Colored carbonated beverage, and method for manufacturing a colored carbonated beverage

Abstract

To provide a novel method for stabilizing the appearance of colored beverages containing anthocyanin pigments. [Solution] A colored carbonated beverage containing anthocyanin pigment, gardenia pigment, and carbon dioxide.

Description

Technical Field

[0001] The present invention relates to a colored carbonated beverage and a method for producing the colored carbonated beverage, and particularly to a colored carbonated beverage containing an anthocyanin dye.

Background Art

[0002] As a colored beverage, a beverage having an anthocyanin dye is known. However, colored beverages containing an anthocyanin dye have problems with appearance stability.

[0003] Regarding the stability of anthocyanin dyes, Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2009-136187) describes a method for preventing fading of a natural pigment-containing beverage including containing iron ions. Further, Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2019-33722) describes a colored beverage containing an anthocyanin-based dye and phosphoric acid and having a pH of 3.5 or less. Patent Document 3 (Japanese Unexamined Patent Application Publication No. 2010-13099) describes a method for preventing fading of an anthocyanin dye with methyl N-methylanthranilate. Patent Document 4 (Japanese Unexamined Patent Application Publication No. 2001-64531) describes a method for stabilizing an anthocyanin dye characterized by blending a predetermined surfactant with the anthocyanin dye. <00000!6>

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

[0005] Providing a new method to stabilize the appearance of colored beverages containing anthocyanin pigments would be beneficial, as it would enhance the design and product planning capabilities of these beverages. Therefore, the object of the present invention is to provide a new means that can stabilize the appearance of a colored beverage containing anthocyanin pigment. [Means for solving the problem]

[0006] The present inventors have discovered that the appearance stability of colored beverages containing anthocyanin pigments can be improved by using gardenia blue pigment and carbon dioxide. This finding led to the present invention. Specifically, the present invention includes the following: (1) A colored carbonated beverage containing anthocyanin pigment, gardenia pigment, and carbon dioxide. (2) The beverage described in (1) with a gas volume of 2.0 vol or more. (3) The beverage described in (1) or (2), wherein the a value is 5 to 13 and the b value is -11 to -9. (4) A beverage that further contains milk components, as described in any of (1) to (3). (5) A beverage that is red grape flavored, as described in any of (1) to (4). (6) The beverage according to any one of (1) to (5), wherein the anthocyanin pigment comprises at least one of purple sweet potato pigment, red radish pigment, and red cabbage pigment. (7) A beverage in a clear container, as described in any of (1) to (6). (8) A beverage that can be stored at room temperature, as described in any of (1) to (7). (9) A method for producing a colored carbonated beverage, comprising the step of blending gardenia blue pigment and carbon dioxide into an anthocyanin pigment-containing beverage. [Effects of the Invention]

[0007] According to the present invention, a new means is provided that can stabilize the appearance of a colored beverage containing anthocyanin pigment. [Modes for carrying out the invention]

[0008] Embodiments of the present invention will be described below. The beverage according to this embodiment contains anthocyanin pigment, gardenia blue pigment, and carbon dioxide. According to the inventors' findings, gardenia blue pigment and carbon dioxide have the effect of improving the stability of anthocyanin pigment. Therefore, the beverage according to this embodiment can improve the stability of anthocyanin pigment and prevent deterioration of the appearance of the colored beverage.

[0009] Examples of anthocyanin pigments include red cabbage pigment (whose main pigment is said to be cyanidin acyl glycoside), perilla pigment (whose main pigments are said to be cyanidin and malonyl shisonin), grape juice pigment (whose main pigment is said to be malvidin-3-glucoside, etc.), grape skin pigment (whose main pigment is said to be malvidin-3-glucoside), purple sweet potato pigment (whose main pigments are said to be cyanidin acyl glucoside and peonidin syl glucoside), and red radish pigment (whose main pigment is said to be pelargonidin acyl glycoside). Among these, red cabbage pigment, red radish pigment, and purple sweet potato pigment are preferred, with purple sweet potato pigment being more preferred.

[0010] As for the anthocyanin element, one with a color value of 50 to 500, preferably 150 to 300, can be used.

[0011] The anthocyanin pigment content in the beverage is not particularly limited, but is, for example, 0.01 to 1.5 g / L, preferably 0.03 to 0.7 g / L, and more preferably 0.05 to 0.3 g / L.

[0012] As described above, gardenia blue pigment has the function of improving the stability of anthocyanin pigments. Specifically, by adding gardenia blue pigment, the change in color of the beverage over time can be suppressed.

[0013] As the gardenia blue pigment, for example, a mixture of iridoid glycoside and proteolysate obtained from the fruit of gardenia and added with β-glucosidase can be used.

[0014] As the gardenia blue pigment, for example, those with a color value of 30 to 200, preferably 50 to 150 can be used.

[0015] The content of gardenia blue pigment in the beverage is, for example, 0.001 to 0.8 g / L, preferably 0.005 to 0.4 g / L, more preferably 0.01 to 0.1 g / L, and still more preferably 0.01 to 0.05 g / L. Also, the content of gardenia blue pigment is, for example, 5 to 100 parts by mass, preferably 5 to 20 parts by mass with respect to 100 parts by mass of anthocyanin pigment.

[0016] As described above, carbon dioxide gas also has the function of improving the stability of anthocyanin pigments. The carbon dioxide volume of the beverage according to this embodiment is, for example, 2.0 vol or more. With such a gas volume, the change in color of the beverage over time can be effectively suppressed. The carbon dioxide volume is preferably 2.0 to 3.0 vol. Within such a range, there is no spillage during filling into the container or when opening the cap.

[0017] In this specification, the carbon dioxide volume refers to the ratio of the volume of carbon dioxide dissolved in a carbonated beverage to the volume of the carbonated beverage at a pressure of 1 atm and a temperature of 0°C. The carbon dioxide volume can be measured, for example, using a commercially available measuring instrument (Gas Volume Measuring Device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.). More specifically, after setting the sample to 20°C, attach a gas internal pressure gauge, open the valve once to perform a gas venting (snift) operation, immediately close the valve, and then shake vigorously. It can be obtained by calculating from the value when the pressure becomes constant.

[0018] The beverage according to this embodiment preferably has an a value of 5 to 13 and a b value of -11 to -9 in the Hunter Lab color system. Further, the a value is preferably 7 to 13, and more preferably 7 to 11. Within such a range, an appearance that evokes red grapes can be imparted. Therefore, in a red grape-flavored beverage, a colored beverage with an appropriate appearance can be realized. Also, the L value of the beverage is, for example, 35 to 70, preferably 35 to 45. Within such a range, an appearance that evokes red grapes can be imparted. Therefore, in a red grape-flavored beverage, a colored beverage with an appropriate appearance can be realized.

[0019] The pH of the beverage is preferably 4.0 or less. The pH is more preferably 3.0 to 3.8, and even more preferably 3.1 to 3.7. Within such a range, good stability can be obtained. The pH of the beverage can be adjusted, for example, by adding an acidulant. The acidulant is not particularly limited, and examples include phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, fumaric acid, and salts thereof. Preferred examples include phosphoric acid, citric acid, and salts thereof.

[0020] The beverage according to this embodiment is preferably a milk-based beverage containing a milk component. The milk component may be derived from either animal milk or plant milk. Examples of animal milk include cow's milk, goat's milk, sheep's milk, and mare's milk, while examples of plant milk include soy milk. Of these, cow's milk is preferred. Examples of milk ingredients in various forms include whole milk, skim milk, whey, milk protein concentrate, buttermilk powder, unsweetened condensed milk, sweetened skim condensed milk, sweetened whole milk condensed milk, fresh cream, lactic acid bacteria beverages, and fermented milk. Milk reconstituted from powdered milk or concentrated milk can also be used. Among these, raw milk and skim milk powder are preferred, with skim milk powder being more preferred. Furthermore, either a single type of milk ingredient or multiple types of milk ingredients may be used. The milk components are used in such a quantity that the non-fat milk solids (SNF) concentration is 0.01 to 3% by mass, and it is preferable that the amount is 0.1 to 1.5% by mass from the viewpoint of the balance between milk flavor and carbonation flavor and the color of the liquid.

[0021] In addition to the above-mentioned components, beverages may contain other components as needed. Other ingredients include, for example, sweeteners, stabilizers, fruit juice, and flavorings. Examples of sweeteners include sugars and high-intensity sweeteners. Examples of sugars include monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. Examples of such sugars include fructose, glucose, fructose-glucose syrup, sucrose, lactose, maltose, arabinose, trehalose, erythritol, maltitol, and xylitol. Examples of high-intensity sweeteners include sucralose, stevia, acesulfame potassium, sodium saccharin, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, advantame, neotame, and thaumatin. Examples of stabilizers include soybean polysaccharides, pectin, carboxymethylcellulose (CMC), gellan gum, guar gum, tara gum, modified starch, and xanthan gum. Examples of fruit juices include grape juice, strawberry juice, raspberry juice, blueberry juice, guava juice, acerola juice, blood orange juice, and pink grapefruit juice. Among these, grape juice is preferred, and red grape juice is particularly preferred. Furthermore, clear fruit juice is preferably used as the fruit juice. Furthermore, the fruit juice content of the beverage is not particularly limited, but is preferably 0.1 to 50%, and more preferably 0.1 to 10%. Here, fruit juice content refers to the relative concentration when the straight juice obtained by squeezing the fruit is set to 100%, and can be converted based on the standard for sugar refractometer readings (°Bx) or acidity standard (%) shown in the JAS standard (Japanese Agricultural Standards for Fruit Beverages).

[0022] The citric acid equivalent acidity of the beverage is preferably 0.1 to 0.5% by mass, and more preferably 0.15 to 0.45% by mass. The citric acid equivalent acidity can be calculated, for example, based on the acidity measurement method specified in the Japanese Agricultural Standards for Fruit Beverages (Agricultural and Forestry Notification No. 3118 of December 24, 2013).

[0023] The sugar content (°Bx) of the beverage is not particularly limited, but is, for example, 0.1 to 16, preferably 5 to 13, and more preferably 6 to 10. Furthermore, sugar content refers to the reading of a sugar refractometer at 20°C, and can be defined as the solid content measured at 20°C using, for example, a digital refractometer Rx-5000 (manufactured by Atago Corporation).

[0024] If the beverage is a dairy-based beverage, it is preferable that it be a straight beverage (a beverage that is drunk as is without dilution). The beverage may be an alcoholic beverage or a non-alcoholic beverage, but a non-alcoholic beverage is preferred.

[0025] According to this embodiment, as described above, the change in the color of the anthocyanin pigment can be suppressed. Therefore, it is preferable that the beverage according to this embodiment is packaged in a transparent container. Even when packaged in a transparent container, the change in color is not easily noticeable to consumers. According to this embodiment, the initial color can be maintained for a long period of time, even when stored at room temperature. In other words, the beverage according to this embodiment can be stored at room temperature.

[0026] The method for producing the beverage according to this embodiment is not particularly limited. The beverage according to this embodiment can be obtained by adding anthocyanin pigment, gardenia blue pigment, and other components as needed to a drinkable liquid, and then adding carbon dioxide. Furthermore, by utilizing the above findings, discoloration of anthocyanin-containing beverages can be suppressed by blending them with gardenia blue pigment and carbon dioxide. In other words, this embodiment can also be considered as a method for suppressing discoloration of anthocyanin-containing beverages, which includes the step of blending them with gardenia blue pigment and carbon dioxide. [Examples]

[0027] Examples are described below to illustrate the present invention in more detail. However, the present invention should not be construed as being limited to the following examples.

[0028] Experimental Example 1 Colored carbonated beverages according to Examples 1 to 8 were prepared according to the compositions listed in Table 1-1. In Table 1, "→" indicates the same value as the value listed in the column to its left. Specifically, the beverages related to Examples 1 to 8 were prepared using the following procedure.

[0029] (Examples 1, 3, and 5) According to the composition described in Table 1-1, fructose-glucose liquid sugar (55% isomerized sugar), skim milk powder, soybean polysaccharides, anhydrous citric acid, lactic acid bacteria beverage, clear concentrated red grape juice, aspartame, acesulfame potassium, grape flavoring, purple sweet potato pigment (color value 230), and gardenia blue pigment (color value 80) were mixed with water. The resulting liquid was heat-sterilized at 90°C or higher, filled into heat-resistant PET containers, and a bottled beverage was obtained.

[0030] (Examples 2, 4, 6-8) First, fructose-glucose liquid sugar (55% isomerized sugar), skim milk powder, soybean polysaccharides, anhydrous citric acid, lactic acid bacteria beverage, clear concentrated red grape juice, aspartame, acesulfame potassium, grape flavoring, purple sweet potato pigment (color value 230), and gardenia blue pigment (color value 80) were mixed with water to a concentration twice that of the final composition. The resulting double-concentrated solution was heat-sterilized at over 90°C and cooled with water to 20°C. Then, carbonated water was added to adjust the concentration to the desired level, according to the gas volume shown in Table 1-1. After that, the resulting solution was filled into heat-resistant PET containers. Furthermore, the filled solution was sterilized at 65°C for 10 minutes.

[0031] The sugar content, citrate content, and pH of the obtained beverages were as shown in Table 1-1. In addition, the L, a, and b values ​​(initial values) in the Hunter Lab color system were measured using a colorimeter (Konica Minolta CM-5). The results are shown in Table 1-1.

[0032] (Appearance evaluation) The appearance of the beverages in Examples 2, 4, 7, and 8 was visually evaluated. The evaluation criteria were: "Looks like it has a strong red grape flavor," "Looks like red grapes," "Has a juicy texture," "Looks natural," and "Looks delicious." For each item, Example 2 was used as a control, and the following five-point scale was used for evaluation. The evaluation was conducted by a panel of five people, and the average value was used as the result. [Evaluation Criteria] 1 point: I don't think so. 2 points: I don't really think so. 3 points: Can't say either way. 4 points: Somewhat agree 5 points: I agree

[0033] The results are shown in Table 1-2. The beverages in Examples 4, 6, and 7, where the a value was between 5 and 13 and the b value was between -11 and -9, surpassed the beverage in Example 2 at least in terms of "seems to have a strong red grape flavor" and "has a fruity taste." On the other hand, Example 8, where the b value was below -11, was lower than Example 2 in all items. From this, it can be seen that when the a value is between 5 and 13 and the b value is between -11 and -9, a color that evokes red grapes is obtained.

[0034] (Storage test) The beverages obtained for Examples 1 to 6 were stored at 37°C for 30 days. After storage, the L, a, and b values ​​of each beverage were measured again. In addition, the color difference ΔE from the initial value was calculated.

[0035] The results of the storage test are shown in Table 1-3.

[0036] Comparing Example 1 and Example 2, ΔE was smaller in Example 2. Comparing Example 3 and Example 4, ΔE was smaller in Example 4. Comparing Example 5 and Example 6, ΔE was smaller in Example 6. From this, it can be understood that adding carbon dioxide reduces ΔE, that is, suppresses the change in color.

[0037] Furthermore, comparing Examples 1, 3, and 5, ΔE was smaller in Examples 3 and 5 than in Example 1. Comparing Examples 2, 4, and 6, ΔE was smaller in Examples 4 and 6 than in Example 2. From this, it can be understood that the addition of gardenia blue pigment suppresses the change in color.

[0038] In Examples 4 and 6, where both gardenia blue pigment and carbon dioxide were added, ΔE was particularly small.

[0039] Experimental Example 2 Beverages according to Examples 9 to 14 were prepared with the compositions shown in Table 2-1. The preparation method was basically the same as in Experimental Example 1. However, a 4x concentrated solution was prepared first, the 4x concentrated solution was heat-sterilized at 90°C or higher, and then carbonated water was added to adjust the concentration and gas volume. The sugar content, citrate acidity, and pH of the obtained beverages were as shown in Table 2-1. In addition, the L, a, and b values ​​(initial values) in the Hunter Lab color system were measured using a colorimeter (Konica Minolta CM-5). The results are shown in Table 2-1. Furthermore, a storage test was conducted, similar to Experimental Example 1. The results of the storage test are shown in Table 2-2.

[0040] Comparing Examples 9 to 11, there was a tendency for ΔE to decrease as the gas volume increased. Similarly, comparing Examples 12 to 14, there was a tendency for ΔE to decrease as the gas volume increased. From this, it can be understood that the color change is suppressed as the gas volume increases. Furthermore, comparing Example 9 and Example 12, ΔE was smaller for Example 12. Comparing Example 10 and Example 13, ΔE was smaller for Example 13. Comparing Example 11 and Example 14, ΔE was smaller for Example 14. From this, it can be understood that the addition of gardenia blue pigment suppresses the change in color.

[0041] [Table 1-1] [Table 1-2] [Table 1-3] [Table 2-1] [Table 2-2]

Claims

1. A colored carbonated beverage containing anthocyanin pigment, gardenia pigment, and carbon dioxide.

2. The beverage according to claim 1, wherein the gas volume is 2.0 vol or more.

3. The beverage according to claim 1 or 2, wherein the a value is 5 to 13 and the b value is -11 to -9.

4. Furthermore, the beverage according to any one of claims 1 to 3, which also contains milk components.

5. A beverage according to any one of claims 1 to 4, which is red grape flavored.

6. The beverage according to any one of claims 1 to 5, wherein the anthocyanin pigment comprises at least one of purple sweet potato pigment, red radish pigment, and red cabbage pigment.

7. A beverage according to any one of claims 1 to 6, which is a beverage packaged in a transparent container.

8. A beverage that can be stored at room temperature, as described in any one of claims 1 to 7.

9. A method for producing a colored carbonated beverage, comprising the step of blending gardenia blue pigment and carbon dioxide into an anthocyanin pigment-containing beverage.

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