Acidic beverage

Abstract

To provide an acidic beverage with reduced sharp sourness caused by vitamin B12.SOLUTION: An acidic beverage comprises the following components (A) and (B): (A) vitamin B12 in an amount of 0.0045 mass ppm or more, and (B) a flavonoid glycoside, wherein the mass ratio [(B) / (A)] of component (B) to component (A) is from 1 to 4000, and the pH is from 2 to 5.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to acidic 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 have the effect of increasing nucleic acids and phospholipids that make up peripheral nerves and 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 emphasis on health, vitamin-containing beverages that not only satisfy preferences but also have certain functions expected to maintain 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] Acidic beverages with a pH of 2 to 5 are beverages with a moderate sour taste and a refreshing flavor, and thus are highly palatable. Therefore, when the inventors of the present invention made an acidic beverage contain a certain amount or more of vitamin B12, they found a problem that, combined with the sour taste derived from vitamin B12, it became a stimulating sour taste, causing discomfort. An object of the present invention is to provide an acidic beverage in which the stimulating sour taste 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 present inventors have found that by containing a flavonoid glycoside known as astringent substance in a certain quantitative ratio with respect to vitamin B12, the pungent sour taste can be suppressed.

[0007] That is, the present invention provides the following [1] to [5]. [1] The following components (A) and (B); (A) Vitamin B12 of 0.0045 mass ppm or more, and (B) Flavonoid glycoside containing, the mass ratio [(B) / (A)] of component (A) and component (B) is 1 to 4000, the pH is 2 to 5, acidic beverage. [2] The beverage according to [1] above, wherein the content of component (A) is 0.0045 to 0.3 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, containing at least one selected from citric acid, malic acid and salts thereof as component (D).

Effects of the Invention

[0008] According to the present invention, it is possible to provide an acidic beverage in which the pungent sour taste caused by vitamin B12 is suppressed.

Modes for Carrying Out the Invention

[0009] The acidic 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 kinds. Vitamin B12 can be obtained by methods such as isolation and purification from animals and plants containing cobalamin, chemical synthesis, fermentation production, etc., but commercially available products can also be used. Further, it may be in the form of animals and plants, foods, etc. containing vitamin B12.

[0010] The content of component (A) in the acidic beverage of the present invention is 0.0045 mass ppm or more. From the viewpoint of vitamin B12 fortification, it is preferably 0.005 mass ppm or more, more preferably 0.006 mass ppm or more, and still more preferably 0.007 mass ppm or more. Further, from the viewpoint of suppressing pungent sourness, it is preferably 0.3 mass ppm or less, more preferably 0.2 mass ppm or less, and still more preferably 0.15 mass ppm or less. That is, the content of component (A) is preferably 0.0045 to 0.3 mass ppm, more preferably 0.005 to 0.3 mass ppm, still more preferably 0.006 to 0.2 mass ppm, and even more preferably 0.007 to 0.15 mass ppm in the acidic beverage of the present invention. In addition, in this 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 conform to the detection range of the apparatus or removing impurities in the sample to conform to the separation ability of the apparatus may be performed as necessary.

[0011] The acidic beverage of the present invention contains a flavonoid glycoside as component (B). Here, in this specification, the "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., Koryu, 1995).

[0012] Examples of the sugar bonded to the flavonoid 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] The flavonoid glycoside can be obtained by a known method such as a method of allowing a flavonoid to act on a sugar transferase in the presence of a sugar (sugar donor), but commercially available products may also be used. Examples of the sugar transferase 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 the flavonoid glycoside include hesperidin, neohesperidin, eriocitrin, neoeriocitrin, naringin, rutin, prunin, didymin, poncirin, astragalin, isoquercitrin, quercitrin, rutin, hyperin, kercimeritrin, myricitrin, daidzin, glycitin, genistin, chrysanthemin, cyanin, keracyanin, idaein, meocyanin, peonin, delphinidin, nasunin, petunidin, malvin, enin, naringin, leucoanthocyanidin, apigenin, linarin, brassidin, and narcissin. The flavonoid glycoside can be used alone or in combination of two or more.

[0015] Among them, from the viewpoint of easily enjoying the effects of the present invention, one or more selected from astragalin, isoquercitrin, rutin, and hesperidin are preferable, 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 acidic beverage of the present invention, the mass ratio [(B) / (A)] of component (A) and component (B) is 1 to 4000. From the viewpoint of further suppressing the stimulating sour taste, it is preferably 3 to 3500, more preferably 5 to 3500, and still more preferably 7 to 3500. The mass ratio [(B) / (A)] shall be 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 not less than 0.0045 mass ppm and less than 0.05 mass ppm, from the viewpoint of further suppressing the stimulating sour taste, the mass ratio [(B) / (A)] is preferably 7 to 3500, more preferably 40 to 3500, still more preferably 70 to 3500, even more preferably 500 to 3500, and even more preferably 800 to 3200. Also, when the content of component (A) in the beverage of the present invention is preferably not less than 0.05 mass ppm and not more than 0.3 mass ppm, more preferably not less than 0.05 mass ppm and not more than 0.15 mass ppm, from the viewpoint of further suppressing the stimulating sour taste, the mass ratio [(B) / (A)] is preferably 1 to 500, more preferably 5 to 400, still more preferably 7 to 400, and even more preferably 80 to 350.

[0018] From the perspective of suppressing the stimulating sour taste, the content of component (B) in the acidic beverage of the present invention is preferably 0.05 ppm by mass or more, more preferably 0.2 ppm by mass or more, still more preferably 0.5 ppm by mass or more. From the perspective of suppressing astringency, it is preferably 50 ppm by mass or less, more preferably 40 ppm by mass or less, still more preferably 35 ppm by mass or less. That is, the content of component (B) in the beverage of the present invention is preferably 0.05 to 50 ppm by mass, more preferably 0.2 to 40 ppm by mass, still more preferably 0.5 to 35 ppm by mass. 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. When measuring, appropriate treatments such as lyophilizing 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 may be carried out as necessary.

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

[0020] From the perspective of suppressing pungent sourness, the content of component (C) in the acidic beverage of the present invention is preferably 1 ppm by mass or more, more preferably 2 ppm by mass or more, still more preferably 3 ppm by mass or more. From 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 300 ppm by mass or less, and even more preferably 50 ppm by mass or less. That is, the content of component (C) is preferably 1 to 1000 ppm by mass, more preferably 2 to 500 ppm by mass, still more preferably 2 to 300 ppm by mass, and even more preferably 3 to 50 ppm by mass in the beverage of the present invention. 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 treatments such as lyophilizing the sample to conform to the detection range of the device or removing impurities in the sample to conform to the separation ability of the device may be carried out as necessary.

[0021] For the acidic beverage of the present invention, the mass ratio [(C) / (A)] of component (A) and component (C) is preferably 10 to 15000, more preferably 20 to 12000 from the perspective of further suppressing pungent sourness, and still more preferably 30 to 2000 from the perspective of suppressing bitterness. The mass ratio [(C) / (A)] shall be calculated with the units of the respective contents of component (A) and component (C) being the same.

[0022] The pH (20°C) of the acidic beverage of the present invention is 2 to 5. From the perspective of suppressing pungent sourness, it is preferably 2.3 or more, still more preferably 2.5 or more. From the perspective of imparting a refreshing sourness, it is preferably 4.7 or less, still more preferably 4.5 or less. That is, such pH (20°C) is preferably 2.3 to 4.7, and still more preferably 2.5 to 4.5. The pH shall be measured with a pH meter after adjusting the temperature to 20°C.

[0023] In order to adjust the pH as described above while suppressing the pungent sour taste, the acidic beverage of the present invention can contain an acidulant as component (D). The acidulant is not particularly limited as long as it is commonly used in the field of food and beverages. For example, inorganic acids and organic acids can be mentioned, and they may be in the form of salts. Examples of inorganic acids include phosphoric acid. Examples of organic acids include citric acid, malic acid, tartaric acid, acetic acid, lactic acid, fumaric acid, gluconic acid, phytic acid, and succinic acid. Examples of salts include alkali metal salts and alkaline earth metal salts, and specific examples include sodium salts, potassium salts, and calcium salts. Note that the acidulant can be used alone or in combination of two or more.

[0024] Among them, in terms of easily enjoying the effects of the present invention, it is preferable to contain one or more selected from citric acid, malic acid, and their salts, and it is more preferable to contain one or more selected from citric acid and its salts. Note that the content of component (D) can be appropriately selected so as to achieve the desired pH described above.

[0025] If desired, the acidic beverage of the present invention can contain one or a combination of two or more additives such as plant extracts, fruit juices, sweeteners, 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.

[0026] When the acidic beverage of the present invention contains a plant extract, the plant used for extraction is not particularly limited as long as it is commonly used in the field of food and beverages. For example, tea leaves (Camellia sinensis) selected from the genus Camellia, such as C. sinensis var. sinensis (including the Yabukita variety), C. sinensis var. assamica, and their hybrids can be mentioned. The extraction method and extraction conditions are not particularly limited, and known methods can be adopted.

[0027] Tea leaves of the genus Camellia are classified into non-fermented tea, semi-fermented tea, and fermented tea according to their processing methods, 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, matcha, kamairi-cha, kuki-cha, bōcha, and mecha, and they may be subjected to firing treatment. Examples of semi-fermented tea leaves include oolong tea leaves such as Tieguanyin, Sezhong, Huangjingui, and Wuyi rock tea. Further, examples of fermented tea leaves include black tea leaves such as Darjeeling, Assam, and Sri Lanka. One or more kinds of tea leaves can be used. Among them, non-fermented tea leaves are preferable, and green tea is more preferable from the viewpoints of non-polymer catechins content and flavor.

[0028] 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, 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, etc. can be mentioned.

[0029] 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 specified in the applicable regulations (Food Sanitation Law in Japan). For example, the beverage may be filled into a container package, sealed or airtight, and then sterilized, or the sterilized product using a sterilizer equipped with a self-recording thermometer or the product sterilized using a filter or the like may be automatically filled into a container package and then sealed or airtight. More specifically, retort sterilization method, high temperature short time sterilization method (HTST method), ultra high temperature sterilization method (UHT method), etc. can be mentioned.

[0030] The beverage of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, it can be produced by mixing component (A) and (B) and, if necessary, other components and adjusting the mass ratio [(B) / (A)].

Examples

[0031] 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 heating and extracting in an autoclave at 105°C for 30 minutes and then cooling, 0.6 mL of 10% metaphosphoric acid was added, and the solution was filtered through a volumetric flask to make the total volume 100 mL. A certain volume of the filtrate was pipetted out, adjusted to pH = 6.0, and then 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 the total volume 5.0 mL. Similarly, for preparing the calibration curve, two test tubes each were taken with vitamin B12 standard solutions (equivalent amounts of 0, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.10, and 0.15 ng), and 2.5 mL of the medium for vitamin B12 measurement and water were added to each to make the total volume 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 degree of 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 this curve to determine the vitamin B12 content in the test solution.

[0032] 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. It was then analyzed using liquid chromatography / mass selective detector (LC / MSD) (LC: Agilent 1260 Infinity II, Agilent Technologies; MS: Infinity lab LC / MSD, Agilent Technologies). The analysis conditions for the liquid chromatography / mass selective detector are as follows.

[0033] · Column: L-Column2 ODS, particle size 5 μm, φ4.6 mm × 250 mm (manufactured by Chemical Substances Evaluation Research Institute, Incorporated Administrative Agency) · Mobile phase: A mixed solution 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

[0034] Solutions with known concentrations were prepared using standard products of astragalin, isocquercitrin, and rutin, and were subjected to high-performance liquid chromatographic analysis to measure the retention time and create a calibration curve, thereby quantifying astragalin, isocquercitrin, and rutin in the sample solution.

[0035] (2) Analysis of hesperidin Using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), an octadecyl group-introduced packed column for liquid chromatography (L-column ODS, particle size 5 μm, 4.6 mm φ × 250 mm: manufactured by Chemical Substances Evaluation Research Institute, Incorporated Administrative Agency) was installed, and the measurement was performed by the gradient method at a column temperature of 35 °C. Mobile phase A was a distilled aqueous 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.

[0036] 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 points, 97%, 3% 63.0 points, 97%, 3%

[0037] The sample injection volume was 10 μL, and detection was quantified by absorbance at a wavelength of 283 nm.

[0038] 3. Analysis of caffeine The sample solution was filtered through a filter (0.45 μm), and using high-performance liquid chromatography (model SCL-10AVP), an octadecyl group-introduced packed column for liquid chromatography (L-column ODS, particle size 5 μm, 4.6 mm φ × 250 mm: manufactured by Chemical Substances Evaluation Research Institute, Incorporated Administrative Agency) was installed, and measurement was performed by the gradient method at a column temperature of 35°C. Mobile phase C solution was an aqueous distilled solution containing 0.1 mol / L acetic acid, and mobile phase D solution 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 measurement was performed under the condition that the wavelength of the UV detector was 280 nm. The gradient conditions are as follows. The retention time conditions were set using a standard reagent for caffeine.

[0039] Concentration gradient conditions (volume%) Time (min) C solution concentration D solution concentration 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%

[0040] 4. Measurement of pH The temperature was adjusted to 20°C, and measurement was performed using a pH meter (HORIBA Compact pH meter, manufactured by Horiba, Ltd.).

[0041] 5. Sensory evaluation Regarding the "stimulating sour taste" of each acidic beverage, three professional panelists conducted a drinking test according to the following criteria. Subsequently, the scores determined in increments of "0.5" through consultation among the three professional panelists were used as the final scores.

[0042] Evaluation Criteria for Stimulating Sour Taste The evaluation of the stimulating sour taste was carried out according to the following five levels, taking the sour taste intensity of the acidic beverage in the comparative example as the score "1.0" and the sour taste intensity of the acidic beverage in the reference example as the score "5.0" from the perspective of whether there is a stimulating sour taste in the oral cavity when the acidic beverage is held in the mouth.

[0043] (Evaluation Criteria) 1: Feel a very strong stimulating sour taste 2: Feel a strong stimulating sour taste 3: Feel a stimulating sour taste 4: Feel a slightly stimulating sour taste 5: Feel a mild sour taste

[0044] Examples 1 to 7, Comparative Example 1 and Reference Example 1 Acidic beverages were prepared by uniformly mixing the components in the ratios shown in Table 1. Subsequently, the obtained acidic beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 1.

[0045]

Table 1

[0046] Examples 8 to 13 and Comparative Example 2 Acidic beverages were prepared by uniformly mixing the components in the ratios shown in Table 2. Subsequently, the obtained acidic beverages were analyzed and subjected to sensory evaluation. The results, together with the results of Reference Example 1, are shown in Table 2.

[0047]

Table 2

[0048] Examples 14 to 19, Comparative Example 3 and Reference Example 2 Acidic beverages were prepared by uniformly mixing the components in the ratios shown in Table 3. Subsequently, the obtained acidic beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 3.

[0049]

Table 3

[0050] Examples 20 - 25, Comparative Example 4 and Reference Example 3 Each component in the ratio shown in Table 4 was uniformly mixed to prepare an acidic beverage. Subsequently, the obtained acidic beverage was analyzed and sensory evaluated. The results are shown in Table 4.

[0051]

Table 4

[0052] Examples 26 - 28, Comparative Example 5 and Reference Example 4 Each component in the ratio shown in Table 5 was uniformly mixed to prepare an acidic beverage. Subsequently, the obtained acidic beverage was analyzed and sensory evaluated. The results are shown in Table 5.

[0053]

Table 5

[0054] It can be seen from Tables 1 - 5 that by containing flavonoid glycosides in a certain quantitative ratio to vitamin B12, the pungent sour taste can be suppressed.

Claims

1. The following components (A) and (B): (A) vitamin B12 0.0045 ppm by mass or more, and (B) Flavonoid glycosides Contains the mass ratio of component (A) to component (B) [(B) / (A)] is 1 to 4,000; The pH is 2 to 5; Acidic drinks.

2. The beverage according to claim 1, wherein the content of component (A) is 0.0045 to 0.3 ppm by mass.

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

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

5. The acidic beverage according to any one of claims 1 to 4, comprising, as component (D), one or more selected from citric acid, malic acid, and salts thereof.

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