WO2018003959A1 - 高濃度イヌリン含有飲料 - Google Patents

高濃度イヌリン含有飲料 Download PDF

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Publication number
WO2018003959A1
WO2018003959A1 PCT/JP2017/024070 JP2017024070W WO2018003959A1 WO 2018003959 A1 WO2018003959 A1 WO 2018003959A1 JP 2017024070 W JP2017024070 W JP 2017024070W WO 2018003959 A1 WO2018003959 A1 WO 2018003959A1
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WO
WIPO (PCT)
Prior art keywords
inulin
beverage
caffeine
content
coffee
Prior art date
Application number
PCT/JP2017/024070
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
亜紀 平野
秀貴 松林
若奈 田口
Original Assignee
サントリーホールディングス株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to SG11201810285QA priority Critical patent/SG11201810285QA/en
Priority to MYPI2018003021A priority patent/MY197080A/en
Publication of WO2018003959A1 publication Critical patent/WO2018003959A1/ja

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Definitions

  • the present invention relates to a container-packed beverage containing high-concentration inulin, a method for producing the same, and a method for suppressing a miscellaneous taste unique to inulin in a container-packed beverage.
  • Container-packed coffee drinks are generally roasted coffee beans, extracted with roasted beans with water to obtain a coffee extract, and after adjusting the concentration of this extract to the drinking concentration, cans, plastic bottles, etc. It is sold in sealed containers. Coffee beverages are beverages excellent in flavor and are drunk in various scenes of daily life in anticipation of a refreshing effect by physiologically active substances such as caffeine contained therein.
  • Inulin is a kind of water-soluble dietary fiber and is known to have an intestinal action, and there are reports on beverages containing inulin (Patent Documents 1 and 2).
  • Polydextrose known as a water-soluble dietary fiber, has taste problems such as acidity and bitterness, whereas inulin is known to improve taste without acidity and bitterness. (Patent Document 3).
  • inulin can improve taste without acidity and bitterness compared to polydextrose.
  • the present inventors have found that when ingesting a relatively large amount of a beverage containing inulin at a relatively large amount, the inulin has a peculiar taste, and particularly when heat sterilized, it provides a miscellaneous taste and is difficult to drink.
  • An object of the present invention is to provide a packaged beverage containing an inulin having an intestinal regulating action at a high concentration and suppressing the miscellaneous taste characteristic of inulin.
  • the present inventors have intensively studied a method having an inulin miscellaneous taste suppressing effect under a high concentration of inulin, and by controlling the amount of caffeine within a certain range, The present inventors have found that the taste can be suppressed and have completed the present invention.
  • the present invention relates to the following.
  • the content of inulin is 1-7 g / 100 ml,
  • the caffeine content is 1 to 250 mg / 100 ml.
  • Containerized beverage 2)
  • the beverage according to 1), wherein the content of inulin is 1.5 to 6.0 g / 100 ml.
  • the beverage according to 1), wherein the inulin content is 2.0 to 5.5 g / 100 ml.
  • the beverage according to any one of 1) to 3), wherein the content of caffeine is 10 to 200 mg / 100 ml.
  • the beverage according to any one of 1) to 3), wherein the content of caffeine is 10 to 150 mg / 100 ml.
  • a method for producing a packaged beverage the step of adjusting the inulin content in the beverage to 1 to 7 g / 100 ml, and the caffeine content in the beverage to 1 to 250 mg / 100 ml
  • the said manufacturing method including a process.
  • a method for suppressing the miscellaneous taste peculiar to inulin in a packaged beverage wherein the content of inulin in the beverage is adjusted to 1 to 7 g / 100 ml, and the content of caffeine in the beverage is 1 to The said suppression method by adjusting to 250 mg / 100 ml.
  • the present invention it is possible to provide a container-packed beverage that contains inulin having an intestinal regulating action at a high concentration and that suppresses the special taste unique to inulin.
  • the container-packed beverage of the present invention (hereinafter also referred to as “the beverage of the present invention”) and related methods are described below.
  • an energy drink containing caffeine can be given.
  • An energy drink is a beverage that contains ingredients such as caffeine, sugar, and pantothenic acid, and is sold as a soft drink. Compared to other soft drinks, the content of caffeine tends to be higher.
  • coffee drinks are one of the more preferred aspects in that they can be taken in various scenes of daily life and contain caffeine.
  • the coffee drink as used in the field of this invention means what uses a coffee part as a raw material.
  • the coffee component means a component containing a coffee bean-derived component, and includes, for example, a coffee extract, that is, a solution obtained by extracting roasted and pulverized coffee beans using water or warm water. .
  • the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part. *
  • the type of coffee beans used in the coffee beverage of the present invention is not particularly limited.
  • cultivated tree species include arabica species, Robusta species, and Riberica species, and examples of coffee varieties include mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro.
  • One kind of coffee beans may be used, or a plurality of kinds may be blended.
  • the roasting method of roasted coffee beans there are no restrictions on the roasting temperature and roasting environment, and ordinary methods can be adopted.
  • the roasting degree L value of coffee beans is 10-60. preferable.
  • water or hot water (0 to 100 ° C.) is used from a pulverized product obtained by pulverizing roasted coffee beans into coarse, medium, or fine grinds. And extracting for 10 seconds to 30 minutes. Extraction methods include drip, siphon, boiling, jet, and continuous methods.
  • the coffee beverage of the present invention is a packaged coffee beverage manufactured by heat sterilization.
  • the effect of the present invention is more pronounced when the heat sterilization strength is stronger, it can be suitably applied to a canned beverage that undergoes a retort sterilization treatment.
  • a predetermined amount and concentration of sugar is added to the coffee content, and after mixing other ingredients as desired, after filling into metal cans, the sterilization conditions stipulated in the Food Sanitation Law It can be manufactured by retort sterilization.
  • the coffee beverage of the present invention can be blended with other ingredients as desired.
  • Other ingredients include milk components, antioxidants, pH adjusters, emulsifiers, fragrances and the like.
  • the pH of the coffee beverage of the present invention is preferably 4 to 7, more preferably 5 to 7, and particularly preferably 5 to 7 from the viewpoint of beverage stability.
  • the pH adjuster include sodium carbonate, sodium hydrogen carbonate, disodium hydrogen phosphate, potassium carbonate, and the like. From the viewpoint of the effect of the present invention, an alkaline sodium salt or an alkaline potassium salt is preferable, and sodium hydrogen carbonate is most preferable. preferable.
  • the content of inulin contained in the beverage of the present invention is 1 to 7 g / 100 ml, preferably 1.5 to 6.0 g / 100 ml, more preferably 2.0 to 5.5 g / 100 ml.
  • Inulin is a group of polysaccharides contained in various plants, and is a polymer in which multiple fructose bonds to glucose. It is a kind of water-soluble dietary fiber and is known to contribute to increasing bacteria beneficial to the human body in the intestine (intestinal beneficial bacteria growth promoting action). Inulin passes through the stomach and duodenum without being digested and becomes a beneficial substance for bacteria in the intestine. *
  • Inulin has the effect of regulating the intestines, so it has the effect of adjusting the tone of the stomach including the intestines and digestive tract. Specifically, it has an intestinal function, an intestinal condition, and an improvement, improvement, and improvement of the large intestine environment. It promotes bowel movement and is effective in reducing and preventing constipation.
  • the fructosyl unit is bonded mainly by ⁇ -2,1 bond, and the chain length of the fructan is in the range of 2 to 100, preferably in the range of 2 to 60. At least 90% of the binding in inulin is ⁇ -2,1 type.
  • chicory-derived inulin includes Frutafit TM or Raftiline TM. It can also be obtained from a number of plant species by methods well known to those skilled in the art.
  • the content of inulin can be quantified using a known method such as an HPLC method.
  • a known method such as an HPLC method.
  • it may be measured by any known method such as GC-MS or HPLC method.
  • the analysis of the average degree of polymerization of inulin can be performed as follows.
  • the degree of polymerization is the number of saccharide units (fructose and glucose units) in inulin, and the average degree of polymerization was determined by a usual analysis method such as HPLC, GC, or HPAEC as follows.
  • HPLC high-density polyethylene glycol
  • GC cyclopentadiene
  • HPAEC HPAEC
  • caffeine In the beverage of the present invention, the content of caffeine is 1 to 250 mg / 100 ml, preferably 10 to 200 mg / 100 ml, more preferably 10 to 150 mg / 100 ml, with respect to the volume of the beverage. When the content of caffeine exceeds 250 mg / 100 ml, the caffeine-specific taste becomes strong and it becomes difficult to drink.
  • the content of caffeine is 1 to 250 mg / 100 ml, preferably 10 to 200 mg / 100 ml, more preferably 10 to 150 mg / 100 ml, based on the volume of the coffee beverage.
  • the content of caffeine exceeds 250 mg / 100 ml, the caffeine-specific taste becomes strong and it becomes difficult to drink.
  • the method for adjusting the content of caffeine is not particularly limited.
  • coffee beans from which caffeine has been removed may be used, or caffeine may be removed from a coffee extract.
  • Caffeine may be enhanced by a known method.
  • Methods for removing caffeine include, for example, a method of removing caffeine from purified coffee beans, a method of using coffee beans from which caffeine has been removed by breeding techniques and genetic recombination techniques, Examples include a method of selectively removing caffeine by immersing it in a solvent such as organic solvent / water / supercritical fluidized carbon dioxide, a method of adsorbing and removing caffeine from a coffee extract with activated carbon, ion exchange resin, etc. .
  • the content of caffeine can be measured by a known method, for example, it can be measured by a spectroscopic method such as an HPLC method, an LC-MS method, a GC-MS method, an LC method, a GC method, or a near infrared method. it can.
  • a spectroscopic method such as an HPLC method, an LC-MS method, a GC-MS method, an LC method, a GC method, or a near infrared method. it can.
  • the sample beverage can be filtered through a membrane filter (ADVANTEC cellulose acetate membrane 0.45 ⁇ m), and the sample is subjected to HPLC set under the following conditions.
  • the caffeine content is quantified by the method.
  • caffeine and inulin content ratio Even in the presence of high concentration of inulin (1% or more), the beverage of the present invention contains caffeine in a specific amount range, so that miscellaneous taste derived from heat sterilization is suppressed and ease of drinking is enhanced. Is.
  • the content ratio of caffeine and inulin satisfies the following relationship, a higher effect is obtained:
  • the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) is Y ⁇ 1.8X
  • the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) is Y ⁇ 3.6X.
  • the coffee beverage of the present invention contains a certain amount of caffeine even in the presence of a high concentration of inulin (1% or more), thereby suppressing the miscellaneous taste derived from heat sterilization and improving the coffee flavor.
  • the ease of drinking is enhanced.
  • a higher effect is obtained:
  • the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) is Y ⁇ 1.8X
  • the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) is Y ⁇ 3.6X.
  • the beverage of the present invention is provided in the form of a container.
  • a container examples include, but are not limited to, a metal container such as a can, a plastic bottle, a paper pack, a bottle, and a pouch.
  • a sterilized container-packed product can be manufactured through a method of performing heat sterilization such as retort sterilization after filling a beverage of the present invention into a container, or a method of sterilizing a beverage and filling the container.
  • the container-packed beverage of the present invention can be used not only for drinking directly from the container, but also for drinking by pouring a bulk container such as a back-in box or a portion filled with a portion container into another container at the time of drinking. Moreover, it can also be diluted when using a concentrate for drinking. In that case, it is needless to say that the effects of the present invention can be obtained if the concentration of various components used for drinking is within the concentration range of the present invention. Therefore, these beverages are also an aspect of the present invention.
  • the capacity of the container since the miscellaneous taste of inulin is suppressed and the beverage of the present invention is a “very drinkable” beverage, a large capacity is preferable, for example, 500 ml capacity or more, even if it is 550 ml or 600 ml good.
  • the present invention is a method for producing a packaged beverage.
  • the method includes the following steps: a step of adjusting the content of inulin in the beverage to 1 to 7 g / 100 ml, and a step of adjusting the content of caffeine in the beverage to 1 to 250 ml / 100 ml.
  • the content of each of the above components may be 1.5 to 6.0 g / 100 ml or 2.0 to 5.5 g / 100 ml for inulin, and 10 to 200 mg / 100 ml or 10 to 150 mg for caffeine. / 100ml may be sufficient.
  • the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) satisfies the relationship Y ⁇ 1.8X or Y ⁇ 3.6X.
  • a preferred embodiment of the present invention is a method for producing a containerized coffee beverage.
  • the timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed. The drink finally obtained should just satisfy said conditions. *
  • the present invention is a method for suppressing the miscellaneous taste characteristic of inulin.
  • the method includes: adjusting the inulin content in the beverage to 1-7 g / 100 ml, adjusting the caffeine content in the beverage to 1-250 ml / 100 ml.
  • the content of each of the above components may be 1.5 to 6.0 g / 100 ml or 2.0 to 5.5 g / 100 ml for inulin, and 10 to 200 mg / 100 ml or 10 to 150 mg for caffeine. / 100ml may be sufficient.
  • the relationship between Y: caffeine content (mg / 100 ml) and X: inulin content (g / 100 ml) satisfies the relationship Y ⁇ 1.8X or Y ⁇ 3.6X.
  • the timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed.
  • the drink finally obtained should just satisfy said conditions.
  • a beverage having an intestinal regulating action and adjusting the condition of the abdomen including the intestine and digestive tract is a beverage having an action for improving, improving, and improving the intestinal function, intestinal state, and large intestine environment, and also a beverage that promotes bowel movement and is effective in reducing or preventing constipation.
  • a coffee drink containing inulin was manufactured, sterilized, and then filled into a 300 ml container to produce a containerized coffee drink.
  • Table 1 shows the results of measurement of inulin and caffeine in the produced packaged coffee beverages.
  • inulin “Fuji FF” manufactured by Fuji Nippon Seika Co., Ltd. was added at 1.0 to 8 g / 100 ml.
  • a trained panelist evaluated the degree of inulin miscibility and the caffeine flavor of the obtained coffee beverages by a sensory test using a scoring method.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Tea And Coffee (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
PCT/JP2017/024070 2016-06-30 2017-06-30 高濃度イヌリン含有飲料 WO2018003959A1 (ja)

Priority Applications (2)

Application Number Priority Date Filing Date Title
SG11201810285QA SG11201810285QA (en) 2016-06-30 2017-06-30 Beverage containing high concentration of inulin
MYPI2018003021A MY197080A (en) 2016-06-30 2017-06-30 Beverage containing high concentration of inulin

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016-130128 2016-06-30
JP2016130128A JP6445491B2 (ja) 2016-06-30 2016-06-30 高濃度イヌリン含有飲料

Publications (1)

Publication Number Publication Date
WO2018003959A1 true WO2018003959A1 (ja) 2018-01-04

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Application Number Title Priority Date Filing Date
PCT/JP2017/024070 WO2018003959A1 (ja) 2016-06-30 2017-06-30 高濃度イヌリン含有飲料

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JP (1) JP6445491B2 (enrdf_load_stackoverflow)
MY (1) MY197080A (enrdf_load_stackoverflow)
SG (1) SG11201810285QA (enrdf_load_stackoverflow)
WO (1) WO2018003959A1 (enrdf_load_stackoverflow)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7220687B2 (ja) * 2020-09-14 2023-02-10 メロディアン株式会社 イヌリン含有液体食品及びその製造方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001161330A (ja) * 1999-11-08 2001-06-19 Nutrinova Nutrition Specialties & Food Ingredients Gmbh 安定化された酸味／甘味比率を有する、貯蔵安定な食物繊維及び甘味料含有飲料
US20120225142A1 (en) * 2011-03-02 2012-09-06 James Akrong Herbal Supplement Prepared From Pelargonium Citronellum
CN103190499A (zh) * 2013-01-11 2013-07-10 李文雅 一种复合茶饮料及其制备方法
WO2017046622A1 (en) * 2015-09-15 2017-03-23 Láng József Coffee-based instant mixture

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001161330A (ja) * 1999-11-08 2001-06-19 Nutrinova Nutrition Specialties & Food Ingredients Gmbh 安定化された酸味／甘味比率を有する、貯蔵安定な食物繊維及び甘味料含有飲料
US20120225142A1 (en) * 2011-03-02 2012-09-06 James Akrong Herbal Supplement Prepared From Pelargonium Citronellum
CN103190499A (zh) * 2013-01-11 2013-07-10 李文雅 一种复合茶饮料及其制备方法
WO2017046622A1 (en) * 2015-09-15 2017-03-23 Láng József Coffee-based instant mixture

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JP6445491B2 (ja) 2018-12-26
MY197080A (en) 2023-05-24
SG11201810285QA (en) 2019-01-30
JP2018000076A (ja) 2018-01-11

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