Beverage and method for producing the same, and method for suppressing grain flavor in beverage

Abstract

To provide a beverage having suppressed grain flavor while containing γ-aminobutyric acid.SOLUTION: A beverage contains γ-aminobutyric acid, citric acid, and malic acid, where the content of γ-aminobutyric acid is 5 mg / 100 mL or more, and the ratio of citric acid content to malic acid content (citric acid / malic acid) is 0.5 or more and 10 or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beverage, a method for producing the same, and a method for suppressing the flavor of grains in the beverage.

Background Art

[0002] γ-Aminobutyric acid (GABA) is said to have functions such as blood pressure improvement, stress relief, fatigue reduction, sleep improvement, skin elasticity improvement, and cognitive function improvement, and is used as a functional ingredient added to food and beverages. For example, Patent Document 1 discloses a non-alcoholic beer-taste beverage containing γ-aminobutyric acid and an acidulant, having a γ-aminobutyric acid content of 500 ppm or less and an acidulant content of 120 ppm or more in terms of citric acid.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] As described in the examples described later, the present inventors have found a problem that a beverage containing a predetermined amount of γ-aminobutyric acid strongly feels an unpleasant grain flavor (a feeling of grain odor and grain flavor).

[0005] Therefore, an object of the present invention is to provide a beverage in which the flavor of grains is suppressed while containing γ-aminobutyric acid. Another object of the present invention is to provide a method for producing the beverage. Still another object of the present invention is to provide a method for suppressing the flavor of grains in a beverage containing γ-aminobutyric acid.

Means for Solving the Problems

[0006] The present invention relates to a beverage containing γ-aminobutyric acid, citric acid, and malic acid, having a γ-aminobutyric acid content of 5 mg / 100 mL or more, and a ratio of the citric acid content to the malic acid content (citric acid / malic acid) of 0.5 or more and 10 or less.

[0007] The beverage according to the present invention contains citric acid and malic acid in specific ratios, thereby suppressing the flavor of grains while containing γ-aminobutyric acid. The beverage according to the present invention also contains γ-aminobutyric acid, and citric acid and malic acid in specific ratios, thereby having an excellent balance of aroma richness, taste roundness, and sweetness and sourness, as well as suppressing sharp sourness and sourness.

[0008] The above beverage may have a γ-aminobutyric acid content of 30 mg / 100 mL or more. The beverage according to the present invention contains citric acid and malic acid in specific ratios, thereby suppressing the flavor of grains even when the γ-aminobutyric acid content is as high as 30 mg / 100 mL or more. And since the beverage has a high content of γ-aminobutyric acid, it can be expected to exhibit functions such as blood pressure improvement, stress relief, fatigue reduction, sleep improvement, skin elasticity improvement, and / or cognitive function improvement.

[0009] The above beverage may have a ratio of the citric acid content to the malic acid content (citric acid / malic acid) of 2.0 or more and 4.0 or less. When the citric acid / malic acid ratio is within this range, the effects of excellent balance of aroma richness, taste roundness, and sweetness and sourness, suppression of grain flavor, sharp sourness, and sourness are more significantly exhibited, and these effects are more balanced, making the balance of the beverage particularly excellent.

[0010] The above beverage may further contain γ-decalactone. By further containing γ-decalactone, the flavor of grains is further suppressed, and the balance of aroma richness, taste roundness, and sweetness and sourness is also more excellent, and sharp sourness and sourness are more improved.

[0011] When the above beverage further contains γ-decalactone, the content of γ-decalactone may be 50 μg / L or more and 600 μg / L or less. When the content of γ-decalactone is within this range, the effects of aroma enhancement, taste roundness, and excellent balance between sweetness and sourness, cereal flavor, sharp sourness, and suppression of sourness are more significantly exerted, and these effects are exerted in a more balanced manner, resulting in a particularly excellent balance as a beverage.

[0012] The above beverage may contain a high-sweetness sweetener.

[0013] The above beverage may be a plum wine-flavored beverage.

[0014] The above beverage may be a non-alcoholic beverage.

[0015] The present invention also relates to a method for producing a beverage, including adjusting the content of γ-aminobutyric acid in the beverage to 5 mg / 100 mL or more, and adjusting the content of malic acid and the content of citric acid in the beverage so that the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less.

[0016] The present invention further relates to a method for suppressing the cereal flavor of a beverage containing γ-aminobutyric acid, including adjusting the content of γ-aminobutyric acid in the beverage to 5 mg / 100 mL or more, and adjusting the content of malic acid and the content of citric acid in the beverage so that the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less.

[0017] The present invention includes, for example, the following inventions. [1] Containing γ-aminobutyric acid, citric acid and malic acid, wherein the content of the γ-aminobutyric acid is 5 mg / 100 mL or more, A beverage in which the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less. [2] The beverage according to [1], wherein the content of γ-aminobutyric acid is 30 mg / 100 mL or more. [3] The beverage according to [1] or [2], wherein the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 2.0 or more and 4.0 or less. [4] The beverage according to any one of [1] to [3], containing γ-decalactone. [5] The beverage according to [4], wherein the content of γ-decalactone is 50 μg / L or more and 600 μg / L or less. [6] The beverage according to any one of [1] to [5], containing a high-sweetness sweetener. [7] The beverage according to any one of [1] to [6], which is a plum wine-flavored beverage. [8] The beverage according to any one of [1] to [7], which is a non-alcoholic beverage. [9] A method for producing a beverage, comprising: adjusting the content of γ-aminobutyric acid in the beverage to 5 mg / 100 mL or more; adjusting the content of malic acid and the content of citric acid in the beverage so that the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less.

[10] The production method according to [9], comprising adjusting the content of γ-aminobutyric acid in the beverage to 30 mg / 100 mL or more.

[11] The production method according to [9] or

[10] , comprising adjusting the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) in the beverage to 2.0 or more and 4.0 or less.

[12] The production method according to any one of [9] to

[11] , which comprises containing γ-decalactone in a beverage.

[13] The production method according to

[12] , which comprises adjusting the content of γ-decalactone in the beverage to 50 μg / L or more and 600 μg / L or less.

[14] The production method according to any one of [9] to

[13] , which comprises containing a high-intensity sweetener in a beverage.

[15] The production method according to any one of [9] to

[14] , wherein the beverage is a umeshu-flavored beverage.

[16] The production method according to any one of [9] to

[15] , wherein the beverage is a non-alcoholic beverage.

[17] A method for suppressing the flavor of grains in a beverage containing γ-aminobutyric acid, comprising: the content of γ-aminobutyric acid in the beverage being 5 mg / 100 mL or more; adjusting the content of malic acid and the content of citric acid in the beverage so that the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less.

[18] The method according to

[17] , which comprises adjusting the content of γ-aminobutyric acid in the beverage to 30 mg / 100 mL or more.

[19] The production method according to

[17] or

[18] , which comprises adjusting the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) in the beverage to 2.0 or more and 4.0 or less.

[20] The method according to any one of

[17] to

[19] , which comprises containing γ-decalactone in a beverage.

[21] The method according to

[20] , which comprises adjusting the content of γ-decalactone in the beverage to 50 μg / L or more and 600 μg / L or less.

[22] The method according to any one of

[17] to

[21] , which comprises containing a high-intensity sweetener in a beverage.

[23] The method according to any one of

[17] to

[22] , wherein the beverage is a plum wine - flavored beverage.

[24] The method according to any one of

[17] to

[23] , wherein the beverage is a non - alcoholic beverage. [Advantages of the Invention]

[0018] According to the present invention, it is possible to provide a beverage that contains γ - aminobutyric acid while suppressing the flavor of grains. According to the present invention, it is also possible to provide a method for producing the beverage. According to the present invention, furthermore, it is possible to provide a method for suppressing the flavor of grains in a beverage containing γ - aminobutyric acid. [Embodiments for Carrying Out the Invention]

[0019] Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

[0020] The beverage according to the present embodiment contains γ - aminobutyric acid, citric acid, and malic acid, the content of γ - aminobutyric acid is 5 mg / 100 mL or more, and the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less.

[0021] γ - Aminobutyric acid (CAS registration number (CAS RN (registered trademark)) 56 - 12 - 2) is a compound also known as 4 - aminobutyric acid.

[0022] The content of γ-aminobutyric acid in the beverage according to this embodiment may be, for example, 5 mg / 100 mL or more based on the total amount of the beverage. Since the beverage according to this embodiment contains citric acid and malic acid in a specific ratio, the flavor of grains is suppressed, so the content of γ-aminobutyric acid can be increased. From this perspective, the content of γ-aminobutyric acid may be, for example, 10 mg / 100 mL or more, 15 mg / 100 mL or more, 20 mg / 100 mL or more, 25 mg / 100 mL or more, 30 mg / 100 mL or more, 35 mg / 100 mL or more, or 40 mg / 100 mL or more based on the total amount of the beverage. There is no particular limitation on the upper limit of the content of γ-aminobutyric acid, but it may be, for example, 200 mg / 100 mL or less, 190 mg / 100 mL or less, 180 mg / 100 mL or less, 170 mg / 100 mL or less, 160 mg / 100 mL or less, 150 mg / 100 mL or less, 140 mg / 100 mL or less, 130 mg / 100 mL or less, 120 mg / 100 mL or less, 110 mg / 100 mL or less, 100 mg / 100 mL or less, 90 mg / 100 mL or less, 80 mg / 100 mL or less, 70 mg / 100 mL or less, or 60 mg / 100 mL or less based on the total amount of the beverage.

[0023] The content of γ-aminobutyric acid can be measured by a conventional method using an automatic amino acid analyzer (for example, Hitachi High-Technologies Corporation's LA8080 high-speed amino acid analyzer).

[0024] The content of γ-aminobutyric acid in the beverage according to this embodiment can be adjusted, for example, by adding γ-aminobutyric acid ethyl itself or a composition containing γ-aminobutyric acid at any stage of the beverage manufacturing process. Examples of the composition containing γ-aminobutyric acid include germ powder.

[0025] The ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) in the beverage according to this embodiment is 0.5 or more and 10 or less. In this specification, this ratio is also referred to as the "citric acid / malic acid ratio". The citric acid / malic acid ratio is the mass ratio of citric acid to malic acid, and can be calculated, for example, by dividing the content of citric acid (unit: w / v%) in the beverage by the content of malic acid (unit: w / v%) in the beverage.

[0026] Since the citric acid / malic acid ratio of the beverage according to this embodiment is 0.5 or more and 10 or less, the flavor of grains is suppressed while containing γ-aminobutyric acid. Further, the beverage according to this embodiment contains a predetermined amount of γ-aminobutyric acid, and since the citric acid / malic acid ratio is 0.5 or more and 10 or less, in addition to suppressing the flavor of grains, the richness of aroma, the roundness of taste, and the balance between sweetness and sourness are excellent, and the sharp sourness and the sourness are suppressed. From the viewpoint of more significantly exerting these effects, the citric acid / malic acid ratio of the beverage according to this embodiment may be 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, or 2.9 or more, and may be 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4.0 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less, 3.4 or less, 3.3 or less, 3.2 or less, or 3.1 or less.

[0027] The content of malic acid in the beverage according to the present embodiment is not particularly limited as long as it satisfies the above-described citric acid / malic acid ratio. For example, it may be 0.01 w / v% or more and 0.50 w / v% or less. The content of malic acid in the beverage according to the present embodiment may be, for example, 0.02 w / v% or more, 0.03 w / v% or more, 0.04 w / v% or more, 0.05 w / v% or more, 0.06 w / v% or more, 0.07 w / v% or more, or 0.08 w / v% or more, and may be 0.45 w / v% or less, 0.40 w / v% or less, 0.35 w / v% or less, 0.30 w / v% or less, 0.25 w / v% or less, 0.20 w / v% or less, 0.15 w / v% or less, or 0.10 w / v% or less. The content of malic acid in the beverage according to the present embodiment may be contained, for example, so that the acidity of the beverage satisfies the range exemplified by the acidity described later.

[0028] The content of citric acid in the beverage according to this embodiment is not particularly limited as long as it satisfies the above-described citric acid / malic acid ratio. For example, it may be 0.05 w / v% or more and 5.00 w / v% or less. The content of citric acid in the beverage according to this embodiment may be, for example, 0.06 w / v% or more, 0.07 w / v% or more, 0.08 w / v% or more, 0.09 w / v% or more, 0.10 w / v% or more, 0.11 w / v% or more, 0.12 w / v% or more, 0.13 w / v% or more, 0.14 w / v% or more, 0.15 w / v% or more, 0.16 w / v% or more, 0.17 w / v% or more, 0.18 w / v% or more, 0.19 w / v% or more, 0.20 w / v% or more, 0.21 w / v% or more, 0.22 w / v% or more, 0.23 w / v% or more, 0.24 w / v% or more, or 0.25 w / v% or more, and may be 4.80 w / v% or less, 4.60 w / v% or less, 4.40 w / v% or less, 4.20 w / v% or less, 4.00 w / v% or less, 3.80 w / v% or less, 3.60 w / v% or less, 3.40 w / v% or less, 3.20 w / v% or less, 3.00 w / v% or less, 2.80 w / v% or less, 2.60 w / v% or less, 2.40 w / v% or less, 2.20 w / v% or less, 2.00 w / v% or less, 1.80 w / v% or less, 1.60 w / v% or less, 1.40 w / v% or less, 1.20 w / v% or less, 1.00 w / v% or less, 0.90 w / v% or less, 0.80 w / v% or less, 0.70 w / v% or less, 0.60 w / v% or less, 0.50 w / v% or less, 0.40 w / v% or less, or 0.30 w / v% or less. The content of citric acid in the beverage according to this embodiment may be contained, for example, so that the acidity of the beverage satisfies the range exemplified by the acidity described later.

[0029] The beverage according to this embodiment may further contain γ-decalactone. By further containing γ-decalactone, the flavor of the grain is further suppressed, and the richness of the aroma, the roundness of the taste, and the balance between sweetness and sourness are also more excellent, and the sharp sourness and the sourness are further improved.

[0030] γ-Decalactone (CAS Registry Number (CAS RN (Registered Trademark)) 706-14-9) is a compound also known as 5-hexyloxolan-2-one. The γ-decalactone contained in the beverage according to this embodiment may be the S form, the R form, or a mixture of the S form and the R form (for example, a racemic form).

[0031] When the beverage according to this embodiment contains γ-decalactone, the content of γ-decalactone may be, for example, 50 μg / L or more based on the total amount of the beverage. As the content of γ-decalactone increases, the flavor of grains is more suppressed. From the perspective of this effect, the content of γ-decalactone may be, for example, 50 μg / L or more, 100 μg / L or more, 150 μg / L or more, 200 μg / L or more, 250 μg / L or more, 300 μg / L or more, 350 μg / L or more, 400 μg / L or more, 450 μg / L or more, 500 μg / L or more, 550 μg / L or more, 600 μg / L or more, 650 μg / L or more, 700 μg / L or more, 750 μg / L or more, 800 μg / L or more, 850 μg / L or more, 900 μg / L or more, or 950 μg / L or more based on the total amount of the beverage. There is no particular limitation on the upper limit of the content of γ-decalactone, but it may be, for example, 1500 μg / L or less based on the total amount of the beverage. On the other hand, from the perspective that the effects of suppressing the flavor of grains, enhancing the aroma, softening the taste, and achieving an excellent balance between sweetness and sourness, and improving the sharp sourness and sourness are exerted in a well-balanced manner, and the balance of the beverage is more excellent, the content of γ-decalactone may be, for example, 1400 μg / L or less, 1300 μg / L or less, 1200 μg / L or less, 1100 μg / L or less, 1000 μg / L or less, 900 μg / L or less, 800 μg / L or less, 700 μg / L or less, or 600 μg / L or less based on the total amount of the beverage.

[0032] The content of γ-decalactone can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0033] The content of γ-decalactone in the beverage according to this embodiment can be adjusted, for example, by adding γ-decalactone itself or a composition containing γ-decalactone at any stage of the beverage manufacturing process. Examples of the composition containing γ-decalactone include flavor compositions.

[0034] The beverage according to this embodiment may further contain components other than the above components (other components) as long as the effects of the present invention are not impaired. Examples of other components include fruit juices, flavors, milk-derived raw materials, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, salts, etc. that can be normally blended in beverages. Examples of bittering agents include hops, iso-α acids, caffeine, gentiana extracts, peptides, theobromine, naringin, nigaaki extracts, niga-yomogi extracts, cinchona extracts, etc. Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, synthetic pigments. Examples of sweeteners include fructose glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, glycogen, starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, thaumatin, brazzein, stevia, glycyrrhizin, somatine, monellin, aspartame, alitame. Examples of antioxidants include vitamin C, vitamin E, polyphenols. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate.

[0035] The beverage according to this embodiment may be an alcoholic beverage with an alcohol content of 1 v / v% or more, or a non-alcoholic beverage with an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0036] The alcohol content of the alcoholic beverage is not particularly limited and may be, for example, 1 v / v% or more, 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, or 5 v / v% or more. Also, the alcohol content of the alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, 3 v / v% or less, 2.5 v / v% or less, 2 v / v% or less, or 1.5 v / v% or less.

[0037] The alcohol content of the non-alcoholic beverage may be less than 1 v / v%, may be 0.7 v / v% or less, may be 0.5 v / v% or less, may be 0.3 v / v% or less, may be 0.1 v / v% or less, and may even be less than 0.005 v / v% (0.00 v / v%). Also, the alcohol content of the non-alcoholic beverage may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0038] The alcohol content of the beverage can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewing Association, supplemented and revised in 2013), or the method described in the National Tax Agency's Prescribed Analysis Method "3-4 Alcohol Content". The alcohol content of the beverage can be adjusted, for example, by adding alcohol (such as raw material alcohol, distilled alcohol such as spirits and vodka, and fermentation broth obtained by brewing), setting fermentation conditions, etc.

[0039] The sweetness degree of the beverage according to this embodiment may be 0.5 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, or 5.0 or more. The sweetness degree of the beverage according to this embodiment may be, for example, 20.0 or less, 15.0 or less, 10.0 or less, 8.0 or less, 7.0 or less, or 6.0 or less. The sweetness degree of the beverage according to this embodiment is preferably 5.0 or more. In this specification, the sweetness degree indicates the relative sweetness when the sweetness of a 1% sucrose-containing solution is set to 1. The sweetness degree can be calculated, for example, by multiplying the "content (w / w%) of the sweetener in the beverage" by "the sweetness degree of the sweetener / the sweetness degree of sucrose".

[0040] The acidity of the beverage according to this embodiment may be 0.01 g / 100 mL or more, 0.05 g / 100 mL or more, 0.10 g / 100 mL or more, 0.15 g / 100 mL or more, 0.20 g / 100 mL or more, 0.25 g / 100 mL or more, or 0.30 g / 100 mL or more in terms of citric acid. The acidity according to this embodiment may be, for example, 2.00 g / 100 mL or less, 1.50 g / 100 mL or less, 1.00 g / 100 mL or less, 0.80 g / 100 mL or less, 0.60 g / 100 mL or less, 0.40 g / 100 mL or less, or 0.35 g / 100 mL or less in terms of citric acid.

[0041] In this specification, the acidity is a value indicating the concentration (g / 100 mL) of the acid contained in the beverage, and is a value indicated in terms of citric acid. The concentration in terms of citric acid is calculated by a neutralization titration method in accordance with the Japanese agricultural and forestry standards for fruit beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118 of December 24, 2013). As an example, the concentration in terms of citric acid corresponding to 1 w / v% of tartaric acid is 0.853 g / 100 mL, the concentration in terms of citric acid corresponding to 1 w / v% of acetic acid is 1.066 g / 100 mL, the concentration in terms of citric acid corresponding to 1 g / 100 mL of lactic acid is 0.711 g / 100 mL, the concentration in terms of citric acid corresponding to 1 g / 100 mL of phosphoric acid is 1.306 g / 100 mL, and the concentration in terms of citric acid corresponding to 1 g / 100 mL of malic acid is 0.955 g / 100 mL.

[0042] The concentration of the acid before conversion can be measured by the method described in the "Analysis Manual of the Japanese Food Standard Composition Table 2015 Edition (Seventh Revised Edition)". In addition, phosphoric acid can be measured using an "ion chromatograph".

[0043] The acidity of the beverage according to this embodiment may be adjusted by the contents of malic acid and citric acid described above, or may be adjusted by adding acidulants other than malic acid and citric acid. Examples of acidulants other than malic acid and citric acid include phosphoric acid, lactic acid, adipic acid, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, sodium hydrogen succinate, disodium succinate, sodium acetate, tartaric acid, sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, and sodium hydrogen fumarate.

[0044] The Brix of the beverage according to this embodiment may be, for example, 0.1 degree (°Bx) or more, 0.2 degree (°Bx) or more, 0.3 degree (°Bx) or more, 0.4 degree (°Bx) or more, or 0.5 degree (°Bx) or more. The Brix of the beverage according to this embodiment may be, for example, 5.0 degrees (°Bx) or less, 4.0 degrees (°Bx) or less, 3.0 degrees (°Bx) or less, 2.0 degrees (°Bx) or less, 1.0 degree (°Bx) or less, 0.9 degree (°Bx) or less, 0.8 degree (°Bx) or less, 0.7 degree (°Bx) or less, or 0.6 degree (°Bx) or less. In this specification, Brix means the reading of a saccharimeter at 20°C. Brix can be adjusted according to the type and amount of raw materials used, etc.

[0045] The extract of the beverage according to this embodiment may be 0.01 w / v% or more, 0.05 w / v% or more, 0.1 w / v% or more, 0.2 w / v% or more, 0.3 w / v% or more, or 0.4 w / v% or more. Further, the extract of the beverage according to this embodiment may be 4.0 w / v% or less, 3.0 w / v% or less, 2.0 w / v% or less, 1.0 w / v% or less, 0.9 w / v% or less, 0.8 w / v% or less, 0.7 w / v% or less, 0.6 w / v% or less, or 0.5 w / v% or less. In this specification, the extract refers to non-volatile solids composed of sugars (carbohydrates), proteins, amino acids, bitter substances, non-volatile organic acids, minerals, polyphenols, pigment components, etc. The extract can be measured by the method described in "8.4 True Extract" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision). The extract can be adjusted according to the type and amount of raw materials used, etc.

[0046] The beverage according to this embodiment may be non-foaming or foaming. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kgf / cm 2 ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kgf / cm 2 ) or more. When making it foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kgf / cm 2 ).

[0047] The beverage according to this embodiment may be a plum taste beverage, a plum wine taste beverage, a chu-hai taste beverage, a beer taste beverage, a wine taste beverage, etc.

[0048] In this specification, the "plum taste beverage" refers to a beverage containing plum juice or plum flavor, or a beverage presenting a taste and aroma similar to that of a beverage containing plum juice or plum flavor, and giving the drinker a feeling of drinking a beverage containing plum juice or plum flavor when drinking.

[0049] As used herein, the "ume-shochu flavored beverage" refers to ume-shochu or a beverage that exhibits the taste and aroma similar to ume-shochu, and gives the drinker a feeling of having consumed ume-shochu when consumed.

[0050] As used herein, the "chu-hi flavored beverage" refers to chu-hi or a beverage that exhibits the taste and aroma similar to chu-hi, and gives the drinker a feeling of having consumed chu-hi when consumed.

[0051] As used herein, the "beer flavored beverage" refers to beer or a beverage that exhibits the taste and aroma similar to beer, and gives the drinker a feeling of having consumed beer when consumed.

[0052] As used herein, the "wine flavored beverage" refers to wine or a beverage that exhibits the taste and aroma similar to wine, and gives the drinker a feeling of having consumed wine when consumed.

[0053] The beverage according to the present embodiment can be provided in a container. The container may be any that can be sealed, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be applied. Also, glass containers, PET bottle containers, paper containers, pouch containers, etc. can be applied as the container. The capacity of the container is not particularly limited, and any currently in circulation can be applied. Note that from the viewpoint of completely blocking gas, moisture, and light and being able to maintain stable quality at room temperature for a long period, it is preferable to apply a metal container.

[0054] The beverage according to the present embodiment may be in the form of RTD (Ready To Drink) or RTS (Ready To Serve). RTD is something that can be consumed as is by opening the lid. RTS is something that is consumed by diluting with ice, water, carbonated water, hot water, etc.

[0055] Since the beverage according to this embodiment contains γ-aminobutyric acid, it can be provided as a functional beverage (food with functional claims) having functions such as blood pressure improvement, stress relief, fatigue reduction, sleep improvement, skin elasticity improvement, and / or cognitive function improvement.

[0056] 〔Method for manufacturing beverage〕 The beverage according to this embodiment can be produced according to a conventional method, except that the content of γ-aminobutyric acid is adjusted to 5 mg / 100 mL or more, citric acid and malic acid are contained in the beverage, and the content of malic acid and the content of citric acid are adjusted so that the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less, and optionally, γ-decalactone is contained in the beverage, a high-intensity sweetener is contained in the beverage, and the content of γ-decalactone is adjusted within the above-mentioned range.

[0057] The manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, γ-aminobutyric acid, citric acid, and malic acid in a raw material tank. The blending amounts of citric acid and malic acid are adjusted so that the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) in the beverage is 0.5 or more and 10 or less. In the blending step, optionally, one or more combinations selected from γ-decalactone, high-intensity sweeteners, alcohol (for example, raw material alcohol, distilled alcohol such as spirits and vodka, fermentation broth obtained by brewing), and the other components described above may be further blended in the raw material tank. The blending step may include adjusting the content of γ-decalactone within the above-mentioned range as necessary.

[0058] As γ-aminobutyric acid, γ-aminobutyric acid itself may be blended, or a composition containing γ-aminobutyric acid (for example, germ powder) may be blended. Similarly, as γ-decalactone, γ-decalactone itself may be blended, or a composition containing γ-decalactone (for example, flavor composition) may be blended.

[0059] The manufacturing method according to this embodiment may further include a filtration step of filtering the mixed solution obtained by mixing each component in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, and PET bottles, and a second sterilization step of sterilizing the filtrate filled in the container for each container in the filling step.

[0060] In the blending step, the components may be mixed while being stirred by a stirrer or the like so that each component is well mixed. Further, the filtration step can be performed by, for example, a general filter or strainer. From the viewpoint of processing speed and the like, the first sterilization step may be performed by plate sterilization, and can be applied without being limited thereto as long as the same processing can be performed. The filling step may be performed in a clean room maintained at a cleanliness level normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate for each container at a predetermined temperature and for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of the non-heating sterilization step include ultraviolet (UV) sterilization. It is also possible to perform aseptic filling without performing a sterilization step.

[0061] The manufacturing method (method by brewing) in another embodiment includes, for example, a charging step, a fermentation step, and a post-fermentation step. The charging step is a step of obtaining a pre-fermentation liquid. The fermentation step is a step of fermenting the raw material liquid with yeast. The post-fermentation step is a step of performing various post-fermentation treatments (for example, filtration, sterilization, addition of various additives (for example, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts), etc.).

[0062] In the method by brewing, adjusting the content of γ-aminobutyric acid to 5 mg / 100 mL or more, containing citric acid and malic acid in the beverage, and adjusting the content of malic acid and the content of citric acid so that the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less, and, if necessary, containing γ-decalactone in the beverage, containing a high-intensity sweetener in the beverage, and adjusting the content of γ-decalactone within the above-mentioned range can be carried out, for example, by adding γ-aminobutyric acid, citric acid and malic acid, and, if necessary, γ-decalactone and a high-intensity sweetener to the raw material liquid at any step.

[0063] For γ-aminobutyric acid, γ-aminobutyric acid itself may be added, or it may be added as a composition containing γ-aminobutyric acid (for example, germ powder). Similarly, for γ-decalactone, γ-decalactone itself may be added, or it may be added as a composition containing γ-decalactone (for example, a flavor composition).

[0064] Method for suppressing the flavor of grains in a beverage containing γ-aminobutyric acid The beverage according to this embodiment has the effect of suppressing the flavor of grains while containing γ-aminobutyric acid. Therefore, the present invention can also be regarded as a method for suppressing the flavor of grains in a beverage containing γ-aminobutyric acid, including that the content of γ-aminobutyric acid in the beverage is 5 mg / 100 mL or more, and adjusting the content of malic acid and the content of citric acid in the beverage so that the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less.

[0065] The beverage according to this embodiment also exhibits the effects of excellent aroma richness, taste roundness, and balance between sweetness and sourness, as well as the effects of sharp sourness and suppressed sourness. Therefore, the present invention can also be regarded as a method for improving the aroma richness of a beverage containing γ-aminobutyric acid, a method for improving the taste roundness of a beverage containing γ-aminobutyric acid, a method for improving the balance between sweetness and sourness of a beverage containing γ-aminobutyric acid, a method for improving the sharp sourness of a beverage containing γ-aminobutyric acid, or a method for improving the sourness of a beverage containing γ-aminobutyric acid, wherein the γ-aminobutyric acid content of the beverage is 5 mg / 100 mL or more, and the content of malic acid and the content of citric acid in the beverage are adjusted so that the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) is 0.5 or more and 10 or less.

[0066] Each of the above-described methods may optionally include containing γ-decalactone in the beverage, containing a high-intensity sweetener in the beverage, and adjusting the content of γ-decalactone within the above-described range.

[0067] As specific embodiments and the like in each of the above-described methods, the embodiments described in the beverage and the beverage manufacturing method can be applied without limitation.

Example

[0068] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited by the following examples.

[0069] 〔Test Example 1: Production and Evaluation of Beverage〕 Pure water, carbonated water, citric acid (anhydrous), malic acid, γ-aminobutyric acid, and a high-intensity sweetener (acesulfame K and sucralose) were mixed to obtain the beverages of Test Example 1-1 to Test Example 1-5. The beverages of Test Example 1-1 to Test Example 1-5 all had a sweetness of 5.6, an acidity of 0.36 g / 100 mL, a Brix of 0.6 °Bx, an extract of 0.56 w / v%, and a gas pressure of 2.3 kgf / cm 2It is so. Also, the blending amounts of citric acid (anhydrous), malic acid, and γ-aminobutyric acid are shown in Table 1.

[0070] For the beverages of Test Examples 1-1 to 1-5, sensory evaluations were conducted on the evaluation items of "sharp sourness", "sourness", "grain flavor", "aroma richness", "flavor roundness", "balance between sweetness and sourness", and "overall evaluation". The sensory evaluations were carried out by 6 selected panelists with discriminative ability. All evaluation items were evaluated on a 5-point scale from 1 to 5, and the average value was taken as the evaluation score. Also, for the evaluation items of "grain flavor", "aroma richness", and "flavor roundness", the scores of the beverage in Test Example 1-1 were set at 5 points, 1 point, and 1 point respectively and fixed, and other beverages were evaluated based on this.

[0071] "Sharp sourness" is the feeling of perceiving a sharp sourness, and the higher the score, the stronger the sharp sourness is felt. "Sourness" is the feeling of perceiving a mellow sourness, and the higher the score, the stronger the sourness is felt. "Grain flavor" is the feeling of perceiving a grain odor and grain flavor, and the higher the score, the stronger the grain flavor is felt. "Aroma richness" is the feeling of perceiving the richness of the aroma including the aftertaste, and the higher the score, the stronger the aroma richness is felt. "Flavor roundness" is the feeling of perceiving a mellow flavor, and the higher the score, the stronger the flavor roundness is felt. "Balance between sweetness and sourness" is evaluated based on the balance between sweetness and sourness, and the higher the score, the better the balance between sweetness and sourness is shown. "Overall evaluation" is evaluated based on the balance of the whole beverage, and the higher the score, the better the balance of the beverage is shown. The results are shown in Table 1.

[0072]

Table 1

[0073] As shown in Table 1, beverages in which the ratio of the citric acid content to the malic acid content (citric acid / malic acid) is 0.5 or more and 10 or less (Test Examples 1-3 to 1-5) had lower scores for "grain flavor" compared to beverages containing only citric acid (Test Example 1-1) and beverages containing only malic acid (Test Example 1-2), and the undesirable grain flavor (the feeling of grain odor and grain flavor) was suppressed. In addition, beverages in which the γ-aminobutyric acid content is 5 mg / 100 mL or more and the ratio of the citric acid content to the malic acid content (citric acid / malic acid) is 0.5 or more and 10 or less (Test Examples 1-3 to 1-5) had higher scores for "aroma richness", "taste fullness", and "balance between sweetness and sourness" compared to other beverages (Test Examples 1-1 to 1-2), and had lower scores for "sharp sourness" and "sourness", and all evaluation items were improved or enhanced. In particular, beverages in which the citric acid / malic acid ratio is within the range of 2.0 or more and 4.0 or less (Test Example 1-4) exhibited a more balanced effect of these improvements or enhancements, and the balance as a beverage was particularly excellent.

[0074] 〔Test Example 2: Production and Evaluation of Beverages〕 Purified water, carbonated water, citric acid (anhydrous), malic acid, γ-aminobutyric acid, and high-intensity sweeteners (acesulfame K and sucralose) were mixed to obtain the beverages of Test Examples 2-1 to 2-4. The beverages of Test Examples 2-1 to 2-4 all had an acidity of 0.36 g / 100 mL, a Brix of 0.6 °Bx, an extract of 0.56 w / v%, and a gas pressure of 2.3 kgf / cm 2 . Also, the blending amounts of citric acid (anhydrous), malic acid, and γ-aminobutyric acid are shown in Table 2.

[0075] For the beverages of Test Examples 2-1 to 2-4, sensory evaluation was carried out in the same manner as in Test Example 1. In addition, for the evaluation items of "grain flavor", "aroma richness", and "taste fullness", the scores of the beverage of Test Example 1-1 were set to 5 points, 1 point, and 1 point respectively and fixed, and in the same manner as in Test Example 1, other beverages were evaluated based on this. The results are shown in Table 2.

[0076]

Table 2

[0077] As shown in Table 2, it was confirmed that even when the content of γ-aminobutyric acid was increased, all the effects confirmed in Test Example 1 were achieved.

[0078] 〔Test Example 3: Production and Evaluation of Beverages〕 Pure water, carbonated water, citric acid (anhydrous), malic acid, γ-aminobutyric acid, γ-decalactone, and high-intensity sweeteners (acesulfame K and sucralose) were mixed to obtain the beverages of Test Examples 3-1 to 3-4. The beverages of Test Examples 3-1 to 3-4 all had a sweetness intensity of 5.6, an acidity of 0.36 g / 100 mL, a Brix of 0.6 °Bx, an extract of 0.56 w / v%, and a gas pressure of 2.3 kgf / cm 2 2. Also, the blending amounts of citric acid (anhydrous), malic acid, γ-aminobutyric acid, and γ-decalactone are shown in Table 3.

[0079] Sensory evaluation was carried out on the beverages of Test Examples 3-1 to 3-4 in the same manner as in Test Example 1. In addition, for the evaluation items of "grain flavor", "aroma richness", and "taste roundness", the scores of the beverage in Test Example 1-1 were set to 5 points, 1 point, and 1 point respectively and fixed, and the other beverages were evaluated based on this, which was the same as in Test Example 1. The results are shown in Table 3.

[0080]

Table 3

[0081] As shown in Table 3, in addition to the content of γ-aminobutyric acid being 5 mg / 100 mL or more and the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) being 0.5 or more and 10 or less, beverages containing γ-decalactone (Test Examples 3-2 to 3-3) had lower scores for "sharp sourness", "sourness", and "grain flavor" compared to beverages not containing γ-decalactone (Test Example 3-1), and higher scores for "aroma richness", "taste roundness", "balance between sweetness and sourness", and "overall evaluation". All evaluation items were improved or enhanced. In particular, in addition to the content of γ-aminobutyric acid being 5 mg / 100 mL or more and the ratio of the content of citric acid to the content of malic acid (citric acid / malic acid) being 0.5 or more and 10 or less, beverages with a γ-decalactone content in the range of 50 μg / L or more and 600 μg / L or less (Test Examples 3-2 to 3-3) exhibited a more balanced effect of these improvements or enhancements, and the balance as a beverage was particularly excellent.

[0082] 〔Test Example 4: Production and Evaluation of Beverages〕 Purified water, carbonated water, citric acid (anhydrous), malic acid, γ-aminobutyric acid, and fructose glucose liquid sugar were mixed to obtain the beverage of Test Example 4-1. The beverage of Test Example 4-1 had an acidity of 0.36 g / 100 mL, a Brix of 4.6 °Bx, an extract of 4.75 w / v%, and a gas pressure of 2.3 kgf / cm 2 . Also, the blending amounts of citric acid (anhydrous), malic acid, and γ-aminobutyric acid are shown in Table 4.

[0083] For the beverage of Test Example 4-1, sensory evaluation was carried out in the same manner as in Test Example 1. Note that for the evaluation items of "grain flavor", "aroma richness", and "taste roundness", the scores of the beverage of Test Example 1-1 were set at 5 points, 1 point, and 1 point respectively and fixed, and the other beverages were evaluated based on this, which was the same as in Test Example 1. The results are shown in Table 4.

[0084]

Table 4

[0085] As shown in Table 4, even when fructose, glucose, or liquid sugar is used as a sweetener, the effects of improvement or enhancement were confirmed in all of the evaluation items of "sharp sourness", "sourness", "grain flavor", "aroma richness", "flavor roundness", "balance between sweetness and sourness", and "overall evaluation".

Claims

1. It contains γ-aminobutyric acid, citric acid and malic acid, The γ-aminobutyric acid content is 5 mg / 100 mL or more, The ratio of the citric acid content to the malic acid content (citric acid / malic acid) is 0.5 or more and 10 or less. A beverage with an acidity of 0.10 g / 100 mL or more, calculated as citric acid.

2. The beverage according to claim 1, wherein the γ-aminobutyric acid content is 30 mg / 100 mL or more.

3. The beverage according to claim 1 or 2, wherein the ratio of the citric acid content to the malic acid content (citric acid / malic acid) is 2.0 or more and 4.0 or less.

4. A beverage according to claim 1 or 2, comprising γ-decalactone.

5. The beverage according to claim 4, wherein the γ-decalactone content is 50 μg / L or more and 600 μg / L or less.

6. A beverage according to claim 1 or 2, which contains a high-intensity sweetener.

7. The beverage according to claim 1 or 2, which is a plum wine-flavored beverage.

8. The beverage according to claim 1 or 2, which is a non-alcoholic beverage.

9. The beverage according to claim 1 or 2, wherein the acidity is 0.20 g / 100 mL or more in terms of citric acid.

10. The beverage according to claim 1 or 2, wherein the extract is 2.0 w / v% or less.

11. A method for manufacturing a beverage, Adjust the γ-aminobutyric acid content of the beverage to 5 mg / 100 mL or more. The malic acid content and citric acid content of the beverage shall be adjusted so that the ratio of citric acid content to malic acid content (citric acid / malic acid) is 0.5 or more and 10 or less. A manufacturing method comprising adjusting the acidity to 0.10 g / 100 mL or more in terms of citric acid.

12. A method for suppressing the grain flavor of a beverage containing γ-aminobutyric acid, The γ-aminobutyric acid content of the beverage is 5 mg / 100 mL or more. The malic acid content and citric acid content of the beverage shall be adjusted so that the ratio of citric acid content to malic acid content (citric acid / malic acid) is 0.5 or more and 10 or less. A method comprising adjusting the acidity to 0.10 g / 100 mL or more in terms of citric acid.