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WO2014148214A1 - Boisson gazeuse contenant du jus de fruit - Google Patents

Boisson gazeuse contenant du jus de fruit Download PDF

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Publication number
WO2014148214A1
WO2014148214A1 PCT/JP2014/054654 JP2014054654W WO2014148214A1 WO 2014148214 A1 WO2014148214 A1 WO 2014148214A1 JP 2014054654 W JP2014054654 W JP 2014054654W WO 2014148214 A1 WO2014148214 A1 WO 2014148214A1
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WO
WIPO (PCT)
Prior art keywords
carbonated beverage
fruit juice
polyphenol
vegetable
container
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2014/054654
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English (en)
Japanese (ja)
Inventor
陽次 朝見
藤原　優
望 新井
大悟 指宿
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Suntory Beverage and Food Ltd
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Suntory Beverage and Food Ltd
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Publication date
Application filed by Suntory Beverage and Food Ltd filed Critical Suntory Beverage and Food Ltd
Publication of WO2014148214A1 publication Critical patent/WO2014148214A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • 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
    • A23L2/54—Mixing with gases
    • 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
    • A23L2/66—Proteins

Definitions

  • the present invention relates to a fruit juice-containing carbonated beverage having a good foam feeling and a method for producing the same.
  • Carbonated drinks are widely used drinks from the viewpoint of refreshing irritation and thirst to soothe thirst.
  • Carbonated beverages are known to have a foam property (also referred to as “foam” in the present specification) that has an important effect on the taste and refreshment during drinking.
  • foam also referred to as “foam” in the present specification
  • the size of foam is small. It is said that the stimuli are continuously generated and a refreshing sense of stimulation can be perceived.
  • Non-alcoholic carbonated beverages such as conventional colas and ciders, have large and coarse foams and are uneven, so the mouth feels bad and the throat is not good.
  • carbonated beverages containing fruit juice are less likely to realize the sharp irritation of carbon dioxide gas than those not containing fruit juice, even at the same gas pressure.
  • carbonated beverages containing fruit juice are heat-treated after carbonated beverages are packed in a container, it is necessary to set a relatively low gas pressure, and the problem of lack of irritation from the point of gas pressure is also pointed out. ing.
  • Patent Document 1 a carbonated drink in which a high-sweetness sweetener is blended at a specific ratio in a prescription containing a relatively large amount of plant components such as fruit juice and carbon dioxide
  • Patent Document 2 a carbonated beverage containing a fragrance composition such as fruit to which 2 or more selected from an extract containing bitter glucosides of gentian plant assembly, ginger extract and ram ether are added as a foaming feeling enhancer
  • carbonated beverages containing alcohol include beer and happoshu.
  • delicious beer has fine and stable foam.
  • This foam is not only a visual sensory effect, but also has an effect of blocking oxygen in the air and suppressing an increase in bitterness associated with oxidation.
  • foaming liquors with good foaming properties and stability have been proposed for sparkling liquors and beer-like beverages other than delicious beer, and various beer-like beverages have been developed.
  • carbonated beverages that contain malt extract, cranberry juice and saponin have foaming and foam retention equal to or better than beer and have a bitter taste (Patent Document 3), guarana extract extracted from guarana seeds, saponin, etc.
  • Carbon dioxide gas containing a beer-like soft drink containing a foaming agent and a colorant (Patent Document 4), a malt fermentation broth containing hops, a foaming agent (eg, saponin) and a foam retention agent (eg, thickening polysaccharide)
  • a foaming agent eg, saponin
  • a foam retention agent eg, thickening polysaccharide
  • alcoholic beverages Patent Document 5
  • nitrogen sources obtained from soybeans or peas, as well as plant-extracted saponin substances, protein substances (egg white peptides, bovine serum albumin, etc.), thickeners and alginates
  • a beer-like alcoholic beverage (Patent Document 6) obtained by preparing a pre-fermentation solution by adding a foaming / foam retention improving substance selected from the group of the above as a raw material.
  • An object of the present invention is to provide a fruit flavored carbonated beverage excellent in flavor and refreshing feeling.
  • the present inventors diligently studied a method for improving the foamy feeling of a carbonated beverage without greatly affecting the taste, aroma and physical properties of the beverage itself.
  • a mixture of fruit juice and vegetable protein is prepared, and carbon dioxide is added to this mixture to achieve a specific gas pressure.
  • the present inventors have found that this can be done and have completed the present invention.
  • this invention includes the following.
  • the manufacturing method of the container stuffed carbonated drink including the process of containing a carbon dioxide gas.
  • (3) The method according to any one of (1) to (3), wherein the vegetable protein content is 0.2 to 0.7 g / L based on the total carbonated beverage.
  • a container-packed carbonated beverage produced by a method comprising a step of containing carbon dioxide gas.
  • a fruit juice-containing carbonated beverage having both a good fruit flavor and an exhilarating stimulation can be obtained. Since the carbonated beverage of the present invention has fine and stable foam, the carbonated beverage is carbonated even under the condition of holding the carbon dioxide gas after opening, especially under the condition of being left uncooled for a long time after opening. The gas can be sufficiently retained.
  • the reason why the feeling of foam of the carbonated drink is improved by the present invention is not limited to this, but is considered as follows. That is, it is presumed that the fruit juice containing vegetable polyphenol and vegetable protein are mixed and then carbon dioxide is contained so that the two cooperate to improve the foamy feeling of the carbonated beverage.
  • FIG. 1 is a graph showing the results of Experimental Example 2.
  • One feature of the carbonated beverage of the present invention is that carbon dioxide gas having a predetermined pressure is contained in a liquid obtained by mixing fruit juice containing vegetable polyphenol and vegetable protein.
  • the carbonated beverage in the present invention is a generic name for beverages containing carbon dioxide (carbon dioxide) and beverages to which sweeteners, acidulants, flavors and the like are added.
  • the carbonated beverage of the present invention is a non-alcoholic beverage and does not include an alcohol-containing carbonated beverage.
  • the polyphenol-protein complex is formed by the interaction of the hydroxyl group or benzene ring portion in the structure of the plant polyphenol with the carbonyl group or amino group of the plant protein.
  • the composite can act as a surfactant more effectively and efficiently in foamed carbonated beverages and form fine and stable foam.
  • the bitterness which polyphenol and protein itself have is reduced by setting it as the form of a complex, and there is little influence with respect to the taste and fragrance of drink itself. Therefore, in a preferred embodiment, the present invention contains a polyphenol-protein complex obtained by mixing fruit juice containing vegetable polyphenol and vegetable protein, and the gas pressure in the container is 2.0 to 4.0 kg / cm. 2 is a carbonated beverage packed in a container.
  • the plant polyphenol in the present invention means a polyphenol derived from a plant or a processed product thereof.
  • polyphenol is generally called polyhydric phenol, and is defined as a general term for compounds having two or more hydroxyl groups on the same benzene ring (general chemistry dictionary, published by Tokyo Chemical Co., Ltd.).
  • Representative compound groups constituting the plant polyphenol include flavonoids such as flavone, isoflavone, flavonol, flavanone, flavanonol, flavan-3,4-diol, flavan-3-ol, anthocyanidin, aurone, chalcone, dihydrochalcone, etc. And their related compounds.
  • an apple-derived polyphenol can be used as the plant polyphenol.
  • the plant polyphenol has a molecular weight of 3000 or more, and examples thereof include a proanthocyanidin polymer.
  • the content of vegetable polyphenol is usually preferably 3 to 17 mg / L, more preferably about 4 to 14 mg / L with respect to the whole beverage. If the content of the plant polyphenol is less than 3 mg / L, the effect of the stability effect of the foam of the carbonated beverage may not be sufficiently obtained. If the content is more than 17 mg / L, the filling suitability of the carbonated beverage may be affected. .
  • fruit juices containing the above plant polyphenols it is essential to use fruit juices containing the above plant polyphenols.
  • the fruit juice that can be used in the present invention is not particularly limited as long as it is a fruit juice containing polyphenol.
  • juice fruit juice
  • juice such as apple, pear, peach, grape, mandarin orange, grapefruit, lemon, orange, pineapple, mango, and papaya can be mentioned. Only one kind of these fruit juices may be used, or a plurality of kinds may be used.
  • apple polyphenol-containing apple fruit juice or tannin-containing grape fruit juice is highly effective in improving foam feeling of polyphenol-protein complex by apple polyphenol containing procyanidin, catechin, epicatechin, chlorogenic acid, quercetin, etc. Is preferably used.
  • the blending amount of the fruit juices can be appropriately set from the viewpoint of the amount of polyphenol contained in the juice used and the flavor desired for the beverage.
  • the amount of the fruit juice is 1.0% by weight or more, preferably 1.5% by weight or more.
  • 7.5 weight% or less is preferable and, as for the compounding quantity of fruit juice, 6.0 weight% or less is more preferable.
  • it is preferably 1.0 to 5.0% by weight, more preferably about 2.0 to 4.0% by weight in terms of straight fruit juice, based on the whole beverage.
  • blend fruit flavor in order to reinforce the fruit flavor derived from fruit juice.
  • the blending amount of the flavor can be appropriately set by those skilled in the art depending on the titer.
  • Plant polyphenols are known to easily combine with water-soluble proteins in water to form cloudy or precipitated substances.
  • it is important to add vegetable protein to a degree that does not form cloudiness or precipitation in the vegetable polyphenol. It is considered that bubbles are stabilized and solid fine bubbles are formed by the action of a soluble polyphenol-protein complex, that is, a plant protein modified by interaction with plant polyphenols.
  • the insoluble polyphenol-protein complex not only impairs the appearance of the beverage, but also does not provide the foam feeling-modifying effect of the present invention.
  • the carbonated beverage of the present invention is a beverage that contains a polyphenol-protein complex obtained by mixing fruit juice containing plant polyphenols and plant proteins as a foaming modifier.
  • the vegetable protein that can be used in the present invention is not particularly limited as long as it is a vegetable protein obtained from vegetables, fruits, beans, seeds, etc., but the hydrophobic protein derived from malt is a foam-feel modifying action of the present invention. Is an example of a preferred embodiment.
  • Plant protein may be added in the form of a processed plant product (eg, extract).
  • a processed plant product eg, extract
  • Specific examples include malt extract, cereal extract, tea extract, vegetable extract, fruit extract, herb extract, mesophyll extract, legume extract, nut seed extract, sugarcane juice.
  • the content of vegetable protein is usually preferably 0.2 to 0.7 g / L, more preferably about 0.2 to 0.6 g / L based on the whole beverage. If the vegetable protein content is less than 0.2 g / L, the effect of the stability effect of the carbonated beverage foam may not be sufficiently obtained. If the content is greater than 0.7 g / L, the flavor balance of the entire beverage may be reduced. May be adversely affected.
  • the amount of plant protein is adjusted according to the type and content of plant polyphenols in the beverage.
  • the case where the fruit juice containing vegetable polyphenol is apple juice and the vegetable protein is added in the form of malt extract is exemplified.
  • a malt extract means what is obtained by concentrating malt extract which extracted malt or what roasted this.
  • a soluble polyphenol-protein complex is obtained by blending malt extract with about 0.25 to 1.75% by weight, further about 0.5 to 1.5% by weight with respect to the whole beverage.
  • the combination of apple juice and malt extract not only exhibits the effect of improving the foam feeling of the present invention more remarkably, but also has the effect of enhancing the apple flavor while maintaining the refreshing feeling of carbonated beverages.
  • a beverage with a low fruit juice for example, a fruit juice content of about 1.0 to 5.0% by weight in terms of straight fruit juice
  • the properties of the soluble polyphenol-protein complex that creates the effects of the present invention vary depending on the pH of the carbonated beverage.
  • the pH of the carbonated beverage of the present invention is preferably in the acidic region, specifically 2.0 to 6.5, more preferably 3.0 to 4.0, and particularly 3.3 to 3.7. It is preferable to adjust so that.
  • the gas pressure of the carbon dioxide gas In carbonated beverages of the present invention, the gas pressure of the carbon dioxide gas, 2.0 ⁇ 4.0kg / cm 2, preferably 2.0 ⁇ 3.5kg / cm 2.
  • the gas pressure in this invention means the gas pressure in the container in 20 degreeC.
  • the pressure can be measured by standard techniques well known to those skilled in the art. A conventional automatic measuring device may be used for the measurement.
  • the amount of carbon dioxide in the beverage can be expressed not only by gas pressure (kgf / cm 2 or MPa) but also by gas volume at 20 ° C. (g / kg or w / w%).
  • the gas pressure and the gas volume can be converted as appropriate.
  • the fruit juice-containing carbonated beverage of the present invention can be appropriately mixed with a sweetener, a sour agent, a flavoring agent and the like as necessary in addition to the above components as long as they do not inhibit the action of the present invention.
  • a sweetener e.g., a sour agent, a flavoring agent and the like
  • a saponin component whose bitter taste is perceived remarkably and a plant extract containing it are not substantially added.
  • the saponin component here refers to tea saponin, quillaja saponin, soybean saponin, and Japanese saponin
  • plant extract containing saponin component is tea (Thea sinesis L.) leaf or seed extract, South American This refers to the bark extract of the rose family plant Quillaia saponaria Molina, the seed extract of soybean (Glycine soja Benth), and the extract of the roots of the plant Pyocodon ⁇ grandiflorumA.De Candolle.
  • food additives such as agar, gelatin, xanthan gum, carrageenan, pectin, tamarind gum, gellan gum, locust bean gum, etc. It is preferable that substantially no thickening stabilizer is added.
  • the present invention is a method for producing a carbonated beverage packed in a container, and the present invention may include a step of containing carbon dioxide gas in a beverage, a step of filling a beverage in a container, a heat sterilization step, and the like. .
  • the present invention can also be grasped as a method for improving the foam feeling in a container-packed carbonated drink, particularly a container-packed fruit juice-containing carbonated drink.
  • Carbonated beverage containing apple juice was prepared according to Table 1 below.
  • the obtained carbonated beverage had a carbon dioxide gas pressure of about 3.0 kg / cm 2 and a pH of about 3.4.
  • An appropriate amount of citric acid was added so that each adjusted fruit juice-containing carbonated beverage had a pH of 3.4.
  • the prepared fruit juice-containing carbonated drink was subjected to sensory evaluation of the balance of foam feeling, fruit juice feeling and flavor by a special panel (3 persons). Evaluation is sample no. Performed in 10 steps, with 1 as the reference (5 points). The average score is 8 (good), 6 points to less than 8 points (slightly good), and less than 6 points (bad) ). Moreover, (existence) and x (existence) were evaluated about the presence or absence of malt peculiar fragrance. The evaluation results are shown in Table 2.
  • Carbonated beverage containing apple juice was prepared according to Table 3 below.
  • the obtained carbonated beverage had a carbon dioxide gas pressure of about 3.0 kg / cm 2 and a pH of about 3.4.
  • An appropriate amount of citric acid was added so that each adjusted fruit juice-containing carbonated beverage had a pH of 3.4.
  • the polyphenol content of fruit juice was measured by the following method. That is, the sample was appropriately diluted with water, 8.5 mL was taken into a test tube, and 0.5 mL of a phenol reagent was added. Within 5 minutes, 1 ml of 10% anhydrous sodium carbonate solution was added, and the mixture was immediately stirred to make it uniform, and then reacted at 30 ° C. for 30 minutes. Then, it moved to the cell and measured the light absorbency in 760 nm with the spectrophotometer. Next, polyphenols were quantified using a calibration curve obtained in advance using gallic acid.
  • the foam stability of the prepared fruit juice-containing carbonated beverage was evaluated.
  • 400 mL of each fruit juice-containing carbonated beverage was poured into a glass 2 L graduated cylinder placed on a desk.
  • the pouring method was performed at a speed of about 5 seconds / 400 mL from a height of 50 cm on the desk. Immediately thereafter, the time until the bubbles disappeared and the liquid volume reached 400 mL was measured.
  • a special panel (3 persons) was subjected to a sensory evaluation of the foam feeling (smoothness of foam, fine texture), fruit juice feeling (fruit feeling, aging feeling), and flavor balance. Evaluation is sample no. Performed in 10 steps, with 1 as the reference (5 points). The average score is 8 (good), 6 points to less than 8 points (slightly good), and less than 6 points (bad) ). Moreover, (existence) and x (existence) were evaluated about the presence or absence of malt peculiar fragrance.
  • Table 5 shows data of the bubble disappearance time of Samples 1, 3, 8, and 10.
  • Sample 10 polyphenol 13.4 mg / L, protein 0.4 g / L
  • Sample 3 containing only polyphenol (polyphenol 13.4 mg / L) or sample 8 containing only protein. It can be seen that the bubble disappearance time is significantly longer compared to (protein 0.4 g / L).
  • Experimental Example 3 Grape juice-containing carbonated beverages As in Experimental Example 2, grape fruit juice-containing carbonated beverages were prepared, and the stability of their foams was evaluated.
  • grape juice (6.18 times concentrated product) (the amount of juice contained in Table 7 represents straight fruit juice equivalent), malt extract, sugar, fragrance and citric acid as water are added to water and stirred. After dissolution, the whole amount was corrected with water, sterilized by heating at 80 ° C. for 10 minutes, and then cooled to prepare a syrup (sugar solution).
  • the container was filled with 30 parts of the syrup and 70 parts of carbonated water to prepare a fruit juice-containing carbonated drink.
  • the gas pressure of carbon dioxide in the obtained carbonated beverage was about 3.0 kg / cm 2 .
  • the citric acid was added in an appropriate amount so that each adjusted fruit juice-containing carbonated beverage had a pH of 3.4.
  • Table 7 shows the results. Even in carbonated beverages containing grape juice, carbonated beverages with significantly improved foam stability were obtained by adding carbon dioxide after mixing polyphenols and proteins.
  • fruit juice-derived polyphenol was fractionated into a fraction having a molecular weight of 3000 or more (high molecular fraction) and a fraction having a molecular weight of less than 3000 (low molecular fraction) using a centrifugal filter.
  • 10 g of apple juice used in Experimental Example 2 or 10 g of grape juice used in Experimental Example 3 was accurately taken and diluted to 20 mL by adding ethanol.
  • 10 mL of the diluted solution was placed in a centrifugal filter unit (Millipore, Amicon Ultra-15, MW3000) that had been thoroughly washed with a 50% aqueous ethanol solution, and centrifugally filtered at 6000 ⁇ g for 4 hours.
  • the filtration residue was dried and solidified with a nitrogen stream, and dissolved and diluted with water to 20 mL to obtain a polymer fraction.
  • the plant polyphenols contained in these sample solutions are 80 mg / L for apple juice-low molecular fraction, 20 mg / L for apple juice-high molecular fraction, 300 mg / L for grape juice-low molecular fraction, The grape juice-polymer fraction was 305 mg / L.
  • each raw material was mixed and stirred with the composition shown in Table 8 so that the amount of polyphenol was 6.7 mg / L, then the total amount was corrected with water, sterilized by heating at 80 ° C. for 10 minutes, and then cooled.
  • a syrup sucgar solution
  • 50 parts of the syrup and 50 parts of carbonated water were filled into a 100 mL bottle to prepare a fruit juice-containing carbonated drink.
  • the gas pressure of carbon dioxide in the obtained carbonated beverage was about 2.5 kg / cm 2 .
  • the citric acid was added in an appropriate amount so that each adjusted fruit juice-containing carbonated beverage had a pH of 3.4.
  • the foam stability of the prepared fruit juice-containing carbonated beverage was evaluated.
  • 100 mL of each fruit juice-containing carbonated beverage was poured into a glass 500 mL graduated cylinder placed on a desk.
  • the pouring method was performed at a speed of about 2 seconds / 100 mL from a height of 50 cm on the desk. Immediately after that, the time until the bubbles disappeared and the liquid volume reached 100 mL was measured. The results are shown in Table 9.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

La présente invention porte sur une boisson gazeuse aromatisée aux fruits ayant un excellent goût et d'excellentes propriétés rafraîchissantes. La boisson gazeuse conditionnée dans un récipient est produite par un procédé comprenant : une étape dans laquelle une protéine végétale et un jus de fruit comprenant un polyphénol végétal sont mélangés et un liquide mélangé est obtenu ; et une étape dans laquelle du dioxyde de carbone gazeux est amené à être incorporé dans le liquide mélangé afin que la pression de gaz à l'intérieur du récipient soit de 2,0-4,0 kg/cm2.
PCT/JP2014/054654 2013-03-22 2014-02-26 Boisson gazeuse contenant du jus de fruit Ceased WO2014148214A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2013-059729 2013-03-22
JP2013059729 2013-03-22
JP2013111353A JP6189087B2 (ja) 2013-03-22 2013-05-27 果汁含有炭酸飲料
JP2013-111353 2013-05-27

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JP (1) JP6189087B2 (fr)
TW (1) TW201505565A (fr)
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CN113789247A (zh) * 2021-08-27 2021-12-14 广东仙津保健饮料食品有限公司 一种果香风味苏打酒饮品及其制备工艺

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JP6788365B2 (ja) * 2016-03-24 2020-11-25 太陽化学株式会社 果汁ポリフェノール含有飲食品用乳化組成物
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CN110403110A (zh) * 2019-07-17 2019-11-05 宁夏圣源春食品有限公司 一种气泡枸杞汁的制备方法
CN110403112A (zh) * 2019-07-17 2019-11-05 宁夏圣源春食品有限公司 一种气泡橙汁的制备方法
CN115734713A (zh) * 2020-06-29 2023-03-03 富士胶片株式会社 纯化五层龙属植物萃取物的制造方法
JPWO2025135167A1 (fr) * 2023-12-22 2025-06-26

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DE102020002747A1 (de) 2020-05-08 2021-11-11 Sirin Leila Spindler Kohlensäurehaltiges Erfrischungsgetränk auf Basis eines Kräuteraufgusses
CN113789247A (zh) * 2021-08-27 2021-12-14 广东仙津保健饮料食品有限公司 一种果香风味苏打酒饮品及其制备工艺

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