Beverage containing pyrazine

Abstract

To provide a beverage which, while containing a predetermined amount of sodium, has a fragrant aroma caused by a pyrazine.SOLUTION: A beverage according to the present invention includes a plant extract and a sulfite compound, has a pyrazine content of 0.001-1 mg / 100 mL, and has a sodium content of 1-40 mg / 100 mL.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing pyrazines. In one embodiment, the present invention relates to a beverage containing pyrazines and containing no caffeine or a low concentration of caffeine. [Background technology]

[0002] Roasted plant materials such as coffee, barley tea, and roasted green tea produce highly palatable aroma components such as pyrazines through the roasting process, and liquids extracted with hot water or the like are enjoyed by many people as beverages such as coffee drinks, barley tea drinks, and roasted green tea drinks.

[0003] Beverages containing pyrazines are characterized by their fragrant aroma, but it is known that this fragrant aroma is impaired when sodium is added to the beverage. Therefore, a beverage that contains sodium but still has the fragrant aroma of pyrazines has been proposed by using iron pyrophosphate or the like (Patent Document 1).

[0004] Meanwhile, various methods for suppressing the stale odor of beverages using sulfite, a known antioxidant, have been reported. Examples include a packaged citral-containing beverage in which the citral stale odor is suppressed by adding a specific concentration of sulfite (Patent Document 2), a packaged milk beverage in which browning and the generation of off-flavors due to heating are suppressed by adding sodium bisulfite (Patent Document 3), and a catechin-containing soft drink (sports drink, isotonic drink, etc.) with a pH of 2 to 5 in which the stale odor caused by catechins is suppressed by incorporating a green tea extract (catechin preparation) treated with an anionic ion-exchange resin through which sulfite has been passed (Patent Document 4). A packaged beverage containing plant ingredients has also been proposed in which the richness of milk-like flavor is enhanced by using sulfite (Patent Document 5). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-171027 [Patent Document 2] Japanese Patent Application Publication No. 2023-146425 [Patent Document 3] Japanese Patent Application Publication No. 8-308491 [Patent Document 4] Japanese Patent Application Laid-Open No. 2007-61036 [Patent Document 5] Japanese Patent Application Publication No. 2023-129216 Summary of the Invention [Problem to be solved by the invention]

[0006] In beverages containing plant extracts, such as tea beverages and coffee beverages, especially beverages containing plant extracts derived from tea leaves, barley, and other plants, pyrazines contribute to the palatability of the beverages by providing a pleasant aroma. However, as mentioned above, the fragrant aroma of pyrazines can be impaired in beverages containing sodium. That is, the intensity of the fragrant aroma (also referred to herein as "aroma intensity") characteristic of the top note to middle note of beverages containing plant extracts as the main component is weakened.

[0007] An object of the present invention is to provide a beverage that contains a predetermined amount of sodium and has a fragrant aroma attributable to pyrazines. [Means for solving the problem]

[0008] In order to solve the above-mentioned problems, the present inventors have conducted detailed studies on the phenomenon of the decline in the release of fragrant aromas and have found that the incorporation of sulfites is effective in improving the release of such aromas. Based on this finding, the present inventors have completed the present invention.

[0009] That is, but not limited to, the present invention relates to the following: [1] A method for treating a skin condition comprising the steps of: (a) administering to a subject a plant extract and a sulfite compound; and (b) administering to a subject a plant extract and a sulfite compound. (a) Pyrazine content in beverages: 0.001 to 1 mg / 100 ml (b) Sodium content in beverages: 1 to 40 mg / 100 ml Satisfy your beverage needs. [2] The beverage described in [1], having a caffeine content of 30 mg / 100 mL or less. [3] The beverage according to [1] or [2], wherein the content of 2-ethyl-3,5-dimethylpyrazine is 0.3 to 10 ppb. [4] The beverage according to any one of [1] to [3], wherein the plant extract comprises a tea leaf extract and / or a cereal extract. [5] The beverage according to any one of [1] to [4], having a pH of 5.0 to 7.5. [6] The beverage according to any one of [1] to [5], having a Brix of 1.0 or less. [7] The beverage according to any one of [1] to [6], which is a packaged beverage. [8] The beverage according to any one of [1] to [7], which is a packaged green tea beverage or a packaged barley tea beverage. [Effects of the Invention]

[0010] According to the present invention, it is possible to obtain a beverage that contains a predetermined amount of sodium while still being able to fully appreciate the aroma and richness derived from the roasting process, in particular the fragrant aroma derived from pyrazines. In particular, according to the present invention, it is possible to provide a packaged beverage containing a plant extract, such as a packaged green tea beverage or a packaged barley tea beverage, which is highly palatable. Furthermore, according to the present invention, in tea beverages, cereal tea beverages, etc. containing a predetermined amount of sodium, the off-flavor (pungent odor) caused by sulfites and the like can be reduced by using specific pyrazines. That is, according to the present invention, it is possible to obtain a beverage with a good flavor that enhances the aroma and richness derived from the roasting process and is less susceptible to the perception of off-flavors. DETAILED DESCRIPTION OF THE INVENTION

[0011] The beverage of the present invention is described below. Unless otherwise specified, "ppm" used in this specification refers to ppm by weight / volume (w / v). Furthermore, unless otherwise specified, numerical ranges are expressed as including their endpoints.

[0012] plant extract The beverage of the present invention relates to a beverage containing a plant extract. In this specification, the term "plant extract" refers to a product obtained by subjecting a plant material to a heat treatment or roasting process (hereinafter, these processes may be referred to simply as "roasting process") followed by an extraction process. Examples of plant material include green tea, black tea, oolong tea, pu-erh tea, mulberry leaves, persimmon, rooibos, and other tea leaves from Camellia sinensis, plants belonging to the Moraceae, Ebenaceae, and Leguminosae families; grains from the Poaceae, Leguminosae, and Polygonaceae families, such as Job's tears, brown rice, barley, and buckwheat; and coffee beans from the genus Coffea in the Rubiaceae family.

[0013] In this specification, beverages containing tea leaf extract as a primary ingredient are referred to as tea beverages, beverages containing cereal extract as a primary ingredient are referred to as grain tea beverages, and beverages containing coffee bean extract are referred to as coffee beverages. Also, in this specification, tea beverages and grain tea beverages are sometimes collectively referred to simply as "tea beverages." Here, beverages containing tea as a primary ingredient refer to beverages listed at the top (preferably first or second) of the ingredient list as specified in the Food Labeling Act (enacted in April 2015). For example, beverages that list green tea-related terms such as "green tea" or "green tea extract" at the top of the ingredient list are referred to as green tea beverages. The beverages of the present invention may contain one type of plant extract or multiple plant extracts; for example, blended teas are also suitable embodiments of the present invention.

[0014] Suitable beverages of the present invention include tea beverages containing tea leaf extract as a main ingredient and cereal tea beverages containing cereal extract as a main ingredient. Among these, green tea beverages containing green tea leaf extract are particularly suitable. It is known that pyrazines play a major role in forming the aroma of high-quality matcha (R. Baba, Y. Amano, Y. Wada & K. Kumazawa: J. Agric. Food Chem., 65, 2984 (2017)). It is believed that the aroma of pyrazines in green tea beverages affects the quality of the beverage. Barley tea beverages are also suitable beverages of the present invention. It is believed that this is because roasting the barley used as a raw material generates alkylpyrazines, which significantly affect the quality of the barley tea beverage.

[0015] Beverages containing pyrazines As described above, the beverage of the present invention is a beverage containing an extract of a plant that has been pasteurized or roasted, and is a beverage that contains pyrazines and exhibits a fragrant aroma. That is, the beverage of the present invention is a pyrazine-containing beverage that contains a roasted plant extract and has the fragrant aroma and richness of pyrazines. Here, the pyrazines referred to in the present invention include pyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. Furthermore, when referring to the content of pyrazines, it refers to the total amount of these eight types of pyrazines.

[0016] The beverage of the present invention contains pyrazines at a concentration of 0.001 to 1 mg / 100 ml (10 to 10,000 ppb). From the viewpoint of significantly achieving the desired effects of the present invention, the concentration of pyrazines is preferably 0.002 mg / 100 ml or more (20 ppb or more), more preferably 0.003 mg / 100 ml or more (30 ppb or more), even more preferably 0.004 mg / 100 ml or more (40 ppb or more), and particularly preferably 0.005 mg / 100 ml or more (50 ppb or more). Furthermore, from the viewpoint of beverage palatability, the concentration of pyrazines is 1 mg / 100 ml (10 ppm) or less, preferably 0.9 mg / 100 ml or less (9 ppm or less), more preferably 0.8 mg / 100 ml or less (8 ppm or less), and even more preferably 0.7 mg / 100 ml or less (7 ppm or less). When the beverage is a tea beverage, the pyrazine content is preferably about 0.001 to 0.5 mg / 100 ml (about 10 to 5,000 ppb), and when the beverage is a grain tea beverage, the pyrazine content is preferably about 0.1 to 1 mg / 100 ml (about 1,000 to 10,000 ppb). The pyrazine content in a beverage can be measured using gas chromatography-mass spectrometry (GC-MS).

[0017] The content of pyrazines in a beverage can be adjusted by adding a flavoring. However, when a flavoring is used, solvents such as ethanol and propylene glycol contained in the flavoring may affect the aroma of pyrazines. Therefore, the pyrazines of the present invention are preferably derived from a plant extract contained in the beverage of the present invention, and preferably do not contain a flavoring. Since adjusting the content of pyrazines using a plant extract containing pyrazines can enhance a more natural flavor and richness, it is preferable to use a plant extract in the present invention.

[0018] The beverage of the present invention preferably contains a specific amount of 2-ethyl-3,5-dimethylpyrazine, with the aim of enhancing the aroma and richness of the pyrazines and reducing the off-flavor (pungent odor) derived from the sulfite by adding sulfite to the beverage containing pyrazines. The content of 2-ethyl-3,5-dimethylpyrazine in the beverage is, for example, 0.3 ppb or more (0.00003 mg / 100 ml or more), preferably 0.4 ppb or more, and more preferably 0.5 ppb or more. The upper limit of 2-ethyl-3,5-dimethylpyrazine can be appropriately determined taking into account the flavor and taste of the beverage, but in one embodiment, it is 10 ppb or less, more preferably 8 ppb or less, and even more preferably 6 ppb or less.

[0019] The content of 2-ethyl-3,5-dimethylpyrazine may be adjusted using a flavoring or a plant extract containing the component at a high concentration, such as the roasted barley extract described in JP 2024-156628 A.

[0020] sodium The beverage of the present invention contains 1 to 40 mg / 100 ml of sodium. Sodium is useful for enhancing minerals replenished in the body and adjusting the pH of the beverage. However, when sodium is added to a beverage containing pyrazines, the fragrant aroma derived from the pyrazines is reduced, which presents a problem of the present invention.

[0021] Examples of sodium sources include, but are not limited to, sodium bicarbonate, sodium citrate, sodium gluconate, sodium hydroxide, sodium ascorbate, and sodium chloride. Sodium bicarbonate and sodium chloride are particularly preferred. When a sodium salt is used as the sulfite compound described below, the sodium derived from the sulfite compound also serves as a sodium source.

[0022] The sodium content in the beverage of the present invention is 1 to 40 mg / 100 ml, preferably 2 to 35 mg / 100 ml, more preferably 3 to 30 mg / 100 ml, and even more preferably 3 to 20 mg / 100 ml. If the sodium content in the beverage exceeds 40 mg / 100 ml, the amount of sodium will be too high and may affect the flavor of the beverage, preventing the effects of the present invention from being fully achieved.

[0023] In the present invention, when sodium is in the form of a salt, the sodium content in the beverage can be calculated by converting it into the amount of the free form. Alternatively, the sodium content in the beverage can be measured by a known method using an ICP atomic emission spectrometer.

[0024] sulfite compounds The beverage of the present invention is characterized in that the aroma of pyrazines, which are the pleasant aromas of plant extracts that are impaired by the addition of sodium, is enhanced by adding a sulfite compound. The effect of the present invention, "enhancing the aroma of pyrazines," refers to a state in which the intensity of the fragrant aroma characterized by the top note to middle note of a beverage containing a plant extract is perceived as stronger than that of a beverage to which a sulfite compound is not added.

[0025] The "sulfite compound" used in the beverage of the present invention refers to a molecular compound or precursor that contains or is a source of sulfur oxide (IV), such as sulfur dioxide and hydrogen sulfite, but does not include ionic sulfites or hydrogen sulfites. Specific examples include sulfites, pyrosulfites, sulfur disulfide, and hyposulfites, with potassium and sodium salts being preferred. From the standpoint of flavor, pyrosulfites are preferred, with potassium salts being more preferred.

[0026] Sulfite compounds are typically used as antioxidants and preservatives to prevent deterioration associated with oxidation, primarily occurring in fats and oils, and spoilage (putrefaction) in protein and carbohydrate foods. In addition to antioxidant and antibacterial properties, sulfite compounds are added to certain beverages, such as wine, to prevent discoloration (darkening). However, their addition to soft drinks has been considered unacceptable because they alter the original flavor of the beverage (see Patent Document 4, paragraph 0003). The beverage of the present invention, on the other hand, has the advantage of containing a predetermined amount of sodium, which can mask the flavor caused by sulfite compounds.

[0027] The present inventors have found that the off-flavor (pungent odor) caused by sulfite compounds can be masked to some extent by caffeine. While the addition of sulfites to caffeine-containing beverages is unlikely to cause flavor problems, the off-flavor caused by sulfites becomes pronounced in beverages that contain no caffeine or only low concentrations of caffeine. The beverage of the present invention can be a caffeine-free or low-concentration beverage, specifically one with a caffeine content of, for example, 30 mg / 100 ml or less. The caffeine content of the beverage is preferably 25 mg / 100 ml or less or 20 mg / 100 ml or less. Caffeine-free beverages (caffeine content: 0 mg / 100 ml) are also preferred. Furthermore, as described above, the beverage of the present invention contains a predetermined amount of 2-ethyl-3,5-dimethylpyrazine, which effectively masks the off-flavor caused by sulfite compounds.

[0028] In one aspect, the present invention is a method for producing a beverage that contains a predetermined amount of sodium but maintains the fragrant aroma attributed to pyrazines, the method comprising adding a sulfite compound to a beverage containing a plant extract.In another aspect, the present invention is a method for maintaining the fragrant aroma attributed to pyrazines while containing a predetermined amount of sodium by adding a sulfite compound to a beverage containing a plant extract.

[0029] In one embodiment, the pyrazine-containing beverage of the present invention is characterized by containing a sulfite compound. As used herein, "containing a sulfite compound" refers to a beverage obtained by adding a sulfite compound during beverage production. Because sulfites are converted to sulfur dioxide by heating or other means, the sulfite content in a beverage is measured as the sulfur dioxide content. Preferably, the sulfur dioxide content is measured according to the method described in the "Method for Analyzing Sulfite Content" in the Examples. The sulfur dioxide measured as the "sulfur dioxide content" in foods is not necessarily contained in the form of sulfur dioxide, but may be contained as sulfurous acid or its salt, sulfite ions, bound sulfite, or the like. The beverage of the present invention obtained by blending a sulfite compound has a sulfur dioxide content of, for example, 30 ppm or less, 1 to 30 ppm, and preferably 2 to 25 ppm. In the present invention, the sulfite compound may be added so that the amount of sulfur dioxide generated upon dissociation of the sulfite compound falls within a desired range. For example, potassium pyrosulfite (K2S2O5) has the formula: K2S2O5 → K2O + 2SO2 Therefore, when potassium pyrosulfite is used as the sulfite compound, the amount of potassium pyrosulfite to be added can be calculated so that the sulfur dioxide content of the beverage falls within a predetermined range.

[0030] Other ingredients As described above, a preferred embodiment of the present invention is a green tea beverage. In particular, a green tea beverage having a 1-hexanol content of 0.2 to 5.0 ppb by mass, preferably 0.4 to 3.0 ppb by mass, and more preferably 0.6 to 2.0 ppb by mass is preferred. It has been pointed out that the addition of ascorbic acid tends to milden the flavor of green tea beverages, weakening their freshness and resulting in a flavor that deviates from the desirable flavor of tea (Japan Tea Technology Association, "Tea Industry Research Report," No. 72, pp. 1-8, (1990)). The beverage of the present invention enhances the aroma of pyrazines, while also enhancing the green aroma (1-hexanol), which is a characteristic aroma of green tea beverages. The green tea beverage of the present invention, in which the fragrant aroma of pyrazines and the green aroma of 1-hexanol are enhanced, is a beverage rich in the refreshing and deep aroma characteristic of green tea, and has a fresh aroma like that of freshly brewed tea.

[0031] As already mentioned, the present invention relates to a beverage containing a predetermined amount of sodium yet with enhanced flavor and richness of pyrazines, and contains a sulfite compound and a specific pyrazine. On the other hand, the problem of the present invention is that the presence of sour components makes the taste difficult to perceive. This is because if the beverage of the present invention is acidic, the sourness masks the unpleasant taste of the sulfite compounds, making the problem of the present invention difficult to perceive. From the perspective of significantly enjoying the effects of the present invention, it is preferable that the beverage of the present invention is substantially free of sour components. Here, "substantially free" in this specification means that sour components are completely free or almost completely free (e.g., trace amounts) of sour components, and is synonymous with the absence of exogenous sour components. Examples of sour components include organic acids such as citric acid and malic acid, phosphoric acid, or salts thereof, as well as fruit juices, fruit extracts, and fermented raw materials containing these acids (e.g., apple vinegar, black vinegar, fermented milk, whey fermentation liquid, etc.). The pH of a beverage that is substantially free of sour components is about 5.0 to 7.5 (preferably 5.1 to 7.5, more preferably 5.3 to 7.0, and even more preferably 5.5 to 7.0).

[0032] When a beverage contains many components, chemical reactions between components can cause changes in the components or volatility, which can easily alter the overall aroma and aroma release of the beverage, potentially impairing the benefits of the present invention. In particular, when the beverage of the present invention contains proteins or carbohydrates, the quality and quantity of the fragrant aroma are likely to change due to aminocarbonyl reactions and other factors. Furthermore, when lipids are present, they can oxidize to produce a stale odor, inhibiting the perception of the fragrant aroma. Therefore, the soluble solids concentration (Brix) of the beverage of the present invention is preferably 1.0 or less, more preferably 0.8 or less, 0.5 or less, and even more preferably 0.4 or less. In another embodiment, the beverage preferably satisfies at least one of the following (a) to (c), and most preferably satisfies all of (a) to (c): (a) Fat content in the beverage: less than 0.5 g / 100 ml (preferably less than 0.3 g / 100 ml, more preferably less than 0.1 g / 100 ml) (b) Protein content in the beverage: less than 0.5g / 100ml (preferably less than 0.3g / 100ml, more preferably less than 0.1g / 100ml) (c) Carbohydrate content in the beverage: less than 0.5g / 100ml (preferably less than 0.3g / 100ml, more preferably less than 0.1g / 100ml)

[0033] In addition to the above-mentioned components, the beverage of the present invention may contain various additives as needed, provided that the intended object of the present invention is not deviated from. Examples of the various additives include colorants, emulsifiers, preservatives, etc., which may be used alone or in combination.

[0034] Packaged beverages The beverage of the present invention, which has improved pyrazine aroma, is less susceptible to environmental factors such as heat and light that cause quality deterioration. Specifically, not only can the beverage maintain its fragrant aroma even when subjected to heat sterilization for long-term storage at room temperature or to the effects of heat and light during storage, but the fragrant aroma also has the effect of masking any deterioration odors that may arise during storage. The beverage of the present invention has the surprising feature of being able to maintain the flavor of the preparation before heat sterilization even after sterilization and storage. Therefore, in a preferred embodiment, the present invention is a heat-sterilized packaged beverage.

[0035] As used herein, packaged beverages refer to beverages that are packaged in a sealed container and can be consumed immediately after opening the lid, including RTD beverages (RTD = Ready To Drink). The beverages of the present invention also include beverages for dilution, such as RTS beverages (RTS = Ready To Serve: beverages that can be opened, poured into a glass, diluted with water or soda water, etc.). The containers used for packaged beverages are not particularly limited, and examples include plastic containers such as polyethylene terephthalate (PET), metal cans such as aluminum cans and steel cans, paper containers, and glass bottles. While PET bottles are generally susceptible to environmental factors (heat, light, oxygen, etc.), the beverages of the present invention are less susceptible to such factors, even when packaged in a PET bottle, and can therefore enjoy the benefits of the present invention to a great extent. The volume of the packaged beverage is not particularly limited, but may be, for example, 50 mL to 3000 mL, preferably 100 mL to 2000 mL or 200 mL to 1000 mL.

[0036] Manufacturing method of packaged beverages In one aspect, the present invention provides a method for producing a packaged beverage that contains a predetermined amount of sodium while maintaining the fragrant aroma attributable to pyrazines. Hereinafter, a method for producing a packaged cereal tea beverage will be described in detail as an example.

[0037] The method for producing a grain tea beverage of the present invention includes, for example, the following steps (i) to (iii). (i) a pyrazines blending step of blending the grain tea extract into the beverage liquid so that the content of pyrazines in the beverage is 10 to 10,000 ppb and the content of 2-ethyl-3,5-dimethylpyrazine in the beverage is 0.3 to 10 ppb; (ii) adding sodium so that the sodium content in the beverage liquid is 1 to 40 mg / 100 ml; (iii) A sulfite mixing step for adding sulfite compounds to the beverage liquid. Generally, grain tea extracts do not contain caffeine, so the caffeine content of the above beverage is 30 mg / 100 ml or less. However, if ingredients containing caffeine are added, the caffeine content in the beverage may be adjusted to fall within the above range.

[0038] In the pyrazine blending step (i), the preparation can be carried out using any conventional extraction method, as long as the desired amounts of pyrazines and 2-ethyl-3,5-dimethylpyrazine are contained. Beverages containing sodium salts typically suffer from the salty taste and slimy texture inherent in grain tea beverages, reducing the inherent aroma and richness of the grain tea beverage. While increasing the extraction raw material or increasing the extraction temperature can increase the dissolution rate to enhance the aroma and richness, these methods often result in problems such as poor aroma due to the dissolution of large amounts of starch and other grain-derived ingredients, a lack of richness due to the dissolution of large amounts of harsh and bitter components, and increased susceptibility to aggregation and precipitation during storage. Therefore, a preferred embodiment of the grain tea beverage manufacturing method of the present invention is a beverage having a soluble solids content (mass%) derived from roasted plants such as grains of 0.10 to 1.0, preferably 0.15 to 0.8, and more preferably 0.2 to 0.5, of 0.15 to 0.8.

[0039] In the sodium addition step (ii), the sodium concentration in the beverage is adjusted to the above-mentioned range using a pH adjuster or a mineral material such as a sodium salt. As the pH adjuster, one or more of the following approved food additives can be used: sodium bicarbonate (sodium bicarbonate), potassium carbonate, sodium hydroxide, disodium hydrogen phosphate, sodium citrate, and sodium ascorbate. However, due to the pronounced effects of the present invention, a sodium-containing pH adjuster is preferably used. Among these, sodium bicarbonate is a preferred embodiment. The amount of pH adjuster added can be determined depending on the type of pH adjuster to achieve the desired pH. To ensure a pronounced initial effect, the pH of the beverage is generally adjusted to approximately 5.0 to 7.5 (preferably 5.1 to 7.5, more preferably 5.3 to 7.0, and even more preferably 5.5 to 7.0). When a sodium salt is used as the pH adjuster, the sodium concentration in the beverage is generally 1 mg / 100 ml, preferably 2 mg / 100 ml or more.

[0040] In the sulfite mixing step (iii), the flavor of pyrazines can be enhanced by adding sulfite to the grain tea beverage. The type of sulfite used in the present invention is not limited; it can be selected from those permitted as food additives in accordance with the laws of each country. Specific examples include sodium sulfite, sodium hyposulfite, sulfur dioxide, potassium metabisulfite, and sodium metabisulfite, with potassium metabisulfite being particularly preferred for its flavor. The sulfite concentration is calculated so that the sulfur dioxide (SO2) concentration in the beverage is 30 ppm or less. Here, "as sulfur dioxide concentration" means "converted into the concentration of sulfur dioxide generated when sulfite dissociates." [Example]

[0041] The present invention will be specifically described in detail below by showing experimental examples, but the present invention is not limited to these examples.

[0042] Quantitative determination of each component (1) Pyrazines The pyrazine content (total content of pyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine) was analyzed as follows. First, 5 ml of the sample solution was placed in a 20 ml screw-top glass bottle (18 mm diameter, manufactured by Gestell) and sealed with a metal cap (Gestell) equipped with a PTFE septum. The aroma components were extracted using solid-phase microextraction (SPME). Quantitation was performed by the standard addition method using peak areas detected in the EIC mode of GC / MS. The retention time of each component could be confirmed by analyzing a standard sample. The equipment and conditions used are shown below. SPME fiber: StableFlex / SS, 50 / 30μm DVB / CAR / PDMS (Sperco) Fully automated volatile component extraction and introduction device: MultiPurpose Sampler MPS2XL (Gestell) Preheat: 40°C, 5 minutes Stirring: None Volatile component extraction: 40°C, 30 minutes Desorption time of volatile components: 3 minutes GC oven: GC7890A (Agilent Technologies) Column: VF-WAXms, 60 m x 0.25 mm i.d. df = 0.50 μm (Agilent Technologies) GC temperature conditions: 40°C (5 minutes) → 5°C / min → 260°C (11 minutes) Carrier gas: Helium, 1.2 ml / min, constant flow mode Injection: Splitless method Inlet temperature: 250℃ Mass spectrometer: GC / MS Triple Ouad7000 (Agilent Technologies) Ionization method: EI (70 eV) Measurement method: Scan measurement, or simultaneous scan and SIM measurement Scan parameters: m / z 35-350 Quantitative ion (pyrazine) m / z 80, 53, or 52 (methylpyrazine) m / z 94, 67, or 93 (2,5-dimethylpyrazine) m / z 108, 42, or 107 (2,6-dimethylpyrazine) m / z 108, 42, or 107 (2-ethylpyrazine) m / z 107, 108, or 80 (2,3-dimethylpyrazine) m / z 108, 67, or 107 (3-ethyl-2,5-dimethylpyrazine) m / z 135 (2-ethyl-3,5-dimethylpyrazine) m / z 135 (2) Sodium The measurements were performed using inductively coupled plasma atomic emission spectrometry (ICP atomic emission spectrometry) as described in "16 Sodium (equivalent to salt)" in the "Appendix: Analytical Methods for Nutritional Components, etc." of the Food Labeling Standards issued by the Consumer Affairs Agency (last revised August 9, 2016, Food Labeling Table No. 532). (3) Sulfite compounds (sulfur dioxide content) Because sulfurous compounds such as sulfur dioxide evaporate as sulfur dioxide upon heating, sulfur dioxide content in beverages is measured as sulfur dioxide content. The sulfur dioxide content in beverages was measured using the modified Rankine alkali titration method. Specifically, 4 g of sample was weighed into a Rankine round-bottom flask, 40 mL of purified water and 10 mL of 25% phosphoric acid were added, and the flask was placed in a modified Rankine distillation apparatus. While the Rankine round-bottom flask was heated with a burner, nitrogen gas was passed through the flask at a rate of 0.5–0.6 L / min for 15 minutes, followed by 15 minutes of continuous aeration without heating. The entire amount of gas evolved by aeration was passed through 10 mL of 0.3% hydrogen peroxide solution containing a mixed indicator (methyl red and methylene blue) and one drop of 0.01 N sodium hydroxide solution (hereafter referred to as the collection solution), and the sulfurous acid gas evolved by aeration distillation was collected as sulfate ions. The collected liquid was titrated with 0.01N aqueous sodium hydroxide solution to calculate the sulfur dioxide content (ppm) per dry weight.

[0043] pH measurement 100 mL of the sample solution was weighed into a 200 mL beaker, the temperature was adjusted to 20°C, and the pH was measured using a pH meter (HORIBA pH meter F21, manufactured by Horiba Ltd.).

[0044] Test Example 1. Packaged barley tea drink (1) Four types of barley tea beverages with the compositions shown in the table below were prepared using commercially available barley tea tea bags "Kaori Kaoru Mugicha" (Ito En). First, one tea bag (containing 7 g of barley) was extracted with 500 ml of water (20°C) for 30 minutes to obtain a barley tea extract (Control Product 1-1, caffeine content: 0 mg / 100 ml, soluble solids content: 0.5). An appropriate amount of sodium bicarbonate was added to this to obtain a barley tea beverage with a pH of 6.5 (Control Product 1-2). This pH-adjusted barley tea beverage was heat-sterilized at 130°C for 5 minutes to prepare a heat-sterilized barley tea beverage (Control Product 1-3). Additionally, 50 ppm of potassium pyrosulfite was added to Control Product 1-2 and heat-sterilized in the same manner to prepare a heat-sterilized barley tea beverage containing sulfite compounds (Test Product 1).

[0045] [Table 1-1]

[0046] The four barley tea beverages were cooled to 10°C and then subjected to a sensory evaluation by a panel of five experts. The panel members used a two-point discrimination test to determine which of the presented beverages had a stronger fragrant aroma (pyrazine aroma).

[0047] The results are shown in the table below. A comparison of Control Products 1-1 and 1-2 confirmed that the pyrazine aroma was reduced by adding sodium. A comparison of Control Products 1-2 and 1-3 also confirmed that the pyrazine aroma was reduced by heat sterilization. On the other hand, a comparison of Control Product 1-3 and Test Product 1 revealed that the addition of a sulfite compound significantly enhanced the pyrazine aroma. Moreover, the enhancement effect was so remarkable that it was at the same level of strength as a barley tea beverage (Control Product 1-1) that did not contain sodium and was not heat sterilized, and most panelists responded that they could not tell the difference.

[0048] [Table 1-2]

[0049] Test Example 2. Packaged barley tea drink (2) The barley tea beverages of Test Example 1 (Control Products 1-1 and 1-2) were used. Salt was added to Control Product 1-2 to prepare a barley tea beverage with a high sodium content (Control Product 2-2). This was subjected to heat sterilization in the same manner as Test Example 1 to obtain a heat-sterilized barley tea beverage (Control Product (Control Product 2-3)). In addition, 50 ppm of potassium pyrosulfite was added to Control Product 2-2 to prepare a barley tea beverage that was similarly heat-sterilized (Test Product 2).

[0050] The table below shows the results of a sensory evaluation of four types of barley tea beverages, including Control Product 1-1, in the same manner as in Test Example 1. Even when the sodium content of the beverage was high, the pyrazine aroma was enhanced by adding a sulfite compound.

[0051] [Table 2]

[0052] Test Example 3. Packaged green tea drink (1) Four types of green tea beverages with the compositions shown in the table below were prepared using commercially available green tea tea bags "Iyemon Matcha Sencha" (Uji no Tsuyu Tea). First, five tea bags (containing 2 g of green tea leaves) were steeped in 500 ml of hot water (95°C) for 5 minutes to obtain a green tea leaf extract (Control Product 3-1, caffeine content: 20 mg / 100 ml, soluble solids: 0.25). Appropriate amounts of ascorbic acid and sodium bicarbonate were added to obtain a green tea beverage with a pH of 6.5 (Control Product 3-2). This pH-adjusted green tea beverage was heat-sterilized at 125°C for 7 minutes to prepare a heat-sterilized green tea beverage (Control Product 3-3). A heat-sterilized green tea beverage containing sulfite compounds was also prepared by heat-sterilizing the pH-adjusted green tea beverage in the same manner, except for the addition of 50 ppm potassium pyrosulfite (Test Product 3).

[0053] The four green tea beverages obtained were subjected to sensory evaluation in the same manner as in Test Example 1, and the results are shown in the table below. It was confirmed that the pyrazine aroma was also reduced by adding sodium to green tea beverages, and that the pyrazine aroma was further reduced by heat sterilization. A comparison of Control Product 3-3 and Test Product 3 revealed that the addition of sulfite compounds significantly enhanced the pyrazine aroma. Furthermore, not only the pyrazine aroma but also the green aroma characteristic of green tea was enhanced, with most panelists reporting that the flavor was on the same level as that of freshly brewed green tea beverage (Control 3-1). This demonstrates that the addition of sulfite compounds can enhance not only the fragrant aroma of pyrazines but also the green aroma (1-hexanol), a characteristic aroma of green tea beverages.

[0054] [Table 3]

[0055] Test Example 4. Packaged green tea drink (2) A commercially available PET bottled green tea drink containing ascorbic acid, "Iyemon Green Tea" (Suntory Beverage & Food International, caffeine content: 10 mg / 100 ml, soluble solids: 0.3), was used. This green tea drink (Control Product 4-1) was opened, and a solution containing 100 ppm of potassium pyrosulfite was heat sterilized at 125°C for 7 minutes (Test Product 4). A control product was also prepared that was heat sterilized without the addition of potassium pyrosulfite (Control Product 4-2).

[0056] The three green tea beverages obtained were subjected to a sensory evaluation in the same manner as in Test Example 1. The results are shown in the table below. All panelists judged that the addition of a sulfite compound enhanced the pyrazine aroma. Furthermore, Test Product 4, which contained a sulfite compound, had a flavor with a green aroma that was at least as strong as that of Control 4-1, making it a flavorful green tea beverage.

[0057] [Table 4]

[0058] Test Example 5. Packaged barley tea drink (3) A barley tea beverage containing a sulfite compound (potassium pyrosulfite) was prepared in the same manner as in Test Example 4, except that a commercially available PET bottled barley tea beverage "Healthy Mineral Barley Tea" (Ito En) was used (Table 5).

[0059] The obtained barley tea beverage was evaluated in the same manner as in Test Example 1, and the results are shown in the table below. The barley tea beverage containing sulfite compounds had an enhanced pyrazine aroma. However, perhaps due to the high concentration of pyrazines contained, the effect of the sulfite compounds was somewhat less noticeable.

[0060] [Table 5]

[0061] Test Example 6. Packaged green tea drink (3) The green tea beverage of Test Example 4 (Control Product 4-1) was diluted three times to obtain a weak green tea beverage with a soluble solids content of 0.03 (Control Product 6-1). A green tea beverage to which 100 ppm of potassium pyrosulfite was added was also prepared (Test Example 6-1). These green tea beverages were heat sterilized at 125°C for 7 minutes to prepare packaged green tea beverages. A green tea beverage without added potassium pyrosulfite (Control Product 6-1) and a green tea beverage with added potassium pyrosulfite (Test Example 6-1) were cooled to 10°C and subjected to a sensory evaluation by a panel of five experts. The panel evaluated which of the presented beverages had a stronger aroma (pyrazine aroma, green aroma) using a two-point discrimination test. As shown in the table below, all panelists rated the green tea drink with added sulfite compounds (Test Example 6-1) as having a stronger fragrant aroma (pyrazine aroma) and green aroma. On the other hand, more than half (3 out of 5 panelists) felt that there was a pungent odor derived from sulfite.

[0062] [Table 6-1]

[0063] 2-Ethyl-3,5-dimethylpyrazine (purity 95% or higher) was added appropriately to the green tea beverage of Test Example 6-1 to prepare green tea beverages with the 2-ethyl-3,5-dimethylpyrazine concentrations shown in the table below. These were similarly heat-sterilized to prepare packaged green tea beverages. After cooling the samples to 10°C, a panel of five experts evaluated the intensity of the pungent odor derived from sulfite compounds. The results are shown in the table, and the evaluation results in the table represent the number of people who perceived the pungent odor derived from sulfite compounds as an unpleasant taste. In beverages with a 2-ethyl-3,5-dimethylpyrazine concentration of 0.3 ppb or higher, the majority of panelists did not detect any off-flavors derived from sulfites, and in beverages with a 2-ethyl-3,5-dimethylpyrazine concentration of 0.5 ppb or higher, all panelists did not detect any off-flavors derived from sulfites.

[0064] [Table 6-2]

Claims

1. The present invention relates to a cosmetic composition comprising a plant extract and a sulfite compound, and the cosmetic composition comprises the following (a) and (b): (a) Content of pyrazines in beverage: 0.001 to 1 mg / 100 ml (b) Sodium content in the beverage: 1 to 40 mg / 100 ml Satisfy your beverage needs.

2. 2. The beverage of claim 1, having a caffeine content of 30 mg / 100 mL or less.

3. 3. The beverage according to claim 1, wherein the content of 2-ethyl-3,5-dimethylpyrazine is 0.3 to 10 ppb.

4. The beverage according to claim 1 , wherein the plant extract comprises a tea leaf extract and / or a cereal extract.

5. The beverage according to claim 1, having a pH of 5.0 to 7.

5.

6. 2. The beverage of claim 1, having a Brix of 1.0 or less.

7. The beverage according to claim 1, which is a packaged beverage.

8. The beverage according to claim 1, which is a packaged green tea beverage or a packaged barley tea beverage.

Images