Non-carbonated beverage containing shogaol

Abstract

To provide a non-carbonated beverage having sour taste, reduced in choking feeling caused when drunk at once.SOLUTION: The non-carbonated beverage having an acid degree of ≥ 0.4% is mixed with shogaol to adjust the concentration of shogaol in the beverage to ≥ 0.1 02ppm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to non-carbonated beverages, and more particularly to non-carbonated beverages having a predetermined acidity. [Background technology]

[0002] Small beverages of 120ml or less sold at drugstores and other stores are characterized by their ability to be easily consumed anywhere, anytime, and in recent years, a wide variety of products have been developed, primarily nutritional drinks with functional claims. These beverages tend to be highly stimulating, so that they can be satisfied in a small volume. For example, there are types that contain caffeine and have a strong bitter taste, or types that contain carbon dioxide and have a strong carbonic acidity. While there are also beverages with a strong sour taste, most of these are carbonated drinks.

[0003] It is generally known that sour beverages cause choking when consumed. In this regard, Patent Document 1 discloses a technology for reducing the tingling sensation in the throat and choking in beverages containing vinegar and dairy products by adjusting the lactic acid content and the mass ratio of free methionine to total methionine within a specific range. Patent Document 2 also discloses a technology for suppressing choking caused by sour agents by blending a thickener exhibiting quasi-viscous fluid movement and taurine into a sour beverage. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2020 / 022229 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-176356 Summary of the Invention [Problem to be solved by the invention]

[0005] As described above, sour beverages can cause choking when consumed, but the inventors discovered during the development of sour beverages that highly sour beverages, particularly those that do not contain carbon dioxide, can cause an extremely strong choking sensation when consumed in one gulp. This problem did not particularly occur with conventional sour beverages that contain carbon dioxide.

[0006] Therefore, an object of the present invention is to reduce the tendency to choke when drinking a sour non-carbonated beverage in one gulp. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the present inventors have focused on shogaol from among various materials and found that adding shogaol to a highly sour non-carbonated beverage can suppress choking that occurs when drinking it. 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 non-carbonated beverage with an acidity of 0.4% or more and a gingerol concentration of 0.02 ppm or more. (2) The beverage described in (1) having a turbidity of 10 NTU or more. (3) A beverage according to (1) or (2), which contains at least one of concentrated fruit juice or concentrated vegetable juice. [Effects of the Invention]

[0009] The present invention can reduce the tendency for strongly sour non-carbonated beverages to cause choking when consumed in one gulp. By utilizing the technology of the present invention, it is possible to provide an easy-to-drink beverage that suppresses choking during consumption. Furthermore, because the beverage of the present invention is non-carbonated, it is easy to drink in one gulp, and because the sourness is sufficiently felt, it can provide satisfaction to the user with a small volume. DETAILED DESCRIPTION OF THE INVENTION

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

[0011] One aspect of the present invention is a non-carbonated beverage having an acidity of 0.4% or higher and a gingerol concentration of 0.02 ppm or higher. By adopting this configuration, it is possible to reduce the tendency for sour non-carbonated beverages to choke when consumed in one gulp. Here, "choking" specifically refers to coughing, near-coughing, or a feeling of something being caught in the throat. Furthermore, "drinking in one gulp" refers to drinking 50 to 120 ml of the beverage continuously without stopping to catch one's breath.

[0012] (acidity) The beverage of the present invention has an acidity of 0.4% or more. A beverage with an acidity of 0.4% or more tends to have a strong sour taste. The acidity of the beverage of the present invention may be 0.4% or more, but is preferably 0.4% or more, more preferably 0.5% or more, and even more preferably 0.8% or more. There is no particular upper limit to the acidity of the beverage of the present invention, but it is preferably 3% or less, more preferably 2.5% or less, and even more preferably 2% or less.

[0013] In this specification, acidity is a value that serves as an index of the acid content, and can be calculated from the amount of alkali required for neutralization (pH 8.1) when adding an alkali such as sodium hydroxide to a certain amount of beverage (sample). An automatic titrator (such as AT-710 / CHA-700, manufactured by Kyoto Electronics Manufacturing Co., Ltd.) can be used to measure acidity. In the present invention, the acidity is a value converted into the amount of citric acid (calculated from the neutralization amount, assuming that all the acid in the beverage is citric acid).

[0014] The acidity of the beverage of the present invention may be adjusted using any acid. For example, the acidity of the beverage may be adjusted using, but is not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, oxalic acid, gluconic acid, ascorbic acid, succinic acid, lactic acid, acetic acid, sulfuric acid, hydrochloric acid, fumaric acid, phytic acid, itaconic acid, or other acids. Furthermore, in the present invention, the acidity may also be adjusted using fruit juice (either clear or cloudy) or an acidulant that meets food additive standards. In the present invention, citric acid, malic acid, tartaric acid, acetic acid, or phosphoric acid is preferably used, and citric acid is more preferably used.

[0015] (Shogaol) The beverage of the present invention contains shogaol, which is 6-shogaol (CAS number: 555-66-8), a component that is produced when ginger is dried or heated.

[0016] The beverage of the present invention can use either chemically synthesized shogaol or shogaol extracted and purified from natural products. Furthermore, a raw material containing shogaol as one of its constituent components (hereinafter referred to as a "shogaol-containing raw material"), such as an extract containing shogaol, may also be used. Since shogaol is a component obtained by heating ginger, the shogaol-containing raw material is preferably ginger syrup obtained by heating ginger juice, or ginger extract heated before or after extraction. Examples of extraction methods for ginger extract include supercritical extraction, steam distillation, and solvent extraction. Furthermore, the production of ginger extract may involve a filtration process using a nonwoven fabric or mesh, a solid-liquid separation process by centrifugation, and a concentration and / or drying process such as drum drying, air drying, spray drying, vacuum drying, or freeze drying. The ginger extract used in the present invention may be a solid (e.g., powder) or a liquid. The shogaol-containing raw material may contain components other than shogaol, such as gingerol and zingerone derived from ginger.

[0017] The shogaol concentration in the beverage of the present invention is 0.02 ppm or more. By setting the concentration to 0.02 ppm or more, the tendency to choke when drinking a sour non-carbonated beverage tends to be reduced. The shogaol concentration in the beverage is preferably 0.1 to 100 ppm, more preferably 0.2 to 50 ppm, and even more preferably 1 to 20 ppm. The shogaol concentration can be measured by known methods, for example, using HPLC.

[0018] In addition, in the beverage of the present invention, the ratio of the shogaol concentration to the acidity, i.e., the value of (shogaol concentration) / (acidity), is, for example, 0.02 × 10 -4 ~60×10 -4 and preferably 0.05 × 10 -4 ~20×10 -4 , more preferably 1 × 10 -4 ~10×10 -4 By adjusting the shogaol concentration to fall within these ranges, the effects of the present invention tend to be more pronounced. For example, when the acidity is 1% (0.01) and the shogaol concentration is 0.1 ppm (0.1 × 10 -6 ), the ratio of gingerol concentration to acidity ([gingerol concentration] / [acidity]) is 0.1 × 10 -4 (=0.1 ppm ÷ 1%).

[0019] (Turbidity) The beverage of the present invention may have a turbidity of 10 NTU or more. Turbidity, as used herein, refers to the "cloudiness" of a beverage caused by the presence of particulate suspended matter. The turbidity of a beverage can be quantified by measuring the properties of suspended particles relative to scattered light. Turbidity, as used herein, refers to a value measured using a nephelometer. For example, it can be measured using a HACH (TL2350) turbidimeter. If necessary, the beverage may be diluted before measurement. The beverage of the present invention may be clear or cloudy, but the effects of the present invention tend to be more pronounced when the beverage is cloudy. Although the mechanism is unclear, it is believed that the presence of suspended particles enhances the effect of gingerol, which reduces the tendency to choke when drinking.

[0020] The turbidity of the beverage of the present invention is not particularly limited, but is preferably 40 NTU or more, more preferably 100 NTU or more, and even more preferably 500 or more. Furthermore, the upper limit of the turbidity of the beverage of the present invention is not particularly limited, but from the viewpoint of drinkability of the beverage, it is preferably 8000 NTU or less, more preferably 7000 NTU or less.

[0021] Methods for imparting turbidity to beverages include, but are not limited to, adding a plant-derived turbidity component or adding an emulsified flavoring. Here, the plant-derived turbidity component is preferably a fruit- or vegetable-derived turbidity component, and the emulsified flavoring refers to an oil-in-water (O / W) type flavoring obtained by emulsifying an oil flavoring with an emulsifier.

[0022] (cloudy components derived from fruits or vegetables) The beverage of the present invention may contain a cloudy component derived from a fruit or vegetable. Specific examples of cloudy components derived from a fruit or vegetable include concentrated fruit juice and concentrated vegetable juice. Therefore, the beverage of the present invention may contain at least one of concentrated fruit juice and concentrated vegetable juice. The concentrated fruit juice is preferably a concentrated cloudy fruit juice, and the concentrated vegetable juice is preferably a concentrated cloudy vegetable juice.

[0023] By adding at least one of a fruit-derived cloudy component and a vegetable-derived cloudy component to a beverage, the effect of gingerol in suppressing choking when drinking is promoted, and the fruit- or vegetable-derived component also has the effect of suppressing the pungent taste of gingerol. As mentioned above, although the mechanism is unclear, it is thought that the effect of gingerol in suppressing choking when drinking is promoted by suspended particles contained in the fruit- or vegetable-derived cloudy component. The fruit- or vegetable-derived cloudy component can be contained in the form of, for example, cloudy fruit juice (or cloudy vegetable juice), puree, or extract. In particular, cloudy fruit juice (or cloudy vegetable juice) is preferably used in terms of availability and cost.

[0024] The types of fruit and vegetable-derived cloudy components are not particularly limited, but examples include citrus fruits (oranges, grapefruits, lemons, limes, Japanese citrus fruits, etc.), apples, plums, grapes, peaches, berries (strawberries, blackcurrants, cranberries, raspberries, etc.), tropical fruits (pineapples, mangoes, acerola, etc.), tomatoes, bell peppers, pumpkins, leafy vegetables (cabbage, spinach, lettuce, parsley, watercress, kale, Japanese mustard spinach, etc.), root vegetables (carrots, radishes, burdock, etc.), stem vegetables (asparagus, celery, etc.), and flower vegetables (broccoli, cauliflower, etc.). In the present invention, oranges, grapefruits, lemons, grapes, strawberries, tomatoes, or carrots are preferably used in terms of compatibility with shogaol, and oranges, tomatoes, or grapefruits are particularly preferably used. In the present invention, the type of fruit and vegetable may be one type, or two or more types may be combined. Also, clear fruit juice or clear vegetable juice that does not contain cloudy components may be used in combination. The content of cloudy components derived from fruits or vegetables in the beverage is not particularly limited, and can be adjusted so that the turbidity of the beverage is as described above.

[0025] (Other ingredients) In addition to the above, the beverage of the present invention may contain vitamins, amino acids, flavorings, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, etc., which are typically contained in beverages, as long as the effects of the present invention are not impaired.

[0026] (pH) The pH of the beverage of the present invention is not particularly limited, but is, for example, 5 or less, preferably 2.5 to 4.5, and more preferably 3 to 4. The pH of the beverage can be adjusted appropriately using an acidulant or a pH adjuster. In the present invention, the pH of the beverage can be measured using known methods. For example, the pH of the beverage can be measured at 20°C using a pH meter (JIS Z 8805 pH measurement glass electrode) in accordance with "JIS Z 8802 pH measurement method."

[0027] (Brix) The Brix value of the beverage of the present invention is not particularly limited, but is, for example, 5°Bx or higher, preferably 8 to 20°Bx, and more preferably 10 to 15°Bx. By setting the Brix value of the beverage to 5°Bx or higher, excessive pungency tends to be suppressed. If the Brix value of the beverage is 20°Bx or higher, the sourness may be perceived as weak, and the effects of the present invention may not be fully perceived. The Brix value of the beverage can be measured using a commercially available saccharometer or refractometer. In this specification, the Brix value refers to the refractive index measured at 20°C converted into a mass / mass percentage of the sucrose solution based on the conversion table of the International Commission on Uniformity of Sugar Analysis (ICUMSA). The Brix value is expressed in units of "°Bx," "%," or "degrees."

[0028] (beverage) The beverage of the present invention is a non-carbonated beverage. Specifically, a non-carbonated beverage refers to a beverage that does not contain carbon dioxide gas as a food additive in its raw materials. However, in the case of a beverage that contains natural carbon dioxide gas or carbon dioxide gas generated by microbial fermentation, the gas pressure of the carbon dioxide gas in the beverage is 0.5 kgf / cm. 2 It is sufficient if it is less than 0.2 kgf / cm, preferably 0.2 kgf / cm 2 or less, more preferably 0.1 kgf / cm 2The carbon dioxide pressure is as follows. Here, the value of carbon dioxide pressure is the value of carbon dioxide pressure when an unopened beverage is first opened. Carbon dioxide pressure can be measured using a gas pressure measuring device (for example, GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd.) for a carbonated beverage whose liquid temperature has been adjusted to 20°C. The tendency to choke when drinking, which is an issue addressed by the present invention, is an issue that does not occur with carbonated beverages. While not being bound by any particular theory, it is thought that in carbonated beverages, the action of carbon dioxide bubbles reduces the acidic irritation to the mucous membranes of the throat.

[0029] The beverage of the present invention may be any non-carbonated beverage, and examples of the beverage include fruit juice beverages, vegetable juice beverages, tea beverages, coffee beverages, and nutritional drinks. The beverage of the present invention is preferably a fruit juice beverage or a nutritional drink. Furthermore, the beverage of the present invention is preferably a non-alcoholic beverage, from the viewpoint of being able to be consumed in one gulp. A non-alcoholic beverage refers to a beverage containing less than 1% by volume (v / v) of ethanol.

[0030] (fruit juice drink) In one embodiment, the beverage of the present invention is a fruit juice beverage. The fruit juice percentage is, for example, 50% or more, preferably 60% or more, more preferably 80% or more, and particularly preferably 100%. Here, the fruit juice percentage refers to the relative concentration when the straight fruit juice obtained by squeezing fruit is taken as 100%, and can be calculated based on the sugar refractometer reading standard (°Bx) or acidity standard (%) specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks). When multiple types of fruit juice are used, the total fruit juice percentage refers to the total of the juice percentages.

[0031] (capacity) The beverage of the present invention is preferably provided in a small volume that can be consumed in one gulp, since it reduces the tendency to choke when consumed in one gulp. Furthermore, since the beverage of the present invention has a sour taste, it can provide satisfaction to the user even in a small volume. Specifically, the volume of the beverage of the present invention (amount in the container) is preferably 120 ml or less, more preferably 30 to 100 ml, even more preferably 40 to 80 ml, and particularly preferably 50 to 80 ml.

[0032] (Packaged beverages) The beverage of the present invention can be heat-sterilized and packed into a container to form a packaged beverage. The means of heat sterilization are not particularly limited, and any known means such as UHT sterilization and retort sterilization can be used. The container into which the beverage of the present invention is filled is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. From the standpoint of ease and convenience, lightweight and easily portable containers, such as PET bottles, are preferred.

[0033] (Manufacturing method) Another aspect of the present invention is a method for producing a beverage. Specifically, one aspect of the present invention is a method for producing a non-carbonated beverage, comprising: adjusting the acidity to 0.4% or more; A step of adjusting the concentration of gingerol to 0.02 ppm or more; packaging the beverage; The manufacturing method includes the steps of:

[0034] The beverage of the present invention may be produced by appropriately blending the various components described above other than shogaol or adjusting their contents in the beverage. That is, the production method of the present invention may include a step of blending the above-mentioned components or a step of adjusting the contents of the components in the beverage. The production method of the present invention may also include a step of adjusting the turbidity of the beverage, a step of adjusting the pH, a step of adjusting the Brix value, etc. Furthermore, the production method of the present invention may include a step of heat-sterilizing the beverage as needed. The conditions for heat-sterilization are not particularly limited. Various factors, such as the type and content of components in the beverage in the production of the beverage of the present invention, are as described above for the beverage of the present invention or are obvious from them. [Example]

[0035] The present invention will be specifically described in detail below by showing experimental examples, but the present invention is not limited to these examples.

[0036] <Reference example> Samples A to D were prepared as beverage samples as shown in the table below. The acidity of each sample was adjusted using citric acid. The Brix value of each sample was adjusted to 10°Bx using sucrose, and the samples were filled into 65 ml PET containers. Sample D was prepared under a gas pressure of 1 kgf / cm. 2 Carbon dioxide gas was injected so that

[0037] A sensory evaluation was conducted by five expert panelists for samples A to D. Specifically, the likelihood of choking when drinking the sample in one gulp was evaluated using the three-point scale shown below. The expert panelists each evaluated the samples individually, and then all panelists discussed and decided on the final evaluation results. 〇: There was no coughing or stuffiness in the throat △: No coughing, but a stuffy throat ×: Had a cough

[0038] [Table 1]

[0039] <Experimental Example 1> As shown in the table below, samples 1 to 5 were prepared as beverage samples. The shogaol concentration of samples 1 to 4 was adjusted by adding Ginger Extract NE (Ikeda Tohka Kogyo; shogaol content: 0.5%). The shogaol concentration of sample 5 was adjusted by adding Ginger Syrup (Takasago International Corporation; shogaol content: 0.002%). For each sample, the acidity was adjusted to 1% using citric acid, the Brix value was adjusted to 10°Bx using high-fructose corn syrup, and the pH was adjusted to 3.3 using trisodium citrate, and then the samples were filled into 65 ml PET containers.

[0040] A sensory evaluation was carried out by five expert panelists on Sample C used in the Reference Example and Samples 1 to 5 prepared as described above. Specifically, the ease of choking felt when drinking the samples in one gulp was evaluated according to the following criteria, and the average score of the five expert panelists was taken as the final evaluation result. 5 points: No coughing or choking 4 points: Slight congestion in the throat 3 points: No coughing, but a stuffy throat 2 points: Almost coughed 1 point: Coughing (same level as sample C)

[0041] [Table 2]

[0042] As shown by the above results, the addition of shogaol was shown to reduce the likelihood of choking when drinking.

[0043] <Experimental Example 2> Concentrated clear orange juice (°Bx: 65), concentrated cloudy orange juice (°Bx: 63), and concentrated cloudy pink grapefruit juice (°Bx: 57) were used to prepare beverage samples 6 to 13 as shown in the table below. Each sample was adjusted to a shogaol concentration of 1 ppm, acidity of 1%, pH of 3.3, and Brix of 10°Bx using Ginger Extract NE (Ikeda Tohka Kogyo Co., Ltd.; shogaol content 0.5%), citric acid, trisodium citrate, and high-fructose corn syrup.

[0044] The turbidity of Sample 2 used in Experimental Example 1 and Samples 6 to 13 prepared as described above was measured using a turbidity meter (HACH, TL2350). These samples were subjected to a sensory evaluation by five expert panelists. The sensory evaluation was carried out using the same method and criteria as in Experimental Example 1.

[0045] [Table 3]

[0046] As shown by the above results, it was shown that when the turbidity is 10 NTU or higher, the effect of reducing the likelihood of choking when drinking is increased.

Claims

1. A non-carbonated beverage having an acidity of 0.4% or more and a gingerol concentration of 0.02 ppm or more.

2. 2. The beverage of claim 1, having a turbidity of 10 NTU or greater.

3. 3. The beverage of claim 1 or 2, comprising at least one of concentrated fruit juice or concentrated vegetable juice.

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