Food and drink

Abstract

To provide a beverage or food that is prevented from emitting a foreign odor even when containing a predetermined level of isobutyl aldehyde.SOLUTION: A beverage or food contains 15-150 ppb of isobutyl aldehyde and 1.1-1000 ppb of 2-phenylethyl alcohol. In the beverage or food, the content of 2-phenylethyl alcohol may be 2.0-300 ppb. The beverage or food is preferably a beverage, or a beverage containing extract from roasted grain.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food or drink. [Background technology]

[0002] In the field of food and beverages, there is often a demand for designs that enhance the inherent flavor and richness of the ingredients. To meet these quality requirements, it is essential to design flavors through the selection of various ingredients and extraction techniques. However, when extracts derived from natural ingredients are included, it is not uncommon for undesirable components that reduce palatability to be mixed in during the design process. Isobutyraldehyde is known to be one of the components that can reduce palatability. Even small amounts of isobutyraldehyde in food and beverages can be perceived as an unpleasant odor, such as a burnt smell, and have a negative impact on flavor.

[0003] As a method for suppressing the burnt smell of food and drink, for example, Patent Document 1 proposes a method of adding a coloring agent to a malt drink. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-188160 Summary of the Invention [Problem to be solved by the invention]

[0005] However, there is no known means for efficiently alleviating the unpleasant odor caused by isobutyraldehyde in foods and beverages.

[0006] The present invention has been proposed in view of the above circumstances, and aims to provide foods and beverages in which the unpleasant odor is suppressed even when they contain a certain concentration of isobutyraldehyde. [Means for solving the problem]

[0007] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by adding a predetermined amount of 2-phenylethyl alcohol to a food or beverage containing a predetermined amount of isobutyraldehyde derived from an extract derived from a natural material, for example. This led to the completion of the present invention. More specifically, the present invention provides the following.

[0008] <1> A food or drink containing 15 to 150 ppb of isobutyraldehyde, Contains 2-phenylethyl alcohol at a content of 1.1 to 1000 ppb. Food and drink.

[0009] <2> The content of the 2-phenylethyl alcohol is 2.0 to 300 ppb. <1> The food and drink described in

[0010] <3> The food or drink is a beverage. <1> or <2> The food and drink described in

[0011] <4> The food or beverage is a beverage containing an extract of roasted grains, <1> ~ <3> 1. The food or beverage described in any one of the above.

[0012] <5> 2-phenylethyl alcohol is added to a food or beverage having an isobutyraldehyde content of 15 to 150 ppb so that the content is 1.1 to 1000 ppb. A method for suppressing unpleasant odors in food and beverages.

[0013] <6> Contains 2-phenylethyl alcohol, The 2-phenylethyl alcohol is added to a food or drink having an isobutyraldehyde content of 15 to 150 ppb so that the content of the 2-phenylethyl alcohol is 1.1 to 1000 ppb. An agent for suppressing unpleasant odors in food and beverages. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide foods and beverages in which off-odor is suppressed even when they contain a certain concentration of isobutyraldehyde. DETAILED DESCRIPTION OF THE INVENTION

[0015] Hereinafter, embodiments of the present invention will be described. In this specification, the expression "X to Y" (X and Y are arbitrary numerical values) means "at least X and at most Y."

[0016] <1. Food and drink> The food and drink may be derived from an extract of natural materials and contain 15 to 150 ppb of isobutyraldehyde, and contain 1.1 to 1000 ppb of 2-phenylethyl alcohol. By designing the food and drink to contain 2-phenylethyl alcohol at a specific ratio in this way, the off-flavor caused by isobutyraldehyde can be suppressed.

[0017] In this specification, the term "off-flavor" refers to an off-flavor such as a burnt smell caused by isobutyraldehyde.

[0018] 2-Phenylethyl alcohol is an aromatic component of sake and wine, and the inventors have unexpectedly discovered that adding 2-phenylethyl alcohol to foods and beverages containing isobutyraldehyde suppresses the off-odor.

[0019] The type of food or drink is not particularly limited, and examples include beverages, baked goods (cookies, biscuits, cakes, donuts, etc.), etc. Among these, from the viewpoint that the inclusion of extracts of various materials makes it easy for isobutyraldehyde to be mixed in, the food or drink is preferably a beverage, more preferably a beverage containing an extract of roasted grains, and even more preferably a tea beverage.

[0020] When the food or drink is a beverage containing an extract of roasted grain, it includes not only a liquid containing an extract obtained by extracting a certain type of roasted grain, but also a liquid obtained by mixing that extract with an extract of another plant, or a liquid obtained by adding additives to these liquids, or a liquid obtained by dispersing dried versions of these liquids.

[0021] When the food or drink is a tea drink, the variety, place of origin, harvesting time, harvesting method, and cultivation method of the plant from which the extract contained in the tea drink is derived are not particularly limited. The type of plant is also not particularly limited, and examples that can be used include barley, Job's tears, brown rice, Habu tea, corn, black beans, soybeans, adzuki beans, sweet potato, loquat leaves, tea leaves, kelp, Japanese kumazasa, sesame, persimmon leaves, Gynostemma pentaphyllum, mulberry leaves, Reishi mushrooms, wolfberries, mandarin orange peel, yuzu peel, Eucommia ulmoides, perilla leaves, Houttuynia cordata, plantain, gymnema, rooibos, Rahma, dandelion, peppermint, mulukhiyah, dried orange peel, ginkgo, pine needles, lotus, olive, young barley leaves, Cassia capita, Xiangyang grass, Angelica keiskei, mugwort, and evening primrose. Among these plants, it is preferable to use one or more selected from the group consisting of barley, Job's tears, brown rice, Habu tea, corn, adzuki beans, loquat leaves, yuzu peel, dandelion, and Cassia capillaris, which may be used alone or in combination.

[0022] [Isobutyraldehyde] Foods and beverages contain isobutyraldehyde. The content of isobutyraldehyde in foods and beverages is in the range of 15 to 150 ppb. The content of isobutyraldehyde in foods and beverages may be 30 ppb or more, 40 ppb or more, or 50 ppb or more.

[0023] On the other hand, from the viewpoint of preventing the unpleasant odor caused by isobutyraldehyde from becoming excessive, the upper limit of the isobutyraldehyde content in foods and beverages may be 100 ppb or less, or may be 70 ppb or less.

[0024] The content of isobutyraldehyde in foods and beverages can be measured using a gas chromatograph mass spectrometer (GC-MS). GC-MS measurements can be performed, for example, under the conditions shown in the Examples. Furthermore, if the concentration in each raw material is known, it can also be calculated. [2-Phenylethyl alcohol] The food and drink contains 2-phenylethyl alcohol. The 2-phenylethyl alcohol is not particularly limited, but may be a commercially available compound, or may be a natural product containing 2-phenylethyl alcohol or an extract thereof.

[0025] Furthermore, since 2-phenylethyl alcohol is found in large amounts in fermented materials, the food and drink may contain fermented raw materials.

[0026] The content of 2-phenylethyl alcohol in foods and beverages is in the range of 1.1 to 1000 ppb. By setting the content of 2-phenylethyl alcohol in foods and beverages in this range, it is possible to reduce the off-odor of foods and beverages containing isobutyraldehyde. From the viewpoint of enhancing the effect of suppressing the off-odor caused by isobutyraldehyde, the content of 2-phenylethyl alcohol in foods and beverages may be 2.0 ppb or more.

[0027] On the other hand, adding a large amount of 2-phenylethyl alcohol may impair the palatability of the food or beverage. Therefore, from the viewpoint of maintaining the palatability of the food or beverage, the upper limit of the content of 2-phenylethyl alcohol in the food or beverage is preferably 500 ppb or less, more preferably 300 ppb or less, even more preferably 50 ppb or less, and particularly preferably 10 ppb or less.

[0028] The content of 2-phenylethyl alcohol in foods and beverages can be measured using a gas chromatograph mass spectrometer (GC-MS). GC-MS measurements can be performed, for example, under the conditions shown in the Examples. Furthermore, if the concentration in each raw material is known, it can also be calculated.

[0029] [Other ingredients] In foods and beverages, other ingredients and additives commonly used in general foods and beverages can be appropriately blended as long as they do not impair the effects. The amount of blending can be appropriately adjusted depending on the desired effect. Specifically, various additives such as antioxidants, pH adjusters, flavorings, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasonings, and quality stabilizers may be included.

[0030] [container] When the produced food or drink is, for example, a beverage, it can be filled into a container to produce a packaged beverage. The container may be any sealed container known in the beverage industry, and can be appropriately selected and used depending on the distribution format and consumer needs. Specific examples include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or composite or laminated materials thereof. Transparent (including translucent) containers are particularly preferred. Transparent containers may be entirely transparent or partially transparent.

[0031] <2. Food and beverage manufacturing methods> The food and drink can be produced under any conditions and by any method employed in the production of food and drink. For example, the food and drink can be prepared by adding 2-phenylethyl alcohol to a food and drink having an isobutyraldehyde content of 15 to 150 ppb so that the content is 1.1 to 1000 ppb, and further adding other ingredients as needed.

[0032] The content of isobutyraldehyde in the food or drink may be adjusted by any appropriate method, and 2-phenylethyl alcohol may be added in a conventional manner.

[0033] The method for producing a food or drink is not particularly limited. For example, when the food or drink is a beverage, an example of the method is to sequentially or simultaneously add a prepared extract or the like containing predetermined amounts of each ingredient and a predetermined amount of 2-phenylethyl alcohol, and mix them by stirring or the like. The order in which the ingredients are mixed is not particularly limited. Another example is to premix multiple plants and perform an extraction process to obtain an extract, and then add 2-phenylethyl alcohol to the obtained extract to achieve a predetermined concentration. Examples of methods for adding 2-phenylethyl alcohol include adding it as a flavoring (e.g., a chemically synthesized compound) or adding a food ingredient containing 2-phenylethyl alcohol.

[0034] When the food or drink is, for example, a beverage, it can be filled into a container to form a packaged beverage, and may be sterilized as appropriate before or after filling into the container. The sterilization method is not particularly limited, and examples include ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0035] <3. Methods for suppressing unpleasant odors in food and beverages> As described above, according to the present invention, by adding 2-phenylethyl alcohol to a food or beverage containing 15 to 150 ppb of isobutyraldehyde so that the content is 1.1 to 1000 ppb, the unpleasant odor caused by isobutyraldehyde can be suppressed.

[0036] <4. Food and beverage odor suppressant> The off-flavor suppressant for foods and beverages contains 2-phenylethyl alcohol. This suppressant is added to foods and beverages containing 15 to 150 ppb of isobutyraldehyde so that the 2-phenylethyl alcohol content is 1.1 to 1000 ppb.

[0037] The odor inhibitor for food and drink can be produced by any method adopted in this field or a method with appropriate improvements. Further, when the odor inhibitor for food and drink contains components other than 2-phenyl ethyl alcohol, the types and contents thereof can be appropriately designed according to the effects to be obtained.

Example

[0038] Hereinafter, the present invention will be described more specifically by way of examples, but the present invention is not limited to these examples.

[0039] ≪Test 1: Verification by addition of isobutyraldehyde≫ [Preparation of reference product and test sample] 10 g of roasted barley (L* = 41) was extracted with 30 times the volume of water at 90°C. The above L* value was obtained by measuring the sample at room temperature after pulverizing it for 20 seconds using a miller IFM-300 (manufactured by Iwatani Corporation) and then measuring the pulverized sample by the reflection method using a spectrocolorimeter SE7700 (manufactured by Nippon Denshoku Industries Co., Ltd.). 0.3 g of sodium L-ascorbate, 0.1 g of L-ascorbic acid, and 0.2 g of sodium hydrogen carbonate were respectively added to the obtained extract, and the volume was adjusted to 1000 g with pure water to obtain a preparation. The obtained preparation was subjected to UHT sterilization, diluted 10-fold, and aseptically filled into a PET bottle to obtain a sample (reference product 1). Isobutyraldehyde was added to the obtained reference product 1 at each concentration of 5 to 50 ppb to prepare a test sample for evaluation.

[0040] [Analysis of isobutyraldehyde content] The contents of isobutyraldehyde in the reference product 1 and the test samples were measured under the following conditions using gas chromatography-mass spectrometry (GC-MS). Specifically, 100 μL of the beverage to be analyzed was placed in a vial (volume 10 mL) and introduced into GC-MS (manufactured by Agilent Technologies) by the MVM (Multi Volatile Method) method using MPS manufactured by Gerstel. The calibration curve was prepared by the standard addition method, and cyclohexanol was used as an internal standard. <Analysis conditions of GC-MS> Equipment GC: Agilent 7890B GC System (Agilent Technologies) MS: Agilent 7000D GC / MS Triple Quad (Agilent Technologies) Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X Column: DB-WAX UI, 20 m x 0.18 mm, film thickness 0.30 μm (Agilent Technologies) Injection method: Splitless Carrier gas: He (1.0 ml / min) Transfer line: 250℃ Heating program: 40°C (hold for 3 minutes) → 5°C / min → 240°C (hold for 7 minutes) Precursor ion > Product ion (CE (collision energy)) :Isobutylaldehyde 72>43(5V) Ionization method: EI ·Quadrupole temperature: 150℃ Ion source temperature: 230℃

[0041] [Sensory evaluation] A sensory evaluation was conducted by five expert panelists on the prepared reference product 1 and the test samples. Specifically, the sensory evaluation was conducted by comparatively evaluating "taste," "good aroma," and "burnt flavor" against reference product 1. Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. In this evaluation, the score of reference product 1 was used as the standard value (4 points). "Taste" was evaluated as "high palatability," "good aroma" as "overall impression of the aroma of the grain tea," and "burnt flavor" as "bitterness, astringency, burnt-like aroma."

[0042] The "taste" and "aroma" were evaluated on a 7-point scale using the following evaluation criteria. 7 points: Fairly good 6 points: Good 5 points: Fairly good 4 points: Equivalent to the standard product 3 points: Somewhat bad 2 points: bad 1 point: Very bad

[0043] The "burnt feeling" was evaluated on a 7-point scale using the following evaluation criteria. 7 points: Very strong 6 points: Strong 5 points: Somewhat strong 4 points: Equivalent to the standard product 3 points: Slightly weak 2 points: Weak 1 point: Very weak

[0044] (result) Table 1 below shows the isobutyraldehyde concentrations in the reference product 1 and the test samples, as well as the results of the sensory evaluation. Note that for "taste" and "aroma," the higher the score, the higher the evaluation. For "burnt flavor," the lower the score, the less noticeable it was, and the higher the evaluation.

[0045] [Table 1]

[0046] As shown in Table 1, as the isobutyraldehyde concentration increased, the "burnt taste" became stronger, and the "taste" and "aroma" became poor.

[0047] <Test 2: Verification by adding 2-phenylethyl alcohol> [Production of standard and test samples] Isobutyraldehyde was added to the above-obtained Reference Sample 1 to a concentration of 150 ppb to prepare Reference Sample 2. The 2-phenylethyl alcohol concentration in Reference Sample 2 was 0.09 ppb. 2-phenylethyl alcohol was added to the obtained Reference Sample 2 to a concentration of 0.2 to 1000 ppb to prepare test samples.

[0048] The contents of 2-phenylethyl alcohol in the reference product 2 and the test samples were measured under the following conditions using gas chromatography-mass spectrometry (GC-MS). Specifically, they were introduced into GC-MS (manufactured by Agilent Technologies) by the MVM (Multi Volatile Method) method using MPS manufactured by Gerstel. The calibration curve was prepared by the standard addition method, and cyclohexanol was used as the internal standard. <GC-MS Analysis Conditions> · Instrument: GC: 7890B manufactured by Agilent Technologies MS: 5977B MSD manufactured by Agilent Technologies HS: MPS manufactured by Gerstel, TUBE: Tenax TA, Carbopack B / X · Column: DB-WAX UI 0.25 mm × 30 m × 0.25 μm · Quantitative ion: 2-phenylethylalcohol m / z = 91 · Temperature conditions: 40°C (2 minutes) ~ 8°C / min → 240°C (10 minutes) · Carrier gas flow rate: He 1 ml / min · Injection method: Splitless · Ion source temperature: 230°C

[0049] [Sensory Evaluation] For the prepared reference product 2 and test samples, sensory evaluations were conducted by 5 professional panelists. Specifically, the sensory evaluations were performed by comparing and evaluating the "taste", "goodness of aroma", and "burnt feeling" with respect to the reference product. Each evaluation score was calculated as the average value of the evaluation scores given by each panelist according to the same evaluation criteria as in Test 1. In such evaluations, the score of the reference product 2 was used as the reference value (4 points) for evaluation.

[0050] (Results) Table 2 below shows the isobutyraldehyde concentration and 2-phenylethyl alcohol concentration in the reference product 2 and the test sample, as well as the sensory evaluation results. Note that for "taste" and "aroma," the higher the score, the higher the evaluation. For "burnt flavor," the lower the score, the less it was perceived, and the higher the evaluation.

[0051] [Table 2]

[0052] As shown in Table 2, in Examples 1 to 5, the "burnt feeling" was suppressed compared to Comparative Example 1. Furthermore, in Examples 1 to 4, in addition to suppressing the "burnt feeling," the "taste" was the same or improved, and furthermore, in Examples 1 to 3, the "good aroma" was also the same or improved.

Claims

1. A tea beverage containing an extract of roasted grains and containing 15 to 150 ppb of isobutyraldehyde, Contains 2.0 to 300 ppb of 2-phenylethyl alcohol; tea drink.

2. 2. Adding 2.0 to 300 ppb of 2-phenylethyl alcohol to a tea beverage containing an extract of roasted grains and containing 15 to 150 ppb of isobutyraldehyde; A method for suppressing unpleasant odors in tea beverages.

3. An agent for suppressing off-flavors in tea beverages, which comprises an extract of roasted grains and is added to a tea beverage containing isobutyraldehyde at a content of 15 to 150 ppb, the inhibitor includes 2-phenylethyl alcohol, and is added to the tea beverage so that the content of 2-phenylethyl alcohol in the tea beverage is 2.0 to 300 ppb; An agent for suppressing unpleasant odors in tea beverages.

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