Beverage

Abstract

An object of the present invention is to provide a technique capable of reducing naringin-derived bitterness in a naringin-containing beverage and improving its good aftertaste.SOLUTION: The present invention provides a beverage comprising naringin and nerol and / or 6-methyl-5-hepten-2-one, wherein the content of nerol is 10 to 1000ppb, and the content of 6-methyl-5-hepten-2-one is 10 to 1000ppb.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Naringin is a type of polyphenol and is known to have antioxidant and anti-allergic effects.

[0003] While naringin has the above-mentioned effects, it is also known as a bitter component. For example, Patent Document 1 describes that by using naringin and limonin as bitter substances in a beer-flavored beverage and adjusting the contents of these substances to a specific relationship, a beer-flavored beverage can be obtained that has a beer-like bitterness and a refreshing lingering bitterness. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2021-083349 Summary of the Invention [Problem to be solved by the invention]

[0005] On the other hand, there is a need for a highly palatable beverage that contains naringin but has a reduced bitterness.

[0006] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a technology that can reduce the bitterness derived from naringin and improve the pleasant aftertaste in naringin-containing beverages. [Means for solving the problem]

[0007] The present inventors have discovered that the above problems can be solved by incorporating a predetermined amount of nerol and / or 6-methyl-5-hepten-2-one into a naringin-containing beverage, and have thus completed the present invention. Specifically, the present invention provides the following.

[0008] (1) A beverage, The beverage comprises naringin and nerol and / or 6-methyl-5-hepten-2-one, the nerol content is 10 to 1000 ppb, The content of the 6-methyl-5-hepten-2-one is 10 to 1000 ppb. Beverages.

[0009] (2) The beverage according to (1), wherein the naringin content is 7.125 to 142.5 mg / L.

[0010] (3) The beverage according to (1) or (2), wherein the beverage is a carbonated beverage. [Effects of the Invention]

[0011] According to the present invention, a technology is provided that can reduce the bitterness derived from naringin and improve the pleasant aftertaste in naringin-containing beverages. DETAILED DESCRIPTION OF THE INVENTION

[0012] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments.

[0013] <Beverage of the present invention> In one aspect of the present invention, the beverage of the present invention meets the following requirements: The beverage comprises naringin and nerol and / or 6-methyl-5-hepten-2-one. - The nerol content is 10 to 1000 ppb. The content of 6-methyl-5-hepten-2-one is 10 to 1000 ppb.

[0014] Although naringin has various useful effects, it is a bitter component and may impair palatability when added to beverages.

[0015] Therefore, after extensive research, the inventors have discovered that by adding a predetermined amount of nerol and / or 6-methyl-5-hepten-2-one to a beverage along with naringin, a beverage with a good palatability can be obtained while suppressing the bitterness.

[0016] In the present invention, the term "bitterness" includes the bitterness derived from naringin. In a preferred embodiment of the present invention, the bitterness refers to the bitterness exhibited by a beverage containing 7.125 mg / L or more of naringin in any beverage (for example, a base beverage shown in the Examples).

[0017] In the present invention, "reduced bitterness" means that a beverage that satisfies the requirements of the present invention has a weaker bitterness than a beverage that has a common composition except that it does not satisfy the requirements of the present invention with respect to nerol and / or 6-methyl-5-hepten-2-one.

[0018] In the present invention, "highly palatable beverage" includes at least suppression of the bitterness of the beverage, and preferably includes improvement in the deliciousness and pleasant aftertaste of the beverage.

[0019] The bitterness, palatability, and pleasant aftertaste of a beverage can be determined by the methods shown in the Examples.

[0020] The composition of the beverage of the present invention will be described in detail below.

[0021] (1) Naringin "Naringin" is also called naringin, and has the chemical formula "C 27 H 32 O 14 " (CAS number: 10236-47-2) is a type of polyphenol.

[0022] The content of naringin in the beverage of the present invention is not particularly limited. However, as described above, the main technical feature of the present invention is that it can suppress the bitterness derived from naringin, and therefore the content of naringin in a preferred embodiment of the present invention is a concentration that is likely to produce the bitterness derived from naringin. From this perspective, the content of naringin in the beverage of the present invention is preferably 7.125 to 142.5 mg / L, and more preferably 7.125 to 71.25 mg / L.

[0023] The form of naringin to be incorporated into beverages is not particularly limited, and it may be a purified product or a food or beverage ingredient that contains naringin as a part thereof. When naringin is in the form of a food or drink ingredient that contains naringin as a part thereof, the amount of naringin converted to naringin should satisfy the above concentration.

[0024] The naringin content of the beverage is determined by high performance liquid chromatography.

[0025] (2) Nerol and 6-methyl-5-hepten-2-one As a result of the investigations conducted by the present inventors, it was found that nerol or 6-methyl-5-hepten-2-one, either alone or in combination, can suppress the bitterness derived from naringin.

[0026] (2-1) Nellore "Nerol" has the chemical formula "C 10 H 18 It is a type of monoterpene represented by the formula O (CAS number: 106-25-2).

[0027] The nerol content in the beverage of the present invention is 10 to 1000 ppb, preferably 100 to 1000 ppb, and more preferably 100 to 500 ppb.

[0028] The form of nerol to be added to the beverage is not particularly limited, and it may be a purified product or a food or beverage ingredient that contains nerol as a part thereof. When nerol is in the form of a food or beverage ingredient that contains nerol as a part of it, the amount converted into nerol should satisfy the above content requirements.

[0029] The nerol content in the beverage is determined by gas chromatography mass spectrometry (GC / MS) measurement using the solid phase microextraction (SPME) method shown in the examples.

[0030] (2-2) 6-Methyl-5-hepten-2-one "6-Methyl-5-hepten-2-one" is also known as methylheptenone and has the chemical formula "CH 14 O" (CAS number: 110-93-0), a type of aliphatic ketone.

[0031] As a result of the investigations conducted by the present inventors, it was found that a predetermined amount of 6-methyl-5-hepten-2-one, alone or in combination with a predetermined amount of nerol, can suppress the bitterness derived from naringin.

[0032] The content of 6-methyl-5-hepten-2-one in the beverage of the present invention is 10 to 1000 ppb, preferably 100 to 1000 ppb, and more preferably 100 to 500 ppb.

[0033] The form of 6-methyl-5-hepten-2-one to be added to the beverage is not particularly limited, and it may be a purified product or a food or beverage ingredient that contains 6-methyl-5-hepten-2-one as a part thereof. When 6-methyl-5-hepten-2-one is in the form of a food or beverage ingredient that contains 6-methyl-5-hepten-2-one as a part of it, the amount converted to 6-methyl-5-hepten-2-one may satisfy the above content requirements.

[0034] The content of 6-methyl-5-hepten-2-one in the beverage is determined by gas chromatography mass spectrometry (GC / MS) measurement using the solid phase micro extraction (SPME) method shown in the examples.

[0035] (2-3) Combination of nerol and 6-methyl-5-hepten-2-one Nerol and 6-methyl-5-hepten-2-one can suppress the bitterness derived from naringin when used alone, but the combined effect of these two compounds can sometimes be even greater than when they are used alone.

[0036] When nerol and 6-methyl-5-hepten-2-one are used in combination, the nerol content can be any value within the range of 10 to 1000 ppb, but from the viewpoint of ensuring stable combined effects, it is preferably 10 to 100 ppb.

[0037] When nerol and 6-methyl-5-hepten-2-one are used in combination, the content of 6-methyl-5-hepten-2-one can be any value within the range of 10 to 1000 ppb, but from the viewpoint of ensuring stable performance of the combined effect, it is preferably 10 to 100 ppb.

[0038] When nerol and 6-methyl-5-hepten-2-one are used in combination, the mass ratio (nerol:6-methyl-5-hepten-2-one) is preferably 1:10 to 10:1, from the viewpoint of ensuring stable combined effects.

[0039] (3) Other ingredients The beverage of the present invention may contain other ingredients and additives that are commonly used in general beverages, as long as they do not impair the effects of the present invention. The amounts of these ingredients and additives can be appropriately determined depending on the effects to be achieved.

[0040] Examples of ingredients that can be incorporated into the beverage of the present invention include the following: Solvent (water, alcohol, etc.) Sugars (monosaccharides, disaccharides, polysaccharides, etc. (sugar, fructose, glucose, lactose, maltose, etc.)) Sugar alcohols (oligosaccharides, erythritol, maltitol, etc.) High-fructose sugar (high-fructose corn syrup, etc.) Artificial sweeteners (stevia, aspartame, acesulfame potassium, sucralose, etc.) Emulsifiers (sucrose fatty acid esters, lecithin, etc.) Thickening agents (soybean polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.) Antioxidants (tocopherol, cysteine ​​hydrochloride, etc.) Colors (carotenoids, anthocyanins, caramel, various synthetic colorings, etc.) Vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, etc.) Minerals (potassium, calcium, magnesium, etc.) pH adjuster (trisodium citrate, baking soda, etc.) Acidulant (anhydrous citric acid, etc.) preservative preservatives Antifungal agent dietary fiber

[0041] (4) Types of beverages The type of beverage of the present invention is not particularly limited, and any beverage containing naringin as an ingredient can be used.

[0042] The type of beverage is not particularly limited, but examples include soft drinks (carbonated drinks, fruit drinks, vegetable drinks, dairy drinks, sports drinks, energy drinks, etc.). Note that the term "soft drink" generally refers to a beverage with an alcohol content of less than 1% by volume (excluding lactic acid bacteria beverages, milk, and dairy products), but the beverages of the present invention also include beverages that do not meet this definition.

[0043] The beverage of the present invention is preferably an acidic beverage, from the viewpoint of more easily achieving the effects of suppressing bitterness and improving palatability and aftertaste. In the present invention, the term "acidic beverage" encompasses beverages with a pH of less than 7 (preferably less than pH 3 to 4), and specific examples thereof include carbonated drinks, sports drinks, and energy drinks.

[0044] The beverage of the present invention is particularly preferably a carbonated beverage, from the viewpoint that the effects of suppressing bitterness and improving palatability and aftertaste are particularly likely to be achieved.

[0045] The Brix value (amount of soluble solids in the beverage) of the present invention is not particularly limited, but is usually 1 to 15%.

[0046] The acidity (based on neutralization titration) of the beverage of the present invention is not particularly limited, but is usually 0.01 to 0.4 g / 100 ml.

[0047] <Method of producing the beverage of the present invention> The beverage of the present invention is prepared using any conditions and methods employed in the production of beverages, depending on the type of beverage, etc.

[0048] When the beverage of the present invention is a carbonated beverage, the desired carbonated beverage can be obtained by injecting carbon dioxide gas into a solution that satisfies the requirements of the present invention. The gas pressure of the carbon dioxide gas is not particularly limited, but is usually 2.0 to 4.0 vol.

[0049] The beverage of the present invention thus obtained may be subjected to sterilization, container filling, and the like, as required.

[0050] The resulting beverage of the present invention may be consumed as is, or may be filled into containers and distributed.

[0051] <Method for suppressing the bitterness derived from naringin> As described above, according to the present invention, the bitterness derived from naringin can be suppressed by blending a predetermined amount of nerol and / or 6-methyl-5-hepten-2-one together with naringin in a beverage. Therefore, the present invention also encompasses a method for suppressing the bitterness derived from naringin, which comprises the step of incorporating a predetermined amount of nerol and / or 6-methyl-5-hepten-2-one into a naringin-containing beverage.

[0052] The components of the beverage can be selected from those described above as appropriate. [Example]

[0053] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0054] <Analysis method> In this example, the contents of various aroma components were determined by gas chromatography mass spectrometry (GC / MS) measurement using the solid phase micro extraction (SPME) method using an "MPS robotic WorkStation" (manufactured by Gestell) under the following conditions:

[0055] (1) Equipment GC: Agilent Technologies 8890 MS: Agilent Technologies 5977C MSD HS: Gerstel MPS SPME Fiber: SUPELCO 50 / 30μm DVB / CAR / PDMS

[0056] (2) Column used Agilent Technologies HP-INNOWAX (0.250mm x 60m x 0.25μm)

[0057] (3) Quantitative Ion Nerol: m / z=69 6-methyl-5-hepten-2-one: m / z=43

[0058] (4) Temperature conditions 40℃ (5 min) → +5℃ / min temperature increase → 250℃ (10 min)

[0059] (5) Carrier gas flow rate He:1.4ml / min

[0060] (6) Injection method Splitless

[0061] (7) Ion source temperature 230℃

[0062] <Base drink> In this example, a base beverage (aqueous, non-carbonated beverage) having the composition shown in Table 1 was commonly used in all formulations.

[0063] [Table 1]

[0064] Furthermore, the beverages produced in this example all met the following requirements, regardless of whether additives (such as nerol) were added to the base beverage, the type of additive, and the amount of additive added. Brix: 7.5% Acidity (based on neutralization titration): 0.20g / 100ml pH: 3.40

[0065] <Test 1: Effect of naringin amount on sensory perception> Naringin was added to the base beverage at different concentrations to prepare the beverages shown in Table 2. The sensory characteristics (taste, pleasant aftertaste, bitterness) of these beverages were evaluated by five panelists according to the following criteria. The scores are relative values, with "Standard 1" being "Score 4." The average scores for the sensory evaluation of each beverage are shown in Table 2 under "Sensory."

[0066] (Evaluation criteria: Taste, good aftertaste) Rating 7: Very good compared to the standard Rating 6: Good compared to the standard Rating 5: Slightly better than the standard Rating 4: Standard Rating 3: Slightly worse than the standard Grade 2: Poor compared to the standard Grade 1: Very poor compared to the standard

[0067] (Evaluation criteria: bitterness) Rating 7: Very strong feeling compared to the standard Rating 6: Stronger than the standard Rating 5: Somewhat noticeable compared to the standard Rating 4: Standard Rating 3: Feels slightly weaker than the standard Rating 2: Feels weak compared to the standard Rating 1: Feels very weak compared to the standard

[0068] [Table 2]

[0069] As shown in Table 2, it was confirmed that the addition of naringin increased the bitterness and left a bad aftertaste in a concentration-dependent manner.

[0070] <Test 2: Effect of the combination of naringin and aroma components on sensory perception-1> As in Test 1, it was confirmed that adding naringin to a beverage intensifies the bitterness and impairs the aftertaste. Therefore, we searched for a compound that can reduce the bitterness caused by naringin. In this example, we focused on nerol (CAS number: 106-25-2), which is known as an aroma component.

[0071] Naringin and nerol were added to the base beverage at different concentrations to prepare beverages having the compositions shown in Table 3. The sensory evaluation of these beverages was carried out by panelists in the same manner as in Test 1. The scores are relative values, with "Standard 2" being "Score 4." The average scores for the sensory evaluation of each beverage are shown in Table 3 under "Sensory."

[0072] [Table 3]

[0073] As shown in Table 3, by blending nerol with naringin, the bitterness of naringin was reduced and the aftertaste was improved. Such an effect was achieved by adjusting the blending amount of nerol to the range of 10 to 1000 ppb, and was more stably achieved by adjusting the blending amount to 100 to 1000 ppb.

[0074] <Test 3: Effect of the combination of naringin and aroma components on sensory perception - 2> As in Test 1, it was confirmed that adding naringin to a beverage intensifies the bitterness and impairs the aftertaste. Therefore, we searched for a compound that can reduce the bitterness caused by naringin. In this example, we focused on 6-methyl-5-hepten-2-one (CAS number: 110-93-0), which is known as an aroma component.

[0075] Naringin and 6-methyl-5-hepten-2-one were added to the base beverage at different concentrations to prepare beverages having the compositions shown in Table 4. The sensory evaluation of these beverages was carried out by panelists in the same manner as in Test 1. The scores are relative values, with "Standard 2" being "Score 4." The average scores for the sensory evaluation of each beverage are shown in Table 4 under "Sensory."

[0076] [Table 4]

[0077] As shown in Table 4, by blending naringin with 6-methyl-5-hepten-2-one, the bitterness of naringin was reduced and the aftertaste was improved. Such an effect was achieved by adjusting the blending amount of 6-methyl-5-hepten-2-one to the range of 10 to 1000 ppb, and was more stably achieved by adjusting the blending amount to 100 to 1000 ppb.

[0078] <Test 4: Effect of the combination of naringin and aroma components on sensory perception - 3> As shown in Tests 2 and 3, it was found that by combining nerol or 6-methyl-5-hepten-2-one with naringin, the bitterness of naringin was reduced and the aftertaste was improved. Therefore, in this example, the effect on sensory perception when nerol and 6-methyl-5-hepten-2-one were used in combination was evaluated.

[0079] Naringin, nerol, and 6-methyl-5-hepten-2-one were added to the base beverage at different concentrations to prepare beverages having the compositions shown in Table 5. The sensory evaluation of these beverages was carried out by panelists in the same manner as in Test 1. The scores are relative values, with "Standard 2" being "Score 4." The average scores for the sensory evaluation of each beverage are shown in Table 5 under "Sensory."

[0080] [Table 5]

[0081] As shown in Table 5, by combining nerol or 6-methyl-5-hepten-2-one with naringin, the bitterness of naringin was reduced and the aftertaste was improved.

[0082] Furthermore, by combining nerol and 6-methyl-5-hepten-2-one with naringin, the bitterness was reduced and the aftertaste was improved.

[0083] <Test 5: Effect of the combination of naringin and aroma components on sensory perception - 4> As shown in Tests 2 and 3, it was found that by combining nerol or 6-methyl-5-hepten-2-one with naringin, the bitterness of naringin was reduced and the aftertaste was improved. Therefore, in this example, the influence on the above effects when the beverage was prepared as a carbonated beverage was evaluated.

[0084] Naringin, nerol, and 6-methyl-5-hepten-2-one were added to the base beverage at different concentrations to prepare beverages having the compositions shown in Table 6. Carbon dioxide gas was then added to the resulting beverage to prepare a carbonated beverage having the gas pressure shown in Table 6. The sensory evaluation of these beverages was carried out by panelists in the same manner as in Test 1. The scores are relative values, with "standard 3" being "score 4." The average scores for the sensory evaluation of each beverage are shown in Table 6 under "Sensory."

[0085] [Table 6]

[0086] As shown in Table 6, the bitterness-reducing effect provided by nerol or 6-methyl-5-hepten-2-one was not impaired even when the beverage was prepared as a carbonated beverage.

[0087] When the beverage was prepared as a carbonated beverage, it tended to have a more pleasant aftertaste and taste better.

Claims

1. A beverage, The beverage comprises naringin and nerol and / or 6-methyl-5-hepten-2-one, the nerol content is 10 to 1000 ppb, The content of the 6-methyl-5-hepten-2-one is 10 to 1000 ppb. Beverage.

2. 2. The beverage according to claim 1, wherein the content of naringin is 7.125 to 142.5 mg / L.

3. The beverage according to claim 1 or 2, wherein the beverage is a carbonated beverage.

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