Flavor enhancer or taste enhancer

Abstract

The present invention aims to provide a novel taste or flavor enhancer capable of improving the taste or flavor of beverage compositions such as low-fruit-juice beverages. [Solution] To provide a flavor enhancer containing non-volatile components found in coffee beans.

Description

[Technical Field]

[0001] This invention relates to a taste or flavor enhancer. [Background technology]

[0002] A major factor determining the deliciousness of fruit-flavored beverages is the fruitiness. However, when fruit juice is added to a beverage, the juice itself can cause sedimentation, and interactions between the juice and other ingredients can easily lead to quality deterioration. Therefore, the amount of fruit juice added must often be kept to a minimum. Generally, fruit juice ingredients used in fruit-flavored beverages such as orange, grapefruit, apple, and grape are expensive, so these beverages are often low in fruit juice content.

[0003] While low-fruit-juice beverages offer advantages such as cost reduction and extended shelf life, they suffer from a lack of flavor and aroma. For example, Patent Document 1 discloses a method for improving the flavor, particularly the richness of the fruit juice taste and the freshness of the fruit juice, by adding borneol and decanal to low-fruit-juice beverages with a fruit juice content of 10% or less (calculated as fruit juice percentage) at specific concentrations. Although efforts are made to improve these beverages using flavorings and other ingredients, further improvements are still needed. [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] Japanese Patent Publication No. 2019-135990 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] The present invention aims to provide a novel taste or flavor enhancer capable of improving the taste or flavor of beverages such as low-fruit-juice beverages. [Means for solving the problem]

[0006] As a result of intensive studies to solve the above problems, the inventors of the present invention have found that the non-volatile components contained in coffee have the effect of improving the taste or flavor of beverages in the presence of caffeine. This finding was newly discovered by the inventors, and based on this finding, the present invention has been completed. Here, the present invention includes the following aspects: It has been found that the non-volatile components contained in coffee have the effect of improving the taste or flavor of beverages in the presence of caffeine. This finding was newly discovered by the inventors, and based on this finding, the present invention has been completed. Here, the present invention includes the following aspects:

[0007] One aspect of the present invention is [1] A taste or flavor enhancer containing non-volatile components contained in coffee beans. Here, in one embodiment of the taste or flavor enhancer of the present invention, [2] The taste or flavor enhancer according to [1] above, where the coffee beans are decaffeinated coffee beans,[[ID=. / >15]] and the non-volatile components are extracted from the decaffeinated coffee beans.M]][[ID=. / >17]] Also, in one embodiment of the taste or flavor enhancer of the present invention, [3] The taste or flavor enhancer according to [1] or [2] above, which is characterized by enhancing the taste or flavor of a beverage composition in the presence of caffeine. Also, in one embodiment of the taste or flavor enhancer of the present invention, [4] The taste or flavor enhancer according to any one of [1] to [3] above, where the taste is sourness and / or sweetness. Also, in one embodiment of the taste or flavor enhancer of the present invention, [5] The taste or flavor enhancer according to any one of [1] to [4] above, which is a taste or flavor enhancer for enhancing the flavor in a beverage composition containing fruit juice. Also, in one embodiment of the taste or flavor enhancer of the present invention, [6] The taste or flavor enhancer according to any one of [1] to [5] above, where the flavor is a smooth taste and / or a honey-like feeling. Furthermore, in one embodiment, the taste or flavor enhancer of the present invention [7] A flavor enhancer or taste enhancer as described in any of [1] to [6] above, The aforementioned flavor enhancer enhances sourness, and The non-volatile component is characterized by being 4,5-dicaffeoylquinic acid. Another aspect of the present invention is: [8] The present invention relates to a method for producing a beverage composition with enhanced taste or flavor, comprising the step of adding a taste or flavor enhancer described in any of [1] to [7] above to the beverage composition. In one embodiment, the method for producing the beverage composition of the present invention is as follows: [9] The manufacturing method described in [8] above, The final concentration of the nonvolatile component in the beverage composition is 2 × 10 -2 It is characterized by having a concentration of approximately 70 μg / mL. Furthermore, in one embodiment, the method for producing the beverage composition of the present invention is as follows:

[10] A manufacturing method described in [8] or [9] above, The present invention is characterized by further adding caffeine to the beverage composition. Furthermore, in one embodiment, the method for producing the beverage composition of the present invention is as follows:

[11] A manufacturing method described in any of [8] to

[10] above, The beverage composition is characterized by having a final caffeine concentration of 0.1 to 1,000 μg / mL. Another aspect of the present invention is:

[12] The present invention relates to a method for producing a beverage composition with enhanced acidity, comprising the step of adding the taste or flavor enhancer described in [7] above to the beverage composition. In one embodiment, the method for producing the beverage composition with enhanced acidity of the present invention is as follows:

[13] A method for producing the beverage composition described in

[12] above, The final concentration of 4,5-dicaffeoylquinic acid in the beverage composition is 1.0 × 10⁻⁶ -5 ~5.0×10 -4It is characterized by being μg / mL. Furthermore, in one embodiment of the method for producing the beverage composition with enhanced acidity of the present invention,

[14] A method for producing the beverage composition described in

[12] or

[13] above, The present invention is characterized by further adding caffeine to the beverage composition. Furthermore, in one embodiment of the method for producing the beverage composition with enhanced acidity of the present invention,

[15] A method for producing a beverage composition as described in any of

[12] to

[14] above, The beverage composition is characterized in that the final concentration of caffeine is 0.1 to 1,000 μg / mL. Another aspect of the present invention is:

[16] Relating to an acidity enhancer containing 4,5-dicaffeoylquinic acid. In one embodiment, the acidity enhancer of the present invention is

[17] The acidity enhancer described in

[16] above, This invention is characterized by enhancing the acidity of a beverage composition in the presence of caffeine. Another aspect of the present invention is:

[18] The present invention relates to a method for producing a beverage composition with enhanced acidity, comprising the step of adding the acidity enhancer described in

[16] or

[17] above to the beverage composition. In one embodiment, the method for producing the beverage composition with enhanced acidity of the present invention is as follows:

[19] A method for producing the beverage composition described in

[18] above, The final concentration of 4,5-dicaffeoylquinic acid in the beverage composition is 1.0 × 10⁻⁶ -3 ~5.0×10 -2 It is characterized by being μg / mL. Furthermore, in one embodiment of the method for producing the beverage composition with enhanced acidity of the present invention,

[20] A method for producing the beverage composition described in

[18] or

[19] above, The present invention is characterized by further adding caffeine to the beverage composition. Furthermore, in one embodiment of the method for producing the beverage composition with enhanced acidity of the present invention,

[21] A method for producing a beverage composition as described in any of

[18] to

[20] above, The beverage composition is characterized in that the final concentration of caffeine is 0.1 to 1,000 μg / mL. [Effects of the Invention]

[0008] The taste or flavor enhancer of the present invention can improve the taste or flavor of beverages in the presence of caffeine. [Brief explanation of the drawing]

[0009] [Figure 1] Figure 1 is a graph showing the acidity evaluation when caffeine was added to decaffeinated coffee at different concentrations, as performed in Example 1 below. [Figure 2] Figure 2 is a graph showing the bitterness evaluation when caffeine was added to decaffeinated coffee at different concentrations, as performed in Example 1 below. [Figure 3] Figure 3 is a graph showing the evaluation of the acidity of caffeine-free cola in the coexistence of decaffeinated coffee non-volatile components and caffeine, as performed in Example 2 below. [Figure 4] Figure 4 is a graph showing the results of sweetness evaluation when decaffeinated coffee non-volatile components and caffeine were added to lemon juice (15% commercially available juice and 15% homemade juice). [Figure 5] Figure 5 is a graph showing the results of acidity evaluation when decaffeinated coffee non-volatile components and caffeine were added to lemon juice (homemade, 15% fruit juice). [Figure 6] Figure 6 is a graph showing the results of sweetness evaluation when decaffeinated coffee non-volatile components and caffeine were added to apple juice (commercially available 10% fruit juice, commercially available 20% fruit juice, and commercially available 100% fruit juice). [Figure 7]Figure 7 is a graph showing the results of acidity evaluation when decaffeinated coffee non-volatile components and caffeine were added to apple juice (100% commercially available fruit juice). [Figure 8] Figure 8 is a graph showing the results of honey-like taste evaluation when decaffeinated coffee non-volatile components and caffeine were added to apple juice (commercially available 10% fruit juice and commercially available 100% fruit juice). [Figure 9] Figure 9 is a graph showing the results of sweetness evaluation when decaffeinated coffee non-volatile components and caffeine were added to peach juice (commercially available 30% fruit juice). [Figure 10] Figure 10 is a graph showing the results of evaluating the viscosity when decaffeinated coffee non-volatile components and caffeine were added to peach juice (10% commercially available fruit juice). [Figure 11] Figure 11 shows the chromatogram (10 samples) obtained when fraction 2, derived from the decaffeinated coffee non-volatile component solution, was analyzed by HPLC in Example 6 below. [Figure 12] Figure 12 is a chromatogram showing the results of HPLC analysis of the decaffeinated coffee non-volatile component solution, fractions 2-7, and 4,5-diCQA, superimposed on each other. [Modes for carrying out the invention]

[0010] One aspect of the present invention provides a flavor enhancer containing a non-volatile component found in coffee beans, wherein the non-volatile component is not caffeine.

[0011] In this specification, "coffee beans" refers to the seeds contained in the fruit (coffee cherry) of a plant belonging to the genus Coffea, and is primarily used to prepare coffee, a beverage for enjoyment. The "coffee beans" that can be used in this invention are not limited in variety, cultivation area, cultivation environment, harvesting method, processing method, etc., and any type of coffee bean can be used. In a preferred embodiment, the coffee beans are roasted coffee beans. The roasting conditions are also not limited.

[0012] In one embodiment, the coffee beans are decaffeinated coffee beans. In this specification, decaffeinated coffee beans mean coffee beans from which caffeine has been removed. In one embodiment, decaffeinated coffee beans are coffee beans that contain 10% or less caffeine after caffeine removal, when the caffeine content before caffeine removal is set to 100%. In a preferred embodiment, decaffeinated coffee beans contain 5% or less, 1% or less, and 0.1% or less caffeine, when the caffeine content before caffeine removal is set to 100%. In one embodiment, when coffee is prepared using 55 g of decaffeinated coffee beans and 745 g of water, the caffeine content of the coffee is less than approximately 1.0 mg / mL. More preferably, it is less than 0.7 mg / mL, and even more preferably less than 0.5 mg / mL. Such coffee beans may be commercially available decaffeinated coffee beans, or coffee beans from which caffeine has been removed by a known method. The method of caffeine removal is not limited, and any method may be used. The amount of caffeine contained in the coffee can be measured, for example, under the HPLC conditions described in Example 1 below.

[0013] In this specification, "non-volatile components" refers to non-volatile components contained in an extract obtained from coffee beans. The non-volatile components in this invention are components that can be extracted from coffee beans and are not caffeine. The method of extracting non-volatile components is not limited as long as non-volatile components can be obtained from coffee beans, and non-volatile components can be recovered in an extract obtained by soaking coffee beans in cold water, water, hot water, or by exposing them to steam. Furthermore, it is preferable to extract using a paper drip method with a filter, other known methods, or equipment such as a coffee machine, and to separate the coffee bean residue from the extract. The non-volatile components may be used as is in the extract, or the extract may be freeze-dried. Freeze-dried non-volatile components can be dissolved again in an aqueous solution or the like for use. Although not limited to the following, for example, non-volatile components can be recovered in an extract obtained by extracting coffee beans using water at 93°C. Furthermore, in this invention, the weight of the non-volatile component can be expressed as the weight of the dried powder obtained by freeze-drying the extract.

[0014] The flavor enhancer according to the present invention enhances the flavor or taste of a beverage composition. In one embodiment, the flavor is sourness and / or sweetness. That is, the flavor enhancer according to the present invention enhances the sourness and / or sweetness of a beverage composition. In another embodiment, the flavor is viscosity and / or honey-likeness. That is, the flavor enhancer according to the present invention enhances the viscosity and / or honey-likeness of a beverage composition (particularly a beverage composition containing fruit juice).

[0015] In one embodiment of the present invention, the flavor enhancer enhances acidity, and its non-volatile component is 4,5-dicaffeoylquinic acid. 4,5-Dicaffeoylquinic acid (molecular formula: C) 25 H 24 O 12 (Molecular weight: 516.455) is a compound found in coffee beans as a non-volatile component, and is represented by the following structural formula: [ka]

[0016] The dosage form of the flavor enhancer according to the present invention is not limited and may include liquids, powders, granules, tablets, capsules, etc. For the preparation of the dosage form, solvents, colorants, sweeteners, flavorings, diluents, excipients, binders, lubricants, disintegrants, softeners, suspending agents, emulsifiers, preservatives, antioxidants, surfactants, stabilizers, pH adjusters, and dispersants commonly used in the preparation of food and beverages and pharmaceuticals can be used. These various dosage forms can be prepared according to conventional methods and can be prepared aseptically.

[0017] Another aspect of the present invention relates to an acidity enhancer containing 4,5-dicaffeoylquinic acid. 4,5-Dicaffeoylquinic acid can enhance the acidity of beverage compositions and other products, even in the absence of caffeine. One embodiment of this method is characterized by enhancing the acidity of a beverage composition in the presence of caffeine. The coexistence of caffeine and 4,5-dicaffeoylquinic acid can further enhance the acidity.

[0018] The dosage form of the acidity enhancer according to the present invention is not limited and may include liquids, powders, granules, tablets, capsules, etc. For the preparation of the dosage form, solvents, colorants, sweeteners, flavorings, diluents, excipients, binders, lubricants, disintegrants, softeners, suspending agents, emulsifiers, preservatives, antioxidants, surfactants, stabilizers, pH adjusters, and dispersants commonly used in the preparation of food and beverages and pharmaceuticals can be used. These various dosage forms can be prepared according to conventional methods and can be prepared aseptically.

[0019] In this specification, "beverage composition" refers to a composition prepared for consumption. Beverage compositions broadly include general foods, health foods, functional foods (foods for specified health uses, nutritional functional foods, functional food beverages), quasi-drugs, etc., that are taken orally. Examples include soft drinks, carbonated drinks, fruit drinks, milk drinks, alcoholic beverages, and powdered beverages; pharmaceuticals such as liquids, syrups, tinctures, and lemonades, or quasi-drugs.

[0020] In a preferred embodiment, the beverage composition is a beverage composition containing caffeine or a fruit beverage. Examples of caffeine-containing beverage compositions include, but are not limited to, coffee, black tea, green tea, oolong tea, energy drinks, and soft drinks such as cola. Fruit beverages refer to "natural fruit juices," "fruit juice beverages," "fruit juice soft drinks," "fruit pulp beverages," and "fruit beverages with fruit pulp," etc., using the juice or juice of citrus fruits such as lemons, oranges and grapefruits, apples, peaches, grapes, pineapples, bananas, mangoes, kiwifruits, tomatoes, and other fruits and vegetables.

[0021] Beverage compositions are not limited to liquid form; they may also be in solid form, such as powder or granules. If in liquid form, they may be beverages that can be consumed as is, or concentrated liquids intended to be diluted before consumption. If in solid form, they can be made liquid at the time of consumption.

[0022] When preparing the beverage composition, known mixing equipment such as a paddle mixer, homomixer, or high-pressure homomixer if necessary can be freely used. The composition may also contain common beverage ingredients such as coffee extract, tea extract, fruit extract, and vegetable extract, as well as synthetic and natural flavors, sugars, sweeteners, seasonings, antioxidants, thickeners, emulsifiers, pH adjusters, alcohol such as liqueurs, and active ingredients. If necessary, solid or semi-solid materials such as fruit pulp, pulp, and jelly may be dispersed in the composition.

[0023] The taste or flavor enhancer according to the present invention enhances the taste or flavor of a beverage composition in the presence of caffeine. Therefore, it is preferable to use the taste or flavor enhancer together with caffeine in the beverage composition. More specifically, by adding the taste or flavor enhancer to the beverage composition together with caffeine, or by adding the taste or flavor enhancer to a beverage composition that already contains caffeine in advance, the taste or flavor of the desired beverage composition can be enhanced. In one embodiment, the taste or flavor enhancer may contain caffeine in advance.

[0024] 2. Method for producing a beverage composition with enhanced taste or flavor. In another aspect, the present invention provides a method for producing a beverage composition with enhanced taste or flavor, which includes the step of adding the above-mentioned taste or flavor enhancer to the beverage composition. When caffeine is contained in the beverage composition, a beverage composition with enhanced taste or flavor can be produced by adding the taste or flavor enhancer. On the other hand, when the beverage composition does not contain caffeine, it is preferable to add caffeine together with the taste or flavor enhancer. That is, in one embodiment, the method for producing a beverage composition according to the present invention includes the step of further adding caffeine to the beverage composition.

[0025] We claim: The amount of the taste or flavor enhancer added to the beverage composition is not limited as long as the taste or flavor can be enhanced. For example, it can be added so that the final concentration of the non-volatile components in the beverage composition is within the range of 2×10 -2 ~70 μg / mL. By setting the concentration within this range, the taste or flavor can be improved. More preferably, it can be added within the range of 2.33×10 -2 ~7 μg / mL, and even more preferably within the range of 3.88×10 -2 ~3.5 μg / mL. -2 ~3.5 μg / mL.

[0026] In the form of further adding caffeine to a beverage composition, the amount of caffeine is not limited as long as it enhances the taste or flavor. For example, caffeine can be added so that the final concentration of caffeine in the beverage composition is in the range of 0.1 to 1,000 μg / mL. By setting the concentration within this range, the taste or flavor can be improved. More preferably, it can be added in the range of 0.17 to 100 μg / mL, and even more preferably, 0.17 to 1.67 μg / mL.

[0027] 3. Method for producing a beverage composition with enhanced acidity In another embodiment, the present invention provides a method for producing a beverage composition with enhanced acidity, comprising the step of adding an acidity enhancer containing 4,5-dicaffeoylquinic acid to the beverage composition. 4,5-dicaffeoylquinic acid can enhance the acidity of a beverage composition even in the absence of caffeine. Furthermore, if the beverage composition contains caffeine, adding an acidity enhancer can produce a beverage composition with even greater acidity. On the other hand, if the beverage composition does not contain caffeine, it is preferable to add caffeine along with the acidity enhancer. That is, in one embodiment of the method for producing a beverage composition according to the present invention, the step of further adding caffeine to the beverage composition is included.

[0028] The amount of acidity enhancer added to the beverage composition is not limited as long as it enhances the acidity. For example, if the final concentration of 4,5-dicaffeoylquinic acid in the beverage composition is 1.0 × 10⁻⁶ -3 ~5.0×10 -2 It can be added in a concentration within the range of μg / mL. A concentration within this range can improve the acidity. More preferably 2.0 × 10 -3 ~3.0×10 -2 Within the range of μg / mL, more preferably 2.42 × 10 -3 μg / mL ~ 2.68 × 10 -2 It can be added in a range of μg / mL. In particular, to enhance acidity in the absence of caffeine, 4.03 × 10 -3~2.42 × 10 -2 It is preferable to add the amount in the range of μg / mL.

[0029] In the form of further adding caffeine to a beverage composition, the amount of caffeine is not limited as long as it enhances the acidity. For example, caffeine can be added so that the final concentration of caffeine in the beverage composition is in the range of 0.1 to 1,000 μg / mL. By setting the concentration within this range, the taste or flavor can be improved. More preferably, it can be added in the range of 0.17 to 100 μg / mL, and even more preferably, 0.17 to 1.67 μg / mL.

[0030] The present invention will be described in detail below using the following examples, but the present invention is not limited to the following examples. [Examples]

[0031] (Example 1. Effect of adding caffeine to decaffeinated coffee) In this example, the effect of adding caffeine to decaffeinated coffee was investigated. First, the amount of caffeine in decaffeinated and regular coffee was measured by HPLC. Decaffeinated coffee was prepared by grinding 55 g of Colombian decaffeinated coffee beans (HARIO V60 Coffee King Coffee Maker EVCM-5), adding 745 g of water, and extracting it in a coffee machine. Regular coffee was prepared similarly by grinding 55 g of Colombian coffee beans (HARIO V60 Coffee King Coffee Maker EVCM-5), adding 745 g of water, and extracting it in a coffee machine. The prepared decaffeinated and regular coffee solutions were passed through a 0.46 μm membrane filter and subjected to HPLC. The HPLC analysis conditions were as follows: HPLC analysis conditions Column: Atlantis T3 (3 μm, 4.6 mm φ × 150 mm) Eluent A: Water Eluent B: 100%CH3CN Column temperature: 40℃ Eluent rate: 1.0mL / min Detection wavelength: 199-651nm

[0032] The results showed that decaffeinated coffee contained 0.10 mg / mL of caffeine, while regular coffee contained 0.97 mg / mL, meaning that decaffeinated coffee contained approximately one-tenth the amount of caffeine found in regular coffee.

[0033] Therefore, we investigated the effect of adding caffeine to decaffeinated coffee so that its final caffeine concentration would be the same as that of regular coffee. Decaffeinated coffee was prepared in the same way as above: 55 g of Colombian decaffeinated coffee beans (HARIO V60 Coffee King Coffee Maker EVCM-5) were ground, 745 g of water was added, and the coffee was extracted using a coffee machine. Extraction was carried out at 93°C for 8.5 minutes. Caffeine (Kanto Chemical Co., Ltd.) was added to 100 mL of the obtained decaffeinated coffee so that the final caffeine concentration was 0 mg / mL, 0.1 mg / mL, 0.4 mg / mL, 0.7 mg / mL, or 1.0 mg / mL, and the mixture was thoroughly mixed. The intensity of acidity and bitterness of the obtained decaffeinated coffee was evaluated using a 7-point QDA method at the moment of ingesting and 5 seconds later. Decaffeinated coffee without added caffeine was used as a control. The evaluators were 31 male and female members of the Fragrance Chemistry Laboratory, Department of Food, Fragrance and Cosmetics Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, and each person evaluated the products in three consecutive rounds. The Tukey method was used for statistical analysis.

[0034] The results of the acidity evaluation are shown in Figure 1. As shown in Figure 1, the acidity of decaffeinated coffee increased in both the moment of ingestion and 5 seconds after ingestion, depending on the concentration of added caffeine. In the group with a final concentration of 1.0 mg / mL (group with 90 mg of caffeine added), the acidity was significantly enhanced compared to the groups with a final concentration of 0.1 mg / mL and 0.4 mg / mL, both at the moment of ingestion and 5 seconds after ingestion.

[0035] The results of the bitterness evaluation are shown in Figure 2. As shown in Figure 2, the bitterness of decaffeinated coffee increased in both the moment it entered the mouth and 5 seconds after entry, depending on the concentration of added caffeine. In the group with a final concentration of 1.0 mg / mL (group with 90 mg of caffeine added), the bitterness was significantly enhanced at the moment of entry compared to the group with a final concentration of 0.1 mg / mL. While caffeine itself has a bitter taste, it has been discovered that adding caffeine to decaffeinated coffee can enhance both the bitterness and acidity.

[0036] (Example 2. Verification of the effect of non-volatile components derived from decaffeinated coffee beans on caffeine addition) In the following examples, we investigated whether the acidity-enhancing effect obtained when caffeine is added to decaffeinated coffee is due to non-volatile components contained in decaffeinated coffee. Specifically, non-volatile components were isolated from decaffeinated coffee, and the effect was investigated by adding caffeine and the non-volatile components to a caffeine-free beverage.

[0037] 2-1. Isolation of non-volatile components derived from decaffeinated coffee beans 55 g of Colombian decaffeinated coffee beans were ground, and 745 g of water was added and extracted using a coffee machine. Extraction was carried out at 93°C. The resulting crude extract was approximately 510 g, equivalent to about 5 cups of coffee. 170 g of the decaffeinated coffee crude extract was frozen at -80°C and then dried in a freeze-dryer to obtain approximately 2.1 g of decaffeinated coffee non-volatile components.

[0038] 2-2. Verification of the coexistence effect of non-volatile components of decaffeinated coffee and caffeine. The decaffeinated coffee non-volatile components obtained in 2-1 above were dissolved in water to prepare a 4 mg / mL decaffeinated coffee non-volatile component solution. Caffeine was also dissolved in water, and then 1 mL of the 4 mg / mL decaffeinated coffee non-volatile component solution was added to 100 mL of caffeine-free zero-caffeine cola. Furthermore, 1 mL of either a 0 mg / mL or 16.7 mg / mL caffeine solution was added, and the change in acidity intensity due to the addition of caffeine and coffee non-volatile components was evaluated using a 5-point QDA method.

[0039] Figure 3 shows the results of the acidity evaluation of zero-caffeine cola with decaffeinated coffee non-volatile components and caffeine. As shown in Figure 3, adding decaffeinated coffee non-volatile components ("coffee group") increased the acidity compared to the group without decaffeinated coffee non-volatile components or caffeine. Furthermore, the group with added decaffeinated coffee non-volatile components and caffeine ("coffee + caffeine group" in Figure 3) showed even greater acidity compared to the group with only added decaffeinated coffee non-volatile components ("coffee group"). Since caffeine itself does not have acidity, this result is surprising, and it is thought that the coexistence of caffeine and non-volatile components further enhanced the acidity. A significant difference in acidity (p<0.05) was observed between the group with added decaffeinated coffee non-volatile components and caffeine and the group without additives (n=21, Tukey test).

[0040] (Example 3. Investigation of the concentration of non-volatile components and caffeine in decaffeinated coffee) In this example, different concentrations of decaffeinated coffee non-volatile components or caffeine were added to a fruit juice beverage, and the changes in flavor were evaluated using a descriptive sensory evaluation.

[0041] 3-1. Investigation of the concentration of non-volatile components in decaffeinated coffee To 100 mL of apple juice (commercially available 10%, 20%, or 100%) or lemon juice (commercially available 15%, homemade 15%, or homemade 20%), 1 mL each of a decaffeinated coffee non-volatile component solution adjusted to 2.33 mg / mL, 3.5 mg / mL, or 7.0 mg / mL and a 1.67 mg / mL caffeine solution were added. The change in flavor before and after the addition of each was evaluated descriptively. For the commercially available apple juices, 10%, 20%, and 100% were Family's Moisture Apple (10% juice), Koiwai Pure Apple (20% juice), and Dole® Apple (100% juice), respectively. For the commercially available lemon juice, Chelate Lemon Sea Supply (15% juice) was used. Homemade lemon juice was prepared by pressing lemons from Chile and the United States, and then adding a standard solution to achieve a concentration of 15% or 20%. The standard solution was prepared by adding 246 g of sucrose and 4.6 g of citric acid to 1.8 L of water.

[0042] The results of the descriptive evaluation of flavor changes are shown in the table below. The descriptive evaluation assessed the change in flavor before and after the addition of decaffeinated coffee non-volatile components and caffeine on a scale of 0 to 10, with higher values ​​indicating a greater change in flavor. In the table, negative values ​​indicate low palatability. As shown in the table, the group to which 2.33 mg / mL of decaffeinated coffee non-volatile component solution was added produced the most favorable change in flavor. In particular, the apple juice (100% commercially available juice) showed a significant increase in sweetness and acidity. The lemon juice (15% homemade juice) showed a significant increase in acidity, and the lemon juice (20% homemade juice) showed a significant increase in sweetness.

[0043] [Table 1]

[0044] 3-2. Investigation of the concentration of non-volatile components in decaffeinated coffee To 100 mL of apple juice (commercially available 10%, 20%, or 100%) or lemon juice (commercially available 15%, homemade 15%, or homemade 20%), 1 mL each of caffeine solution adjusted to 0.167 mg / mL, 1.67 mg / mL, or 16.7 mg / mL and decaffeinated coffee non-volatile component solution at 2.33 mg / mL were added. The change in flavor before and after the addition of each was evaluated descriptively. The same apple juice and lemon juice used in the experiment described in section 3-1 above were also used.

[0045] The results of the descriptive evaluation of flavor changes are shown in the table below. The descriptive evaluation assessed the change in flavor before and after the addition of non-volatile components and caffeine to decaffeinated coffee on a scale of 0 to 10, with higher values ​​indicating a greater change in flavor. In the table, negative values ​​indicate low palatability. As shown in the table, the group to which a 1.67 mg / mL caffeine solution was added produced the most favorable change in flavor. In particular, the apple juice (100% commercially available juice) showed a significant increase in sweetness. The lemon juice (15% homemade juice) showed a significant increase in sweetness, and the lemon juice (20% homemade juice) showed a significant increase in both sweetness and acidity.

[0046] [Table 2]

[0047] (Example 4. Effects of decaffeinated coffee non-volatile components and caffeine on the taste solution) In this example, different concentrations of decaffeinated coffee non-volatile components and caffeine were added to a sweet or sour-tasting solution, and the change in taste was evaluated using a scoring method. A sweet-tasting solution was prepared by adjusting the sucrose (Fujifilm Wako Pure Chemical Industries, Ltd.) solution concentration to 0.90 w / v. A sour-tasting solution was prepared by adjusting the tartaric acid solution concentration to 0.013 w / v.

[0048] First, the evaluators' mouths were refreshed with water, and then they were given taste tests to drink to become accustomed to the taste (sweet or sour). Next, they drank taste tests with baseline scores of 3 and 5 points, and were asked to remember the intensity of the sweetness or sourness. After that, 1 mL of 1.67 mg / mL caffeine solution and 1 mL of decaffeinated coffee non-volatile component solution prepared at each concentration were added to 100 mL of each taste test solution. As a control, taste tests with only caffeine solution and taste tests with only decaffeinated coffee non-volatile component were prepared by adding 1 mL of water instead of the caffeine solution or decaffeinated coffee non-volatile component solution. These were then drunk by the evaluators, and the intensity of the taste tests was evaluated on a 6-point scale from 0 to 5. Each time the evaluator drank a taste test, they were always given water to refresh their mouths. The evaluators were 13 men and women from the Department of Food, Fragrance and Cosmetics Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, and the obtained data were statistically analyzed using Dunnett's test. In tests using sweet-tasting solutions, evaluations were conducted with and without the evaluator wearing a nose clip. In tests using sour-tasting solutions, evaluations were conducted with the evaluator wearing a nose clip.

[0049] The results are shown in the table below. In the table, "Caffeine" indicates the results of the taste solution with only caffeine solution added, "Coffee" indicates the results of the taste solution with only decaffeinated coffee non-volatile component solution added, and "C+C" indicates the results of the taste solution with both caffeine solution and decaffeinated coffee non-volatile component solution added. As shown in the table, the sweetness was 2.33 × 10⁻⁶ -1 An increasing trend was observed in the concentration range of ~2.33 mg / mL. On the other hand, acidity was 3.88 × 10⁻⁶. -3 ~2.59 × 10 -2 An increasing trend was observed within the mg / mL concentration range.

[0050] [Table 3] [Table 4] [Table 5]

[0051] (Example 5. Effects of decaffeinated coffee non-volatile components and caffeine on fruit juice beverages) In this example, decaffeinated coffee non-volatile components and caffeine were added to a fruit juice beverage, and the change in flavor was evaluated using a scoring method. Specifically, the tests and evaluations were conducted as follows: First, evaluators were given a 3-point, 4-point, or 5-point solution, which served as the baseline for the evaluation criteria. Then, 1 mL of a 1.67 mg / mL caffeine solution and 1 mL of a 2.33 mg / mL decaffeinated coffee non-volatile component solution were added to 100 mL of each fruit juice beverage, and the evaluators tasted these (added group). As a reference, the evaluators tasted each fruit juice beverage with 2 mL of water added (control group). The intensity of taste (sweetness, sourness) and flavor (honeyiness of apple, viscosity of peach) was evaluated on a 6-point scale from 0 to 5. The evaluators were 13 men and women from the Department of Food, Fragrance and Cosmetics Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, and the obtained data were statistically analyzed using Student's t-test. The same fruit juice beverages as in Example 3 were used.

[0052] 5-1. The effect of lemon juice on sweetness The effects of adding decaffeinated coffee's non-volatile components and caffeine to lemon juice (15% commercially available juice and 15% homemade juice) were examined to determine its effect on sweetness. The results of the sweetness evaluation are shown in Figure 4. As shown in Figure 4, in both the commercially available 15% fruit juice and the homemade 15% fruit juice lemon juice, the sweetness was significantly enhanced in the added group compared to the control group.

[0053] 5-2. The effect of lemon juice on acidity We added decaffeinated coffee's non-volatile components and caffeine to lemon juice (homemade, 15% fruit juice) and investigated its effect on acidity. The results of the acidity evaluation are shown in Figure 5. As shown in Figure 5, in the homemade lemon juice containing 15% fruit juice, the acidity was significantly increased in the added group compared to the control group.

[0054] 5-3. The effect of apple juice on sweetness The effects of adding decaffeinated coffee non-volatile components and caffeine to apple juice (commercially available 10% fruit juice, 20% fruit juice, and 100% fruit juice) on sweetness were investigated. The results of the sweetness evaluation are shown in Figure 6. As shown in Figure 6, in all of the commercially available apple juices—10%, 20%, and 100%—the sweetness was significantly enhanced in the added group compared to the control group.

[0055] 5-4. Effects on the acidity of apple juice The effect on acidity was investigated by adding decaffeinated coffee non-volatile components and caffeine to apple juice (100% commercially available fruit juice). The results of the acidity evaluation are shown in Figure 7. As shown in Figure 7, in commercially available 100% apple juice, the acidity was significantly enhanced in the added group compared to the control group.

[0056] 5-5. Effect on the honey-like taste of apple juice The effects of adding decaffeinated coffee non-volatile components and caffeine to apple juice (commercially available 10% fruit juice and commercially available 100% fruit juice) on its honey-like taste were investigated. The results of the honey-like sensation evaluation are shown in Figure 8. As shown in Figure 8, in commercially available apple juice containing 10% and commercially available apple juice containing 100% fruit juice, the honey-like sensation was significantly enhanced in the added group compared to the control group.

[0057] 5-6. The effect of peach juice on sweetness We added decaffeinated coffee non-volatile components and caffeine to peach juice (commercially available 30% fruit juice) and investigated its effect on sweetness. The results of the sweetness evaluation are shown in Figure 9. As shown in Figure 9, in commercially available 30% fruit juice peach juice, the sweetness was significantly enhanced in the treated group compared to the control group.

[0058] 5-7. Effect on the thickness of peach juice We added decaffeinated coffee's non-volatile components and caffeine to peach juice (commercially available 10% fruit juice) and investigated its effect on viscosity. The results of the sweetness evaluation are shown in Figure 10. As shown in Figure 10, in commercially available 10% fruit juice peach juice, the added group showed a significantly increased viscosity compared to the control group.

[0059] (Example 6. Identification of acidity-enhancing components) In this example, we investigated which of the non-volatile components contained in coffee beans contributes to the enhancement of acidity.

[0060] 6-1. Fractionation of non-volatile components derived from decaffeinated coffee beans 55 g of Colombian decaffeinated coffee beans were ground, and 745 g of water was added and extracted using a coffee machine. Extraction was carried out at 93°C. Volatile components were removed from the obtained crude extract by high-vacuum distillation using a Solvent-assisted flavor evaporation (SAFE) apparatus. After removal of volatile components, the crude extract was frozen at -80°C and dried in a freeze-dryer to obtain a dried powder containing non-volatile components derived from decaffeinated coffee. 2 g of the obtained dried powder was dissolved in 140 mL of water to prepare a decaffeinated coffee non-volatile component solution. A glass chromatography tube with a stopcock (30 mm id x 300 mm, Shibata Scientific) was filled with DIAION HP20 suspended in 100% EtOH to a height of 30 cm. The column was washed with EtOH and equilibrated with an EtOH:DW solution, and then the decaffeinated coffee non-volatile component solution was passed through it. The samples were sequentially eluted using the eluents shown in Table 6, and the resulting five fractions were subjected to rotary evaporator and freeze-drying to dryness.

[0061] [Table 6]

[0062] 6-2. Sensory evaluation of fractions 1-5 Next, in 100 mL of a tartaric acid solution prepared to 0.013% (w / v), the final concentration of decaffeinated coffee non-volatile component solution and caffeine was 2.33 × 10⁻¹⁵. -4 Each of the above fractions 1-5 and caffeine were added to achieve concentrations of mg / mL and 0.0167 mg / mL, and the acidity before and after the addition of each fraction was evaluated using a one-to-two-point discrimination method. The panel consisted of nine men and women in their 20s from the Department of Food, Fragrance and Cosmetics Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture. When caffeine and each fraction were added to the tartaric acid solution, a statistically significant increase in acidity (p<0.01) was observed when fraction 2 (25% EtOH eluted fraction) was added (Table 7). [Table 7]

[0063] 6-3. Fractionation using fraction 2 Fraction 2 was prepared as a 10 mg / mL aqueous solution, and fractionation was performed using HPLC under the following conditions and eluent time program (Table 8). The fractions were collected 10 times in a fraction collector (CHF122SC, ADVAVTEC), concentrated, and obtained the fraction. HPLC analysis conditions Column: COSMOSIL 3C 18 -AR-II Packed Column(4.6mm id x 150mm) Eluent A: Water (0.1% glacial acetic acid) Eluent B: Acetonitrile (0.1% glacial acetic acid) Column temperature: 40°C Eluent rate: 1.0 mL / min Injection volume: Fractionation: 100 μL, Analysis: 10 μL Detection wavelength: 199~550 nm Analysis time: 48 min Under the above analytical conditions, fractions were obtained: fraction eluted at 0-5 minutes (Fraction 2-1), fraction eluted at 5-10 minutes (Fraction 2-2), fraction eluted at 10-15 minutes (Fraction 2-3), fraction eluted at 15-20 minutes (Fraction 2-4), fraction eluted at 20-25 minutes (Fraction 2-5), fraction eluted at 25-35 minutes (Fraction 2-6), and fraction eluted at 35-48 minutes (Fraction 2-7). Figure 11 shows the chromatograms obtained from 10 separate samples. [Table 8]

[0064] 6-4. Sensory evaluation of fractions 2-1 to 2-7 Next, in 100 mL of a tartaric acid solution prepared to 0.013% (w / v), the final concentration of decaffeinated coffee non-volatile component solution and caffeine was 2.33 × 10⁻¹⁵. -4 Each of the above fractions 2-1 to 2-7, along with caffeine, was added to achieve concentrations of mg / mL and 0.0167 mg / mL. The acidity before and after the addition of each fraction was evaluated using a one-to-two-point discrimination method. The panel consisted of nine men and women in their 20s from the Department of Food, Fragrance and Cosmetics Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture. As a result, when the fractions eluted at 35-48 minutes (fractions 2-7) were added, a statistically significant increase in acidity (p<0.05) was observed.

[0065] [Table 9]

[0066] 6-5. Identification of acidity-enhancing components The decaffeinated coffee non-volatile component solution, fraction 2-7, and the 3,4-dicaffeoylquinic acid (3,4-diCQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), or 4,5-dicaffeoylquinic acid (4,5-diCQA) standards were fractionated using the HPLC analysis conditions described in "6-3. Fractionation using Fraction 2" above. As a result, it was confirmed that the peaks of the decaffeinated coffee non-volatile component solution and fraction 2-7 overlapped with those of the 3,4-diCQA, 3,5-diCQA, or 4,5-diCQA standards. Figure 12 shows that the decaffeinated coffee non-volatile component solution, fraction 2-7, and the 4,5-diCQA standard have overlapping peaks. As a result, fractions 2-7, which had an effect of enhancing acidity, contained three types of compounds: 3,4-dicaffeoylquinic acid (3,4-diCQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), and 4,5-dicaffeoylquinic acid (4,5-diCQA).

[0067] Next, to 100 mL of a tartaric acid solution prepared to 0.013% (w / v), 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and caffeine were added so that the final concentrations of caffeine were 0.2 mg / mL, 0.1 mg / mL, 0.2 mg / mL, and 0.0167 mg / mL, respectively. The acidity before and after the addition of each substance was evaluated using a one-to-two-point discrimination method. The evaluation was performed in 3 replicates (n=11). The panel consisted of 9 males and females in their 20s from the Department of Food, Fragrance and Cosmetics Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture. As a result, the acidity of tartaric acid was significantly enhanced in the group to which 4,5-dicaffeoylquinic acid was added (Table 10). This allowed us to identify 4,5-dicaffeoylquinic acid as the component that enhanced the acidity.

[0068] [Table 10]

[0069] (Example 8.4,5-Dicaffeoylquinic acid concentration study) In this example, the effect of concentration on the acidity-enhancing effect of 4,5-dicaffeoylquinic acid was investigated.

[0070] 8-1. Verification of the lower limit Specifically, 4,5-diCQA and caffeine were added to 100 mL of a 0.013% (w / v) tartaric acid solution so that the final concentrations of 4,5-diCQA and caffeine reached the concentrations listed in Table 11 below and 0.0167 mg / mL. The acidity before and after the addition of both was evaluated using a one-to-two-point discrimination method. The panel consisted of 10-13 male and female researchers in their 20s from the Department of Food, Fragrance and Cosmetics Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture. The results are shown in the right column of Table 11. As shown in Table 11, 2.42 × 10 -3 An effect of enhancing acidity was confirmed at a concentration of μg / mL. On the other hand, 2.42 × 10 -3 At concentrations lower than μg / mL, no effect of enhancing acidity could be observed. In Table 11, "decaffeinated extract" refers to a solution of non-volatile components of decaffeinated coffee. In Table 11, the "4,5-diCQA" column shows the concentration of 4,5-diCQA used in the test. Also in Table 11, the "decaffeinated extract" column shows the concentration of the decaffeinated coffee non-volatile component solution containing the corresponding 4,5-diCQA concentration.

[0071] [Table 11]

[0072] 8-1. Verification of the upper limit As confirmed in Example 4, the decaffeinated coffee non-volatile component solution has an acidity of 3.88 × 10⁻⁶. -3 ~2.59 × 10 -2 An enhancement and increasing trend was observed within the mg / mL concentration range. Therefore, the acidity-enhancing effect of 4,5-diCQA was investigated within the corresponding concentration range. Specifically, samples were prepared by adding 4,5-diCQA alone, caffeine alone, a combination of 4,5-diCQA and caffeine, or a combination of caffeine and a decaffeinated coffee non-volatile component solution to 100 mL of a 0.013% (w / v) tartaric acid solution. The final concentration of 4,5-diCQ was 3.88 × 10⁻⁶. -5 ~2.59 × 10 -4 Caffeine was added to achieve a final concentration of 4,5-diCQ in a mg / mL decaffeinated coffee non-volatile solution. The caffeine was added to a final concentration of 0.0167 mg / mL, and the decaffeinated coffee non-volatile component solution had a final concentration of 3.88 × 10⁻⁶. -5 ~2.59 × 10 -4 The solution was added to achieve a concentration of mg / mL. First, participants refreshed their mouths with water, then drank the acidic solution to become accustomed to the sourness. Next, they drank standard solutions at concentrations of 3 (0.0125% (w / v) tartaric acid solution) and 5 (0.0175% (w / v) tartaric acid solution) to remember their intensity. Subsequently, caffeine solution, 4,5-diCQA prepared to various concentrations, or decaffeinated coffee non-volatile component solution, or an equal amount of water, were added to each taste solution. Participants drank these solutions and evaluated the intensity of the taste solutions on a 6-point scale from 0 to 5. Each time a solution was drunk, the mouth was refreshed with water. The evaluators were 11 males and females from the Department of Food, Fragrance and Cosmetics Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, and the obtained data were statistically analyzed using Dunnett's test.

[0073] The results are shown in Table 12. As shown in Table 12, in the group to which caffeine and decaffeinated coffee non-volatile component solution were added, the result was 3.88 × 10⁻⁶, similar to the result in Example 4. -3 ~2.59 × 10 -2 It showed an effect of enhancing acidity in the range of mg / mL. Also, caffeine and 3.88 × 10 -3 ~2.59 × 10 -2 The amount of 4,5-diCQA (4.03 × 10) contained in a mg / mL decaffeinated coffee non-volatile component solution -3 ~2.68×10 -2In the group to which μg / mL) was added, a similar effect of enhancing acidity was observed. Therefore, the upper limit for 4,5-diCQA to enhance acidity is 2.68 × 10⁻⁶. -2 μg / mL is a possible value. Even more surprisingly, the group that received only 4,5-diCQA without caffeine also showed a result of 3.88 × 10⁻⁶. -3 ~2.33 × 10 -2 When using the amount contained in a mg / mL decaffeinated coffee non-volatile component solution (4.03 × 10 -3 ~2.42 × 10 -2 We were able to confirm an effect of enhancing acidity at a concentration of μg / mL. In Table 12, "decaffeinated extract" refers to a solution of non-volatile components of decaffeinated coffee. [Table 12]

Claims

1. A flavor enhancer containing non-volatile components found in coffee beans.

2. A flavor enhancer according to claim 1, The aforementioned coffee beans are decaffeinated coffee beans. A flavor enhancer in which the non-volatile component is extracted from the decaffeinated coffee beans.

3. A flavor enhancer according to claim 1, A flavor enhancer that enhances the taste or flavor of a beverage composition in the presence of caffeine.

4. A flavor enhancer according to claim 1, A flavor or taste enhancer whose taste is sour and / or sweet.

5. A flavor enhancer according to claim 2, A flavor enhancer or taste enhancer for enhancing the flavor of beverage compositions containing fruit juice.

6. A flavor enhancer according to claim 1, A flavor enhancer whose flavor is a thick, syrupy taste and / or honey-like taste.

7. A flavor enhancer according to claim 1 or 3, The aforementioned flavor enhancer enhances sourness, and A flavor enhancer in which the non-volatile component is 4,5-dicaffeoylquinic acid.

8. A method for producing a beverage composition with enhanced taste or flavor, comprising the step of adding a taste or flavor enhancer according to claim 1 or 2 to the beverage composition.

9. A manufacturing method according to claim 8, The final concentration of the nonvolatile component in the beverage composition is 2 × 10 -2 A manufacturing method that produces a concentration of up to 70 μg / mL.

10. A method for producing a beverage composition according to claim 8, A method for producing a beverage composition with enhanced taste or flavor, comprising the step of further adding caffeine to the beverage composition.

11. A manufacturing method according to claim 10, A method for producing the beverage composition wherein the final concentration of caffeine in the beverage composition is 0.1 to 1,000 μg / mL.

12. A method for producing a beverage composition with enhanced acidity, comprising the step of adding the taste or flavor enhancer described in claim 7 to the beverage composition.

13. A method for producing a beverage composition according to claim 12, The final concentration of 4,5-dicaffeoylquinic acid in the beverage composition is 1.0 × 10⁻⁶ -3 ~5.0 x 10 -2 A manufacturing method for a concentration of μg / mL.

14. A method for producing a beverage composition according to claim 12, A method for producing a beverage composition with enhanced taste or flavor, comprising the step of further adding caffeine to the beverage composition.

15. A manufacturing method according to claim 12, A method for producing the beverage composition wherein the final concentration of caffeine in the beverage composition is 0.1 to 1,000 μg / mL.

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