Flavor deterioration inhibitor

Abstract

Provided is a flavor deterioration inhibitor that, when used in a beverage, suppresses flavor deterioration caused by the storage environment, especially flavor deterioration caused by light irradiation, without adversely affecting the original flavor of the beverage. Also provided is a beverage including said flavor deterioration inhibitor.　A flavor deterioration inhibitor that is for food and drink and includes a protein material having the following properties A and B is used. Alternatively, by configuring a beverage to include 10-1,500 ppm of said protein material, flavor deterioration caused by the storage environment can be suppressed. (A) An aqueous solution including a crude protein amount of 20 mass% has a viscosity of 10,000 mPa∙s or less when measured at 25ºC after having been heated at 80ºC for 30 minutes. (B) The 0.22 M TCA solubilization is 30%-95%.

Description

Flavor deterioration inhibitor

[0001] The present invention relates to a flavor deterioration suppressant for foods and beverages.

[0002] Beverages are highly palatable products. For example, the refreshing aroma and taste of fruit juice and fruit juice-containing beverages are an important value. Vegetable juice and vegetable juice-containing beverages generally lack palatability due to their grassy or astringent flavors. However, due to their high nutritional value, it is desirable to minimize unpleasant flavors. Extracts of grains, such as coffee, or tea leaves are directly linked to their palatability due to their unique flavor. While these beverages are characterized by the inclusion of various naturally occurring flavor and taste components, they also contain many components that are susceptible to deterioration due to temperature, light, and oxidation. Therefore, great care is taken to prevent the deterioration of flavor and taste components due to light exposure during production, distribution, and storage. However, this problem is generally present in containers other than metal containers, such as paper containers, and is even more severe in transparent containers such as plastic and glass bottles. For example, beverages displayed in stores and the like may develop an unpleasant odor over time when exposed to light (in this specification, such an odor is also referred to as a "photodegradation odor"). Such beverages have poor flavor and suffer from a significant decline in commercial value.

[0003] Common methods for preventing light-induced deterioration of these beverages include adding antioxidants, distributing and storing them at low temperatures, using containers that protect against light and air, or adding other flavorings. However, depending on the beverage in question, these methods may be difficult to apply, or may not be effective enough in preventing deterioration of flavor or taste, and satisfactory results have not yet been achieved.

[0004] Dibutylhydroxytoluene, butylhydroxyanisole, tocopherol, ascorbic acid, erythorbic acid, and tocopherol are used as antioxidants, but in some cases, the antioxidants themselves oxidize, causing coloration and impairing the original flavor of foods. Furthermore, due to increasing consumer awareness of safety, it is desirable to avoid the use of synthetic antioxidants such as butylhydroxyanisole, dibutylhydroxytoluene, and nordihydroguaiaretic acid.

[0005] BACKGROUND ART Various methods have been disclosed so far as methods for suppressing photodegradation of beverages such as fruit juice drinks due to light, heat, oxidation, etc. during production, distribution, and sales.

[0006] Patent Document 1 proposes a method for masking the photodegradation odor of a red grape-flavored beverage by incorporating a specific aroma component derived from a medium- or short-chain fatty acid ester. Patent Document 2 proposes a method for masking the off-flavor of a fruit flavor in a clear beverage containing citrus fruit flavors such as lemon by incorporating a specific aroma component. Patent Document 3 proposes a fruit juice-containing beverage with reduced photodegradation, characterized by containing 0.00006-0.03 wt% (0.6-300 ppm) of tocopherol, 0.0000005-0.0005 wt% (0.005-5 ppm) of lutein, and 0.00002-0.01 wt% (0.2-100 ppm) of enzyme-treated rutin, based on the total beverage weight. Patent Document 4 proposes a method for suppressing photodegradation odor in a soft fruit juice-containing beverage by incorporating a peptide. Patent Document 5 proposes a method for preventing deterioration of coffee flavor, characterized by incorporating as an active ingredient a fraction with a molecular weight cutoff of approximately 6,000 or more, obtained by treating an aqueous solvent extract of roasted coffee with an ultrafiltration membrane. However, this method has been shown to be effective for coffee flavor.

[0007] JP 2020-25529 A JP 2016-127818 A JP 2017-189119 A JP 2021-61777 A JP 2-104242 A

[0008] The methods of Patent Documents 1 and 2 require the incorporation of flavoring ingredients, which is currently being avoided in the trend toward natural and additive-free beverages. Furthermore, flavor deterioration due to flavoring ingredients is also an issue. The method of Patent Document 3 primarily inhibits the oxidation of hydrophobic components and cannot completely prevent flavor deterioration due to photodegradation. The method of Patent Document 4 requires the incorporation of a relatively large amount of peptides, and the peptide-derived flavor may impair the original flavor of the beverage. The method of Patent Document 5 has not been shown to be effective for coffee. It has also not been shown to be effective in inhibiting photodegradation caused by light exposure. Furthermore, the need to obtain a fraction with a specific molecular weight results in high costs. Because beverages are characterized by their natural flavor, further development of a degradation prevention method that effectively inhibits degradation by adding a degradation prevention ingredient while minimizing the impact on the original flavor of the beverage itself is desirable.

[0009] The present invention has been proposed in light of the above-mentioned circumstances, and aims to provide a flavor deterioration inhibitor that can be used in beverages to suppress flavor deterioration caused by the storage environment, particularly flavor deterioration caused by light exposure, without impairing the original flavor of the beverage, and a beverage containing the flavor deterioration inhibitor.

[0010] As a result of extensive research to solve the above problems, the inventors discovered that adding a protein material with specific properties to a beverage can suppress the deterioration of flavor in the beverage caused by exposure to light, and thus completed the present invention.

[0011] That is, the present invention provides: (1) a flavor deterioration inhibitor for foods and beverages, comprising a protein material having the following properties A and B: (A) a viscosity of 10,000 mPa·s or less when measured at 25°C after heating an aqueous solution containing 20% ​​by mass of crude protein at 80°C for 30 minutes; (B) a 0.22M TCA solubilization rate of 30% to 95%; (2) the flavor deterioration inhibitor according to (1), wherein the food and beverage is a beverage; (3) the flavor deterioration inhibitor according to (2), wherein the beverage is one or more selected from fruit juice, vegetable juice, and coffee; (4) the flavor deterioration inhibitor according to (3), wherein the fruit juice is one or more selected from citrus fruits, apple, and grape; (5) the flavor deterioration inhibitor according to (1), wherein the flavor deterioration is due to photodegradation caused by light irradiation; (6) the flavor deterioration inhibitor according to (2), wherein the flavor deterioration is due to photodegradation caused by light irradiation. (7) The flavor deterioration inhibitor according to (3), wherein the flavor deterioration is due to photodegradation caused by light exposure. (8) The flavor deterioration inhibitor according to (4), wherein the flavor deterioration is due to photodegradation caused by light exposure. (9) One or more beverages selected from fruit juice, vegetable juice, and coffee, containing 10 to 1,500 ppm of a protein material having the following properties A and B: (A) A viscosity of 10,000 mPa·s or less when measured at 25°C after heating an aqueous solution containing 20% ​​by mass of crude protein at 80°C for 30 minutes. (B) A 0.22M TCA solubilization rate of 30% to 95%. (10) The beverage according to (9), wherein the beverage contains 5 to 1,000 ppm of ascorbic acid fatty acid esters. (11) The beverage according to (10), wherein the beverage contains 1 ppm or more of water-soluble polysaccharides derived from legumes. (12) The beverage according to (9), wherein the beverage is one or more selected from citrus fruits, apples, and grapes. (13) The beverage according to (10), which is one or more selected from citrus fruits, apples, and grapes. (14) The beverage according to (11), which is one or more selected from citrus fruits, apples, and grapes. (15) A method for suppressing flavor deterioration in a beverage, which comprises blending a protein material having the following properties A and B into the beverage. (A) An aqueous solution containing 20% ​​by mass of crude protein is heated at 80°C for 30 minutes, and then the viscosity measured at 25°C is 10,000 mPa s or less. (B) The solubilization rate of 0.22 M TCA is 30% to 95%. (16) The method for suppressing flavor deterioration according to (15), wherein the flavor deterioration is due to photodegradation caused by light exposure.The present invention also provides: (1) a flavor deterioration inhibitor for food and beverages, comprising a protein material having the following properties A and B: (A) a viscosity of 10,000 mPa·s or less when measured at 25°C after heating an aqueous solution containing 20% ​​by mass of crude protein at 80°C for 30 minutes; (B) a 0.22M TCA solubilization rate of 30% to 95%; (2) the flavor deterioration inhibitor according to (1), wherein the flavor deterioration is due to photodegradation caused by light irradiation; (3) the flavor deterioration inhibitor according to (1) or (2), wherein the food and beverage is a beverage; (4) the flavor deterioration inhibitor according to (3), wherein the beverage is one or more selected from fruit juice, vegetable juice, and coffee; (5) the flavor deterioration inhibitor according to (4), wherein the fruit juice is one or more selected from citrus fruits, apple, and grape; (6) one or more beverages selected from fruit juice, vegetable juice, and coffee, comprising 10 to 1,500 ppm of a protein material having the following properties A and B: (A) An aqueous solution containing 20% ​​by mass of crude protein has a viscosity of 10,000 mPa·s or less when measured at 25°C after heating at 80°C for 30 minutes. (B) A 0.22M TCA solubilization rate of 30% to 95%. (7) The beverage according to (6), which contains 5 to 1,000 ppm of ascorbic acid fatty acid esters. (8) The beverage according to (7), which contains 1 ppm or more of water-soluble polysaccharides derived from legumes. (9) The beverage according to any one of (6) to (8), which is one or more fruits selected from citrus fruits, apples, and grapes. (10) A method for suppressing flavor deterioration of a beverage, which comprises blending a protein material having the following properties A and B into the beverage. (A) An aqueous solution containing 20% ​​by mass of crude protein has a viscosity of 10,000 mPa·s or less when measured at 25°C after heating at 80°C for 30 minutes. (B) A 0.22M TCA solubilization rate of 30% to 95%. (11) The method for suppressing flavor deterioration according to (10), wherein the flavor deterioration is due to photodegradation caused by light irradiation.

[0012] According to the present invention, it is possible to provide a flavor deterioration inhibitor that suppresses flavor deterioration caused by the storage environment, particularly flavor deterioration caused by light exposure, without impairing the original flavor of the beverage, and a beverage in which such flavor deterioration is suppressed.

[0013] The present invention will be described in detail below. (Flavor deterioration inhibitor) The flavor deterioration inhibitor of the present invention is added to a beverage to inhibit flavor deterioration during storage of the beverage. Flavor deterioration is a phenomenon in which a desirable flavor decreases and / or an undesirable flavor increases. For example, in the case of fruit juice, examples of this include a decrease in the aroma of esters, lactones, and the like derived from fruit, and an increase in the unpleasant odors of aldehydes, ketones, fatty acids, and the like. The flavor deterioration inhibitor of the present invention can inhibit both the decrease in aroma and the increase in unpleasant odor. Furthermore, the present invention is particularly suitable for flavor deterioration caused by light irradiation.

[0014] (Protein Material) The protein material used in the present invention must have low viscosity after heating. Specifically, this can be measured by preparing an aqueous solution of the protein material with a crude protein content of 20% by mass, heating it at 80°C for 30 minutes, and then measuring the viscosity at 25°C. The viscosity after heating is 10,000 mPa·s or less, preferably 5,000 mPa·s or less, 1,000 mPa·s or less, or 500 mPa·s or less, and more preferably 200 mPa·s or less, or 100 mPa·s or less. Furthermore, the protein material must have a certain molecular weight. The molecular weight is defined by the TCA solubilization rate. In the present invention, the TCA solubilization rate is defined as the ratio of the amount of crude protein dissolved in 0.22 M TCA to the total amount of crude protein. The TCA solubilization rate is 30 to 95%, preferably 35 to 90%, more preferably 40 to 85%, or 50 to 80%. If the TCA solubilization rate is too low, the viscosity after heating tends to increase and the transmittance decreases.On the other hand, if the TCA solubilization rate is too high, the amount of protein that contributes to the suppression of flavor deterioration decreases, and it becomes necessary to incorporate a large amount of protein material, which may reduce the flexibility of the formulation.

[0015] The protein material preferably has an NSI (Nitrogen Solubility Index), used as an index of protein solubility, of 80 or more. More preferably, an NSI of 85 or more, 90 or more, 95 or more, or 97 or more can be used. A high NSI of a protein material indicates high dispersibility in water, which can contribute to the flavor deterioration suppression effect of the present invention. If the NSI is too low, precipitation is more likely to occur. Furthermore, the crude protein content of the protein material is preferably 30% by mass or more, more preferably 40% by mass or more, 50% by mass or more, and most preferably 60% by mass or more, 70% by mass or more. Protein materials with a higher crude protein content can exert their functions in smaller amounts. Such protein materials can be obtained by denaturation and molecular weight adjustment processes, as described below. An example of a commercially available protein material is "MIRA-MAP2.0" manufactured by Fuji Oil. In addition, commercially available soy protein ingredients, such as "Fujipro R," "Fujipro 748," "Fujipro CL," and "Hinute DC6" (all manufactured by Fuji Oil Co., Ltd.), do not meet this requirement.

[0016] The origin of the protein material to be prepared as described above is not particularly limited, and proteins of vegetable, animal, or microbial origin can be used. Examples of vegetable proteins include proteins derived from beans such as soybeans, peas, mung beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas; seeds such as sesame, canola seeds, coconut seeds, and almond seeds; grains such as corn, buckwheat, wheat, and rice; vegetables; fruits; algae; and microalgae. For example, soybean-derived protein materials are prepared by further concentrating and processing soybean raw materials such as defatted soybeans and whole soybeans, and generally include soy protein isolates, concentrated soy protein, powdered soy milk, and various processed versions of these. Examples of animal proteins include egg proteins including egg albumin, milk proteins such as casein, whey, lactalbumin, and lactalbumin, proteins derived from blood such as plasma, serum albumin, and decolorized hemoglobin, proteins derived from livestock meat, and proteins derived from seafood. Proteins derived from microorganisms such as yeast, mold, and bacteria can also be used. Even proteins with poor water solubility can be used to prepare a protein material that can be used in the present invention by the treatment described below.

[0017] (Denaturation and Molecular Weight Adjustment Treatments) The protein material used in the present invention can be obtained by combining a "decomposition / denaturation treatment" that decomposes and / or denatures proteins with a "molecular weight distribution adjustment treatment" that adjusts the molecular weight distribution of proteins. Examples of the "decomposition / denaturation treatment" include enzyme treatment, pH adjustment treatment (e.g., acid treatment, alkali treatment), denaturant treatment, heat treatment, cooling treatment, high-pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, and combinations thereof. Examples of the "molecular weight distribution adjustment treatment" include filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof. The order and number of times of the "decomposition / denaturation treatment" and the "molecular weight distribution adjustment treatment" are not particularly limited, and the "decomposition / denaturation treatment" may be performed before the "molecular weight distribution adjustment treatment," or the "molecular weight distribution adjustment treatment" may be performed before the "decomposition / denaturation treatment," or both treatments may be performed simultaneously. Furthermore, for example, it is possible to perform a "decomposition / modification treatment" between two or more "molecular weight distribution adjustment treatments," to perform a "molecular weight distribution adjustment treatment" between two or more "decomposition / modification treatments," or to perform each treatment multiple times in any order. Note that if the desired molecular weight distribution can be obtained by the "decomposition / modification treatment," the "molecular weight distribution adjustment treatment" does not need to be performed. When these treatments are combined and performed multiple times, all treatments starting from the raw material may be performed continuously, or may be performed after a certain interval. For example, a commercially available product that has undergone a certain treatment may be used as a raw material and subjected to another treatment. Note that, as long as the above-mentioned properties are satisfied, a specific protein material may be prepared by mixing a protein material that has undergone a molecular weight distribution adjustment treatment with a protein material that has not undergone a molecular weight distribution adjustment treatment. In this case, the ratio of the two (treated protein material:untreated protein material) can be adjusted as appropriate within a range that satisfies the above-mentioned properties, and examples of such ratios include a mass ratio of 1:99 to 99:1, 50:50 to 95:5, or 75:25 to 90:10. In one embodiment, the protein material used in this embodiment is a protein material that has undergone a "decomposition / denaturation and molecular weight distribution adjustment process."

[0018] Those skilled in the art can appropriately determine the conditions for the treatment of degrading or denaturing proteins, such as the type and concentration of enzymes, pH, organic solvents, minerals, etc., temperature, pressure, output intensity, current, and time. In the case of enzymes, examples of enzymes that can be used include proteases classified as "metalloproteases," "acid proteases," "thiol proteases," and "serine proteases." The reaction can be carried out at a temperature of 20 to 80°C, preferably 40 to 60°C. In the case of pH adjustment treatment, the treatment can be carried out within a pH range with any of the following upper and lower limits: pH 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, and 12, for example, within a pH range of 2 to 12. In the case of acid treatment, either an acid addition method or a fermentation method such as lactic acid fermentation may be used. Examples of acids to be added include inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Acid may also be added using acid-containing foods and beverages such as lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar. For alkali treatment, alkalis such as sodium hydroxide and potassium hydroxide may be added. For denaturant treatment, denaturants such as guanidine hydrochloride, urea, arginine, and PEG may be added. For heating or cooling treatment, examples of heating temperatures include a range of 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C, and 150°C, for example, 60°C to 150°C. Examples of cooling temperatures include a range with any of the following temperatures as upper and lower limits: −10° C., −15° C., −20° C., −25° C., −30° C., −35° C., −40° C., −45° C., −50° C., −55° C., −60° C., −65° C., −70° C., and −75° C., for example, −10° C. to −75° C. Examples of heating or cooling times include a range with any of the following times as upper and lower limits: 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes, for example, 5 seconds to 200 minutes.In the case of high-pressure treatment, examples of pressure conditions include a range of pressures, with upper and lower limits being any of 100 MPa, 200 MPa, 300 MPa, 400 MPa, 500 MPa, 600 MPa, 700 MPa, 800 MPa, 900 MPa, and 1,000 MPa, for example, 100 MPa to 1,000 MPa. In the case of organic solvent treatment, examples of solvents used include alcohols and ketones, such as ethanol and acetone. In the case of mineral addition treatment, examples of minerals used include divalent metal ions such as calcium and magnesium. In the case of supercritical treatment, for example, treatment can be performed using carbon dioxide in a supercritical state at a temperature of about 30°C or higher and a pressure of about 7 MPa or higher. In the case of ultrasonic treatment, for example, treatment can be performed by irradiation with a frequency of 100 kHz to 2 MHz and an output of 100 to 1,000 W. In the case of electrolysis treatment, for example, treatment can be performed by applying a voltage of 100 mV to 1,000 mV to an aqueous protein solution. In a specific embodiment, the treatment that degrades and / or denatures proteins is selected from denaturant treatment, heat treatment, and combinations thereof.

[0019] The conditions for the treatment to adjust the molecular weight distribution of proteins, such as the type of filter medium, gel filtration carrier, centrifugation rotation speed, current, time, etc., can be appropriately determined by those skilled in the art. Examples of filter medium include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, etc. Examples of carriers for gel filtration include dextran, agarose, etc. Examples of centrifugation conditions include 1,000 to 3,000 × g, 5 to 20 minutes, etc.

[0020] (Beverages) In the present invention, beverages refer to the squeezed juice, crushed juice, or water or hot water extract of fruits or vegetables, or the water or hot water extract of grains or tea leaves, either alone or in combination. Sugars, colorants, flavors, etc. may also be added. The raw materials may be aged, fermented, roasted, or otherwise processed. Preferred examples include fruit juice, vegetable juice, coffee, or a mixture of one or more of these.

[0021] (Fruit Juice) Here, fruit juice is obtained by squeezing or grinding fruit. Fruits commonly used in the art can be used as raw materials for fruit juice, and are not particularly limited. Specific examples include citrus fruits (oranges, mandarins, mandarins, unshu mandarins, navel oranges, ponkan oranges, summer mandarins, lemons, grapefruits, limes, hassaku oranges, iyokan oranges, yuzu oranges, camu camu oranges, shiikuwasha oranges, kabosu oranges, mandarins, tangerines, temple oranges, tangelos, calamansi oranges, etc.), strawberries, raspberries, blueberries, blackberries, cassis, cherries, apples, grapes, pomegranates, kiwis, muscat oranges, peaches, pineapples, guavas, bananas, passion fruit, mangoes, acerola, prunes, papayas, Japanese plums, pears, apricots, lychees, melons, watermelons, pears, persimmons, loquats, figs, and plums. Among these, from the viewpoint of vulnerability to photodegradation and the effectiveness of the present invention, citrus fruits such as grapefruit and orange, grapes, and apples are preferred as fruit juices. The fruit juice may be made from any one of the above fruits alone or in combination of two or more of them.

[0022] Fruit juice can be obtained by subjecting the above-mentioned fruits to pretreatment, such as washing, sterilization, peeling, and crushing, as necessary, followed by squeezing or grinding using techniques known in the art. Examples of known techniques include squeezing and juicing the raw fruit, which has been pretreated, as necessary, by washing, sterilization, peeling, removing skins and seeds, crushing, straining, etc., using a hydraulic press, roller compressor, or in-line juicer; crushing and juicing using a pulper-finisher; and crushing using a crusher or the like, followed by squeezing using an extractor or the like. Water or hot water can be added before or after the crushing process. In some cases, active separation of fibers and the like is not performed after squeezing or grinding. Furthermore, the juice or grinding product obtained by these methods can be optionally treated with enzymes such as pectinase or cellulase, put through a juicer, or sterilized. Furthermore, the juice can be used to produce fruit wine or fruit juice-containing alcohol by adding yeast to the juice to cause ethanol fermentation, or by adding ethanol prepared elsewhere. Furthermore, the fruit juice may be concentrated as needed. In this case, known methods for concentration include, for example, ordinary concentration by heating, reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration.

[0023] The above-mentioned preparation of fruit juice can be omitted by purchasing commercially available products. Straight juice, straight fruit juice, reconstituted fruit juice, puree, concentrated puree, etc. are commercially available products. Straight juice here refers to what is specified by the JAS standard, i.e., the juice obtained by squeezing fruit, or a juice containing only ingredients permitted by the JAS standard. Straight fruit juice and reconstituted fruit juice refer to a juice obtained by squeezing fruit at a specified ratio, to which ingredients permitted by the JAS standard are added as needed, or a juice obtained by concentrating the juice at a specified ratio.

[0024] (Vegetable juice) Here, the vegetable juice is obtained by squeezing or grinding undried vegetables. The vegetables used as raw materials for the vegetable juice can be any vegetables commonly used in the industry, and are not particularly limited. Specific examples include carrots, onions, broccoli, turnip radishes, cabbage, Brussels sprouts, Brussels sprout leaves, celery, spinach, bell peppers, asparagus, young barley leaves, chrysanthemum, Chinese cabbage, mustard greens, lettuce, komatsuna, bok choy, angelica tree, sweet potato, potato, tomato, mulukhiyah, paprika, watercress, parsley, celery, mitsuba, lettuce, radish, kale, Brussels sprout leaves, shiso, eggplant, radish, kidney beans, pumpkin, burdock, green onions, ginger, garlic, chives, takana, cauliflower, corn, snow peas, okra, turnips, cucumbers, kohlrabi, melons, zucchini, loofahs, bean sprouts, and various sprouts. Among these, from the viewpoint of vulnerability to photodegradation and the effectiveness of the present invention, the vegetable juice is preferably a mixture of green leafy vegetables such as kale, young barley leaves, young wheat leaves, Angelica keiskei, young mulberry leaves, spinach, molokheiya, Brussels sprouts, and kale, so-called green juice. The vegetable juice may be made using any one of the above vegetables alone, or a combination of two or more. When two or more vegetables are used in combination, the ratio of each vegetable (vegetable juice) can be adjusted appropriately as needed and is not particularly limited.

[0025] Vegetable juice can be obtained by squeezing the above-mentioned vegetables using methods known in the art. Examples of known methods include squeezing and juicing raw vegetables, which have been pretreated, if necessary, by washing, sterilizing, peeling, removing skins and seeds, planting, crushing, straining, etc., using a hydraulic press, roller compressor, or in-line juicer; crushing and juicing using a pulper-finisher; and crushing using a crusher or the like, followed by juicing using an extractor or the like. Water or hot water can be added before or after the crushing process. In some cases, active separation of fibers, etc., is not performed after squeezing or grinding. Furthermore, the juice squeezed (squeezed) using these methods may be treated with enzymes such as pectinase or cellulase, put through a juicer, or sterilized, if desired. Furthermore, the vegetable juice may be concentrated as needed. Known methods for concentration include, for example, conventional heating, reduced-pressure concentration, low-temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration.

[0026] The above-mentioned preparation of vegetable juice can be omitted by purchasing a commercially available product. Straight vegetable juice, mixed vegetable juice, paste, puree, concentrated puree, etc. are commercially available products. Here, straight vegetable juice is the juice obtained by squeezing a single vegetable. Meanwhile, mixed vegetable juice is the juice obtained by squeezing multiple vegetables.

[0027] (Extract of grains or tea leaves) Examples of grains include coffee beans, soybeans, rice, buckwheat, barley, etc. The grains or tea leaves are extracted from the dried product with water or hot water directly or after being subjected to procedures such as aging, fermentation, roasting, etc., and fibers, etc. are separated as necessary. Typical examples include coffee, barley tea, green tea, black tea, oolong tea, etc.

[0028] (Coffee) In the present invention, "coffee and coffee beverages" includes beverages made from coffee beans and beverages sealed in containers to which sugars, dairy products, emulsified edible oils and fats, and other edible materials have been added, as described in the "Fair Competition Code Concerning the Labeling of Coffee-Containing Beverages, etc." enacted in 1977. In addition, according to the "Fair Competition Code Concerning the Labeling of Drinking Milk," as of 2017, beverages containing 3.0% or more milk solids by weight are treated as "dairy beverages." However, as long as they meet the definition of a "coffee beverage" above, such "dairy beverages" are also included in the "coffee beverages" of the present invention.

[0029] (Ascorbic Acid Fatty Acid Esters) In the present invention, the effect of suppressing flavor deterioration can be improved by using ascorbic acid fatty acid esters in combination. Examples of ascorbic acid fatty acid esters include ascorbic acid palmitate and ascorbic acid stearate.

[0030] (Water-soluble polysaccharides derived from legume plants) In the present invention, the effect of suppressing flavor deterioration can be improved by using a water-soluble polysaccharide derived from a legume plant in combination. The water-soluble polysaccharides derived from legume plants used in the present invention are water-soluble acidic polysaccharides and can be obtained from legume plants such as soybean, pea, adzuki bean, cowpea, kidney bean, fava bean, chickpea, and lentil. These can be used alone or in combination of two or more. Preferably, they are derived from soybean or pea. A preferred example of a production method for soy-derived water-soluble polysaccharides is as follows: A soybean-derived raw material such as soybean refuse is subjected to thermal decomposition under acidic or alkaline conditions, preferably at a pH of 3 to 6, at a temperature of preferably 80°C or higher and 150°C or lower, more preferably above 100°C and 130°C or lower, to extract water-soluble soybean polysaccharides, which are then subjected to solid-liquid separation by centrifugation or the like to obtain a water-soluble fraction. The water-soluble fraction can be dried as is, or can be treated with activated carbon, resin adsorption, or ethanol precipitation to remove hydrophobic substances or low-molecular-weight substances, followed by drying to obtain water-soluble soybean polysaccharides. When the water-soluble polysaccharide is derived from pea, the water-soluble pea polysaccharide can be obtained by the methods described in International Publication No. WO2012 / 176852 or International Publication No. WO2014 / 103833, for example.

[0031] (Blending ratio) The blending ratio is explained below. The flavor deterioration inhibitor of the present invention is preferably contained in a beverage at 0.001 to 0.15% by mass (10 to 1,500 ppm). More preferably, it is contained at 0.003 to 0.08% by mass (30 to 800 ppm), and most preferably at 0.004 to 0.03% by mass (40 to 300 ppm). By containing it at 0.001 to 0.15% by mass (10 to 1,500 ppm), an excellent effect of inhibiting flavor deterioration can be obtained.

[0032] In the present invention, the flavor deterioration suppression effect can be further improved by including 0.0005 to 0.1% by mass (5 to 1,000 ppm) of ascorbic acid fatty acid esters in the beverage. The preferred range is 0.001 to 0.05% by mass (10 to 500 ppm), and more preferably 0.002 to 0.04% by mass (20 to 400 ppm). By including 0.0005 to 0.1% by mass (5 to 1,000 ppm), an excellent flavor deterioration suppression effect can be obtained, and the cost-effectiveness is also excellent.

[0033] In the present invention, the flavor deterioration suppression effect can be further improved by including 0.0001% by mass (1 ppm) or more of a water-soluble polysaccharide derived from a legume plant in a beverage. The content is preferably 0.0002% by mass (2 ppm) or more, and more preferably 0.001% by mass (10 ppm) or more. There is no particular upper limit, but it can be set to 1% by mass (10,000 ppm) or less, 0.3% by mass (3,000 ppm) or less, 0.1% by mass (1,000 ppm) or less, or 0.03% by mass (300 ppm) or less. Setting the content within these ranges provides excellent flavor deterioration suppression effect and excellent cost-effectiveness.

[0034] (Other Ingredients) The beverage of this embodiment may further contain other ingredients known in the art. Examples of such other ingredients include water other than water derived from vegetables or fruits (e.g., mineral water, natural water, ion-exchanged water, purified water, deaerated water, tap water, etc.), sugars such as fructose glucose, acidulants such as acids, sweeteners such as sorbitol and aspartame, amino acids, electrolyte solutions, enzymes, thickeners, stabilizers such as pectin, colorants such as natural and synthetic pigments, vitamins, mineral fortifiers such as zinc, calcium, iron, copper, and magnesium, or their salts, pH adjusters, antioxidants, colorants such as natural and synthetic pigments, flavorings such as natural and synthetic flavors, carbon dioxide, ethanol, or other beverages containing ethanol. Among these, ingredients permitted by the JAS standards include, for example, vitamin and mineral fortifiers or their salts, sugar, honey, and natural flavors. Specific examples of sugars include, but are not limited to, sugar, isomerized sugar, fructose, glucose, maltose, lactose, trehalose, natural sugars, and sugar alcohols. Specific examples of acidulants include, but are not limited to, citric acids, ascorbic acids, malic acids, tartaric acids, and lactic acids. These may be used alone or in combination of two or more. Other ingredients that can be added are described, for example, in the "Food Labeling Manual" (edited by the Food Labeling Research Group, Chuohoki Publishing, revised February 1989).

[0035] (Sterilization) When heat sterilization is performed before or after packaging the beverage according to one embodiment of the present invention, the type of heat sterilization is not particularly limited, and can be performed using conventional techniques such as inversion sterilization, UHT sterilization, and retort sterilization. The temperature in the heat sterilization step is not particularly limited, but is, for example, 65 to 130°C, preferably 80 to 120°C, for 1 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at 115°C for a few seconds, for example, 5 to 60 seconds, is also acceptable.

[0036] (Preparation of beverages) An example of a preparation method is described below. First, a protein material and, if necessary, an ascorbic acid fatty acid ester are added to water and dissolved. There is no particular limitation on the temperature of the water used, but warm water is preferred, with 40 to 80°C being appropriate. If necessary, water and / or a water-soluble polysaccharide derived from a legume plant is added to one or more selected from fruit juice, vegetable juice, and coffee, and the mixture is dissolved by stirring or the like. There is no particular limitation on the temperature of the water used, but cold water is preferred, with 5 to 15°C being appropriate. These are mixed, and, if necessary, filled and sterilized. There are no particular limitations on the order of the filling and sterilization steps. Alternatively, the above ingredients can be mixed simultaneously and dissolved by stirring or the like. After mixing, if necessary, the mixture is filled and sterilized. There are no particular limitations on the order of the filling and sterilization steps.

[0037] The properties of the flavor deterioration suppressor of the present invention are specified by the following procedure.

[0038] <Crude protein content> Measured using the Kjeldahl method. Specifically, the mass of nitrogen measured using the Kjeldahl method relative to the mass of protein material is expressed as the crude protein content in the dry matter in "mass %." The nitrogen conversion coefficient is 6.25. Basically, it is calculated by rounding off the value to the second decimal place.

[0039] <NSI> 60 ml of water is added to 3 g of protein material sample, and the mixture is stirred with a propeller at 37°C for 1 hour. After that, the mixture is centrifuged at 1,400 x g for 10 minutes, and the supernatant (I) is collected. Next, 100 ml of water is added to the remaining precipitate, and the mixture is stirred with a propeller at 37°C for another hour. After that, the mixture is centrifuged and the supernatant (II) is collected. Solutions (I) and (II) are combined, and water is added to the resulting mixture to make 250 ml. This is filtered through filter paper (No. 5), and the nitrogen content of the filtrate is measured by the Kjeldahl method. The nitrogen content of the sample is also measured by the Kjeldahl method. The NSI is calculated by rounding off the value to two decimal places.

[0040] <TCA solubility> An equal volume of 0.44M trichloroacetic acid (TCA) is added to a 2% by mass aqueous solution of a protein material sample to make a 0.22M TCA solution, and the soluble nitrogen ratio is measured using the Kjeldahl method. This value is generally calculated by rounding off the number to two decimal places.

[0041] Viscosity (Post-heating viscosity) The viscosity of the protein material is measured using a Brookfield viscometer (Toki Sangyo Co., Ltd., Type BM). A protein material aqueous solution is prepared so that the crude protein content is 20% by mass. The measurement container is filled with the rotor, sealed, and heated in a water bath at 80°C for 30 minutes. The viscosity is then measured at 25°C at a desired rotation speed. The reading is read and multiplied by a conversion factor corresponding to the rotor number and rotation speed to calculate the viscosity (unit: Pa·s). The measurement value after 1 minute is used. The rotation speed is generally 60 rpm. For high-viscosity samples, change rotor number 1 to 4 and reduce the rotation speed to 6 rpm. The upper limit of viscosity for this measurement is 100,000 mPa·s. If the measurement range is exceeded using rotor number 4 and a rotation speed of 6 rpm, the post-heating viscosity is immediately determined to be 100,000 mPa·s or higher.

[0042] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by mass.

[0043] <Raw Materials> The raw materials used in the examples and comparative examples are as follows.

[0044] (Protein ingredients) The following protein ingredients were used: Soy protein ingredient A: "MIRA-MAP2.0" manufactured by Fuji Oil Co., Ltd., crude protein content 79.3%, TCA solubilization rate 61.8%, viscosity after heating 28mPa・s, NSI 98.1 Pea protein ingredient A: Pea protein decomposed / denatured and molecular weight distribution adjusted (Fuji Oil Co., Ltd. test production product, moisture 1.1%, crude protein content 72.4%, TCA solubilization rate 45.9%, viscosity after heating 43mPa・s, NSI 98.9) Raw materials Pea protein: PP-CS (manufactured by Organo Food Tech Co., Ltd., crude protein content 79.1%)

[0045] The following protein materials were used as comparative examples and do not satisfy the requirements of the present invention. Soy protein ingredient B: "Fujipro R" manufactured by Fuji Oil Co., Ltd., crude protein content 87.2%, TCA solubilization rate 12.2%, viscosity after heating 100,000 mPa・s or more, NSI 81.2) Soy protein ingredient C: "Fujipro CL" manufactured by Fuji Oil Co., Ltd., crude protein content 88.0%, TCA solubilization rate 23.0%, viscosity after heating 100,000 mPa・s or more, NSI 65.0) Soy peptide ingredient A: "Hinute DC6" manufactured by Fuji Oil Co., Ltd., crude protein content 90.0%, TCA solubilization rate 100.0%, viscosity after heating 17 mPa・s, NSI 100) Sodium caseinate: "Sodium Caseinate 180" manufactured by Fonterra, crude protein content 92.3%, TCA solubilization rate 0.0%, viscosity after heating 100,000 mPa・s or more, NSI 98.1)

[0046] (Other ingredients) The other ingredients used were as follows. L-Ascorbic acid palmitate: L-Ascorbic acid palmitate, manufactured by DSM Water-soluble soybean polysaccharide: "SOYAFIVE-S-DA100", manufactured by Fuji Oil L-Ascorbic acid: L-Ascorbic acid, manufactured by Fujifilm Wako Pure Chemical Industries 55°BX clear red grape juice, manufactured by Nippon Kajitsu Kako Co., Ltd. 58°BX grapefruit juice, manufactured by Nippon Kajitsu Kako Co., Ltd. 40°BX cloudy apple juice, manufactured by Nippon Kajitsu Kako Co., Ltd. 64°BX cloudy orange juice, manufactured by Nippon Kajitsu Kako Co., Ltd. Tomato puree, manufactured by Kagome Co., Ltd. Green juice drink: manufactured by Ito En Co., Ltd. The ingredients are listed as vegetable juice (young barley leaves, kale), young barley leaves powder, matcha, zinc yeast / thickening polysaccharide, vitamin E. Wine, manufactured by Mercian Co., Ltd. Coffee beans, from Colombia, manufactured by Camel Coffee Co., Ltd.

[0047] <Production and Evaluation of Grape Juice-Containing Beverages> The ingredients were mixed in the proportions shown in Table 1, then placed in PET bottles and heat-sterilized at 85°C for 30 minutes. The resulting grape juice-containing beverages were evaluated for inhibitor-derived flavor before the deterioration test. Next, the beverages were stored at 5°C under an LED light source of 40,000 lux for 72 hours, after which the photodegradation odor was evaluated. The additive-free sample from Comparative Example 1, stored in a dark place, was designated Reference Example 1 and evaluated. Test plots that received a rating of 3 or higher for inhibitor-derived flavor and a rating of 3 or higher for photodegradation odor were deemed to have passed the overall evaluation. Furthermore, the squares of the flavor and photodegradation odor evaluation scores were summed to obtain an overall evaluation score. The overall evaluation score was used as a guide for further ranking the passing samples. The results are summarized in Table 1.

[0048] (Evaluation criteria for suppressant-derived flavor) Ten experienced panelists evaluated the unadded group and Reference Example 1 before the deterioration test, and the average of the evaluation scores was used to evaluate the beverage. The higher the score, the better the original flavor of the beverage and the weaker the flavor that differs from the original flavor of the beverage. 5 points: Same as the Reference Example, no suppressant-derived flavor is detected, and the original flavor of the beverage is not impaired at all. 4 points: Compared to the Reference Example, the suppressant-derived flavor is detected very slightly, but the original flavor of the beverage is not impaired. 3 points: Compared to the Reference Example, the suppressant-derived flavor is detected slightly, but the original flavor of the beverage is not impaired. 2 points: Compared to the Reference Example, the suppressant-derived flavor is detected, and the original flavor of the beverage is slightly impaired. 1 point: Compared to the Reference Example, the suppressant-derived flavor is detected strongly, and the original flavor of the beverage is impaired.

[0049] (Evaluation criteria for photodegradation odor) Ten experienced panelists evaluated the unadded group and Reference Example 1 stored in a dark place, and the average of their evaluation scores was used for evaluation. A higher score indicates a better original beverage flavor and a weaker photodegradation odor. 7 points: Equivalent to the Reference Example, the original beverage flavor is maintained, and no photodegradation odor is detectable. 6 points: The original beverage flavor is slightly inferior to the Reference Example, but the photodegradation odor is almost undetectable. 5 points: The original beverage flavor is slightly inferior to the Reference Example, but the photodegradation odor is slightly detectable. 4 points: The original beverage flavor is slightly inferior to the Reference Example, but the photodegradation odor is slightly detectable. 3 points: The original beverage flavor is inferior to the Reference Example, and the photodegradation odor is slightly detectable, but it is at a level that does not pose a problem in terms of product quality. 2 points: The original beverage flavor is significantly inferior to the Reference Example, and the photodegradation odor is detectable. 1 point: The original beverage flavor is very poor compared to the Reference Example, and a strong photodegradation odor is detectable.

[0050] <Analysis of photodegradation suppression effect> Aroma analysis of each beverage obtained in the examples and comparative examples was carried out under the following conditions. The effect was considered by comparing peak intensities. (Aroma component analysis conditions) ○ SPME (solid phase microextraction) conditions Samples were placed in 20 ml vials and extracted. Fiber used: DVB / PDMS / CAR, 1 cm Extraction conditions: 60°C, 30 minutes of incubation → 60°C, 30 minutes of adsorption → 240°C, 1 minute of desorption Bake conditions: 250°C, 30 minutes ○GC-TOF-MS (gas chromatograph time-of-flight mass spectrometer) analysis conditions MS: PegasusBT (LECO Japan), GC: Agilent7890B (Agilent Technologies), AS: MPS robotic pro (Gestell) Column: RESTEK stabil-WAX, length 30 m, inner diameter 0.25 mm, liquid phase film thickness 0.5 μm Column temperature: 40°C (2 min) → 12°C / min → 240°C (10 min) Carrier gas control: constant flow rate Injection method: splitless Column flow rate: 1.0 ml / min Interface temperature: 250°C, ion source temperature 230°C Data acquisition rate: 20 spectra / s Ionization voltage: 70 eV, detector gain: 2190 V Analysis conditions: Analysis was performed using Chroma TOF BT (LECO), and component names were estimated using the NIST library.

[0051] (Table 1) Effect of various protein ingredients on preventing deterioration of grape juice

[0052] As can be seen from the examples in Table 1, by adding a protein material having the specific properties specified in the present invention to a grape juice-containing beverage, the light-deterioration odor could be reduced without impairing the original flavor of the beverage. Furthermore, by using an ascorbic acid fatty acid ester in combination, the light-deterioration odor could be further reduced. In addition, by using a water-soluble polysaccharide derived from a legume plant in combination, the light-deterioration odor could be further reduced.

[0053] As can be seen from the comparative examples in Table 1, in all cases where the protein material having the specific properties specified in the present invention was not contained, the light degradation odor could not be sufficiently suppressed.

[0054] (Table 2) Aroma component analysis

[0055] For representative aroma components, the Pearson's product-moment correlation coefficient between the integrated peak intensity and the light-degradation odor evaluation score was calculated and is shown together with the integrated value in Table 2. In the examples, the reduction of isopentyl butyrate, (Z)-3-hexenyl acetate, ethyl decanoate, ethyl valerate, 3-methyl-2-butanol, ethyl 2-methylbutyrate, and methyl anthranilate, which are known to be favorable flavor components contained in grape juice, was inhibited, and a positive correlation was observed with the light-degradation odor evaluation score. Furthermore, the production of (Z)-2-decenal, 3,3-dimethylheptanoic acid, 3-penten-2-one, pelagolic acid, and trans-2-undecenal, which are known to be offensive odor components, was inhibited, and a negative correlation was observed with the light-degradation odor evaluation score. These results suggest that the protein material having the specific properties specified in the present invention functions as an effective flavor deterioration inhibitor.

[0056] <Production and Evaluation of Grapefruit Juice-Containing Beverage> The ingredients were mixed in the proportions shown in Table 3, then placed in a PET bottle and heat-sterilized at 85°C for 30 minutes. The resulting grapefruit juice-containing beverage was used to evaluate the inhibitor-derived flavor before the deterioration test. The beverage was then stored at 5°C under an LED light source of 40,000 lux for 72 hours, after which the photodegradation odor was evaluated. The additive-free product of Comparative Example 9, stored in a dark place, was used as Reference Example 2 for evaluation. Test plots that received a rating of 3 or higher for inhibitor-derived flavor and a rating of 3 or higher for photodegradation odor were deemed to have passed the overall evaluation. The results are summarized in Table 3.

[0057] (Table 3) Effect of each protein ingredient on inhibiting photodegradation of grapefruit juice

[0058] As can be seen from the examples in Table 3, in a grapefruit juice-containing beverage, the addition of a protein material having the specific properties specified in the present invention reduced the light-degradation odor without impairing the original flavor of the beverage. Furthermore, the use of an ascorbic acid fatty acid ester in combination further reduced the light-degradation odor. Additionally, the use of a water-soluble polysaccharide derived from a legume plant in combination further reduced the light-degradation odor.

[0059] As can be seen from the comparative examples in Table 3, in all cases where the protein material having the specific properties defined in the present invention was not contained, the light degradation odor could not be sufficiently suppressed.

[0060] (Table 4) Aroma component analysis

[0061] As can be seen from the analysis examples in Table 4, in the examples, the reduction of citronellol, 2-methylbutyrate ethyl, α-ocimene, N-cinnamoylglycine methyl, limonene, myrcene, caryophyllene, mesitylene, α-pinene, nootkatone, humulene, viridiflorene, β-sinensal, α-terpinene, and linalool, which are known to be good flavor components contained in grapefruit juice, was suppressed, and a positive correlation was observed with the evaluation score of light-degraded odor. In addition, the production of heptanal, 2,4-hexadienal, pelargonic acid, methylheptenone, 2-nonanone, 3-hexen-1-ol, 2,4-decadienal, methacrolein, and 4-isopropylcyclohexanone perillaldehyde, which are known to be malodorous components, was suppressed, and a negative correlation was observed with the evaluation score of light-degraded odor. These results suggest that the protein material having the specific properties defined in the present invention functions as an effective flavor deterioration inhibitor.

[0062] <Production and Evaluation of Apple Juice-Containing Beverage> The ingredients were mixed in the proportions shown in Table 5, then placed in a PET bottle and heat-sterilized at 85°C for 30 minutes. The resulting apple juice-containing beverage was used to evaluate the inhibitor-derived flavor before the deterioration test. The beverage was then held at 5°C under an LED light source of 40,000 lux for 72 hours, after which the photodegradation odor was evaluated. The additive-free product of Comparative Example 17, stored in a dark place, was used as a reference example for evaluation. Test plots that received a rating of 3 or higher for inhibitor-derived flavor and a rating of 3 or higher for photodegradation odor were deemed to have passed the overall evaluation. The results are summarized in Table 5.

[0063] (Table 5) Effect of each protein ingredient on the photodegradation of apple juice

[0064] As can be seen from the examples in Table 5, in apple juice-containing beverages, the inclusion of a protein material having the specific properties specified in the present invention reduced the light-degradation odor without impairing the original flavor of the beverage. Furthermore, the use of an ascorbic acid fatty acid ester in combination further reduced the light-degradation odor. Additionally, the use of a water-soluble polysaccharide derived from a legume plant in combination further reduced the light-degradation odor. Furthermore, as can be seen from the comparative examples, the use of ascorbic acid or a soybean peptide material alone was unable to sufficiently suppress the light-degradation odor.

[0065] <Production and Evaluation of Orange Juice-Containing Beverage> The ingredients were mixed in the proportions shown in Table 6, then placed in a PET bottle and heat sterilized at 85°C for 30 minutes. The resulting orange juice-containing beverage was used to evaluate the inhibitor-derived flavor before the deterioration test. The beverage was then stored at 5°C under an LED light source of 40,000 lux for 120 hours, after which the photodegradation odor was evaluated. The evaluation was conducted using the additive-free product stored in a dark place (Comparative Example 20) as a reference example. Test sections that received a rating of 3 or higher for inhibitor-derived flavor and a rating of 3 or higher for photodegradation odor were deemed to have passed the overall evaluation. The results are summarized in Table 6.

[0066] (Table 6) Effect of each protein ingredient on inhibiting photodegradation of orange juice

[0067] As can be seen from the examples in Table 6, in an orange juice-containing beverage, the inclusion of a protein material having the specific properties specified in the present invention reduced the light-degraded odor without impairing the original flavor of the beverage. Furthermore, the use of ascorbic acid fatty acid esters in combination further reduced the light-degraded odor. Additionally, the use of a water-soluble polysaccharide derived from a legume plant in combination further reduced the light-degraded odor. Furthermore, as can be seen from the comparative examples, ascorbic acid or soybean peptide material alone was unable to sufficiently suppress the light-degraded odor.

[0068] <Production and Evaluation of Tomato Juice-Containing Beverage> The ingredients were mixed in the proportions shown in Table 7, then placed in a PET bottle and heat sterilized at 85°C for 30 minutes. The resulting tomato juice-containing beverage was used to evaluate the inhibitor-derived flavor before the deterioration test. The beverage was then stored at 5°C under an LED light source of 40,000 lux for 72 hours, after which the photodegradation odor was evaluated. The additive-free product of Comparative Example 23, stored in a dark place, was used as a reference example for evaluation. Test plots that received a rating of 3 or higher for inhibitor-derived flavor and a rating of 3 or higher for photodegradation odor were deemed to have passed the overall evaluation. The results are summarized in Table 7.

[0069] (Table 7) Photodegradation inhibitory effect of each protein ingredient on tomato juice

[0070] As can be seen from the examples in Table 7, in a tomato juice-containing beverage, the inclusion of a protein material having the specific properties specified in the present invention reduced the light-degradation odor without impairing the original flavor of the beverage. Furthermore, the use of ascorbic acid fatty acid esters in combination further reduced the light-degradation odor. Additionally, the use of a water-soluble polysaccharide derived from a legume reduced the flavor derived from the inhibitor. Furthermore, as can be seen from the comparative examples, ascorbic acid or soybean peptide material alone was unable to sufficiently suppress the light-degradation odor.

[0071] <Production and Evaluation of Green Juice-Containing Beverage> The ingredients were mixed in the proportions shown in Table 8, then placed in a PET bottle and heat sterilized at 85°C for 30 minutes. The resulting green juice-containing beverage was used to evaluate the flavor derived from the inhibitor before the deterioration test. Next, the beverage was held at 5°C under conditions of 40,000 lux LED light source for 72 hours, after which the photodegradation odor was evaluated. The additive-free product of Comparative Example 26, stored in a dark place, was used as a reference example for evaluation. Test plots that received a rating of 3 or more for the flavor derived from the inhibitor and a rating of 3 or more for the photodegradation odor were deemed to have passed the overall evaluation. The results are summarized in Table 8.

[0072] (Table 8) Photodegradation inhibitory effect of each protein ingredient on green juice beverage

[0073] As can be seen from the examples in Table 8, in a green juice-containing beverage, by including a protein material having the specific properties specified in the present invention, the light-degraded odor could be reduced without impairing the original flavor of the beverage. Furthermore, by using ascorbic acid fatty acid esters in combination, the light-degraded odor could be further reduced. In addition, by using a water-soluble polysaccharide derived from a legume plant in combination, the light-degraded odor could be further reduced. Furthermore, as can be seen from the comparative examples, ascorbic acid or soybean peptide material alone could not sufficiently suppress the light-degraded odor.

[0074] <Production and Evaluation of Fruit Wine> The ingredients were mixed in the proportions shown in Table 9, then placed in a PET bottle and heat sterilized at 85°C for 30 minutes. The resulting fruit wine was evaluated for its inhibitor-derived flavor before the deterioration test. It was then stored at 5°C under an LED light source of 40,000 lux for 48 hours, after which its photodegradation odor was evaluated. The evaluation was also conducted using the additive-free product of Comparative Example 29, stored in a dark place, as a reference example. Test plots that received a rating of 3 or higher for inhibitor-derived flavor and a rating of 3 or higher for photodegradation odor were deemed to have passed the overall evaluation. The results are summarized in Table 9.

[0075] (Table 9) Photodegradation inhibitory effect of each protein ingredient on fruit liquor

[0076] As can be seen from the examples in Table 9, in fruit wine, the inclusion of a protein material having the specific properties specified in the present invention reduced the light-degradation odor without impairing the original flavor of the beverage. Furthermore, the use of ascorbic acid fatty acid esters in combination further reduced the light-degradation odor. Additionally, the use of water-soluble polysaccharides derived from legumes in combination further reduced the light-degradation odor. Furthermore, as can be seen from the comparative examples, ascorbic acid or soybean peptide materials alone were unable to sufficiently suppress the light-degradation odor.

[0077] <Production and Evaluation of Coffee Beverage> 100 parts by weight of hot water was added to 10 parts by weight of roasted and ground coffee beans. After separating the insoluble matter, the coffee extract was adjusted to a solids content of 1.2% by weight by adding water. The components were then mixed in the proportions shown in Table 10, placed in a PET bottle, and heat sterilized at 85°C for 30 minutes. The resulting coffee beverage was evaluated for flavor derived from the inhibitor before the deterioration test. The beverage was then stored at 5°C under an LED light source of 40,000 lux for 48 hours, after which the photodegradation odor was evaluated. The additive-free product (Comparative Example 32, stored in a dark place) was used as a reference example for evaluation. Test sections that received a rating of 3 or higher for flavor derived from the inhibitor and a rating of 3 or higher for photodegradation odor were deemed to have passed the overall evaluation. The results are summarized in Table 10.

[0078] (Table 10) Effect of each protein ingredient on preventing photodegradation of coffee beverages

[0079] As can be seen from the examples in Table 10, the addition of a protein material having the specific properties specified in the present invention to coffee reduced the light-degradation odor without impairing the original flavor of the beverage. Furthermore, as can be seen from the comparative examples, ascorbic acid, a soy protein material not satisfying the requirements of the present invention, or a soy peptide material alone was unable to sufficiently suppress the light-degradation odor.

[0080] According to the present invention, it is possible to provide a flavor deterioration inhibitor that can be used in beverages to suppress flavor deterioration caused by the storage environment, particularly flavor deterioration caused by light exposure, without impairing the original flavor of the beverage, and a beverage containing the flavor deterioration inhibitor.

Claims

1. A flavor deterioration inhibitor for food and beverages, containing a protein material with the following properties A and B. (A) An aqueous solution containing 20% ​​crude protein by mass is heated at 80°C for 30 minutes, and the viscosity measured at 25°C is 10,000 mPa·s or less. (B) The solubilization rate of 0.22M TCA is 30% to 95%.

2. The flavor deterioration inhibitor according to claim 1, wherein the food or drink is a beverage.

3. The flavor deterioration inhibitor according to claim 2, wherein the beverage is one or more selected from fruit juice, vegetable juice, and coffee.

4. The flavor deterioration suppressor according to claim 3, wherein the fruit juice is one or more selected from the group consisting of citrus fruit, apple, and grape juice.

5. The flavor deterioration inhibitor according to claim 1, wherein the flavor deterioration is due to photodeterioration caused by exposure to light.

6. The flavor deterioration inhibitor according to claim 2, wherein the flavor deterioration is due to photodeterioration caused by exposure to light.

7. A flavor deterioration inhibitor as described in claim 3, wherein the flavor deterioration is due to photodeterioration caused by exposure to light.

8. The flavor deterioration inhibitor according to claim 4, wherein the flavor deterioration is due to photodeterioration caused by exposure to light.

9. One or more beverages selected from fruit juice, vegetable juice, and coffee, containing 10 to 1,500 ppm of a protein material having the following properties A and B: (A) An aqueous solution containing 20% ​​crude protein by mass is heated at 80°C for 30 minutes, and the viscosity measured at 25°C is 10,000 mPa·s or less. (B) The solubilization rate of 0.22M TCA is 30% to 95%.

10. The beverage according to claim 9, which contains 5 to 1,000 ppm of ascorbic acid fatty acid esters.

11. The beverage according to claim 10, containing 1 ppm or more of water-soluble polysaccharides derived from legume plants.

12. The beverage of claim 9, which is one or more selected from citrus, apple, or grape.

13. The beverage of claim 10, which is one or more selected from citrus, apple, or grape.

14. The beverage of claim 11, which is one or more selected from citrus, apple, or grape.

15. A method for suppressing flavor deterioration of a beverage by blending a protein material having the following properties A and B into the beverage: (A) An aqueous solution containing 20% ​​crude protein by mass is heated at 80°C for 30 minutes, and then the viscosity measured at 25°C is 10,000 mPa·s or less. (B) The solubilization rate of 0.22M TCA is 30% to 95%.

16. The method for suppressing flavor deterioration according to claim 15, wherein the flavor deterioration is due to photodeterioration caused by exposure to light.