Beverages containing diacetyl and catechins

Abstract

To provide a tea drink that maintains drinkability even at low pH and retains the characteristics of the tea drink. [Solution] According to one aspect of the present invention, there is provided a beverage containing diacetyl and catechins, wherein the diacetyl content is 20 ppb or more and less than 10,000 ppb, the content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 1 ppm or more and less than 500 ppm, and the pH is 5 or less.

Description

[Technical Field]

[0001] The present invention relates to a beverage containing diacetyl and catechins and a method for producing the same. The present invention also relates to a method for improving the sensory characteristics of a tea beverage. [Background technology]

[0002] In recent years, consumer tastes have become more diverse, resulting in a demand for a variety of beverages. Among these, there is a growing demand for tea beverages due to rising health consciousness and the enjoyment of aromas. Against this background, the development of various tea beverages has been progressing, and functional tea beverages that help reduce body fat and tea beverages containing fruit juice have also been released.

[0003] In addition, beverages that improve the characteristics of tea beverages themselves have also been developed. For example, Japanese Patent Application Laid-Open No. 2022-000004 (Patent Document 1) discloses barley tea and a barley tea taste improver that can reduce unpleasant flavors while maintaining the unique flavor of barley tea even when consumed at room temperature. Furthermore, Japanese Patent Application Laid-Open No. 2005-245351 (Patent Document 2) discloses an acidic beverage (tea beverage) characterized by containing a catechin component in which 80% by mass or more of the total catechin content is epigallocatechin gallate and highly branched cyclic dextrin. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2022-000004 [Patent Document 2] Japanese Patent Application Laid-Open No. 2005-245351 Summary of the Invention [Problem to be solved by the invention]

[0005] Under the above circumstances, the applicant proceeded with the development of tea beverages, and found that adjusting the pH of tea beverages lower (toward the acidic side) can dilute the characteristics of the tea beverage due to the influence of acidity. It was also found that increasing the amount of tea leaves used in an attempt to enhance the characteristics of the tea beverage can make the overall taste heavier and reduce drinkability. Therefore, there is a need for the development of tea beverages that maintain drinkability even at low pH while retaining the characteristics of tea beverages. [Means for solving the problem]

[0006] The present inventors have found through their research that by including a predetermined amount of diacetyl and catechins in a beverage, it is possible to obtain a tea beverage that maintains its drinkability and retains the characteristics of a tea beverage even at an acidic pH. The present invention is based on this finding.

[0007] The present invention includes, for example, the following aspects. [1] A beverage containing diacetyl and catechins, The diacetyl content is 20 ppb or more and less than 10,000 ppb, The content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 1 ppm or more and less than 500 ppm, and A beverage with a pH of 5 or less. [2] The beverage according to [1], which is a green tea beverage, a black tea beverage, an oolong tea beverage, a barley tea beverage, a jasmine tea beverage, or a Pu'er tea beverage. [3] The beverage according to [1] or [2], having a pH of 2.5 or higher and less than 4.5. [4] The beverage according to any one of [1] to [3], which is a packaged beverage. [5] The beverage according to any one of [1] to [4], further containing a milk component. [6] The beverage according to [5], wherein the milk component comprises one or more selected from skim milk powder, raw milk, cow's milk, special milk, partially skimmed milk, processed milk, and milk beverages. [7] The beverage according to any one of [1] to [6], wherein the protein content in the beverage is 0.01 to 2.0 g / 100 ml. [8] containing one or more minerals selected from sodium, potassium and magnesium, The beverage according to any one of [1] to [7], wherein the content of the one or more minerals is 0.1 to 100 mg / 100 ml. [9] The beverage according to [8], wherein the weight ratio of potassium to magnesium (K / Mg) in the beverage is 1 to 100.

[10] The one or more minerals may be sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, potassium alginate, potassium chloride, potassium citrate, potassium gluconate, potassium L-glutamate, potassium bromate, potassium DL-bitartrate, potassium L-bitartrate, potassium nitrate, potassium hydroxide, potassium sorbate, potassium carbonate, potassium lactate, potassium norbixin, or potassium metabisulfite. , tetrapotassium pyrophosphate, potassium ferrocyanide, potassium polyphosphate, potassium metaphosphate, potassium aluminum sulfate, potassium sulfate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium malate, magnesium chloride, magnesium hydroxide, magnesium carbonate, magnesium sulfate, magnesium oxide, magnesium gluconate, magnesium acetate, magnesium citrate, magnesium malate, magnesium butyrate, magnesium lactate, magnesium glycinate, magnesium L-glutamate, magnesium L-threonate, magnesium stearate, trimagnesium phosphate, magnesium silicate, or hydrates thereof, and mixtures thereof.

[11] The beverage according to any one of [1] to

[10] , wherein the diacetyl content is 25 to 8000 ppb.

[12] The beverage according to any one of [1] to

[11] , wherein the ratio of epigallocatechin gallate to the total weight of the catechins is 70% or less.

[13] A method for producing a beverage according to any one of [1] to

[12] , Providing a beverage containing catechins; and incorporating diacetyl into said beverage.

[14] A method for improving the sensory characteristics of a tea beverage, comprising: The pH of the tea beverage is adjusted to 5 or less, The method comprises adding diacetyl to the tea beverage in an amount of 20 ppb or more. [Effects of the Invention]

[0008] According to one aspect of the present invention, it is possible to provide a beverage that maintains "drinkability" among the sensory properties of beverages containing catechins, while improving one or more sensory properties selected from the group consisting of "full-bodied tea flavor" and "tea-like aftertaste." According to a preferred aspect of the present invention, it is possible to provide a beverage that further improves one or more sensory properties selected from the group consisting of "full-bodied flavor" and "sweet aroma." According to another aspect of the present invention, there is provided a method for improving the sensory properties of a tea beverage. 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, and are not intended to limit the present invention to these embodiments. The present invention can be implemented in various forms without departing from the spirit of the present invention. Any paragraph headings used in this specification are for organizational purposes only and should not be construed as limiting the subject matter described. All documents cited in this specification, as well as published patent applications, patent publications and other patent documents, are hereby incorporated by reference.

[0010] 1. Beverages containing diacetyl and catechins In one aspect, the present invention provides a beverage containing diacetyl and catechins (hereinafter also referred to as "the beverage of the present invention"). According to one aspect of the present invention, the beverage containing diacetyl and catechins comprises: The diacetyl content is 20 ppb or more and less than 10,000 ppb, The content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 1 ppm or more and less than 500 ppm, and A beverage having a pH of 5 or less is provided.

[0011] A beverage according to a preferred embodiment of the present invention maintains "drinkability" even at a pH of 5 or less (i.e., in the acidic range), while improving one or more sensory properties selected from the group consisting of "full body of tea" and "tea-like aftertaste." A beverage according to a further preferred embodiment of the present invention further improves one or more sensory properties selected from the group consisting of "full body" and "sweet aroma."

[0012] [Beverage] As used herein, the term "beverage" refers to a drinkable liquid or liquid-like food, including those partially in gel or sol form. Beverages may be either alcoholic or non-alcoholic. Non-alcoholic beverages include, but are not limited to, non-alcoholic beer, malt beverages, lactic acid bacteria beverages, cocoa, sports drinks, energy drinks, tea beverages, coffee beverages, jelly beverages, carbonated beverages, functional beverages, fruit juice beverages, vegetable beverages, dairy beverages, soy milk beverages, and flavored water. Alcoholic beverages include, for example, chuhai, cocktails, and highballs, which are alcoholic beverages such as shochu, vodka, spirits, and whiskey to which fruit juice, tea, and / or flavorings have been added.

[0013] A beverage according to one embodiment of the present invention is a tea beverage. In this specification, "tea beverage" refers to beverages including teas such as green tea, white tea, yellow tea, green tea, black tea, and dark tea, which are produced primarily from the leaves and stems of the tea plant (scientific name: Camellia sinensis), or materials obtainable or obtained by extracting, steeping, or infusing blends of these teas with flowers, brown rice, barley, or other plant ingredients, or materials obtainable or obtained by extracting, steeping, or infusing non-tea teas such as barley tea, with a solvent. The solvent is not particularly limited, but water, hot water, alcohol, or the like can be used. Materials obtained or obtained in this manner may also be referred to as tea extracts, tea steeps, or tea infusions. Preferred beverages according to the present invention are green tea beverages, black tea beverages, oolong tea beverages, barley tea beverages, jasmine tea beverages, and pu-erh tea beverages. Examples of green tea include sencha, bancha, hojicha, gyokuro, kabusecha, and tengcha. There are no particular limitations on the type of tea, as long as it can be extracted and consumed, and leaves, stems, and the like can be used as appropriate. The form of the tea is also not limited, and it can be in the form of large leaves, powder, or the like.

[0014] The amount of tea leaves added to a tea beverage is not particularly limited, but may be 1 to 50 g / L, 1 to 35 g / L, 1 to 20 g / L, 1 to 10 g / L, or 1 to 5 g / L relative to the total amount of hot water.

[0015] <Diacetyl> A beverage according to one embodiment of the present invention contains diacetyl. Diacetyl, also known as diacetyl, has the IUPAC name 2,3-butanedione. This compound is an organic compound in which two acetyl groups are bonded via the carbon atoms of the carbonyl groups. In Japan, its addition to foods and beverages as a food flavoring additive is permitted. It also exists in nature, present in trace amounts in dairy products and fermented products. While it is recognized as a desirable flavor component in fermented dairy products such as cheese, it is generally recognized as an undesirable odor component in beer and other beverages.

[0016] Diacetyl is known to be available in a variety of ways, and can be produced by yeast or lactic acid bacteria. It can also be chemically synthesized. The source of diacetyl used in the beverage of one embodiment of the present invention is not particularly limited, and diacetyl obtained by various production methods can be used. Alternatively, commercially available diacetyl may be used. Examples of such commercially available diacetyl include 2,3-butanedione manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.

[0017] In one embodiment of the present invention, the diacetyl content of the beverage is 20 ppb or more and less than 10,000 ppb. Unless otherwise specified, "ppb" refers to "ppb by mass." Furthermore, since the specific gravity of most beverages is 1, "ppb by mass" can be considered equivalent to "μg / L." The amount of diacetyl contained in the beverage according to one embodiment of the present invention is 20 to 9000 ppb, 20 to 8000 ppb, 20 to 6000 ppb, 20 to 5000 ppb, 20 to 4000 ppb, 20 to 3000 ppb, 20 to 2000 ppb, 20 to 1000 ppb, 20 to 800 ppb, 20 to 600 ppb, 20 to 500 ppb, 20 to 400 ppb, 20 to 300 ppb, 20 to 200 ppb, 25 ppb or more, less than 10000 ppb, 25 to 9000 ppb, 25 to 8000 ppb , 25~6000ppb, 25~5000ppb, 25~4000ppb, 25~3000ppb, 25~2000ppb, 25~1000ppb, 25~800ppb, 25~600ppb, 25~500ppb, 25~400ppb, 25~300ppb, 25~200ppb, 40ppb or more, less than 10000ppb, 40~9000ppb, 40~8000ppb, 40~6000ppb, 40~5000ppb, 40~4000ppb, 40~3000ppb, 40~2 000ppb, 40-1000ppb, 40-800ppb, 40-600ppb, 40-500ppb, 40-400ppb, 40-300ppb, 40-200ppb, 50ppb or more, less than 10000ppb, 50-9000ppb, 50-8000ppb, 50-6000ppb, 50-5000ppb, 50-4000ppb, 50-3000ppb, 50-2000ppb, 50-1000ppb, 50-800ppb, 50-600ppb, 50-500ppb, 50-400ppb, 50-300ppb, 50-200ppb, 60ppb or more, less than 10,000ppb, 60-9,000ppb, 60-8,000ppb, 60-6,000ppb, 60-5,000ppb, 60-4,000ppb, 60-3,000ppb, 60-2,000ppb, 60-1,000ppb, 60-800ppb, 60-600ppb, 60-500ppb, 60-400ppb, 60-300ppb, 60-200ppb, 70ppb or more, less than 10,000ppb,70-9000ppb, 70-8000ppb, 70-6000ppb, 70-5000ppb, 70-4000ppb, 70-3000ppb, 70-2000ppb, 70-1000ppb, 70-800ppb, 70-600ppb, 70-500ppb, 70-400ppb, 70-300ppb, 70-200ppb, 80ppb or more, less than 10000ppb, 80-9000ppb, 80-8000ppb, 80-6000ppb, 80-5000ppb, 80-4000ppb, 80-3000ppb, 80-2000ppb, 80-1 000ppb, 80-800ppb, 80-600ppb, 80-500ppb, 80-400ppb, 80-300ppb, 80-200ppb, 90ppb or more, less than 10000ppb, 90-9000ppb, 90-8000ppb, 90-6000ppb, 90-5000ppb, 90-4000ppb, 90-3000ppb, 90-2000ppb, 90-1000ppb, 90-800ppb, 90-600ppb, 90-500ppb, 90-400ppb, 90-300ppb, 90-200ppb, 100ppb or more, 10000ppb Less than pb, 100-9000ppb, 100-8000ppb, 100-6000ppb, 100-5000ppb, 100-4000ppb, 100-3000ppb, 100-2000ppb, 100-1000ppb, 100-800ppb, 100-600ppb, 100-500ppb, 100-400ppb, 100-300ppb, 100-200ppb, 120ppb or more, less than 10000ppb, 120-9000ppb, 120-8000ppb, 120-6000ppb, 120-5000ppb, 120-4000ppb, 12 0~3000ppb, 120~2000ppb, 120~1000ppb, 120~800ppb, 120~600ppb, 120~500ppb, 120~400ppb, 120~300ppb, 120~200ppb, 140ppb or more, less than 10000ppb, 140~9000ppb, 140~8000ppb, 140~6000ppb, 140~5000ppb, 140~4000ppb, 140~3000ppb, 140~2000ppb, 140~1000ppb, 140~800ppb, 140~600ppb, 140~500ppb,The diacetyl concentration may be 140 to 400 ppb, 140 to 300 ppb, 140 to 200 ppb, 150 ppb or more, less than 10,000 ppb, 150 to 9,000 ppb, 150 to 8,000 ppb, 150 to 6,000 ppb, 150 to 5,000 ppb, 150 to 4,000 ppb, 150 to 3,000 ppb, 150 to 2,000 ppb, 150 to 1,000 ppb, 150 to 800 ppb, 150 to 600 ppb, 150 to 500 ppb, 150 to 400 ppb, 150 to 300 ppb, or 150 to 200 ppb. The diacetyl content in the beverage according to one embodiment of the present invention is preferably 25 to 8,000 ppb, more preferably 50 to 5,000 ppb, and even more preferably 80 to 800 ppb. This content is preferable because it can improve one or more sensory characteristics selected from the group consisting of "full body of tea" and "tea-like aftertaste" while maintaining "drinkability." The diacetyl content in a beverage can be calculated from the blended amount if the blended amount is known. If the blended amount is unknown, the content can be measured using HPLC.

[0018] <Catechins> A beverage according to one embodiment of the present invention contains catechins. Catechins are a type of polyphenol found in tea leaves and the like. In one embodiment of the present invention, the catechins include one or more selected from the group consisting of epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate. In this specification, epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate are also referred to as the "eight catechins."

[0019] The catechins used in the present invention are not particularly limited, and may be those isolated from natural raw materials or those produced chemically or biologically. For example, purified catechin preparations or tea drinks containing catechins may be used as a supply source of catechins.

[0020] In one embodiment of the present invention, the beverage contains one or more of the above-mentioned catechins in an amount of 1 ppm or more and less than 500 ppm. In this specification, "ppm" means "ppm by mass" unless otherwise specified. Furthermore, since the specific gravity of a typical beverage is 1, "ppm by mass" can be considered equivalent to "mg / L." When a beverage contains two or more of the above-mentioned catechins, the content of the catechins refers to the total content. The content of one or more of the above catechins is 1 to 450 ppm, 1 to 400 ppm, 1 to 350 ppm, 1 to 300 ppm, 1 to 250 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 60 ppm, 1 to 50 ppm, 5 ppm or more, less than 500 ppm, 5 to 450 ppm, 5 to 400 ppm, 5 to 350 ppm, 5 to 300 ppm, 5 to 250 ppm, 5 to 200 ppm, 5 to 150 ppm, 5 to 100 ppm, 5-80ppm, 5-60ppm, 5-50ppm, 10ppm or more, less than 500ppm, 10-450ppm, 10-400ppm, 10-350ppm, 10-300ppm, 10-250ppm, 10-200ppm, 10-150ppm, 10-100ppm, 10-80ppm, 10-60ppm, 10-50ppm, 15ppm or more, less than 500ppm, 15-450ppm, 15-400ppm, 15-350ppm, 15-300ppm pm, 15-250ppm, 15-200ppm, 15-150ppm, 15-100ppm, 15-80ppm, 15-60ppm, 15-50ppm, 20ppm or more, less than 500ppm, 20-450ppm, 20-400ppm, 20-350ppm, 20-300ppm, 20-250ppm, 20-200ppm, 20-150ppm, 20-100ppm, 20-80ppm, 20-60ppm, 20-50ppm, 25ppm or more, Less than 500ppm, 25-450ppm, 25-400ppm, 25-350ppm, 25-300ppm, 25-250ppm, 25-200ppm, 25-150ppm, 25-100ppm, 25-80ppm, 25-60ppm, 25-50ppm, 30ppm or more, Less than 500ppm, 30-450ppm, 30-400ppm, 30-350ppm, 30-300ppm, 30-250ppm, 30-200ppm, 30-150ppm,30-100ppm, 30-80ppm, 30-60ppm, 30-50ppm, 35ppm or more, less than 500ppm, 35-450ppm, 35-400ppm, 35-350ppm, 35-300ppm, 35-250ppm, 35-200ppm, 35-150ppm, 35-100ppm, 35-80ppm, 35-6 The catechin content may be 0 ppm, 35 to 50 ppm, 40 ppm or more, less than 500 ppm, 40 to 450 ppm, 40 to 400 ppm, 40 to 350 ppm, 40 to 300 ppm, 40 to 250 ppm, 40 to 200 ppm, 40 to 150 ppm, 40 to 100 ppm, 40 to 80 ppm, 40 to 60 ppm, or 40 to 50 ppm. The content of catechins contained in a beverage according to one embodiment of the present invention is preferably 10 to 400 ppm, more preferably 15 to 400 ppm, and even more preferably 20 to 300 ppm. This content is preferable because it can maintain "drinkability" while improving one or more sensory characteristics selected from the group consisting of "full-bodied tea flavor" and "tea-like aftertaste." When the blending amount of catechins in a beverage is known, it can be calculated from the blending amount. When the blending amount is unknown, the content can be measured using HPLC according to the method described in the Examples. ,

[0021] In one embodiment of the beverage of the present invention, the ratio of epigallocatechin gallate to the total weight of catechins is 70% or less. Setting the ratio of epigallocatechin gallate to 70%, 60%, 50%, or 40% or less is preferred in terms of suppressing bitterness and astringency. The lower limit of the ratio of epigallocatechin gallate may be 0%, 5%, or 10%.

[0022] <ph> The pH of the beverage in one embodiment of the present invention is 5 or less. A lower pH can sometimes result in the tea beverage's characteristics being diluted due to its acidity. However, the beverage in one embodiment of the present invention contains predetermined amounts of diacetyl and catechins, and therefore maintains drinkability and the characteristics of the tea beverage even at an acidic pH. The pH of the beverage in one embodiment of the present invention may be 2 to 5. For example, the pH may be 2 to 4.5, 2 to 4, 2 to 3.5, 2 to 3, 2 to 2.5, or 2.5 or greater but less than 4.5. In a preferred embodiment of the present invention, the pH is 2.5 or greater but less than 4.5. The pH can be measured with a pH meter.

[0023] (milk ingredient) A beverage according to a preferred embodiment of the present invention further contains a milk component. In a specific preferred embodiment of the present invention, the milk component comprises one or more selected from skim milk powder, raw milk, cow's milk, special milk, partially skimmed milk, processed milk, and dairy beverages. The inclusion of a milk component is preferred because it can further increase the drinking experience.

[0024] The content of milk components can be defined as the protein content. The protein content in a beverage according to a preferred embodiment of the present invention is 0.01 to 2.0 g / 100 ml. The amount of protein contained in a beverage according to a preferred embodiment of the present invention is 0.01 to 1.5 g / 100 ml, 0.01 to 1.0 g / 100 ml, 0.01 to 0.8 g / 100 ml, 0.01 to 0.6 g / 100 ml, 0.01 to 0.5 g / 100 ml, 0.05 to 2.0 g / 100 ml, 0.05 to 1.5 g / 100 ml, 0.05 to 1.0 g / 100 ml, 0.05 to 0.8 g / 100 ml, 0ml, 0.05~0.6g / 100ml, 0.05~0.5g / 100ml, 0.1~2.0g / 100ml, 0.1~1.5g / 100ml, 0.1~1.0g / 100ml, 0.1 ~0.8g / 100ml, 0.1~0.6g / 100ml, 0.1~0.5g / 100ml, 0.15~2.0g / 100ml, 0.15~1.5g / 100ml, 0.15~1.0g / 1 00ml, 0.15~0.8g / 100ml, 0.15~0.6g / 100ml, 0.15~0.5g / 100ml, 0.2~2.0g / 100ml, 0.2~1.5g / 100ml, 0 .2~1.0g / 100ml, 0.2~0.8g / 100ml, 0.2~0.6g / 100ml, 0.2~0.5g / 100ml, 0.25~2.0g / 100ml, 0.25~1.5g / The protein content of the beverage according to one embodiment of the present invention may be 0.01 to 1.0 g / 100 ml, more preferably 0.05 to 0.8 g / 100 ml, and even more preferably 0.1 to 0.6 g / 100 ml. By setting the content in this range, it is possible to improve one or more sensory characteristics selected from the group consisting of "full body of tea" and "tea-like aftertaste" while maintaining "drinkability," and further improve drinking satisfaction, which is preferable. The protein content in a beverage can be calculated from the blended amount, if the blended amount is known.If the amount of compounding is unknown, the content can be measured using the Kjeldahl method.

[0025] (mineral) A beverage according to a preferred embodiment of the present invention contains one or more minerals selected from sodium, potassium, and magnesium, and the content of the one or more minerals is 0.1 to 100 mg / 100 ml. The mineral content may be 0.1 to 90 mg / 100 ml, 0.1 to 80 mg / 100 ml, 0.1 to 70 mg / 100 ml, 0.1 to 60 mg / 100 ml, 0.1 to 50 mg / 100 ml, 0.5 to 100 mg / 100 ml, 0.5 to 90 mg / 100 ml, 0.5 to 80 mg / 100 ml, 0.5 to 70 mg / 100 ml, 0.5 to 60 mg / 100 ml, 0.5 to 50 mg / 100 ml, 1 to 100 mg / 100 ml, or 1 to 100 mg / 100 ml. 90mg / 100ml, 1~80mg / 100ml, 1~70mg / 100ml, 1~60mg / 100ml, 1~50mg / 100ml, 5~100mg / 100ml, 5~90mg / 100ml, 5~80mg / 100ml, 5~70mg / 100ml, 5~60mg / 100ml, 5~50mg / 100ml, 10~100mg / 100ml, 10~90mg / 100ml, 10~80mg / 100ml, 10~70mg / 100ml, 10~60mg / 100ml, 10~50mg / 100ml, 15~100mg / 100ml, 15~90mg / 100ml, 15~80mg / 100ml, 15~70mg / 100ml, 15~6 0mg / 100ml, 15~50mg / 100ml, 20~100mg / 100ml, 20~90mg / 100ml, 20~80mg / 100ml, 20~70mg / 100ml, 20~60mg / 100ml, 2 The mineral content of the beverage according to one embodiment of the present invention may be 0 to 50 mg / 100 ml, 25 to 100 mg / 100 ml, 25 to 90 mg / 100 ml, 25 to 80 mg / 100 ml, 25 to 70 mg / 100 ml, 25 to 60 mg / 100 ml, 25 to 50 mg / 100 ml, 30 to 100 mg / 100 ml, 30 to 90 mg / 100 ml, 30 to 80 mg / 100 ml, 30 to 70 mg / 100 ml, 30 to 60 mg / 100 ml, or 30 to 50 mg / 100 ml. The mineral content of the beverage according to one embodiment of the present invention is preferably 0.5 to 90 mg / 100 ml, more preferably 1 to 80 mg / 100 ml, and even more preferably 5 to 70 mg / 100 ml. This content is preferred because it can further improve the drinking experience and the full body of the tea.The mineral content of a beverage can be calculated from the amount of the mineral in the beverage if the amount is known. If the amount is unknown, the content can be measured using inductively coupled plasma atomic emission spectrometry (ICP atomic emission spectrometry) or atomic absorption spectrometry.

[0026] A preferred embodiment of the beverage of the present invention contains magnesium, and the magnesium content may be 0.1 to 10 mg / 100 ml, or 0.1 to 8 mg / 100 ml, 0.1 to 6 mg / 100 ml, 0.1 to 5 mg / 100 ml, 0.1 to 4 mg / 100 ml, 0.1 to 3 mg / 100 ml, 0.5 to 10 mg / 100 ml, 0.5 to 8 mg / 100 ml, 0.5 to 6 mg / 100 ml, 0.5 to 5 mg / 100 ml, 0.5 to 4 mg / 100 ml, 0.5 to 3 mg / 100 ml, 1 to 10 mg / 100 ml, 1 to 8 mg / 100 ml, 1 to 6 mg / 100 ml, 1 to 5 mg / 100 ml, 1 to 4 mg / 100 ml, or 1 to 3 mg / 100 ml.

[0027] A preferred embodiment of the beverage of the present invention contains sodium, and the sodium content may be 1 to 50 mg / 100 ml, or 1 to 40 mg / 100 ml, 1 to 35 mg / 100 ml, 1 to 30 mg / 100 ml, 5 to 50 mg / 100 ml, 5 to 40 mg / 100 ml, 5 to 35 mg / 100 ml, 5 to 30 mg / 100 ml, 10 to 50 mg / 100 ml, 10 to 40 mg / 100 ml, 10 to 35 mg / 100 ml, 10 to 30 mg / 100 ml, 15 to 50 mg / 100 ml, 15 to 40 mg / 100 ml, 15 to 35 mg / 100 ml, or 15 to 30 mg / 100 ml.

[0028] A preferred embodiment of the beverage of the present invention contains potassium, and the potassium content may be 1 to 50 mg / 100 ml, or 1 to 40 mg / 100 ml, 1 to 35 mg / 100 ml, 1 to 30 mg / 100 ml, 5 to 50 mg / 100 ml, 5 to 40 mg / 100 ml, 5 to 35 mg / 100 ml, 5 to 30 mg / 100 ml, 10 to 50 mg / 100 ml, 10 to 40 mg / 100 ml, 10 to 35 mg / 100 ml, 10 to 30 mg / 100 ml, 15 to 50 mg / 100 ml, 15 to 40 mg / 100 ml, 15 to 35 mg / 100 ml, or 15 to 30 mg / 100 ml.

[0029] In a preferred embodiment of the present invention, the one or more minerals are selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, potassium alginate, potassium chloride, potassium citrate, potassium gluconate, potassium L-glutamate, potassium bromate, potassium DL-bitartrate, potassium L-bitartrate, potassium nitrate, potassium hydroxide, potassium sorbate, potassium carbonate, potassium lactate, norbic acid, and the like. The surfactant may be at least one selected from the group consisting of potassium phosphate, potassium pyrosulfite, tetrapotassium pyrophosphate, potassium ferrocyanide, potassium polyphosphate, potassium metaphosphate, potassium aluminum sulfate, potassium sulfate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium malate, magnesium chloride, magnesium hydroxide, magnesium carbonate, magnesium sulfate, magnesium oxide, magnesium gluconate, magnesium acetate, magnesium citrate, magnesium malate, magnesium butyrate, magnesium lactate, magnesium glycinate, magnesium L-glutamate, magnesium L-threonate, magnesium stearate, tripotassium phosphate, magnesium silicate, or hydrates thereof, and mixtures thereof.

[0030] The weight ratio of potassium to magnesium (K / Mg) in the beverage is not particularly limited, but is preferably 1 to 100. K / Mg is preferably 5 to 90, more preferably 8 to 80, and even more preferably 10 to 70. Setting this weight ratio within this range is preferable because the harsh taste unique to magnesium can be reduced by potassium.

[0031] (morphology and sterilization) The form of the container for the beverage of the present invention is not limited, and the beverage may be packaged in a container such as a can, bottle, PET bottle, pouch, paper carton, or plastic container (packaged beverage). If heat sterilization is performed after packaging, the type of heat sterilization is not particularly limited, and can be carried out using conventional techniques such as inversion sterilization, UHT sterilization, and retort sterilization. The temperature of the heat sterilization step is not particularly limited, and is, for example, 65 to 130°C, preferably 80 to 120°C, for 1 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is acceptable.

[0032] (Other ingredients and properties) The water used in the present invention is not particularly limited, and any type of water can be used as long as it does not adversely affect the flavor, including, for example, tap water, treated water, ion-exchanged water, soft water, distilled water, carbonated water, reverse osmosis water (RO water), activated carbon-treated water, purified water, and demineralized water.

[0033] The beverage according to one embodiment of the present invention may contain a sweetener. The sweetener may be a low-intensity sweetener, a high-intensity sweetener, or a combination thereof. Examples of low-intensity sweeteners include glucose, sucrose (e.g., granulated sugar), fructose, maltose, oligosaccharides, high-fructose corn syrup, lactose, psicose, allose, tagatose, xylose, and ribose. Examples of high-intensity sweeteners include aspartame, neotame, advantame, sucralose, acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mabinlin, brazzein, pentadine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, phyllodulcin, mogroside IV, mogroside V, steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M), thaumatin, monellin, brazzein, monatin, monk fruit extract, and stevia extract.

[0034] The beverage according to one embodiment of the present invention may contain, in addition to the above-mentioned components, components that can be added to ordinary beverages, as long as the effects of the present invention are not impaired. Examples of such components include acidulants, flavorings, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.

[0035] Exemplary Embodiments of the Beverages of the Invention Illustrative embodiments of the beverage of the present invention are shown below, but the present invention is not limited to the following embodiments. In one aspect of the present invention, A beverage containing diacetyl and catechins, The diacetyl content is 25 to 8000 ppb, preferably 50 to 5000 ppb, and more preferably 80 to 800 ppb; The content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 10 to 400 ppm, and A beverage having a pH of 5 or less is provided.

[0036] In one aspect of the present invention, A beverage containing diacetyl and catechins, The diacetyl content is 50 to 5,000 ppb. The content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 10 to 400 ppm, preferably 15 to 400 ppm, and more preferably 20 to 300 ppm, and A beverage having a pH of 5 or less is provided.

[0037] In one aspect of the present invention, An oolong tea or green tea beverage containing diacetyl and catechins, The diacetyl content is 50 to 5,000 ppb. The content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 10 to 400 ppm, and A beverage having a pH of 5 or less is provided.

[0038] In one aspect of the present invention, A beverage containing diacetyl and catechins, The diacetyl content is 50 to 5,000 ppb. The content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 10 to 400 ppm, and A beverage having a pH of 5 or less, preferably 2 to 4.5, and more preferably 2.5 or higher but less than 4.5, is provided.

[0039] In one aspect of the present invention, A beverage containing diacetyl and catechins, The diacetyl content is 50 to 5,000 ppb. The content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 10 to 400 ppm, pH is 5 or less, A beverage is provided which contains a milk component and has a protein content of 0.01 to 2.0 g / 100 ml, preferably 0.01 to 1.0 g / 100 ml, more preferably 0.05 to 0.8 g / 100 ml, and even more preferably 0.1 to 0.6 g / 100 ml.

[0040] In one aspect of the present invention, A beverage containing diacetyl and catechins, The diacetyl content is 50 to 5,000 ppb. The content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 10 to 400 ppm, pH is 5 or less, Provided is a beverage containing one or more minerals selected from sodium, potassium, and magnesium, with the content of the one or more minerals being 0.1 to 100 mg / 100 ml, preferably 0.5 to 90 mg / 100 ml, more preferably 1 to 80 mg / 100 ml, and even more preferably 5 to 70 mg / 100 ml.

[0041] 2. Beverage manufacturing method In one aspect, the present invention provides a method for producing a beverage containing diacetyl and catechins (hereinafter also referred to as "a method for producing the beverage of the present invention").

[0042] The production method according to one embodiment of the present invention is not particularly limited as long as it can obtain a beverage by blending the above-mentioned ingredients. For example, the production method according to one embodiment of the present invention is not particularly limited as long as it can obtain a beverage by mixing diacetyl and catechins. The beverage may be produced by obtaining a tea extract (liquid), tea infusion (liquid), or infusion (liquid) from tea leaves and then adding diacetyl to the obtained tea extract (liquid), tea infusion (liquid), or tea infusion (liquid) that has been separately prepared or purchased and then adding diacetyl to water to produce a beverage.

[0043] A production method according to one embodiment of the present invention is a method for producing a beverage as described above in "1. Beverages containing diacetyl and catechins," which includes preparing a beverage containing catechins and blending diacetyl into the beverage. Preparing a beverage containing catechins includes, as described above, obtaining a tea extract, tea infusion, or infusion from tea leaves, or adding a separately prepared or purchased tea extract, tea infusion, or tea infusion to water. In the production method according to one embodiment of the present invention, diacetyl is blended into the beverage containing catechins thus prepared. The blending of diacetyl may be carried out simultaneously with the preparation of the beverage containing catechins, or it may be added later to the beverage containing catechins.

[0044] In the manufacturing method of one embodiment of the present invention, the descriptions in the above section "1. Beverage containing diacetyl and catechins" apply to "beverage," "diacetyl," "catechins," "pH," "milk components," "minerals," "form and sterilization," and "other components and properties," and the numerical values ​​described in the above section on beverages apply as is.

[0045] 3. Method for improving the sensory characteristics of tea beverages One aspect of the present invention provides a method for improving the sensory characteristics of a tea beverage (hereinafter also referred to as "the sensory characteristic improving method of the present invention").

[0046] According to one aspect of the present invention, there is provided a method for improving the sensory characteristics of a tea beverage, comprising adjusting the pH of the tea beverage to 5 or less and adding diacetyl to the tea beverage in an amount of 20 ppb or more. According to one aspect of the present invention, one or more sensory characteristics selected from the group consisting of "full-bodied tea flavor" and "tea-like aftertaste" are improved. According to a preferred aspect of the present invention, one or more sensory characteristics selected from the group consisting of "full-bodied flavor" and "sweet aroma" are further improved.

[0047] The amount of diacetyl to be contained in a tea beverage is, relative to the weight of the tea beverage, 20 ppb or more, less than 10,000 ppb, 20 to 9,000 ppb, 20 to 8,000 ppb, 20 to 6,000 ppb, 20 to 5,000 ppb, 20 to 4,000 ppb, 20 to 3,000 ppb, 20 to 2,000 ppb, 20 to 1,000 ppb, 20 to 800 ppb, 20 to 600 ppb, 20 to 500 ppb, 20 to 400 ppb, 20 to 300 ppb, 20 to 200 ppb, 25 ppb or more, less than 10,000 ppb, 25 to 9,000 ppb, 25 to 8,000 ppb, 25 to 60 00ppb, 25-5000ppb, 25-4000ppb, 25-3000ppb, 25-2000ppb, 25-1000ppb, 25-800ppb, 25-600ppb, 25-500ppb, 25-400ppb, 25-300ppb, 25-200ppb, 40ppb or more, less than 10000ppb, 40-9000ppb, 40-8000ppb, 40-6000ppb, 40-5000ppb, 40-4000ppb, 40-3000ppb, 40-2000ppb, 40-1000ppb, 40-800ppb, 40-600ppb, 40 ~500ppb, 40~400ppb, 40~300ppb, 40~200ppb, 50ppb or more, less than 10,000ppb, 50~9,000ppb, 50~8,000ppb, 50~6,000ppb, 50~5,000ppb, 50~4,000ppb, 50~3,000ppb, 50~2,000ppb, 50~1,000ppb, 50~800ppb, 50~600ppb, 50~500ppb, 50~400ppb, 50~300ppb, 50~200ppb, 60ppb or more, less than 10,000ppb, 60~9,000ppb, 60~8,000ppb, 60~ 6000ppb, 60-5000ppb, 60-4000ppb, 60-3000ppb, 60-2000ppb, 60-1000ppb, 60-800ppb, 60-600ppb, 60-500ppb, 60-400ppb, 60-300ppb, 60-200ppb, 70ppb or more, less than 10000ppb, 70-9000ppb, 70-8000ppb, 70-6000ppb, 70-5000ppb, 70-4000ppb, 70-3000ppb, 70-2000ppb, 70-1000ppb, 70-800ppb, 70-600ppb,70-500ppb, 70-400ppb, 70-300ppb, 70-200ppb, 80ppb or more, less than 10,000ppb, 80-9000ppb, 80-8000ppb, 80-6000ppb, 80-5000ppb, 80-4000ppb, 80-3000ppb, 80-2000ppb, 80-1000ppb, 80-800ppb, 80-600ppb, 80-500ppb, 80-400ppb, 80-300ppb, 80-200ppb, 90ppb or more, less than 10,000ppb, 90-9000ppb, 90-8000ppb, 90 ~6000ppb, 90~5000ppb, 90~4000ppb, 90~3000ppb, 90~2000ppb, 90~1000ppb, 90~800ppb, 90~600ppb, 90~500ppb, 90~400ppb, 90~300ppb, 90~200ppb, 100ppb or more, less than 10000ppb, 100~9000ppb, 100~8000ppb, 100~6000ppb, 100~5000ppb, 100~4000ppb, 100~3000ppb, 100~2000ppb, 100~1000ppb, 100~800ppb , 100~600ppb, 100~500ppb, 100~400ppb, 100~300ppb, 100~200ppb, 120ppb or more, less than 10000ppb, 120~9000ppb, 120~8000ppb, 120~6000ppb, 120~5000ppb, 120~4000ppb, 120~3000ppb, 120~2000ppb, 120~1000ppb, 120~800ppb, 120~600ppb, 120~500ppb, 120~400ppb, 120~300ppb, 120~200ppb, 140ppb or more, 100 Less than 00ppb, 140-9000ppb, 140-8000ppb, 140-6000ppb, 140-5000ppb, 140-4000ppb, 140-3000ppb, 140-2000ppb, 140-1000ppb, 140-800ppb, 140-600ppb, 140-500ppb, 140-400ppb, 140-300ppb, 140-200ppb, 150ppb or more, Less than 10000ppb, 150-9000ppb, 150-8000ppb, 150-6000ppb, 150-5000ppb, 150-4000ppb,It may be 150 to 3000 ppb, 150 to 2000 ppb, 150 to 1000 ppb, 150 to 800 ppb, 150 to 600 ppb, 150 to 500 ppb, 150 to 400 ppb, 150 to 300 ppb, or 150 to 200 ppb.

[0048] The tea beverage used in the method of one aspect of the present invention may contain the above eight types of catechins at a total concentration of 1 ppm or more and less than 500 ppm, 1 to 450 ppm, 1 to 400 ppm, 1 to 350 ppm, 1 to 300 ppm, 1 to 250 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 60 ppm, 1 to 50 ppm, 5 ppm or more and less than 500 ppm, 5 to 450 ppm, 5 to 400 ppm, 5 to 350 ppm, 5 to 300 ppm, 5 to 250 ppm, 5 to 200 ppm, 5 to 150 ppm, 5 to 100 ppm, 5 to 80 ppm, 5 to 60ppm, 5-50ppm, 10ppm or more, less than 500ppm, 10-450ppm, 10-400ppm, 10-350ppm, 10-300ppm, 10-250ppm, 10-200ppm, 10-150ppm, 10-100ppm, 10-80ppm, 10-60ppm, 10-50ppm, 15ppm or more, less than 500ppm, 15-450ppm, 15-400ppm, 15-350ppm, 15-300ppm, 15-250ppm, 15-200ppm, 15-150ppm, 15-100ppm, 15-80ppm, 15-60ppm pm, 15-50 ppm, 20 ppm or more, less than 500 ppm, 20-450 ppm, 20-400 ppm, 20-350 ppm, 20-300 ppm, 20-250 ppm, 20-200 ppm, 20-150 ppm, 20-100 ppm, 20-80 ppm, 20-60 ppm, 20-50 ppm, 25 ppm or more, less than 500 ppm, 25-450 ppm, 25-400 ppm, 25-350 ppm, 25-300 ppm, 25-250 ppm, 25-200 ppm, 25-150 ppm, 25-100 ppm, 25-80 ppm, 25-60 ppm m, 25-50ppm, 30ppm or more, less than 500ppm, 30-450ppm, 30-400ppm, 30-350ppm, 30-300ppm, 30-250ppm, 30-200ppm, 30-150ppm, 30-100ppm, 30-80ppm, 30-60ppm, 30-50ppm, 35ppm or more, less than 500ppm, 35-450ppm, 35-400ppm, 35-350ppm, 35-300ppm, 35-250ppm, 35-200ppm, 35-150ppm, 35-100ppm, 35-80ppm, 35-60ppm,Tea beverages containing 35 to 50 ppm, 40 ppm or more but less than 500 ppm, 40 to 450 ppm, 40 to 400 ppm, 40 to 350 ppm, 40 to 300 ppm, 40 to 250 ppm, 40 to 200 ppm, 40 to 150 ppm, 40 to 100 ppm, 40 to 80 ppm, 40 to 60 ppm, or 40 to 50 ppm can be used.

[0049] In one embodiment of the manufacturing method of the present invention, the descriptions in the above section "1. Beverages containing diacetyl and catechins" apply to "beverage," "diacetyl," "catechins," "pH," "milk components," "minerals," "form and sterilization," and "other components and properties," and the numerical values ​​described in the above section on beverages can be applied to these.

[0050] In this specification, "mass %", "mass ratio", "mass ppb" and "mass ppm" can be considered equivalent to "weight %", "weight ratio", "weight ppb" and "weight ppm", respectively. [Example]

[0051] 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.

[0052] Example 1: Taste improvement effect of catechin concentration and diacetyl concentration 100g of oolong tea (colored variety) was poured with 3000ml of hot water at 75-85°C and extracted for 6-8 minutes. The tea leaves were then removed and subjected to solid-liquid separation using a 10-200 mesh metal mesh to obtain an oolong tea extract with a concentration of 1000ppm of eight catechins. The concentrations of the eight catechins were measured using the following procedure. (Analysis of the concentration of eight types of catechins) The oolong tea extract sample was filtered through a filter (0.45 μm) and subjected to HPLC analysis under the following conditions: HPLC equipment: TOSOH HPLC system LC8020 model II Column: TSKgel ODS80T sQA (4.6 mm x 150 mm) Column temperature: 40℃ Mobile phase A: Water-acetonitrile-trifluoroacetic acid (90:10:0.05) Mobile phase B: Water-acetonitrile-trifluoroacetic acid (20:80:0.05) Detection: UV275nm ·Injection volume: 20μL ·Flow rate: 1mL / min. Gradient program: Time (min) %A %B 0 100 0 5 92 8 11 90 10 21 90 10 22 0 100 29 0 100 30 100 0 Standard substances: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate (Kurita High Purity Reagent)

[0053] Water (treated water) was added to the obtained oolong tea extract, and the concentration of catechins was adjusted to the concentration shown in Table 1 (Sample 1-1). A pH adjuster containing anhydrous citric acid and trisodium citrate (manufactured by Jiangsu Guoxin Union Energy Co., Ltd.) and water were added to Sample 1-1 to adjust the pH and the concentration of catechins (Sample 1-2). In addition, diacetyl (2,3-butanedione (Fujifilm Wako Pure Chemical Industries)) was added to Sample 1-2 to the concentration shown in Table 1 to prepare samples (Samples 1-3 to 1-11).

[0054] A. Sensory test of oolong tea beverage samples The samples were cooled (4-10°C) before the sensory testing. Three expert panelists trained in sensory testing evaluated the oolong tea beverage samples based on the following sensory characteristics and evaluation criteria. Before the testing, the panelists thoroughly discussed the following evaluation criteria. For drinking experience, tea body, sweet aroma, and tea-like aftertaste, Sample 1-1 was given a score of 4 and Sample 1-2 a score of 1. For drinkability, Sample 1-1 was given a score of 3 and Sample 1-2 a score of 4. Each panelist scored the samples on a scale of 1 to 7, and the average score was calculated. For each sensory characteristic, the higher the score, the stronger the sensory characteristic was perceived. B. Sensory evaluation characteristics Drinkability: Thickness of the drink when drinking the sample Body of tea: The sensation of tea flavor when drinking the sample Sweet scent: The sweet scent you smell when you smell the sample Drinkability: Smoothness when drinking the sample Tea-like aftertaste: The lingering feeling of tea after drinking the sample [Table 1]

[0055] The results are shown in Table 1. By adjusting the concentrations of catechins and diacetyl, it was possible to enhance the body and tea-like aftertaste of tea without compromising drinkability, even at low catechins and low pH.

[0056] Example 2: Effect of pH on the taste improvement effect of a combination of catechins and diacetyl Samples were prepared using the oolong tea extract of Example 1, a pH adjuster containing anhydrous citric acid and trisodium citrate (manufactured by Jiangsu Guoxin Union Energy Co., Ltd.), and water, with the addition of diacetyl to achieve the pH and catechin concentrations shown in Table 2. The resulting samples were subjected to sensory evaluation using the same procedure as in Example 1. [Table 2]

[0057] The results are shown in Table 2. As in Example 1, even when the pH was changed between 2.80 and 5.00, the addition of diacetyl was able to enhance the full-bodied feeling of tea and its tea-like aftertaste without impairing drinkability in a low catechin state.

[0058] Example 3: Effect of minerals on the taste improvement effect of a combination of catechins and diacetyl A sample was prepared by adding the oolong tea extract of Example 1, a pH adjuster containing anhydrous citric acid and trisodium citrate (manufactured by Jiangsu Guoxin Union Energy Co., Ltd.), and water, and adding potassium chloride, magnesium butyrate, and sodium gluconate so that the Mg concentration, K concentration, and Na concentration were as shown in Table 3. Diacetyl was also added in the same manner as in Example 1. The obtained sample was subjected to a sensory evaluation using the same procedure as in Example 1. [Table 3]

[0059] Example 4: Effect of milk components on the taste improvement effect of a combination of catechins and diacetyl Samples were prepared by adding the oolong tea extract of Example 1, a pH adjuster containing anhydrous citric acid and trisodium citrate (manufactured by Jiangsu Guoxin Union Energy Co., Ltd.), and water, and adding commercially available skim milk powder to the skim milk powder concentration shown in Table 4. The amount of protein added is also shown. Diacetyl was added in the same manner as in Example 1. Sensory evaluation of the obtained samples was performed using the same procedure as in Example 1. [Table 4]

[0060] Example 5: Effect of tea type on the taste improvement effect of a combination of catechins and diacetyl 100 g of commercially available green tea (Fukujuen) was extracted with 2000 ml of hot water at 65-75°C for 1-2 minutes. The tea leaves were removed and subjected to solid-liquid separation using a 10-200 mesh metal mesh to obtain a green tea extract containing eight catechins at 1400 ppm. Water (treated water) was added to the extract to adjust the catechin concentration to the concentration shown in Table 1 (Sample 5-1). A pH adjuster containing anhydrous citric acid and trisodium citrate (manufactured by Jiangsu Guoxin Union Energy Co., Ltd.) and water were added to Sample 5-1 to adjust the pH and catechin concentration (Sample 5-2). Diacetyl was also added as in Example 1. The resulting samples were subjected to sensory evaluation using the same procedure as in Example 1. [Table 5]

[0061] Example 6: Effect of diacetyl concentration on the taste improvement effect of a combination of catechins and diacetyl Samples with various diacetyl concentrations were prepared in the same manner as in Example 1. The obtained samples were subjected to sensory evaluation in the same manner as in Example 1. [Table 6] < / ph>

Claims

1. A beverage containing diacetyl and catechins, The diacetyl content is 20 ppb or more and less than 10,000 ppb, The content of one or more catechins selected from epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate is 1 ppm or more and less than 500 ppm, and A beverage having a pH of 5 or less.

2. 2. The beverage according to claim 1, which is a green tea beverage, a black tea beverage, an oolong tea beverage, a barley tea beverage, a jasmine tea beverage, or a pu-erh tea beverage.

3. 3. The beverage according to claim 1 or 2, having a pH of 2.5 or higher and lower than 4.

5.

4. The beverage according to any one of claims 1 to 3, which is a packaged beverage.

5. The beverage according to any one of claims 1 to 4, further comprising a dairy component.

6. The beverage according to claim 5 , wherein the dairy component comprises one or more selected from the group consisting of skim milk powder, raw milk, cow's milk, special milk, partially skimmed milk, processed milk, and dairy beverages.

7. The beverage according to any one of claims 1 to 6, wherein the protein content in the beverage is 0.01 to 2.0 g / 100 ml.

8. containing one or more minerals selected from sodium, potassium and magnesium, The beverage according to any one of claims 1 to 7, wherein the content of the one or more minerals is 0.1 to 100 mg / 100 ml.

9. 9. The beverage according to claim 8, wherein the weight ratio of potassium to magnesium (K / Mg) in the beverage is 1 to 100.

10. The one or more minerals may be selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, potassium alginate, potassium chloride, potassium citrate, potassium gluconate, potassium L-glutamate, potassium bromate, potassium DL-bitartrate, potassium L-bitartrate, potassium nitrate, potassium hydroxide, potassium sorbate, potassium carbonate, potassium lactate, potassium norbixin, and potassium metabisulfite.

10. The beverage according to claim 8 or 9, wherein the additive is derived from at least one selected from the group consisting of magnesium carbonate, tetrapotassium pyrophosphate, potassium ferrocyanide, potassium polyphosphate, potassium metaphosphate, potassium aluminum sulfate, potassium sulfate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium malate, magnesium chloride, magnesium hydroxide, magnesium carbonate, magnesium sulfate, magnesium oxide, magnesium gluconate, magnesium acetate, magnesium citrate, magnesium malate, magnesium butyrate, magnesium lactate, magnesium glycinate, magnesium L-glutamate, magnesium L-threonate, magnesium stearate, trimagnesium phosphate, magnesium silicate, or hydrates thereof, and mixtures thereof.

11. The beverage according to any one of claims 1 to 10, wherein the diacetyl content is 25 to 8000 ppb.

12. The beverage according to any one of claims 1 to 11, wherein the ratio of epigallocatechin gallate to the total weight of the catechins is 70% or less.

13. A method for producing a beverage according to any one of claims 1 to 12, Providing a beverage containing catechins; and incorporating diacetyl into said beverage.

14. A method for improving the sensory characteristics of a tea beverage, comprising: Adjusting the pH of the tea beverage to 5 or less, The method comprises adding diacetyl to the tea beverage in an amount of 20 ppb or more.

Images