Matcha-flavored packaged beverage and method for enhancing the matcha flavor of the beverage

Abstract

To provide a technique for a beverage that gives a strong feel of powdered green tea flavor.SOLUTION: A packaged beverage of powdered green tea flavor contains peptides.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a container-packed beverage with a matcha flavor and a method for enhancing the matcha flavor of a beverage.

Background Art

[0002] The matcha flavor has good compatibility with confectionery and beverages and is widely loved. Among them, the demand for beverages with a matcha flavor is increasing more and more. However, when the blending ratio of matcha in the beverage is increased so that the matcha flavor can be felt more strongly, an increase in precipitation of insoluble solids derived from matcha may occur, or a manufacturing load may occur due to an increase in insoluble solids. In addition, when a stabilizer is used to suppress precipitation or the like, the manufacturing cost may increase.

[0003] On the other hand, a peptide is a compound in which two or more amino acids are bonded, and its useful physiological effects have attracted attention and it is used in many foods. For example, Patent Document 1 discloses that bitterness derived from tea is suppressed by adding a peptide to a tea extract obtained by concentrating tea containing a large amount of active ingredients. Patent Document 2 also discloses that tea or a tea flavor is imparted to a food composition containing a peptide in order to suppress bitterness derived from the peptide.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the technology disclosed in Patent Document 1 focuses on suppressing the bitterness that occurs in tea concentrates with peptides and has not considered enhancing the matcha flavor with peptides at all. On the other hand, the technology disclosed in Patent Document 2 focuses on the bitterness caused by peptides but has not examined the matcha flavor of beverages.

[0006] Therefore, as a result of intensive studies from the perspective of enhancing the matcha flavor of beverages, the present inventor has surprisingly found that the matcha flavor can be strongly felt by including peptides in the beverage, and thus completed the present invention.

Means for Solving the Problems

[0007] According to the present invention, there is provided a container-packed beverage with a matcha flavor containing peptides.

[0008] Also, according to the present invention, there is provided a method for enhancing the matcha flavor of a beverage by blending peptides into the beverage.

Effects of the Invention

[0009] According to the present invention, a beverage with a strong matcha flavor can be provided. The matcha flavor is a flavor generally widely known as a matcha flavor in food and beverages, and is intended to be a flavor in which an appropriate bitterness and the depth peculiar to tencha, which is the raw material of matcha, are combined.

Modes for Carrying Out the Invention

[0010] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a~b" in the description of a numerical range represents a or more and b or less, unless otherwise specified.

[0011] <Container-packed Beverage> The container-packed beverage of this embodiment contains peptides. Hereinafter, the details of the beverage of this embodiment will be described.

[0012] [Peptides] The peptide in this embodiment is used to enhance the matcha flavor of beverages. Although the details of the reason why the matcha flavor of the beverage is enhanced by the peptide are not clear, it is presumed that the bitterness of the peptide contributes to the enhancement of the matcha flavor. The peptide in this embodiment is obtained, for example, by hydrolyzing proteins derived from animals, plants, or microorganisms with an acid, an alkali, or a proteolytic enzyme. Specifically, at least one selected from the group consisting of collagen peptide, soy peptide, milk peptide, wheat peptide, and egg peptide can be mentioned. These may be used alone or in combination of two or more. Among them, soy peptide and milk peptide are preferable, and milk peptide is more preferable from the viewpoint of having good compatibility with the matcha flavor and effectively enhancing the matcha feeling. Examples of the milk peptide include peptides derived from mammalian milk such as cow's milk, mare's milk, goat's milk, and ewe's milk. Among them, it is preferably a milk casein peptide obtained by decomposing casein peptide derived from cow's milk with a proteolytic enzyme.

[0013] The molecular weight distribution of the peptide in this embodiment is preferably 5% by mass or more, more preferably 50% by mass or more, as the peak area ratio of size exclusion chromatography for those with a molecular weight of 500 to 6000. Further, the peptide in this embodiment preferably includes those having a molecular weight distribution of 500 or more and 10,000 or less with a peak area ratio of size exclusion chromatography of 50% by mass or more. By setting the molecular weight of the peptide to be equal to or higher than the above lower limit value, it becomes easier to enhance the matcha flavor. On the other hand, by setting the average molecular weight of the peptide to be equal to or lower than the above upper limit value, while suppressing the odor derived from the peptide, it becomes easier to obtain the matcha flavor. Therefore, by appropriately controlling the molecular weight distribution of the peptide, it becomes easier to achieve a high level of balance between suppressing the odor derived from the peptide and enhancing the matcha flavor. Note that the odor derived from the peptide means a unique unpleasant odor derived from the raw materials of animals and plants.

[0014] The molecular weight of the peptide in this embodiment can be measured by known methods, for example, by quantitative methods such as viscosity measurement, HPLC, and size exclusion chromatography. Among them, size exclusion chromatography is preferred. When using size exclusion chromatography, the column used is preferably TSKgel G2500PWXL (manufactured by Tosoh Corporation).

[0015] In the container-packed beverage of this embodiment, the peptide content is preferably 0.1% by mass or more, and more preferably 0.2% by mass or more. By setting the peptide content to be not less than the above lower limit value, a strong bitterness can be enhanced while obtaining a good matcha flavor, and it is easy to enhance the matcha flavor. On the other hand, in the container-packed beverage of this embodiment, from the viewpoint of suppressing excessive bitterness and enhancing the matcha flavor, the peptide content is preferably 0.95% by mass or less, and more preferably 0.8% by mass or less from the viewpoint of enhancing the matcha flavor and obtaining a good matcha flavor.

[0016] The container-packed beverage of this embodiment may contain various components other than the above as long as the effects of the present invention can be obtained.

[0017] From the viewpoint of significantly obtaining the matcha flavor enhancing effect, the container-packed beverage of this embodiment preferably contains at least one of a tea component and a tea flavor. Examples of the tea component include non-fermented teas such as sencha, deep-steamed sencha, gyokuro, kabusecha, bancha, tamaryokucha, powdered tea, sprout tea, houjicha, genmaicha, and matcha, and fermented teas such as yellow tea, white tea, oolong tea, black tea, and black tea (Pu-erh tea). These may be used alone or in combination of two or more. Thereby, the flavor of the peptide and the flavor obtained from the tea component and / or the tea flavor are likely to blend, and the matcha-specific flavor in the beverage is enhanced. Among them, from the viewpoint of good compatibility with the flavor such as bitterness of the peptide, it is more preferable to contain matcha. The container-packed beverage of the present embodiment is preferably a matcha beverage when it contains matcha, a matcha latte when it contains matcha and milk, and a near-water when it is a colorless and transparent type containing a tea flavor without matcha.

[0018] The above-mentioned matcha is obtained by pulverizing ground matcha, and is mostly particles and fibers composed of insoluble solids. The content of matcha is preferably 0.1 to 2.0% by mass, and more preferably 0.3 to 1.0% by mass.

[0019] The above-mentioned tea flavor is used to impart a matcha flavor to the beverage of the present embodiment. The tea flavor may be any matcha flavor that reminds people of matcha when contained in the beverage. The tea flavor preferably contains at least one or more aroma components such as (Z)-3-hexenol, dimethyl sulfide, β-ionone, 3-methyl-2,4-nonanedione, linalool, furaneol, methional, indole, methyl jasmonate, linalool, geraniol, methyl salicylate, β-damascenone, phenethyl alcohol, photrienol, 2,4-heptadienal, and 1-octen-3-ol.

[0020] Furthermore, the container-packed beverage of the present embodiment may contain milk, sweetener, acidulant, emulsifier, pH adjuster, fruit juice, various nutritional components, coloring agent, diluent, antioxidant, thickening stabilizer, etc.

[0021] Examples of the above-mentioned milk include raw milk, cow's milk, whole milk powder, skim milk powder, raw cream, condensed milk, partially skimmed milk, sweetened condensed milk, milk powder, and fermented milk. These may be used alone or in combination of two or more.

[0022] Examples of the sweetener include saccharides such as fructose, sucrose, glucose, granulated sugar, lactose, and maltose; low-sweetness sweeteners such as xylitol and D-sorbitol; and high-sweetness sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used alone or in combination of two or more kinds.

[0023] Examples of the acidulant include citrate salts such as trisodium citrate, citric anhydride, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, acetic acid, phosphoric acid, phytic acid, ascorbic acid, or salts thereof. These may be used alone or in combination of two or more kinds.

[0024] [pH] The pH of the beverage of the present embodiment at 20°C is preferably 3.0 to 7.5, more preferably 6.0 to 7.5. By setting the pH within such a numerical range, it becomes easier to favorably retain the matcha flavor. The pH can be measured using a commercially available pH meter or the like. The pH can be adjusted, for example, by changing the amount of a specific acid or using a pH adjuster.

[0025] [Brix value] From the viewpoint of improving the palatability of the beverage, the Brix value of the beverage of the present embodiment is preferably 0.1 to 25°, more preferably 1 to 18°, and even more preferably 4 to 15°. The Brix value can be adjusted, for example, by the amount of the aforementioned sweetener, the amounts of other various components, and the like.

[0026] [Container] The containers for the container-packed beverages of this embodiment include sealed containers made of a single material such as glass, paper, plastic (such as polyethylene terephthalate), aluminum, and steel, or composite materials or laminated materials thereof. Also, the types of containers are not particularly limited, and examples include plastic bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles, and the like.

[0027] <Method for enhancing matcha flavor of beverage> The method for enhancing the matcha flavor of the beverage of this embodiment is to blend a peptide into the beverage. As a result, the matcha flavor of the beverage can be strongly felt. As the beverage, the same ones as the above-mentioned container-packed beverages can be used.

[0028] The embodiments of the present invention have been described above, but these are examples of the present invention, and various configurations other than the above can also be adopted. Examples of reference embodiments are appended below. 1. A bottled beverage with a matcha flavor containing a peptide. 2. The bottled beverage according to 1., wherein the beverage contains a tea component and / or a tea flavor. 3. The bottled beverage according to 1. or 2., wherein the content of the peptide is 0.1% by mass or more and 0.95% by mass or less. 4. The bottled beverage according to any one of 1. to 3., wherein the peptide is at least one selected from the group consisting of collagen peptide, soy peptide, milk peptide, wheat peptide, and egg peptide. 5. The bottled beverage according to any one of 1. to 4., wherein the peptide includes those having a molecular weight distribution of 500 or more and 10,000 or less and accounting for 50% by mass or more. 6. The bottled beverage according to any one of 2. to 5., wherein the tea component is matcha, and the content of the matcha is 0.1% by mass or more and 2.0% by mass or less. 7. A method for enhancing the matcha flavor of a beverage by blending a peptide into the beverage.

Examples

[0029] Hereinafter, the present invention will be described with reference to examples and comparative examples, but the present invention is not limited thereto. In the table, “%” means “% by mass”.

[0030] First, the following four types of peptides were prepared. · Milk casein peptide - 1: Lactononadecapeptide (hereinafter, “LNDP”) It was prepared according to the method described in paragraphs

[0108] to

[0110] of Japanese Patent No. 5718741 and used after reacting for 7 hours. The molecular weight distribution of those with a molecular weight of 500 to 6,000 was 65% by mass as the peak area ratio in size exclusion chromatography. · Soybean peptide: Hainute-AM (manufactured by Fuji Oil Co., Ltd.) · Fish collagen peptide: HP Fish Collagen (manufactured by Kyowa Hakko Bio Co., Ltd.) · Milk casein peptide-2: Lactotripeptide (hereinafter referred to as "LTP") It was prepared by the method described in paragraph

[0024] of JP-A No. 2011-102327. The molecular weight distribution of those with a molecular weight of 500 to 6,000 was 7% by mass as the peak area ratio in size exclusion chromatography.

[0031] [Experimental Example 1] Verification of differences in peptide (LNDP) concentration <Prototype 1 to 9> Using the above peptide (LNDP), a peptide (LNDP) solution with a concentration of 10% by mass was prepared. Next, the above peptide (LNDP) solution was prepared so that the concentration in the beverage would be the values shown in Table 1, and it was uniformly mixed with 7.00% by mass of sugar, 0.30% by mass of an emulsifier, 0.60% by mass of matcha, and 0.08% by mass of a flavoring agent to prepare a beverage. The obtained beverage was sterilized by instantaneous sterilization at 95°C and packed in a container. Thus, a container-packed beverage was obtained. The following evaluations were performed on the obtained beverage, and the results are shown in Table 1.

[0032] <Evaluation> · Sensory evaluation: Each of the beverages (20°C) of Prototypes 1 to 9 was tasted by 5 experienced panelists (A to E), and according to the following evaluation criteria, an 8-point (1 to 8 points) evaluation was performed for each of "goodness of matcha flavor", "intensity of matcha flavor", "goodness of bitterness", "intensity of bitterness", and "goodness of overall flavor", and the average score was obtained. In addition, when evaluating, the beverage of Prototype 1 was used as a control product (reference value: 4 points) for evaluation. Note that a larger numerical value indicates a better result in the evaluation.

[0033] · Evaluation criteria "Intensity of matcha flavor", "intensity of bitterness" 8 points... Much stronger than the target product 7 points... Very strong compared to the target product 6 points... Stronger than the target product 5 points... Slightly stronger than the target product 4 points... Equal strength to the target product 3 points... Slightly weaker than the target product 2 points... Weaker than the target product 1 point... Much weaker than the target product or not felt at all "Goodness of matcha flavor", "Goodness of bitterness", "Goodness of overall flavor" 8 points... Much better than the target product 7 points... Very good compared to the target product 6 points... Better than the target product 5 points... Slightly better than the target product 4 points... At the same level as the target product 3 points... Slightly worse than the target product 2 points... Worse than the target product 1 point... Much worse than the target product

[0034]

Table 1

[0035] [Experimental Example 2] Verification of differences in peptide types <Prototype 1, 4, 10, 11, 12> Except for changing the peptide types to those shown in Table 2, container-packed beverages were obtained in the same manner as Prototype 4 (peptide concentration 0.4% by mass). For the obtained beverages, evaluation was performed in the same manner as in Experimental Example 1 above, and the results are shown in Table 2.

[0036]

Table 2

[0037] [Experimental Example 3] Verification of differences in base beverages - 1 <Prototype 13, 14> The above peptide (LNDP) solution was prepared so that the peptide concentration in the beverage was 0% by mass and 0.4% by mass, and the beverage was uniformly mixed with 7.00% by mass of sugar and 0.08% by mass of flavoring to prepare a beverage. The resulting beverage was sterilized by flash sterilization at 95°C and then bottled. This resulted in a bottled matcha-flavored near water beverage. The resulting beverage was measured and evaluated in the same manner as in Experimental Example 1 above, and the results are shown in Table 3.

[0038] [Table 3]

[0039] [Experimental Example 4] Verification of differences in base beverages - 2 <Prototypes 15 and 16> The above peptide (LNDP) solution was prepared so that the peptide concentrations in the beverage were 0% by mass and 0.4% by mass, and was uniformly mixed with 7% by mass of sugar, 0.3% by mass of emulsifier, 0.6% by mass of matcha, 0.08% by mass of flavoring, and 3% by mass of milk to prepare a beverage. The resulting beverage was sterilized by flash sterilization at 95°C and packaged in a container, thereby obtaining a packaged matcha latte beverage. The resulting beverage was measured and evaluated in the same manner as in Experimental Example 1 above, and the results are shown in Table 4.

[0040] [Table 4]

Claims

1. containing a peptide, the content of the peptide being 0.1% by mass or more and 0.95% by mass or less, wherein the peptide is a milk casein peptide obtained by hydrolyzing milk-derived protein with a proteolytic enzyme, and is a matcha-flavored canned beverage.

2. The canned beverage according to claim 1, wherein the beverage contains a tea component and / or a tea flavor.

3. The canned beverage according to claim 1 or 2, wherein the peptide includes those having a molecular weight distribution of 500 or more and 10,000 or less and accounting for 50% by mass or more.

4. The canned beverage according to any one of claims 1 to 3, further containing matcha, the content of the matcha being 0.1% by mass or more and 2.0% by mass or less.

5. A method for enhancing the matcha flavor of a beverage, comprising the step of blending a peptide into the beverage so that the content of the peptide is 0.1% by mass or more and 0.95% by mass or less, wherein the peptide is a milk casein peptide obtained by hydrolyzing milk-derived protein with a proteolytic enzyme.

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