Beverage containing cinnamic acid, cinnamic acid derivative or combination thereof

Abstract

To provide a beverage that improves an unpleasant sensation of residual sweetness on the tongue and / or a reduction in the sensation of freshness.SOLUTION: According to one embodiment of the present invention, provided is a beverage that contains: cinnamic acid, a cinnamic acid derivative, or a combination thereof; an acidifier; and a sweetener; wherein the content of at least one of the cinnamic acid, the cinnamic acid derivative, or a combination thereof is 0.01-4 mg / 100 g, and the acidity in terms of citric acid is 0.65-2.5 g / 100 g.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beverage containing cinnamic acid, a cinnamic acid derivative or a combination thereof, an acidulant, and a sweetener, and a method for producing the same.Furthermore, the present invention relates to a method for improving the taste of a beverage containing a sweetener using cinnamic acid, a cinnamic acid derivative or a combination thereof, and an acidulant. [Background technology]

[0002] Up to now, various beverages have been developed and sold to meet the tastes of consumers. Among them, many attempts have been made to improve the negative taste quality of beverages. For example, Japanese Patent Application Laid-Open No. 2008-50349 (Patent Document 1) discloses that by blending (a) branched-chain amino acids at a concentration of 110 mg / 50 mL or more, and (b) one or more selected from Bupleurum Root, Eucommia Root, Cistanche Salicaria, and Cinnamon Bark at a concentration of 50 mg / 50 mL or more in terms of crude drug, even if branched-chain amino acids are blended in a beverage at a high concentration, the generation of unpleasant odors over time is suppressed. In addition, Japanese Patent Application Laid-Open No. 2006-296324 (Patent Document 2) discloses that black vinegar, salt, and honey are added to a herb extract health beverage to suppress the generation of a peculiar taste and the like. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2008-50349 A [Patent Document 2] JP 2006-296324 A Summary of the Invention [Problem to be solved by the invention]

[0004] Beverages containing sweeteners (especially beverages with a high sweetness intensity) can leave an unpleasant feeling on the tongue after drinking, or can reduce the refreshing feeling of the beverage. Therefore, there is a demand for new beverages that reduce such negative taste qualities. [Means for solving the problem]

[0005] The present inventors have found that adding a predetermined amount of cinnamic acid, a cinnamic acid derivative, or a combination thereof and a predetermined amount of an acidulant to a beverage containing a sweetener can improve at least one of the above negative taste qualities. The present invention is based on this finding.

[0006] The present invention includes, for example, the following aspects. [1] Cinnamic acid, a cinnamic acid derivative, or a combination thereof; An acidulant, A sweetener is included, The content of at least one of the cinnamic acid, the cinnamic acid derivative, or a combination thereof is 0.01 to 4 mg / 100 g; A beverage with an acidity of 0.65-2.5g / 100g, calculated as citric acid. [2] Cinnamic acid, a cinnamic acid derivative, or a combination thereof; An acidulant, A sweetener is included, The content of at least one of the cinnamic acid, the cinnamic acid derivative, or the combination thereof is 2.1 to 4 mg / 100 g; A beverage with an acidity of 0.20-0.65g / 100g calculated as citric acid. [3] The content of at least one of the cinnamic acid, the cinnamic acid derivative, or the combination thereof is 0.15 to 2 mg / 100 g; The beverage according to [1], having an acidity of 0.65 to 1 g / 100 g in terms of citric acid. [4] The beverage according to any one of [1] to [3], wherein the sweetness intensity of the beverage is 3 to 20 in terms of sucrose equivalent. [5] The beverage according to [1], [3] or [4], comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, and having a total content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof of 0.01 to 4 mg / 100 g. [6] The beverage according to [2] or [4], comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, and having a total content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof of 2.1 to 4 mg / 100 g. [7] The beverage according to any one of [1] to [6], further containing 5 mg / 100 g or more of caffeine. [8] The beverage according to any one of [1] to [7], further containing 0.4 mg / 100 g or more of vitamin B2. [9] The beverage according to any one of [1] to [8], further containing 0.1 mg / 100 g or more of vitamin B6.

[10] The beverage according to any one of [1] to [9], which is a carbonated beverage, an energy drink, or a fruit juice beverage.

[11] The beverage according to any one of [1] to

[10] , which contains citric acid.

[12] The beverage according to any one of [1] to

[11] , which is a packaged beverage.

[13] A method for improving an unpleasant feeling caused by a sweet taste remaining on the tongue, comprising adding to a beverage containing a sweetener one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate in an amount of 0.01 to 4 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

[14] A method for improving a refreshing feeling, comprising adding to a beverage containing a sweetener one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate in an amount of 0.01 to 4 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g, calculated as citric acid.

[15] one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; An acidulant, A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.01 to 4 mg / 100 g; A beverage with an acidity of 0.65-2.5g / 100g, calculated as citric acid.

[16] one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; An acidulant, A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 2.1 to 4 mg / 100 g; A beverage with an acidity of 0.20-0.65g / 100g calculated as citric acid. Effect of the Invention

[0007] According to one aspect of the present invention, there is provided a beverage that improves at least one of the discomfort caused by sweetness remaining on the tongue and the decrease in refreshing feeling. According to another aspect of the present invention, there is provided a method for improving the discomfort caused by sweetness remaining on the tongue and / or the decrease in refreshing feeling of a beverage containing a sweetener. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention will be described in detail below. The following embodiments are merely illustrative for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published publications, patent publications and other patent documents, are hereby incorporated by reference.

[0009] 1. Beverage In one aspect, the present invention provides a beverage (hereinafter also referred to as "the beverage of the present invention") containing a predetermined amount of cinnamic acid, cinnamic acid derivatives or a combination thereof, a predetermined amount of an acidulant, and a sweetener. Furthermore, according to a first aspect of the present invention, there is provided a beverage containing cinnamic acid, cinnamic acid derivatives or a combination thereof, an acidulant, and a sweetener, the content of at least one of the cinnamic acid, cinnamic acid derivatives or a combination thereof is 0.01 to 4 mg / 100 g, and the acidity is 0.65 to 2.5 g / 100 g in terms of citric acid. According to a second aspect of the present invention, there is provided a beverage containing cinnamic acid, cinnamic acid derivatives or a combination thereof, an acidulant, and a sweetener, the content of at least one of the cinnamic acid, cinnamic acid derivatives or a combination thereof is 2.1 to 4 mg / 100 g, and the acidity is 0.20 to 0.65 g / 100 g in terms of citric acid. According to a third aspect of the present invention, there is provided a beverage comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, an acidulant and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g, and the acidity is 0.65 to 2.5 g / 100 g in terms of citric acid. According to a fourth aspect of the present invention, there is provided a beverage comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, an acidulant and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 2.1 mg / 100 g or more and less than 5 mg / 100 g, and the acidity is 0.20 to 0.65 g / 100 g in terms of citric acid.

[0010] Specific embodiments of the first to fourth aspects of the present invention will be described below, but unless otherwise specified, the following embodiments apply to all of the first to fourth aspects.

[0011] [Beverage] In this specification, the term "beverage" refers to a drinkable liquid or liquid-like food, including those partially in the form of a gel or sol. The beverage may be either an alcoholic beverage or a non-alcoholic beverage. Examples of non-alcoholic beverages include, but are not limited to, non-alcoholic beer, malt beverage, lactic acid bacteria beverage, cocoa, sports drink, energy drink, tea beverage, coffee beverage, jelly beverage, carbonated beverage, functional beverage, fruit juice beverage, vegetable beverage, dairy beverage, soy milk beverage, flavored water, and the like. The beverage according to a preferred embodiment of the present invention is a carbonated beverage, an energy beverage, or a fruit juice beverage.

[0012] Beverages according to some embodiments of the present invention contain cinnamic acid, cinnamic acid derivatives or a combination thereof, an acidulant and a sweetener, and the content of cinnamic acid, cinnamic acid derivatives or a combination thereof and the acidity converted to citric acid are adjusted within a predetermined range. As shown in the examples of this specification, by adjusting in this manner, unexpectedly, at least one of the "uncomfortable feeling of sweetness remaining on the tongue" and the "decreased refreshing feeling" in beverages containing sweeteners can be improved. Here, "uncomfortable feeling of sweetness remaining on the tongue" means that the sweetness remains on the tongue and a strange feeling different from the refreshing feeling of a beverage is felt. The higher the sweetness intensity of the beverage, the more pronounced the "uncomfortable feeling of sweetness remaining on the tongue". In addition, the "refreshing feeling" means that a refreshing refreshing feeling typical of a beverage is felt as a flavor. In the beverage according to a preferred embodiment of the present invention, both the "uncomfortable feeling of sweetness remaining on the tongue" and the "decreased refreshing feeling" are improved.

[0013] (Cinnamic acid and cinnamic acid derivatives) Beverages according to some embodiments of the present invention include cinnamic acid, cinnamic acid derivatives, or combinations thereof. Cinnamic acid is a type of carboxylic acid found in cinnamon and the like, and has the molecular formula CHCH=CHCOOH. Cinnamic acid includes two isomers, trans-cinnamic acid (also called (E)-cinnamic acid) and cis-cinnamic acid (also called allocinnamic acid), as shown below. [ka]

[0014] The cinnamic acid derivative means a compound obtained by introducing a functional group or by oxidizing or reducing the above-mentioned cinnamic acid, and examples thereof include methyl cinnamate, ethyl cinnamate, n-propyl cinnamate, isopropyl cinnamate, n-butyl cinnamate, isobutyl cinnamate, cinnamaldehyde, phenylethyl cinnamate, isoamyl cinnamate, cinnamic anhydride, and 3,4-dihydroxycinnamic acid. The beverage according to some embodiments of the present invention contains at least one selected from the following eight types of cinnamic acid or cinnamic acid derivatives. [ka]

[0015] The beverage in the first aspect of the present invention contains cinnamic acid, a cinnamic acid derivative, or a combination thereof, and the content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof is 0.01 to 4 mg / 100 g. This means that the content of at least one of the cinnamic acid or cinnamic acid derivative contained in the beverage is 0.01 to 4 mg / 100 g. For example, the beverage in the first aspect may contain 0.01 to 4 mg / 100 g of methyl cinnamate. In this case, the beverage may further contain other cinnamic acid, cinnamic acid derivative, or a combination thereof. In the first aspect of the present invention, the content of at least one of cinnamic acid, cinnamic acid derivatives, or a combination thereof is 0.01 to 3.5 mg / 100 g, 0.01 to 3 mg / 100 g, 0.01 to 2.5 mg / 100 g, 0.01 to 2 mg / 100 g, 0.01 to 1.5 mg / 100 g, 0.02 to 4 mg / 100 g, 0.02 to 3.5 mg / 100 g, 0.02 to 3 mg / 100 g, 0.02 to 2.5 mg / 100 g, 0.02 to 2 mg / 100 g, 0.02 to 1.5 mg / 100 g, 0.03 to 4 mg / 100 g, 0.03 to 3.5 mg / 100 g , 0.03 to 3 mg / 100 g, 0.03 to 2.5 mg / 100 g, 0.03 to 2 mg / 100 g, 0.03 to 1.5 mg / 100 g, 0.05 to 4 mg / 100 g, 0.05 to 3.5 mg / 100 g, 0.05 to 3 mg / 100 g, 0.05 to 2.5 mg / 100 g, 0.05 to 2 mg / 100 g, 0.05 to 1.5 mg / 100 g, 0.1 to 4 mg / 100 g, 0.1 to 3.5 mg / 100 g, 0.1 to 3 mg / 100 g, 0.1 to 2.5 mg / 100 g, 0.1 to 2 mg / 100 g, or 0.1 to 1.5 mg / 100 g. The content is preferably 0.02 to 3 mg / 100 g, more preferably 0.03 to 2.5 g / 100 g, and further preferably 0.1 to 2 mg / 100 g. The content of cinnamic acid, cinnamic acid derivatives, or a combination thereof can be measured by gas chromatography (mass spectrometry). Alternatively, when the amounts of these are known, a value calculated from the amounts may be used.

[0016] The beverage in the second aspect of the present invention contains cinnamic acid, a cinnamic acid derivative, or a combination thereof, and the content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof is 2.1 to 4 mg / 100 g. This means that the content of at least one of the cinnamic acid or cinnamic acid derivatives contained in the beverage is 2.1 to 4 mg / 100 g. For example, the beverage in the second aspect may contain methyl cinnamate at 2.1 to 4 mg / 100 g. In this case, the beverage may further contain other cinnamic acid, cinnamic acid derivative, or combination thereof. The content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof in the second aspect of the present invention may be 2.1 to 3.5 mg / 100 g, 2.1 to 3 mg / 100 g, or 2.1 to 2.8 mg / 100 g. It is preferably 2.1 to 3.5 mg / 100 g, more preferably 2.1 to 3 mg / 100 g, and even more preferably 2.1 to 2.8 mg / 100 g. The content of cinnamic acid, cinnamic acid derivatives, or a combination thereof can be measured by gas chromatography (mass spectrometry). Alternatively, if the amounts of the cinnamic acid, cinnamic acid derivatives, or a combination thereof are known, the value calculated from the amounts may be used.

[0017] The beverage in the third aspect of the present invention contains one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, and the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g. This means that the content of the eight types of cinnamic acids or cinnamic acid derivatives described herein is 0.01 mg / 100 g or more and less than 5 mg / 100 g, and when two or more types of cinnamic acids, cinnamic acid derivatives, or combinations thereof are included, the total content is used. For example, the beverage in the third aspect may contain 0.01 to 2 mg / 100 g of methyl cinnamate and 0 to 2 mg / 100 g of ethyl cinnamate. In this case, the beverage may contain still other cinnamic acids, cinnamic acid derivatives, or combinations thereof other than the above eight types. The content of the eight types of cinnamic acid, cinnamic acid derivatives or combinations thereof in the third aspect of the present invention is 0.01 to 4 mg / 100 g, 0.01 to 3.5 mg / 100 g, 0.01 to 3 mg / 100 g, 0.01 to 2.5 mg / 100 g, 0.01 to 2 mg / 100 g, 0.01 to 1.5 mg / 100 g, 0.02 to 4 mg / 100 g, 0.02 to 3.5 mg / 100 g, 0.02 to 3 mg / 100 g, 0.02 to 2.5 mg / 100 g, 0.02 to 2 mg / 100 g, 0.02 to 1.5 mg / 100 g, 0.03 to 4 mg / 100 g, 0.03 to 3.5 mg / 100 g, g / 100g, 0.03 to 3 mg / 100g, 0.03 to 2.5 mg / 100g, 0.03 to 2 mg / 100g, 0.03 to 1.5 mg / 100g, 0.05 to 4 mg / 100g, 0.05 to 3.5 mg / 100g, 0.05 to 3 mg / 100g, 0.05 to 2.5 mg / 100g, 0.05 to 2 mg / 100g, 0.05 to 1.5 mg / 100g, 0.1 to 4 mg / 100g, 0.1 to 3.5 mg / 100g, 0.1 to 3 mg / 100g, 0.1 to 2.5 mg / 100g, 0.1 to 2 mg / 100g, or 0.1 to 1.5 mg / 100g. The amount is preferably 0.02 to 3 mg / 100 g, more preferably 0.03 to 2.5 g / 100 g, and further preferably 0.1 to 2 mg / 100 g.The content of cinnamic acid, cinnamic acid derivatives, or a combination thereof can be measured by gas chromatography (mass spectrometry). Alternatively, if the amounts of the cinnamic acid, cinnamic acid derivatives, or a combination thereof are known, the value calculated from the amounts may be used.

[0018] The beverage in the fourth aspect of the present invention contains one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, and the content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.21 mg / 100 g or more and less than 5 mg / 100 g. This means that the content of the eight types of cinnamic acids or cinnamic acid derivatives described herein is 2.1 mg / 100 g or more and less than 5 mg / 100 g, and when two or more types of cinnamic acids, cinnamic acid derivatives or combinations thereof are included, the total content is the content. For example, the beverage in the fourth aspect may contain 2.1 to 3 mg / 100 g of methyl cinnamate and 0 to 1 mg / 100 g of ethyl cinnamate. In this case, the beverage may contain still other cinnamic acids, cinnamic acid derivatives or combinations thereof other than the above eight types. The content of the above-mentioned eight kinds of cinnamic acid, cinnamic acid derivatives or combinations thereof in the fourth aspect of the present invention may be 2.1 to 4 mg / 100 g, 2.1 to 3.5 mg / 100 g, 2.1 to 3 mg / 100 g or 2.1 to 2.8 mg / 100 g. It is preferably 2.1 to 3.5 mg / 100 g, more preferably 2.1 to 3 mg / 100 g, and even more preferably 2.1 to 2.8 mg / 100 g. The content of cinnamic acid, cinnamic acid derivatives or combinations thereof can be measured by gas chromatography (mass spectrometry). Alternatively, when the amount of each of them is known, a value calculated from the amount of each of them may be used.

[0019] In some embodiments of the present invention, the content of methyl cinnamate is 0.01 to 4 mg / 100 g, preferably 0.02 to 3 mg / 100 g, more preferably 0.03 to 2.5 g / 100 g, and even more preferably 0.1 to 2 mg / 100 g.

[0020] In some embodiments of the present invention, the content of cinnamaldehyde is 0.01-4 mg / 100 g, 0.01-3.5 mg / 100 g, 0.01-3 mg / 100 g, 0.01-2.5 mg / 100 g, 0.01-2 mg / 100 g, 0.01-1.5 mg / 100 g, 0.02-4 mg / 100 g, 0.02-3.5 mg / 100 g, 0.02-3 mg / 100 g, 0.02-2.5 mg / 100 g, 0.02-2 mg / 100 g, 0.02-1.5 mg / 100 g, 0.03-4 mg / 100 g, 0.03-3 ...4 mg / 100 g, 0.03-5 mg / 100 g, 0.03-6 mg / 100 g, 0.03-7 mg / 100 g, 0.03-8 mg / 100 g, 0.03-9 mg / 100 g, 0.03-10 mg / 100 g, 0.03-10 mg / 100 g, 0.03-10 mg / 100 g, 0.03-20 mg / 100 g, 0.03-20 mg / 100 g, 0.03-30 mg / 100 g, 0.03-40 mg / 100 g, 0.03-40 mg / 100 g, 0.03-50 mg / 100 g, 0.03-50 mg / 100 g, 0.03- It may be 0.03-3mg / 100g, 0.03-2.5mg / 100g, 0.03-2mg / 100g, 0.03-1.5mg / 100g, 0.05-4mg / 100g, 0.05-3.5mg / 100g, 0.05-3mg / 100g, 0.05-2.5mg / 100g, 0.05-2mg / 100g, 0.05-1.5mg / 100g, 0.1-4mg / 100g, 0.1-3.5mg / 100g, 0.1-3mg / 100g, 0.1-2.5mg / 100g, 0.1-2mg / 100g or 0.1-1.5mg / 100g.

[0021] In a first aspect of the present invention, there is provided a beverage which contains one or more cinnamic acids, cinnamic acid derivatives or combinations thereof, preferably selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, and has a total content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof of 0.01 mg / 100 g or more and less than 5 mg / 100 g.

[0022] In a second aspect of the present invention, there is provided a beverage which contains one or more cinnamic acids, cinnamic acid derivatives or combinations thereof, preferably selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, and has a total content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof of 2.1 mg / 100 g or more and less than 5 mg / 100 g.

[0023] A beverage according to a preferred embodiment of the present invention comprises one or more cinnamic acid derivatives selected from the group consisting of methyl cinnamate, ethyl cinnamate, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate.

[0024] In some embodiments of the present invention, in addition to the above eight cinnamic acid derivatives, one or more other cinnamic acid derivatives may be included, including, but not limited to, n-propyl cinnamate, n-butyl cinnamate, cinnamic anhydride, and 3,4-dihydroxycinnamic acid.

[0025] The beverage according to some embodiments of the present invention is essentially composed of one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate. Here, "consist essentially of" means that the cinnamic acid, cinnamic acid derivatives, or combinations thereof contained in the beverage may contain a small amount of cinnamic acid, cinnamic acid derivatives, or combinations thereof other than the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof. For example, when the beverage is essentially composed of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof, it means that the total content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is preferably 85 to 100% by weight, more preferably 90 to 100% by weight, and even more preferably 95 to 100% by weight based on the total weight of cinnamic acid and cinnamic acid derivatives. The total content of one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 100% by weight based on the total weight of cinnamic acids, cinnamic acid derivatives, or combinations thereof means that cinnamic acids, cinnamic acid derivatives, or combinations thereof are composed of one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof, and the content of any other cinnamic acids, cinnamic acid derivatives, or combinations thereof is an impurity amount (less than 1% by weight).

[0026] (Acidulant) The beverage according to one embodiment of the present invention contains an acidulant. The acidulant is not particularly limited as long as it can impart an acidic taste to the beverage, and examples thereof include ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, or salts thereof. Examples of salts include sodium citrate (monosodium citrate, disodium citrate, or trisodium citrate), sodium ascorbate, and the like. Among these sour substances, ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or salts thereof are preferred, and one or more acidulants selected from phosphoric acid, citric acid, lactic acid, tartaric acid, and acetic acid, or salts thereof are more preferred. These sour substances may be used alone, or two or more may be used in combination.

[0027] The content of acidulants in a beverage can be determined by its acidity. The acidity of a beverage (converted into citric acid) can be measured by neutralization titration using an automatic potentiometric titrator (e.g., AT-500N manufactured by Kyoto Electronics Co., Ltd.). Specifically, distilled water is added to 10 g of a beverage sample to make the total volume 50 mL, and then sodium hydroxide solution (0.1 N, volumetric analysis reagent) is dripped from a burette while stirring until the pH reaches 8.0. The acidity converted into citric acid can then be calculated based on the following formula: "Acidity of the entire beverage (g / 100 g)" = titration amount (mL) x F x A x (100 / sample amount (g)) F: Approximately 1.00 (factor of 0.1N sodium hydroxide solution) A: 0.0064 (the number of grams of citric acid equivalent to 1 mL of sodium hydroxide solution)

[0028] The type of acidulant added to a beverage can be analyzed by known methods such as HPLC. When the amount of the acidulant added is known and no other acidulant is added, the acidity can be calculated from the amount of the acidulant added.

[0029] The acidity of the beverage in the first and third aspects of the present invention may be 0.65 to 2.5 g / 100 g in terms of citric acid. The acidity ranges are 0.65 to 2.0 g / 100 g, 0.65 to 1.8 g / 100 g, 0.65 to 1.5 g / 100 g, 0.65 to 1.3 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1 g / 100 g, 0.65 to 0.95 g / 100 g, 0.65 to 0.90 g / 100 g, 0. The acidity may be 0.70 to 2.0g / 100g, 0.70 to 1.8g / 100g, 0.70 to 1.5g / 100g, 0.70 to 1.3g / 100g, 0.70 to 1.1g / 100g, 0.70 to 1g / 100g, 0.70 to 0.95g / 100g or 0.70 to 0.90g / 100g. The acidity is preferably 0.65 to 1g / 100g, more preferably 0.65 to 0.95g / 100g, and even more preferably 0.70 to 0.90g / 100g.

[0030] The acidity of the beverage in the second and fourth aspects of the present invention may be 0.20 to 0.65 g / 100 g in terms of citric acid. The acidity may be in the range of 0.25 to 0.65 g / 100 g, 0.30 to 0.65 g / 100 g, 0.35 to 0.65 g / 100 g, 0.40 to 0.65 g / 100 g, 0.45 to 0.65 g / 100 g, or 0.50 to 0.65 g / 100 g. The acidity is preferably 0.25 to 0.65 g / 100 g, more preferably 0.35 to 0.65 g / 100 g, and even more preferably 0.40 to 0.65 g / 100 g.

[0031] In some preferred embodiments of the present invention, the content of at least one of cinnamic acid, cinnamic acid derivatives, or a combination thereof is 0.15 to 2 mg / 100 g, and the acidity is 0.65 to 1 g / 100 g in terms of citric acid. In some other preferred embodiments of the present invention, the content of at least one of cinnamic acid, cinnamic acid derivatives, or a combination thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate is 0.15 to 2 mg / 100 g, and the acidity is 0.65 to 1 g / 100 g in terms of citric acid.

[0032] (sweetener) The beverage according to some embodiments of the present invention includes one or more sweeteners. Such sweeteners may be low-intensity sweeteners, high-intensity sweeteners, or a combination thereof. In this specification, low-intensity sweeteners refer to sweeteners having a sweetness equal to or lower than that of sucrose. For example, low-intensity sweeteners have a sweetness of 0.1 times or more and less than 5 times, 3 times, 2 times, 1.5 times, 1.0 times, 0.8 times, 0.7 times, 0.6 times, 0.5 times, or 0.4 times that of sucrose, when the amount of the low-intensity sweetener is the same as that of sucrose. The low-intensity sweeteners that can be used in the present invention include, for example, sweeteners selected from glucose, sucrose, xylitol, erythritol, fructose, maltose, oligosaccharides, high fructose corn syrup (HFCS), lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In a preferred embodiment of the present invention, the beverage contains glucose, fructose, sucrose, high fructose corn syrup, or rare sugars (such as psicose (allulose), xylitol, and erythritol).

[0033] As used herein, the term "high-intensity sweetener" refers to a compound having a sweetness stronger than that of sucrose, and may be a naturally derived compound, a synthetic compound, or a combination of a naturally derived compound and a synthetic compound. A high-intensity sweetener is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1000 times or more, 5000 times or more, 10000 times or more, 50000 times or more, or 100000 times or more sweeter than sucrose in the same amount as sucrose. The above-mentioned steviol glycoside is also a type of high-intensity sweetener.

[0034] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame; sucrose derivatives such as sucralose; and synthetic sweeteners such as acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including those that exist naturally, such as neohesperidin dihydrochalcone, but are mainly sold as synthetic products). ); sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazzein, pentasidine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin; steviol glycosides such as rebaudioside A, rebaudioside D, and rebaudioside M; cucurbitan derivative glycosides such as mogroside IV and mogroside V; or plant extracts containing high-intensity sweetener components such as stevia extract and monk fruit extract.

[0035] The beverage in another embodiment of the present invention may preferably contain a peptide-based sweetener, a sucrose derivative, or a synthetic sweetener. For example, the beverage in another embodiment of the present invention may contain one or more high-intensity sweeteners selected from acesulfame K and sucralose. That is, the beverage in another embodiment of the present invention may contain only acesulfame K, only sucralose, or a combination of acesulfame K and sucralose. The beverage in another preferred embodiment contains one or more low-intensity sweeteners selected from the group consisting of sucrose, glucose, fructose, high-fructose liquid sugar, psicose, and erythritol.

[0036] The sweetener content is not particularly limited, but the sweetness intensity of the beverage is preferably 5 or more (e.g., 10 to 25) in terms of sucrose equivalent value (SEV). Sucrose equivalent 1 is the sweetness intensity exhibited by sucrose (cane sugar) per unit concentration Brix 1. Here, Brix 1 means that 1 g of sucrose is dissolved in 100 g of an aqueous sucrose solution (sucrose concentration 1 w / w%). In this specification, the sucrose equivalent of a beverage can be obtained by multiplying the concentration (w / v% (which can be regarded as the same as w / w% in the case of beverages)) of the sweetener contained in the beverage by the sweetness of the sweetener, and adding up the obtained values. For example, in the present specification, if the sweetness of sucrose is taken as 1, the sweetness of rebaudioside D is about 225 times, the sweetness of rebaudioside M is about 230 times, the sweetness of rebaudioside A is 200 to 300 times (median value 250), the sweetness of Monk Fruit Extract is about 110 to 150 times (median value 130 times), the sweetness of mogroside V is about 240 to 300 times (median value 270 times), the sweetness of thaumatin is about 2,000 times, the sweetness of acesulfame potassium is about 200 times, the sweetness of sucralose is about 600 times, and the sweetness of aspartame is about 200 times. In addition, in the present specification, for example, when the sweetness of sucrose is 1, glucose has a sweetness of about 0.6 to about 0.7, xylitol is about 1, erythritol is about 0.75 to about 0.85, fructose is about 1.3 to about 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to about 0.5, galactooligosaccharide is about 0.7, fructose glucose liquid sugar is about 0.75, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, xylose is about 0.6 to about 0.7, and ribose is about 0.6. Among the relative ratios of the sweetness of various sweeteners to the sweetness of sucrose of 1, those not described in the present specification can be obtained from a known sugar sweetness conversion table or the like. Here, since the sweetness of aspartame is approximately 200 times that of sucrose, if a beverage containing 0.005% by weight (50 ppm) of aspartame and no other sweeteners contains any other sweeteners, the sweetness of the beverage is 1 in sucrose equivalent.If the beverage contains other sweeteners (high-intensity and low-intensity sweeteners), the sweetness intensity of the beverage is expressed as the sum of the sucrose equivalents of the sweetness intensity provided by each of those sweeteners.

[0037] Beverages according to some embodiments of the present invention may contain high-intensity sweeteners in the following amounts: 5-100 mg / 100 g, 5-90 mg / 100 g, 5-80 mg / 100 g, 5-70 mg / 100 g, 5-60 mg / 100 g, 5-50 mg / 100 g, 5-40 mg / 100 g, 5-30 mg / 100 g, 5-20 mg / 100 g, 10-100 mg / 100 g, 10-90 mg / 100 g, 10-80 mg / 100 g, 10-70 mg / 100 g, 10-60 mg / 100 g, 10-50 mg / 100 g, 10-40 mg / 100 g, 10- It may contain 30mg / 100g, 10-20mg / 100g, 20-100mg / 100g, 20-90mg / 100g, 20-80mg / 100g, 20-70mg / 100g, 20-60mg / 100g, 20-50mg / 100g, 20-40mg / 100g, 20-30mg / 100g, 30-100mg / 100g, 30-90mg / 100g, 30-80mg / 100g, 30-70mg / 100g, 30-60mg / 100g, 30-50mg / 100g, or 30-40mg / 100g. The content of high-intensity sweeteners can be measured by HPLC (high performance liquid chromatography). Alternatively, when the amounts of these ingredients are known, values ​​calculated from the amounts may be used.

[0038] The beverage according to some embodiments of the present invention may contain 1-25g / 100g, 1-20g / 100g, 1-15g / 100g, 1-10g / 100g, 1-5g / 100g, 5-25g / 100g, 5-20g / 100g, 5-15g / 100g, 5-10g / 100g, 10-25g / 100g, 10-20g / 100g, or 10-15g / 100g of low-intensity sweetener. The content of high-intensity sweetener can be measured by HPLC (high performance liquid chromatography). Alternatively, if the amount of each of the sweeteners is known, a value calculated from the amount of each of the sweeteners may be used.

[0039] The sweetness intensity of the beverage according to some embodiments of the present invention is preferably 25 or less in sucrose equivalent, and more preferably 20 or less. The sweetness intensity of the beverage according to some further preferred embodiments of the present invention may be 3 to 25, 6 to 25, 8 to 25, 10 to 25, 12 to 25, 14 to 25, 16 to 25, 6 to 22, 8 to 22, 10 to 22, 12 to 22, 14 to 22, 16 to 22, 3 to 20, 6 to 20, 8 to 20, 10 to 20, 12 to 20, 14 to 20, 16 to 20, 6 to 18, 8 to 18, 10 to 18, 12 to 18, 14 to 18, 6 to 16, 8 to 16, 10 to 16, or 12 to 16 in sucrose equivalent.

[0040] (Other ingredients) The beverage according to some embodiments of the present invention contains caffeine. Caffeine is generally known to be contained in some foods and beverages such as coffee, but the caffeine used in the present invention may be purified from foods and beverages rich in caffeine, or may be chemically synthesized or biosynthesized. In addition, caffeine preparations are generally commercially available, and such commercially available products may be used. Alternatively, a caffeine-containing raw material such as a cola extract or a coffee bean extract may be used.

[0041] In a preferred embodiment of the present invention, the caffeine content is 5 mg / 100 g or more. In other preferred embodiments, the caffeine content may be 10 mg / 100 g or more, 10 to 300 mg / 100 g, 20 to 250 mg / 100 g, 25 to 100 mg / 100 g, or 30 to 50 mg / 100 g. The caffeine content in the beverage can be measured by HPLC (high performance liquid chromatography). Alternatively, if the amount of the caffeine blended is known, a value calculated from the amount of the caffeine blended may be used.

[0042] The beverage according to some embodiments of the present invention contains vitamins. Various vitamins can be added, and may contain, for example, one or more selected from vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, and vitamin E. In a preferred embodiment, the beverage contains vitamin B2. The content of vitamin B2 is preferably 0.4 mg / 100 g or more, and may be, for example, 0.4 to 5 mg / 100 g, 0.4 to 3 mg / 100 g, 0.4 to 2 mg / 100 g, 0.4 to 1 mg / 100 g, 0.4 to 0.8 mg / 100 g, 0.4 to 0.6 mg / 100 g, 0.5 to 5 mg / 100 g, 0.5 to 3 mg / 100 g, 0.5 to 2 mg / 100 g, 0.5 to 1 mg / 100 g, 0.5 to 0.8 mg / 100 g, or 0.5 to 0.6 mg / 100 g. In another preferred embodiment, the beverage contains vitamin B6. The vitamin B6 content is preferably 0.1 mg / 100 g or more, and may be, for example, 0.1 to 5 mg / 100 g, 0.1 to 3 mg / 100 g, 0.1 to 2 mg / 100 g, 0.1 to 1 mg / 100 g, 0.1 to 0.8 mg / 100 g, 0.4 to 0.6 mg / 100 g, 0.5 to 5 mg / 100 g, 0.5 to 3 mg / 100 g, 0.5 to 2 mg / 100 g, 0.5 to 1 mg / 100 g, 0.5 to 0.8 mg / 100 g, or 0.5 to 0.6 mg / 100 g.

[0043] The beverage according to some embodiments of the present invention contains water. The water is not particularly limited, and any water can be used as long as it does not adversely affect the flavor, and examples of the water include tap water, ion-exchanged water, soft water, distilled water, carbonated water, reverse osmosis water (RO water), treated water, purified water, and demineralized water.

[0044] [Other optional ingredients] In addition to the above-mentioned components, beverages according to some embodiments of the present invention may contain components that can be added to ordinary beverages, so long as the effects of the present invention are not impaired. Examples of such components include flavors, colorants, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.

[0045] [Characteristics] The pH of the beverage in some embodiments of the present invention is preferably 2.5 to 5, and may be 3.0 to 4.8, 3.2 to 4.8, 3.4 to 4.8, 3.6 to 4.8, 3.8 to 4.8, 3.2 to 4.6, 3.4 to 4.6, 3.6 to 4.6, 3.8 to 4.6, 3.2 to 4.4, 3.4 to 4.4, 3.6 to 4.4, 3.8 to 4.4, or 3.8 to 4.2. By adjusting the pH to within this range, it is possible to maintain good taste quality while suppressing the growth of microorganisms.

[0046] The energy of beverages according to some aspects of the invention may be 100 kcal / 100 mL or less, 0-100 kcal / 100 mL, 0-90 kcal / 100 mL, 0-80 kcal / 100 mL, 0-70 kcal / 100 mL, 0-60 kcal / 100 mL, 0-50 kcal / 100 mL, 0-40 kcal / 100 mL, 0-30 kcal / 100 mL, 0-20 kcal / 100 mL, 0-10 kcal / 100 mL, 0-5 kcal / 100 mL, 5-100 kcal / 100 mL, 5-90 kcal / 100 mL, 5-80 kcal / 100 mL, 5-70 kcal / 100 mL, 5-60 kcal / 100 mL, 5-50 kcal / 100 mL, 5-40 kcal / 100 mL, 5-30 kcal / 100 mL, 5-60 kcal / 100 mL, 5-70 kcal / 100 mL, 5-80 kcal / 100 mL, 5-90 kcal / 100 mL, 5-80 kcal / 100 mL, 5-70 kcal / 100 mL, 5-60 kcal / 100 mL, 5-50 kcal / 100 mL, 5-40 kcal / 100 mL, 5-30 kcal / 100 mL, 5-30 kcal / 100 mL, 5-40 kcal / 100 mL, 5-5 ... 0kcal / 100mL, 5~20kcal / 100mL, 5~10kcal / 100mL, 10~100kcal / 100mL, 10~90kcal / 100mL, 10~80 kcal / 100mL, 10~70kcal / 100mL, 10~60kcal / 100mL, 10~50kcal / 100mL, 10~40kcal / 100mL, 10~30k cal / 100mL, 10-20kcal / 100mL, 20-100kcal / 100mL, 20-90kcal / 100mL, 20-80kcal / 100mL, 20-70kcal / 100mL, 20-60kcal / 100mL, 20-50kcal / 100mL, 20-40kcal / 100mL, or 20-30kcal / 100mL. The energy of a sweet substance is known, or can be determined by measuring the content by HPLC or the like and multiplying it by an energy conversion factor, or by measuring the physical heat of combustion by a calorimeter (e.g., a bomb calorimeter) and correcting it by the digestive absorption rate or excreted heat.

[0047] [Containers and sterilization] The form of the beverage in some embodiments of the present invention is not limited, and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper pack, or plastic container. When heat sterilization is performed after packaging, the type is not particularly limited, and it can be performed using a conventional method such as sterilization by inversion, UHT sterilization, and retort sterilization. The temperature of the heat sterilization step is not particularly limited, and is, for example, 65 to 130°C, preferably 80 to 120°C, for 1 to 40 minutes. However, as long as a sterilization value equivalent to the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is not a problem.

[0048] 2. Beverage manufacturing method As one aspect, the present invention provides the following method for producing a beverage (hereinafter also referred to as the "method for producing the beverage of the present invention"). The production method of one aspect of the present invention is not particularly limited as long as it can obtain a beverage by blending the above-mentioned components.

[0049] The manufacturing method according to one embodiment of the present invention can be, for example, the following method. First, the beverage can be manufactured by weighing out a predetermined amount of one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, an acidulant and a sweetener, and adding them to water or a beverage base. These components may be added simultaneously or separately, and may be mixed before addition to prepare a premix and then added.

[0050] In the production method according to one embodiment of the present invention, other optional ingredients can be appropriately added. The optional ingredients may be added simultaneously with or separately from the above-mentioned cinnamic acid, cinnamic acid derivatives or combinations thereof, acidulant and sweetener.

[0051] In the manufacturing method of one embodiment of the present invention, the descriptions in the above section "1. Beverage" apply to "Beverage," "Other optional ingredients," "Characteristics," and "Container and sterilization," and the numerical values ​​therein are the same as those in the above section "1. Beverage."

[0052] 3. Methods for improving the taste of beverages One aspect of the present invention provides a method for improving the taste of a beverage containing a sweetener using cinnamic acid, a cinnamic acid derivative or a combination thereof and an acidulant (hereinafter also referred to as the "taste improving method of the present invention").

[0053] As a first aspect of the taste quality improving method of the present invention, there is provided a method for improving an unpleasant feeling caused by a sweet taste remaining on the tongue, comprising adding to a beverage containing a sweetener one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate in an amount of 0.01 mg / 100 g or more and less than 5 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

[0054] As a second aspect of the taste quality improving method of the present invention, there is provided a method for improving a refreshing feeling, comprising adding to a beverage containing a sweetener one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate in an amount of 0.01 mg / 100 g or more and less than 5 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

[0055] According to the taste quality improving method of some embodiments of the present invention, it is possible to improve the discomfort of sweetness remaining on the tongue and / or the decrease in refreshing feeling of a beverage containing a sweetener. Although not wishing to be bound by theory, it is believed that adding a predetermined amount of cinnamic acid, cinnamic acid derivatives or a combination thereof to a beverage containing a sweetener at a predetermined acidity improves the discomfort of sweetness remaining on the tongue and / or the decrease in refreshing feeling. According to the examples described below, such an effect was achieved by setting the content and acidity of cinnamic acid, cinnamic acid derivatives or a combination thereof within a predetermined range, so this effect was very unexpected.

[0056] In the method according to the first aspect of the present invention, the amount of one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, based on the total weight of the beverage, is 0.01 to 4 mg / 100 g, 0.01 to 3.5 mg / 100 g, 0.01 to 3 mg / 100 g, 0.01 to 2.5 mg / 100 g, 0.01 to 2 mg / 100 g, 0.01 to 1.5 mg / 100 g, 0.02 to 4 mg / 100 g, 0.02 to 3.5 mg / 100 g, 0.02 to 3 mg / 100 g, 0.02 to 2.5 mg / 100 g, based on the total weight of the beverage. 0g, 0.02~2mg / 100g, 0.02~1.5mg / 100g, 0.03~4mg / 100g, 0.03~3.5mg / 100g, 0.03~3mg / 100g , 0.03~2.5mg / 100g, 0.03~2mg / 100g, 0.03~1.5mg / 100g, 0.05~4mg / 100g, 0.05~3.5mg / 100g, It may be 0.05 to 3 mg / 100 g, 0.05 to 2.5 mg / 100 g, 0.05 to 2 mg / 100 g, 0.05 to 1.5 mg / 100 g, 0.1 to 4 mg / 100 g, 0.1 to 3.5 mg / 100 g, 0.1 to 3 mg / 100 g, 0.1 to 2.5 mg / 100 g, 0.1 to 2 mg / 100 g, or 0.1 to 1.5 mg / 100 g. It is preferably 0.02 to 3 mg / 100 g, more preferably 0.03 to 2.5 g / 100 g, and even more preferably 0.1 to 2 mg / 100 g.

[0057] In the method according to the second aspect of the present invention, the amount of one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate added to the beverage may be 2.1 to 4 mg / 100 g, 2.1 to 3.5 mg / 100 g, 2.1 to 3 mg / 100 g or 2.1 to 2.8 mg / 100 g based on the total weight of the beverage, preferably 2.1 to 3.5 mg / 100 g, more preferably 2.1 to 3 mg / 100 g, and even more preferably 2.1 to 2.8 mg / 100 g.

[0058] In the method according to the first aspect of the present invention, the amount of acidulant added to the beverage may be an amount that results in an acidity of the beverage of a concentration of 0.65 to 2.5 g / 100 g calculated as citric acid. The range of acidity is 0.65 to 2.0 g / 100 g, 0.65 to 1.8 g / 100 g, 0.65 to 1.5 g / 100 g, 0.65 to 1.3 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1 g / 100 g, 0.65 to 0.95 g / 100 g, 0.65 to 0.90 g / 100 g, 0. The acidity may be 0.70 to 2.0g / 100g, 0.70 to 1.8g / 100g, 0.70 to 1.5g / 100g, 0.70 to 1.3g / 100g, 0.70 to 1.1g / 100g, 0.70 to 1g / 100g, 0.70 to 0.95g / 100g or 0.70 to 0.90g / 100g. The acidity is preferably 0.65 to 1g / 100g, more preferably 0.65 to 0.95g / 100g, and even more preferably 0.70 to 0.90g / 100g.

[0059] In the method according to the second aspect of the present invention, the amount of the acidulant added to the beverage may be an amount that results in an acidity of the beverage of a concentration of 0.20 to 0.65 g / 100 g in terms of citric acid. The range of the acidity may be 0.25 to 0.65 g / 100 g, 0.30 to 0.65 g / 100 g, 0.35 to 0.65 g / 100 g, 0.40 to 0.65 g / 100 g, 0.45 to 0.65 g / 100 g, or 0.50 to 0.65 g / 100 g. The acidity is preferably 0.25 to 0.65 g / 100 g, more preferably 0.35 to 0.65 g / 100 g, and even more preferably 0.40 to 0.65 g / 100 g.

[0060] In some embodiments of the present invention, one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof may be added as ingredients during the beverage production process, or one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof may be added separately to the beverage after the beverage is produced.

[0061] In one embodiment of the taste improvement method of the present invention, the descriptions in the "1. Beverage" section above apply to "Beverage," "Other optional ingredients," "Characteristics," and "Container and sterilization," and the numerical values ​​therefor apply directly to the numerical values ​​described in the "1. Beverage" section above.

[0062] Exemplary embodiments of the present invention Illustrative embodiments of the present invention are described below, but the present invention is not limited to the following embodiments. Exemplary embodiment 1 of the present invention is a composition comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; one or more acidulants selected from ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and acetic acid or salts thereof, preferably one or more acidulants selected from citric acid and citrate salts; A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g; The present invention provides an energy drink having an acidity of 0.65 to 2.5 g / 100 g in terms of citric acid.

[0063] Exemplary embodiment 2 of the present invention is a method for preparing a cinnamic acid derivative comprising: one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; one or more acidulants selected from ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and acetic acid or salts thereof, preferably one or more acidulants selected from citric acid and citrate salts; A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 2.1 mg / 100 g or more and less than 5 mg / 100 g; The present invention provides an energy drink having an acidity of 0.20 to 0.65 g / 100 g in terms of citric acid.

[0064] Exemplary embodiment 3 of the present invention relates to a composition comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; An acidulant, A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g; The acidity is 0.65~2.5g / 100g in terms of citric acid. The present invention provides an energy drink having a sweetness intensity of 3 to 25, preferably 8 to 22, and more preferably 10 to 20, in terms of sucrose equivalent.

[0065] Exemplary embodiment 4 of the present invention is a composition comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; An acidulant, A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 2.1 mg / 100 g or more and less than 5 mg / 100 g; The acidity is 0.20~0.65g / 100g in terms of citric acid. The present invention provides an energy drink having a sweetness intensity of 3 to 25, preferably 8 to 22, and more preferably 10 to 20, in terms of sucrose equivalent.

[0066] Exemplary embodiment 5 of the present invention relates to a composition comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; An acidulant, A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.15 to 2 mg / 100 g; The present invention provides an energy drink having an acidity of 0.65 to 1 g / 100 g in terms of citric acid.

[0067] An exemplary embodiment 6 of the present invention relates to a composition comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; An acidulant, A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.15 to 2 mg / 100 g; The acidity is 0.65-1g / 100g in terms of citric acid. The present invention provides an energy drink having a sweetness intensity of 3 to 25, preferably 8 to 22, and more preferably 10 to 20, in terms of sucrose equivalent.

[0068] In this specification, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5. EXAMPLES

[0069] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0070] [Example A] Evaluation of beverages using natural low-intensity sweeteners <Sample preparation> The cinnamic acid derivative, sweetener, caffeine, citric acid, trisodium citrate and water were mixed in the amounts shown in Table 1, and then filled into a can to prepare a sample liquid. The raw materials used were as follows: methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98% food grade), granulated sugar, caffeine, citric acid (anhydrous), trisodium citrate, water (ion-exchanged water). After mixing the raw materials for each sample, they were sterilized at 85°C for 10 minutes and the gas pressure was approximately 2.0 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that

[0071] <Sensory evaluation item 1: Evaluation of discomfort caused by sweetness remaining on the tongue> (Evaluation method) For the samples prepared as described above, four trained expert panelists independently scored the "uncomfortable feeling of sweetness remaining on the tongue" in increments of one point based on a four-level scale of 0 to 3 points according to the following evaluation criteria, and the average value was calculated. The evaluation criteria were agreed upon among the panelists in advance. Here, "uncomfortable feeling of sweetness remaining on the tongue" means that the sweetness remains on the tongue and a sense of discomfort different from the refreshing feeling of a beverage is felt. The average score among the panelists is preferably 1.5 or less, and more preferably 0.5 or less. The evaluation of the uncomfortable feeling of sweetness remaining on the tongue was performed by swallowing the sample. (Evaluation Criteria) 3 points: Feeling strange 2 points: Somewhat uncomfortable 1 point: Almost no discomfort 0 points: No discomfort

[0072] <Sensory evaluation item 2: Evaluation of refreshing feeling> (Evaluation method) For the samples prepared as described above, four trained expert panelists independently scored the "refreshing feeling" in increments of one point based on a four-level scale of 0 to 3 points according to the following evaluation criteria, and the average value was calculated. The evaluation criteria were agreed upon among the panelists in advance. Here, "refreshing feeling" means that a refreshing feeling typical of a beverage can be felt as a flavor. The average score among the panelists is preferably 1.5 or more, and more preferably 2.5 or more. The refreshing feeling was evaluated by swallowing the sample. (Evaluation Criteria) 3 points: Clean feeling 2 points: Somewhat refreshing 1 point: Almost no feeling of refreshment 0 points: No refreshing feeling

[0073] The results of the sensory evaluation are shown in Table 1. Since the main component of granulated sugar is sucrose, the sweetness intensity of a beverage containing 11g / 100g of granulated sugar was determined to be 11 (SEV=11). The content of each component was calculated from the amount added. The acidity was calculated from the actual measured value in a preliminary experiment. [Table 1] [Example B] Evaluation of beverages using artificial high-intensity sweeteners <Sample preparation> As in Example A, cinnamic acid derivatives, sweeteners, caffeine, citric acid, trisodium citrate, and water were mixed in the amounts shown in Table 2, and then filled into cans to prepare sample solutions. The raw materials used were as follows: methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98%, FCC, FG), sucralose, acesulfame potassium, caffeine, citric acid (anhydrous), trisodium citrate, and water (ion-exchanged water). After mixing the raw materials for each sample, they were sterilized at 85°C for 10 minutes, and the gas pressure was approximately 2.0 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that

[0074] <Sensory evaluation> (Evaluation method) As in Example A, the samples prepared as described above were evaluated by four trained expert panelists for sensory evaluation items 1 and 2. The results are shown in Table 2. The sweetness intensity of the beverage was adjusted to 12 (SEV=12) by adjusting the amounts of sucralose and acesulfame K. The content of each component was calculated from the amount added. The acidity was calculated from the actual measured value in a preliminary experiment. [Table 2]

[0075] [Example C] Evaluation of beverages using various cinnamic acid derivatives <Sample preparation> As in Example A, cinnamic acid or a cinnamic acid derivative, a sweetener, caffeine, citric acid, trisodium citrate and water were mixed in the amounts shown in Table 3, and then the mixture was filled into a can to prepare a sample solution. The raw materials used were as follows: trans-cinnamic acid (Sigma-Aldrich, trans-Cinnamic acid, >=99%, FG), ethyl cinnamate (Sigma-Aldrich, Ethyl cinnamate, >=98%, stabilized, FCC, FG), cinnamaldehyde (Sigma-Aldrich, Cinnamaldehyde, natural, >=95%, FG), phenylethyl cinnamate (Sigma-Aldrich, Phenethyl cinnamate, >=96%), isoamyl cinnamate (Sigma-Aldrich, Isoamyl cinnamate, >=97%, FG), isopropyl cinnamate (Sigma-Aldrich, Isopropyl cinnamate, >=96%, FG), isobutyl cinnamate (Sigma-Aldrich, Isobutyl cinnamate, >=98%, FCC, FG), methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98%, FCC, FG), granulated sugar, caffeine, citric acid (anhydrous), trisodium citrate, water (ion-exchanged water). After mixing the raw materials for each sample, they were sterilized at 85°C for 10 minutes and gas pressure was approximately 2.0 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that

[0076] <Sensory evaluation> (Evaluation method) As in Example A, four trained expert panelists evaluated the samples prepared as described above for sensory evaluation items 1 and 2. The results are shown in Table 3. Since the main component of granulated sugar is sucrose, the sweetness intensity of a beverage containing 16g / 100g of granulated sugar was set to 16 (SEV=16). The content of each component was calculated from the amount added. The acidity was calculated from the actual measured value in a preliminary experiment. [Table 3] [Example D] Evaluation at various acidity levels <Sample preparation> As in Example A, cinnamic acid derivatives, sweeteners, caffeine, citric acid, trisodium citrate, malic acid and water were mixed in the amounts shown in Table 4, and then filled into a can to prepare a sample liquid. The raw materials used were as follows: methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98%, FCC, FG), granulated sugar, caffeine, citric acid (anhydrous), trisodium citrate, malic acid, water (ion-exchanged water). After mixing the raw materials for each sample, they were sterilized at 85°C for 10 minutes and the gas pressure was approximately 2.0 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that

[0077] <Sensory evaluation> (Evaluation method) As in Example A, four trained expert panelists evaluated the samples prepared as described above for sensory evaluation items 1 and 2. The results are shown in Table 4. Since the main component of granulated sugar is sucrose, the sweetness intensity of a beverage containing 16g / 100g of granulated sugar was set to 16 (SEV=16). The content of each component was calculated from the amount added. The acidity was calculated from the actual measured value in a preliminary experiment. [Table 4] [Example E] Evaluation in caffeine-free beverages <Sample preparation> As in Example A, the cinnamic acid derivative, sweetener, citric acid, trisodium citrate and water were mixed in the amounts shown in Table 5, and then the mixture was filled into a can to prepare a sample liquid. The raw materials used were as follows: methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98%, FCC, FG), granulated sugar, citric acid (anhydrous), trisodium citrate, and water (ion-exchanged water). After mixing the raw materials for each sample, they were sterilized at 85°C for 10 minutes and the gas pressure was set to about 2.0 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that

[0078] <Sensory evaluation> (Evaluation method) As in Example A, four trained expert panelists evaluated the samples prepared as described above for sensory evaluation items 1 and 2. The results are shown in Table 5. Since the main component of granulated sugar is sucrose, the sweetness intensity of a beverage containing 11g / 100g of granulated sugar was determined to be 11 (SEV=11). The content of each component was calculated from the amount added. The acidity was calculated from the actual measured value in a preliminary experiment. [Table 5]

Claims

1. Cinnamic acid, a cinnamic acid derivative, or a combination thereof; An acidulant, A sweetener is included, The content of at least one of the cinnamic acid, the cinnamic acid derivative, or the combination thereof is 0.01 to 4 mg / 100 g; A beverage having an acidity of 0.65 to 2.5 g / 100 g calculated as citric acid.

2. Cinnamic acid, a cinnamic acid derivative, or a combination thereof; An acidulant, A sweetener is included, The content of at least one of the cinnamic acid, cinnamic acid derivatives or combinations thereof is 2.1 to 4 mg / 100 g; A beverage having an acidity of 0.20 to 0.65 g / 100 g calculated as citric acid.

3. The content of at least one of the cinnamic acid, the cinnamic acid derivative, or the combination thereof is 0.15 to 2 mg / 100 g; 2. The beverage according to claim 1, having an acidity of 0.65 to 1 g / 100 g in terms of citric acid.

4. The beverage according to any one of claims 1 to 3, wherein the sweetness intensity of the beverage is from 3 to 20 in terms of sucrose equivalent.

5. 5. The beverage according to claim 1, 3 or 4, comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, and the total content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g.

6. 5. The beverage according to claim 2 or 4, comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, and having a total content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof of 2.1 mg / 100 g or more and less than 5 mg / 100 g.

7. The beverage according to any one of claims 1 to 6, further comprising 5 mg / 100 g or more of caffeine.

8. The beverage according to any one of claims 1 to 7, further comprising 0.4 mg / 100 g or more of vitamin B2.

9. The beverage according to any one of claims 1 to 8, further comprising 0.1 mg / 100 g or more of vitamin B6.

10. The beverage according to any one of claims 1 to 9, which is a carbonated beverage, an energy drink or a fruit juice drink.

11. The beverage according to any one of claims 1 to 10, which contains citric acid.

12. The beverage according to any one of claims 1 to 11, which is a packaged beverage.

13. A method for improving an unpleasant feeling caused by a sweet taste remaining on the tongue, comprising adding to a sweetener-containing beverage one or more cinnamic acids, cinnamic acid derivatives or combinations thereof in an amount of 0.01 mg / 100 g or more and less than 5 mg / 100 g based on the total weight of the beverage, the cinnamic acids being selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

14. The method for improving a refreshing feeling comprises adding to a sweetener-containing beverage one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate in an amount of 0.01 mg / 100 g or more and less than 5 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

15. one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate; An acidulant, A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g; A beverage having an acidity of 0.65 to 2.5 g / 100 g calculated as citric acid.

16. one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate; An acidulant, A sweetener is included, The content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 2.1 mg / 100 g or more and less than 5 mg / 100 g; A beverage having an acidity of 0.20 to 0.65 g / 100 g calculated as citric acid.

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