drinks

Abstract

To provide a beverage with reduced saltiness derived from sodium. [Solution] The present invention provides a beverage containing sodium, and further contains at least one of hexanal and 1-hexanol.

Description

[Technical Field]

[0001] This invention relates to beverages. [Background technology]

[0002] Among tea beverages, green tea beverages in particular tend to change color from light green to brown over time after production. Therefore, methods such as adding antioxidants are employed to prevent browning. However, when sodium-containing compounds are used as antioxidants, depending on the amount added, the amount of sodium in the beverage can increase, resulting in a saltier taste and a loss of flavor.

[0003] For example, Patent Document 1 discloses a technique for suppressing the salty taste derived from sodium contained in electrolytes in a beverage containing electrolytes and components derived from roasted grains. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2024-159130 [Overview of the project] [Problems that the invention aims to solve]

[0005] This invention has been made in view of the above, and aims to provide a beverage with reduced saltiness derived from sodium. [Means for solving the problem]

[0006] As a result of diligent research, the inventors have discovered that by incorporating at least one of hexanal and 1-hexanol as an aroma component into a beverage containing a sodium-containing compound, it is possible to provide a beverage with reduced saltiness derived from sodium, thus completing the present invention. Specifically, the present invention is configured as follows [1] to [6].

[0007] [1] A beverage containing sodium, which contains at least one of hexanal and 1-hexanol. [2] A product containing hexanal, wherein the ratio of hexanal (ppb) to sodium (g / L) (hexanal / sodium) is 8.6 × 10 in ppb terms. -6 ~1.5×10 -2 The beverage described in [1]. [3] Contains 1-hexanol, and the ratio of 1-hexanol (ppb) to sodium (g / L) (1-hexanol / sodium) is 8.6 × 10 in ppb terms. -6 ~1.5×10 -2 The beverage described in [1]. [4] The beverage according to any one of [1] to [3], wherein the sodium content is 0.02 g / L or more and 0.20 g / L or less. [5] A tea beverage, or any of the beverages described in [1] to [4]. [6] A method for improving the flavor of a beverage, comprising adding at least one of hexanal and 1-hexanol to a sodium-containing beverage in a predetermined proportion. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a beverage with reduced saltiness derived from sodium. [Modes for carrying out the invention]

[0009] The following describes specific embodiments of the present invention in detail. However, the present invention is not limited to the following embodiments, and modifications can be made as appropriate without altering the essence of the invention.

[0010] 1. Beverage The present invention relates to a beverage containing sodium, and contains at least one of hexanal and 1-hexanol as an aroma component. The above components are described below.

[0011] [Beverage] In the present invention, the beverage is a sodium-containing beverage, and the type thereof is not particularly limited; for example, tea beverages can be mentioned. Examples of tea beverages include green tea, barley tea, rooibos tea, grain tea, blended tea, black tea, oolong tea, jasmine tea, herbal tea, and the like.

[0012] [Sodium] In the present invention, sodium refers to a component contained in a sodium-containing compound. The sodium-containing compound is not particularly limited, and examples thereof include sodium chloride, sodium bicarbonate, sodium L-ascorbate, trisodium citrate, and the like.

[0013] The content of sodium contained in the beverage is, for example, 0.02 g / L or more and 0.20 g / L or less. When a plurality of types of sodium-containing compounds are contained in the beverage, the content is the total sodium content thereof.

[0014] According to the present invention, the salty taste derived from sodium can be effectively reduced by the aroma component described below, and when the sodium content in the beverage is 0.20 g / L or less, the salty taste reducing effect can be exerted more effectively. Further, when the sodium-containing compound contains, for example, sodium ascorbate which is an antioxidant, the antioxidant effect can be effectively exerted when the content is 0.02 g / L or more in terms of sodium amount.

[0015] Further, the upper limit of the content of sodium contained in the beverage is preferably 0.16 g / L or less, and more preferably 0.12 g / L or less.

[0016] The content of sodium contained in the beverage can be specified, for example, by inductively coupled plasma mass spectrometry (ICP-MS).

[0017] [Aroma component] The beverage of the present invention contains at least one aroma component selected from hexanal and 1-hexanol. When these aroma components are contained in a sodium-containing beverage, the aroma component acts to mask the salty taste derived from sodium, thereby effectively reducing the salty taste of the beverage.

[0018] The aroma component may be hexanal or 1-hexanol used alone, or two or more thereof may be used in combination.

[0019] (Hexanal) Hexanal is an aroma component having a green grassy odor similar to that of unripe sour fruits. Hexanal is known to be contained in essential oils of apples, strawberries, oranges, lemons and the like, as well as in soybeans, tomatoes and the like.

[0020] When hexanal is contained, the content ratio of hexanal (in ppb) to sodium (in g / L) in the beverage (hexanal / sodium) is 8.6×10 in terms of ppb -6 to 1.5×10 -2 , which is preferable. This makes it possible to more effectively reduce the salty taste derived from sodium.

[0021] Further, the content ratio of hexanal to sodium in the beverage (in terms of ppb) is 8.6×10 -6 to 1.5×10 -3 , which is more preferable, and 8.6×10 -6 to 1.5×10 -4 , which is even more preferable, and 4.0×10 -5 to 1.5×10 -4 , which is particularly preferable. By setting the content ratio within such a preferable range, not only can the salty taste derived from sodium be reduced, but also the deliciousness, good aftertaste and drinkability of the beverage can be improved.

[0022] The hexanal content in the beverage is not particularly limited as long as it satisfies the above-mentioned range in terms of its content ratio to sodium, but it is preferably between 1 ppb and 1000 ppb. This allows for a more effective reduction of the salty taste derived from sodium. Furthermore, the hexanal content in the beverage is more preferably between 1 ppb and 100 ppb, even more preferably between 1 ppb and 10 ppb, and particularly preferably between 5 ppb and 10 ppb. By setting the content within this preferred range, not only can the salty taste derived from sodium be reduced, but the taste, aftertaste, and drinkability of the beverage can also be improved.

[0023] The proportion of hexanal contained in a beverage can be measured, for example, using a gas chromatograph-mass spectrometer (GC / MS) manufactured by Agilent Technologies. Specifically, the beverage to be analyzed (5.0 mL) and 1.5 g of sodium chloride are placed in a vial (20 mL capacity) and measured using the above-mentioned instrument. The calibration curve for this measurement is prepared using the standard addition method, and cyclohexanol is used as the internal standard.

[0024] (1-Hexanol) 1-Hexanol is a compound with a fresh, green scent, known as the smell of freshly mowed grass. It is mainly found in plants such as mint and lemongrass.

[0025] If 1-hexanol is present, the ratio of 1-hexanol (ppb) to sodium (g / L) (1-hexanol / sodium) is 8.6 × 10¹⁴ in ppb terms. -6 ~1.5×10 -2 This is preferable. This allows for a more effective reduction of the saltiness derived from sodium.

[0026] Furthermore, the ratio of 1-hexanol to sodium in the beverage (in ppb equivalent) is 4.0 × 10 -5 ~1.5×10 -2 It is more preferable that it be 4.0 × 10-5 ~1.5×10 -3 It is even more preferable that the sodium content falls within this range. By achieving such a preferred range, not only can the saltiness derived from sodium be reduced, but the taste, aftertaste, and drinkability of the beverage can also be improved.

[0027] The content of 1-hexanol in the beverage is not particularly limited as long as it satisfies the above-mentioned range in terms of its content ratio to sodium, but it is preferably between 1 ppb and 1000 ppb. This allows for a more effective reduction of the saltiness derived from sodium. Furthermore, the content of 1-hexanol in the beverage is more preferably between 5 ppb and 1000 ppb, and even more preferably between 5 ppb and 100 ppb. By setting the content within this preferred range, not only can the saltiness derived from sodium be reduced, but the taste, aftertaste, and drinkability of the beverage can also be improved.

[0028] The amount of 1-hexanol contained in beverages can be measured using a gas chromatograph-mass spectrometer (GC / MS), similar to hexanal.

[0029] (Combination of fragrance components) As mentioned above, it is not only possible to include hexanal or 1-hexanol alone, but also to use hexanal and 1-hexanol in combination.

[0030] When used in combination, the ratio of the total content of hexanal and 1-hexanol (ppb) to sodium (g / L) in the beverage [(hexanal + 1-hexanol) / sodium] is 2.0 × 10¹⁴ in ppb terms. -5 ~1.5×10 -4 This is preferable. By setting the content ratio of the total content of hexanal and 1-hexanol within the above range, the saltiness derived from sodium can be reduced.

[0031] The total content of hexanal and 1-hexanol in the beverage is not particularly limited as long as it satisfies the above-mentioned range as a content ratio to sodium, but is preferably 2 ppb to 15 ppb, and more preferably 2 ppb to 10 ppb. By setting the total content of hexanal and 1-hexanol within the above range, the saltiness derived from sodium can be reduced. Furthermore, by setting it within this preferred range, the taste, aftertaste, and ease of drinking of the beverage can also be improved.

[0032] [Other ingredients] In the beverage of the present invention, other ingredients and additives commonly used in general beverages may be appropriately blended, as long as they do not inhibit the effect. The amount of these ingredients may be appropriately adjusted according to the desired effect. For example, the beverage may contain various additives other than sodium ascorbate, such as antioxidants, pH adjusters, flavorings, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasonings, and quality stabilizers.

[0033] [container] The beverage of the present invention can be packaged by filling it into a container. Any sealed container known in the beverage industry may be used, and can be appropriately selected and used, and can be appropriately determined according to the distribution method and consumer needs. Examples of containers include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., either as a single material or a composite material or laminate material thereof. Transparent (including translucent) containers are particularly preferred. Transparent containers may be entirely transparent or partially transparent.

[0034] 2. Method of manufacturing beverages The beverage of the present invention can be manufactured using any conditions and methods employed in the manufacture of beverages. For example, if it contains tea leaf extract, tea leaves (e.g., green tea leaves) are extracted to prepare the tea leaf extract. Then, at least one of hexanal and 1-hexanol is added to the beverage containing the tea leaf extract or the tea leaf extract in a predetermined proportion and mixed. The beverage is then prepared by adding other components as needed.

[0035] As described above, in the manufacture of beverages, a method can be used in which at least one of hexanal and 1-hexanol is added sequentially or simultaneously to a prepared tea leaf extract containing a specific amount of sodium (e.g., green tea leaf extract), and then mixed by stirring or other means. The mixing order of each component is not particularly limited.

[0036] Examples of methods for adding at least one of hexanal and 1-hexanol include adding it as a flavoring (such as a chemically synthesized compound) or adding an extract of a food material containing at least one of hexanal and 1-hexanol.

[0037] The manufactured beverages can be filled into containers to become bottled beverages, and may be sterilized as appropriate before or after filling into containers. Examples of sterilization methods include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization.

[0038] 3. Methods for improving the flavor of beverages According to the present invention, in a beverage containing sodium, by adding at least one of hexanal and 1-hexanol to the sodium in a predetermined ratio, a beverage with reduced saltiness derived from sodium can be produced. In particular, the present invention is suitable for improving the flavor of beverages containing 0.02 g / L to 0.15 g / L of sodium.

[0039] Therefore, the present invention can be defined as a method for improving the flavor of a beverage containing sodium by blending at least one of hexanal and 1-hexanol in a predetermined ratio. In other words, the present invention's method for improving the flavor of a beverage is characterized by adding at least one of hexanal and 1-hexanol to sodium in a predetermined ratio relative to sodium in a beverage containing sodium.

[0040] Here, "improving the flavor of a beverage" refers to creating a beverage with reduced saltiness derived from sodium. [Examples]

[0041] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0042] <<Test 1: Verification of saltiness in sodium-containing beverages>> (Preparation of standard beverage) 10g of commercially available green tea leaves were extracted with 200g of pure water at 80°C to obtain an extract. Next, sodium ascorbate was added to the filtered extract in the amount shown in Table 1 and dissolved, and the total volume was diluted to 1000g. The mixture was then cooled to room temperature (approximately 20°C). The cooled beverages were designated as standard beverages 1-1 to 1-5.

[0043] The sodium content in the standard beverage was measured by inductively coupled plasma mass spectrometry (ICP-MS). The sodium content refers to the amount of sodium contained in sodium ascorbate, as shown in Table 1.

[0044] (Analysis conditions) • Equipment: Model name "ICP-MS Agilent7700" (manufactured by Agilent Technologies) ·Gas:He gas • Measurement mode: Spectrum • Spectrum mode options: Peak pattern 3 points, repetitions 3, sweep count / repetitions 100 • Standard solution: Manufactured by Kanto Chemical Co., Ltd.

[0045] (Sensory evaluation) A sensory evaluation was conducted on standard beverages 1-1 to 1-5 by a panel of five expert evaluators. Specifically, the evaluation was performed by comparing the "saltiness," "deliciousness," "pleasant aftertaste," and "drinkability" of standard beverages 1-1 to 1-5 shown in Table 1. Each evaluation score was calculated as the average of the scores given by each panel member according to the evaluation criteria shown below. The evaluation used the score of the beverage with a sodium content of 0 g / L (standard product) as the baseline value (4 points). In the table, sodium is abbreviated as Na, and sodium ascorbate is abbreviated as ascorbate Na.

[0046] The "saltiness level" was evaluated on a 7-point scale based on the following evaluation criteria. (Evaluation Criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0047] Regarding "deliciousness," it was evaluated on a 7-point scale based on the following evaluation criteria. (Evaluation Criteria) 7 points: Quite present, 6 points: Present, 5 points: Somewhat present, 4 points: Equivalent to standard product, 3 points: Relatively present, 2 points: Slightly present, 1 point: Absent

[0048] "Pleasant aftertaste" and "ease of drinking" were evaluated on a 7-point scale based on the following evaluation criteria. (Evaluation Criteria) 7 points: Very good, 6 points: Good, 5 points: Fairly good, 4 points: Same as standard, 3 points: Fairly bad, 2 points: Bad, 1 point: Very bad

[0049] Table 1 shows the sodium content, sodium ascorbate content, and sensory evaluation results for standard beverages 1-1 to 1-5. For "saltiness," as per the evaluation criteria above, a lower score indicates a higher rating. For "deliciousness," "pleasant aftertaste," and "drinkability," as per the evaluation criteria above, a higher score indicates a higher rating.

[0050] [Table 1]

[0051] (result) As shown in Table 1, we confirmed that the saltiness of the beverage increased as the sodium content in the beverage increased.

[0052] <<Test 2: Verification of the effects of adding hexanal to a sodium-containing beverage>> (Preparation of test beverages) Test beverages 2-1 to 2-5 were prepared by adding hexanal to standard beverage 1-3, which has a sodium content of 0.084 g / L, in the proportions shown in Table 2.

[0053] The sodium content was measured using the same measuring device and method as in Test 1.

[0054] The hexanal content was measured using a gas chromatograph-mass spectrometer (GC / MS) under the following conditions. Specifically, the test beverages 2-1 to 2-5 (5.0 mL each) were placed in vials (20 mL capacity) and introduced into a GC / MS (Agilent Technologies) using the Multi-Volatile Method (MVM) with a Gestel MPS. A calibration curve was prepared using the standard addition method, and cyclohexanol was used as the internal standard.

[0055] (GC / MS analysis conditions) ·Equipment GC:Agilent 8890A GC System MS: Agilent 5977B GC / MSD Fully automated volatile component extraction and introduction system: GESTEL MPS robotic pro Collection tube (adsorbent): Fiber (Sigma-Aldrich), 50 / 30 μm, DVD / CAR / PDMS • Column: DB-WAX UI (30m x 0.25mm, film thickness 0.25μm) • Injection method: Splitless Carrier gas: He (2.4 mL / min) Transfer line: 240℃ • Temperature increase program: 40°C (hold for 5 minutes) → 10°C / min → 250°C (hold for 5 minutes) • Quantitative ion: 56 m / z • Ionization method: EI ·Quadrupole temperature: 150℃ Ion source temperature: 230℃

[0056] (Sensory evaluation) Sensory evaluations were conducted on test beverages 2-1 to 2-5 by a panel of five experts. Specifically, the evaluations were performed by comparing test beverages 2-1 to 2-5, shown in Table 2, on "saltiness," "deliciousness," "pleasant aftertaste," and "drinkability." Each evaluation score was calculated as the average of the scores given by each panel member, following the same evaluation criteria as in Test 1. The evaluation scores for the beverage with a sodium content of 0.084 g / L and a hexanal content of 0 ppb (reference beverage 1-3) were used as the baseline.

[0057] Table 2 shows the sodium and hexanal content, the hexanal content ratio (hexanal / sodium) of test beverages 2-1 to 2-5, and the results of the sensory evaluation.

[0058] [Table 2]

[0059] (result) As shown in Table 2, it was found that adding hexanal to the standard products (standard beverages 1-3) reduced the saltiness of the beverages. Furthermore, it was confirmed that keeping the amount of hexanal added to 10 ppb or less improved "deliciousness," "pleasant aftertaste," and "drinkability."

[0060] <<Test 3: Verification of the effect of adding 1-hexanol to a sodium-containing beverage>> (Preparation of test beverages) Similar to Experiment 2, 1-hexanol was added to standard beverages 1-3 in the proportions shown in Table 3 to prepare test beverages 3-1 to 3-5.

[0061] The sodium content was measured using the same measuring device and method as in Test 1, and the hexanol content was measured using the same measuring device and method as in Test 2.

[0062] (Sensory evaluation) Sensory evaluations were conducted on test beverages 3-1 to 3-5 by a panel of five expert evaluators. Specifically, the evaluations were conducted by comparing test beverages 3-1 to 3-5, shown in Table 3, on "saltiness," "deliciousness," "pleasant aftertaste," and "drinkability." Each evaluation score was calculated as the average of the scores given by each panel member, following the same evaluation criteria as in Test 1. The evaluation scores for the beverage with a sodium content of 0.084 g / L and a hexanal content of 0 ppb (reference beverage 1-3) were used as the baseline.

[0063] Table 3 shows the 1-hexanol content, the 1-hexanol content ratio to sodium (1-hexanol / sodium), and the results of the sensory evaluation for test beverages 3-1 to 3-5.

[0064] [Table 3]

[0065] (result) As shown in Table 3, it was found that adding 1-hexanol to the standard products (standard beverages 1-3) reduced the saltiness of the beverages. Furthermore, it was confirmed that keeping the amount of 1-hexanol added to 100 ppb or less improved "deliciousness," "pleasant aftertaste," and "drinkability."

[0066] <<Test 4: Verification of the effects of adding hexanal and 1-hexanol to sodium-containing beverages>> (Preparation of test beverages) Test beverages 4-1 to 4-5 were prepared by adding hexanal and 1-hexanol to standard beverage 1-3 in the proportions shown in Table 4.

[0067] The sodium content was measured using the same measuring device and method as in Test 1, and the hexanal and 1-hexanol content was measured using the same measuring device and method as in Test 2.

[0068] (Sensory evaluation) Sensory evaluations were conducted on test beverages 4-1 to 4-5 by a panel of five expert evaluators. Specifically, the evaluations were conducted by comparing test beverages 4-1 to 4-5, shown in Table 4, on "saltiness," "deliciousness," "pleasant aftertaste," and "drinkability." Each evaluation score was calculated as the average of the scores given by each panel member, following the same evaluation criteria as in Test 1. The evaluation scores for the standard beverage 1-3, which had a sodium content of 0.084 g / L and a hexanal content of 0 ppb, were used as the baseline.

[0069] Table 4 shows the hexanal and 1-hexanol content in test beverages 4-1 to 4-5, the total content ratio of hexanal and 1-hexanol relative to sodium, and the results of the sensory evaluation.

[0070] [Table 4]

[0071] (result) As shown in Table 4, it was found that the salty taste derived from sodium was reduced even when hexanal and 1-hexanol were used in combination. [Industrial applicability]

[0072] By adding at least one of hexanal and 1-hexanol as aroma components in a predetermined ratio to a sodium-containing beverage, the saltiness of the beverage can be reduced, making it particularly useful for green tea beverages where browning needs to be prevented.

Claims

1. A beverage containing sodium, Contains at least one of hexanal and 1-hexanol, Beverages.

2. The above hexanal is contained, The ratio of hexanal (ppb) to sodium (g / L) (hexanal / sodium) is 8.6 × 10 in ppb terms. －６ ~1.5 x 10 －２ That is, The beverage according to claim 1.

3. The above-mentioned 1-hexanol is contained, The ratio of 1-hexanol (ppb) to sodium (g / L) (1-hexanol / sodium) is 8.6 × 10 in ppb terms. －６ ~1.5 x 10 －２ That is, The beverage according to claim 1.

4. The sodium content is 0.02 g / L or more and 0.20 g / L or less. The beverage according to claim 1.

5. It is a tea beverage. The beverage according to claim 1 or 2.

6. To a beverage containing sodium, add at least one of hexanal and 1-hexanol in a predetermined proportion. Methods for improving the flavor of beverages.

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