WO2013047613A1

WO2013047613A1 - Containerized beverage

Info

Publication number: WO2013047613A1
Application number: PCT/JP2012/074775
Authority: WO
Inventors: 俊迫田
Original assignee: 花王株式会社
Priority date: 2011-09-27
Filing date: 2012-09-26
Publication date: 2013-04-04
Also published as: JP2013081455A; JP5223026B2

Abstract

Provided is a containerized beverage containing a high concentration of isoquercitin and sugar adducts thereof, reducing the acidic aftertaste and the bitter, astringent aftertaste. This containerized beverage contains the following components (A) and (B): (A) 0.03-0.17 mass% of isoquercitin and sugar adducts thereof, and (B) 0.0001-2 mass% of an amino acid; and has pH of 2-5.

Description

Container drink

The present invention relates to a packaged beverage.

Isoquercitrin is a flavonol glycoside in which one glucose is β-bonded at the 3-position of quercetin. Isoquercitrin has a strong antioxidant activity and is known to prevent discoloration of the pigment (Patent Document 1), and is also expected to act on the living body such as anti-arteriosclerosis and blood flow improvement. ing.

However, isoquercitrin is poorly soluble in water and thus works effectively in vitro, but is not sufficiently effective in vivo and has limited use as a water-based composition for beverages and the like. Therefore, in order to improve the solubility in water, “enzyme-treated isoquercitrin” obtained by allowing glycosyltransferase to act on isoquercitrin in the presence of starch is proposed (Patent Document 2). “Enzyme-treated isoquercitrin” is a mixture of isoquercitrin and α-glucosylisoquercitrin in which one or more glucoses are further added to the glucose residue of isoquercitrin with an α-1,4 bond.

Also proposed is a quercetin glycoside composition in which the composition of α-glucosyl isoquercitrin contained in enzyme-treated isoquercitrin is changed by fractionation to further enhance oral absorbability (Patent Document 3). Recently, it has been found that isoquercitrin has an action to reduce body fat of obese people, and it is reported that it is effective when ingested in the form of a beverage (Non-patent Document 1).

JP 2008-131888 A JP-A-1-213293 International Publication No. 2006/070883 Pamphlet

The present invention includes the following components (A) and (B):
(A) Isoquercitrin and its sugar adduct 0.03-0.17% by mass,
(B) Amino acids 0.0001-2% by mass
And a packaged beverage having a pH of 2 to 5.

Further, the present invention is a method for improving the aftertaste of a container-packed beverage containing isoquercitrin and its sugar adduct, wherein the following components (A) and (B) are:
(A) Isoquercitrin and its sugar adduct 0.03-0.17% by mass,
(B) Amino acids 0.0001-2% by mass
The aftertaste is improved by adjusting the pH to 2-5.

In order to express the physiological action of isoquercitrin more effectively, it is effective to add sugar to isoquercitrin by enzyme treatment or the like to increase its intake and absorption by the body. As a means that can be easily achieved, there is a form of a beverage.
The present inventor studied to develop a beverage containing enzyme-treated isoquercitrin. As a result, it is difficult to continuously ingest high-concentration enzyme-treated isoquercitrin as a beverage because enzyme-treated isoquercitrin is blended in beverages, and as it is concentrated, acidity and bitterness become easier to pull later. It turned out to be. On the other hand, in low-moisture foods and high-viscosity foods such as jelly, it was also confirmed that no sour and bitter taste remained in the aftertaste even when the concentration of enzyme-treated isoquercitrin was increased. Thus, in food and drink containing enzyme-treated isoquercitrin, it was found that the sour aftertaste and bitter astringent aftertaste are problems specific to the form of a low-viscosity beverage. In addition, in this specification, "aftertaste" means the "sensation remaining in the mouth" described in JIS Z 8144: 2004.

The present invention is to provide a packaged beverage containing a high concentration of isoquercitrin and its sugar adduct and having a sour aftertaste and a bitter astringent aftertaste. Moreover, this invention is providing the improvement method of the aftertaste of the container-packed drink containing a high concentration isoquercitrin and its sugar adduct.

The inventor of the present invention contains an amino acid together with isoquercitrin and its sugar adduct, and controls the content and pH of each component in the container-packed beverage within a specific range, so that the aftertaste of bitterness and bitterness is obtained. It was found that a refreshing and easy-to-drink beverage can be obtained.

According to the present invention, it is possible to provide a packaged beverage containing isoquercitrin and its sugar adduct that are refreshed and easy to drink, with a sour aftertaste and a bitter and bitter aftertaste suppressed. Moreover, according to this invention, the improvement method of the aftertaste of the container-packed drink containing a high concentration isoquercitrin and its sugar adduct can be provided.

The container-packed beverage of the present invention contains 0.03 to 0.17% by mass of (A) isoquercitrin and a sugar adduct thereof (hereinafter also referred to as “isoquercitrin sugar adduct etc.”). The upper limit of the content of the component (A) is 0.15% by mass or less, further 0.12% by mass or less, and further 0.1% by mass or less from the viewpoint of suppressing the sour aftertaste and bitterness aftertaste. Is preferred. Moreover, content of a component (A) is 0.04 mass% or more from a viewpoint of a physiological effect, Furthermore, 0.05 mass% or more, Furthermore, 0.06 mass% or more is preferable. The range of the content of component (A) is 0.04 to 0.15% by mass, further 0.05 to 0.12% by mass, further 0.06 to 0.12% by mass, and further 0.06 to 0%. .1% by mass is preferable.

Isoquercitrin is obtained by β-bonding one glucose at the 3-position of quercetin (quercetincet3-O-β-D-glucopyranoside). The isoquercitrin sugar adduct can be obtained, for example, by allowing glycosyltransferase to act on isoquercitrin in the presence of a sugar donor (glucose source), and adding one or more glucose to the glucose residue of isoquercitrin. α-Glucosylisoquercitrin further added with α-1,4 bond (FFI Journal, Vol.209, No.7, 2004, p.622-628; Food Hygiene Journal, Vol.41, No. .1, p.54-60).

More specifically, the component (A) includes isoquercitrin in which the number of glucose residues (n) is 0 in the following formula (1) and an integer in which the number of glucose residues (n) is 1 or more (preferably A mixture with an isoquercitrin sugar adduct which is an integer of 1 to 15, more preferably an integer of 1 to 10, and still more preferably an integer of 1 to 8.

[Wherein Glc represents a glucose residue, and n represents 0 or an integer of 1 or more. ]

Further, the mass ratio of isoquercitrin sugar adduct / isoquercitrin in component (A) is preferably 1 or more, more preferably 2 or more, and particularly preferably 4 or more, from the viewpoint of water solubility. The mass ratio is preferably 1000 or less, further 500 or less, further 100 or less, further 50 or less, further 25 or less, and further 10 or less from the viewpoint of production efficiency. The range of the mass ratio is preferably 1 to 1000, further 1 to 500, further 1 to 100, further 1 to 50, further 1 to 25, further 1 to 10, further 2 to 10, and further 4 to 10.

Such (A) isoquercitrin sugar adducts and the like are commercially available. For example, Sanmerin AO-1007, Sanmerin Powder C-10 and the like (manufactured by Saneigen FFI Co., Ltd.) Can be mentioned.

Examples of glycosyltransferases used for glycosylation of isoquercitrin include glucosidases such as α-amylase (EC 3.2.1.1) and α-glucosidase (EC 3.2.1.20), and cyclodextrin glucanotransferase (EC). And transglucosidase such as 2.4.1.19).

These glycosyltransferases are all commercially available, and examples thereof include contizyme (manufactured by Amano Enzyme). The amount of glycosyltransferase used is not uniform depending on the type of enzyme and the desired composition. For example, cyclodextrin glucanotransferase [enzyme specific activity of about 100 units (β-cyclodextrin from soluble starch per 1 minute per minute) The amount of enzyme produced is defined as 1 unit)] is usually 0.001 to 20 parts by weight, preferably 0.005 to 10 parts by weight, more preferably 0.01 to 10 parts by weight per 1 part by weight of isoquercitrin. 5 parts by mass.

The sugar donor (glucose source) used for glycosylation is not particularly limited as long as one or more molecules of the glucose residue can be transferred to one molecule of isoquercitrin. Glucose, maltose, amylose, amylopectin, starch, starch liquefied product, starch saccharified product, cyclodextrin and the like. The amount of glucose used is usually 0.1 to 20 parts by weight, preferably 0.5 to 15 parts by weight, and more preferably 1 to 10 parts by weight with respect to 1 part by weight of isoquercitrin.

Further, the composition of the resulting (A) isoquercitrin sugar adduct is not uniform depending on the reaction conditions. For example, the temperature is 80 ° C. or less, preferably 20 to 80 ° C., more preferably 40 to 75 ° C., pH 3 to 11 In addition, various compositions can be obtained by allowing glycosyltransferase to act on isoquercitrin in the presence of a sugar donor (glucose source), preferably under conditions of pH 4-8. In addition, the analysis method of (A) isoquercitrin sugar adduct and the like shall follow the method described in the examples described later.

The above reaction can be performed while standing or stirring or shaking. In order to prevent oxidation during the reaction, the head space of the reaction system may be replaced with an inert gas such as nitrogen, and an antioxidant such as ascorbic acid may be added to the reaction system.

(A) Isoquercitrin sugar adducts and the like can be prepared starting from rutin as well as using isoquercitrin as a raw material as described above. For example, α-1,6-rhamnosidase (EC 3.2.1.40) is allowed to act on rutin to convert it to isoquercitrin, and then (A) an isoquercitrin sugar adduct is prepared according to the above-mentioned method. it can. α-1,6-rhamnosidase is commercially available, and examples thereof include hesperidinase, naringinase (manufactured by Tanabe Seiyaku Co., Ltd.), and cellulase A “Amano” 3 (manufactured by Amano Enzyme).

In the present invention, in the (A) isoquercitrin sugar adduct represented by the above formula (1), isoquercitrin in which n is 0 and isoquercitrin sugar addition in which n is an integer of 1 or more For example, isoquercitrin sugar adducts where n is 0 and isoquercitrin sugar adducts where n is 4 or more are reduced by fractionation and rich in isoquercitrin sugar adducts where n is 3 The fraction contained in may be collected and used.

The container-packed beverage of the present invention contains (A) an isoquercitrin sugar adduct or the like so as to be 0.01 to 0.07% by mass in terms of quercetin, so as to suppress the sour aftertaste and the aftertaste of bitter astringency. From the viewpoint of physiological effect, it is preferably 0.06% by mass or less, more preferably 0.05% by mass or less, and further preferably 0.04% by mass or less. 0.021% by mass or more, more preferably 0.025% by mass or more. The content range of the component (A) is preferably 0.016 to 0.06% by mass, more preferably 0.021 to 0.05% by mass, and further preferably 0.025 to 0.04% by mass in terms of quercetin.

Moreover, the container-packed beverage of the present invention contains (B) an amino acid in order to suppress the sour aftertaste and the aftertaste of bitter astringency. As the amino acid, any of acidic amino acid, neutral amino acid and basic amino acid can be used, and it may be a single optically active substance or a racemic body. As used herein, the term “neutral amino acid” refers to an amino acid having a nitrogen-containing basic group such as an amino group, an imino group, or a guanidyl group and one carboxyl group in one molecule. “Amino acid” means an amino acid having more carboxyl groups than the nitrogen-containing basic group in one molecule, and “basic amino acid” has more nitrogen-containing basic groups than a carboxyl group in one molecule. An amino acid.

Examples of acidic amino acids include aspartic acid and glutamic acid. Examples of neutral amino acids include leucine, proline, glycine, sarcosine, α-alanine, β-alanine, N-methyl-β-alanine, glutamine, asparagine, isoleucine, epsilon-aminocaproic acid, γ-aminobutyric acid, Examples thereof include glycylglycine, cysteine, cystine, creatine, serine, tyrosine, tryptophan, threonine, valine, phenylalanine, proline, hydroxyproline, and methionine. Furthermore, basic amino acids include lysine, arginine, ornithine, hydroxylysine, and histidine. These can be used alone or in combination of two or more.
Among these, a neutral amino acid is preferable and leucine and proline are more preferable from the viewpoint of further improving the aftertaste of bitterness and bitterness.

The content of the amino acid (B) in the packaged beverage of the present invention is 0.0001 to 2% by mass, but preferably 1.9% by mass from the viewpoint of further suppressing the aftertaste of bitterness and bitterness. % Or less, more preferably 1.5% by mass or less, still more preferably 1.2% by mass or less, still more preferably 1% by mass or less, still more preferably 0.5% by mass or less, and even more preferably 0.3% by mass or less. And, it is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, further preferably 0.01% by mass or more, and still more preferably 0.02% by mass or more. The range of the content of component (B) is from 0.001 to 1.9% by mass, more preferably from 0.005 to 1.5% by mass, and further preferably from the viewpoint of suppressing the sour aftertaste and the aftertaste of bitter and astringent taste. It is preferably 01 to 1.2% by mass, more preferably 0.02 to 1% by mass, further 0.02 to 0.5% by mass, and further preferably 0.02 to 0.3% by mass.

The content mass ratio [(B) / (A)] of the component (A) and the component (B) in the packaged beverage of the present invention is preferably from the viewpoint of suppressing the aftertaste of bitter and astringent taste. 20 or less, more preferably 10 or less, still more preferably 5 or less, still more preferably 3 or less, still more preferably 2 or less, still more preferably 1.5 or less, even more preferably 1 or less, and preferably 0.01 or more More preferably, it is 0.02 or more, More preferably, it is 0.05 or more, More preferably, it is 0.1 or more, Most preferably, it is 0.2 or more. The range of the mass ratio [(B) / (A)] is preferably 0.01 to 20, more preferably 0.01 to 10, further 0.01 to 5, and more preferably 0.01 to 3. Further, it may be 0.02 to 2, further 0.05 to 1.5, further 0.1 to 1, and particularly 0.2 to 1.

Moreover, the container-packed drink of this invention can be made to contain a sweetener. Such sweeteners include, for example, monosaccharides such as fructose, glucose, tagatose, and arabinose, disaccharides such as lactose, trehalose, maltose, and sucrose; Oligosaccharides, non-crystalline saccharides such as syrup, and honey and the like in which sugars such as glucose and fructose account for about 70%. These sweeteners can be used alone or in combination of two or more.
The content of the sweetener in the packaged beverage of the present invention can be appropriately determined, but is 0.02 to 1% by mass, further 0.05 to 0.8% by mass, and further 0.05 to 0. 0%. It is preferable that it is 6 mass% from the point of suppression of the sour aftertaste and the bitterness aftertaste.

Furthermore, the packaged beverage of the present invention can contain a high-intensity sweetener. Here, in the present specification, the “high-intensity sweetener” is a general term for sweeteners having a sweetness stronger than that of sucrose, and includes natural sweeteners and synthetic sweeteners. Specific examples include sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin, saccharin sodium, aspartame, acesulfame K, alitame, neotame and the like. These can be used alone or in combination of two or more.

The content of the high-intensity sweetener in the packaged beverage of the present invention can be appropriately selected depending on the type thereof, but is preferably 0.0001 to 0.00 in terms of suppressing the sour aftertaste and the aftertaste of bitter astringency. It is 5% by mass, more preferably 0.0001 to 0.25% by mass, and still more preferably 0.0001 to 0.1% by mass.

Moreover, in this invention, it is also possible to make a carbonated drink by containing a carbon dioxide gas. Due to the moderate foaming property of carbon dioxide, it is possible to suppress the sour aftertaste and the aftertaste of bitter astringency.
When carbon dioxide is contained in the packaged beverage of the present invention, the content is preferably 1% by mass or less, more preferably 0.1 to 0.9% by mass, and still more preferably 0.2 to 0.8% by mass. %, More preferably 0.3 to 0.7% by mass. In addition, as a measuring method of a carbon dioxide gas, it can measure with a gas volume meter and can convert into gas mass. The gas volume refers to the ratio of the gas volume at 20 ° C. of the carbon dioxide dissolved in the beverage to the beverage volume. In the case of the packaged beverage of the present invention, preferably 0.5 to 4, and more preferably 1 to 3. 8, more preferably 2 to 3.5.

Furthermore, the container-packed drink of this invention can contain a potassium ion. Thereby, the refreshing feeling is not diluted even during long-term storage, the refreshing feeling in the mouth is maintained, and it contributes to suppressing the after-taste of acidity and bitterness.
Potassium ions as potassium salts such as potassium chloride, potassium carbonate, potassium sulfate, potassium acetate, potassium bicarbonate, potassium citrate, potassium phosphate, potassium hydrogen phosphate, potassium tartrate, potassium sorbate etc. or mixtures thereof Can be blended. The potassium ions include those derived from raw materials.
The content of potassium ions in the packaged beverage of the present invention is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, still more preferably 0.003% by mass or more, and further preferably 0.005. % By mass or more, particularly preferably 0.01% by mass or more, and preferably 0.2% by mass or less, more preferably 0.1% by mass or less, still more preferably 0.09% by mass or less, still more preferably 0%. 0.08% by mass or less, particularly preferably 0.07% by mass or less. The range of the potassium ion content is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.1% by mass, further 0.003 to 0.09%, and further 0.005 to 0.08. % By mass, especially 0.01 to 0.07% by mass is preferred.

Furthermore, in the packaged beverage of the present invention, as desired, acidulant, flavor (including emulsified flavor), vitamin, mineral, antioxidant, foaming agent, foam stabilizer, various esters, pigments, emulsifier, Additives such as preservatives, seasonings excluding amino acids, fruit juice, cereal extract, malt extract, vegetable extract, nectar extract, and quality stabilizer can be used alone or in combination of two or more. In addition, content of an additive can be suitably selected within the range which does not prevent the objective of this invention.

The pH (20 ° C.) of the packaged beverage of the present invention is 2 to 5, but 3 to 4 is preferred from the viewpoint of further suppressing the aftertaste of bitterness and bitterness.

The container-packed beverage of the present invention preferably has a low viscosity in a container-packed state. For example, it is preferably not a high-viscosity food having shape-retaining properties such as jelly, but a viscosity that allows it to flow and be drunk only by tilting the container. The specific viscosity is preferably 0.01 to 500 mPa · s, more preferably 0.01 to 400 mPa · s, and particularly preferably 0.01 to 200 mPa · s when measured at 20 ° C. with a vibration viscometer. .

The container-packed beverage of the present invention can be produced by, for example, blending the component (A) and the component (B) and adjusting the concentration and pH of each component.

Moreover, as a container which can be used for the container-packed beverage of the present invention, a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, a bottle or the like is used. A packaging container is mentioned.
Furthermore, after filling the container, for example, when heat sterilization such as a metal can can be performed, it can be sterilized under the conditions stipulated in the applicable regulations (the Food Sanitation Law in Japan). On the other hand, those that cannot be sterilized by retort, such as PET bottles and paper containers, are preliminarily sterilized at a high temperature and short time using a plate heat exchanger, for example, and then cooled to a certain temperature and filled into containers. Etc. can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions.

As mentioned above, although the container-packed drink of this invention was demonstrated, the structure similar to the above is employable also in the improvement method of the aftertaste of the container-packed drink containing isoquercitrin and its sugar adduct.

That is, regarding the said embodiment, this invention discloses the following container-packed drinks or the improvement method of a aftertaste.
[1-1]
The following components (A) and (B):
(A) Isoquercitrin and its sugar adduct 0.03-0.17% by mass,
(B) Amino acids 0.0001-2% by mass
And a packaged beverage having a pH of 2-5.
[1-2]
The content of the component (A) is preferably 0.04% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.06% by mass or more, preferably 0.15% by mass or less, More preferably, it is 0.12% by mass or less, and still more preferably 0.1% by mass or less, in the above-mentioned [1-1].
[1-3]
The content of component (A) is preferably 0.04 to 0.15% by mass, more preferably 0.05 to 0.12% by mass, still more preferably 0.06 to 0.12% by mass, still more preferably The packaged beverage according to [1-1], which is 0.06 to 0.1% by mass.
[1-4]
In the component (A), the mass ratio of isoquercitrin sugar adduct / isoquercitrin is preferably 1 or more, more preferably 2 or more, further preferably 4 or more, preferably 1000 or less, more preferably 500. The container-packed beverage according to any one of [1-1] to [1-3], more preferably 100 or less, more preferably 50 or less, more preferably 25 or less, and still more preferably 10 or less. .
[1-5]
Component (A) has an isoquercitrin sugar adduct / isoquercitrin mass ratio of preferably 1 to 1000, more preferably 1 to 500, still more preferably 1 to 100, still more preferably 1 to 50, and still more preferably. Is from 1 to 25, more preferably from 1 to 10, more preferably from 2 to 10, and even more preferably from 4 to 10, The packaged beverage according to any one of [1-1] to [1-3] above .
[1-6]
The content of the component (A) is preferably 0.01 to 0.07% by mass, more preferably 0.016 to 0.06% by mass, and still more preferably 0.021 to 0.05% by mass in terms of quercetin. More preferably, the packaged beverage according to any one of [1-1] to [1-5], which is 0.025 to 0.04% by mass.
[1-7]
The packaged beverage according to any one of [1-1] to [1-6] above, wherein the component (B) is a neutral amino acid.
[1-8]
The packaged beverage according to [1-7] above, wherein the neutral amino acid is leucine or proline.
[1-9]
The content of the component (B) is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, further preferably 0.01% by mass or more, and further preferably 0.02% by mass or more. , Preferably 1.9% by mass or less, more preferably 1.5% by mass or less, further preferably 1.2% by mass or less, still more preferably 1% by mass or less, still more preferably 0.5% by mass or less, still more preferably. The container-packed beverage according to any one of [1-1] to [1-8], in which is 0.3% by mass or less.
[1-10]
The content of component (B) is preferably 0.001 to 1.9% by mass, more preferably 0.005 to 1.5% by mass, still more preferably 0.01 to 1.2% by mass, still more preferably Any of [1-1] to [1-8], which is 0.02 to 1% by mass, further 0.02 to 0.5% by mass, and further 0.02 to 0.3% by mass. Bottled beverage.

[1-11]
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 0.01 or more, more preferably 0.02 or more, still more preferably 0.05 or more, Preferably it is 0.1 or more, more preferably 0.2 or more, preferably 20 or less, more preferably 10 or less, more preferably 5 or less, still more preferably 3 or less, still more preferably 2 or less, still more preferably. The packaged beverage according to any one of [1-1] to [1-10], which is 1.5 or less, more preferably 1 or less.
[1-12]
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 0.01 to 20, more preferably 0.01 to 10, and still more preferably 0.01 to 5. The packaged beverage according to any one of [1-1] to [1-10], more preferably 0.01 to 3.
[1-13]
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 0.02 to 2, more preferably 0.05 to 1.5, still more preferably 0.00. The packaged beverage according to any one of [1-1] to [1-10], which is 1-1, more preferably 0.2-1.
[1-14]
The packaged beverage according to any one of [1-1] to [1-13], further comprising a high-intensity sweetener.
[1-15]
The high-intensity sweetener is one or more selected from sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin, sodium saccharin, aspartame, acesulfame K, aritem and neotame The container-packed beverage according to [1-14] above.
[1-16]
The content of the high-intensity sweetener is preferably 0.0001 to 0.5% by mass, more preferably 0.0001 to 0.25% by mass, and still more preferably 0.0001 to 0.1% by mass. The packaged beverage according to [1-14] or [1-15].
[1-17]
Further, carbon dioxide is contained, and the content of carbon dioxide is preferably 1% by mass or less, more preferably 0.1 to 0.9% by mass, still more preferably 0.2 to 0.8% by mass, and still more preferably. The packaged beverage according to any one of [1-1] to [1-16], which is 0.3 to 0.7% by mass.
[1-18]
The packaged beverage contains potassium ions, and the content of potassium ions is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, still more preferably 0.003% by mass or more, and further preferably 0. 0.005% by mass or more, more preferably 0.01% by mass or more, preferably 0.2% by mass or less, more preferably 0.1% by mass or less, still more preferably 0.09% by mass or less, still more preferably. Is a packed beverage according to any one of the above [1-1] to [1-17], which is 0.08% by mass or less, more preferably 0.07% by mass or less.
[1-19]
The packaged beverage contains potassium ions, and the content of potassium ions is preferably 0.001 to 0.2% by mass, more preferably 0.002 to 0.1% by mass, and still more preferably 0.003 to 0%. 0.09 mass, more preferably 0.005 to 0.08 mass%, still more preferably 0.01 to 0.07 mass%, as described in any one of [1-1] to [1-17] above Bottled beverage.
[1-20]
The packaged beverage according to any one of [1-1] to [1-19] above, which has a pH (20 ° C.) of preferably 3 to 4.

[2-1]
A method for improving the aftertaste of a packaged beverage containing isoquercitrin and its sugar adduct, comprising the following components (A) and (B):
(A) Isoquercitrin and its sugar adduct 0.03-0.17% by mass,
(B) Amino acids 0.0001-2% by mass
The aftertaste is improved by adjusting the pH to 2-5.
[2-2]
The component (A) is preferably 0.04% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.06% by mass or more, preferably 0.15% by mass or less, more preferably The method for improving the aftertaste according to [2-1], wherein the blending is performed so that the content is 0.12% by mass or less, more preferably 0.1% by mass or less.
[2-3]
The component (A) is preferably 0.04 to 0.15% by mass, more preferably 0.05 to 0.12% by mass, still more preferably 0.06 to 0.12% by mass, and still more preferably 0.06. The method for improving aftertaste according to the above [2-1], which is blended in an amount of 0.1 to 0.1% by mass.
[2-4]
The method for improving aftertaste according to any one of [2-1] to [2-3] above, wherein a neutral amino acid is used as component (B).
[2-5]
The method for improving aftertaste according to the above [2-4], wherein leucine or proline is used as the neutral amino acid.
[2-6]
Component (B) is preferably at least 0.001% by mass, more preferably at least 0.005% by mass, even more preferably at least 0.01% by mass, even more preferably at least 0.02% by mass, preferably 1.9% by mass or less, more preferably 1.5% by mass or less, further preferably 1.2% by mass or less, still more preferably 1% by mass or less, still more preferably 0.5% by mass or less, still more preferably 0.00%. The method for improving aftertaste according to any one of [2-1] to [2-5], wherein the aftertaste is blended so as to be 3% by mass or less.
[2-7]
Component (B) is preferably 0.001 to 1.9% by mass, more preferably 0.005 to 1.5% by mass, still more preferably 0.01 to 1.2% by mass, and still more preferably 0.02%. The aftertaste according to any one of the above [2-1] to [2-5], which is added in an amount of ˜1% by mass, further 0.02 to 0.5% by mass, and further 0.02 to 0.3% by mass. How to improve.
[2-8]
The component (A) and the component (B) have a mass ratio [(B) / (A)] of preferably 0.01 or more, more preferably 0.02 or more, still more preferably 0.05 or more, Preferably it is 0.1 or more, more preferably 0.2 or more, preferably 20 or less, more preferably 10 or less, more preferably 5 or less, still more preferably 3 or less, still more preferably 2 or less, still more preferably. The method for improving aftertaste according to any one of [2-1] to [2-7] above, which is blended so as to be 1.5 or less, more preferably 1 or less.
[2-9]
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 0.01 to 20, more preferably 0.01 to 10, and still more preferably 0.01 to 5. The method for improving aftertaste according to any one of [2-1] to [2-7] above, which is preferably blended so as to be 0.01 to 3.
[2-10]
The method for improving aftertaste according to any one of [2-1] to [2-9] above, wherein the pH (20 ° C) is preferably adjusted to 3 to 4.

1. Analysis of isoquercitrin sugar adduct etc. Analysis of isoquercitrin sugar adduct etc. was performed according to the following method based on HPLC (high performance liquid chromatograph) method.
LC-10AD (manufactured by Shimadzu Corporation) was used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
Detector: UV-visible spectrophotometer SPD-10AV (manufactured by Shimadzu Corporation)
Column: YMC-Pack ODS-A AA12S05-1506WT, φ6mm x 150mm (manufactured by YMC)

The analysis conditions are as follows.
Column temperature: 40 ° C
Mobile phase: Mixture of water, acetonitrile, 2-propanol and acetic acid (200: 38: 2: 1)
Flow rate: 1.0 mL / min
Sample injection volume: 10 μL
Measurement wavelength: 360 nm

A sample for analysis was prepared by the following procedure.
1 g of a sample was weighed, 1 mL of methanol was added, and a mixed solution of methanol and water (1: 1) was further added to make a constant volume of 10 mL to obtain a sample solution. The prepared sample solution was subjected to high performance liquid chromatographic analysis.

In addition, a standard solution of isoquercitrin is prepared, a calibration curve is prepared by subjecting it to high performance liquid chromatographic analysis, and isoquercitrin sugar in the sample solution is prepared using isoquercitrin as an index. Quantification of adducts and the like was performed. That is, from the calibration curve, the molar concentration was determined for each of the sugar adducts of isoquercitrin (n = 0 in the formula (1)) and n ≧ 1 in the HPLC analysis of the sample solution, and further from the molecular weight of each substance. The content (mass%) was calculated, and the amount of isoquercitrin sugar adducts in the sample was determined. In addition, the quercetin equivalent amount of isoquercitrin sugar adducts and the like in the sample was calculated by calculating the content of the aglycone part from the respective molar concentrations of isoquercitrin and each sugar adduct.

2. Analysis of amino acids Analysis of amino acids was performed by using an amino acid automatic analyzer according to the following method.
<Operating conditions for automatic amino acid analyzer>
Model: L-8800 type high-speed amino acid analyzer (manufactured by Hitachi High-Technologies Corporation)
Column: Hitachi custom ion exchange resin, φ4.6mm x 60mm [manufactured by Hitachi High-Technologies Corporation]
Mobile phase: MCI BUFFER L-8500-PF (PF-1 to PF-4) [Mitsubishi Chemical Corporation]
Reaction solution: Ninhydrin test solution [Wako Pure Chemical Industries, Ltd.]
Flow rate: Mobile phase 0.35 mL / min, reaction solution 0.30 mL / min
Measurement wavelength: 570nm (excluding proline)
440nm (proline)

A sample for analysis was prepared by the following procedure.
1) 6 g of a sample was weighed, and 25 mL of a 10 w / v% sulfosalicylic acid solution was added thereto, followed by extraction (mixing), and then a 3 mol / L sodium hydroxide solution was added.
2) The solution was adjusted to pH 2.2, and sodium citrate buffer (pH 2.2) was further added to adjust the volume to 50 mL.
3) After filtering the solution, it was diluted with a sodium citrate buffer (pH 2.2) as necessary to obtain a sample solution.
4) The sample solution was subjected to an amino acid automatic analyzer.

3. Analysis of Potassium Ion Potassium is “Explanation of the Manual for Analyzing the Five Standards of Japanese Food Standards Constructed by Analyzing Practitioners” (edited by the Japan Food Analysis Center, published by Chuo Law Publishing Co., Ltd., July 10, 2001) ) Of p90-91 and p99-103.
Specifically, 2 to 5 g of the sample was weighed into an extraction container, 200 mL of 1% hydrochloric acid solution was added, and the mixture was extracted by shaking at room temperature for 30 minutes. The extract was transferred to a centrifuge tube, and the supernatant after centrifugation was used as a test solution for atomic absorption. The measurement wavelength of the atomic absorption photometer was set to 766.5 nm, and potassium was measured. And the amount of potassium in a sample was quantified using the calibration curve prepared beforehand.

4). Sensory evaluation About the sour aftertaste and bitterness astringent aftertaste of each container-packed drink, the drink test by 3 expert panels was conducted, and the average value was made into the evaluation value. In the drinking test, a relative evaluation using the packaged beverage of Comparative Example 2 as a standard was used, and the following criteria were used.

Evaluation criteria for sour aftertaste 5: Less sour aftertaste compared to the packaged beverage of Comparative Example 2: 4: Slightly less aftertaste compared to the packaged beverage of Comparative Example 2 3: Comparative Example 2 The sour aftertaste is slightly less compared to the containered beverage of No. 2: Compared to the containerized beverage of Comparative Example 2, the sour aftertaste is slightly higher 1: Compared to the containerized beverage of Comparative Example 2, There is much sour aftertaste 0: Compared with the container-packed beverage of Comparative Example 2, it is too sour and not refreshing

Evaluation criteria for bitter and astringent aftertaste 5: Less aftertaste for bitter and astringent taste compared to the canned beverage of Comparative Example 2 4: Slightly less aftertaste for bitter and astringent taste compared to the canned beverage of Comparative Example 2 3: Compared with the packaged beverage of Comparative Example 2, the bitter and astringent aftertaste is slightly less 2: Compared with the packaged beverage of Comparative Example 2, the bitter and astringent aftertaste is slightly higher 1: Containerized beverage of Comparative Example 2 More aftertaste than bitter

Examples 1 to 18 and Comparative Examples 1 to 3
Prepared with the composition shown in Table 1, then sterilized at 85 ° C. for 2 minutes, and filled in a 200 mL PET bottle with 160 mL to prepare a packaged beverage. Table 1 shows the component analysis and evaluation results of each packaged beverage.

From Table 1, the (A) isoquercitrin sugar adduct and the like (B) contain amino acids and control the concentration and pH of each component within a specific range, thereby suppressing the aftertaste of bitterness and bitterness. It was confirmed that a container-packed beverage that was clean and easy to drink was obtained.

Claims

The following components (A) and (B):
(A) Isoquercitrin and its sugar adduct 0.03-0.17% by mass,
(B) Amino acids 0.0001-2% by mass
And a packaged beverage having a pH of 2-5.
The packaged beverage according to claim 1, wherein the mass ratio [(B) / (A)] of component (B) to component (A) is 0.01-20.
The container-packed beverage according to claim 1 or 2, wherein the amino acid is a neutral amino acid.
4. The packaged beverage according to claim 3, wherein the neutral amino acid is leucine or proline.
Furthermore, the packaged beverage according to any one of claims 1 to 4, further comprising 0.0001 to 0.5 mass% of a high-intensity sweetener.
Furthermore, the packaged beverage according to any one of claims 1 to 5, further comprising carbon dioxide gas in an amount of 1% by mass or less.
The packaged beverage according to any one of claims 1 to 6, comprising 0.001 to 0.2% by mass of potassium ions.
A method for improving the aftertaste of a packaged beverage containing isoquercitrin and its sugar adduct, comprising the following components (A) and (B):
(A) Isoquercitrin and its sugar adduct 0.03-0.17% by mass,
(B) Amino acids 0.0001-2% by mass
The aftertaste is improved by adjusting the pH to 2-5.
The component (A) and the component (B) are blended so that a mass ratio [(B) / (A)] of the component (B) to the component (A) is 0.01 to 20. How to improve aftertaste.
The method for improving aftertaste according to claim 8 or 9, wherein a neutral amino acid is used as the amino acid.
The method for improving the aftertaste according to claim 10, wherein leucine or proline is used as the neutral amino acid.