drinks

Abstract

This invention provides a novel technology for carbonated beverages and / or beverages containing organic acids that allows consumers to experience a richer flavor while suppressing acidity. [Solution] A beverage that is a carbonated beverage and / or a beverage containing an organic acid, The beverage, comprising (i) and / or (ii) below. (i) 3-methyl-1,2-cyclopentanedione containing 5 ppb or more (ii) Acetoin containing 50 ppb or more

Description

TECHNICAL FIELD

[0001] The present invention relates to beverages, for example, to carbonated beverages and / or beverages containing organic acids.

BACKGROUND ART

[0002] As one type of beverage, carbonated beverages and beverages containing organic acids are widely popular. On the other hand, in the field of beverages, it is sometimes considered preferable to allow the drinker to perceive greater depth of flavor upon consumption, and means for enhancing such depth have been proposed (for example, Patent Document 1).

PRIOR ART DOCUMENTS

PATENT DOCUMENTS

[0003]

PATENT DOCUMENT 1

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0004] One object of the present invention is to provide a novel technique that enables greater perception of flavor depth upon consumption and suppresses sourness in carbonated beverages and / or beverages containing organic acids.

MEANS FOR SOLVING THE PROBLEMS

[0005] As one method for making the flavor depth of a beverage more perceptible, for example, increasing the acidity by incorporating an organic acid may be mentioned. However, increasing the acidity may cause the sourness to be more strongly perceived when the beverage is consumed. Further, while it can be said that it is preferable to be able to impart flavor depth to carbonated beverages as well, carbonated beverages tend to have sourness that is easily perceived due to the influence of carbon dioxide gas.

[0006] As a result of diligent research, the inventors have found that by including at least one of 3-methyl-1,2-cyclopentanedione and acetoin in carbonated beverages and / or beverages containing organic acids, the richness of the flavor can be enhanced while suppressing the acidity.

[0007] In this specification, "flavor richness" refers to the complexity and depth of flavor (the sensation of multiple flavors being perceived and how those flavors are perceived in harmony). When flavor richness is enhanced, the taste perceived when drinking becomes less monotonous, and the multiple flavors are perceived in greater harmony, thereby improving the satisfaction of the taste and the overall drinking experience.

[0008] The gist of this invention is as follows: [1] A beverage that is a carbonated beverage and / or a beverage that contains an organic acid, The beverage, comprising (i) and / or (ii) below. (i) 3-methyl-1,2-cyclopentanedione containing 5 ppb or more (ii) Acetoin containing 50 ppb or more [2] The beverage according to [1], comprising the above (i) and the above (ii). [3] A beverage as described in [1] or [2], having a sweet-to-sour ratio of 10 to 50. [4] A beverage containing 3-methyl-1,2-cyclopentanedione, wherein the content is between 5 ppb and 1000 ppb, as described in any one of [1] to [3]. [5] A beverage containing acetoin, wherein the acetoin content is between 50 ppb and 5000 ppb, as described in any one of [1] to [4]. [6] A beverage described in any one of [1] to [5], having a citric acid content of 0.2 to 0.4 g / 100 ml. [7] A beverage according to any one of [1] to [6], which contains an organic acid, wherein the organic acid is one or more selected from the group consisting of citric acid, malic acid, and tartaric acid. [8] A carbonated beverage with a gas volume of 3 or less, as described in any one of [1] through [7]. [9] A beverage having a grape flavor, as described in any one of [1] to [8].

[10] A method for suppressing the acidity and enhancing the depth of flavor of a beverage, comprising adding (i) and / or (ii) below to a carbonated beverage and / or a beverage containing an organic acid. (i) 3-methyl-1,2-cyclopentanedione containing 5 ppb or more (ii) Acetoin containing 50 ppb or more

[11] A beverage containing 3-methyl-1,2-cyclopentanedione and acetoin in amounts of 5 ppb or more.

[12] The beverage described in

[11] , which contains acetoin at a rate of 50 ppb or more.

[13] A method for imparting an astringent taste to a beverage, comprising including 3-methyl-1,2-cyclopentanedione in an amount of 5 ppb or more, and further including acetoin.

[14] The method according to

[13] , wherein the content of acetoin is 50 ppb or more. [Effects of the Invention]

[0009] According to the present invention, a novel technology is available that allows consumers to experience a richer flavor and / or suppress acidity in carbonated beverages and / or beverages containing organic acids. [Modes for carrying out the invention]

[0010] One embodiment of the present invention will be described in detail below. The present embodiment relates to a beverage containing carbon dioxide (carbonic acid gas) dissolved in the beverage, a beverage containing an organic acid, or a beverage corresponding to both. When containing dissolved carbon dioxide, the beverage is also referred to as a carbonated beverage. When the beverage of the present embodiment is a carbonated beverage, the carbon dioxide volume is preferably 3 or less, more preferably 2.6 or less, because the enhancement of taste richness can be more noticeably perceived when the configuration of the present invention is applied. Although not particularly limited, the carbon dioxide volume is preferably 2.0 or more.

[0011] Here, the carbon dioxide volume [vol] refers to the ratio of the volume of carbon dioxide dissolved in the carbonated beverage to the volume of the carbonated beverage at 1 atmosphere and 20°C. The carbon dioxide volume can be measured using, for example, a commercially available measuring instrument (Gas Volume Measuring Device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd.). Specifically, after adjusting the sample to 20°C, a gas internal pressure gauge is attached, the stopcock is opened once to perform a degassing (sniffing) operation, the stopcock is immediately closed, the sample is shaken vigorously, and the carbon dioxide volume can be obtained by calculating from the value when the pressure becomes constant.

[0012] When the beverage of the present embodiment contains an organic acid, examples of the organic acid include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, succinic acid, gluconic acid and the like. Among these, it is preferable to contain one or two or more selected from the group consisting of citric acid, malic acid and tartaric acid, since off-flavors are less likely to be perceived and sourness can be imparted in a state more harmonized with other components that impart sourness.

[0013] The beverage of the present embodiment contains 3-methyl-1,2-cyclopentanedione or acetoin. When 3-methyl-1,2-cyclopentanedione is contained, the content thereof is preferably 5 ppb or more, more preferably 200 ppb or more. Further, since an unnatural sweetness is strongly perceived when the content increases, the content of 3-methyl-1,2-cyclopentanedione is preferably 1000 ppb or less, more preferably 800 ppb or less, and even more preferably 600 ppb or less. Acetoin is a compound also referred to as 3-Hydroxy-2-butanone. When acetoin is contained, the content thereof is preferably 50 ppb or more, more preferably 600 ppb or more. Further, since a lingering sweetness in the aftertaste is strongly perceived when the content increases, the content of acetoin is preferably 5000 ppb or less, more preferably 3000 ppb or less, and even more preferably 1000 ppb or less. Further, from the viewpoint of imparting an astringent taste, it is preferable to contain 3-methyl-1,2-cyclopentanedione (more preferably 5 ppb or more) and acetoin (more preferably 50 ppb or more). In the present specification, the astringent taste refers to a stimulus perceived in the oral cavity, which means a stimulus accompanied by a feeling that the oral mucosa is contracted, rough, or dry.

[0014] The method for adjusting the contents of 3-methyl-1,2-cyclopentanedione and acetoin is not particularly limited, and for example, they may be added using commercially available products during the beverage production process. Further, the measurement of the contents of 3-methyl-1,2-cyclopentanedione and acetoin in the beverage of the present embodiment can be performed by, for example, gas chromatography-mass spectrometry (GC / MS). GC / MS can be performed under the conditions described in, for example, the Examples.

[0015] The beverage according to this embodiment may contain other components as long as the objectives of the present invention are achieved, and is not particularly limited. Examples of other components include sweeteners such as sugars and high-intensity sweeteners, salt, antioxidants, acidulants, pH adjusters, flavorings, fruit juice, colorants, extracts, vitamins, amino acids, dietary fiber, and antifoaming agents. In the beverage of this embodiment, the pH is not particularly limited and can be set appropriately by those skilled in the art. Similarly, in the beverage of this embodiment, the sugar content is not particularly limited and can be set appropriately by those skilled in the art.

[0016] Furthermore, while the beverage of this embodiment is not particularly limited, the presence of a moderate sweetness when applying the configuration of the present invention enhances the depth of flavor, so a sweetness level of 3 or higher is preferable, and 5 or higher is more preferable. Also, when applying the configuration of the present invention, the beverage becomes easier to drink, so a sweetness level of 15 or lower is preferable, 14 or lower is more preferable, and 13 or lower is even more preferable. In this specification, sweetness level is a measure of sweetness intensity based on the sweetness intensity of 1 g / 100 ml of sucrose, and is a relative ratio to a 1 g / 100 ml sucrose concentration when comparing sucrose aqueous solutions of the same sweetness intensity. For example, a sweetness level of 1 means the same sweetness intensity as a 1 g / 100 ml sucrose aqueous solution at 20°C. The conversion factors for the sweetness levels of each sweetener are as follows: sucrose is 1, glucose is 0.7, fructose is 1.3, lactose is 0.3, acesulfame potassium is 200, aspartame is 200, sucralose is 600, erythritol is 0.8, stevia is 400, stevioside is 200, and rebaudioside A is 270. The sweetness of a beverage can be determined by first converting the amount (weight concentration) of each sweetening component contained in the beverage into an equivalent amount of sucrose based on the relative sweetness ratio of that component to the sweetness of sucrose (1 unit), and then summing up the sucrose equivalent amounts of all the sweetening components contained in the beverage.

[0017] Furthermore, in the beverage of this embodiment, the taste becomes more noticeable and easier to drink when the composition of the present invention is applied, so the citrate is preferably 0.1 g / 100 ml or more, more preferably 0.2 g / 100 ml or more, and even more preferably 0.3 g / 100 ml or more. Furthermore, in order to make the beverage easier to drink when the composition of the present invention is applied, the citrate is preferably 0.5 g / 100 ml or less, and more preferably 0.4 g / 100 ml or less. Citric acidity refers to the amount of organic acids contained in 100 ml of beverage converted to citric acid in grams [anhydrous citric acid g / 100 ml]. The citric acidity of a beverage can be measured using the method specified in the JAS standard for acidity measurement, specifically, by the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution. If the beverage in this embodiment is a carbonated beverage, the carbon dioxide should be removed by a conventional method before measuring the citric acidity.

[0018] Furthermore, when applying the composition of the present invention, the balance between sweetness and acidity is enhanced, making it easier to drink. Therefore, the sweet-to-sour ratio, which is the value obtained by dividing the sweetness by the citric acidity, is preferably 10 or higher, more preferably 15 or higher, and even more preferably 20 or higher. Also, for similar reasons, the sweet-to-sour ratio is preferably 50 or lower, and more preferably 45 or lower.

[0019] Furthermore, it is preferable that the beverage of this embodiment has a grape flavor. Grape flavor, also known as grape flavor, refers to the sensation of being able to imagine that grapes are included as an ingredient when drinking a beverage, and is obtained through taste, aroma, etc. When the composition of the present invention is applied to a beverage, it is possible to more strongly imagine that grapes are included as an ingredient compared to when it is not applied. Note that grape-derived components do not actually have to be included in the beverage. Grapes can also be classified into white grapes, red grapes, black grapes, etc., depending on the color of the fruit skin. When a beverage has grape flavor, it may be possible to imagine any of these, or it may be possible to imagine that grapes are included as an ingredient even if no specific type of grape is imagined. Examples of ingredients that may contribute to the grape flavor include flavorings that can impart a grape flavor to a beverage. Furthermore, the beverage of this embodiment may contain fruit juice, and this fruit juice may also contribute to the grape flavor. The fruit juice content is not particularly limited and can be appropriately determined by those skilled in the art. In this specification, "fruit juice" refers to the liquid component obtained by crushing and extracting juice or straining fruit, and removing the skin, seeds, etc., as necessary. Furthermore, the concept of fruit juice as used in this specification also includes concentrated versions of the liquid component and diluted versions thereof. In addition, processed products such as fruit sauces containing fruit juice can also be used in the beverage preparation of this embodiment.

[0020] Furthermore, the beverage in this embodiment may be a beverage containing alcohol such as ethanol, or it may be a beverage that substantially does not contain alcohol (specifically, a beverage with an alcohol content of less than 1.0 volume / vol%).

[0021] The method for manufacturing the beverage in this embodiment is not particularly limited and can be manufactured by a person skilled in the art using conventional methods. For example, in the case of a carbonated beverage, it can be manufactured by blending raw water with at least one of 3-methyl-1,2-cyclopentanedione (content: 5 ppb or more) and acetoin (content: 50 ppb or more), along with other ingredients added as needed, and then dissolving carbon dioxide gas into the beverage. The process for dissolving carbon dioxide is not particularly limited; for example, it can be done by mixing water with dissolved carbon dioxide into the solution (post-mix method) or by directly injecting carbon dioxide into the solution to dissolve it (pre-mix method). Furthermore, if an organic acid is to be included, it can be produced by blending the raw water with the organic acid, at least one of 3-methyl-1,2-cyclopentanedione (content: 5 ppb or more) and acetoin (content: 50 ppb or more), and other components that may be added as needed. If carbon dioxide gas is to be included in the beverage, the carbon dioxide gas can be dissolved in the resulting solution using the method described above.

[0022] In the production of the beverage according to this embodiment, the method and order of adding the ingredients are not particularly limited and can be set as appropriate by the Bank. The raw water mentioned above may be water itself, or a solution of other ingredients it contains. Furthermore, 3-methyl-1,2-cyclopentanedione and acetoin may be blended alone or blended together with other ingredients, and are not particularly limited.

[0023] The beverage in this embodiment can be a packaged beverage sealed in a container. The method of sealing the container is not particularly limited and can be carried out, for example, according to conventional methods. The containers used can be any known type, and are not particularly limited in terms of material or shape. Specific examples of containers include glass bottles, plastic containers such as PET bottles, metal cans such as steel or aluminum cans, and paper containers.

[0024] As described above, according to this embodiment, in carbonated beverages and / or beverages containing organic acids, it is possible to make the taste richer and the acidity less pronounced when consumed. As a result, it can contribute to improving the palatability of the beverage, for example.

[0025] Furthermore, an astringent taste can be imparted to beverages by including 3-methyl-1,2-cyclopentanedione and acetoin. Therefore, in another aspect of the present invention, the following beverages and methods can also be provided. A beverage containing 3-methyl-1,2-cyclopentanedione and acetoin. A method for imparting an astringent taste to a beverage, comprising containing 3-methyl-1,2-cyclopentanedione and acetoin. From the viewpoint of imparting an astringent taste, the content of 3-methyl-1,2-cyclopentanedione in the beverage and method is preferably 5 ppb or more. Furthermore, from the viewpoint of imparting an astringent taste, the content of acetoin in the beverage and method is preferably 50 ppb or more. Furthermore, from the viewpoint of imparting an astringent taste, the following embodiments of the beverage and method are preferable: A beverage containing 3-methyl-1,2-cyclopentanedione and acetoin in an amount of 5 ppb or more (more preferably acetoin content: 50 ppb or more). A method for imparting an astringent taste to a beverage, comprising including 3-methyl-1,2-cyclopentanedione in an amount of 5 ppb or more, and further including acetoin (in this method, it is preferable to include acetoin in an amount of 50 ppb or more). [Examples]

[0026] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0027] [Test 1] A solution was prepared by blending pure water with fructose-glucose liquid sugar, anhydrous citric acid, and trisodium citrate to obtain a solution with a sweetness level of 5.9, a citric acidity of 0.3 g / 100 ml, a sweet-to-acid ratio of 20, and a pH of 3.5. Carbon dioxide gas was then added to the obtained solution to prepare a carbonated beverage with a carbon dioxide volume of 2.4, which was used as the standard product. 3-methyl-1,2-cyclopentanedione and acetoin were added to the obtained standard product to the concentrations shown in Table 1 to obtain the beverages of the examples.

[0028] The obtained beverages were subjected to gas chromatography-mass spectrometry under the following conditions to measure the content of 3-methyl-1,2-cyclopentanedione and acetoin. In gas chromatography-mass spectrometry, 8 g of the ice-cold analyte and 3 g of sodium chloride were added to a 20 mL vial. Subsequently, standard reagents (internal standards) and amounts of 3-methyl-1,2-cyclopentanedione and acetoin to known concentrations were added, and the sample was subjected to analysis. [GC / MS analysis conditions] GC: Agilent 8890 GC System MS: Agilent 5977B GC / MSD Pretreatment method: Solid-phase microextraction (fiber: Sigma-Aldrich, 50 / 30 μm, DVB / CAR / PDMS) The vial was shaken at 50°C for 10 minutes, then adsorbed onto the fiber for 20 minutes, and desorbed at 240°C for 5 minutes. Column: DB-WAX UI (60m x 0.25mm x 0.25μm) Column temperature: 40°C for 2 min → 8°C / min → 240°C for 10 min Injection method: Splitless MS Condition: SIM / SCAN Mode Quantitative ions: 3-methyl-1,2-cyclopentanedione m / z 112, acetoin m / z 88, cyclohexanol (internal standard) m / z 82

[0029] For the beverages used in the examples, a comparative evaluation was conducted using a 7-point scale with a score of 4 against a standard product (Table 1), and evaluations were performed on the evaluation items shown in Table 2. The evaluation panel consisted of trained carbonated beverage developers (n=5).

[0030] [Table 1]

[0031] [Table 2]

[0032] Table 2 shows that the beverages in the examples have a richer flavor when consumed, and the acidity is suppressed.

[0033] [Exam 2] A reference sample was prepared in the same manner as in Test 1, except that the citrate acidity was set to 0.4 g / 100 ml. 3-methyl-1,2-cyclopentanedione and acetoin were added to the obtained reference sample at the concentrations shown in Table 3 to obtain the beverages of the example. The beverages obtained in the examples were subjected to the same comparative evaluation as in Test 1. The standard product prepared in Test 2 was used as the control. The results are shown in Table 3.

[0034] [Table 3]

[0035] Table 3 shows that the beverages in the examples have a richer flavor when consumed, and the acidity is suppressed.

[0036] [Exam 3] The standard product was prepared in the same manner as in Test 2, except that malic acid (Table 4) or tartaric acid (Table 5) was used instead of anhydrous citric acid for the organic acid to be added. 3-methyl-1,2-cyclopentanedione and acetoin were added to the obtained standard product to the concentrations shown in Tables 4 and 5 to obtain the beverages of the example. The beverages obtained in the examples were subjected to the same comparative evaluation as in Test 1. The standard product prepared in Test 3 was used as the control. The results are shown in Tables 4 and 5.

[0037] [Table 4]

[0038] [Table 5]

[0039] From Tables 4 and 5, it can be seen that the beverages in the examples have a richer flavor when consumed, while the acidity is suppressed.

[0040] [Exam 4] A standard sample was prepared using the same method as in Test 1, except that the sweetness level was set to 13 and the sweet-to-sour ratio to 43. 3-methyl-1,2-cyclopentanedione and acetoin were added to the obtained standard sample at the concentrations shown in Table 6 to obtain the beverages of the examples. The beverages obtained in the examples were subjected to the same comparative evaluation as in Test 1. The standard product prepared in Test 4 was used as the control. The results are shown in Table 6.

[0041] [Table 6]

[0042] Table 6 shows that the beverages in the examples have a richer flavor when consumed, and the acidity is suppressed.

[0043] [Exam 5] A reference sample was prepared in the same manner as in Test 2, except that methyl anthranilate (5 ppm) was added as a flavoring agent (grape flavor) to impart a grape flavor. 3-methyl-1,2-cyclopentanedione and acetoin were added to the obtained reference sample at the concentrations shown in Table 7 to obtain the beverages of the examples. The beverages obtained in the examples were subjected to the same comparative evaluation as in Test 1. The standard product prepared in Test 5 was used as the control. The results are shown in Table 7.

[0044] [Table 7]

[0045] Table 7 shows that the beverages in the examples have a richer flavor when consumed, and the acidity is suppressed.

Claims

1. A beverage that is a carbonated beverage and / or a beverage that contains an organic acid, The beverage comprising (i) and / or (ii) below. (i) 3-methyl-1,2-cyclopentanedione containing 5 ppb or more (ii) Acetoin containing 50 ppb or more

2. The beverage according to claim 1, comprising the above (i) and the above (ii).

3. The beverage according to claim 1 or 2, wherein the sweet-to-sour ratio is 10 or more and 50 or less.

4. The beverage according to claim 1 or 2, wherein it contains 3-methyl-1,2-cyclopentanedione, and its content is 5 ppb or more and 1000 ppb or less.

5. The beverage according to claim 1 or 2, wherein it contains acetoin, and the amount of acetoin is 50 ppb or more and 5000 ppb or less.

6. The beverage according to claim 1 or 2, wherein the citric acid content is 0.1 to 0.5 g / 100 ml.

7. The beverage according to claim 1 or 2, which contains an organic acid, wherein the organic acid is one or more selected from the group consisting of citric acid, malic acid, and tartaric acid.

8. The beverage according to claim 1 or 2, which is a carbonated beverage and has a gas volume of 3 or less.

9. A beverage according to claim 1 or 2, having a grape flavor.

10. A method for suppressing the acidity and enhancing the richness of the flavor of a beverage, comprising adding (i) and / or (ii) below to a carbonated beverage and / or a beverage containing an organic acid. (i) 3-methyl-1,2-cyclopentanedione containing 5 ppb or more (ii) Acetoin containing 50 ppb or more

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