JP7058353B1 - Beverages containing xylooligosaccharides - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the poor sharpness caused by vanillin in a beverage containing vanillin and having a sweetness of 9 or less. SOLUTION: A beverage containing 5 ppb or more of vanillin and having a sweetness of 9 or less is blended with xylooligosaccharide to adjust the content of the xylooligosaccharide in the beverage to 1500 ppm or more. [Selection diagram] None

Description

The present invention relates to beverages containing xylooligosaccharides. More specifically, the present invention relates to a beverage containing vanillin and xylooligosaccharide and having improved sharpness caused by vanillin.

In recent years, flavored water has become more popular not only because of consumers' health consciousness, but also because the style of drinking small amounts of beverage over time (also called "Chibidara drinking") is becoming widespread. Flavored water is generally a low-sweetness beverage in which raw materials such as fragrances are added to water (natural water, mineral water, natural mineral water, natural water, etc.). In the flavored water market, fruit-flavored beverages dominate, while milk-flavored beverages are also gaining popularity. It is known that vanillin derived from a fragrance forms the skeleton of flavor formation in most of the flavored waters having a milky flavor (Patent Document 1).

On the other hand, xylooligosaccharides are known to have an effect of increasing gut microbiota such as bifidobacteria, and are used in various health foods. However, little is known about the flavor-improving effect of beverages by xylooligosaccharides.

Japanese Unexamined Patent Publication No. 2016-127818

As described above, it is known that the presence of vanillin greatly contributes to imparting a milky flavor to a beverage. However, in the research and development of low-sweetness beverages, the present inventors have found that when vanillin is contained in a beverage having a sweetness of 9 or less, the bad sharpness caused by vanillin is remarkably exhibited. Therefore, an object of the present invention is to improve the poor sharpness caused by vanillin in a beverage containing vanillin and having a sweetness of 9 or less.

As a result of diligent studies to solve the above problems, the present inventors have found that when a predetermined amount of xylooligosaccharide is added to a beverage containing vanillin and having a sweetness of 9 or less, the bad sharpness caused by vanillin is deteriorated. Found to be improved. Based on such findings, the present inventors have completed the present invention.

The present invention relates to, but is not limited to, the following.
(1) A beverage containing vanillin of 5 ppb or more and xylooligosaccharide of 1500 ppm or more and having a sweetness of 9 or less.
(2) The beverage according to (1), further comprising α-terpineol.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to improve the poor sharpness caused by vanillin in a beverage containing vanillin and having a sweetness of 9 or less. By reducing the sharpness of low-sweetness beverages, it becomes possible to provide beverages that are easy to drink even in small amounts. That is, by utilizing the technique of the present invention, it is possible to provide a beverage suitable for a style of drinking a beverage little by little over time while having a flavor peculiar to vanillin.

The present invention will be described below. Unless otherwise specified, "ppb", "ppm", and "% by weight" used in the present specification mean ppb, ppm, and% by weight of weight / volume (w / v), respectively. Further, in the present specification, the numerical range represented by the lower limit value and the upper limit value, that is, "lower limit value to upper limit value" shall include those lower limit value and upper limit value. For example, the range represented by "1-2" includes 1 and 2.

One aspect of the present invention is a beverage. The beverage of the present invention is characterized by containing 5 ppb or more of vanillin and 1500 ppm or more of xylooligosaccharide and having a sweetness of 9 or less. By adopting such a configuration, it is possible to improve the poor sharpness caused by vanillin in a beverage containing vanillin and having a sweetness of 9 or less. Here, the bad sharpness caused by vanillin means that the scent peculiar to vanillin remains in the nose with a sticky sensation after drinking a beverage containing vanillin.

(Vanillin)
The beverage of the present invention contains vanillin. _Vanillin is an organic compound belonging to _vanilloids and represented by the chemical formula _C8H8O3 . Vanillin, also known as 4-hydroxy-3-methoxybenzaldehyde, has a CAS Registry Number of 121-33-5. Vanillin is known to have a sweet scent peculiar to vanilla, and is widely used as a raw material for foods and drinks and perfumes. The origin of vanillin in the beverage of the present invention is not limited, and it may be derived from a natural raw material such as a plant, or it may be a synthetic product, but it is preferably contained as a fragrance.

The content of vanillin in the beverage of the present invention is 5 ppb or more. When the content of vanillin is 5 ppb or more, it tends to be possible to feel the flavor peculiar to vanillin when drinking a beverage. The content of vanillin in the beverage of the present invention is preferably 50 to 3000 ppb, more preferably 100 to 2000 ppb, still more preferably 150 to 1500 ppb. In the present invention, the content of vanillin in the beverage can be measured by the following method.

Weigh 5 g of the sample solution in a vial (capacity 20 ml), add Gester's Twister (PDMS) at room temperature for 30 minutes, extract the aroma components, and then use a gas chromatograph mass spectrometer equipped with a heat desorption device for measurement. To serve. Quantitative values are calculated by the standard addition method. The conditions for gas chromatography-mass spectrometry (GC / MS) are as follows.
Equipment: GC: GC6890N manufactured by Agilent Technologies
MS: Agilent Technologies 5975B
Heat desorption device: Gerstel TDU
Column: Inert cap pure WAX 30 m × 0.25 mmi. d. df = 0.25 μm
Quantitative ion: m / z = 151
Temperature conditions: 40 ° C (5 minutes) to 10 ° C / min to 260 ° C
Carrier gas flow rate: He 1.2 ml / min TDU temperature: 260 ° C
IF temperature: 260 ° C
Ion source temperature: 230 ° C

(Sweetness)
The beverage of the present invention has a sweetness of 9 or less. When the degree of sweetness is 9 or less, the bad sharpness caused by vanillin in the beverage is likely to be felt, and the effect of the present invention tends to be remarkably exhibited. The sweetness of the beverage of the present invention is preferably 1 to 8, more preferably 3 to 7, and even more preferably 4 to 6.

The degree of sweetness in the present specification is an index showing the sweetness of a beverage, in which the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage is set to "1". The sweetness of the beverage is such that the content of each sweet component is converted into a considerable amount of sucrose based on the relative ratio of the sweetness of the sweet component to the sweetness 1 of sucrose, and then all contained in the beverage. It is obtained by totaling the amount of sucrose sweetness equivalent (including sweetness components derived from fruit juice and extracts) of the sweetness component of. The relative ratio of the sweetness of various typical sweetness components to the sweetness 1 of sucrose is shown in the table below. For sweetness components not listed in the table below, the sweetness degree presented by the manufacturer that manufactures or sells the sweetness component can be used, or the sweetness degree can be obtained from the sensory evaluation.

In the beverage of the present invention, the sweetness of the beverage can be adjusted by using the sweetness component. As the sweetness component, for example, the sweetness components listed in the above table can be used, but other sweetness components may be used. In the present invention, the sweetening component may be directly blended as a sweetener in the beverage, or fruit juice or an extract containing the sweetening component may be blended. Preferred sweetness components are fructose, high fructose corn syrup (55% fructose), glucose, sucrose, and lactose, and a particularly preferred sweetness component is sucrose. In the beverage of the present invention, it is preferable that the high sweetness sweetener is not used because the effect of the present invention is easily recognized. The high-sweetness sweetener referred to in the present specification means an artificial or natural sweetener having a sweetness ten times or more that of sucrose, and for example, sucralose, acesulfame potassium, aspartame, and stevia are used. Can be mentioned.

(Xylooligosaccharide)
The beverage of the present invention contains a xylooligosaccharide. Xylooligosaccharide is a compound having a structure in which two or more xyloses are β-1,4 bonded. The number of xylose residues constituting the xylooligosaccharide is, for example, 2 to 20, preferably 2 to 7, and more preferably 2 to 5. A xylooligosaccharide having two xylose residues is called xylobiose, and a xylooligosaccharide having three xylose residues is called xylobiose. In the present invention, the xylooligosaccharide may be one of the above-mentioned oligosaccharides, or may be a mixture of two or more kinds of oligosaccharides having different numbers of xylose residues. When two or more kinds of oligosaccharides are contained in the xylooligosaccharides, the weight ratio of the oligosaccharides having 2 to 4 xylose residues is preferably 50% or more, more preferably 60% of the total xylose oligosaccharides. Above, more preferably 70% or more.

The origin of the xylooligosaccharide in the beverage of the present invention is not particularly limited, and it may be derived from a natural raw material, obtained by decomposition with an enzyme or an acid, or chemically synthesized. Xylooligosaccharides can be produced, for example, by allowing xylanase to act on xylan, which is a type of hemicellulose. As the xylooligosaccharide, a commercially available product can be preferably used.

The content of xylooligosaccharide in the beverage of the present invention is 1500 ppm or more. When the content of the xylooligosaccharide is 1500 ppm or more, the bad sharpness derived from vanillin in the beverage can be effectively reduced. The content of xylooligosaccharide in the beverage of the present invention is preferably 2000 to 11000 ppm, more preferably 2500 to 6000 ppm, still more preferably 3000 to 4000 ppm. When two or more kinds of oligosaccharides are contained in the xylooligosaccharides, the above-mentioned content means the total amount of various oligosaccharides. In the present invention, the content of xylooligosaccharide in a beverage can be measured by a known method using liquid chromatography-mass spectrometry (LC / MS).

In the beverage of the present invention, the weight ratio of the content of xylooligosaccharide to the content of vanillin ([content of xylooligosaccharide] / [content of vanillin]) is not particularly limited, but is, for example, 300 or more, preferably 500 or more. , More preferably 1000 or more, still more preferably 1500 or more. The weight ratio is a ratio calculated when the contents of vanillin and xylooligosaccharide are both the same unit.

(Α-Tarpineol)
The beverage of the present invention may further contain α-terpineol. Further use of α-terpineol tends to make the effect of the present invention more remarkable. α-Tarpineol is a kind of monoterpene alcohol and is an organic compound represented by the chemical formula C ₁₀ H ₁₈ O. α-Tarpineol is also known as 1-p-menten-8-ol or p-menta-1-en-8-ol, and its CAS Registry Numbers are 10482-56-1 and 7785-53. -7 or 98-55-5. The α-terpineol may be either an S-form or an R-form, and may be a mixture thereof (for example, a racemic form). α-Tarpineol is known to be isolated from pine oil and is generally used as an additive in fragrances, cosmetics, soaps and the like. The origin of α-terpineol in the beverage of the present invention is not limited, and it may be derived from a natural raw material or a synthetic product. In the present invention, α-terpineol is preferably added as a fragrance.

When α-turpineol is used, the content of α-turpineol in the beverage of the present invention is not particularly limited, but is, for example, 100 to 5000 ppb. When the content of α-terpineol is within the above range, the effect of the present invention tends to be more remarkable. Even if the content of α-turpineol exceeds 5000 ppb, the effect of the present invention is not lost, but the flavor peculiar to α-turpineol becomes too strong and the taste of the beverage itself may be impaired. The content of α-terpineol in the beverage of the present invention is preferably 300 to 4000 ppb, more preferably 500 to 3000 ppb. In the present invention, the content of α-terpineol in the beverage can be measured by the following method.

Water was added to 20 g of the sample solution to make a total of 150 ml, and 4 ml of heptane was added and distilled for 90 minutes with an essential oil quantification distillation apparatus. To serve. Quantitative values are calculated by the standard addition method. The conditions for gas chromatography-mass spectrometry (GC / MS) are as follows.
Equipment: GC: GC789B manufactured by Agilent Technologies
MS: Agilent Technologies 5977B
Column: DB-WAX 30 m × 0.25 mmi., Manufactured by Agilent Technologies. d. df = 0.25 μm
Introductory system: Spirit 5: 1
Injection volume: 1 μl
Temperature conditions: Sample injection port 220 ° C, column 80 ° C (1 minute) to 10 ° C / min to 240 ° C
Carrier gas flow rate: He 1 ml / min Ion source temperature: 230 ° C.
Ionization method: EI
Quantitative ion: m / z = 136

(Other raw materials)
In addition to the various ingredients shown above, the beverages of the present invention include flavors, nutritional enhancers (vitamins, etc.), antioxidants, emulsifiers, preservatives, extracts, dietary fibers, and dietary fibers used in ordinary beverages. A quality stabilizer or the like can be added as long as the effect of the present invention is not impaired. Further, since the beverage of the present invention is preferably a milky flavored beverage, it may contain lactic acid bacteria.

(PH)
The pH of the beverage of the present invention is not particularly limited, but is, for example, 5 or less, preferably 2.5 to 4.5, and more preferably 3 to 4. When the pH of the beverage is 5 or less, the bad sharpness derived from vanillin tends to be more clearly perceived. Therefore, a beverage having a pH of 5 or less is one of the preferred embodiments in order to exert the effect of the present invention.

The pH of the beverage can be appropriately adjusted by using an acidulant or a pH adjuster. The acidulant or pH adjuster that can be used in the beverage of the present invention is not particularly limited, and for example, organic acids such as citric acid, malic acid, gluconic acid, succinic acid, ascorbic acid, tartrate acid, lactic acid, and fumaric acid, and phosphorus. Examples thereof include inorganic acids such as acids and salts thereof, or fruit juices such as lemons, grapefruits, oranges and citrus fruits. Specific acidulants include lactic acid, citric acid, phosphoric acid, malic acid, tartaric acid, gluconic acid, succinic acid, various fruit juices (citrus fruits, apples, berries, etc.), extracts of these, or mixtures thereof. can.

In the present invention, the pH of a beverage can be measured using a known method. For example, the pH of a beverage can be measured at 20 ° C. using a pH meter (JIS Z 8805 pH measuring glass electrode) according to the “JIS Z 8802 pH measuring method”.

(Brix)
The Brix value of the beverage of the present invention is not particularly limited, but is, for example, 15 ° Bx or less, preferably 2 to 12 ° Bx, and more preferably 4 to 10 ° Bx. When the Brix value of the beverage is 15 ° Bx or less, the beverage itself has a refreshing taste, and accordingly, the bad sharpness derived from vanillin tends to be more clearly perceived. Therefore, a beverage having a Brix value of 15 ° Bx or less is one of the preferred embodiments in order to exert the effect of the present invention. The Brix value of a beverage can be measured using a commercially available sugar content meter, refractometer, or the like. In the present specification, the Brix value means a value obtained by converting the refractive index measured at 20 ° C. into the mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Sugar Analysis Unified Committee). .. The unit of Brix value is displayed as "° Bx", "%" or "degree".

(Skim milk solids)
The amount of non-fat milk solids in the beverage of the present invention is not particularly limited, but is, for example, 2% or less, preferably 1% or less, and most preferably 0%. When the non-fat milk solid content of the beverage is 2% or less, the bad sharpness derived from vanillin tends to be more clearly perceived. Therefore, a beverage having a non-fat milk solid content of 2% or less is one of the preferred embodiments in order to exert the effect of the present invention. In the present specification, the non-fat milk solid content is a portion of the components constituting the milk obtained by removing water and milk fat from the milk. In the present invention, the non-fat milk solid content is measured by the method described in "Appendix 2 Ingredient Standards for Milk, etc. and Standards for Manufacturing, Cooking and Storage Methods" in "Ministry Ordinance on Ingredient Standards for Milk and Milk Products". can do.

(Beverage)
The type of the beverage of the present invention is not particularly limited, but may be a soft drink. The beverage of the present invention may be, for example, a nutritional beverage, a functional beverage, a flavored water-based beverage, a tea-based beverage (black tea, oolong tea, etc.), a coffee beverage, a carbonated beverage, or the like, but the flavored water. It is preferable to have. In one embodiment, the beverage of the present invention is preferably a beverage having a milky flavor. Here, the milky flavor as used herein refers to a yogurt flavor or a sweet and sour flavor reminiscent of a lactic acid bacteria beverage. The lactic acid bacteria beverage means a beverage obtained by processing milk or the like fermented with lactic acid bacteria or yeast or using it as a main raw material, and has a scent peculiar to fermented milk. Can be mentioned. The beverage of the present invention is not particularly limited, but is preferably a beverage having an alcohol content of less than 1% (v / v). When the alcohol content is 1% (v / v) or more, the alcohol component such as ethanol contained in the beverage may hinder the effect of the present invention.

The beverage of the present invention is preferably a packaged beverage in a state of being packed in a container. The container is not particularly limited, and examples thereof include plastic bottles (PET bottles and the like), aluminum cans, steel cans, paper packs, chilled cups, bottles and the like. Among them, the colorless and transparent PET bottle is preferable because the color of the beverage in the container is easily visible from the outside and the beverage after filling is easy to handle.

Further, the beverage of the present invention can also be a heat-sterilized packaged beverage. When heat sterilization is performed, the method is not particularly limited, and can be performed using ordinary methods such as UHT sterilization and retort sterilization. The temperature of the heat sterilization treatment is not particularly limited, but is, for example, 65 to 130 ° C., preferably 85 to 120 ° C. The time of the heat sterilization treatment is not particularly limited, but is, for example, 10 to 40 minutes. However, if a sterilization value equivalent to the above conditions can be obtained, heat sterilization treatment may be performed at an appropriate temperature for several seconds, for example, 5 to 30 seconds.

(Production method)
The beverage of the present invention can be produced by appropriately blending the above-mentioned components. In the production of the beverage of the present invention, the order of blending the various components is not particularly limited. Further, in the production of the beverage of the present invention, a step of blending the components and materials shown above and a step of adjusting their contents can also be included. Various factors such as the types of components in the beverage and the content thereof in the production of the beverage of the present invention are as described above with respect to the beverage of the present invention, or are obvious from them.

Further, in the production of the beverage of the present invention, a step of heating and sterilizing the beverage is included, and a step of bundling the beverage as needed can also be included. can do. The conditions for heat sterilization are as described above, but are not particularly limited.

Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto.

<Reference example>
Three types of beverage samples with different sweetness containing vanillin 1000 ppb were prepared. Specifically, vanillin 1000 ppb was added to water, and sucrose was used to prepare each beverage sample so as to have the sweetness shown in the table below. In addition, citric acid was used to adjust the pH of each beverage sample to 3.5.

The obtained beverage samples were subjected to sensory evaluation by a panel of three specialists. As the sensory evaluation, the sharpness caused by vanillin felt after drinking the beverage sample was evaluated in three stages according to the following evaluation criteria. After each expert panel evaluated the evaluation results, all the panels discussed and decided the final evaluation results.
(Evaluation criteria)
3: I do not feel the bad sharpness caused by vanillin 2: I feel a little bad sharpness caused by vanillin 1: I feel the bad sharpness caused by vanillin very much

The results are as described above. For beverages with a sweetness of 9 or less, the bad sharpness caused by vanillin is felt, but for beverages with a sweetness of 12, the bad sharpness caused by vanillin is not felt. rice field.

<Experimental Example 1>
Various components of vanillin, xylooligosaccharide, maltooligosaccharide, and α-terpineol were added to water, and a beverage sample was prepared so that the final concentration of each component was the concentration shown in the table below. The sweetness of each beverage sample was adjusted with sucrose, and the pH of each beverage sample was adjusted to 3.5 with citric acid. "Xylooligosaccharide 70LN" (Product Food Science) (75% xylooligosaccharide content, sweetness 0.4) is used as the additive component, and "Fujioligo # 360" (Nihon Shokuhin Kako) (Malttriose) is used as the malto-oligosaccharide. 60% content, 7.6% maltotriose content, sweetness 0.33) were used.

The obtained beverage samples were subjected to sensory evaluation by a specialized panel of 5 people. The sensory evaluation was performed on the sharpness caused by vanillin felt after drinking the beverage sample, and the beverage samples a to e shown in the table below were used as evaluation criteria of evaluation points 5 to 1, respectively. The score of the evaluation result was the average value of the evaluation points by the five specialized panels.

The results of the sensory evaluation are as described above. It was found that in a beverage having a sweetness of 9 or less and containing 5 ppb or more of vanillin, adding 1500 ppm or more of xylooligosaccharide improves the poor sharpness caused by vanillin. On the other hand, the inclusion of maltooligosaccharide did not improve the sharpness caused by vanillin. In addition, when α-terpineol was additionally contained, the effect of further improving the poor sharpness caused by vanillin was observed.

Claims (4)

A beverage containing 5 to 5000 ppb of vanillin and 1500 to 6000 ppm of xylooligosaccharide and having a sweetness of 9 or less. The beverage according to claim 1, further comprising α-terpineol. The beverage according to claim 2, wherein the content of α-terpineol is 100 to 5000 ppb. The beverage according to any one of claims 1 to 3, wherein the weight ratio of the content of xylooligosaccharide to the content of vanillin ([content of xylooligosaccharide] / [content of vanillin]) is 300 or more.