Flavor improving agent, flavor improving method, production method and removing agent

Abstract

To improve the flavor of a beverage.SOLUTION: An agent for improving the flavor of a beverage is porous and comprises a hydroxyapatite (Ca10(PO4)6(OH)2) phase and a β-tricalcium phosphate (β-Ca3(PO4)2) phase.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a technique for improving the flavor of beverages. [Background technology]

[0002] Various techniques for improving the flavor of beverages have been proposed. It is desirable to improve the flavor of beverages, particularly alcoholic beverages, by controlling the body, umami, mellowness, and bitterness.

[0003] For example, Patent Document 1 discloses a beverage taste improver made of hydroxyapatite, which is a granular or porous material. It is believed that the mellowness and lightness of alcoholic beverages are improved by passing the alcoholic beverage through a filter filled with the beverage taste improver to remove (adsorb) certain components. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 62-32872 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in the beverage taste improver of Patent Document 1, the specific components that are removed are unknown, and the ability to remove those components is not sufficient. Therefore, there is room for improvement in terms of improving flavor. In consideration of the above circumstances, the present invention aims to improve the flavor of beverages. [Means for solving the problem]

[0006] [1] The flavor improving agent of the present invention is an agent for improving the flavor of a beverage, and is porous and contains hydroxyapatite (Ca 10It contains the β-tricalcium phosphate (β-Ca3(PO4)2) phase and the β-tricalcium phosphate (β-Ca3(PO4)2) phase.

[0007] [2] The flavor improving agent according to [1], wherein the mass ratio of the hydroxyapatite phase to the β-tricalcium phosphate phase (hydroxyapatite phase:β-tricalcium phosphate phase) is 10:90 to 25:75.

[0008] [3] A flavor improver of [1] or [2] containing magnesium (Mg).

[0009] [4] A flavor improver according to [3], in which the atomic ratio of magnesium to calcium (Mg / Ca) is 0.1210 or more and 0.1250 or less.

[0010] [5] BET specific surface area is 3m 2 / g or more 7m 2 / g or less of any of the flavor improvers [1] to [4].

[0011] [6] A flavor improver according to any one of [1] to [5], having an open porosity of 70% or more.

[0012] [7] The flavor improver is any one of [1] to [6], which is a phosphorylated sea urchin skeleton.

[0013] [8] The flavor improving method of the present invention is a method for improving the flavor of a beverage, which is a method for improving the flavor of a beverage, and is characterized in that the method comprises using porous hydroxyapatite (Ca 10 The method includes soaking a flavor improving agent containing a β-tricalcium phosphate (β-Ca3(PO4)2) phase and a β-tricalcium phosphate (β-Ca3(PO4)2) phase in a beverage.

[0014] [9] The manufacturing method of the present invention is a method for manufacturing a beverage, which is a method for manufacturing a beverage using porous hydroxyapatite (Ca 10 The method includes soaking a flavor improving agent containing a β-tricalcium phosphate (β-Ca3(PO4)2) phase and a β-tricalcium phosphate (β-Ca3(PO4)2) phase in a beverage.

[0015]

[10] The remover of the present invention is a remover for removing one or more metals selected from the group consisting of alkali metals and alkaline earth metals in beverages, which is porous and contains hydroxyapatite (Ca 10 It contains the β-tricalcium phosphate (β-Ca3(PO4)2) phase and the β-tricalcium phosphate (β-Ca3(PO4)2) phase. [Effects of the Invention]

[0016] The flavor improving agent of the present invention can remove components (such as Ca and Mg) that cause bitterness and unpleasant flavors in beverages, thereby improving the flavor of beverages.

[0017] According to the flavor improving method of the present invention, components (such as Ca and Mg) that cause bitterness and unpleasant flavors in beverages can be removed, thereby improving the flavor of the beverage.

[0018] The production method of the present invention makes it possible to produce a beverage from which components that cause bitterness and unpleasant flavors (such as Ca and Mg) have been removed, thereby providing a beverage with a good flavor.

[0019] The remover of the present invention can remove components (such as Ca and Mg) that cause bitterness and unpleasant flavors in beverages, thereby improving the flavor of the beverage. DETAILED DESCRIPTION OF THE INVENTION

[0020] <Flavor improver> The flavor improving agent of the present invention can improve flavor by removing (adsorbing) components that cause bitterness and unpleasant flavors, such as alkali metals (such as Na and K), alkaline earth metals (such as Ca and Mg), amino acids, proteins, and sugars.

[0021] Specifically, the flavor improving agent of the present invention is a hydroxyapatite (Ca 10The flavor improving agent contains a biphasic calcium phosphate (β-tricalcium phosphate (β-Ca(PO))) phase and a β-tricalcium phosphate (β-Ca(PO)). In other words, the flavor improving agent is a composite material containing biphasic calcium phosphate.

[0022] Furthermore, the flavor improving agent of the present invention preferably contains magnesium. The magnesium in the flavor improving agent is contained in both the β-tricalcium phosphate phase and the hydroxyapatite phase. The magnesium is contained mainly in the β-tricalcium phosphate in a state where it has been partially substituted for calcium, and a small amount is contained in the hydroxyapatite.

[0023] The mass ratio of the hydroxyapatite phase to the β-tricalcium phosphate phase (hydroxyapatite phase:β-tricalcium phosphate phase) is, for example, 10:90 to 25:75, and preferably 15:85 to 20:80. When the mass ratio of the hydroxyapatite phase to the β-tricalcium phosphate phase is within the above range, it becomes possible to shorten the processing time for removing components that cause bitterness and unpleasant flavors, and to improve the removal ability.

[0024] The mass ratio (hydroxyapatite phase:β-tricalcium phosphate phase) is determined from a diffraction pattern obtained by, for example, X-ray diffraction (CuKα radiation).

[0025] The atomic ratio (Mg / Ca) of magnesium (Mg) to calcium (Ca) in the flavor improving agent is, for example, 0.1210 or more and 0.1250 or less, preferably 0.1215 or more and 0.1245 or less, and more preferably 0.1220 or more and 0.1235 or less. When the atomic ratio (Mg / Ca) in the flavor improving agent is within the above range, it becomes easier to achieve the above-mentioned mass ratio of β-tricalcium phosphate to hydroxyapatite, and as a result, the aroma, flavor, or both can be improved.

[0026] The atomic ratio of calcium (Ca) and magnesium (Mg) to phosphorus (P) in the flavor improver ((Ca+Mg) / P) is, for example, 1.5000 or more and 1.5500 or less, preferably 1.5050 or more and 1.5450 or less, and more preferably 1.5100 or more and 1.5400 or less. When the atomic ratio ((Ca+Mg) / P) in the flavor improver is within the above range, it becomes easier to achieve the mass ratio of β-tricalcium phosphate to hydroxyapatite described above. The atomic ratios (Mg / Ca) and ((Ca+Mg) / P) are determined using inductively coupled plasma atomic emission spectroscopy.

[0027] The BET specific surface area of ​​the flavor improver is, for example, 3m 2 / g or more 7m 2 / g or less, preferably 4m 2 / g or more 6m 2 / g or less, and more preferably 4.5m 2 / g or more 5.5m 2 / g or less. The BET specific surface area within the above range makes it possible to improve the removal ability. The BET specific surface area is determined by the Brunauer-Emmett-Teller (BET) method using a known specific surface area measuring device.

[0028] The open porosity of the flavor improving agent is, for example, 70% or more, preferably 75% or more, and more preferably 80% or more. By setting the open porosity of the flavor improving agent within the above range, it is possible to improve the removal ability. The upper limit of the open porosity is not particularly limited, but is, for example, about 98%.

[0029] The flavor improving agent according to the present invention is produced, for example, by phosphorylating an animal skeleton. Among animals, the skeleton of an echinoderm is preferred because it has a large specific surface area. Furthermore, among echinoderms, sea urchins are preferred because they synthesize a large amount of β-tricalcium phosphate relative to hydroxyapatite. β-tricalcium phosphate particularly contributes to the removal of alkali metals and alkaline earth metals.

[0030] The sea urchin skeleton can be phosphorylated using any known technique (for example, the method described in Reference 1, "Naga Vijaya Lakshmi Manchinasetty, Sho Oshima, Masanori Kikuchi, "Preparation of flexible bone tissue scaffold utilizing sea urchin test and collagen," J Mater Sci: Mater Med (2017)"). As described in Reference 1, the sea urchin skeleton can be phosphorylated by hydrothermal treatment using a solution of a phosphate compound (e.g., ammonium phosphate, alkali metal phosphate, alkaline earth metal phosphate, etc.).

[0031] The sea urchin skeleton (sea urchin shell) is composed of calcite-type calcium carbonate containing magnesium, and has a porous structure with large pores of several hundred micrometers and small pores of several tens of micrometers that are interconnected. Calcium carbonate containing magnesium is converted into β-tricalcium phosphate and hydroxyapatite by phosphorylation. However, the pore structure after phosphorylation remains the same as before phosphorylation.

[0032] The method for producing the flavor improving agent is not limited to the above examples. For example, the flavor improving agent may be produced by chemically synthesizing the agent from raw materials by any known method without using an animal skeleton. However, the method for producing a flavor improving agent by phosphorylating an animal (particularly sea urchin) skeleton can simplify the production process compared to the method for chemically synthesizing the flavor improving agent from raw materials.

[0033] The flavor improver of the present invention can improve flavor by removing specific components (e.g., components that cause bitterness or unpleasant flavors) from beverages. For example, flavor improvers consisting of a single phase of hydroxyapatite (e.g., the flavor improver described in Patent Document 1) have low solubility, causing almost no change in drinking water. In contrast, the flavor improver of the present invention has higher solubility than hydroxyapatite, and β-tricalcium phosphate with a low Ca / P atomic ratio dissolves in the beverage. Subsequently, calcium and magnesium in the beverage are incorporated into the precipitate, resulting in reprecipitation as hydroxyapatite with a lower solubility (stability) and a high Ca / P atomic ratio. The flavor improver of the present invention has properties suitable for improving flavor because the reprecipitated hydroxyapatite is in the form of microcrystals that easily adsorb unpleasant flavor components.

[0034] The flavor improving agent of the present invention is used in various beverages such as alcoholic beverages, mineral water, tea, and soft drinks. Among these beverages, the flavor improving agent of the present invention is preferably used in alcoholic beverages, since flavor control is particularly desired. The alcoholic beverages may include distilled alcoholic beverages (e.g., gin, whiskey, rum, etc.) and brewed alcoholic beverages (e.g., sake, wine, etc.), as well as liqueurs.

[0035] The present invention relates to a remover for removing one or more metals selected from the group consisting of alkali metals and alkaline earth metals in beverages, the remover being porous and containing hydroxyapatite (Ca 10 The present invention can also be considered as a remover containing a β-tricalcium phosphate (β-Ca3(PO4)2) phase and a β-tricalcium phosphate (β-Ca3(PO4)2) phase. Examples of alkali metals to be removed include sodium and potassium, and examples of alkaline earth metals to be removed include calcium and magnesium. The remover of the present invention makes it possible to remove one or more metals selected from the group consisting of alkali metals and alkaline earth metals from beverages. This in turn improves the flavor of the beverage.

[0036] The flavor improving agent is typically hydroxyapatite (Ca 10The flavor improving agent is composed of a β-tricalcium phosphate (β-Ca(PO4)2) phase and a β-(PO4)6(OH)2) phase, and does not contain any impurities. However, if the flavor improving agent contains impurities, the amount is small, for example, 1% by mass or less. Hydroxyapatite may contain, for example, carbonate groups, Na, or K. Furthermore, β-tricalcium phosphate may contain, for example, divalent cations such as magnesium and zinc that have an ionic radius smaller than that of calcium.

[0037] <Flavor improvement method> The flavor improving method of the present invention is a method for improving the flavor of a beverage by immersing a flavor improving agent in the beverage, and the flavor improving agent is removed from the beverage after immersion.

[0038] The amount of flavor improver added is not particularly limited, but is, for example, 15 mg to 1700 mg, preferably 20 mg to 1500 mg, and more preferably 25 mg to 500 mg per 50 mL of beverage. By keeping the amount of flavor improver added within the above range, components contained in the flavor improver (e.g., Ca and Mg) can be prevented from dissolving in the beverage, and the flavor can be efficiently improved.

[0039] The time for soaking the flavor improving agent is not particularly limited, but is, for example, 15 minutes to 10 days, preferably 30 minutes to 7 days, and more preferably 6 hours to 3 days. By setting the soaking time for the flavor improving agent within the above range, components that cause bitterness and unpleasant flavors can be appropriately removed, improving the flavor. However, the upper limit of the soaking time for the flavor improving agent is not limited to the above examples and may be changed appropriately depending on the storage period of the beverage. Therefore, the flavor improving agent may be soaked for a long period of time (for example, 4 months or more).

[0040] Here, from the viewpoint of improving the flavor in a short period of time (for example, 24 hours or less), the effect can be sufficiently obtained if the amount of flavor improving agent added is, for example, 15 mg or more and 100 mg or less, preferably 20 mg or more and 70 mg or less, and more preferably 30 mg or more and 60 mg or less per 50 mL of beverage.

[0041] On the other hand, when the beverage is to be stored for a long period of time (for example, four months or more), the amount of flavor improving agent added is, for example, 1000 mg or more, preferably 1300 mg or more, and more preferably 1500 mg or more per 50 mL of beverage. When the beverage is to be stored for a long period of time, by setting the amount of flavor improving agent added within the above range, evaporation of volatile components (such as aroma components) in the beverage is suppressed, resulting in a good flavor (or at least maintaining the flavor).

[0042] The present invention can also be conceived as a method for producing a beverage. 10 The method includes immersing a flavor improving agent containing a β-tricalcium phosphate (β-Ca(PO)) phase and a β-tricalcium phosphate (β-Ca(PO)) phase in a beverage. According to the above-described manufacturing method, a beverage with an improved flavor can be produced. [Example]

[0043] The present invention will be described in detail below with reference to examples, although the present invention is not limited to these examples.

[0044] [Example 1] Example 1 was obtained by phosphorylating the sea urchin skeleton by the following method: Phosphorylation was performed by the method described in Reference 1 above.

[0045] First, organic matter was removed from the skeleton of a northern sea urchin (from Shakotan, Hokkaido). Specifically, the skeleton was immersed in a commercially available 10% bleach solution (Kitchen Power Bleach, Lion Hygiene Co., Ltd.) to remove the organic matter, washed several times with distilled water, soaked in warm water overnight to remove excess chlorine, washed again with distilled water, and dried in an oven at 60°C.

[0046] The skeleton was then crushed by hand and sieved to 1-2 mm particles using a stainless steel sieve. It was then hydrothermally treated in a lined stainless steel autoclave (300 mL, manufactured by Taiatsu Techno Co., Ltd.) at 180 °C for 6 days using 200 mL of 750 mM (NH4)2PO4 and 25 mL of 300 mM KH2PO4. After 6 days of hydrothermal treatment, the autoclave was quenched with tap water. The solid phase was then collected by filtration, washed in distilled water using an ultrasonic cleaner (Ultrasonic multi-cleaner, W-113, manufactured by Honda Electronics Co., Ltd.) for 5 minutes, and dried overnight in an oven at 60 °C.

[0047] In Example 1, similar to "CP2" described in Reference 1, hydroxyapatite (Ca 10 The resulting material contained a hydroxyapatite ((PO4)6(OH)2) phase and a β-tricalcium phosphate (β-Ca3(PO4)2) phase. Specifically, the mass ratio (hydroxyapatite phase:β-tricalcium phosphate phase) determined from the diffraction pattern obtained by X-ray diffraction measurement was approximately 18:82. Furthermore, the atomic ratio (Mg / Ca) determined by inductively coupled plasma atomic emission spectroscopy was approximately 0.1226, and the atomic ratio ((Ca + Mg) / P) was approximately 1.5217. The measurement conditions for X-ray diffraction measurement and inductively coupled plasma atomic emission spectroscopy were the same as those in Reference 1.

[0048] [Comparative Example 1] The sea urchin skeleton (after classification) used in Example 1 was not phosphorylated and used as Comparative Example 1. Comparative Example 1 had the same composition as "SU2" described in Reference 1, and was a calcite-type calcium carbonate containing magnesium. In Comparative Example 1, the atomic ratio (Mg / Ca) determined by inductively coupled plasma atomic emission spectroscopy performed under the same conditions as in Reference 1 was approximately 0.1205.

[0049] Example 1 and Comparative Example 1 were evaluated as follows.

[0050] <1> Changes in inorganic ion concentrations in beverages The concentrations of inorganic ions (calcium, magnesium, phosphate) in the gins soaked in Example 1 and Comparative Example 1 for a predetermined period of time were quantified.

[0051] Specifically, a predetermined amount of Example 1 and Comparative Example 1 was added to 50 mL of gin (ingredients: brewer's alcohol, water, juniper berries, coriander seeds, angelica root, licorice root, cassia bark, orange peel, lemon peel, Siberian pine, red spruce, Siberian bayberry, Siberian mandarin orange, Chinese yew, magnolia kobushi, hops, and seven herbs), and the samples were left to stand for 1 hour to 7 days. The concentrations of inorganic ions in the samples, as well as in the untreated gin, were quantified by inductively coupled plasma atomic emission spectrometry. The concentrations of inorganic ions were measured after 1 hour, 3 hours, 6 hours, 24 hours (1 day), 72 hours (3 days), and 168 hours (7 days).

[0052] The concentrations of inorganic ions were quantified for the gins added in different amounts in Example 1 and Comparative Example 1 (Examples 1-1 to 1-5, Comparative Examples 1-1 and 1-2). The results are shown in Tables 1 to 3. Table 1 shows calcium ions, Table 2 shows magnesium ions, and Table 3 shows phosphate ions. In each table, the zero time value indicates the concentration for untreated gin.

[0053] [Table 1]

[0054] [Table 2]

[0055] [Table 3]

[0056] As can be seen from Table 1, it was confirmed that the calcium ion concentration in Examples 1-1 to 1-4 was significantly lower than that of untreated gin at all time points after 1 hour. In Example 1-5, the calcium ion concentration did not fall below that of untreated gin from 1 hour to 3 days, but it was confirmed that it had significantly decreased after 7 days. Note that the increase in calcium ion concentration in Example 1-5 is thought to be due to the temporary elution of calcium contained in the sea urchin skeleton into the beverage. However, after 7 days, the eluted calcium was also removed.

[0057] In contrast, in Comparative Example 1-1, the calcium ion concentration decreased at certain times (after 3 hours and 3 days) compared to the untreated gin, but the decrease was slight compared to Example 1-2, which had the same amount of additives. In Comparative Example 1-2, the calcium ion concentration never fell below that of the untreated gin at any time up to 7 days, and in fact increased. The increase in calcium ion concentration in Comparative Examples 1-1 and 1-2 is thought to be due to calcium contained in the sea urchin skeleton eluting into the beverage.

[0058] As can be seen from Table 2, it was confirmed that the magnesium ion concentration was significantly reduced at all time points in Examples 1-1 to 1-5 compared to the untreated gin.

[0059] In contrast, in Comparative Example 1-1, the magnesium ion concentration decreased at each time point after 3 hours compared to the untreated gin, but the decrease was smaller than in Example 1-2, where the amount added was the same. In Comparative Example 1-2, the magnesium ion concentration did not fall below that of the untreated gin at any time point, but rather increased. Note that the increase in concentration in Comparative Examples 1-1 and 1-2 is thought to be due to the magnesium contained in the sea urchin skeleton dissolving into the beverage.

[0060] As can be seen from Table 3, the phosphate ion concentration was less than 0.15 mg / L at all times in Comparative Examples 1-1 and 1-2, just like in the untreated case, but in Examples 1-1 to 1-5, it sometimes increased. However, even when the phosphate ion concentration increased, the concentration was not so high that it affected the flavor.

[0061] In Examples 1-1 to 1-5, the inclusion of β-tricalcium phosphate is believed to remove calcium and magnesium from the beverage when calcium, magnesium, and phosphate are reprecipitated as low-crystalline magnesium-containing hydroxyapatite after slight dissolution into the beverage. As a result, bitterness and unpleasant flavors are suppressed, resulting in a good flavor. The increase in phosphate concentration is presumed to be due to the production of phosphate as a by-product during the reprecipitation of low-crystalline hydroxyapatite.

[0062] <2> Sensory evaluation 1 0.5g of Example 1 was added to 500mL of gin (ingredients: brewer's alcohol, water, juniper berries, coriander seeds, angelica root, licorice root, cassia bark, orange peel, lemon peel, and Japanese pine needles), and the gin was left to stand overnight. The treated gin and untreated gin were then taken out and tasted by six subjects (A-F), including an herb expert, in a double-blind test, and the subjects wrote down their responses regarding the flavor of the treated and untreated gin. The results are shown in Table 4. In the table, "〇" means "yes," "△" means "don't know or it's about the same," and "×" means "no."

[0063] [Table 4]

[0064] As can be seen from Table 4, all six subjects responded that they "felt" a change in flavor. Furthermore, four of the six subjects rated the treated gin as "tastier" than the untreated gin.

[0065] <3> Sensory evaluation 2 0.5 g of Example 1 was added to 50 mL of gin (ingredients: brewer's alcohol, water, juniper berries, coriander seeds, angelica root, licorice root, cassia bark, orange peel, lemon peel, Japanese pine, red spruce, Siberian bayberry, Siberian mandarin orange, magnolia magnolia, hops, seven kinds of herbs), and the resulting gin was left to stand overnight. The treated gin and untreated gin were then tasted in a double-blind manner by eight subjects (A-H), including a bartender and a herb expert, and their responses to the flavors of the treated and untreated gin were described. The results are shown in Table 5.

[0066] [Table 5]

[0067] As can be seen from Table 5, all eight subjects responded that they "felt" a change in flavor. Furthermore, five out of the eight subjects rated the treated gin as "tastier" than the untreated gin.

[0068] As the results in Tables 4 and 5 show, by removing calcium and magnesium, which affect bitterness and unpleasant flavors, the mouthfeel and umami improved, and many subjects felt that it was delicious (i.e., the flavor improved). Note that calcium and magnesium in gin are found in large amounts in the water used as an ingredient. The components that are targeted for removal (adsorption) by the flavor improver are not limited to calcium and magnesium; sodium and calcium, for example, are also anticipated.

[0069] <4> Specific surface area measurement The BET specific surface area was measured for Example 1 and Comparative Example 1. Specifically, the measurement was carried out as follows.

[0070] Approximately 1 g of each sample from Example 1 and Comparative Example 1 was sealed in a glass sample tube and degassed for 3 hours at 120°C and 300°C under reduced pressure using a pretreatment device (BEL Japan, BELPREP-vac2). Measurements were then performed using a specific surface area analyzer (BELSORP-mini, also manufactured by the same company). Specifically, the sample tube was immersed in liquid nitrogen and cooled to -196°C. Nitrogen was then introduced into the tube, allowing the sample to adsorb. The relationship between nitrogen partial pressure and adsorption amount (adsorption isotherm) was measured. A BET plot was performed by selecting an appropriate range of pressures from 0.04 to 0.28 relative to the saturated vapor pressure of nitrogen, and the specific surface area was calculated from the slope and intercept.

[0071] In Example 1, the BET specific surface area was 5.12 m when degassed at 300°C. 2 / g, and when degassed at 120°C, it was 4.77m 2 In contrast, the BET specific surface area in Comparative Example 1 was 0.197 m / g when degassed at 300°C. 2 / g, and when degassed at 120°C, it was 0.0738m 2 / g 2 From the above results, it is considered that Example 1 has a sufficiently large BET specific surface area and improved removal ability compared to Comparative Example 1.

[0072] <5> Sensory evaluation 3 Here, alcohol containing volatile components (including aroma components) loses its flavor overall as the storage period increases. Therefore, in sensory evaluation 3, we investigated the effects of the amount of flavor improver added and the time since addition of the flavor improver on the storage period. Specifically, the flavor improver of Example 1 was added in amounts (50 mg and 1500 mg) to 50 mL of gin (Shakotan Gin "KIBOU," manufactured by Shakotan Spirit Co., Ltd.). Examples 1-6 to 1-11 were produced by varying the amount of flavor improver added and the time since the flavor improver was soaked in the gin. Three subjects (A to C) tasted the samples in a double-blind manner and ranked Examples 1-6 to 1-11 based on sweetness, sourness, saltiness, bitterness, umami, stimulating flavor, depth, elegance, freshness, richness, and crispness. The results are shown in Table 6. The better the flavor was perceived, the lower the ranking value (1 being the tastiest). The rankings A to C were then tallied to form an overall evaluation. For samples B for which a ranking could not be determined, the samples were tallied as the median of 4. Note that for Examples 1-6 to 1-11, the flavor improving agent was added at the same time, and the flavor improving agent was removed from Examples 1-6 and 1-7 at 24 hours, and from Examples 1-8 and 1-9 at 24 weeks, and the samples were then sealed and stored. After one year (365 days), sensory evaluation 3 was conducted simultaneously with Examples 1-10 and 1-11, from which the flavor improving agent had been removed.

[0073] Table 7 also shows the concentrations of inorganic ions (calcium, magnesium, and phosphate) in Examples 1-6 to 1-11. Table 7 also shows the results of measuring the concentrations of inorganic ions in gin to which no flavor improving agent was added as a reference example. The concentrations of inorganic ions were quantified by inductively coupled plasma atomic emission spectrometry.

[0074] [Table 6]

[0075] [Table 7]

[0076] As can be seen from Table 6, when comparing Examples 1-7, 1-9, and 1-11, in which the amount of flavor improver added was 1500 mg, the overall evaluation increased the longer the addition time. This is thought to be because some of the volatile components (including aroma components) were adsorbed to the calcium phosphate flavor improver, and as the volatile components decreased over the storage period, the adsorption level shifted, and the adsorbed volatile components were desorbed from the sea urchin bones, thereby maintaining a constant level of volatile components in the gin. Therefore, Example 1-11 received the highest evaluation.

[0077] On the other hand, when comparing Examples 1-6, 1-8, and 1-10 in which the amount of flavor improving agent added was 50 mg, the overall evaluation did not necessarily increase with increasing addition time.

[0078] As can be seen from Table 7, it was also confirmed that the concentrations of calcium and magnesium generally decreased as the addition time increased, both when the amount of flavor improver was 1500 mg and when it was 50 mg. Therefore, it can be assumed that the flavor was better when the amount of flavor improver was 1500 mg and when it was 50 mg, regardless of the length of storage period, compared to when no flavor improver was added.

[0079] As can be seen from the above explanation, when storing a beverage for a long period of time (for example, four months or more), the flavor can be maintained by adding a flavor improver. Furthermore, by adding, for example, 1000 mg / 50 ml or more of a flavor improver to a beverage, the effect of maintaining the flavor (maintaining volatile components) becomes more pronounced as the storage period becomes longer. On the other hand, from the perspective of improving the flavor in a short period of time (for example, 24 hours or less), it can be said that an amount of flavor improver added of, for example, 15 mg / 50 ml to 100 mg / 50 ml per 50 mL of beverage is effective.

[0080] The flavor improving agent of the present invention not only improves the flavor by removing components (e.g., Ca and Mg) that cause bitterness and unpleasant flavors in beverages, but also has the effect of maintaining the flavor by retaining volatile components in the beverage.

Claims

1. It is an additive used to improve the flavor of beverages. It is porous, and hydroxyapatite (Ca １０ (PO ４ ) ６ (OH) ２ ) phase and β-tricalcium phosphate (β-Ca ３ (PO ４ ) ２ ) Contains Flavor enhancer.

2. The mass ratio of the hydroxyapatite phase to the β-tricalcium phosphate phase (hydroxyapatite phase: β-tricalcium phosphate phase) is between 10:90 and 25:

75. A flavor enhancer according to claim 1.

3. Contains magnesium (Mg) A flavor enhancer according to claim 1.

4. The atomic ratio of magnesium to calcium (Mg / Ca) is between 0.1210 and 0.1250. The flavor enhancer according to claim 3.

5. The BET specific surface area is 3 m ２ / g or more and 7 m ２ / g or less A flavor enhancer according to claim 1.

6. The porosity is 70% or more. A flavor enhancer according to claim 1.

7. This flavor enhancer is made from the phosphorylated skeleton of sea urchins. A flavor enhancer according to claim 1.

8. A method for improving the flavor of a beverage, It is porous, and hydroxyapatite (Ca １０ (PO ４ ) ６ (OH) ２ ) phase and β-tricalcium phosphate (β-Ca ３ (PO ４ ) ２ This includes immersing a flavor enhancer containing the phase into a beverage. How to improve flavor.

9. A method for manufacturing beverages, It is porous, and hydroxyapatite (Ca １０ (PO ４ ) ６ (OH) ２ ) phase and β-tricalcium phosphate (β-Ca ３ (PO ４ ) ２ This includes immersing a flavor enhancer containing the phase into a beverage. Manufacturing method.

10. A removal agent for removing one or more metals selected from the group consisting of alkali metals and alkaline earth metals in a beverage, It is porous, and hydroxyapatite (Ca １０ (PO ４ ) ６ (OH) ２ ) phase and β-tricalcium phosphate (β-Ca ３ (PO ４ ) ２ ) Contains Removal agent.