JP7064025B2 - Non-alcoholic beverage - Google Patents

Description

The present invention relates to a non-alcoholic beverage, and more particularly to a non-alcoholic beverage having a skin moisturizing function.

A non-alcoholic beverage is a beverage that does not contain substantially alcohol. According to the Liquor Tax Law, the alcohol concentration of non-alcoholic beverages is such that the volume of ethyl alcohol contained in the original volume is less than 1% at a temperature of 15 ° C. In principle, non-alcoholic beverages are manufactured in a non-fermentation process. Non-alcoholic beverages include soft drinks, alcohol-taste beverages and the like.

Alcoholic beverages refer to non-alcoholic beverages that have the same taste (that is, flavor) as alcoholic beverages or tastes that imitate alcoholic beverages. Alcoholic beverages generally mean alcoholic beverages, and specific examples thereof include vodka, shochu, lamb liquor, whiskey, brandy, Japanese liquor, fruit liquor, wine, cocktails, beer, liquor high, sour and the like.

The alcohol-taste beverages include non-alcoholic beer (beer-taste beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic drinks high (drinking high-taste beverages), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverages), etc. ..

By the way, ceramide is an amphipathic molecular species in which a long-chain sphingosine base and a long-chain fatty acid are acid-amide-bonded, and is specifically present as a main component of intercellular lipids in the stratum corneum covering the outermost layer of the skin, and is inherent in the skin. It is a substance that plays an important role in maintaining the function as a barrier film between the living body and the outside world. It is known that ceramides enhance the moisturizing effect of the skin when ingested as food. On the other hand, ceramides have a lipid-like taste, a bitter taste, and an unpleasant taste such as harshness.

Patent Document 1 describes a ceramide-containing food containing both a pre-sweetening agent and a post-sweetening agent (claim 1). The pre-sweetener referred to here is a sweetener that immediately feels sweetness when taken orally and has no post-sweetness, and examples thereof include sucralose, xylitol, and erythritol (paragraph 0011). In addition, the post-sweetener is a sweetener that does not immediately feel sweetness when taken orally, but feels sweetness with a delay, and examples thereof include D-sorbitol, aspartame, stevia, and sodium saccharin. The ceramide-containing food of Patent Document 1 contains both a pre-sweetening agent and a post-sweetening agent to improve the strong bitterness, astringency and harshness of the ceramides (paragraph 0008).

Patent Document 2 describes an oral composition containing sphingolipids, sugars, wheat stalks and / or leaves, which is highly versatile and has excellent taste, aroma, sweetness and the like (summary). .. The shape of the wheat stalk and / or leaf referred to here is not particularly limited, and the harvested stalk or leaf may be used as it is, or the wheat stalk and / or leaf may be crushed or crushed. , Wheat stalks and / or leaves separated / extracted, wheat stalks and / or leaves squeezed and the like may be used (paragraph 0017). The saccharide is not particularly limited, and monosaccharides, disaccharides, oligosaccharides, polysaccharides, and sugar alcohols can be used (paragraph 0020). The oral composition of Patent Document 2 suppresses the bitterness, astringency, and harshness of sphingolipids, and easily improves the taste and aroma (paragraph 0012).

Japanese Unexamined Patent Publication No. 2007-215407 Japanese Unexamined Patent Publication No. 2016-63748

Ceramides have an unpleasant taste such as lipid-like taste, bitterness and harshness, and when blended in non-alcoholic beverages, the unpleasant taste reduces the palatability, and the acidity and sweetness do not match, so drink. There is a problem that becomes difficult.

Patent Document 1 and Patent Document 2 describe methods for masking the unpleasant taste of ceramide in the use of ceramide-containing foods or oral compositions, but these methods have the effect of masking the unpleasant taste of ceramides. Is inadequate. In non-alcoholic beverages containing ceramides, in order to improve the palatability, it is necessary to mask the unpleasant taste and the thorny acidity, impart mellowness and roundness, and combine the flavors.

Due to the health consciousness of consumers in recent years, the demand for low-calorie beverages is increasing. Even in non-alcoholic beverages, the content of sugars, sugars and high-calorie substances may be reduced in order to achieve low calorie or zero calorie. In that case, it is more difficult to improve the palatability of the ceramide-containing non-alcoholic beverage because the natural sweetness is insufficient, the sweetness and bitterness are delayed, or the harmony between the acidity and the sweetness is insufficient.

The present invention solves the above-mentioned conventional problems, and an object thereof is to mask unpleasant taste and prickly acidity, impart mellowness and roundness, and contain ceramides which have a cohesive flavor and are easy to drink. The purpose is to provide non-alcoholic beverages.

The present invention provides a non-alcoholic beverage containing ceramides and water-soluble dietary fiber.

In one form, the concentration of ceramides is 0.1-5.0 mg / 100 ml.

In one embodiment, the concentration of water-soluble dietary fiber is 0.1-5.0 g / 100 ml.

In one form, the water-soluble dietary fiber is at least one selected from the group consisting of polydextrose and indigestible dextrin.

In one form, any of the above non-alcoholic beverages contains a sweetening substance.

In one form, the sweetening substance consists of a high sweetness sweetener.

In one embodiment, any of the above non-alcoholic beverages contains acesulfame potassium as a sweetening substance.

In one form, the concentration of saccharides is less than 0.5 g / 100 ml.

In one form, it is a cocktail-taste beverage.

The present invention also provides a non-alcoholic beverage for skin moisturizing, which contains ceramides and water-soluble dietary fiber.

According to the present invention, there is provided a ceramide-containing non-alcoholic beverage that masks unpleasant taste and prickly acidity, imparts mellowness and roundness, and has a cohesive flavor and is easy to drink.
By drinking the non-alcoholic beverage of the present invention, ceramide is replenished in the body, the water retention capacity of the skin is enhanced, and the dryness of the skin is prevented.

The non-alcoholic beverage of the present invention contains ceramides. Ceramide is a compound in which a linear or branched fatty acid having 12 to 28 carbon atoms is bonded to an amino group of sphingoids (sphingoid bases), which are long-chain alcohols having an amino group. Examples of the ceramides include sphingolipids described in JP-A-2016-63748, compounds having a sphingosine skeleton, sugar ceramides, and the like, and sugar ceramides are particularly preferable. Examples of the sugar ceramide include glucosylceramide and galactosylceramide, and glucosylceramide is particularly preferable.

These ceramides can be obtained by extraction from animal and plant tissues or by chemical synthesis. Raw materials for ceramides include cotton seeds, konjac, konjac potatoes, rapeseed, sugar cane, sesame seeds, peanuts, soybeans, corn, rice, wheat, pineapple, yuzu, tangerine, apples and other plants, oyster mushrooms and other mushrooms, and yeast. And so on. The ceramides derived from konjac, wheat, rice and pineapple are preferable because the palatability of the ceramide-containing non-alcoholic beverage is easily improved. Only one type of ceramide may be used, or two or more types may be used in combination.

The content of ceramides in the non-alcoholic beverage of the present invention is 0.1 to 5.0 mg / 100 ml in weight / volume concentration. If the content of ceramides is less than 0.1 mg / 100 ml, the moisturizing effect of the skin becomes insufficient, and if it exceeds 5.0 mg / 100 ml, the unpleasant taste becomes too strong and it becomes difficult to mask it. .. The content of the ceramides is preferably 0.2 to 2.0 mg / 100 ml, and more preferably 0.3 to 1.0 mg / 100 ml.

The non-alcoholic beverage of the present invention contains water-soluble dietary fiber. Dietary fiber refers to the indigestible component contained in food. Indigestibility refers to the property of being difficult to digest by human digestive enzymes. Most dietary fiber is carbohydrate and polysaccharide.

Specific examples of the water-soluble dietary fiber include polydextrose, indigestible dextrin, cellulose, pectin, glucomannan, alginic acid, fucoidan and the like. Among them, the preferred water-soluble dietary fibers are polydextrose and indigestible dextrin. These water-soluble dietary fibers are highly effective in masking the unpleasant taste of ceramides. A particularly preferred water-soluble dietary fiber is polydextrose. Only one kind of water-soluble dietary fiber may be used, or two or more kinds may be used in combination.

The content of the water-soluble dietary fiber of the non-alcoholic beverage of the present invention is 0.1 to 5.0 g / 100 ml in weight / volume concentration. If the content of water-soluble dietary fiber is less than 0.1 g / 100 ml, the improvement of the palatability of ceramide-containing non-alcoholic beverages becomes insufficient, and if it exceeds 5.0 g / 100 ml, the stomach becomes sick due to the constitution. Symptoms may appear. The content of the water-soluble dietary fiber is preferably 0.2 to 3.0 g / 100 ml, and more preferably 0.4 to 2.0 g / 100 ml.

The non-alcoholic beverage of the present invention may contain a sweetening substance. A sweet substance is a substance that can impart sweetness to a beverage. For example, high-intensity sweeteners, sugars and sugar alcohols are sweet substances. The high-intensity sweetener here is classified as a "sweetener" in the "designated additive" designated by the Minister of Health, Labor and Welfare and the "existing additive" whose item is determined as a natural additive that has been used for many years. It refers to the substance that is being used. The substances contained in "designated additives" and "existing additives" are listed on the website of the Japan Food Additives Association.

Specific examples of high-sweetness sweeteners include aspartame (trade name), acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, kanzo extract, xylose, stevia, and taumatin. Examples include lacanca extract, ramnorth and ribose.

Specific examples of sugars include high fructose corn syrup, glucose, fructose, fructose-glucose liquid sugar, sucrose, maltose and lactose.

Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol and maltitol.

As the sweetening substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the sweetening substance is a high sweetness sweetener, and the preferred high sweetness sweetener is aspartame (trade name), acesulfame potassium or sucralose, or a combination thereof.

The sweetening substance may be at least one selected from the group consisting of sugars, sugar alcohols and high sweetness sweeteners. The sweetening substance may contain all of sugars, sugar alcohols and high-sweetness sweeteners, and may contain any one or more of these. In a preferred embodiment, the sweetener comprises a saccharide and a high sweetness sweetener, a high sweetness sweetener, or a sugar-free, high sweetness sweetener.

The non-alcoholic beverage of the present invention may contain an sour substance. The sour substance is a substance that can impart an sour taste to a beverage. Generally, acidulants are acidulants and acids or salts thereof that are harmless to the human body. The acidulant referred to here refers to a substance classified as an "acidulant" in the above-mentioned "designated additive" and "existing additive".

Specific examples of acidulants include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, tartaric acid, monosodium succinate, disodium succinate, and sodium acetate. , DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartarate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate and phosphorus Acid is mentioned. These can be used in the form of salts such as potassium salts and sodium salts, and can also be used in the form of buffer solutions.

As the sour substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the acid substance is citric acid or the like.

The non-alcoholic beverage of the present invention preferably has an energy content of 20 kcal / 100 ml or less, more preferably 10 kcal / 100 ml or less, still more preferably less than 5 kcal / 100 ml. Such a low amount of energy can be easily achieved by using a high sweetness sweetener.

The non-alcoholic beverage of the present invention preferably has a sugar content of 2.5 g / 100 ml or less, more preferably 1.0 g / 100 ml or less, and further preferably less than 0.5 g / 100 ml. Carbohydrate refers to carbohydrates that are not dietary fiber. Carbohydrates include sugars, polysaccharides and sugar alcohols.

The non-alcoholic beverage of the present invention preferably has a saccharide content of 2.5 g / 100 ml or less, more preferably 1.0 g / 100 ml or less, still more preferably less than 0.5 g / 100 ml. The saccharide refers to a carbohydrate classified into a monosaccharide and a disaccharide.

The non-alcoholic beverage of the present invention can be a carbonated beverage by containing carbon dioxide gas. Carbon dioxide can be provided in the beverage using methods commonly known to those of skill in the art, for example, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, and the beverage and carbonated water. And may be mixed. The gas volume of the carbonated drink is generally adjusted to 1.0 to 6.0, preferably 1.5 to 5.0, and more preferably 2.0 to 4.0. The gas volume is a unit representing the amount of carbon dioxide gas in the packaged carbonated drink, and is the ratio of the volume of carbon dioxide gas dissolved in the carbonated drink to the volume of the carbonated drink in the standard state (1 atm, 20 ° C.). It shall mean.

In the non-alcoholic beverage of the present invention, as necessary, raw materials and food additives usually used in the field of non-alcoholic beverages such as pigments, flavors, vitamins, amino acids, water-soluble dietary fiber, stabilizers, emulsifiers, etc. You may use a thing. Specific examples of the pigment include caramel, anthocyanin pigment, flavonoid pigment, carotenoid pigment, quinone pigment, porphyrin, diketone pigment, betacyanine pigment, azaphyron pigment, gardenia pigment and the like.

The method for producing a non-alcoholic beverage of the present invention includes, as an example, the steps normally performed when producing a non-alcoholic beverage, as described below. Drinking water, flavors, flavors such as citrus fruits, acid substances, sweet substances, and food additives are uniformly mixed in a predetermined amount. Then, the obtained mixed solution is cooled, and if necessary, carbonation is performed.

The method for producing a non-alcoholic beverage of the present invention includes a step of mixing ceramides and water-soluble dietary fiber as raw materials. The ceramides and the water-soluble dietary fiber may be mixed at the same time or separately. The ceramides and the water-soluble dietary fiber may be mixed at any time during the production process. For example, it may be mixed with the above mixed solution, or may be mixed after carbonation.

The non-alcoholic beverage thus obtained can then be made into a product by filling and sealing the container. It may be filtered using a membrane filtration filter before filling the container. Further, a non-alcoholic beverage may be prepared by adding carbonated water after preparing an intermediate liquid in a concentrated state.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1
The sour and sweet base liquid (1) was prepared by weighing the raw materials in the blending amounts shown in the numerical values in Table 1 and dissolving them in water to adjust the finished amount to 1 liter.

[Table 1]

10 mg of rice-derived glucosylceramide (trade name) (manufactured by Toyo Shinyaku Co., Ltd., containing 10% glucosylceramide) was dissolved in 100 ml of a sour and sweet base liquid (1). Dissolve polydextrose ("Lites II powder" (trade name) manufactured by Danisco Japan Co., Ltd., standard: polydextrose 90% or more, glucose 4% or less, sorbitol 2% or less) in a sour and sweet base solution in which glucosylceramide is dissolved. As a result, a non-alcoholic beverage was produced.

The sensory test of the obtained non-alcoholic beverage was carried out as follows. That is, three soft drink specialist panels tasted the non-alcoholic beverages and scored the strength of their sensuality. The scoring criteria were 5 grades so that the score of the sour and sweet base liquid would be 3 and the score of the weakly sensuality would be 1 and the score of the strong sensuality would be 5 as a control. .. The evaluation score was the average of the scores of the three people. In addition, the comments of the three people are summarized. The results are shown in Table 2.

[Table 2]

When glucosylceramide was added to the sour sweetness base liquid (1) containing acesulfame potassium, the aftertaste of sweetness and bitterness peculiar to high-sweetness sweeteners was improved. When polydextrose is added to this sour sweetness base liquid, unpleasant taste and sour taste are reduced, mellowness and roundness are increased in the whole taste, the flavor is unified, and the natural sweetness like sucrose becomes easy to drink. rice field.

Example 2
Non-alcoholic drinks in the same manner as in Example 1 except that indigestible dextrin (“Fibersol 2” (trade name) manufactured by Matsutani Chemical Industry Co., Ltd., standard: dietary fiber 85% or more) is used instead of polydextrose. Beverages were manufactured and sensory tested. The results are shown in Table 3.

[Table 3]

When glucosylceramide was added to the sour sweetness base liquid (1) containing acesulfame potassium, the aftertaste of sweetness and bitterness peculiar to high-sweetness sweeteners was improved. When indigestible dextrin is added to this sour sweetness base liquid, unpleasant taste and sourness are reduced, mellowness and roundness are increased throughout the taste, the flavor is unified, and the natural sweetness like sucrose is obtained. It became easier. The effect of improving the taste was weaker than that when polydextrose was added.

Comparative Example Example 1 except that fructose-glucose liquid sugar (“High fructose F550” (trade name) manufactured by Sanwa Cornstarch Co., Ltd., standard: sugar content 75% or more, fructose 55% or more) was used instead of polydextrose. In the same manner as above, a non-alcoholic beverage was produced and a sensory test was conducted. The results are shown in Table 4.

[Table 4]

When fructose-glucose liquid sugar, which is a small molecule sugar, was added to the sour sweetness base liquid (1) containing glucosylceramide, the effects of masking unpleasant taste, cohesive flavor, and making it easier to drink were not obtained.

Example 3
The raw materials were weighed in the blending amounts shown in the numerical values in Table 5, and dissolved in water to adjust the finished amount to 1 liter to prepare the sour and sweet base liquid (2).

[Table 5]

10 mg of rice-derived glucosylceramide (trade name) (manufactured by Toyo Shinyaku Co., Ltd., containing 10% glucosylceramide) was dissolved in 100 ml of a sour and sweet base liquid (2). A non-alcoholic beverage was produced by dissolving polydextrose (“Litez II Powder” (trade name) manufactured by Danisco Japan Co., Ltd.) in a sour and sweet base solution in which glucosylceramide was dissolved.

A sensory test of the non-alcoholic beverage obtained in the same manner as in Example 1 was performed. The results are shown in Table 6.

[Table 6]

When glucosylceramide was added to the sour sweetness base solution (2) containing no acesulfame potassium, an unpleasant taste and a prickly acidity were felt, but the addition of polydextrose reduced the unpleasant taste and the prickly acidity. The mellowness and roundness increased throughout the taste, and the flavor was unified. The quality of sweetness was higher when acesulfame potassium was used.

Claims (13)

Contains ceramides and water-soluble dietary fiber,
The ceramides contain rice-derived glucosylceramide and
The concentration of the ceramides is 0.1 to 5.0 mg / 100 ml, and the concentration is 0.1 to 5.0 mg / 100 ml.
A non-alcoholic beverage in which the water-soluble dietary fiber contains polydextrose. The non-alcoholic beverage according to claim 1, wherein the concentration of the water-soluble dietary fiber is 0.1 to 5.0 g / 100 ml. The non-alcoholic beverage according to claim 1 or 2, further containing a high-sweetness sweetener. The non-alcoholic beverage according to claim 3 , wherein the high-intensity sweetener contains at least one of acesulfame potassium and aspartame. The non-alcoholic beverage according to any one of claims 1 to 4 , wherein the concentration of the saccharide is less than 0.5 mg / 100 ml. The non-alcoholic beverage according to any one of claims 1 to 5 , which is an alcohol-taste beverage. The non-alcoholic beverage according to any one of claims 1 to 6 , which is a cocktail-taste beverage. The non-alcoholic beverage according to any one of claims 1 to 7 , which is a non-alcoholic beverage for skin moisturizing. Including adding water-soluble dietary fiber to a non-alcoholic beverage containing ceramides,
The ceramides contain rice-derived glucosylceramide and
The concentration of the ceramides is 0.1 to 5.0 mg / 100 ml, and the concentration is 0.1 to 5.0 mg / 100 ml.
A method for improving the flavor of a non-alcoholic beverage in which the water-soluble dietary fiber contains polydextrose. The method for improving flavor according to claim 9, wherein the concentration of the water-soluble dietary fiber to be contained is 0.1 to 5.0 g / 100 ml. The method for improving flavor according to claim 9 or 10, wherein the non-alcoholic beverage further contains a high-sweetness sweetener. The method for improving flavor according to claim 11 , wherein the high-sweetness sweetener contains at least one of acesulfame potassium and aspartame. The method for improving flavor according to any one of claims 9 to 12 , wherein the non-alcoholic beverage has a sugar concentration of less than 0.5 mg / 100 ml.