CAFFEINE-CONTAINING BEVERAGE, PRODUCTION METHOD FOR CAFFEINE-CONTAINING BEVERAGE, AND METHOD FOR REDUCING THE BITTERNESS OF CAFFEINE-CONTAINING BEVERAGE

Abstract

The purpose of the present invention is to provide a caffeine-containing beverage with reduced bitterness. The present invention provides a caffeine-containing beverage containing caffeine and ethyl glycoside, wherein: the weight ratio of ethyl glycoside relative to caffeine (ethyl glycoside / caffeine) is 0.05-50; the concentration of caffeine is 80-1500 ppm; and the concentration of ethyl glycoside is 50-20000 ppm.

Description

[Technical field]

[0001] The present invention relates to a caffeine-containing beverage and a method for producing the same, and further to a method for reducing the bitterness of a caffeine-containing beverage. [Background technology]

[0002] In beverages containing a relatively large amount of caffeine, the bitterness caused by caffeine may become evident, which may impair the drinkability of the beverage. Therefore, various methods for reducing the bitterness of caffeine have been proposed. For example, Patent Document 1 discloses that the bitterness of caffeine is suppressed by blending at least one of the group consisting of gum ghatti, pullulan, gum arabic, and soybean polysaccharides. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2011-78363 A Summary of the Invention [Problem to be solved by the invention]

[0004] It is conceivable that the technology described in Patent Document 1 can be used to suppress the bitterness of tea and coffee, which are typical caffeine-containing beverages, and the materials described in Patent Document 1, such as gum ghatti, can be used as a thickening agent. Therefore, when a beverage is produced using gum ghatti or the like to reduce the bitterness of caffeine, the viscosity of the beverage increases, and the drinker may feel an unpleasant sensation when drinking it.

[0005] The present invention aims to provide a caffeine-containing beverage with reduced bitterness and a method for producing the same. It is also an object of the present invention to provide a method for reducing the bitterness of a caffeine-containing beverage. [Means for solving the problem]

[0006] As a result of intensive research to solve the above-mentioned problems, the inventors have discovered that the bitterness of a caffeine-containing beverage can be reduced by adding ethyl glycoside at a specified concentration or higher and in a specified ratio relative to the caffeine.

[0007] That is, the present invention relates to the following beverages, etc. [1] A caffeine-containing beverage containing caffeine and ethyl glycoside, in which the weight ratio of ethyl glycoside to caffeine (ethyl glycoside / caffeine) is 0.05 to 50, the caffeine concentration is 80 to 1,500 ppm, and the ethyl glycoside concentration is 50 to 20,000 ppm. [2] The caffeine-containing beverage according to [1] above, wherein the caffeine concentration is 200 to 1000 ppm. [3] The caffeine-containing beverage according to [1] or [2] above, wherein the concentration of ethyl glycoside is 50 to 10,000 ppm. [4] The caffeine-containing beverage according to any one of the above [1] to [3], wherein the ethyl glycoside is ethyl glucoside. [5] The caffeine-containing beverage according to any one of [1] to [4] above, which is a tea beverage or a coffee beverage. [6] A method for producing a caffeine-containing beverage containing caffeine and ethyl glycoside and having a caffeine concentration of 80 to 1,500 ppm, comprising a step of blending ethyl glycoside so that the concentration of ethyl glycoside in the caffeine-containing beverage is 50 to 20,000 ppm and the weight ratio of ethyl glycoside to caffeine (ethyl glycoside / caffeine) is 0.05 to 50. [7] A method for reducing the bitterness of a caffeine-containing beverage having a caffeine concentration of 80 to 1,500 ppm, comprising a step of blending ethyl glycoside so that the weight ratio of ethyl glycoside to caffeine in the caffeine-containing beverage (ethyl glycoside / caffeine) is 0.05 to 50 and the concentration of ethyl glycoside is 50 to 20,000 ppm. Effect of the Invention

[0008] According to the present invention, it is possible to provide a caffeine-containing beverage having reduced bitterness and a method for producing the same. It is also possible to provide a method for reducing the bitterness of a caffeine-containing beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] <Caffeine-containing beverages> The caffeine-containing beverage of the present invention comprises caffeine and ethyl glycoside. The caffeine used in the present invention is not particularly limited, and may be in the form of a commercially available reagent, a pure product (a refined product with a caffeine content of 98% or more), a crude product (a caffeine content of 50 to 98%), or an extract or concentrate of a plant containing caffeine (coffee beans, tea leaves, kola berries, etc.).

[0010] When caffeine is used in the form of a plant extract or concentrate thereof, the raw material for extraction may be tea leaves belonging to Camellia sinensis such as green tea, black tea, oolong tea, or pu-erh tea; or coffee beans belonging to the genus Coffea of ​​the family Rubiaceae. In this specification, a beverage containing tea leaf extract as a main component is referred to as a tea beverage, and a beverage containing coffee bean extract as a main component is referred to as a coffee beverage.

[0011] Examples of caffeine-containing beverages include coffee beverages, cola beverages, tea beverages (green tea, black tea, pu-erh tea, oolong tea, etc.), cocoa, nutritional drinks, energy drinks, etc. Concentrated liquids (portions) of these beverages may also be used. The beverage may also be in the form of a powder that can be diluted with water or hot water to produce such a beverage. Of these beverages, the caffeine-containing beverages of the present invention are preferably tea beverages and coffee beverages.

[0012] Ethyl glycoside is a compound in which the hydroxy group at the carbon at position 1 of a reducing sugar is replaced with an ethoxy group. The reducing sugar constituting the ethyl glycoside is preferably a monosaccharide, such as glucose, fructose, galactose, mannose, xylose, etc. The reducing sugar may be any of D-, L-, and DL-forms. The D-form is preferred. Examples of the ethyl glycoside include ethyl glucoside, ethyl fructoside, ethyl galactoside, ethyl mannoside, and ethyl xyloside. The ethyl glycoside may be one of these, or a mixture of two or more of them. Among them, the ethyl glycoside is preferably ethyl glucoside. The ethyl glucoside may be either ethyl-α-glucoside or ethyl-β-glucoside, or a mixture of ethyl-α-glucoside and ethyl-β-glucoside. In one aspect, the ethyl glycoside is preferably ethyl-α-glucoside, and more preferably ethyl-α-D-glucoside.

[0013] The method for producing the ethyl glycoside is not particularly limited. For example, the ethyl glycoside can be obtained by reacting a reducing sugar with ethanol. For example, the ethyl glycoside can be obtained by reacting glucose with ethanol.

[0014] In the caffeine-containing beverage of the present invention, the weight ratio of ethyl glycoside to caffeine (ethyl glycoside / caffeine) is 0.05-50. When the weight ratio of the ethyl glycoside to the caffeine is within the above range, the bitterness caused by caffeine can be sufficiently reduced by adding the ethyl glycoside.

[0015] The caffeine concentration in the caffeine-containing beverage of the present invention is 80 to 1500 ppm. Since beverages with a caffeine concentration of 80 ppm or more have a bitter taste, it is effective to reduce the bitterness by adding ethyl glycoside. The caffeine concentration is preferably 200 to 1000 ppm. In this specification ppm means ppm by weight / volume (w / v).

[0016] The concentration of ethyl glycoside in the caffeine-containing beverage of the present invention is 50 to 20,000 ppm. Adding 50 ppm or more of ethyl glycoside is effective in reducing the bitterness caused by caffeine. In addition, since ethyl glycoside does not have a thickening effect, the drinker will not feel any discomfort when drinking the drink even if ethyl glycoside is added. Since a high concentration of ethyl glycoside may cause unpleasant taste due to the addition of ethyl glycoside, the concentration of ethyl glycoside in the caffeine-containing beverage of the present invention is 20000 ppm or less. The concentration of the ethyl glycoside is preferably 50 to 10000 ppm, and more preferably 50 to 5000 ppm. The concentrations of caffeine and ethyl glycosides in caffeine-containing beverages can be measured by high performance liquid chromatography (HPLC).

[0017] In one embodiment, preferred ranges of caffeine concentration and ethyl glycoside concentration include the following ranges. When the caffeine concentration is 80 ppm or more but less than 100 ppm, the ethyl glycoside concentration is 50 to 100 ppm. When the caffeine concentration is 100 ppm or more and less than 200 ppm, the ethyl glycoside concentration is 50 to 5000 ppm (preferably 100 to 5000 ppm) When the caffeine concentration is 200 ppm or more but less than 500 ppm, the ethyl glycoside concentration is 50 to 10,000 ppm. When the caffeine concentration is 500 ppm or more (preferably 500 to 1000 ppm), the ethyl glycoside concentration is 50 to 20,000 ppm (preferably 500 to 10,000 ppm). The above range is preferable because the effect of reducing bitterness by adding ethyl glycoside is particularly large compared to the case where ethyl glycoside is not included.

[0018] The caffeine-containing beverage of the present invention described above may contain one or more additives such as flavorings, vitamins, colorants, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as the effects of the present invention are not hindered.

[0019] The caffeine-containing beverage of the present invention described above can be packaged. In one embodiment, the caffeine-containing beverage of the present invention is preferably a packaged beverage. The form of the container is not particularly limited, and examples include sealed containers such as bottles, cans, PET bottles, paper packs, aluminum pouches, and vinyl pouches. The caffeine-containing beverage of the present invention can be filled into these sealed containers to make a packaged beverage, etc.

[0020] <Method of manufacturing caffeine-containing beverages> The method for producing a caffeine-containing beverage of the present invention is a method for producing a caffeine-containing beverage which contains caffeine and ethyl glycoside and has a caffeine concentration of 80 to 1500 ppm, and includes a step of blending ethyl glycoside so that the concentration of ethyl glycoside in the caffeine-containing beverage is 50 to 20000 ppm and the weight ratio of ethyl glycoside to caffeine (ethyl glycoside / caffeine) is 0.05 to 50.

[0021] The method and order of blending ethyl glycoside are not particularly limited, and ethyl glycoside may be blended into a caffeine-containing beverage having a caffeine concentration of 80 to 1500 ppm so that the concentration of ethyl glycoside is 50 to 20000 ppm and the weight ratio of ethyl glycoside to caffeine in the caffeine-containing beverage (ethyl glycoside / caffeine) is 0.05 to 50. In addition, when the caffeine-containing beverage of the present invention is a nutritional drink, energy drink, etc. that is not in the form of a caffeine-containing plant extract or a concentrate thereof, ethyl glycoside may be blended after caffeine is blended, or caffeine and ethyl glycoside may be blended simultaneously, or caffeine may be blended after ethyl glycoside is blended. The ethyl glycoside, caffeine, their contents and preferred embodiments are the same as those of the caffeine-containing beverage described above.

[0022] <Method for reducing the bitterness of caffeine-containing beverages> The method of the present invention for reducing the bitterness of a caffeine-containing beverage is a method for reducing the bitterness of a caffeine-containing beverage having a caffeine concentration of 80 to 1500 ppm, and includes a step of blending ethyl glycoside so that the weight ratio of ethyl glycoside to caffeine in the caffeine-containing beverage (ethyl glycoside / caffeine) is 0.05 to 50 and the concentration of ethyl glycoside is 50 to 20000 ppm. In caffeine-containing beverages, the bitterness caused by caffeine can be sufficiently reduced by blending ethyl glycoside so that the concentration of ethyl glycoside and the weight ratio of ethyl glycoside to caffeine (ethyl glycoside / caffeine) are within a specified range. The ethyl glycoside, caffeine, their contents and preferred embodiments are the same as those of the caffeine-containing beverage described above. EXAMPLES

[0023] EXAMPLES The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0024] In the examples, ethyl-α-D-glucoside (hereinafter referred to as EG) was used as the ethyl glycoside.

[0025] Example 1 We created samples with caffeine concentrations of 80ppm, 100ppm, 200ppm, 500ppm, and 1000ppm, and EG concentrations of 0ppm, 50ppm, 100ppm, 500ppm, 1000ppm, 5000ppm, 10000ppm, and 20000ppm. The samples were created by dissolving caffeine (food additive grade, manufactured by Shiratori Pharmaceutical Co., Ltd.) in commercially available mineral water (soft water: hardness 0-100mg / L), and then mixing with EG. Two panelists (Panelists 1 and 2) who are skilled in sensory evaluation conducted a sensory evaluation of the bitterness of each sample. In the sensory evaluation, 10 mL of the sample was held in the mouth, tasted for 5 seconds, then spat out and the bitterness intensity was evaluated. When evaluating a different sample, the mouth was rinsed with water until the taste disappeared. Before conducting the sensory evaluation, the panelists discussed among themselves and agreed on the bitterness intensity. The sensory evaluation was conducted after each panelist had a common understanding of the following evaluation criteria. The bitterness level of the sample that did not contain EG was used to set the bitterness standard. The bitterness level of mineral water that did not contain caffeine or EG was graded as "1", the bitterness level of the sample with 80 ppm caffeine and 0 ppm EG (no EG added) was graded as "2", the bitterness level of the sample with 200 ppm caffeine and 0 ppm EG was graded as "3", the bitterness level of the sample with 500 ppm caffeine and 0 ppm EG was graded as "5", and the bitterness level of the sample with 1000 ppm caffeine and 0 ppm EG was graded as "6". Specifically, each panelist rated the bitterness level of each sample on a 6-point scale using the following evaluation criteria of 1 to 6 points, and then the average of the panelists' scores was calculated.

[0026] 1: No bitterness at all 2: I feel a weak bitterness 3: The bitterness is slightly weak 4: Bitter taste 5: The bitterness is somewhat strong 6: I feel a strong bitterness

[0027] Table 1 shows the weight ratio of ethyl glycoside (EG) to caffeine (EG / caffeine) in each sample. Table 2 shows the results of the sensory evaluation by panelist 1 for each sample (score for bitterness intensity). Table 3 shows the results of the sensory evaluation by panelist 2 for each sample (score of bitterness intensity). Table 4 shows the average results of the panel's sensory evaluation of each sample (score of bitterness intensity). Table 5 shows the degree of bitterness reduction by the addition of EG, calculated from the results shown in Table 4. The degree of bitterness reduction shown in Table 5 is the value (XY) obtained by subtracting the score (Y) of the sample with the same caffeine concentration and containing EG from the score (X) of the sample with the same caffeine concentration and not containing EG shown in Table 4. When the degree of bitterness reduction is 0.5 or more, the bitterness is reduced compared to the sample without EG. When the degree of bitterness reduction is 0.0, there is no difference in bitterness compared to the sample without EG. When the degree of bitterness reduction is -0.5 or less, the bitterness is increased compared to the sample without EG.

[0028] [Table 1]

[0029] [Table 2]

[0030] [Table 3]

[0031] [Table 4]

[0032] [Table 5]

[0033] The above results show that when the concentration of ethyl glycoside in a beverage is 50 to 20,000 ppm and the weight ratio of ethyl glycoside to caffeine (ethyl glycoside / caffeine) is 0.05 to 50, the bitterness of caffeine can be reduced.

[0034] Comparative Example 1 Samples were prepared in the same manner as in Example 1, except that the EG concentration was 10 ppm, and a sensory evaluation was carried out. Table 6 shows the weight ratio of ethyl glycoside (EG) to caffeine (EG / caffeine) in each sample. Table 7 shows the average results of the sensory evaluation (score of bitterness intensity) for each sample.

[0035] [Table 6]

[0036] [Table 7]

[0037] The above results show that a concentration of ethyl glycoside in a beverage of 10 ppm is not very effective in reducing the bitterness of caffeine in the beverage.

[0038] Example 2 A sample was prepared by adding ethyl glycoside (EG) to a commercially available coffee beverage containing 400 ppm caffeine at a concentration of 5000 ppm. The weight ratio of ethyl glycoside (EG) to caffeine (EG / caffeine) was 12.5. In addition, a sample was prepared by adding caffeine to a commercially available coffee drink containing 400 ppm caffeine to make the caffeine concentration 900 ppm, and adding EG to this to make a sample with a concentration of 5000 ppm. The weight ratio of ethyl glycoside (EG) to caffeine (EG / caffeine) was 5.6. As in Example 1, the bitterness intensity of each sample was evaluated. Table 8 shows the average bitterness intensity scores. [Table 8]

[0039] The above results show that even for commercially available coffee beverages with a caffeine concentration of 80 ppm or more, the bitterness of caffeine contained in the coffee beverage can be reduced by adding ethyl glycoside so that the concentration of ethyl glycoside in the beverage is 50 to 20,000 ppm and the weight ratio of ethyl glycoside to caffeine (ethyl glycoside / caffeine) is 0.05 to 50. [Industrial Applicability]

[0040] According to the present invention, a beverage with reduced bitterness caused by caffeine can be provided.

Claims

1. Contains caffeine and ethyl glycosides the weight ratio of ethyl glycoside to caffeine (ethyl glycoside / caffeine) is 0.05 to 50; The caffeine concentration is 80 to 1500 ppm, Caffeine-containing beverages with an ethyl glycoside concentration of 50 to 20,000 ppm (excluding beverages with an alcohol content of 1% or more).

2. 2. The caffeine-containing beverage according to claim 1, wherein the caffeine concentration is 200 to 1000 ppm.

3. 3. The caffeine-containing beverage according to claim 1 or 2, wherein the concentration of ethyl glycoside is 50 to 10,000 ppm.

4. 4. The caffeine-containing beverage according to any one of claims 1 to 3, wherein the ethyl glycoside is ethyl glucoside.

5. The caffeine-containing beverage according to any one of claims 1 to 4, which is a tea beverage or a coffee beverage.

6. A method for producing a caffeine-containing beverage (excluding beverages with an alcohol content of 1% or more) containing caffeine and ethyl glycoside and having a caffeine concentration of 80 to 1500 ppm, the method including a step of blending ethyl glycoside so that the concentration of ethyl glycoside in the caffeine-containing beverage is 50 to 20,000 ppm and the weight ratio of ethyl glycoside to caffeine (ethyl glycoside / caffeine) is 0.05 to 50.

7. A method for reducing the bitterness of a caffeine-containing beverage having a caffeine concentration of 80 to 1500 ppm (excluding beverages with an alcohol content of 1% or more), the method comprising a step of blending ethyl glycoside so that the weight ratio of ethyl glycoside to caffeine in the caffeine-containing beverage (ethyl glycoside / caffeine) is 0.05 to 50 and the concentration of ethyl glycoside is 50 to 20000 ppm.

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