, it was confirmed that the ΔYI value increased when the blending amount of calcium maltobionate was 106.4 mM or more. In Reference Example 9 in which the amount of calcium maltobionate compounded was 106.4 mM, some calcium precipitation was observed after the accelerated aging treatment. In Reference Example 10 in which the blending amount of calcium maltobionate was 121.6 mM, the caramel odor became stronger, and calcium precipitation was also observed after the accelerated aging treatment.

Next, the technical ideas that can be grasped from the above-described embodiment and other examples will be added below together with their effects.
(A) A citric acid-derived acidity reducing agent containing at least one sugar acid salt selected from disaccharide salts containing gluconate and gluconic acid as constituent sugars. Therefore, according to the invention described in (a), the acidity can be reduced by adding a citric acid-derived acidity reducing agent to a beverage containing citrus fruit juice such as lemon. In addition, the beverage can be prepared while adjusting the amount of the citric acid-derived acidity reducing agent added according to the taste and taste of the ingestor.

Claims (8)

A beverage characterized by containing 1.3 g / L or more of at least one selected from citric acid and citrate, and 1-110 mM of maltobionate (0.5 g / 100 mL of citric acid and 1 Ca maltobionate). .Excluding beverages containing 887 g / 100 mL) . The beverage according to claim 1, wherein at least one selected from the citric acid and the citrate is contained in an amount of 6.75 g / L or more, and the maltobionate is contained in an amount of 30.4 mM or more. The beverage according to claim 1 or 2 , wherein at least one selected from the citric acid and the citrate is 15 g / L or less in the beverage. The beverage according to any one of claims 1 to 3, wherein at least one selected from citric acid and citrate is blended as a citrus juice. The beverage according to any one of claims 1 to 4 , wherein the maltobionate is a calcium salt. A beverage containing 1 to 110 mM maltobionate in a beverage containing 1.3 g / L or more of at least one selected from citric acid and citrate (citric acid 0.5 g / 100 mL and maltobionic acid). Method for producing ( excluding beverages containing 1.887 g / 100 mL of Ca). The method for producing a beverage according to claim 6, wherein at least one selected from the citric acid and the citrate is contained in an amount of 6.75 g / L or more and the maltobionate is contained in an amount of 30.4 mM or more. A method for reducing acidity, which comprises reducing the acidity derived from citric acid by adding 1 to 110 mM of maltobionate to a beverage containing 1.3 g / L or more of at least one selected from citric acid and citrate. ..