Beverage, method for manufacturing a beverage, and method for improving the flavor of a beverage

Abstract

To provide a beverage having reduced irritating sourness, a method for producing a beverage, and a method for improving the flavor of a beverage by reducing irritating sourness.SOLUTION: A beverage according to the present invention has a glucomoringin content of 0.001 w / v% or more and an acidity of 0.01 w / v% or more, and contains a sweetener. A method for producing a beverage according to the present invention includes the step of setting a glucomoringin content to 0.001 w / v% or more and an acidity to 0.01 w / v% or more and blending in a sweetener. A method for improving the flavor of a beverage according to the present invention is designed to reduce irritating sourness of a beverage having a glucomoringin content of 0.001 w / v% or more and an acidity of 0.01 w / v% or more, the method including the step of blending a sweetener in the beverage.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage, a method for producing a beverage, and a method for improving the flavor of a beverage. [Background technology]

[0002] In recent years, with the growing health consciousness of consumers, beverages and manufacturing methods that take consumer health into consideration have been proposed.

[0003] For example, Patent Document 1 discloses a packaged alcoholic beverage containing vegetable juice, wherein the packaged alcoholic beverage contains 0.001 to 1 w / v% of a thickening polysaccharide relative to the total volume of the beverage. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2021-185755 [Overview of the project] [Problems that the invention aims to solve]

[0005] The invention described in Patent Document 1 focuses on nutrient-rich vegetable juice and aims to improve the unpleasant aftertaste of alcoholic beverages containing vegetable juice.

[0006] Meanwhile, the inventors focused on moringa extract, which has been reported to have functions such as reducing fatigue and alleviating lower back pain, and conducted a detailed study on the effects of this moringa extract on the flavor of beverages. During the course of this investigation, the inventors confirmed that when glucomoringin is added to a beverage that exhibits acidity (a beverage with an acidity level above a certain level), the glucomoringin (specifically, the glucomoringin contained in moringa extract) modifies the acidity into an astringent acidity that causes a burning sensation on the tongue, resulting in an extremely irritating acidity that makes the beverage difficult to drink.

[0007] Therefore, the object of the present invention is to provide a beverage with reduced pungent acidity, a method for producing the beverage, and a method for improving the flavor of a beverage that reduces pungent acidity. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) Glucomoringin content is 0.001 ~0.030 w / v %in Yes, the acidity is 0.01 ~0.50 w / v %in Yes, sweeteners The sucrose content is 4.0-6.1 w / v%. Beverages. ( 2 ) The acidity of the above is 0.05 to 0.50 w / v% 1 The beverages listed. ( 3 The sweetener comprises at least one of the group consisting of fructose, glucose, galactose, sucrose, maltose, and lactose. or the above 2 The beverages listed. ( 4 ) The alcohol content is less than 1 v / v% 3 A beverage listed in any one of the following. ( 5 ) Glucomoringin content 0.001 ~0.030 w / v %and And the acidity is 0.01 ~0.50 w / v %and and sweetener The sucrose content is assumed to be 4.0-6.1 w / v%. A method for manufacturing beverages, including the process. ( 6 ) The glucomoringin content is 0.001 ~0.030 w / v %in Yes, the acidity is 0.01 ~0.50 w / v %in A method for improving the flavor of a beverage, which reduces the pungent acidity of the beverage The sucrose content is assumed to be 4.0-6.1 w / v%. A method for improving the flavor of a beverage, including the process involved. [Effects of the Invention]

[0009] The beverage according to the present invention has a reduced pungent acidity. The manufacturing method of the beverage according to the present invention can produce a beverage with reduced pungent sourness. The flavor improvement method of the beverage according to the present invention can reduce the pungent sourness of the beverage.

Embodiments for Carrying Out the Invention

[0010] Hereinafter, embodiments (this embodiment) for carrying out the beverage, the manufacturing method of the beverage, and the flavor improvement method of the beverage according to the present invention will be described.

[0011] [Beverage] The beverage according to this embodiment is a beverage that contains glucomoringin and has an acidity of a predetermined value or more, and is a beverage that contains a sweetener. Here, the beverage according to this embodiment is not particularly limited. In the case of a non-alcoholic beverage that does not contain alcohol, for example, non-alcoholic chu-hai taste beverages, carbonated beverages, fruit beverages, sports beverages, tea beverages, etc. can be mentioned. In the case of an alcoholic beverage that contains alcohol, for example, chu-hai taste beverages, wine taste beverages, etc. can be mentioned. Here, the "chu-hai taste beverage" in the non-alcoholic chu-hai taste beverage and the chu-hai taste beverage that contains alcohol is a beverage that exhibits a taste like chu-hai, that is, a beverage that is flavor-designed so that the flavor of chu-hai can be felt. Note that the flavor of chu-hai also includes flavors such as sour and cocktail. Hereinafter, each element constituting the beverage according to this embodiment will be described.

[0012] (Glucomoringin) Glucomoringin is a substance represented by the chemical formula C 21 H 31 NO 14 S2, and is contained in, for example, the seeds of moringa. The inventors have discovered that when glucomoringin is added to a beverage that exhibits a sour taste (a beverage with an acidity level above a predetermined value), the sourness is modified into a sourness with a burnt aroma and an astringent sensation that numbs the tongue, resulting in a stimulating sourness. Furthermore, the inventors have discovered that glucomoringin imparts and enhances a potato-like, savory aroma to beverages, and also enhances their body.

[0013] The glucomoringin content is preferably 0.001 w / v% or more, and more preferably 0.004 w / v% or more, 0.010 w / v% or more, 0.015 w / v% or more, 0.018 w / v% or more, and 0.020 w / v% or more. By having a glucomoringin content above a predetermined value, the problem of the present invention (stimulating sourness) is clarified, and the potato-like savory aroma and body can be enhanced. The glucomoringin content is preferably 0.080 w / v% or less, more preferably 0.070 w / v% or less, 0.050 w / v% or less, and 0.030 w / v% or less. By keeping the glucomoringin content below the specified value, the effects based on the sweetener described later (reduction of pungent acidity) can be fully exerted.

[0014] The glucomoringin content can be measured, for example, by HPLC analysis using a high-performance liquid chromatography apparatus. Furthermore, the glucomoringin content can be controlled by adding glucomoringin (or moringa extract containing glucomoringin, etc.) during the mixing process.

[0015] (acidity) The beverage according to this embodiment has an acidity (acidity in terms of citric acid) that is equal to or greater than a predetermined value. As described above, the inventors have found that by adding glucomoringin to a beverage with an acidity above a predetermined value, the problem of the present invention (a pungent sour taste) appears. The acidity is preferably 0.01 w / v% or higher, and more preferably 0.02 w / v% or higher, 0.03 w / v% or higher, 0.04 w / v% or higher, and 0.05 w / v% or higher. Having an acidity above a predetermined value not only clarifies the problem of the present invention (pungent sourness), but also enhances the effect of reducing pungent sourness based on the sweeteners described later. The acidity is preferably 0.80 w / v% or less, and more preferably 0.70 w / v% or less, 0.60 w / v% or less, 0.50 w / v% or less, and 0.40 w / v% or less. Having the acidity below a predetermined value allows for a better balance as a beverage.

[0016] In this specification, acidity (acidity in terms of citric acid: the value of acidity converted to the equivalent amount of citric acid) can be determined by the method specified in the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, the beverage can be neutralized by titration with a sodium hydroxide solution (0.1 mol / L), and the acidity can be calculated using the "titration volume (ml)" of sodium hydroxide solution required in the neutralization titration, the "weight (g)" of the beverage used in the titration, and a constant "0.0064" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution). Furthermore, the acidity can be adjusted using the following acidulants and fruit juices.

[0017] (Acidulant, fruit juice) Acidulants are substances used to impart a sour taste. Examples of acidulants that can be used include citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, and acetic acid. Fruit juice is the liquid extracted from fruit. The fruits from which fruit juice is derived include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikwasa, as well as fruits of the Rosaceae family such as plums, apples, strawberries, and peaches. In addition to these, other conventionally known fruits such as grapes, plums, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, peaches, mangoes, pineapples, kiwis, and pears can also be listed. Acidulants and fruit juices should be added to the beverage in such a way that they achieve the aforementioned acidity.

[0018] (sweetener) Sweeteners are substances used to impart sweetness. The inventors have found that by adding a sweetener to a beverage containing glucomoringin and having an acidity above a predetermined value, it is possible to reduce the pungent sourness (specifically, a sourness with a burning aroma that causes a tingling sensation on the tongue).

[0019] Sweeteners include, for example, isomerized sugars such as high-fructose corn syrup, glucose-fructose syrup, and high-fructose corn syrup; monosaccharides such as fructose, glucose, and galactose; disaccharides such as sucrose, maltose, and lactose; high-intensity sweeteners such as acesulfame potassium, neotame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame; and also oligosaccharides and sugar alcohols. The sweetener to be included in the beverage according to this embodiment is preferably a sweetener containing at least one from the group consisting of fructose, glucose, galactose, sucrose, maltose, and lactose, more preferably isomerized liquid sugar, and particularly preferably fructose-glucose liquid sugar. With respect to isomerized liquid sugar, it is as specified in the "Japanese Agricultural Standards for Isomerized Liquid Sugar and Sugar-Mixed Isomerized Liquid Sugar," for example, fructose-glucose liquid sugar is one in which the fructose content is 50% or more and less than 90%.

[0020] The sweetener content is preferably 1.0 w / v% or more in terms of sucrose, and more preferably 2.0 w / v% or more, 3.0 w / v% or more, 4.0 w / v% or more, 5.0 w / v% or more, 5.8 w / v% or more, and 6.0 w / v% or more. By having a sweetener content above a predetermined value in terms of sucrose, it is possible to reduce the pungent acidity and enhance the body of the beverage. The sweetener content is preferably 15.0 w / v% or less in sucrose equivalent, and more preferably 14.0 w / v% or less, 13.6 w / v% or less, 13.0 w / v% or less, 12.0 w / v% or less, 11.0 w / v% or less, 10.0 w / v% or less, 9.0 w / v% or less, and 8.0 w / v% or less. By keeping the sweetener content below a predetermined value in sucrose equivalent, it is possible to improve the balance of the taste of the beverage and ensure a refreshing feeling.

[0021] The sucrose equivalent sweetener content refers to the amount of sweetener in a beverage converted to its sucrose content. Specifically, the sucrose equivalent sweetener content can be calculated by multiplying the "sweetener content" by "sweetness level of sweetener / sweetness level of sucrose (100)". For example, in the case of a beverage containing 6.0 w / v% high-fructose corn syrup, the sucrose equivalent sweetener content is "6.0 w / v%", which is obtained by multiplying the high-fructose corn syrup concentration "6.0 w / v%" by "100 / 100" (= sweetness level of high-fructose corn syrup / sweetness level of sucrose). For the sweetness level of each sweetener, you can use values ​​such as: fructose-glucose liquid sugar: 100, glucose-fructose liquid sugar: 80, fructose: 150, glucose: 75, galactose: 32, sucrose: 100, maltose: 33, lactose: 16, acesulfame potassium: 20000, neotame: 1000000, sucralose: 60000, saccharin sodium: 50000, stevia: 25000, glycyrrhizin: 25000, thaumatin: 200000, aspartame: 16000, and alitame: 200000. Furthermore, for the sweetness of oligosaccharides, the following values ​​should be used: fructooligosaccharide: 45, galactooligosaccharide: 20, xylooligosaccharide: 45, lactulose oligosaccharide: 60, raffinose: 20, isomaltoligosaccharide: 30, and soybean oligosaccharide: 70. For the sweetness of sugar alcohols, the following values ​​should be used: sorbitol: 65, mannitol: 60, maltitol: 85, xylitol: 60, reduced palatinose: 45, and erythritol: 75. The amount of sweeteners in a beverage can be measured using high-performance liquid chromatography (HPLC).

[0022] (Alcohol content) If the beverage according to this embodiment is a non-alcoholic beverage, the alcohol content is less than 1 v / v%, and preferably 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, 0.01 v / v% or less, 0.005 v / v% or less, 0.004 v / v% or less, or 0.0000 v / v%. Furthermore, if the beverage according to this embodiment is an alcoholic beverage, the alcohol content is preferably 1v / v% or more, 3v / v% or more, or 5v / v% or more, and also preferably 15v / v% or less, 10v / v% or less, or 8v / v% or less.

[0023] In this specification, unless otherwise specified, "alcohol" refers to ethanol. The alcohol content can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 3 sake 3-4 alcohol content (vibrating densitometer method).

[0024] (Foaming property) The beverage according to this embodiment does not necessarily have to be foaming, but it is preferably foaming. And although the gas pressure at 20 °C of the beverage according to this embodiment is not particularly limited, for example, it is 2.0 kg / cm 2 or more, 2.2 kg / cm 2 or more, 2.3 kg / cm 2 or more, and 5.0 kg / cm 2 or less, 4.0 kg / cm 2 or less, 3.0 kg / cm 2 or less. And the gas pressure of the beverage can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 8-3 gas pressure.

[0025] (Others) The beverage according to this embodiment may contain antioxidants, salts, dietary fibers, etc. (hereinafter, appropriately referred to as "additives") that are usually formulated as beverages within a range where the desired effects of the present invention are not inhibited, and of course, it may not contain them. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc. can be used. As salts, for example, sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As dietary fibers, for example, indigestible dextrin, indigestible glucan, pectin, polydextrose, guar gum decomposition products, etc. can be used. And for each of the above-mentioned raw materials, generally commercially available ones can be used.

[0026] (Beverage in a container) The beverage according to this embodiment can be provided in various containers. By filling the beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any airtight container is acceptable, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers and PET bottles can also be used. There are no particular limitations on the capacity of the container, and any currently available containers can be used. However, metal containers are preferred because they completely block out gases, moisture, and light, and can maintain stable quality at room temperature for extended periods.

[0027] As described above, the beverage according to this embodiment has a reduced pungent sourness. Furthermore, the beverage according to this embodiment has an enhanced potato-like aroma and body, and its overall balance has also been favorably evaluated.

[0028] [Beverage manufacturing method] Next, a method for producing the beverage according to this embodiment will be described. The method for producing the beverage according to this embodiment includes a step of setting the glucomoringin content to a predetermined value or higher and the acidity to a predetermined value or higher. More specifically, the method for producing the beverage according to this embodiment includes a mixing step and a post-treatment step.

[0029] (Mixing process) In the mixing process, water, glucomoringin, acidulants, sweeteners, additives, etc., are added to a mixing tank as needed to produce the mixed liquid. In this mixing process, the raw materials should be mixed and adjusted so that the glucomoringin content, acidity, etc., fall within the predetermined ranges mentioned above.

[0030] Then, in the post-processing stage, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed. The filtration process in the post-processing stage can be carried out using a general filter or strainer. While plate sterilization is preferred for the sterilization process in the post-processing stage from the viewpoint of processing speed, other methods that can perform a similar process are acceptable and are not limited to this. Furthermore, the filling process in the post-processing stage is preferably carried out in a cleanroom maintaining a level of cleanliness typically used in beverage manufacturing. The order of each process in the post-processing stage is not particularly limited.

[0031] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing ready-to-drink (RTD) beverages.

[0032] As described above, the beverage manufacturing method according to this embodiment makes it possible to produce a beverage with reduced pungent acidity. Furthermore, according to the beverage manufacturing method of this embodiment, it is possible to produce a beverage in which the savory aroma and body of the potato-like flavor are enhanced, and the overall balance is also favorably evaluated.

[0033] [Methods for improving the flavor of beverages] Next, a method for improving the flavor of a beverage according to this embodiment will be described. The method for improving the flavor of a beverage according to this embodiment is a method for improving the flavor of a beverage in which the glucomoringin content is above a predetermined value and the acidity is above a predetermined value, and the method involves adding a sweetener. The content of each component is the same as the values ​​explained in the "Beverages" section above.

[0034] As described above, the method for improving the flavor of a beverage according to this embodiment can reduce pungent acidity. Furthermore, according to the method for improving the flavor of a beverage as described in this embodiment, it is possible to enhance the savory, potato-like aroma and body, while also achieving a favorable overall balance. [Examples]

[0035] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0036] [Sample preparation: Tables 1-3] For each sample in Tables 1-3, a sample (non-alcoholic chu-hi-flavored beverage) was prepared by appropriately mixing Moringa Extract S (Taiyo Kagaku Co., Ltd.), fructose-glucose liquid sugar, citric acid (anhydrous), carbonated water, and purified water in the quantities shown in the table. The gas pressure (total pressure) of each sample in Tables 1-3 at 20°C is 2.3 kg / cm². 2 The alcohol content was 0.00 v / v%.

[0037] [Sample preparation: Table 4] For each sample in Table 4, a sample (chuhai-flavored beverage) was prepared by appropriately mixing Moringa Extract S (Taiyo Kagaku Co., Ltd.), fructose-glucose liquid sugar, citric acid (anhydrous), sucralose, acesulfame potassium, pickled plum flavor, vodka, carbonated water, and purified water in the quantities shown in the table. Note that the gas pressure (total pressure) of each sample in Table 4 at 20°C is 2.3 kg / cm². 2 That was the case.

[0038] [Exam Content] For each sample produced using the method described above, four selected panelists with discriminatory abilities independently assigned scores on a 7-point scale from 1 to 7 for "stimulating acidity," "body," "crispness," and "potato-like aroma," and calculated the average value. For "overall balance," they independently assigned scores on a 5-point scale from 1 to 5, and calculated the average value. Each evaluation was conducted by tasting each sample.

[0039] (Stimulating acidity: Evaluation criterion) For the evaluation of pungent acidity, sample 1-0 was assigned a score of 1, with 7 points indicating "strong pungent acidity" and 1 point indicating "weak pungent acidity," for a total of 7 points. A lower score indicates reduced pungent acidity, which is considered preferable. Furthermore, "stimulating sourness" refers to a stimulating sourness based on moringa extract (specifically, glucomoringin), which is characterized by a burning aroma that causes a tingling sensation on the tongue and is perceived as stimulating.

[0040] (Body feel: Evaluation criteria) For the evaluation of body feel, sample 1-0 was assigned a score of 1, with a score of 7 indicating a "strong body feel" and a score of 1 indicating a "weak body feel," for a total of 7 points. A higher score indicates a more enhanced and desirable body feel. "Body" refers to the richness of the flavor; the richer the flavor, the higher the score.

[0041] (Feeling of refreshment: Evaluation criterion) For the evaluation of the feeling of refreshment, sample 1-0 was given a score of 4, a strong feeling of refreshment was given a score of 7, and a weak feeling of refreshment was given a score of 1, for a total of 7 points. In terms of the evaluation of the feeling of refreshment, a higher score indicates that the feeling is enhanced and is considered desirable. "Cleanliness" refers to the feeling that the overall flavor is well-balanced and harmonious; the better the flavors are balanced and not disjointed, the higher the score.

[0042] (A savory, potato-like aroma: Evaluation criterion) The evaluation of the potato-like, savory aroma (labeled "savory aroma resembling roasted sweet potato or roasted chestnut" in the table) was based on a 7-point scale, with Sample 1-0 receiving 1 point, "strong potato-like, savory aroma" receiving 7 points, and "weak potato-like, savory aroma" receiving 1 point. A higher score indicates a stronger and more desirable potato-like, savory aroma. Furthermore, the term "savory, potato-like aroma" refers to a savory aroma similar to roasted sweet potatoes or roasted chestnuts, and the judgment was made based on a comprehensive assessment that included not only the initial aroma (the scent rising from the surface) but also the aroma perceived while drinking the sample.

[0043] (Overall balance: evaluation criteria) For the overall balance evaluation, Sample 1-0 was given 2 points, and a score of 5 was used to indicate "good overall balance" and a score of 1 to indicate "poor overall balance." Furthermore, "overall balance" refers to the balance of flavors in a beverage. For example, if the balance of flavors is disrupted due to a strong flavor based on a specific ingredient, it will be rated poorly.

[0044] The table shows the evaluation results for each sample. The content of each component in the table represents the content in the final product.

[0045] [Table 1]

[0046] [Table 2]

[0047] [Table 3]

[0048] [Table 4]

[0049] (Review of results) Table 1 shows the results when the glucomoringin content was varied. The results in Table 1 show that as the glucomolingin content increases, the score for "pungent sourness" also increases, confirming that the "pungent sourness" that should be reduced by glucomolingin is actually manifested. Furthermore, the results in Table 1 show that as the glucomoringin content increases, the scores for "potato-like aroma" and "body" increase, while the scores for "refreshingness" and "overall balance" decrease.

[0050] Table 2 shows the results when the sucrose content of the sweetener is varied. The results in Table 2 show that as the sucrose equivalent content of the sweetener increases, the score for "pungent sourness" decreases, confirming that sweeteners can reduce the "pungent sourness" based on glucomoringin (to 3 points or less). Furthermore, the results in Table 2 show that as the sweetener content increases, the "body" score increases (3 points or more), and although the "potato-like aroma" score decreases slightly, it can be maintained at a certain level (2 points or more). When all evaluations were considered comprehensively, all the samples in Table 2 yielded favorable results, but samples 2-2 to 2-3 (especially sample 2-2) showed particularly favorable results.

[0051] Table 3 shows the results when the acidity is varied. From the results in Table 3, it was confirmed that the score for "pungent sourness" decreases as the acidity increases, and that the problem of the present invention becomes particularly clear when the acidity is below a predetermined value. In other words, it was also confirmed that the "effect of reducing pungent sourness" by sweeteners can be enhanced by increasing the acidity. Furthermore, the results in Table 3 show that as acidity increases, the score for "refreshingness" increases (2 points or more), and although the score for "potato-like savory aroma" decreases slightly, it can be maintained at a certain level (2 points or more). When all evaluations were considered comprehensively, all the samples in Table 3 yielded favorable results, but samples 3-1 and 3-2 showed particularly favorable results.

[0052] Table 4 shows the results when the type of sweetener was changed, alcohol was added, or flavors were added. For samples 4-1 to 4-2 in Table 4, the score for "stimulating acidity" was low (3 points or less), while the other evaluations were favorable (potato-like savory aroma: 2 points or more, body: 3 points or more, refreshing feel: 2 points or more). Therefore, it was confirmed that the effects of the present invention (reduction of irritating acidity, enhancement of potato-like savory aroma, enhancement of body, and enhancement of refreshing taste) are exhibited regardless of the type of sweetener or the presence or absence of alcohol. Regarding sample 4-3 in Table 4, the score for "stimulating acidity" was low (3 points or less), while other evaluations, except for "potato-like savory aroma," were favorable (body: 3 points or higher, crispness: 2 points or higher). Therefore, it was confirmed that the predetermined effects of the present invention (reduction of irritating acidity, enhancement of body, and enhancement of refreshing feeling) are exhibited regardless of the presence or absence of flavor.

Claims

1. A beverage having a glucomoringin content of 0.001 to 0.030 w / v%, an acidity of 0.01 to 0.50 w / v%, and a sweetener content in sucrose equivalent of 4.0 to 6.1 w / v%.

2. The beverage according to claim 1, wherein the acidity is 0.05 to 0.50 w / v%.

3. The beverage according to claim 1 or claim 2, wherein the sweetener comprises at least one from the group consisting of fructose, glucose, galactose, sucrose, maltose, and lactose.

4. A beverage according to any one of claims 1 to 3, wherein the alcohol content is less than 1 v / v%.

5. A method for producing a beverage, comprising the steps of setting the glucomoringin content to 0.001 to 0.030 w / v%, the acidity to 0.01 to 0.50 w / v%, and the sucrose equivalent content of the sweetener to 4.0 to 6.1 w / v%.

6. A method for improving the flavor of a beverage having a glucomoringin content of 0.001 to 0.030 w / v% and an acidity of 0.01 to 0.50 w / v%, wherein the pungent acidity is reduced. A method for improving the flavor of a beverage, comprising the step of adjusting the sucrose content of the beverage to 4.0 to 6.1 w / v%.

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