drinks

Abstract

To provide a beverage having improved drinking satisfaction while maintaining a fragrant flavor. The beverage of the present invention contains a grain extract and coumarin at a concentration of 1.0 ppb or more, and further contains eugenol.

Description

[Technical Field]

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

[0002] Beverages containing extracts of multiple grains are one type of beverage that are widely accepted by consumers due to their palatability, such as their fragrant flavor, and their ease of drinking. In particular, beverages containing extracts of multiple grains are strongly supported by health-conscious consumers because they allow the easy intake of various components derived from the raw materials. In recent years, such beverages have been required to have not only a fragrant flavor but also a satisfying taste.

[0003] For example, Patent Documents 1 and 2 disclose methods for improving the drinking experience of tea beverages containing extracts of tea leaves such as green tea.

[0004] However, there is room for further study on technology that can improve the drinking experience of beverages containing extracts of multiple grains while maintaining their fragrant flavor. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-148604 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-148605 Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventors have found that blending coumarin, an aroma component, into a beverage containing a grain extract can impart a rich flavor, enhance the drinkability, and improve palatability. However, it has also been found that increasing the blending ratio of coumarin improves the drinkability, but at the same time, the fragrant flavor inherent in the grain extract is impaired.

[0007] The present invention has been made in view of the above points, and aims to provide a beverage that maintains its fragrant flavor while improving its drinking satisfaction. [Means for solving the problem]

[0008] As a result of extensive research, the present inventors have found that it is possible to provide a beverage containing a grain extract that maintains its fragrant flavor while improving its drinking experience, and have thus completed the present invention. Specifically, the present invention is configured as follows: [1] to [4]

[0009] [1] A beverage containing grain extract and coumarin at a concentration of 1.0 ppb or more, and further containing eugenol. [2] The beverage according to [1], containing the eugenol at a ratio of 2.0 to 8.0 ppb. [3] The beverage according to [1] or [2], which is a tea beverage. [4] The beverage according to any one of [1] to [3], wherein the ratio of eugenol to coumarin is 1.0 to 10.7. [5] A method for improving the flavor of a beverage, comprising adding eugenol to a beverage containing a grain extract and coumarin at a concentration of 1.0 ppb or more at a concentration of 2.0 to 8.0 ppb. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a beverage that maintains its fragrant flavor while improving its drinking satisfaction. DETAILED DESCRIPTION OF THE INVENTION

[0011] Specific embodiments of the present invention will be described in detail below. Note that the present invention is not limited to the following embodiments, and can be modified as appropriate within the scope of the present invention.

[0012] 1. Beverage The beverage of the present invention is a beverage containing a grain extract, and contains coumarin at a ratio of 1.0 ppb or more and eugenol at a specific ratio. The components are described below.

[0013] [Beverage] The beverages include tea beverages (grain tea, blended tea, green tea, black tea, etc.), coffee beverages, soy beverages, nutritional beverages, functional beverages, fruit juice beverages, carbonated beverages, etc. In the present invention, tea beverages are preferred, and grain tea and blended tea are more preferred.

[0014] [grain] The grains that are the raw material for the grain extract are not particularly limited, but examples that can be used include barley, germinated barley, Job's tears, wheat, malt, and other wheat varieties, brown rice, germinated brown rice, and other rice varieties, soybeans, adzuki beans, black beans, and other beans, foxtail millet, millet, etc. These may be used alone or in combination of two or more types.

[0015] The grain extract can be obtained by an extraction process that is usually performed to obtain an extract from grain. For example, when brown rice is used as the raw grain, an extract containing various components contained in the brown rice can be recovered by extracting the brown rice with an extraction solvent. The raw grain may or may not have been subjected to processes such as roasting or crushing.

[0016] [Coumarin] Coumarin is a compound with a lactone skeleton and is characterized by a sweet, resinous scent, resembling vanilla or cherry blossom leaves. Coumarin is widely distributed in the plant kingdom, and is found in large quantities in plants of the Apiaceae, Rutaceae, Fabaceae, and Asteraceae families.

[0017] The coumarin content of the beverage is 1.0 ppb or more. By increasing the coumarin content of the beverage to 1.0 ppb or more, the "flavorfulness" and "drinkability" of the beverage containing the grain extract can be enhanced. In the present invention, the "coumarin content" refers to the total amount of coumarin contained in the beverage.

[0018] The proportion of coumarin in the beverage is preferably 1.0 ppb or more and 20 ppb or less, more preferably 1.0 ppb or more and 10 ppb or less, and particularly preferably 1.0 ppb or more and 5.0 ppb or less.

[0019] The coumarin content in beverages can be measured using a gas chromatograph mass spectrometer (GC / MS) manufactured by Agilent Technologies. Specifically, the beverage to be analyzed (100 μL) is placed in a vial (10 mL capacity) and analyzed using the above-mentioned instrument. The calibration curve for this measurement is prepared using the standard addition method, with cyclohexanol used as the internal standard.

[0020] [Eugenol] Eugenol is a phenylpropanoid compound with an allyl group substituted on guaiacol, and is an aromatic component with clove, peaty, and spicy aromas. Eugenol is also found in a wide variety of plants, including cloves, pimento, bay leaves, cinnamon, nutmeg, and bananas.

[0021] The proportion of eugenol in a beverage is preferably 1.0 to 16 ppb, more preferably 2.0 to 8.0 ppb. By keeping the proportion of eugenol in a beverage within the above range, even if the proportion of coumarin in the beverage is 1.0 ppb or more, it is possible to reduce the loss of the "fragrant" flavor of the beverage. In the present invention, the "proportion of eugenol" refers to the total amount of eugenol contained in the beverage.

[0022] The proportion of eugenol in a beverage can be measured using a gas chromatograph mass spectrometer (GC / MS), just like coumarin.

[0023] The ratio of eugenol to coumarin in the beverage is preferably 1.0 to 10.7, more preferably 1.0 to 5.3. By setting the ratio of eugenol to coumarin in the beverage within the above range, it is possible to obtain a beverage that maintains its fragrant flavor while improving its drinking satisfaction.

[0024] The beverage of the present invention may contain tea leaf extract.

[0025] [Tea leaves] The tea leaves used as the raw material for the tea leaf extract are not particularly limited, but examples include loquat leaves, mulberry leaves, kelp, Gynostemma pentaphyllum, young barley leaves, Cassia japonica, Xiangyang grass, guava leaves, olive leaves, Angelica keiskei, persimmon leaves, bamboo (such as Kumazasa), wolfberry leaves, mugwort, Eucommia ulmoides, perilla, Houttuynia cordata, plantain, Gymnema japonica, rooibos, evening primrose, honeysuckle, Rahma, peppermint, Mulukhiya, ginkgo, pine needles, lotus leaves, and various tea leaves originating from Camellia sinensis. These may be used alone or in combination of two or more types.

[0026] The tea leaf extract can be obtained by an extraction process that is usually performed to obtain an extract from tea leaves. The raw material tea leaves may or may not be subjected to processes such as roasting or crushing.

[0027] [Other ingredients] The beverage of the present invention may contain other ingredients and additives commonly used in general beverages, as long as they do not impair the intended effects. The amounts of these ingredients and additives may be adjusted appropriately depending on the desired effects. For example, the beverage may contain various additives such as antioxidants, pH adjusters, flavorings, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasonings, and quality stabilizers.

[0028] [container] The beverage of the present invention can be filled into a container to produce a packaged beverage. The container may be any sealed container known in the beverage industry, and can be appropriately selected and used depending on the distribution format and consumer needs. Examples of containers include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or composite or laminated materials thereof. Transparent (including translucent) containers are particularly preferred. Transparent containers may be entirely transparent or partially transparent.

[0029] 2. Beverage manufacturing method The beverage of the present invention can be produced using any conditions and methods commonly employed in beverage production. For example, grain extracts are prepared by extracting various grains, such as barley and other wheat varieties, rice varieties such as brown rice, and legumes such as soybeans. Furthermore, when tea leaf extract is included, tea leaf extracts are prepared by extracting various tea leaves originating from Camellia Sinensis, such as tea (e.g., green tea), black tea, oolong tea, and pu-erh tea, as well as tea leaves such as loquat leaves and mulberry leaves. Subsequently, coumarin is added to the beverage so that the coumarin content is 1.0 ppb or higher, and eugenol is further added and mixed so that the eugenol content is 2.0 to 8.0 ppb. The beverage is prepared by adding other optional ingredients, etc.

[0030] Furthermore, when an extract extracted from grains or tea leaves, or a mixture thereof, contains coumarin or eugenol as aroma components, the amount of coumarin or eugenol in the beverage can be adjusted simply by adjusting the amount of the extract added, without further adding any aroma components.

[0031] As described above, in producing a beverage, a method can be used in which a grain extract (or a grain and tea leaf extract) containing predetermined amounts of ingredients is prepared, and then added sequentially or simultaneously, followed by mixing by stirring, etc. The order in which the ingredients are mixed is not particularly limited.

[0032] Examples of methods for adding coumarin and eugenol include adding them as flavorings (chemically synthesized compounds, etc.) and adding an extract of a food material containing coumarin or eugenol.

[0033] The produced beverage can be filled into containers to form a packaged beverage, and may be sterilized as appropriate before or after filling into containers. Examples of sterilization methods include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0034] 3. Methods for improving the flavor of beverages According to the beverage of the present invention, by adding eugenol to a beverage containing a grain extract and coumarin at a concentration of 1.0 ppb or more at a concentration of 2.0 to 8.0 ppb, it is possible to produce a beverage that maintains its fragrant flavor while increasing its drinking satisfaction.

[0035] Therefore, this method can be defined as a method for improving the flavor of a beverage by blending eugenol at a specific ratio with a beverage containing a grain extract and coumarin at a ratio of 1.0 ppb or more. That is, the method for improving the flavor of a beverage of the present invention is characterized by adding eugenol at a ratio of 2.0 to 8.0 ppb to a beverage containing a grain extract and coumarin at a ratio of 1.0 ppb or more.

[0036] Here, "improving the flavor of a beverage" means making the beverage more satisfying to drink while maintaining its fragrant flavor. [Example]

[0037] 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.

[0038] <Test 1: Verification by adding coumarin to beverages containing grain extract> (Preparation of test beverages) 10 g of commercially available roasted brown rice was extracted with 30 volumes of pure water at 90°C, filtered through filter paper, and the volume was adjusted to 1 L to obtain a grain extract containing a grain extract made from roasted brown rice. Test beverages 1-1 to 1-6 were prepared by adding coumarin to the extract at concentrations of 0.5, 1.0, 1.5, 4.0, 10, and 20 ppb.

[0039] The coumarin content in the extract was measured using a gas chromatograph mass spectrometer (GC-MS / MS) under the following conditions. Specifically, 100 μL of the test sample to be analyzed was placed in a vial (10 mL capacity) and introduced into a GC-MS / MS (Agilent Technologies) using the Multi Volatile Method (MVM) with a Gestell MPS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard.

[0040] (GC / MS analysis conditions) ·Equipment GC:Agilent 7890B GC System MS :Agilent 7000D GC / MS Triple Quad Fully automated volatile component extraction and introduction system: MPS Robotic Pro / DHS / TDU2 / CIS4 -Collection tube (adsorbent): TenaxTA, Carbopack-B & Carbopack-X Column: DB-WAX UI (20m x 0.18mm, film thickness 0.30μm) Injection method: Solvent vent Carrier gas: He (1.0 mL / min) Transfer line: 250℃ Heating program: 40°C (hold for 3 minutes) → 5°C / min → 240°C (hold for 7 minutes) Quantitative ion (coumarin): 146>118(10V) (Cyclohexanol): 82>67(5V) Ionization method: EI ·Quadrupole temperature: 150℃ Ion source temperature: 230℃

[0041] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages 1-1 to 1-6 shown in Table 1 were comparatively evaluated for "flavorfulness," "drinkability," "fragrantness," and "taste." Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) with a coumarin content of 0 ppb as the reference value (4 points).

[0042] The "flavor," "drinkability," and "fragrant flavor" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0043] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very tasty, 6 points: tasty, 5 points: somewhat tasty, 4 points: equivalent to the standard product, 3 points: somewhat unpalatable, 2 points: unpalatable, 1 point: not tasty at all

[0044] The percentage of coumarin in the test beverages and the results of the sensory evaluation are shown in Table 1. For "flavorfulness," "drinkability," "fragrantness," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0045] [Table 1]

[0046] (result) As shown in Table 1, it was confirmed that as the proportion of coumarin in the extract increased, the beverage's "flavorfulness" and "drinkability" increased, while its "fragrant flavor" decreased.

[0047] <Test 2: Verification by adding eugenol to a beverage containing grain extract and coumarin> [Verification by adding eugenol 1] (Preparation of test beverages) A grain extract was prepared using the same procedure as in Test 1 above. Next, beverages were prepared by adding coumarin to the grain extract to achieve a coumarin concentration of 1.5 ppb. Test beverage 2-1 was the beverage with a eugenol concentration of 0 ppb, while test beverages 2-2 to 2-5 were the beverages with eugenol concentrations of 2.0, 4.0, 8.0, and 16 ppb, respectively.

[0048] The proportion of coumarin in the test beverage was measured using the same measuring device and under the same conditions as in Test 1. The proportion of eugenol was measured using the same measuring device and under the same conditions as in Test 1, except that the condition for the quantification ion (coumarin) was changed to quantification ion (eugenol) 164 > 149 (10V).

[0049] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages 2-1 to 2-5 shown in Table 2 were comparatively evaluated for "flavorfulness," "drinkability," "fragrantness," and "taste." Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) with a coumarin and eugenol content of 0 ppb as the reference value (4 points).

[0050] The "flavor," "drinkability," and "fragrant flavor" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0051] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very tasty, 6 points: tasty, 5 points: somewhat tasty, 4 points: equivalent to the standard product, 3 points: somewhat unpalatable, 2 points: unpalatable, 1 point: not tasty at all

[0052] The ratios of coumarin and eugenol in the test beverages, the ratio of eugenol to coumarin, and the results of the sensory evaluation are shown in Table 2. For "flavorfulness," "drinkability," "fragrantness," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0053] [Table 2]

[0054] (result) As shown in Table 2, by adding eugenol to a test beverage containing 1.5 ppb of coumarin in a range of 2.0 to 8.0 ppb, it was confirmed that the "fragrant taste" of the beverage was maintained while the "drinkability" was improved.

[0055] [Verification 2 with eugenol added] (Preparation of test beverages) Grain extracts were prepared using the same procedure as in Test 1. Next, beverages were prepared by adding coumarin to the grain extracts at concentrations of 1.0, 2.5, and 4.0 ppb. Test beverages 3-1, 3-3, and 3-5 contained 0 ppb of eugenol, while those containing 4.0 ppb contained 3-2, 3-4, and 3-6.

[0056] The proportions of coumarin and eugenol in the test beverages were measured using the same measuring equipment and conditions as in Test 1 and Verification 1 of Test 2 described above.

[0057] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages 3-1 to 3-6 shown in Table 3 were comparatively evaluated for "flavorfulness," "drinkability," "fragrantness," and "taste." Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) with a coumarin and eugenol content of 0 ppb as the reference value (4 points).

[0058] The "flavor," "drinkability," and "fragrant flavor" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0059] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very tasty, 6 points: tasty, 5 points: somewhat tasty, 4 points: equivalent to the standard product, 3 points: somewhat unpalatable, 2 points: unpalatable, 1 point: not tasty at all

[0060] The percentage of coumarin in the test beverages and the results of the sensory evaluation are shown in Table 3. For "flavorfulness," "drinkability," "fragrantness," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0061] The ratios of coumarin and eugenol in the test beverages, the ratio of eugenol to coumarin, and the results of the sensory evaluation are shown in Table 3. For "flavorfulness," "drinkability," "fragrantness," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0062] [Table 3]

[0063] (result) As shown in Table 3, by adding eugenol to test beverages with coumarin concentrations of 1.0, 2.5, and 4.0 ppb to a concentration of 4.0 ppb, it was confirmed that the "fragrant taste" of beverages containing extracts made from roasted brown rice was maintained while the "drinkability" was improved.

[0064] [Verification 3 with eugenol added] (Preparation of test beverages) 10 g of commercially available roasted barley was extracted with 30 volumes of pure water at 90°C, filtered through filter paper, and the volume was adjusted to 1 L to obtain a grain extract containing a grain extract made from roasted barley. A beverage was prepared by adding coumarin to the grain extract to a concentration of 2.5 ppb. The beverage with a eugenol concentration of 0 ppb was designated Test Beverage 4-1, and the beverage with a eugenol concentration of 4.0 ppb was designated Test Beverage 4-2.

[0065] The proportions of coumarin and eugenol in the test beverages were measured using the same measuring equipment and conditions as in Test 1 and Verification 1 of Test 2 described above.

[0066] (sensory evaluation) A sensory evaluation of the prepared test beverages was conducted by a five-member expert evaluation panel. Specifically, the test beverages 4-1 to 4-2 shown in Table 4 were comparatively evaluated for "flavorfulness," "drinkability," "fragrantness," and "taste." Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. The evaluation was performed using the score of a beverage (reference product) with a coumarin and eugenol content of 0 ppb as the reference value (4 points).

[0067] The "flavor," "drinkability," and "fragrant flavor" were evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: Quite a bit, 6 points: Somewhat, 5 points: Somewhat, 4 points: Equivalent to the standard product, 3 points: Relatively, 2 points: Slightly, 1 point: None

[0068] "Taste" was evaluated on a 7-point scale based on the following criteria. (Evaluation criteria) 7 points: very tasty, 6 points: tasty, 5 points: somewhat tasty, 4 points: equivalent to the standard product, 3 points: somewhat unpalatable, 2 points: unpalatable, 1 point: not tasty at all

[0069] The ratios of coumarin and eugenol in the test beverages, the ratio of eugenol to coumarin, and the results of the sensory evaluation are shown in Table 4. For "flavorfulness," "drinkability," "fragrantness," and "taste," the higher the score, the higher the evaluation, as per the evaluation criteria mentioned above.

[0070] [Table 4]

[0071] (result) As shown in Table 4, by adding eugenol to a test beverage containing 2.5 ppb of coumarin at a concentration of 4.0 ppb, it was confirmed that the "fragrant taste" of the beverage was maintained while the "drinkability" was improved. [Industrial Applicability]

[0072] According to the present invention, by adding eugenol as an aroma component in a specific ratio to a beverage containing a grain extract and coumarin in a specified ratio, the "fragrant" flavor of the beverage can be maintained while increasing the "drinkability," making it useful in the field of tea beverages.

Claims

1. Contains a grain extract and coumarin at a rate of 1.0 ppb or more, The beverage further contains eugenol.

2. 2. The beverage according to claim 1, containing eugenol in an amount of 2.0 to 8.0 ppb.

3. The beverage of claim 1 which is a tea beverage.

4. 2. The beverage of claim 1, wherein the ratio of eugenol to coumarin is 1.0 to 10.

7.

5. A method for improving the flavor of a beverage, comprising adding eugenol to a beverage containing a grain extract and coumarin at a rate of 1.0 ppb or more, so that the rate is 2.0 to 8.0 ppb.

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