JP2013201952A - Method for producing herb extract, method for producing functional beverage, method for masking salty taste, and functional beverage - Google Patents
Method for producing herb extract, method for producing functional beverage, method for masking salty taste, and functional beverage Download PDFInfo
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Abstract
Description
本発明は、香草エキスの製造方法、機能性飲料の製造方法、塩味マスキング方法および機能性飲料に関する。 The present invention relates to a method for producing a herb extract, a method for producing a functional beverage, a salty masking method, and a functional beverage.
飲料は、風味、特に味と香りが重要であることから、原料となる果実や茶葉等から得られた香味成分(香気成分や呈味成分)を、別途飲料に添加することが行われている。 As for beverages, flavor, especially taste and aroma are important, so that flavor components (fragrance components and taste components) obtained from raw fruits and tea leaves are added to the beverage separately. .
特許文献1には、柑橘類の果皮から圧搾して得られたオイル成分が抗酸化剤として添加された果汁飲料が開示されている。
特許文献2には、果実の果肉に含まれる香気成分を該果実の濃縮果汁に混合して得られる風味強化濃縮果汁を使用して製造された果実飲料が開示されている。
Patent Document 1 discloses a fruit juice beverage in which an oil component obtained by pressing from a citrus peel is added as an antioxidant.
Patent Document 2 discloses a fruit beverage produced using a flavor-enriched concentrated fruit juice obtained by mixing an aroma component contained in a fruit pulp with the concentrated fruit juice of the fruit.
一方、運動中や夏のような発汗が盛んな時期には、汗とともに多くのミネラル成分が体外へ排出されるため、水分補給だけでなく、ミネラル成分を補給することができるスポーツ飲料等の機能性飲料が開発されている。このような機能性飲料は、爽やかな風味が好まれ、レモンやグレープフルーツのような柑橘果実の香味を呈し、ナトリウムやカルシウムなどのミネラル成分が配合されている。 On the other hand, during exercise and in summer when sweating is active, many mineral components are discharged from the body along with sweat, so functions such as sports drinks that can replenish mineral components in addition to hydration Sexual beverages are being developed. Such a functional beverage is preferred for a refreshing flavor, has a flavor of citrus fruits such as lemon and grapefruit, and is blended with mineral components such as sodium and calcium.
しかしながら、添加されるミネラル成分は需要者に塩味を感じさせるため、そのミネラル由来の不快な塩味をマスキングし、呈味を改善する必要があった。さらに、消費者の天然志向や安全性の観点から、人工的に製造された香味成分(香料、甘味料、苦味料などの食品添加物)を用いることなく、天然物由来の物質のみで塩味がマスキングされた飲料が求められていた。 However, since the added mineral component makes the consumer feel salty, it is necessary to mask the unpleasant saltiness derived from the mineral and improve the taste. In addition, from the viewpoint of consumer's natural orientation and safety, salty taste can be obtained only from substances derived from natural products without using artificially produced flavor ingredients (food additives such as fragrances, sweeteners, and bitters). There was a need for a masked beverage.
特許文献1に記載された柑橘類のオイル成分は、塩味をマスキングし、呈味を改善するには十分ではなく改善の余地があった。
また、特許文献2に記載された方法のように、香気を強化した濃縮果汁を添加する方法では、力価が弱く所定の添加量が必要であった。また、そのような濃縮果汁にレモン果汁を用いた場合、酸味が強く出る場合があり、酸度を調整するために酸味料(pH調整剤)のような食品添加物を用いることがあった。
The citrus oil component described in Patent Document 1 is not sufficient for masking salty taste and improving taste, and there is room for improvement.
Moreover, in the method of adding concentrated fruit juice with enhanced aroma, such as the method described in Patent Document 2, the titer is weak and a predetermined addition amount is required. Moreover, when lemon juice is used for such concentrated fruit juice, acidity may be strong, and food additives such as acidulant (pH adjuster) may be used to adjust the acidity.
本発明は以下に示すことができる。
[1]カルシウム、マグネシウム、カリウムおよびナトリウムよりなる群から選択される少なくとも1種のミネラル成分を含む機能性飲料に用いられる香草エキス(ハーブエキス)の製造方法であって、
香草類を水蒸気蒸留し、溜出液を得る工程と、
水蒸気蒸留後の前記香草類を温水で抽出し、抽出液を得る工程と、
前記溜出液と前記抽出液とを混合して香草エキスを得る工程と、
を含む、香草エキスの製造方法。
The present invention can be described below.
[1] A method for producing a herb extract (herb extract) used in a functional beverage containing at least one mineral component selected from the group consisting of calcium, magnesium, potassium and sodium,
A process of steam-distilling herbs to obtain a distillate,
Extracting the herbs after steam distillation with warm water to obtain an extract;
Mixing the distillate and the extract to obtain a herb extract;
A method for producing a herb extract.
[2]人工的に製造された香味成分を添加する工程を含まない、[1]に記載の香草エキスの製造方法。 [2] The method for producing a herb extract according to [1], which does not include a step of adding an artificially produced flavor component.
[3]香草類を水蒸気蒸留し、溜出液を得る工程と、
水蒸気蒸留後の前記香草類を温水で抽出し、抽出液を得る工程と、
前記溜出液と前記抽出液とを混合して香草エキスを得る工程と、
カルシウム、マグネシウム、カリウムおよびナトリウムよりなる群から選択される少なくとも1種のミネラル成分と、前記香草エキスと、水とを混合攪拌する工程と、
を含む、機能性飲料の製造方法。
[3] Steam-distilling the herbs to obtain a distillate;
Extracting the herbs after steam distillation with warm water to obtain an extract;
Mixing the distillate and the extract to obtain a herb extract;
Mixing and stirring at least one mineral component selected from the group consisting of calcium, magnesium, potassium and sodium, the herb extract and water;
A method for producing a functional beverage, comprising:
[4]混合攪拌する前記工程において、人工的に製造された香味成分を添加する工程を含まない、[3]に記載の機能性飲料の製造方法。 [4] The method for producing a functional beverage according to [3], wherein the step of mixing and stirring does not include a step of adding an artificially produced flavor component.
[5]混合攪拌する前記工程は、得られる飲料1L中に、前記ミネラル成分が100mg以上、2000mg以下含まれるように、前記ミネラル成分を添加する工程を含む、[3]または[4]に記載の機能性飲料の製造方法。 [5] The step of mixing and stirring includes the step of adding the mineral component such that the mineral component is contained in an amount of 100 mg or more and 2000 mg or less in 1 L of the beverage obtained, according to [3] or [4]. Method for producing a functional beverage.
[6]混合攪拌する前記工程は、得られる飲料1L中に、前記香草エキスが固形分換算で0.005g以上、0.1g以下含まれるように、前記香草エキスを添加する工程を含む、[3]乃至[5]のいずれかに記載の機能性飲料の製造方法。 [6] The step of mixing and stirring includes a step of adding the herb extract so that the herb extract is contained in 0.001 g or more and 0.1 g or less in terms of solid content in the obtained beverage 1L. 3] thru | or the manufacturing method of the functional drink in any one of [5].
[7]カルシウム、マグネシウム、カリウムおよびナトリウムよりなる群から選択される少なくとも1種のミネラル成分を含む機能性飲料に、香草エキスを添加する飲料の塩味マスキング方法。 [7] A salty taste masking method for beverages, wherein a herb extract is added to a functional beverage containing at least one mineral component selected from the group consisting of calcium, magnesium, potassium and sodium.
[8]機能性飲料1L中に、前記ミネラル成分を100mg以上、2000mg以下含む、[7]に記載の塩味マスキング方法。 [8] The salty taste masking method according to [7], wherein 1 L of the functional beverage contains 100 mg or more and 2000 mg or less of the mineral component.
[9]機能性飲料1L中に、前記香草エキスが固形分換算で0.005g以上、0.1g以下含まれるように添加する、[7]または[8]に記載の塩味マスキング方法。 [9] The salty taste masking method according to [7] or [8], wherein 1 L of the functional beverage is added so that the herb extract is contained in an amount of 0.005 g to 0.1 g in terms of solid content.
[10]カルシウム、マグネシウム、カリウムおよびナトリウムよりなる群から選択される少なくとも1種のミネラル成分と、香草エキスと、を含む機能性飲料。 [10] A functional beverage comprising at least one mineral component selected from the group consisting of calcium, magnesium, potassium and sodium, and a herb extract.
[11]人工的に製造された香味成分を含まない、[10]に記載の機能性飲料。 [11] The functional beverage according to [10], which does not contain an artificially produced flavor component.
[12]機能性飲料1L中に、前記ミネラル成分を100mg以上、2000mg以下含む、[10]または[11]に記載の機能性飲料。 [12] The functional beverage according to [10] or [11], wherein 1 L of the functional beverage contains 100 mg or more and 2000 mg or less of the mineral component.
[13]機能性飲料1L中に、前記香草エキスを固形分換算で0.005g以上、0.1g以下含む、[10]乃至[12]のいずれかに記載の機能性飲料。 [13] The functional beverage according to any one of [10] to [12], wherein 1 L of the functional beverage contains 0.005 g or more and 0.1 g or less of the herb extract in terms of solid content.
本発明によれば、天然物由来の物質であり、塩味をマスキングして呈味を改善し、香味バランスに優れた機能性飲料を提供可能な香草エキスの製造方法を提供することができる。さらに、このような香草エキスの製造工程を含む機能性飲料の製造方法、該香草エキスを用いた飲料の塩味マスキング方法および機能性飲料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, it is a substance derived from a natural product, can improve the taste by masking salty taste, and can provide the manufacturing method of the herb extract which can provide the functional drink excellent in flavor balance. Furthermore, the manufacturing method of a functional drink including the manufacturing process of such a herb extract, the salty taste masking method of a drink using this herb extract, and a functional drink can be provided.
本発明を以下に具体的に説明する。
本発明の香草エキスは、ミネラル成分を含む機能性飲料に用いられるものであって下記工程により得られる。
The present invention will be specifically described below.
The herb extract of this invention is used for the functional drink containing a mineral component, and is obtained by the following process.
(1)香草類を水蒸気蒸留し、溜出液を得る工程
(2)工程(1)の水蒸気蒸留後の香草類を温水で抽出し、抽出液を得る工程
(3)工程(1)で得られた前記溜出液と、工程(2)で得られた前記抽出液とを混合する工程
各工程を順に説明する。
(1) Steam distillation of herbs to obtain a distillate (2) Extraction of the herbs after steam distillation in step (1) with warm water to obtain an extract (3) Obtained in step (1) Step of mixing the obtained distillate and the extract obtained in step (2) Each step will be described in turn.
工程(1)
香草類を水蒸気蒸留し、溜出液を得る。水蒸気蒸留により、香草類に含まれる、爽やかで華やかな香味成分を効率よく得ることができる。
香草類としては、レモングラス、レモンバーム、レモンバーベナ、レモンマートル、タイム、ローズマリー、バームミント、ラベンダー、ペパーミント、ヤロウ、オレンジフラワー、エルダーフラワー、ローズ、ジャーマンカモミールまたはジャスミンを挙げることができ、1種または2種以上組み合わせて用いることができる。好ましくは、レモングラスを用いることができる。
Process (1)
The herbs are steam distilled to obtain a distillate. By steam distillation, a refreshing and gorgeous flavor component contained in herbs can be obtained efficiently.
Herbs can include lemon grass, lemon balm, lemon verbena, lemon myrtle, thyme, rosemary, balm mint, lavender, peppermint, yarrow, orange flower, elder flower, rose, german chamomile or jasmine. Two or more types can be used in combination. Preferably, lemon grass can be used.
工程(2)
次いで、水蒸気蒸留後の香草類を温水で抽出し、抽出液を得る。
当該工程により、工程(1)の水蒸気蒸留で抽出できなかった香味成分や呈味成分を得ることができ、塩味をマスキングして呈味を改善する成分(香味成分)を簡便な操作で得ることができる。
Step (2)
Next, the herb after steam distillation is extracted with warm water to obtain an extract.
By this process, a flavor component and a taste component that could not be extracted by the steam distillation in the step (1) can be obtained, and a component (flavor component) that improves the taste by masking the salty taste is obtained by a simple operation. Can do.
抽出に用いることができる温水の温度は、香草類の種類により適宜選択されるが、5℃以上、100℃以下、好ましくは30℃以上、90℃以下である。抽出時間や温水量も、香草類の種類や量により適宜選択される。 The temperature of warm water that can be used for extraction is appropriately selected depending on the type of herb, but is 5 ° C. or higher and 100 ° C. or lower, preferably 30 ° C. or higher and 90 ° C. or lower. The extraction time and the amount of warm water are also appropriately selected according to the type and amount of herbs.
工程(3)
最後に、工程(1)で得られた前記溜出液と、工程(2)で得られた前記抽出液とを混合し、必要に応じて濃縮、精製工程を行い、香草エキスを得ることができる。この香草エキスには、香味成分や呈味成分が含まれ、水溶液または分散液の状態で得られる。
Process (3)
Finally, the distillate obtained in step (1) and the extract obtained in step (2) are mixed, and if necessary, concentration and purification steps are performed to obtain a herb extract. it can. This herb extract contains a flavor component and a taste component, and is obtained in an aqueous solution or dispersion state.
このような工程を有する香草エキスの製造方法によれば、下記効果を有する香草エキスを効率良く得ることができる。
・天然物由来の物質であり安全性に優れる。
・ミネラル成分に由来する塩味をマスキングして、機能性飲料の呈味を改善することができる。
・香味バランスに優れた機能性飲料を提供することができる。
According to the method for producing a herb extract having such steps, a herb extract having the following effects can be obtained efficiently.
・ Natural product-derived material with excellent safety.
-The salty taste derived from a mineral component can be masked and the taste of a functional drink can be improved.
-A functional beverage excellent in flavor balance can be provided.
本発明の機能性飲料は、ミネラル成分と、上記のようにして得られた香草エキスとを必須成分として含んでなる。この香草エキスを含むことにより、ミネラル成分に由来する塩味をマスキングして呈味を改善することができる。さらに香草エキスはpHが4〜6程度であるため酸味に与える影響は小さく、所定の添加量においても呈味改善を目的としてpH調整剤のような食品添加物を用いる必要がない。このように、本発明の機能性飲料は、香味を付与、改善するために、香料やpH調整剤のような食品添加物を添加する必要がなく、安全性により優れる。 The functional beverage of the present invention comprises a mineral component and the herb extract obtained as described above as essential components. By including this herb extract, the salty taste derived from the mineral component can be masked to improve the taste. Furthermore, since the herb extract has a pH of about 4 to 6, the influence on the sourness is small, and it is not necessary to use a food additive such as a pH adjuster for the purpose of improving the taste even at a predetermined addition amount. Thus, the functional beverage of the present invention is superior in safety because it is not necessary to add a food additive such as a fragrance or a pH adjuster in order to impart and improve the flavor.
ミネラル成分としては、カルシウム、マグネシウム、カリウムまたはナトリウムを挙げることができ、1種または2種以上組み合わせて用いることができる。好ましくは、ナトリウム、カルシウムである。 As a mineral component, calcium, magnesium, potassium, or sodium can be mentioned, and it can use 1 type or in combination of 2 or more types. Preferred are sodium and calcium.
本発明の機能性飲料は、香草エキス、ミネラル成分、水を混合攪拌して得ることができ、必要に応じて、糖類、クエン酸、アミノ酸、ビタミン類等を含むことができる。本発明の機能性飲料は、香草エキスを用いており濁りのない透明または半透明とすることができる。その他の成分は、機能性飲料の透明性に影響を与えない範囲で添加することができる。 The functional beverage of the present invention can be obtained by mixing and stirring a herb extract, a mineral component, and water, and can contain saccharides, citric acid, amino acids, vitamins and the like as necessary. The functional beverage of the present invention uses a herb extract and can be made transparent or translucent without turbidity. Other components can be added within a range that does not affect the transparency of the functional beverage.
本発明の機能性飲料の製造方法は、必要な成分を水等と混合攪拌して均一な飲料を得ることができれば特に限定されないが、各成分を予め水溶液の状態として添加することもできる。 The method for producing a functional beverage of the present invention is not particularly limited as long as necessary components can be mixed and stirred with water or the like to obtain a uniform beverage. However, each component can be added in the form of an aqueous solution in advance.
このようにして得られる本発明の機能性飲料は、1L中に、ミネラル成分を100mg以上、2000mg以下、好ましくは100mg以上、1000mg以下、さらに好ましくは500mg以上、1000mg以下の量で含む。上記の量でミネラル成分を含むことにより、ミネラル成分を効率良く人体に供給することができる。 The functional beverage of the present invention thus obtained contains a mineral component in an amount of 100 mg to 2000 mg, preferably 100 mg to 1000 mg, more preferably 500 mg to 1000 mg in 1 L. By including the mineral component in the above amount, the mineral component can be efficiently supplied to the human body.
さらに、本発明の機能性飲料は、1L中に、香草エキスを固形分換算で0.005g以上、0.1g以下、好ましくは0.01g以上、0.1g以下、さらに好ましくは0.01g以上、0.05g以下の量で含む。上記の量で香草エキスを含むことにより、より効果的に塩味をマスキングして呈味を改善することができる。 Furthermore, the functional beverage of the present invention contains 0.005 g or more and 0.1 g or less, preferably 0.01 g or more and 0.1 g or less, more preferably 0.01 g or more, of herb extract in terms of solid content in 1 L. In an amount of 0.05 g or less. By including the herb extract in the above-mentioned amount, the salty taste can be masked more effectively and the taste can be improved.
ミネラル成分と香草エキスとを、上記量で含むことにより、塩味をマスキングして呈味を改善することができ、香味のバランスに優れた機能性飲料、特にスポーツ飲料などのミネラル補給飲料として好適に用いることができる。なお、ミネラル成分および香草エキスの添加量範囲は、適宜組み合わせることができる。
本発明の機能性飲料は、スポーツ飲料、炭酸飲料、アミノ酸補給飲料、栄養補助飲料、ニアウォーター、アルコール飲料等として用いることができる。
By containing the mineral component and the herb extract in the above amounts, the taste can be improved by masking the salty taste, and is suitable as a mineral supplement drink such as a functional drink excellent in flavor balance, particularly a sports drink. Can be used. In addition, the addition amount range of a mineral component and a herb extract can be combined suitably.
The functional drink of the present invention can be used as a sports drink, a carbonated drink, an amino acid supplement drink, a nutritional supplement drink, a near water, an alcoholic drink, and the like.
以下に、実施例により本発明を更に詳細に説明するが、本発明はこれらに限定されるものではない。
なお、実施例において得られた飲料は以下の方法で評価した。
EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.
In addition, the drink obtained in the Example was evaluated with the following method.
(塩味低減効果)
試験者4人が試飲し、下記評価の平均点にて評価した。
4:塩味が気にならない。
3:塩味がわずかに気になるが、十分に許容することができる。
2:塩味が気になるが、許容することができる範囲であった。
1:塩味が感じられ、許容することができない。
(Salt taste reduction effect)
Four testers sampled and evaluated at the average score of the following evaluation.
4: I don't mind the salty taste.
3: Although the salty taste is slightly worrisome, it can fully tolerate.
2: Although saltiness was worrisome, it was the range which can be accept | permitted.
1: A salty taste is felt and cannot be tolerated.
(香味バランス)
試験者4人が試飲し、下記基準にて評価し、○が2つ以上は「○」の評価とし、○が2つ未満は「△」の評価とし、○がないものを「×」の評価とした。
○:良い
△:普通
×:悪い
(Flavor balance)
4 testers tasted and evaluated according to the following criteria. Two or more ○ are evaluated as “○”, less than two are evaluated as “△”, and those without ○ are “×”. It was evaluated.
○: Good △: Normal ×: Bad
[実験例1]
果糖ぶどう糖液糖、無水クエン酸を表1に示すように配合し、塩化ナトリウムをナトリウム濃度で500mg/Lとなるように添加して、全量が1Lとなるような溶液(可溶性固形分3.9、pH3.0)を実験例1とした。
得られた飲料の評価結果を表1に示す。
[Experiment 1]
Fructose-glucose liquid sugar and anhydrous citric acid are blended as shown in Table 1, and sodium chloride is added to a sodium concentration of 500 mg / L so that the total amount becomes 1 L (soluble solid content 3.9). , PH 3.0) was determined as Experimental Example 1.
The evaluation results of the obtained beverage are shown in Table 1.
[実験例2〜10]
表1の組成とした以外は、実験例1と同様な方法で飲料を製造した。実験例5〜10に関してはナトリウムの濃度を1000mg/Lとなるように塩化ナトリウムを添加した。
レモングラスを100℃の蒸気で水蒸気蒸留して得られた溜出液と、水蒸気蒸留後に85℃の温水で抽出を行い得られた抽出液とを混合し、濃縮、精製を行った抽出物をレモングラス抽出物とした。レモングラス抽出物は可溶性固形分1.0±0.1°(重量%)、pH5.3±0.5のものを使用し、レモン香料は基原物質にレモンのみを使用して抽出、調製を行った香料を使用した。また、濃縮透明レモン果汁は実験例1と同等のクエン酸酸度(g/100ml)となるように添加した。
得られた飲料の評価結果を表1に示す。
[Experimental Examples 2 to 10]
A beverage was produced in the same manner as in Experimental Example 1 except that the composition shown in Table 1 was used. For Experimental Examples 5 to 10, sodium chloride was added so that the sodium concentration was 1000 mg / L.
A distillate obtained by steam-distilling lemongrass with steam at 100 ° C. and an extract obtained by performing extraction with hot water at 85 ° C. after steam distillation were mixed, and the extract obtained by concentration and purification was mixed. Lemongrass extract was used. Lemongrass extract uses soluble solids of 1.0 ± 0.1 ° (wt%), pH 5.3 ± 0.5, and lemon flavor is extracted and prepared using only lemon as the base material. The fragrance that was used was used. Further, the concentrated transparent lemon juice was added so as to have the same citric acidity (g / 100 ml) as in Experimental Example 1.
The evaluation results of the obtained beverage are shown in Table 1.
表1の結果から明らかなように、ミネラル成分と、香草エキスと、を含む飲料は、食品添加物を用いることなく、塩味をマスキングして呈味を改善することができ、香味のバランスにも優れていた。また、飲料1L中に、ミネラル成分と香草エキスとを所定の量で含む飲料は、ミネラル分を補給する効果を備えるとともに、上記効果に特に優れていることが確認された。 As is clear from the results in Table 1, a beverage containing a mineral component and a herb extract can improve taste by masking salty taste without using food additives, and also in balance of flavor. It was excellent. Moreover, it was confirmed that the drink which contains a mineral component and a herb extract in a predetermined quantity in 1L of drinks has the effect of replenishing minerals and is particularly excellent in the above effects.
Claims (13)
香草類を水蒸気蒸留し、溜出液を得る工程と、
水蒸気蒸留後の前記香草類を温水で抽出し、抽出液を得る工程と、
前記溜出液と前記抽出液とを混合して香草エキスを得る工程と、
を含む、香草エキスの製造方法。 A method for producing a herbal extract used in a functional beverage containing at least one mineral component selected from the group consisting of calcium, magnesium, potassium and sodium,
A process of steam-distilling herbs to obtain a distillate,
Extracting the herbs after steam distillation with warm water to obtain an extract;
Mixing the distillate and the extract to obtain a herb extract;
A method for producing a herb extract.
水蒸気蒸留後の前記香草類を温水で抽出し、抽出液を得る工程と、
前記溜出液と前記抽出液とを混合して香草エキスを得る工程と、
カルシウム、マグネシウム、カリウムおよびナトリウムよりなる群から選択される少なくとも1種のミネラル成分と、前記香草エキスと、水とを混合攪拌する工程と、
を含む、機能性飲料の製造方法。 A process of steam-distilling herbs to obtain a distillate,
Extracting the herbs after steam distillation with warm water to obtain an extract;
Mixing the distillate and the extract to obtain a herb extract;
Mixing and stirring at least one mineral component selected from the group consisting of calcium, magnesium, potassium and sodium, the herb extract and water;
A method for producing a functional beverage, comprising:
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