Beverage containing chicken extract

Abstract

The invention provides a novel beverage containing a chicken extract. According to one embodiment of the present invention, provided is a beverage containing a chicken extract, characterized by containing one or more odor components selected from trimethylamine and isovaleric acid, the total content of the one or more odor components being 2.7 [mu] g / ml or less, and containing one or more imidazole dipeptides selected from anserine and carnosine, the total content of the one or more odor components being 2.7 [mu] g / ml or less, and the total content of the one or more odor components being 2.7 [mu] g / ml or less. The total content of the one or more imidazole dipeptides is 1.6 mg / ml or more.

Description

Technical Field

[0001] The present invention relates to a beverage containing chicken extract and a method for producing the same. In addition, the present invention also relates to a method for improving the taste of a beverage containing chicken extract. Background Art

[0002] In recent years, due to the increase in health awareness, protein-rich foods and beverages have attracted attention. In particular, chicken extract beverages, which have been traditionally consumed in Asia, have attracted attention as high-protein beverages, and various products have been developed, manufactured, and sold.

[0003] For example, the specification of Chinese Patent Application Publication No. 109287979 (Patent Document 1) describes a canned chicken soup containing various ingredients including Chinese medicine as a healthy and nutritious canned chicken soup.

[0004] Patent Literature Patent Document 1: Chinese Patent Application Publication No. 109287979 Summary of the invention

[0005] It is known that chicken extract has a unique odor (fishy, ​​vomiting, etc.), and attempts have been made to reduce this odor. However, since consumers tend to feel the efficacy of chicken extract from the meatiness of chicken, it is found that simply reducing the unique odor of chicken extract cannot improve the overall satisfaction of chicken extract. Therefore, a new type of chicken extract-containing beverage is sought, especially a new type of chicken extract-containing beverage in which the unique odor of chicken extract is reduced and the meatiness of chicken can be felt.

[0006] The present inventors have conducted intensive research and have found that by suppressing the content of a predetermined odor component and adjusting the content of one or more imidazole dipeptides selected from anserine and carnosine to a predetermined range, a chicken extract-containing beverage can be obtained, which can suppress the odor peculiar to the chicken extract while allowing the feeling of chicken meat. The present invention is based on this finding.

[0007] The present invention provides a beverage as described below and a method for producing the beverage. [1] A beverage containing a chicken extract, characterized in that it contains one or more odor components selected from trimethylamine and isovaleric acid, and the total content of the one or more odor components is 2.7 ug / ml or less. The invention also contains one or more imidazole dipeptides selected from anserine and carnosine, wherein the total content of the one or more imidazole dipeptides is 1.6 mg / ml or more. [2] The beverage according to [1], wherein the content of trimethylamine is 0.2 to 2.5 ug / ml. [3] The beverage according to [1], wherein the isovaleric acid content is 0.05 to 2 ug / ml. [4] The beverage according to any one of [1] to [3], wherein the total content of the one or more odor components is 1 to 2.4 ug / ml. [5] The beverage according to any one of [1] to [4], comprising anserine and carnosine. [6] The beverage according to any one of [1] to [5], wherein the content of anserine is 0.5 to 3.5 mg / ml. [7] The beverage according to any one of [1] to [6], wherein the content of carnosine is 0.1 to 2 mg / ml. [8] The beverage according to any one of [1] to [7], wherein the total content of anserine and carnosine is 1.7 to 4.8 mg / ml. [9] The beverage according to any one of [1] to [8], characterized in that it is a ready-to-drink (RTD) beverage, a refreshing drink, chicken soup, a jelly-like drink, a powdered drink or a functional drink.

[10] A method for producing a beverage according to any one of [1] to [9], comprising the step of blending 1 to 75% by weight of a chicken extract obtained from chicken breast meat relative to the total amount of the chicken extract in the beverage.

[11] The method according to

[10] is characterized in that it includes a step of preparing the chicken extract obtained from chicken feet and joints in such a manner that the chicken extract obtained from chicken feet and joints is prepared in a weight ratio of 1:0.5 to 1:10 relative to the chicken extract obtained from chicken breast meat.

[12] A method for improving the taste of a beverage containing a chicken extract, characterized in that it includes the steps of adjusting the total content of one or more odor components selected from trimethylamine and isovaleric acid contained in the beverage to less than 2.7 ug / ml, and adjusting the total content of one or more imidazole dipeptides selected from anserine and carnosine contained in the beverage to more than 1.6 mg / ml.

[0008] According to one embodiment of the present invention, a beverage containing chicken extract can be provided, which can suppress the peculiar odor of chicken extract and at the same time allow the meaty texture of chicken to be felt. According to a preferred embodiment of the present invention, a beverage containing chicken extract can be provided, which can suppress the peculiar odor of chicken extract and at the same time allow the meaty texture of chicken to be clearly felt. According to another preferred embodiment of the present invention, a beverage containing chicken extract in which the unpleasant sour taste is further suppressed can be provided. DETAILED DESCRIPTION

[0009] The present invention will be described in detail below. The following embodiments are examples for explaining the present invention, and are not intended to limit the present invention to the embodiments. The present invention can be implemented in various forms without departing from the gist of the present invention. In addition, all documents and public publications, patent publications and other patent documents cited in this specification are written into this specification as reference. In addition, this specification contains the contents described in the specification of the Japanese patent application (Japanese Patent Application No. 2022-145347) filed on September 13, 2022, on which the present application claims priority.

[0010] 1. Drinks The present invention provides, as one embodiment, a beverage containing chicken extract (hereinafter also referred to as "the beverage of the present invention"). In this specification, the so-called "beverage containing chicken extract" refers to a liquid composition that can be orally ingested and contains chicken extract. In several embodiments of the present invention, the beverage includes a ready-to-drink (RTD) beverage, a refreshing drink, a chicken soup, a jelly-like beverage, a powdered beverage, and a functional beverage. The so-called powdered beverage in this specification refers to a powdered beverage that is diluted with water or hot water to a specified concentration for drinking. Furthermore, the beverage containing chicken extract also includes a composition that is heated and drunk in a soup-like state, such as a bagged soup bag (Chicken Essence (Chicken Essence) or DEOC (Drip Essence of Chicken)), etc.). The beverage containing chicken extract in a preferred embodiment of the present invention is a ready-to-drink (RTD) beverage.

[0011] A chicken extract-containing beverage according to one embodiment of the present invention contains one or more odor components selected from trimethylamine and isovaleric acid, the total content of the above-mentioned one or more odor components is 2.7ug / ml or less, and contains one or more imidazole dipeptides selected from anserine and carnosine, the total content of the above-mentioned one or more imidazole dipeptides is 1.6mg / ml or more. The beverage of the present invention is described below.

[0012] <Chicken Extract> The beverage of the present invention contains chicken extract. Chicken extract is a component obtained by hot water extraction or the like using chicken meat, bones, skin and other parts as raw materials. Chicken extract generally contains one or more imidazole dipeptides selected from carnosine and anserine.

[0013] When the chicken extract used in the beverage according to some embodiments of the present invention contains salts of one or more imidazole dipeptides selected from carnosine and anserine, the content of imidazole dipeptides in the chicken extract refers to the total amount of imidazole dipeptides and their salts.

[0014] Examples of salts of imidazole dipeptide are not particularly limited, and examples include inorganic salts such as hydroxides, carbonates and bicarbonates of sodium, lithium, calcium, magnesium and aluminum and ammonia; and organic salts such as mono-, di- or tri-alkylamine salts such as salts of methylamine, dimethylamine and trimethylamine, mono-, di- or tri-hydroxyalkylamine salts, guanidine salts and N-methylglucamine salts.

[0015] When chicken extract is used in beverages in some embodiments of the present invention, an extract obtained by heating chicken or the like as a raw material in a liquid can be used, or a commercially available chicken extract can be used. The raw materials of the chicken extract may include chicken bones, cartilage, feet (also called chicken feet), etc.

[0016] Commercially available products of chicken extract include "Brand's Essence of Chicken (BEC) (manufactured by Suntory Beverage & Food Asia)", "Scotch (registered trademark) Essence of Chicken (manufactured by Scotch Industrial, Thailand)", "Quaker Essence of Chicken (manufactured by Standard Foods Corporation, Taiwan Province, China)", "SWANSON (registered trademark) Chicken stock and broth (manufactured by Campbell Soup Company)", "Drip Chicken Essence (manufactured by Eu Yan Sang International, Singapore)", "Boned Chicken Tonic (manufactured by Eu Yan Sang International, Singapore)", and "Boiled Essence of Chicken (manufactured by Lao Xie Zhen, Taiwan Province, China)". Any of these commercially available products can be used, but Brand's Essence of Chicken (BEC) is preferably used.

[0017] When the chicken extract used in the beverages in several embodiments of the present invention is produced by warm water extraction of chicken or chicken bones, cartilage, feet, etc. (hereinafter referred to as "chicken, etc."), it can be produced by a commonly used method. For example, the chicken extract can be produced by treating chicken, etc. in a solvent at high temperature and normal pressure or pressure. When producing the chicken extract, the concentration can also be increased by removing fat and cholesterol after crude extraction with a solvent and then removing excess solvent.

[0018] In the present specification, the chicken extract includes a liquid extract obtained by the above method, a diluted solution of the liquid extract, a concentrate or a dry powder, and a purified product thereof. The purified product can be obtained by subjecting the chicken extract to a high purity by, for example, diatomaceous earth filtration, ultrafiltration, membrane treatment, liquid phase separation operation, fractionation separation using a resin, etc.

[0019] The amount of chicken extract in the beverage of several embodiments of the present invention (based on solid content) is not particularly limited, but is preferably 5% to 20% by weight. The amount of chicken extract in a preferred embodiment of the present invention (based on solid content) may also be 6% to 14% by weight, 8% to 12% by weight, or 9% to 11% by weight.

[0020] <Odor components> Beverages according to some embodiments of the present invention contain one or more odor components selected from trimethylamine and isovaleric acid, and the content of the one or more odor components is 2.7 ug / ml or less. Trimethylamine is one of the odor components generated when chicken extract is produced, which can bring a fishy odor. Isovaleric acid is also one of the odor components generated when chicken extract is produced, which can bring a vomiting odor. For example, these odor components are sometimes generated when the chicken extract is heated under cooking conditions.

[0021] The content of trimethylamine is not particularly limited as long as the total content of trimethylamine and isovaleric acid is 2.7 μg / ml or less, and can be 0 ug / ml or an amount below the detection limit. In several embodiments of the present invention, the content of trimethylamine can be 0.2-2.5 ug / ml, 0.2-2 ug / ml, 0.2-1.5 ug / ml, 0.2-1 ug / ml, 0.2-0.8 ug / ml, 0.8-2.5 ug / ml, 0.8-2 ug / ml, 0.8-1.5 ug / ml, 0.8-1 ug / ml, 1-2.5 ug / ml, 1-2 ug / ml or 1-1.5 ug / ml. The content of trimethylamine can be measured by headspace gas chromatography according to the method described in the examples.

[0022] The content of isovaleric acid is not particularly limited as long as the total content with trimethylamine is 2.7 μg / ml or less, and can be 0 ug / ml or an amount below the detection limit. In several embodiments of the present invention, the content of isovaleric acid can be 0.05-2 ug / ml, 0.05-1.5 ug / ml, 0.05-1 ug / ml, 0.05-0.09 ug / ml, 0.05-0.08 ug / ml, 0.01-0.2 ug / ml, 0.01-0.15 ug / ml, 0.01-0.13 ug / ml, 0.01-0.12 ug / ml, 0.01-0.1 ug / ml or 0.01-0.08 ug / ml. The content of isovaleric acid can be measured by headspace gas chromatography according to the method described in the examples.

[0023] The total content of one or more odor components selected from trimethylamine and isovaleric acid is not particularly limited as long as it is 2.7ug / ml or less, and can be 0.1-2.4ug / ml, 0.1-2.2ug / ml, 0.1-2ug / ml, 0.1-1.8ug / ml, 0.3-2.4ug / ml, 0.3-2.2ug / ml, 0.3-2ug / ml, 0.3-1.8ug / ml, 0.5-2.4ug / ml, 0.5-2.2ug / ml, 0. 5-2ug / ml, 0.5-1.8ug / ml, 0.8-2.4ug / ml, 0.8-2.2ug / ml, 0.8-2ug / ml, 0.8-1.8ug / ml, 1-2.4ug / ml, 1-2.2ug / ml, 1-2ug / ml, 1-1.8ug / ml, 1.2-2.4ug / ml, 1.2-2.3ug / ml, 1.2-2.2ug / ml, 1.2-2ug / ml or 1.2-1.8ug / ml. The total content can be measured by headspace gas chromatography according to the method described in the examples.

[0024] <Anserine and Carnosine> In some embodiments of the present invention, the beverage contains one or more imidazole dipeptides selected from anserine and carnosine. Imidazole dipeptide is a general term for dipeptides having histidine having an imidazole ring as a constituent component (Yanagi Nobuya, Journal of the Japanese Society of Food Chemistry, 2014, Vol. 61, No. 1, p. 45). Here, imidazole is a type of 5-membered aromatic heterocyclic compound, and is a nitrogen-containing aromatic heterocyclic compound having nitrogen atoms at the 1st and 3rd positions.

[0025] The present inventors unexpectedly found that by setting the total content of one or more odor components selected from trimethylamine and isovaleric acid within a predetermined range and setting the content of one or more imidazole dipeptides selected from anserine and carnosine to a predetermined amount or more, a chicken extract-containing beverage that suppresses the odor (fishy odor, vomiting odor, etc.) peculiar to chicken extract and allows the feeling of chicken meat can be provided. According to a preferred embodiment, by setting the content of one or more imidazole dipeptides selected from anserine and carnosine to a predetermined range, the unpleasant sour taste can be further suppressed.

[0026] There are many types of imidazole dipeptides, and they may include imidazole dipeptides other than anserine and carnosine. For example, they may further include one or more imidazole dipeptides selected from the group consisting of cetacean, homoanserine, and homocarnosine. The beverage according to a preferred embodiment of the present invention includes anserine and carnosine.

[0027] In several embodiments of the present invention, the imidazole dipeptide used in the beverage can be a substance extracted from a material containing imidazole dipeptide (such as fish meat) using an aqueous solvent, or a substance obtained by chemical synthesis, and its source or raw material is not particularly limited. Imidazole dipeptide can be obtained, for example, from fish such as tuna, bonito and salmon, beef, pork and chicken. It is generally believed that mammals such as pigs and cattle have a high content of carnosine. In aquatic mammals, the ratio of carnosine to whale carnosine (balenine) is about 1:2; in birds, the ratio of carnosine to anserine is 1:3. If it is a large fish, it is almost only anserine (Yanagi Nobuya, Journal of the Japanese Society of Food Chemistry, 2014, Vol. 61, No. 1, p. 45). In the present invention, the raw material of imidazole dipeptide can be selected according to the desired effect or use.

[0028] In several embodiments of the present invention, the content of anserine contained in the beverage is not particularly limited as long as the total content with carnosine is 1.6 mg / ml or more, and is, for example, 0.5 to 3.5 mg / ml. The content of anserine may also be 0.5 to 3 mg / ml, 0.5 to 2.5 mg / ml, 0.5 to 2 mg / ml, 0.5 to 1.5 mg / ml, 0.5 to 1 mg / ml, 1 to 3 mg / ml, 1.5 to 3 mg / ml, 2 to 3 mg / ml or 2.5 to 3 mg / ml. The content of anserine is preferably 1.2 to 2.8 mg / ml, more preferably 1.5 to 2.5 mg / ml, and even more preferably 1.7 to 2.3 mg / ml.

[0029] In some embodiments of the present invention, the content of carnosine contained in the beverage is not particularly limited as long as the total content of carnosine and anserine is 1.6 mg / ml or more, and is, for example, 0.1 to 2 mg / ml. The content of carnosine may also be 0.1 to 1.8 mg / ml, 0.1 to 1.6 mg / ml, 0.1 to 1.4 mg / ml, 0.1 to 1.2 mg / ml, 0.1 to 1 mg / ml, 0.2 to 1.5 mg / ml, 0.4 to 1.5 mg / ml, 0.5 to 1.5 mg / ml, 0.7 to 1.5 mg / ml or 0.8 to 1.5 mg / ml. The content of carnosine is preferably 0.5 to 1.5 mg / ml, more preferably 0.7 to 1.4 mg / ml, and even more preferably 0.8 to 1.2 mg / ml.

[0030] In some embodiments of the present invention, the total amount of anserine and carnosine contained in the beverage is 1.7 to 4.8 mg / ml. By setting the total content of anserine and carnosine to this range, a beverage containing a chicken extract can be provided that suppresses the odor (fishy odor, vomiting odor, etc.) peculiar to the chicken extract while allowing the feeling of the meatiness of chicken. In some embodiments of the present invention, the total amount of anserine and carnosine can be, for example, 1.7-4.5 mg / ml, 1.7-4 mg / ml, 1.7-3.5 mg / ml, 1.7-3 mg / ml, 2-4 mg / ml, 2.2-4 mg / ml, 2.4-4 mg / ml, 2.6-4 mg / ml, 2.8-4 mg / ml, 2-3.8 mg / ml, 2.2-3.8 mg / ml, 2.4-3.8 mg / ml, 2.6-3.8 mg / ml, 2.8-3.8 mg / ml, 2-3.5 mg / ml, 2.2-3.5 mg / ml, 2.4-3.5 mg / ml, 2.6-3.5 mg / ml or 2.8-3.5 mg / ml. The total content of anserine and carnosine is preferably 1.8 to 4.2 mg / ml, more preferably 2 to 4 mg / ml, and even more preferably 2.4 to 3.5 mg / ml.

[0031] The content of imidazole dipeptides such as anserine and carnosine can be measured by high performance liquid chromatography (HPLC), but when the content is calculated from the blended amount, it can also be obtained from the blended amount. When measured by HPLC, the measurement conditions can be measured according to the standard measurement method of the analytical instrument. When measured by HPLC, an ion exchange column (for example, 300SCX (size: 4.6×250 mm, particle size: 5 μm)) can be used.

[0032] <Other ingredients and properties> The beverages obtained by some embodiments of the present invention contain water. The water is not particularly limited, and various waters can be used as long as they do not adversely affect the flavor, for example, tap water, ion exchange water, soft water, distilled water, carbonated water, reverse osmosis water (RO water), activated carbon treated water, purified water and desalted water.

[0033] The pH of the beverage obtained by some embodiments of the present invention is preferably 4 to 7, 4.5 to 7, 5 to 7, 5.5 to 7, 6 to 7, 4 to 6.8, 4.5 to 6.8, 5 to 6.8, 5.5 to 6.8, 6 to 6.8, 4 to 6.6, 4.5 to 6.6, 5 to 6.6, 5.5 to 6.6 or 6 to 6.6. By adjusting the pH to this range, an ideal taste with less sourness can be achieved.

[0034] The Brix (soluble solid content) of the beverage obtained by some embodiments of the present invention is preferably 5 to 20, more preferably 6 to 14, and even more preferably 8 to 12. The Brix (soluble solid content) of the beverage can be measured by a sugar refractometer.

[0035] Beverages obtained by several embodiments of the present invention may contain sweeteners. As sweeteners, low-intensity sweeteners, high-intensity sweeteners or combinations thereof may be contained. As low-intensity sweeteners, for example, glucose, sucrose (granulated sugar, etc.), fructose, maltose, oligosaccharides, fructose syrup, lactose, psicose, allose, tagatose, xylose or ribose may be cited. Examples of high-intensity sweeteners include aspartame, neotame, advantame, sucralose, acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, cyclamate, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mabinin, brazzein, pentadin, hernandulcin, 4β-hydroxyhernandulcin, miracle fruit protein, glycyrrhizic acid, rubusin, phloridzin, mogroside IV, mogroside V, steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M), thaumatin, monellin, brazzein, monatin, monk fruit extract, or stevia extract.

[0036] The beverages obtained by the embodiments of the present invention may contain ingredients that are usually added to beverages other than the above ingredients, as long as the effects of the present invention are not impaired. Such ingredients include, for example, acidulants, spices, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc.

[0037] The form of the container of the beverage obtained by several embodiments of the present invention is not limited. For example, it can be sealed in a container such as a can, a bottle, a PET bottle, a bag, a paper box and a plastic container to form a container-filled beverage. According to a preferred embodiment of the present invention, from the perspective of convenient regular intake, the container of the beverage is a small packaging bag. When heat sterilization is performed after filling into the container, its type is not particularly limited. For example, it can be performed by common methods such as rotary sterilization, UHT sterilization and autoclave sterilization. The temperature of the heat sterilization process is not particularly limited, for example, it is heated at 65 to 130°C, preferably at 80 to 120°C for 1 to 40 minutes. However, as long as the sterilization value equivalent to the above conditions can be obtained, it is no problem to sterilize at an appropriate temperature for a few seconds, such as 5 to 30 seconds.

[0038] [Exemplary Embodiments of Beverages of the Present Invention] Exemplary embodiments of the beverage of the present invention are shown below, but the present invention is not limited to the embodiments described below. According to one embodiment of the present invention, a beverage can be provided, which is a beverage containing chicken extract, characterized in that: Contains one or more odor components selected from trimethylamine and isovaleric acid, wherein the total content of the one or more odor components measured by headspace gas chromatography is 2.7 ug / ml or less, The invention also contains one or more imidazole dipeptides selected from anserine and carnosine, wherein the total content of the one or more imidazole dipeptides is 1.6 mg / ml or more.

[0039] According to one embodiment of the present invention, a ready-to-drink (RTD) beverage can be provided, which is a beverage containing chicken extract, characterized in that: Contains one or more odor components selected from trimethylamine and isovaleric acid, wherein the total content of the one or more odor components is 0.5 to 2.4 ug / ml, The invention also contains one or more imidazole dipeptides selected from anserine and carnosine, wherein the total content of the one or more imidazole dipeptides is 2 to 3.8 mg / ml.

[0040] According to one embodiment of the present invention, a ready-to-drink (RTD) beverage can be provided, which is a beverage containing chicken extract, characterized in that: Contains one or more odor components selected from trimethylamine and isovaleric acid, wherein the total content of the one or more odor components is 1 to 2.2 ug / ml, The invention also contains one or more imidazole dipeptides selected from anserine and carnosine, wherein the total content of the one or more imidazole dipeptides is 2.4 to 3.5 mg / ml.

[0041] 2. Beverage Manufacturing Method One embodiment of the present invention provides a method for producing the following beverage (hereinafter also referred to as "the production method of the present invention"). The production method of the present invention is not particularly limited as long as it can produce a beverage in which the total content of one or more odor components selected from trimethylamine and isovaleric acid and the total content of one or more imidazole dipeptides selected from anserine and carnosine are within a specified range.

[0042] The manufacturing method of one embodiment of the present invention can be exemplified by the following method. First, chicken, etc. are chopped, and then treated in a solvent at high temperature and normal pressure or under pressure to decompose the protein, etc. contained in the chicken, etc., and convert them into peptides of lower molecular weight that are easily absorbed by humans. By removing fat and cholesterol from the resulting crude extract, and then removing excess solvent, the concentration of chicken essence can be increased. This operation can be repeated many times. Confirm that the density, color and nutritional value are within the desired range, filter and fill the container, and vacuum pack it. Then heat sterilize. Depending on the different parts of the chicken, etc. used, the ratio of the ingredients contained is also different, so the chicken extract with the desired amount of odor components and imidazole dipeptide can be obtained by adjusting the parts of the chicken, etc. used. For example, imidazole dipeptides such as carnosine and anserine tend to be contained more in the chicken breast part. In addition, odor components such as trimethylamine or isovaleric acid tend to be produced more when using the chicken feet (near the toes) to make chicken extracts. Therefore, by analyzing the amount of components contained in each part and appropriately adjusting the ratio of the parts to be used, the beverage of the present invention can be produced without excessive burden.

[0043] The manufacturing method of several embodiments of the present invention includes the step of mixing 1 to 75% by weight of a chicken extract obtained from chicken breast meat relative to the total amount of chicken extract in the beverage. As described above, since chicken breast meat tends to contain more imidazole dipeptides such as carnosine or anserine, the amount of carnosine and anserine in the beverage can be adjusted by mixing a predetermined amount of chicken extract obtained from chicken breast meat. In other embodiments of the present invention, the proportion of the chicken extract obtained from chicken breast meat can also be 5 to 75% by weight, 5 to 70% by weight, 5 to 65% by weight, 5 to 60% by weight, 5 to 55% by weight, 5 to 50% by weight, 10 to 75% by weight, 10 to 70% by weight, 10 to 65% by weight, 10 to 60% by weight, 10 to 55% by weight, or 5 to 50% by weight.

[0044] The manufacturing method of several embodiments of the present invention includes the following steps: the chicken extract obtained from chicken feet and joints is prepared in such a way that the chicken extract obtained from chicken feet and joints is prepared in a weight ratio of 1:0.5 to 1:10 relative to the chicken extract obtained from chicken breast. In this embodiment, the chicken extract obtained from chicken feet and joints may include only the chicken extract obtained from chicken feet, only the chicken extract obtained from chicken joints, or both. As described above, chicken breast tends to contain more imidazole dipeptides such as carnosine or anserine, while the content of imidazole dipeptides in chicken feet or joints tends to be less. Therefore, by adjusting the ratio of the chicken extract obtained from chicken breast, the amount of carnosine and anserine in the beverage can be adjusted. In other embodiments of the present invention, the weight ratio may be 1:1 to 1:10, 1:2 to 1:10, 1:3 to 1:10, 1:4 to 1:10, 1:5 to 1:10, 1:0.5 to 1:4, 1:0.5 to 1:3 or 1:0.5 to 1:2.

[0045] Alternatively, the beverage of the present invention may be prepared by adding an imidazole dipeptide preparation to the chicken extract. For example, a commercially available imidazole dipeptide preparation (e.g., "Imida 15" manufactured by Lytone Enterprise, anserine and carnosine purity: 15% or more, etc.) may be added to a chicken extract obtained from a part having a low content of anserine or carnosine to adjust the amount of anserine and carnosine in the beverage. The chicken extract may be prepared using chicken or the like by the above method, or commercially available substances may be used. In addition, the timing of adding each component may be simultaneous or non-simultaneous.

[0046] In one embodiment of the manufacturing method of the present invention, the definitions of "beverage", "chicken extract", "odor component", "angesin and carnosine" and "other components and characteristics" are the same as those described in the content of the above-mentioned beverage, and their numerical values ​​can be directly applied to the numerical values ​​described in the content of the above-mentioned beverage.

[0047] 3. Method for improving the taste of beverages containing chicken extract The present invention provides, as one aspect, the following method for improving the taste of a beverage containing a chicken extract (hereinafter also referred to as "the improvement method of the present invention"). According to the improvement method of the present invention, the peculiar smell of chicken extract (fishy smell, vomiting smell, etc.) possessed by a beverage containing a chicken extract can be reduced, and the meatiness of chicken can be improved. Specifically, by adjusting the total content of one or more odorous components selected from trimethylamine and isovaleric acid contained in a beverage containing a chicken extract to below a prescribed amount, and adjusting the total content of one or more imidazole dipeptides selected from anserine and carnosine contained in the aforementioned beverage to above a prescribed amount, the peculiar smell of chicken extract (fishy smell, vomiting smell, etc.) possessed by a beverage containing a chicken extract can be reduced, and the meatiness of chicken can be improved.

[0048] An improvement method according to one embodiment of the present invention is a method for improving the taste of a beverage containing a chicken extract, characterized in that it includes the steps of adjusting the total content of one or more odor components selected from trimethylamine and isovaleric acid contained in the beverage to less than 2.7 ug / ml, and adjusting the total content of one or more imidazole dipeptides selected from anserine and carnosine contained in the beverage to more than 1.6 mg / ml.

[0049] In the improvement methods of several embodiments of the present invention, the content of trimethylamine contained in the beverage containing chicken extract is not particularly limited as long as the total content with isovaleric acid is 2.7μg / ml or less, and can also be adjusted to 0ug / ml or an amount below the detection limit. In several embodiments of the present invention, the content of trimethylamine can be adjusted to 0.2-2.5ug / ml, 0.2-2ug / ml, 0.2-1.5ug / ml, 0.2-1ug / ml, 0.2-0.8ug / ml, 0.8-2.5ug / ml, 0.8-2ug / ml, 0.8-1.5ug / ml, 0.8-1ug / ml, 1-2.5ug / ml, 1-2ug / ml or 1-1.5ug / ml. The content of trimethylamine can be measured by headspace gas chromatography according to the method described in the examples.

[0050] In the improvement methods of several embodiments of the present invention, the content of isovaleric acid contained in the beverage containing chicken extract is not particularly limited as long as the total content with trimethylamine is 2.7 μg / ml or less, and can also be adjusted to 0ug / ml or an amount below the detection limit. In several embodiments of the present invention, the content of isovaleric acid can be adjusted to 0.05-2ug / ml, 0.05-1.5ug / ml, 0.05-1ug / ml, 0.05-0.09ug / ml, 0.05-0.08ug / ml, 0.01-0.2ug / ml, 0.01-0.15ug / ml, 0.01-0.13ug / ml, 0.01-0.12ug / ml, 0.01-0.1ug / ml or 0.01-0.08ug / ml. The content of isovaleric acid can be measured by headspace gas chromatography according to the method described in the examples.

[0051] In the improvement methods of several embodiments of the present invention, the total content of one or more odor components selected from trimethylamine and isovaleric acid contained in the beverage containing chicken extract is not particularly limited as long as it is 2.7ug / ml or less, and can be adjusted to 0.1-2.4ug / ml, 0.1-2.2ug / ml, 0.1-2ug / ml, 0.1-1.8ug / ml, 0.3-2.4ug / ml, 0.3-2.2ug / ml, 0.3-2ug / ml, 0.3-1.8ug / ml, 0.5-2.4ug / ml , 0.5-2.2ug / ml, 0.5-2ug / ml, 0.5-1.8ug / ml, 0.8-2.4ug / ml, 0.8-2.2ug / ml, 0.8-2ug / ml, 0.8-1.8ug / ml, 1-2.4ug / ml, 1-2.2ug / ml, 1-2ug / ml, 1-1.8ug / ml, 1.2-2.4ug / ml, 1.2-2.4ug / ml, 1.2-2.2ug / ml, 1.2-2ug / ml or 1.2-1.8ug / ml. The total content can be measured by headspace gas chromatography according to the method described in the examples.

[0052] In this specification, the phrase "adjusting the total content of one or more odorous components selected from trimethylamine and isovaleric acid contained in the beverage to 2.7 ug / ml or less as measured by headspace gas chromatography" is not particularly limited as long as the total content of the odorous components in the beverage containing the chicken extract is finally 2.7 ug / ml or less. Therefore, the odorous components can be adjusted by removing these odorous components from the beverage containing the chicken extract, or by adjusting the ratio of the chicken extract to be prepared.

[0053] In several embodiments of the present invention, the content of anserine contained in the beverage containing chicken extract is not particularly limited as long as the total content with carnosine is 1.6 mg / ml or more, and can be adjusted to, for example, 0.5 to 3.5 mg / ml. The content of anserine can also be adjusted to 0.5 to 3 mg / ml, 0.5 to 2.5 mg / ml, 0.5 to 2 mg / ml, 0.5 to 1.5 mg / ml, 0.5 to 1 mg / ml, 1 to 3 mg / ml, 1.5 to 3 mg / ml, 2 to 3 mg / ml or 2.5 to 3 mg / ml. The content of anserine is preferably 1.2 to 2.8 mg / ml, more preferably 1.5 to 2.5 mg / ml, and even more preferably 1.7 to 2.3 mg / ml.

[0054] In some embodiments of the present invention, the content of carnosine contained in the beverage containing chicken extract is not particularly limited as long as the total content with anserine is 1.6 mg / ml or more, and can be adjusted to 0.1-2 mg / ml, for example. The content of carnosine can also be adjusted to 0.1-1.8 mg / ml, 0.1-1.6 mg / ml, 0.1-1.4 mg / ml, 0.1-1.2 mg / ml, 0.1-1 mg / ml, 0.2-1.5 mg / ml, 0.4-1.5 mg / ml, 0.5-1.5 mg / ml, 0.7-1.5 mg / ml or 0.8-1.5 mg / ml. The content of carnosine is preferably 0.5-1.5 mg / ml, more preferably 0.7-1.4 mg / ml, and even more preferably 0.8-1.2 mg / ml.

[0055] In some embodiments of the present invention, the total amount of anserine and carnosine contained in the chicken extract-containing beverage can be adjusted to 1.7 to 4.8 mg / ml. By setting the total content of anserine and carnosine within this range, a chicken extract-containing beverage can be provided that suppresses the odor (fishy odor, vomiting odor, etc.) peculiar to the chicken extract while allowing the feeling of the meatiness of chicken. In some embodiments of the present invention, the total amount of anserine and carnosine can be adjusted to, for example, 1.7-4.5 mg / ml, 1.7-4 mg / ml, 1.7-3.5 mg / ml, 1.7-3 mg / ml, 2-4 mg / ml, 2.2-4 mg / ml, 2.4-4 mg / ml, 2.6-4 mg / ml, 2.8-4 mg / ml, 2-3.8 mg / ml, 2.2-3.8 mg / ml, 2.4-3.8 mg / ml, 2.6-3.8 mg / ml, 2.8-3.8 mg / ml, 2-3.5 mg / ml, 2.2-3.5 mg / ml, 2.4-3.5 mg / ml, 2.6-3.5 mg / ml or 2.8-3.5 mg / ml. The total content of anserine and carnosine is preferably 1.8 to 4.2 mg / ml, more preferably 2 to 4 mg / ml, and even more preferably 2.4 to 3.5 mg / ml.

[0056] In the present specification, the phrase "adjusting the total content of one or more imidazole dipeptides selected from anserine and carnosine contained in the beverage to 1.6 mg / ml or more" is not particularly limited as long as the total content of imidazole dipeptides in the beverage containing the chicken extract is finally 1.6 mg / ml or more. Therefore, the imidazole dipeptide preparation described above may be added to the beverage containing the chicken extract to adjust the content, or the amount of imidazole dipeptide may be adjusted by adjusting the ratio of the prepared chicken extract.

[0057] In the improvement method of one embodiment of the present invention, the definitions of "beverage", "chicken extract", "odor component", "angesin and carnosine" and "other components and characteristics" are the same as those described in the item of the beverage above.

[0058] In this specification, the term "at least" means that the quantity of a specific item can be greater than the number listed. In addition, in this application, the term "about" means that the subject is within the range of ±25%, ±10%, ±5%, ±3%, ±2% or ±1% of the value after "about". For example, "about 10" means the range of 7.5 to 12.5. Example

[0059] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

[0060] [Example 1] <Examples 1-1~1-23> The raw materials used in this example are as follows: extract A (chicken extract from the foot, Brix 10), extract B (chicken extract from the breast, Brix 10), extract C (chicken extract from the foot, Brix 12), imidazole dipeptide preparation (Lytone Enterprise, "Imida 15", total amount of anserine and carnosine: 15% or more) and water (RO water (reverse osmosis water)). The content of each component in each extract is shown in Table 1. [Table 1] Table 1: Content of each component in the extract used Location (1) (2) (1)+(2) (3) (4) (3)+(4) [μg / g] [μg / g] [μg / g] [mg / g] [mg / g] [mg / g] Extract A foot 2.204 0.144 2.348 0.020 0.060 0.080 Extract B brisket 0.906 0.201 1.107 2.25 6.2 8.45 Extract C foot 2.645 0.173 2.818 0.024 0.072 0.096 (1) trimethylamine, (2) isovaleric acid, (3) carnosine, (4) anserine

[0061] Extracts A, B, and C were obtained by the following method. [Preparation method of extracts A and C] The chicken feet and water were mixed at a ratio of 1:1.2 (weight basis), placed in a container, and heated at 125°C for 255 minutes using an autoclave. The extract obtained after the heat treatment was passed through a 200-mesh sieve to remove the solid content. Then, it was left to stand overnight to separate into an oil-soluble layer and a water-soluble layer, and only the water-soluble layer was taken out. Then, it was concentrated to Brix 10 or more using an evaporator. Then, a filter aid (Hyflo super cell) was used to treat at 90-95°C for 10 minutes to obtain a clarified extract. Then, water was added to adjust the Brix to 10, and the extract was placed in a container and sterilized by heating at 120°C for 8 minutes. This was called Extract A. Extract C was prepared by adjusting the Brix to 12 or more in the concentration process, and finally adding water to adjust the Brix to 12, and then sterilizing in the same way.

[0062] [Preparation method of extract B] The chicken breast parts and water were mixed at a ratio of 1:1.2 (weight basis), placed in a container, and heated at 125°C for 255 minutes using an autoclave. The extract obtained after the heat treatment was passed through a 200-mesh sieve to remove the solid content. Then, it was left to stand overnight to separate into an oil-soluble layer and a water-soluble layer, and only the water-soluble layer was taken out. Then, it was concentrated to Brix10 or more using an evaporator. Then, a filter aid (Hyflo super cell) was used to treat at 90-95°C for 10 minutes to obtain a clarified extract. Then, water was added to adjust to Brix10, placed in a container, and heat sterilized at 120°C for 8 minutes. This was called extract B.

[0063] The contents of anserine and carnosine in each of the obtained extracts were measured by HPLC under the following conditions. <HPLC analysis conditions> Apparatus: High performance liquid chromatography system with UV detector (Agilent 1100 series available from Agilent) Chromatographic column: Zorbax 300-SCX 4.6 mm ID x 250 mm, available from Agilent. Mobile phase: 50 mM potassium dihydrogen phosphate Flow rate: 1.0mL / min Flow path: Channel A (50 mM potassium dihydrogen phosphate), Channel B (acetonitrile), Channel D (deionized water) Wavelength of UV detector: 210nm Sample injection volume: 10μL

[0064] The total content of anserine and carnosine in Imida 15 was determined using the information in the Certificate of Analysis (COA) which records the detailed content of each component in each raw material batch. The total content of anserine and carnosine in Imida 15 used in this example was 158 mg / g.

[0065] The content of the odor components (trimethylamine and isovaleric acid) in each extract was measured by the following procedure.

[0066] <Headspace gas chromatography analysis> [Analysis of trimethylamine] The concentration of the unpleasant odor component (trimethylamine) in the headspace of the container containing the chicken extract was analyzed by Shimadzu GCMS-QP2010PLUS combined with a headspace-solid phase microextraction unit. 8 mL of the sample was transferred to a 20 mL extraction bottle and mixed with 40 μL of the internal standard solution (decanoic acid methyl ester, 0.05 mg / mL). The extraction bottle was sealed in a 40°C water bath for 20 minutes. The headspace-solid phase microextraction was performed 30 minutes before injection into the GCMS.

[0067] [Analysis of isovaleric acid] The concentration of the unpleasant odor component (isovaleric acid) in the headspace of the container containing the chicken extract was analyzed by Shimadzu GCMS-QP2010PLUS combined with a headspace-solid phase microextraction unit. 8 mL of the sample was transferred to a 20 mL extraction bottle and mixed with 40 μL of an internal standard solution (decanoic acid methyl ester, 0.05 mg / mL). After acidification with 40 μL of 9 M sulfuric acid, the extraction bottle was sealed in a 40°C water bath for 20 minutes. The headspace-solid phase microextraction was performed 30 minutes before injection into the GCMS.

[0068] The sample beverage was obtained by mixing the above raw materials in the composition described in Table 2. The composition of the beverage sample and the amount of each component contained are shown in Table 2. The content of each component is calculated from the amount contained in the raw materials used. The amount of trimethylamine and isovaleric acid contained in Imida 15 and RO water is zero. After mixing the raw materials, water is added to 100 ml as needed to obtain a sample. [Table 2] Table 2: Composition of beverage samples and the amount of each ingredient contained (1) trimethylamine, (2) isovaleric acid, (3) carnosine, (4) anserine

[0069] The taste of the sample beverages obtained in the above steps was evaluated by four professional panelists according to the following criteria. [Table 3]

[0070] Before the test, the evaluation members had a thorough discussion on the above evaluation criteria. The results are summarized in Table 4. The results shown in Table 4 were obtained by discussion of the scoring by 4 professional judges. Furthermore, among the results obtained, those with a score of 2 or less for the worse of the evaluation results of "meaty feeling" and "unpleasant fishy and vomiting odor" were evaluated as "NG". For those with a score of 3 points or more, the total score of the three sensory evaluation values ​​was added together to perform an evaluation of A to D. Those with a total score of 13 points or more were set as "A", those with a total score of 12 points were set as "B", those with a total score of 11 points were set as "C", and those with a total score of 10 points were set as "D". In addition, even if the total score is 11 points or more, if the sourness evaluation is 2 points or less, the comprehensive evaluation is also "D". [Table 4]

Claims

1. A beverage containing chicken extract, characterized in that: Contains one or more odor components selected from trimethylamine and isovaleric acid, wherein the total content of the one or more odor components is 2.7 μg / ml or less, The invention also contains one or more imidazole dipeptides selected from anserine and carnosine, wherein the total content of the one or more imidazole dipeptides is 1.6 mg / ml or more.

2. The beverage according to claim 1, characterized in that The content of trimethylamine is 0.2-2.5 μg / ml.

3. The beverage according to claim 1, characterized in that The content of isovaleric acid is 0.05-2 μg / ml.

4. The beverage according to any one of claims 1 to 3, characterized in that The total content of the one or more odor components is 1 to 2.4 μg / ml.

5. The beverage according to any one of claims 1 to 4, characterized in that Contains anserine and carnosine.

6. The beverage according to any one of claims 1 to 5, characterized in that The content of anserine is 0.5-3.5 mg / ml.

7. The beverage according to any one of claims 1 to 6, characterized in that The content of carnosine is 0.1-2 mg / ml.

8. The beverage according to any one of claims 1 to 7, characterized in that The total content of anserine and carnosine is 1.7-4.8 mg / ml.

9. The beverage according to any one of claims 1 to 8, characterized in that It is a ready-to-drink (RTD) beverage, a refreshing drink, a chicken soup, a jelly-like drink, a powdered drink or a functional drink.

10. A method, which is a method for producing a beverage according to any one of claims 1 to 9, characterized in that: The method comprises the step of mixing 1 to 75% by weight of a chicken extract obtained from chicken breast meat with respect to the total amount of the chicken extract in the beverage.

11. The method according to claim 10, characterized in that The method comprises the step of blending the chicken extract obtained from chicken feet and joints so that the blending amount of the chicken extract obtained from chicken feet and joints to the chicken extract obtained from chicken breast meat becomes 1:0.5 to 1:10 by weight ratio.

12. A method for improving the taste of a beverage containing a chicken extract, characterized in that: The method comprises the steps of adjusting the total content of one or more odor components selected from trimethylamine and isovaleric acid contained in the beverage to less than 2.7 μg / ml, and adjusting the total content of one or more imidazole dipeptides selected from anserine and carnosine contained in the beverage to more than 1.6 mg / ml.

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