Food and beverages, methods for improving pharyngeal irritation from food and beverages, and methods for improving the lingering sweetness of food and beverages.

Abstract

This technology provides ways to improve pharyngeal irritation and lingering sweetness experienced when consuming foods and beverages containing glucose. [Solution] A food or beverage containing glucose, comprising one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate. Also, a method for improving pharyngeal irritation or lingering sweetness of the food or beverage by adding one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate to the food or beverage containing glucose.

Description

Technical Field

[0001] The present invention relates to food and drink suitable for energy replenishment.

Background Art

[0002] In recent years, jelly drinks enclosed in pouches with spouts have gained popularity as convenient nutritional supplements when people are too busy to eat or during sports. (See, for example, Patent Document 1). Since it can be easily consumed for energy replenishment after exercise, when feeling hungry, or for improving satiety, it meets the demands of consumers who prefer a smart eating style. Among them, the type containing glucose is most favored by consumers as it is optimal for energy replenishment for thinking during studying or working because the glucose absorbed by the body quickly becomes brain energy.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, according to the studies by the present inventors, food and drink containing glucose, especially high-concentration glucose, have problems such as a feeling of irritation in the throat and an aftertaste of sweetness when consumed.

[0005] An object of the present invention is to provide a technique for improving the throat irritation and the aftertaste of sweetness felt when consuming food and drink containing glucose in view of the above circumstances.

Means for Solving the Problems

[0006] The present inventors have conducted intensive studies to achieve the above object and have completed the present invention.

[0007] In its first aspect, the present invention provides a food or beverage containing glucose in an amount of 10% by mass or more and 40% by mass or less, and containing one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate.

[0008] The above-mentioned food or beverage is preferably a jelly-like food or beverage.

[0009] In the above-mentioned food and beverages, the aroma component is measured based on the mass of the food and beverage. In the case of the aforementioned limonene, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned cineole, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned linalool, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned citral, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of neryl acetate, it contains 0.001 ppm by mass or more and 500 ppm by mass or less. In the case of ethyl butyrate, it is preferable to include an amount of 0.01 ppm by mass or more and 500 ppm by mass or less.

[0010] In its second aspect, the present invention provides a method for improving pharyngeal irritation of food and beverages containing glucose in an amount of 10% by mass or more and 40% by mass or less, by adding one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate.

[0011] In the method for improving pharyngeal irritation from the above-mentioned food and beverages, it is preferable that the food or beverage is in the form of a jelly or beverage.

[0012] In the method for improving pharyngeal irritation of the above-mentioned food and beverage, the aroma component is used based on the mass of the food and beverage. In the case of the aforementioned limonene, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned cineole, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned linalool, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned citral, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of neryl acetate, it contains 0.001 ppm by mass or more and 500 ppm by mass or less. In the case of ethyl butyrate, it is preferable to add it in an amount of 0.01 ppm by mass or more and 500 ppm by mass or less.

[0013] In its third aspect, the present invention provides a method for improving the lingering sweetness of food and beverages, which includes adding one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate to food and beverages containing glucose in an amount of 10% by mass or more and 40% by mass or less.

[0014] In the method for improving the lingering sweetness of the above-mentioned food and beverage, it is preferable that the food or beverage is in the form of a jelly.

[0015] In the method for improving the lingering sweetness of the above-mentioned food and beverage, the aroma component is measured based on the mass of the food and beverage. In the case of the aforementioned limonene, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned cineole, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned linalool, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned citral, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of neryl acetate, it contains 0.001 ppm by mass or more and 500 ppm by mass or less. In the case of ethyl butyrate, it is preferable to add it in an amount of 0.01 ppm by mass or more and 500 ppm by mass or less. [Effects of the Invention]

[0016] According to the present invention, by utilizing aroma components, it is possible to improve pharyngeal irritation and lingering sweetness felt when consuming food or beverages containing glucose. [Modes for carrying out the invention]

[0017] The present invention provides food and beverages containing glucose. Here, food and beverages that are easy to consume while simultaneously causing an unpleasant taste due to the glucose generally have a glucose content of 10% by mass or more and 40% by mass or less. Therefore, in the food and beverages provided by the present invention, the glucose content may be 10% by mass or more and 40% by mass or less, 12% by mass or more and 35% by mass or less, 13.5% by mass or more and 30% by mass or less, 15% by mass or more and 25% by mass or less, or 15% by mass or more and 20% by mass or less.

[0018] In this specification, when numerical ranges are indicated, the upper and lower limits may be combined as appropriate, and the resulting numerical ranges shall also be disclosed. Furthermore, when indicating the content of an ingredient, unless otherwise specified, the content shall be based on the mass of food or beverage consumed.

[0019] In the food and beverages provided by the present invention, in addition to glucose, aroma components are further included. Examples of aroma components include limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate. One aroma component may be used alone, or two or more may be used in combination. As shown in the examples described later, the pharyngeal irritation and lingering sweetness felt when consuming food and beverages containing glucose are improved by the inclusion of these aroma components. Here, "pharyngeal irritation" includes sensations such as scratchiness, burning, tingling, stinging, burning, prickling, itching, and piercing. "Lingering sweetness" includes the feeling of an unpleasant sweetness that remains afterward, and the feeling that the sweetness lingers.

[0020] The content of the above-mentioned aroma components may be, in the case of limonene, 0.01 ppm by mass or more and 500 ppm by mass or less, based on the mass of the food or beverage. The limonene content may be 0.01 ppm by mass or more and 200 ppm by mass or less, 0.05 ppm by mass or more and 100 ppm by mass or less, 0.1 ppm by mass or more and 50 ppm by mass or less, 0.5 ppm by mass or more and 30 ppm by mass or less, 1.0 ppm by mass or more and 15 ppm by mass or less, or 1.0 ppm by mass or more and 10 ppm by mass or less, based on the mass of the food or beverage.

[0021] Furthermore, the content of the above aroma components relative to glucose is, in the case of limonene, 2.5 × 10⁻⁶ parts per 100 parts by mass of glucose. -6 The amount may be between parts by mass and 0.5 parts by mass. The limonene content relative to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -6 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -5 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -4 Mass part or more 1×10 -2 It may be less than or equal to parts by mass, 1 × 10 -3 Mass part or more 5×10 -3 It may be less than or equal to the parts by mass.

[0022] Also, in the case of cineole, it may be 0.01 mass ppm or more and 500 mass ppm or less, etc., based on the mass of the food or drink. The content of cineole may be 0.01 mass ppm or more and 200 mass ppm or less, 0.05 mass ppm or more and 100 mass ppm or less, 0.1 mass ppm or more and 50 mass ppm or less, 0.5 mass ppm or more and 30 mass ppm or less, 0.5 mass ppm or more and 15 mass ppm or less, or 0.5 mass ppm or more and 10 mass ppm or less, based on the mass of the food or drink.

[0023] Also, as the content of the above aroma component relative to glucose, in the case of cineole, it may be 2.5×10 -6 parts by mass or more and 0.5 parts by mass or less, etc., per 100 parts by mass of glucose. The content of cineole relative to glucose may be 1×10 -6 parts by mass or more and 0.5 parts by mass or less, 1×10 -5 parts by mass or more and 0.1 parts by mass or less, 1×10 -4 parts by mass or more and 1×10 -2 parts by mass or less, 1×10 -4 parts by mass or more and 1×10 -3 parts by mass or less.

[0024] Also, in the case of linalool, it may be 0.01 mass ppm or more and 500 mass ppm or less, etc., based on the mass of the food or drink. The content of linalool may be 0.01 mass ppm or more and 200 mass ppm or less, 0.05 mass ppm or more and 100 mass ppm or less, 0.07 mass ppm or more and 50 mass ppm or less, 0.1 mass ppm or more and 30 mass ppm or less, 0.5 mass ppm or more and 15 mass ppm or less, or 0.5 mass ppm or more and 10 mass ppm or less, based on the mass of the food or drink.

[0025] Also, as the content of the above aroma component relative to glucose contained in the food or drink, in the case of linalool, it may be 2.5×10-6 The amount may be between parts by mass and 0.5 parts by mass. The linalool content relative to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -6 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -5 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -4 Mass part or more 1×10 -2 It may be less than or equal to parts by mass, 1 × 10 -4 Mass part or more 1×10 -3 It may be less than or equal to the parts by mass.

[0026] In the case of citral, the citral content may be between 0.01 ppm and 500 ppm based on the mass of the food or beverage. The citral content may be between 0.01 ppm and 200 ppm based on the mass of the food or beverage, between 0.05 ppm and 100 ppm, between 0.1 ppm and 50 ppm, between 0.5 ppm and 30 ppm, between 1.0 ppm and 15 ppm, or between 1.0 ppm and 10 ppm.

[0027] Furthermore, the amount of the above aroma component relative to glucose contained in food and beverages is 2.5 × 10⁻¹⁴ per 100 parts by mass of glucose in the case of citral. -6 The amount may be between parts by mass and 0.5 parts by mass. The citral content relative to glucose is 1 × 10⁶ parts per 100 parts by mass of glucose. -6 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -5 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -4 Mass part or more 1×10 -2 It may be less than or equal to parts by mass, 1 × 10 -3 Mass part or more 5×10 -3 It may be less than or equal to the parts by mass.

[0028] In the case of neryl acetate, the content may be between 0.001 ppm by mass and 500 ppm by mass, based on the mass of the food or beverage. The neryl acetate content may be between 0.001 ppm by mass and 200 ppm by mass, between 0.005 ppm by mass and 100 ppm by mass, between 0.01 ppm by mass and 50 ppm by mass, between 0.05 ppm by mass and 30 ppm by mass, between 0.05 ppm by mass and 15 ppm by mass, or between 0.05 ppm by mass and 10 ppm by mass, based on the mass of the food or beverage.

[0029] Furthermore, the amount of the above aroma component relative to glucose contained in food and beverages is 2.5 × 10⁻¹⁶ per 100 parts by mass of glucose in the case of neryl acetate. -7 The amount may be between parts by mass and 0.5 parts by mass. The content of neryl acetate relative to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -7 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -6 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -5 Mass part or more 1×10 -2 It may be less than or equal to parts by mass, 1 × 10 -5 Mass part or more 1×10 -4 It may be less than or equal to the parts by mass.

[0030] In the case of ethyl butyrate, the amount may be between 0.01 ppm by mass and 500 ppm by mass, based on the mass of the food or beverage. The ethyl butyrate content may be between 0.01 ppm by mass and 300 ppm by mass, between 0.05 ppm by mass and 250 ppm by mass, between 0.1 ppm by mass and 200 ppm by mass, between 0.5 ppm by mass and 150 ppm by mass, or between 1.0 ppm by mass and 120 ppm by mass, based on the mass of the food or beverage.

[0031] Furthermore, the amount of the above aroma component relative to glucose contained in food and beverages is 2.5 × 10⁻⁶ per 100 parts by mass of glucose in the case of ethyl butyrate. -6The amount may be between parts by mass and 0.5 parts by mass. The content of ethyl butyrate relative to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -6 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -5 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -4 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -3 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -2 It may be between parts by mass and 0.1 parts by mass.

[0032] As mentioned above, two or more aroma components may be used in combination. In that case, since some commercially available flavorings contain at least two or more of the above-mentioned aroma components, the above-mentioned aroma components may be supplied by using such edible flavorings.

[0033] Furthermore, the range of aroma components described above also includes structural isomers and stereoisomers that share the same molecular composition formula as the aforementioned aroma component, if such molecules are also known as aroma components in food flavorings.

[0034] In any non-limited embodiment of the present invention, the above-mentioned food and beverage may be in the form of a jelly-like food or beverage. Alternatively, it may be in the form of a jelly drink filled in a container. The appropriate gel properties of the jelly drink are not limited, but for example, when a cylindrical plunger with a diameter of 10 mm is pressed against the jelly, which has been measured at a temperature of 20°C, using a rheometer, and penetrated at a moving speed of 60 mm / min, the gel strength (breaking strength) at the point of breakage of the jelly by the plunger is in the range of 0.05 N to 20.0 N. Within this range, if the filled container is a pouch with a spout, it is easy to consume the jelly by pressing the pouch with fingers or the palm of the hand to break it into appropriate-sized chunks of jelly, discharging them from the spout, and then further breaking them up in the mouth while sucking them up. Alternatively, it is also possible to consume the jelly by shaking the container to break up the contents. The above breaking strength may be in the range of 0.05N to 17.5N, 0.05N to 15.0N, or 0.05N to 12.5N.

[0035] A spouted pouch refers to a flexible container with a resealable mouthpiece. For example, a pouch-shaped container made of laminate film with a resealable straw-like mouthpiece, such as Cheer Pack (manufactured by Hosokawa Yoko Co., Ltd.), is preferably used. Other containers suitable for eating and drinking while shaking the contents include polyethylene terephthalate (PET) containers, bottle cans, aluminum cans, and steel cans.

[0036] Alternatively, in any other, non-limited embodiment of the present invention, the food or beverage may be in the form of a jelly-like food or beverage filled in a film container (three-sided seal (stick shape), T-pouch, etc.), a cup container, etc. In this case, the appropriate gel properties of the jelly-like food or beverage are not limited, but for example, the gel strength (breaking strength) measured in the same manner as described above may be in the range of 0.05N to 20.0N. Within this range, if the container in which it is filled is a stick container, it is easy to consume the food or beverage by pressing the container with your fingers or palm to dispense a suitable-sized jelly mass from the opening of the stick container, and then sucking it up and further breaking it up in your mouth. The breaking strength may be in the range of 0.05N to 17.5N, 0.05N to 15.0N, or 0.05N to 12.5N.

[0037] The gelling agents used are not limited to agar, but examples include agar, κ-carrageenan, locust bean gum, glucomannan, xanthan gum, guar gum, tara gum, tamarind seed gum, decyl gellan gum, and native gellan gum. One or more of these may be used.

[0038] The gelling agent content may be 0.05% by mass or more and 1.5% by mass or less, based on the mass of the food or beverage. It may also be 0.08% by mass or more and 1.0% by mass or less, or 0.1% by mass or more and 0.5% by mass or less.

[0039] In any non-limited embodiment of the present invention, the solid content excluding glucose in the above-mentioned food and beverage may be 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less. Typically, in food and beverages with a lower solid content excluding glucose, the unpleasant taste caused by glucose tends to be perceived more strongly, and the improvement effect of the above-mentioned aroma components is more pronounced. Furthermore, when the food and beverage is in the form of a jelly-like substance such as a jelly drink, it is easier to obtain one with a refreshing and clean texture.

[0040] In any non-limited embodiment of the present invention, the moisture content of the food and beverage may be 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more. Typically, in food and beverages with a moisture content within the above range, the unpleasant taste caused by glucose tends to be perceived more strongly, and the improvement effect of the aroma components is significant. Furthermore, when the food and beverage is made into a jelly-like form such as a jelly drink, it is easier to obtain one with a fresh and refreshing texture.

[0041] In any non-limiting embodiment of the present invention, the pH of the food or beverage may be in the range of pH 2.0 to 8.0, pH 2.5 to 6.0, or pH 3.0 to 4.6. Such an acidic environment provides high bacteriostatic activity against bacteria, and shelf life can be maintained with milder processing.

[0042] Food and beverages provided by the present invention may contain other ingredients other than those described above, as long as they do not impair the purpose of the present invention. Other ingredients include, but are not limited to, sugars, acidulants, surfactants, vitamins, amino acids, minerals, proteins, collagen, collagen peptides, fruit juices, flavorings, colorings, and the like.

[0043] The above-mentioned sugars can include any type of sugar, such as monosaccharides (other than glucose), disaccharides, oligosaccharides, and sugar alcohols. These sugars can be used individually or in combination of two or more types.

[0044] There are no particular limitations on the above-mentioned acidulants, and various types can be used. Examples include citric acid, malic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid, gluconic acid, phosphoric acid, and their salts. These acidulants can be used individually or in combination of two or more types.

[0045] Examples of the above-mentioned surfactants include sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin.

[0046] Examples of the above-mentioned vitamins include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin F, vitamin H, vitamin K, vitamin P, pantothenic acid, choline, folic acid, inositol, niacin, and para-aminobenzoic acid (PABA). These vitamins can be used individually or in pairs or in combination.

[0047] Examples of the above amino acids include alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine. These amino acids can be used individually or in combination of two or more.

[0048] Examples of the minerals mentioned above include sodium chloride, potassium chloride, calcium chloride, magnesium chloride, calcium lactate, and sodium lactate. These minerals can be used individually or in combination of two or more.

[0049] Examples of the above-mentioned proteins include whey protein isolate (WPI) and whey protein concentrate (WPC), which are derived from milk; isolated soy protein (SPI), which is derived from soybeans; or hydrolyzed products thereof. These can be used individually or in combination of two or more types.

[0050] According to another aspect of the present invention, the present invention provides a composition for improving pharyngeal irritation and lingering sweetness caused by glucose, using one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate as active ingredients for improving pharyngeal irritation and lingering sweetness caused by glucose as described above.

[0051] In the above-mentioned improved composition, the content of the above-mentioned aroma components may be 0.0001% by mass or more and 100% by mass or less in terms of the total amount of the above-mentioned aroma components on a dry basis, 0.001% by mass or more and 100% by mass or less, 0.01% by mass or more and 100% by mass or less, or 0.1% by mass or more and 100% by mass or less.

[0052] Furthermore, in the case of use in such improved compositions, as with the use in food and beverages described above, commercially available flavorings contain at least two of the above-mentioned aroma components, so the above-mentioned aroma components may be supplied by using such food flavorings. In addition, the scope of the above-mentioned aroma components includes structural isomers and stereoisomers that have the same molecular composition formula as the aroma component, and if such molecules are also known as aroma components of food flavorings, then such aroma components are also included.

[0053] In yet another aspect of the present invention, in order to improve the pharyngeal irritation and lingering sweetness caused by glucose as described above, the present invention provides a method for improving a beverage containing glucose in an amount of 10% by mass or more and 40% by mass or less, by adding one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate.

[0054] In the above improvement method, the amount of the above-mentioned aroma component to be added may be 0.01 ppm by mass or more and 500 ppm by mass or less, based on the mass of the food or beverage, in the case of limonene. The amount of limonene to be added may be 0.01 ppm by mass or more and 200 ppm by mass or less, 0.05 ppm by mass or more and 100 ppm by mass or less, 0.1 ppm by mass or more and 50 ppm by mass or less, 0.5 ppm by mass or more and 30 ppm by mass or less, 1.0 ppm by mass or more and 15 ppm by mass or less, or 1.0 ppm by mass or more and 10 ppm by mass or less, based on the mass of the food or beverage.

[0055] Furthermore, the amount of the above-mentioned aroma component added to glucose contained in food and beverages is, in the case of limonene, 2.5 × 10⁻⁶ parts per 100 parts by mass of glucose. -6 The amount may be between parts by mass and 0.5 parts by mass. The amount of limonene added to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -6 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -5 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -4 Mass part or more 1×10 -2 It may be less than or equal to parts by mass, 1 × 10 -3 Mass part or more 5×10 -3 It may be less than or equal to the parts by mass.

[0056] In the case of cineole, the amount may be between 0.01 ppm and 500 ppm based on the mass of the food or beverage. The amount of cineole added may be between 0.01 ppm and 200 ppm based on the mass of the food or beverage, between 0.05 ppm and 100 ppm, between 0.1 ppm and 50 ppm, between 0.5 ppm and 30 ppm, between 0.5 ppm and 15 ppm, or between 0.5 ppm and 10 ppm, based on the mass of the food or beverage.

[0057] Furthermore, the content of the above aroma components relative to glucose is, in the case of cineole, 2.5 × 10⁻⁶ per 100 parts by mass of glucose. -6 The amount may be between parts by mass and 0.5 parts by mass. The cineole content relative to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -6 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -5 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -4 Mass part or more 1×10 -2 It may be less than or equal to parts by mass, 1 × 10 -4 Mass part or more 1×10 -3 It may be less than or equal to the parts by mass.

[0058] In the case of linalool, the amount may be between 0.01 ppm and 500 ppm based on the mass of the food or beverage. The amount of linalool added may be between 0.01 ppm and 200 ppm based on the mass of the food or beverage, between 0.05 ppm and 100 ppm, between 0.07 ppm and 50 ppm, between 0.1 ppm and 30 ppm, between 0.5 ppm and 15 ppm, or between 0.5 ppm and 10 ppm, based on the mass of the food or beverage.

[0059] Furthermore, the amount of the above aroma component added to glucose contained in food and beverages is, in the case of linalool, 2.5 × 10⁻⁶ parts per 100 parts by mass of glucose. -6 The amount may be between parts by mass and 0.5 parts by mass. The amount of linalool added to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -6 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -5 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -4 Mass part or more 1×10 -2 It may be less than or equal to parts by mass, 1 × 10 -4 Mass part or more 1×10 -3 It may be less than or equal to the parts by mass.

[0060] In the case of citral, the amount may be between 0.01 ppm and 500 ppm based on the mass of the food or beverage. The amount of citral added may be between 0.01 ppm and 200 ppm based on the mass of the food or beverage, between 0.05 ppm and 100 ppm, between 0.1 ppm and 50 ppm, between 0.5 ppm and 30 ppm, between 1.0 ppm and 15 ppm, or between 1.0 ppm and 10 ppm, based on the mass of the food or beverage.

[0061] Furthermore, the amount of the above aroma component added to glucose contained in food and beverages is, in the case of citral, 2.5 × 10⁻⁶ parts per 100 parts by mass of glucose. -6The amount may be between parts by mass and 0.5 parts by mass. The amount of citral added to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -6 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -5 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -4 Mass part or more 1×10 -2 It may be less than or equal to parts by mass, 1 × 10 -3 Mass part or more 5×10 -3 It may be less than or equal to the parts by mass.

[0062] In the case of neryl acetate, the amount may be between 0.001 ppm by mass and 500 ppm by mass, based on the mass of the food or beverage. The amount of neryl acetate added may be between 0.001 ppm by mass and 200 ppm by mass, between 0.005 ppm by mass and 100 ppm by mass, between 0.01 ppm by mass and 50 ppm by mass, between 0.05 ppm by mass and 30 ppm by mass, between 0.05 ppm by mass and 15 ppm by mass, or between 0.05 ppm by mass and 10 ppm by mass, based on the mass of the food or beverage.

[0063] Furthermore, the amount of the above aroma component added to glucose contained in food and beverages is, in the case of neryl acetate, 2.5 × 10⁻⁶ parts per 100 parts by mass of glucose. -7 The amount may be between parts by mass and 0.5 parts by mass. The amount of neryl acetate added to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -7 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -6 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -5 Mass part or more 1×10 -2 It may be less than or equal to parts by mass, 1 × 10 -5 Mass part or more 1×10 -4 It may be less than or equal to the parts by mass.

[0064] In the case of ethyl butyrate, the amount may be 0.01 ppm by mass or more and 500 ppm by mass or less, based on the mass of the food or beverage. The amount of ethyl butyrate added may be 0.01 ppm by mass or more and 300 ppm by mass or less, 0.05 ppm by mass or more and 250 ppm by mass or less, 0.1 ppm by mass or more and 200 ppm by mass or less, 0.5 ppm by mass or more and 150 ppm by mass or less, or 1.0 ppm by mass or more and 120 ppm by mass or less, based on the mass of the food or beverage.

[0065] Furthermore, the amount of the above aroma component added to glucose contained in food and beverages is, in the case of ethyl butyrate, 2.5 × 10⁻⁶ parts per 100 parts by mass of glucose. -6 The amount may be between parts by mass and 0.5 parts by mass. The amount of ethyl butyrate added to glucose is 1 × 10⁶ parts by mass per 100 parts by mass of glucose. -6 It may be between parts by mass and 0.5 parts by mass, and 1 × 10 -5 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -4 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -3 It may be between parts by mass and 0.1 parts by mass, and 1 × 10 -2 It may be between parts by mass and 0.1 parts by mass.

[0066] Furthermore, in the case of use in such improvement methods, as with the use in food and beverages described above, commercially available flavorings contain at least two of the above-mentioned aroma components, so the above-mentioned aroma components may be supplied by using such food flavorings. In addition, the scope of the above-mentioned aroma components includes structural isomers and stereoisomers that have the same molecular composition formula as the aroma component, and if such molecules are also known as aroma components of food flavorings, then such aroma components are also included. [Examples]

[0067] The present invention will be further described with reference to the following test examples. However, these test examples are not intended to limit the scope of the present invention.

[0068] [Test Example 1] Jelly drinks were prepared using the ingredients shown in Table 1, and sensory evaluation was conducted. The sensory evaluation criteria and standards were as follows.

[0069] (Throat irritation) 1: I don't feel it 2: I feel it somewhat 3: Feel 4: Feels somewhat strong 5: I feel it strongly (Lingering sweetness) 1: I don't feel it. 2: I feel it somewhat 3: Feel 4: Feels somewhat strong 5: I feel it strongly (The evaluation was conducted by six people, and the average score was used.)

[0070] [Table 1]

[0071] As a result, as shown in Table 1, it became clear that as the glucose content in the jelly drink increased, the throat irritation and lingering sweetness were felt when consuming it.

[0072] [Test Example 2] Jelly drinks were prepared using the raw materials shown in Table 2, and sensory evaluation was conducted in the same manner as in Test Example 1.

[0073] [Table 2]

[0074] As a result, as shown in Table 2, it became clear that the throat irritation and lingering sweetness experienced when consuming a jelly drink containing 16.7% by mass of glucose could be mitigated by the addition of various aroma components.

[0075] [Test Example 3] Jelly drinks were prepared using the raw materials shown in Table 3, and sensory evaluation was conducted in the same manner as in Test Examples 1 and 2.

[0076] [Table 3]

[0077] As a result, as shown in Table 3, it became clear that the throat irritation and lingering sweetness experienced when consuming a glucose-containing jelly drink could be mitigated by the addition of various aroma components, even when the jelly drink contained glucose at a concentration of 30% by mass.

[0078] [Test Example 4] Jelly drinks were prepared using the raw materials shown in Table 4, and sensory evaluation was conducted in the same manner as in Test Examples 1-3.

[0079] [Table 4]

[0080] As a result, as shown in Table 4, it became clear that the throat irritation and lingering sweetness experienced when consuming a jelly drink containing 13.5% by mass of glucose could be mitigated by the addition of various aroma components.

[0081] [Test Example 5] Jelly drinks were prepared using the ingredients shown in Table 5, and sensory evaluation was conducted in the same manner as in Test Examples 1-4. Five evaluators participated.

[0082] [Table 5]

[0083] As a result, as shown in Table 5, it was found that the throat irritation and lingering sweetness experienced when consuming a jelly drink containing 16.7% by mass of glucose were mitigated even when limonene or ethyl butyrate were added as aroma components at a concentration of 0.1 ppm by mass.

[0084] [Test Example 6] Jelly drinks or beverages were prepared using the raw materials shown in Table 6, and sensory evaluations were conducted in the same manner as in Test Examples 1-5. Five evaluators participated in the evaluation.

[0085] [Table 6]

[0086] As a result, as shown in Table 6, it was found that the throat irritation and lingering sweetness when consuming a jelly drink containing 16.7% by mass of glucose were mitigated even when linalool was added as an aroma component at a concentration of 0.1 ppm by mass (comparison of Test Example 6-1 and Test Example 6-2). Furthermore, it was found that the throat irritation when consuming a beverage containing 16.7% by mass of glucose was mitigated to the same extent as in the jelly drink form when linalool was added as an aroma component at a concentration of 0.1 ppm by mass (comparison of Test Example 6-3 and Test Example 6-4). On the other hand, the perception of lingering sweetness did not improve as much in the beverage form, even when linalool was added as an aroma component at a concentration of 0.1 ppm by mass (comparison of Test Example 6-3 and Test Example 6-4).

[0087] [Test Example 7] Jelly in stick containers was prepared using the raw materials shown in Table 7, and sensory evaluation was conducted in the same manner as in Test Example 1.

[0088] [Table 7]

[0089] As a result, as shown in Table 7, it was found that the throat irritation and lingering sweetness experienced when consuming food or beverages containing glucose at a concentration of 13.5% by mass could be mitigated by the addition of various aroma components, even when the food or beverage was in the form of a jelly in a stick container.

[0090] [Test Example 8] Jelly in stick containers was prepared using the raw materials shown in Table 8, and sensory evaluation was conducted in the same manner as in Test Example 1.

[0091] [Table 8]

[0092] As a result, as shown in Table 8, it was found that the throat irritation and lingering sweetness experienced when consuming food or beverages containing glucose at a concentration of 13.5% by mass could be mitigated by the addition of various aroma components, even when the food or beverage was in the form of a jelly in a stick container.

[0093] [Test Example 9] Jelly was prepared using the raw materials shown in Table 9, and sensory evaluation was performed in the same manner as in Test Example 1.

[0094] [Table 9]

[0095] As a result, as shown in Table 9, it was found that the throat irritation and lingering sweetness experienced when consuming food or beverages containing glucose at a concentration of 13.5% by mass could be mitigated by the addition of various aroma components, even when the food or beverage was in the form of a jelly adjusted to pH 4.5.

[0096] [Test Example 10] Beverages were prepared using the raw materials shown in Table 10, and sensory evaluation was conducted in the same manner as in Test Example 1.

[0097] [Table 10]

[0098] As a result, as shown in Table 10, it became clear that the throat irritation and lingering sweetness experienced when consuming food or beverages containing glucose at a concentration of 13.5% by mass can be mitigated by the addition of various aroma components, even when the food or beverage is in the form of a drink.

[0099] [Test Example 10] Jelly drinks were prepared using the raw materials shown in Table 11, and sensory evaluation was conducted in the same manner as in Test Example 1.

[0100] [Table 11]

[0101] As a result, as shown in Table 11, it became clear that the throat irritation and lingering sweetness experienced when consuming foods and beverages containing glucose can be mitigated by the addition of various aroma components, even when the food or beverage contains glucose at a concentration of 10% by mass.

[0102] The results above demonstrate that the throat irritation and lingering sweetness, particularly noticeable in foods, beverages, and jelly-like foods containing 10% or more glucose, can be improved by adding various aroma components.

Claims

1. Food and beverages containing glucose in an amount of 10% by mass or more and 40% by mass or less, and containing one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate.

2. The food and beverage according to claim 1, wherein the food and beverage is a jelly-like food or beverage.

3. The aforementioned aroma components are measured based on the mass of the food and beverage. In the case of the limonene, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned cineole, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the linalool mentioned above, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned citral, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of neryl acetate, it contains 0.001 ppm by mass or more and 500 ppm by mass or less. In the case of ethyl butyrate, the food or beverage according to claim 1 or 2, which contains 0.01 ppm by mass or more and 500 ppm by mass or less.

4. A method for improving pharyngeal irritation of a food or beverage containing glucose in an amount of 10% by mass or more and 40% by mass or less, wherein one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate are added to the food or beverage.

5. The method for improving pharyngeal irritation of food or beverage according to claim 4, wherein the food or beverage is a jelly-like food or beverage.

6. The aforementioned aroma components are measured based on the mass of the food and beverage. In the case of the limonene, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned cineole, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the linalool mentioned above, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned citral, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of neryl acetate, it contains 0.001 ppm by mass or more and 500 ppm by mass or less. In the case of ethyl butyrate, it is added in an amount of 0.01 ppm by mass or more and 500 ppm by mass or less, a method for improving pharyngeal irritation of food and beverages according to claim 4 or 5.

7. A method for improving the lingering sweetness of a food or beverage containing glucose in an amount of 10% by mass or more and 40% by mass or less, wherein one or more aroma components selected from the group consisting of limonene, cineole, linalool, citral, neryl acetate, and ethyl butyrate are added to the food or beverage.

8. The method for improving the lingering sweetness of food or beverages according to claim 7, wherein the food or beverage is a jelly-like food or beverage.

9. The aforementioned aroma components are measured based on the mass of the food and beverage. In the case of the limonene, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned cineole, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the linalool mentioned above, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of the aforementioned citral, it contains 0.01 ppm by mass or more and 500 ppm by mass or less. In the case of neryl acetate, it contains 0.001 ppm by mass or more and 500 ppm by mass or less. In the case of ethyl butyrate, it is added in an amount of 0.01 ppm by mass or more and 500 ppm by mass or less, a method for improving the lingering sweetness of food and beverages according to claim 7 or 8.

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