JP7406835B2 - Method for producing sweetener and fruit juice-containing beverages - Google Patents

Description

The present invention relates to a method for producing sweetener and fruit juice-containing beverages.

BACKGROUND ART Beverages made from fruit juice, such as fruit juice drinks and fruit juice-containing drinks, are required to have good fruit juice taste and fresh feeling. Granulated sugar (sucrose or sucrose) has been mainly used as the main component of sweeteners added to sweeten beverages made from fruit juice. Furthermore, high-intensity sweeteners such as sucralose, acesulfame potassium, and aspartame, which have lower calories and stronger sweetness than granulated sugar, are also used. Further, as a sweetener having an excellent taste improvement effect, for example, Patent Document 1 discloses a high-intensity sweetener containing a maltooligosaccharide oxide.

Japanese Patent Application Publication No. 2018-164432

Due to the recent increase in health consciousness, there is increasing interest in so-called additive-free sweeteners that do not contain food additives for imparting acidity, preservatives, antioxidants, pH adjustment, etc. However, since additive-free sweeteners do not contain food additives, they have problems in maintaining quality, such as being perishable and discoloring.

The present invention was made in view of the above circumstances, and an object of the present invention is to provide a method for producing a sweetener- and fruit juice-containing beverage that can maintain quality over a long period of time even without additives.

The sweetener according to the first aspect of the present invention is
isomalto-oligosaccharide,
At least one or more components selected from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized;
fermented sour liquid,
including;
The ingredient is
It is contained in an amount of 0.3 to 0.5% by mass .

The sugar carboxylic acid is
maltobionic acid,
It may also be a thing.

The sugar carboxylic acid is
Contained as starch syrup oxide,
It may also be a thing.

The sweetener according to the first aspect of the present invention is:
for fruit juice-containing beverages;
It may also be a thing.

The method for producing a fruit juice-containing beverage according to the second aspect of the present invention includes:
a mixing step of mixing the sweetener according to the first aspect of the present invention, fruit, and ice;
a stirring step of pulverizing and stirring the mixture obtained in the mixing step;
including.

The content of the sweetener in the mixture is:
9 to 12% by mass,
It may also be a thing.

According to the present invention, quality can be maintained for a long period of time even without additives.

Embodiments according to the present invention will be described in detail below.

(Embodiment 1)
The sweetener according to the present embodiment is a group consisting of isomalto-oligosaccharide, a sugar carboxylic acid in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product with a degree of polymerization of 2 or more is oxidized, salts thereof, and lactones thereof. It contains at least one or more components selected from (hereinafter also referred to as "sugar carboxylic acid") and a fermented sour liquid.

Isomaltooligosaccharides refer to oligosaccharides containing many branched oligosaccharides with α-1,2 bonds, α-1,3 bonds, and α-1,6 bonds. Examples of the isomalto-oligosaccharide having an α-1,2 bond include cordibiose and the like. Examples of the isomalto-oligosaccharide having an α-1,3 bond include nigerose and the like. Isomaltooligosaccharides having α-1,6 bonds include isomaltose, panose, isomaltotriose, isomaltotetraose, and the like. The isomalto-oligosaccharide may be purified or crudely purified from a natural product, and can be obtained, for example, by using starch as a raw material and allowing a transferase to act on it. Isomalto-oligosaccharides are stable against heat and acids and are difficult to decompose, and have the effect of regulating taste quality and flavor.

The sugar carboxylic acid is not particularly limited as long as the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized. The degree of polymerization of the starch decomposition product or the transfer reaction product may be, for example, 2 to 100, 2 to 50, 2 to 10, or the like. More specifically, examples of sugar carboxylic acids include maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, and panose oxide. Preferred sugar carboxylic acids include maltobionic acid and maltotrionic acid, with maltobionic acid being particularly preferred. The sugar carboxylic acids may be used alone or in combination of two or more. Moreover, the sugar carboxylic acid may be a free acid, or its salts or lactones.

The sugar carboxylic acid may be contained in any form, for example, in the form of maltooligosaccharide oxide, branched oligosaccharide oxide, starch syrup oxide, powdered candy oxide, or dextrin oxide. . Preferably, the sugar carboxylic acid is included as starch syrup oxide.

Sugar carboxylic acids can be produced according to conventional methods. For example, a sugar carboxylic acid can be obtained by oxidizing a starch decomposition product or a transfer reaction product through a chemical oxidation reaction. Alternatively, a sugar carboxylic acid may be produced by a reaction in which a starch decomposition product or a transfer reaction product is reacted with a microorganism or an oxidizing enzyme capable of oxidizing an oligosaccharide.

As a chemical oxidation reaction, for example, in the presence of an oxidation catalyst in which palladium, platinum, or bismuth, etc. is supported on activated carbon, an aldose having a degree of polymerization of 2 or more, such as maltose, is catalytically oxidized with oxygen in an alkaline atmosphere. A sugar carboxylic acid can be produced by the following steps.

Salts of maltobionic acid can be prepared by adding salts to maltobionic acid. For example, to produce calcium maltobionic acid, a calcium source such as calcium carbonate may be added to a maltobionic acid solution at a molar ratio of 2:1 and dissolved.

The method for preparing sugar carboxylic acid lactone is not particularly limited, but it can be prepared by dehydration. For example, maltobionolactone can be prepared by dehydrating maltobionic acid. Furthermore, when lactones such as maltobionolactone are dissolved in water, they quickly turn into sugar carboxylic acids such as maltobionic acid.

Examples of methods using microorganisms capable of oxidizing oligosaccharides include microbial conversion fermentation methods using Acinetobacter, Burkholderia, Acetobacter, or Gluconobacter. Examples of the production method using an enzymatic reaction include a method in which an oxidizing enzyme is extracted from a microorganism capable of oxidizing oligosaccharides, such as Acremonium chrysogenum, and allowed to act thereon.

Commercially available sugar carboxylic acids may be used. As the commercially available sugar carboxylic acid, Sour Oligo (trademark) manufactured by Sanei Toka Co., Ltd. is preferred.

Sugar carboxylic acids can impart sourness and thickness, and can increase the acidity of sweeteners.

Fermented sour liquid (also referred to as fermented seasoning liquid) is a food product obtained by extracting and concentrating fermented koji obtained by fermenting starch lees. The fermented sour liquid contains citric acid and lactic acid. The fermented sour liquid contains, for example, 10% by mass or more, or 20% by mass or more, preferably 30% by mass or more of citric acid. Starch meal is a solid residue produced when starch is separated from raw materials such as sweet potatoes. The raw material for starch meal is not particularly limited as long as it contains starch, and examples thereof include sweet potato, tapioca, rice, and potato sugar. The raw material for the starch meal may be one or more types, such as sweet potato starch meal, tapioca starch meal, and rice bran. A commercially available fermented sour liquid may be used. As a commercially available fermented sour liquid, a fermented sour liquid manufactured by Kyushu Kako Co., Ltd. is preferred.

The fermented sour liquid can impart a rich fermented aroma and a mellow sour taste. By using a fermented sour liquid instead of an acidulant and a pH adjuster, a sweetener that does not contain food additives is provided. Note that food additives here are substances added for the purpose of processing or preserving food. Examples of food additives include the Ministry of Health, Labor and Welfare's “List of Designated Additives,” “List of List of Existing Additives,” “List of Natural Flavor Substances,” and “List of Substances Generally Used for Eating and Drinking as Foods.” These include substances listed in the "List of Items Used as Additives", etc., such as preservatives, shelf life enhancers, antioxidants, pH adjusters (hydrogen ion concentration adjusters), sweeteners, coloring agents, etc. It is classified into pigments, emulsifiers, thickening gelling agents, quality improvers, seasonings, acidulants, fortifying agents, fragrances, enzymes, etc. For example, pH adjusting agents include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, potassium carbonate (anhydrous), sodium hydrogen carbonate, sodium carbonate, carbon dioxide, lactic acid, potassium lactate , sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, phosphoric acid These include disodium hydrogen and sodium dihydrogen phosphate.

The blending amounts of isomalto-oligosaccharide, sugar carboxylic acid, and fermented sour liquid in the sweetener according to the present embodiment are appropriately set depending on the use. The amount of isomalto-oligosaccharide in the sweetener is, for example, 90 to 99% by mass, 91 to 98% by mass, or 92 to 97% by mass, preferably 92 to 96% by mass, more preferably 93 to 96% by mass, especially Preferably it is 94 to 96% by mass. Preferably, the amount of isomalto-oligosaccharide in the sweetener is 96% by mass.

The amount of the acid carboxylic acid in the sweetener is, for example, 0.2 to 2% by mass, 0.25 to 1.2% by mass, or 0.28 to 0.8% by mass, preferably 0.3 to 0.5% by mass. 72% by weight, more preferably 0.3-0.6% by weight, particularly preferably 0.3-0.5% by weight. Preferably, the amount of sugar carboxylic acid in the sweetener is 0.4% by mass. When the sweetener contains maltobionic acid-containing starch syrup as a sugar carboxylic acid, the amount of maltobionic acid-containing starch syrup in the sweetener is, for example, 0.5 to 5% by mass, 0.6 to 3% by mass, or 0.5% by mass. 7 to 2% by weight, preferably 0.8 to 1.8% by weight, more preferably 0.8 to 1.5% by weight, particularly preferably 0.8 to 1.2% by weight. Preferably, the amount of sugar carboxylic acid in the sweetener is 1% by mass.

The blending amount of the fermented sour liquid in the sweetener is, for example, 0.05 to 0.5% by mass, 0.06 to 0.3% by mass, or 0.07 to 0.2% by mass, preferably 0.08 to 0.2% by mass. It is 0.1% by weight, more preferably 0.09-0.098% by weight, particularly preferably 0.09-0.095% by weight. Suitably, the blending amount of the fermented sour liquid in the sweetener is 0.091% by mass.

The sweetener according to the present embodiment may exclude food additives and may contain other components than isomalto-oligosaccharide, sugar carboxylic acid, and fermented sour liquid. Other components include, for example, water. When the sweetener contains water other than the water contained in the isomalto-oligosaccharide, sugar carboxylic acid, and fermented sour liquid, the amount of water added in the sweetener should be excluding, for example, 25 to 30% by weight, 26 to 30% by weight, or 27 to 30% by weight, preferably 28 to 30% by weight, more preferably 28.5 to 29.5% by weight. In the sweetener according to the present embodiment, all of the mass parts other than the isomalto-oligosaccharide, the sugar carboxylic acid, and the fermented sour liquid may be water.

In the method for producing a sweetener according to the present embodiment, isomalto-oligosaccharide, sugar carboxylic acid, fermented sour liquid, and other components (for example, water) are mixed. After mixing, the method for making the sweetener may include filtering the mixture through a filter, followed by a pasteurization step. The sterilization conditions in the sterilization step may be those employed in food production, but for example, 110 to 125°C or 113 to 122°C, preferably 116 to 120°C for 15 seconds or more, for example 15 to 60 seconds, 15 to 122°C. 40 seconds or 15-30 seconds.

The sweetener according to the present embodiment can be used in general foods, but is particularly suitable for fruit juice-containing beverages. The fruit from which the juice is derived is not particularly limited, and examples include pineapple, melon, orange, mandarin orange, grapefruit, banana, strawberry, apple, mango, blueberry, grape, peach, lemon, watermelon, and kiwi fruit. There may be one type of fruit or multiple types of fruit, and 2 to 5 types, 2 to 4 types, or 3 types of fruits may be combined.

The sweetener used as the sweetener for fruit juice-containing beverages according to the present embodiment has good compatibility with fruit juice, and imparts a good aftertaste, fruit juice feel, and freshness to the fruit juice-containing beverage. In addition to the improvement in sugar content due to the isomalto-oligosaccharide, the sweetener is resistant to spoilage and discoloration even without additives, and can maintain its quality over a long period of time due to the improvement in acidity due to the sugar carboxylic acid and the fermented sour liquid. Therefore, the sweetener is highly convenient because it can be stored for a long period of time even at room temperature.

(Embodiment 2)
The method for producing a fruit juice-containing beverage according to the present embodiment includes a mixing step and a stirring step. In the mixing step, the sweetener according to the first embodiment, fruit, and ice are mixed. The form of the fruit is not particularly limited, and is, for example, a cut fruit. The skin and seeds may be removed from the fruit as appropriate. Dietary fiber and the like contained in the fruit may or may not be removed.

In the stirring step, the mixture obtained in the mixing step is ground and stirred. Grinding and stirring may be carried out by a known method, for example by using a mixer or the like. The content of sweetener in the mixture is, for example, 5-20% by weight, 6-18% by weight, 7-16% by weight, 8-14% by weight or 9-12% by weight. Preferably, the fruit content in the mixture is, for example, 50-70%, 52-65%, 54-62% or 55-60% by weight. The ice content in the mixture is, for example, 20-30% by weight, 22-28% by weight or 23-27% by weight.

The temperature at which the fruit juice-containing beverage obtained through the grinding step is served is, for example, less than 10°C, preferably 2-8°C, more preferably 3-6°C. Note that depending on the type of fruit, the ice may be replaced with water and the fruit juice-containing beverage may be provided at a temperature around room temperature.

The method for producing a fruit juice-containing beverage according to the present embodiment is preferably carried out at a store selling fruit juice-containing beverages when an order is received. By doing so, it is possible to provide a fruit juice-containing beverage with an extremely high fruit juice taste and fresh feeling.

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

Samples 1 to 7 of 1 L each were prepared by blending the ingredients shown in Table 1 and adding water. The isomalto-oligosaccharides include N. S. -200C (manufactured by Nippon Cornstarch Co., Ltd.) was used. Sweets (manufactured by Sanas) was used as starch syrup. Sour Oligo (trademark) (manufactured by Sanei Toka Co., Ltd.) was used as maltobionic acid-containing starch syrup. The fermented sour liquid is manufactured by Kyushu Kako Co., Ltd. Note that maltobionic acid contained in Sour Oligo (trademark) is 40% by mass or more.

The outer skin and seeds of the navel orange were removed, but the rind (thin skin) was used without removing it. In order to equalize the variation in taste due to individual differences in navel oranges, the acidity and sugar content were measured by the electrical conductivity method using an acid sugar meter (manufactured by Atago), and the closest individual was used. The taste of a fruit juice-containing beverage prepared by mixing 160 g of navel orange pulp cut into around 10 g pieces, 60 g of water (ice), and 30 mL of any of Samples 1 to 7, and pulverizing and stirring with a mixer was evaluated. In the taste evaluation, sourness, sweetness, bitterness, saltiness, astringency, aroma, temperature, and smoothness were evaluated. The results of three evaluations are shown in Tables 2 to 4. In addition, in the evaluation of each item of taste, Sample 7 was evaluated as a reference point of "3" and relatively more or less was evaluated in points.

In order to further optimize Sample 2, which received a high evaluation of taste, the ingredients of Sample 2 were blended as shown in Table 5, and 1 L of each of Examples 1 to 3 was prepared by adding water. Four evaluators A to D evaluated the taste on a five-point scale for a fruit juice-containing beverage prepared by mixing 160 g of orange pulp, 60 g of ice, and 30 mL of any of Examples 1 to 3, and pulverizing and stirring with a mixer. did.

The evaluation results of evaluators A, B, C, and D are shown in Table 6, Table 7, Table 8, and Table 9, respectively. Since the bitterness and astringency are presumed to be due to lemon juice, sourness, sweetness, and aroma were evaluated with emphasis. Evaluators A to D comprehensively evaluated and selected the one with the best taste from Examples 1 to 3. As a result, three evaluators selected Example 2 as having the best taste. Similar evaluations were conducted using banana, pineapple, and melon fruits instead of navel oranges, and the fruit juice-containing beverage prepared in Example 2 had the highest taste evaluation. Examples 1 to 3 do not contain lemon juice, so they do not turn brown even after long-term storage, and can maintain quality over a long period of time.

This invention is capable of various embodiments and modifications without departing from the broad spirit and scope of this invention. Further, the embodiments described above are for explaining the present invention, and do not limit the scope of the present invention. That is, the scope of the invention is indicated by the claims rather than the embodiments. Various modifications made within the scope of the claims and the meaning of the invention equivalent thereto are considered to be within the scope of this invention.

The present invention is useful for foods, especially fruit juice-containing beverages.

Claims (6)

isomalto-oligosaccharide,
At least one or more components selected from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized;
fermented sour liquid,
including ;
The ingredient is
Contained at 0.3 to 0.5% by mass,
sweetener. The sugar carboxylic acid is
maltobionic acid,
Sweetener according to claim 1. The sugar carboxylic acid is
Contained as starch syrup oxide,
The sweetener according to claim 1 or 2. For fruit juice-containing beverages,
Sweetener according to any one of claims 1 to 3 . A mixing step of mixing the sweetener according to any one of claims 1 to 4 , fruit, and ice;
a stirring step of pulverizing and stirring the mixture obtained in the mixing step;
A method for producing a fruit juice-containing beverage, comprising: The content of the sweetener in the mixture is:
9 to 12% by mass,
The method for producing a fruit juice-containing beverage according to claim 5 .