Chicken extract-containing beverage

Abstract

To provide novel chicken extract-containing beverage.SOLUTION: According to one aspect of the present invention, chicken extract-containing beverage comprises one or more types of odorous components selected from the group consisting of trimethylamine and isovaleric acid, the total content of the one or more types of odorous components being 2.7 ug / ml or less, and comprises one or more types of imidazole dipeptides selected from the group consisting of anserine and carnosine, the total content of the one or more types of imidazole dipeptides being 1.6 mg / ml or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing chicken extract and a method for producing the same. It also relates to a method for improving the taste of beverages containing chicken extract. [Background technology]

[0002] In recent years, due to the growing health consciousness, foods and drinks rich in protein have been attracting attention. In particular, chicken extract-containing beverages, which have been traditionally consumed in Asia, are considered high-protein beverages. It has attracted attention as a new material, and various products are being developed, manufactured, and sold.

[0003] For example, Chinese Patent Application Publication No. 109287979 (Patent Document 1) describes healthy and nutritious The canned chicken soup, which contains various ingredients including Chinese herbal medicines, is listed as a high-quality canned chicken soup. It is being done. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Chinese Patent Application Publication No. 109287979 Summary of the Invention [Problem to be solved by the invention]

[0005] Chicken extract has a distinctive smell (fishy, ​​vomit-like, etc.). It is known that such odors occur, and attempts have been made to reduce such odors. Consumers tend to perceive the benefits of chicken extract from the meatiness of the chicken. Simply reducing the odor specific to chicken extract will not improve overall satisfaction with chicken extract. Therefore, there is a demand for novel chicken extract-containing beverages, especially A new chicken product that has a reduced odor specific to chicken extract and still retains the texture of chicken. There is a demand for extract-containing beverages. [Means for solving the problem]

[0006] As a result of extensive research, the inventors of the present invention have found that the content of specific odorous components is reduced and anserine and The content of one or more imidazole dipeptides selected from the group consisting of carnosine is determined By adjusting the range, you can feel the texture of chicken meat while suppressing the odor that is unique to chicken extract. It has been discovered that a chicken extract-containing beverage can be obtained. The present invention is based on this discovery. is.

[0007] The present invention provides the following beverages and methods for producing the beverages. [1] A chicken extract-containing beverage, One or more odorous components selected from the group consisting of trimethylamine and isovaleric acid The total content of the one or more odorous components is 2.7 μg / ml or less, and One or more imidazole dipeptides selected from the group consisting of anserine and carnosine The total content of said one or more imidazole dipeptides is 1.6 mg / ml or more. Above, beverages. [2] The beverage according to [1], wherein the trimethylamine content is 0.2 to 2.5 μg / ml. [3] The beverage according to [1], wherein the content of isovaleric acid is 0.05 to 2 μg / ml. [4] [1] to [3], wherein the total content of the one or more odorous components is 1 to 2.4 μg / ml. A beverage according to any one of the preceding items. [5] The beverage according to any one of [1] to [4], which contains anserine and carnosine. [6] The anserine content is 0.5 to 3.5 mg / ml, and it is one of [1] to [5]. The beverage described. [7] The carnosine content is 0.1 to 2 mg / ml, as described in any of [1] to [6]. beverages. [8] The total content of anserine and carnosine is 1.7-4.8mg / ml.[1] A beverage according to any one of [7] to [7]. [9] Ready-to-drink (RTD) beverages, soft drinks, chicken soup, jelly drinks, powdered drinks The beverage according to any one of [1] to [8], which is a food additive or functional beverage.

[10] A method for producing a beverage according to any one of [1] to [9], A chicken extract obtained from chicken breast meat is added to the beverage in an amount of 1 to 75% by weight based on the total amount of chicken extract in the beverage. A method comprising compounding a weight percent

[11] Chicken extract from chicken breasts versus chicken extract from chicken legs and joints The amount of the lactic acid bacteria obtained from chicken legs and joints was adjusted to a weight ratio of 1:0.5 to 1:10. The method according to

[10] , comprising blending chicken extract.

[12] A method for improving the taste of a chicken extract-containing beverage, comprising: The beverage contains a compound selected from the group consisting of trimethylamine and isovaleric acid. The total content of one or more odorous components is adjusted to 2.7 μg / ml or less, and the beverage contains One or more imidazole derivatives selected from the group consisting of anserine and carnosine, and adjusting the total peptide content to 1.6 mg / ml or more. [Effects of the Invention]

[0008] According to one aspect of the present invention, it is possible to suppress the odor peculiar to chicken extract while still allowing the user to feel the texture of chicken meat. According to a preferred embodiment of the present invention, a chicken extract-containing beverage can be provided. A drink containing chicken extract that suppresses the odor peculiar to chicken extract while still allowing you to fully enjoy the texture of chicken. According to another preferred embodiment of the present invention, unpleasant sourness can be further suppressed. The resulting chicken extract-containing beverage is provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. The following embodiments are examples for explaining the present invention. The present invention is not intended to be limited to the embodiments. Unless otherwise specified, it can be implemented in various forms. All documents cited in this specification, as well as publications, patent publications and other patents, The documents are incorporated herein by reference.

[0010] 1. Beverages In one aspect, the present invention provides a chicken extract-containing beverage (hereinafter also referred to as the "beverage of the present invention"). In this specification, the term "chicken extract-containing beverage" refers to a beverage containing chicken extract. In some embodiments of the present invention, a beverage is a liquid composition that can be taken orally. Ready-to-drink (RTD) beverages, soft drinks, chicken soup, jelly drinks, powdered drinks In this specification, powdered beverages include beverages and functional drinks. It refers to a powdered beverage that can be diluted to a certain concentration before drinking. The composition is intended to be heated and drunk in a soup-like state, for example, a pouched soup (chicken Essence (such as Chicken Essence or DEOC (Drip Essence of Chicken)) is also included. In a preferred embodiment of the present invention, the chicken extract-containing beverage is a ready-to-drink beverage. It is a ready-to-drink (RTD) beverage.

[0011] The chicken extract-containing beverage according to one embodiment of the present invention contains trimethylamine and isovalerine. and one or more odor components selected from the group consisting of phosphoric acid, The total content is 2.7ug / ml or less and consists of anserine and carnosine. The compound contains one or more imidazole dipeptides selected from the group The total content of 1.6 mg / ml of dipeptides is 1.6 mg / ml or more. explain.

[0012] <Chicken extract> The beverage of the present invention contains chicken extract. The chicken extract is made from chicken parts such as meat, bones, and skin. Chicken extract is a component obtained by hot water extraction using carnosine as a raw material. and anserine. .

[0013] In some embodiments of the present invention, the chicken extract used in the beverage contains carnosine and amino acids. When the composition contains one or more salts of imidazole dipeptides selected from the group consisting of fluphenamine, The content of imidazole dipeptides in chicken extract is This means the total amount of salt.

[0014] Examples of salts of imidazole dipeptide include, but are not limited to, sodium, lithium, calcium, hydroxides, carbonates and bicarbonates of ammonium, magnesium and aluminum and ammonia inorganic salts such as acid salts; and methylamine, dimethylamine and trimethylamine Salts such as mono-, di- or tri-alkylamine salts, mono-, di- or tri-hydrides organic salts such as hydroxyalkylamine salts, guanidine salts and N-methylglucosamine salts Examples of suitable salts include:

[0015] When chicken extract is used in the beverage of some embodiments of the present invention, the chicken An extract obtained by heating meat in a liquid may be used, or a commercially available chicken extract may be used. The raw materials for chicken extract may include chicken bones, cartilage, feet (also known as maple), etc. good.

[0016] Commercially available chicken extracts include "Brand's Essence of Chicken (BEC) (Suntory Bever Age & Food Asia), Scotch® Essence of Chicken (Scotch Industries, Thailand) "Quaker Essence of Chicken (Standard Foods Corporation, Taiwan)" "SWANSON® Chicken stock and broth (Campbell Soup Company)" "Drip Chicken Essence (manufactured by Eu Yan Sang International Co., Ltd., Singapore)" "Boned Chicken Tonic (manufactured by Eu Yan Sang International, Singapore)" "Little Essence of Chicken" (manufactured by Lao Xie Zhen Co., Ltd. in Taiwan) Any commercially available product can be used, but we recommend using Brand's Essence of Chicken (BEC). It is preferable to use

[0017] In some embodiments of the present invention, the chicken extract used in the beverage is extracted from chicken meat or chicken bones. , cartilage, feet, etc. (hereinafter referred to as "chicken meat, etc.") by hot water extraction. For example, chicken meat or the like can be treated in a solvent at high temperature under normal or increased pressure. In the production of chicken extract, a solvent is used. After crude extraction, fat and cholesterol are removed, and then excess solvent is removed to increase the concentration. You can raise it.

[0018] In this specification, chicken extract includes the liquid extract obtained by the above method, liquid Dilute solutions, concentrates, or dry powders of the extracts, as well as purified products thereof, are included. For example, the refined product is made by diatomaceous earth filtration, ultrafiltration, membrane treatment, liquid separation operation, and denaturing. It can be obtained by fractionating the extract with fat or the like to achieve high purity.

[0019] In some embodiments of the present invention, the amount of chicken extract in the beverage (in terms of solids) is particularly Although not limited thereto, the content is preferably 5% by weight to 20% by weight. The amount of chicken extract (solid content equivalent) in the form is 6% to 14% by weight, 8% to 1 It may be 2% by weight or 9% to 11% by weight.

[0020] <Odor components> In some embodiments of the present invention, the beverage contains trimethylamine and isovaleric acid. and the content of the one or more odorous components selected from the group consisting of The trimethylamine content is less than 2.7ug / ml. Trimethylamine is produced during the production of chicken extract. It is one of the odorous components and can cause a fishy odor. It is one of the odorous components that is generated during the production of lactic acid bacteria extract, and has a vomit-like odor. For example, these odorous components can occur when chicken extract is heated under retort conditions. This may occur in the following cases:

[0021] The total content of trimethylamine and isovaleric acid is 2.7μg / ml or less The amount is not particularly limited as long as it is present, and may be 0 μg / ml or an amount below the detection limit. In some embodiments, the trimethylamine content is 0.2 to 2.5 μg / ml, 0 .2~2ug / ml, 0.2~1.5ug / ml, 0.2~1ug / ml, 0.2~0. 8ug / ml, 0.8~2.5ug / ml, 0.8~2ug / ml, 0.8~1.5ug / ml, 0.8-1ug / ml, 1-2.5ug / ml, 1-2ug / ml or 1-1 The trimethylamine content may be measured by the method described in the Examples. It can be measured by headspace gas chromatography.

[0022] The total content of isovaleric acid and trimethylamine is 2.7μg / ml or less The amount is not particularly limited as long as it is present, and may be 0 μg / ml or an amount below the detection limit. In some embodiments, the content of isovaleric acid is 0.05 to 2 ug / ml, 0.0 5~1.5ug / ml, 0.05~1ug / ml, 0.05~0.09ug / ml, 0. 05~0.08ug / ml, 0.01~0.2ug / ml, 0.01~0.15ug / m l, 0.01~0.13ug / ml, 0.01~0.12ug / ml, 0.01~0.1 uG / ml or 0.01-0.08uG / ml. Isovaleric acid content The amount is measured by headspace gas chromatography as described in the Examples. It is possible.

[0023] One or more odorous components selected from the group consisting of trimethylamine and isovaleric acid The total content is not particularly limited as long as it is 2.7 μg / ml or less, but is preferably 0.1 to 2.4 μg / ml. g / ml, 0.1~2.2ug / ml, 0.1~2ug / ml, 0.1~1.8ug / m l, 0.3~2.4ug / ml, 0.3~2.2ug / ml, 0.3~2ug / ml, 0 .3~1.8ug / ml, 0.5~2.4ug / ml, 0.5~2.2ug / ml, 0. 5~2ug / ml, 0.5~1.8ug / ml, 0.8~2.4ug / ml, 0.8~2 .2ug / ml, 0.8~2ug / ml, 0.8~1.8ug / ml, 1~2.4ug / ml, 1~2.2ug / ml, 1~2ug / ml, 1~1.8ug / ml, 1.2~2. 4ug / ml, 1.2~2.3ug / ml, 1.2~2.2ug / ml, 1.2~2ug The total content may be 1.2 to 1.8 μg / ml or 1.2 to 1.8 μg / ml. It can be measured by headspace gas chromatography.

[0024] <Anserine and Carnosine> In some embodiments of the present invention, the beverage comprises a compound selected from the group consisting of anserine and carnosine. The imidazole dipeptide comprises one or more imidazole dipeptides selected from: It is a general term for dipeptides whose constituent is histidine with an imidazole ring (Yanagiuchi Nobuya, , Journal of the Japanese Society of Food Chemical Technology, Vol. 61, No. 1, p. 45, 2014). Here, imidazole is a five-membered ring It is a type of aromatic heterocyclic compound with nitrogen atoms at the 1st and 3rd positions. It is an aromatic heterocyclic compound.

[0025] The present inventors have surprisingly found that a compound selected from the group consisting of trimethylamine and isovaleric acid is a hydroxybenzoate. The total content of one or more odorous components selected from the above is within a specified range, and anserine and and carnosine. By using more than the specified amount, the odors specific to chicken extract (fishy smell, vomit smell, etc.) can be suppressed. Furthermore, it has been found that a chicken extract-containing beverage that gives the user the feeling of chicken meat can be provided. According to another embodiment, the compound is selected from the group consisting of anserine and carnosine. By keeping the content of dazole dipeptide within a specified range, the unpleasant sourness can be further suppressed. This can be done.

[0026] There are various types of imidazole dipeptides, including imidazoles other than anserine and carnosine. It may also contain dazole dipeptides, such as balenine, homoanserine, and homoanserine. It may further contain one or more imidazole dipeptides selected from carnosine. In a preferred embodiment of the present invention, the beverage comprises anserine and carnosine.

[0027] The imidazole dipeptide used in the beverages of some embodiments of the present invention is an imidazole dipeptide. It is obtained by extracting with an aqueous solvent from a material containing azole dipeptide (for example, fish meat), or It may be obtained by chemical synthesis, and there is no particular limitation on its origin or raw material. Dazole dipeptide is found in fish meat such as tuna, bonito and salmon, beef, pork and Carnosine can be obtained from meat, chicken, etc. Mammals such as pigs and cows have a lot of carnosine, while aquatic mammals have a lot of it. In the case of rhesus monkeys, the ratio of carnosine to balenine is about 1:2, while in birds, the ratio of carnosine to anserine is 1:1. The ratio is 3:1, and it is said that in large fish, anserine is almost the only component (Yanagiuchi Nobuaki) (Yoshiya, Journal of the Japanese Society of Food Chemical Technology, 2014, Vol. 61, No. 1, p. 45). The raw material for imidazole dipeptide can be selected depending on the efficacy and application.

[0028] The anserine content in the beverages of some embodiments of the present invention is The total content of the amine and the amine is not particularly limited as long as it is 1.6 mg / ml or more. For example, 3.5mg / ml. The anserine content is 0.5-3mg / ml, 0.5-2. 5mg / ml, 0.5~2mg / ml, 0.5~1.5mg / ml, 0.5~1mg / m l, 1~3mg / ml, 1.5~3mg / ml, 2~3mg / ml or 2.5~3mg The content of anserine is preferably 1.2 to 2.8 mg / ml. More preferably, 1.5 to 2.5 mg / ml, and even more preferably, 1.7 to 2.3 mg / ml is.

[0029] The carnosine content in the beverages of some embodiments of the present invention is The total content of the amine and the amine is not particularly limited as long as it is 1.6 mg / ml or more. For example, 2mg / ml. The carnosine content ranges from 0.1 to 1.8mg / ml, 0.1 to 1. 6mg / ml, 0.1~1.4mg / ml, 0.1~1.2mg / ml, 0.1~1mg / ml, 0.2~1.5mg / ml, 0.4~1.5mg / ml, 0.5~1.5mg / ml, 0.7 to 1.5 mg / ml, or 0.8 to 1.5 mg / ml. The content of guanosine is preferably 0.5 to 1.5 mg / ml, more preferably 0.7 to 1. 4 mg / ml, and more preferably 0.8 to 1.2 mg / ml.

[0030] The total amount of anserine and carnosine in the beverage in some embodiments of the present invention The total content of anserine and carnosine is 1.7 to 4.8 mg / ml. By doing so, the odors specific to chicken extract (fishy smell, vomit smell, etc.) are suppressed while retaining the flavor of chicken. It is possible to provide a chicken extract-containing beverage that has a meaty texture. In this embodiment, the total amount of anserine and carnosine is, for example, 1.7 to 4.5 mg / m l, 1.7~4mg / ml, 1.7~3.5mg / ml, 1.7~3mg / ml, 2~4 mg / ml, 2.2~4mg / ml, 2.4~4mg / ml, 2.6~4mg / ml, 2 .8~4mg / ml, 2~3.8mg / ml, 2.2~3.8mg / ml, 2.4~3. 8mg / ml, 2.6~3.8mg / ml, 2.8~3.8mg / ml, 2~3.5mg / ml, 2.2~3.5mg / ml, 2.4~3.5mg / ml, 2.6~3.5mg / The total content of anserine and carnosine may be 2.8-3.5 mg / ml or 2.8-3.5 mg / ml. The amount is preferably 1.8 to 4.2 mg / ml, more preferably 2 to 4 mg / ml, and even more preferably The preferred range is 2.4 to 3.5 mg / ml.

[0031] The content of imidazole dipeptides such as anserine and carnosine was measured by high performance liquid chromatography. It can be determined by measuring with HPLC, but the content cannot be calculated from the blend amount. If possible, it may be calculated from the blend amount. When measuring by HPLC, the measurement conditions should be the standard of the analyzer. When measuring by HPLC, an ion exchange column (e.g. For example, 300SCX (dimensions: 4.6 x 250 mm, particle size: 5 μm) can be used. can.

[0032] <Other ingredients and properties> Beverages according to some embodiments of the present invention include water. Water may be, but is not limited to, any of a variety of flavors. Any type of water can be used as long as it does not have an adverse effect on the product, such as tap water, ion-exchanged water, soft water, or steam. These include still water, carbonated water, reverse osmosis water (RO water), activated carbon-treated water, purified water, and demineralized water.

[0033] The pH of beverages according to some embodiments of the present invention is preferably 4 to 7, 4.5 to 7, 5 ~7, 5.5~7, 6~7, 4~6.8, 4.5~6.8, 5~6.8, 5.5~6.8 , 6~6.8, 4~6.6, 4.5~6.6, 5~6.6, 5.5~6.6 or 6~6 By adjusting the pH to this range, a pleasant taste with less acidity can be achieved. It is possible.

[0034] The Brix (soluble solids content) of beverages according to some embodiments of the present invention is preferably 5 to 100%. The range is preferably 20, more preferably 6 to 14, and even more preferably 8 to 12. Brix (soluble solids content) can be measured using a sugar refractometer.

[0035] Beverages according to some embodiments of the present invention may include a sweetener. may contain low-intensity sweeteners, high-intensity sweeteners or a combination thereof. Examples of sweeteners include glucose, sucrose (granulated sugar, etc.), fructose, Maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose Examples of high-intensity sweeteners include aspartame, xylose, and ribose. Luteme, neotame, advantame, sucralose, acesulfame potassium (acesulfame Sulfam K), saccharin, saccharin sodium, sodium cyclamate, Chin, disodium glycyrrhizinate, trisodium glycyrrhizinate, Neohesperidin Dihydrochalcone, thaumatin, monellin, curculin, mabinlin, brazzein, pen Intagine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin Ricin, rubusoside, phyllodulcin, mogroside IV, mogroside V, steviol Glycosides (rebaudioside A, rebaudioside D, rebaudioside M), thaumatin, monelli Examples of suitable lactic acid bacteria include lactic acid bacteria, ...

[0036] The beverage according to some embodiments of the present invention may contain any of the following ingredients, as long as the effects of the present invention are not impaired: In addition to the above ingredients, the beverage may contain ingredients that can be added to ordinary beverages. For example, acidulants, flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings , extracts, pH adjusters, quality stabilizers, etc.

[0037] The form of the container for the beverage according to some embodiments of the present invention is not limited, and may be, for example, a can, a bottle, a plastic ... It is sealed and packaged in containers such as ET bottles, pouches, paper cartons, and plastic containers. According to a preferred embodiment of the present invention, the beverage container is It is a small pouch from the viewpoint of regular consumption. When heat sterilization is performed after packaging, The type of sterilization is not particularly limited, and examples thereof include conventional sterilization methods such as inversion sterilization, UHT sterilization, and retort sterilization. The temperature of the heat sterilization step is not particularly limited, but for example, The heating time is 1 to 40 minutes at a temperature of 80 to 130°C, preferably 80 to 120°C. If a sterilization value of the above is obtained, there is no problem with sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds.

[0038] Exemplary Embodiments of the Beverage of the Present Invention The following are exemplary embodiments of the beverage of the present invention, but the present invention is not limited to the following embodiments. It is not something that can be done. According to one embodiment of the present invention, A chicken extract-containing beverage, One or more odorous components selected from the group consisting of trimethylamine and isovaleric acid wherein the one or more odors are measured by headspace gas chromatography. The total content of gas components is 2.7ug / ml or less, and One or more imidazole dipeptides selected from the group consisting of anserine and carnosine The total content of said one or more imidazole dipeptides is 1.6 mg / ml or more. Above, drinks are served.

[0039] According to one embodiment of the present invention, A chicken extract-containing beverage, One or more odorous components selected from the group consisting of trimethylamine and isovaleric acid The total content of the one or more odorous components is 0.5 to 2.4 μg / ml, and , One or more imidazole dipeptides selected from the group consisting of anserine and carnosine The total content of the one or more imidazole dipeptides is 2 to 3.8 mg / m Ready-to-drink (RTD) beverages are offered.

[0040] According to one embodiment of the present invention, A chicken extract-containing beverage, One or more odorous components selected from the group consisting of trimethylamine and isovaleric acid The total content of the one or more odorous components is 1 to 2.2 μg / ml, and One or more imidazole dipeptides selected from the group consisting of anserine and carnosine The total content of the one or more imidazole dipeptides is 2.4 to 3.5 mg. Ready-to-drink (RTD) beverages are provided at a dose of 100mg / ml.

[0041] 2. Beverage manufacturing method In one aspect, the present invention provides the following method for producing a beverage (hereinafter also referred to as "the production method of the present invention"). The method of the present invention provides a method for producing a soluble ... The total content of one or more odorous components selected from the group consisting of anserine and carnosine The total content of one or more imidazole dipeptides selected from the group consisting of: There are no particular limitations as long as the material can be obtained.

[0042] An example of a manufacturing method according to an embodiment of the present invention is as follows. The chicken meat is then finely chopped and then treated in a solvent at high temperature under normal or increased pressure to extract the It breaks down proteins and other substances that are consumed and converts them into relatively low molecular weight peptides that are easily absorbed by humans. The crude extract is then deprived of fat and cholesterol, and the excess solvent is then removed. This process can be repeated several times to increase the density, color, and The product is filtered to ensure that its nutritional value is within the desired range, then packed in containers and vacuum-packed. The ratio of ingredients contained in the chicken meat varies depending on the part of the chicken used. Therefore, by adjusting the parts of chicken or other meat to be used, the desired amount of odorous components and imidazole diamine can be obtained. You can get chicken extract with a high amount of peptides. For example, carnosine and anserine Imidazole dipeptides tend to be found in large amounts in chicken breast. Odor components such as ethylamine and isovaleric acid are extracted from chicken feet (near the toes). This tends to occur when the extract is produced. By analyzing the amount and adjusting the ratio of the parts used appropriately, the beverage of the present invention can be prepared without excessive burden. It can be manufactured.

[0043] In some embodiments of the present invention, the production method comprises: The chicken extract may be blended in an amount of 1 to 75% by weight based on the total amount of chicken extract in the beverage. Chicken breast meat contains a lot of imidazole dipeptides such as carnosine and anserine. Therefore, by adding a certain amount of chicken extract obtained from chicken breast, The amount of lunosine and anserine can be adjusted. The ratio of chicken extract obtained from chicken breast meat is 5-75% by weight, 5-70% by weight, 5-6 5% by weight, 5~60% by weight, 5~55% by weight, 5~50% by weight, 10~75% by weight, 10 ~70% by weight, 10-65% by weight, 10-60% by weight, 10-55% by weight, or 5-50% by weight It may be expressed as % by weight.

[0044] In some embodiments of the present invention, the method for producing the chicken extract is based on chicken breast meat. The weight ratio of chicken extract obtained from chicken feet and joints to chicken extract is 1:0.5 to 1: The method includes blending chicken extract obtained from chicken feet and joints to achieve a saturation of 10%. In this embodiment, the chicken extract obtained from chicken feet and joints is It may contain only chicken extract obtained from chicken joints. As mentioned above, chicken breast contains carnosine and niacin. They tend to contain a lot of imidazole dipeptides such as serine, whereas chicken feet The imidazole dipeptide content in bones and joints tends to be relatively low, so it is difficult to obtain it from chicken breast. By adjusting the ratio of chicken extract used, the amount of carnosine and anserine in the beverage can be In another embodiment of the present invention, the weight ratio can be adjusted to 1:1 to 1: 10, 1:2~1:10, 1:3~1:10, 1:4~1:10, 1:5~1:10, 1 :0.5 to 1:4, 1:0.5 to 1:3, or 1:0.5 to 1:2.

[0045] Alternatively, the beverage of the present invention is prepared by adding an imidazole dipeptide preparation to chicken extract. For example, chicken eggs obtained from parts with low anserine and carnosine content may be used. For kissing, commercially available imidazole dipeptide preparations (e.g., Lytone Enterprises) "Imida 15," anserine and carnosine purity: 15% or more) are added to the beverage The amount of carnosine and phenserine may be adjusted. However, commercially available products may also be used. may or may not be simultaneous.

[0046] In one embodiment of the manufacturing method of the present invention, the "beverage", the "chicken extract", the "odor component", Regarding "Anserine and Carnosine" and "Other Ingredients and Properties," The definition is the same as that stated in the beverage section above, and the numerical values ​​are the same as those stated in the beverage section above. This still applies.

[0047] 3. Method for improving the taste of beverages containing chicken extract In one aspect, the present invention provides the following method for improving the taste of a chicken extract-containing beverage (hereinafter referred to as "the present invention"). According to the method of the present invention, a chicken extract-containing beverage containing It reduces the odor (fishy smell, vomit smell, etc.) that is unique to chicken extracts in chicken meat. Specifically, the trimethylamine contained in the chicken extract-containing beverage can be The total content of one or more odorous components selected from the group consisting of amine and isovaleric acid The amount of anserine and carnosine contained in the beverage is adjusted to a predetermined amount or less. The total content of one or more imidazole dipeptides selected from the group consisting of This eliminates the odor (fishy smell, vomit smell, etc.) that is unique to chicken extract-containing beverages. ) and improve the texture of the chicken meat.

[0048] According to one embodiment of the present invention, the method for improving the taste of a chicken extract-containing beverage is , one selected from the group consisting of trimethylamine and isovaleric acid contained in beverages The total content of the above odorous components is adjusted to 2.7 μg / ml or less, and the amount of odorous components contained in the beverage is One or more imidazole dipeptides selected from the group consisting of ceramide and carnosine and adjusting the total content of the above ingredients to 1.6 mg / ml or more.

[0049] In some embodiments of the present invention, the chicken extract-containing beverage may contain The total content of trimethylamine and isovaleric acid is 2.7 μg / ml or less. There are no particular limitations as long as the concentration is low, and the concentration may be adjusted to 0 μg / ml or below the detection limit. In some embodiments, the trimethylamine content is 0.2 to 2.5 μg / ml; 0.2~2ug / ml, 0.2~1.5ug / ml, 0.2~1ug / ml, 0.2~0 .8ug / ml, 0.8~2.5ug / ml, 0.8~2ug / ml, 0.8~1.5u g / ml, 0.8-1ug / ml, 1-2.5ug / ml, 1-2ug / ml or 1- The trimethylamine content may be adjusted to 1.5 μg / ml. and can be measured by headspace gas chromatography.

[0050] In some embodiments of the present invention, the chicken extract-containing beverage may contain The total content of isovaleric acid and trimethylamine is 2.7 μg / ml or less. There are no particular limitations as long as the concentration is low, and the concentration may be adjusted to 0 μg / ml or below the detection limit. In some embodiments, the content of isovaleric acid is 0.05 to 2 ug / ml, 0. 05~1.5ug / ml, 0.05~1ug / ml, 0.05~0.09ug / ml, 0 .05~0.08ug / ml, 0.01~0.2ug / ml, 0.01~0.15ug / ml, 0.01~0.13ug / ml, 0.01~0.12ug / ml, 0.01~0. It may be adjusted to 1ug / ml or 0.01-0.08ug / ml. The content is measured by headspace gas chromatography according to the method described in the Examples. It is possible.

[0051] In some embodiments of the present invention, the chicken extract-containing beverage may contain One or more odorous components selected from the group consisting of trimethylamine and isovaleric acid The total content is not particularly limited as long as it is 2.7 μg / ml or less, but the total content is 0.1 to 2.4 μg / ml, 0.1~2.2ug / ml, 0.1~2ug / ml, 0.1~1.8ug / ml , 0.3~2.4ug / ml, 0.3~2.2ug / ml, 0.3~2ug / ml, 0. 3~1.8ug / ml, 0.5~2.4ug / ml, 0.5~2.2ug / ml, 0.5 ~2ug / ml, 0.5~1.8ug / ml, 0.8~2.4ug / ml, 0.8~2. 2ug / ml, 0.8~2ug / ml, 0.8~1.8ug / ml, 1~2.4ug / m l, 1~2.2ug / ml, 1~2ug / ml, 1~1.8ug / ml, 1.2~2.4 ug / ml, 1.2~2.4ug / ml, 1.2~2.2ug / ml, 1.2~2ug / The total content may be adjusted to 1.2 to 1.8 μg / ml or 1.2 to 1.8 μg / ml. It can be measured by headspace gas chromatography.

[0052] In the present specification, "the compound containing trimethylamine and isovaleric acid contained in beverages" By headspace gas chromatography of one or more odor components selected from the group "Adjust the total amount measured by the test to 2.7ug / ml or less" means that the chicken extract-containing beverage There are no particular restrictions if the total content of odorous components in the material is ultimately 2.7 μg / ml or less. Therefore, we adjusted the taste by removing these odorous components from the chicken extract-containing beverage. The amount of odorous components may be adjusted by adjusting the proportion of chicken extract added. .

[0053] In some embodiments of the present invention, the amount of anserine contained in the chicken extract-containing beverage The content is not particularly limited as long as the total content with carnosine is 1.6 mg / ml or more. However, the anserine content may be adjusted to, for example, 0.5 to 3.5 mg / ml. ~3mg / ml, 0.5~2.5mg / ml, 0.5~2mg / ml, 0.5~1.5m g / ml, 0.5~1mg / ml, 1~3mg / ml, 1.5~3mg / ml, 2~3m The anserine content may be adjusted to 2.5 to 3 mg / ml or 2.5 to 3 mg / ml. Preferably, the concentration is 1.2 to 2.8 mg / ml, more preferably 1.5 to 2.5 mg / ml, and even more preferably or 1.7 to 2.3 mg / ml.

[0054] In some embodiments of the present invention, the amount of carnosine contained in the chicken extract-containing beverage The content is not particularly limited as long as the total content with anserine is 1.6 mg / ml or more. However, the carnosine content may be adjusted to, for example, 0.1 to 2 mg / ml. .8mg / ml, 0.1~1.6mg / ml, 0.1~1.4mg / ml, 0.1~1. 2mg / ml, 0.1~1mg / ml, 0.2~1.5mg / ml, 0.4~1.5mg / ml, 0.5-1.5mg / ml, 0.7-1.5mg / ml or 0.8-1.5m The carnosine content may be adjusted to 0.5 to 1.5 mg / m l, more preferably 0.7 to 1.4 mg / ml, and even more preferably 0.8 to 1.2 mg / ml ml.

[0055] In some embodiments of the present invention, anserine contained in a chicken extract-containing beverage and The total amount of carnosine may be adjusted to 1.7-4.8 mg / ml. By keeping the total amount of maltose in this range, the odor specific to chicken extract (fishy smell, odor) can be eliminated. It is therefore possible to provide a chicken extract-containing beverage that allows the user to enjoy the texture of chicken meat while suppressing the odor caused by the foodborne illness. In some embodiments of the present invention, the total amount of anserine and carnosine is, for example, For example, 1.7~4.5mg / ml, 1.7~4mg / ml, 1.7~3.5mg / ml, 1.7~3mg / ml, 2~4mg / ml, 2.2~4mg / ml, 2.4~4mg / m l, 2.6~4mg / ml, 2.8~4mg / ml, 2~3.8mg / ml, 2.2~3 .8mg / ml, 2.4~3.8mg / ml, 2.6~3.8mg / ml, 2.8~3. 8mg / ml, 2~3.5mg / ml, 2.2~3.5mg / ml, 2.4~3.5mg / ml, 2.6 to 3.5 mg / ml, or 2.8 to 3.5 mg / ml. The total content of anserine and carnosine is preferably 1.8 to 4.2 mg / ml, more preferably The concentration is preferably 2 to 4 mg / ml, and more preferably 2.4 to 3.5 mg / ml.

[0056] In the present specification, "a compound selected from the group consisting of anserine and carnosine contained in beverages" is used. The total content of one or more selected imidazole dipeptides is adjusted to 1.6 mg / ml or more. "The total content of imidazole dipeptides in the chicken extract-containing beverage ultimately There are no particular restrictions as long as it is 1.6 mg / ml or less. Therefore, chicken extract-containing The beverage may be adjusted by adding the imidazole dipeptide preparation described above, By adjusting the ratio of chicken extract, you can adjust the amount of imidazole dipeptide. good.

[0057] In one embodiment of the present invention, the "beverage," the "chicken extract," the "odor-causing component," Regarding "Anserine and Carnosine" and "Other Ingredients and Properties," please refer to the beverage section above. This is the same as the definition given earlier.

[0058] As used herein, the term "at least" means that the number of a particular item is equal to or greater than the recited number. In addition, within this application, the word "about" means that the subject may be "about." The value is within ±25%, ±10%, ±5%, ±3%, ±2% or ±1% of the value that follows. For example, "about 10" means a range of 7.5 to 12.5. [Example]

[0059] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples. It's not something like that.

[0060] [Example 1] <Examples 1-1 to 1-23> The raw materials used in this example are as follows: Extract A (chicken extract obtained from the leg area) Extract B (Chicken extract obtained from breast meat, Brix 10) 0), Extract C (chicken extract obtained from the foot, Brix 12), Imidazole di Peptide formulation (Lytone Enterprises, "Imida 15", anserine and carnosine) Total amount: 15% or more) and water (RO water (reverse osmosis water)). The content of each component in each extract is shown in Table 1. Shown below. [Table 1]

[0061] Extracts A, B and C were obtained by the following methods. [Preparation of Extracts A and C] Mix chicken leg parts with water in a ratio of 1:1.2 (by weight), put into a container, and then The extract was heated at 125°C for 25 minutes using an autoclave. The solid content was removed by passing the mixture through a 00 mesh sieve. The oil-soluble layer and the water-soluble layer were separated, and only the water-soluble layer was taken out. The concentrate was then concentrated to Brix 10 or more using a filter aid (Hyflo Super The extract was then treated at 90-95°C for 10 minutes using a centrifuge cell to obtain a clarified extract. After adding water to adjust the Brix to 10, the mixture is packed into containers and sterilized by heating at 120°C for 8 minutes. This was called Extract A. Extract C was made in the same way by concentrating it to a Brix of 12 or more. Finally, water was added to adjust the Brix to 12, and then sterilized in the same way. .

[0062] [Preparation method of extract B] Mix chicken breast meat and water in a ratio of 1:1.2 (by weight) and place in a container. The extract was heated at 125°C for 255 minutes using an autoclave. The solid content was removed by passing it through a 200 mesh sieve, and then left to stand overnight. By doing so, it was separated into an oil-soluble layer and a water-soluble layer, and only the water-soluble layer was taken out. Then, an evaporator was used to concentrate it to a Brix of 10 or more. Then, a filter aid (Hyflo supe r cell) was used to perform a treatment at 90 - 95 °C for 10 minutes to obtain a clarified extract. After that, water was added to adjust the Brix to 10, then it was packed into a container and subjected to heat sterilization at 120 °C for 8 minutes. This was designated as Extract B.

[0063] The contents of anserine and carnosine in each obtained extract were determined by HPLC under the following conditions. Performed. <HPLC Analysis Conditions> Apparatus: High-performance liquid chromatography system equipped with a UV detector (Agilent 1100 series available from Agilent) Column: Zorbax 300 - SCX 4.6 mm ID × 250 mm, available from Agilent. Mobile phase: 50 mM potassium dihydrogen phosphate Flow rate: 1.0 mL / min Channel: Channel A (50 mM potassium dihydrogen phosphate), Channel B (acetonitrile), Channel D (deionized water) Wavelength of UV detector: 210 nm Sample injection volume: 10 μL <00006​​​​​​​​​​​​The content of odorous components (trimethylamine, isovaleric acid) in each extract was determined using the following procedure. was measured.

[0066] <Headspace gas chromatography analysis> [Analysis of trimethylamine] The unpleasant odor component (trimethylamine) in the headspace of containers containing chicken extract Concentrations were measured using a Shimadzu GCMS-QP coupled with a headspace-solid phase microextraction unit. The samples were analyzed using the 2010PLUS. 8 mL of the sample was transferred to a 20 mL extraction bottle. 40 μL of internal standard (decanoic acid methyl ester, 0.05 mg / mL) The extraction bottle was sealed and placed in a water bath at 40°C for 20 minutes. Pace-solid phase microextraction was performed 30 min before injection into the GCMS.

[0067] [Isovaleric acid analysis] The concentration of an unpleasant odor component (isovaleric acid) in the headspace of a container containing chicken extract The concentration was measured using a Shimadzu GCMS-QP2 coupled with a headspace-solid phase microextraction unit. The 8 mL sample was transferred to a 20 mL extraction bottle and analyzed by the O10PLUS. 0 μL of internal standard (decanoic acid methyl ester, 0.05 mg / m After acidifying with 40 μL of 9 M sulfuric acid, the extraction bottle was placed in a 40°C water bath. The headspace-solid phase microextraction was performed 3 minutes before injection into the GCMS. Went there 0 minutes ago.

[0068] The above ingredients were mixed in the composition shown in Table 2 to obtain a sample beverage. The composition of the pull and the amount of each component contained are shown in Table 2. The content of each component is determined by the amount contained in the raw materials used. The amounts of trimethylamine and isovaleric acid contained in Imida 15 and RO water were calculated. After mixing the ingredients, add water as needed to make the total volume 100 ml. and obtained the sample. [Table 2]

[0069] The taste of the sample beverages obtained using the above procedure was evaluated. Each sample was evaluated by four expert panelists. was evaluated based on the following criteria: [Table 3]

[0070] Before conducting the test, the panelists thoroughly discussed the above evaluation criteria. The results are summarized in Table 4. The results shown in Table 4 were obtained by collating the scores of four expert panelists. Furthermore, the results obtained were compared between the evaluation of "meatiness" and "unpleasant fishy and vomitous odors." If the worst result was scored 2 or less, the evaluation was "NG." For those that were above this, the total score of the three sensory evaluations was added together and rated A to D. A total score of 13 points or more was given an "A," a total score of 12 points was given a "B," and a total score of 13 points or more was given a "C." A score of 11 points was given as a "C," and a total score of 10 points was given as a "D." Even if the score was 1 or above, if the acidity rating was 2 or below, the overall rating was given a "D". [Table 4]

Claims

1. A chicken extract-containing beverage, One or more odorous components selected from the group consisting of trimethylamine and isovaleric acid The total content of the one or more odorous components is 2.7 μg / ml or less, and One or more imidazole dipeptides selected from the group consisting of anserine and carnosine and the total content of said one or more imidazole dipeptides is 1.6 mg / ml or more. Above, beverages.

2. The beverage according to claim 1, wherein the trimethylamine content is 0.2 to 2.5 μg / ml. 。

3. 2. The beverage according to claim 1, wherein the content of isovaleric acid is 0.05 to 2 μg / ml.

4. The total content of the one or more odorous components is 1 to 2.4 μg / ml. The beverage according to any one of claims 1 to 4.

5. The beverage according to any one of claims 1 to 4, comprising anserine and carnosine.

6. Any one of claims 1 to 5, wherein the content of anserine is 0.5 to 3.5 mg / ml. The beverage described in

7. The method according to any one of claims 1 to 6, wherein the content of carnosine is 0.1 to 2 mg / ml. Drinks listed.

8. The total content of anserine and carnosine is 1.7 to 4.8 mg / ml.

8. The beverage according to any one of 1 to 7.

9. Ready-to-drink (RTD) beverages, soft drinks, chicken soup, jelly drinks, powdered drinks The beverage according to any one of claims 1 to 8, which is a food or functional drink.

10. A method for producing the beverage according to any one of claims 1 to 9, a chicken extract obtained from chicken breast meat in an amount of 1 to 75% based on the total amount of chicken extract in the beverage; % by weight.

11. Chicken extract from chicken breasts versus chicken extract from chicken legs and joints The amount of the lactic acid bacteria obtained from chicken legs and joints is 1:0.5 to 1:10 by weight. The method of claim 10, further comprising incorporating a chicken extract.

12. A method for improving the taste of a chicken extract-containing beverage, comprising: The beverage contains a compound selected from the group consisting of trimethylamine and isovaleric acid. The total content of one or more odorous components is adjusted to 2.7 μg / ml or less, and the beverage contains One or more imidazole derivatives selected from the group consisting of anserine and carnosine, and adjusting the total peptide content to 1.6 mg / ml or more.

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