Beverage

Abstract

To provide a beverage that is easy to drink and favorable in taste even when the beverage has an increased tannin content.SOLUTION: A beverage of the present invention is a beverage containing tannin at a level of 80 ppm or more, and containing cis-jasmone at a level of 10 to 5000 ppb.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to beverages.

Background Art

[0002] Tea beverages such as black tea are popular beverages as preferred beverages because they have a flavor derived from tea leaves and astringency and bitterness.

[0003] In recent years, there has been a demand for beverages that give a rich tea leaf feeling such as elegance. To obtain such a tea beverage, increasing the amount of tea leaves is an effective means. However, when the amount of tea leaves is increased, not only the elegance derived from tannins contained in the tea leaves but also the bitterness and earthiness are enhanced together. Therefore, although the taste of the tea beverage itself is enhanced and a rich tea leaf feeling can be obtained, the drinkability and deliciousness are reduced. Therefore, even if the tannin content in the beverage is increased to enhance the tea leaf feeling of the beverage, there is a demand for a beverage that has drinkability and deliciousness.

[0004]

[0005]

[0006]

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0008] According to the present invention, even if the content of tannin contained in a beverage is increased, a beverage that is easy to drink and delicious can be provided.

Means for Solving the Problems

[0009] As a result of intensive studies, the present inventors have found that by blending cis-Jasmone at a specific ratio, even if the content of tannin contained in a beverage is increased, a beverage that is easy to drink and delicious can be obtained, and the present invention has been completed. Specifically, the present invention is configured as follows in [1] to [5] below.

[0010] [1] A beverage containing tannin at a ratio of 80 ppm or more and containing cis-Jasmone at a ratio of 10 to 5000 ppb. [2] The beverage according to [1], containing the cis-Jasmone at a ratio of 100 to 1000 ppb. [3] The beverage according to any one of [1] or [2], having a pH of 3.0 to 8.0. [4] The beverage according to any one of [1] to [3], which is a beverage containing a tea extract. [5] A method for improving the flavor of a beverage, in which cis-Jasmone is added to a beverage containing tannin at a ratio of 80 ppm or more so that the ratio of cis-Jasmone becomes 10 to 5000 ppb.

Effects of the Invention

[0011] According to the present invention, even if the content of tannin contained in a beverage is increased, a beverage that is easy to drink and delicious can be provided.

Embodiments for Carrying Out the Invention

[0012] Hereinafter, specific embodiments of the present invention will be described in detail. It should be noted that the present invention is not limited to the following embodiments, and can be appropriately changed without changing the gist of the present invention.

[0013] 1. Beverage The beverage of the present invention is a beverage containing tannin, characterized by containing cis-Jasmone at a specific ratio. The following describes this component.

[0014] [Tannin] Tannin is a water-soluble compound contained in plants that reacts with proteins, alkaloids, and metal ions, strongly binds to form insoluble salts, and is a general term for components contained in polyphenols.

[0015] Also, as tannin, tannin derived from tea leaves is widely known. Examples of tannin derived from tea leaves include catechins, proanthocyanidins, theasinensins which are products of oxidative polymerization of these, oolongtheanine, theaflavins, thearubigins, etc.

[0016] Also, tannin can be preferably used in the form of tea extracts or their concentrates. Extracts or their concentrates of plants containing tannin can be prepared using tea leaves belonging to Camellia sinensis such as green tea, black tea, oolong tea, pu-erh tea, etc. as raw materials. Tannin is preferably a tea extract. Examples of tea extracts include green tea extract, black tea extract, oolong tea extract, etc. In the present invention, black tea extract is preferred.

[0017] In the beverage of the present invention, the content of tannin in the beverage is 80 ppm or more. By setting the content of tannin to 80 ppm or more, a beverage having a rich tea leaf feeling such as splendor can be obtained. Also, in the present invention, the content of tannin in the beverage is preferably 80 - 1400 ppm, more preferably 150 - 700 ppm, and particularly preferably 300 - 700 ppm. In the present invention, the "content of tannin" means the total amount of tannin contained in the beverage.

[0018] The tannin content in the beverage can be measured using the official method (ferric tartrate spectrophotometry) described in "Commentary on the Fifth Revised Japanese Food Standard Composition Analysis Manual" (edited by the Japan Food Analysis Center, Chuou Houki, July 2001, p. 252), which is a standard for evaluating the polyphenol content of teas.

[0019] [cis-Jasmone] The beverage of the present invention contains cis-jasmone at a specific ratio. Cis-jasmone is a component contained in nerol, peppermint, spearmint, etc. as the main component of jasmine essential oil.

[0020] In the beverage of the present invention, the cis-jasmone content in the beverage is preferably 10 - 5000 ppb, more preferably 100 - 1000 ppb. By containing cis-jasmone at the ratio within the above range, it is possible to mask the bitterness and earthiness derived from tannin in the beverage and maintain or improve the rich tea leaf feeling such as elegance, resulting in an easy-to-drink and delicious beverage. When the cis-jasmone content exceeds 5000 ppb, although the elegance of the beverage is improved compared to when the content is 1000 ppb or less, the drinkability and deliciousness decrease.

[0021] (Measurement of cis-jasmone content) The cis-jasmone content in the beverage in the present invention can be measured, for example, using a gas chromatograph-mass spectrometer (GC / MS) manufactured by Agilent Technologies. Specifically, the beverage to be analyzed (3.0 mL) is placed in a vial (capacity 10 mL) and can be measured with the above device. The calibration curve in this measurement is created by the standard addition method, and cyclohexanol is used as the internal standard substance.

[0022] Here, in the beverage of the present invention, the mass ratio of tannin to cis-jasmone in the beverage is -5 ~1:1.47×10 -2 is preferable, 1:2.94×10 -4~1:2.94×10 -3 is more preferable, and 1:2.94×10 -4 ~1:1.47×10 -3 is particularly preferable. By adjusting the mass ratio of tannin to cis-jasmone to 1:2.94×10 -5 ~1:1.47×10 -2 , it is possible to mask the bitterness and earthiness derived from tannin and maintain or improve the rich tea leaf feeling such as elegance, resulting in a drinkable and delicious beverage. In addition, in the mass ratio of tannin to cis-jasmone in the beverage, the content of cis-jasmone (unit: ppb) is calculated by converting it to "ppm" in accordance with the unit of the content of tannin (unit: ppm).

[0023] [Other Components] In the beverage of the present invention, other raw materials and additives commonly used in general beverages can be appropriately blended within a range that does not inhibit the effects. The blending amount can be appropriately adjusted according to the intended effect. For example, the beverage may contain various additives such as antioxidants, pH adjusters, flavors, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, and quality stabilizers.

[0024] [Container] In the beverage of the present invention, it can be made into a bottled beverage by filling it into a container. The container may be any sealed container known in the beverage industry, and can be appropriately selected and used, and can be appropriately determined according to the distribution form and consumer needs. Examples of the container include sealed containers made of glass, plastic (such as polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., alone or composite materials and laminated materials thereof. In particular, a transparent (including semi-transparent) container is preferable. The transparent container may be entirely transparent or partially transparent.

[0025] 2. Method for Producing Beverage The beverage of the present invention can be produced using any conditions and methods employed in the production of beverages. For example, various tea leaves originating from Camellia Sinensis such as tea, black tea, oolong tea, and Pu-erh tea are extracted to prepare a tea extract, and a pH adjuster is added. The tea extract is diluted with pure water so that the tannin content in the beverage is 85 - 1360 ppm. Then, cis-jasmone is added to the diluted tea extract and mixed so that the content in the beverage is 10 - 5000 ppb. Furthermore, the beverage is prepared by adding other components that may be added as necessary, etc.

[0026] As described above, in the production of the beverage, a method can be used in which an extract containing a predetermined amount of components prepared and cis-jasmone are added sequentially or simultaneously and mixed by stirring or the like. Note that the mixing order and the like of each component are not particularly limited.

[0027] Examples of the method of adding cis-jasmone include a method of adding it as a fragrance (chemically synthesized compound, etc.) and a method of adding an extract of a food material containing cis-jasmone.

[0028] The produced beverage can be filled into a container to be a container-packed beverage, and may be appropriately sterilized before or after filling into the container. Examples of the method of sterilization include ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0029] 3. Method for improving the flavor of the beverage As described above, according to the beverage of the present invention, in a beverage containing tannin at a predetermined ratio, by containing cis-jasmone at a ratio of 10 - 5000 ppb, the richness such as gorgeousness and the strong tea leaf feeling are maintained or improved, and the bitterness and earthiness derived from tannin are effectively improved, resulting in an easy-to-drink and delicious beverage.

[0030] From this, in a beverage containing tannin at a ratio of 80 ppm or more, by blending cis-jasmone at a specific ratio, it can be defined as a method for improving the flavor of the beverage. That is, the method for improving the flavor of the beverage of the present invention is characterized in that a beverage containing tannin at a ratio of 80 ppm or more contains cis-jasmone at 10 to 5000 ppb.

[0031] Here, "improving the flavor of the beverage" means improving to reduce the astringency and earthy taste derived from tannin, making it an easy-to-drink and delicious beverage.

Examples

[0032] Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the following examples.

[0033] (Example 1) [Preparation and sensory evaluation of test beverages] The preparation and sensory evaluation of test beverages 1-1 to 1-5 used for sensory evaluation were carried out as follows.

[0034] (Preparation of test beverages 1-1 to 1-5) 90 g of commercially available black tea leaves were extracted with 2700 g of pure water at 90 °C, filtered through filter paper, and then cooled to obtain a black tea extract. 2.7 g of sodium L-ascorbate and 3.6 g of sodium bicarbonate were added to the obtained extract as pH adjusters to prepare a formulation liquid. The formulation liquid was diluted with pure water to the tannin concentration shown in Table 1, sterilized by ultra-high temperature instantaneous sterilization (UHT sterilization), and aseptically filled into bottles to obtain test beverage 1 (reference product 1, 1-1 to 1-5). The tannin content in the prepared test beverages 1-1 to 1-5 was measured by the colorimetric determination method of tannin using iron tartrate (iron tartrate spectrophotometry).

[0035] (Sensory evaluation) For the prepared test beverages 1-1 to 1-5, sensory evaluations were conducted by 5 professional evaluation panelists. Specifically, for the test beverages 1-1 to 1-5 shown in Table 1, comparative evaluations were performed on "astringency", "earthy flavor", "richness", and "drinkability". Each evaluation score was calculated as the average value of the evaluation scores given by each panelist according to the following evaluation criteria. This evaluation was carried out with the score of a beverage (reference product 1) with a tannin content of 0 ppm as the reference value (4 points).

[0036] For "astringency" and "earthy flavor", evaluations were conducted on a 7-point scale based on the following evaluation criteria. (Evaluation criteria) 7 points: quite strong, 6 points: strong, 5 points: slightly strong, 4 points: equivalent to the reference product, 3 points: slightly weak, 2 points: weak, 1 point: quite weak

[0037] For "richness" and "drinkability", evaluations were conducted on a 7-point scale based on the following evaluation criteria. (Evaluation criteria) 7 points: quite present, 6 points: present, 5 points: slightly present, 4 points: equivalent to the reference product, 3 points: relatively present, 2 points: slightly present, 1 point: absent

[0038] Table 1 shows the tannin contents and sensory evaluation results of reference product 1 and test beverages 1-1 to 1-5. For "astringency" and "earthy flavor", as shown in the above evaluation criteria, the higher the score, the lower the evaluation. Also, for "richness" and "drinkability", as shown in the above evaluation criteria, the larger the score, the higher the evaluation.

[0039] [Table 1]

[0040] (Results) As shown in Table 1, it was confirmed that as the tannin concentration in the beverage increased, "richness" was improved, but "astringency" and "earthy flavor" became stronger. Also, it was confirmed that when the tannin concentration in the beverage exceeded 340 ppm, the "drinkability" of the beverage significantly decreased.

[0041] (Example 2) [Preparation of Test Beverages and Sensory Evaluation] The preparation and sensory evaluation of test beverages 2-1 to 2-5 used for sensory evaluation were carried out as follows.

[0042] (Preparation of Test Beverages 2-1 to 2-5) To the test beverage 1-3 (tannin content: 340 ppm) prepared in Example 1, cis-jasmone was added so as to have the contents shown in Table 2 (10, 100, 500, 1000, 5000 ppb), and test beverages 2-1 to 2-5 were prepared.

[0043] The content of cis-jasmone in the test beverage was measured under the following conditions using a gas chromatograph mass spectrometer (GC-MS / MS). Specifically, 3.0 mL of the test sample to be analyzed was placed in a vial (capacity 10 mL), and introduced into GC-MS / MS (manufactured by Agilent Technologies) by MVM (Multi Volatile Method) using MPS manufactured by Gerstel. The calibration curve was created by the standard addition method, and cyclohexanol was used as the internal standard substance.

[0044] (Analysis Conditions of GC / MS) · Instrument GC: Agilent 7890B GC System MS: Agilent 5977B GC / MSD Fully Automatic Volatile Component Extraction Introduction Device: MPS2 / DHS / TDU2 / CIS4 · Collection Tube (Adsorbent): TenaxTA, Carbopack-B & Carbopack-X · Column: DB-WAX UI (30 m × 0.25 mm, film thickness 0.25 μm) · Injection Method: Solvent Vent · Carrier Gas: He (1.0 mL / min) · Transfer Line: 250 °C · Temperature Program: 40 °C (held for 2 minutes) → 8 °C / min → 240 °C (held for 10 minutes) · Quantification Ion (Indole): 117 ·Ionization method: EI ·Quadrupole temperature: 150 °C ·Ion source temperature: 230 °C

[0045] (Sensory evaluation) For the prepared test beverages 2-1 to 2-5, sensory evaluation was conducted by 5 professional evaluation panelists. Specifically, for the reference product 2 with a tannin content of 340 ppm and a cis-jasmone content of 0 ppb, when cis-jasmone was added to the above-mentioned content, the "astringency", "earthy smell", "elegance", "drinkability", and "tastiness" of the test beverages 2-1 to 2-5 were comparatively evaluated. Each evaluation score was calculated as the average value of the evaluation scores given by each panelist according to the following evaluation criteria. This evaluation was carried out with the score of the reference product 2 (beverage with a cis-jasmone content of 0 ppb) as the reference value (4 points).

[0046] For "astringency" and "earthy smell", evaluation was carried out on a 7-point scale based on the following evaluation criteria. (Evaluation criteria) 7 points: very strong, 6 points: strong, 5 points: slightly strong, 4 points: equivalent to the reference product, 3 points: slightly weak, 2 points: weak, 1 point: very weak

[0047] For "elegance", "drinkability", and "tastiness", evaluation was carried out on a 7-point scale based on the following evaluation criteria. (Evaluation criteria) 7 points: quite a lot, 6 points: there is, 5 points: slightly there is, 4 points: equivalent to the reference product, 3 points: relatively there is, 2 points: a little there is, 1 point: none

[0048] Table 2 shows the cis-jasmone content in the test beverages 2-1 to 2-5 and the results of the sensory evaluation. For "astringency" and "earthy smell", as described in the above evaluation criteria, the higher the score, the lower the evaluation. Also, for "elegance", "drinkability", and "tastiness", as described in the above evaluation criteria, the larger the score, the higher the evaluation.

[0049]

Table 2

[0050] (Result) As shown in Table 2, by adding cis-jasmone to a beverage with a tannin content of 340 ppm, it was confirmed that the "elegance" of the beverage was maintained or improved, the "astringency" and "earthy flavor" were reduced, and the "drinkability" and "tastiness" were improved. In particular, by setting the cis-jasmone content in the range of 100 to 1000 ppb, it was found that the "elegance" of the beverage could be maintained or improved, the "astringency" and "earthy flavor" could be effectively suppressed, and the "drinkability" and "tastiness" could be enhanced.

[0051] (Example 3) [Preparation and Sensory Evaluation of Test Beverages] The preparation and sensory evaluation of test beverages 3-1 and 3-2 used for sensory evaluation were carried out as follows.

[0052] (Preparation of Test Beverages 3-1 and 3-2) Cis-jasmone was added to the test beverage 1-4 (tannin content: 680 ppm) prepared in Example 1 so that the content was as shown in Table 3 (100, 500 ppb), and test beverages 3-1 and 3-2 were obtained. The cis-jasmone content in test beverages 3-1 and 3-2 was measured using the same gas chromatograph-mass spectrometer (GC / MS) and measurement conditions as in Example 2.

[0053] (Sensory Evaluation) For the prepared test beverages 3-1 and 3-2, sensory evaluations were conducted by 5 professional evaluation panelists. Specifically, for the reference product 3 with a tannin content of 680 ppm and a cis-jasmone content of 0 ppb, cis-jasmone was added to the above-mentioned content, and the "astringency", "earthy taste", "elegance", "drinkability", and "tastiness" of the test beverages 3-1 and 3-2 were comparatively evaluated. Each evaluation score was calculated as the average value of the evaluation scores given by each panelist according to the following evaluation criteria. This evaluation was carried out with the score of the reference product 3 (beverage with a cis-jasmone content of 0 ppb) as the reference value (4 points).

[0054] Table 3 shows the cis-jasmone content in the test beverages 3-1 and 3-2 and the results of the sensory evaluation. Regarding "astringency" and "earthy taste" in the evaluation, as described in the above evaluation criteria, the higher the score, the lower the evaluation. Also, regarding "elegance", "drinkability", and "tastiness", as described in the above evaluation criteria, the larger the score, the higher the evaluation.

[0055]

Table 3

[0056] (Results) As shown in Table 3, even when the tannin content was increased from 340 ppm to 680 ppm, by adding cis-jasmone, it was confirmed that the "elegance" of the beverage was improved, the "astringency" and "earthy taste" were reduced, and the "drinkability" and "tastiness" were improved.

[0057] (Example 4) [Preparation and Sensory Evaluation of Test Beverages] The preparation and sensory evaluation of the test beverage 4-1 used for the sensory evaluation were carried out as follows.

[0058] (Preparation of Test Beverage 4-1) The formulated liquid prepared in Example 1 was diluted with pure water to the tannin concentration shown in Table 4, cis-jasmone was added to the content shown in Table 4 (500 ppb), citric acid was added and adjusted to pH 3.5, then UHT sterilized and aseptically filled into bottles to obtain Test Beverage 4 (Reference Product 4, 4-1).

[0059] The pH of the prepared Test Beverage 4-1 was measured with a pH meter "HM-30R" (manufactured by Toa DKK Corporation). Also, the content of tannin contained in Test Beverage 4-1 was measured by the same method as in Example 1, and the content of cis-jasmone contained in Test Beverage 4-1 was measured with the same gas chromatograph mass spectrometer (GC / MS) and measurement conditions as in Example 2.

[0060] (Sensory Evaluation) Sensory evaluation was performed on the prepared Test Beverage 4-1 by 5 professional evaluation panelists. Specifically, for Reference Product 4 with a tannin content of 340 ppm and a cis-jasmone content of 0 ppb, cis-jasmone was added to the above-mentioned content, and comparative evaluation was carried out on the "astringency", "earthy smell", "elegance", "drinkability", and "tastiness" of Test Beverage 4-1. Each evaluation score was calculated as the average value of the evaluation scores given by each panelist according to the following evaluation criteria. This evaluation was carried out with the score of Reference Product 4 (beverage with a cis-jasmone content of 0 ppb) as the reference value (4 points).

[0061] Table 4 shows the content of cis-jasmone contained in Test Beverage 4-1 and the results of the sensory evaluation. Regarding "astringency" and "earthy smell" in the evaluation, as shown in the above evaluation criteria, the higher the score, the lower the evaluation. Also, regarding "elegance", "drinkability", and "tastiness", as shown in the above evaluation criteria, the larger the score, the higher the evaluation.

[0062]

Table 4

[0063] As shown in Table 4, even in an acidic beverage with a pH of 3.5, by adding a specific amount of cis-jasmone, it was confirmed that the "elegance" of the beverage was improved, the "astringency" and "earthy flavor" were reduced, and the "drinkability" and "tastiness" were improved.

Industrial Applicability

[0064] According to the present invention, by containing cis-jasmone as an aroma component in a specific ratio in a beverage containing tannin in a predetermined ratio, the "elegance" of the beverage is maintained or improved, the "astringency" and "earthy flavor" are effectively suppressed, and the "drinkability" and "tastiness" are enhanced. Therefore, it is useful in the beverage field including tea extracts.

Claims

1. A beverage containing tannin at a ratio of 80 ppm or more, containing cis-jasmone at a ratio of 10 to 5000 ppb, beverage.

2. containing the cis-jasmone at a ratio of 100 to 1000 ppb, the beverage according to Claim 1.

3. having a pH of 3.0 to 8.0, the beverage according to Claim 1.

4. a beverage containing a tea extract, the beverage according to Claim 1.

5. Adding cis-jasmone to a beverage containing tannin at a ratio of 80 ppm or more so that the ratio of cis-jasmone becomes 10 to 5000 ppb, a method for improving the flavor of a beverage.

Images