Beverage

Abstract

To provide a beverage with high palatability by maintaining or enhancing taste, aroma, and refreshing sensation.SOLUTION: A beverage contains furaneol at a concentration of 50-1000 ppb, the beverage containing 3-methylpyridine at a concentration of 1-500 ppb.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to beverages. [Background technology]

[0002] Beverages containing extracts from plant raw materials such as tea leaves and grains are one type of beverage that are widely accepted by consumers due to their palatability, such as their deliciousness and aroma, and their thirst quenching properties, such as their ease of drinking. Among such beverages, beverages containing extracts from multiple raw materials are strongly supported by health-conscious consumers because they allow the easy intake of various components derived from the raw materials.

[0003] Beverages containing extracts from multiple plant ingredients have more complex tastes and aromas than beverages made from a single plant ingredient, and so there is a demand for increasing the sweet and fragrant aromas of such beverages to increase their palatability.

[0004] For example, tea beverages to which aroma components such as furaneol, sotolon, and vanillin have been added in order to enhance the sweet and fragrant aroma of the beverage have been disclosed (for example, Patent Documents 1 and 2, etc.).

[0005] However, when the aroma components as described above are added, the sweet aroma of the beverage is enhanced, but the fragrant flavor is easily lost, and the sweetness tends to remain in the mouth, which tends to reduce the palatability. Therefore, there is room for further study on technology that suppresses the improvement of only the sweetness derived from the aroma components and improves the fragrant flavor to produce a beverage with high palatability. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2022-127472 A [Patent Document 2] JP 2018-174743 A Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention has been made in consideration of the above points, and aims to provide a highly palatable beverage by maintaining or improving its deliciousness, fragrant taste and refreshing feeling. [Means for solving the problem]

[0008] As a result of intensive research, the present inventors have found that the above-mentioned problems can be solved by adding 3-methylpyridine to a beverage containing furaneol, and have completed the present invention. Specifically, the present invention is configured as follows: [1] to [6].

[0009] [1] A beverage containing furaneol at a ratio of 50 to 1000 ppb and 3-methylpyridine at a ratio of 1 to 500 ppb. [2] The beverage according to [1], containing the furaneol at a ratio of 50 to 300 ppb. [3] The beverage according to [1], containing 3-methylpyridine at a ratio of 1 to 100 ppb. [4] The beverage according to [1], wherein the mass ratio of the furaneol to the 3-methylpyridine is 1:0.003 to 1:5. [5] The beverage described in [1], containing an extract of a roasted plant. [6] A method for improving the flavor of a beverage, comprising adding 3-methylpyridine to a beverage containing 50 to 300 ppb of furaneol so that the concentration of 3-methylpyridine is 1 to 500 ppb. Effect of the Invention

[0010] According to the present invention, a highly palatable beverage can be provided by maintaining or improving the deliciousness, aroma and refreshing feeling. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Hereinafter, specific embodiments of the present invention will be described in detail. Note that the present invention is not limited to the following embodiments, and appropriate modifications can be made without departing from the spirit and scope of the present invention.

[0012] 1. Beverage The beverage of the present invention is characterized in that it contains furaneol at a ratio of 50 to 1000 ppb and 3-methylpyridine at a ratio of 1 to 500 ppb. By adding 3-methylpyridine to a beverage containing furaneol, it is possible to suppress an increase in the sweetness derived from furaneol alone, and to maintain or improve the deliciousness, fragrant taste, and refreshing feeling, thereby making the beverage more palatable.

[0013] The type of beverage is not particularly limited, but beverages containing plant extracts are preferred, and beverages containing roasted plant extracts are more preferred. The beverage is not limited to tea beverages, as long as it contains a plant or roasted plant extract in part. For example, the beverage may be a functional beverage, milk beverage, coffee beverage, carbonated beverage, fruit beverage, etc., containing a plant extract or a roasted plant extract in part.

[0014] In addition, when a beverage contains a plant extract or a roasted plant extract, it includes not only an extract obtained by extracting a certain type of plant or roasted plant, but also a liquid obtained by mixing that extract with an extract of another raw material, or a liquid obtained by adding additives to these liquids, or a liquid obtained by dispersing dried versions of these liquids.

[0015] [Plant extract] The variety, place of origin, harvest time, harvest method, and cultivation method of the plant that is the raw material of the extract contained in the beverage are not limited, and any plant that is usually used as a raw material for beverages can be used. Examples of plants include grains such as barley, pearl barley, brown rice, corn, black beans, soybeans, and red beans, seeds such as Siberian laurel, loquat leaves, tea leaves, kelp, Japanese bamboo grass, sesame, persimmon leaves, Gynostemma pentaphyllum, mulberry leaves, Ganoderma lucidum, wolfberry, mandarin orange peel, yuzu peel, Eucommia ulmoides leaves, perilla leaves, Houttuynia cordata, plantain, gymnema, rooibos, Rahma, dandelion, peppermint, molokheiya, citrus fruit peel, ginkgo, pine needles, lotus, olive, young barley leaves, Cassia japonica, Xiancao, Angelica keiskei, mugwort, and evening primrose.

[0016] Among these, two or more kinds selected from the group consisting of barley, pearl barley, brown rice, corn, black soybeans, soybeans, adzuki beans, and seeds of Senna occidentalis or Senna obtusifolia are preferred. These are also preferably roasted.

[0017] The plant extract can be obtained by an extraction process that is usually performed to obtain an extract from a plant. For example, when Job's tears is used as a raw material, an extract containing various components contained in Job's tears can be recovered by subjecting Job's tears to an extraction process using an extraction solvent.

[0018] [Furaneol] Furaneol is known to have a sweet strawberry-like scent, and is used as an aroma component in food flavorings and perfume raw materials. Furaneol is an organic compound represented by the chemical formula C6H8O3, and is also known as 2,5-dimethyl-4-hydroxy-3(2H)-furanone. The furaneol used in the present invention can be a synthetic product or a commercially available product, or a natural product containing furaneol or a processed product thereof (such as a plant extract, essential oil, fermented plant product, or a concentrate thereof) without any particular limitation.

[0019] The content of furaneol in the beverage is 50 to 1000 ppb, preferably 50 to 300 ppb, and more preferably 100 to 300 ppb. In the present invention, the "content of furaneol" means the total amount of furaneol contained in the beverage.

[0020] [3-Methylpyridine] 3-Methylpyridine is an organic compound represented by the chemical formula 3-CH3C5H4N. The 3-methylpyridine used in the present invention may be a synthetic product, a commercially available product, or a natural product containing 3-methylpyridine or a processed product thereof (such as a plant extract, essential oil, a plant fermentation product, or a concentrate thereof) without any particular limitation.

[0021] The content of 3-methylpyridine in the beverage is 1 to 500 ppb, preferably 1 to 100 ppb, more preferably 1 to 10 ppb, and particularly preferably 5 to 10 ppb. In the present invention, the "content of 3-methylpyridine" means the total amount of 3-methylpyridine contained in the beverage.

[0022] By adding 1 to 500 ppb of 3-methylpyridine to a beverage containing 50 to 1000 ppb of furaneol, it is possible to suppress an increase in the sweetness derived from furaneol in the beverage without changing the furaneol content, thereby maintaining or improving the deliciousness, aroma, and refreshing feeling, thereby making the beverage more palatable.

[0023] Furthermore, the mass ratio of furaneol to 3-methylpyridine in the beverage is preferably 1:0.003 to 1:5, more preferably 1:0.01 to 1:1.67, and particularly preferably 1:0.01 to 1:1. By adjusting the mass ratio of furaneol to 3-methylpyridine to 1:0.003 to 1:5, it is possible to suppress an increase in the sweetness derived from furaneol in the beverage alone, without changing the furaneol content, and to maintain or improve the deliciousness, fragrant taste, and refreshing feeling, resulting in a beverage with high palatability.

[0024] The contents of furaneol and 3-methylpyridine in a beverage can be measured, for example, using a gas chromatograph mass spectrometer (GC-MS).

[0025] [Other ingredients] In the beverage of the present invention, other ingredients and additives that are usually used in general beverages can be appropriately blended within a range that does not impair the effects of the beverage. The blending amount can be appropriately adjusted depending on the desired effects. Specifically, the beverage may contain various additives such as antioxidants, pH adjusters, flavorings, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasonings, and quality stabilizers.

[0026] [container] The beverage of the present invention can be filled into a container to produce a packaged beverage. The container may be any sealed container known in the beverage industry, and may be appropriately selected and used depending on the distribution form and consumer needs. Specific examples include sealed containers made of a single material such as glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or a composite or laminated material thereof. In particular, transparent (including translucent) containers are preferred. The transparent container may be entirely transparent or partially transparent.

[0027] 2. Beverage manufacturing method The beverage of the present invention can be produced under any conditions or methods employed in the production of beverages. For example, various roasted plants, and various tea leaves originating from Camellia Sinensis, such as green tea, oolong tea, and pu-erh tea, are extracted to prepare an extract. Then, 3-methylpyridine is added to a beverage containing the above extract and furaneol at a ratio of 50 to 1000 ppb so that the ratio is 1 to 500 ppb, and mixed. Furthermore, the beverage can be prepared by adding other ingredients that are added as necessary.

[0028] When the extract extracted from roasted plants or tea leaves, or a mixture thereof, contains furaneol or 3-methylpyridine, the amount of furaneol or 3-methylpyridine in the beverage can be adjusted simply by adjusting the amount of the extract added, without further adding aroma components.

[0029] As described above, in producing the beverage, a method can be used in which 3-methylpyridine is added to a beverage containing an extract of a roasted plant and furaneol, and mixed by stirring, etc. The order in which each component is mixed is not particularly limited.

[0030] Methods for adding furaneol and 3-methylpyridine include adding them as flavorings (chemically synthesized compounds, etc.) and adding an extract of a food material containing at least one of furaneol and 3-methylpyridine.

[0031] The produced beverage can be filled into a container to produce a packaged beverage, and may be appropriately sterilized before or after filling into a container. The method of sterilization is not particularly limited, and examples thereof include ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0032] 3. Method for improving beverage flavor According to the present invention, the addition of 3-methylpyridine to a beverage containing an extract of a roasted plant and furaneol can be defined as a method for improving the flavor of the beverage. Note that "improving the flavor of a beverage" refers to suppressing an increase in the sweetness derived from furaneol in the beverage, while maintaining or improving the deliciousness, fragrant taste, and refreshing feeling to make the beverage more palatable.

[0033] As described above, by adding 1 to 500 ppb of 3-methylpyridine to a beverage containing 50 to 1000 ppb of furaneol, the increase in the sweetness derived from furaneol in the beverage alone is suppressed, and the beverage is made to have a high palatability with its deliciousness, fragrant taste, and refreshing feeling maintained or improved. That is, the method for improving the flavor of a beverage of the present invention is characterized by adding 1 to 500 ppb of 3-methylpyridine to a beverage containing 50 to 1000 ppb of furaneol.

[0034] In the beverage flavor improving method of the present invention, the proportion of furaneol in the beverage is preferably 50 to 300 ppb, and the proportion of 3-methylpyridine is preferably 1 to 100 ppb.More preferably, the proportion of furaneol in the beverage is 100 to 300 ppb, and the proportion of 3-methylpyridine is more preferably 1 to 10 ppb.

[0035] By adding 3-methylpyridine at a ratio of 1 to 500 ppb to a beverage containing furaneol at a ratio of 50 to 1000 ppb, the increase in the sweetness derived from furaneol in the beverage alone is suppressed, and a highly palatable beverage can be provided that maintains or improves its deliciousness, fragrant taste, and refreshing feeling.

[0036] Furthermore, in the method for improving the flavor of a beverage of the present invention, the mass ratio of furaneol to 3-methylpyridine in the beverage is preferably 1:0.003 to 1:5, more preferably 1:0.01 to 1:1.67, and particularly preferably 1:0.01 to 1:1. By adjusting the mass ratio of furaneol to 3-methylpyridine to 1:0.003 to 1:5, an increase in only the sweetness derived from furaneol in the beverage is suppressed, and a highly palatable beverage can be provided that maintains or improves deliciousness, fragrant flavor, and refreshing taste. EXAMPLES

[0037] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0038] Example 1: Verification by adding Furaneol [Preparation of standard and test beverages] Test beverages 1-1 to 1-5 were prepared as follows.

[0039] 10 g of roasted brown rice was extracted with 30 volumes of pure water at 90° C. to obtain an extract. Furaneol was then added to the beverage containing the extract in the proportions shown in Table 1 to prepare test beverages 1-1 to 1-5. The beverage without added furaneol was designated as Reference Product 1.

[0040] The content of furaneol in the beverages was measured using a gas chromatograph mass spectrometer (GC-MS / MS) under the following conditions. Specifically, 100 μL of the test sample to be analyzed was placed in a vial (volume 10 mL) and introduced into a GC-MS / MS (Agilent Technologies) by MVM (Multi Volatile Method) using a Gestell MPS. A calibration curve was created using the standard addition method, and cyclohexanol was used as the internal standard.

[0041] (GC / MS analysis conditions) ·Equipment GC:Agilent 7890B GC System MS / MS:Agilent 7000D GC / MS Triple Quad Fully automated volatile component extraction and introduction device: MPS2 / DHS / TDU2 / CIS4 -Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X Column: DB-WAX UI (20m x 0.18mm, film thickness 0.30μm) Injection method: Solvent vent Carrier gas: He (1.0 mL / min) Transfer line: 250℃ Heating program: 40℃ (3 min hold) → 5℃ / min → 240℃ (7 min hold) Quantitative ions: Precursor ions > Product ions (CE (collision energy)): Furaneol 128>57 (10V), 3-methylpyridine 93>93 (5V) Ionization method: EI ·Quadrupole temperature: 150℃ Ion source temperature: 230℃

[0042] [Sensory evaluation] A sensory evaluation was performed on the prepared test beverages 1-1 to 1-5 by a five-member expert evaluation panel. Specifically, the test beverages 1-1 to 1-5 were comparatively evaluated for "tastiness," "sweetness," "fragrantness," and "refreshing feeling" when furaneol was added to the reference product 1 (containing 0 ppb of furaneol) in the proportions shown in Table 1. Each evaluation score was calculated as the average of the evaluation scores given by each panel according to the following evaluation criteria. The evaluation was performed with the score of reference product 1 set as the reference value (4 points).

[0043] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very tasty, 6 points: tasty, 5 points: somewhat tasty, 4 points: equal to the standard product, 3 points: somewhat unpalatable, 2 points: unpalatable, 1 point: not tasty at all

[0044] "Sweetness" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very sweet, 6 points: sweet, 5 points: slightly sweet, 4 points: same as standard product, 3 points: not very sweet, 2 points: not sweet, 1 point: not sweet at all

[0045] The "fragrant taste" and "refreshing taste" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Some, 5 points: Somewhat, 4 points: Same as standard, 3 points: Relatively, 2 points: A little, 1 point: None

[0046] (result) The contents of furaneol contained in the test beverages 1-1 to 1-5 and the results of the sensory evaluation are shown in Table 1. For "taste," "sweetness," "fragrant," and "refreshing feeling," the higher the score, the higher the evaluation, as per the above evaluation criteria.

[0047] [Table 1]

[0048] As shown in Table 1, the addition of furaneol increased the "sweetness" but did not improve the "refreshing feeling." In addition, it was found that when the furaneol content exceeded 100 ppb, the evaluations of all the items, "taste," "fragrantness," and "refreshing feeling," decreased.

[0049] Example 2: Verification 1 by adding 3-methylpyridine to a Furaneol-containing beverage [Preparation of standard and test beverages] Test beverages 2-1 to 2-6 used in the sensory evaluation were prepared as follows.

[0050] 10 g of roasted brown rice was extracted with 30 volumes of pure water at 90°C to obtain an extract. Next, 3-methylpyridine was added to the extract and a beverage containing 100 ppb of furaneol (same content as in test beverage 1-3 prepared in Example 1) in the proportions shown in Table 2 to prepare test beverages 2-1 to 2-6. A beverage without added furaneol or 3-methylpyridine was designated as reference product 2.

[0051] The contents of furaneol and 3-methylpyridine in the beverages were measured using a gas chromatograph mass spectrometer (GC-MS / MS) under the following conditions. Specifically, 100 μL of the test sample to be analyzed was placed in a vial (volume 10 mL) and introduced into a GC-MS / MS (Agilent Technologies) by MVM (Multi Volatile Method) using a Gestell MPS. A calibration curve was created using the standard addition method, and cyclohexanol was used as the internal standard.

[0052] (GC / MS analysis conditions) ·Equipment GC:Agilent 7890B GC System MS / MS:Agilent 7000D GC / MS Triple Quad Fully automated volatile component extraction and introduction device: MPS2 / DHS / TDU2 / CIS4 -Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X Column: DB-WAX UI (20m x 0.18mm, film thickness 0.30μm) Injection method: Solvent vent Carrier gas: He (1.0 mL / min) Transfer line: 250℃ Heating program: 40℃ (3 min hold) → 5℃ / min → 240℃ (7 min hold) Quantitative ions: Precursor ions > Product ions (CE (collision energy)): Furaneol 128>57 (10V), 3-methylpyridine 93>93 (5V) Ionization method: EI ·Quadrupole temperature: 150℃ Ion source temperature: 230℃

[0053] [Sensory evaluation] A sensory evaluation was performed on the prepared test beverages 2-1 to 2-6 by a five-member expert evaluation panel. Specifically, a comparative evaluation was performed on the "taste," "sweetness," "fragrantness," and "refreshing feeling" of the test beverages 2-1 to 2-6 when 3-methylpyridine was added to a beverage containing 100 ppb of furaneol in comparison with the reference product 2 (content of furaneol and 3-methylpyridine 0 ppb) in the ratio shown in Table 2. Each evaluation score was calculated as the average of the evaluation scores given by each panel according to the same evaluation criteria as in Example 1. In this evaluation, the score of the reference product 2 was evaluated as the reference value (4 points).

[0054] (result) The contents of furaneol contained in the test beverages 2-1 to 2-6, the amounts of 3-methylpyridine added to the test beverages, and the results of the sensory evaluation are shown in Table 2. For "taste," "sweetness," "fragrant," and "refreshing feeling," the higher the score, the higher the evaluation, as per the evaluation criteria described above.

[0055] [Table 2]

[0056] As shown in Table 2, when the furaneol content in the test beverage was 100 ppb, by adding 3-methylpyridine in the range of 5 to 100 ppb, it was confirmed that the increase in the sweetness derived from furaneol alone was suppressed, and the taste, aroma, and refreshing feeling were improved compared to reference product 2.

[0057] Example 3: Verification 2 by adding 3-methylpyridine to a Furaneol-containing beverage [Preparation of standard and test beverages] Test beverages 3-1 to 3-7 to be used in the sensory evaluation were prepared and the sensory evaluation was carried out as follows.

[0058] 10 g of roasted brown rice was extracted with 30 volumes of pure water at 90°C to obtain an extract. Next, 3-methylpyridine was added to the extract and a beverage containing 300 ppb of furaneol (same content as in test beverage 1-4 prepared in Example 1) in the proportions shown in Table 3 to prepare test beverages 3-1 to 3-7. A beverage without added furaneol or 3-methylpyridine was designated as reference product 3.

[0059] The contents of furaneol and 3-methylpyridine in the beverage were measured using the same method and conditions as those used to measure the contents of furaneol and 3-methylpyridine in Example 2.

[0060] [Sensory evaluation] A sensory evaluation was performed on the prepared test beverages 3-1 to 3-7 by a five-member expert evaluation panel. Specifically, a comparative evaluation was performed on the "taste," "sweetness," "fragrant," and "refreshing feeling" of the test beverages 3-1 to 3-7 when 3-methylpyridine was added to a beverage containing 300 ppb of furaneol in comparison with the reference product 2 (content of furaneol and 3-methylpyridine 0 ppb) in the ratio shown in Table 3. Each evaluation score was calculated as the average of the evaluation scores given by each panel according to the same evaluation criteria as in Example 1. The evaluation was performed with the score of the reference product 3 as the reference value (4 points).

[0061] (result) The contents of furaneol contained in the test beverages 3-1 to 3-7, the amounts of 3-methylpyridine added to the test beverages, and the results of the sensory evaluation are shown in Table 3. For "taste," "sweetness," "fragrant," and "refreshing feeling," the higher the score, the higher the evaluation, as per the evaluation criteria described above.

[0062] [Table 3]

[0063] As shown in Table 3, when the content of furaneol in the test beverage was 300 ppb, it was confirmed that by adding 3-methylpyridine in the range of 1 to 200 ppb, the improvement in the sweetness derived from furaneol alone was suppressed, and the deliciousness, fragrant taste, and refreshing feeling were maintained or improved compared to the reference product 3. In particular, it was confirmed that a more significant effect was achieved when the amount of 3-methylpyridine added was 5 to 10 ppb. [Industrial Applicability]

[0064] According to the present invention, by adding 3-methylpyridine to a beverage containing aroma components, it is possible to provide a highly palatable beverage that suppresses the increase in only the sweetness derived from the aroma components and maintains or improves the deliciousness, fragrant taste, and refreshing feeling, and is therefore particularly useful in the field of tea beverages that contain extracts of roasted plants.

Claims

1. A beverage containing furaneol at a ratio of 50 to 1000 ppb and 3-methylpyridine at a ratio of 1 to 500 ppb.

2. The beverage according to claim 1, containing furaneol in an amount of 50 to 300 ppb.

3. 2. The beverage according to claim 1, containing 3-methylpyridine in an amount of 1 to 100 ppb.

4. The beverage according to claim 1, wherein the mass ratio of said furaneol to said 3-methylpyridine is from 1:0.003 to 1:

5.

5. 10. The beverage of claim 1 comprising a juice of a roasted plant.

6. A method for improving the flavor of a beverage, comprising adding 3-methylpyridine to a beverage containing furaneol at a ratio of 50 to 1000 ppb so that the ratio of 3-methylpyridine is 1 to 500 ppb.

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