JPH0775535A - Method for preventing beverage from deteriorating in flavor - Google Patents

Abstract

PURPOSE:To obtain a beverage, capable of preventing a flavor from deteriorating due to the passage of time and having stable quality by adding an ingredient prepared from a seed of a sunflower alone or in combination with a sequestrant into a beverage. CONSTITUTION:This beverage contains an ingredient extracted from a seed of a sunflower with water or a hydrous alcohol alone or in combination with a sequestrant in a beverage such as a carbonated or fruit juice beverage. The resultant beverage is capable of preventing a flavor from deteriorating with light, heat, air, etc., during a production process, a distribution stage and preservation of the beverage and retaining the good flavor for a long period and has stable quality.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing flavor deterioration of beverages, and more specifically, to a beverage containing a component extracted from sunflower seeds with water or hydrous alcohol alone.
Alternatively, it relates to a method for preventing flavor deterioration of a beverage by using it together with a sequestering agent.

[0002]

2. Description of the Related Art In general, beverages have a deteriorated flavor over time during the manufacturing process, distribution stage and storage stage, and the degree of deterioration is remarkable especially in a transparent glass bottle or a transparent plastic container. Problems such as loss of original flavor and generation of off-flavours due to deterioration of flavor are likely to occur. In order to prevent such deterioration, methods such as addition of various antioxidants such as ascorbic acid, distribution at low temperature, storage, and use of a container that shields light and outside air as much as possible have been taken, but it is still insufficient. At present, the method for preventing flavor deterioration is not established.

[0003]

Generally, commercially available beverages are exposed to light during the manufacturing process, distribution stage and storage.
Although the flavor may change due to the influence of heat, air, etc., and the quality may be deteriorated, it is an object of the present invention to prevent such flavor deterioration of the beverage and provide a beverage of stable quality.

[0004]

[Means for Solving the Problems] As a result of intensive studies on prevention of flavor deterioration of beverages, the present inventors have found that the components extracted from sunflower seeds with water or hydrous alcohol (Japanese Patent Laid-Open No. Hei 3)
221587, hereinafter referred to as sunflower extract), has a remarkable effect in preventing flavor deterioration of beverages. That is, the sunflower extract alone, or by appropriately added to the beverage in combination with a sequestering agent, without affecting the flavor of the beverage, found that it is possible to maintain a good flavor for a long time, the present invention It came to.

The present invention will be described in detail below. The drink referred to in the present invention is not particularly limited, and examples thereof include carbonated drinks, fruit juices, fruit juice drinks, dairy drinks, coffee drinks, tea drinks, alcoholic drinks, and the like.
The method for preventing flavor deterioration of a beverage according to the present invention can use a conventional beverage production method except that the sunflower extract is added alone or in combination with a sequestering agent. That is, as raw materials for beverages, sugar, isomerized sugar, sweeteners such as aspartame, citric acid, acidulants such as lactic acid, flavors, emulsifiers, colorants, preservatives, thickening stabilizers, antioxidants, vitamins, etc. Strengthening agents, fruit juices, vegetable juices, milk, dairy products, alcoholic beverages such as liquor, coffee, extract liquids such as teas, carbon dioxide, inorganic components, etc. and drinking water, which can be used alone or in combination. However, the raw material suitable for the beverage may be appropriately selected and used. Mixing, dissolving, suspension, enzyme treatment of raw materials,
It is prepared as a result of processing such as fermentation, and is provided as a beverage after undergoing several steps such as sterilization, filtration and container filling.
The beverage produced in this manner gradually changes its flavor due to the influence of light, heat, air, etc. during the production process, distribution stage, and storage, and the product value gradually decreases.

[0006] The sunflower extract used in the present invention is a component which can extract sunflower seeds with water or hydrous alcohol, even if the extract itself is deproteinized or decolorized,
Purification such as deodorization may be carried out, operations such as enzyme treatment may be performed, and if desired, concentrates thereof or powders obtained by freeze-drying or spray-drying may be used. It can also be used. Examples of the sequestering agent used in the present invention include adipic acid, citric acid, succinic acid, tartaric acid, phytic acid, fumaric acid, malic acid, pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid, ethylenediaminetetraacetic acid, and salts thereof. , Gum arabic, alginic acid, alginate, propylene glycol alginate, curdlan, carrageenan, carboxymethyl cellulose, carboxymethyl cellulose salt, xanthan gum, chitin, chitosan, guar gum, gellan gum, tamarind seed gum, sodium starch glycolate, sodium starch phosphate sodium salt , Pectin, sodium polyacrylate, etc.
One or more of the group consisting of these can be used.

The timing of adding the sunflower extract and the sequestering agent to the beverage is not particularly limited,
It may be added at any stage during the beverage manufacturing process.
The amount of sunflower extract and sequestering agent added varies depending on the beverage to which it is added, but it is naturally determined from expected effects and flavor problems. For example 60
In the case of a sunflower extract extracted with% hydrous ethanol, the solid content is 5 to 100 when used in a fruitless juice carbonated beverage.
Addition of about 0 ppm is preferable. When the concentration is lower than this range, the expected effect cannot be obtained, and when the concentration is higher than this range, the sunflower extract to be added affects the flavor of the beverage. As a sequestering agent used together, it is desirable to add 10 ppm or more to the beverage. Further, these may be used in combination with other flavor deterioration preventing agents. Various types of beverage filling containers are used, but when the present invention is applied to a glass bottle or a plastic container that is easily affected by light irradiation, a remarkable effect is exhibited.
Hereinafter, the effects of the present invention will be described more specifically with reference to examples.

[0008]

【Example】

Reference Example 1 60% (v / v) to 500 g of mechanically crushed sunflower seeds
3 l of hydrous ethanol was added, and the mixture was extracted at 60 ° C for 7 hours. After cooling and filtering, the mixture was concentrated to dryness under reduced pressure (hereinafter, extract 1
Say)

Example 1 Formulation 1 Fructose-fructose syrup 130 g Citric acid (crystal) 1 g Cider flavor 1 g A syrup was prepared with fresh water to a total volume of 200 ml, and the syrup was made to be 1000 ml with plain soda. The carbonated drink is gently transferred to a 200 ml transparent glass bottle and nothing is added (Test Zone 1)
Then, after the extract 1 and the one to which the extract 1 was added at 100 ppm (test section 2) were left in the dark at 35 ° C. for 1 month,
When the sensory evaluation by 10 panelists was conducted in the following 5 steps, the results shown in Table 1 were obtained. Evaluation 5: No deterioration observed (similar to unirradiated product) 4: Slight deterioration 3: Deteriorated 2: Significant deterioration 1: Very deteriorated (not very drinkable)

[0010]

[Table 1]

Example 2 The fruit-free juice-clear carbonated beverage of Formulation 1 was gently transferred to a 200 ml transparent glass bottle, and nothing was added (Test Group 1), 100 ppm of Extract 1 and 10 p of phytic acid.
What was added so as to contain pm (test section 2) was irradiated with sunlight for 10 hours on a sunny day (average temperature about 24 ° C.), and 5
When the sensory evaluation was conducted by 10 panelists every hour until the 10th hour and 10 hours later, the results shown in Table 2 were obtained. Comparing and summarizing the comments during the sensory evaluation, it can be said that the test plot 2 has no deteriorated odor compared to the test plot 1 and has a refreshing flavor before exposure to sunlight and has a balanced flavor. Was evaluated.

[0012]

[Table 2]

After extracting and concentrating the test sections 1 and 2 of this beverage with ether, the behavior of the aroma components was examined by gas chromatography and mass spectrometry.

[0014]

[Table 3]

As is apparent from the above results, the extract 1 and the one to which phytic acid was added well retained good aroma components such as linalool, neral, geranial, etc.,
It suppresses the generation of components such as cis-linalool oxide (furanoid) and limonene-1,2-diol which increase due to deterioration.

Example 3 Formulation 2 Sugar 100 g Citric acid (crystal) 2 g Ascorbic acid 0.5 g Concentrated 1/5 Wenshu fruit juice 22 g Orange flavor 3.5 g A total volume of 1000 ml with fresh water. Extract 1 with nothing added to the juice-containing beverage of prescription 2
Was prepared so as to be 100 ppm,
It was filled in a 200 ml glass bottle, sterilized at 85 ° C. for 20 minutes, cooled, irradiated with sunlight for 5 hours on a sunny day, and subjected to sensory evaluation by 10 panelists in the same manner as in Example 1. It became a result. By summarizing the comments during the sensory evaluation, it was evaluated that there was no deteriorated odor, a good juice sensation before sunlight irradiation was maintained, and that it had a natural flavor.

[0017]

INDUSTRIAL APPLICABILITY According to the present invention, the flavor of the beverage itself is affected by adding the components extracted from sunflower seeds with water or hydroalcohol alone or in combination with the sequestering agent to the beverage. Without changing the flavor with time, the beverage with stable quality can be provided.

Claims (2)

[Claims] 1. A method for preventing flavor deterioration, which comprises adding a component extracted from sunflower seeds with water or hydrous alcohol to a beverage. 2. A method for preventing flavor deterioration, which comprises incorporating a sequestering agent into a beverage together with a component extracted from sunflower seeds with water or hydroalcoholic alcohol.