JP7463449B2 - Bottled carbonated drinks - Google Patents

Description

The present invention relates to a bottled carbonated beverage. More specifically, the present invention relates to a carbonated beverage containing tiliroside and having improved foam retention.

Carbonated drinks are highly palatable beverages that, when drunk, provide a refreshing sensation due to the carbon dioxide gas that effervesces in the mouth and as it passes through the throat, and the bubbles in carbonated drinks have a significant impact on the refreshing sensation and taste. Carbonated drinks, which contain supersaturated carbon dioxide gas in the beverage liquid, are often distributed and sold sealed in containers such as bottles or cans, and are then poured into transparent glass or plastic cups when consumed, and the appearance of the effervescence (foam that forms above the beverage liquid surface) after pouring is also an attractive aspect for consumers. Therefore, foam stabilization is an important factor in determining the characteristics of carbonated drinks.

On the other hand, due to the diversification of consumer preferences, a wide variety of carbonated drinks are now available, including those containing fruit juice, milk ingredients, vitamins, flavoring ingredients such as extracts, added nutrients, and flavoring substances. Therefore, it goes without saying that taste, in addition to the refreshing feeling provided by the foaming properties, is a very important factor in satisfying consumer preferences.

Traditionally, various foaming agents and foam retention agents have been used in carbonated beverages to promote the formation of stable foam or to provide sustained foam. For example, various foaming agents or foaming assistants have been used, such as proteins of animal or vegetable origin, such as soy protein, wheat protein, egg white peptide, gelatin, and sodium caseinate, or gums, such as guar gum, xanthan gum, carrageenan, and carob seed gum, alginic acid and its derivatives, and saponin. For example, Patent Document 1 discloses a sparkling beverage containing starch octenyl succinate.

Rosehips, on the other hand, are the fruit of plants of the genus Rosaceae, and are known to have a high vitamin C content. For example, they are consumed as herbal tea in combination with hibiscus. Rosehip oil is also used as an edible oil and as an oil-based ingredient for skin care cosmetics. In recent years, it has been confirmed that tiliroside, which is contained in rosehip extract, has fat metabolism promoting effects, etc., and has been attracting attention (for example, Patent Documents 2 and 3).

JP 2004-81171 A JP 2007-176858 A JP 2010-202594 A

Carbonated drinks are popular especially in the summer and among young people because the moment the container is opened and when it is poured into a glass, the bubbles from the carbonation are accompanied by a refreshing sound, and the drink feels cool when consumed. However, as time passes after opening, the bubbles disappear and not only does the drink lose its distinctive appearance, but it also becomes "flat" when consumed, which reduces the refreshing feeling and greatly reduces the value of the carbonated drink overall.

Carbonated beverages to which foaming agents or foam retention agents have been added can improve foaming and foam retention, but they can also have drawbacks such as imparting an undesirable flavor or color to a carbonated beverage, or causing changes in physical properties such as increased viscosity, which can reduce palatability. Off-flavors and odors caused by foaming agents and the like are undesirable when developing carbonated beverages that meet consumer tastes.

The inventors of the present invention have carried out various investigations aimed at providing a new bottled carbonated beverage that stabilizes foaming after being poured into a glass or the like, provides a sustained refreshing feeling when drunk, and is free of any unpleasant taste or odor. As a result, they were surprised to discover that tiliroside, which is contained in plant components such as rose hips, has a foam-retaining effect in carbonated beverages, and thus completed the present invention.

That is, the present invention provides the following.
1. A bottled carbonated drink containing tiliroside.
2. The bottled carbonated drink according to claim 1, which contains tiliroside at a concentration in the range of 0.01 to 10 μg/ml.
3. The bottled carbonated drink according to 1 or 2 above, wherein the tiliroside is derived from a rose hip extract.
4. The bottled carbonated beverage according to any one of 1 to 3 above, which is a non-alcoholic beverage.
5. The bottled carbonated beverage according to any one of 1 to 4 above, which is a beverage in a PET bottle.
6. A method for improving the foam retention of a bottled carbonated beverage, comprising adding tiliroside during the production process of the bottled carbonated beverage.
7. The method according to claim 6, wherein tiliroside is added at a concentration in the range of 0.01 to 10 μg/ml.
8. The method according to claim 6 or 7, wherein tiliroside is derived from a rosehip extract.
9. The method according to any one of 6 to 8 above, wherein the carbonated beverage is a non-alcoholic beverage.

The present invention provides a carbonated beverage that retains the effervescence caused by carbonation and does not change the color of the beverage or impair the taste or aroma due to the improved effervescence or the development of an unpleasant taste or odor.

The effect of adding tiliroside (0.068-0.271 μg/ml) on improving the foam retention of carbonated beverages is shown.

In one embodiment, the present invention provides a bottled carbonated drink containing tiliroside.
Tiliroside is a type of flavonoid and is known to have the following structure:

Tiliroside is found in the pseudofruit of rose hips (Rosa canina), the pseudofruit of Japanese rose (Rosa laviegata), the pseudofruit and flowers of rosehips (Rosa rugosa), the flowers and leaves of lindens (Tilia cordata, T. platyphyllos, T. argentea), the whole plant of marshal (Malva silvestris), the flowers and leaves of marshal (Althaea officinalis), the leaves of Lavatera thuringiaca, the fruits and leaves of Potentilla anserina, the whole plant of Lamium purpureum (L. album), the leaves and roots of hollyhocks (Althaea rosea), the fruits and leaves of raspberries (Rubus idaeus), and the strawberries (Fragaria Tiliroside is contained in the fruits of Tiliroside ananassa, etc., and can be extracted and purified using a solvent from these plants or their processed products, such as shredded products, dried products, dry powders, etc. Alternatively, extracts from these plants or processed products, or diluted or concentrated extracts thereof can be used as they are as tiliroside-containing substances. In this case, liquid extracts, diluted products, or concentrated products may be used, or solid extracts, such as dried powders, may be used.

For example, tiliroside derived from rose hips can be suitably used. In this case, tiliroside is contained in an extract obtained by extracting the false fruit of rose hips with a solvent, a diluted solution thereof, a concentrated solution thereof, or various forms of dried products thereof, and these can be used as they are.

The solvent used to extract tiliroside from the above-mentioned plants may be a polar solvent or a non-polar solvent, and is not particularly limited. Examples of such solvents include water; alcohols such as methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, and 2-butanol; ethers such as ether and tetrahydrofuran; esters such as ethyl acetate; ketones such as acetone; nitriles such as acetonitrile; hydrocarbons such as heptane and hexane; aromatic hydrocarbons such as benzene and toluene; and halogenated aliphatic hydrocarbons such as methylene chloride and chloroform. These solvents can be used alone or in combination.

Among the above solvents, alcohol, ethyl acetate, carbon dioxide, water, and mixed solvents of two or more of these are preferably used. As the alcohol, lower alcohols such as ethanol, 1-propanol, 2-propanol, 1-butanol, and 2-butanol are preferably used. A mixed solvent of alcohol and water is more preferable. For example, ethanol and water may be used in a volume ratio of 100:0 to 0:100, preferably 95:5 to 5:95, and more preferably 70:30 to 30:70.

The extraction method is not particularly limited, but for example, the plant part or dried material used as the raw material may be crushed, crushed or shredded, and 5 to 20 times the amount of a polar or non-polar solvent may be added thereto, and extraction may be performed under conditions such as shaking, stirring or reflux at a temperature between 0°C and the reflux temperature of the solvent for 30 minutes to 48 hours. After extraction, a separation procedure such as filtration or centrifugation may be performed to remove insoluble matter, and an extract may be obtained by diluting or concentrating the mixture as necessary. If necessary, the same procedure may be repeated on the insoluble matter to extract it further, and the resulting extract may be used together.

This extract may be used as is or after concentration in the form of a liquid, concentrate, or paste, or may be further dried to produce a dried product. Drying may be performed by a method commonly used by those skilled in the art, such as spray drying, freeze drying, vacuum drying, or fluidized bed drying. The extract may be further purified by a purification method commonly used by those skilled in the art.

The extract obtained by the above method contains tiliroside in an amount of preferably 0.01% by weight or more, more preferably 0.02% by weight or more, and even more preferably 0.04% by weight or more, calculated on a dry weight basis. The presence and content of tiliroside in the extract can be confirmed, for example, by high performance liquid chromatography.
As a rosehip extract containing tiliroside, for example, a product sold as rosehip extract by Morishita Jintan Co., Ltd. can be suitably used.

The bottled carbonated beverage of the present invention contains tiliroside at a concentration in the range of 0.01 to 10 μg/ml, preferably 0.05 to 0.5 μg/ml, and more preferably 0.1 to 0.3 μg/ml. Within the above range, a suitable improvement in foam retention can be obtained. The improvement in foam retention can be confirmed, for example, by the foam retention time after pouring into a glass, and carbonated beverages containing tiliroside in the above concentration range can extend the foam retention time by 10 seconds or more, 15 seconds or more, or 20 seconds or more compared to carbonated beverages of the same composition that do not contain tiliroside.

The bottled carbonated beverage of the present invention contains tiliroside and may also contain raw materials commonly used in the manufacture of carbonated beverages, such as sweeteners, fruit juice, milk components, vitamins, flavor components such as extracts, nutritional components, acidulants, flavoring substances, etc.

Sweeteners used in the bottled carbonated beverage of the present invention include food additives used to sweeten foods, such as fructose, sucrose, and other monosaccharides, disaccharides, and oligosaccharides, as well as high-intensity sweeteners.

Monosaccharides, disaccharides, and oligosaccharides include glucose, fructose, galactose, maltose, sucrose, lactose, maltotriose, ketose, etc.

A high-intensity sweetener is a sweetener that, when held in the mouth in the same amount (mass) as sucrose, tastes several tens to several thousand times sweeter than sucrose. The high-intensity sweeteners intended to be added may be natural high-intensity sweeteners or synthetic high-intensity sweeteners, and examples thereof include, but are not limited to, aspartame, acesulfame potassium, xylitol, D-xylose, glycyrrhizin and its acid and its salts, saccharin, saccharin sodium, sucralose, D-sorbitol, stevia extract, stevia powder, thaumatin, abrusoside A, cyclocaryoside I, N-acetylglucosamine, L-arabinose, oligo-N-acetylglucosamine, licorice extract, enzyme-treated stevia, α-glucosyltransferase-treated stevia, enzyme-treated licorice, L-sorbose, neotame, swingle extract, L-rhamnose, D-ribose, etc.

The sweetener may be used alone or in combination of two or more. Whether the sweetener is added alone or in combination of two or more, it is preferable that the sweetener contains at least aspartame as a high-intensity sweetener. The sweetener to be added may preferably be one or more selected from the group consisting of sucrose, fructose, glucose, acesulfame potassium, sucralose, stevia, enzyme-treated stevia, aspartame, and neotame. When two or more high-intensity sweeteners are used in combination, the content of the high-intensity sweetener can be expressed as the total amount of each of the two or more high-intensity sweeteners. The high-intensity sweetener may be a commercially available product or may be produced according to a known method. The high-intensity sweetener used in the present invention may be an extract of a plant or the like containing the desired high-intensity sweetener (e.g., stevia extract).

When using a combination of aspartame, acesulfame potassium, stevia, enzyme-modified stevia, and sucralose as high-intensity sweeteners, the concentrations can be determined taking into account the sweetness of each ingredient and the type of base beverage.

The bottled carbonated beverage of the present invention may be an alcoholic beverage, but is preferably provided as a non-alcoholic beverage that does not contain alcohol. Non-alcoholic beverages refer to beverages with an ethanol concentration of less than 1.0% by volume (v/v), although there is no particular limitation to such beverages. For example, carbonated beverages include colorless and transparent carbonated beverages (carbonated water, ramune, cider, etc., without added sweeteners), black carbonated beverages (cola-based carbonated beverages such as cola beverages), carbonated beverages containing fruit juice, non-alcoholic beer beverages, etc. Here, cola-based carbonated beverages refer to carbonated beverages based on an extract of cola seeds or its equivalent, blended with an acidulant, coloring agent, caffeine, etc., and appropriately flavored with citrus flavorings and various spices.

When an acidulant is added, the type and amount of acidulant added are arbitrary, but in the case of carbonated beverages that do not contain fruit juice, the acidity can be adjusted to 0.01 to 0.4%, preferably 0.05 to 0.3%, from the standpoint of palatability.
The pH of the carbonated drink of the present invention can usually be set to 2.5 to 5.5, preferably 2.5 to 4.5, and more preferably 2.5 to 3.5.

As another embodiment, the present invention provides a method for improving foam retention of a carbonated beverage, which comprises adding tiliroside to the carbonated beverage.
The bottled carbonated drink of the present invention can be produced by the same means and conditions as those for producing carbonated drinks that are usually used, except for the addition of tiliroside. For example, known means and conditions can be used for the preparation of the raw material solution, heat sterilization, injection of carbon dioxide gas, and the like.

More specifically, the bottled carbonated beverage of the present invention can be produced by a production process including the steps of mixing and dissolving various ingredients in water to prepare a preparation of a specified concentration, heating the preparation, cooling the heated preparation to absorb carbon dioxide gas, and packaging the preparation having absorbed carbon dioxide gas into a bottle. In addition to the above steps, the bottled carbonated beverage of the present invention may preferably also include a step of sterilizing the bottled beverage. In a production method that also includes a step of sterilizing the bottled beverage, the step of heating the preparation can ensure that the preparation passes through a temperature range of 80 to 100°C. The step of sterilizing the bottled beverage may include holding the beverage at 55 to 65°C for 5 to 30 minutes.

Tiliroside can be added at any stage before heat sterilization, for example, simultaneously with the preparation of the raw material solution. Preferably, tiliroside is added before the step of absorbing carbon dioxide gas.

Carbonated beverages are beverages into which carbon dioxide gas (carbon dioxide) has been injected, and the carbon dioxide pressure in the beverage is not particularly limited, but is usually 1.7 to 4.4 kg/cm ² (0.17 to 0.43 MPa), preferably 2.1 to 4.0 kg/cm ² (0.21 to 0.39 MPa), and more preferably 2.6 to 3.5 kg/cm ² (0.25 to 0.34 MPa) when measured at about 20° C. Carbonated beverages are usually 2.8 to 7.1 kg/cm ² (0.27 to 0.70 MPa), preferably 3.5 to 6.4 kg/cm ² (0.34 to 0.63 MPa), and more preferably 4.0 to 5.0 kg/cm ² (0.39 to 0.49 MPa) when measured at about 5° C. It is preferable to set the carbon dioxide pressure in the carbonated beverage within this range in order to obtain the foamy and foamy appearance after pouring into a glass or the like, as well as a refreshing and cool feeling when drinking.

The container for the bottled carbonated beverage of the present invention is not particularly limited as long as it is in a form that can be provided as a beverage, such as a PET bottle, a can, or a bottle. The bottled carbonated beverage of the present invention can be provided preferably in a form filled in a PET bottle, and more preferably in a PET bottle with a capacity of 1 to 2 L. Since a PET bottle with a capacity of 1 to 2 L is relatively large, it is repeatedly opened and closed, and the contents are consumed each time, and carbon dioxide gas escapes from the beverage. However, since the carbon dioxide gas bubbles are stabilized in the bottled carbonated beverage of the present invention, the carbon dioxide gas bubbles formed when the carbonated beverage is poured into the container can be stabilized, and the deterioration of the flavor due to the escape of carbon dioxide gas can be minimized. In other words, when the bottled carbonated beverage of the present invention is provided in a PET bottle, particularly a large-capacity PET bottle with a capacity of 1 to 2 L, the shortening of the retention time of the carbon dioxide gas bubbles formed when poured into the container due to the escape of carbon dioxide gas can be minimized, which is advantageous in that the flavor of the carbonated beverage is not impaired.

The carbonated beverage obtained through the above-mentioned production process can be filled into any container, such as a glass bottle, a plastic container such as a PET bottle, or a metal can, to produce a bottled carbonated beverage.
The carbonated beverage of the present invention has an improved foam retention effect and the refreshing feeling characteristic of carbonated beverages lasts for a long period of time. Furthermore, since the color, aroma, and taste of the carbonated beverage are hardly changed by the addition of tiliroside, the present invention can be suitably applied to a wide range of carbonated beverages.

Carbonated beverages were produced by pressurizing 0.25 MPa of carbon dioxide into four types of beverages (Beverages 1 to 4) with different concentrations of rosehip extract and filling them into PET containers. Morishita Jintan rosehip extract was used as the rosehip extract, and the tiliroside concentration was determined by analyzing the carbonated beverages after production using high-performance liquid chromatography.

After adjusting the temperature of the beverage to 4°C under conditions that would not allow the carbonation to escape, the container was opened and 100 mL of the carbonated beverage was carefully poured into a 500 mL graduated cylinder (height 35 cm, outer diameter 5.5 cm, made by IWAKI) from a position 5 cm above the mouth at a rate of 2 L/min so that the liquid would fall into the center of the graduated cylinder, and the time it took for the bubbles to disappear after pouring was measured to determine the foam retention time of each beverage.

The way bubbles disappear is usually that first the height of the bubbles disappears and only the surface of the liquid remains, then the bubbles disappear from the center of the liquid surface towards the outside of the circle. The "foam has disappeared" was judged when, when viewed from the top of the graduated cylinder, the bubbles had disappeared from the center of the liquid surface and were contained within a range of 1 cm from the outer circumference of the circle of the graduated cylinder.

As a result, as shown in Figure 1, when no tiliroside was added, the foam retention time was approximately 65 seconds after pouring into the measuring cylinder, but when 0.068 to 0.271 μg/ml of tiliroside was added, the foam retention time was extended by approximately 10 to 25 seconds, and this improvement in foam retention was statistically significant, especially when tiliroside was 0.135 μg/ml or more.
Furthermore, beverages 1 to 4 differ only in the content of rosehip extract, but there was no noticeable change in color, aroma, or taste due to the difference in the amount added, and it did not have any effect on the production of the intended beverage.

The present invention can improve the foam retention effect of carbonated beverages without compromising their taste and aroma, making it possible to improve the important qualities of foaming and foam retention, particularly for carbonated beverages served in large-capacity containers such as PET bottles that are opened and closed frequently.

Claims (5)

A bottled carbonated beverage containing tiliroside, wherein the concentration of tiliroside in the beverage is 0.05 to 0.5 μg/ml, and further contains one or more sweeteners selected from monosaccharides, disaccharides, oligosaccharides, polysaccharides, and high-intensity sweeteners . 10. The beverage of claim 1 further comprising an acidulant. 3. The beverage according to claim 1 or 2, further comprising a flavoring. 4. The beverage according to claim 1, further comprising a coloring agent. A method for producing a bottled carbonated beverage containing tiliroside, comprising the steps of: adjusting the concentration of tiliroside in the beverage to 0.05 to 0.5 μg/ml ; and injecting carbon dioxide gas so that the carbon dioxide pressure in the beverage is 0.17 to 0.43 MPa when measured at 20 °C , or injecting carbon dioxide gas so that the carbon dioxide pressure in the beverage is 0.27 to 0.70 MPa when measured at 5 °C.

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