JP5657222B2 - Vitamin C enhanced beverage - Google Patents

Description

  The present invention relates to a beverage enriched with vitamin C, and more particularly, to a packaged beverage in which a deterioration odor caused by light and / or heat is suppressed.

Along with the recent health consciousness, many foods and beverages containing health ingredients such as vitamins at a relatively high concentration have been developed. Vitamin C is a typical health ingredient, and many foods and beverages with enhanced vitamin C are available on the market. Vitamin C is a light and heat-sensitive ingredient and is heat sterilized during production and warmed during storage. There is a case where the product value of food and drink is lowered due to the influence of light and heat during manufacturing and distribution (including storefront), such as light irradiation by sunlight, sunlight, fluorescent lamps, etc., due to the influence of light and heat. The deteriorated odor caused by vitamin C is particularly strongly perceived in the form of a beverage, and the deteriorated odor of vitamin C is remarkable particularly in a packaged beverage packed in a transparent container such as a plastic bottle.
Therefore, as a technique for suppressing the deterioration odor caused by vitamin C, vitamin C-enhanced food and drink comprising as a main component one or more amino acids selected from the group consisting of alanine, glycine, and proline. A masking agent for vitamin C odor, particularly a masking agent for deteriorated odor caused by deterioration over time has been proposed (Patent Document 1). In addition, it is known that sucralose is added and blended as a masking method for peculiar unpleasant odors (vitamin odors) derived from various vitamins including vitamin C (Patent Document 2).

JP 2004-147469 A International Publication WO00 / 24273

  In recent years, non-sugar and fine sugar type foods and drinks using high-sweetness sweeteners with high sweetness instead of high-calorie sucrose have been actively studied due to an increase in health-consciousness. When vitamin C is fortified in this non-sugar, fine sugar type beverage, vitamin C is affected by heat and light and generates a deteriorated odor, which is perceived as an unpleasant odor and an unpleasant taste. It is difficult to enhance vitamin C in non-sugar and fine sugar type beverages, not the delicious taste that can be satisfied as a beverage.

  An object of the present invention is to provide a non-sugar, fine sugar-type container-packed beverage in which vitamin C is fortified, and a vitamin C-fortified beverage satisfying palatability in which a deterioration odor caused by vitamin C is suppressed. It is in.

  As a result of intensive studies to solve the above problems, the present inventors selected sucralose, acesulfame potassium and aspartame as high-intensity sweeteners, and blended them in a specific ratio, thereby providing non-sugar, It has been found that even a fine sugar type beverage can mask the deterioration odor of vitamin C, and the present invention has been completed.

That is, although not limited to this, this invention includes the following.
1. A container-packed beverage obtained through a heat sterilization step, and contains 100 ml of beverage (a) 6 to 1000 mg of ascorbic acid, and (i) 1 to 100 mg of sweetener containing sucralose, acesulfame potassium and aspartame. The said drink whose content ratio (weight ratio) of sucralose: aspartame and acesulfame potassium: aspartame is 1: 1-20: 1, respectively.
2. The beverage according to claim 1, further comprising 0.1 to 50% by weight of (u) fruit juice based on the whole beverage.
3. The beverage according to claim 1 or 2, wherein the sugar content is 2 g or less in 100 mL of beverage.
From another point of view, the present invention relates to a method for masking a deteriorated odor of vitamin C in a vitamin C enriched beverage by blending specific amounts of sucralose, acesulfame potassium and aspartame. From still another aspect, the present invention relates to a method for producing a vitamin C-enriched beverage in which a vitamin C deterioration odor is suppressed by blending specific amounts of sucralose, acesulfame potassium and aspartame.

  According to the present invention, since a beverage in which the deterioration odor of vitamin C due to heat and light is suppressed is obtained, a non-sugar, fine sugar type beverage packed in a transparent container such as a bottle or a plastic bottle Even so, it is possible to provide a vitamin C-enriched beverage that is sufficiently satisfactory in terms of taste.

(sweetener)
As a high sweetness sweetener, that is, a sweetener having a higher sweetness than sucrose, fructose or glucose, synthetic high sweetness sweeteners include sucralose, acesulfame potassium (hereinafter Ace-K), aspartame (hereinafter referred to as APM), alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl Ester, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [N- [3- ( 3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-fe Examples include natural alanine 1-methyl ester and salts thereof, and natural high-intensity sweeteners such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebau. Dioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, rahan fruit sweetener, siamenoside, monatin and its salt, curculin, glycyrrhizic acid and its salt, thaumatin, monelin , Mabinlin, brazein, hernandultin, phyllozultin, glyphyllin, phlorizin, trilobatin, bayonoside, osrazine, polypodosid A, putrocarioside A, putrocarioside B, muclodioside, flumisoside I, periandrin I, brusoci A, and include cyclopropyl Kallio Sid I like.

  In the beverage of the present invention, by using sucralose, Ace-K and APM at a specific ratio among the above-mentioned high-intensity sweeteners, even if it is a non-sugar, fine sugar type beverage, the masking action of vitamin C deterioration odor Is exhibited. Sucralose is a low-calorie sweetener born from sucrose that has a sweetness of about 400 to 600 times that of sucrose, is easily dissolved in water, and is said to have high acid and heat stability. -K is a sweetener made from acetic acid, which is about 200 times sweeter than sucrose, is soluble in water, and is said to have high stability against heat and acid. It is a white crystalline powder obtained by combining two kinds of amino acids (aspartic acid, phenylalanine) and methyl alcohol, and is an amino acid sweetener having a sweetness of about 180 to 220 times that of sucrose.

  In the beverage of the present invention, sucralose, Ace-K and APM are used as sweeteners. However, in addition to sucralose, Ace-K and APM, one or more of the above high-intensity sweeteners may be blended. In addition, the beverage of the present invention may be blended with a low-sweetness sweetener such as sugar (sucrose), fructose, glucose, etc., but the deterioration odor masking action of vitamin C of the present invention is prominent in low-sugar beverages. From the viewpoint of being played and reducing calories, it is preferable not to contain a low-sweetness sweetener such as sugar (sucrose). Here, the low-sweetness sweetener refers to a sweetener having a sweetness equivalent to or lower than that of sucrose.

  The blending amount (weight ratio) of sucralose in the beverage of the present invention is 1 to 20, preferably 1 to 10, more preferably about 1 to 5 with respect to APM1 (sucralose: aspartame = 1: 1 to 20: 1, The ratio is preferably 1: 1 to 10: 1, more preferably 1: 1 to 5: 1. Moreover, the compounding quantity (weight ratio) of Ace-K in the drink of this invention is 1-20 with respect to APM1, Preferably it is 1-10, More preferably, it is about 1-5 (acesulfame potassium: aspartame = 1: 1. To 20: 1, preferably 1: 1 to 10: 1, more preferably 1: 1 to 5: 1. Here, if there is too much APM, the mouthfeel becomes heavy by heat sterilization, the aftertaste becomes worse, and the refreshing sensation of the beverage is impaired. In some cases, the deterioration odor of vitamins may be enhanced, so sucralose and Ace- It is preferable that the amount of APM is equal to or less than the total amount of K. Furthermore, the ratio of sucralose to Ace-K is preferably 10: 1 to 1:10 in terms of sweetness quality.

  By blending sucralose, Ace-K and APM at such a specific ratio, it is possible to mask the deterioration odor of vitamin C. However, this specific ratio is a problem in flavor in low-sugar beverages, for example, Lack of richness (body feeling, volume feeling), bitterness, off-taste, sweetness after-effect, etc. caused by high-intensity sweeteners can also be improved.

  In the beverage of the present invention, the above-mentioned specific proportion of sucralose, Ace-K and APM, or a sweetener containing these is contained in an amount of about 1 to 100 mg, preferably 10 to 60 mg, more preferably about 20 to 50 mg per 100 mL of beverage. .

(Vitamin C enhanced drink)
Vitamin C is a kind of water-soluble vitamin, and it is an ascorbic acid ((R) -3,4-dihydroxy-5-((S) -1,2-dihydroxyethyl) furan-2 (5H) -one). Refers to the L form.

  Vitamin C-enriched drink as used in the present invention is the contents shown in matters to be observed with respect to the indication of inclusion in the nutrition labeling standard, which is a notification of the Ministry of Health, Labor and Welfare based on the provisions of Article 31 Paragraph 1 of the Health Promotion Act Specifically, it means a beverage containing 6 mg or more of vitamin C per 100 mL of beverage. The upper limit of vitamin C is usually 1000 mg per 100 mL of beverage, preferably 500 mg, more preferably about 400 mg, and particularly preferably about 300 mg. When vitamin C in an amount exceeding 1000 mg per 100 mL of beverage is blended, the masking action of vitamin C deterioration odor due to blending the high-intensity sweetener of a specific ratio of the present invention may not be exhibited effectively.

  In the vitamin C-enriched beverage, the deteriorated odor is generated by heating or light irradiation during heat sterilization or storage. The beverage of the present invention is intended for a container-packed beverage produced through a heat sterilization process, and suppresses a vitamin C deterioration odor during heat sterilization and storage. The method of heat sterilization is not particularly limited, and a known method can be adopted, for example, retort sterilization method, high temperature short time sterilization method (HTST method), ultra high temperature sterilization method (UHT method), etc. Can be suitably performed. A heat sterilization method can be appropriately selected according to the container of the packaged beverage. For example, when a PET bottle is used as a beverage container, UHT sterilization is preferable. Also, there is no particular limitation on the heating device and heating method, for example, a direct injection method such as a steam injection method in which water vapor is directly blown or a steam infusion method in which a beverage is injected into water vapor, a surface heat such as a plate or a tube. It can be performed by a known method such as an indirect heating method using an exchanger.

  Examples of beverages for strengthening vitamin C include carbonated beverages such as cola, ginger ale, and cider, fruit juices (including vegetable juices) beverages containing plant ingredients (fruit juices, vegetable juices, fruits, etc.), and flavored beverages. Water, sports drinks, nutritional drinks, coffee, cocoa, tea, tea drinks, milk drinks containing milk components, and the like can be mentioned.

  The deteriorated odor of vitamin C-enriched drinks becomes prominent in low-sugar drinks such as non-sugar or fine sugar type drinks. The degradation odor masking action of vitamin C by blending a high-intensity sweetener with a specific proportion of the present invention is particularly prominent in low-sugar beverages where vitamin C degradation odor is significant, so the beverage of the present invention It is an example of the preferable aspect of. Here, the “low sugar beverage” refers to a beverage having a sugar ratio of 2.0 g / 100 mL or less, preferably 1.5 g / 100 mL or less, more preferably 1.2 g / 100 mL or less in the whole beverage, The amount of `` sugar '' refers to the value calculated by `` subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food '' as specified in the nutrition labeling standards of the Health Promotion Act. .

  In addition, the present inventors have found that the deterioration odor of vitamin C becomes more prominent when fruit juice is blended in a vitamin C enriched beverage. The details of this mechanism are unknown, and it is not fully understood whether the deterioration odor of fruit juice and the deterioration odor of vitamin C are combined or whether the components in fruit juice promote the deterioration of vitamin C. However, even in such vitamin C-enriched beverages containing fruit juice with a remarkable deterioration odor, it has been confirmed that the vitamin C deterioration odor is remarkably suppressed by the high-intensity sweetener of a specific ratio of the present invention. . In beverages containing APM and fruit juice, it is known that a blue odor and a heated odor are enhanced. However, a beverage containing a specific proportion of a high-intensity sweetener containing APM of the present invention is a vitamin. It is extremely surprising that the C deterioration odor is suppressed.

Furthermore, the vitamin C deterioration odor suppression effect of the present invention is particularly prominent in carbonated beverages. When the deterioration odor of vitamin C is perceived, there is a problem that not only the refreshing feeling and refreshing feeling inherent in carbonated drinks disappear, but also the stimulation protrudes in combination with the stimulation of carbonic acid. In carbonated beverages (including low-sugar carbonated beverages) containing a specific proportion of high-intensity sweetener, the deterioration odor of vitamin C is masked, and moderate richness is imparted to the beverage. It becomes a drink with a refreshing feeling and moderate irritation. The gas pressure of the carbonated beverage is 0.7 kg / cm ² or more, preferably 1.0 kg / cm ² or more, more preferably 1.5 kg / cm ² or more. When the carbon dioxide pressure is in this range, the aftertaste of a high-intensity sweetener is improved by the synergistic effect of vitamin C and carbonic acid.

  Furthermore, when sodium is contained in the beverage of the present invention, the vitamin C deterioration odor can be suppressed by a synergistic effect with the high-intensity sweetener. The total content of sodium (ion) in the beverage is 1 to 100 mg / 100 mL, preferably 10 to 80 mg / 100 mL, more preferably 20 to 60 mg / 100 mL, and particularly preferably about 30 to 50 mg / 100 mL. As the sodium source, any sodium chloride, sodium citrate, sodium ascorbate, etc. may be used as long as they are used in beverages. From the viewpoint of flavor, sodium citrate is preferably selected. The This is because the organic acid derived from sodium citrate (citric acid) improves the vitamin C degradation odor and the aftertaste of high-intensity sweeteners.

  In the beverage of the present invention, the pH is adjusted so as to be pH 2.5 to 5.0, preferably pH 3.0 to 4.0, from the viewpoint of the flavor such as the aftertaste of the sweetener to be blended. preferable.

  The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto. In the present specification, the blending ratio and the like are based on weight, and the numerical range is described as including the end points.

Example 1: Low-sugar beverage A vitamin C-enhanced beverage (low-sugar beverage, carbohydrate content: about 0.6 g / 100 mL) containing 300 mg of vitamin C per 100 mL of beverage was prepared according to the formulation shown in Table 1. That is, ascorbic acid (vitamin C) in the ratio shown in Table 1, a sweetener adjusted to have the same sweetness, citric acid and sodium citrate are mixed and prepared to prepare a preparation solution, which is added to a 180 mL bottle. After filling the bottle, the bottle cap was tightened and sterilized by a shower sterilizer so that the temperature of the beverage content was maintained at 70 ° C. for 60 minutes.

  After the sterilized beverage was cooled to 5 ° C., sensory evaluation was performed by a specialized panelist (3 persons). Evaluation was made on beverages before sterilization at each level (3 points), and the taste of the flavor compared to the target (very bad: 0 points, slightly bad: 1 point, slightly bad: 2 points, comparable: 3 points).

  Table 1 shows the evaluation results. Compared with sample 1-1 which does not contain aspartame (APM), the vitamin-degraded odor was suppressed in beverages (samples 1-2, 1-3, 1-4) containing APM at a specific concentration. In addition, in the beverage (sample 1-5) containing APM in the same amount as sucralose, the deterioration smell of vitamin C is felt, the balance of sweetness is lost, the mouth feels heavy, the aftertaste is poor, and the refreshing feeling is impaired. It became a drink. Thus, when the blending ratio of sucralose and acesulfame potassium is 1 to 20 with respect to aspartame 1, the deterioration odor of vitamin C can be suppressed. It has been found.

Example 2: Beverage-containing beverages Bottled beverages were produced in the same manner as in Example 1 except that 1.4% by weight of lemon juice was blended. A vitamin C-enriched beverage (low-sugar beverage, carbohydrate content: about 0.7 g / 100 mL) containing 300 mg of vitamin C per 100 mL of beverage was produced, and sensory evaluation was performed in the same manner as in Example 1.

  Table 2 shows the evaluation results. As is clear from Table 2, the unpleasant odor including the deterioration odor of vitamin C was enhanced by blending the fruit juice. Even in the beverage having a significant unpleasant odor, the effect of suppressing the unpleasant odor could be confirmed with the beverage (sample 2-2, 2-3, 2-4) containing APM at a specific concentration. In addition, in the beverage (sample 2-5) containing APM in the same amount as sucralose, the deterioration smell of vitamin C is felt, the balance of sweetness is lost, the mouth feels heavy, the aftertaste is poor, and the refreshing feeling is impaired. It became a drink. Thus, when the blending ratio of sucralose and acesulfame potassium to aspartame 1 is 1 to 20, the deterioration odor of vitamin C can be suppressed. There was found.

Example 3: Carbonated beverage A bottled beverage was produced according to the formulation shown in Table 3 and subjected to sensory evaluation in the same manner as in Example 1 except that the carbon dioxide gas was press-fitted so as to be 1.5 kg / cm ² .

  Table 3 shows the evaluation results. As is clear from Table 3, in the carbonated beverage of a low sugar beverage, the stimulation of carbonation was prominent and was perceived as a bitter taste in combination with the deteriorated odor of vitamin C. Even in this carbonated beverage having an unpleasant odor / unpleasant taste, the effect of suppressing the unpleasant odor / unpleasant taste was confirmed with a beverage (samples 3-2, 3-3, 3-4) containing APM at a specific concentration. In addition, in the beverage (sample 3-5) containing the same amount of APM as sucralose, the deterioration smell of vitamin C is felt, the balance of sweetness is lost, the mouth feels heavy, the aftertaste is poor, and the bitter taste of carbonic acid is also Together, it became a drink with a refreshing sensation. Thus, when the blending ratio of sucralose and acesulfame potassium to aspartame 1 is 1 to 20, the deterioration odor of vitamin C can be suppressed, and aspartame has a good flavor that is less than the total amount of sucralose and acesulfame potassium. There was found.

Example 4: Carbonated beverage containing fruit juice A bottled beverage was produced according to the formulation of Table 4 and subjected to sensory evaluation in the same manner as in Example 2 except that carbon dioxide was press-fitted to 1.5 kg / cm ² . .

  Table 4 shows the evaluation results. As is clear from Table 3, in the carbonated beverage of a low sugar beverage, the stimulation of carbonation was prominent, and it was perceived as a bitter taste in combination with vitamin C and the deterioration odor of fruit juice, and the preference as a beverage was significantly reduced. Even in carbonated beverages containing fruit juices with unpleasant odors and unpleasant tastes, the effects of suppressing unpleasant odors and unpleasant tastes with beverages (samples 4-2, 4-3, 4-4) containing APM at a specific concentration can be confirmed. It was.

Claims (3)

(A) 6-1000 mg of ascorbic acid in 100 mL of beverage,
(I) 1-100 mg of sweetener containing sucralose, acesulfame potassium and aspartame in 100 mL of beverage,
(C) 0.1 to 50% by weight of fruit juice relative to the whole beverage,
Containing a carbonated beverage obtained through a heat sterilization process,
The total content of sodium is 20 to 100 mg / 100 mL, the sugar content is 2 g or less in 100 mL of beverage, the gas pressure is 1.0 kg / cm ² or more, and the pH is 2.5 to 5.0 .
The said drink whose content ratio (weight ratio) of sucralose / aspartame is 1-20, and whose content ratio (weight ratio) of acesulfame potassium / aspartame is 1-20.   The beverage according to claim 1, wherein the content ratio (weight ratio) of sucralose / aspartame is 1 to 10, and the content ratio (weight ratio) of acesulfame potassium / aspartame is 1 to 10.   The beverage according to claim 1 or 2, wherein the content ratio (weight ratio) of sucralose / aspartame is 1 to 5, and the content ratio (weight ratio) of acesulfame potassium / aspartame is 1 to 5.