Beverage, beverage base, method for producing beverage, method for producing beverage base, and method for improving beverage flavor

Abstract

To provide a beverage in which a cinnamon-like flavor is reduced, a beverage base, a method for producing a beverage, a method for producing a beverage base, and a method for improving a beverage flavor.SOLUTION: A beverage according to the present invention is a beverage that contains cinnamaldehyde and contains 4-isopropenyltoluene. Further, the beverage according to the present invention preferably has a cinnamaldehyde content of 0.1 to 100 ppm and a 4-isopropenyltoluene content of 1 to 1000 ppb, and preferably contains alcohol. Moreover, the method for improving the flavor of a beverage according to the present invention is a method for improving the flavor of a beverage that reduces a cinnamon-like flavor of a beverage containing cinnamaldehyde, and includes a step of incorporating 4-isopropenyltoluene into the beverage.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to beverages, beverage bases, methods for making beverages, methods for making beverage bases, and methods for enhancing the flavor of beverages. [Background technology]

[0002] Regarding beverages, various research and development efforts are underway to create products that meet consumer needs.

[0003] For example, Patent Document 1 discloses a packaged carbonated beverage containing cinnamaldehyde, which contains piperines and is characterized in that the ratio of the piperine concentration to the cinnamaldehyde concentration in the packaged carbonated beverage is 0.002 or more. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2019-41686 A Summary of the Invention [Problem to be solved by the invention]

[0005] Patent Document 1 describes a technique of using piperines to enhance the carbonation of carbonated drinks containing cinnamaldehyde. Meanwhile, the present inventors have conducted extensive research into beverages containing cinnamaldehyde, focusing on flavor, which is the most important index for beverages, rather than on the carbonation focused on in Patent Document 1. As a result, the present inventors confirmed that the inclusion of cinnamaldehyde in a beverage imparts a "cinnamon-like flavor." Furthermore, the present inventors considered that, since this "cinnamon-like flavor" gives a negative impression to some drinkers, if this could be reduced, the flavor of beverages containing cinnamaldehyde could be further improved.

[0006] Therefore, an object of the present invention is to provide a beverage, a beverage base, a method for producing a beverage, a method for producing a beverage base, and a method for improving the flavor of a beverage, all of which have a reduced cinnamon-like flavor. [Means for solving the problem]

[0007] The above problems can be solved by the following measures. (1) A beverage containing cinnamaldehyde, the beverage containing 4-isopropenyl toluene. (2) The beverage according to item 1, wherein the cinnamaldehyde content is 0.1 to 100 ppm. (3) The beverage according to 1 or 2, wherein the 4-isopropenyltoluene content is 1 to 1000 ppb. (4) A beverage described in any one of 1 to 3 above, which contains alcohol. (5) A beverage base containing cinnamaldehyde, the beverage base containing 4-isopropenyl toluene. (6) The beverage base according to item 5, wherein X / D is 0.1 to 100, where X ppm is the cinnamaldehyde content and D is the dilution ratio. (7) The beverage base according to item 5 or 6, wherein Y / D is 1 to 1000, where Y ppb is the content of 4-isopropenyltoluene and D is the dilution ratio. (8) A beverage base according to any one of claims 5 to 7, which contains alcohol. (9) A method for producing a beverage, comprising the step of incorporating cinnamaldehyde and 4-isopropenyl toluene. (10) A method for producing a beverage base, the method comprising the step of incorporating cinnamaldehyde and 4-isopropenyl toluene. (11) A method for improving the flavor of a beverage by reducing the cinnamaldehyde-containing beverage's nutty flavor, the method comprising the step of adding 4-isopropenyltoluene to the beverage. Effect of the Invention

[0008] The beverage according to the present invention has a reduced cinnamon-like flavor. The beverage base of the present invention provides a reduced nutty flavor in the beverage after dilution. The method for producing a beverage according to the present invention can produce a beverage with a reduced cinnamon-like flavor. The method for producing a beverage base according to the present invention can produce a beverage base that has a reduced nutty flavor after dilution. The method for enhancing the flavor of a beverage according to the present invention can reduce the nutty flavor of the beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, embodiments (present embodiments) for carrying out a beverage, a beverage base, a method for producing a beverage, a method for producing a beverage base, and a method for enhancing the flavor of a beverage according to the present invention will be described.

[0010] [Beverage] The beverage according to the present embodiment is a beverage containing cinnamaldehyde, and contains 4-isopropenyl toluene. One example of the beverage according to this embodiment is an alcoholic beverage that contains alcohol, and although this alcoholic beverage is not limited to a specific type of beverage, for example, a chuhai-flavored beverage is one. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavored and designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails. In addition, since the beverage according to this embodiment contains cinnamaldehyde, which gives it a spicy flavor, it is preferably used as a cola-flavored beverage (a beverage whose flavor is designed to have a cola-like flavor). Each element constituting the beverage according to this embodiment will be described below.

[0011] (Cinnamaldehyde) Cinnamaldehyde is an aromatic unsaturated aldehyde with the molecular formula C9H8O, and is also known as cinnamaldehyde. The present inventors have found that when cinnamaldehyde is added to a beverage, it imparts a negative flavor, a "cinnamon-like flavor."The present inventors have also found that when cinnamaldehyde is added to a beverage, it imparts a "roughness that lingers on the tongue" (a rough flavor). In addition, the present inventors have found that the mixture of cinnamaldehyde and 4-isopropenyltoluene described below in a beverage enhances "spicy complexity," "softness of taste," "crisp aftertaste," and "refreshing bitterness."

[0012] The content of cinnamaldehyde is preferably 0.1 ppm or more, more preferably 0.3 ppm or more, 0.5 ppm or more, 0.8 ppm or more, 1 ppm or more, 2 ppm or more, 2.5 ppm or more, 2.8 ppm or more, and 3 ppm or more are more preferable. By having a cinnamaldehyde content of a predetermined value or more, the problem (cinnamaldehyde flavor) and the problem (roughness remaining on the tongue) become clearer, and the predetermined effects (enhancing effect of spicy complexity, enhancing effect of softness of taste, enhancing effect of sharpness of aftertaste, enhancing effect of refreshing bitterness) can be more firmly exhibited. The cinnamaldehyde content is preferably 100 ppm or less, more preferably 80 ppm or less, 50 ppm or less, 40 ppm or less, 35 ppm or less, 32 ppm or less, or 30 ppm or less. By keeping the cinnamaldehyde content at a predetermined value or less, it is possible to avoid a situation in which the balance of the flavor of the beverage becomes poor. In this specification, the unit "ppm" is synonymous with "mg / L."

[0013] The cinnamaldehyde content in a beverage can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0014] (4-Isopropenyltoluene) 4-Isopropenyltoluene has the molecular formula C 10 H 12 It is a substance expressed as and is also known as 1-isopropenyl-4-methylbenzene. The present inventors have found that 4-isopropenyltoluene reduces the nutty flavor caused by cinnamaldehyde and also reduces the roughness remaining on the tongue. In addition, the present inventors have found that the mixture of 4-isopropenyltoluene and the above-mentioned cinnamaldehyde in a beverage enhances the "spicy complexity," "softness of taste," "crisp aftertaste," and "refreshing bitterness."

[0015] The content of 4-isopropenyltoluene is preferably 1 ppb or more, more preferably 3 ppb or more, 5 ppb or more, 8 ppb or more, 10 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 45 ppb or more, 48 ppb or more, and more preferably 50 ppb or more. By having the content of 4-isopropenyltoluene be equal to or more than a predetermined value, each of the effects of reducing the cinnamon-like flavor, reducing the roughness remaining on the tongue, enhancing the spicy complexity, enhancing the softness of the taste, enhancing the sharpness of the aftertaste, and enhancing the refreshing bitterness can be fully exhibited. The content of 4-isopropenyltoluene is preferably 1000 ppb or less, more preferably 800 ppb or less, 600 ppb or less, 550 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, 200 ppb or less, 150 ppb or less, or 100 ppb or less. By keeping the content of 4-isopropenyltoluene below a predetermined value, it is possible to avoid a situation in which the overall evaluation is lowered. In this specification, the unit "ppb" is synonymous with "μg / L."

[0016] The content of 4-isopropenyltoluene in a beverage can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0017] (alcohol) The beverage according to this embodiment may contain alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of alcohol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and brewed alcohol such as sake, fruit wine, and beer. Of these, one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohol can be used. In this specification, alcohol refers to ethanol unless otherwise specified.

[0018] (Alcohol content) When the beverage according to the present embodiment contains alcohol, the alcohol content is preferably 1 v / v% or more, more preferably 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, or 5 v / v% or more. The alcohol content is preferably 25 v / v% or less, more preferably 20 v / v% or less, 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, 10 v / v% or less, 9 v / v% or less, 7 v / v% or less, or 6 v / v% or less. Furthermore, when the beverage of this embodiment does not contain alcohol, the alcohol content is, for example, less than 1 v / v%, 0.7 v / v% or less, 0.5 v / v% or less, 0.3 v / v% or less, 0.1 v / v% or less, or 0.0 v / v%. The alcohol content of a beverage can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol Content (vibration density meter / gas chromatograph analysis method).

[0019] (Extract) The extract component (extract content) of the beverage according to this embodiment is not particularly limited, but is, for example, as follows. The extract content is preferably 1 w / v% or more, more preferably 3 w / v% or more, 5 w / v% or more, 7 w / v% or more, or 8 w / v% or more, and more preferably 18 w / v% or less, more preferably 17 w / v% or less, 15 w / v% or less, 13 w / v% or less, 12 w / v% or less, 11 w / v% or less, or 10 w / v% or less.

[0020] Here, extract content is the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). Extract content is a value that mainly reflects the amount of sweetener contained, which will be described later; the higher the amount of sweetener, the higher the value, and the lower the amount of sweetener, the lower the value. The extract content of a beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical methods prescribed by the National Tax Agency of Japan.

[0021] (Foaming) The beverage according to the present embodiment may be either a sparkling beverage containing carbon dioxide gas (carbonated beverage) or a non-sparkling beverage. Here, the sparkling beverage in the present embodiment is defined as a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 More than 1.0kg / cm 2 More than 1.5kg / cm is preferable. 2 More than 1.6kg / cm 2 More preferably, the gas pressure (total pressure) at 20°C is 5.0 kg / cm 2 Less than 4.0kg / cm is preferable. 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is more preferred: The gas pressure (total pressure) of the beverage according to this embodiment at 20° C. can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) "8-3 Gas Pressure."

[0022] (others) The beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fiber, and the like (hereinafter, appropriately referred to as "additives") that are usually blended into beverages within a range that does not inhibit the desired effects of the present invention. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of the acidulant that can be used include citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. Examples of the salt that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of the dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available. The above-mentioned cinnamaldehyde and 4-isopropenyltoluene may be contained in the beverage as single components, but they may also be contained in the beverage as spices, flavorings, fruit juices, etc. that contain these components.

[0023] (fruit juice) The beverage according to this embodiment may contain fruit juice. Here, fruit juice refers to juice squeezed from fruit, and includes various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, as well as fruit puree (a semi-liquid product made by mashing or straining cooked or raw fruit), as well as diluted solutions, concentrated solutions, and mixtures thereof. In addition, fruit juice may be made from one type of fruit or two or more types of fruit.

[0024] The fruit juice content may be 0% in terms of fruit juice ratio, but is, for example, 0.5% or more, 0.8% or more, 1% or more, 3% or more, 5% or more, and 15% or less, 10% or less, 9% or less, or 8% or less.

[0025] The content of fruit juice in the beverage according to the present embodiment (converted into fruit juice percentage) is calculated by "content (converted into fruit juice percentage) % (specifically, w / v %)" = "amount of fruit juice blended in 100 mL of beverage (g)" x "concentration ratio" / 100 mL x 100. Here, the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is taken as 100%) is calculated according to the JAS standard. In detail, it can be calculated based on the standard of sugar refractometer reading (°Bx) or acidity standard (%) of the JAS standard. For example, when plum juice with an acidity of 7% is used, the standard acidity of plum is 3.5% according to Appendix 4 of the Japanese Agricultural Standard for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016), so this plum juice is 2 times concentrated plum juice.

[0026] The fruit from which the juice is derived is not particularly limited, and any edible fruit can be used within a range that does not impair the desired effects of the present invention. For example, the fruit from which the juice is derived may include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and shikuwasa, and Rosaceae fruits such as apple, strawberry, and peach, as well as other conventionally known fruits such as grapes, plums, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, strawberries, plums, peaches, mangoes, pineapples, kiwis, and pears.

[0027] If the beverage according to this embodiment is to be a chuhai-flavor beverage, it may contain, in addition to the above-mentioned fruit juice, fruit flavors (flavors that impart a fruit-like aroma) and fruit extracts (extracts obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, or the like).The fruit species for the fruit flavors and fruit extracts may be the same as those for the above-mentioned fruit juice, but other types may also be used. Furthermore, since it is believed that the effects of the present invention (especially the effect of reducing the cinnamon-like flavor) will not be completely eliminated depending on the flavor type and intensity of the flavor / fruit extract, the flavor type of the flavor may be diverse and there is no particular limitation on the content.

[0028] As described above, the beverage according to this embodiment has a reduced cinnamon-like flavor. In addition, the beverage according to this embodiment has a reduced roughness remaining on the tongue, and has enhanced spicy complexity, a soft taste, a sharp aftertaste, and a refreshing bitterness.

[0029] [Beverage base] The beverage base according to this embodiment can be diluted with a mixer, which will be described later, to produce the beverage described above. In addition, when the beverage base of this embodiment is provided to consumers, restaurants, etc., it may be provided in beverage base form (RTS: Ready To Serve) and then diluted with a mixer, or the beverage base may be diluted with a mixer and then provided in beverage form (RTD: Ready To Drink).

[0030] In the following description of the beverage base according to this embodiment, the components common to the beverage described above will be omitted, and the differences (particularly the contents, etc.) will be mainly described.

[0031] (Cinnamaldehyde) When the cinnamaldehyde content of the beverage base is X ppm and the dilution ratio is D times, X / D is preferably 0.1 or more, more preferably 0.3 or more, 0.5 or more, 0.8 or more, 1 or more, 2 or more, 2.5 or more, 2.8 or more, or 3 or more. Moreover, X / D is preferably 100 or less, more preferably 80 or less, 50 or less, 40 or less, 35 or less, 32 or less, or 30 or less.

[0032] (4-Isopropenyltoluene) When the content of 4-isopropenyltoluene in the beverage base is Y ppb and the dilution ratio is D times, Y / D is preferably 1 or more, and more preferably 3 or more, 5 or more, 8 or more, 10 or more, 20 or more, 30 or more, 40 or more, 45 or more, 48 or more, or 50 or more. Moreover, Y / D is preferably 1000 or less, and more preferably 800 or less, 600 or less, 550 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, or 100 or less.

[0033] (Alcohol content) If the alcohol content of the beverage base is Av / v % and the dilution ratio is D times, A / D is preferably 1 or more, and more preferably 2 or more, 2.5 or more, 3 or more, or 5 or more. Also, A / D is preferably 25 or less, and more preferably 20 or less, 15 or less, 13 or less, 12.5 or less, 10 or less, 9 or less, 7 or less, or 6 or less. In addition, when the beverage base does not contain alcohol, A / D is, for example, less than 1, 0.7 or less, 0.5 or less, 0.3 or less, 0.1 or less, or 0.0.

[0034] (Extract) When the extract content of the beverage base is Ew / v % and the dilution ratio is D, E / D is preferably 1 or more, and more preferably 3 or more, 5 or more, 7 or more, or 8 or more. In addition, E / D is preferably 18 or less, and more preferably 17 or less, 15 or less, 13 or less, 12 or less, 11 or less, or 10 or less.

[0035] (Splitting material) The mixer is used to dilute the beverage base according to this embodiment. Examples of mixers include water, carbonated water, hot water, ice, fruit juice, fruit juice drinks, tea, etc., and one or a combination of two or more of these can be used. The dilution with a mixer may be carried out so that the beverage base according to this embodiment is 1.2 to 20 times, preferably 1.5 to 10 times, more preferably 2 to 5 times, and particularly preferably 3 to 4 times.

[0036] As described above, the beverage base according to this embodiment (for dilution ratio: D) has a reduced cinnamon-like flavor in the diluted beverage (beverage when consumed). In addition, the beverage base of this embodiment reduces the roughness remaining on the tongue after dilution, and enhances spicy complexity, softness of flavor, sharp aftertaste, and refreshing bitterness.

[0037] [Packaged beverages and packaged beverage base] The beverage and beverage base according to the present embodiment can be provided in various containers. By filling the beverage or beverage base in various containers, deterioration of the quality due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel). Glass containers, PET bottles, paper containers, pouch containers, and the like may also be used. The capacity of the container is not particularly limited, and any containers currently in circulation may be used. Metal containers are preferable because they completely block gas, moisture, and light and can maintain stable quality at room temperature for a long period of time. Transparent containers (particularly glass containers, etc.) are preferable from the viewpoint of improving visibility for consumers. Furthermore, when the beverage base is packed in various containers, the container may be labeled with a label indicating that the beverage may be diluted with the above-mentioned mixers before drinking (for example, the dilution ratio).

[0038] [Production method of beverages and beverage bases] Next, a method for producing the beverage and the beverage base according to this embodiment will be described. The method for producing the beverage and beverage base according to the present embodiment includes a mixing step and a post-treatment step.

[0039] In the mixing step, water, cinnamaldehyde, 4-isopropenyltoluene, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials may be mixed and adjusted so that the cinnamaldehyde content, the 4-isopropenyltoluene content, X / D, Y / D, and the like are within the above-mentioned predetermined ranges.

[0040] In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary. The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

[0041] The mixing and post-treatment steps can be carried out using equipment commonly used to produce RTD and RTS beverages.

[0042] As described above, the beverage manufacturing method according to this embodiment can produce a beverage that has a cinnamon-like flavor, reduced roughness on the tongue, and enhanced spicy complexity, a soft taste, a crisp aftertaste, and a refreshing bitterness. Furthermore, according to the method for producing a beverage base according to this embodiment, a beverage base can be produced that, after dilution, has a nutty flavor, reduced roughness on the tongue, and enhanced spicy complexity, softness of flavor, a crisp aftertaste, and a refreshing bitterness.

[0043] [Method for improving the flavor of beverages] Next, the beverage flavor enhancing method according to this embodiment will be described. The method for enhancing the flavor of a beverage according to this embodiment is a method for enhancing the flavor of a beverage that reduces the nutty flavor of a beverage containing cinnamaldehyde, and includes a step of incorporating 4-isopropenyltoluene. The contents of each component are the same as those explained in the "beverage" section above.

[0044] As described above, the method for enhancing the flavor of a beverage according to this embodiment can reduce the cinnamon-like flavor and roughness remaining on the tongue, while enhancing the spicy complexity, softness of flavor, crisp aftertaste, and refreshing bitterness of the beverage. EXAMPLES

[0045] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0046] [Sample preparation] Each sample in the table was prepared (alcoholic beverage) by appropriately mixing cinnamaldehyde, 4-isopropenyltoluene, vodka, fructose glucose liquid sugar, granulated sugar, citric acid (anhydrous), trisodium citrate, phosphoric acid, and pure water in the amounts shown in the table. Each sample in the table had an alcohol content of 5 v / v% and an extract content of 8 w / v%. Each sample in the table contained approximately the same amount of vodka, high fructose glucose liquid sugar, granulated sugar, citric acid (anhydrous), trisodium citrate, and phosphoric acid. In addition, for the samples with the suffix f in the sample number in the table, the gas pressure (total pressure) at 20°C was increased to approximately 2.1 kg / cm by mixing carbonated water in addition to pure water. 2 However, for the other samples, the gas pressure (total pressure) at 20°C was 0.0 kg / cm 2 It was.

[0047] [Test Contents] For each sample produced by the above-mentioned method, seven trained panelists with discerning abilities rated each sample on a 5-point scale from 1 to 5 in accordance with the following evaluation criteria: "cinnamon-like flavor," "roughness on the tongue," "spicy complexity," "soft, not harsh flavor," "sharp aftertaste," "refreshing bitterness," and "overall rating," and calculated the average score. All evaluations were performed by drinking the samples.

[0048] For each evaluation (except for "overall evaluation"), a sample with a rear number of 1 in the sample number was used as a control sample, and the score shown in the table for that control sample was used as the reference score. Each evaluation was made by comparing it with a control sample with the same front number in the sample number. Specifically, the control samples were samples 1-1, 2-1, 3-1, and 4-1. For example, the evaluation of the nutty flavor of sample 3-3 was made by comparing it with sample 3-1 (control sample) with the same front number and rear number of 1 in the sample number, which was given a score of 5 (reference score).

[0049] (Cinnamon-like flavor: rating criteria) The cinnamon flavor was evaluated using a 5-point scale based on the control sample, with 1 point for a "weak cinnamon flavor" and 5 points for a "strong cinnamon flavor." As for the "cinnamon-like flavor," the lower the score, the more reduced it is, and the more preferable it can be judged to be.

[0050] Here, the term "cinnamon-like flavor" literally means a flavor similar to cinnamon, but is a flavor (aroma) that makes the flavor of the beverage seem negative.

[0051] (Roughness on the tongue: Evaluation criteria) The roughness remaining on the tongue was evaluated using the control sample as the standard (5 points), with a score of 1 for "weak roughness remaining on the tongue" and a score of 5 for "strong roughness remaining on the tongue." Regarding "roughness remaining on the tongue," the lower the score, the more reduced it is, and this can be judged to be preferable.

[0052] Here, the "roughness that lingers on the tongue" is something that is sensed as a taste (not a sense of touch), and a strong "roughness that lingers on the tongue" refers to a strong sense of a rough flavor that lingers on the tongue.

[0053] (Spicy Complexity: Rating Criteria) The spicy complexity was evaluated using a standard score of 1 for the control sample, 1 for "weak spicy complexity," and 5 for "strong spicy complexity." As for "spicy complexity," the higher the score, the more enhanced it is, and the more desirable it can be judged to be.

[0054] Here, "spicy complexity" refers to a spiciness that makes the drink feel as if it contains a variety of spices, rather than a monotonous spiciness, and strong "spicy complexity" refers to a strong sense of complex spiciness.

[0055] (Softness of taste without harshness: Evaluation criteria) The evaluation of the mildness of the taste without being harsh was based on a standard score of 1 for the control sample, with a score of 1 for "not harsh and not mild" and a score of 5 for "not harsh and mild." Regarding "soft, not harsh taste," the higher the score, the softer the taste is perceived to be, and the more preferable it is judged to be.

[0056] Here, the evaluation of "softness of taste without harshness" was based on the overall softness of the taste.

[0057] (Aftertaste: Evaluation criteria) The sharpness of the aftertaste was evaluated based on the control sample being given a standard score of 1, with "no sharp aftertaste" given a score of 1 and "sharp aftertaste" given a score of 5. As for the "crisp aftertaste," the higher the score, the stronger it is, and the more preferable it is.

[0058] Here, the term "crisp aftertaste" refers to the degree of difference in the aftertaste when the flavor disappears, and the presence of a "crisp aftertaste" indicates that this difference is large.

[0059] (Refreshing bitterness: Evaluation criteria) The refreshing bitterness was evaluated based on a standard score of 1 for the control sample, 1 for a "weak refreshing bitterness," and 5 for a "strong refreshing bitterness." As for the "refreshing bitterness," the higher the score, the stronger it is, and the more preferable it can be judged to be.

[0060] Here, the "refreshing bitterness" refers to a bitterness that accentuates the flavor of the beverage and gives a refreshing spice-like sensation.

[0061] (Overall rating: Rating criteria) No standard was set for the overall evaluation, with a score of 1 for "poor overall balance as a beverage" and a score of 5 for "good overall balance as a beverage." Regarding the "overall evaluation," the higher the score, the more favorable it is.

[0062] Here, "overall evaluation" refers to the overall balance of flavor as a beverage. For example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage is rated as "poor."

[0063] The table below shows the content of each sample and the results of each evaluation. The numerical values ​​and indices of each component shown in the table are the content and indices of the final product.

[0064] [Table 1]

[0065] [Table 2]

[0066] [Table 3]

[0067] [Table 4]

[0068] (Review of results) Table 1 shows the results when the cinnamaldehyde content was fixed at 1 ppm and the 4-isopropenyltoluene content was varied. From the results of Samples 1-1 to 1-5, it was confirmed that as the content of 4-isopropenyltoluene increases, the scores of "cinnamon-like flavor" and "roughness on the tongue" decrease, and the scores of "spicy complexity", "soft, not harsh taste", "sharp aftertaste", "refreshing bitterness", and "overall evaluation" increase. It was also confirmed that the overall evaluation score decreases slightly when the content of 4-isopropenyltoluene becomes too high. In addition, when all the evaluation results were taken into consideration, among samples 1-1 to 1-5, samples 1-2 to 1-5 (particularly samples 1-3 to 1-4) showed favorable results. In addition, when comparing Sample 1-3 and Sample 1-3f, it was confirmed that Sample 1-3f, which is a carbonated beverage, exhibits all of the effects (reduction of the cinnamon-like flavor, reduction of roughness remaining on the tongue, enhancement of spicy complexity, enhancement of softness of taste, enhancement of sharpness of aftertaste, and enhancement of refreshing bitterness) to a slightly greater extent. Therefore, it was confirmed that the effects of the present invention are exhibited whether the beverage is a sparkling beverage or a non-sparkling beverage, and are exhibited to a slightly greater extent when applied to a sparkling beverage in particular.

[0069] Table 2 shows the results when the cinnamaldehyde content was fixed at 3 ppm and the 4-isopropenyltoluene content was varied. The results in Table 2 showed almost the same trends as those in Table 1. In addition, when all the evaluation results were taken into consideration, among samples 2-1 to 2-5, samples 2-2 to 2-5 (particularly samples 2-3 to 2-4) showed favorable results. The results of comparing the presence or absence of foaming (samples 2-3 and 2-3f) also showed the same tendency as the results in Table 1.

[0070] Table 3 shows the results when the cinnamaldehyde content was fixed at 10 ppm and the 4-isopropenyltoluene content was varied. The results in Table 3 showed almost the same trends as the results in Tables 1 and 2. In addition, when all the evaluation results were taken into consideration, among Samples 3-1 to 3-5, Samples 3-2 to 3-5 (particularly Samples 3-3 to 3-4) showed favorable results. The results of comparing the presence or absence of foaming (samples 3-3 and 3-3f) also showed the same tendency as the results in Tables 1 and 2.

[0071] Table 4 shows the results when the cinnamaldehyde content was fixed at 30 ppm and the 4-isopropenyltoluene content was varied. The results in Table 4 showed almost the same trends as the results in Tables 1 to 3. In addition, when all the evaluation results were taken into consideration, among samples 4-1 to 4-5, samples 4-2 to 4-5 (particularly samples 4-3 to 4-4) showed favorable results. The results of comparing the presence or absence of foaming (samples 4-3 and 4-3f) also showed the same trends as the results in Tables 1 to 3.

[0072] Based on the results in Tables 1 to 4, it was confirmed that, regardless of the cinnamaldehyde content (or within a very wide range of content), by adding 4-isopropenyltoluene to a beverage, all of the desired effects (reduction of the cinnamaldehyde-like flavor, reduction of the roughness remaining on the tongue, enhancement of the spicy complexity, enhancement of the softness of the flavor, enhancement of the sharpness of the aftertaste, and enhancement of the refreshing bitterness) can be achieved.

Claims

1. A beverage containing cinnamaldehyde, A beverage containing 4-isopropenyltoluene.

2. The beverage according to claim 1, wherein the cinnamaldehyde content is 0.1 to 100 ppm.

3. The beverage according to claim 2, wherein the cinnamaldehyde content is 0.5 to 50 ppm.

4. The beverage according to claim 1 or claim 2, wherein the content of 4-isopropenyltoluene is 1 to 1000 ppb.

5. A beverage according to claim 1 or claim 2, containing alcohol.

6. The beverage according to claim 5, which contains one or more selected from the group consisting of gin, vodka, rum, and raw material alcohol.

7. The beverage according to claim 1 or claim 2, wherein the extract content is 1 to 18 w / v%.

8. A beverage base containing cinnamaldehyde, A beverage base containing 4-isopropenyltoluene.

9. The beverage base according to claim 8, wherein when the cinnamaldehyde content is X ppm and the dilution ratio is D times, X / D is 0.1 to 100.

10. The beverage base according to claim 8 or claim 9, wherein when the content of 4-isopropenyltoluene is Y ppb and the dilution ratio is D times, Y / D is 1 to 1000.

11. A beverage base according to claim 8 or claim 9, containing alcohol.

12. The beverage base according to claim 8 or claim 9, wherein when the dilution ratio is D, D is 1.2 to 20.

13. The beverage base according to claim 8 or claim 9, wherein the diluted beverage contains 0.1 to 100 ppm of cinnamaldehyde and 1 to 1000 ppb of 4-isopropenyltoluene.

14. A method for producing a beverage, comprising a step of adding cinnamaldehyde and 4-isopropenyltoluene.

15. A method for producing a beverage base, comprising the step of adding cinnamaldehyde and 4-isopropenyltoluene.

16. A method for improving the flavor of a beverage that reduces the cinnamon-like flavor of a beverage containing cinnamaldehyde, A method for improving the flavor of a beverage, comprising the step of adding 4-isopropenyltoluene to the beverage.