Beverage containing glycine

Abstract

To provide a beverage containing glycine that has improved taste.SOLUTION: Either or both xylitol and erythritol is added to a beverage containing glycine.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beverage containing glycine, which has an improved taste.

Background Art

[0002] Glycine has a bacteriostatic effect and is used as a food preservative, and also has a sweet taste with umami, so it is also used as a seasoning. However, it has been reported that glycine has a unique astringent taste, and improvement of the taste of glycine has been studied. For example, in order to improve the taste quality of food preservatives such as glycine, it has been proposed to add sucralose (Patent Document 1), and as a taste improver for glycine, an improver containing Lacanca extract or thaumatin has been proposed (Patent Document 2).

[0003] In addition, regarding glycine, an action has been found to induce the transition to slow-wave sleep and promptly bring about deep sleep (Patent Document 3), and functional foods containing glycine as an active ingredient and appealing for improvement in the quality of sleep have been put on the market.

[0004] However, when a food containing glycine is in the form of a beverage, a new problem has been found that the umami of glycine rather impairs the taste of the beverage and is inferior in palatability when consuming the beverage. In order to solve such a problem, when adding the sweeteners proposed in Patent Document 1 and Patent Document 2, depending on the added amount of the sweetener, the sweetness becomes too strong due to the influence, and the balance of the taste of the beverage is disrupted. Therefore, in a beverage containing glycine, the taste could not be sufficiently improved.

[0005] Therefore, in a beverage containing glycine, there is a need for a technology to suppress the intensity and persistence of the umami of glycine without enhancing the sweetness by a sweetener and achieve a preferable taste.

Prior Art Documents

Patent Documents

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-175668 [Patent Document 2] Japanese Patent Application Laid-Open No. 2020-014458 [Patent Document 3] Japanese Patent No. 4913410 [Summary of the Invention] [Problems to be Solved by the Invention]

[0007] Therefore, an object of the present invention is to provide a beverage containing glycine, which has an improved taste. [Means for Solving the Problems]

[0008] As a result of intensive studies to solve the above problems, the present inventors have found that by adding either or both of xylitol and erythritol to a beverage containing glycine, the intensity and persistence of the umami taste due to glycine are suppressed, the taste of the beverage is improved well, and the overall desirability as a beverage is improved. Further studies have led to the completion of the present invention.

[0009] That is, the present invention relates to the following. [1] A beverage containing glycine and either or both of xylitol and erythritol. [2] The beverage according to [1], which is a beverage with an improved taste. [3] The beverage according to [2], wherein the beverage with an improved taste is a beverage in which the intensity and persistence of the umami taste due to glycine are improved. [4] The beverage according to any one of [1] to [3], wherein the beverage is a functional beverage. [5] The beverage according to any one of [1] to [3], wherein the content of glycine is 0.05% by weight or more and 10% by weight or less in terms of the content of free glycine. [6] The beverage according to [4], wherein the content of glycine is 0.5% by weight or more and 10% by weight or less in terms of the content of free glycine. [7] The content of either or both of xylitol and erythritol is 0.05% by weight to 1% by weight, and the beverage according to any one of [1] to [6]. [8] The beverage according to any one of [4], [6], and [7], further containing γ-aminobutyric acid. [9] The content of γ-aminobutyric acid is 0.01% by weight to 0.3% by weight in terms of the content converted to free γ-aminobutyric acid, and the beverage according to [8].

[10] The beverage according to any one of [1] to [9], further containing one or more selected from the group consisting of organic acids and their salts and stevia extract.

[11] A method for improving the taste of a glycine-containing beverage, including adding either or both of xylitol and erythritol to the glycine-containing beverage.

[12] The improvement method according to

[11] , wherein the improvement in taste is an improvement in the intensity and persistence of umami taste by glycine.

[13] The improvement method according to

[11] or

[12] , wherein the beverage is a functional beverage.

[14] The improvement method according to

[11] or

[12] , which is a method for improving the taste of a beverage containing glycine in an amount of 0.05% by weight or more and 10% by weight or less in terms of the content converted to free glycine.

[15] The improvement method according to

[13] , which is a method for improving the taste of a beverage containing glycine in an amount of 0.5% by weight or more and 10% by weight or less in terms of the content converted to free glycine.

[16] The improvement method according to any one of

[11] to

[15] , wherein either or both of xylitol and erythritol are added so as to be 0.05% by weight to 1% by weight with respect to the beverage.

[17] The improvement method according to any one of

[13] ,

[15] , and

[16] , further including adding γ-aminobutyric acid.

[18] The improvement method according to

[17] , wherein γ-aminobutyric acid is added so as to be 0.01% by weight to 0.3% by weight with respect to the beverage in terms of the content converted to free γ-aminobutyric acid.

[19] The improvement method according to any one of

[11] to

[18] , which includes adding one or more selected from the group consisting of organic acids and their salts and stevia extract.

[20] A method for producing a beverage with improved taste, which includes adding glycine and either or both of xylitol and erythritol to water and mixing them.

[21] The production method according to

[20] , wherein the beverage with improved taste is a beverage in which the umami intensity and persistence by glycine are improved. [Advantages of the Invention]

[0010] According to the present invention, there is provided a beverage containing glycine, which has a well-improved taste, has a clear and refreshing taste, has an improved overall preference as a beverage, and has a good aftertaste after ingestion. The beverage with improved taste according to the present invention can preferably be provided as a functional beverage that can improve sleep disorder and improve the quality of sleep, and is suitable for ingestion before going to bed. In addition, according to the present invention, there can be provided an improvement method capable of well improving the taste of a beverage containing glycine, making the taste of the beverage containing glycine clear and refreshing, and improving the overall preference as a beverage. [Brief Description of the Drawings]

[0011]

Figure 1

Figure 2

[0012] The present invention provides a beverage containing glycine and having an improved taste (hereinafter also referred to as "the beverage of the present invention" in this specification). The beverage of the present invention contains either or both of xylitol and erythritol in addition to glycine.

[0013] In the present invention, the "beverage" is a liquid food ingested by drinking, and examples include mineral water; teas such as green tea, Chinese tea, black tea, barley tea, buckwheat tea, and blended tea; coffee; cocoa; soft drinks such as fruit juice drinks, vegetable drinks, carbonated drinks, jelly drinks, functional drinks, sports drinks, and non-alcoholic drinks; milk drinks; and alcoholic drinks such as beer, grape wine, sake, and chu-hai.

[0014] Glycine (2-aminoacetic acid) contained in the beverage of the present invention is a non-essential amino acid contained in the tissues of various animals and plants, and as "glycine", not only the free form but also the salt form can be used. Therefore, the term "glycine" in this specification is a concept that includes salts. The salt form is not particularly limited as long as it is an edible salt, and examples include acid addition salts and salts with bases. Specifically, salts with inorganic bases, organic bases, inorganic acids, organic acids, and amino acids can be mentioned.

[0015] Examples of salts with inorganic bases include salts with alkali metals such as lithium, sodium, and potassium, salts with alkaline earth metals such as magnesium and calcium, and ammonium salts. Examples of salts with organic bases include salts with alkanolamines such as monoethanolamine, diethanolamine, and triethanolamine, and salts with heterocyclic amines such as morpholine and piperidine. Examples of salts with inorganic acids include salts with hydrohalic acids (such as hydrochloric acid, hydrobromic acid, and hydroiodic acid), sulfuric acid, nitric acid, phosphoric acid, and the like. Examples of the salts with organic acids include salts with monocarboxylic acids such as formic acid, acetic acid, and propanoic acid; salts with saturated dicarboxylic acids such as oxalic acid, malonic acid, malic acid, and succinic acid; salts with unsaturated dicarboxylic acids such as maleic acid and fumaric acid; salts with tricarboxylic acids such as citric acid; salts with keto acids such as α-ketoglutaric acid, and the like. Examples of the salts with amino acids include salts with aliphatic amino acids such as alanine; salts with aromatic amino acids such as tyrosine; salts with basic amino acids such as arginine; salts with acidic amino acids such as aspartic acid and glutamic acid; salts with amino acids that form lactams such as pyroglutamic acid, and the like.

[0016] The above-mentioned salts may each be a hydrate (hydrated salt), and examples of such hydrates include monohydrates to hexahydrates and the like.

[0017] In addition, the "glycine" contained in the beverage of the present invention also includes substances that can generate glycine by hydrolysis. Examples of the "substances that can generate glycine by hydrolysis" include glutamylvalylglycine, gelatin, and peptides and proteins having glycine as a constituent amino acid.

[0018] In the present invention, as "glycine", one kind is selected from the group consisting of glycine in the above-mentioned free form and salt form, and substances that can generate glycine by hydrolysis, and it may be used alone, or two or more kinds may be selected and used in combination. However, for the purpose of the present invention, free glycine is preferably used. In the present invention, glycine in the free form and salt form, and substances that can generate glycine by hydrolysis may be those extracted and purified from naturally occurring animals and plants, or those obtained by chemical synthesis methods, fermentation methods, enzyme methods, genetic recombination methods, etc. Any of them may be used, and commercially available products provided by each company can also be used.

[0019] In the beverage of the present invention, glycine is added for the purpose of imparting taste, buffering action, antioxidant action, bacteriostatic action, etc. to the beverage. In addition, glycine has an effect of improving sleep disorders and is added as an active ingredient to a functional beverage that can improve the quality of sleep, as will be described later.

[0020] The content of glycine in the beverage of the present invention can be appropriately set according to the expected actions and effects brought about by the addition of glycine, and is usually 0.05% by weight or more and 10% by weight or less in terms of the content converted to free glycine. For example, when used as a flavor component, the content in terms of free glycine is usually 0.1% by weight to 1% by weight; when for the purpose of buffering action, the content in terms of free glycine is usually 0.05% by weight to 0.7% by weight; when for the purpose of antioxidant action, the content in terms of free glycine is usually 0.1% by weight to 1.5% by weight; when for the purpose of bacteriostatic action, the content in terms of free glycine is usually 1% by weight to 2% by weight. Also, when contained in a functional beverage that utilizes the effect of improving sleep disorders, as will be described later, the content in terms of free glycine is usually 0.5% by weight to 10% by weight. In addition, when a substance that can generate glycine by hydrolysis is contained as "glycine", the content of glycine in the beverage of the present invention is represented by the amount of glycine generated by the hydrolysis of the substance. When the beverage of the present invention contains glycine in the form of free glycine and / or a salt and a substance that can generate glycine by hydrolysis as "glycine", the content of glycine in the beverage of the present invention is represented by the sum of the content converted to free glycine and the amount of glycine generated by the hydrolysis of the substance that can generate glycine by hydrolysis.

[0021] In the beverage of the present invention, xylitol contained together with glycine is a sugar alcohol having 5 carbon atoms, is synthesized from xylose, and has a sweetness comparable to that of sucrose. In the present invention, xylitol can be one extracted and purified from naturally occurring plants or the like, or one obtained by a chemical synthesis method or the like, and commercially available products provided by various companies can also be used.

[0022] In the beverage of the present invention, erythritol contained together with glycine is a sugar alcohol having 4 carbon atoms, has a sweetness of 60% to 70% of sucrose, and is used as a sweetener instead of sugar. Although it is naturally contained in some fruits and fermented foods, industrially, it is produced by a fermentation method using enzymes with corn as a raw material. In the present invention, as erythritol, those extracted and purified from naturally occurring fruits or the like, or those obtained by chemical synthesis methods, fermentation methods, etc. can be used, but commercially available products provided by each company can also be utilized.

[0023] The beverage of the present invention may contain either xylitol or erythritol, or may contain both xylitol and erythritol. The content of xylitol and erythritol in the beverage of the present invention is preferably 0.05% by weight to 1% by weight, more preferably 0.05% by weight to 0.5% by weight, still more preferably 0.1% by weight to 0.5% by weight, and even more preferably 0.2% by weight to 0.5% by weight, respectively. When both xylitol and erythritol are contained in the beverage of the present invention, they are contained such that their total content becomes the above-mentioned content.

[0024] Further, the beverage of the present invention may contain food additives generally used in beverages within a range not impairing the characteristics of the present invention. Examples of such food additives include thickening stabilizers (such as xanthan gum, sodium carboxymethyl cellulose, etc.), emulsifiers (such as glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, etc.), pH adjusters (such as citric acid, sodium citrate, malic acid, sodium malate, gluconic acid, sodium gluconate, etc.), preservatives (such as sodium benzoate, potassium sorbate, ε-polylysine, etc.), antioxidants (such as ascorbic acid, erythorbic acid, phytic acid, etc.), sweeteners (such as aspartame, licorice extract, stevia extract, etc.), acidulants (such as citric acid, gluconic acid, sodium gluconate, tartaric acid, lactic acid, phytic acid, malic acid, etc.), seasonings (such as sodium L-glutamate, disodium 5'-inosinate, etc.), fruit juices (such as apple juice, grape juice, etc.), colorants (such as annatto pigment, turmeric pigment, gardenia pigment, etc.), flavors (such as synthetic flavors like ethyl acetoacetate, anisaldehyde, etc., and natural flavors like apple, orange, lavender, etc.). The above food additives can be used singly or in combination of two or more as needed, and can be used according to general usage amounts. From the perspective of the effect of improving taste, food additives capable of adjusting taste, such as sweeteners, acidulants, seasonings, etc., are preferably used in the beverage of the present invention, and sweeteners and acidulants are more preferably used. Examples of suitable sweeteners include aspartame, stevia extract, etc., and examples of suitable acidulants include citric acid, gluconic acid, sodium gluconate, tartaric acid, phytic acid, malic acid, etc.

[0025] Incidentally, organic acids such as citric acid, gluconic acid, tartaric acid, phytic acid, malic acid and their salts, as well as stevia extract, can adjust the taste as acidulants, sweeteners, etc., and when used together with either or both of xylitol and erythritol, it is expected to suppress the intensity and persistence of the umami taste of glycine and enhance the effect of improving the taste. Therefore, the beverage of the present invention preferably may further contain one or more selected from the group consisting of organic acids and their salts and stevia extract. In particular, phytic acid, gluconic acid, and their salts are excellent in that they have a weak sour taste and rarely impart an unpleasant taste, and thus can be more preferably contained in the beverage of the present invention. The content of the organic acid or its salt in the beverage of the present invention can be appropriately set according to the content of glycine contained in the beverage of the present invention, and either or both of xylitol and erythritol. However, for organic acids with a weak sour taste such as phytic acid and gluconic acid or their salts, it is preferably 0.01% by weight to 1% by weight, more preferably 0.1% by weight to 0.75% by weight. When the organic acid is contained in the form of a salt, the content is expressed as an amount converted to the free organic acid. The content of the stevia extract in the beverage of the present invention is preferably 0.001% by weight to 0.1% by weight, more preferably 0.01% by weight to 0.05% by weight. Note that the content of the stevia extract is represented by the dry weight of the stevia extract.

[0026] The beverage of the present invention is prepared by adding, to water used as a raw material, raw materials such as saccharides, minerals, fruit juices, dairy products, etc. according to their types, either or both of glycine, xylitol, and erythritol, and further, if necessary, the above food additives, followed by mixing, and then through steps usually employed in the production of beverages, such as sterilization, cooling, filtration, and filling into containers. As the water, purified water suitable for food production, such as ion-exchanged water and distilled water, can be used.

[0027] In the beverage of the present invention, the intensity and persistence of umami by glycine are suppressed, the taste is improved well, it has a clear and refreshing taste, the overall preference as a beverage is improved, and the aftertaste after ingestion is also good.

[0028] As described above, glycine has been reported to have an effect of improving sleep disorders. The beverage of the present invention is preferably provided as a functional beverage containing glycine as an active ingredient and appealing for the above effect of glycine. Therefore, as a preferred embodiment, the present invention provides a functional beverage with improved taste (hereinafter also referred to as "the functional beverage of the present invention"). The functional beverage of the present invention contains either or both of xylitol and erythritol in addition to glycine. Regarding glycine, xylitol, and erythritol contained in the functional beverage of the present invention, they are as described above in the beverage of the present invention.

[0029] In the present invention, the "functional beverage" refers to a beverage that contains health functional ingredients that can affect the physiological functions and biological activities of the body and is consumed for specific health purposes in dietary life. It includes not only health functional foods that can display certain functions, such as foods for specified health uses, foods with nutritional functions, and foods with functional claims, but also beverages widely classified as health foods. The functional beverage of the present invention contains glycine as an active ingredient, has the effect of improving sleep disorders, and can be provided as a food for specified health uses or a food with functional claims. Note that the "food for specified health uses" is a food that is recognized based on scientific evidence to be useful for maintaining and promoting health, and the display of such effects is permitted. Regarding the displayed effects and safety, it refers to a food that has been approved by the Commissioner of the Consumer Affairs Agency for each food after review. Also, the "food with functional claims" is a food that displays a function based on scientific evidence under the responsibility of the business operator, and for which information on the basis of safety and function has been notified to the Commissioner of the Consumer Affairs Agency before sale.

[0030] The content of glycine in the functional beverage of the present invention, when converted to the content of free glycine, is usually 0.5% by weight or more, preferably 1% by weight or more, more preferably 1.5% by weight or more, and still more preferably 3% by weight or more. On the other hand, from the viewpoints of ease of ingestion and the effect of improving taste, the above content is preferably 10% by weight or less, and more preferably 6% by weight or less.

[0031] If the functional beverage of the present invention contains a large amount of an amino acid other than glycine that has an effect contrary to or antagonistic to the effect of glycine in improving sleep disorders, the effect of glycine in improving sleep disorders tends to be suppressed. Therefore, the content of the amino acid other than glycine in the functional beverage of the present invention is preferably 5% by weight or less, more preferably not substantially contained, for example, 0.05% by weight or less. In addition, when a substance that can generate glycine by hydrolysis is contained as "glycine", the content of an amino acid other than glycine in the functional beverage of the present invention that has an effect contrary to or antagonistic to the effect of glycine in improving sleep disorders includes the amount of the amino acid other than glycine generated by hydrolysis of the substance.

[0032] The respective contents of xylitol and erythritol in the functional beverage of the present invention are as described above for the beverage of the present invention.

[0033] The functional beverage of the present invention may further contain γ-aminobutyric acid. γ-Aminobutyric acid (4-aminobutanoic acid) is present in the central nervous system of vertebrates, mainly in the hippocampus, cerebellum, spinal cord, etc., and is known to mainly function as an inhibitory neurotransmitter. A stress-relieving effect, a fatigue-reducing effect, an effect of improving the quality of sleep, a blood pressure-lowering effect, etc. have been reported. In the functional beverage of the present invention, by containing γ-aminobutyric acid in addition to glycine and either or both of xylitol and erythritol, an improvement in the effect of improving sleep disorders is expected, and the taste of the functional beverage can be further improved.

[0034] In the present invention, γ-aminobutyric acid can be used not only in the free form but also in the form of a salt, and "γ-aminobutyric acid" is a concept that includes salts. Examples of the salt of γ-aminobutyric acid include alkali metal salts such as lithium salt, sodium salt, and potassium salt, and alkaline earth metal salts such as magnesium salt and calcium salt. In the present invention, as the "γ-aminobutyric acid", one kind is selected from the γ-aminobutyric acid in the form of the above-mentioned free form and salt, and it may be used alone, or two or more kinds may be selected and used in combination. However, for the purpose of the present invention, the free form is preferably used. The content of γ-aminobutyric acid in the functional beverage of the present invention, in terms of the content converted to the free form of γ-aminobutyric acid, is preferably 0.01% by weight to 0.3% by weight, more preferably 0.05% by weight to 0.2% by weight, and still more preferably 0.05% by weight to 0.15% by weight.

[0035] The functional beverage of the present invention may further contain components that have been reported to have an effect of improving sleep disorder and an effect of improving the quality of sleep, as long as the characteristics of the present invention are not impaired. Examples of the above components that can be contained in the functional beverage of the present invention include 5-aminolevulinic acid, tryptophan, 5-hydroxytryptophan, leucine, aspartic acid, etc. These can be used in an amount according to the content reported to have an effect of improving sleep disorder and an effect of improving the quality of sleep, as long as the characteristics of the present invention are not impaired.

[0036] In addition, the functional beverage of the present invention may contain the above-mentioned commonly used food additives as long as the characteristics of the present invention are not impaired. One kind or two or more kinds of the above food additives can be used as needed, and they can be used according to the general usage amount. In the functional beverage of the present invention, food additives capable of adjusting the taste, such as sweeteners, acidulants, seasonings, etc., are preferably used. More preferably, sweeteners such as aspartame and stevia extract, and acidulants such as citric acid, gluconic acid, sodium gluconate, tartaric acid, phytic acid, and malic acid are used.

[0037] In addition, organic acids such as citric acid, gluconic acid, tartaric acid, phytic acid, malic acid and their salts, and stevia extract can, as described above, adjust the taste as a sour agent, sweetener, etc., and when used together with either or both of xylitol and erythritol, it is expected to have the effect of suppressing the intensity and persistence of the umami taste of glycine and enhancing the effect of improving the taste. Therefore, the functional beverage of the present invention may preferably further contain one or more selected from the group consisting of organic acids and their salts and stevia extract. In particular, phytic acid, gluconic acid and their salts are excellent in that they have a weak sour taste and rarely impart an unfavorable taste, and thus can be more preferably contained in the functional beverage of the present invention. The content of the organic acid or its salt and the content of the stevia extract in the functional beverage of the present invention can be appropriately set according to the content of glycine contained in the functional beverage of the present invention, and either or both of xylitol and erythritol. For example, the content of organic acids or their salts with a weak sour taste such as phytic acid and gluconic acid, and the content of the stevia extract are as described above in the beverage of the present invention.

[0038] The functional beverage of the present invention can be usually provided in a liquid form such as a solution, suspension, dispersion, emulsion, etc. by adding glycine, either or both of xylitol and erythritol, and further, if necessary, components reported to have an effect of improving sleep disorders such as γ-aminobutyric acid and an effect of improving the quality of sleep, and the above-mentioned food additives to water. As the water, purified water suitable for food production such as ion-exchanged water and distilled water can be used. In addition, the functional beverage of the present invention contains either or both of glycine, xylitol, and erythritol, and further, if necessary, components such as γ-aminobutyric acid that have been reported to have an effect of improving sleep disorders and an effect of improving the quality of sleep, as well as various food additives, and is in a semi-solid form such as paste or slurry, or a solid form such as powder, granule, or tablet. When eaten, it can be dissolved, suspended, or dispersed in water or hot water, or diluted with water or hot water, or added to common beverages such as tea, coffee, and cocoa to be provided as a liquid beverage. In the production of such a functional beverage, in addition to the above-mentioned food additives, excipients (e.g., silica, magnesium carbonate, saccharides (lactose, dextrin, corn starch, etc.), etc.), binders (e.g., pregelatinized starch, partial pregelatinized starch, cellulose and its derivatives (crystalline cellulose, hydroxypropyl cellulose, etc.), etc.), disintegrants (e.g., crospovidone, povidone, crystalline cellulose, etc.), lubricants (e.g., talc, magnesium stearate, etc.), etc. can be used as food additives.

[0039] The functional beverage of the present invention can be produced according to general formulation means according to its form, for example, according to the methods described in each article of the General Rules of Pharmaceutical Formulations of the Japanese Pharmacopoeia, 18th Revision [3].

[0040] The functional beverage of the present invention can be provided in a unit packaging form. As used herein, the "unit packaging form" refers to a form in which a specific amount (e.g., the intake amount per time, etc.) is taken as one unit, and one or more of such units are filled in a container or packaged in a package, etc. For example, a unit packaging form with the intake amount per time as one unit is referred to as a "packaging form in units of the intake amount per time". The container or package used for the unit packaging form can be appropriately selected from those suitable for filling and containing the functional beverage of the present invention. Examples include plastic containers or bags, pouches, aluminum cans, steel cans, glass bottles, PET bottles, etc.

[0041] The functional beverage of the present invention has the umami intensity and persistence suppressed by glycine, resulting in improved taste, a refreshing and pleasant taste, enhanced overall desirability as a beverage, a good aftertaste after ingestion, and is suitable for ingestion before bedtime. The functional beverage of the present invention contains glycine, which can promote the transition to slow-wave sleep, as an active ingredient, can rapidly bring about deep sleep, improve sleep disorders, and enhance the quality of sleep. Therefore, it can be preferably provided as a food for specified health use that exhibits effects such as promoting the transition to slow-wave sleep, improving sleep disorders, and enhancing the quality of sleep, or as a functional food with functions such as promoting the transition to slow-wave sleep, improving sleep disorders, and enhancing the quality of sleep.

[0042] Furthermore, the present invention provides a method for improving the taste of a beverage containing glycine (hereinafter also referred to as "the improvement method of the present invention" in this specification). The improvement method of the present invention includes adding either or both of xylitol and erythritol to a beverage containing glycine. Regarding "glycine", "beverage", "xylitol", and "erythritol" in the improvement method of the present invention, they are as described above in the beverage of the present invention.

[0043] The improvement method of the present invention is preferably applied as a method for improving the taste of a functional beverage containing glycine. In the method for improving the present invention in such an embodiment, for a functional beverage containing glycine in a content, in terms of the content of free glycine, usually 0.5% by weight or more, preferably 1% by weight or more, more preferably 1.5% by weight or more, still more preferably 3% by weight or more, and preferably 10% by weight or less, more preferably 6% by weight or less, either xylitol or erythritol is added such that the content of xylitol or erythritol is preferably 0.05% by weight to 1% by weight, more preferably 0.05% by weight to 0.5% by weight, still more preferably 0.1% by weight to 0.5% by weight, and even more preferably 0.2% by weight to 0.5% by weight. Also, when both xylitol and erythritol are added, the total of their contents is preferably 0.05% by weight to 1% by weight, more preferably 0.05% by weight to 0.5% by weight, still more preferably 0.1% by weight to 0.5% by weight, and even more preferably 0.2% by weight to 0.5% by weight. In the case of a functional beverage containing a substance that can generate glycine by hydrolysis as "glycine", the above-mentioned glycine content is represented by the amount of glycine generated by hydrolysis of the substance.

[0044] The method for improving the present invention in the above embodiment may further include adding γ-aminobutyric acid. Regarding "γ-aminobutyric acid" in the method for improving the present invention, it is as described above in the functional beverage of the present invention. γ-aminobutyric acid is added to the functional beverage containing glycine in the above-mentioned content such that, in addition to either or both of the above-mentioned amounts of xylitol and erythritol, the content, in terms of free γ-aminobutyric acid, is preferably 0.01% by weight to 0.3% by weight, more preferably 0.05% by weight to 0.2% by weight, and still more preferably 0.05% by weight to 0.15% by weight. In the method for improving the present invention in the above embodiment, by further adding γ-aminobutyric acid, the effect of improving the taste of the functional beverage containing glycine can be further enhanced.

[0045] In the improvement method of the present invention, general food additives capable of adjusting the taste of the beverage can be added within a range that does not impair the effects of the present invention. Examples of such food additives include the above-mentioned sweeteners, acidulants, seasonings, etc., and they can be added according to the normal usage amounts. However, from the perspective of the taste improvement effect, sweeteners such as aspartame and stevia extract, and acidulants such as citric acid, gluconic acid, sodium gluconate, tartaric acid, phytic acid, and malic acid are more preferably used.

[0046] As described above, organic acids such as citric acid, gluconic acid, tartaric acid, phytic acid, and malic acid and their salts, as well as stevia extract, can adjust the taste as acidulants, sweeteners, etc., and when used together with either or both of xylitol and erythritol, it is expected to suppress the intensity and persistence of the umami taste of glycine and enhance the effect of improving the taste. Therefore, in the improvement method of the present invention as well, preferably, it may further include adding one or more selected from the group consisting of organic acids and their salts and stevia extract. In particular, phytic acid, gluconic acid, and their salts are excellent in that they have a weak acidity and rarely impart an unfavorable taste, so they can be more preferably added in the improvement method of the present invention.

[0047] The addition amount of the organic acid or its salt in the improvement method of the present invention can be appropriately set according to the content of glycine contained in the beverage containing glycine or the functional beverage containing glycine, and the addition amount of either or both of xylitol and erythritol to the beverage containing glycine or the functional beverage containing glycine. However, for organic acids or their salts with weak acidity such as phytic acid and gluconic acid, the amount converted to the free organic acid in the beverage containing glycine or the functional beverage containing glycine is preferably added so as to be 0.01% by weight to 1% by weight, more preferably 0.1% by weight to 0.75% by weight. In addition, the addition amount of the stevia extract in the improvement method of the present invention is such that the content of the stevia extract in a beverage containing glycine or a functional beverage containing glycine is preferably 0.001% by weight to 0.1% by weight, more preferably 0.01% by weight to 0.05% by weight. Note that the stevia extract is added so that the content represented by the dry weight of the stevia extract falls within the above range.

[0048] By the improvement method of the present invention, the umami intensity and persistence of glycine can be suppressed, and the taste of a beverage containing glycine can be favorably improved. Therefore, by the improvement method of the present invention, the taste of a beverage containing glycine can be made clear and refreshing, and the overall preference as a beverage can be improved. When the improvement method of the present invention is applied to a functional beverage containing glycine, the taste of the functional beverage is favorably improved and the aftertaste after ingestion is also good. Therefore, it can be a suitable beverage for ingestion before going to bed for the purpose of improving the quality of sleep.

Examples

[0049] Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples.

[0050] [Test Example 1] Examination of the taste improvement effect of sugar alcohols on an aqueous glycine solution (1) To an aqueous solution containing 3% by weight of glycine, xylitol, erythritol, sorbitol, and maltitol were added as sugar alcohols at respective concentrations of 0.05% by weight, 0.1% by weight, 0.2% by weight, 0.5% by weight, and 1.0% by weight to prepare samples. In addition, samples were prepared by adding aspartame, acesulfame potassium, miraculin, and thaumatin preparations, which are high-intensity sweeteners, to an aqueous solution containing 3% by weight of glycine, respectively. These high-intensity sweeteners were added in amounts corresponding to the concentrations shown in Table 1 so as to have the same sweetness as xylitol at each of the above concentrations. In the samples containing aspartame and acesulfame potassium, when these were added in amounts corresponding to the concentrations shown in Table 1, they exhibited a sweetness comparable to that of xylitol at each concentration. Note that commercially available products provided for food use were used as glycine, the above sugar alcohols, and high-intensity sweeteners, respectively.

[0051]

Table 1

[0052] For each of the samples prepared above, a sensory evaluation was performed by three panelists on the intensity of umami taste felt when eaten, the persistence of umami taste, the intensity of sweetness, and the overall preference as a beverage. The sensory evaluation was performed based on the evaluation criteria shown in Figure 1, and the average value of the evaluation scores of the three panelists was calculated. Note that a 3% by weight aqueous solution of glycine without added sugar alcohol and high-intensity sweetener was used as a control. The evaluation results for the control and the samples are shown in Table 2.

[0053]

Table 2

[0054] As shown in Table 2, when 0.05 wt% to 1.0 wt% of xylitol and erythritol as sugar alcohols were added to an aqueous solution containing 3 wt% of glycine (control), the intensity and persistence of umami taste were suppressed compared to the control, and it was confirmed that the overall preference as a beverage was improved. The overall preference as a beverage improved in a concentration-dependent manner when the addition concentrations of xylitol and erythritol were 0.05 wt% to 0.5 wt%, but when the addition concentrations of xylitol and erythritol reached 1.0 wt%, the sweetness was felt to be quite strong and it was confirmed that the overall preference as a beverage decreased. On the other hand, when sorbitol and maltitol among the sugar alcohols were added respectively, the degree of suppression of the intensity and persistence of umami taste was small compared to the control, and no obvious improvement in the evaluation of the overall preference as a beverage was observed. Also, when aspartame, acesulfame potassium, miraculin, and thaumatin preparations, which are high-intensity sweeteners, were added at the same sweetness level as 0.05 wt% to 1.0 wt% of xylitol respectively, no obvious suppression of the intensity and persistence of umami taste was observed compared to the control, and no obvious improvement in the evaluation of the overall preference as a beverage was observed.

[0055] [Test Example 2] Examination of the taste improvement effect of sugar alcohols on glycine aqueous solution (2) An aqueous solution containing 3 wt% of glycine and 0.1 wt% of γ-aminobutyric acid was used as a sample by adding xylitol, erythritol, sorbitol, and maltitol as sugar alcohols, and aspartame, acesulfame potassium, miraculin, and thaumatin preparations as high-intensity sweeteners in the same manner as in Test Example 1. Note that commercially available products provided for food use were used as glycine, γ-aminobutyric acid, the above sugar alcohols, and high-intensity sweeteners respectively. Using an aqueous solution containing glycine and γ-aminobutyric acid without adding any sugar alcohols or high-intensity sweeteners as a control, for the control and each of the above samples, in the same manner as in Test Example 1 above, a sensory evaluation was conducted on the intensity of umami taste, the persistence of umami taste, the intensity of sweetness, and the overall preference as a beverage when consumed. The evaluation results are shown in Table 3.

[0056]

Table 3

[0057] As shown in Table 3, when 0.05% to 1.0% by weight of xylitol and erythritol were added respectively to an aqueous solution containing 3% by weight of glycine and 0.1% by weight of γ-aminobutyric acid, it was found that the intensity and persistence of umami taste were suppressed compared to the control, and the overall preference as a beverage was improved. The overall preference as a beverage improved in a concentration-dependent manner when the addition concentrations of xylitol and erythritol were in the range of 0.05% to 0.5% by weight. Also, a tendency was observed that the effect of improving the overall preference as a beverage by each of xylitol and erythritol was enhanced by the addition of γ-aminobutyric acid. On the other hand, when sorbitol and maltitol among sugar alcohols were added respectively, no obvious suppression of the intensity and persistence of umami taste and no obvious improvement in the evaluation of the overall preference as a beverage were observed compared to the control. Also, when high-intensity sweeteners such as aspartame, acesulfame potassium, miraculin, and thaumatin preparations were added at the same sweetness level as 0.05% to 1.0% by weight of xylitol respectively, no obvious suppression of the intensity and persistence of umami taste and no obvious improvement in the evaluation of the overall preference as a beverage were observed compared to the control.

[0058] [Test Example 3] Examination of the taste improvement effect of sugar alcohols on glycine aqueous solution (3) Except that the concentration of glycine in the aqueous glycine solution was 6% by weight, samples and controls were prepared in the same manner as in Test Example 1 above, and a sensory evaluation was conducted on the intensity of umami, the persistence of umami, the intensity of sweetness, and the overall preference as a beverage when eating the samples and controls. The evaluation results are shown in Table 4.

[0059]

Table 4

[0060] As shown in Table 4, in the aqueous solution (control) containing 6% by weight of glycine, compared with the case where the concentration of glycine is 3% by weight, a stronger umami and sweetness are felt, but conversely, it was confirmed that the overall preference as a beverage decreases. By adding 0.05% to 1.0% by weight of xylitol and erythritol, respectively, as sugar alcohols, the intensity and persistence of umami were suppressed, and it was confirmed that the overall preference as a beverage was improved. On the other hand, when sorbitol and maltitol were added as sugar alcohols, respectively, or when a high-intensity sweetener was added, the suppression of the intensity and persistence of umami and the improvement of the overall preference as a beverage as described above were not clearly observed.

[0061] [Test Example 4] Examination of the taste improvement effect of sugar alcohols on aqueous glycine solution (4) Except that the concentration of glycine in the aqueous glycine solution was 6% by weight, samples and controls were prepared in the same manner as in Test Example 2 above, and a sensory evaluation was conducted on the intensity of umami, the persistence of umami, the intensity of sweetness, and the overall preference as a beverage when eating the samples and controls. The evaluation results are shown in Table 5.

[0062]

Table 5

[0063] As shown in Table 5, even in an aqueous solution containing 6% by weight of glycine with 0.1% by weight of γ-aminobutyric acid added thereto, by adding 0.05% to 1.0% by weight of xylitol and erythritol, respectively, as sugar alcohols, in the same manner as in Test Example 3 above, the intensity and persistence of umami taste were suppressed, and it was confirmed that the overall desirability as a beverage was improved. In addition, when 0.2% to 1.0% by weight of xylitol and erythritol, respectively, were added as sugar alcohols, it was confirmed that the overall desirability as a beverage was improved as compared with the case where γ-aminobutyric acid was not added. On the other hand, when sorbitol and maltitol were added as sugar alcohols, respectively, or when a high-intensity sweetener was added, suppression of the intensity and persistence of umami taste and improvement of the overall desirability as a beverage were not clearly observed.

[0064] [Example 1 and Comparative Example 1] Beverage for improving sleep disorder Each raw material shown in Table 6 was sequentially added to ion-exchanged water, stirred and mixed to make it uniform, then filled into a 600 g pouch, and sterilized by allowing it to stand for 15 minutes after heating to 91°C in a water bath set at 92°C, thereby preparing beverages for improving sleep disorder of Example 1 and Comparative Example 1, respectively (hereinafter referred to as "the beverage of Example 1" and "the beverage of Comparative Example 1"). The pH of each beverage of Example 1 and Comparative Example 1, when measured at 25°C by the glass electrode method, was 3.90. In addition, as each raw material shown in Table 6, commercially available products provided for food use were used.

[0065]

Table 6

[0066] For the beverages of Example 1 and Comparative Example 1, sensory evaluations were performed by three panelists on the intensity of umami taste, the persistence of umami taste, the intensity of sweetness, and the overall desirability as a beverage felt when consumed. The sensory evaluation was performed based on the evaluation criteria shown in Figure 2, and the average value of the evaluation scores of the three panelists was calculated. The evaluation results are shown in Table 7.

[0067]

Table 7

[0068] As shown in Table 7, in the beverage of Example 1, it was confirmed that the intensity and persistence of umami were suppressed compared to the beverage of Comparative Example 1 that did not contain xylitol, and the overall preference as a beverage was improved.

[0069] [Test Example 5] Examination of the effect of organic acids on the taste improvement effect of sugar alcohols in aqueous glycine solution Gluconic acid, citric acid, and phytic acid were added to an aqueous solution containing 3% by weight of glycine, 0.1% by weight of γ-aminobutyric acid, and 0.5% by weight of xylitol as shown in Tables 8 to 10, respectively, to prepare samples. In addition, an aqueous solution of glycine, γ-aminobutyric acid, and xylitol to which none of the organic acids were added was used as a control. Commercially available products provided for food use were used as glycine, γ-aminobutyric acid, xylitol, gluconic acid, citric acid, and phytic acid. Regarding the intensity of umami, the persistence of umami, the intensity of sweetness, and the overall preference as a beverage felt when eating the control and the samples, a sensory evaluation was conducted by three panelists. The sensory evaluation was carried out based on the evaluation criteria shown in Figure 2, and the average value of the evaluation scores of the three panelists was calculated. The evaluation results are also shown in Tables 8 to 10, respectively.

[0070]

Table 8

[0071]

Table 9

[0072]

Table 10

[0073] As shown in Tables 8 to 10 respectively, for an aqueous solution containing 3% by weight of glycine, 0.1% by weight of γ-aminobutyric acid, and 0.5% by weight of xylitol, by adding 0.5% to 1.0% by weight of gluconic acid and phytic acid respectively, and by adding 0.17% to 0.33% by weight of citric acid, it was found that the umami intensity and persistence of glycine felt during eating were suppressed compared to the control, and the taste of glycine was improved. Also, due to the addition of gluconic acid, citric acid, and phytic acid respectively, the evaluation of the sweetness intensity decreased, and the overall preference as a beverage was comparable to the control when 0.5% by weight of gluconic acid and phytic acid were added respectively, and when 0.17% by weight of citric acid was added. However, when 0.75% by weight of gluconic acid and phytic acid and 0.25% by weight of citric acid were added, it was found that it decreased slightly compared to the control. The decrease in the evaluation of the sweetness intensity of the beverage and the overall preference as a beverage is considered to be due to the acidity of these organic acids. From the above results of Test Example 5, it was found that organic acids such as gluconic acid, citric acid, and phytic acid enhance the taste improvement effect of xylitol on beverages containing glycine (the effect of suppressing the umami intensity and persistence of glycine). From the evaluation results shown in Tables 8 to 10, it was suggested that gluconic acid and phytic acid have a weaker acidity than citric acid and have less influence on the overall preference as a beverage. Therefore, it was suggested that gluconic acid and phytic acid are preferable as organic acids added to beverages containing glycine in addition to xylitol, and gluconic acid is more preferable.

[0074] [Test Example 6] Examination of the influence of stevia extract on the taste improvement effect of sugar alcohol on aqueous glycine solution An aqueous solution containing 3% by weight of glycine, 0.1% by weight of γ-aminobutyric acid, and 0.5% by weight of xylitol was used as a sample by adding 0.01% by weight of stevia extract. An aqueous solution of glycine, γ-aminobutyric acid, and xylitol without adding stevia extract was used as a control. As glycine, γ-aminobutyric acid, xylitol, and stevia extract, commercially available products for food were used. Regarding the intensity of umami, the persistence of umami, the intensity of sweetness, and the overall preference as a beverage felt when consuming the control and the sample, sensory evaluation was conducted in the same manner as in Test Example 5 above, and the evaluation results are shown in Table 11.

[0075]

Table 11

[0076] As shown in Table 11, when stevia extract was added to an aqueous solution containing glycine, γ-aminobutyric acid, and xylitol, the sweetness was enhanced, and the evaluation of the overall preference as a beverage did not change, but it was recognized that the inhibitory effect of xylitol on the intensity and persistence of the umami of glycine was slightly enhanced.

Industrial Applicability

[0077] As described in detail above, according to the present invention, a beverage containing glycine can be provided, which has a well-improved taste, has a clear and refreshing taste, has an improved overall preference as a beverage, and has a good aftertaste after ingestion. The beverage provided by the present invention is preferably provided as a functional beverage that can improve sleep disorders and improve the quality of sleep, and is suitable for ingestion before bedtime. Furthermore, according to the present invention, an improvement method capable of well-improving the taste of a beverage containing glycine can be provided, and the taste of a beverage containing glycine can be made clear and refreshing, and the overall preference as a beverage can be improved.

Claims

1. A beverage containing glycine and either or both of xylitol and erythritol.

2. The beverage according to claim 1, which is a beverage with improved taste.

3. The beverage according to claim 2, wherein the beverage with improved taste is a beverage in which the umami intensity and persistence by glycine are improved.

4. The beverage according to any one of claims 1 to 3, wherein the beverage is a functional beverage.

5. The beverage according to any one of claims 1 to 3, wherein the content of glycine is 0.05% by weight or more and 10% by weight or less in terms of the content of free glycine.

6. The beverage according to claim 4, wherein the content of glycine is 0.5% by weight or more and 10% by weight or less in terms of the content of free glycine.

7. The beverage according to any one of claims 1 to 3, wherein the content of either or both of xylitol and erythritol is 0.05% by weight to 1% by weight.

8. The beverage according to claim 4, further containing γ-aminobutyric acid.

9. The beverage according to claim 8, wherein the content of γ-aminobutyric acid is 0.01% by weight to 0.3% by weight in terms of the content of free γ-aminobutyric acid.

10. The beverage according to any one of claims 1 to 3, further containing one or more selected from the group consisting of organic acids and their salts and stevia extract.

11. The beverage according to claim 4, further containing one or more selected from the group consisting of organic acids and their salts and stevia extract.

12. The beverage according to claim 8, further containing one or more selected from the group consisting of organic acids and their salts and stevia extract.

13. A method for improving the taste of a beverage containing glycine, which comprises adding either or both of xylitol and erythritol to the beverage containing glycine.

14. The improvement method according to claim 13, wherein the improvement in taste is an improvement in the umami intensity and persistence by glycine.

15. The improvement method according to claim 13 or 14, wherein the beverage is a functional beverage.

16. The improvement method according to claim 13 or 14, which is a method for improving the taste of a beverage containing glycine in an amount of 0.05% by weight or more and 10% by weight or less in terms of the content of free glycine.

17. The method for improving the taste of a beverage according to claim 15, which contains glycine in an amount of 0.5% by weight or more and 10% by weight or less in terms of the content of free glycine.

18. The method for improvement according to claim 13 or 14, wherein either or both of xylitol and erythritol are added so as to be 0.05% by weight to 1% by weight based on the beverage.

19. The method for improvement according to claim 15, further comprising adding γ-aminobutyric acid.

20. The method for improvement according to claim 19, wherein γ-aminobutyric acid is added so as to be 0.01% by weight to 0.3% by weight in terms of the content of free γ-aminobutyric acid based on the beverage.

21. The method for improvement according to claim 13 or 14, further comprising adding one or more selected from the group consisting of organic acids and their salts and stevia extract.

22. The method for improvement according to claim 15, further comprising adding one or more selected from the group consisting of organic acids and their salts and stevia extract.

23. The method for improvement according to claim 19, further comprising adding one or more selected from the group consisting of organic acids and their salts and stevia extract.

24. A method for producing a beverage with improved taste, comprising adding glycine and either or both of xylitol and erythritol to water and mixing them.

25. The production method according to claim 24, wherein the beverage with improved taste is a beverage in which the intensity and persistence of umami by glycine are improved.

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