Temporal deterioration inhibitor

Abstract

To provide a compound that suppresses temporal deterioration of flavor of food and drink, and a method for, using the compound, suppressing the temporal deterioration of the flavor to improve the flavor of the food and drink.SOLUTION: A method for producing a coffee beverage is characterized in that in a temporal deterioration inhibitor that suppresses the deterioration of the flavor of food and drink over time, carnitine is used as an active ingredient and a carnitine concentration of the food and drink is increased to 2.0 μg / 100 mL or more and also characterized in that by increasing the carnitine concentration of the time deterioration suppressor of the flavor, and food and drink, the temporal deterioration of the flavor is suppressed. A method for producing a coffee beverage comprising a soluble coffee solid and carnitine to produce a coffee drink having a carnitine concentration of the beverage is 2.0 μg / 100 mL or more and 2.0 mg / 100 mL or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for improving the flavor of a food or drink by reducing unpleasant odors and inhibiting deterioration of the flavor over time, and to an agent for improving the flavor thereof. In particular, the present invention relates to a coffee beverage with reduced unpleasant odors, and an instant coffee beverage composition for preparing the coffee beverage. [Background technology]

[0002] Coffee and black tea are popular, everyday beverages, and many packaged beverages and instant beverage compositions that can be consumed by dissolving in liquids such as water are available on the market. On the other hand, coffee beans and tea leaves, which are the raw materials for beverages, are natural products, and their extracts contain not only the components that are responsible for the taste and aroma of beverages, but also off-flavor components that impair the flavor of beverages. It is expected that the flavor of beverages can be improved by reducing the unpleasant odors caused by these off-flavor components.

[0003] In addition, in order to prevent deterioration of quality during distribution in the market, packaged beverages and instant beverage compositions are generally subjected to heat sterilization treatment. This heat sterilization treatment may give rise to an unpleasant cooked odor. In particular, in the case of instant beverage compositions, heat treatment is also performed in the powdering process, making the cooked odor even more problematic.

[0004] Methods for reducing such unpleasant odors have been reported for various foods and beverages. For example, Patent Document 1 discloses that a coffee beverage in which the generation of a deteriorated odor due to fermentation can be suppressed by adding a coffee oil extract obtained by contacting coffee oil with propylene glycol or an aqueous solution thereof to a roasted coffee bean extract. Patent Document 2 discloses a method for suppressing the deterioration of the flavor of foods and beverages caused by light, heat, air, enzymes, etc., by including one or more extracts of plants selected from the group consisting of banaba, guava, oak salicina, agrimony, plants of the rose family, cinnamon, and clove. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2010-17126 A [Patent Document 2] JP 2008-1727 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a compound that reduces unpleasant odors in foods and beverages, a method for using the compound to improve the flavor of foods and beverages by reducing unpleasant odors or inhibiting deterioration of flavor over time, a coffee beverage in which the unpleasant odor has been reduced using the compound, and an instant coffee beverage composition with which the coffee beverage can be simply prepared by simply dissolving it in a liquid such as water. [Means for solving the problem]

[0007] As a result of intensive research aimed at solving the above problems, the present inventors have found that by adding a specific amount of carnitine to a coffee beverage, unpleasant odors are reduced and deterioration of flavor over time is inhibited, and have thus completed the present invention.

[0008] [1] An unpleasant odor reducing agent characterized by having carnitine as an active ingredient. [2] A method for improving the flavor of food or beverage, characterized in that the deterioration of flavor over time or unpleasant odor is suppressed or reduced by increasing the carnitine concentration in the food or beverage. [3] A method for improving the flavor of food or beverage according to [2] above, which comprises adding carnitine as a raw material to the food or beverage. [4] The method for improving the flavor of a food or beverage according to [2] or [3] above, wherein the food or beverage is a beverage. [5] The method for improving the flavor of a food or beverage according to [2] or [3], wherein the food or beverage is made from milk. [6] A method for suppressing the deterioration of the flavor of a coffee beverage over time, comprising adjusting the carnitine concentration of the coffee beverage to 2.0 μg / 100 mL or more. [7] A method for producing a coffee brewer comprising the steps of: A coffee beverage characterized by having a carnitine concentration of 2.0 μg / 100 mL or more and exhibiting little change in flavor over time. [8] A method for producing a coffee brewer comprising the steps of: A coffee beverage, characterized in that the carnitine concentration of the beverage is 0.5 mg / 100 mL or more. [9] An instant coffee beverage composition for preparing a coffee beverage having a flavor that changes little over time by mixing with a liquid, comprising: Contains soluble coffee solids and carnitine; An instant coffee beverage composition, comprising a carnitine content such that a carnitine concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.0 μg / 100 mL or more.

[10] An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising: Contains soluble coffee solids and carnitine; An instant coffee beverage composition, comprising a carnitine content such that a carnitine concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.5 mg / 100 mL or more. Effect of the Invention

[0009] According to the present invention, it is possible to obtain a food or drink with improved flavor by reducing unpleasant odors and reducing changes in flavor over time. According to the present invention, it is possible to obtain a coffee beverage with improved flavor and high palatability, and an instant beverage composition that can easily prepare the coffee beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In the present invention and this specification, the term "instant beverage composition" refers to a composition that can be dissolved, diluted, or dispersed in an edible liquid to prepare a beverage. In the present invention and this specification, the term "instant coffee beverage composition" (sometimes abbreviated as "IC beverage composition") refers to a composition that can be dissolved, diluted, or dispersed in an edible liquid to prepare a coffee beverage. In the present invention and this specification, the term "instant non-solid food preparation composition" refers to a composition that can be dissolved, diluted, or dispersed in an edible liquid to prepare a non-solid food. The instant beverage composition, IC beverage composition, and instant non-solid food preparation composition may all be solids such as powders and granules, or non-solids such as liquids and pastes. The term "non-solids" refers to fluid materials.

[0011] Examples of edible liquids in which the instant beverage composition or the like can be dissolved, diluted, or dispersed include water, milk such as cow's milk, and vegetable milk.

[0012] In the present invention and this specification, "powder" means a granular material (consisting of many solid particles with different size distributions, with some interaction between the individual particles). Also, "granules" are an aggregate of particles (granular granulated material) granulated from powder. Powder also includes granules.

[0013] <Unpleasant odor reducer> The unpleasant odor reducing agent according to the present invention contains carnitine as an active ingredient. By adding carnitine to a food or drink in an edible state, the unpleasant odor of the food or drink can be reduced. The carnitine used as an active ingredient of the unpleasant odor reducing agent according to the present invention may be L-form, D-form, or racemic form.

[0014] The unpleasant odors reduced by the unpleasant odor reducer according to the present invention are not particularly limited as long as they are odors that are perceived as unpleasant by people who eat the food or drink. Examples of the unpleasant odors include odors caused by deterioration of the quality of the food or drink, and odors caused by heat treatment.

[0015] The carnitine used as the active ingredient of the unpleasant odor reducing agent can be a synthetic product or a refined product, and it is more preferable to use one with a low impurity content, and a commercially available product can be used as it is.In addition, extracts extracted from natural products such as yeast and algae and containing carnitine can be used as the raw material of the unpleasant odor reducing agent of the present invention, and the carnitine purified from these extracts can also be used as the active ingredient of the unpleasant odor reducing agent of the present invention.

[0016] Carnitine, which is an active ingredient of the unpleasant odor reducing agent according to the present invention, may be an edible salt or solvate. Examples of edible salts include salts of tartaric acid, fumaric acid, citric acid, lactic acid, phosphoric acid, hydrochloric acid, sulfuric acid, and nitric acid. Examples of solvates include solvates with water, ethanol, and the like.

[0017] The unpleasant odor reducing agent of the present invention can be individually packaged in a small pouch or the like in the amount required to add to one food or beverage, or it can be packaged in a container such as a bottle in which several units can be shaken out of the container or taken out with a spoon when used and then supplied as a commercial product.

[0018] The individually packaged type is a stick-shaped aluminum pouch or a one-portion cup that is filled with the contents for one cup of coffee drink, and the contents can be taken out by opening the container and pushing it out with your fingers. The individually packaged type has the advantage of being easy to handle and hygienic, as each serving is sealed.

[0019] <Methods for improving the flavor of food and beverages> The method for improving the flavor of a food or drink according to the present invention is characterized in that the carnitine concentration of the food or drink is increased to suppress deterioration of flavor over time or reduce unpleasant odors. By suppressing deterioration of flavor over time or reducing unpleasant odors, the flavor of the food or drink is improved.

[0020] The method for increasing the carnitine concentration of food and drink is not particularly limited.For example, by adding carnitine as a raw material, that is, by adding carnitine itself or an edible composition containing a large amount of carnitine as a carnitine-containing additive, the carnitine concentration of food and drink can be increased to a desired level.As the carnitine-containing additive, for example, the unpleasant odor reducing agent according to the present invention can be used.

[0021] In the case of food and beverage products using food materials containing carnitine as raw materials, the carnitine concentration of the food and beverage products can be increased by increasing the amount of the food materials contained in the food and beverage products, or by selecting and using food materials with a relatively high carnitine content from among food materials of the same type. For example, coffee extracts (hot water extracts of roasted coffee beans) generally contain almost no carnitine, but coffee extracts containing relatively high amounts of carnitine can be prepared by adjusting the variety, place of origin, cultivation method, storage conditions after harvest, roasting method, extraction method, etc. Therefore, by selecting coffee extracts with a relatively high carnitine concentration as raw materials, it is possible to produce coffee beverages with improved flavor by increasing the carnitine concentration, and instant coffee beverage compositions for preparing the coffee beverages.

[0022] The carnitine concentration of food or drink to be increased to obtain the effect of suppressing the deterioration of flavor over time by increasing the carnitine concentration is not particularly limited as long as the increase in concentration is sufficient to obtain the effect, and can be appropriately determined taking into consideration the type of food or drink before flavor improvement, the carnitine concentration, etc. The higher the carnitine concentration in the food or drink, the stronger the effect of suppressing the deterioration of flavor over time. For example, by increasing the carnitine content of the food or drink so that the carnitine concentration of the food or drink is increased by 2.0 μg / 100 mL or more, more preferably 4.0 μg / 100 mL or more, and even more preferably 10.0 μg / 100 mL or more, the deterioration of flavor over time can be sufficiently suppressed.

[0023] By increasing the carnitine concentration, in addition to the effect of suppressing the deterioration of flavor over time, the unpleasant odor reduction effect can also be obtained. The higher the carnitine concentration in food and drink, the stronger the unpleasant odor reduction effect can be obtained. The amount of carnitine added to food and drink as an unpleasant odor reduction agent is not particularly limited as long as the carnitine concentration in the food and drink is sufficient to achieve the unpleasant odor reduction effect. For example, the carnitine concentration in the food and drink is preferably 0.5 mg / 100 mL or more, more preferably 1.0 mg / 100 mL or more, and even more preferably 2.0 mg / 100 mL or more, since it is easy to obtain a sufficient unpleasant odor reduction effect.

[0024] Since carnitine has little effect on the taste of food and drink, the upper limit of the content of carnitine in food and drink is not particularly set. In the method for improving the flavor of food and drink according to the present invention, in consideration of costs, etc., the carnitine concentration of the food and drink with increased carnitine concentration is preferably 10 g / 100 mL or less, more preferably 5 g / 100 mL or less, and even more preferably 2.5 g / 100 mL or less.

[0025] The carnitine concentration in foods, beverages, etc. can be measured, for example, by liquid chromatography mass spectrometry (LC / MS).

[0026] The food and drink whose flavor is improved by increasing the carnitine concentration is not particularly limited, but since the carnitine-containing additive such as the unpleasant odor reducer according to the present invention can be added in an edible state, it is preferable that the additive is a non-solid with flowability, and more preferably a liquid, since carnitine can be sufficiently dispersed throughout the food and drink. The food and drink also includes ingredients for food and drink such as seasonings and milk ingredients.

[0027] Specific examples of non-solid foods and beverages include beverages such as beverages for personal use, fruit juice beverages, soft drinks, lactic acid bacteria beverages, milk beverages, and vegetable milk beverages; soups such as consommé soup, potage soup, cream soup, miso soup, clear soup, and dashi soup; and seasonings such as dressings and nut pastes. The beverages for personal use refer to tea beverages such as black tea, green tea, oolong tea, and matcha, herbal tea, coffee beverages, cocoa, and mixtures thereof. Examples of raw materials for herbal tea include hibiscus, rosehip, peppermint, chamomile, lemongrass, lemon balm, and lavender. These foods and beverages can be produced by conventional methods.

[0028] The food or drink whose flavor is improved by increasing the carnitine concentration may be a composition for an instant drink or a composition for preparing an instant non-solid food. The composition for an instant drink or the composition for preparing an instant non-solid food may be a solid composition such as a powder, or may be a liquid composition. The composition for an instant drink can be produced by a conventional method from various raw materials containing the soluble solids of the beverage to be produced. Similarly, the composition for preparing an instant non-solid food can be produced by a conventional method from various raw materials containing the soluble solids of the non-solid food to be produced. In the method for improving the flavor of a food or drink according to the present invention, the food or drink whose carnitine concentration is increased is preferably a composition for an instant favorite drink or a composition for instant soups.

[0029] The soluble solid content of the beverage is a soluble solid content extracted from a beverage raw material such as roasted coffee beans or tea leaves. The soluble solid content of the beverage that is the raw material for the beverage or the composition for instant beverage may be liquid or powdered. Specific examples of the powdered soluble solid content include soluble coffee solid powder (instant coffee powder), soluble black tea solid powder (instant black tea powder, the same applies below), instant green tea powder, instant oolong tea powder, instant herbal tea powder, and a mixed powder of two or more of these.

[0030] The powdered soluble solids of the beverage can be produced by a conventional method, and commercially available products may be used. For example, the soluble solids of a coffee beverage (soluble coffee solids) can be obtained by preparing a coffee extract extracted from roasted coffee beans, i.e., an extract in which the soluble coffee solids are dissolved, and drying the obtained extract. The powdered soluble solids of a tea beverage can be obtained by extracting soluble solids from tea leaves such as black tea leaves, green tea leaves (fresh tea leaves), and oolong tea leaves using hot water, and drying the obtained extract. Instant herbal tea powder can be obtained by extracting soluble solids from herbal raw materials using hot water, and drying the obtained extract.

[0031] As the raw material for the beverage, such as coffee beans or tea leaves, those generally used for beverages can be used. Methods for drying the obtained extract include freeze drying, spray drying, vacuum drying, and the like. In addition, the extract from the tea leaves or coffee beans may be concentrated as necessary before drying. The concentration method can be a commonly used concentration method such as a thermal concentration method, a freeze concentration method, or a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane.

[0032] When the beverage of choice is a coffee beverage, the coffee extract extracted from roasted coffee beans may be used as is, or instant coffee powder obtained by powdering only the soluble coffee solids from the extract may be used as the raw material. When instant coffee powder is used as the raw material, the powder may be used as is, or an aqueous solution prepared by dissolving the powder in a liquid such as water may be used as the raw material. For example, the carnitine concentration of the coffee beverage can be increased by changing the raw coffee extract from one with a relatively low carnitine content to one with a relatively high carnitine content.

[0033] When the coffee extract is used as it is as a raw material, for example, other raw materials can be added as necessary to a coffee extract extracted from roasted coffee beans with hot water. Roasting of raw coffee beans and hot water extraction from roasted coffee beans can be appropriately selected from various known extraction methods such as drip method using paper or flannel, steam pressure method such as siphon type or percolator type, high pressure extraction method using espresso machine, French press method, Aeropress method, high temperature and high pressure extraction method such as multi-stage extraction type or countercurrent continuous extraction type.

[0034] The soluble solid content of soups can be prepared by removing water from soups, concentrating the soup, and then drying the soup. Soups can be concentrated by commonly used concentration methods such as heat concentration, freeze concentration, and membrane concentration using reverse osmosis membranes, ultrafiltration membranes, etc. Methods for drying soups and their concentrates include freeze drying, spray drying, and vacuum drying. As the soluble solid content of soups, commercially available compositions for instant soups may be used as they are.

[0035] In the case where the food or drink whose flavor is improved by increasing the carnitine concentration is a composition for instant beverages or a composition for preparing instant non-solid foods, the carnitine-containing additive such as the unpleasant odor reducing agent according to the present invention may be directly mixed into the composition for instant beverages or the composition for preparing instant non-solid foods, and then mixed with a liquid to prepare an instant beverage or instant non-solid food. Alternatively, the composition for instant beverages or the composition for preparing instant non-solid foods may be mixed with a liquid to prepare an instant beverage or instant non-solid food, and the carnitine-containing additive may be added to the obtained instant beverage or the like. The instant beverage or instant non-solid food prepared by mixing the composition for instant beverages or the composition for preparing instant non-solid foods with a liquid may be stored for a predetermined period of time, and then the carnitine-containing additive may be added before eating.

[0036] By applying the method for improving the flavor of foods and beverages according to the present invention to a coffee beverage, a coffee beverage containing soluble coffee solids and carnitine and in which deterioration of flavor over time is suppressed can be produced. For example, in the case of a coffee beverage, deterioration occurs over time as the storage period increases, and coffee-like aromas such as roasted aroma and sweet aroma decrease, while unpleasant odors and astringency increase. By applying the method for improving the flavor of foods and beverages according to the present invention to a coffee beverage, such deterioration of flavor over time is suppressed, and a coffee beverage with little change in flavor over time and high storage stability can be obtained.

[0037] The carnitine concentration of a coffee beverage in which the deterioration of flavor over time is suppressed by increasing the carnitine concentration is preferably 2.0 μg / 100 mL or more, more preferably 4.0 μg / 100 mL or more, and even more preferably 10.0 μg / 100 mL or more. The carnitine concentration of the coffee beverage is preferably 10 g / 100 mL or less, more preferably 5 g / 100 mL or less, and even more preferably 2.5 g / 100 mL or less.

[0038] By applying the method for improving the flavor of foods and beverages according to the present invention to a coffee beverage, a coffee beverage containing soluble coffee solids and carnitine and having reduced unpleasant odors can be produced. Examples of unpleasant odors that can be reduced by carnitine in a coffee beverage include a straw or hay-like odor that is specific to coffee beverages prepared from lightly roasted coffee beans, an odor reminiscent of burntness, bitterness, or roughness that is common in coffee beverages prepared from medium to dark roasted coffee beans, and a cooked odor that occurs during the heat treatment during production.

[0039] The carnitine concentration of the coffee beverage in which the unpleasant odor is reduced by increasing the carnitine concentration is preferably 0.5 mg / 100 mL or more, more preferably 1.0 mg / 100 mL or more, and even more preferably 2.0 mg / 100 mL or more. The carnitine concentration of the coffee beverage is preferably 10 g / 100 mL or less, more preferably 5 g / 100 mL or less, and even more preferably 2.5 g / 100 mL or less.

[0040] The coffee beverage produced by the method for improving the flavor of food and beverages according to the present invention can be produced by a conventional method, except that the carnitine concentration is increased. For example, the coffee beverage produced by the method for improving the flavor of food and beverages according to the present invention may contain components generally contained in coffee beverages in addition to soluble coffee solids and carnitine. Such components include milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc.

[0041] The milk ingredient is an ingredient that imparts a milk flavor, and specific examples thereof include milk, creaming powder (a powder added to coffee and other favorite beverages as a substitute for cream), vegetable milk, etc. Only one type of these milk ingredients may be contained, or two or more types may be contained in combination.

[0042] Examples of milk include whole milk powder, skim milk powder, whey powder, cow's milk, low-fat milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, lactose, fresh cream, butter, etc. Note that whole milk powder and skim milk powder are obtained by removing moisture from cow's milk (whole fat milk) or skim milk by spray drying or the like, drying, and powdering the resulting product.

[0043] Creaming powder can be produced by selecting, for example, edible oils and fats such as coconut oil, hardened coconut oil, palm oil, hydrogenated palm oil, palm kernel oil, hydrogenated palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, rice oil, safflower oil (safflower oil), sunflower oil, medium chain fatty acid triglyceride, milk fat, beef tallow, lard, etc.; carbohydrates such as sucrose, glucose, starch hydrolysate, etc.; other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, emulsifier, etc. according to the desired quality characteristics, mixing these raw materials in water, and then forming an oil-in-water emulsion (O / W emulsion) using an emulsifier or the like, and then removing water. As a method for removing water, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, extrusion granulation, etc. can be selected and performed. The obtained creaming powder may be classified, granulated, pulverized, etc. as necessary.

[0044] Examples of plant-based milk include legume milk, nut milk, and grain milk. Examples of legume milk include soy milk. Examples of nut milk include peanut milk, almond milk, walnut (walnut) milk, pistachio milk, hazelnut milk, cashew nut milk, and pecan nut milk. Examples of grain milk include rice milk and oat milk. These milks and plant-based milks can be produced by conventional methods.

[0045] Examples of sweeteners include sugars such as sucrose, oligosaccharides, glucose, fructose, and fructose glucose liquid sugar, sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch syrup, high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin, and stevia. Sucrose may be granulated sugar, powdered sugar, or sucrose-type liquid sugar. Only one type of sweetener may be contained, or two or more types may be contained in combination.

[0046] Examples of the flavoring include coffee flavoring, milk flavoring, etc. In addition, flavorings that are generally added to flavored coffee, such as cinnamon, caramel, chocolate, honey, etc., are also preferably used.

[0047] Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), sodium erythorbate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin.

[0048] Examples of pH adjusters include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, and gluconic acid; inorganic acids such as phosphoric acid; potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate); and carbon dioxide.

[0049] Examples of thickeners include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, indigestible dextrin, dietary fibers such as pectin, guar gum and carrageenan, and proteins such as casein.

[0050] Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, polyglycerin ester, etc.; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate, sorbitan monooleate, etc.; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol oleate, etc.; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, sucrose oleate, etc.; and lecithin-based emulsifiers such as lecithin and lecithin enzymatic hydrolysates.

[0051] By applying the flavor improving method for foods and beverages according to the present invention to an instant coffee beverage composition, an instant coffee beverage composition containing soluble coffee solids and carnitine is produced, and by dissolving the instant coffee beverage composition in an edible liquid such as water, a coffee beverage with little change in flavor over time is obtained. The carnitine content of the instant coffee beverage composition is preferably such that the carnitine concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.0 μg / 100 mL or more, more preferably 4.0 μg / 100 mL or more, and even more preferably 10.0 μg / 100 mL or more. The carnitine content of the instant coffee beverage composition is preferably such that the carnitine concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 10 g / 100 mL or less, more preferably 5 g / 100 mL or less, and even more preferably 2.5 g / 100 mL or less.

[0052] By applying the flavor improving method for foods and beverages according to the present invention to an instant coffee beverage composition, an instant coffee beverage composition containing soluble coffee solids and carnitine is produced, and by dissolving the instant coffee beverage composition in an edible liquid such as water, a coffee beverage with reduced unpleasant odor is obtained. The carnitine content of the instant coffee beverage composition is preferably such that the carnitine concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.5 mg / 100 mL or more, more preferably 1.0 mg / 100 mL or more, and even more preferably 2.0 mg / 100 mL or more. The carnitine content of the instant coffee beverage composition is preferably such that the carnitine concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 10 g / 100 mL or less, more preferably 5 g / 100 mL or less, and even more preferably 2.5 g / 100 mL or less.

[0053] The instant coffee beverage composition produced by the method for improving the flavor of food and beverage according to the present invention can be produced by a conventional method, except that carnitine is contained. The instant coffee beverage composition may be in a powdered form or in a liquid form. For example, the instant coffee beverage composition may contain, in addition to soluble coffee solids and carnitine, components that are generally contained in instant coffee beverage compositions depending on the desired quality characteristics. Such components include milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, flow improvers, etc. As the milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc., those listed above can be used as appropriate.

[0054] Examples of the excipient and binder include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, proteins such as casein, etc. The excipient and binder are also used as carriers during granulation. As the flow improver, processing preparations such as fine silicon oxide and tricalcium phosphate may be used.

[0055] The instant coffee beverage composition produced by the method for improving the flavor of food and beverages according to the present invention can be individually packaged in a small pouch or the like in an amount sufficient for one cup to be consumed, or can be packaged in a container such as a bottle in amounts sufficient for several cups to be shaken out of the container or taken out with a spoon when used and supplied as a commercial product.

[0056] The individually packaged type is a stick-shaped aluminum pouch or a one-portion cup that is filled with the contents for one cup of coffee drink, and the contents can be taken out by opening the container and pushing it out with your fingers. The individually packaged type has the advantage of being easy to handle and hygienic, as each cup is sealed.

[0057] The method for improving the flavor of food and beverages according to the present invention is also useful for improving the flavor of milk raw materials. For example, by adding a carnitine-containing additive such as the unpleasant odor reducer according to the present invention to creaming powder or vegetable milk, it is possible to reduce unpleasant odors and suppress deterioration of flavor over time. The carnitine concentration to be increased in milk raw materials to obtain the effects of the present invention is not particularly limited, and the flavor improving effect can be obtained by increasing the carnitine concentration to the same extent as in the case of coffee beverages and instant coffee beverage compositions. EXAMPLES

[0058] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

[0059] <Carnitine measurement> The carnitine content in coffee extracts and coffee beverages was measured using a liquid chromatograph mass spectrometer (Thermo). The amount of carnitine in the samples was calculated based on a calibration curve prepared from a standard carnitine product.

[0060] <Sensory evaluation> A sensory evaluation was conducted on each coffee beverage for unpleasant odor, astringency, and deliciousness. The sensory evaluation was conducted by a trained panel of five experts, who jointly assigned scores on a 10-point scale (1 being the weakest and 10 being the strongest). Unless otherwise stated, the score for each sensory evaluation was set to 5 for coffee beverages without added carnitine.

[0061] For coffee beverages made from coffee extracts prepared from lightly roasted beans, the unpleasant odor was evaluated as being particularly the straw or hay-like odor characteristic of lightly roasted beans. For coffee beverages made from coffee extracts prepared from medium or dark roasted beans, the unpleasant odor was evaluated as being particularly the burnt, bitter, or rough odor. For instant coffee beverages, the unpleasant odor was evaluated as being particularly the cooked odor.

[0062] [Example 1] Various concentrations of carnitine were added to coffee beverages to examine their effect on flavor.

[0063] The coffee extracts used as raw materials for the coffee beverage were a coffee extract prepared from lightly roasted Brazilian Arabica coffee beans (coffee extract A), a coffee extract prepared from darkly roasted Vietnamese Canephora coffee beans (coffee extract B), and a coffee extract prepared from medium roasted blended coffee beans (coffee extract C). The carnitine content of these three types of coffee extracts was measured, and all were below the measurement limit (5 ng / mL).

[0064] Carnitine was added to black coffee beverages consisting of each coffee extract alone so that the carnitine concentrations in the beverages were as shown in Tables 1 to 3 to produce coffee beverages.

[0065] For each of the produced coffee beverages, a sensory evaluation was carried out for unpleasant odor, astringency, and deliciousness. The evaluation results are shown in Tables 1 to 3.

[0066] [Table 1]

[0067] [Table 2]

[0068] [Table 3]

[0069] As shown in Tables 1 to 3, in the coffee beverages made from any of the coffee extracts, the unpleasant odor was reduced and the astringency was reduced, making the beverage more delicious and improving the flavor, depending on the carnitine concentration in the beverage. These results show that the unpleasant odor reducing effect of carnitine is exerted regardless of the type of coffee extract used as the raw material.

[0070] [Example 2] Various concentrations of carnitine were added to sweetened black coffee beverages to examine their effect on flavor.

[0071] The coffee extract used as the raw material for the coffee beverage was the coffee extract (coffee extract A) prepared from lightly roasted Brazilian Arabica coffee beans used in Example 1. A coffee beverage was produced by adding granulated sugar or aspartame and carnitine to coffee extract A so that the concentration of carnitine in the beverage was the concentration shown in Table 4.

[0072] The coffee beverages thus produced were subjected to a sensory evaluation for unpleasant odor, astringency, and deliciousness. The evaluation results are shown in Table 4.

[0073] [Table 4]

[0074] As shown in Table 4, even in black coffee beverages with added sweeteners, the addition of carnitine reduced unpleasant odors and astringency, making the beverage more delicious and improving its flavor, regardless of the type of sweetener used. These results show that the unpleasant odor-reducing effect of carnitine is exerted regardless of the presence or absence of sweeteners.

[0075] [Example 3] Various concentrations of carnitine were added to a milk coffee beverage containing milk ingredients to examine its effect on flavor.

[0076] The coffee extract used as the raw material for the coffee beverage was the coffee extract (coffee extract A) prepared from lightly roasted Brazilian Arabica coffee beans used in Example 1. 67 mL of coffee extract A was mixed with 33 mL of milk or adjusted soy milk, and carnitine was added so that the carnitine concentration in the beverage was the concentration shown in Table 5 to produce a coffee beverage.

[0077] The coffee beverages thus produced were subjected to a sensory evaluation for unpleasant odor, astringency, and deliciousness. The evaluation results are shown in Table 5.

[0078] [Table 5]

[0079] As shown in Table 5, even in milk coffee beverages, regardless of the type of milk ingredient, the addition of carnitine reduced unpleasant odors and astringency, making the beverage more delicious and improving its flavor. These results show that the effect of carnitine in reducing unpleasant odors is exerted regardless of the presence or absence of milk ingredients.

[0080] In addition, when carnitine was added directly to the commercially available adjusted soy milk used to prepare the milk coffee beverage, the grassy odor characteristic of soy milk was weakened depending on the amount of carnitine added. This shows that the unpleasant odor reducing effect of carnitine is also exerted on the grassy odor derived from beans such as soybeans.

[0081] [Example 4] Various concentrations of carnitine were added to instant coffee beverages to examine their effect on flavor.

[0082] The instant coffees used were instant coffee powder (IC-A) prepared by spray-drying a coffee extract prepared from dark roasted Brazilian Arabica coffee beans, instant coffee powder (IC-B) prepared by freeze-drying a coffee extract prepared from dark roasted Brazilian Arabica coffee beans, three types of commercially available instant coffee powder (IC-C, IC-D, IC-E), and a coffee beverage prepared from a commercially available coffee portion (IC-F). From IC-A to IC-E, 1.25 g of instant coffee powder was dissolved in 100 mL of hot water, and carnitine was added so that the carnitine concentration in the beverage was the concentration shown in Tables 6 to 10, to prepare an instant coffee beverage. From IC-F, 150 mL of water was poured into 17 g of coffee portion, and carnitine was added so that the carnitine concentration in the beverage was the concentration shown in Table 11, to prepare an instant coffee beverage.

[0083] The instant coffee beverages produced were subjected to a sensory evaluation of unpleasant odor (particularly cooked odor), astringency, and taste. In the sensory evaluation, the cooked odor was scored as 8 points for the instant coffee beverage of test group 8-0 prepared from IC-A and containing no added carnitine, and 4 points for the instant coffee beverage of test group 9-0 prepared from IC-B and containing no added carnitine. In addition, the astringency and taste were scored as 5 points for the instant coffee beverage prepared from the same instant coffee beverage composition but containing no added carnitine. The evaluation results are shown in Tables 6 to 11.

[0084] [Table 6]

[0085] [Table 7]

[0086] [Table 8]

[0087] [Table 9]

[0088] [Table 10]

[0089] [Table 11]

[0090] As shown in Tables 6 to 11, regardless of the type of instant coffee beverage composition, the addition of carnitine reduced unpleasant odors, particularly cooked odors and astringency, making the instant coffee beverage more delicious and improving its flavor. These results demonstrate that the unpleasant odor-reducing effect of carnitine is exerted regardless of the type of coffee extract used as the raw material or the production method.

[0091] In addition, instant coffee beverages were prepared by dissolving 1.25 g of IC-C and a sweetener (3 g of sucrose or 0.015 g of aspartame) in 100 mL of hot water, and then adding carnitine so that the carnitine concentration in the beverage was the concentration shown in Table 12. Each instant coffee beverage produced was subjected to a sensory evaluation of unpleasant odor (especially cooked odor), astringency, and deliciousness. The sensory evaluation was performed in the same manner as in Test Plot 8-1.

[0092] [Table 12]

[0093] As shown in Table 12, even in instant coffee drinks with added sweeteners, the addition of carnitine reduced unpleasant odors, especially cooked odors and astringency, making them more delicious and improving the flavor, regardless of the type of sweetener. These results show that the unpleasant odor-reducing effect of carnitine is also exhibited in instant coffee drinks with added sweeteners.

[0094] Furthermore, 1.25 g of IC-C was dissolved in 100 mL of boiling water, and 33 mL of milk or adjusted soy milk was mixed with 67 mL of the resulting solution, and carnitine was added so that the carnitine concentration in the beverage was the concentration shown in Table 13, to prepare an instant coffee beverage. Each instant coffee beverage produced was subjected to a sensory evaluation of unpleasant odor (particularly cooked odor), astringency, and palatability. The sensory evaluation was performed in the same manner as in Test Plot 8-1.

[0095] [Table 13]

[0096] As shown in Table 13, even in instant coffee beverages to which milk ingredients were added, the addition of carnitine reduced unpleasant odors, especially cooked odors and astringency, making the beverage more delicious and improving its flavor, regardless of the type of milk ingredient. These results demonstrate that the unpleasant odor-reducing effect of carnitine is also exhibited in instant coffee beverages to which milk ingredients were added.

[0097] [Example 5] Various concentrations of carnitine were added to creaming powder to examine the effect on flavor after long-term storage.

[0098] Three types of creaming powders (ICP-A to ICP-C) with different compositions were prepared from hydrogenated palm oil, protein, whole milk powder, skim milk powder, sucrose, corn syrup, etc. ICP-A was made from soy protein, and ICP-B and ICP-C were made from milk protein. Creaming powders of test plots 16-0 to 18-8 were prepared by adding carnitine to each creaming powder so that the carnitine concentrations were as shown in Tables 14 to 16.

[0099] The creaming powder of each test group was stored at 60°C for one week. After storage, each creaming powder was subjected to a sensory evaluation of unpleasant odors (especially oxidized odors and cooked odors). Specifically, the evaluation was performed on a solution (milk-flavored beverage) prepared by dissolving 10g of creaming powder in 90mL of hot water. In the sensory evaluation, the unpleasant odor was scored by assigning 2 points to the creaming powder without added carnitine immediately after production and 8 points to the creaming powder after one week of storage at 60°C. The evaluation results are shown in Tables 14 to 16. In the tables, the carnitine concentration indicates the concentration of the milk-flavored beverage. The carnitine concentrations of the milk-flavored beverages prepared from the creaming powder without added carnitine were 0.025mg / 100mL for test group 16-0, 0.010mg / 100mL for test group 17-0, and 0.000mg / 100mL (below the measurement limit) for test group 18-0.

[0100] [Table 14]

[0101] [Table 15]

[0102] [Table 16]

[0103] As shown in Tables 14 to 16, in creaming powders, regardless of the composition, the addition of carnitine reduced unpleasant odors, especially cooked odors and oxidized odors that become stronger with long-term storage, and improved the flavor. In particular, in ICP-A, which uses soy protein as a raw material, the grassy odor specific to soybeans is also felt, but the grassy odor of the creaming powder in test area 16-2 was suppressed more than that of the creaming powder in test area 16-0 immediately after production. In addition, when comparing test areas 16-2 to 16-8, the more carnitine was added, the weaker the grassy odor specific to soybeans was, and the grassy odor specific to soybeans was also masked by carnitine. From these results, it was found that the unpleasant odor reducing effect of carnitine is also exerted in creaming powder.

[0104] [Example 6] Three types of instant coffee powders with different carnitine contents were stored for a long period of time, and the effect on flavor was examined. The instant coffee powders used were the commercially available instant coffee powder (IC-C) used in Example 4, and two types of instant coffee powders (IC-G and IC-H) in which the carnitine content was increased by appropriately selecting raw coffee beans.

[0105] Each instant coffee powder was stored for one or two weeks in an incubator at 60°C without humidity control. Each instant coffee powder was prepared either in a designated aluminum pouch (closed system) or directly on an aluminum plate (open system).

[0106] Instant coffee beverages were prepared by dissolving 1.25 g of the stored instant coffee powder in 100 mL of hot water. The carnitine concentration of each instant coffee beverage was measured, and the instant coffee beverage prepared from IC-C was below the measurement limit (0.5 μg / 100 mL or less), the instant coffee beverage prepared from IC-G was 2.0 μg / 100 mL, and the instant coffee beverage prepared from IC-H was 4.0 μg / 100 mL.

[0107] For each instant coffee beverage produced, a sensory evaluation was carried out on the overall aroma, roasted aroma, sweet aroma, unpleasant odor, sourness, astringency, and bitterness. In the sensory evaluation, the beverage immediately after production was scored on a scale of 1 to 5. The evaluation results are shown in Tables 17 to 19.

[0108] [Table 17]

[0109] [Table 18]

[0110] [Table 19]

[0111] As shown in Tables 17 to 19, in the instant coffee beverage, the roasted aroma and sweet aroma that enhance the taste of coffee decreased due to long-term storage in the instant coffee powder state, and the overall aroma also decreased, but the unpleasant odor and astringency increased. The change in these flavors over time (deterioration over time) became stronger depending on the storage period, and was greater in the open system than in the closed system. Comparing the data in Tables 17 to 19, the change in these flavors over time was greatest in the instant coffee beverage prepared from IC-C, which contains almost no carnitine, and the higher the carnitine concentration, the less the change in flavor over time. On the other hand, the sourness and bitterness did not change even after long-term storage, and no effect of carnitine concentration was observed. From these results, it was found that the deterioration of the flavor of food and beverages over time can be suppressed by increasing the carnitine concentration.

Claims

1. A time-deterioration inhibitor that suppresses the deterioration of flavor of food and beverages over time, Carnitine is the active ingredient. An agent for inhibiting the deterioration of flavor over time, characterized in that the carnitine concentration of the food or beverage is increased to 2.0 μg / 100 mL or more.

2. A method for improving the flavor of food and beverages, characterized by suppressing deterioration of flavor over time by increasing the carnitine concentration in the food and beverages.

3. 3. The method for improving the flavor of food or beverage according to claim 2, wherein carnitine is added to the food or beverage as a raw material.

4. The method for improving the flavor of a food or drink according to claim 2 or 3, wherein the food or drink is a beverage.

5. The method for improving the flavor of a food or beverage according to claim 2 or 3, wherein the food or beverage is made from milk.

6. A method for suppressing deterioration of the flavor of a coffee beverage over time, comprising adjusting the carnitine concentration of the coffee beverage to 2.0 μg / 100 mL or more.

7. Contains soluble coffee solids and carnitine; The coffee beverage has a carnitine concentration of 2.0 μg / 100 mL or more and 2.0 mg / 100 mL or less, and exhibits little change in flavor over time.

8. Carnitine is used as a raw material A method for producing a coffee beverage, comprising producing a coffee beverage containing soluble coffee solids and carnitine, the method comprising the steps of: producing a coffee beverage having a carnitine concentration of 2.0 μg / 100 mL or more and 2.0 mg / 100 mL or less.

9. A method for producing an instant coffee composition for preparing a coffee beverage having a flavor that changes little over time by mixing with a liquid, comprising the steps of: Carnitine is the raw material A method for producing an instant coffee beverage composition, comprising producing an instant coffee beverage composition containing soluble coffee solids and carnitine, and having a carnitine content in an amount such that a carnitine concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.0 μg / 100 mL or more and 2.0 mg / 100 mL or less.

10. 1. An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising: Contains soluble coffee solids and carnitine; An instant coffee beverage composition, comprising a carnitine content in an amount such that the carnitine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.0 μg / 100 mL or more and 2.0 mg / 100 mL or less.

11. An instant coffee beverage composition for preparing a coffee beverage having a flavor that changes little over time by mixing with a liquid, comprising: Contains soluble coffee solids and carnitine; An instant coffee beverage composition, comprising a carnitine content in an amount such that the carnitine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.0 μg / 100 mL or more and 2.0 mg / 100 mL or less.

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