JP2019033722A - Colored beverage - Google Patents

Abstract

To provide a colored beverage containing an anthocyanin pigment having further enhanced stability against light and heat exposure.SOLUTION: A colored beverage contains an anthocyanin pigment and phosphoric acid, having a pH of 3.5 or less.SELECTED DRAWING: None

Description

  The present invention relates to a colored beverage.

  Colored beverages colored with natural pigments are known. Anthocyanin pigments are known as a kind of natural pigment. Anthocyanin pigments have a problem of being easily deteriorated by light or the like.

In relation to the above, Patent Document 1 discloses an anthocyanin dye characterized by adding myricetin and other flavonoids and / or kaempferol and other flavonols and phytic acid and / or phytic acid to anthocyanin. Is disclosed.
Patent Document 2 discloses a method of preventing red cabbage pigment from fading, which comprises adding rutin and / or quercetin and phytin and / or phytic acid to a powder or acidic solution of red cabbage pigment. .
Patent Document 3 discloses the use of phosphoric acid in the production of fruit juice drinks to alleviate the unusual flavor associated with heat sterilization.

Japanese Patent Laid-Open No. 62-19068 JP-A 61-282203 JP 2011-167170 A

For colored beverages containing anthocyanin-based pigments, it is required to further improve the stability to light and heat.
Then, the subject of this invention is providing the colored drink containing the anthocyanin type pigment | dye by which the stability with respect to light and a heat | fever was improved more.

In order to solve the above problems, the present invention includes the following matters.
Another aspect of the present invention may be as follows.
[1] an anthocyanin pigment;
Phosphoric acid,
Containing
A colored beverage having a pH of 3.5 or less.
[2] The beverage according to [1], further containing marigold pigment.
[3] The beverage according to [2], wherein the content of the marigold pigment is 0.05 to 10 ppm.
[4] The beverage according to any one of [1] to [3], wherein the content of the anthocyanin pigment is 0.0001 to 0.05% by mass.
[5] The beverage according to any one of [1] to [4], further comprising a milk component.
[6] The beverage according to any one of [1] to [5], wherein the anthocyanin pigment contains at least one pigment selected from the group consisting of a purple potato pigment, a red radish pigment, and a red cabbage pigment. .

  ADVANTAGE OF THE INVENTION According to this invention, the colored beverage containing the anthocyanin type pigment | dye whose stability with respect to light and a heat | fever was improved more is provided.

  The beverage according to the embodiment of the present invention is a colored beverage that contains an anthocyanin pigment and phosphoric acid and has a pH of 3.5 or less.

  Examples of the anthocyanin pigment include red cabbage pigment (the main pigment is said to be cyanidin acylglycoside), perilla pigment (the main pigment is said to be cyanidin and malonyl shisonine), grape juice pigment (the main pigment is Malpidin-3-glucoside, etc.) and grape skin pigment (the main pigment is said to be malvidin-3-glucoside), purple potato pigment (the main pigment is said to be cyanidin acyl glucoside and peonidin silglucoside) Red radish pigment (the main pigment is said to be pelargonidin acylglycoside). Among these, red cabbage dye, red radish dye, and purple potato dye are preferable, and purple potato dye is more preferable.

  Content of the anthocyanin type pigment | dye in a drink is 0.0001-0.05 mass%, for example, Preferably it is 0.0005-0.03 mass%, More preferably, it is 0.001-0.01 mass%.

  The pH of the beverage is 3.5 or less as described above. More preferably, the pH is 3.4 or lower. Further, the lower limit of the pH is preferably 2.8, and more preferably 3.0. According to the knowledge of the present inventors, the stability of the anthocyanin dyes depends on the pH, but good stability can be obtained if the pH is 3.5 or less, and further if the pH is 3.4 or less. Good stability.

As described above, the beverage contains phosphoric acid as a sour agent. The phosphoric acid used is preferably orthophosphoric acid (normal phosphoric acid). As described above, the pH of the beverage is 3.5 or less, and preferably 3.4 or less. However, when the pH of the beverage is set to 3.5 or less, the sourness becomes strong. On the other hand, when phosphoric acid is used as the acidulant, the pH can be adjusted to 3.5 or less while maintaining the mellowness while suppressing the strength of the acidity.
Content of phosphoric acid is 0.01-0.2 mass%, for example, Preferably it is 0.05-0.15 mass%. If it is in such a range, the sharp acidity with the astringent taste peculiar to phosphoric acid will not be conspicuous.
In addition, the sour agent other than phosphoric acid may be contained in the beverage. Other acidulants are not particularly limited, and examples include lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, fumaric acid, and the like. And citric acid.

The beverage preferably further contains marigold pigment. By containing the marigold pigment, the stability in the beverage containing the anthocyanin pigment can be further enhanced. The marigold pigment is a yellow pigment extracted from a flower of Asteraceae marigold, and the main component is carotenoid lutein or zeaxanthin.
The content of the marigold pigment in the beverage is, for example, 0.05 to 10 ppm, preferably 0.1 to 5 ppm, more preferably 0.2 to 1 ppm. If the content of the marigold pigment is 10 ppm or less, the yellow color of the marigold pigment does not affect the color of the beverage.

The beverage according to the present embodiment is preferably a dairy beverage containing a milk component.
In the case where phosphoric acid is added to the milk beverage, the pH can be lowered while maintaining the smoothness. Moreover, an anthocyanin pigment | dye can be stabilized more by adding phosphoric acid and making pH into 3.5 or less in a dairy drink.
The milk component may be derived from either animal milk or vegetable milk. Examples of animal milk include cow milk, goat milk, sheep milk, and horse milk. Examples of plant milk include soy milk. Among these, milk is preferable.
Examples of the raw material form of the milk component include full milk, skim milk, whey, milk protein concentrate, butter milk powder, non-sugar condensed milk, defatted condensed milk, full fat sweetened condensed milk, fresh cream, and fermented milk. Can be mentioned. Milk reduced from powdered milk or concentrated milk can also be used. Among these, raw milk and skim milk powder are preferable, and skim milk powder is more preferable. Moreover, as a milk raw material, a single type of raw material may be used, or a plurality of types of raw materials may be used.
The milk component is used in such a content that the nonfat milk solid content (SNF) concentration is 0.01 to 3% by mass, for example.
Moreover, it is preferable that the milk fat content in a drink is 0.1 mass% or less, More preferably, it is 0.05 mass% or less, More preferably, it is 0.01 mass% or less.

In addition to the above components, the beverage may contain other components as necessary.
Examples of other components include sweeteners, stabilizers, fruit juices, and fragrances.
Examples of the sweetener include sugars and high-intensity sweeteners. Examples of the saccharide include monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. Examples of such saccharides include fructose, glucose, sucrose, lactose, maltose, arabinose, trehalose, erythritol, maltitol and xylitol. Examples of the high-intensity sweetener include sucralose, stevia, acesulfame potassium, saccharin sodium, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, advantame, neotame and thaumatin.
Examples of the stabilizer include soybean polysaccharide, pectin, carboxymethyl cellulose (CMC), gellan gum, guar gum, tara gum, modified starch, and xanthan gum.
Examples of the fruit juice include grape juice, strawberry juice, raspberry juice, blueberry juice, guava juice, acerola juice, blood orange juice, pink grapefruit juice and the like. Moreover, although the fruit juice rate of a drink is not specifically limited, 0.1 to 50% is preferable and 0.1 to 10% is more preferable. Here, the fruit juice ratio is a relative concentration when straight fruit juice obtained by squeezing fruit juice is taken as 100%, and is a refractometer indication for sugar shown in JAS standard (Japanese Agricultural Standard of fruit drink). Conversion can be made based on the standard (° Bx) or the standard (%) of acidity.

  It is preferable that the citric acid equivalent acidity of a drink is 0.1-0.4 mass%, More preferably, it is 0.15-0.35 mass%. The acidity in terms of citric acid can be calculated, for example, based on the acidity measurement method defined in Japanese Agricultural Standards for Fruit Drinks (December 24, 2013, Agriculture and Water Notification No. 3118).

Although the sugar content (° Bx) of the beverage is not particularly limited, it is, for example, 0.1 to 16, preferably 1 to 8.
The sugar content is an indication of a refractometer for sugar at 20 ° C., and can be, for example, the solid content measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.).

When the beverage is a dairy beverage, it is preferably a straight beverage (a beverage that can be consumed as it is without dilution).
The beverage may be an alcoholic beverage or a non-alcoholic beverage, but is preferably a non-alcoholic beverage.
The beverage may be a carbonated beverage or a non-carbonated beverage, but is preferably a non-carbonated beverage.

[Example]
Hereinafter, the beverage according to the present invention will be described in more detail with reference to examples made by the present inventors.

(Experimental example 1)
The composition shown in Table 1 is mixed with Murasaki potato dye (color value 230), phosphoric acid, marigold dye (color value 2550), skim milk powder, stabilizer, and the like, which are anthocyanin dyes, in a total amount of 1L. did. The amount of trisodium citrate added was adjusted so that the pH of the beverage became a predetermined value. The amount of purified water added was adjusted so that the total amount was 1 L. 200 mL of the obtained mixture was hot-packed into a transparent PET container to obtain beverages according to Comparative Examples 1 and 2 and Examples 1 to 3.
The obtained beverage was stored at 50 ° C. and 50000 Lux for 24 hours.
In order to examine the color tone change of the beverage before and after storage, a and ΔE were measured in a Hunter Lab color system using a spectrocolorimeter (CM-5 manufactured by Konica Minolta).

Measurement condition;
Software: SpectraMagic NX
Reflection measurement: SCE (regular reflection light removal method), measurement diameter φ30 mm
Target mask: For φ30 mm Zero calibration was performed with the attached zero calibration box, and then white calibration was performed. The sample to be measured was temperature-controlled at 20 ° C., and a glass petri dish with a diameter of 30 mm was used as the container. A smaller color difference ΔE means that the amount of color change is smaller and the stability of the anthocyanin dye is higher. Moreover, a is a value which shows the red intensity | strength of a drink, and it shows that red with the anthocyanin type pigment | dye is maintained, so that the value of a after storage is large.

The results are shown in Table 1.
As shown in Table 1, the beverages according to Examples 1 to 3 had larger values of a and smaller values of ΔE than the beverages according to Comparative Examples 1 and 2. That is, it has been found that the stability of anthocyanin dyes is improved by adding phosphoric acid or marigold dye.

Moreover, about the drink which concerns on the comparative example 1 and Example 1 and 2, sensory evaluation was implemented by ten evaluators.
The evaluation items were acidity, mellowness, and taste. The evaluation scale of each evaluation item was as follows.
[Strength of acidity]
2 points: Strong 1 point: Slightly strong 0 point: Neither point -1 point: Slightly weak -2 point: Weak [Mellowness]
4 points: There are quite 3 points: There are 2 points: Somewhat 1 point: There is slightly 0 point: There is no [delicious]
2 points: Delicious 1 point: Slightly delicious 0 point: Cannot say -1 point: Slightly bad -2 points: Bad

The results are shown in Table 1.
As shown in Table 1, although the acidity was the same and the pH was low, the beverages according to Examples 1 and 2 gave sensory evaluation results equal to or higher than those of Comparative Example 1. In low pH beverages, there is a concern that the acidity will become too strong, but it has been found that when phosphoric acid is used as the acidulant, the pH can be lowered while maintaining mellowness.
When 0.1% by mass of phytic acid was added, the milk protein was aggregated and precipitated, so it was judged that the quality as a dairy beverage could not be maintained, and the color difference measurement and flavor evaluation were abandoned.

Claims (6)

An anthocyanin pigment,
Phosphoric acid,
Containing
A colored beverage having a pH of 3.5 or less.   Furthermore, the drink of Claim 1 containing a marigold pigment | dye.   The drink of Claim 2 whose content of the said marigold pigment | dye is 0.05-10 ppm.   The beverage according to any one of claims 1 to 3, wherein the content of the anthocyanin pigment is 0.0001 to 0.05 mass%.   Furthermore, the drink in any one of Claims 1 thru | or 4 containing a milk component.   The beverage according to any one of claims 1 to 5, wherein the anthocyanin pigment contains at least one pigment selected from the group consisting of a purple potato pigment, a red radish pigment, and a red cabbage pigment.