Beverages and methods for improving the flavor of beverages

Abstract

This invention provides a technology for beverages that can reduce the unpleasant odor characteristic of milk in milk-containing beverages. [Solution] The beverage of the present invention contains milk and methyl 2-methylbutyrate.

Description

Technical Field

[0001] The present invention relates to beverages and a method for improving the flavor of beverages.

Background Art

[0002] Conventionally, various beverages that obtain a milk flavor by containing milk components such as fermented milk have been developed. However, for example, in order to obtain a stronger milk flavor, if the blending amount of fermented milk is increased without any special measures, the acidity of the beverage tends to increase, or the aftertaste is reduced due to astringent taste or the like that is presumably caused by lactic acid.

[0003] For example, Patent Document 1 discloses a beverage using ethyl propionate (a) 0.01 to 50 ppm and / or terpinolene (b) 0.01 to 60 ppm in order to improve the milk flavor in a milk-containing beverage while reducing the lingering taste of milk. Further, Patent Document 2 discloses a beverage that suppresses acidity and obtains a good aftertaste by combining one or more selected from diacetyl 0.2 to 120 ppm, furfural 0.05 to 9 ppm, and octanal 0.05 to 4 ppm with respect to 2 to 60 ppm of diethyl malonate in a milk-containing beverage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventors of this invention conducted intensive research to suppress the unpleasant odor, also known as the sulfurous odor characteristic of milk, in milk-containing beverages, from a perspective different from the prior art. As a result, they discovered that combining methyl 2-methylbutyrate with milk-containing beverages is effective, and thus completed the present invention. [Means for solving the problem]

[0006] According to the present invention, the following beverages and methods for improving the flavor of beverages are provided.

[0007] [1] A beverage containing milk and methyl 2-methylbutyrate. [2] The beverage according to [1], wherein the content of methyl 2-methylbutyrate is 0.005 to 50 ppm. [3] The beverage described in [1] or [2], wherein the non-fat milk solids content is 0.1 to 3% by mass. [4] A beverage according to any one of [1] to [3], wherein the content (ppm) of methyl 2-methylbutyrate relative to the amount of non-fat milk solids (mass%) is 0.001 to 100. [5] A beverage according to any one of [1] to [4], further containing diethyl malonate. [6] The beverage according to [5], wherein the content of diethyl malonate is 0.1 to 100 ppm. [7] A beverage described in any one of [1] to [6], having a pH (20°C) of less than 4.0. [8] The beverage described in any one of [1] to [7], wherein the beverage is packaged in a container. [9] A method for improving the flavor of a milk-containing beverage, A method for improving the flavor of a beverage, comprising the step of mixing milk with methyl 2-methylbutyrate. [Effects of the Invention]

[0008] According to the present invention, a technology is provided for a beverage containing milk that can reduce the unpleasant odor characteristic of milk. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a~b" in the description of numerical ranges means a or more and b or less.

[0010] In this specification, the unpleasant odor characteristic of milk is generally the smell also known as a sulfurous odor. "Freshness" means that it is light, clean, and easy to drink. "Good aftertaste" means that a pleasant milky flavor is felt after drinking, while the lingering milky taste in the mouth is reduced.

[0011] <Beverage> The beverage of this embodiment contains milk and methyl 2-methylbutyrate. This reduces the unpleasant odor characteristic of milk. Although the details of why this is the case are not clear, it is presumed that methyl 2-methylbutyrate is compatible with milk, and that its refreshing and fruity qualities effectively mask the unpleasant odor characteristic of milk.

[0012] The following describes the components contained in the beverage of this embodiment.

[0013] [milk] The beverage in this embodiment contains milk. This allows for a beverage with a milky flavor. As for the milk, animal milks such as cow's milk, sheep's milk, and mare's milk, or plant-based milks such as soy milk can be used. In addition, the forms of milk can include raw milk, skim milk, processed milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, condensed milk, and acidic milk. These may be used individually or in combination of two or more types.

[0014] The above-mentioned acidic milk refers to milk with an acidic pH, and its pH is in the range of about 2 to 6, preferably about 2 to 5, and more preferably 2 to 4. Examples of acidic milk include fermented acidic milk prepared by fermenting milk raw materials using microorganisms such as lactic acid bacteria and yeast, and acidified milk (non-fermented milk) obtained by adding acidic fruit juices such as lemon, orange, and grapefruit, organic acids such as citric acid and malic acid, or food vinegars such as brewed vinegar and synthetic vinegar to milk to make the pH acidic. From the perspective of obtaining better palatability, it is preferable to include fermented acidic milk. Furthermore, the acidic milk may be subjected to heating and cooling treatments in order to solubilize milk proteins contained as insoluble substances in the acidic milk or to perform sterilization.

[0015] The non-fat milk solid content in the beverage of this embodiment is preferably 0.1 to 3% by mass, more preferably 0.2 to 2% by mass, and even more preferably 0.5 to 1.5% by mass. By setting the content of the non-fat milk solid component to be not less than the above lower limit value, it is possible to suppress unpleasant odors, enhance the milk flavor more, and improve the palatability characteristic of a milk-flavored beverage. On the other hand, by setting the content of the non-fat milk solid component to be not more than the above upper limit value, it is possible to further reduce unpleasant odors while maintaining a good milk flavor.

[0016] Non-fat milk solids (SNF) refer to what remains after removing moisture and fat from milk, and is intended to include milk proteins, carbohydrates (mainly sugars), ash components such as minerals, and vitamins. Usually, the non-fat milk solid content contained in 100 g of cow's milk is about 8.3 g, of which the milk protein is about 3.0 g, the carbohydrate is about 4.6 g, and the ash is about 0.7 g.

[0017] The content of non-fat milk solids can be measured by the method for quantifying non-fat milk solids in fermented milk and lactic acid bacteria beverages described in the Food Hygiene Related Laws and Regulations "Order Concerning the Component Standards, etc., of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951).

[0018] [Methyl 2-methylbutyrate] Methyl 2-methylbutyrate is a compound identified by CAS No. 868-57-5. Typically, it is known as an aroma component presenting sweet, floral apple, and pineapple-like fragrance notes. By applying ethyl 2-methyl-butyrate to beverages containing milk, the unpleasant odor peculiar to milk can be suppressed. Furthermore, the refreshment when drinking is improved, the aftertaste of milk is reduced, and a good aftertaste can also be obtained.

[0019] The content of methyl 2-methylbutyrate is preferably 0.005 ppm or more, more preferably 0.01 ppm or more from the viewpoint of reducing the unpleasant odor and obtaining refreshment, and even more preferably 0.05 ppm or more, and still more preferably 0.1 ppm or more from the viewpoint of also obtaining a good aftertaste. On the other hand, the content of methyl 2-methylbutyrate is preferably 50 ppm or less, more preferably 30 ppm or less from the viewpoint of obtaining palatability, and even more preferably 20 ppm or less from the viewpoints of obtaining a good aftertaste and refreshment.

[0020] Also, the content (ppm) of methyl 2-methylbutyrate with respect to the non-fat milk solid content (mass%) is preferably 0.001 to 100, more preferably 0.005 to 80, and even more preferably 0.01 to 50. By setting the content (ppm) of methyl 2-methylbutyrate with respect to the non-fat milk solid content (mass%) within the above numerical range, while maintaining palatability and obtaining refreshment and a good aftertaste, the unpleasant odor can be effectively suppressed.

[0021] [Diethyl malonate] The beverage of this embodiment may further contain diethyl malonate. Diethyl malonate is a compound identified by CAS No. 105-53-3 and is a kind of synthetic fragrance in which two carboxyl groups of malonic acid are esterified. Typically, it is known as an apple-like and green flavor. When used in combination with methyl 2-methylbutyrate, diethyl malonate more effectively suppresses unpleasant odors while maintaining a pleasant aftertaste, making it easier to achieve a good aftertaste.

[0022] The diethyl malonate content is preferably 0.1 ppm or more, and more preferably 0.3 ppm or more. Furthermore, from the viewpoint of further enhancing the taste, freshness, and pleasant aftertaste, it is even more preferably 2 ppm or more, and even more preferably 3 ppm or more. On the other hand, the content of diethyl malonate is preferably 100 ppm or less, and more preferably 50 ppm or less.

[0023] When the beverage of this embodiment contains diethyl malonate, the ratio of the diethyl malonate concentration (ppm) to the methyl 2-methylbutyrate concentration (ppm) is preferably 0.002 to 20000, more preferably 0.01 to 10000, even more preferably 0.1 to 10000, even more preferably 1 to 2000, and even more preferably 10 to 1000. This suppresses unpleasant odors while maintaining the delicious taste of the beverage, and also provides freshness and a pleasant aftertaste.

[0024] The content of methyl 2-methylbutyrate and diethyl malonate can be adjusted by known methods, such as by adding them individually or in fragrances containing them.

[0025] [others] The beverage of this embodiment may contain other ingredients besides those mentioned above, as long as the effects of the present invention are obtained. Specifically, it may contain ingredients commonly used in beverages, such as sweeteners, acidulants, stabilizers, fruit juice, flavorings (excluding the above-mentioned flavoring components), vitamins, colorings, salt, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and thickeners.

[0026] (sweetener) Examples of the sweeteners mentioned above include sugars such as fructose, sucrose, glucose, granulated sugar, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used individually or in combination of two or more.

[0027] (Acidulant) Examples of the above-mentioned acidulants include citric acid, anhydrous citric acid, lactic acid, malic acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, acetic acid, phosphoric acid, phytic acid, ascorbic acid, or their salts. These may be used individually or in combination of two or more.

[0028] (Stabilizer) A stabilizer is used to suppress the coagulation and sedimentation of milk and to stabilize its dispersion. Known thickening polysaccharides can be used as stabilizers.

[0029] Thickening polysaccharides include known thickening polysaccharides used in foods and beverages, such as one or more selected from the group consisting of xanthan gum, carrageenan, gum arabic, pectin, agaropectin, gellan gum, karaya gum, alginic acid derivatives, soybean polysaccharides, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), hydroxyethylcellulose (HEC), and carboxymethylcellulose (CMC). Among these, soybean polysaccharides and pectin are preferred.

[0030] (fruit juice) Examples of the above-mentioned fruit juices include orange juice, mandarin orange juice, grapefruit juice, lemon juice, lime juice, apple juice, grape juice, peach juice, strawberry juice, banana juice, and mango juice. You may use only one of these or two or more in combination.

[0031] The details of the beverage of this embodiment will be described further below.

[0032] [pH] The pH of the beverage in this embodiment at 20°C is less than 4.0, preferably 3.9 or less, and more preferably 3.8 or less. By keeping the pH below the upper limit mentioned above, a good milky flavor is maintained, unpleasant odors are suppressed, and deliciousness is achieved. The lower limit of the pH of the beverage in this embodiment at 20°C is not particularly limited, but from the standpoint of maintaining the flavor of the beverage, it is preferably 2.4 or higher, more preferably 3.0 or higher, and even more preferably 3.4 or higher.

[0033] pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by using a pH adjusting agent.

[0034] [acidity] The acidity of the beverage in this embodiment is preferably 0.10 g / 100 ml or more and 0.50 g / 100 ml or less, and more preferably 0.15 g / 100 ml or more and 0.30 g / 100 ml or less. By setting the acidity above the lower limit, a pleasant taste can be obtained. On the other hand, by setting the acidity below the upper limit, excessive sourness can be suppressed, and both deliciousness and a pleasant taste can be achieved.

[0035] Acidity can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). Acidity can also be measured using the method specified in the JAS standard for acidity measurement, specifically the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0036] [Brix value] The Brix value (Bx) of the beverage in this embodiment is preferably 1° to 15°, more preferably 5° to 14°, and even more preferably 8° to 13°, from the viewpoint of maintaining deliciousness and achieving a good balance of aroma, acidity, bitterness, and aftertaste.

[0037] The Brix value indicates the total content of soluble solids relative to the total volume of the beverage. The Brix value can be measured, for example, using a digital refractometer Rx-5000α (manufactured by Atago Corporation) by measuring the reading of a sugar refractometer at 20°C. The Brix value can be adjusted by varying the amount of sweeteners, other components, etc.

[0038] [Carbon dioxide] The beverage in this embodiment may be a carbonated beverage containing carbon dioxide. Even with the inclusion of carbon dioxide, the overall taste of the beverage can be maintained while suppressing unpleasant odors. Furthermore, while the carbon dioxide pressure in carbonated beverages can be adjusted as needed to suit individual preferences, it is also acceptable to set it to 1.0-5.0 gas volume or 1.5-3.5 gas volume in order to suppress carbon dioxide leakage, maintain the overall taste of the beverage, and suppress unpleasant odors. Carbon dioxide pressure (gas volume) represents the ratio of the volume of dissolved carbon dioxide to the total volume of the beverage under standard conditions (1 atmosphere, 20°C).

[0039] In the case where the beverage of this embodiment contains carbon dioxide, its pH, citrate acidity, Brix, and other physical properties represent the physical properties of the beverage after the carbon dioxide has been released.

[0040] [Types of beverages] The beverage in this embodiment may be a concentrated beverage or a beverage that can be consumed as is without dilution. It is preferable that the beverage be consumed as is without dilution, as this effectively provides a good milky flavor while suppressing unpleasant odors.

[0041] Furthermore, the beverage in this embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage is a beverage that substantially does not contain alcohol, and specifically means a beverage in which the alcohol content, such as ethanol, is less than 1.0 volume / vol%.

[0042] [container] The containers used for beverages in this embodiment include sealed containers made of glass, paper, plastic (such as polyethylene terephthalate), aluminum, and steel, either as a single material or a composite or laminated material thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. From the viewpoint of allowing the beverage to be visually inspected, PET bottles are preferred.

[0043] The volume of the beverage is not particularly limited, but for example, it is preferably 100 mL to 2000 mL, preferably 150 mL to 1500 mL, and more preferably 200 mL to 1000 mL. From the standpoint of being easy to drink in one sitting, 100 to 600 ml is more preferable.

[0044] The method of heat sterilization of packaged beverages is not particularly limited, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Heat sterilization can be carried out by heat sterilization having a bactericidal value equivalent to or greater than 65°C for 10 minutes, for example. The method of heat sterilization is not particularly limited, and methods such as ordinary plate sterilization, tubular sterilization, and retort sterilization can be employed. Specifically, the above retort sterilization method is a method in which sterilization is performed at high temperature for a short time and then filled into storage containers that have been sterilized under sterile conditions (UHT sterilization method), and a method in which the prepared liquid is filled into storage containers such as cans and then subjected to retort treatment.

[0045] <Beverage manufacturing method> The method for producing the beverage in this embodiment includes a step of mixing milk with methyl 2-methylbutyrate. This suppresses unpleasant odors in milk-containing beverages and also reduces the milk residue. The methods for blending, mixing, and adjusting the content of each aroma component can be known methods.

[0046] <Methods for improving the flavor of beverages> The beverage flavor improvement method of this embodiment is a method for improving the flavor of a beverage containing milk, and includes a step of mixing milk with methyl 2-methylbutyrate. This suppresses unpleasant odors in beverages containing milk and also reduces the lingering taste of milk. The methods for blending, mixing, and adjusting the content of each aroma component can be known methods.

[0047] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0048] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0049] (1) Determination of aroma components in beverages The concentrations (ppm) of each aroma component in beverages and flavorings were measured using the Dynamic Headspace (DHS) method with a Gester DHS device, under the following conditions via GC / MS. 5 g of the beverage to be analyzed was placed in a 20 mL vial, a standard solution was added, and the vial was subjected to GC / MS analysis using the SPME (Solid Phase Micro Extraction) method with a Gester MPS under the conditions described below. <Device> GC: Agilent Technologies 8890 MS: Agilent Technologies 5977B HS: Gerstel MPS SPME Fiber: Sigma-Aldrich Corporation, 50 / 30μm DVB / CAR / PDMS <Columns used> DB-WAX UI 0.25mm x 60m x 0.25μm (manufactured by Agilent Technologies) <Quantitative Ionization> 2-methyl butyrate methyl ester m / z=88 Diethyl malonate m / z=113 <Temperature conditions> 40℃ (2 min) → +8℃ / min heating → 240℃ (10 min) <Carrier gas flow rate> He 1.0ml / min <Injection method> Split Mode Split ratio = 100:1 <Ion source temperature> 230℃

[0050] (2) Physical properties of beverages • Brix: Measured for beverages (20°C) using a sugar refractometer (ATAGORX-5000α). • Acidity: The amount of acid contained in 100 ml of beverage was calculated by converting it to citric acid in grams (anhydrous citric acid g / 100 ml) based on the method specified in the JAS standard for acidity measurement. • pH: For beverages (20°C), pH was measured using a pH meter (HM-30R).

[0051] (3) Sensory evaluation Sensory evaluations were conducted for each beverage by trained technicians. Specifically, five technicians skilled in sensory evaluation each tasted the beverage (at 20°C) and evaluated the perceived "deliciousness," "sulfurous odor (unpleasant odor)," "freshness," and "pleasant aftertaste" on a 7-point scale, with each control (reference) being rated at 4 points, according to the following evaluation criteria. The average score was then calculated.

[0052] • Evaluation criterion: "Deliciousness" Rating 7: Very well-balanced in aroma and flavor, excellent taste. Rating 6: Good balance of flavors and aroma. Rating 5: Fairly well-balanced in flavor and has a good taste. Rating 4: Similar balance of flavors. Rating 3: The balance of flavors is slightly poor, and the taste is not good. Rating 2: Poor balance of flavors; not a good flavor. Rating 1: The flavor balance is very poor, and the taste is not good.

[0053] • Evaluation criteria: "Sulfurous odor (unpleasant odor)", "Freshness", "Pleasant aftertaste" Rating 7: Very strong (good) Rating 6: Strong (Good) Rating 5: Slightly strong (good) Rating 4: Same level Rating 3: Slightly weak (inferior) Rating 2: Weak (Inferior) Rating 1: Very weak (inferior)

[0054] (4) Preparation of base solution Base liquids A and B were prepared by mixing and sterilizing each raw material to achieve the content shown in Table 1 below.

[0055] [Table 1]

[0056] (5) Examples and Comparative Examples [Experiment 1]: When using base solution A (methyl 2-methylbutyrate alone) Methyl 2-methylbutyrate was added to base solution A to obtain the beverages shown in Table 2. The obtained beverages were subjected to the measurements (1) to (3) described above, as well as sensory evaluation. The results are shown in Table 2.

[0057] [Table 2]

[0058] [Experiment 2]: When using base solution B (methyl 2-methylbutyrate alone) Methyl 2-methylbutyrate was added to base solution B to the amounts shown in Table 3 to obtain each beverage. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. The results are shown in Table 3.

[0059] [Table 3]

[0060] [Experiment 3]: When using base solution B (combination of methyl 2-methylbutyrate and diethyl malonate) Methyl 2-methylbutyrate and diethyl malonate were added to base solution B in the amounts shown in Table 4 to obtain each beverage. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. The results are shown in Table 4.

[0061] [Table 4]

Claims

1. A beverage containing milk and methyl 2-methylbutyrate.

2. The beverage according to claim 1, wherein the content of methyl 2-methylbutyrate is 0.005 to 50 ppm.

3. The beverage according to claim 1 or 2, wherein the non-fat milk solids content is 0.1 to 3% by mass.

4. The beverage according to claim 1 or 2, wherein the content (ppm) of methyl 2-methylbutyrate relative to the amount of non-fat milk solids (mass%) is 0.001 to 100.

5. The beverage according to claim 1 or 2, further containing diethyl malonate.

6. The beverage according to claim 5, wherein the content of diethyl malonate is 0.1 to 100 ppm.

7. The beverage according to claim 1 or 2, wherein the pH (at 20°C) is less than 4.

0.

8. The beverage according to claim 1 or 2, wherein the beverage is packaged in a container.

9. A method for improving the flavor of a milk-containing beverage, A method for improving the flavor of a beverage, comprising the step of mixing milk with methyl 2-methylbutyrate.

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