beverage

Abstract

To provide a beverage that delivers a rich aroma while containing amino acid components such as theanine in high concentration.SOLUTION: The present invention relates to a beverage containing theanine and / or GABA, the beverage containing β-ionone at a concentration of 5-1000 ppb.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, there has been a growing demand for beverages that not only contain functional ingredients derived from tea leaves but also have a relaxing, elegant aroma. Known functional ingredients derived from tea leaves include amino acids such as theanine and gamma-aminobutyric acid (GABA).

[0003] However, if the content of theanine or the like is increased in order to impart higher functionality to a beverage, the inherent flavor of the amino acid affects the overall flavor of the beverage, resulting in a problem that the beverage's inherent gorgeous aroma is impaired. Therefore, there is a demand for technology that can enhance the gorgeousness of beverages, particularly tea beverages, that contain high concentrations of amino acid components such as theanine.

[0004] Known methods for improving the flavor of beverages include those disclosed in Patent Documents 1 and 2, for example. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-11834 [Patent Document 2] Japanese Patent Application Publication No. 2022-161469 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been made in view of the above points, and aims to provide a beverage that has a gorgeous aroma even when it contains a high concentration of amino acid components such as theanine. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors discovered that by blending β-ionone in a specific ratio, it is possible to provide a beverage having a gorgeous aroma even when containing high concentrations of amino acid components such as theanine, and have thus completed the present invention. Specifically, the present invention is configured as follows: [1] to [5]

[0008] [1] A beverage containing theanine and / or GABA, and containing β-ionone at a concentration of 5 to 1000 ppb. [2] The beverage according to [1], containing the β-ionone at a concentration of 5 to 500 ppb. [3] The beverage according to [1] or [2], wherein the ratio of the β-ionone (ppb) to the theanine (ppm) is 0.0001 to 0.02 in terms of ppb. [4] The beverage according to [1] or [2], wherein the ratio of the β-ionone (ppb) to the GABA (ppm) is 0.002 to 2 in terms of ppb. [5] A method for improving flavor by adding β-ionone to a beverage containing theanine and / or GABA so that the concentration is 5 to 1000 ppb. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a beverage that has a gorgeous aroma even when it contains a high concentration of amino acid components such as theanine. DETAILED DESCRIPTION OF THE INVENTION

[0010] Specific embodiments of the present invention will be described in detail below. Note that the present invention is not limited to the following embodiments, and can be modified as appropriate within the scope of the present invention.

[0011] 1. Beverage The beverage of the present invention is a beverage containing theanine and / or GABA, and is characterized by containing β-ionone in a specific proportion. These components are described below.

[0012] [Theanine] Theanine, also known as L-theanine, N-ethyl-L-glutamine, gamma-glutamylethylamide, or gamma-(ethylamido)L-glutamic acid, is an amino acid known to be one of the umami components of tea. Theanine is also known to have physiological effects. For example, when theanine is absorbed through the small intestine, it can cross the blood-brain barrier and enter the brain directly, thereby increasing parasympathetic nervous activity and providing a relaxing effect to people prone to anxiety.

[0013] Theanine can be used in the form of a tea extract or concentrate thereof.

[0014] The amount of theanine contained in the beverage is not particularly limited and can be set appropriately to a desired amount. For example, the amount of theanine contained in the beverage can be about 1 to 1000 ppm, or about 1 to 100 ppm. In the present invention, the "theanine content" refers to the total amount of theanine contained in the beverage.

[0015] The theanine content in beverages can be measured, for example, using ultra-performance liquid chromatography (UPLC) manufactured by Waters, Inc. Specifically, the beverage to be analyzed is diluted two-fold with purified water, and the diluted solution is filtered through a 0.45 μm syringe filter to prepare a measurement sample, which can then be measured using the above-mentioned device.

[0016] [GABA] GABA is an abbreviation for gamma-amino butyric acid, a type of amino acid known as one of the umami components of tea. GABA in tea leaves is produced from glutamic acid by the action of glutamic acid decarboxylase, which is derived from tea leaves. Furthermore, ingesting GABA is known to have various health benefits, such as activating the parasympathetic nervous system, thereby relieving stress and fatigue, and lowering high blood pressure.

[0017] GABA can be extracted from plants such as tea, young barley leaves, germinated brown rice, and barley.

[0018] The GABA content is not particularly limited and can be appropriately set to a desired amount in the beverage. For example, the GABA content can be about 0.1 to 50 ppm, or can also be about 0.1 to 5 ppm. In the present invention, the "GABA content" refers to the total amount of GABA contained in the beverage.

[0019] The GABA content in a beverage can be measured using the same measuring device and conditions as those used to measure the theanine content described above.

[0020] The beverage of the present invention may also contain both theanine and GABA. When the beverage contains both theanine and GABA, the respective contents can be set within the above-mentioned ranges.

[0021] [β-ionone] β-ionone is a compound that has a violet-like scent and is also known as (3E)-4-(2,6,6-trimethyl-1-cyclohexenyl)-3-buten-2-one.

[0022] The concentration of β-ionone contained in the beverage is 5 to 1000 ppb. By containing β-ionone at a concentration within this range, the beverage can have a gorgeous aroma even if it contains high concentrations of amino acid components such as theanine. Furthermore, the beverage can have a pleasant aftertaste, is easy to drink, and is delicious, in addition to having a gorgeous aroma.

[0023] The concentration of β-ionone contained in the beverage is more preferably 5 to 500 ppb, even more preferably 5 to 100 ppb, particularly preferably 10 to 100 ppb, and most preferably 10 to 50 ppb.

[0024] The concentration of β-ionone in beverages can be measured using, for example, 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 (10 mL capacity) and analyzed using the above-mentioned instrument. The calibration curve for this measurement is prepared using the standard addition method, with cyclohexanol used as the internal standard.

[0025] Here, the ratio of β-ionone (ppb) to theanine (ppm) in the beverage is preferably 0.0001 to 0.02 in ppb terms. By adjusting the ratio of β-ionone (ppb) to theanine (ppm) to 0.0001 to 0.02 in ppb terms, it is possible to add β-ionone in an amount appropriate for the theanine content in the beverage, thereby further enhancing the flavor of the beverage regardless of the theanine content. Furthermore, the beverage can be made to have a pleasant aftertaste, be easy to drink, and be delicious.

[0026] Furthermore, the ratio of β-ionone (ppb) to theanine (ppm) in the beverage is more preferably 0.0002 to 0.02, particularly preferably 0.001 to 0.02, calculated as ppb.

[0027] The ratio of β-ionone (ppb) to GABA (ppm) in a beverage is preferably 0.002 to 2 in ppb terms. By adjusting the ratio of β-ionone (ppb) to GABA (ppm) to 0.002 to 2 in ppb terms, it is possible to add an amount of β-ionone appropriate for the GABA content in the beverage, thereby further enhancing the flavor of the beverage regardless of the GABA content. Furthermore, the beverage can be made to have a pleasant aftertaste, be easy to drink, and be delicious.

[0028] Furthermore, the ratio of β-ionone (ppb) to GABA (ppm) in the beverage is more preferably 0.02 to 2, particularly preferably 0.2 to 2, calculated as ppb.

[0029] Furthermore, when the beverage contains both theanine (ppm) and GABA (ppm), the ratio of β-ionone (ppb) to the total content of theanine (ppm) and GABA (ppm) is preferably 0.0001 to 2, more preferably 0.001 to 2, and particularly preferably 0.001 to 1, in ppb terms.

[0030] [Other ingredients] The beverage of the present invention may contain other ingredients and additives commonly used in general beverages, as long as they do not impair the intended effects. The amounts of these ingredients and additives may be adjusted appropriately depending on the desired effects. For example, the beverage may contain various additives such as antioxidants, pH adjusters, flavorings, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasonings, and quality stabilizers.

[0031] [container] The beverage of the present invention can be filled into a container to produce a packaged beverage. The container may be any sealed container known in the beverage industry, and can be appropriately selected and used depending on the distribution format and consumer needs. Examples of containers include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or composite or laminated materials thereof. Transparent (including translucent) containers are particularly preferred. Transparent containers may be entirely transparent or partially transparent.

[0032] 2. Beverage manufacturing method The beverages of the present invention can be produced using any conditions and methods commonly employed in beverage production. For example, various types of tea leaves originating from Camellia Sinensis, such as tea (e.g., green tea), black tea, oolong tea, and pu-erh tea, are extracted to prepare a tea extract, and theanine (e.g., L-theanine) and / or GABA (e.g., GABA from barley lactic acid fermentation broth) are added to the beverage containing the tea extract. β-ionone is then added to the beverage containing theanine and / or GABA and mixed to achieve a concentration of 5 to 1,000 ppb. Theanine and GABA may be extracted from plants such as tea, young barley leaves, germinated brown rice, or barley, or concentrates thereof. The beverage is then prepared by adding other optional ingredients.

[0033] As described above, in producing a beverage, a method can be used in which a prepared extract containing predetermined amounts of ingredients, theanine and / or GABA, and β-ionone are added sequentially or simultaneously and mixed by stirring, etc. The order in which the ingredients are mixed is not particularly limited.

[0034] Examples of methods for adding β-ionone include adding it as a flavoring (such as a chemically synthesized compound) or adding an extract of a food material containing β-ionone, such as tea leaves.

[0035] The produced beverage can be filled into containers to form a packaged beverage, and may be sterilized as appropriate before or after filling into containers. Examples of sterilization methods include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0036] 3. Methods for improving the flavor of beverages According to the beverage of the present invention, by adding β-ionone at a concentration of 5 to 1000 ppb to a beverage containing theanine and / or GABA in a predetermined ratio, it is possible to produce a beverage with a gorgeous aroma even if the beverage contains high concentrations of theanine and / or GABA.

[0037] Therefore, this method can be defined as a method for improving the flavor of a beverage by blending β-ionone at a specific concentration in a beverage containing theanine and / or GABA. That is, the method for improving the flavor of a beverage of the present invention is characterized by adding β-ionone to a beverage containing theanine and / or GABA at a concentration of 5 to 1000 ppb.

[0038] Here, "improving the flavor of a beverage" means making the beverage have a vibrant aroma even if it contains high concentrations of theanine and / or GABA. [Example]

[0039] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0040] <Test 1: Verification of adding β-ionone to a beverage containing theanine> [1-1. Preparation of theanine solution] "Suntheanine U001" (100% L-theanine, "Suntheanine" is a registered trademark of Taiyo Kagaku Co., Ltd.) was used and dissolved in pure water so that the theanine content was 50 ppm, to obtain a theanine solution.

[0041] The theanine content was measured by ultra-performance liquid chromatography (UPLC) using a sample obtained by diluting the theanine solution twice with purified water and filtering it through a 0.45 μm syringe filter.

[0042] (sensory evaluation) The prepared theanine solution was subjected to a sensory evaluation by a panel of five experts. Specifically, the test beverages shown in Table 1 were compared and evaluated for "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste." Each evaluation score was calculated as the average of the scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) containing 0 ppm theanine and 0 ppb β-ionone as the reference value (4 points).

[0043] "Glamour" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to the standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0044] "Good aftertaste" and "ease of drinking" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat bad, 2 points: bad, 1 point: very bad

[0045] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0046] The theanine content and β-ionone concentration in the theanine solution, as well as the results of the sensory evaluation, are shown in Table 1. Regarding "flavorfulness," "good aftertaste," "ease of drinking," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0047] [Table 1]

[0048] (result) As shown in Table 1, it was confirmed that beverages containing theanine had a reduced "lively" taste.

[0049] [1-2. Verification by adding β-ionone 1] (Preparation of test beverages) A theanine solution was prepared using the same procedure as in [1-1.] above, and β-ionone was added to the theanine solution to concentrations of 5, 100, and 1000 ppb to prepare test beverages for evaluation.

[0050] The theanine content in the test beverages was measured using the same measuring equipment and conditions as described above in [1-1.].

[0051] The concentration of β-ionone in the test beverages was measured using a gas chromatograph mass spectrometer (GC-MS / MS) under the following conditions. Specifically, 3.0 mL of the test sample to be analyzed was placed in a 10 mL vial and introduced into a GC-MS / MS (Agilent Technologies) using the Multi Volatile Method (MVM) with a Gestell MPS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard.

[0052] (GC / MS analysis conditions) ·Equipment GC:Agilent 7890B GC System MS: Agilent 5977B GC / MSD Fully automated volatile component extraction and introduction equipment: MPS2 / DHS / TDU2 / CIS4 ·Collection tube (adsorbent): TenaxTA, Carbopack-B & Carbopack-X Column: DB-WAX UI (30 m x 0.25 mm, film thickness 0.25 μm) Injection method: Solvent vent Carrier gas: He (1.0 mL / min) Transfer line: 250℃ Heating program: 40°C (hold for 2 minutes) → 8°C / min → 240°C (hold for 10 minutes) Quantitative ion (Indole): 177 Ionization method: EI ·Quadrupole temperature: 150℃ Ion source temperature: 230℃

[0053] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages shown in Table 2 were compared and evaluated for "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste." Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) containing 0 ppm of theanine and 0 ppb of β-ionone as the reference value (4 points). The ratio of β-ionone (ppb) to theanine (ppm) in Table 2 is a value converted to ppb.

[0054] "Glamour" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to the standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0055] "Good aftertaste" and "ease of drinking" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat bad, 2 points: bad, 1 point: very bad

[0056] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0057] The theanine content and β-ionone concentration in the test beverages, as well as the results of the sensory evaluation, are shown in Table 2. For "flavorfulness," "good aftertaste," "easy to drink," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0058] [Table 2]

[0059] (result) As shown in Table 2, we confirmed that the "flavorfulness" of a beverage increases as the β-ionone concentration is increased to 5, 100, and 1,000 ppb for a theanine solution containing 50 ppm of theanine. We also confirmed that adding β-ionone to a beverage containing 50 ppm of theanine at a concentration of 5 to 100 ppb not only enhances the beverage's "flavorfulness," but also improves its "good aftertaste," "easy drinking," and "taste."

[0060] [1-3. Verification by adding β-ionone 2] (Preparation of test beverages) Using the same theanine as in [1-1.] above, theanine solutions with theanine contents of 10, 50, 100, and 1000 ppm were prepared. β-ionone was added to these theanine solutions to a concentration of 100 ppb to prepare test beverages for evaluation.

[0061] The theanine content and β-ionone concentration in the test beverages were measured using the above-mentioned measuring device and under the above-mentioned conditions.

[0062] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages shown in Table 3 were compared and evaluated for "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste." Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) containing 0 ppm theanine and 0 ppb β-ionone as the reference value (4 points). The ratio of β-ionone (ppb) to theanine (ppm) in Table 3 is a value converted to ppb.

[0063] "Glamour" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to the standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0064] "Good aftertaste" and "ease of drinking" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat bad, 2 points: bad, 1 point: very bad

[0065] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0066] The theanine content and β-ionone concentration in the test beverages, as well as the results of the sensory evaluation, are shown in Table 3. For "flavorfulness," "good aftertaste," "easy to drink," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0067] [Table 3]

[0068] (result) As shown in Table 3, it was confirmed that the addition of β-ionone enhances the "elegance" of beverages, even when the theanine content is increased. Furthermore, it was confirmed that by adding β-ionone to a beverage with a theanine content of 10 to 100 ppm at a concentration of 100 ppb, the beverage not only has an "elegance," but also has a "good aftertaste," is easy to drink, and is "delicious."

[0069] <Test 2: Verification by adding β-ionone to a drink containing GABA> [2-1. Preparation of GABA solution] GABA 90% (hereinafter also referred to as GABA) from lactic acid fermented barley produced by Sanwa Shurui Co., Ltd. was dissolved in pure water so that the GABA content was 0.5 ppm, to obtain a GABA solution.

[0070] The GABA content in the GABA solution was measured using the above-mentioned measuring device and under the above-mentioned measuring conditions.

[0071] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages shown in Table 4 were compared and evaluated for "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste." Each evaluation score was calculated as the average of the scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) containing 0 ppm of GABA and 0 ppb of β-ionone as the reference value (4 points).

[0072] "Glamour" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to the standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0073] "Good aftertaste" and "ease of drinking" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat bad, 2 points: bad, 1 point: very bad

[0074] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0075] The GABA content and β-ionone concentration in the test beverages, as well as the results of the sensory evaluation, are shown in Table 4. For "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0076] [Table 4]

[0077] (result) As shown in Table 4, it was confirmed that beverages containing GABA had a reduced "lively" taste.

[0078] [2-2. Verification by adding β-ionone 1] (Preparation of test beverages) A GABA solution was prepared using the same procedure as described above in [2-1.], and β-ionone was added to the GABA solution to achieve concentrations of 5, 100, and 1000 ppb to prepare test beverages for evaluation.

[0079] The GABA content in the test beverages was measured using the same measuring equipment and conditions as in [1-1.] above, and the β-ionone concentration was measured using the same measuring equipment and conditions as in [1-2.] above.

[0080] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages shown in Table 5 were compared and evaluated for "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste." Each evaluation score was calculated as the average of the scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) containing 0 ppm of GABA and 0 ppb of β-ionone as the reference value (4 points). Note that the values ​​of β-ionone (ppb) relative to GABA (ppm) in Table 5 are converted to ppb.

[0081] "Glamour" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to the standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0082] "Good aftertaste" and "ease of drinking" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat bad, 2 points: bad, 1 point: very bad

[0083] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0084] The GABA content and β-ionone concentration in the test beverages, as well as the results of the sensory evaluation, are shown in Table 5. For "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0085] [Table 5]

[0086] (result) As shown in Table 5, it was confirmed that the "flavor" of the beverage increased as the concentration of β-ionone increased to 5, 100, and 1000 ppb for a GABA solution with a GABA content of 0.5 ppm.

[0087] [2-3. Verification by adding β-ionone 2] (Preparation of test beverages) Using the same GABA as in [2-1.] above, GABA solutions with GABA contents of 0, 0.1, 0.5, 5, and 50 ppm were prepared. β-ionone was added to these GABA solutions to a concentration of 100 ppb to prepare test beverages for evaluation.

[0088] The GABA content in the test beverages was measured using the same measuring equipment and conditions as in [1-1.] above, and the β-ionone concentration was measured using the same measuring equipment and conditions as in [1-2.] above.

[0089] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages shown in Table 6 were compared and evaluated for "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste." Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) containing 0 ppm theanine and 0 ppb β-ionone as the reference value (4 points). Note that the β-ionone (ppb) relative to GABA (ppm) in Table 6 is a ppb-converted value.

[0090] "Glamour" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to the standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0091] "Good aftertaste" and "ease of drinking" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat bad, 2 points: bad, 1 point: very bad

[0092] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0093] The GABA content and β-ionone concentration in the test beverages, as well as the results of the sensory evaluation, are shown in Table 6. Regarding "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0094] [Table 6]

[0095] (result) As shown in Table 6, we confirmed that adding β-ionone to a concentration of 100 ppb to GABA solutions containing 0.1, 0.5, 5, and 50 ppm GABA enhanced the "flavor" of the beverage. We also confirmed that adding β-ionone to a concentration of 100 ppb to a beverage containing 0.1 to 0.5 ppm GABA not only enhanced the beverage's flavor, but also provided a pleasant aftertaste, made it easy to drink, and delicious.

[0096] <Test 3: Verification of adding β-ionone to a beverage containing theanine and GABA> [3-1. Preparation of a solution containing theanine and GABA] Theanine similar to that in [1-1.] above and GABA similar to that in [2-1.] above were dissolved in pure water to a concentration of 50 ppm theanine and 2.5 ppm GABA to prepare a solution containing theanine and GABA.

[0097] The contents of theanine and GABA in the test beverages were measured using the same measuring equipment and conditions as described above in [1-1.].

[0098] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages shown in Table 7 were compared and evaluated for "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste." Each evaluation score was calculated as the average of the scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) containing 0 ppm of theanine and GABA and 0 ppb of β-ionone as the reference value (4 points).

[0099] "Glamour" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to the standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0100] "Good aftertaste" and "ease of drinking" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat bad, 2 points: bad, 1 point: very bad

[0101] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0102] The theanine, GABA, and β-ionone contents of the test beverages, as well as the results of the sensory evaluation, are shown in Table 7. Regarding "flavorfulness," "good aftertaste," "ease of drinking," and "taste," as per the evaluation criteria mentioned above, the higher the score, the higher the evaluation.

[0103] [Table 7]

[0104] (result) As shown in Table 7, the beverages containing theanine and GABA were confirmed to have a reduced "glamourous" taste.

[0105] [3-2. Verification by adding β-ionone] (Preparation of test beverages) A solution containing theanine and GABA was prepared using the same procedure as in [3-1.] above, and β-ionone was added to the solution to a concentration of 100 ppb to prepare a test beverage for evaluation.

[0106] The theanine and GABA contents in the test beverages were measured using the same measuring equipment and conditions as in [1-1.] above, and the β-ionone concentration was measured using the same measuring equipment and conditions as in [1-2.] above.

[0107] (sensory evaluation) The test beverages were subjected to a sensory evaluation by a five-member expert evaluation panel. Specifically, a solution containing 50 ppm theanine and 2.5 ppm GABA was supplemented with 100 ppb of β-ionone to compare the test beverages' "flavorfulness," "pleasant aftertaste," "ease of drinking," and "taste." Each evaluation score was calculated as the average of the scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) containing 0 ppm theanine and GABA and 0 ppb of β-ionone as the reference value (4 points).

[0108] "Glamour" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to the standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0109] "Good aftertaste" and "ease of drinking" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat bad, 2 points: bad, 1 point: very bad

[0110] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0111] The theanine, GABA, and β-ionone contents of the test beverages, as well as the results of the sensory evaluation, are shown in Table 8. Regarding "flavorfulness," "good aftertaste," "ease of drinking," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0112] [Table 8]

[0113] (result) As shown in Table 8, it was confirmed that the "lively" taste of the beverage was enhanced by adding β-ionone to a solution containing 50 ppm of theanine and 2.5 ppb of GABA at a concentration of 100 ppb. [Industrial Applicability]

[0114] According to the present invention, by adding a specific concentration of β-ionone as an aroma component to a beverage containing theanine and / or GABA in a specified ratio, the "flavor" of the beverage can be enhanced, making it useful in the field of tea beverages.

Claims

1. A beverage containing theanine and / or GABA, Contains β-ionone at a concentration of 5 to 1000 ppb; Beverage.

2. The β-ionone is contained at a concentration of 5 to 500 ppb. The beverage of claim 1.

3. The ratio of the β-ionone (ppb) to the theanine (ppm) is 0.0001 to 0.02 in terms of ppb. The beverage according to claim 1 or 2.

4. the ratio of the β-ionone (ppb) to the GABA (ppm) is 0.002 to 2 in terms of ppb; The beverage according to claim 1 or 2.

5. In a beverage containing theanine and / or GABA, Add β-ionone so that the concentration is 5 to 1000 ppb. How to improve flavor.

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