Jelly beverage

Abstract

To reduce bitterness derived from caffeine in a jelly drink.SOLUTION: A jelly drink comprising caffeine and one or more aroma components selected from ethyl butyrate, methylanthranilic acid, methyl cinnamate, methyl benzoate, and β - citronellol.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a jelly drink, a method for reducing bitterness, and a bitterness reducer. [Background technology]

[0002] Caffeine-containing beverages have traditionally been known to have a bitter taste, and there is a need for methods to reduce this bitterness.

[0003] For example, Patent Document 1 describes a beverage containing 1 to 150 ppm of caffeine, 0.4 ppb or more of phenethyl alcohol, and a pH of 5.0 to 8.0. According to Patent Document 1, phenethyl alcohol can contribute to reducing the bitterness derived from caffeine.

[0004] Furthermore, Patent Document 2 describes a beverage containing caffeine and absinthine, in which the caffeine content and the absinthine content satisfy the following condition (a) or (b): (a) the caffeine content is 200 mg / 100 mL or less and the absinthine content is 0.006 mg / 100 mL or more and 0.2 mg / 100 mL or less; or (b) the caffeine content is 100 mg / 100 mL or less and the absinthine content is 0.004 mg / 100 mL or more and less than 0.006 mg / 100 mL. It is described that the above invention can provide a beverage in which the unpleasant bitterness derived from caffeine is suppressed. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2023-089168 [Patent Document 2] Japanese Patent Publication No. 2020-162511 Summary of the Invention [Problem to be solved by the invention]

[0006] As a result of extensive research, the present inventors have discovered that the bitterness of caffeine is more easily perceived in jelly drinks than in regular drinks, and that this bitterness can be reduced by using specific aroma components. That is, an object of the present invention is to reduce the bitterness derived from caffeine in a jelly drink. [Means for solving the problem]

[0007] The present invention, which solves the above problems, is as follows. [1] A jelly drink containing caffeine and one or more aroma components selected from ethyl butyrate, methyl anthranilate, methyl cinnamate, methyl benzoate, and β-citronellol.

[0008] [2] The jelly drink according to [1], wherein the caffeine concentration is 100 ppm or more and 2200 ppm or less.

[0009] [3] The jelly drink according to [1] or [2], wherein the concentration of the aroma component is 0.0005 ppm or more.

[0010] [4] The mass ratio of the aroma component to the caffeine is 2 × 10 -7 The jelly drink according to any one of [1] to [3], wherein the content is from 100% by mass to 50% by mass.

[0011] [5] A method for reducing the bitterness caused by caffeine in the production of a caffeine-containing jelly drink, the method comprising adding one or more aroma components selected from ethyl butyrate, methyl anthranilate, methyl cinnamate, methyl benzoate, and β-citronellol.

[0012] [6] A bitterness reducer for caffeine-containing jelly drinks, comprising one or more aroma components selected from ethyl butyrate, methyl anthranilate, methyl cinnamate, methyl benzoate, and β-citronellol as active ingredients. [Effects of the Invention]

[0013] According to the present invention, the bitterness derived from caffeine in a jelly drink can be reduced. DETAILED DESCRIPTION OF THE INVENTION

[0014] The following describes embodiments of the present invention to help understand the present invention. Note that the following embodiments are examples of specific embodiments of the present invention, and can be modified as appropriate within the scope of the claims.

[0015] <1> jelly drink The jelly drink of the present invention is a food product having a structure in which water is retained in a network of a gelling agent.

[0016] The packaging form of the jelly drink of the present invention is not particularly limited, and preferred examples include a form in which the drink is filled in a container such as a spouted pouch container, a can, a bottle, a PET bottle, or a paper pack. For example, when the jelly drink is packed in a pouch container with a spout, the jelly drink can be expelled from the spout by grasping or pushing the outside of the container with one's hand, and can be consumed in the same way as drinking. Furthermore, for example, when the jelly is packed in a can, if the jelly in the container is shaken to eat, the way it is shaken can be adjusted to adjust the texture, such as the feeling of drinking or the feeling of being satisfying to eat without losing the jelly-like texture.

[0017] An example of a spout-equipped pouch container is a bag-shaped container made of a flexible sheet laminated with a plastic film and metal foil, equipped with a straw (see Patent Nos. 3663084, 3477396, and 3659775).

[0018] The present invention relates to a jelly drink containing caffeine and one or more aroma components selected from ethyl butyrate, methyl anthranilate, methyl cinnamate, methyl benzoate, and β-citronellol.

[0019] The jelly drink according to the present invention may contain two or more kinds of the above-mentioned aroma components, or may contain three or more kinds of them. Furthermore, the jelly drink according to the present invention may be in a form containing the above-mentioned aroma component itself, or may be in a form containing food ingredients containing the above-mentioned aroma component. The concentration of the aroma components can be measured by gas chromatography.

[0020] The caffeine concentration in the entire jelly drink is preferably 100 ppm or more, more preferably 200 ppm or more, and even more preferably 400 ppm or more. The caffeine concentration in the entire jelly drink is preferably 2200 ppm or less, more preferably 1500 ppm or less, even more preferably 1000 ppm or less, and particularly preferably 500 ppm or less.

[0021] The concentration of the aroma components in the entire jelly drink is preferably 0.0005 ppm or more, more preferably 0.001 ppm or more, and even more preferably 0.01 ppm or more. The concentration of the aroma components in the entire jelly drink is preferably 500 ppm or less, more preferably 300 ppm or less, even more preferably 150 ppm or less, and particularly preferably 100 ppm or less.

[0022] The mass ratio of the aroma component to caffeine is preferably 2 x 10 -7 mass% or more, more preferably 2×10 -6 % by mass or more, more preferably 2 × 10 -5 It is at least % by mass. Furthermore, the mass ratio of aroma components to caffeine is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, 4% by mass or less, or 3% by mass or less.

[0023] The concentration of ethyl butyrate in the entire jelly drink is preferably 0.0005 ppm or more, more preferably 0.005 ppm or more, and even more preferably 0.01 ppm or more. The concentration of ethyl butyrate in the entire jelly drink is preferably 500 ppm or less, more preferably 300 ppm or less, even more preferably 150 ppm or less, and particularly preferably 100 ppm or less.

[0024] When ethyl butyrate is contained as a flavor component, the caffeine concentration is preferably 100 ppm or more, more preferably 200 ppm or more, and even more preferably 300 ppm or more, based on the entire jelly drink. Furthermore, when ethyl butyrate is contained as a flavor component, the caffeine concentration is preferably 2200 ppm or less, more preferably 1000 ppm or less, and even more preferably 500 ppm or less, based on the entire jelly drink.

[0025] When ethyl butyrate is contained as a flavor component, the mass ratio of the flavor component (ethyl butyrate) to caffeine is preferably 2×10 -7 mass% or more, more preferably 2×10 -6 mass% or more, more preferably 2×10 -5 % by mass or more, particularly preferably 2×10 -4 It is at least % by mass. Furthermore, when ethyl butyrate is contained as an aroma component, the mass ratio of the aroma component (ethyl butyrate) to caffeine is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, 4% by mass or less, or 3% by mass or less.

[0026] The concentration of methylanthranilic acid is preferably 0.0005 ppm or more, more preferably 0.0008 ppm or more, and even more preferably 0.001 ppm or more, based on the total amount of the jelly drink. The concentration of methylanthranilic acid in the entire jelly drink is preferably 500 ppm or less, more preferably 200 ppm or less, even more preferably 100 ppm or less, even more preferably 50 ppm or less, and particularly preferably 10 ppm or less.

[0027] When methylanthranilic acid is contained as an aroma component, the concentration of caffeine in the entire jelly drink is preferably 100 ppm or more, more preferably 200 ppm or more, and even more preferably 300 ppm or more. Furthermore, when methylanthranilic acid is contained as an aroma component, the caffeine concentration is preferably 2200 ppm or less, more preferably 1000 ppm or less, and even more preferably 500 ppm or less, based on the entire jelly drink.

[0028] When methylanthranilic acid is contained as an aroma component, the mass ratio of the aroma component (methylanthranilic acid) to caffeine is preferably 2×10 -7 mass% or more, more preferably 2×10 -6 mass% or more, more preferably 2×10 -5 It is at least % by mass. When methylanthranilic acid is contained as an aroma component, the mass ratio of the aroma component (methylanthranilic acid) to caffeine is preferably 50% by mass or less, more preferably 10% by mass or less, even more preferably 1% by mass or less, and even more preferably 2×10 -2 mass% or less, particularly preferably 2 × 10 -3 It is less than % by mass.

[0029] The concentration of methyl cinnamate in the entire jelly drink is preferably 0.0005 ppm or more, more preferably 0.005 ppm or more, even more preferably 0.01 ppm or more, and particularly preferably 0.05 ppm or more. The concentration of methyl cinnamate in the entire jelly drink is preferably 500 ppm or less, more preferably 200 ppm or less, even more preferably 100 ppm or less, even more preferably 50 ppm or less, and particularly preferably 30 ppm or less.

[0030] When methyl cinnamate is contained as a flavor component, the caffeine concentration is preferably 100 ppm or more, more preferably 200 ppm or more, and even more preferably 300 ppm or more, based on the entire jelly drink. Furthermore, when methyl cinnamate is contained as an aroma component, the caffeine concentration is preferably 2200 ppm or less, more preferably 1000 ppm or less, even more preferably 500 ppm or less, and particularly preferably 300 ppm or less, based on the entire jelly drink.

[0031] When methyl cinnamate is contained as a flavor component, the mass ratio of the flavor component (methyl cinnamate) to caffeine is preferably 2 × 10 -7 mass% or more, more preferably 2×10 -6 mass% or more, more preferably 2×10 -5 % by mass or more, particularly preferably 2×10 -4 % by mass or more, most preferably 5 × 10 -3 It is at least % by mass. Furthermore, when methyl cinnamate is contained as an aroma component, the mass ratio of the aroma component (methyl cinnamate) to caffeine is preferably 50% by mass or less, more preferably 10% by mass or less, even more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and particularly preferably 0.1% by mass or less.

[0032] The concentration of methyl benzoate in the entire jelly drink is preferably 0.0005 ppm or more, more preferably 0.005 ppm or more, and even more preferably 0.01 ppm or more. The concentration of methyl benzoate in the entire jelly drink is preferably 100 ppm or less, more preferably 50 ppm or less, even more preferably 10 ppm or less, and particularly preferably 1 ppm or less.

[0033] When methyl benzoate is contained as an aroma component, the concentration of caffeine in the entire jelly drink is preferably 100 ppm or more, more preferably 200 ppm or more, and even more preferably 300 ppm or more. Furthermore, when methyl benzoate is contained as an aroma component, the caffeine concentration is preferably 2200 ppm or less, more preferably 1000 ppm or less, and even more preferably 500 ppm or less, based on the entire jelly drink.

[0034] When methyl benzoate is contained as an aroma component, the mass ratio of the aroma component (methyl benzoate) to caffeine is preferably 2 × 10 -7 mass% or more, more preferably 2×10 -6 mass% or more, more preferably 2×10 -5 % by mass or more, particularly preferably 2×10 -4 Mass% or more, 2×10 -3 Mass% or more, 2×10 -2 It is at least % by mass. Furthermore, when methyl benzoate is contained as an aroma component, the mass ratio of the aroma component (methyl benzoate) to caffeine is preferably 50% by mass or less, more preferably 10% by mass or less, even more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and particularly preferably 0.1% by mass or less.

[0035] The concentration of β-citronellol in the entire jelly drink is preferably 0.0005 ppm or more, more preferably 0.005 ppm or more, even more preferably 0.01 ppm or more, and particularly preferably 0.05 ppm or more. The concentration of β-citronellol in the entire jelly drink is preferably 100 ppm or less, more preferably 10 ppm or less, even more preferably 1 ppm or less, and particularly preferably 0.1 ppm or less.

[0036] When β-citronellol is contained as an aroma component, the caffeine concentration is preferably 100 ppm or more, more preferably 200 ppm or more, and even more preferably 300 ppm or more, based on the entire jelly drink. Furthermore, when β-citronellol is contained as an aroma component, the caffeine concentration is preferably 2200 ppm or less, more preferably 1000 ppm or less, and even more preferably 500 ppm or less, based on the entire jelly drink.

[0037] When β-citronellol is contained as an aroma component, the mass ratio of the aroma component (β-citronellol) to caffeine is preferably 2×10 -7 mass% or more, more preferably 2×10 -6 mass% or more, more preferably 2×10 -5 % by mass or more, particularly preferably 2×10 -4 % by mass, most preferably 2.5 x 10 -3 Mass% or more, 5×10 ―3 It is at least % by mass. Furthermore, when β-citronellol is contained as an aroma component, the mass ratio of the aroma component (β-citronellol) to caffeine is preferably 50% by mass or less, more preferably 10% by mass or less, even more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and particularly preferably 0.1% by mass or less.

[0038] The water content of the jelly drink according to the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. The water content of the jelly drink according to the present invention is preferably 95% by mass or less. By setting the water content within the above range, a jelly drink with a fresh and pleasant texture can be obtained.

[0039] The jelly drink according to the present invention contains a gelling agent. The concentration of the gelling agent in the jelly drink according to the present invention is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more, and is preferably 1.0% by mass or less, more preferably 0.7% by mass or less, and even more preferably 0.5% by mass or less. By setting the concentration of the gelling agent within the above range, a jelly drink with a desirable texture can be obtained.

[0040] Preferred examples of the gelling agent include one or more selected from agar, gellan gum, carrageenan, xanthan gum, locust bean gum, glucomannan, native gellan gum, tamarind gum, guar gum, alginic acid, gelatin, and pectin.

[0041] The jelly drink according to the present invention preferably contains agar. The concentration of agar in the jelly drink according to the present invention is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and preferably 1.0% by mass or less, more preferably 0.7% by mass or less, and even more preferably 0.5% by mass or less. The ratio of the mass of agar to the mass of all gelling agents contained in the jelly drink according to the present invention is preferably 50% by mass or more, and more preferably 60% by mass or more. By adjusting the concentration of agar to fall within the above range, a jelly drink with excellent gel stability can be obtained.

[0042] The jelly drink according to the present invention preferably contains gellan gum. The concentration of gellan gum in the jelly drink according to the present invention is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more, and is preferably 1.0% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.3% by mass or less. Furthermore, the proportion by mass of gellan gum relative to the mass of all gelling agents contained in the jelly drink according to the present invention is preferably 50% by mass or more, and more preferably 60% by mass or more. By adjusting the concentration of gellan gum within the above range, a jelly drink with excellent gel stability can be obtained.

[0043] The jelly drink according to the present invention preferably contains carrageenan, and as the carrageenan, it is particularly preferable to contain κ-carrageenan. The concentration of carrageenan in the jelly drink according to the present invention is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more, and is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, and even more preferably 1.0% by mass or less. Furthermore, the proportion by mass of carrageenan relative to the mass of all gelling agents contained in the jelly drink according to the present invention is preferably 50% by mass or more, and more preferably 60% by mass or more. By adjusting the concentration of carrageenan within the above range, a jelly drink with excellent gel stability can be obtained.

[0044] The jelly drink of the present invention may contain any other ingredients commonly used in jelly drinks, as long as the effects of the present invention are not impaired. Examples of such optional ingredients include jelly drink additives, amino acids, organic amines, pH adjusters, various vitamins, antioxidants, antioxidant aids, as well as dietary fiber, stabilizers, emulsifiers, etc.

[0045] The pH of the jelly drink according to the present invention is preferably 3.0 or higher, and preferably 6.0 or lower, more preferably 5.0 or lower, and even more preferably 4.6 or lower.

[0046] The gel strength of the jelly drink according to the present invention, when filled in, for example, a pouch container with a spout, is preferably 0.1 N or more, more preferably 0.2 N or more, and even more preferably 0.3 N or more. The gel strength of the jelly drink according to the present invention, when filled in, for example, a pouch container with a spout, is preferably 0.8 N or less, more preferably 0.6 N or less, and even more preferably 0.4 N or less. By setting the gel strength within the above range, a good texture can be achieved, and by setting the gel strength to the upper limit or less, the ease of discharging from a container can be improved. Furthermore, for example, when packed in a can, the gel strength is preferably 0.05 N or more, more preferably 0.1 N or more, and even more preferably 0.3 N or more. For example, when packed in a can, the gel strength of the jelly drink according to the present invention is preferably 2.5 N or less, more preferably 2.0 N or less, and even more preferably 1.5 N or less. By setting the gel strength within the above range, a good texture can be achieved.

[0047] The gel strength can be measured using a rheometer (Sun Scientific: CR-500DX) under the measurement conditions (compression test) of a cylindrical plunger with a diameter of 10 mm, a penetration speed of 60 mm / min, and a penetration distance of 20 mm. The gel strength can be determined as the breaking strength (N) when the gel breaks, or the maximum stress (N) during measurement if the gel does not break. Measurements are preferably performed at 20°C.

[0048] The jelly drink according to the present invention can be produced by a conventional method, but is preferably produced by a production method including the steps of preparing a gelling agent dispersion in which a gelling agent is dispersed in water and a raw material dispersion in which raw materials other than the gelling agent are dispersed in water, and mixing the gelling agent dispersion with the raw material dispersion.

[0049] The method preferably also includes a step of filling a container with the prepared jelly ingredient. The operation of filling a spouted pouch container with the jelly ingredient can be carried out by, for example, the method described in Japanese Patent No. 3527019 or Japanese Patent Laid-Open No. 11-157502 filed by the present applicant. The operation of filling the can with the jelly ingredients can be carried out by the method described in, for example, Japanese Patent No. 5925429 filed by the present applicant.

[0050] The method for producing a jelly drink of the present invention includes any of the following methods: a method in which the jelly ingredients are heated after the filling step and then cooled; a method in which the jelly ingredients after the preparation step are once heated and then filled into a container and cooled; and a method in which no heating is performed. When heating is performed, the heating temperature is preferably 80°C or higher, and more preferably 90°C or higher.

[0051] <2> How to reduce bitterness The present invention also relates to a method for reducing the bitterness caused by caffeine in the production of a caffeine-containing jelly drink, the method comprising adding one or more aroma components selected from ethyl butyrate, methyl anthranilate, methyl cinnamate, methyl benzoate, and β-citronellol.

[0052] In this method, the concentration of caffeine in the entire jelly drink is <1> As stated above.

[0053] In addition, in this method, the amount of aroma components added to the entire jelly drink is <1> The concentration of the aroma components is the same as that described above.

[0054] In addition, in this method, the mass ratio of the amount of aroma component added to caffeine is: <1> This is the same as the mass ratio of aroma components to caffeine described in .

[0055] <3> Bitterness reducer The present invention also relates to a bitterness reducer for caffeine-containing jelly drinks, which comprises, as an active ingredient, one or more aroma components selected from ethyl butyrate, methyl anthranilate, methyl cinnamate, methyl benzoate, and β-citronellol. The bitterness-reducing agent may consist essentially of the aroma component, or may be formulated with an excipient or the like.

[0056] The bitterness-reducing agent according to the present invention comprises: <1> This can be preferably applied to a jelly drink having the caffeine content described above.

[0057] The bitterness-reducing agent according to the present invention has a concentration of aroma components relative to the entire jelly drink. <1> It is preferable to apply the concentration of the aroma components described above.

[0058] The bitterness-reducing agent according to the present invention has a mass ratio of an aroma component to caffeine of <1> It is preferable to apply it so that it falls within the range described above. [Example]

[0059] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples as long as it does not depart from the gist of the invention.

[0060] <Test Example 1> Comparison of beverage and jelly beverage Drinks and jelly drinks were produced according to the formulations shown in Table 1. The beverages were produced by mixing the ingredients listed in Table 1. The jelly beverages were produced using the ingredients listed in Table 1 by a conventional method.

[0061] [Table 1]

[0062] The bitterness of the produced beverages and jelly drinks was evaluated by expert panelists. The evaluation criteria were as follows: ○ No bitterness △...slightly bitter ×...I feel a strong bitterness

[0063] As shown in Table 1, the jelly drink was more likely to be perceived as bitter than the beverage. Furthermore, the results of this test example revealed that jelly drinks containing caffeine but no aromatic components tend to taste bitter.

[0064] <Test Example 2> Bitterness suppression effect when agar is used as a gelling agent Jelly drinks with varying caffeine and aroma component concentrations were produced using the formulations in Tables 2 and 3. Four expert panelists evaluated the jelly drinks produced to determine whether they had a bitterness-reducing effect. The evaluation criteria are as follows: 5 points: Significant bitterness suppression effect 4 points: Moderately strong bitterness suppression effect 3 points: Effective in reducing bitterness 2 points: No bitterness suppression effect 1 point: The taste is more bitter than the control (jelly drink in Test Example 1) The average scores of the four panelists' evaluations are shown in Tables 2 and 3.

[0065] [Table 2]

[0066] [Table 3]

[0067] As shown in Tables 2 and 3, in Examples 1 to 17, the results were 3 points or more, indicating that the bitterness was suppressed. This indicates that the bitterness caused by caffeine was suppressed by the aroma components. In particular, in Examples 4, 5, 8, 9, 10, 11, 12, and 14, the results were 4 points or more, confirming a strong bitterness suppression effect.

[0068] <Test Example 3> Bitterness suppression effect when gellan gum or κ-carrageenan is used as a gelling agent Jelly drinks were produced with varying concentrations of caffeine and aroma components using the formulations in Table 4. A panel of experts evaluated the jelly drinks produced to determine whether they had a bitterness-reducing effect. The evaluation criteria were as follows: 5 points: Significant bitterness suppression effect 4 points: Moderately strong bitterness suppression effect 3 points: Effective in reducing bitterness 2 points: No bitterness suppression effect 1 point: The taste is more bitter than the control (jelly drink in Test Example 1) The average scores of the four panelists' evaluations are shown in Table 4.

[0069] [Table 4]

[0070] As shown in Table 4, Examples 18 to 23 achieved scores of 3 or more, indicating that bitterness was suppressed. This indicates that the bitterness caused by caffeine was suppressed by the aroma components. In particular, Example 20 achieved a score of 4 or more, confirming a strong bitterness suppression effect. [Industrial Applicability]

[0071] According to the present invention, a jelly drink with reduced bitterness of caffeine can be provided.

Claims

1. Caffeine and Contains one or more fragrance components selected from ethyl butyrate, methyl anthranilate, methyl cinnamate, methyl benzoate, and β-citronellol; Jelly drink.

2. The caffeine concentration is 100 ppm or more and 2200 ppm or less. The jelly drink according to claim 1.

3. The concentration of the aroma component is 0.0005 ppm or more. The jelly drink according to claim 1 or 2.

4. The mass ratio of the aroma component to the caffeine is 2×10 －７ % by mass or more and 50% by mass or less, The jelly drink according to claim 1 or 2.

5. In the production of caffeinated jelly drinks, adding one or more aroma components selected from ethyl butyrate, methyl anthranilate, methyl cinnamate, methyl benzoate, and β-citronellol; The method for reducing the bitterness caused by caffeine.

6. The bitterness-reducing agent for caffeine-containing jelly drinks contains one or more aroma components selected from ethyl butyrate, methyl anthranilate, methyl cinnamate, methyl benzoate, and β-citronellol as active ingredients.

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