JPWO2020136860A1 - 飲料 - Google Patents
飲料 Download PDFInfo
- Publication number
- JPWO2020136860A1 JPWO2020136860A1 JP2020562261A JP2020562261A JPWO2020136860A1 JP WO2020136860 A1 JPWO2020136860 A1 JP WO2020136860A1 JP 2020562261 A JP2020562261 A JP 2020562261A JP 2020562261 A JP2020562261 A JP 2020562261A JP WO2020136860 A1 JPWO2020136860 A1 JP WO2020136860A1
- Authority
- JP
- Japan
- Prior art keywords
- beverage
- emulsifier
- prenylflavonoid
- beer
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 120
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 91
- 229930008679 prenylflavonoid Natural products 0.000 claims abstract description 56
- 150000007951 prenylflavonoids Chemical class 0.000 claims abstract description 55
- YKGCBLWILMDSAV-GOSISDBHSA-N Isoxanthohumol Natural products O(C)c1c2C(=O)C[C@H](c3ccc(O)cc3)Oc2c(C/C=C(\C)/C)c(O)c1 YKGCBLWILMDSAV-GOSISDBHSA-N 0.000 claims abstract description 29
- ORXQGKIUCDPEAJ-YRNVUSSQSA-N xanthohumol Chemical compound COC1=CC(O)=C(CC=C(C)C)C(O)=C1C(=O)\C=C\C1=CC=C(O)C=C1 ORXQGKIUCDPEAJ-YRNVUSSQSA-N 0.000 claims abstract description 23
- FUSADYLVRMROPL-UHFFFAOYSA-N demethylxanthohumol Natural products CC(C)=CCC1=C(O)C=C(O)C(C(=O)C=CC=2C=CC(O)=CC=2)=C1O FUSADYLVRMROPL-UHFFFAOYSA-N 0.000 claims abstract description 20
- UVBDKJHYMQEAQV-UHFFFAOYSA-N xanthohumol Natural products OC1=C(CC=C(C)C)C(OC)=CC(OC)=C1C(=O)C=CC1=CC=C(O)C=C1 UVBDKJHYMQEAQV-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000008209 xanthohumol Nutrition 0.000 claims abstract description 20
- -1 fatty acid ester Chemical class 0.000 claims description 44
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 43
- 229930195729 fatty acid Natural products 0.000 claims description 43
- 239000000194 fatty acid Substances 0.000 claims description 43
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 14
- YKGCBLWILMDSAV-SFHVURJKSA-N isoxanthohumol Chemical compound C1([C@H]2OC=3C(CC=C(C)C)=C(O)C=C(C=3C(=O)C2)OC)=CC=C(O)C=C1 YKGCBLWILMDSAV-SFHVURJKSA-N 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 150000003904 phospholipids Chemical class 0.000 claims description 7
- 235000013353 coffee beverage Nutrition 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000000975 bioactive effect Effects 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 41
- 235000008694 Humulus lupulus Nutrition 0.000 description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 239000000203 mixture Substances 0.000 description 23
- 238000000034 method Methods 0.000 description 19
- 235000000346 sugar Nutrition 0.000 description 18
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 12
- 239000002253 acid Substances 0.000 description 12
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- 150000004665 fatty acids Chemical class 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 11
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- 125000004432 carbon atom Chemical group C* 0.000 description 9
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
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- 239000001569 carbon dioxide Substances 0.000 description 6
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- 239000000706 filtrate Substances 0.000 description 6
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
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- 235000016709 nutrition Nutrition 0.000 description 5
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- 230000001953 sensory effect Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
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- 239000000284 extract Substances 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
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- 244000068988 Glycine max Species 0.000 description 3
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
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- 229920001214 Polysorbate 60 Polymers 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
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- 238000001035 drying Methods 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
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- 235000003599 food sweetener Nutrition 0.000 description 3
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
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- 150000007949 saponins Chemical class 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical class CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/008—Hop surrogates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/16—After-treatment of malt, e.g. malt cleaning, detachment of the germ
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
[1]プレニルフラボノイドと、親水性乳化剤と、親油性乳化剤とを含み、前記プレニルフラボノイドの含有量が6〜500ppmである、飲料。
[2]プレニルフラボノイドと、親水性乳化剤と、親油性乳化剤とを混合する工程を含む、飲料の製造方法。
本発明にかかるビールテイスト飲料のうち、ノンアルコールビールテイスト飲料については、近年の低カロリー嗜好に合わせて、低カロリーであることが望ましい。従って、本発明にかかるビールテイスト飲料のカロリー数は、好ましくは20kcal/100mL未満、より好ましくは5kcal/100mL未満である。
本発明にかかるビールテイスト飲料に含まれる糖質とは、食品の栄養表示基準(平成15年厚生労働省告示第176号)に基づく糖質をいう。具体的には、糖質は、食品から、タンパク質、脂質、食物繊維、灰分、アルコール分及び水分を除いたものをいう。また、食品中の糖質の量は、当該食品の重量から、タンパク質、脂質、食物繊維、灰分及び水分の量を控除することにより算定される。この場合に、タンパク質、脂質、食物繊維、灰分及び水分の量は、栄養表示基準に掲げる方法により測定する。具体的には、タンパク質の量は窒素定量換算法で測定し、脂質の量はエーテル抽出法、クロロホルム・メタノール混液抽出法、ゲルベル法、酸分解法またはレーゼゴットリーブ法で測定し、食物繊維の量は高速液体クロマトグラフ法またはプロスキー法で測定し、灰分の量は酢酸マグネシウム添加灰化法、直接灰化法または硫酸添加灰化法で測定し、水分の量はカールフィッシャー法、乾燥助剤法、減圧過熱乾燥法、常圧加熱乾燥法またはプラスチックフィルム法で測定する。
本発明にかかるビールテイスト飲料において使用される酸味料としては、クエン酸、乳酸、リン酸、及びリンゴ酸からなる群より選ばれる1種以上の酸を用いることが好ましい。また、本発明においては、前記酸以外の酸として、コハク酸、酒石酸、フマル酸および氷酢酸等も用いることができる。これらは食品に添加することが認められているものであれば制限なく用いることができる。本発明においては、まろやかな酸味を適切に付与する観点から乳酸と、やや刺激感のある酸味を適切に付与する観点からリン酸との組み合わせを用いることが好ましい。
本発明にかかるビールテイスト飲料においては、原料の一部にホップを用いることができる。香味がビールに類似する傾向にあることから、原料の一部にホップを用いることが望ましい。ホップを使用する際には、ビール等の製造に使用される通常のペレットホップ、粉末ホップ、ホップエキスを、所望の香味に応じて適宜選択して使用することができる。また、イソ化ホップ、還元ホップなどのホップ加工品を用いてもよい。本発明にかかるビールテイスト飲料に使用されるホップには、これらのものが包含される。また、ホップの添加量は特に限定されないが、典型的には、飲料全量に対して0.0001〜1重量%程度である。
本発明にかかるビールテイスト飲料は、本発明の効果を妨げない範囲で、必要に応じて、その他の原料を用いてもよい。例えば、甘味料(高甘味度甘味料を含む)、苦味料、香料、酵母エキス、カラメル色素などの着色料、大豆サポニンやキラヤサポニン等の植物抽出サポニン系物質、コーンや大豆などの植物タンパク質およびペプチド含有物、ウシ血清アルブミン等のタンパク質系物質、食物繊維やアミノ酸などの調味料、アスコルビン酸等の酸化防止剤を、本発明の効果を妨げない範囲で必要に応じて用いることができる。
本発明にかかるビールテイスト飲料は、容器詰めとすることができる。容器の形態は何ら制限されず、ビン、缶、樽、またはペットボトル等の密封容器に充填して、容器入り飲料とすることができる。
水準1−1〜1−8
表1に記載した親水性乳化剤を200℃まで加熱し、表1に記載した量のキサントフモールを添加して全体が均一になるように混合した。さらに、表1に記載した親油性乳化剤を添加して全体が均一になるように混合した後、80℃まで放冷し、さらに純水4.8gを添加して全体が均一になるように混合した。
表2に示す親水性乳化剤あるいは親油性乳化剤のいずれか一方のみを使用した以外は水準1−1〜1−8と同様にして調製した。
キサントフモール:Xantho-Flav pure(Hopsteiner社製、キサントフモールとして85%、イソキサントフモールとして4%を含有)
デカグリセリンモノミリステート:(阪本薬品工業社製)
デカグリセリンモノラウレート:(阪本薬品工業社製)
テトラグリセリンモノラウレート:(阪本薬品工業社製)
テトラグリセリンペンタオレエート:(阪本薬品工業社製)
デガグリセリンオクタエルケート:(阪本薬品工業社製)
ポリグリセリン縮合リシノレート:(阪本薬品工業社製)
ショ糖パルミチン酸エステル:(三菱ケミカルフーズ社製)
レシチン:(ナカライテスク社製)
ポリオキシエチレンソルビタンモノラウレート:(ナカライテスク社製)
実施例1〜8、比較例1〜9
麦芽20kgを適当な粒度に粉砕して仕込槽に入れ、これに120Lの温水を加え、約50℃のマッシュを作った。50℃で30分保持後、徐々に昇温して65℃〜72℃で60分間、糖化を行った。糖化が完了したマッシュを77℃まで昇温後、麦汁濾過槽に移し濾過を行い、濾液を得た。得られた濾液の一部をとり、温水を加え、その際、濾液と温水の混合割合は、煮沸完了時のエキス分の総量が約4.0重量%になるよう調整した。製造スケールを100Lとし、ホップを約100g、市販のカラメル色素(クラスI)約40gを添加し、100℃で80分間煮沸した。煮沸後の液からオリを分離し、約2℃に冷却した。当該冷却液の一部をとり、最終製品のエキス分の総量が、0.3重量%となるように冷水を適量添加して希釈した。pH調整剤として乳酸を用い、当該希釈液に対して、pH調整剤、酸化防止剤、甘味物質、香料、炭酸ガスを適量添加し、濾過を行い、これをベース飲料とした。前記ベース飲料に表1、2で調製したプレニルフラボノイド混合物を表3、4に記載の濃度となるように添加し、非発酵ビールテイスト飲料を得た。
(均一安定性の評価)
◎:全体が均一で透明。凝集・沈殿が見られない。
○:全体が均一であるが不透明。凝集・沈殿が見られない。
×:全体が均一でなく、凝集・沈殿が見られる。
(乳化剤由来の苦味・収斂味の評価)
1:ほぼ感じられない。
2:わずかに感じられる。
3:ある程度感じられるが、飲料として許容できる水準である。
4:明確に感じられる。
5:強く感じられる。
(総合評価)
×:安定性が×、あるいは官能評価が4.5以上
△:安定性が○、かつ官能評価結果が3.5より大きく4.5以下
○:安定性が○、かつ官能評価結果が3.5以下
◎:安定性が◎、かつ官能評価結果が3.5以下
Claims (10)
- プレニルフラボノイドと、親水性乳化剤と、親油性乳化剤とを含み、前記プレニルフラボノイドの含有量が6〜500ppmである、飲料。
- プレニルフラボノイドが、キサントフモールおよびイソキサントフモールからなる群より選択される1種以上である、請求項1に記載の飲料。
- 前記親水性乳化剤のHLBが10以上である、請求項1又は2に記載の飲料。
- 前記親水性乳化剤が、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、リン脂質、及びソルビタン脂肪酸エステルからなる群より選択される1種以上の乳化剤を含む、請求項1〜3いずれかに記載の飲料。
- 前記親油性乳化剤のHLBが5以下である、請求項1〜4いずれかに記載の飲料。
- 前記親油性乳化剤が、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、及びリン脂質からなる群より選択される1種以上の乳化剤を含む、請求項1〜5いずれかに記載の飲料。
- 前記親油性乳化剤の含有量に対する前記親水性乳化剤の含有量の質量比(親水性乳化剤/親油性乳化剤)が1〜100である、請求項1〜6いずれかに記載の飲料。
- 前記プレニルフラボノイドの含有量に対する前記乳化剤の合計含有量の質量比(乳化剤/プレニルフラボノイド)が0.01〜100である、請求項1〜7いずれかに記載の飲料。
- ビールテイスト飲料、チューハイテイスト飲料、茶飲料、果汁飲料、コーヒー飲料、又はスポーツ飲料である、請求項1〜8いずれかに記載の飲料。
- プレニルフラボノイドと、親水性乳化剤と、親油性乳化剤とを混合する工程を含む、飲料の製造方法。
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PCT/JP2018/048433 WO2020136860A1 (ja) | 2018-12-28 | 2018-12-28 | 飲料 |
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AU2006275491A1 (en) * | 2005-07-29 | 2007-02-08 | Bioactives, Inc. | Prenylflavonoid formulations |
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- 2018-12-28 CN CN201880100253.2A patent/CN113286521A/zh active Pending
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- 2018-12-28 EP EP18945303.8A patent/EP3903602A4/en not_active Withdrawn
- 2018-12-28 WO PCT/JP2018/048433 patent/WO2020136860A1/ja unknown
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JP2007289074A (ja) * | 2006-04-25 | 2007-11-08 | Mitsubishi Chemicals Corp | D相中油型乳化組成物 |
JP2009095277A (ja) * | 2007-10-17 | 2009-05-07 | Mitsubishi Chemicals Corp | 飲料の製造方法 |
JP2011513308A (ja) * | 2008-02-27 | 2011-04-28 | フラクサン ゲーエムベーハー ウント コー. カーゲー | キサントフモール−シクロデキストリン複合体を含有する新規な組成物 |
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JP7241774B2 (ja) | 2023-03-17 |
CA3118700A1 (en) | 2020-07-02 |
WO2020136860A1 (ja) | 2020-07-02 |
EP3903602A4 (en) | 2022-08-17 |
AU2018455463A1 (en) | 2021-06-03 |
TW202033102A (zh) | 2020-09-16 |
EP3903602A1 (en) | 2021-11-03 |
SG11202104750VA (en) | 2021-07-29 |
KR20210107111A (ko) | 2021-08-31 |
TWI728608B (zh) | 2021-05-21 |
US20210368828A1 (en) | 2021-12-02 |
CN113286521A (zh) | 2021-08-20 |
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