JPWO2017171023A1 - Beverages with reduced hesperidin precipitation - Google Patents

Abstract

An object of this invention is to provide the drink by which generation | occurrence | production of precipitation was suppressed. The following conditions (A), (B) and (C): (A) containing RebD and / or RebM, (B) containing hesperidin, and (C) the beverage Brix (in terms of sucrose) is 3 A beverage that satisfies 15.

Description

  Embodiments of the present invention relate to a beverage in which precipitation of hesperidin is suppressed.

  Beverages containing orange juice tend to precipitate at the bottom of the container after about one month has passed since production. The precipitate is mainly a stack of pulp derived from orange juice, on which white precipitate is further accumulated. It is known that this white precipitate is caused by precipitation of hesperidin having low solubility contained in orange juice. The presence of the white precipitate looks bad and impairs the appearance of the beverage, resulting in a reduction in the commercial value of the beverage. In particular, in beverages filled in transparent containers such as PET bottles that have been widely used in recent years, the quality of the appearance has a great influence on the commercial value.

  An object of this invention is to provide the drink by which generation | occurrence | production of the precipitation resulting from hesperidin was suppressed.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have surprisingly added hesperidin when Rebaudioside (hereinafter referred to as “Reb”) D and / or RebM is added. It has been found that precipitation of hesperidin is suppressed in beverages. Based on this finding, the present inventors have completed the present invention.

The embodiment of the present invention is not limited to this, but the following conditions (A), (B) and (C):
(A) containing RebD and / or RebM,
(B) contains hesperidin, and (C) the beverage has a Brix (in terms of sucrose) of 3 to 15,
Provide a beverage that meets the requirements.

  ADVANTAGE OF THE INVENTION According to this invention, the drink by which precipitation of hesperidin was suppressed can be provided. In beverages containing citrus fruit juice containing hesperidin as a component, precipitation tends to proceed especially when sucrose or fructose is added to the beverage. In the present invention, RebD and / or RebM are used in place of these saccharides, and the amount added can be very small. Therefore, the present invention not only effectively suppresses the formation of hesperidin precipitate, but also can provide a beverage having a lower calorie while exhibiting sweetness equivalent to that of sucrose and fructose.

FIG. 1 is a graph showing the effect of inhibiting hesperidin precipitation by the addition of RebA, RebD or RebM.

  Hereinafter, beverages according to embodiments of the present invention will be described.

The beverage according to the embodiment of the present invention has the following conditions (A), (B) and (C):
(A) containing RebD and / or RebM,
(B) contains hesperidin, and (C) the beverage has a Brix (in terms of sucrose) of 3 to 15,
It is a beverage that meets the requirements.

  The beverage according to the embodiment of the present invention includes RebD and / or RebM. Reb (Rebaudioside) is known as a sweetening component contained in stevia extract. Stevia extract is extracted and purified from dried Stevia leaves. Stevia is a perennial plant of Chrysanthemum that originates in Paraguay, South America, and its scientific name is Stevia Rebaudiana Bertoni. Stevia contains ingredients that are about 300 times more sweet than sugar and is cultivated to extract these sweet ingredients and use them as natural sweeteners. As Reb, RebA, RebB, RebC, RebD, and RebE are known. Furthermore, recently, the existence of various glycosides such as RebM described in JP 2012-504552 has been reported. Among various types of Reb, RebA is evaluated as a sweetener having high sweetness and good quality sweetness, and is widely used. In the embodiment of the present invention, attention is paid particularly to RebD and RebM as stevia extracts. RebD and RebM can be obtained from the market or can be synthesized by an organic chemical method. Alternatively, RebD and RebM can be separated and purified using stevia extract as a starting material. For example, RebD can be purified according to the method described in US8414949, and RebM can be purified according to the method described in Foods 2014, 3 (1), 162-175; doi: 10.390 / foods 3010262. it can. RebD and RebM may be analyzed by any method, but can be analyzed by, for example, a high performance liquid chromatography analyzer (HPLC) set to the conditions described in JP-T-2012-504552. In this specification, unless otherwise specified, RebD and RebM are analyzed by the method.

  Moreover, RebA may be contained in the beverage according to the embodiment of the present invention. Like RebD and RebM, RebA can be obtained from the market or can be synthesized by an organic chemical method. Alternatively, RebA can be separated and purified using stevia extract as a starting material. For example, RebA can be purified according to the method described in JP-T 2009-517043. RebA may be analyzed by any method, and can be analyzed by the same method as RebD and RebM as described above.

  Content of various Reb in the drink which concerns on embodiment of this invention is not specifically limited as long as the effect of this invention is acquired. The content of RebD can be, for example, 100 to 500 ppm in the beverage. The content of RebD is preferably 120 ppm or more, 140 ppm or more, 150 ppm or more, 180 ppm or more, or 200 ppm or more, and preferably 480 ppm or less, 460 ppm or less, 450 ppm or less, 430 ppm or less, or 400 ppm or less. Moreover, content of RebM can be 100-500 ppm in a drink, for example. The content of RebM is preferably 120 ppm or more, 140 ppm or more, 150 ppm or more, 180 ppm or more, or 200 ppm or more, and preferably 480 ppm or less, 460 ppm or less, 450 ppm or less, 430 ppm or less, or 400 ppm or less. When RebA is used, the content of RebA can be, for example, 100 to 500 ppm in the beverage. The content of RebA is preferably 120 ppm or more, 140 ppm or more, 150 ppm or more, 180 ppm or more, or 200 ppm or more, and preferably 480 ppm or less, 460 ppm or less, 450 ppm or less, 430 ppm or less, or 400 ppm or less. In addition, “ppm” used in this specification means ppm of weight / volume (w / v) unless otherwise specified.

  In the beverage according to the embodiment of the present invention, when both RebD and RebM are used, the total content in the beverage can be set within a required range, and set within a range that does not cause a problem in flavor. can do. For example, although not limited, when two types of RebD and RebM are used, the total content in the beverage is 100 to 500 ppm, preferably 150 to 450 ppm, more preferably 200 to 400 ppm, and still more preferably 250 to 350 ppm. be able to.

  In addition, when RebA is used, the total content of two or more of RebA, RebD, and RebM in the beverage can be set within the required range in the same manner as described above, and there is no problem in flavor. Can be set by range. For example, although not limited, when any two of RebA, RebD, and RebM are used, the total content in the beverage is 100 to 500 ppm, preferably 150 to 450 ppm, more preferably 200 to 400 ppm, and even more preferably. Can be 250-350 ppm. Moreover, although not necessarily limited, when all of RebA, RebD, and RebM are used, the total content in the beverage is 100 to 500 ppm, preferably 150 to 450 ppm, more preferably 200 to 400 ppm, More preferably, it can be 250-350 ppm.

  When RebD and RebM are used in the beverage according to the embodiment of the present invention, the mass ratio (the ratio of the RebM content to the RebD content (RebM / RebD)) is, for example, 0. It is 01-10, Preferably it is 0.1-1.

  When RebA and RebD are used in the beverage according to the embodiment of the present invention, the mass ratio (the ratio of the RebD content to the RebA content (RebD / RebA)) is, for example, 0. It is 01-40, Preferably it is 0.2-20.

  When RebA and RebM are used in the beverage according to the embodiment of the present invention, the mass ratio (the ratio of the RebM content to the RebA content (RebM / RebA)) is, for example, 0. It is 01-10, Preferably it is 0.05-5.

  The beverage according to the embodiment of the present invention is not particularly limited, but the sweetness level can be adjusted so that an appropriate sweetness can be felt. As the sweetness level, for example, the sucrose equivalent Brix of the beverage according to the embodiment of the present invention is 3 to 15, preferably 4 to 12, more preferably 8 to 12, and still more preferably 8 to 11. . When the Brix is less than 3, the sweetness derived from the stevia extract tends not to be sufficiently felt as a beverage taste. On the other hand, when the Brix exceeds 15, the sweetness becomes too strong and the flavor tends to deteriorate.

  Here, Brix in terms of sucrose can be calculated from the sweetness of Reb to sucrose and the content of Reb. RebA has a sweetness of 300 times, RebD has a sweetness of 285 times, and RebM has a sweetness of 285 times that of sucrose. Therefore, Brix in terms of sucrose can be calculated from a value obtained by multiplying the RebA content by 300 times, a value obtained by multiplying the RebD content by 285 times, and a value obtained by multiplying the RebM content by 285 times. In addition, the amount of Brix equivalent to 1 in terms of sucrose is 33.3 ppm for RebA, 35.1 ppm for RebD, and 35.1 ppm for RebM.

  The sucrose equivalent Brix of the beverage according to the embodiment of the present invention can be calculated from the contents of RebD and RebM (including RebA in some cases) as described above, but sweetness other than RebA, RebD and RebM When a scent is used, the Brix is expressed as a sum of sweetness levels of all sweeteners. At this time, Brix of the beverage of the present invention can be measured by, for example, a commercially available Brix meter. Sweeteners other than RebA, RebD, and RebM are not particularly limited, and examples thereof include saccharides such as sucrose and fructose, and high-intensity sweeteners such as aspartame, sucralose, and acesulfame K. When sucrose is used, the content in the beverage is, for example, 3 to 15% by weight, preferably 4 to 12% by weight, more preferably 8 to 11% by weight, but is not particularly limited thereto. Moreover, when fructose is used, the content in the beverage is, for example, 3 to 15% by weight, preferably 4 to 12% by weight, more preferably 8 to 11% by weight, but is not particularly limited thereto. As sweeteners such as sucrose and fructose, commercially available products can be used, and the form thereof may be powder or liquid (liquid sugar), and is not particularly limited. “Wt%” used in this specification means weight% of weight / volume (w / v) unless otherwise specified.

Quantification of sweeteners (especially sugars) such as sucrose and fructose can be carried out by methods well known to those skilled in the art. For example, it can be performed by high performance liquid chromatography (HPLC) set to the following conditions:
Equipment used: HP company HP1100 system use column: LiChrosphere100 NH2 (5 μm) (4 mm × 250 mm) Mobile phase: acetonitrile: water = 75: 25
Flow rate: 1.0 mL / min
Column temperature: 40 ° C
Injection volume: 10 μL
Detector: Sugar content differential refractometer (Shodex RI-71).

The beverage according to the embodiment of the present invention further contains hesperidin. Hesperidin (C ₂₈ H ₃₄ O ₁₅ ) is a compound having a flavonoid skeleton, and is a component often found in citrus fruits. Hesperidin is a component detected in lemon, orange, mandarin orange, yuzu, lime, ponkan, hassaku, kumquat, seeker, and the like, and has a slight bitter taste.

  Although the content of hesperidin in the beverage according to the embodiment of the present invention is not particularly limited, it is, for example, 1 to 250 ppm. The content of hesperidin in the beverage of the present invention is preferably 10 ppm or more, 50 ppm or more, 100 ppm or more, or 130 ppm or more, and preferably 230 ppm or less, 200 ppm or less, or 180 ppm or less.

  In the beverage according to the embodiment of the present invention, the adjustment of the content of hesperidin in the beverage is not particularly limited, but can be performed by appropriately adjusting the amount of the naturally derived material containing the component. From the viewpoint of imparting a natural fruity flavor, it is preferable to adjust the content of hesperidin by using one or more fruit juices of various fruits. The amount of hesperidin in citrus fruits has been reported in, for example, Kinki Chugoku Shikoku Agricultural Research Center Research Report No. 5, 2005, Yoichi Nokata, “Research on Functional Components of Citrus Fruits and Their Effective Use” The juice to be used can be selected and examined with reference to such materials. As the citrus fruit juice, orange juice is particularly preferable.

  The content of hesperidin in the beverage according to the embodiment of the present invention can be measured using a known technique such as high performance liquid chromatography mass spectrometry (LC-MS). For example, it can be measured under the following conditions.

<Analysis of hesperidin>
The analysis method of the amount of hesperidin using LC-MS is shown below.

(1) Preparation of sample Beverages containing carbon dioxide gas remove carbon dioxide by a conventional method. First, 10 g of the solution is weighed in the centrifuge tube (A). When the Brix of the sample is 20 ° Bx or more, weigh 5 g, and when the Brix is 40 ° Bx or more, weigh 2 g and dilute to 10 mL with distilled water for liquid chromatography. Add 20 mL of ethanol for liquid chromatography and mix vigorously with a vortex mixer for 1 minute or longer. If it is too viscous to mix, shake it vigorously with your hands if necessary. This is subjected to a centrifuge (3000 × g, 30 minutes, 20 ° C.), and the supernatant is transferred to another centrifuge tube (B). Add 20 mL of ethanol for liquid chromatography to the precipitate and thoroughly disintegrate the solids with a medicine container. Mix vigorously with a vortex mixer for 1 minute or longer. Centrifuge (3000 × g, 30 minutes, 20 ° C.) and add supernatant to centrifuge tube (B). The supernatant collected in the centrifuge tube (B) is further centrifuged (3000 × g, 30 minutes, 20 ° C.), and the resulting supernatant is transferred to a 50 mL volumetric flask and made up with ethanol. The well-mixed supernatant is filtered through a PTFE filter (Toyo Roshi Kaisha, ADVANTEC DISMIC-25HP 25HP020AN, pore size 0.20 μm, diameter 25 mm) previously washed with ethanol to obtain an analytical sample.

(2) HPLC analysis conditions HPLC apparatus: Prominance series (manufactured by Shimadzu Corporation, system controller: SCL-10A, liquid pump: LC-20AD, online degassing apparatus: DGU-20A3, autosampler: SIL-20AC, column oven : CTO-20A, and UV / VIS detector: SPD-20A)
Column: CAPCELL CORE AQ (particle size 2.7 μm, inner diameter 3.0 mm × 150 mm, manufactured by Shiseido Co., Ltd.)
Mobile phase A: 0.1% aqueous solution of formic acid Mobile phase B: acetonitrile Flow rate: 0.6 mL / min
Concentration gradient conditions: 0.0 to 1.0 minutes (15% B) → 12.0 minutes (25% B) → 20.0 minutes (75% B) → 20.0 to 22.0 minutes (100% B) ), 3.0 minutes equilibration with initial mobile phase Column temperature: 40 ° C
Sample injection: injection volume 5.0 μL
Peak detection time: Although confirmation with a standard is required, it is approximately 2.51 minutes.

(3) Quantification method Three or more sample solutions having different concentrations are provided, and quantified by the absolute calibration curve method using the obtained peak areas.

  In the beverage according to the embodiment of the present invention, when RebD is used, the ratio of the content of RebD to the content of hesperidin (RebD / hesperidin)) is, for example, 0.01 to 10, preferably 0.1 to 5. More preferably, it is 0.5-2.

  In the beverage according to the embodiment of the present invention, when RebM is used, the ratio of the content of RebM to the content of hesperidin (RebM / hesperidin)) is, for example, 0.01 to 10, preferably 0.1 to 5. More preferably, it is 0.5-2.

  In the beverage according to the embodiment of the present invention, when RebA is used, the ratio of the content of RebA to the content of hesperidin (RebA / hesperidin)) is, for example, 0.01 to 10, preferably 0.1 to 5. More preferably, it is 0.5-2.

  The beverage according to the embodiment of the present invention may contain fruit juice. The type of fruit juice is not particularly limited. For example, fruit juice of citrus fruits such as orange juice, grapefruit juice, mandarin juice, mandarin juice, apple juice, grape juice, peach juice, strawberry juice, banana juice, cherry juice, melon Fruit juice, watermelon juice, mango juice, papaya juice, kiwi juice, Japanese pear juice, pear juice, oyster juice, ume juice, muscat juice, pineapple juice, passion fruit juice, guava juice, apricot juice, plum juice, cranberry juice, Pomegranate juice can be mentioned. The drink which concerns on embodiment of this invention can contain 1 type, or 2 or more types of fruit juice. In the present invention, although not particularly limited, citrus fruit juice is preferable, and orange juice is particularly preferable. Moreover, in this invention, fruit juice can be used regardless of manufacturing methods, such as straight fruit juice and concentrated fruit juice. In view of good handling, concentrated reduced fruit juice is preferable.

When using fruit juice in the drink which concerns on embodiment of this invention, the fruit juice rate can be 1-100%. Although not particularly limited, the fruit juice rate is preferably 1 to 100%, more preferably 10 to 100%. It can be said that a higher fruit juice ratio is preferable in order to exert the effect of inhibiting the precipitation of hesperidin. Here, the “fruit juice ratio” refers to the relative concentration when straight juice obtained by squeezing fruit juice is taken as 100%. For example, it can be converted based on the standard of refractometer reading for sugar or the standard of acidity (below) of straight fruit juice of various fruits shown in the JAS standard (Japanese agricultural and forestry standard for fruit drinks)
(Standard of refractometer reading for sugar (° Bx))
・ Orange, Ponkan 11
・ Hassaku, Yoyokan 10
・ Yunshu oranges, grapefruits, summer oranges 9
・ Seek Warser 8
(Standard for acidity (citric acid equivalent) (%))
・ Lemon 4.5
・ Lime 6
・ Kabos 3.5.

  In addition, Yuzu and Sudachi may use 4.3 and 6.6, respectively, as the acidity standard (citric acid equivalent) (%).

  The method for calculating the fruit juice rate is, for example, that the standard of acidity of lime juice in JAS standards is 6% in terms of citric acid. Therefore, when 6% by weight of concentrated lime juice with an acidity of 30% is blended in the beverage, fruit juice The rate is 30%. Similarly, the fruit juice ratio can be calculated by converting the fruit juice not described above into a relative concentration when straight fruit juice is 100%. For example, when 5% by weight of double concentrated fruit juice is used in a beverage, the juice rate of the beverage is 10%.

  When a plurality of types of fruit juice are used in the beverage according to the embodiment of the present invention, the fruit juice rate is a value obtained by calculating the fruit juice rate of all the fruit juices based on the above and adding them. The fruit juice ratio obtained by this calculation usually corresponds to the ratio of the fruit juice shown in the beverage container (the numerical value indicated as “fruit juice ○%”).

  Unless the beverage according to the embodiment of the present invention interferes with the effects of the present invention, polyphenols such as catechins, plant extracts, caffeine, cinnamaldehyde, caramel color, and sweeteners (sugar, isomerized liquid sugar) , Sugars such as aspartame, sucralose, and acesulfame K), flavors, acidulants (citric acid, tartaric acid, malic acid, phosphoric acid, lactic acid), coloring agents, fruit juice, fruit puree, milk , Dairy products, other flavors, and fortifiers (vitamins, calcium, minerals, amino acids), and the like may be further included. You may mix | blend these components with a drink individually or in combination.

  In the beverage according to the embodiment of the present invention, the type of beverage is not particularly limited, and may be any of carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, nutritional beverages, functional beverages and the like.

When the beverage according to the embodiment of the present invention is a carbonated beverage (that is, effervescent), the method is not particularly limited, and carbon dioxide may be generated in the beverage by fermentation, or artificially carbon dioxide. May be injected into the beverage. When carbon dioxide gas is injected, the gas pressure is, for example, 1.0 to 3.0 kgf / cm ² , preferably 1.2 to 2.0 kgf / cm ² , more preferably 1.5 to 20 ° C. It can be 1.8 kgf / cm ² . Carbon dioxide gas can be added using methods known to those skilled in the art. The carbon dioxide pressure in the beverage can be measured using, for example, a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry.

  Although the drink which concerns on embodiment of this invention is not specifically limited, It can be set as a container packing. As the container, a container of any form / material can be used. For example, a container such as a bottle, a can, a barrel, or a plastic bottle may be used. Also, the method for filling the beverage container is not particularly limited.

  According to another aspect of the present invention, a method for inhibiting precipitation of hesperidin is provided.

A method according to an embodiment of the present invention is a method for suppressing precipitation of hesperidin in a beverage,
The following steps (A), (B) and (C):
(A) A step of blending RebD and / or RebM,
(B) a step of blending hesperidin, and (C) a step of adjusting Brix (converted to sucrose) of the beverage to 3 to 15,
Is the above method.

  In the method of the present invention, various elements such as the types of ingredients in the beverage and their contents are as described above for the beverage of the present invention, or are obvious from them. The method of this invention can also include the process of mix | blending the component and material shown above, and the process of adjusting those content. In addition, various processes may be performed simultaneously, may be performed separately, and the order of processes may be changed. The timing of various processes can be adjusted as appropriate according to the situation.

  Hereinafter, the details of the present invention will be specifically described with reference to experimental examples and examples. The following description is intended only to facilitate understanding of the invention and is not intended to limit the scope of the invention.

  In order to examine the degree of precipitate formation in the beverage by hesperidin, a beverage sample was prepared as follows.

  Concentrated orange juice was added to pure water so that the fruit juice ratio would be 100% to prepare a beverage sample containing only fruit juice. At this time, the content of hesperidin in the beverage sample was 140 ppm. Similarly, for a beverage sample having a fruit juice ratio of 100% to which concentrated orange juice is added, sucrose type liquid sugar (ES67B, manufactured by Dainippon Meiji Sugar Co., Ltd.), fructose glucose liquid so as to have the content shown in the table below Sugars (F-55 manufactured by Nippon Cornstarch Co., Ltd.) and various Reb (RebA, RebD and RebM) were further added. In addition, the addition amount of various Reb was adjusted so that it might become the sweetness degree (Brick of sucrose conversion) equivalent to the drink sample to which only sucrose and fructose glucose were added as a sweetener.

  Various beverage samples were placed in a container and sterilized by placing in a hot water bath at 93 ° C. for 2 minutes. Thereafter, the precipitate formed in the sample was removed.

  After storing various beverage samples at 4 ° C. for 2 months, the amount of hesperidin contained in the sample supernatant was measured by HPLC. The HPLC conditions are as follows.

HPLC apparatus: Prominance series (manufactured by Shimadzu Corporation, system controller: SCL-10A, liquid pump: LC-20AD, online degassing apparatus: DGU-20A3, autosampler: SIL-20AC, column oven: CTO-20A, and UV / VIS detector: with SPD-20A)
Column: CAPCELL CORE AQ (particle size 2.7 μm, inner diameter 3.0 mm × 150 mm, manufactured by Shiseido Co., Ltd.)
Mobile phase A: 0.1% aqueous solution of formic acid Mobile phase B: acetonitrile Flow rate: 0.6 mL / min
Concentration gradient conditions: 0.0 to 1.0 minutes (15% B) → 12.0 minutes (25% B) → 20.0 minutes (75% B) → 20.0 to 22.0 minutes (100% B) ), 3.0 minutes equilibration with initial mobile phase Column temperature: 40 ° C
Sample injection: injection volume 5.0 μL
Peak detection time: Although confirmation with a standard is required, it is approximately 2.51 minutes.

  Taking the amount of hesperidin in the supernatant of beverage samples containing only fruit juice as 100%, the relative value of the amount of hesperidin contained in the supernatants of various beverage samples was determined. The result is shown in FIG.

  As shown in FIG. 1, part or all of sucrose and fructose was replaced with RebA, RebD, or RebM rather than the amount of hesperidin contained in the supernatant of a beverage sample to which only sucrose and fructose were added as sweeteners. It was revealed that the amount of hesperidin contained in the supernatant of the beverage sample was larger. If the amount of hesperidin in the supernatant is small, it is considered that the amount of hesperidin has been precipitated. Therefore, from this result, it was suggested that addition of RebA, RebD or RebM to a beverage suppresses precipitation of hesperidin. Among them, it was suggested that RebD and RebM have a higher precipitation suppressing effect than RebA.

Claims (3)

The following conditions (A), (B) and (C):
(A) containing RebD and / or RebM,
(B) contains hesperidin, and (C) the beverage has a Brix (in terms of sucrose) of 3 to 15,
Meet the beverage.   The beverage according to claim 1, wherein the condition (C) has a Brix (in terms of sucrose) of 8 to 12.   The beverage according to claim 1 or 2, wherein the content of hesperidin in the beverage is 2 to 250 ppm.

Images