Beverage flavor enhancer

Abstract

To provide a beverage which has an improved aftertaste and roughness and is excellent in palatability even when it contains grain powder. [Solution] The present invention provides a beverage containing grain powder, which contains 4-ethylphenol at a concentration of 0.1 to 100 ppb, preferably 1 to 20 ppb, and preferably 0.1 to 0.5 g / L of grain powder.

Description

Technical Field

[0001] The present invention relates to beverages.

Background Art

[0002] Conventionally, in various beverages, there has been a need for a stronger taste. For example, in barley tea, while a design that allows for a refreshing and very drinkable experience for the purpose of quenching thirst in summer is required, a design with a stronger finish has been increasingly demanded without sacrificing the quenching effect.

[0003] As one method of achieving such a stronger finish, a method of combining "grain powder" obtained by finely pulverizing grain raw materials such as barley can be cited. However, as a characteristic of powder materials including these raw materials, there is a problem that the "good aftertaste" and "gritty feeling" deteriorate when blended.

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present invention has been proposed in view of such circumstances, and an object thereof is to provide a beverage that improves the aftertaste and gritty feeling and has excellent palatability even when containing grain powder.

Means for Solving the Problems

[0005] As a result of intensive research, the present inventors have found that the above problems can be solved by containing 4-ethylphenol in a specific ratio in a beverage containing grain powder, and have completed the present invention.

[0006] That is, the present invention is configured as follows in (1) to (6) below. (1) A beverage containing grain powder, wherein the beverage contains 4-ethylphenol at a ratio of 0.1 to 100 ppb.

[0007] (2) The beverage according to (1), which contains 4-ethylphenol in a ratio of 1 to 20 ppb.

[0008] (3) The beverage according to (1) or (2), which contains the grain powder in a ratio of 0.1 to 0.5 g / L.

[0009] (4) Any beverage from (1) to (3) that contains an extract of roasted plants.

[0010] (5) A method for improving the flavor of a beverage containing grain powder, comprising mixing the 4-ethylphenol with the grain powder such that the 4-ethylphenol content in the beverage is 0.1 to 100 ppb.

[0011] (6) A beverage flavor enhancer containing 4-ethylphenol, which is used in combination with grain powder such that the 4-ethylphenol content in the beverage is 0.1 to 100 ppb. [Effects of the Invention]

[0012] According to the present invention, even if grain powder is included, it is possible to provide a beverage with improved aftertaste and grittiness, resulting in a highly palatable beverage. [Modes for carrying out the invention]

[0013] The following describes specific embodiments of the present invention ("Embodiments"). However, the present invention is not limited to the following embodiments, and modifications can be made as appropriate without altering the essence of the invention. Furthermore, in this specification, the notation "X~Y" (where X and Y are arbitrary numerical values) means "X or greater and Y or less".

[0014] ≪1. Beverage≫ The beverage according to this embodiment is a beverage containing grain powder and contains 4-ethylphenol in a proportion of 0.1 to 100 ppb.

[0015] In this way, by designing the beverage to contain 4-ethylphenol in a specific proportion, the aftertaste and grittiness worsened by the grain powder can be improved, resulting in a beverage with superior palatability.

[0016] Here, 4-ethylphenol is an aroma component, and as a result of research by the inventors, it was found that by including 4-ethylphenol in a specific proportion in a beverage containing grain powder, the unpleasant aftertaste and grittiness when drinking are reduced. Furthermore, it was found that including 4-ethylphenol not only improves the aftertaste and grittiness but also enhances the deliciousness of the beverage.

[0017] The type of beverage is not particularly limited, but beverages containing extracts of roasted plants are preferred, and beverages containing extracts of roasted grains are particularly preferred. It is acceptable as long as the beverage contains at least some extract of roasted plants, and is not limited to tea beverages such as grain tea. For example, functional beverages, dairy beverages, coffee beverages, carbonated beverages, fruit beverages, etc., that contain at least some extract of roasted plants are also acceptable.

[0018] Furthermore, if the beverage contains an extract of roasted plants, it includes not only a liquid containing an extract obtained by extracting a certain type of roasted plant, but also a liquid obtained by mixing that extract with extracts of other plants, or a liquid obtained by adding additives to these liquids, or a liquid obtained by dispersing dried versions of these liquids.

[0019] Furthermore, if the beverage is a tea beverage, the variety, origin, harvesting time, harvesting method, and cultivation method of the plant from which the extract contained in the beverage is derived are not particularly limited. The type of plant is also not particularly limited; for example, barley, adlay, brown rice, senna tea, corn, black beans, soybeans, adzuki beans, sweet potatoes, loquat leaves, tea leaves, kelp, bamboo grass, sesame, persimmon leaves, Gynostemma pentaphyllum, mulberry leaves, reishi mushroom, goji berry, mandarin orange peel, yuzu peel, Eucommia ulmoides leaves, perilla leaves, Houttuynia cordata, plantain, Gymnema sylvestre, rooibos, Rhodiola rosea, dandelion, peppermint, molokhia, dried tangerine peel, ginkgo, pine needles, lotus, olive, young barley grass, Cassia tomentosa, grass jelly, Angelica keiskei, mugwort, evening primrose, etc. can be used. Among these, barley, adlay, brown rice, senna tea, corn, adzuki beans, loquat leaves, yuzu peel, dandelion, and Cassia obtusifolia are preferably used. These may be used individually or in combination of two or more.

[0020] [Grain powder] The beverage according to this embodiment contains grain powder. Grain powder is a powdered grain obtained by roasting the raw grain as needed and then grinding it. The method of grinding the raw grain is not particularly limited and can be used, for example, a jet mill, ball mill, bead mill, planetary mill, hammer mill, pin mill, roll mill, cutter mill, homogenizer, French press, etc. As the raw grain for grain powder, grains that are normally used as raw materials for grain tea beverages can be used, and examples include barley, sprouted barley, wheat and other grains, brown rice and sprouted brown rice and other rice varieties, soybeans, adzuki beans and black beans and other legumes, Job's tears, corn, potatoes, millet, foxtail millet, etc. As the raw grain for grain powder, barley, corn, brown rice and Job's tears are preferred from the viewpoint of taste and flavor.

[0021] The particle size of the cereal powder is not particularly limited, but the 50% cumulative mass particle diameter (D50) of the cereal powder is, for example, 1 to 600 μm. The upper limit of D50 is preferably 300 μm or less, more preferably 200 μm or less, still more preferably 100 μm or less, and particularly preferably 50 μm or less. Further, the 90% cumulative mass particle diameter (D90) of the cereal powder is preferably 1500 μm or less, more preferably 700 μm or less. The measurement of D50 and D90 of the cereal powder can be carried out using a laser diffraction / scattering particle size distribution measuring device, specifically, for example, based on the conditions shown in the examples described later.

[0022] In the beverage according to the present embodiment, by designing to contain 4-ethylphenol at a specific ratio, it is possible to improve the aftertaste and roughness deteriorated by the cereal powder. Therefore, the content of the cereal powder in the beverage is not particularly limited, but from the viewpoint of obtaining a strong taste and easily obtaining a beverage with excellent palatability, 0.1 to 0.5 g / L is preferable, and 0.1 to 0.3 g / L is more preferable.

[0023] [4-Ethylphenol] The beverage according to the present embodiment contains 4-ethylphenol. The 4-ethylphenol is not particularly limited, but a commercially available product of the compound can be used for blending, or a natural product containing 4-ethylphenol or an extract thereof can be blended.

[0024] The content of 4-ethylphenol in the beverage is in the range of 0.1 to 100 ppb. By setting the content of 4-ethylphenol in the beverage within such a range, it is possible to improve the aftertaste and roughness deteriorated by blending the cereal powder. Further, by containing 4-ethylphenol within such a range, it also has the effect of improving the taste of the beverage and can further enhance the palatability of the beverage.

[0025] The lower limit of the content of 4-ethylphenol is 0.1 ppb or more, preferably 1 ppb or more. By preferably containing it within such a range, the effect of further enhancing the improvement of the aftertaste and roughness deteriorated by blending cereal powder can be achieved. On the other hand, if the content of 4-ethylphenol is too high, although the improvement effect of the roughness is further enhanced, it may impair the taste and aftertaste of the beverage. From such a point, the upper limit of the content of 4-ethylphenol in the beverage is 100 ppb or less, preferably 50 ppb or less, and more preferably 20 ppb or less.

[0026] The content of 4-ethylphenol in the beverage can be measured using a gas chromatograph tandem mass spectrometer (GC-MS / MS). The measurement by GC-MS / MS can be performed based on the conditions shown in, for example, the examples described later. Also, when the concentration in each raw material can be grasped, it can be calculated.

[0027] [Other components] In the beverage according to the present embodiment, other raw materials and additives usually used in general beverages can be appropriately blended within a range that does not inhibit the effect. The blending amount can be appropriately adjusted according to the intended effect. Specifically, for example, it may contain various additives such as antioxidants, pH adjusters, flavors, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, and quality stabilizers.

[0028] [Container] In this embodiment, the beverage can be packaged by filling it into a container. Any sealed container known in the beverage industry may be used, and can be appropriately selected and used, depending on the distribution method 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.

[0029] ≪2. Methods for Manufacturing Beverages≫ The beverage according to this embodiment can be manufactured using any conditions and methods employed in beverage production. For example, 4-ethylphenol is mixed with grain powder so that the 4-ethylphenol content in the beverage is 0.1 to 100 ppb. Further, the beverage is prepared by adding other components as needed.

[0030] In the manufacture of beverages, for example, one method involves sequentially or simultaneously adding an extract containing a predetermined amount of each component, grain powder, and a specific amount of 4-ethylphenol, and mixing them by stirring or other means. The mixing order of each component is not particularly limited. For example, in the case of tea beverages such as grain tea beverages, one method involves first mixing multiple plants and performing an extraction process to obtain an extract, then adding grain powder to the obtained extract, and further adding 4-ethylphenol to reach a predetermined concentration, or adding grain powder to an extract containing a predetermined concentration of 4-ethylphenol.

[0031] Methods for adding 4-ethylphenol include adding it as a flavoring (such as a chemically synthesized compound) or adding an extract of a food ingredient containing 4-ethylphenol.

[0032] The manufactured beverage can be filled into containers to become a bottled beverage, and may be sterilized before or after filling into containers as appropriate. The sterilization method is not particularly limited and can include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0033] ≪3. Methods to improve the flavor of beverages≫ As described above, according to this embodiment, even when grain powder is included, the inclusion of 4-ethylphenol in a content of 0.1 to 100 ppb improves the aftertaste and grittiness that are worsened by the grain powder, resulting in a beverage with superior palatability.

[0034] Therefore, from this, it can be defined that mixing 4-ethylphenol with grain flour is a method for improving the flavor of a beverage. In other words, a method for improving the flavor of a beverage can be defined as mixing 4-ethylphenol with grain flour so that the 4-ethylphenol content in the beverage is between 0.1 and 100 ppb.

[0035] ≪4. Beverage Flavor Enhancers≫ Furthermore, 4-ethylphenol can be defined as a flavor enhancer used to improve the aftertaste and grittiness that may be exacerbated by grain flour when mixed with grain flour.

[0036] Specifically, the beverage flavor enhancer contains 4-ethylphenol and is used in combination with grain powder so that the 4-ethylphenol content in the beverage is between 0.1 and 100 ppb.

[0037] Beverage flavor enhancers can be manufactured by any method employed in this field or by methods with appropriate modifications. Furthermore, if the flavor enhancer contains components other than 4-ethylphenol, their types and content can be appropriately designed according to the desired effect. [Examples]

[0038] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to the following examples.

[0039] <<Test 1: Verification by adding barley powder>> [Preparation of standard products and test samples] 0.6 g of barley powder (L*=53, 50% cumulative particle size (D50) 9.9 μm, 90% cumulative particle size (D90) 18.2 μm, particle size distribution 1.98~44.94 μm) was added to 1 L of water and sterilized with UHT. Then, the barley powder was diluted to concentrations of 0.01, 0.1, and 0.3 g / L to prepare test samples (Reference Examples 1-3) for evaluation. The 4-ethylphenol concentration in the test sample with 0.3 g / L of barley powder was 0 ppb. Water without added barley powder was used as reference sample 1.

[0040] The above L* value (degree of roasting) was obtained by measuring the barley powder sample using a spectrophotometer (SE7700, manufactured by Nippon Denshoku Industries Co., Ltd.) with the reflection method.

[0041] Furthermore, the above values ​​for D50, D90, and particle size distribution were obtained by adding water to a barley powder concentration of 0.3 g / L, treating the resulting solution with ultrasound for 15 seconds, and then measuring it using a laser diffraction / scattering particle size distribution analyzer LA-960 (manufactured by Horiba, Ltd.).

[0042] [Regarding sensory evaluation] A sensory evaluation was conducted on the prepared standard product 1 and each test sample by a panel of five experts. Specifically, the sensory evaluation was performed by comparing the standard product 1 with each other in terms of "deliciousness," "pleasant aftertaste," and "grittiness." Each evaluation score was calculated as the average of the scores given by each panel according to the evaluation criteria below. In this evaluation, the score of standard product 1 was used as the baseline value (4 points). "Deliciousness" was evaluated as "high palatability based on flavor," "pleasant aftertaste" as "whether or not the aftertaste is good," and "grittiness" as "an unpleasant gritty texture remaining on the tongue after drinking."

[0043] "Deliciousness" and "pleasant aftertaste" were evaluated on a 7-point scale based on the following evaluation criteria. (Evaluation Criteria) 7 points: Very good, 6 points: Good, 5 points: Fairly good, 4 points: Same as standard, 3 points: Fairly bad, 2 points: Bad, 1 point: Very bad

[0044] The "roughness" was evaluated on a 7-point scale based on the following evaluation criteria. (Evaluation Criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0045] [result] Table 1 below shows the barley powder concentration and sensory evaluation results for Standard Product 1 and the test samples. For "deliciousness" and "pleasant aftertaste" in the evaluation, as indicated in the evaluation criteria above, a higher score indicates a better evaluation. For "grittiness," as indicated in the evaluation criteria above, a lower score indicates less grittiness and a higher evaluation.

[0046] [Table 1]

[0047] As shown in Table 1, while the "taste" improved as the concentration of barley powder increased, the "aftertaste" and "grittiness" deteriorated. Therefore, it can be seen that the inclusion of barley powder in beverages worsens the aftertaste and grittiness.

[0048] <<Test 2: Verification of the addition of 4-ethylphenol to barley powder solution>> [Preparation of standard products and test samples] The test sample obtained in Test 1, with a barley powder concentration of 0.3 g / L (Reference Example 3), was designated as Reference Sample 2. Furthermore, 4-ethylphenol was added to Reference Sample 2 to the concentrations shown in Table 2 below, and each test sample (Examples 1-3, Comparative Example 1) was prepared.

[0049] The 4-ethylphenol content in reference sample 2 and each test sample was measured using gas chromatography-tandem mass spectrometry (GC-MS / MS) under the following conditions. Specifically, 100 μL of the test sample to be analyzed was placed in a vial (10 mL capacity) and introduced into GC-MS / MS (Agilent Technologies) using the Multi-Volatile Method (MVM) with a Gestel MPS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard. (GC-MS / MS analysis conditions) • Equipment: GC: Agilent 7890B GC System (manufactured by Agilent Technologies) MS: Agilent 7000D GC / MS Triple Quad (manufactured by Agilent Technologies) Fully automated volatile component extraction and introduction system: MPS Robotic Pro / DHS / TDU2 / CIS4 (manufactured by Gestel). Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X • Column: DB-WAX UI (20m x 0.18mm, film thickness 0.30μm) (manufactured by Agilent Technologies) • Injection method: Splitless Carrier gas: He (1.0 mL / min) Transfer line: 250℃ • Temperature increase program: 40°C (hold for 3 minutes) → 5°C / min → 240°C (hold for 7 minutes) • Precursor ion > Product ion (CE (Collision Energy)) :4-ethylphenol 107>77(20V) cyclohexanol 82>67(5V) • Ionization method: EI ·Quadrupole temperature: 150℃ Ion source temperature: 230℃

[0050] [Regarding sensory evaluation] A sensory evaluation was conducted on the prepared standard product 2 and each test sample by a panel of five experts. Specifically, the sensory evaluation was performed by comparing the standard product 2 with each other in terms of "deliciousness," "pleasant aftertaste," and "grittiness." Each evaluation score was calculated as the average of the scores given by each panel member according to the same evaluation criteria as in Test 1. In this evaluation, the score of standard product 2 was used as the baseline value (4 points).

[0051] [result] Table 2 below shows the barley powder concentration, 4-ethylphenol concentration, and sensory evaluation results in Standard Product 2 and each test sample.

[0052] [Table 2]

[0053] As shown in Table 2, in Examples 1-3, the "grittiness" rating was higher compared to standard product 2, indicating an improvement in grittiness. In particular, in Examples 1 and 2, the "pleasant aftertaste" rating was higher, indicating an improvement in the aftertaste. Furthermore, an improvement in "deliciousness" was also observed, making them more palatable.

[0054] <<Test 3: Verification of the effects of adding 4-ethylphenol to a corn powder solution>> [Preparation of standard products and test samples] 0.6 g of corn powder (L*=53, 50% cumulative particle size (D50) 193.5 μm, 90% cumulative particle size (D90) 661.4 μm, particle size distribution 4.47~1337.48 μm) was added to 1 L of water and sterilized using UHT. The corn powder was then diluted to a concentration of 0.3 g / L to prepare Standard Sample 3. Furthermore, 4-ethylphenol was added to Standard Sample 3 at the concentrations shown in Table 3 below to prepare each test sample (Examples 4 and 5). The L* value (degree of roasting), D50, D90, and particle size distribution were obtained in the same manner as in Test 1. The 4-ethylphenol content in Standard Sample 3 and each test sample was measured using the same method and conditions as the measurement of 4-ethylphenol content in Test 2.

[0055] [Regarding sensory evaluation] A sensory evaluation was conducted on the prepared standard product 3 and each test sample by a panel of five experts. Specifically, the sensory evaluation was performed by comparing the standard product 3 with each test sample in terms of "deliciousness," "pleasant aftertaste," and "grittiness." Each evaluation score was calculated as the average of the scores given by each panel member according to the same evaluation criteria as in Test 1. In this evaluation, the score of standard product 3 was used as the baseline value (4 points).

[0056] [result] Table 3 below shows the barley powder concentration, 4-ethylphenol concentration, and sensory evaluation results in standard product 3 and each test sample.

[0057] [Table 3]

[0058] As shown in Table 3, in Examples 4 and 5, the evaluation of "pleasant aftertaste" was higher compared to standard product 3, indicating an improvement in the aftertaste. Furthermore, an improvement in "deliciousness" was also observed, resulting in superior palatability.

[0059] <<Test 4: Verification of the addition of 4-ethylphenol to a brown rice powder solution>> [Preparation of standard products and test samples] 0.6 g of brown rice powder (L*=58, 50% cumulative particle size (D50) 185.6 μm, 90% cumulative particle size (D90) 630.6 μm, particle size distribution 4.47~1337.48 μm) was added to 1 L of water and sterilized using UHT. The brown rice powder was then diluted to a concentration of 0.3 g / L to prepare standard sample 4. Furthermore, 4-ethylphenol was added to standard sample 4 at the concentrations shown in Table 4 below to prepare test samples (Examples 6 and 7). The L* value (degree of roasting), D50, D90, and particle size distribution were obtained in the same manner as in Test 1. The 4-ethylphenol content in standard sample 4 and the test samples was measured using the same method and conditions as in the measurement of 4-ethylphenol content in Test 2.

[0060] [Regarding sensory evaluation] A sensory evaluation was conducted on the prepared standard product 4 and test samples by a panel of five experts. Specifically, the sensory evaluation was performed by comparing standard product 4 with the test samples in terms of "deliciousness," "pleasant aftertaste," and "grittiness." Each evaluation score was calculated as the average of the scores given by each panel member according to the same evaluation criteria as in Test 1. In this evaluation, the score of standard product 4 was used as the baseline value (4 points).

[0061] [result] Table 4 below shows the barley powder concentration, 4-ethylphenol concentration, and sensory evaluation results in standard product 4 and the test samples.

[0062] [Table 4]

[0063] As shown in Table 4, in Examples 6 and 7, the evaluation of "pleasant aftertaste" was higher compared to standard product 4, indicating an improvement in the aftertaste. Furthermore, an improvement in "deliciousness" was also observed, resulting in superior palatability.

Claims

[Claim 1] It is a beverage flavor enhancer, The beverage contains ground grain powder, The aforementioned flavor enhancer contains 4-ethylphenol, The content of the cereal powder in the beverage is 0.01 to 0.3 g / L. A beverage flavor enhancer for improving aftertaste and grittiness caused by the inclusion of grain powder, which is added to the beverage so that the 4-ethylphenol content in the beverage is 0.1 to 100 ppb.

Images