Method for producing packaged beverage

Abstract

To provide a packaged beverage containing water-insoluble particles that have a 90% cumulative particle diameter (D90) of 1-500 μm, the packaged beverage reduced in unpleasant sandy mouthfeel remaining on the tongue after drinking.SOLUTION: The production of a packaged beverage containing water-insoluble particles includes: a step of preparing a beverage by including a plant raw material containing water-insoluble particles and dihydrochalcones such that the 90% cumulative particle diameter (D90) of the water-insoluble particles is 1-500 μm; and a step of heat-sterilizing the beverage.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a packaged beverage. More specifically, the present invention relates to a method for producing a packaged beverage containing water-insoluble particles. [Background technology]

[0002] In today's beverage market, cloudy beverages containing water-insoluble particles (e.g., green tea with matcha, fruit juice drinks with pulp, soy beverages, etc.) are products that not only offer a pleasant texture, but also give the impression of a rich and authentic taste from their appearance, and are therefore highly satisfying to consumers.

[0003] When beverage products (especially bottled beverage products) are marketed, it is basically necessary to carry out a heat sterilization process to ensure microbial integrity. However, when a beverage containing water-insoluble particles with a relatively large particle size is heat-treated, the unpleasant rough texture felt on the tongue after drinking tends to become stronger. In particular, in the case of large-volume thirst-quenching beverages, it becomes difficult to gulp them down vigorously, which reduces their palatability.

[0004] For these reasons, several methods for reducing the rough texture caused by water-insoluble particles have been reported. For example, a method for reducing the roughness of tea-derived particles in tea beverages containing high concentrations of tea-derived particles by adjusting the theanine and glutamic acid concentrations to a predetermined range has been disclosed (Patent Document 1). In addition, a method for suppressing the roughness (bad taste) of soybean food and beverages by heat treatment during production using a sugar composition containing trisaccharides to tetrasaccharides with a branched structure has been disclosed (Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2018-78912 A [Patent Document 2] JP 2006-280310 A Summary of the Invention [Problem to be solved by the invention]

[0006] As described above, in packaged beverages containing relatively large water-insoluble particles, a technology for suppressing the roughness caused by the water-insoluble particles is required. Therefore, the present invention aims to reduce the rough and unpleasant texture remaining on the tongue after drinking in a packaged beverage containing water-insoluble particles having a 90% cumulative particle size (D90) of 1 to 500 μm. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the present inventors have focused on dihydrochalcones among various materials and found that by blending dihydrochalcones with a beverage obtained using a plant raw material containing water-insoluble particles and then subjecting the beverage to heat sterilization, the roughness of the beverage after consumption can be reduced. Based on this finding, the present inventors have completed the present invention.

[0008] The present invention relates to, but is not limited to, the following: (1) A method for producing a packaged beverage containing water-insoluble particles, comprising the steps of: A step of preparing a beverage by mixing a plant material containing water-insoluble particles and dihydrochalcones so that the 90% cumulative particle size (D90) of the water-insoluble particles is 1 to 500 μm; A process for heat sterilizing beverages The above method. (2) The method according to (1), wherein the plant material is a grain. (3) The method according to (1) or (2), wherein the dihydrochalcones are phloretin. Effect of the Invention

[0009] According to the present invention, in a packaged beverage containing water-insoluble particles having a 90% cumulative particle size (D90) of 1 to 500 μm, it is possible to reduce the unpleasant rough texture (also referred to as "grittiness") that remains on the tongue after drinking. By utilizing the method of the present invention, it is possible to produce a packaged beverage that contains relatively large water-insoluble particles but has little roughness. The technology of the present invention can provide, for example, a large-volume thirst-quenching beverage that can be consumed vigorously even though it contains water-insoluble particles. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described below. Unless otherwise specified, "wt%", "ppm" and "ppb" used in this specification mean weight% of weight / volume (w / v), ppm and ppb, respectively. In addition, a numerical range expressed by a lower limit and an upper limit in this specification, i.e., "lower limit to upper limit", includes the lower limit and the upper limit. For example, a range expressed by "1 to 2" includes 1 and 2.

[0011] One aspect of the present invention is a method for producing a packaged beverage containing water-insoluble particles, comprising the steps of: A step of preparing a beverage by mixing a plant material containing water-insoluble particles and dihydrochalcones so that the 90% cumulative particle size (D90) of the water-insoluble particles is 1 to 500 μm; A process for heat sterilizing beverages The method according to claim 1, further comprising:

[0012] (Water-insoluble particles) In the present invention, the bottled beverage contains water-insoluble particles. The 90% cumulative particle size (D90) of the water-insoluble particles contained in the beverage may be 1 μm or more and 500 μm or less. Here, the 90% cumulative particle size (D90) is measured by the D90 method using a laser diffraction particle size distribution measuring device, and means the particle size that includes 90% of the particles from the smallest by volume fraction.

[0013] In the present invention, the 90% cumulative particle size of the water-insoluble particles contained in the packaged beverage is not particularly limited as long as it is 1 μm or more, but is preferably 2 μm or more, more preferably 3 μm or more, or 5 μm or more, even more preferably 10 μm or more, or 20 μm or more, even more preferably 30 μm or more, or 50 μm or more. The 90% cumulative particle size is not particularly limited as long as it is 500 μm or less, but is preferably 200 μm or less, more preferably 100 μm or less, even more preferably 70 μm or less, and even more preferably 60 μm or less. If the 90% cumulative particle size of the water-insoluble particles is less than 1 μm, the rough texture generated after heat sterilization of the beverage tends to be difficult to perceive, and if the 90% cumulative particle size exceeds 600 μm, the effect obtained by the present invention may be insufficient.

[0014] The water-insoluble particles may be particles that are insoluble in water, and may be particles that precipitate or particles that are dispersed and suspended in liquid. Examples of water-insoluble particles that are dispersed and suspended in liquid include colloid particles. Although not particularly limited, the water-insoluble particles may be water-insoluble solid particles.

[0015] In the present invention, the water-insoluble particles are blended as a plant material. More specifically, a plant material containing water-insoluble particles is used in the method of the present invention. The plant material is not particularly limited. Examples of suitable plant raw materials include, but are not limited to, grains (beans (soybeans (including soy milk), peas, cocoa beans, etc.), nuts (almonds, cashew nuts, hazelnuts, walnuts, pistachios, coconuts, etc.), wheat (oats, etc.), rice, fruits (grapefruit, oranges, etc.), vegetables (carrots, tomatoes, kale, etc.), tea leaves (tencha, etc.), and coffee beans. Since beverages containing grains are particularly undesirable due to their rough texture, grains are preferably used. Among grains, soybeans and oats are particularly preferably used. These plant raw materials may be used alone or in combination with multiple types. The plant raw material may be a finely ground plant, a liquid or paste-like product obtained by soaking in water and then grinding, or a product purified by centrifugation or the like, or a powder obtained by drying. When soybeans are used as the plant raw material, soybean flour or soy milk may be used, or both may be used. In the present invention, it is particularly preferable to use soybean flour or to use soybean flour and soy milk in combination, since it is easy to adjust the 90% cumulative particle size (D90) of the water-insoluble particles to 1 μm or more.

[0016] In the present invention, it is preferable to use a plant material containing protein. The richness caused by plant-derived proteins tends to be suppressed by adding dihydrochalcones, and it is possible to provide an easy-to-drink beverage with a reduced richness in addition to a reduced rough texture. In the case of grain materials such as soybean protein and oats, the content of plant-derived proteins in the beverage is, for example, 0.1 to 2.5% by weight, preferably 0.2 to 1.0% by weight. The protein content in the beverage can be measured using a known method such as a method calculated from the blending ratio or the Kjeldahl method.

[0017] (Dihydrochalcones) In the method of the present invention, dihydrochalcones are used. The dihydrochalcones are mixed with the plant raw material containing the water-insoluble particles described above to prepare a beverage. The dihydrochalcones refer to dihydrochalcones and derivatives thereof. The dihydrochalcones may be in the form of glycosides. Examples of dihydrochalcones include phloridzin, phloretin, trilobatin, naringin dihydrochalcone, neohesperidin dihydrochalcone, hesperetin-7-glucoside-dihydrochalcone, hesperetin dihydrochalcone glucoside, hesperetin dihydrochalcone xyloside, hesperetin dihydrochalcone galactoside, and naringenin dihydrochalcone rhamnosyl galactoside. In the beverage of the present invention, the dihydrochalcones may be used alone or in combination of two or more kinds. In the present invention, the dihydrochalcones are preferably phloretin or trilobatin, and more preferably phloretin. Phloretin has the molecular formula C 15 H 14 Trilobatin is a compound represented by the molecular formula C 21 H 24 O 10 The compound is represented by the formula: and its CAS registry number is 4192-90-9.

[0018] In the present invention, the concentration of dihydrochalcones blended in the beverage is not particularly limited, but is, for example, 0.01 to 100 ppm, preferably 0.5 to 50 ppm, more preferably 1 to 30 ppm, and even more preferably 10 to 20 ppm. The concentration of dihydrochalcones contained in the beverage can be measured by a known method, for example, a liquid chromatograph mass spectrometer (LC-MS / MS). When the dihydrochalcones are phloretin, they can be analyzed under the following conditions.

[0019] The beverage of interest is diluted 10-fold with water, and 0.2 mL of the solution is added with 0.8 mL of methanol, stirred with a vortex and centrifuged to obtain the supernatant. The resulting supernatant is filtered, and the filtered solution is measured by LC-MS / MS. A quality control (QC) sample is prepared by adding a standard so that the concentration in the sample is 1 μg / mL during methanol extraction. HPLC equipment: Shimadzu Nexera Column: ODS column Column temperature: 40℃ Flow rate: 0.3mL / min Mobile phase A: 0.1% formic acid in water Mobile phase B: Methanol containing 0.11% formic acid MS device: AB SCIEX Triple Quad 5500 Ionization method: ESI method - positive ion mode Measurement mode: Multiple Reaction Monitoring (MRM) Monitor ions: Ql (m / z) 275.0 Q3 (m / z) 107.0

[0020] (Preparation process) The method of the present invention includes a step of preparing a beverage by mixing a plant material containing water-insoluble particles with dihydrochalcones so that the 90% cumulative particle size (D90) of the water-insoluble particles is 1 to 500 μm. The order in which the plant material containing water-insoluble particles and the dihydrochalcones are mixed is not particularly limited, and they may be mixed simultaneously. The 90% cumulative particle size of the water-insoluble particles in the beverage can be adjusted by the amount of the plant material mixed. The 90% cumulative particle size of the water-insoluble particles in the prepared beverage is the same as the 90% cumulative particle size of the water-insoluble particles in the final bottled beverage.

[0021] The method of the present invention is characterized in that before the heat sterilization step, the plant material containing water-insoluble particles is mixed with dihydrochalcones. The effect of the present invention can be obtained by heat sterilization in a state where the water-insoluble particles and the dihydrochalcones coexist. The mechanism is not clear, and the method is not bound by a specific theory, but it is considered that by heating the water-insoluble particles together with the dihydrochalcones, even if the size of the water-insoluble particles themselves does not change, some reaction with the dihydrochalcones affects the shape of the particles, which affects the change in texture after drinking.

[0022] The preparation step in the method of the present invention can be restated as a step of preparing a beverage containing a plant material containing water-insoluble particles and dihydrochalcones, the 90% cumulative particle size (D90) of the water-insoluble particles being 1 to 500 μm, as long as the desired beverage can be obtained by the step. Focusing on the adjustment of the 90% cumulative particle size of the water-insoluble particles, the preparation step can also be restated as a step of adjusting the 90% cumulative particle size (D90) of the water-insoluble particles in a beverage containing a plant material containing water-insoluble particles and dihydrochalcones to 1 to 500 μm.

[0023] (heat sterilization process) The method of the present invention includes a step of heat sterilizing the beverage. The conditions of the heat sterilization treatment are not particularly limited, but are, for example, 80°C or higher (preferably 100°C or higher, more preferably 110°C or higher) and 160°C or lower (preferably 150°C or lower), and 0.01 minutes or more (preferably 0.03 minutes or more) and 60 minutes or less (preferably 30 minutes or less). The method of heat sterilization treatment can be appropriately selected depending on the container, and when a heat-resistant container (metal container, glass, etc.) is used, retort sterilization may be performed. In addition, when a non-heat-resistant container (PET bottle, paper container, etc.) is used, for example, the prepared liquid can be sterilized at high temperature for a short time in a plate-type heat exchanger or the like in advance, cooled to a certain temperature, and then filled into the container.

[0024] (filling process) The method of the present invention can include a step of filling a container with a beverage. The beverage to be filled into the container may be a beverage that has been heat sterilized, or may be a beverage that has not yet been heat sterilized. In other words, the order of the heat sterilization step and the filling step is arbitrary, and either one may be performed first. For example, when filling a container with a beverage that has been heat sterilized, the heat sterilization step is performed first, and then the filling step is performed. The container into which the beverage is filled is not particularly limited, and for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle, or the like can be used. Since the present invention can be suitably used for the production of beverages distributed at room temperature, PET bottles, aluminum cans, and steel cans are preferred, and PET bottles, which are lightweight and easy to carry, are particularly preferred. In addition, the capacity of the container is not particularly limited, but since the method of the present invention is suitably used for thirst-quenching beverages that are easily drinkable, it is, for example, 2000 to 1000 mL, preferably 350 to 750 mL, and more preferably 450 to 600 mL.

[0025] (Tannin) In the present invention, it is preferable to further include tannin in the beverage, since this can provide a more significant effect in reducing the rough and unpleasant texture after drinking. Although the mechanism is not clear and the beverage is not bound by a specific theory, it is believed that the presence of tannin acts to further strengthen the reaction between the water-insoluble particles and the dihydrochalcones.

[0026] In the present specification, "tannin" refers to a general term for colorless, relatively high molecular weight polyphenol components contained in the roots, branches, trunks, leaves, skin, fruits, etc. of plants, which combine with proteins to form sparingly soluble salts. The origin of tannins is not limited, but for example, those derived from plant materials such as coffee, tea, cacao, wine, and fruit are preferred, and among them, coffee, tea, and cacao are preferably used. For example, as coffee, an extract of roasted coffee beans or finely ground roasted coffee beans can be used. For example, as tea, one or more of oolong tea, which is a semi-fermented tea, and black tea, which is a fermented tea, can be used in the form of a tea leaf extract or finely ground tea leaves. In particular, finely ground green tea leaves (matcha) are preferably used. As cacao, in addition to a cacao bean extract or finely ground product, cacao processed products such as cacao mass and cocoa powder can also be used.

[0027] The concentration of tannin blended in a beverage is not particularly limited, but is, for example, 0.01 to 0.3 g / 100 g, preferably 0.03 to 0.25 g / 100 g, and more preferably 0.05 to 0.2 g / 100 g. In this specification, "tannin concentration (content)" refers to a value determined by the FOLIN-DENIS method using a tannic acid solution as a standard solution, and may be written as "as tannic acid" or "calculated as tannic acid".

[0028] (Caffeine) In the present invention, the beverage may further contain caffeine. Since the dihydrochalcones used in the present invention have the effect of mellowing the bitterness of caffeine, a coffee beverage or a tea beverage (such as a green tea beverage or a black tea beverage) containing caffeine is one of the preferred embodiments of the present invention.

[0029] The concentration of caffeine blended in the beverage is not particularly limited, but is, for example, 1 to 100 mg, preferably 3 to 50 mg, and more preferably 5 to 40 mg per 100 mL of beverage. The concentration of caffeine in the beverage can be measured, for example, by using high performance liquid chromatography. The form of caffeine added to the beverage is not particularly limited, but for example, a coffee extract, a tea (green tea, black tea, oolong tea) extract, or a caffeine preparation containing caffeine can be used. When using a coffee extract or tea extract, either liquid or powder may be used.

[0030] (Other Ingredients) In addition to the above-mentioned components, in the method of the present invention, the beverage may contain sweeteners, flavorings, emulsifiers, pH adjusters, antioxidants, etc., to the extent that they do not affect the effects of the present invention.

[0031] (Type of drink) In the present invention, the type of beverage produced is not particularly limited, but may be a soft drink, such as a soybean beverage, an oat beverage, a nutritional beverage, a functional beverage, a flavored water beverage, a tea beverage (green tea, black tea, etc.), a fruit juice beverage, a coffee beverage, or a carbonated beverage.

[0032] In one embodiment, the beverage produced by the method of the present invention is a soy beverage containing water-insoluble soybean particles. Here, in this specification, the soy beverage may be any beverage containing a soybean raw material (soybean flour, soy milk, etc.) as a main raw material, and the amount of soybean solids in the beverage is not limited, but from the viewpoint of significantly enjoying the effects of the present invention, the amount of soybean raw material can be adjusted to, for example, 0.1 to 4 wt%, preferably 0.2 to 3 wt%, more preferably 0.5 to 2 wt%.

[0033] In another embodiment, the beverage produced by the method of the present invention is an oat beverage containing water-insoluble oat particles. Here, the oat beverage in this specification may be any beverage containing oat as a main ingredient, and the amount of oat solids in the beverage is not limited, but from the viewpoint of significantly enjoying the effects of the present invention, the amount of oat raw material blended can be adjusted to, for example, 0.05 to 4 wt%, preferably 0.1 to 2 wt%, more preferably 0.2 to 1 wt%.

[0034] In another embodiment, the beverage produced by the method of the present invention is a coffee beverage containing water-insoluble coffee bean particles. Here, the coffee beverage in this specification may be any beverage containing coffee extract as a main ingredient, and the concentration of insoluble solids derived from coffee in the beverage is not limited, but from the viewpoint of significantly enjoying the effects of the present invention, it can be adjusted to preferably 0.001 to 1 wt %, more preferably 0.01 to 0.5 wt %, for example, by adding an appropriate amount of ground roasted coffee beans. The water-insoluble solids of a coffee beverage refer to the solids (weight) obtained by collecting the insoluble solids in the beverage on a filter paper and drying it.

[0035] In another embodiment, the beverage produced by the method of the present invention is a green tea beverage containing water-insoluble matcha particles. The content of matcha in the beverage is preferably adjusted so that the turbidity of the beverage is 0.05 to 2.0, more preferably 0.2 to 1.5, and even more preferably 0.3 to 1.2. In this specification, the turbidity refers to the absorbance at a wavelength of 680 nm (OD680).

[0036] In another embodiment, the beverage produced by the method of the present invention is a fruit juice beverage. In the case of a fruit juice beverage, the insoluble solid content (water-insoluble solid particles) may be cloudy fruit juice, comminuted fruit juice, puree, or fruit-derived pulp, and the amount of water-insoluble solid content in the beverage is preferably 0.01 to 15% by weight, more preferably 0.1 to 10% by weight. The water-insoluble solid content of a fruit juice beverage refers to the solid content (weight) obtained by collecting the insoluble solid content in the beverage on a filter paper and drying it.

[0037] In the present invention, a packaged beverage produced by the above-mentioned method of the present invention can be provided. That is, another aspect of the present invention is a packaged beverage. Various elements related to the packaged beverage, such as the components contained in the packaged beverage and their contents, are as described above with respect to the method of the present invention or are self-evident therefrom. EXAMPLES

[0038] The present invention will be described in detail below by way of experimental examples, but the present invention is not limited thereto.

[0039] <Experimental Example 1> Soy beverages were prepared according to the table below. Sample 1 was not heat sterilized, while samples 2 to 6 were heat sterilized at 125°C for 13 minutes. Phloretin was added to sample 3 after heat sterilization, and phloretin was added to samples 4 to 6 before heat sterilization. For the soy beverages, soy flour (Nissin Oillio Group, soy protein: 37%, soy solids: 92%), soy flour (Marukome, soy protein: 37%, soy solids: 92%), and soy milk (Fukuren, soy protein: 4%, soy solids: 9.3%) were used. Instant coffee with a caffeine content of 5.5g / 100g was also used. The prepared samples were each filled into a 500mL PET bottle container. The 90% cumulative particle size (D90) of water-insoluble particles in the beverages was measured in multiwave wet mode using a Beckman Coulter LS 13 320 laser diffraction particle size analyzer. The concentration of tannin in the beverages was measured using the FOLIN-DENIS method with a tannic acid solution as the standard solution.

[0040] A sensory evaluation was conducted by eight expert panelists on each sample. The sensory evaluation was conducted on the roughness of the texture after drinking. Each expert panelist performed the sensory evaluation on a 5-point scale based on the following criteria, and the average score of the 8 panelists was used as the evaluation score. 5 points: No roughness felt at all 4 points: Very slight roughness 3 points: Somewhat rough 2 points: Feels rough 1 point: Strongly rough (same as sample 2 or worse)

[0041] [Table 1]

[0042] The results are as shown above. Heat sterilization of soy beverages results in a rough texture after drinking, but it was confirmed that adding 0.1 ppm or more of phloretin to the soy beverage before heat sterilization reduces the roughness.

[0043] <Experimental Example 2> Oat beverages were prepared according to the table below. Sample 8 was not heat sterilized, while samples 9 and 10 were heat sterilized at 125°C for 13 minutes. Sample 10 had phloretin added before heat sterilization. Concentrated Oatmilk T (Kosei Sangyo Co., Ltd., Oat Protein The beverages used were 100g of instant coffee with a caffeine content of 4.4g / 100g and 100g of maltose, 2.7% and 2.7% oat solids. The samples were filled into 500mL PET bottles. The 90% cumulative particle size (D90) of the water-insoluble particles in the beverages was measured using a Beckman Coulter LS 13 320 laser diffraction / scattering particle size analyzer in multiwave wet mode. The concentration of tannin in the beverages was measured using the FOLIN-DENIS method with a tannic acid solution as the standard solution.

[0044] A sensory evaluation was performed on the roughness of the texture after drinking using the same method and criteria as in Experimental Example 1. The evaluation score of 1 was based on sample 9.

[0045] [Table 2]

[0046] The results are as shown above. Like soy beverages, oat beverages also have a rough texture after drinking when sterilized by heat, but it was confirmed that the roughness can be reduced by adding 0.1 ppm or more of phloretin before heat sterilization.

[0047] <Experimental Example 3> The effects of soy milk, green tea, coffee, and fruit juice containing pulp were also examined. Phloretin was added to the beverages so that the final concentrations were as shown in the table below, and then the beverages were heat-sterilized at 125°C for 13 minutes. After heat-sterilization, each beverage was filled into a 200g can. As a control beverage, a beverage was also prepared by heat-sterilizing at 125°C for 13 minutes without adding phloretin and filling a can. The 90% cumulative particle size (D90) of the water-insoluble particles in the beverages was measured using a Beckman Coulter LS 13 320 laser diffraction particle size analyzer in multiwave wet mode.

[0048] The beverages obtained as described above were subjected to a sensory evaluation by eight expert panelists. The evaluation was based on a three-level rating of roughness after drinking (〇: no roughness, △: some roughness, ×: roughness). The evaluation results were determined by discussion among all the expert panelists after each panelist performed a sensory evaluation.

[0049] [Table 3]

[0050] It was found that for beverages with a cumulative particle size D90 of water-insoluble particles of 1 to 500 μm, regardless of the type of beverage, when heat sterilization is performed, the grittiness after drinking can be reduced by adding phloretin before heat sterilization.

Claims

[Claim 1] A method for producing a packaged beverage containing water-insoluble particles, A process of preparing a beverage by incorporating a plant raw material containing water-insoluble particles and phloretin such that the 90% cumulative particle size (D90) of the water-insoluble particles is 1 to 500 μm, and The process of heat sterilizing beverages It contains, and the plant material is one or more of either tea leaves or coffee beans. The above method, wherein the concentration of phloretin in the beverage is 0.1 ppm or higher.