Beverage, method for manufacturing a beverage, and method for suppressing deterioration of a beverage

Abstract

The present invention provides a beverage that can suppress deterioration of flavor, a method for manufacturing the beverage, and a method for suppressing deterioration of the beverage. [Solution] The beverage of the present invention contains ethyl butyrate and / or methyl anthranilate, anthocyanin pigment, and milk, and has a color value of 0.10 or higher calculated by the following formula. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass %)

Description

Technical Field

[0001] The present invention relates to beverages, a method for producing beverages, and a method for suppressing deterioration of beverages.

Background Art

[0002] Conventionally, regarding flavors added to beverages, various research and developments have been conducted for the purpose of improving palatability, imparting new flavors, suppressing unpleasant flavors and odors, and the like. For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2024-103548) mentions products containing oxidation and cyclization products of citral such as p-methylacetophenone as off-flavors, milk containing decomposition products such as short-chain C2-C6 carboxylic acids, etc. In order to suppress such off-flavors, it is disclosed that methyl anthranilate, ethyl butyrate, etc. are used as aliphatic flavoring substances (paragraph

[0013] ).

[0003] On the other hand, anthocyanin dyes are one of the colorants that color beverages, but they are known to change color over time and have a problem of deterioration in appearance. For example, Patent Document 2 (International Publication No. 2021 / 172253) discloses that food and beverages are colored with anthocyanin-based dyes and contain a predetermined aroma component (for example, ethyl butyrate 10-100 ppm) to suppress discoloration during storage. Also, for example, regarding the content of the dye containing anthocyanin-based dyes, it is defined as the content of the dye when set at a color value of 120, and it is disclosed that the content is 0.005-1% by mass in terms of color value 120 conversion (paragraph

[0045] ).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the beverages described in Patent Documents 1 and 2 had room for improvement in suppressing the deterioration of flavor and aroma as they deteriorated over time.

[0006] The inventors of this invention have diligently conducted research to suppress the deterioration of flavor in beverages containing flavorings, and have newly focused on using anthocyanin pigments at a higher concentration than that conventionally used as coloring agents. Further investigation revealed that a predetermined amount of anthocyanin pigment can effectively suppress flavor deterioration for specific aroma components such as ethyl butyrate and methyl anthranilate, thus completing the present invention. Furthermore, focusing on the a-value in the Hunter Lab color space in beverages containing anthocyanin pigment, it was discovered that setting the a-value to 30 or higher can also effectively suppress flavor deterioration for specific aroma components such as ethyl butyrate and methyl anthranilate, thus completing the second invention. [Means for solving the problem]

[0007] According to the present invention, the following beverages and methods for improving the flavor of beverages are provided.

[0008] [1] A compound comprising ethyl butyrate and / or methyl anthranilate, anthocyanin pigment, and milk. A beverage whose color value, calculated using the following formula, is 0.10 or higher. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass%) [2] A beverage comprising ethyl butyrate and / or methyl anthranilate, anthocyanin pigment, and milk, wherein the a value in the Hunter Lab color space is 30 or higher. [3] The beverage according to [1] or [2], wherein the ethyl butyrate content is 0.1 ppm to 200 ppm. [4] The beverage according to any one of [1] to [3], wherein the methyl anthranilate content is 0.1 ppm to 200 ppm. [5] A beverage according to any one of [1] to [4], which contains the anthocyanin pigment as a food additive. [6] The beverage according to any one of [1] to [5], wherein the anthocyanin pigment is one or more selected from the group consisting of red radish pigment, purple sweet potato pigment, purple carrot-derived pigment, and red cabbage pigment. [7] A beverage according to any one of [1] to [6], wherein the fruit juice content is 40% by mass or less. [8] A beverage described in any one of [1] to [7], having a pH (20°C) of 2.8 to 3.6. [9] A beverage according to any one of [1] to [8], wherein the non-fat milk solids content is 0.1 to 4% by mass.

[10] The beverage described in any one of [1] to [9], wherein the beverage is packaged in a container.

[11] A step of incorporating ethyl butyrate and / or methyl anthranilate, The process involves adding anthocyanin pigment and adjusting it so that the color value calculated by the following formula is 0.10 or higher, The process of adding milk, A method for manufacturing a beverage, including the following in no particular order. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass%)

[12] A step of incorporating ethyl butyrate and / or methyl anthranilate, The process involves incorporating anthocyanin pigments and adjusting them so that the a value in the Hunter Lab color space is 30 or higher. The process of adding milk, A method for manufacturing a beverage, including the following in no particular order.

[13] A method for inhibiting the deterioration of a beverage containing ethyl butyrate and / or methyl anthranilate and milk, A method for suppressing the deterioration of a beverage, comprising the step of adding anthocyanin pigment and adjusting it so that the color value calculated by the following formula is 0.10 or higher. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass%)

[14] A method for inhibiting the deterioration of a beverage containing ethyl butyrate and / or methyl anthranilate and milk, A method for suppressing the deterioration of a beverage, comprising the step of adding anthocyanin pigment and adjusting it so that the a value in the Hunter Lab color space is 30 or higher. [Effects of the Invention]

[0009] According to the present invention, a technology relating to a beverage that can suppress deterioration of flavor can be provided. [Modes for carrying out the invention]

[0010] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a to b" in the description of numerical ranges means a or greater and b or less.

[0011] <Beverage> The beverage according to the first embodiment of the present invention contains ethyl butyrate and / or methyl anthranilate, anthocyanin pigment, and milk, and has a color value of 0.10 or higher calculated by the following formula. This makes it possible to suppress flavor deterioration caused by ethyl butyrate and / or methyl anthranilate. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass%)

[0012] Specifically, the inventors first confirmed, in the examples described later, that while anthocyanin pigments, which are conventionally used as coloring agents, are known to change significantly in appearance over time, discoloring and fading, they do not seem to cause significant deterioration in flavor or aroma. On the other hand, ethyl butyrate and methyl anthranilate are known to be desirable aroma components, but their flavor deteriorates over time. Therefore, the inventors attempted to use a new high-concentration anthocyanin pigment to suppress flavor deterioration and found that anthocyanin pigments are effective in suppressing flavor deterioration of ethyl butyrate and methyl anthranilate. Furthermore, this deterioration-inhibiting effect is thought to be due to the high concentration of anthocyanin pigments suppressing the generation of deterioration flavors and odors caused by ethyl butyrate and methyl anthranilate, and also masking any deterioration flavors and odors that may have occurred.

[0013] In the formula, "color value" refers to the shade of color, and it can be measured by the method described in the "Japanese Pharmacopoeia (10th Edition)", "B. General Test Methods", and "20. Color Value Measurement Method". Specifically, the absorbance at the maximum absorption wavelength in the visible region of a dye solution diluted with a buffer solution suitable for each dye is measured with a spectrophotometer, and an example of the method is to calculate it as a numerical value (E10%, 1 cm) converted to the absorbance of a 10 w / v% solution. Also, the maximum absorption wavelength in the visible region is, for example, around 530 nm for purple sweet potato pigment and red cabbage pigment, and around 514 nm for red radish pigment. Also, the concentration of the anthocyanin dye can be measured and calculated according to a conventional method.

[0014] Further, the beverage of the second embodiment of the present invention contains ethyl butyrate and / or methyl anthranilate, an anthocyanin dye, and milk, and the a value in the Hunter Lab color space is 30 or more. Thereby, the deterioration of the flavor caused by ethyl butyrate and / or methyl anthranilate can be suppressed. That is, by controlling the a value in the Hunter Lab color space, the content of anthocyanin dye and the like contained in the beverage can be indirectly and effectively controlled, and thus the deterioration of the flavor caused by ethyl butyrate and / or methyl anthranilate can be more effectively suppressed. In the beverage of this embodiment, the a value in the Hunter Lab color space can be controlled by adjusting the concentration of the anthocyanin dye contained in the beverage.

[0015] Hereinafter, the details of the beverages of the first embodiment and the second embodiment (hereinafter also referred to as "the beverages of this embodiment") will be described. The beverages of this embodiment contain the following components.

[0016] [Anthocyanin dye] The anthocyanin dye is one using anthocyanin as a dye. Anthocyanin is a kind of polyphenol widely present in plants such as vegetables and fruits like grapes, apples, eggplants, and red cabbages, and can exhibit red to blue-violet color tones depending on its type and pH. In this embodiment, it is preferable to include anthocyanin pigment as a food additive. That is, it is preferable that the anthocyanin pigment is a coloring agent that is distributed on the market as a food additive (coloring agent).

[0017] Examples of anthocyanin pigments include red cabbage pigment (whose main pigment is said to be cyanidin acyl glycoside), perilla pigment (whose main pigments are said to be cyanidin and malonyl shisonin), grape juice pigment (whose main pigment is said to be malvidin-3-glucoside, etc.), grape skin pigment (whose main pigment is said to be malvidin-3-glucoside), purple sweet potato pigment (whose main pigments are said to be cyanidin acyl glucoside and peonidin syl glucoside), red radish pigment (whose main pigment is said to be pelargonidin acyl glycoside), and purple carrot-derived pigment (whose main pigment is said to be cyanidin). Among these, red cabbage pigment, red radish pigment, and purple sweet potato pigment are preferred, with purple sweet potato pigment being more preferred.

[0018] The color value of the anthocyanin pigment is preferably 50 to 500, and more preferably 150 to 300.

[0019] The color value of the beverage in this embodiment can be calculated as "color value of anthocyanin pigment × concentration of anthocyanin pigment (mass %)". Furthermore, in order to suppress deterioration of flavor and aroma, the color value is 0.10 or higher, preferably 0.15 or higher. On the other hand, the color value of the beverage in this embodiment is not particularly limited, but in order to maintain a good appearance as a beverage, it is preferably 1.0 or less, more preferably 0.5 or less, and even more preferably 0.3 or less.

[0020] [Ethyl butyrate] Ethyl butyrate is a compound with CAS number 105-54-4. It is known for its banana and pineapple-like aroma. In this embodiment, the concentration of ethyl butyrate is preferably 0.1 ppm to 200 ppm. The lower limit of the ethyl butyrate concentration is preferably 0.2 ppm or higher, more preferably 0.5 ppm or higher, in order to obtain good palatability while suppressing deterioration of flavor and aroma. Furthermore, in order to suppress deterioration of flavor and aroma in a balanced manner, it may be preferably 10 ppm or higher, more preferably 20 ppm or higher, and even more preferably 50 ppm or higher. On the other hand, the upper limit of the concentration of ethyl butyrate is preferably 150 ppm or less, and more preferably 120 ppm or less, in order to maintain good palatability while retaining the effect of suppressing flavor deterioration and aroma deterioration.

[0021] [Methyl anthranilate] Methyl anthranilate is a compound with CAS number 134-20-3. It is also known as methyl 2-aminobenzoate. It is found in various flower essential oils such as neroli and jasmine, and in fruit peel oils such as sweet orange and mandarin, and is used in grape flavorings, among others. In this embodiment, the concentration of methyl anthranilate is preferably 0.1 ppm to 200 ppm. The lower limit of the concentration of methyl anthranilate is preferably 0.2 ppm or higher, and more preferably 0.5 ppm or higher, in order to obtain good palatability while suppressing deterioration of flavor and aroma. On the other hand, the upper limit of the concentration of methyl anthranilate is preferably 150 ppm or less, more preferably 100 ppm or less, and even more preferably 80 ppm or less, in order to obtain an effect of suppressing flavor deterioration and aroma deterioration while maintaining good palatability. Furthermore, in order to improve the effect of suppressing flavor deterioration and aroma deterioration in a well-balanced manner, it may be preferably 10 ppm or less, and more preferably 8 ppm or less.

[0022] Ethyl butyrate and methyl anthranilate may be used individually or in mixtures, and may, for example, be included in various flavors.

[0023] [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 milk, sweeteners, acidulants, stabilizers, fruit juice, flavorings (excluding the above-mentioned flavoring components), vitamins, colorings (excluding the above-mentioned anthocyanin pigments), salt, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and thickeners.

[0024] (milk) The beverage of this embodiment contains milk. This makes it possible to produce a beverage with a milky flavor while suppressing deterioration of 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.

[0025] The above-mentioned acidic milk refers to milk whose pH has been adjusted to the acidic side, and its pH is in the range of approximately 2 to 6, preferably approximately 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 vinegar such as brewed vinegar or synthetic vinegar to milk to make the pH acidic. From the viewpoint of obtaining better palatability, it is preferable that fermented acidic milk is included. Furthermore, acidic milk may be subjected to heating and cooling treatment in order to solubilize milk proteins contained as insoluble matter in the acidic milk or to sterilize it.

[0026] The amount of non-fat milk solids in the beverage of this embodiment is preferably 0.1 to 4% by mass, more preferably 1 to 4% by mass, and even more preferably 3 to 4% by mass. By setting the non-fat milk solids content above the lower limit, the palatability characteristic of a milk-flavored beverage can be improved. On the other hand, by setting the non-fat milk solids content below the upper limit, a good milk flavor can be maintained.

[0027] Non-fat milk solids (SNF) refer to the milk remaining after removing water and fat, and include milk protein, carbohydrates (mainly sugars), minerals (ash), and vitamins. Typically, 100g of milk contains about 8.3g of non-fat milk solids, of which about 3.0g is milk protein, about 4.6g is sugars, and about 0.7g is ash.

[0028] The non-fat milk solids content can be measured by the quantitative method for non-fat milk solids in fermented milk and lactic acid bacteria beverages described in the "Order Concerning Standards for Ingredients of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951), a collection of laws and regulations related to food hygiene.

[0029] (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.

[0030] (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.

[0031] (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.

[0032] 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.

[0033] (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.

[0034] The details of the beverage of this embodiment will be described further below.

[0035] (exterior) In this embodiment, the beverage preferably has an a value of 30 or higher in the Hunter-Lab color system. The aforementioned a value can be obtained by measuring the L, a, and b values ​​in the Hunter Lab color system using a colorimeter (Konica Minolta CM-5). The a value is preferably 30 or higher, more preferably 32 or higher, while preferably 40 or lower, more preferably 38 or lower. Furthermore, the b value is not particularly limited and may range from -10 to 10, for example. Furthermore, the L value is not particularly limited, but in order to obtain a desirable appearance as a milk-containing beverage, it is preferably 20 or more, and more preferably 30 or more.

[0036] [pH] The upper limit of the pH of the beverage in this embodiment at 20°C is not particularly limited, but is preferably 3.6 or less, more preferably 3.5 or less, and even more preferably 3.3 or less. By keeping the pH below the above upper limit, a good flavor is maintained while achieving the desired effect of reducing flavor and aroma degradation. The lower limit of the pH of the beverage in this embodiment at 20°C is not particularly limited, but is preferably 2.8 or higher, more preferably 2.9 or higher, and even more preferably 3.0 or higher. By setting the pH to above the above lower limit, a good flavor is maintained while preventing deterioration of flavor and aroma.

[0037] pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by using a pH adjusting agent.

[0038] [acidity] The lower limit of the alcohol content of the beverage in this embodiment is not particularly limited, but is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.5% by mass or more, and even more preferably 0.9% by mass or more. By keeping the acidity above the lower limit mentioned above, a good flavor is maintained while preventing deterioration of aroma and flavor. The upper limit of the acidity of the beverage in this embodiment is not particularly limited, but is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and even more preferably 2.0% by mass or less. By keeping the acidity below the above upper limit, a good flavor is maintained while preventing deterioration of aroma and flavor.

[0039] Acidity can be expressed as the amount of acid contained in 100 ml converted to lactic acid in grams (lactic 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.

[0040] [Sugar content: Brix value] The lower limit of the sugar content of the beverage in this embodiment is not particularly limited, but is preferably 5° or higher, more preferably 10° or higher, and even more preferably 20° or higher. Maintaining a sugar content above the above lower limit ensures a good flavor. The upper limit of the sugar content of the beverage in this embodiment is not particularly limited, but is preferably 65° or less, more preferably 60° or less, and even more preferably 55° or less. By keeping the sugar content below the above upper limit, a good flavor is maintained.

[0041] 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.

[0042] (juice percentage) The fruit juice content (in terms of straight fruit juice; mass%) of the beverage in this embodiment is preferably 40% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less, and even more preferably 5% by mass or less, and may be 0% by mass. The juice content refers to the relative concentration when the Brix value or acidity of unprocessed juice (straight juice), obtained by squeezing fruit juice without any concentration or other treatments, is set to 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of fruit juice according to the JAS standards. Furthermore, when converting the juice content of fruit juice based on the Brix value of the JAS standards, the Brix values ​​of sugars, honey, etc. added to the fruit juice are excluded from the calculation.

[0043] For example, since the Brix value of grapes according to the JAS standard is 11, if 10% by mass of concentrated grape juice with a Brix value of 55 is added to a beverage, the beverage will have a juice content of 50% by mass.

[0044] [Carbon dioxide] The beverage in this embodiment may be a carbonated beverage containing carbon dioxide. Even with the inclusion of carbon dioxide, the overall palatability of the beverage can be improved while maintaining the effect of reducing flavor and aroma degradation. 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 prevent deterioration of flavor. 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).

[0045] In the case of the beverage in this embodiment, if the beverage contains carbon dioxide, its pH, acidity, Brix, and other physical properties represent the properties of the beverage after the carbon dioxide has been released.

[0046] [Types of beverages] The type of beverage in this embodiment is not particularly limited, but it contains milk and includes, for example, soft drinks, dairy beverages, lactic acid bacteria beverages, carbonated drinks, fruit juices, non-fruit juice beverages, sports drinks, tea beverages, coffee beverages, and nutritional drinks.

[0047] The beverage in this embodiment may be a concentrated beverage or a beverage that is consumed as is without dilution.

[0048] 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%.

[0049] [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.

[0050] 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.

[0051] 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.

[0052] <Beverage manufacturing method> The method for producing the beverage according to the first embodiment includes, in any order, the steps of: blending ethyl butyrate and / or methyl anthranilate; blending an anthocyanin pigment and adjusting it so that the color value calculated by the following formula is 0.10 or higher; and blending milk. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass%) Furthermore, the method for producing the beverage according to the second embodiment includes, in no particular order, the steps of: blending ethyl butyrate and / or methyl anthranilate; blending an anthocyanin pigment and adjusting it so that the a value in the Hunter Lab color space is 30 or higher; and blending milk.

[0053] In the beverage manufacturing method, each step may be performed simultaneously, or some steps may be performed simultaneously. This can suppress flavor deterioration in beverages containing ethyl butyrate and / or methyl anthranilate. The methods for blending, mixing, and adjusting the content of each flavor component can be known methods.

[0054] <Methods to prevent beverage spoilage> The method for suppressing the deterioration of a beverage according to the first embodiment includes, in any order, the steps of: blending ethyl butyrate and / or methyl anthranilate; blending an anthocyanin pigment and adjusting it so that the color value calculated by the following formula is 0.10 or higher; and blending milk. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass%) Furthermore, the method for suppressing the deterioration of a beverage according to the second embodiment includes, in no particular order, the steps of: blending ethyl butyrate and / or methyl anthranilate; blending an anthocyanin pigment and adjusting it so that the a value in the Hunter Lab color space is 30 or higher; and blending milk.

[0055] In the method for suppressing the deterioration of beverages, each step may be performed simultaneously, or some steps may be performed simultaneously. This makes it possible to suppress the deterioration of flavor in beverages containing ethyl butyrate and / or methyl anthranilate. The methods for blending, mixing, and adjusting the content of each flavor component can be known methods.

[0056] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0057] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0058] (1) Determination of aroma components in beverages The levels of ethyl butyrate (ppm) and methyl anthranilate (ppm) in the beverage samples were measured as follows. The beverage to be analyzed was diluted 50-fold with ultrapure water using a volumetric flask to prepare the sample solution. 3.0 mL of the sample solution was placed in a 10 mL vial and subjected to GC / MS using a Multi-Volatile Method (MVM) with a Gestel MPS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard. <Equipment> GC: Agilent 7890B GC System (manufactured by Agilent Technologies) MS: Agilent 5977B GC / MSD (manufactured by Agilent Technologies) Fully automated volatile component extraction and introduction system: MPS / DHS / TDU / CIS4 (manufactured by Gestel GmbH) Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X • Column: DB-WAX UI (30m x 0.25mm, film thickness 0.25μm) (manufactured by Agilent Technologies) • Injection method: Splitless Carrier gas: He (1.0 mL / min) Transfer line: 250℃ • Temperature increase program: 40°C (held for 2 minutes) → 8°C / min → 240°C (held for 10 minutes) • Quantitative ions: Ethyl butyrate 71, Methyl anthranilate 119 • Ionization method: EI ·Quadrupole temperature: 150℃ Ion source temperature: 230℃

[0059] (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 converted to lactic acid in grams (lactic acid g / 100 ml) and calculated 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).

[0060] (3) Sensory evaluation Sensory evaluation tests were conducted for each beverage by five technicians skilled in sensory evaluation. Specifically, each bottled beverage obtained in (4) below was stored at 4°C for 128 hours (Beverage A) and at 55°C for 128 hours (Beverage B: deterioration test). These were then diluted five times with pure water, and the aromas of each were smelled and tasted (both at 10°C or below). The degree of "deterioration of aroma" and "deterioration of flavor" of Beverage B was evaluated on a 5-point scale according to the following evaluation criteria, with Beverage A used as the control, and the average value was calculated. "Deterioration of aroma" refers to the degree to which the aroma has been lost or changed compared to a product stored at 4°C (undeteriorated product) when smelled. "Deterioration of flavor" refers to the overall evaluation of the aroma that passes through the nose and the taste when swallowed, and the degree to which it has changed compared to a product stored at 4°C (undeteriorated product).

[0061] • Evaluation criteria Rating 5: Completely unacceptable Rating 4: Somewhat unacceptable Rating 3: Relatively acceptable Rating 2: Quite commendable Rating 1: Highly commendable

[0062] (5) Experiment The following raw materials were prepared and mixed using known methods to obtain the proportions (mass%) shown in Tables 1 to 4 to formulate the beverage. The resulting beverage was then heat-sterilized to obtain a bottled beverage. Furthermore, when the Lab values ​​were measured for each beverage using a Hunter color space (colorimeter (Konica Minolta CM-5)), the a values ​​for each beverage in the examples were in the range of 30 to 40. (raw materials) Fermented milk: 100% by mass of pasteurized skim milk was inoculated with 3% by mass of a mixed starter containing lactic acid bacteria (L. helveticus) and yeast (S. cerevisiae), and fermented at 37°C for 24 hours. Then, sucrose was added, and fermentation was carried out at 25°C for 24 hours, followed by heat sterilization to prepare fermented milk. • Purple sweet potato pigment (color value 160) • Red cabbage pigment (color value 120)

[0063] [Experiment 1]: Verification of anthocyanin pigment degradation (without fragrance) As shown in Table 1, beverages without flavorings were prepared, and the obtained beverages were subjected to the measurements (1) to (4) described above, as well as sensory evaluation. The results are shown in Table 1. Furthermore, the levels of ethyl butyrate and methyl anthranilate in the beverage were below the detection threshold. The non-fat milk solids content in the beverage was 3.1% by mass, and the same applies to the following examples, comparative examples, and reference examples.

[0064] [Table 1]

[0065] As shown in Table 1, Reference Example 2, which contains anthocyanin pigment, received the same ratings for aroma and flavor deterioration as Reference Example 1, which does not contain anthocyanin pigment. Therefore, no deterioration in aroma or flavor was observed due to the anthocyanin pigment itself.

[0066] [Experiment 2] Verification of deterioration and deterioration suppression due to differences in fragrance type Ethyl butyrate, DL-2-methylethyl butyrate, isoamyl acetate, and linalool were prepared as flavorings. Beverages containing each flavoring were prepared as shown in Table 2, and the measurements (1) to (4) above and sensory evaluations were performed on the resulting beverages. Specifically, it was confirmed that each flavoring deteriorated (reference example), and the presence or absence of a deterioration-inhibiting effect of anthocyanin pigments on each flavoring was investigated. The results are shown in Table 2.

[0067] [Table 2]

[0068] Table 2 shows that comparative example 2, which did not contain purple sweet potato pigment, and the beverages in reference examples 3-5 all exhibited deterioration in aroma and flavor. Furthermore, from Example 1 and Comparative Examples 3-5, when purple sweet potato pigment was included, the scores for deterioration of aroma and flavor were higher for ethyl butyrate (Example 1) (compared to Comparative Example 2 without purple sweet potato pigment), but for DL-2-methylethyl butyrate (Comparative Example 3), isoamyl acetate (Comparative Example 4), and linalool (Comparative Example 5), the scores for deterioration of aroma and flavor were the same or lower (compared to Comparative Examples 3-5).

[0069] [Experiment 3]: Verification of degradation suppression for ethyl butyrate and methyl anthranilate (changes in anthocyanin pigment concentration) Ethyl butyrate and methyl anthranilate were prepared as flavorings, and beverages with varying concentrations of anthocyanin pigment were prepared as shown in Table 3. The obtained beverages were subjected to the measurements (1) to (4) described above and sensory evaluation. The results are shown in Table 3.

[0070] [Table 3]

[0071] [Experiment 4] Verification of the effects of different types of anthocyanin pigments As anthocyanin pigments, purple sweet potato pigment (color value 160) and red cabbage pigment (color value 120) were prepared, and the beverages shown in Table 4 were prepared. The obtained beverages were subjected to the measurements (1) to (4) above and sensory evaluation. The results are shown in Table 4.

[0072] [Table 4]

Claims

1. It contains ethyl butyrate and / or methyl anthranilate, anthocyanin pigment, and milk. A beverage whose color value, calculated using the following formula, is 0.10 or higher. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass%)

2. A beverage comprising ethyl butyrate and / or methyl anthranilate, anthocyanin pigment, and milk, wherein the a value in the Hunter-Lab color space is 30 or higher.

3. The beverage according to claim 1 or 2, wherein the ethyl butyrate content is 0.1 ppm to 200 ppm.

4. The beverage according to claim 1 or 2, wherein the content of methyl anthranilate is 0.1 ppm to 200 ppm.

5. The beverage according to claim 1 or 2, which contains the anthocyanin pigment as a food additive.

6. The beverage according to claim 1 or 2, wherein the anthocyanin pigment is one or more selected from the group consisting of red radish pigment, purple sweet potato pigment, purple carrot-derived pigment, and red cabbage pigment.

7. The beverage according to claim 1 or 2, wherein the fruit juice content is 40% by mass or less.

8. The beverage according to claim 1 or 2, wherein the pH (at 20°C) is 2.8 to 3.

6.

9. The beverage according to claim 1 or 2, wherein the non-fat milk solids content is 0.1 to 4% by mass.

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

11. A step of incorporating ethyl butyrate and / or methyl anthranilate, A process of adding anthocyanin pigment and adjusting it so that the color value calculated by the following formula is 0.10 or higher, The process of adding milk, A method for manufacturing a beverage, including the following in no particular order. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass%)

12. A step of incorporating ethyl butyrate and / or methyl anthranilate, A process of incorporating anthocyanin pigments and adjusting them so that the a value in the Hunter Lab color space is 30 or higher, The process of adding milk, A method for manufacturing a beverage, including the following in no particular order.

13. A method for inhibiting the deterioration of a beverage containing ethyl butyrate and / or methyl anthranilate and milk, A method for suppressing the deterioration of a beverage, comprising the step of adding anthocyanin pigment and adjusting it so that the color value calculated by the following formula is 0.10 or higher. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass%)

14. A method for inhibiting the deterioration of a beverage containing ethyl butyrate and / or methyl anthranilate and milk, A method for suppressing the deterioration of a beverage, comprising the step of adding anthocyanin pigment and adjusting it so that the a value in the Hunter Lab color space is 30 or higher.

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