Chicken extract-containing beverage

Abstract

To provide novel chicken extract-containing beverage.SOLUTION: According to one aspect of the present invention, chicken extract-containing beverage comprises one or more types of odorous components selected from the group consisting of trimethylamine and isovaleric acid, the total content of the one or more types of odorous components being 2.7 ug / ml or less, and comprises one or more types of imidazole dipeptides selected from the group consisting of anserine and carnosine, the total content of the one or more types of imidazole dipeptides being 1.6 mg / ml or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing chicken extract and a method for producing the same. The present invention also relates to a method for improving the taste of a beverage containing chicken extract. [Background technology]

[0002] In recent years, growing health consciousness has led to an increased focus on protein-rich foods and beverages. Chicken extract-containing beverages, traditionally consumed in Asia, have particularly attracted attention as high-protein beverages, and a variety of such products are being developed, manufactured, and sold.

[0003] For example, Chinese Patent Application Publication No. 109287979 (Patent Document 1) describes a healthy and nutritious canned chicken soup that contains various ingredients, including herbal medicines. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Chinese Patent Application Publication No. 109287979 Summary of the Invention [Problem to be solved by the invention]

[0005] Chicken extract is known to have a distinctive odor (fishy, ​​vomit-like, etc.), and attempts have been made to reduce this odor. However, because consumers tend to perceive the efficacy of chicken extract from the meatiness of the chicken, it has been found that simply reducing the distinctive odor of chicken extract does not improve overall satisfaction with chicken extract. Therefore, there is a demand for novel chicken extract-containing beverages, and in particular, there is a demand for novel chicken extract-containing beverages that have a reduced distinctive odor of chicken extract and that still have the meatiness of chicken. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have discovered that by reducing the content of certain odorous components and adjusting the content of one or more imidazole dipeptides selected from the group consisting of anserine and carnosine within a specific range, a chicken extract-containing beverage that has a chicken meaty texture while suppressing the odor characteristic of chicken extract can be obtained.The present invention is based on this discovery.

[0007] The present invention provides the following beverages and methods for producing the beverages. [1] A chicken extract-containing beverage, Contains one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid, and the total content of the one or more odorous components is 2.7 μg / ml or less; and A beverage comprising one or more imidazole dipeptides selected from the group consisting of anserine and carnosine, wherein the total content of the one or more imidazole dipeptides is 1.6 mg / ml or more. [2] The beverage according to [1], wherein the trimethylamine content is 0.2 to 2.5 μg / ml. [3] The beverage according to [1], wherein the content of isovaleric acid is 0.05 to 2 μg / ml. [4] The beverage according to any one of [1] to [3], wherein the total content of the one or more odorous components is 1 to 2.4 μg / ml. [5] The beverage according to any one of [1] to [4], which contains anserine and carnosine. [6] The beverage according to any one of [1] to [5], wherein the anserine content is 0.5 to 3.5 mg / ml. [7] The beverage according to any one of [1] to [6], wherein the carnosine content is 0.1 to 2 mg / ml. [8] The beverage according to any one of [1] to [7], wherein the total content of anserine and carnosine is 1.7 to 4.8 mg / ml. [9] The beverage according to any one of [1] to [8], which is a ready-to-drink (RTD) beverage, a soft drink, a chicken soup, a jelly-like beverage, a powdered beverage or a functional beverage.

[10] A method for producing a beverage according to any one of [1] to [9], The method comprises blending a chicken extract obtained from chicken breast meat in an amount of 1 to 75% by weight based on the total amount of chicken extract in the beverage.

[11] The method according to

[10] , comprising blending chicken extract obtained from chicken legs and joints in a weight ratio of chicken extract obtained from chicken breast meat to chicken extract obtained from chicken legs and joints of 1:0.5 to 1:10.

[12] A method for improving the taste of a chicken extract-containing beverage, comprising: The method comprises adjusting the total content of one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid contained in the beverage to 2.7 μg / ml or less, and adjusting the total content of one or more imidazole dipeptides selected from the group consisting of anserine and carnosine contained in the beverage to 1.6 mg / ml or more. [Effects of the Invention]

[0008] According to one aspect of the present invention, a chicken extract-containing beverage can be provided that has the texture of chicken meat while suppressing the odor specific to chicken extract. According to a preferred aspect of the present invention, a chicken extract-containing beverage can be provided that has the texture of chicken meat while suppressing the odor specific to chicken extract. According to another preferred aspect of the present invention, a chicken extract-containing beverage is provided that further suppresses unpleasant sourness. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. The following embodiments are merely examples for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published patent applications, patent publications and other patent documents, are hereby incorporated by reference.

[0010] 1. Beverage In one aspect, the present invention provides a chicken extract-containing beverage (hereinafter also referred to as the "beverage of the present invention"). As used herein, "chicken extract-containing beverage" refers to an orally ingestible liquid composition containing chicken extract. In some embodiments of the present invention, beverages include ready-to-drink (RTD) beverages, soft drinks, chicken soup, jelly-like beverages, powdered beverages, and functional beverages. As used herein, powdered beverages refer to powdered beverages that are diluted with water or hot water to a predetermined concentration before consumption. Chicken extract-containing beverages also include compositions that are heated and consumed in a soup-like state, such as pouched soups (e.g., chicken essence or DEOC (Drip Essence of Chicken)). In a preferred embodiment of the present invention, the chicken extract-containing beverage is a ready-to-drink (RTD) beverage.

[0011] A chicken extract-containing beverage according to one embodiment of the present invention comprises one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid, with the total content of the one or more odorous components being 2.7 μg / ml or less, and one or more imidazole dipeptides selected from the group consisting of anserine and carnosine, with the total content of the one or more imidazole dipeptides being 1.6 mg / ml or more. The beverage of the present invention is described below.

[0012] <Chicken extract> The beverage of the present invention contains chicken extract, which is a component obtained by hot water extraction or the like using chicken meat, bones, skin, and other parts as raw materials. Chicken extract generally contains one or more imidazole dipeptides selected from the group consisting of carnosine and anserine.

[0013] In some embodiments of the present invention, when the chicken extract used in the beverage contains one or more salts of imidazole dipeptides selected from the group consisting of carnosine and anserine, the content of imidazole dipeptides in the chicken extract refers to the total amount of imidazole dipeptides and their salts.

[0014] Examples of salts of imidazole dipeptides include, but are not limited to, inorganic salts such as hydroxides, carbonates, and bicarbonates of sodium, lithium, calcium, magnesium, aluminum, and ammonia; and organic salts such as mono-, di-, or tri-alkylamine salts, such as methylamine, dimethylamine, and trimethylamine salts, mono-, di-, or tri-hydroxyalkylamine salts, guanidine salts, and N-methylglucosamine salts.

[0015] In some embodiments of the present invention, the beverage may contain chicken extract obtained by heating raw materials such as chicken meat in a liquid, or may contain commercially available chicken extract. The raw materials for the chicken extract may include chicken bones, cartilage, and chicken feet (also known as maple).

[0016] Commercially available chicken extracts include "Brand's Essence of Chicken (BEC)" (manufactured by Suntory Beverage & Food Asia Co., Ltd.), "Scotch® Essence of Chicken" (manufactured by Scotch Industrial Co., Ltd., Thailand), "Quaker Essence of chicken" (manufactured by Standard Foods Corporation, Taiwan), "SWANSON® Chicken stock and broth" (manufactured by Campbell Soup Company, Ltd.), "Drip Chicken Essence" (manufactured by Eu Yan Sang International Co., Ltd., Singapore), "Boned Chicken Tonic" (manufactured by Eu Yan Sang International Co., Ltd., Singapore), and "Boiled Essence of Chicken" (manufactured by Lao Xie Zhen Co., Ltd., Taiwan). While any of these commercially available products can be used, it is preferable to use Brand's Essence of Chicken (BEC).

[0017] When the chicken extract used in the beverages of some embodiments of the present invention is produced by hot water extraction of chicken meat, chicken bones, cartilage, feet, etc. (hereinafter referred to as "chicken meat, etc."), it can be produced by a commonly used method. For example, chicken extract can be produced by treating chicken meat, etc. in a solvent at high temperature under normal or increased pressure. When producing chicken extract, fat and cholesterol may be removed after crude extraction with a solvent, and then excess solvent may be removed to increase the concentration.

[0018] As used herein, chicken extract includes the liquid extract, diluted solution, concentrate, or dry powder obtained by the above-mentioned method, as well as purified products thereof. The purified product can be obtained, for example, by subjecting the chicken extract to diatomaceous earth filtration, ultrafiltration, membrane treatment, liquid separation, or fractionation using resins to achieve high purification.

[0019] In some embodiments of the present invention, the amount of chicken extract (in terms of solid content) in the beverage is not particularly limited, but is preferably 5% to 20% by weight. In preferred embodiments of the present invention, the amount of chicken extract (in terms of solid content) may be 6% to 14%, 8% to 12%, or 9% to 11% by weight.

[0020] <Odor components> In some embodiments of the present invention, the beverage contains one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid, and the content of the one or more odorous components is 2.7 μg / ml or less. Trimethylamine is one of the odorous components generated during the production of chicken extract and can result in a fishy odor. Isovaleric acid is also one of the odorous components generated during the production of chicken extract and can result in a vomit-like odor. For example, these odorous components can be generated when chicken extract is heated under retort conditions.

[0021] The trimethylamine content is not particularly limited as long as the total content with isovaleric acid is 2.7 μg / ml or less, and may be 0 μg / ml or below the detection limit. In some embodiments of the present invention, the trimethylamine content may be 0.2 to 2.5 μg / ml, 0.2 to 2 μg / ml, 0.2 to 1.5 μg / ml, 0.2 to 1 μg / ml, 0.2 to 0.8 μg / ml, 0.8 to 2.5 μg / ml, 0.8 to 2 μg / ml, 0.8 to 1.5 μg / ml, 0.8 to 1 μg / ml, 1 to 2.5 μg / ml, 1 to 2 μg / ml, or 1 to 1.5 μg / ml. The trimethylamine content can be measured by headspace gas chromatography using the method described in the Examples.

[0022] The content of isovaleric acid is not particularly limited as long as the total content with trimethylamine is 2.7 μg / ml or less, and may be 0 μg / ml or below the detection limit. In some embodiments of the present invention, the content of isovaleric acid may be 0.05 to 2 μg / ml, 0.05 to 1.5 μg / ml, 0.05 to 1 μg / ml, 0.05 to 0.09 μg / ml, 0.05 to 0.08 μg / ml, 0.01 to 0.2 μg / ml, 0.01 to 0.15 μg / ml, 0.01 to 0.13 μg / ml, 0.01 to 0.12 μg / ml, 0.01 to 0.1 μg / ml, or 0.01 to 0.08 μg / ml. The content of isovaleric acid can be measured by headspace gas chromatography using the method described in the Examples.

[0023] The total content of one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid is not particularly limited as long as it is 2.7 μg / ml or less, and may be 0.1 to 2.4 μg / ml, 0.1 to 2.2 μg / ml, 0.1 to 2 μg / ml, 0.1 to 1.8 μg / ml, 0.3 to 2.4 μg / ml, 0.3 to 2.2 μg / ml, 0.3 to 2 μg / ml, 0.3 to 1.8 μg / ml, 0.5 to 2.4 μg / ml, 0.5 to 2.2 μg / ml, 0.5 to 2 μg / ml, 0.5 to 1.8 μg / ml The total content may be 0.8 to 2.4 μg / ml, 0.8 to 2.2 μg / ml, 0.8 to 2 μg / ml, 0.8 to 1.8 μg / ml, 1 to 2.4 μg / ml, 1 to 2.2 μg / ml, 1 to 2 μg / ml, 1 to 1.8 μg / ml, 1.2 to 2.4 μg / ml, 1.2 to 2.3 μg / ml, 1.2 to 2.2 μg / ml, 1.2 to 2 μg / ml, or 1.2 to 1.8 μg / ml. The total content can be measured by headspace gas chromatography using the method described in the Examples.

[0024] <Anserine and Carnosine> In some embodiments of the present invention, the beverage contains one or more imidazole dipeptides selected from the group consisting of anserine and carnosine. Imidazole dipeptide is a general term for dipeptides whose constituent is histidine with an imidazole ring (Yanagiuchi, Nobuya, Journal of the Japanese Society of Food Chemical Technology, 2014, Vol. 61, No. 1, p. 45). Here, imidazole is a type of five-membered aromatic heterocyclic compound, a nitrogen-containing aromatic heterocyclic compound having nitrogen atoms at the first and third positions.

[0025] The inventors surprisingly discovered that by controlling the total content of one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid within a predetermined range and controlling the content of one or more imidazole dipeptides selected from the group consisting of anserine and carnosine to a predetermined amount or more, it is possible to provide a chicken extract-containing beverage that has the texture of chicken while suppressing the odors characteristic of chicken extract (such as a fishy smell or vomit smell).In a preferred embodiment, controlling the content of one or more imidazole dipeptides selected from the group consisting of anserine and carnosine within a predetermined range further reduces the unpleasant sourness.

[0026] There are various types of imidazole dipeptides, and imidazole dipeptides other than anserine and carnosine may be included. For example, one or more imidazole dipeptides selected from balenine, homoanserine, and homocarnosine may be further included. In a preferred embodiment of the present invention, the beverage contains anserine and carnosine.

[0027] The imidazole dipeptide used in some embodiments of the beverage of the present invention may be obtained by extraction with an aqueous solvent from a material containing imidazole dipeptide (e.g., fish meat) or by chemical synthesis, and its origin and raw materials are not particularly limited. Imidazole dipeptide can be obtained, for example, from fish meat such as tuna, bonito, and salmon, as well as beef, pork, and chicken. Mammals such as pigs and cows contain a large amount of carnosine, while aquatic mammals contain carnosine and balenine in a ratio of about 1:2. Birds contain carnosine and anserine in a ratio of 1:3. Large fish contain almost exclusively anserine (Yanagiuchi, Nobuya, Journal of the Japanese Society of Food and Chemical Technology, 2014, Vol. 61, No. 1, p. 45). In the present invention, the raw material for the imidazole dipeptide can be selected depending on the desired efficacy and application.

[0028] In some embodiments of the present invention, the content of anserine contained in the beverage is not particularly limited as long as the total content with carnosine is 1.6 mg / ml or more, but is, for example, 0.5 to 3.5 mg / ml. The content of anserine may be 0.5 to 3 mg / ml, 0.5 to 2.5 mg / ml, 0.5 to 2 mg / ml, 0.5 to 1.5 mg / ml, 0.5 to 1 mg / ml, 1 to 3 mg / ml, 1.5 to 3 mg / ml, 2 to 3 mg / ml, or 2.5 to 3 mg / ml. The content of anserine is preferably 1.2 to 2.8 mg / ml, more preferably 1.5 to 2.5 mg / ml, and even more preferably 1.7 to 2.3 mg / ml.

[0029] In some embodiments of the present invention, the content of carnosine in the beverage is not particularly limited as long as the total content with anserine is 1.6 mg / ml or more, but may be, for example, 0.1 to 2 mg / ml. The carnosine content may be 0.1 to 1.8 mg / ml, 0.1 to 1.6 mg / ml, 0.1 to 1.4 mg / ml, 0.1 to 1.2 mg / ml, 0.1 to 1 mg / ml, 0.2 to 1.5 mg / ml, 0.4 to 1.5 mg / ml, 0.5 to 1.5 mg / ml, 0.7 to 1.5 mg / ml, or 0.8 to 1.5 mg / ml. The carnosine content is preferably 0.5 to 1.5 mg / ml, more preferably 0.7 to 1.4 mg / ml, and even more preferably 0.8 to 1.2 mg / ml.

[0030] In some embodiments of the present invention, the total amount of anserine and carnosine contained in the beverage is 1.7 to 4.8 mg / ml. By setting the total content of anserine and carnosine within this range, it is possible to provide a chicken extract-containing beverage that has the texture of chicken meat while suppressing odors specific to chicken extract (such as a fishy odor or vomit odor). In some embodiments of the present invention, the total amount of anserine and carnosine may be, for example, 1.7 to 4.5 mg / ml, 1.7 to 4 mg / ml, 1.7 to 3.5 mg / ml, 1.7 to 3 mg / ml, 2 to 4 mg / ml, 2.2 to 4 mg / ml, 2.4 to 4 mg / ml, 2.6 to 4 mg / ml, 2.8 to 4 mg / ml, 2 to 3.8 mg / ml, 2.2 to 3.8 mg / ml, 2.4 to 3.8 mg / ml, 2.6 to 3.8 mg / ml, 2.8 to 3.8 mg / ml, 2 to 3.5 mg / ml, 2.2 to 3.5 mg / ml, 2.4 to 3.5 mg / ml, 2.6 to 3.5 mg / ml, or 2.8 to 3.5 mg / ml. The total content of anserine and carnosine is preferably 1.8 to 4.2 mg / ml, more preferably 2 to 4 mg / ml, and even more preferably 2.4 to 3.5 mg / ml.

[0031] The content of imidazole dipeptides such as anserine and carnosine can be determined by high-performance liquid chromatography (HPLC), but if the content can be calculated from the blended amount, it can also be determined from the blended amount. The measurement conditions for HPLC can be the standard measurement method for the analyzer. When measuring by HPLC, an ion exchange column (e.g., 300SCX (dimensions: 4.6 × 250 mm, particle size: 5 μm)) can be used.

[0032] <Other ingredients and properties> Beverages according to some embodiments of the present invention contain water, which is not particularly limited and may be any type of water as long as it does not adversely affect the flavor, including tap water, ion-exchanged water, softened water, distilled water, carbonated water, reverse osmosis water (RO water), activated carbon-treated water, purified water, and demineralized water.

[0033] The pH of beverages according to some embodiments of the present invention may preferably be 4 to 7, 4.5 to 7, 5 to 7, 5.5 to 7, 6 to 7, 4 to 6.8, 4.5 to 6.8, 5 to 6.8, 5.5 to 6.8, 6 to 6.8, 4 to 6.6, 4.5 to 6.6, 5 to 6.6, 5.5 to 6.6, or 6 to 6.6. Adjusting the pH to within this range can achieve a pleasant taste with less sourness.

[0034] The Brix (soluble solids content) of beverages according to some embodiments of the present invention is preferably 5 to 20, more preferably 6 to 14, and even more preferably 8 to 12. The Brix (soluble solids content) of a beverage can be measured using a sugar refractometer.

[0035] Beverages according to some embodiments of the present invention may contain a sweetener. The sweetener may include a low-intensity sweetener, a high-intensity sweetener, or a combination thereof. Examples of low-intensity sweeteners include glucose, sucrose (e.g., granulated sugar), fructose, maltose, oligosaccharides, high-fructose corn syrup, lactose, psicose, allose, tagatose, xylose, and ribose. Examples of high-intensity sweeteners include aspartame, neotame, advantame, sucralose, acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mabinlin, brazzein, pentadine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, phyllodulcin, mogroside IV, mogroside V, steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M), thaumatin, monellin, brazzein, monatin, monk fruit extract, and stevia extract.

[0036] In addition to the above-mentioned components, beverages according to some embodiments of the present invention may contain other components that can be added to ordinary beverages, as long as the effects of the present invention are not impaired. Such components include, for example, acidulants, flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.

[0037] The form of the beverage container according to some embodiments of the present invention is not limited, and the beverage may be packaged in a container such as a can, bottle, PET bottle, pouch, paper carton, or plastic container. According to a preferred embodiment of the present invention, the beverage container is a portioned pouch for convenient, regular consumption. If heat sterilization is performed after packaging, 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 of 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 an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is acceptable.

[0038] Exemplary Embodiments of the Beverage of the Present Invention Illustrative embodiments of the beverage of the present invention are shown below, but the present invention is not limited to the following embodiments. According to one embodiment of the present invention, A chicken extract-containing beverage, It contains one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid, and the total content of the one or more odorous components measured by headspace gas chromatography is 2.7 μg / ml or less, and A beverage is provided which contains one or more imidazole dipeptides selected from the group consisting of anserine and carnosine, the total content of the one or more imidazole dipeptides being 1.6 mg / ml or more.

[0039] According to one embodiment of the present invention, A chicken extract-containing beverage, It contains one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid, and the total content of the one or more odorous components is 0.5 to 2.4 μg / ml, and A ready-to-drink (RTD) beverage is provided, which contains one or more imidazole dipeptides selected from the group consisting of anserine and carnosine, and the total content of the one or more imidazole dipeptides is 2 to 3.8 mg / ml.

[0040] According to one embodiment of the present invention, A chicken extract-containing beverage, It contains one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid, and the total content of the one or more odorous components is 1 to 2.2 μg / ml, and A ready-to-drink (RTD) beverage is provided, which contains one or more imidazole dipeptides selected from the group consisting of anserine and carnosine, and the total content of the one or more imidazole dipeptides is 2.4 to 3.5 mg / ml.

[0041] 2. Beverage manufacturing method In one aspect, the present invention provides the following method for producing a beverage (hereinafter also referred to as the "production method of the present invention"). The production method of the present invention is not particularly limited as long as it produces a beverage in which the total content of one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid and the total content of one or more imidazole dipeptides selected from the group consisting of anserine and carnosine are within a predetermined range.

[0042] One embodiment of the manufacturing method of the present invention is as follows: First, chicken meat or the like is finely chopped, and then processed in a solvent at high temperature under normal or increased pressure to decompose proteins and other components contained in the chicken meat or the like, converting them into relatively low-molecular-weight peptides that are easily absorbed by humans. Fat and cholesterol are removed from the resulting crude extract, and then excess solvent is removed to increase the concentration of the chicken essence. This process may be repeated multiple times. After confirming that the density, color, and nutritional value are within the desired ranges, the extract is filtered, bottled, and vacuum-packed. It is then heat-sterilized. Because the ratios of components vary depending on the part of the chicken meat or the like used, chicken extract with the desired amounts of odorous components and imidazole dipeptides can be obtained by adjusting the part of the chicken meat or the like used. For example, imidazole dipeptides such as carnosine and anserine tend to be found in large amounts in chicken breast. Furthermore, odorous components such as trimethylamine and isovaleric acid tend to be more prevalent when chicken extract is produced using chicken feet (near the toes). Therefore, by analyzing the amount of components contained in each part and adjusting the ratio of parts to be used appropriately, the beverage of the present invention can be produced without excessive burden.

[0043] In some embodiments of the present invention, the production method includes blending a chicken extract derived from chicken breast in a beverage at 1 to 75 wt% of the total amount of chicken extract. As described above, chicken breast tends to contain large amounts of imidazole dipeptides such as carnosine and anserine, so blending a predetermined amount of chicken extract derived from chicken breast allows the amount of carnosine and anserine in the beverage to be adjusted. In other embodiments of the present invention, the chicken extract derived from chicken breast may be blended in a proportion of 5 to 75 wt%, 5 to 70 wt%, 5 to 65 wt%, 5 to 60 wt%, 5 to 55 wt%, 5 to 50 wt%, 10 to 75 wt%, 10 to 70 wt%, 10 to 65 wt%, 10 to 60 wt%, 10 to 55 wt%, or 5 to 50 wt%.

[0044] In some embodiments of the present invention, the production method includes blending chicken extract from chicken feet and joints with chicken extract from chicken breast meat at a weight ratio of 1:0.5 to 1:10. In this embodiment, the chicken extract from chicken feet and joints may contain only chicken extract from chicken feet, only chicken extract from chicken joints, or both. As described above, chicken breast meat tends to contain large amounts of imidazole dipeptides such as carnosine and anserine, while chicken feet and joints tend to contain relatively low amounts of imidazole dipeptides. Therefore, the amount of carnosine and anserine in the beverage can be adjusted by adjusting the ratio of chicken extract from chicken breast meat. In other embodiments of the present invention, the weight ratio may be 1:1 to 1:10, 1:2 to 1:10, 1:3 to 1:10, 1:4 to 1:10, 1:5 to 1:10, 1:0.5 to 1:4, 1:0.5 to 1:3, or 1:0.5 to 1:2.

[0045] Alternatively, the beverage of the present invention may be prepared by adding an imidazole dipeptide preparation to chicken extract. For example, a commercially available imidazole dipeptide preparation (e.g., "Imida 15" manufactured by Lytone Enterprises, anserine and carnosine purity: 15% or more) may be added to chicken extract obtained from parts of the chicken with low anserine and carnosine contents to adjust the anserine and carnosine contents in the beverage. Chicken extract may be prepared using chicken meat or the like as described above, but commercially available products may also be used. The timing of adding each component may be simultaneous or not simultaneous.

[0046] In the manufacturing method of one embodiment of the present invention, the definitions of "drink," "chicken extract," "odor components," "anserine and carnosine," and "other components and properties" are the same as those described in the section on beverages above, and the numerical values ​​thereof are the same as those described in the section on beverages above.

[0047] 3. Method for improving the taste of beverages containing chicken extract In one aspect, the present invention provides a method for improving the taste quality of a chicken extract-containing beverage (hereinafter also referred to as the "improvement method of the present invention"). According to the improvement method of the present invention, the odor (fishy odor, vomit odor, etc.) specific to chicken extract in a chicken extract-containing beverage can be reduced and the texture of chicken meat can be improved. Specifically, by adjusting the total content of one or more odor-causing components selected from the group consisting of trimethylamine and isovaleric acid contained in the chicken extract-containing beverage to a predetermined amount or less and adjusting the total content of one or more imidazole dipeptides selected from the group consisting of anserine and carnosine contained in the beverage to a predetermined amount or more, the odor (fishy odor, vomit odor, etc.) specific to chicken extract in the chicken extract-containing beverage can be reduced and the texture of chicken meat can be improved.

[0048] One embodiment of the present invention provides a method for improving the taste of a chicken extract-containing beverage, comprising adjusting the total content of one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid contained in the beverage to 2.7 μg / ml or less, and adjusting the total content of one or more imidazole dipeptides selected from the group consisting of anserine and carnosine contained in the beverage to 1.6 mg / ml or more.

[0049] In some embodiments of the present invention, the trimethylamine content of the chicken extract-containing beverage is not particularly limited as long as the total content with isovaleric acid is 2.7 μg / ml or less, and may be adjusted to 0 μg / ml or below the detection limit. In some embodiments of the present invention, the trimethylamine content may be adjusted to 0.2-2.5 μg / ml, 0.2-2 μg / ml, 0.2-1.5 μg / ml, 0.2-1 μg / ml, 0.2-0.8 μg / ml, 0.8-2.5 μg / ml, 0.8-2 μg / ml, 0.8-1.5 μg / ml, 0.8-1 μg / ml, 1-2.5 μg / ml, 1-2 μg / ml, or 1-1.5 μg / ml. The trimethylamine content can be measured by headspace gas chromatography using the method described in the Examples.

[0050] In some embodiments of the present invention, the content of isovaleric acid in the chicken extract-containing beverage is not particularly limited, as long as the total content with trimethylamine is 2.7 μg / ml or less. It may be adjusted to 0 μg / ml or below the detection limit. In some aspects of the present invention, the isovaleric acid content may be adjusted to 0.05-2 μg / ml, 0.05-1.5 μg / ml, 0.05-1 μg / ml, 0.05-0.09 μg / ml, 0.05-0.08 μg / ml, 0.01-0.2 μg / ml, 0.01-0.15 μg / ml, 0.01-0.13 μg / ml, 0.01-0.12 μg / ml, 0.01-0.1 μg / ml, or 0.01-0.08 μg / ml. The isovaleric acid content can be measured by headspace gas chromatography using the method described in the Examples.

[0051] In some embodiments of the present invention, the total content of one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid contained in the chicken extract-containing beverage is not particularly limited as long as it is 2.7 μg / ml or less, but may be 0.1 to 2.4 μg / ml, 0.1 to 2.2 μg / ml, 0.1 to 2 μg / ml, 0.1 to 1.8 μg / ml, 0.3 to 2.4 μg / ml, 0.3 to 2.2 μg / ml, 0.3 to 2 μg / ml, 0.3 to 1.8 μg / ml, 0. It may be adjusted to 5 to 2.4 μg / ml, 0.5 to 2.2 μg / ml, 0.5 to 2 μg / ml, 0.5 to 1.8 μg / ml, 0.8 to 2.4 μg / ml, 0.8 to 2.2 μg / ml, 0.8 to 2 μg / ml, 0.8 to 1.8 μg / ml, 1 to 2.4 μg / ml, 1 to 2.2 μg / ml, 1 to 2 μg / ml, 1 to 1.8 μg / ml, 1.2 to 2.4 μg / ml, 1.2 to 2.4 μg / ml, 1.2 to 2.2 μg / ml, 1.2 to 2 μg / ml, or 1.2 to 1.8 μg / ml. The total content can be measured by headspace gas chromatography using the method described in the Examples.

[0052] In this specification, the phrase "adjusting the total content of one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid contained in a beverage to 2.7 μg / ml or less as measured by headspace gas chromatography" is not particularly limited as long as the total content of odorous components in the chicken extract-containing beverage is ultimately 2.7 μg / ml or less. Therefore, these odorous components may be removed from the chicken extract-containing beverage, or the amount of odorous components may be adjusted by adjusting the proportion of chicken extract added.

[0053] In some embodiments of the present invention, the anserine content in the chicken extract-containing beverage is not particularly limited as long as the total content with carnosine is 1.6 mg / ml or more, but may be adjusted to, for example, 0.5 to 3.5 mg / ml. The anserine content may be adjusted to 0.5 to 3 mg / ml, 0.5 to 2.5 mg / ml, 0.5 to 2 mg / ml, 0.5 to 1.5 mg / ml, 0.5 to 1 mg / ml, 1 to 3 mg / ml, 1.5 to 3 mg / ml, 2 to 3 mg / ml, or 2.5 to 3 mg / ml. The anserine content is preferably 1.2 to 2.8 mg / ml, more preferably 1.5 to 2.5 mg / ml, and even more preferably 1.7 to 2.3 mg / ml.

[0054] In some embodiments of the present invention, the carnosine content of the chicken extract-containing beverage is not particularly limited as long as the total content with anserine is 1.6 mg / ml or more, but may be adjusted to, for example, 0.1 to 2 mg / ml. The carnosine content may be adjusted to 0.1 to 1.8 mg / ml, 0.1 to 1.6 mg / ml, 0.1 to 1.4 mg / ml, 0.1 to 1.2 mg / ml, 0.1 to 1 mg / ml, 0.2 to 1.5 mg / ml, 0.4 to 1.5 mg / ml, 0.5 to 1.5 mg / ml, 0.7 to 1.5 mg / ml, or 0.8 to 1.5 mg / ml. The carnosine content is preferably 0.5 to 1.5 mg / ml, more preferably 0.7 to 1.4 mg / ml, and even more preferably 0.8 to 1.2 mg / ml.

[0055] In some embodiments of the present invention, the total amount of anserine and carnosine contained in the chicken extract-containing beverage may be adjusted to 1.7 to 4.8 mg / ml. By adjusting the total amount of anserine and carnosine to this range, it is possible to provide a chicken extract-containing beverage that has the texture of chicken meat while suppressing odors specific to chicken extract (such as a fishy smell or vomit smell). In some embodiments of the present invention, the total amount of anserine and carnosine may be adjusted to, for example, 1.7 to 4.5 mg / ml, 1.7 to 4 mg / ml, 1.7 to 3.5 mg / ml, 1.7 to 3 mg / ml, 2 to 4 mg / ml, 2.2 to 4 mg / ml, 2.4 to 4 mg / ml, 2.6 to 4 mg / ml, 2.8 to 4 mg / ml, 2 to 3.8 mg / ml, 2.2 to 3.8 mg / ml, 2.4 to 3.8 mg / ml, 2.6 to 3.8 mg / ml, 2.8 to 3.8 mg / ml, 2 to 3.5 mg / ml, 2.2 to 3.5 mg / ml, 2.4 to 3.5 mg / ml, 2.6 to 3.5 mg / ml, or 2.8 to 3.5 mg / ml. The total content of anserine and carnosine is preferably 1.8 to 4.2 mg / ml, more preferably 2 to 4 mg / ml, and even more preferably 2.4 to 3.5 mg / ml.

[0056] In the present specification, the phrase "adjusting the total content of one or more imidazole dipeptides selected from the group consisting of anserine and carnosine contained in a beverage to 1.6 mg / ml or more" is not particularly limited as long as the total content of imidazole dipeptides in the chicken extract-containing beverage is ultimately 1.6 mg / ml or less. Therefore, the content may be adjusted by adding the above-mentioned imidazole dipeptide preparation to the chicken extract-containing beverage, or the amount of imidazole dipeptide may be adjusted by adjusting the proportion of chicken extract added.

[0057] In the improvement method according to one embodiment of the present invention, the definitions of "beverage," "chicken extract," "odor components," "anserine and carnosine," and "other components and properties" are the same as those described above in the beverage section.

[0058] As used herein, the term "at least" means that the number of a particular item may be equal to or greater than the recited number. Also, as used herein, the term "about" means that the subject lies within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5. [Example]

[0059] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0060] [Example 1] <Examples 1-1 to 1-23> The ingredients used in this example were as follows: Extract A (chicken extract obtained from the feet, Brix 10), Extract B (chicken extract obtained from the breast, Brix 10), Extract C (chicken extract obtained from the feet, Brix 12), an imidazole dipeptide preparation (Lytone Enterprises, "Imida 15," total content of anserine and carnosine: 15% or more), and water (RO water (reverse osmosis water)). The content of each component in each extract is shown in Table 1. [Table 1]

[0061] Extracts A, B and C were obtained by the following methods. [Preparation of Extracts A and C] The chicken leg part was mixed with water at a ratio of 1:1.2 (weight basis), placed in a container, and then heat-treated at 125°C for 255 minutes using an autoclave. The extract obtained after the heat treatment was passed through a 200-mesh sieve to remove solids. Then, it was left to stand overnight to separate into an oil-soluble layer and a water-soluble layer, and only the water-soluble layer was taken out. Then, using an evaporator, it was concentrated until the Brix reached 10 or more. Then, using filter aid (Hyflo super cell), it was treated at 90 - 95°C for 10 minutes to obtain a clarified extract. Then, water was added to adjust the Brix to 10, and it was packed into a container and heat-sterilized at 120°C for 8 minutes. This was designated as Extract A. In the same manner, for Extract C, the Brix was adjusted to 12 or more in the concentration step, and finally, after adding water to adjust the Brix to 12, it was similarly sterilized for adjustment.

[0062] [Method for preparing Extract B] The chicken breast part was mixed with water at a ratio of 1:1.2 (weight basis), placed in a container, and then heat-treated at 125°C for 255 minutes using an autoclave. The extract obtained after the heat treatment was passed through a 200-mesh sieve to remove solids. Then, it was left to stand overnight to separate into an oil-soluble layer and a water-soluble layer, and only the water-soluble layer was taken out. Then, using an evaporator, it was concentrated until the Brix reached 10 or more. Then, using filter aid (Hyflo super cell), it was treated at 90 - 95°C for 10 minutes to obtain a clarified extract. Then, water was added to adjust the Brix to 10, and it was packed into a container and heat-sterilized at 120°C for 8 minutes. This was designated as Extract B.

[0063] The contents of anserine and carnosine in each of the obtained extracts were determined by HPLC under the following conditions. <HPLC analysis conditions> Apparatus: High-performance liquid chromatography system equipped with a UV detector (Agilent 1100 series available from Agilent) Column: Zorbax 300 - SCX 4.6 mm ID × 250 mm, available from Agilent. Mobile phase: 50 mM potassium dihydrogen phosphate Flow rate: 1.0mL / min Flow path: Channel A (50 mM potassium dihydrogen phosphate), Channel B (acetonitrile), Channel D (deionized water) UV detector wavelength: 210 nm Sample injection volume: 10 μL

[0064] The total anserine and carnosine content of Imida 15 was determined using the information on the Certificate of Analysis (COA), which shows the detailed content of each component for each raw material batch. The total anserine and carnosine content of Imida 15 used in this example was 158 mg / g.

[0065] The content of odorous components (trimethylamine, isovaleric acid) in each extract was measured using the following procedure.

[0066] <Headspace gas chromatography analysis> [Analysis of trimethylamine] The concentration of an unpleasant odor component (trimethylamine) in the headspace of a container containing chicken extract was analyzed using a Shimadzu GCMS-QP2010PLUS coupled with a headspace-solid-phase microextraction unit. An 8 mL sample was transferred to a 20 mL extraction bottle and mixed with 40 μL of an internal standard (decanoic acid methyl ester, 0.05 mg / mL). The extraction bottle was sealed in a 40 °C water bath for 20 minutes. Headspace-solid-phase microextraction was performed 30 minutes before injection into the GCMS.

[0067] [Isovaleric acid analysis] The concentration of an unpleasant odor component (isovaleric acid) in the headspace of a container containing chicken extract was analyzed using a Shimadzu GCMS-QP2010PLUS coupled with a headspace-solid-phase microextraction unit. An 8 mL sample was transferred to a 20 mL extraction bottle and mixed with 40 μL of an internal standard (decanoic acid methyl ester, 0.05 mg / mL). After acidification with 40 μL of 9 M sulfuric acid, the extraction bottle was sealed in a 40 °C water bath for 20 min. Headspace-solid-phase microextraction was performed 30 min before injection into the GCMS.

[0068] A sample beverage was obtained by mixing the above ingredients according to the composition shown in Table 2. The composition of the beverage sample and the amount of each component contained are shown in Table 2. The content of each component was calculated from the amount contained in the ingredients used. The amounts of trimethylamine and isovaleric acid contained in Imida 15 and RO water were set to zero. After mixing the ingredients, water was added as needed to make a 100 ml volume to obtain the sample. [Table 2]

[0069] The taste of the sample beverages obtained using the above procedure was evaluated by four expert panelists based on the following criteria. [Table 3]

[0070] Before conducting the test, the panelists thoroughly discussed the above evaluation criteria. The results are summarized in Table 4. The results shown in Table 4 were obtained by reconciling the scores of four expert panelists. Furthermore, among the results obtained, those for which the worst score of the evaluation of "meatiness" and "unpleasant fishy and vomitous odor" was 2 or less were rated "NG." For those for which these scores were 3 or more, the values ​​of the three sensory evaluations were added together to give an overall score of A to D. A total score of 13 or more was rated "A," a total score of 12 was rated "B," a total score of 11 was rated "C," and a total score of 10 was rated "D." Note that even if the overall score was 11 or more, those for which the sourness rating was 2 or less were rated "D." [Table 4]

Claims

1. A chicken extract-containing beverage, It contains one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid, and the total content of the one or more odorous components is 2.7 μg / ml or less, and A beverage comprising one or more imidazole dipeptides selected from the group consisting of anserine and carnosine, wherein the total content of the one or more imidazole dipeptides is 1.6 to 4.8 mg / ml, the beverage has a Brix of 5 to 20, and is chicken soup.

2. 2. The beverage according to claim 1, wherein the trimethylamine content is 0.2 to 2.5 μg / ml.

3. 2. The beverage according to claim 1, wherein the content of isovaleric acid is 0.05 to 2 μg / ml.

4. 3. The beverage according to claim 1, wherein the total content of the one or more odorous components is 1 to 2.4 μg / ml.

5. 3. The beverage according to claim 1 or 2, comprising anserine and carnosine.

6. 3. The beverage according to claim 1, wherein the anserine content is 0.5 to 3.5 mg / ml.

7. 3. The beverage according to claim 1, wherein the carnosine content is 0.1 to 2 mg / ml.

8. 3. The beverage according to claim 1, wherein the total content of anserine and carnosine is 1.7 to 4.8 mg / ml.

9. A method for producing the beverage according to claim 1 or 2, The method comprises blending a chicken extract obtained from chicken breast meat in an amount of 1 to 75% by weight based on the total amount of chicken extract in the beverage.

10. The method according to claim 9, comprising blending chicken extract obtained from chicken feet and joints in a weight ratio of the chicken extract obtained from chicken breast meat to the chicken extract obtained from chicken feet and joints of 1:0.5 to 1:

10.

11. A method for reducing the fishy odor and vomit odor peculiar to chicken extract in a chicken extract-containing beverage and improving the texture of chicken meat, The method comprises adjusting the total content of one or more odorous components selected from the group consisting of trimethylamine and isovaleric acid contained in the beverage to 2.7 μg / ml or less, and adjusting the total content of one or more imidazole dipeptides selected from the group consisting of anserine and carnosine contained in the beverage to 1.6 mg / ml or more.

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