WO2013047613A1 - Boisson en contenant - Google Patents

Boisson en contenant Download PDF

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Publication number
WO2013047613A1
WO2013047613A1 PCT/JP2012/074775 JP2012074775W WO2013047613A1 WO 2013047613 A1 WO2013047613 A1 WO 2013047613A1 JP 2012074775 W JP2012074775 W JP 2012074775W WO 2013047613 A1 WO2013047613 A1 WO 2013047613A1
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mass
isoquercitrin
aftertaste
less
component
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PCT/JP2012/074775
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English (en)
Japanese (ja)
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俊 迫田
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花王株式会社
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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
    • A23L2/52—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
    • A23L2/68—Acidifying substances

Definitions

  • the present invention relates to a packaged beverage.
  • Isoquercitrin is a flavonol glycoside in which one glucose is ⁇ -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.
  • 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 ⁇ -glucosylisoquercitrin in which one or more glucoses are further added to the glucose residue of isoquercitrin with an ⁇ -1,4 bond.
  • Non-patent Document 3 a quercetin glycoside composition in which the composition of ⁇ -glucosyl isoquercitrin contained in enzyme-treated isoquercitrin is changed by fractionation to further enhance oral absorbability. 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 ⁇ -bonding one glucose at the 3-position of quercetin (quercetincet3-O- ⁇ -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.
  • ⁇ -Glucosylisoquercitrin further added with ⁇ -1,4 bond (FFI Journal, Vol.209, No.7, 2004, p.622-628; Food Hygiene Journal, Vol.41, No. .1, p.54-60).
  • 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.
  • Glc represents a glucose residue
  • n represents 0 or an integer of 1 or more.
  • 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.
  • Sanmerin AO-1007, Sanmerin Powder C-10 and the like (manufactured by Saneigen FFI Co., Ltd.) Can be mentioned.
  • glycosyltransferases used for glycosylation of isoquercitrin include glucosidases such as ⁇ -amylase (EC 3.2.1.1) and ⁇ -glucosidase (EC 3.2.1.20), and cyclodextrin glucanotransferase (EC). And transglucosidase such as 2.4.1.19).
  • 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.
  • cyclodextrin glucanotransferase [enzyme specific activity of about 100 units ( ⁇ -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.
  • 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.
  • composition of the resulting (A) isoquercitrin sugar adduct is not uniform depending on the reaction conditions.
  • the temperature is 80 ° C. or less, preferably 20 to 80 ° C., more preferably 40 to 75 ° C., pH 3 to 11
  • 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.
  • 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.
  • 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.
  • 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, ⁇ -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.
  • ⁇ -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).
  • 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.
  • 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.
  • 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.
  • 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.
  • Examples of acidic amino acids include aspartic acid and glutamic acid.
  • Examples of neutral amino acids include leucine, proline, glycine, sarcosine, ⁇ -alanine, ⁇ -alanine, N-methyl- ⁇ -alanine, glutamine, asparagine, isoleucine, epsilon-aminocaproic acid, ⁇ -aminobutyric acid, Examples thereof include glycylglycine, cysteine, cystine, creatine, serine, tyrosine, tryptophan, threonine, valine, phenylalanine, proline, hydroxyproline, and methionine.
  • 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.
  • 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.
  • the container-packed drink of this invention can be made to contain a sweetener.
  • 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.
  • the packaged beverage of the present invention can contain a high-intensity sweetener.
  • 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.
  • 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.
  • 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.
  • the container-packed drink of this invention can contain a potassium ion.
  • 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.
  • acidulant 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.
  • 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.
  • 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.
  • 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.
  • PET bottle polyethylene terephthalate
  • a packaging container is mentioned.
  • 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).
  • 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
  • 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.
  • this invention discloses the following container-packed drinks or the improvement method of a aftertaste.
  • 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].
  • 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.
  • 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.
  • 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.
  • [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.
  • 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.
  • the container-packed beverage according to any one of [1-1] to [1-8], in which is 0.3% by mass or less.
  • 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.
  • 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.
  • 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 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.
  • 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 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.
  • 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 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.
  • 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%.
  • 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) 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.
  • 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.
  • 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%.
  • 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 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Seasonings (AREA)

Abstract

L'invention concerne une boisson en contenant, laquelle boisson contient une concentration élevée d'isoquercitine et de ses produits d'addition de sucre, réduit l'arrière-goût acide et l'arrière-goût astringent, amer. Cette boisson en contenant contient les constituants (A) et (B) suivants : (A) de 0,03 à 0,17 % en masse d'isoquercitine et de ses produits d'addition de sucre; et (B) de 0,0001 à 2 % en masse d'un acide aminé ; et a un pH de 2 à 5.
PCT/JP2012/074775 2011-09-27 2012-09-26 Boisson en contenant WO2013047613A1 (fr)

Applications Claiming Priority (2)

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JP2011211510 2011-09-27
JP2011-211510 2011-09-27

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WO2013047613A1 true WO2013047613A1 (fr) 2013-04-04

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PCT/JP2012/074775 WO2013047613A1 (fr) 2011-09-27 2012-09-26 Boisson en contenant

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JP (1) JP5223026B2 (fr)
WO (1) WO2013047613A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015142562A (ja) * 2013-12-27 2015-08-06 花王株式会社 容器詰飲料
JP2016144409A (ja) * 2015-02-06 2016-08-12 キリン株式会社 飲み応えと厚みを有するノンアルコールビールテイスト飲料

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7238774B2 (ja) * 2017-07-03 2023-03-14 味の素株式会社 飲料
JP7154926B2 (ja) * 2018-10-03 2022-10-18 サントリーホールディングス株式会社 リンゴ酸を含有するノンアルコール飲料
JP7239315B2 (ja) * 2018-12-25 2023-03-14 キリンホールディングス株式会社 カラメル色素配合炭酸飲料

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0840923A (ja) * 1994-07-28 1996-02-13 Masatoshi Nakano 栄養補助剤
JP2003261593A (ja) * 2002-03-08 2003-09-19 Toyo Seito Kk 酵素処理イソケルシトリン組成物
WO2010036576A1 (fr) * 2008-09-24 2010-04-01 Pepsico, Inc. Composition pour boisson et procédé permettant de réduire la dégradation de la monatine

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0840923A (ja) * 1994-07-28 1996-02-13 Masatoshi Nakano 栄養補助剤
JP2003261593A (ja) * 2002-03-08 2003-09-19 Toyo Seito Kk 酵素処理イソケルシトリン組成物
WO2010036576A1 (fr) * 2008-09-24 2010-04-01 Pepsico, Inc. Composition pour boisson et procédé permettant de réduire la dégradation de la monatine

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015142562A (ja) * 2013-12-27 2015-08-06 花王株式会社 容器詰飲料
JP2016144409A (ja) * 2015-02-06 2016-08-12 キリン株式会社 飲み応えと厚みを有するノンアルコールビールテイスト飲料

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JP2013081455A (ja) 2013-05-09
JP5223026B2 (ja) 2013-06-26

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