JP5161725B2 - Hop coffee - Google Patents
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- JP5161725B2 JP5161725B2 JP2008272222A JP2008272222A JP5161725B2 JP 5161725 B2 JP5161725 B2 JP 5161725B2 JP 2008272222 A JP2008272222 A JP 2008272222A JP 2008272222 A JP2008272222 A JP 2008272222A JP 5161725 B2 JP5161725 B2 JP 5161725B2
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- hop
- polyphenol
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- beverage
- sweetener
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- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 84
- 235000013824 polyphenols Nutrition 0.000 claims description 80
- 235000013361 beverage Nutrition 0.000 claims description 71
- 235000003599 food sweetener Nutrition 0.000 claims description 48
- 239000003765 sweetening agent Substances 0.000 claims description 48
- 229930006000 Sucrose Natural products 0.000 claims description 36
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- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
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- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、ホップ苞ポリフェノール入り飲料、ホップ苞ポリフェノールを主成分とする甘味後引き改善剤、及びホップ苞ポリフェノールを用いて糖類や果汁等の甘味剤による甘味の後引きの調整を行う方法に関する。 The present invention relates to a beverage containing hop koji polyphenol, a sweetness aftertaste improving agent mainly composed of hop koji polyphenol, and a method for adjusting sweetness afterglow with a sweetener such as sugar or fruit juice using hop koji polyphenol.
一般に、飲料における甘味は、ショ糖に代表される糖類、甘味料、果汁等の甘味剤に由来する。飲料では、べたつかず軽やかで、後切れの良い甘味が求められ、口の中でもたついたり、持続したりする甘味は嗜好的に好まれない。特に、近年、消費者の健康志向に応えるためにショ糖の代替として飲料への使用が急増している高甘味度甘味料は、ショ糖の数百倍もの甘味を呈することから、少量の使用でショ糖と同程度の甘味を付与することができるものの、甘味の後切れが悪く、甘味が後味として持続する。 In general, sweetness in beverages is derived from sugars typified by sucrose, sweeteners, fruit juice and other sweeteners. In beverages, sweetness that is light and non-sticky and has a good finish is required, and sweetness that is sticky or persistent in the mouth is not preferred. In particular, high-intensity sweeteners that have been rapidly used in beverages as a substitute for sucrose in recent years to respond to consumers' health consciousness, have a sweetness several hundred times that of sucrose. Can give sweetness similar to that of sucrose, but the sweetness is poor and the sweetness persists as an aftertaste.
このような好ましくない甘味の後引きを改善する方法としては、高甘味度甘味料を含有する飲料に、リンゴ酸等の有機酸を添加し、酸味を増やすことで甘味の残存性の問題を解消したもの（特許文献１参照）がある。
本発明は、かかる事情に鑑みてなされたものであり、その目的は、糖類、甘味料、果汁等の甘味剤を含有する飲料における甘味の後引きを改善することで、飲み飽きない嗜好性の高い飲料を提供することにある。 The present invention has been made in view of such circumstances, and its purpose is to improve the aftertaste of sweetness in beverages containing sweeteners such as sugars, sweeteners, fruit juices, etc. To provide a high beverage.
以上のような課題を解決するために、本発明者らが鋭意研究を重ねていたところ、ビール醸造時の副産物であるホップ苞（ビールの原料であるホップ毬果からホップの苦味や芳香の主体であるルプリン部分を除いた部分）に含まれるホップ苞ポリフェノールを飲料に添加することにより、甘味の不快な後味を効果的に改善できることを見出し、本発明に至った。より具体的には、本発明は以下のようなものを提供する。 In order to solve the above problems, the present inventors have conducted intensive research, and found that hop koji, which is a by-product during beer brewing (from hop koji, which is a raw material of beer, mainly hop bitterness and aroma). It was found that an unpleasant aftertaste of sweetness can be effectively improved by adding hop koji polyphenol contained in the portion excluding the lupulin portion, which is a), to the present invention. More specifically, the present invention provides the following.
（１）ホップ苞ポリフェノールと、甘味剤と、を含有する飲料であって、
甘味度からショ糖換算した前記甘味剤１００質量部に対する前記ホップ苞ポリフェノールの含有量が０．０２〜０．８１質量部であるホップ苞ポリフェノール入り飲料。
(1) A beverage containing hop koji polyphenol and a sweetener,
A hop cake polyphenol-containing beverage in which the content of the hop cake polyphenol is 0.02 to 0.81 parts by mass with respect to 100 parts by mass of the sweetener converted from sucrose based on sweetness.
（２）甘味度からショ糖換算した前記甘味剤の質量濃度が３〜２０％であり、且つ前記ホップ苞ポリフェノールの質量濃度が２０〜１０００ｐｐｍである（１）に記載のホップ苞ポリフェノール入り飲料。 (2) The hop cake polyphenol-containing beverage according to (1), wherein a mass concentration of the sweetener converted to sucrose from a sweetness degree is 3 to 20%, and a mass concentration of the hop cake polyphenol is 20 to 1000 ppm.
（３）酸味剤をさらに含有する（１）又は（２）に記載のホップ苞ポリフェノール入り飲料。 (3) The hop cake polyphenol-containing beverage according to (1) or (2), further containing a sour agent.
（４）前記甘味剤が、糖類、天然甘味料、人工甘味料及び果汁、牛乳からなる群から選ばれる１種又は２種以上である（１）から（３）いずれかに記載のホップ苞ポリフェノール入り飲料。 (4) The hop koji polyphenol according to any one of (1) to (3), wherein the sweetener is one or more selected from the group consisting of sugars, natural sweeteners, artificial sweeteners and fruit juices, and milk. Entered beverage.
（５）前記飲料がスポーツ飲料である（１）から（４）いずれかに記載のホップ苞ポリフェノール入り飲料。 (5) The beverage containing hop koji polyphenol according to any one of (1) to (4), wherein the beverage is a sports beverage.
（６）前記飲料がコーヒー飲料である（１）から（４）いずれかに記載のホップ苞ポリフェノール入り飲料。 (6) The beverage containing the hop koji polyphenol according to any one of (1) to (4), wherein the beverage is a coffee beverage.
（７）甘味剤が含有されている飲料に対して、前記飲料に添加されるホップ苞ポリフェノールの量の調整を行うことにより、前記甘味剤による甘味の後引きの調整を行う方法。 (7) A method for adjusting sweetness after-treatment by the sweetener by adjusting the amount of hop koji polyphenol added to the beverage for a beverage containing a sweetener.
（８）甘味の後引きの改善を行う方法である（７）に記載の方法。 (8) The method according to (7), which is a method for improving the after-effect of sweetness.
（９）ホップ苞ポリフェノールを主成分とする、飲料に含有された甘味剤による甘味の後引きの改善を行う甘味後引き改善剤。 (9) An after-sweetness improving agent for improving after-sweetness by a sweetener contained in a beverage, the main component being hop koji polyphenol.
本発明によれば、ホップ苞ポリフェノールを飲料に添加することで、甘味剤によってもたらされる甘味の後味のべたつきを改善することができ、且つ嗜好性を向上させることができる。これは、甘味剤によってもたらされる甘味と、ホップ苞ポリフェノールの有する、渋味、苦味、収斂味等の複雑な味とが舌の上で混合されることにより、甘味がマスキングされるためと考えられる。また、本発明によれば、少ない量のホップ苞ポリフェノールを飲料に添加することで、上記効果を得ることができるので、飲料本来の味や香りを損なうことがない。 According to the present invention, the stickiness of the aftertaste of sweetness caused by the sweetener can be improved and the palatability can be improved by adding the hop koji polyphenol to the beverage. This is thought to be because the sweetness brought about by the sweetener and the complex tastes such as astringency, bitterness, and astringency of hops polyphenols are mixed on the tongue to mask the sweetness. . Moreover, according to this invention, since the said effect can be acquired by adding a small quantity of hop koji polyphenols to a drink, the original taste and fragrance of a drink are not impaired.
以下、本発明について具体的に説明する。 Hereinafter, the present invention will be specifically described.
本発明のホップ苞ポリフェノール入り飲料は、ホップ苞ポリフェノールと、甘味剤と、を含有する飲料であって、甘味度からショ糖換算した前記甘味剤１００質量部に対する前記ホップ苞ポリフェノールの含有量が０．０２〜０．８１質量部であることを特徴とする。 The hop 苞 polyphenol-containing beverage of the present invention is a beverage containing hop 苞 polyphenol and a sweetener, and the content of the hop 苞 polyphenol relative to 100 parts by mass of the sweetener in terms of sucrose converted from sweetness is 0. 0.02 to 0.81 part by mass.
本発明の飲料は、甘味度からショ糖換算した甘味剤１００質量部に対してホップ苞ポリフェノールを０．０２〜０．８１質量部含有するので、飲料に含有される甘味剤によってもたらされる不快な甘味の後引きを改善することができる。 Since the beverage of the present invention contains 0.02 to 0.81 parts by mass of hop koji polyphenol with respect to 100 parts by mass of the sweetener converted to sucrose from the sweetness, it is uncomfortable caused by the sweetener contained in the beverage. Can improve sweetness aftertaste.
本発明に係る飲料は、甘味を呈する甘味剤を添加することが想定される飲料であれば、特に限定されるものではないが、例えば、果汁飲料、コーヒー飲料、紅茶飲料、乳飲料、炭酸飲料、スポーツ飲料等のノンアルコール飲料や、発泡酒、カクテル、梅酒等のアルコール飲料が挙げられる。この中でも、糖類や果汁由来の甘味が強い果汁飲料や、疲労回復にとって効率の良いエネルギー源であるブドウ糖やショ糖等の糖類を多量に含んでおり、口渇感を生じやすいスポーツ飲料は、本発明の甘味の後引き改善効果が顕著に発揮されることから好ましい。また、コーヒー飲料は、甘味による後味のべたつきが特に好まれない嗜好品であることから好ましい。甘味の切れ味を向上させる効果を有するアルコールを含まないノンアルコール飲料はアルコール飲料よりも、また、爽快感が得られる炭酸ガスを含まない非炭酸飲料は炭酸飲料よりも、本発明の甘味の後引き改善効果が顕著に発揮される点において好ましい。 The beverage according to the present invention is not particularly limited as long as it is assumed that a sweetener exhibiting sweetness is added. For example, fruit juice beverage, coffee beverage, tea beverage, milk beverage, carbonated beverage Non-alcoholic drinks such as sports drinks, and alcoholic drinks such as sparkling sake, cocktails, and plum wines. Among them, a fruit juice drink having a strong sweetness derived from saccharides and fruit juice, and a sports drink that contains a large amount of saccharides such as glucose and sucrose, which are efficient energy sources for recovery from fatigue, and is prone to thirst are disclosed in the present invention. This is preferable because the effect of improving the after-effect of sweetness is significantly exhibited. A coffee beverage is preferred because it is a favorite product that does not particularly favor the stickiness of the aftertaste due to sweetness. Non-alcoholic beverages that do not contain alcohol, which has the effect of improving the sharpness of sweetness, are more effective than alcoholic beverages, and non-carbonated beverages that do not contain carbon dioxide gas that provide a refreshing feeling are more effective than carbonated beverages. This is preferable in that the improvement effect is remarkably exhibited.
本発明に係る飲料に含まれるホップ苞ポリフェノールは、ビール醸造時の副産物であるホップ苞に含まれる、癌細胞転移抑制、蛋白質毒素除去、消臭といった機能を有する生理活性物質である。ここで、ホップ苞は、ビールの原料であるホップ毬果からホップの苦味や芳香の主体であるルプリン部分を除いた部分である。このホップ苞からポリフェノール粉末品を得る方法としては、特に限定されるものではないが、例えば、以下の方法が挙げられる。 The hop koji polyphenol contained in the beverage according to the present invention is a physiologically active substance having functions such as suppression of cancer cell metastasis, protein toxin removal, and deodorization contained in hop koji, which is a by-product during beer brewing. Here, the hop koji is a portion obtained by removing the pudding, which is the main ingredient of hop bitterness and aroma, from the hop koji, which is a raw material of beer. Although it does not specifically limit as a method of obtaining a polyphenol powder product from this hop koji, For example, the following method is mentioned.
まず、原料であるホップ苞を、５０ｖ／ｖ％以下のアルコール水溶液で抽出する。抽出溶媒としては、５０ｖ／ｖ％のエタノール水溶液が好ましい。抽出溶媒は、原料に対して１０〜２０倍量であることが好ましく、抽出は３０〜６０℃、ｐＨ３．０〜３．５の条件下、１〜３時間行うことが好ましい。次いで、得られた抽出液に含まれるアルコールを、加熱濃縮や減圧濃縮等により除去後、遠心分離やろ過等により抽出液の清澄化を行い、ホップ苞抽出液を得る。
そして、ホップ苞抽出液について、ホップ苞ポリフェノールを合成樹脂に吸着させた後、水又は１０ｖ／ｖ％以下のエタノール水溶液により合成樹脂を洗浄し、３０ｖ／ｖ％以上のエタノール水溶液又はエタノールにより吸着させたホップ苞ポリフェノールを溶出させ、ホップ苞ポリフェノール溶出液を得る。
ここで、ホップ苞ポリフェノールを吸着させる合成樹脂としては、ポリフェノール物質を吸着できるものであれば、特に限定されるものではないが、例えば、スチレン−ジビニルベンゼン樹脂（ＳＰ８５０，三菱化学社製）が挙げられる。合成樹脂の洗浄には、樹脂量の１〜５倍の水又は１０ｖ／ｖ％以下のエタノール水溶液を用いることが好ましく、ホップ苞ポリフェノールの溶出には、樹脂量の１〜６倍の３０ｖ／ｖ％以上のエタノール水溶液又はエタノールを用いることが好ましい。
得られたホップ苞ポリフェノール溶出液は、加熱濃縮や減圧濃縮等によりエタノールを除去後、スプレードライにて乾燥させ、ホップ苞ポリフェノール粉末品を得る。このようにして得られたホップ苞ポリフェノール粉末品は、かすかに苦味を呈した植物の繊維のような香りのする黄色から褐色の粉末である。なお、植物の繊維のような香りは、スプレードライで乾燥させることで得られる特有の香りであり、この香りは甘味の後引きを軽減させる効果を有する。
First, hop koji as a raw material is extracted with an alcohol aqueous solution of 50 v / v% or less. The extraction solvent is preferably a 50 v / v% ethanol aqueous solution. The extraction solvent is preferably 10 to 20 times the amount of the raw material, and the extraction is preferably performed for 1 to 3 hours under the conditions of 30 to 60 ° C. and pH 3.0 to 3.5. Next, alcohol contained in the obtained extract is removed by concentration by heating, vacuum concentration, or the like, and then the extract is clarified by centrifugation, filtration, or the like to obtain a hop koji extract.
Then, after the hop koji polyphenol is adsorbed on the synthetic resin, the synthetic resin is washed with water or an ethanol aqueous solution of 10 v / v% or less and adsorbed with an ethanol aqueous solution or ethanol of 30 v / v% or more. The hop koji polyphenol is eluted to obtain a hop koji polyphenol eluate.
Here, the synthetic resin for adsorbing hop-polyphenol is not particularly limited as long as it can adsorb a polyphenol substance, and examples thereof include styrene-divinylbenzene resin (SP850, manufactured by Mitsubishi Chemical Corporation). It is done. For the washing of the synthetic resin, it is preferable to use 1 to 5 times the amount of the resin or an ethanol aqueous solution of 10 v / v% or less, and for elution of the hop koji polyphenol, 30 v / v, which is 1 to 6 times the amount of the resin. It is preferable to use an ethanol aqueous solution of at least% or ethanol.
The obtained hop koji polyphenol eluate is dried by spray drying after removing ethanol by concentration by heating, vacuum concentration or the like to obtain a hop koji polyphenol powder product. The hop koji polyphenol powder product obtained in this way is a yellow to brown powder that smells like a plant fiber with a faint bitter taste. The scent like plant fiber is a unique scent obtained by drying by spray drying, and this scent has the effect of reducing the after-effect of sweetness.
本発明に係る飲料に含まれる甘味剤は、特に限定されるものではなく、甘味を呈するものであれば目的に応じて任意に選択することができるが、好ましくは、糖類、天然甘味料、人工甘味料、及び果汁である。なお、これらの甘味剤は、１種又は２種以上の組み合わせの形態で使用してもよい。ここで、糖類としては、例えば、ショ糖、ブドウ糖、果糖、乳糖、麦芽糖、果糖ブドウ糖液糖等が挙げられる。天然甘味料としては、例えば、キシリトール、Ｄ−ソルビトール等の低甘味度甘味料、タウマチン、ステビア抽出物、グリチルリチン酸二ナトリウム、ステビア抽出物等の高甘味度甘味料が挙げられる。人工甘味料としては、例えば、アセスルファムカリウム、スクラロース、アスパルテーム、サッカリン、サッカリンナトリウム等の高甘味度甘味料が挙げられる。これらの中でも、その甘味度がショ糖の数倍から数百倍強い高甘味度甘味料は、ショ糖と比較しても、甘味の後引きが強く感じられるものが多く、独特の後味の悪さを有する。このような高甘味度甘味料に対しても、ホップ苞ポリフェノールは、甘味の後引き軽減効果を有する。 The sweetening agent contained in the beverage according to the present invention is not particularly limited, and can be arbitrarily selected according to the purpose as long as it exhibits sweetness. Preferably, the sugar, natural sweetener, artificial Sweeteners and fruit juices. In addition, you may use these sweeteners with the form of 1 type, or 2 or more types of combination. Here, examples of the saccharide include sucrose, glucose, fructose, lactose, maltose, and fructose-glucose liquid sugar. Examples of the natural sweetener include low sweetness sweeteners such as xylitol and D-sorbitol, and high sweetness sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, stevia extract and the like. Examples of the artificial sweetener include high-intensity sweeteners such as acesulfame potassium, sucralose, aspartame, saccharin, and saccharin sodium. Among these, high-intensity sweeteners whose sweetness is several to several hundred times stronger than sucrose often have a strong aftereffect of sweetness compared to sucrose, and have a unique poor aftertaste. Have Even for such high-intensity sweeteners, hop koji polyphenol has an effect of reducing the after-effect of sweetness.
また、果汁とは、果実を粉砕して搾汁、裏ごし等をし、皮、種子等を除去したものや、果実を粉砕後、皮、種子等を除去したピューレ状のものも含む。果実の種類としては、特に限定されるものではないが、例えば、グレープフルーツ、レモン、オレンジ等の柑橘類、マスカットや巨峰等のぶどう類、モモ、りんご、パイナップル、イチゴ、ブルーベリー、マンゴー等が挙げられる。 The fruit juice includes those obtained by crushing fruit and squeezing and squeezing the fruit and removing the skin, seeds, and the like, and puree obtained by crushing the fruit and removing the skin, seeds and the like. Although it does not specifically limit as a kind of fruit, For example, citrus fruits, such as grapefruit, lemon, and orange, grapes, such as Muscat and Kyoho, peach, apple, pineapple, strawberry, blueberry, mango, etc. are mentioned.
本発明に係る飲料では、甘味度からショ糖換算した甘味剤１００質量部に対するホップ苞ポリフェノールの含有量は、０．０２〜０．８１質量部であり、好ましくは０．０２〜０．４質量部であり、より好ましくは０．０２〜０．１質量部である。上記範囲であれば、ホップ苞ポリフェノール由来の苦味をほとんど感じることなく、甘味剤によってもたらされる甘味の後味のべたつきが改善され、飲料の嗜好性を向上させることができる。また、飲料本来の味や香りを損なうことがない。さらに、後味のキレが良くなる。例えば、甘味剤として果汁を含有する場合には、果汁に由来する甘味、酸味、風味等を損なうことなく、甘味の後味を持続して感じることがない。 In the beverage according to the present invention, the content of the hop koji polyphenol with respect to 100 parts by mass of the sweetening agent converted from the sweetness to sucrose is 0.02 to 0.81 parts by mass, preferably 0.02 to 0.4 parts by mass. Part, more preferably 0.02 to 0.1 part by mass. If it is the said range, the stickiness of the aftertaste of sweetness brought about by a sweetener will be improved, and the palatability of a drink can be improved, almost without feeling the bitter taste derived from a hop koji polyphenol. Moreover, the original taste and aroma of the beverage are not impaired. In addition, the aftertaste is improved. For example, when fruit juice is contained as a sweetener, the aftertaste of sweetness is not felt continuously without impairing the sweetness, acidity, flavor, etc. derived from the fruit juice.
本発明では、甘味度とは、甘味剤の甘味の強さを評価したものである。まず、飲料中に含まれる各甘味剤の甘味度を、ショ糖の甘味度を１とした場合の相対値で表す。なお、ショ糖の甘味度を１とした糖類、天然甘味料、及び人工甘味料の甘味度は、「甘味料の総覧（精糖工業会）」の記載に基づく。これによれば、例えば、果糖は１．５、ブドウ糖は０．５、果糖ブドウ糖液糖（５５％異性化糖）は１、乳糖は０．４、キシリトールは０．６、ソルビトールは０．７、アセスルファムカリウムは２００、スクラロースは６００である。また、果汁の場合は、果汁に含まれる糖組成を「最新果汁・果実飲料事典（日本果汁協会監修）」及び「果実の科学（伊藤三郎編，朝倉書店）」の記載に基づいて調べた後、「甘味料の総覧（精糖工業会）」の記載に基づき、ショ糖の甘味度を１とした場合の相対値で表す。そして、飲料水中に含まれる甘味剤の含有量を全てショ糖の含有量に換算する。すなわち、飲料水１Ｌあたり、甘味度Ｐの甘味料をＱｇ、甘味度Ｒの甘味料をＳｇ使配合した場合、以下のような式で算出する。
甘味度＝（Ｐ×Ｑ）＋（Ｒ×Ｓ）
したがって、飲料水１Ｌ中にショ糖が１００ｇ配合された場合のかかる飲料水の甘味度は、１００となる。
In the present invention, the sweetness level is an evaluation of the sweetness intensity of the sweetener. First, the sweetness of each sweetener contained in the beverage is expressed as a relative value when the sweetness of sucrose is 1. The sweetness of saccharides, natural sweeteners, and artificial sweeteners with a sweetness of sucrose of 1 is based on the description in “Summary of sweeteners (Fine Sugar Industry Association)”. According to this, for example, fructose is 1.5, glucose is 0.5, fructose glucose liquid sugar (55% isomerized sugar) is 1, lactose is 0.4, xylitol is 0.6, sorbitol is 0.7 Acesulfame potassium is 200 and sucralose is 600. In the case of fruit juice, after checking the sugar composition contained in the fruit juice based on the description of “Latest Juice / Fruit Drinking Encyclopedia (supervised by the Japan Juice Association)” and “Science of Fruit (Saburo Ito, Asakura Shoten)” Based on the description of “Summary of Sweeteners (Fine Sugar Industry Association)”, it is expressed as a relative value when the sweetness of sucrose is 1. And all content of the sweetener contained in drinking water is converted into content of sucrose. That is, for each liter of drinking water, when Qg is used as a sweetener having a sweetness level P and Sg is used as a sweetener having a sweetness level R, the following formula is used.
Sweetness = (P × Q) + (R × S)
Therefore, the sweetness of such drinking water when 100 g of sucrose is mixed in 1 L of drinking water is 100.
また、本発明に係る飲料では、甘味度からショ糖換算した甘味剤の濃度が３〜２０％であり、且つホップ苞ポリフェノールの濃度が２０〜１０００ｐｐｍであることが好ましく、該甘味剤の濃度が５〜１５％であり、且つホップ苞ポリフェノールの濃度が２５〜１００ｐｐｍであることがより好ましい。上記範囲であれば、ホップ苞ポリフェノール由来の苦味をほとんど感じることなく、甘味剤によってもたらされる甘味の後味のべたつきが改善され、飲料の嗜好性を向上させることができる。また、飲料本来の味や香りを損なうことがない。さらに、後味のキレが良くなる。 Moreover, in the drink which concerns on this invention, it is preferable that the density | concentration of the sweetener converted into sucrose from the sweetness degree is 3 to 20%, and the density | concentration of the hop koji polyphenol is 20 to 1000 ppm, and the density | concentration of this sweetener is More preferably, it is 5 to 15%, and the concentration of hop koji polyphenol is 25 to 100 ppm. If it is the said range, the stickiness of the aftertaste of sweetness brought about by a sweetener will be improved, and the palatability of a drink can be improved, almost without feeling the bitter taste derived from a hop koji polyphenol. Moreover, the original taste and aroma of the beverage are not impaired. In addition, the aftertaste is improved.
本発明に係る飲料では、酸味剤をさらに含有してもよい。ここで、酸味剤としては、特に限定されるものではないが、例えば、クエン酸、クエン酸ナトリウム、酒石酸、乳酸、酢酸、フマル酸、リンゴ酸、アスコルビン酸、リン酸、グルコン酸等を挙げることができ、これらを単独又は組み合わせて用いることができる。酸味剤の含有量は、目的に応じて適宜設定することができる。 The beverage according to the present invention may further contain a sour agent. Here, the acidulant is not particularly limited, and examples thereof include citric acid, sodium citrate, tartaric acid, lactic acid, acetic acid, fumaric acid, malic acid, ascorbic acid, phosphoric acid, gluconic acid, and the like. These can be used alone or in combination. The content of the sour agent can be appropriately set according to the purpose.
本発明に係る飲料では、その他、本発明の効果を損なわない範囲において、目的に応じて、各種栄養成分、香料、着色剤、希釈剤、酸化防止剤等の食品添加物を含有してもよい。 The beverage according to the present invention may contain food additives such as various nutritional ingredients, fragrances, colorants, diluents, antioxidants and the like depending on the purpose, as long as the effects of the present invention are not impaired. .
本発明に係る甘味剤による甘味の後引きの調整を行う方法は、甘味剤が含有されている飲料に対して、飲料に添加されるホップ苞ポリフェノールの量の調整を行うことを特徴とする。また、本発明によれば、ホップ苞ポリフェノールの添加量を調整することで、甘味剤によってもたらされる飲料の甘味の後引きを改善することもできる。ホップ苞ポリフェノールが有する苦味はそれほど強くないため、飲料本来の味や香りを損なうことなく、甘味の後引きを調整したり、改善したりすることができる。 The method for adjusting the sweetness after-treatment by the sweetener according to the present invention is characterized by adjusting the amount of hop-mushroom polyphenol added to the beverage with respect to the beverage containing the sweetener. Moreover, according to this invention, the sweetness postpone of the drink brought about by a sweetener can also be improved by adjusting the addition amount of a hop koji polyphenol. Since the bitter taste of hop 苞 polyphenol is not so strong, it is possible to adjust or improve the aftertaste of sweetness without impairing the original taste and aroma of the beverage.
本発明の甘味後引き改善剤は、ホップ苞ポリフェノールを主成分とする、飲料に含有された甘味剤による甘味の後引きの改善を行うことを特徴とする。本発明は、ホップ苞ポリフェノールの新たな用途、すなわち、甘味剤を含有する飲料の甘味後引き改善剤としての新たな用途を見出してなされたものである。 The sweetness aftertaste improving agent of the present invention is characterized by improving sweetness aftertaste with a sweetener contained in a beverage, the main component of which is hop koji polyphenol. The present invention has been made by finding a new use of hop koji polyphenol, that is, a new use as an after-sweetness improving agent for beverages containing a sweetener.
以下、実施例により、本発明をさらに詳細に説明するが、本発明はこれらの記載に何ら制限を受けるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention does not receive a restriction | limiting at all in these description.
［製造例１］
ホップ苞１０１ｔをホップ苞に対して１０倍量の５０ｖ／ｖ％エタノール水溶液で向流分配型連続抽出装置を用いて、温度５０℃、ｐＨ３．２（クエン酸添加による）の条件下にて１０時間抽出した。次いで、ここで得られた抽出液に含まれるエタノールを、減圧濃縮機を用いて除去し、固形分６８％のホップ苞抽出液を得た（３９．７ｔ）。
ホップ苞抽出液１ｔを水で約４倍まで希釈した後、クエン酸にてｐＨを３．２に調整した。次いで、ろ紙によるろ過にて清澄化した。得られたろ液をスチレン−ジビニルベンゼン樹脂（ＳＰ８５０，三菱化学社製）を充填したカラムに通液した後、カラムをカラムの約４倍量の水で洗浄した。さらに、カラムの約３倍量の５０％エタノール水溶液を通液し、その溶出液を回収した。溶出液を、ロータリーエバポレータを用いて固形分が８％以上になるまで濃縮した後、この濃縮液をスプレードライにて乾燥し、ホップ苞ポリフェノール７０ｋｇを褐色の粉末として得た。
[Production Example 1]
Using a countercurrent distribution type continuous extraction apparatus with 50 v / v% ethanol aqueous solution of 10 times the amount of hop moth 101t to hop moth under the conditions of a temperature of 50 ° C. and a pH of 3.2 (by adding citric acid). Time extracted. Next, ethanol contained in the extract obtained here was removed using a vacuum concentrator to obtain a hop koji extract with a solid content of 68% (39.7 t).
The hop koji extract 1t was diluted to about 4 times with water, and then the pH was adjusted to 3.2 with citric acid. Subsequently, it clarified by filtration with a filter paper. The obtained filtrate was passed through a column filled with styrene-divinylbenzene resin (SP850, manufactured by Mitsubishi Chemical Corporation), and then the column was washed with about four times as much water as the column. Further, a 50% aqueous ethanol solution approximately 3 times the amount of the column was passed through, and the eluate was collected. The eluate was concentrated using a rotary evaporator until the solid content was 8% or more, and then the concentrate was dried by spray drying to obtain 70 kg of hop straw polyphenol as a brown powder.
＜グレープフルーツ果汁入り飲料（果汁１％）の官能評価＞
表１に示す配合のグレープフルーツ果汁入り飲料（果汁１％）を調製し、５名の専門パネリストによる官能評価（「おいしさ」，「後味の良さ」）を行った。その結果を表２に示す。なお、比較例１のグレープフルーツ果汁入り飲料のショ糖換算による甘味度は、以下の方法により算出したところ、約１２３であった。
<Sensory evaluation of grapefruit juice-containing beverage (fruit juice 1%)>
Grapefruit juice-containing beverages with the composition shown in Table 1 (fruit juice 1%) were prepared, and sensory evaluation (“taste”, “good aftertaste”) was conducted by five panelists. The results are shown in Table 2. In addition, the sweetness degree by the sucrose conversion of the drink containing the grapefruit juice of the comparative example 1 was about 123 when computed by the following method.
＜グレープフルーツ果汁入り飲料（果汁１％）の甘味度の算出＞
グレープフルーツ１００ｇ中に含まれる糖類は、ショ糖３ｇ、果糖２．５ｇ、ブドウ糖２．５ｇであり（「最新果汁・果実飲料事典」（日本果汁協会監修）参照）、これらから算出したグレープフルーツ果汁のショ糖を１としたときの甘味度は０．０８である。また、果糖ブドウ糖液糖の甘味度は１である。これにより、グレープフルーツ果汁入り飲料（果汁１％）の甘味度は、果糖ブドウ糖液糖（１×１２０）＋グレープフルーツ濃縮果汁（０．０８×７×１．６）＋発酵グレープフルーツ果汁（０．０８×２．３×１２）＝約１２３であると算出した。
<Calculation of sweetness of grapefruit juice-containing beverage (fruit juice 1%)>
The sugars contained in 100 g of grapefruit are 3 g of sucrose, 2.5 g of fructose, and 2.5 g of glucose (see “Latest Juice / Fruit Beverage Encyclopedia” (supervised by the Japan Juice Association)). When the sugar is 1, the sweetness is 0.08. The sweetness of fructose-glucose liquid sugar is 1. Accordingly, the sweetness of the grapefruit juice-containing beverage (fruit juice 1%) is as follows: fructose-glucose liquid sugar (1 × 120) + grapefruit concentrated fruit juice (0.08 × 7 × 1.6) + fermented grapefruit juice (0.08 × It was calculated that 2.3 × 12) = about 123.
５名全員がホップ苞ポリフェノールを配合したもの（実施例１）と配合していないもの（比較例１）との間に味の差を感じた。５人中４人が、後味のすっきり感を感じ、ホップ苞ポリフェノールを配合したもの（実施例１）の方が好みの味と評価した。このことから、ホップポリフェノールを配合することにより甘味の後味のべたつきが改善され、嗜好性が上がることがわかった。 All five people felt a difference in taste between the one containing hop polyphenol (Example 1) and the one not containing (Comparative Example 1). Four people out of five felt a refreshing feeling of aftertaste, and the one containing hop koji polyphenol (Example 1) was evaluated as a preferred taste. From this, it was found that the stickiness of the aftertaste of sweetness was improved by adding hop polyphenol, and the palatability increased.
＜ブドウ果汁入り飲料（果汁１０％）の官能評価＞
表３に示す配合のブドウ果汁入り飲料（果汁１０％）を調製し、６名の専門パネリストによる官能評価（「おいしさ」，「後味の良さ」）を行った。評価は、各々１０点満点で行った。その結果を表４に示す。なお、比較例２のブドウ果汁入り飲料のショ糖換算による甘味度は、以下の方法により算出したところ、約１３８であった。
<Sensory evaluation of beverage with grape juice (10% fruit juice)>
A beverage containing grape juice (10% fruit juice) with the composition shown in Table 3 was prepared and subjected to sensory evaluation ("deliciousness", "good aftertaste") by six specialist panelists. Each evaluation was performed with a maximum score of 10 points. The results are shown in Table 4. In addition, the sweetness degree by the sucrose conversion of the drink containing the grape juice of the comparative example 2 was about 138 when computed by the following method.
＜ブドウ果汁入り飲料（果汁１０％）の甘味度の算出＞
ブドウ１００ｇ中に含まれる糖類は、ショ糖０．７７ｇ、果糖８．２７ｇ、ブドウ糖７．２３ｇであり（「最新果汁・果実飲料事典」（日本果汁協会監修）参照）、これらから算出したブドウ果汁のショ糖を１としたときの甘味度は０．１７である。これにより、ブドウ果汁入り飲料（果汁１０％）の甘味度は、ショ糖（１×１２０）＋ブドウ濃縮果汁（０．１７×５．８×１８）＝約１３８であると算出した。
<Calculation of sweetness of beverage with grape juice (fruit juice 10%)>
The sugars contained in 100 g of grapes are 0.77 g of sucrose, 8.27 g of fructose and 7.23 g of glucose (see “Latest Juice and Fruit Beverage Encyclopedia” (supervised by the Japan Juice Association)), and the grape juice calculated from these The sweetness when sucrose is 1 is 0.17. Thereby, the sweetness degree of the beverage containing grape juice (fruit juice 10%) was calculated to be sucrose (1 × 120) + grape juice (0.17 × 5.8 × 18) = about 138.
ホップ苞ポリフェノールを配合したもの（実施例２）の方がおいしいとの評価を得た。後味の良さについても、ホップ苞ポリフェノールを配合したもの（実施例２）の方が優れているという評価が得られた。このことから、ブドウ果汁入り飲料においても、ホップポリフェノールを配合することにより甘味の後味のべたつきが改善され、嗜好性が上がることがわかった。 It was evaluated that the one containing hop koji polyphenol (Example 2) was more delicious. Also about the good aftertaste, evaluation that the thing (Example 2) which mix | blended the hop koji polyphenol was excellent was obtained. From this, it was found that even in a beverage containing grape juice, stickiness of the aftertaste of sweetness was improved by adding hop polyphenol, and palatability increased.
＜モモ果汁入り飲料（果汁１００％）の官能評価＞
表５に示す配合のモモ果汁入り飲料（果汁１００％）を調製し、５名の専門パネリストによる官能評価（「おいしさ」，「後味の良さ」）を行った。評価は、各々１０点満点で行った。その結果を表６に示す。なお、比較例３のモモ果汁入り飲料のショ糖換算による甘味度は、以下の方法により算出したところ、約１３６であった。
<Sensory evaluation of peach juice-containing beverage (fruit juice 100%)>
A peach juice-containing beverage (100% fruit juice) blended as shown in Table 5 was prepared, and sensory evaluation (“deliciousness”, “good aftertaste”) was conducted by five panelists. Each evaluation was performed with a maximum score of 10 points. The results are shown in Table 6. In addition, the sweetness degree by the sucrose conversion of the drink containing the peach juice of the comparative example 3 was about 136 when computed by the following method.
＜モモ果汁入り飲料（果汁１００％）の甘味度の算出＞
モモ１００ｇ中に含まれる糖類は、ショ糖６．９６ｇ、ブドウ糖０．８５ｇ、果糖１．１４ｇ、ソルビトール０．１２ｇであり（「最新果汁・果実飲料事典」（日本果汁協会監修）参照）、これらから算出したモモ果汁のショ糖を１としたときの甘味度は０．０９１である。これにより、モモ果汁入り飲料（果汁１００％）の甘味度は、ショ糖（１×４０）＋モモ濃縮果汁（０．０９１×４×１８０）＋モモピューレ（０．０９１×３３０）＝約１３６であると算出した。
<Calculation of sweetness of beverage containing peach juice (fruit juice 100%)>
The sugars contained in 100 g of peach are 6.96 g of sucrose, 0.85 g of glucose, 1.14 g of fructose, and 0.12 g of sorbitol (see “Latest Juice / Fruit Beverage Encyclopedia” (supervised by the Japan Juice Association)). The sweetness degree when the sucrose of peach juice calculated from 1 is set to 1 is 0.091. Accordingly, the sweetness of the peach juice-containing beverage (fruit juice 100%) is sucrose (1 × 40) + peach juice concentrate (0.091 × 4 × 180) + peach puree (0.091 × 330) = about 136 It was calculated that there was.
ホップ苞ポリフェノールを配合したもの（実施例３）の方がおいしいとの評価を得た。後味の良さについても、ホップ苞ポリフェノールを配合したもの（実施例３）の方が優れているという評価が得られた。このことから、高濃度のモモ果汁入り飲料においても、ホップポリフェノールを配合することにより甘味の後味のべたつきが改善され、嗜好性が上がることがわかった。 It was evaluated that the hop koji polyphenol blended (Example 3) was more delicious. Also about the good aftertaste, evaluation that the thing (Example 3) which mix | blended the hop koji polyphenol was excellent was obtained. From this, it was found that even in a beverage with a high concentration of peach juice, stickiness of the aftertaste of sweetness was improved by adding hop polyphenol, and palatability increased.
＜スポーツ飲料の官能評価＞
表７に示す配合のスポーツ飲料を調製し、４名の専門パネリストによる官能評価（「おいしさ」，「後味の良さ」）を行った。評価は、各々１０点満点で行った。その結果を表８に示す。なお、比較例４のスポーツ飲料のショ糖換算による甘味度は、以下の方法により算出したところ、８２であった。
<Sensory evaluation of sports drinks>
Sports drinks with the composition shown in Table 7 were prepared and subjected to sensory evaluation (“deliciousness” and “good aftertaste”) by four professional panelists. Each evaluation was performed with a maximum score of 10 points. The results are shown in Table 8. In addition, the sweetness degree by the sucrose conversion of the sports drink of the comparative example 4 was 82 when computed by the following method.
＜スポーツ飲料の甘味度の算出＞
スポーツ飲料の甘味度は、果糖ブドウ糖液糖（１×４０）＋スクラロース（６００×０．０７）＝８２であると算出した。なお、果糖ブドウ糖液糖の甘味度は１であり、スクラロースの甘味度は６００である。
<Calculation of sweetness of sports drink>
The sweetness of the sports drink was calculated to be fructose-glucose liquid sugar (1 × 40) + sucralose (600 × 0.07) = 82. In addition, the sweetness degree of fructose glucose liquid sugar is 1, and the sweetness degree of sucralose is 600.
ホップ苞ポリフェノールを配合したもの（実施例４）の方がおいしいとの評価を得た。後味の良さについても、ホップ苞ポリフェノールを配合したもの（実施例４）の方が優れるという評価が得られた。このことから、スポーツ飲料においても、ホップポリフェノールを配合することにより甘味の後味のべたつきが改善され、嗜好性が上がることがわかった。 It was evaluated that the hop koji polyphenol blended (Example 4) was more delicious. Also about the good aftertaste, evaluation that the thing (Example 4) which mix | blended the hop koji polyphenol was excellent was obtained. From this, it was found that the stickiness of the aftertaste of sweetness is improved and the palatability is improved by blending hop polyphenol in sports drinks.
＜コーヒー飲料の官能評価＞
表９に示す配合のコーヒー飲料を調製し、５名の専門パネリストによる官能評価（「おいしさ」，「後味の良さ」）を行った。評価は、各々１０点満点で行った。その結果を表１０に示す。なお、比較例５のコーヒー飲料のショ糖換算による甘味度は、以下の方法により算出したところ、約７４であった。
<Sensory evaluation of coffee beverages>
Coffee beverages having the composition shown in Table 9 were prepared and subjected to sensory evaluation (“taste” and “good aftertaste”) by five panelists. Each evaluation was performed with a maximum score of 10 points. The results are shown in Table 10. In addition, the sweetness degree by the sucrose conversion of the coffee drink of the comparative example 5 was about 74 when computed by the following method.
＜コーヒー飲料の甘味度の算出＞
コーヒー飲料の甘味度は、牛乳（０．０１９×１５０）＋キシリトール（０．６×５）×アセスルファムカリウム（０．３４×２００）＝約７４であると算出した。なお、牛乳の甘味度は牛乳中の炭水化物（４．８ｇ／１００ｇ）を乳糖として計算すると０．０１９（５訂食品成分表）、キシリトールの甘味度は０．６、アセスルファムカリウムの甘味度は２００である。
<Calculation of sweetness of coffee beverage>
The sweetness of the coffee drink was calculated to be milk (0.019 × 150) + xylitol (0.6 × 5) × acesulfame potassium (0.34 × 200) = approximately 74. The sweetness of milk is 0.019 (5 revised food composition table) when carbohydrates in milk (4.8 g / 100 g) are calculated as lactose, the sweetness of xylitol is 0.6, and the sweetness of acesulfame potassium is 200. It is.
ホップ苞ポリフェノールを配合したもの（実施例５）の方がおいしいとの評価を得た。また、ホップ苞ポリフェノールを配合したもの（実施例５）の方が後味のキレが良いとの評価を得た。このことから、コーヒー飲料では、ホップポリフェノールを配合することにより、コーヒー本来の苦味を有するすっきりとした味わいになり、嗜好性が上がることがわかった。 It was evaluated that the hop koji polyphenol blended (Example 5) was more delicious. Moreover, the thing (Example 5) which mix | blended the hop koji polyphenol obtained evaluation that the sharpness of aftertaste is good. From this, it was found that, in the coffee beverage, by blending hop polyphenol, it becomes a refreshing taste having the original bitter taste of coffee and the palatability is improved.
＜ホップ苞ポリフェノールの飲料への配合量の検討＞
製造例１にて得られたホップ苞ポリフェノールを表１１に示す配合のグレープフルーツ果汁入り清涼飲料（果汁１％）に０〜１．１ｇ／Ｌの範囲内で配合し、得られたグレープフルーツ果汁入り清涼飲料について、３名の専門パネリストによる官能評価（「甘味」，「苦味」）を行った。後引き及び苦味の強さを１０段階で評価（１０に近くなるほど、後引きや苦味を強く感じるものとして評価）し、３名の平均値を算出した。その結果を表１２に示す。なお、ホップ苞ポリフェノールを配合していないグレープフルーツ果汁入り飲料のショ糖換算による甘味度は、以下の方法により算出したところ、約１２３であった。
<Examination of blending amount of hop coffee polyphenol into beverage>
The hop koji polyphenol obtained in Production Example 1 is blended in a grapefruit juice-containing soft drink (fruit juice 1%) as shown in Table 11 within a range of 0 to 1.1 g / L, and the resulting grapefruit juice-containing refreshment is obtained. The beverage was subjected to sensory evaluation ("sweetness", "bitterness") by three expert panelists. The strength of post-drawing and bitterness was evaluated on a 10-point scale (evaluation was made so that the pulling-back and bitterness felt stronger as the value was closer to 10), and the average value of the three persons was calculated. The results are shown in Table 12. In addition, the sweetness degree by the sucrose conversion of the drink containing the grapefruit juice which does not mix | blend the hop koji polyphenol was about 123 when it calculated with the following method.
＜グレープフルーツ果汁入り飲料（果汁１％）の甘味度の算出＞
グレープフルーツ１００ｇ中に含まれる糖類は、ショ糖３ｇ、果糖２．５ｇ、ブドウ糖２．５ｇであり（「最新果汁・果実飲料事典」（日本果汁協会監修）参照）、これらから算出したグレープフルーツ果汁のショ糖を１としたときの甘味度は０．０８である。また、果糖ブドウ糖液糖の甘味度は１である。これにより、グレープフルーツ果汁入り飲料（果汁１％）の甘味度は、果糖ブドウ糖液糖（１×１２０）＋グレープフルーツ濃縮果汁（０．０８×７×１．６）＋発酵グレープフルーツ果汁（０．０８×２．３×１２）＝約１２３であると算出した。
<Calculation of sweetness of grapefruit juice-containing beverage (fruit juice 1%)>
The sugars contained in 100 g of grapefruit are 3 g of sucrose, 2.5 g of fructose, and 2.5 g of glucose (see “Latest Juice / Fruit Beverage Encyclopedia” (supervised by the Japan Juice Association)). When the sugar is 1, the sweetness is 0.08. The sweetness of fructose-glucose liquid sugar is 1. Accordingly, the sweetness of the grapefruit juice-containing beverage (fruit juice 1%) is as follows: fructose-glucose liquid sugar (1 × 120) + grapefruit concentrated fruit juice (0.08 × 7 × 1.6) + fermented grapefruit juice (0.08 × It was calculated that 2.3 × 12) = about 123.
表１２の結果より、ホップ苞ポリフェノールを０．００２５ｇ／Ｌ以上配合したグレープフルーツ果汁入り清涼飲料では、後味の改善が確認された。また、後味の改善が確認されたホップ苞ポリフェノールを１．０ｇ／Ｌ配合した飲料では、苦味が若干強いものの飲用することは可能であった。しかしながら、ホップ苞ポリフェノールを１．１ｇ／Ｌ配合した飲料は、ホップ苞ポリフェノール由来の苦味が強く、嗜好性が低い結果となった。 From the results of Table 12, the aftertaste improvement was confirmed in the grapefruit juice-containing soft drink containing 0.0025 g / L or more of hop koji polyphenol. Moreover, in the drink which mix | blended 1.0 g / L of the hop koji polyphenol in which the improvement of aftertaste was confirmed, although the bitterness was a little strong, it was possible to drink. However, the beverage containing 1.1 g / L of hop cocoon polyphenol has a strong bitterness derived from hop cocoon polyphenol and has low palatability.
Claims (9)
甘味度からショ糖換算した前記甘味剤１００質量部に対する前記ホップ苞ポリフェノールの含有量が０．０２〜０．４質量部である、ホップ苞ポリフェノール入りノンアルコール飲料。 Containing hops polyphenols and sweeteners ,
The content of the hop bract polyphenol with respect to the sweetening agent to 100 parts by mass in terms of sucrose from sweetness is 0.02 to 0.4 parts by weight, hop bract polyphenol-containing non-alcoholic beverages.
前記飲料に添加されるホップ苞ポリフェノールの量を、甘味度からショ糖換算した前記甘味剤１００質量部に対する前記ホップ苞ポリフェノールの含有量が０．０２〜０．４質量部になるよう調整を行うことにより、
前記甘味剤による甘味の後引きの改善を行う方法。 For non-alcoholic beverages containing sweeteners,
It adjusts so that content of the said hop cake polyphenol with respect to 100 mass parts of the said sweetener which converted the quantity of the hop cake polyphenol added to the said drink into sucrose from sweetness may be 0.02-0.4 mass part. By
A method for improving sweetness after-treatment by the sweetener.
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