JP6896436B2 - Beverage containing hesperidin in a container with suppressed offensive odor of hesperidin - Google Patents
Beverage containing hesperidin in a container with suppressed offensive odor of hesperidin Download PDFInfo
- Publication number
- JP6896436B2 JP6896436B2 JP2017013590A JP2017013590A JP6896436B2 JP 6896436 B2 JP6896436 B2 JP 6896436B2 JP 2017013590 A JP2017013590 A JP 2017013590A JP 2017013590 A JP2017013590 A JP 2017013590A JP 6896436 B2 JP6896436 B2 JP 6896436B2
- Authority
- JP
- Japan
- Prior art keywords
- hesperidin
- beverage
- packaged
- citric acid
- offensive odor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 title claims description 250
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 title claims description 250
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 title claims description 250
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 title claims description 250
- 229940025878 hesperidin Drugs 0.000 title claims description 250
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 title claims description 250
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 title claims description 250
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 title claims description 221
- 235000013361 beverage Nutrition 0.000 title claims description 216
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 317
- 235000003599 food sweetener Nutrition 0.000 claims description 78
- 239000003765 sweetening agent Substances 0.000 claims description 78
- YOMSJEATGXXYPX-UHFFFAOYSA-N 2-methoxy-4-vinylphenol Chemical compound COC1=CC(C=C)=CC=C1O YOMSJEATGXXYPX-UHFFFAOYSA-N 0.000 claims description 76
- 238000000034 method Methods 0.000 claims description 71
- 238000004519 manufacturing process Methods 0.000 claims description 52
- 235000019640 taste Nutrition 0.000 claims description 38
- 229930182470 glycoside Natural products 0.000 claims description 34
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- 108010011485 Aspartame Proteins 0.000 claims description 8
- 239000000605 aspartame Substances 0.000 claims description 8
- 235000010357 aspartame Nutrition 0.000 claims description 8
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 8
- 229960003438 aspartame Drugs 0.000 claims description 8
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 5
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- 239000004615 ingredient Substances 0.000 description 13
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
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- 229910052700 potassium Inorganic materials 0.000 description 5
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 5
- 241000544066 Stevia Species 0.000 description 4
- 239000003002 pH adjusting agent Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 4
- 235000019263 trisodium citrate Nutrition 0.000 description 4
- 229940038773 trisodium citrate Drugs 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
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Landscapes
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- Non-Alcoholic Beverages (AREA)
Description
本発明は、ヘスペリジンの異臭（絆創膏様の異臭）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法に関する。また、本発明は、ヘスペリジンと高甘味度甘味料を併用することによって増強されたヘスペリジンの異臭（絆創膏様の異臭）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法に関する。さらに、本発明は、ヘスペリジンと高甘味度甘味料とクエン酸を併用することにより生じた特有の異味（エグ味）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法等に関する。 The present invention relates to a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) is suppressed, and a method for producing the same. The present invention also relates to a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) enhanced by the combined use of hesperidin and a high-intensity sweetener is suppressed, and a method for producing the same. Furthermore, the present invention relates to a packaged hesperidin-containing beverage in which the peculiar off-flavor (egg taste) generated by the combined use of hesperidin, a high-sweetness sweetener, and citric acid is suppressed, and a method for producing the same.
人々の健康志向のさらなる高まりにより、機能性成分を含有する飲料が多種上市されている。そのような機能性成分の１つに、ヘスペリジンが挙げられる。へスペリジンは、温州みかん等の柑橘類に多く含まれるフラボノイドの一種であり、血行促進作用、血中中性脂肪低減、骨形成促進作用等の有益な生理作用を有することが知られている。 Due to the growing health consciousness of people, various beverages containing functional ingredients have been put on the market. One such functional ingredient is hesperidin. Hesperidin is a kind of flavonoid contained in a large amount in citrus fruits such as Satsuma mandarin, and is known to have beneficial physiological actions such as blood circulation promoting action, blood triglyceride reducing action, and bone formation promoting action.
ヘスペリジンは、水への溶解性が低いため、従来は、使用用途が限られていたが、近年、ヘスペリジンにブドウ糖を結合させることにより水溶性を高めた水溶性ヘスペリジン（ヘスペリジン配糖体）が開発された。ヘスペリジン配糖体は、水への溶解性が高く、かつヘスペリジンの生理活性を保持しているため、食品への利用に優れ、広く利用されている。しかし、ヘスペリジン配糖体等のヘスペリジンは、特有の不快味（苦味）や特有の異臭（絆創膏様臭）を有しており、これを容器詰飲料に含有させると、飲用に適さない場合があるという問題があった。 Since hesperidin has low solubility in water, its use has been limited in the past, but in recent years, water-soluble hesperidin (hesperidin glycoside), which has increased water solubility by binding glucose to hesperidin, has been developed. Was done. Hesperidin glycosides are highly soluble in water and retain the physiological activity of hesperidin, so that they are excellent for use in foods and are widely used. However, hesperidin such as hesperidin glycoside has a peculiar unpleasant taste (bitter taste) and a peculiar offensive odor (adhesive plaster-like odor), and if this is contained in a packaged beverage, it may not be suitable for drinking. There was a problem.
ヘスペリジン配糖体の特有の不快味（苦味）を改善するための技術として、ヘスペリジン配糖体と共に、トレハロース及びオリゴ糖を飲料に含有させる方法（特許文献１）や、ヘスペリジン配糖体と共に、特定の割合でリンゴ酸を含有させる方法（特許文献２）が提案されている。また、ヘスペリジン配糖体に特有の異臭（絆創膏様の異臭）を改善するための技術として、飲料中におけるヘスペリジン配糖体の含有量に対するラクトン類の合計含有量を特定の割合に調整する方法が提案されている（特許文献３）。 As a technique for improving the peculiar unpleasant taste (bitter taste) of hesperidin glycosides, a method of incorporating trehalose and oligosaccharides into a beverage together with hesperidin glycosides (Patent Document 1) and specific with hesperidin glycosides. A method of containing malic acid in the proportion of (Patent Document 2) has been proposed. In addition, as a technique for improving the offensive odor peculiar to hesperidin glycosides (adhesive plaster-like offensive odor), there is a method of adjusting the total content of lactones to the content of hesperidin glycosides in a beverage to a specific ratio. It has been proposed (Patent Document 3).
しかし、ヘスペリジン配糖体等のヘスペリジンの不快味（苦味）ではなく、異臭（絆創膏様の異臭）を、特定濃度のクエン酸によって好適に抑制できることは知られていなかった。また、ヘスペリジン配糖体等のヘスペリジンと高甘味度甘味料を併用すると、ヘスペリジンの異臭が持続的に感じられて異臭が増強されることや、特定濃度のクエン酸がその増強された異臭に対して好適な抑制作用を有することもこれまでに知られていなかった。また、ヘスペリジン配糖体等のヘスペリジンと高甘味度甘味料とクエン酸を併用すると、それぞれ僅かに有する異味が重なり、特に後味において特有の異味（エグ味）が感じられることや、４−ビニルグアヤコール（４ＶＧ）がそのエグ味に対して抑制作用を有することもこれまでに知られていなかった。 However, it has not been known that a specific concentration of citric acid can suitably suppress an offensive odor (adhesive plaster-like offensive odor) rather than the unpleasant taste (bitter taste) of hesperidin such as hesperidin glycosides. In addition, when hesperidin such as hesperidin glycoside and a high-sweetness sweetener are used in combination, the offensive odor of hesperidin is continuously perceived and the offensive odor is enhanced, and a specific concentration of citric acid is added to the enhanced offensive odor. It has not been known so far that it has a suitable inhibitory effect. In addition, when hesperidin such as hesperidin glycoside, high-sweetness sweetener, and citric acid are used in combination, the slightly different tastes of each overlap, and a peculiar different taste (egg taste) is felt especially in the aftertaste, and 4-vinylguanacol. It has not been known so far that (4VG) has an inhibitory effect on its astringent taste.
前述したような背景技術の状況下、本発明者らは、ヘスペリジンを含有する容器詰飲料において、ヘスペリジンの異臭（絆創膏様の異臭）を抑制する方法について検討を行った。かかる検討を行っている中で、ヘスペリジンと高甘味度甘味料を併用すると、ヘスペリジンの異臭（絆創膏様の異臭）が持続的に感じられて異臭が増強されるという新規な課題（新規課題Ａ）を発見した。 Under the circumstances of the background technology as described above, the present inventors have studied a method for suppressing the offensive odor of hesperidin (adhesive plaster-like offensive odor) in a packaged beverage containing hesperidin. During this study, a new issue (new issue A) is that when hesperidin and a high-intensity sweetener are used in combination, the offensive odor of hesperidin (adhesive plaster-like offensive odor) is continuously perceived and the offensive odor is enhanced (new task A). I found.
また、本発明者らは、ヘスペリジンと高甘味度甘味料とクエン酸を併用すると、それぞれ僅かに有する異味が重なり、特に後味において特有の異味（エグ味）が感じられるという新規な課題（新規課題Ｂ）を発見した。 In addition, the present inventors have a new problem (new problem) that when hesperidin, a high-sweetness sweetener, and citric acid are used in combination, slightly different tastes overlap each other, and a peculiar different taste (egg taste) is felt especially in the aftertaste. B) was found.
本発明の第１の課題は、ヘスペリジンの異臭（絆創膏様の異臭）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法等を提供することにある。また、本発明の第２の課題は、ヘスペリジンと高甘味度甘味料を併用することによって増強されたヘスペリジンの異臭（絆創膏様の異臭）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法等を提供することにある。また、本発明の第３の課題は、ヘスペリジンと高甘味度甘味料とクエン酸を併用することにより生じた特有の異味（エグ味）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法等を提供することにある。 A first object of the present invention is to provide a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) is suppressed, a method for producing the same, and the like. A second object of the present invention is a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) enhanced by the combined use of hesperidin and a high-sweetness sweetener is suppressed, and a method for producing the same. Is to provide. A third object of the present invention is a packaged hesperidin-containing beverage in which the peculiar off-flavor (egg taste) generated by the combined use of hesperidin, a high-sweetness sweetener, and citric acid is suppressed, a method for producing the same, and the like. Is to provide.
前述したような背景技術の状況下、本発明者らは、ヘスペリジンを含有する容器詰飲料において、ヘスペリジンの異臭（絆創膏様の異臭）を抑制する方法について様々な検討を行っていたところ、特定濃度のクエン酸を併用すると、ヘスペリジンの異臭が抑制されることを初めて見いだした。この知見に基づき、本発明者らは本発明を完成するに至った。 Under the circumstances of the background technology as described above, the present inventors have conducted various studies on a method for suppressing the offensive odor of hesperidin (adhesive plaster-like offensive odor) in a packaged beverage containing hesperidin. For the first time, it was found that the offensive odor of hesperidin was suppressed when the citric acid was used in combination. Based on this finding, the present inventors have completed the present invention.
その過程で本発明者らは、ヘスペリジンと高甘味度甘味料を併用すると、ヘスペリジンの異臭（絆創膏様の異臭）が持続的に感じられてその異臭が増強されるという新規な課題（課題Ａ）を発見した。本発明者らは、かかる増強された異臭を改善する方法について検討を行ったところ、ヘスペリジンと高甘味度甘味料に加えて、特定濃度のクエン酸を併用すると、前述の増強された異臭が抑制されることを初めて見いだした。これらの知見に基づき、本発明者らは本発明を完成するに至った。 In the process, the present inventors have a novel problem that when hesperidin and a high-intensity sweetener are used in combination, the offensive odor of hesperidin (adhesive plaster-like offensive odor) is continuously perceived and the offensive odor is enhanced (Problem A). I found. The present inventors have investigated a method for improving such an enhanced offensive odor, and found that when a specific concentration of citric acid is used in combination with hesperidin and a high-sweetness sweetener, the above-mentioned enhanced offensive odor is suppressed. I found it to be done for the first time. Based on these findings, the present inventors have completed the present invention.
また、その過程で本発明者らは、ヘスペリジンと高甘味度甘味料とクエン酸を併用すると、それぞれ僅かに有する異味が重なり、特に後味において特有の異味（エグ味）が感じられるという新規な課題（課題Ｂ）を発見した。本発明者らは、かかる特有の異味（エグ味）を改善する方法について検討を行ったところ、ヘスペリジンと高甘味度甘味料とクエン酸に加えて、４−ビニルグアヤコール（４ＶＧ）を併用すると、前述のエグ味が抑制されることを初めて見いだした。これらの知見に基づき、本発明者らは本発明を完成するに至った。 Further, in the process, the present inventors have a new problem that when hesperidin, a high-sweetness sweetener, and citric acid are used in combination, the slightly different tastes overlap each other, and a peculiar different taste (egg taste) is particularly felt in the aftertaste. (Problem B) was discovered. The present inventors have investigated a method for improving such a peculiar off-taste (egg taste), and found that when 4-vinylguaiacol (4VG) is used in combination with hesperidin, a high-sweetness sweetener and citric acid, For the first time, I found that the above-mentioned astringent taste was suppressed. Based on these findings, the present inventors have completed the present invention.
すなわち、本発明は、
（１）飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する容器詰ヘスペリジン飲料において、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させた容器詰ヘスペリジン含有飲料や、
（２）更に、高甘味度甘味料を含有する上記（１）に記載の容器詰ヘスペリジン含有飲料や、
（３）更に、４−ビニルグアヤコールを含有する上記（２）に記載の容器詰ヘスペリジン含有飲料に関する。
That is, the present invention
(1) In a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, a packaged hesperidin containing 0.3 to 1.4% by weight of citric acid with respect to the total amount of the beverage. Containing beverages and
(2) Further, the packaged hesperidin-containing beverage according to (1) above, which contains a high-intensity sweetener, and the beverage containing hesperidin.
(3) Further, the present invention relates to the packaged hesperidin-containing beverage according to (2) above, which contains 4-vinylguaiacol.
また、本発明は、
（４）飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する容器詰ヘスペリジン飲料の製造において、前記容器詰ヘスペリジン含有飲料に、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させることを特徴とする容器詰ヘスペリジン含有飲料の製造方法や、
（５）容器詰ヘスペリジン含有飲料に、更に、高甘味度甘味料を含有させることを特徴とする上記（４）に記載の容器詰ヘスペリジン含有飲料の製造方法や、
（６）容器詰ヘスペリジン含有飲料に、更に、飲料全量に対し３〜１００ｐｐｂの４−ビニルグアヤコールを含有させることを特徴とする上記（５）に記載の容器詰ヘスペリジン含有飲料の製造方法に関する。
In addition, the present invention
(4) In the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, the packaged hesperidin-containing beverage contains 0.3 to 1.4% by weight with respect to the total amount of the beverage. A method for producing a packaged hesperidin-containing beverage, which is characterized by containing citric acid, and
(5) The method for producing a packaged hesperidin-containing beverage according to (4) above, wherein the packaged hesperidin-containing beverage further contains a high-intensity sweetener.
(6) The method for producing a packaged hesperidin-containing beverage according to (5) above, wherein the packaged hesperidin-containing beverage further contains 4-vinylguaiacol of 3 to 100 ppb with respect to the total amount of the beverage.
さらに、本発明は、
（７）飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する容器詰ヘスペリジン飲料の製造において、前記容器詰ヘスペリジン含有飲料に、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させることを特徴とする、容器詰ヘスペリジン含有飲料の異臭の抑制方法や、
（８）容器詰ヘスペリジン含有飲料に、更に、高甘味度甘味料を含有させることを特徴とする上記（７）に記載の容器詰ヘスペリジン含有飲料の異臭の抑制方法に関する。
Furthermore, the present invention
(7) In the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, the packaged hesperidin-containing beverage contains 0.3 to 1.4% by weight with respect to the total amount of the beverage. A method for suppressing an offensive odor of a packaged hesperidin-containing beverage, which is characterized by containing citric acid.
(8) The present invention relates to a method for suppressing an offensive odor of a packaged hesperidin-containing beverage according to (7) above, wherein the packaged hesperidin-containing beverage further contains a high-intensity sweetener.
また、本発明は、
（９）飲料全量に対し０．０２〜０．１重量％のヘスペリジンと、飲料全量に対し０．３〜１．４重量％のクエン酸と、高甘味度甘味料とを含有する容器詰ヘスペリジン飲料の製造において、更に、飲料全量に対し３〜１００ｐｐｂの４−ビニルグアヤコールを含有させることを特徴とする、ヘスペリジンと高甘味度甘味料とクエン酸を併用することにより生じる異味の抑制方法に関する。
In addition, the present invention
(9) Packaged hesperidin containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, 0.3 to 1.4% by weight of citric acid with respect to the total amount of the beverage, and a high-sweetness sweetener. The present invention relates to a method for suppressing an offensive taste caused by the combined use of hesperidin, a high-sweetness sweetener, and citric acid, which further comprises containing 3 to 100 ppb of 4-vinylguayacol in the total amount of the beverage.
本発明によれば、ヘスペリジンの異臭（絆創膏様の異臭）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法等を提供することができる。また、本発明によれば、ヘスペリジンと高甘味度甘味料を併用することによって増強されたヘスペリジンの異臭（絆創膏様の異臭）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法等を提供することができる。また、本発明によれば、ヘスペリジンと高甘味度甘味料とクエン酸を併用することにより生じた特有の異味（エグ味）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法等を提供することができる。 According to the present invention, it is possible to provide a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) is suppressed, a method for producing the same, and the like. Further, according to the present invention, there is provided a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) enhanced by the combined use of hesperidin and a high-intensity sweetener is suppressed, and a method for producing the same. be able to. Further, according to the present invention, there is provided a packaged hesperidin-containing beverage in which the peculiar off-flavor (egg taste) generated by the combined use of hesperidin, a high-sweetness sweetener and citric acid is suppressed, and a method for producing the same. be able to.
本発明は、
［１］飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する（又は添加された）容器詰ヘスペリジン飲料において、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させた（又は添加した）容器詰ヘスペリジン含有飲料（以下、「本発明の容器詰飲料」とも表示する。）；
［２］飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する（又は添加された）容器詰ヘスペリジン飲料の製造において、前記容器詰ヘスペリジン含有飲料に、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させる（又は添加した）ことを特徴とする容器詰ヘスペリジン含有飲料の製造方法（以下、「本発明の製造方法」とも表示する。）；
［３］飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する（又は添加された）容器詰ヘスペリジン飲料の製造において、前記容器詰ヘスペリジン含有飲料に、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させる（又は添加した）ことを特徴とする、容器詰ヘスペリジン含有飲料の異臭の抑制方法（以下、「本発明の異臭の抑制方法」とも表示する。）；
［４］飲料全量に対し０．０２〜０．１重量％のヘスペリジンと、飲料全量に対し０．３〜１．４重量％のクエン酸と、高甘味度甘味料とを含有する（又は添加された）容器詰ヘスペリジン飲料の製造において、更に、飲料全量に対し３〜１００ｐｐｂの４−ビニルグアヤコールを含有させる（又は添加した）ことを特徴とする、ヘスペリジンと高甘味度甘味料とクエン酸を併用することにより生じる異味の抑制方法（以下、「本発明の異味の抑制方法」とも表示する。）；
を含む。
なお、本明細書において、「〜」で表された数値範囲には、特に言及がない限り、「〜」の両端の数値も当然含まれる。また、「含有」と「添加」は同義ではないが、本明細書には、本発明を説明する記載において、「含有」を「添加」に置き換えた発明も記載されているものとし、例えば、「含有する」との語句を「添加された」に置き換えた発明や、「含有させる」を「添加する」に置き換えた発明も記載されているものとする。
The present invention
[1] In a packaged hesperidin beverage containing (or added) 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, 0.3 to 1.4% by weight of citric acid is added to the total amount of the beverage. Containing (or added) packaged hesperidin-containing beverage (hereinafter, also referred to as "packaged beverage of the present invention");
[2] In the production of a packaged hesperidin beverage containing (or added) 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, the packaged hesperidin-containing beverage contains 0.3 with respect to the total amount of the beverage. A method for producing a packaged hesperidin-containing beverage, which comprises (or has added) ~ 1.4% by weight of citric acid (hereinafter, also referred to as "the production method of the present invention");
[3] In the production of a packaged hesperidin beverage containing (or added) 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, the packaged hesperidin-containing beverage contains 0.3 with respect to the total amount of the beverage. A method for suppressing an offensive odor of a packaged hesperidin-containing beverage, which comprises (or is added to) ~ 1.4% by weight of citric acid (hereinafter, also referred to as “method for suppressing offensive odor of the present invention”). ;
[4] Contains (or is added) 0.02 to 0.1% by weight hesperidin based on the total amount of the beverage, 0.3 to 1.4% by weight of citric acid based on the total amount of the beverage, and a high sweetness sweetener. In the production of the packaged hesperidin beverage, hesperidin, a high sweetness sweetener, and citric acid, which are further characterized by containing (or adding) 3 to 100 ppb of 4-vinylguayacol to the total amount of the beverage. Method for suppressing unpleasant taste caused by combined use (hereinafter, also referred to as "method for suppressing unpleasant taste of the present invention");
including.
In this specification, the numerical range represented by "-" naturally includes the numerical values at both ends of "-" unless otherwise specified. Further, although "containing" and "addition" are not synonymous, the present specification also describes an invention in which "containing" is replaced with "addition" in the description for explaining the present invention, for example. Inventions in which the phrase "containing" is replaced with "added" and inventions in which "containing" is replaced with "added" are also described.
（ヘスペリジン）
本発明に用いるヘスペリジンは配糖体であっても非配糖体であってもよいが、水への溶解度が高く、飲料中に多くのヘスペリジンを含有できる点で、ヘスペリジンは配糖体であることが好ましい。ヘスペリジン非配糖体の例として、柑橘類から抽出精製したヘスペリジンが挙げられる。柑橘類の種類は、特に限定されるものでないが、みかん等が好適に用いられる。
(Hesperidin)
The hesperidin used in the present invention may be a glycoside or a non-glycoside, but hesperidin is a glycoside in that it has high solubility in water and can contain a large amount of hesperidin in a beverage. Is preferable. Examples of hesperidin non-glycosides include hesperidin extracted and purified from citrus fruits. The type of citrus is not particularly limited, but mandarin oranges and the like are preferably used.
ヘスペリジン配糖体の例として、上記のヘスペリジン非配糖体を酵素処理したものが挙げられる。酵素処理の種類は特に限定されるものでないが、ヘスペリジンの糖部分（ルチノース部分）の水酸基等に、糖転位酵素によってグルコースを付加すること等が汎用されている。 Examples of hesperidin glycosides include those obtained by enzyme-treating the above-mentioned non-hesperidin glycosides. The type of enzyme treatment is not particularly limited, but it is widely used to add glucose to the hydroxyl group of the sugar moiety (rutinose moiety) of hesperidin by a glycosyltransferase.
ヘスペリジン配糖体の種類は特に限定されるものでないが、より高い水溶性を有することから、グルコシルヘスペリジンであることが好ましく、モノグルコシルへスペリジンであることがより好ましい。 The type of hesperidin glycoside is not particularly limited, but glucosyl hesperidin is preferable, and monoglucosyl hesperidin is more preferable because it has higher water solubility.
ヘスペリジン配糖体は市販されており、市販品として、林原ヘスペリジン（登録商標）Ｓ（林原社製）、αＧヘスペリジン（東洋精糖社製）等が挙げられる。 Hesperidin glycosides are commercially available, and examples of commercially available products include Hayashibara Hesperidin (registered trademark) S (manufactured by Hayashibara Co., Ltd.) and αG hesperidin (manufactured by Toyo Sugar Refining Co., Ltd.).
本発明におけるヘスペリジンの使用量（飲料における含有量又は飲料への添加量）は、飲料全量に対し０．０２〜０．１重量％である限り特に制限されないが、ヘスペリジンの異臭が増加し、本発明の意義がより大きくなる観点から、ヘスペリジンの使用量の下限として、好ましくは０．０３重量％以上、より好ましくは０．０５重量％以上が挙げられ、飲料の香味バランス等の観点から、ヘスペリジンの使用量の上限として、好ましくは０．０７重量％以下が挙げられる。なお、ヘスペリジンの使用量に関する上限値と下限値とのすべての組合せは、本願明細書に開示されているものとする。 The amount of hesperidin used in the present invention (content in beverage or amount added to beverage) is not particularly limited as long as it is 0.02 to 0.1% by weight based on the total amount of beverage, but the offensive odor of hesperidin increases, and the present invention From the viewpoint of increasing the significance of the invention, the lower limit of the amount of hesperidin used is preferably 0.03% by weight or more, more preferably 0.05% by weight or more, and from the viewpoint of the flavor balance of the beverage, hesperidin is used. The upper limit of the amount of the above is preferably 0.07% by weight or less. All combinations of the upper limit value and the lower limit value regarding the amount of hesperidin used shall be disclosed in the present specification.
（クエン酸）
本発明に用いるクエン酸としては、食品に添加可能なクエン酸であればいずれのクエン酸であってもよく、また、クエン酸の塩であってもよい。クエン酸やその塩は、無水物であってもよいし、水和物であってもよい。クエン酸の塩としては、クエン酸のナトリウム塩、カリウム塩、カルシウム塩等が挙げられ、ナトリウム塩、カリウム塩が好ましく挙げられ、ナトリウム塩がより好ましく挙げられる。本発明で用いるクエン酸の塩の好適な例として、クエン酸三ナトリウム、クエン酸一カリウム、クエン酸三カリウム、クエン酸カルシウムが挙げられ、中でも、クエン酸三ナトリウム、クエン酸一カリウム、クエン酸三カリウムが好ましく挙げられ、クエン酸三ナトリウムがより好ましく挙げられる。なお、本発明に用いるクエン酸は、１種類であっても２種類以上であってもよく、特に好ましい組合せとして、クエン酸（無水）とクエン酸三ナトリウムの組合せが挙げられる。なお、本発明のクエン酸含有酸性飲料中の「クエン酸濃度」は、飲料中のクエン酸及びクエン酸塩を、「クエン酸（無水物）」に換算して表示される。
(citric acid)
The citric acid used in the present invention may be any citric acid as long as it can be added to foods, or may be a salt of citric acid. Citric acid and its salt may be anhydrous or hydrated. Examples of the citric acid salt include sodium salt, potassium salt, calcium salt and the like of citric acid, preferably sodium salt and potassium salt, and more preferably sodium salt. Preferable examples of the salt of citric acid used in the present invention include trisodium citrate, monopotassium citrate, tripotassium citrate and calcium citrate, among which trisodium citrate, monopotassium citrate and citric acid. Tripotassium is preferred, and trisodium citrate is more preferred. The citric acid used in the present invention may be one type or two or more types, and a particularly preferable combination is a combination of citric acid (anhydrous) and trisodium citrate. The "citric acid concentration" in the citric acid-containing acidic beverage of the present invention is displayed by converting citric acid and citrate in the beverage into "citric acid (anhydride)".
クエン酸やその塩等は、市販されているものを用いることができる。 Commercially available citric acid and salts thereof can be used.
本発明におけるクエン酸の使用量（飲料における含有量又は飲料への添加量）は、飲料全量に対し０．３〜１．４重量％である限り特に制限されないが、ヘスペリジンの異臭に対する抑制効果をより十分に得る観点から、クエン酸の使用量の下限として、好ましくは０．４重量％以上、より好ましくは０．５重量％以上、さらに好ましくは０．６重量％以上が挙げられ、クエン酸の収斂味をよりわずかにとどめる観点から、クエン酸の使用量の上限として、好ましくは１．２重量％以下、より好ましくは１．０重量％以下、さらに好ましくは０．８重量％以下、より好ましくは０．６重量％以下が挙げられる。 The amount of citric acid used (content in the beverage or amount added to the beverage) in the present invention is not particularly limited as long as it is 0.3 to 1.4% by weight based on the total amount of the beverage, but it can suppress the offensive odor of hesperidin. From the viewpoint of obtaining more sufficiently, the lower limit of the amount of citric acid used is preferably 0.4% by weight or more, more preferably 0.5% by weight or more, still more preferably 0.6% by weight or more, and citric acid. From the viewpoint of keeping the astringency of citric acid slightly, the upper limit of the amount of citric acid used is preferably 1.2% by weight or less, more preferably 1.0% by weight or less, still more preferably 0.8% by weight or less, and more. Preferably, it is 0.6% by weight or less.
本発明において、ヘスペリジンの使用量に対するクエン酸の使用量の重量比としては、３〜７０である限り特に制限されないが、ヘスペリジンの異臭が増加し、本発明の意義がより大きくなることと、クエン酸の収斂味をよりわずかにとどめることのバランスの観点から、かかる重量比の下限値として、４、４．３、５．７、６、８が好ましく挙げられ、かかる重量比の上限値として、４６．７、４０、３０、２６．７、２０が好ましく挙げられる。なお、クエン酸の使用量に関する上限値と下限値とのすべての組合せは、本願明細書に開示されているものとする。 In the present invention, the weight ratio of the amount of citric acid used to the amount of hesperidin used is not particularly limited as long as it is 3 to 70, but the offensive odor of hesperidin increases, and the significance of the present invention becomes greater. From the viewpoint of the balance of keeping the astringency of citric acid slightly, 4, 4.3, 5.7, 6 and 8 are preferably mentioned as the lower limit value of the weight ratio, and the upper limit value of the weight ratio is preferably mentioned. 46.7, 40, 30, 26.7 and 20 are preferable. All combinations of the upper limit value and the lower limit value regarding the amount of citric acid used shall be disclosed in the present specification.
（高甘味度甘味料）
本発明において、ヘスペリジンとクエン酸は必須成分として用いられる。一方、高甘味度甘味料は任意成分であり、必須成分に加えてさらに用いてもよいし用いなくてもよいが、本発明の効果をより多く享受する（すなわち、ヘスペリジンと高甘味度甘味料を併用することによって増強されたヘスペリジンの異臭を抑制するという本発明の効果の１つをさらに享受する）観点から、高甘味度甘味料をさらに用いることが好ましい。
(High sweetness sweetener)
In the present invention, hesperidin and citric acid are used as essential components. On the other hand, the high sweetness sweetener is an optional ingredient and may or may not be used in addition to the essential ingredient, but enjoys more of the effects of the present invention (ie, hesperidin and the high sweetness sweetener). From the viewpoint of further enjoying one of the effects of the present invention of suppressing the offensive odor of hesperidin enhanced by the combined use of the above, it is preferable to further use a high-sweetness sweetener.
本発明における高甘味度甘味料としては、天然高甘味度甘味料であっても、合成高甘味度甘味料であってもよく、例えば、スクラロース、アセスルファムカリウム、アスパルテーム、サッカリン、サッカリンナトリウム、ステビア抽出物、ステビア末、酵素処理ステビア、ネオテーム、ソーマチン、グリチルリチン酸二ナトリウム、グリチルリチン酸三ナトリウム、グリチルリチン酸二カリウム及びタウマチンからなる群から選択される１種又は２種以上が挙げられる、中でも、スクラロース、アセスルファムカリウム、アスパルテームのうち１種又は２種以上を少なくとも含む高甘味度甘味料の組合せが好ましく挙げられ、中でも、ヘスペリジンの異臭がより強く増強され、本発明の意義がより高い点で、スクラロースを少なくとも含む高甘味度甘味料の組合せがより好ましく挙げられる。本発明に用いる高甘味度甘味料の好適な態様として、スクラロース、アセスルファムカリウム及びアスパルテームからなる群から選択される１種又は２種以上が挙げられ、中でも、スクラロースを少なくとも含む高甘味度甘味料の組合せ（すなわち、スクラロースとアセスルファムカリウムの組合せ、スクラロースとアスパルテームの組合せ、スクラロースとアセスルファムカリウムとアスパルテームの組合せ）が好ましく挙げられる。 The high-sweetness sweetener in the present invention may be a natural high-sweetness sweetener or a synthetic high-sweetness sweetener, and may be, for example, sucralose, acesulfam potassium, aspartame, saccharin, sodium saccharin, and stevia extract. , Stevia powder, enzyme-treated stevia, neotheme, somatin, disodium glycyrrhizinate, trisodium glycyrrhizinate, dipotassium glycyrrhizinate and taumatin. A combination of high-sweetness sweeteners containing at least one or more of potassium and aspartame is preferred, among which sucralose is at least in that the offensive odor of hesperidin is more strongly enhanced and the significance of the present invention is higher. A combination of high-sweetness sweeteners containing the same is more preferable. Suitable embodiments of the high-sweetness sweetener used in the present invention include one or more selected from the group consisting of sucralose, acesulfam potassium and aspartame, among which the high-sweetness sweetener containing at least sucralose. Combinations (ie, a combination of sucralose and acesulfam potassium, a combination of sucralose and aspartame, a combination of sucralose and acesulfam potassium and aspartame) are preferred.
本発明に用いる高甘味度甘味料は、市販されているものを用いてもよいし、公知の方法に従って製造したものを用いてもよい。また、本発明において用いる高甘味度甘味料は、目的の高甘味度甘味料を含む植物等の抽出物（例えば、ステビアであればステビア抽出物）を使用することもできる。 As the high-sweetness sweetener used in the present invention, a commercially available one may be used, or one produced according to a known method may be used. Further, as the high sweetness sweetener used in the present invention, an extract of a plant or the like containing the desired high sweetness sweetener (for example, Stevia extract in the case of Stevia) can also be used.
本発明において高甘味度甘味料を用いる場合、その使用量（飲料における含有量又は飲料への添加量）は、目的とする飲料の香味設計に応じて適宜設定することができるが、香味バランス等の観点から、高甘味度甘味料の合計の甘味度（同等の甘味を与えるショ糖水溶液濃度）が好ましくは０．６〜４０、より好ましくは３〜１５となるように調整することが好ましい。なお、高甘味度甘味料の使用量に関する上限値と下限値とのすべての組合せは、本願明細書に開示されているものとする。 When a high-sweetness sweetener is used in the present invention, the amount used (content in the beverage or amount added to the beverage) can be appropriately set according to the flavor design of the target beverage, but the flavor balance and the like can be set as appropriate. From the viewpoint of the above, it is preferable to adjust the total sweetness (concentration of the sucrose aqueous solution that gives the same sweetness) to be preferably 0.6 to 40, more preferably 3 to 15. It should be noted that all combinations of the upper limit value and the lower limit value regarding the amount of the high sweetness sweetener used shall be disclosed in the present specification.
（４−ビニルグアヤコール）
本発明において４ＶＧは任意成分であるが、ヘスペリジンと高甘味度甘味料とクエン酸を併用する場合には、本発明の効果をより多く享受する（すなわち、ヘスペリジンと高甘味度甘味料とクエン酸を併用した場合に生じる、後味における異味を抑制するという、本発明の効果の１つをさらに享受する）観点から、４ＶＧをさらに用いることが好ましい。
(4-Vinyl guaiacol)
Although 4VG is an optional component in the present invention, when hesperidin, a high-sweetness sweetener and citric acid are used in combination, the effect of the present invention is more enjoyed (that is, hesperidin, a high-sweetness sweetener and citric acid). It is preferable to further use 4VG from the viewpoint of further enjoying one of the effects of the present invention, that is, suppressing the off-taste in the aftertaste that occurs when the above is used in combination.
４−ビニルグアヤコール（４ＶＧ）は、焼酎を製造する際などに生成する香気成分であり、焼酎が熟成されるとバニリンに変化する物質である。４ＶＧは高濃度では木クレオソート様の薬品臭を発揮することが知られている。 4-Vinyl guaiacol (4VG) is an aroma component produced during the production of shochu, and is a substance that changes to vanillin when the shochu is aged. 4VG is known to exhibit a wood creosote-like chemical odor at high concentrations.
本発明に用いる４ＶＧは、市販されているものを用いてもよいし、公知の方法に従って製造したものを用いてもよい。かかる製造方法としては、フェルラ酸をフェルラ酸脱炭酸酵素で処理することにより４ＶＧを製造する方法が挙げられる。 As the 4VG used in the present invention, a commercially available product may be used, or a product manufactured according to a known method may be used. Examples of such a production method include a method of producing 4VG by treating ferulic acid with ferulic acid decarboxylase.
本発明において４ＶＧを用いる場合、その使用量（飲料における含有量又は飲料への添加量）は、目的とする飲料の香味設計に応じて適宜設定することができるが、香味バランス等の観点から、好ましくは３〜１００ｐｐｂ、より好ましくは５〜１００ｐｐｂ、さらに好ましくは１０〜９０ｐｐｂが挙げられる。なお、４ＶＧの使用量に関する上限値と下限値とのすべての組合せは、本願明細書に開示されているものとする。 When 4VG is used in the present invention, the amount used (content in the beverage or amount added to the beverage) can be appropriately set according to the flavor design of the target beverage, but from the viewpoint of flavor balance and the like, it can be appropriately set. It is preferably 3 to 100 ppb, more preferably 5 to 100 ppb, and even more preferably 10 to 90 ppb. It should be noted that all combinations of the upper limit value and the lower limit value regarding the amount of 4VG used shall be disclosed in the present specification.
（ヘスペリジンの異臭の抑制）
本発明において、「ヘスペリジンの異臭（絆創膏様の異臭）が抑制された」容器詰ヘスペリジン含有飲料とは、クエン酸を含有させない（又は添加しない）こと、又は、クエン酸の含有量（又は添加量）を飲料全量に対し０．２重量％以下とすること以外は、同種の原料を同じ最終濃度になるように用いて同じ製法で製造した容器詰ヘスペリジン含有飲料（以下、「コントロール飲料Ａ」とも表示する。）と比較して、ヘスペリジンの初発及び／又は後引きの異臭（絆創膏様の異臭）が抑制された（低下した）容器詰ヘスペリジン含有飲料を意味する。
(Suppression of offensive odor of hesperidin)
In the present invention, a packaged hesperidin-containing beverage in which "the offensive odor of hesperidin (an offensive odor like a plaster) is suppressed" does not contain (or does not add) citric acid, or the content (or amount of addition) of citric acid. ) Is 0.2% by weight or less based on the total amount of the beverage, but the packaged hesperidin-containing beverage produced by the same manufacturing method using the same kind of raw materials so as to have the same final concentration (hereinafter, also referred to as “control beverage A”). (Show)) means a packaged hesperidin-containing beverage in which the initial and / or trailing offensive odor (adhesive-like offensive odor) of hesperidin is suppressed (reduced).
ある容器詰ヘスペリジン含有飲料におけるヘスペリジンの異臭（絆創膏様の異臭）が、コントロール飲料Ａと比較してどのようであるか（例えば、抑制されているかどうか）は、訓練されたパネラーであれば、容易かつ明確に決定することができる。評価の基準や、パネラー間の評価のまとめ方は、一般的な方法を用いることができ、例えば、後述の実施例の試験１に記載の評価基準（表２）等を用いた方法と同様の方法、好ましくは、後述の実施例の試験１に記載の評価基準（表２）等を用いた方法と同じ方法を好適に用いることができる。より具体的には、コントロール飲料Ａにおけるヘスペリジンの初発及び／又は後引きの異臭（絆創膏様の異臭）を、後述の実施例の試験１に記載の評価基準（表２）を用いて評価した評価点と比較して、初発及び／又は後引きの異臭に関する評価点が向上している容器詰ヘスペリジン含有飲料は、ヘスペリジンの異臭が抑制された容器詰ヘスペリジン含有飲料に含まれる。 How the offensive odor of hesperidin (adhesive plaster-like offensive odor) in a packaged hesperidin-containing beverage is compared to control beverage A (eg, whether it is suppressed) is easy for trained panelists. And it can be decided clearly. A general method can be used for the evaluation criteria and the method of summarizing the evaluations among the panelists. For example, the method using the evaluation criteria (Table 2) described in Test 1 of Examples described later is the same. A method, preferably the same method as the method using the evaluation criteria (Table 2) or the like described in Test 1 of Examples described later can be preferably used. More specifically, the evaluation of the initial and / or trailing offensive odor of hesperidin (adhesive plaster-like offensive odor) in the control beverage A was evaluated using the evaluation criteria (Table 2) described in Test 1 of Examples described later. Beverages containing hesperidin in a container, which has an improved evaluation score for the offensive odor of the initial and / or after-effects as compared with the points, are included in the beverage containing hesperidin in a container in which the offensive odor of hesperidin is suppressed.
（増強されたヘスペリジンの異臭の抑制）
本発明において、「増強されたヘスペリジンの異臭（絆創膏様の異臭）が抑制された」容器詰ヘスペリジン含有飲料とは、クエン酸を含有させない（又は添加しない）こと、又は、クエン酸の含有量（又は添加量）を飲料全量に対し０．２重量％以下とすること以外は、同種の原料（少なくとも、ヘスペリジン、高甘味度甘味料を含む）を同じ最終濃度になるように用いて同じ製法で製造した容器詰ヘスペリジン含有飲料（以下、「コントロール飲料Ｂ」とも表示する。）と比較して、ヘスペリジンの初発及び／又は後引きの異臭（絆創膏様の異臭）が抑制された（低下した）容器詰ヘスペリジン含有飲料を意味する。
(Intensified suppression of hesperidin offensive odor)
In the present invention, the packaged hesperidin-containing beverage in which "enhanced hesperidin offensive odor (adhesive-like offensive odor) is suppressed" does not contain (or does not add) citric acid, or has a citric acid content ( Or the same manufacturing method using the same kind of raw materials (including at least hesperidin and high-sweetness sweetener) so as to have the same final concentration, except that the amount of addition) is 0.2% by weight or less based on the total amount of the beverage. A container in which the initial and / or trailing offensive odor (adhesive-like offensive odor) of hesperidin is suppressed (reduced) as compared with the manufactured packaged hesperidin-containing beverage (hereinafter, also referred to as “control beverage B”). It means a beverage containing stuffed hesperidin.
高甘味度甘味料を含有する、ある容器詰ヘスペリジン含有飲料におけるヘスペリジンの異臭（絆創膏様の異臭）が、コントロール飲料Ｂと比較してどのようであるか（例えば、抑制されているかどうか）は、訓練されたパネラーであれば、容易かつ明確に決定することができる。評価の基準や、パネラー間の評価のまとめ方は、一般的な方法を用いることができ、例えば、後述の実施例の試験１に記載の評価基準（表２）等を用いた方法と同様の方法、好ましくは、後述の実施例の試験１に記載の評価基準（表２）等を用いた方法と同じ方法を好適に用いることができる。より具体的には、コントロール飲料Ｂにおけるヘスペリジンの初発及び／又は後引きの異臭（絆創膏様の異臭）を、後述の実施例の試験１に記載の評価基準（表２）を用いて評価した評価点と比較して、初発及び／又は後引きの異臭に関する評価点が向上している容器詰ヘスペリジン含有飲料は、増強されたヘスペリジンの異臭が抑制された容器詰ヘスペリジン含有飲料に含まれる。 How the offensive odor of hesperidin (adhesive plaster-like offensive odor) in a packaged hesperidin-containing beverage containing a high-sweetness sweetener is compared to control beverage B (for example, whether it is suppressed) can be determined. Trained panelists can make decisions easily and clearly. A general method can be used for the evaluation criteria and the method of summarizing the evaluations among the panelists. For example, the method using the evaluation criteria (Table 2) described in Test 1 of Examples described later is the same. A method, preferably the same method as the method using the evaluation criteria (Table 2) or the like described in Test 1 of Examples described later can be preferably used. More specifically, the evaluation of the initial and / or trailing offensive odor of hesperidin (adhesive plaster-like offensive odor) in the control beverage B was evaluated using the evaluation criteria (Table 2) described in Test 1 of Examples described later. Beverages containing hesperidin in a container, which has an improved evaluation score for the offensive odor of the initial and / or after-effects as compared with the points, are included in the beverage containing hesperidin in a container in which the offensive odor of the enhanced hesperidin is suppressed.
（ヘスペリジンと高甘味度甘味料とクエン酸を併用することにより生じた特有の異味（エグ味）の抑制）
本発明において、「ヘスペリジンと高甘味度甘味料とクエン酸を併用することにより生じた特有の異味（エグ味）が抑制された」容器詰飲料ヘスペリジン含有飲料とは、４ＶＧを含有させない（又は添加しない）こと以外は、同種の原料（少なくとも、ヘスペリジン、高甘味度甘味料及びクエン酸を含む）を同じ最終濃度になるように用いて同じ製法で製造した容器詰ヘスペリジン含有飲料（以下、「コントロール飲料Ｃ」とも表示する。）と比較して、上記の異味（エグ味）が抑制された（低下した）容器詰ヘスペリジン含有飲料を意味する。
(Suppression of the peculiar off-flavor (egg taste) caused by the combined use of hesperidin, high-sweetness sweetener and citric acid)
In the present invention, the packaged beverage hesperidin-containing beverage "in which the peculiar off-flavor (egg taste) generated by the combined use of hesperidin, a high-sweetness sweetener, and citric acid is suppressed" does not contain (or is added) 4VG. A packaged hesperidin-containing beverage produced by the same method using the same kind of raw materials (including at least hesperidin, high-sweetness sweetener and citric acid) so as to have the same final concentration (hereinafter, "control"). Beverage C ”), which means a packaged hesperidin-containing beverage in which the above-mentioned off-taste (astringent taste) is suppressed (reduced).
ある容器詰ヘスペリジン含有飲料における上記異味（エグ味）が、コントロール飲料Ｃと比較してどのようであるか（例えば、抑制されているかどうか）は、訓練されたパネラーであれば、容易かつ明確に決定することができる。評価の基準や、パネラー間の評価のまとめ方は、一般的な方法を用いることができ、例えば、後述の実施例の試験３に記載の評価基準（表１２）等を用いた方法と同様の方法、好ましくは、後述の実施例の試験３に記載の評価基準（表１２）等を用いた方法と同じ方法を好適に用いることができる。より具体的には、コントロール飲料Ｃにおける上記異味（エグ味）を、後述の実施例の試験３に記載の評価基準（表１２）を用いて評価した評価点と比較して、その評価点が向上している容器詰ヘスペリジン含有飲料は、上記異味（エグ味）が抑制された容器詰ヘスペリジン含有飲料に含まれる。 How the above-mentioned off-taste (egg taste) in a packaged hesperidin-containing beverage is compared to the control beverage C (for example, whether it is suppressed) can be easily and clearly determined by a trained panelist. Can be decided. A general method can be used for the evaluation criteria and the method of summarizing the evaluations among the panelists. For example, the method using the evaluation criteria (Table 12) described in Test 3 of Examples described later is the same. A method, preferably the same method as the method using the evaluation criteria (Table 12) or the like described in Test 3 of Examples described later can be preferably used. More specifically, the above-mentioned different taste (egg taste) in the control beverage C is compared with the evaluation points evaluated using the evaluation criteria (Table 12) described in Test 3 of Examples described later, and the evaluation points are higher. The improved packaged hesperidin-containing beverage is included in the packaged hesperidin-containing beverage in which the above-mentioned off-flavor (egg taste) is suppressed.
＜本発明の容器詰飲料＞
本発明の容器詰飲料としては、飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する容器詰ヘスペリジン飲料において、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させた容器詰ヘスペリジン含有飲料である限り特に制限されない。本発明の容器詰飲料は、飲料全量に対し、０．０２〜０．１重量％のヘスペリジンと０．３〜１．４重量％のクエン酸を含有すること以外は、用いる製造原料、製造方法並びに製造条件において、通常の容器詰飲料と特に相違する点はない。
<Containered beverage of the present invention>
As the packaged beverage of the present invention, in a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, 0.3 to 1.4% by weight of citric acid is added to the total amount of the beverage. The beverage is not particularly limited as long as it is a packaged hesperidin-containing beverage. The packaged beverage of the present invention uses 0.02 to 0.1% by weight of hesperidin and 0.3 to 1.4% by weight of citric acid with respect to the total amount of the beverage. In addition, there are no particular differences in manufacturing conditions from ordinary packaged beverages.
本発明の容器詰飲料は、任意成分として、高甘味度甘味料をさらに含有していなくてもよいが、本発明の効果をより多く享受する（すなわち、ヘスペリジンと高甘味度甘味料を併用することによって増強されたヘスペリジンの異臭を抑制するという本発明の効果の１つをさらに享受する）観点から、高甘味度甘味料をさらに含有していることが好ましい。 The packaged beverage of the present invention may not further contain a high sweetness sweetener as an optional ingredient, but enjoys more of the effects of the present invention (ie, hesperidin and a high sweetness sweetener are used in combination). From the viewpoint of further enjoying one of the effects of the present invention of suppressing the enhanced offensive odor of hesperidin), it is preferable to further contain a high-sweetness sweetener.
本発明の容器詰飲料は、任意成分として、４ＶＧをさらに含有していなくてもよいが、本発明の効果をより多く享受する（すなわち、ヘスペリジンと高甘味度甘味料とクエン酸を併用した場合に生じる、後味における異味を抑制するという、本発明の効果の１つをさらに享受する）観点から、４ＶＧをさらに含有していることが好ましい。 The packaged beverage of the present invention may not further contain 4VG as an optional ingredient, but enjoys more of the effects of the present invention (that is, when hesperidin, a high-sweetness sweetener and citric acid are used in combination). From the viewpoint of further enjoying one of the effects of the present invention of suppressing the off-taste in the aftertaste that occurs in the above), it is preferable that 4VG is further contained.
本発明の容器詰飲料は、必須成分であるヘスペリジン及びクエン酸の他、任意成分として、高甘味度甘味料、４ＶＧ、ｐＨ調整剤、乳化成分、着色成分、酸味成分、香料、果汁、野菜汁、ハーブ、ビタミン類、ミネラル類、ハーブ成分等を含有していてもよい。 In addition to the essential ingredients hesperidin and citric acid, the packaged beverage of the present invention has high sweetness sweetener, 4VG, pH adjuster, emulsifying ingredient, coloring ingredient, acidity ingredient, flavor, fruit juice, vegetable juice as optional ingredients. , Herbs, vitamins, minerals, herbal ingredients and the like may be contained.
本発明の容器詰飲料における必須成分や任意成分の含有量（濃度）は、例えばＨＰＬＣ法、ＧＣ−ＭＳ法、ＬＣ−ＭＳ法などの公知の方法を適用することにより測定することができる。なお、本発明におけるヘスペリジンのうち、好適なヘスペリジンであるモノグルコシルヘスペリジンの含有量（濃度）の測定法について以下に説明する。
測定対象飲料を水／アセトニトリル／酢酸混液（８０：２０：０．０１）で適宜希釈し、試料溶液とすることができる。定量に用いる標準溶液としては、乾燥したモノグルコシルヘスペリジン標準品を水／アセトニトリル／酢酸混液（８０：２０：０．０１）で溶解した溶液を用いることができる。前述の試料溶液と前述の標準溶液を、０．４５μｍのメンブレンフィルターでろ過し、１０μＬを分取して、以下の条件で液体クロマトグラフィーを行うことができる。
［ＨＰＬＣ条件］
・カラム：ＣａｐｃｅｌｌｐａｋＣ１８ ＵＧ１２０ ４．６ｍｍ×２５０ｍｍ（資生堂製）を用いた。
・移動相：水／アセトニトリル／酢酸混液（８０：２０：０．０１）
・流速：０．７ｍＬ／ｍｉｎ
・カラム温度：４０℃
・検出：測定波長２８０ｎｍの紫外吸光光度計
The content (concentration) of the essential component and the optional component in the packaged beverage of the present invention can be measured by applying a known method such as an HPLC method, a GC-MS method, or an LC-MS method. The method for measuring the content (concentration) of monoglucosyl hesperidin, which is a suitable hesperidin among the hesperidins in the present invention, will be described below.
The beverage to be measured can be appropriately diluted with a mixed solution of water / acetonitrile / acetic acid (80: 20: 0.01) to prepare a sample solution. As the standard solution used for quantification, a solution obtained by dissolving a dried monoglucosyl hesperidin standard product in a water / acetonitrile / acetic acid mixed solution (80: 20: 0.01) can be used. The above-mentioned sample solution and the above-mentioned standard solution can be filtered through a 0.45 μm membrane filter, 10 μL of the solution can be separated, and liquid chromatography can be performed under the following conditions.
[HPLC conditions]
-Column: Capcelllpak C18 UG120 4.6 mm x 250 mm (manufactured by Shiseido) was used.
-Mobile phase: Water / acetonitrile / acetic acid mixed solution (80: 20: 0.01)
・ Flow velocity: 0.7 mL / min
-Column temperature: 40 ° C
-Detection: Ultraviolet absorptiometer with measurement wavelength of 280 nm
本発明の容器詰飲料のｐＨとしては、６．５以下であることが好ましく、２．０〜４．５であることがより好ましく、３．０〜４．０であることがさらに好ましい。飲料のｐＨが前記範囲であると、香味を損なうことなくほどよい酸味を与えることができる。ｐＨの調製は、ｐＨ調整剤の添加等、公知の方法を用いて行うことができる。 The pH of the packaged beverage of the present invention is preferably 6.5 or less, more preferably 2.0 to 4.5, and even more preferably 3.0 to 4.0. When the pH of the beverage is in the above range, a moderate acidity can be provided without impairing the flavor. The pH can be prepared by using a known method such as addition of a pH adjuster.
本発明の容器詰飲料の種類としては特に制限されず、例えば、アルコール飲料であっても、非アルコール飲料であってもよいが、非アルコール飲料であることが好ましい。非アルコール飲料としては、茶系飲料、野菜飲料、果汁飲料、炭酸飲料（好ましくは非アルコールビールテイスト飲料及び非アルコールチューハイテイスト飲料を除く）、コーヒー飲料、機能性飲料、スポーツドリンク、ニアウォーター、乳飲料、乳酸菌飲料等が挙げられる。 The type of the packaged beverage of the present invention is not particularly limited, and for example, it may be an alcoholic beverage or a non-alcoholic beverage, but a non-alcoholic beverage is preferable. Non-alcoholic beverages include tea-based beverages, vegetable beverages, fruit juice beverages, carbonated beverages (preferably excluding non-alcoholic beer-taste beverages and non-alcoholic Chu-high-taste beverages), coffee beverages, functional beverages, sports drinks, near water, and milk. Beverages, lactic acid bacteria beverages and the like can be mentioned.
本発明の容器詰飲料は、加熱殺菌処理を経ていなくてもよいが、保存性向上の観点から、加熱殺菌処理を経ていることが好ましい。 The packaged beverage of the present invention does not have to undergo the heat sterilization treatment, but it is preferably subjected to the heat sterilization treatment from the viewpoint of improving the storage stability.
本発明の容器詰飲料における容器としては、ペットボトル、ポリプロピレンボトル、ポリ塩化ビニルボトル等の樹脂ボトル容器；ビン容器；缶容器；等の容器が挙げられる。 Examples of the container in the packaged beverage of the present invention include containers such as PET bottles, polypropylene bottles, resin bottle containers such as polyvinyl chloride bottles; bottle containers; can containers; and the like.
＜本発明の製造方法＞
本発明の容器詰飲料は、飲料全量に対し、０．０２〜０．１重量％のヘスペリジンと０．３〜１．４重量％のクエン酸を含有させること以外は、従来公知の容器詰飲料の製造方法にしたがって製造することができる。本発明の製造方法としては、飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する容器詰ヘスペリジン飲料の製造において、前記容器詰ヘスペリジン含有飲料に、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させる方法が挙げられ、より具体的には、飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する容器詰ヘスペリジン飲料の製造に際して、前記容器詰ヘスペリジン飲料の製造原料（例えば、「水」、「ヘスペリジンを含有する水」、あるいは「これら２種のいずれかの水に、任意成分の一部又は全部をさらに含有させた水」）に、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させる方法が挙げられる。あるいは、上記特定量のクエン酸を、上記特定量のヘスペリジンと同時に水等に含有させる方法や、上記特定量のクエン酸と上記特定量のヘスペリジンをあらかじめ混合した後、水等に含有させる方法も挙げられる。
<Manufacturing method of the present invention>
The packaged beverage of the present invention is a conventionally known packaged beverage except that it contains 0.02 to 0.1% by weight of hesperidin and 0.3 to 1.4% by weight of citric acid with respect to the total amount of the beverage. It can be manufactured according to the manufacturing method of. According to the production method of the present invention, in the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, the packaged hesperidin-containing beverage contains 0.3 to 0.3 to the total amount of the beverage. A method of containing 1.4% by weight of citric acid can be mentioned, and more specifically, in the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, the container. In the raw material for producing a packed hesperidin beverage (for example, "water", "water containing hesperidin", or "water in which either of these two types of water further contains some or all of any component"). A method of containing 0.3 to 1.4% by weight of citric acid with respect to the total amount of the beverage can be mentioned. Alternatively, a method in which the specific amount of citric acid is contained in water or the like at the same time as the specific amount of hesperidin, or a method in which the specific amount of citric acid and the specific amount of hesperidin are mixed in advance and then contained in water or the like is also possible. Can be mentioned.
本発明の製造方法としては、任意成分として、高甘味度甘味料をさらに含有させなくてもよいが、本発明の効果をより多く享受する（すなわち、ヘスペリジンと高甘味度甘味料を併用することによって増強されたヘスペリジンの異臭を抑制するという本発明の効果の１つをさらに享受する）観点から、高甘味度甘味料をさらに含有させることが好ましい。 In the production method of the present invention, it is not necessary to further contain the high sweetness sweetener as an optional component, but the effect of the present invention is more enjoyed (that is, hesperidin and the high sweetness sweetener are used in combination). From the viewpoint of further enjoying one of the effects of the present invention of suppressing the offensive odor of hesperidin enhanced by the above), it is preferable to further contain a high-sweetness sweetener.
本発明の製造方法としては、任意成分として、４ＶＧをさらに含有させなくてもよいが、本発明の効果をより多く享受する（すなわち、ヘスペリジンと高甘味度甘味料とクエン酸を併用した場合に生じる、後味における異味を抑制するという、本発明の効果の１つをさらに享受する）観点から、４ＶＧをさらに含有させることが好ましい。 In the production method of the present invention, it is not necessary to further contain 4VG as an optional component, but the effect of the present invention is more enjoyed (that is, when hesperidin, a high-sweetness sweetener and citric acid are used in combination). From the viewpoint of further enjoying one of the effects of the present invention of suppressing the resulting off-taste in the aftertaste), it is preferable to further contain 4VG.
本発明の製造方法においては、必須成分であるヘスペリジン及びクエン酸の他、任意成分として、高甘味度甘味料、４ＶＧ、ｐＨ調整剤、乳化成分、着色成分、酸味成分、香料、果汁、野菜汁、ハーブ、ビタミン類、ミネラル類、ハーブ成分等を含有させてもよい。 In the production method of the present invention, in addition to the essential components hesperidin and citric acid, as optional components, a high sweetness sweetener, 4VG, a pH adjuster, an emulsifying component, a coloring component, an acid component, a flavor, fruit juice, and vegetable juice. , Herbs, vitamins, minerals, herbal ingredients and the like may be contained.
かかる製造方法においては、用いる製造原料を含有する、本発明の容器詰飲料を製造し得る限り、製造原料を含有させる（例えば添加する）順序等は特に制限されない。製造原料が混合されている液を調製した後、容器に充填して密封し、本発明の容器詰飲料を得ることができる。加熱殺菌処理は行わなくてもよいが、保存性向上の観点から、加熱殺菌処理を行うことが好ましい。加熱殺菌処理する方法としては、特に制限されず、例えば、高温短時間殺菌法（ＨＴＳＴ法）、パストライザー殺菌法、超高温加熱処理法（ＵＨＴ法）等を挙げることができる。 In such a production method, the order in which the production raw materials are contained (for example, addition) is not particularly limited as long as the packaged beverage of the present invention containing the production raw materials to be used can be produced. After preparing a liquid in which the production raw materials are mixed, the container can be filled and sealed to obtain the packaged beverage of the present invention. Although heat sterilization treatment may not be performed, it is preferable to perform heat sterilization treatment from the viewpoint of improving storage stability. The method for heat sterilization is not particularly limited, and examples thereof include a high temperature short time sterilization method (HTST method), a pastorizer sterilization method, and an ultra high temperature heat treatment method (UHT method).
本発明の製造方法において、本発明の容器詰飲料のｐＨを調整しなくてもよいが、香味を損なうことなくほどよい酸味を与える観点から、飲料のｐＨを６．５以下、好ましくは２．０〜４．５、より好ましくは３．０〜４．０に調整することが好ましい。ｐＨの調製は、ｐＨ調整剤の添加等、公知の方法を用いて行うことができる。 In the production method of the present invention, it is not necessary to adjust the pH of the packaged beverage of the present invention, but from the viewpoint of giving a moderate acidity without impairing the flavor, the pH of the beverage is 6.5 or less, preferably 2. It is preferably adjusted to 0 to 4.5, more preferably 3.0 to 4.0. The pH can be prepared by using a known method such as addition of a pH adjuster.
＜本発明の異臭の抑制方法＞
本発明の「容器詰ヘスペリジン含有飲料の異臭の抑制方法」としては、飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する容器詰ヘスペリジン飲料の製造において、前記容器詰ヘスペリジン含有飲料に、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させることを含んでいる限り特に制限されない。飲料全量に対し０．０２〜０．１重量％のヘスペリジンを含有する容器詰ヘスペリジン飲料の製造において、前記容器詰ヘスペリジン含有飲料に、飲料全量に対し０．３〜１．４重量％のクエン酸を含有させる方法は、上記の＜本発明の製造方法＞に記載した方法と同様の方法を用いることができる。
<Method for suppressing offensive odor of the present invention>
The "method for suppressing an offensive odor of a packaged hesperidin-containing beverage" of the present invention is described in the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, wherein the packaged hesperidin-containing beverage is produced. Is not particularly limited as long as it contains 0.3 to 1.4% by weight of citric acid with respect to the total amount of the beverage. In the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, the packaged hesperidin-containing beverage contains 0.3 to 1.4% by weight of citric acid with respect to the total amount of the beverage. As a method for containing the above-mentioned method, the same method as the method described in the above <Production method of the present invention> can be used.
＜本発明の異味の抑制方法＞
本発明の「ヘスペリジンと高甘味度甘味料とクエン酸を併用することにより生じる異味の抑制方法」としては、飲料全量に対し０．０２〜０．１重量％のヘスペリジンと、飲料全量に対し０．３〜１．４重量％のクエン酸と、高甘味度甘味料とを含有する容器詰ヘスペリジン飲料の製造において、更に、４−ビニルグアヤコールを含有させることを含んでいる限り特に制限されない。飲料全量に対し０．０２〜０．１重量％のヘスペリジンと、飲料全量に対し０．３〜１．４重量％のクエン酸と、高甘味度甘味料とを含有する容器詰ヘスペリジン飲料の製造において、更に、４−ビニルグアヤコールを含有させる方法は、上記の＜本発明の製造方法＞に記載した方法であって、４ＶＧをさらに含有させる態様と同様の方法を用いることができる。
<Method for suppressing unpleasant taste of the present invention>
The "method for suppressing an offensive taste caused by the combined use of hesperidin, a high-sweetness sweetener, and citric acid" of the present invention includes 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and 0 with respect to the total amount of the beverage. The production of a packaged hesperidin beverage containing 3 to 1.4% by weight of citric acid and a high sweetness sweetener is not particularly limited as long as it further contains 4-vinylguayacol. Production of packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, 0.3 to 1.4% by weight of citric acid with respect to the total amount of the beverage, and a high sweetness sweetener. Further, the method for further containing 4-vinylguayacol is the method described in the above <Production method of the present invention>, and the same method as that for further containing 4VG can be used.
以下に、本発明を実施例によって詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples.
試験１［ヘスペリジンの異臭、及び、その異臭に高甘味度甘味料が与える影響］
ヘスペリジンの異臭、及び、その異臭に高甘味度甘味料が与える影響を以下の実験により調べた。
Test 1 [The offensive odor of hesperidin and the effect of high-sweetness sweeteners on the offensive odor]
The offensive odor of hesperidin and the effect of the high sweetness sweetener on the offensive odor were investigated by the following experiments.
（飲料の調製）
以下の表１に示すとおりに、ヘスペリジンと、高甘味度甘味料又はショ糖とを配合し、試験区１〜５の各サンプル飲料を調製した。試験区２〜５のサンプル飲料の高甘味度甘味料やショ糖の配合量は、甘味度（同等の甘味を与えるショ糖水溶液濃度）がいずれも７．３となるように設定した。いずれのサンプル飲料も、リン酸でｐＨを３．２に調整した。
(Beverage preparation)
As shown in Table 1 below, hesperidin was blended with a high-sweetness sweetener or sucrose to prepare each sample beverage of Test Groups 1 to 5. The blending amounts of the high-sweetness sweetener and sucrose in the sample beverages of Test Groups 2 to 5 were set so that the sweetness (concentration of the sucrose aqueous solution giving the same sweetness) was 7.3. The pH of each sample beverage was adjusted to 3.2 with phosphoric acid.
（官能評価）
調製した各サンプル飲料の異臭に関する官能評価は、訓練されたパネリスト５名によって以下の表２の基準で行った。異臭は、サンプル飲料を口内に入れたときの始めの異臭（初発）と、サンプル飲料を飲んだ後に口内に残る異臭（後引き）とを分けて評価した。最も多数のパネラーが示した結果を、その試験区のその異臭の評価として採用した。
(sensory evaluation)
The sensory evaluation of the offensive odor of each of the prepared sample beverages was performed by five trained panelists according to the criteria shown in Table 2 below. The offensive odor was evaluated separately for the initial offensive odor (first onset) when the sample beverage was put into the mouth and the offensive odor remaining in the mouth after drinking the sample beverage (backtracking). The results shown by the largest number of panelists were adopted as an assessment of the offensive odor in the test plot.
表１の各サンプル飲料について官能評価を行った結果を、上記表１の「異臭（初発）」、「異臭（後引き）」の項目に示す。表１の結果から分かるように、高甘味度甘味料、ショ糖のいずれも配合していない試験区１では、ヘスペリジンの異臭（初発）の評価は「３」（絆創膏様の異臭を感じる）であるものの、異臭（後引き）の評価は「７」（絆創膏様の異臭を全く感じない）であった。それに対し、高甘味度甘味料を配合した試験区２〜４では、異臭（初発）、異臭（後引き）共に、「２」（絆創膏様の異臭を強く感じる）あるいは「１」絆創膏様の異臭を非常に強く感じる）となった。このことから、高甘味度甘味料を併用するとヘスペリジンの異臭が、初発、後引き、共に増強され、特に、後引きで増強される程度が高い（評価「７」から、「２」又は「１」へ）ことが示された。一方、ショ糖を配合した試験区５では、異臭（初発）は評価「５」（絆創膏様の異臭を僅かに感じる）、異臭（後引き）は評価「７」（絆創膏様の異臭を全く感じない）となり、高甘味度甘味料を配合した場合とは逆に、ヘスペリジンの異臭の程度は低下することが示された。 The results of the sensory evaluation of each of the sample beverages in Table 1 are shown in the items of "offensive odor (first occurrence)" and "offensive odor (backtracking)" in Table 1 above. As can be seen from the results in Table 1, in Test Group 1, which did not contain any high-intensity sweetener or sucrose, the hesperidin offensive odor (first onset) was evaluated as "3" (adhesive plaster-like offensive odor was felt). However, the evaluation of the offensive odor (backtracking) was "7" (no adhesive plaster-like offensive odor was felt). On the other hand, in the test plots 2 to 4 containing the high-intensity sweetener, both the offensive odor (first occurrence) and the offensive odor (backtracking) were "2" (strongly feel the offensive odor like adhesive plaster) or "1" offensive odor like adhesive plaster. I feel very strongly). From this, when a high-intensity sweetener is used in combination, the offensive odor of hesperidin is enhanced in both the initial onset and the back-up, and in particular, the degree of enhancement in the back-up is high (evaluation "7" to "2" or "1". To) was shown. On the other hand, in Test Group 5 containing sucrose, the offensive odor (first onset) was evaluated as "5" (a slight offensive odor like adhesive plaster was felt), and the offensive odor (backtracking) was evaluated as "7" (a offensive odor like adhesive plaster was felt at all). It was shown that the degree of offensive odor of hesperidin was reduced, contrary to the case where the high sweetness sweetener was blended.
表１の結果から、ヘスペリジンと高甘味度甘味料を併用すると、ヘスペリジンの異臭が初発、後引きのいずれでも増強されること、特に、後引きで異臭が増強される程度が高く、異臭が持続的に感じられてしまうことが示された。これらのことは、これまでに知られておらず、本発明者らが初めて見いだした事項である。 From the results in Table 1, when hesperidin and a high-intensity sweetener are used in combination, the offensive odor of hesperidin is enhanced in both the initial onset and the backing, and in particular, the offensive odor is highly enhanced by the backing, and the offensive odor persists. It was shown that it was felt as a target. These are things that have not been known so far and were first discovered by the present inventors.
試験２［ヘスペリジン及び高甘味度甘味料の併用により増強された異臭に、クエン酸が与える影響］
ヘスペリジンと高甘味度甘味料の併用により増強された異臭に、クエン酸が与える影響を以下の実験により調べた。
Test 2 [Effect of citric acid on offensive odor enhanced by combined use of hesperidin and high-sweetness sweetener]
The effect of citric acid on the offensive odor enhanced by the combined use of hesperidin and a high-sweetness sweetener was investigated by the following experiment.
（飲料の調製）
以下の表３〜７に示すとおりに、ヘスペリジン、高甘味度甘味料、クエン酸を配合し、試験区６〜２５の各サンプル飲料を調製した。いずれのサンプル飲料も、リン酸でｐＨを３．２に調整した。高甘味度甘味料としては、市販の飲料で比較的よく用いられるスクラロースとアセスルファムカリウムを用い、それらの配合量は、サンプル飲料の甘味度が７．３となるように設定した。なお、表３の試験区６、７、８、９の配合に０．２重量％のクエン酸を添加したものが、それぞれ表４の試験区１０、１１、１２、１３であり、表３の試験区６、７、８、９の配合に０．４重量％のクエン酸を添加したものが、表５のそれぞれ試験区１４、１５、１６、１７であり、表３の試験区６、７、８、９の配合に０．６重量％のクエン酸を添加したものが、表６のそれぞれ試験区１８、１９、２０、２１であり、表３の試験区６、７、８、９の配合に１．５重量％のクエン酸を添加したものが、表７のそれぞれ試験区２２、２３、２４、２５である。
(Beverage preparation)
As shown in Tables 3 to 7 below, hesperidin, a high-sweetness sweetener, and citric acid were blended to prepare each sample beverage of Test Group 6 to 25. The pH of each sample beverage was adjusted to 3.2 with phosphoric acid. As the high-sweetness sweetener, sucralose and acesulfame potassium, which are relatively often used in commercially available beverages, were used, and the blending amounts thereof were set so that the sweetness of the sample beverage was 7.3. The formulations of test groups 6, 7, 8 and 9 in Table 3 to which 0.2% by weight of citric acid was added are the test groups 10, 11, 12 and 13 in Table 4, respectively, and Table 3 shows. Test groups 14, 15, 16 and 17 in Table 5 were prepared by adding 0.4% by weight of citric acid to the formulation of test groups 6, 7, 8 and 9, respectively, and test groups 6 and 7 in Table 3 were added. , 8 and 9 with 0.6% by weight of citric acid added are shown in Test Groups 18, 19, 20 and 21 in Table 6, respectively, and in Test Groups 6, 7, 8 and 9 in Table 3. Test groups 22, 23, 24, and 25 in Table 7 show that 1.5% by weight of citric acid was added to the formulation.
（官能評価）
調製した試験区６〜２５のサンプル飲料の官能評価を、上記試験１に記載の方法で行った。その結果を、上記表３〜７の「異臭（初発）」、「異臭（後引き）」の項目に示す。
(sensory evaluation)
The sensory evaluation of the prepared sample beverages in Test Groups 6 to 25 was performed by the method described in Test 1 above. The results are shown in the items of "offensive odor (first occurrence)" and "offensive odor (backtracking)" in Tables 3 to 7 above.
表３の結果から分かるように、ヘスペリジンの濃度が高くなるにしたがって、ヘスペリジンの異臭が、初発、後引き、共に増強されることが示された。 As can be seen from the results in Table 3, it was shown that as the concentration of hesperidin increased, the offensive odor of hesperidin was enhanced both at the beginning and afterwards.
また、ヘスペリジンが同濃度の試験区を、表３（クエン酸非添加）と表４（クエン酸濃度０．２重量％）で比較すると分かるように、０．２重量％となるようにクエン酸を添加しても、異臭（初発）、異臭（後引き）共に、評価は変わらなかった。それに対し、ヘスペリジンが同濃度の試験区を、表３（クエン酸非添加）と表５（クエン酸濃度０．４重量％）で比較すると分かるように、０．４重量％となるようにクエン酸を添加すると、ヘスペリジン濃度が０．０２重量％以上である試験区で、異臭（初発）、異臭（後引き）共に、評価が改善した。また、ヘスペリジンが同濃度の試験区を、表３（クエン酸非添加）と表６（クエン酸濃度０．６重量％）、あるいは、表３（クエン酸非添加）と表７（クエン酸濃度１．５重量％）で比較すると分かるように、０．６重量％又は１．５重量％となるようにクエン酸を添加した場合も、ヘスペリジン濃度が０．０２重量％以上である試験区で、異臭（初発）、異臭（後引き）共に、評価が改善した。ただ、クエン酸濃度が１．５重量％である試験区２２〜２５（表７）は、クエン酸による収斂味が非常に強く、飲用に適さない香味であった。 Further, as can be seen by comparing the test groups having the same concentration of hesperidin in Table 3 (without citric acid added) and Table 4 (citric acid concentration 0.2% by weight), citric acid is 0.2% by weight. Even if the above was added, the evaluation did not change for both the offensive odor (first occurrence) and the offensive odor (postponement). On the other hand, as can be seen by comparing the test groups having the same concentration of hesperidin in Table 3 (without citric acid added) and Table 5 (citric acid concentration 0.4% by weight), the quen is set to 0.4% by weight. When the acid was added, the evaluation was improved in both the offensive odor (first onset) and the offensive odor (backtracking) in the test group in which the hesperidin concentration was 0.02% by weight or more. In addition, Table 3 (citric acid-free) and Table 6 (citric acid concentration 0.6% by weight), or Table 3 (citric acid-free) and Table 7 (citric acid concentration) are available for test groups having the same concentration of hesperidin. As can be seen by comparing with 1.5% by weight), even when citric acid is added so as to be 0.6% by weight or 1.5% by weight, the hesperidin concentration is 0.02% by weight or more in the test group. , Offensive odor (first onset) and offensive odor (backtracking) both improved. However, in the test groups 22 to 25 (Table 7) in which the citric acid concentration was 1.5% by weight, the astringent taste due to citric acid was very strong, and the flavor was not suitable for drinking.
表３〜７の結果から以下のことが示された；
高甘味度甘味料と併用する場合のヘスペリジンの異臭の問題は、ヘスペリジン濃度が０．０２重量％以上で生じること；
一定濃度以上（例えば０．３重量％以上、好ましくは０．４重量％以上）のクエン酸が、高甘味度甘味料によって後引きされた、ヘスペリジンの異臭に対して抑制作用を有すること；
高甘味度甘味料によって後引きされた、ヘスペリジンの異臭に対する抑制作用と、クエン酸による収斂味を併せ考慮すると、クエン酸濃度は０．３〜１．４重量％の範囲内が好ましく、０．４〜１．２重量％の範囲内がより好ましいこと；
高甘味度甘味料によって後引きされた、ヘスペリジンの異臭に対する抑制作用を考慮すると、クエン酸濃度の下限は、好ましくは０．４重量％以上、より好ましくは０．５重量％以上、さらに好ましくは０．６重量％以上であること。
クエン酸の収斂味をよりわずかにとどめる観点から、クエン酸の使用量の上限は、好ましくは１．２重量％以下、より好ましくは１．０重量％以下、さらに好ましくは０．８重量％以下、より好ましくは０．６重量％以下が挙げられる。
The results in Tables 3-7 show that:
The problem of hesperidin offensive odor when used in combination with high-sweetness sweeteners is that hesperidin concentration is 0.02% by weight or more;
A certain concentration or more (for example, 0.3% by weight or more, preferably 0.4% by weight or more) of citric acid has an inhibitory effect on the offensive odor of hesperidin, which is backed by a high-sweetness sweetener;
Considering the inhibitory effect of hesperidin on offensive odors, which is backed by a high-sweetness sweetener, and the astringent taste of citric acid, the citric acid concentration is preferably in the range of 0.3 to 1.4% by weight, and 0. More preferably in the range of 4 to 1.2% by weight;
Considering the inhibitory effect of hesperidin on offensive odors, which is backed by a high sweetness sweetener, the lower limit of the citric acid concentration is preferably 0.4% by weight or more, more preferably 0.5% by weight or more, still more preferably. Must be 0.6% by weight or more.
From the viewpoint of keeping the astringent taste of citric acid slightly, the upper limit of the amount of citric acid used is preferably 1.2% by weight or less, more preferably 1.0% by weight or less, still more preferably 0.8% by weight or less. , More preferably 0.6% by weight or less.
また、クエン酸濃度が０．６重量％である試験区１９〜２１、及びクエン酸濃度が０．４重量％である試験区１５〜１７においては、強い収斂味こそ感じないが、クエン酸とヘスペリジンと高甘味度甘味料がそれぞれ僅かに有する異味が重なり、特に後味において特有の異味（エグ味）が感じられることが分かった。 Further, in the test groups 19 to 21 having a citric acid concentration of 0.6% by weight and the test groups 15 to 17 having a citric acid concentration of 0.4% by weight, a strong astringent taste was not felt, but citric acid was present. It was found that the slightly different tastes of hesperidin and the high-sweetness sweetener overlapped with each other, and a peculiar different taste (egg taste) was particularly felt in the aftertaste.
試験３［ヘスペリジン、クエン酸及び高甘味度甘味料の併用による異味に、４ＶＧが与える影響］
ヘスペリジン、クエン酸及び高甘味度甘味料を併用することにより生じる特有の異味（エグ味）（以下、単に「異味」とも表示する。）に、４ＶＧ（４−ビニルグアヤコール）が与える影響を以下の実験により調べた。
Test 3 [Effect of 4VG on the off-taste caused by the combined use of hesperidin, citric acid and high-sweetness sweetener]
The effects of 4VG (4-vinylguaiacol) on the peculiar off-taste (egg taste) (hereinafter, also simply referred to as "off-flavor") caused by the combined use of hesperidin, citric acid and a high-sweetness sweetener are as follows. Investigate by experiment.
（飲料の調製）
以下の表８〜１１に示すとおりに、ヘスペリジン、高甘味度甘味料、クエン酸を配合し、試験区１９〜２１、２６〜３４の各サンプル飲料を調製した。いずれのサンプル飲料も、リン酸でｐＨを３．２に調整した。高甘味度甘味料としては、市販の飲料で比較的よく用いられるスクラロースとアセスルファムカリウムを用い、それらの配合量は、サンプル飲料の甘味度が７．３となるように設定した。なお、表８の試験区１９、２０、２１の配合に５ｐｐｂの４ＶＧを添加したものが、それぞれ表９の試験区２６、２７、２８であり、表８の試験区１９、２０、２１の配合に５０ｐｐｂの４ＶＧを添加したものが、それぞれ表１０の試験区２９、３０、３１であり、表８の試験区１９、２０、２１の配合に９０ｐｐｂの４ＶＧを添加したものが、それぞれ表１１の試験区３２、３３、３４である。
(Beverage preparation)
As shown in Tables 8 to 11 below, hesperidin, a high-sweetness sweetener, and citric acid were blended to prepare sample beverages of Test Groups 19-21 and 26-34. The pH of each sample beverage was adjusted to 3.2 with phosphoric acid. As the high-sweetness sweetener, sucralose and acesulfame potassium, which are relatively often used in commercially available beverages, were used, and the blending amounts thereof were set so that the sweetness of the sample beverage was 7.3. The formulations of Test Groups 19, 20 and 21 in Table 8 to which 4VG of 5 ppb was added are Test Groups 26, 27 and 28 in Table 9, respectively, and the formulations of Test Groups 19, 20 and 21 in Table 8 were added. 50 ppb of 4VG was added to the test groups 29, 30, and 31 in Table 10, respectively, and 90 ppb of 4 VG was added to the formulations of the test groups 19, 20, and 21 in Table 8, respectively, in Table 11. Test plots 32, 33, 34.
（官能評価）
調製した試験区１９〜２１、２６〜３４のサンプル飲料の異臭に関する官能評価を、上記試験１に記載の方法で行った。また、試験区１９〜２１、２６〜３４のサンプル飲料の異味に関する官能評価を、訓練されたパネリスト５名によって以下の表１２の基準で行った。最も多数のパネラーが示した結果を、その試験区の異味の評価として採用した。
(sensory evaluation)
Sensory evaluation of the offensive odor of the sample beverages of the prepared test groups 19-21 and 26-34 was performed by the method described in Test 1 above. In addition, sensory evaluation of the taste of the sample beverages in Test Groups 19-21 and 26-34 was performed by five trained panelists according to the criteria shown in Table 12 below. The results shown by the largest number of panelists were adopted as an evaluation of the taste of the test plot.
表８〜１１の各サンプル飲料について、異臭、異味について官能評価を行った結果を、上記表８、９の「異臭（初発）」、「異臭（後引き）」の項目及び「異味」の項目にそれぞれ示す。 The results of sensory evaluation of the offensive odor and offensive taste of each of the sample beverages in Tables 8 to 11 are shown in the items of "offensive odor (first occurrence)", "offensive odor (backtracking)" and "offensive taste" in Tables 8 and 9 above. Each is shown in.
ヘスペリジンが同濃度の試験区を、表８（４ＶＧ非添加）と、表９（５ｐｐｂの４ＶＧ添加）と、表１０（５０ｐｐｂの４ＶＧ添加）と、表１１（９０ｐｐｂの４ＶＧ添加）で比較すると分かるように、いずれの濃度の４ＶＧを添加した場合であっても、異味の評価が改善した。このことから、ヘスペリジン、クエン酸及び高甘味度甘味料を併用することにより生じる異味に対して、４ＶＧが抑制作用を有することが示された。また、かかる異味を抑制するための４ＶＧの好ましい濃度としては、３〜１００ｐｐｂが好ましく、５〜１００ｐｐｂがより好ましく、１０〜９０ｐｐｂがより好ましいことが示された。 It can be seen by comparing the test groups having the same concentration of hesperidin in Table 8 (4VG addition without 4VG), Table 9 (4VG addition with 5ppb), Table 10 (4VG addition with 50ppb), and Table 11 (4VG addition with 90ppb). As described above, the evaluation of the off-taste was improved regardless of the concentration of 4VG added. From this, it was shown that 4VG has an inhibitory effect on the off-taste caused by the combined use of hesperidin, citric acid and a high-sweetness sweetener. Further, it was shown that the preferable concentration of 4VG for suppressing such an unpleasant taste is preferably 3 to 100 ppb, more preferably 5 to 100 ppb, and more preferably 10 to 90 ppb.
本発明によれば、ヘスペリジンの異臭（絆創膏様の異臭）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法等を提供することができる。また、本発明によれば、ヘスペリジンと高甘味度甘味料を併用することによって増強されたヘスペリジンの異臭（絆創膏様の異臭）が抑制された容器詰ヘスペリジン含有飲料、及びその製造方法等を提供することができる。また、本発明によれば、ヘスペリジンと高甘味度甘味料とクエン酸を併用することにより生じた特有の異味（エグ味）が抑制された容器詰飲料ヘスペリジン含有飲料、及びその製造方法等を提供することができる。 According to the present invention, it is possible to provide a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) is suppressed, a method for producing the same, and the like. Further, according to the present invention, there is provided a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) enhanced by the combined use of hesperidin and a high-intensity sweetener is suppressed, and a method for producing the same. be able to. Further, according to the present invention, there is provided a packaged beverage hesperidin-containing beverage in which the peculiar off-flavor (egg taste) generated by the combined use of hesperidin, a high-sweetness sweetener and citric acid is suppressed, and a method for producing the same. can do.
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