Corn tea beverage

Abstract

We offer a corn tea beverage that reduces the scratchy feeling in the throat. [Solution] In a corn tea beverage, guaiacol and dimethyl sulfide at a concentration of 300 ppb or more are added, and the ratio of dimethyl sulfide content to guaiacol content (by mass) is set to 10 or more.

Description

Technical Field

[0006]

[0001] The present invention relates to a corn tea beverage.

Background Art

[0002] In the market of soft drinks, tea beverages, especially sugar-free tea beverages, are popular as representatives of thirst-quenching drinks. Among sugar-free tea beverages, cereal tea beverages are caffeine-free, so they are liked by people of a wide range of ages, including infants and pregnant women, and the market is growing. A typical cereal tea beverage is barley tea characterized by its aroma, but in recent years, corn tea, which has a faint sweetness in addition to its aroma, has been gaining popularity, especially among young people.

[0003] However, compared with barley tea, a problem with corn tea is that it is more likely to cause a scratchy feeling (a rough feeling in the throat and a feeling of further wanting moisture) when drunk. The scratchy feeling is considered to be derived from roasted grains. Among cereal tea beverages, corn tea made from corn kernels generally has fewer types of aroma components compared with barley tea, so it is considered to tend to have a stronger scratchy feeling. [[ID=十七]]

[0004] As a technique for improving the flavor of corn tea, it has been disclosed that by adding 2-acetylpyridine to a corn tea extract obtained by using roasted corn kernels as an extraction raw material, a corn tea beverage with excellent flavor and higher palatability can be obtained (Patent Document 1). However, there has been no report on a technique for reducing the scratchy feeling felt in the throat in a corn tea beverage.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention aims to provide a corn tea beverage that reduces the scratchy feeling in the throat. [Means for solving the problem]

[0007] As a result of diligent research into the above-mentioned problems, the present inventors have found that by including guaiacol and dimethyl sulfide at a concentration of 300 ppb or more in a corn tea beverage, and by setting the ratio of dimethyl sulfide content to guaiacol content (dimethyl sulfide content / guaiacol content) to 10 or more by mass ratio, the irritating sensation felt in the throat can be reduced, resulting in a corn tea beverage that is easy to drink. The present invention is not limited to these, but includes the following. (1) Containing guaiacol and dimethyl sulfide at a concentration of 300 ppb or more, A corn tea beverage in which the ratio of dimethyl sulfide content to guaiacol content (dimethyl sulfide content / guaiacol content) is 10 or more by mass. (2) The corn tea beverage described in (1), further containing 200 ppb or more of vanillin. (3) The corn tea beverage according to (1) or (2), which contains an extract of roasted corn kernels with an L value of 45 or higher. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a corn tea beverage in which the irritating sensation felt in the throat is reduced. Because the corn tea beverage of the present invention does not cause a irritating sensation, it is an easy-to-drink beverage. [Modes for carrying out the invention]

[0009] The present invention relates to a corn tea beverage. More specifically, it is a corn tea beverage comprising guaiacol and dimethyl sulfide at a concentration of 300 ppb or more, wherein the ratio of the dimethyl sulfide content to the guaiacol content (dimethyl sulfide content / guaiacol content) is 10 or more by mass.

[0010] (Corn tea beverage) The corn tea beverage of the present invention is a beverage containing corn kernel extract as its main component. The variety of corn used as the raw material for the present invention is not particularly limited, and for example, dent, waxy, sweet, flint, etc. can be used, and two or more of these may be blended and used. It is particularly preferable to include dent. Furthermore, it is preferable that the corn kernels be roasted corn kernels that have been roasted before extraction. The roasting method is not particularly limited, and direct flame roasting, hot air roasting, etc. can be used as appropriate. The L value (lightness in the Lab color system) of the roasted corn kernels is not particularly limited, but it is preferably 45 or higher, and more preferably 48 or higher. When the L value is within the above range, the effect of reducing the irritation tends to be enhanced. Furthermore, the upper limit of the L value is preferably 65 or lower, and more preferably 60 or lower. When the L value is within the above range, the savory flavor of corn tends to be more easily perceived, and it tends to feel more like corn tea. The method for extracting corn kernels is not particularly limited and can be carried out using known methods such as drip extraction or batch extraction using a kneader. Extraction conditions, such as extraction temperature and time, are also not particularly limited. Furthermore, the extract obtained by extraction may be subjected to enzymatic treatment or solid-liquid separation treatment by centrifugation or microfiltration. In addition, in the process of roasting or extracting corn kernels, corn silk may be included in addition to the corn kernels.

[0011] The corn tea beverage of the present invention may contain corn kernel extract as its main ingredient, but may also contain other grain extracts, tea leaf extracts, etc. A beverage that "contains corn kernel extract as its main ingredient" refers to a beverage in which, in the ingredient labeling as required by the Food Labeling Act (enacted in April 2015), the first listed ingredient is corn, roasted corn, or other corn-related terms. However, beverages in which corn silk is listed first are excluded. Preferably, a beverage that "contains corn kernel extract as its main ingredient" is one in which corn kernels are listed first in the ingredient labeling. The most preferred embodiment of the present invention is a beverage that does not contain grain extracts or tea leaf extracts other than corn kernel extract.

[0012] If the corn tea beverage of the present invention contains grain extracts or tea leaf extracts other than corn kernel extract, other grains other than corn may include, but are not limited to, brown rice, white rice, black sesame, white sesame, soybeans, adzuki beans, black beans, buckwheat, Cassia seed (senna tea), malt, etc. Tea leaves may include, but are not limited to, green tea leaves, black tea leaves, oolong tea leaves, etc. If the corn tea beverage contains grain extracts or tea leaf extracts other than corn kernel extract, these extracts may be extracted separately and included in the beverage, or a mixture of corn kernels and other grains or tea leaves may be mixed and then extracted (mixture extract) and included in the beverage. However, as stated above, the most preferred embodiment of the present invention is a beverage that does not contain grain extracts or tea leaf extracts other than corn kernel extract; therefore, in the present invention, it is most preferable to include a corn kernel extract made solely from corn kernels in the beverage.

[0013] (Dimethyl sulfide) The corn tea beverage of the present invention contains dimethyl sulfide. By adjusting the dimethyl sulfide content in the beverage to be 300 ppb or more, and by adjusting the ratio of dimethyl sulfide content to guaiacol content (dimethyl sulfide content / guaiacol content) to be 10 or more by mass ratio, the throat irritation in the corn tea beverage can be reduced. Here, throat irritation refers to a rough feeling remaining in the throat after drinking, which makes one want to drink more water.

[0014] The dimethyl sulfide content in the beverage of the present invention is 300 ppb or more, preferably 500 ppb or more, more preferably 700 ppb or more, and most preferably 900 ppb or more. If the dimethyl sulfide content is less than 300 ppb, the effects of the present invention cannot be obtained. The upper limit of the dimethyl sulfide content is not particularly limited, but is preferably less than 4000 ppb, and more preferably 3000 ppb or less. If the dimethyl sulfide content is 4000 ppb or more, the seaweed-like aroma derived from dimethyl sulfide may affect the flavor of the corn tea beverage and impair its corn tea characteristics.

[0015] The dimethyl sulfide content in beverages can be measured using a headspace gas chromatography-mass spectrometer (HS-GC / MS). Corn kernel extracts typically contain very little dimethyl sulfide (or only a few ppb), so the dimethyl sulfide content in a beverage can be adjusted by adding dimethyl sulfide to the beverage. The timing of adding dimethyl sulfide to the beverage is not particularly limited. Dimethyl sulfide can be added at any stage so that the dimethyl sulfide content in the final bottled beverage falls within the scope of the present invention.

[0016] The dimethyl sulfide added to the beverage may be a refined product or a crude product. Examples of crude products include natural products containing dimethyl sulfide or processed products thereof. When adding a crude product to a beverage, it is preferable to use a flavoring containing dimethyl sulfide because it can be added in relatively small amounts and the amount in the beverage can be easily adjusted. The flavoring may be a synthetic flavoring or a natural flavoring.

[0017] (Guaiacol) The corn tea beverage of the present invention contains 300 ppb or more of dimethyl sulfide, in addition to guaiacol. Guaiacol is a component also found in corn kernel extracts and is involved in the throat irritation that is the problem addressed by the present invention. In addition to having a dimethyl sulfide content of 300 ppb or more, the beverage of the present invention can reduce the throat irritation characteristic of corn tea beverages by setting the ratio of the dimethyl sulfide content to the guaiacol content (dimethyl sulfide content / guaiacol content) to 10 or more by mass ratio. The above ratio is preferably 20 or more, more preferably 40 or more, and most preferably 50 or more. If the above ratio is less than 10, the effects of the present invention cannot be obtained. The upper limit of the above ratio is not particularly limited, but is preferably 500 or less, and more preferably 300 or less. Within this range, the balance of flavor of the corn tea beverage is less likely to be impaired.

[0018] The amount of guaiacol in the beverage of the present invention is not particularly limited, as long as the above ratio (dimethyl sulfide content / guaiacol content) is within the above range. IncludesThe content is preferably 100 ppb or less, more preferably 80 ppb or less, still more preferably 60 ppb or less, and most preferably 50 ppb or less. Also, it may be 30 ppb or less, or 20 ppb or less. When the content of guaiacol is 100 ppb or less, the aroma of the corn tea beverage does not become too strong, and there is a tendency for the balance between sweetness and aroma to be good. Also, the content of guaiacol is preferably 3 ppb or more, more preferably 5 ppb or more, still more preferably 7 ppb or more. When the content of guaiacol is 3 ppb or more, the characteristic aroma of the corn tea beverage is more likely to be felt. On the other hand, when the content of guaiacol is less than 3 ppb, it is difficult to feel the characteristics of the corn tea beverage, and there is a possibility that the problem of the present invention (the unique "igaiiga" feeling of the corn tea beverage) may not reach the perceivable level, and there is a possibility that the problem of the present invention may not exist in the first place.

[0019] The content of guaiacol in the beverage can be measured using HS-GC / MS. The content of guaiacol in the beverage can be adjusted by changing the roasting degree or roasting method of the corn grains, which are the raw materials of the extract of corn grains, or by changing the extraction rate of the extract of corn grains or the blending amount in the beverage. Alternatively, or in combination with these, it may also be adjusted by adding an extract or fragrance containing guaiacol to the beverage.

[0020] (Vanillin) The corn tea beverage of the present invention may contain vanillin in addition to dimethyl sulfide and guaiacol. The content of vanillin in the beverage is not limited, but is preferably 200 ppb or more. When the content of vanillin in the beverage is 200 ppb or more, the effects of the present invention tend to be felt more significantly. The content of vanillin is more preferably 400 ppb or more, still more preferably 1000 ppb or more, and most preferably 2000 ppb or more. Also, the upper limit value is preferably 10000 ppb or less, more preferably 8000 ppb or less, and most preferably 6000 ppb or less.

[0021] The content of vanillin in the beverage can be measured using high performance liquid chromatography (HPLC). Vanillin is usually hardly contained in the extract of corn grains (even if it is contained, it is about several tens of ppb). The content of vanillin in the beverage can be adjusted by adding an extract or a flavor containing vanillin to the beverage. The timing of adding vanillin when adding vanillin to the beverage is not particularly limited. Vanillin may be added at any stage so that the content of vanillin in the finally obtained packaged beverage is within the above preferable range.

[0022] (Flavor) The corn tea beverage of the present invention may contain a flavor. A preferred embodiment of the present invention is a beverage containing a flavor. The flavor is preferably a flavor containing dimethyl sulfide, more preferably a flavor containing dimethyl sulfide and vanillin, and most preferably a flavor containing dimethyl sulfide, vanillin, and guaiacol. The flavor may be one kind, or two or more kinds. For example, two kinds of flavors, a flavor containing dimethyl sulfide and a flavor containing vanillin, may be used in combination.

[0023] (Free of sweetener) The beverage of the present invention may or may not contain sweeteners in its raw materials, but it is preferable that it is a beverage that does not contain sweeteners. Here, "a beverage that does not contain sweeteners" means a beverage that does not contain sweeteners other than sugars derived from corn kernel extracts or sugars derived from other grains or tea leaf extracts. Naturally, the beverage of the present invention may contain the above-mentioned sugars derived from extracts. Examples of sweeteners include carbohydrate-based sweeteners (sugar; starch-derived sugars such as glucose, fructose, and isomerized sugar; other sugars such as lactose and oligosaccharides; and sugar alcohols such as sorbitol and maltitol), as well as non-carbohydrate sweeteners (natural sweeteners such as stevia and licorice; and artificial sweeteners (high-intensity sweeteners) such as aspartame, acesulfame potassium, and sucralose). The effects of the present invention tend to be more clearly perceived in beverages that do not contain sweeteners.

[0024] (Brix) The Brix (refractometer reading for sugar, also called Bx) of the corn tea beverage of the present invention is preferably 0.05 or higher, more preferably 0.10 or higher, and even more preferably 0.20 or higher, when measured at 20°C. If the Brix is ​​less than 0.05, it is thought that the amount of corn kernel extract is small, and therefore the beverage may lack the satisfying taste of corn tea. Furthermore, the Brix of the corn tea beverage of the present invention is preferably 4.00 or lower, and more preferably less than 3.00. A relatively low Brix of the corn tea beverage makes it easier to drink and results in a beverage that is highly thirst-quenching.

[0025] The Brix of a beverage can be adjusted by changing the amount of corn kernel extract or by adding dietary fiber. The type of dietary fiber that can be added to the beverage is not particularly limited, but dextrin (e.g., maltodextrin, indigestible dextrin) is preferred.

[0026] (pH) The pH of the beverage of the present invention is not particularly limited, but is preferably 6 to 7 when measured at 25°C. When the pH is within this range, the balance between the sweetness and aroma of the corn tea tends to be good. A pH adjusting agent can be used to adjust the pH, and examples of pH adjusting agents include baking soda and various carbonates.

[0027] (Other ingredients) The beverage of the present invention may contain, in addition to the above-mentioned ingredients, various vitamins, polyphenols and other nutrients, colorants, etc., to the extent that it does not impair the effects of the present invention and does not lose its characteristics as a corn tea beverage.

[0028] (Packaged beverages) The corn tea beverage of the present invention may be a beverage packaged in a sealed container. The container can be a conventional one, similar to those used for general packaged beverages, such as a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container composited with metal foil or plastic film, or a glass bottle. When filling the container, heat sterilization is generally performed. Heat sterilization should comply with the standards of the Food Sanitation Act. For example, one method is to sterilize the prepared liquid at a high temperature for a short time and then fill it into a storage container that has been sterilized under sterile conditions (UHT sterilization method), or to fill the prepared liquid into a storage container such as a can and then perform retort sterilization. In the case of UHT sterilization, heat sterilization is usually performed at 120-150°C for about 1-120 seconds, preferably at 130-145°C for about 30-120 seconds, and in the case of retort sterilization, heat sterilization is usually performed at 110-130°C for about 10-30 minutes, preferably at 120-125°C for about 10-20 minutes. [Examples]

[0029] The present invention will be described below based on examples, but the present invention is not limited to these examples. <Measurement of guaiacol and dimethyl sulfide content in beverages> The guaiacol and dimethyl sulfide content in the beverage was measured using a headspace gas chromatography-mass spectrometer (HS-GC / MS). • Preparation of samples for guaiacol measurement A standard solution was prepared by adding 10 mL of the stock sample or an appropriately diluted sample, 3 g of sodium chloride, and an internal standard solution (o-cresol-d8) to a 20 mL headspace vial. In addition, solutions of known concentrations diluted in stages were prepared by adding the standard solution to each of the four levels. The standard solution and these solutions with the known concentrations added (four levels) were used as measurement samples and subjected to HS-GC / MS to quantify guaiacol. • Preparation of samples for dimethyl sulfide measurement A standard solution was prepared by adding 10 mL of the stock sample or an appropriately diluted sample, along with 3 g of sodium chloride, to a 20 mL headspace vial. Three levels of standard solutions (three different concentrations) were also prepared by adding graded dilutions of known concentrations to the standard solution. The standard solution and these three levels of standard solutions were used as measurement samples and subjected to HS-GC / MS analysis to quantify dimethyl sulfide. ·HS-GC / MS conditions HS: Shimadzu Corporation HS-20 GC / MS: Shimadzu GC / MS QP-2020 Column: DB-WAXETR 0.25mm ID × 30m (film thickness 0.25μm) HS heating temperature, time: 70℃, 30 minutes Ionization method: EI.

[0030] <Measurement of vanillin content in beverages> The vanillin content in the beverage was measured using high-performance liquid chromatography (HPLC). • Preparation of samples for vanillin measurement 500 μL of acetonitrile was added to 500 μL of the sample. This was thoroughly mixed and filtered through a 0.45 μm pore size filter to obtain the sample for measurement. Vanillin was then quantified by HPLC. • HPLC measurement conditions Equipment: Prominence system manufactured by Shimadzu Corporation Column: ODS column Detection: PDA (310nm) Sample injection volume: 10 μL.

[0031] <Experiment 1> Extract A (Bx0.80) from roasted corn kernels (L value=50) was diluted with pure water to prepare a corn tea beverage (Sample 1-1) with guaiacol at 10 ppb and Bx0.10. Dimethyl sulfide and vanillin were added to Sample 1-1 to achieve the concentrations shown in Table 1, thereby preparing Samples 1-2 to 1-7.

[0032] In the sensory evaluation, Sample 1-1 was used as a control beverage, and six panelists individually evaluated the throat irritation (a rough, gritty feeling in the throat after drinking, leading to a desire for more water) based on the following criteria. The number of people who selected each criterion is shown in Table 1. ◎: Compared to the control beverage, the irritating sensation was significantly reduced. ○: Compared to the control beverage, the irritating sensation was reduced. ×: The irritating sensation was not reduced compared to the control beverage.

[0033] [Table 1]

[0034] Table 1 shows that in beverages with a guaiacol concentration of 10 ppb, a dimethyl sulfide concentration of 300 ppb or higher reduces throat irritation. Furthermore, comparing samples 1-4 and 1-7, it was found that adding vanillin in addition to dimethyl sulfide yielded a more significant effect.

[0035] <Experiment 2> Extract B (Bx1.50) was prepared from roasted corn kernels (L value = 50) different from those used in Experiment 1. This was diluted with pure water to prepare a corn tea beverage (Sample 2-1) with guaiacol at 10 ppb and Bx0.05. Sample 2-2 was prepared by adding dimethyl sulfide to Sample 2-1 to achieve the concentrations shown in Table 2. Sensory evaluation was performed using the same method as in Experiment 1, with 2-1 as the control beverage. The results are shown in Table 2.

[0036] [Table 2]

[0037] The results in Table 2 show that the same effect as in Experiment 1 can be obtained even when using a different type of roasted corn kernel extract. <Experiment 3> In Experiment 1, guaiacol was added to sample 1-1 to achieve a guaiacol concentration of 50 ppb or 30 ppb in the beverage, creating corn tea beverages with a high roasted aroma (samples 3-1 and 4-1). Dimethyl sulfide was further added to these to prepare samples 3-2 to 3-5, and samples 4-2 and 4-3. Additionally, dimethyl sulfide was added to a sample prepared by adjusting the dilution ratio of corn kernel extract A to achieve a guaiacol concentration of 50 ppb (Bx0.50), and then adding dimethyl sulfide to this sample to prepare sample 3-6. Sensory evaluation was conducted using the same method as in Experiment 1, with sample 3-1 used as a control beverage when evaluating samples 3-2 to 3-6, and sample 4-1 used as a control beverage when evaluating sample 4-2. The results are shown in Table 3.

[0038] [Table 3]

[0039] The results in Table 3 show that even in beverages with a guaiacol concentration of 30 ppb or higher, if the dimethyl sulfide concentration is 300 ppb or higher and the dimethyl sulfide / guaiacol ratio is 10 or higher, it is effective in reducing throat irritation.

[0040] <Experiment 4> Samples were prepared by adding dimethyl sulfide to a commercially available corn tea beverage (product name "Hokkaido Corn Tea" (manufactured by Pokka Sapporo Food & Beverage Co., Ltd.) (analytical values: dimethyl sulfide: 110 ppb, guaiacol: 33 ppb)) to a concentration of 500 ppb in the beverage. Six panelists evaluated the throat irritation, and all six judged that the throat irritation was reduced compared to the product before the addition.

Claims

1. A solution comprising guaiacol at a concentration of 3 ppb or more and 100 ppb or less, and dimethyl sulfide at a concentration of 300 ppb or more and less than 4000 ppb, A corn tea beverage in which the ratio of dimethyl sulfide content to guaiacol content (dimethyl sulfide content / guaiacol content) is between 10 and 500 by mass.

2. The corn tea beverage according to claim 1, further comprising 200 ppb or more of vanillin.

3. A corn tea beverage according to claim 1 or 2, comprising an extract of roasted corn kernels with an L value of 45 or higher.

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