Beverage

Abstract

To provide a beverage with reduced sliminess caused by vitamin B12.SOLUTION: A beverage comprises the following components (A) and (B): (A) vitamin B12 and (B) a flavonoid glycoside, wherein the mass ratio [(B) / (A)] of component (B) to component (A) is 1 to 4000, and the pH is 5 to 7.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to beverages.

Background Art

[0002] Vitamin B12 is a type of vitamin B group, also called the red vitamin, and is known to have a hematopoietic effect. It has also been reported to increase nucleic acids and phospholipids that make up the peripheral nerves and have an effect of repairing nerves, and is expected to improve eye fatigue, stiff shoulders, and neuralgia.

[0003] In recent years, due to the diversification of preferences for beverages and the increasing health consciousness, vitamin-containing beverages that not only satisfy preferences but also have a certain effect on maintaining health have been proposed. For example, beverages containing vitamin B12 and less than 0.1% by weight of ethanol (Patent Document 1), and fermented beverages containing vitamin B12, vitamin K, folic acid, and biotin (Patent Document 2) have been reported.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] When the present inventors included vitamin B12 in weakly acidic beverages, especially tea beverages, they found a problem that a slimy feeling occurred in the latter half after holding the beverage in the mouth, and the original flavor and refreshing feeling of the tea were impaired. An object of the present invention is to provide a beverage in which the sliminess caused by vitamin B12 is suppressed.

Means for Solving the Problems

[0006] As a result of repeated studies in view of the above problems, the inventors of the present invention have found that by containing a flavonoid glycoside known as astringent substance in a certain quantitative ratio with respect to vitamin B12, the sliminess is suppressed and a beverage with a refreshing aftertaste is obtained.

[0007] That is, the present invention provides the following [1] to [5]. [1] The following components (A) and (B); (A) Vitamin B12, and (B) Flavonoid glycoside containing, the mass ratio [(B) / (A)] of component (A) to component (B) is 1 to 4000, the pH is 5 to 7, beverage. [2] The beverage according to [1] above, wherein the content of component (A) is 0.002 to 0.8 mass ppm. [3] The beverage according to [1] or [2] above, containing caffeine as component (C). [4] The beverage according to [3] above, wherein the content of component (C) is 1 to 1000 mass ppm. [5] The beverage according to any one of [1] to [4] above, wherein the beverage is a tea beverage. [Effect of the Invention]

[0008] The beverage of the present invention can provide a beverage in which the sliminess caused by vitamin B12 is suppressed. [Mode for Carrying Out the Invention]

[0009] The beverage of the present invention contains vitamin B12 as component (A). Here, in the present specification, "vitamin B12" means cobalamin, and "cobalamin" is a general term for cobamide coenzymes containing 5,6-dimethylbenzimidazole as a base. Examples of vitamin B12 include adenosylcobalamin, methylcobalamin, hydroxocobalamin, aquacobalamin, and cyanocobalamin. Vitamin B12 can be used alone or in combination of two or more. Vitamin B12 can be obtained, for example, by a method of isolating and purifying from animals and plants containing cobalamin, chemical synthesis, or fermentation production, but commercially available products can also be used. Further, it may be in the form of animals and plants containing vitamin B12, foods, etc.

[0010] From the viewpoint of vitamin B12 fortification, the content of component (A) in the beverage of the present invention is preferably 0.002 mass ppm or more, more preferably 0.005 mass ppm or more, still more preferably 0.007 mass ppm or more. Also, from the viewpoint of suppressing sliminess, it is preferably 0.8 mass ppm or less, more preferably 0.3 mass ppm or less, still more preferably 0.15 mass ppm or less. That is, the content of component (A) is preferably 0.002 to 0.8 mass ppm, more preferably 0.005 to 0.3 mass ppm, still more preferably 0.007 to 0.15 mass ppm in the beverage of the present invention. In the present specification, the content of component (A) is defined based on the total amount of cobalamin. Further, the content of component (A) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measurement methods. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be mentioned. In addition, when measuring, appropriate treatments such as freeze-drying the sample to fit the detection range of the apparatus or removing impurities in the sample to fit the separation ability of the apparatus may be performed as necessary.

[0011] The beverage of the present invention contains a flavonoid glycoside as component (B). Here, in the present specification, "flavonoid glycoside" is a general term for compounds having a structure in which a sugar is glycosidically bonded to a flavonoid. The glycosides include O-glycosides in which a sugar is glycosidically bonded to a hydroxyl group in the flavonoid molecule and C-glycosides bonded to the A ring and B ring ("Chemistry of Food Discoloration", edited by Susumu Kimura et al., Kourin, 1995).

[0012] Examples of sugars bound to flavonoids include monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose, and apiose; disaccharides such as rutinose, neohesperidose, sophorose, sambubiose, and laminaribiose; trisaccharides such as gentiotriose, glucosylrutin, and glucosylneohesperidose; or mixtures thereof.

[0013] Flavonoid glycosides can be obtained, for example, by known methods such as a method of reacting a flavonoid in the presence of a sugar (sugar donor) with a glycosyltransferase, but commercially available products may also be used. Examples of glycosyltransferases include α-glycosidase (EC 3.2.1.20), cyclomaltodextrin glucanotransferase (EC 2.4.1.19), and α-amylase (EC 3.2.1.1).

[0014] Examples of flavonoid glycosides include hesperidin, neohesperidin, eriocitrin, neoeriocitrin, naringin, larinutin, prunin, didymin, poncirin, astragalin, isoquercitrin, quercitrin, rutin, hyperin, quercimeritrin, myricitrin, daidzin, glycitin, genistin, chrysanthemin, cyanin, keracyanin, idaein, meocyanin, peonin, delphin, nasunin, petunin, malvin, enin, naringin, leucoanthocyanidin, apiin, linaroside, brassidin, and narcissin. Flavonoid glycosides can be used alone or in combination of two or more.

[0015] Among them, one or more selected from astragalin, isoquercitrin, rutin, and hesperidin are preferable in terms of easily enjoying the effects of the present invention, one or more selected from astragalin, isoquercitrin, rutin, and hesperidin are more preferable, one or more selected from astragalin, isoquercitrin, and rutin are still more preferable, and astragalin is even more preferable.

[0016] In the beverage of the present invention, the mass ratio [(B) / (A)] of component (A) and component (B) is 1 to 4000, but from the viewpoint of further suppressing stickiness, it is preferably 3 to 3500, more preferably 5 to 3500, and still more preferably 7 to 3500. The mass ratio [(B) / (A)] is calculated with the units of the respective contents of component (A) and component (B) being the same.

[0017] In the present invention, depending on the content of component (A), the mass ratio [(B) / (A)] can also be within the range shown below. That is, when the content of component (A) in the beverage of the present invention is preferably 0.005 mass ppm or more and less than 0.05 mass ppm, the mass ratio [(B) / (A)] is preferably 50 to 4000, more preferably 400 to 3500, and still more preferably 800 to 3200 from the viewpoint of further suppressing stickiness. Also, when the content of component (A) in the beverage of the present invention is preferably 0.05 mass ppm or more and 0.8 mass ppm or less, more preferably 0.05 mass ppm or more and 0.3 mass ppm or less, the mass ratio [(B) / (A)] is preferably 5 to 600, more preferably 30 to 500, still more preferably 80 to 400, and even more preferably 150 to 350 from the viewpoint of further suppressing stickiness.

[0018] From the viewpoint of suppressing sliminess, the content of component (B) in the beverage of the present invention is preferably 0.3 mass ppm or more, more preferably 0.5 mass ppm or more, still more preferably 0.7 mass ppm or more. From the viewpoint of suppressing astringency, it is preferably 70 mass ppm or less, more preferably 55 mass ppm or less, still more preferably 40 mass ppm or less. That is, the content of component (B) is preferably 0.3 to 70 mass ppm, more preferably 0.5 to 55 mass ppm, still more preferably 0.7 to 40 mass ppm in the beverage of the present invention. The content of component (B) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measurement methods. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be mentioned. In addition, at the time of measurement, appropriate treatment may be carried out as necessary, such as freeze-drying the sample to conform to the detection range of the apparatus or removing impurities in the sample to conform to the resolution of the apparatus.

[0019] The beverage of the present invention may contain caffeine as component (C). The caffeine may be derived from the raw materials or newly added.

[0020] From the perspective of suppressing sliminess, the content of component (C) in the beverage of the present invention is preferably 1 ppm by mass or more, more preferably 3 ppm by mass or more, still more preferably 5 ppm by mass or more. From the same perspective and the perspective of suppressing bitterness, it is preferably 1000 ppm by mass or less, more preferably 500 ppm by mass or less, still more preferably 100 ppm by mass or less. That is, the content of component (C) in the beverage of the present invention is preferably 1 to 1000 ppm by mass, more preferably 3 to 500 ppm by mass, still more preferably 5 to 100 ppm by mass. The content of component (C) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measurement methods. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be mentioned. When measuring, appropriate treatment may be carried out as necessary, such as freeze-drying the sample to conform to the detection range of the apparatus or removing impurities in the sample to conform to the separation ability of the apparatus.

[0021] In the beverage of the present invention, the mass ratio [(C) / (A)] of component (A) and component (C) is preferably 10 to 30000, more preferably 50 to 25000, still more preferably 80 to 22000 from the perspective of further suppressing sliminess. The mass ratio [(C) / (A)] is calculated with the units of the respective contents of component (A) and component (B) unified.

[0022] In the present invention, depending on the content of component (A), the mass ratio [(C) / (A)] can also be in the range shown below. That is, when the content of component (A) in the beverage of the present invention is preferably 0.005 ppm by mass or more and less than 0.05 ppm by mass, the mass ratio [(C) / (A)] is preferably 500 to 25000, more preferably 700 to 22000, still more preferably 900 to 4000 from the perspective of further suppressing sliminess. In addition, when the content of component (A) in the beverage of the present invention is preferably 0.05 ppm by mass or more and 0.8 ppm by mass or less, and more preferably 0.05 ppm by mass or more and 0.3 ppm by mass or less, the mass ratio [(C) / (A)] is preferably 10 to 2500, more preferably 50 to 2200, and still more preferably 80 to 400 from the viewpoint of further suppressing stickiness.

[0023] If desired, the beverage of the present invention may contain one or more additives such as plant extracts, fruit juices, sweeteners, acidulants, amino acids, proteins, vitamins, minerals, flavors, esters, pigments, emulsifiers, milk components, cocoa powder, seasonings, vegetable oils and fats, antioxidants, preservatives, pH adjusters, gelling agents, carriers, etc. The content of the additives can be appropriately set within a range that does not impair the object of the present invention.

[0024] The beverage of the present invention preferably has a pH (20 °C) of 5 or more, more preferably 5.1 or more, still more preferably 5.2 or more, and preferably 7 or less, more preferably 6.8 or less, and still more preferably 6.5 or less. That is, such pH (20 °C) is preferably 5 to 7, more preferably 5.1 to 6.8, and still more preferably 5.2 to 6.5. The pH shall be measured with a pH meter after adjusting the temperature to 20 °C.

[0025] The beverage of the present invention may be a tea beverage or a non-tea beverage, but a tea beverage is preferred in terms of easily enjoying the effects of the present invention. Examples of tea beverages include green tea beverages, black tea beverages, oolong tea beverages, and barley tea beverages. Examples of non-tea beverages include carbonated beverages, fruit juice beverages, vegetable beverages, sports beverages, milk beverages, etc. Here, in this specification, the "sports beverage" is a soft drink intended to efficiently replenish water, electrolytes, minerals, and energy lost by sweating during exercise or daily life, etc., and refers to a beverage having a sodium concentration of 0.010% by mass or more.

[0026] When the beverage of the present invention is a tea beverage, it can contain a plant extract. The plant used for extraction is not particularly limited as long as it is one that is commonly used in the field of food and beverages, and examples thereof include tea leaves (Camellia sinensis) selected from the genus Camellia, such as C. sinensis var.sinensis (including the Yabukita species), C. sinensis var.assamica, and hybrids thereof, and grains. The extraction method and extraction conditions are not particularly limited, and known methods can be used.

[0027] Tea leaves of the genus Camellia are classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method, and one or more of these can be appropriately selected and used. Examples of non-fermented tea leaves include green tea leaves such as sencha, bancha, tencha, kamagiricha, kukicha, bocha, and budcha, and may be subjected to a pasteurization process. Examples of semi-fermented tea leaves include oolong tea leaves such as Tieguanyin, Shioshu, Golden Gui, and Wuyi Rock Tea. Examples of fermented tea leaves include black tea leaves such as Darjeeling, Assam, and Sri Lanka. One or more types of tea leaves can be used. Among them, non-fermented tea leaves are preferred in terms of non-polymer catechin content and flavor, and green tea is more preferred.

[0028] Examples of cereals include barley, wheat, pearl barley, rye, oats, and naked barley; rice such as brown rice; beans such as soybeans, black soybeans, broad beans, kidney beans, red beans, shrimp grass, cowpeas, peanuts, peas, and mung beans; and miscellaneous grains such as buckwheat, corn, white sesame, black sesame, millet, barley, millet, and quinoa.

[0029] In addition, examples of tea leaves other than those of the genus Camellia include ginkgo leaves, persimmon leaves, loquat leaves, mulberry leaves, wolfberry leaves, eucommia leaves, komatsuna, rooibos, kumazasa, dokudami, gynostemma, honeysuckle, evening primrose, kakidooshi, kawarakatsumei, gymnema sylvestre, kokicha (Juglandaceae), tiancha (Rosaceae), aloe arborescens, etc. In addition, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip, and rosemary can also be used.

[0030] The content of the plant extract in the beverage of the present invention can be appropriately selected according to taste preference depending on the type of plant extract. For example, when containing a green tea extract, the content of non-polymer catechins in the beverage is preferably 0.005 to 0.8% by mass, more preferably 0.01 to 0.6% by mass, and still more preferably 0.012 to 0.3% by mass. Here, in this specification, "non-polymer catechins" is a general term for non-gallate forms such as catechin, gallocatechin, epicatechin, and epigallocatechin, and gallate forms such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. In the present invention, it is sufficient to contain at least one of the above eight types. Note that the content of non-polymer catechins in the beverage is the total amount of the above eight types, and it can be measured by an analytical method suitable for the situation of the measurement sample among the commonly known measurement methods. For example, it can be analyzed by liquid chromatography, and specifically, the method described in the examples below can be mentioned. Note that during measurement, appropriate treatment may be performed as necessary, such as freeze-drying the sample to conform to the detection range of the apparatus, or removing impurities in the sample to conform to the separation ability of the apparatus.

[0031] The beverage of the present invention may be a container-packed beverage. The container is not particularly limited as long as it is a normal packaging container. For example, it includes a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container laminated with a metal foil or a plastic film, a bottle, and the like.

[0032] In addition, the beverage of the present invention may be heat-sterilized. The heat-sterilization method is not particularly limited as long as it conforms to the conditions stipulated by the applicable regulations (in Japan, the Food Sanitation Law). For example, the beverage may be filled into a container package, sealed or closed, and then sterilized, or a sterilizer equipped with a self-recording thermometer or the like may be used for sterilization, or a product sterilized with a filter or the like may be automatically filled into a container package and then sealed or closed. More specifically, retort sterilization method, high temperature short time sterilization method (HTST method), ultra-high temperature sterilization method (UHT method), etc. can be mentioned.

[0033] The beverage of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, components (A) and (B), and if necessary, other components can be mixed, and the mass ratio [(B) / (A)] can be adjusted for production.

[0034] 〔Method for suppressing sliminess〕 The method for suppressing sliminess caused by vitamin B12 of the present invention is to coexist components (A) and (B) at a ratio such that the mass ratio [(B) / (A)] of component (A) and component (B) is 1 to 4000. Thereby, the sliminess during drinking caused by vitamin B12 can be reduced, and a beverage with a refreshing aftertaste can be obtained. The respective contents of components (A) and (B) in the beverage, as well as the mass ratio [(B) / (A)] are as described above.

Examples

[0035] 1. Analysis of vitamin B12 Vitamin B12 was determined using the microbial quantification method specified in the food labeling standards. 2 g of the sample was precisely weighed, and 10 mL of 1.2 M acetic acid buffer (pH = 4.5), 40 mL of water, and 0.4 mL of 0.05% potassium cyanide solution were added. After heat extraction in an autoclave at 105 °C for 30 minutes and cooling, 0.6 mL of 10% metaphosphoric acid was added, and the mixture was filtered through a volumetric flask to a total volume of 100 mL. A certain volume of the filtrate was pipetted out, adjusted to pH = 6.0, and further diluted appropriately with water using a volumetric flask to obtain the test solution. 0.5, 1.0, and 2.0 mL of the test solution were placed in two test tubes each. Next, 2.5 mL of the medium for vitamin B12 measurement and water were added to each test tube using a volumetric pipette to make a total volume of 5.0 mL. Similarly, for calibration curve preparation, vitamin B12 standard solutions (equivalent to 0, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.10, and 0.15 ng) were taken in two test tubes each, and 2.5 mL of the medium for vitamin B12 measurement and water were added to each to make a total volume of 5.0 mL. High-pressure steam sterilization was performed at 121 °C for 5 minutes. After cooling, 30 μL of the inoculum solution was aseptically inoculated into each test tube, and the tubes were placed in a constant temperature bath at 37 °C and cultured for 22 hours. After culturing, the growth was measured using the absorbance at 600 nm. A calibration curve was prepared from the absorbances of the standard solutions, and the absorbance obtained from the test solution was compared with it to determine the vitamin B12 content in the test solution.

[0036] 2. Analysis of Flavonoid Glycosides (1) Analysis of Astragalin, Isoquercitrin, and Rutin The sample solution was centrifuged (3000 rpm, 5 minutes), and then the supernatant was filtered through a membrane filter and analyzed using liquid chromatography / mass selective detector (LC / MSD) (LC; Agilent 1260 Infinity II, Agilent Technologies MS; Infinity lab LC / MSD, manufactured by Agilent Technologies). The analysis conditions for the liquid chromatography / mass selective detector are as follows.

[0037] · Column: L-Column2 ODS particle size 5 μm, φ4.6 mm × 250 mm (manufactured by Chemical Substances Evaluation Research Institute, Inc.) · Mobile phase: A mixture of water, acetonitrile and acetic acid · Flow rate: 1.0 mL / min · Column temperature: 40 °C · Ionization method: Electrospray (negative ion detection mode) · Quantification ion: Astragalin m / z 447 Isocquercitrin m / z 463 Rutin m / z 609

[0038] Solutions with known concentrations were prepared using standards of astragalin, isocquercitrin, and rutin, and were subjected to high performance liquid chromatography analysis to measure the retention time and create a calibration curve, thereby quantifying astragalin, isocquercitrin, and rutin in the sample solution.

[0039] (2) Analysis of hesperidin Using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), a packed column for octadecyl group-introduced liquid chromatography (L-column ODS, particle size 5 μm, 4.6 mm φ × 250 mm: manufactured by the Chemical Substances Evaluation Research Foundation) was installed, and measurement was performed by the gradient method at a column temperature of 35 °C. Mobile phase A was an aqueous distilled solution containing 0.1 mol / L acetic acid, mobile phase B was an acetonitrile solution containing 0.1 mol / L acetic acid, the flow rate was 1 mL / min, the sample injection volume was 10 μL, and the measurement was performed under the condition that the wavelength of the UV detector was 283 nm. The gradient conditions are as follows.

[0040] Concentration gradient conditions (volume%) Time Mobile phase A Mobile phase B 0.0 min 97% 3% 5.0 min 97% 3% 37.0 min 80% 20% 43.0 min 80% 20% 48.0 min 0% 100% 53.0 min 0% 100% 53.1 min 97% 3% 63.0 min 97% 3%

[0041] The sample injection volume is 10 μL, and detection is by quantification of the absorbance at a wavelength of 283 nm.

[0042] 3. Analysis of non-polymeric catechins and caffeine The sample solution was filtered through a filter (0.45 μm), and using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), a packed column for octadecyl group-introduced liquid chromatography (L-column ODS 4.6 mm φ × 250 mm, 5 μm: manufactured by the Chemical Substances Evaluation Research Institute) was installed, and analysis was performed by the gradient method at a column temperature of 40°C. As the standard product of non-polymeric catechins, that manufactured by Kurita Water Industries was used and quantified by the calibration curve method. Mobile phase solution C was an aqueous distilled solution containing 0.1 mol / L acetic acid, and solution D was an acetonitrile solution containing 0.1 mol / L acetic acid. The sample injection volume was 10 μL, and the conditions were such that the wavelength of the UV detector was 280 nm. The gradient conditions are as follows.

[0043] Concentration gradient conditions (volume %) Time (min) Concentration of solution C Concentration of solution D 0 97% 3% 5 97% 3% 37 80% 20% 43 80% 20% 43.5 0% 100% 48.5 0% 100% 49 97% 3% 60 97% 3%

[0044] 4. Measurement of pH The temperature was adjusted to 20°C and measured using a pH meter (HORIBA Compact pH Meter, manufactured by Horiba, Ltd.).

[0045] 5. Sensory evaluation Regarding the "sliminess" of each beverage, three professional panelists conducted a drinking test according to the following criteria. Thereafter, the scores determined in 0.5 increments through consultation among the three professional panelists were used as the final scores.

[0046] Evaluation criteria for sliminess The sliminess evaluation was performed on a 5 - point scale as follows, with the sliminess score of the beverage in the comparative example set as "1.0" and the sliminess score of the beverage in the reference example set as "5.0", from the perspective of whether there is a slimy feeling in the oral cavity when the beverage is held in the mouth.

[0047] (Evaluation Criteria) 1: Strongly feel sliminess 2: Feel sliminess 3: Slightly feel sliminess 4: Hardly feel sliminess 5: Do not feel sliminess

[0048] Examples 1 - 6, Comparative Example 1 and Reference Example 1 Green tea beverages were prepared by uniformly mixing the components in the ratios shown in Table 1. Subsequently, the obtained green tea beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 1.

[0049]

Table 1

[0050] Examples 7 - 12 and Comparative Example 2 Green tea beverages were prepared by uniformly mixing the components in the ratios shown in Table 2. Subsequently, the obtained green tea beverages were analyzed and subjected to sensory evaluation. The results, together with the results of Reference Example 1, are shown in Table 2.

[0051]

Table 2

[0052] Examples 13 - 18, Comparative Example 3 and Reference Example 2 Barley tea beverages were prepared by uniformly mixing the components in the ratios shown in Table 3. Subsequently, the obtained barley tea beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 3.

[0053]

Table 3

[0054] From Tables 1 to 3, it can be seen that sliminess can be suppressed by containing flavonoid glycosides in a certain quantitative ratio with respect to vitamin B12.

Claims

1. The following components (A) and (B): (A) vitamin B12, and (B) Flavonoid glycosides Contains the mass ratio of component (A) to component (B) [(B) / (A)] is 1 to 4,000; The pH is 5 to 7. Beverages.

2. The beverage according to claim 1, wherein the content of component (A) is 0.002 to 0.8 ppm by mass.

3. 3. The beverage according to claim 1 or 2, which contains caffeine as component (C).

4. The beverage according to claim 3, wherein the content of component (C) is 1 to 1000 ppm by mass.

5. The beverage according to any one of claims 1 to 4, wherein the beverage is a tea beverage.

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