Methods for improving the flavor of ginger-containing beverages

Abstract

To provide an easy-to-drink ginger-containing beverage with the distinctive hot taste of ginger maintained.SOLUTION: A method for improving the flavor of ginger-containing beverage includes adding hotrienol, and improves the flavor of the beverage so that the fresh feeling of ginger is added and / or the unpleasant taste of ginger is restrained.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for improving the flavor of a ginger-containing beverage, a ginger-containing beverage, and a method for producing the same.

Background Art

[0002] Ginger is a material that can be easily ingested to improve body coldness and blood flow, and is used in various foods. In recent years, many products in a beverage form that is easy to ingest have been launched due to the increasing health consciousness. In addition to its pharmacological effects, the pungency of ginger when eaten is also one of its characteristics, and a ginger-containing beverage that retains the pungency of ginger and is easy to drink is desired.

[0003] So far, as a method for improving the flavor of ginger, in processed ginger foods, a method of reducing ar-curcumene by ethanol treatment after heating ginger to reduce the peculiar bitterness and the smell of Chinese medicine turmeric (Patent Document 1), and a method of preventing the deterioration of the aroma of ginger by blending a hot water extract of sesame and an alkaline material in acidic liquid foods such as dressings (Patent Document 2) have been disclosed. In addition, since ginger contains pungent components such as gingerol and shogaol, methods for improving the pungency of ginger have also been disclosed. Generally, a method of adding sweetness such as sugar to relieve strong pungency is used. In addition, as a method for relieving or improving the flavor of ginger, for example, a method of suppressing the aftertaste pungency with menthol (Patent Document 3), a method for producing a ginger composition for beverages that has a natural texture and taste of ginger while suppressing excessive pungency by adding dry ginger granules with a specific particle size and a thickening agent to ginger powder (Patent Document 4), and a method of improving the astringency of ginger by adding basic amino acids (Patent Document 5) have been disclosed.

[0004] On the other hand, Non-Patent Documents 1-3 describe that fotrienol is found in large quantities in black tea and high-grade oolong tea. Furthermore, Patent Document 6 describes a method for imparting a natural and organic aroma to beverages by adding 3,7-dimethyl-1,5(E),7-octatrien-3-ol (fotrienol), an aroma component, as a flavoring composition, and Patent Document 7 discloses a tea beverage containing fotrienol and ascorbic acid, in which fotrienol is retained even after heating. Furthermore, the physiological effects of fotrienols include autonomic nervous system regulation (Patent Document 8) and sleep improvement (Patent Document 9). However, it is not known that fotrienols have an effect on the flavor of ginger. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2010-124786 [Patent Document 2] Japanese Patent Publication No. 2011-103778 [Patent Document 3] Japanese Patent Publication No. 2016-140300 [Patent Document 4] Japanese Patent Publication No. 2017-012076 [Patent Document 5] Japanese Patent Publication No. 2013-090603 [Patent Document 6] Japanese Patent Publication No. 2000-192073 [Patent Document 7] Japanese Patent Publication No. 2009-089641 [Patent Document 8] Japanese Patent Publication No. 2019-163248 [Patent Document 9] International Publication No. 2020 / 059808 Brochure [Non-patent literature]

[0006] [Non-Patent Document 1] "Chemical Components and Functions of Tea," Kogaku Publishing, published January 30, 2002, p. 49 [Non-Patent Document 2] ACS Symposium Series Vol.988,2008 Food Flavor Capter 8,pp87-97 [Non-Patent Document 3] J.Agric.Food Chem.1995,43,pp200-207 [Overview of the project] [Problems that the invention aims to solve]

[0007] Conventional methods have made it difficult to obtain a drinkable beverage while retaining the spiciness of ginger. For example, Patent Document 1 deals with ginger syrup, and Patent Document 2 deals with foods containing oily components such as dressings, and are not suitable methods for drinking. Furthermore, the method in Patent Document 3 involves adding menthol, which may alter the flavor of the beverage itself. The method in Patent Document 4 requires dried ginger granules of a specific particle size, which limits the form of the beverage. Also, thickeners mask the spiciness and freshness of the ginger. In Patent Document 5, the addition of basic amino acids suppresses the spiciness and astringency, making it impossible to fully enjoy the flavor of ginger. The inventors then investigated the flavor of ginger-containing beverages and discovered that the herbal and earthy smells derived from ginger contributed to the unpleasant taste of the beverages.

[0008] Therefore, the object of the present invention is to provide a ginger-containing beverage that is easy to drink while retaining the characteristic spiciness of ginger. [Means for solving the problem]

[0009] The inventors of this invention conducted diligent research to solve the above problems and discovered that the herbal and earthy odors derived from ginger are one of the reasons why the freshness of ginger is reduced. Based on this finding, further research revealed that by adding photorenol, the unpleasant taste of herbal and earthy odors is suppressed while retaining the spiciness of ginger, and an easy-to-drink beverage with added freshness can be obtained, thus completing the present invention. In other words, the present invention is as follows: [1] A method for improving the flavor of a ginger-containing beverage, characterized by the addition of fotrienol, wherein the flavor improvement is the imparting of a fresh ginger sensation and / or the suppression of an unpleasant taste. [2] The flavor improvement method according to [1], characterized in that the total content of 6-gingerol and 6-shogaol in the ginger-containing beverage is 5 to 40 ppm, and the amount of fotrienol added is 0.4 to 3.0 ppm. [3] A method for producing a ginger-containing beverage, characterized in that the total content of 6-gingerol and 6-shogaol is 5 to 40 ppm, and fotrienol is added at a drinking concentration of 0.4 to 3.0 ppm, such that the ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.30. [4] A ginger-containing beverage having a total content of 6-gingerol and 6-shogaol of 5 to 40 ppm, and containing 0.4 to 3.0 ppm of fotrienol, characterized in that the ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.30. [5] The beverage according to [4], wherein the ginger-containing beverage is a packaged beverage. [6] A powdered beverage to be mixed in an aqueous medium for consumption, characterized in that, at the concentration at the time of consumption, it contains 0.15 to 0.5% by mass of powdered ginger, fotrienol and sugars, and the ratio of the fotrienol content to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.30. This provides...

Advantages of the Invention

[0010] According to the method of the present invention, by blending photolignans into a ginger-containing beverage, the flavor can be improved. Specifically, the unique pungency of ginger remains as it is, suppressing unpleasant tastes such as the smell of crude drugs and earthy odor, and imparting a fresh feeling peculiar to ginger. Furthermore, since photolignans do not affect the balance of the taste quality of the beverage itself, they can be used in beverages with various taste qualities containing ginger.

Embodiments for Carrying Out the Invention

[0011] Hereinafter, the present invention will be described in detail. In the present invention, "ppm" and "%" indicate the concentration per mass. In addition, the numerical range of "lower limit value to upper limit value" means the numerical unit of "not less than the lower limit value and not more than the upper limit value" unless otherwise specified.

[0012] In the present invention, the flavor improvement method means suppressing the unpleasant smell of crude drugs or earthy odor, which is an unpleasant taste, while maintaining the unique pungency of ginger and imparting a fresh feeling. Specifically, it is used for beverages containing 5 to 40 ppm in total of 6-gingerol and 6-shogaol at the time of drinking. By adding photolignans, while maintaining the flavor of the ginger-containing beverage (for example, appropriate pungency and fresh feeling), it means reducing the crude drug feeling and earthy odor (hereinafter also referred to as unpleasant taste) peculiar to these pungent components. The fresh feeling referred to in the present invention is a flavor having a refreshing feeling felt when drinking ginger. For example, it is the fresh and refreshing scent felt immediately after juicing, which raw ginger without processing such as heating or grinding has. That the fresh feeling is strong or excellent means that the pungency of ginger remains as it is and the fresh taste is sufficiently increased when placed in the mouth. The unpleasant taste referred to in the present invention means the smell of crude drugs and earthy odor felt when drinking. Furthermore, the ginger-containing beverage was comprehensively evaluated, taking into account the retention of ginger's spiciness, suppression of unpleasant tastes, provision of freshness, and the effect of adding photorenol. Details of the evaluation method are shown in the examples described later.

[0013] The ginger used in this invention is preferably in powder or liquid form, with powder being particularly preferred. The powdered ginger may be either a pulverized ginger rhizome or an extract. In the case of a pulverized ginger rhizome, it can be obtained by pulverizing the ginger rhizome using commonly used methods such as dry pulverization, wet pulverization, or freeze-drying. After pulverization, it may be further dried and powdered as needed to adjust the particle size. In the case of a ginger rhizome extract, it can be obtained by extracting and drying using commonly used methods such as supercritical fluid extraction, steam distillation, or solvent extraction. Alternatively, commercially available powdered ginger can be used. For example, domestically produced ginger powder from Nippon Powdered Pharmaceuticals, domestically produced ginger powder from Asano Co., Ltd., and ginger extract powder E from Ikeda Sugar Refining Co., Ltd. can be used. The ginger in this invention contains 6-gingerol and 6-shogaol as pungent components. The content of 6-gingerol and 6-shogaol can be quantitatively analyzed by a known method (HPLC method).

[0014] The flavor enhancer of the present invention contains photrienol, which is an aromatic component.

[0015] The photorenol of the present invention has the chemical formula C 10 H 16It is a monoterpene alcohol compound represented by O, with CAS registry number 20053-88-7. Fotrienol has a chiral carbon at position 3, and exists as two optically active forms: 3R-(-)-3,7-dimethyl-1,5(E),7-trien-3-ol (hereinafter referred to as the 3R-(-) form) and 3S-(+)-3,7-dimethyl-1,5(E),7-trien-3-ol (hereinafter referred to as the 3S-(+) form). The fotrienol used in this invention may be the 3R-(-) form, the 3S-(+) form, a mixture thereof, or a racemic mixture.

[0016] The photorenol of the present invention may be extracted from natural products such as fermented tea, chemically synthesized, or semi-synthesized by chemically treating an extract from natural products such as fermented tea. In the case of an extract from a natural product, the extract containing photorenol can be used as is or after operations such as concentration. The extract can be separated and purified by operations such as distillation or column chromatography to isolate and purify the photorenol, or to use a fraction containing other components. Examples of chemical synthesis methods include those described in Japanese Patent Publication No. 2004-107207 and Japanese Patent Publication No. 2000-192073. The obtained fotrienol or fraction containing fotrienol can be formulated as appropriate for the purpose and used to improve flavor. The composition containing fotrienol may also contain organic solvents such as ethanol. Food-safe stabilizers may also be added. Furthermore, shelf life can be improved by lowering the oxygen concentration in the air by nitrogen purging or other means and then freezing the product. The form of fotrienol when added to beverages is not particularly limited; for example, it may be in powder, granule, liquid, or paste form, but a form that is easy to manufacture should be selected as appropriate according to the form of the beverage. When added to liquid beverages, a liquid form is preferred. When added to powdered beverages, a powder or granule form is preferred, and in this case, an excipient that can be used as a food product should be selected, such as dextrin or lactose. Alternatively, commercially available fragrances containing fotrienol may be used, for example, the product of Inoue Fragrance Manufacturing Co., Ltd. (product name: Fotrienol, product code: 0001199). In this invention, the photrienol content can be measured by dissolving it in an aqueous medium to an appropriate concentration and using gas chromatography-mass spectrometry. Specific examples of the analytical method are shown in the examples below.

[0017] In addition to photorenol, the ginger-containing beverage of the present invention may also contain other flavorings to adjust the flavor, and should be formulated according to the desired taste of the beverage.

[0018] The ginger content in the ginger-containing beverage of the present invention is 0.1 to 0.5% by mass at a drinking concentration if it is in powder form. Preferably, it is 0.15 to 0.4% by mass. If the amount of powdered ginger is less than 0.1% by mass, the characteristic spiciness of ginger cannot be felt, and if the concentration exceeds 0.5% by mass, the spiciness is too strong and it is not suitable as a beverage.

[0019] The total drinking concentration of 6-gingerol and 6-shogaol in the ginger-containing beverage of the present invention should be adjusted to 5 to 40 ppm, preferably 8 to 30 ppm, and more preferably 10 to 20 ppm. Within this range, the effect of giving the ginger-containing beverage a fresh feeling while retaining the spiciness of ginger is easily achieved. Furthermore, the ratio of the content of photrienol to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.30, more preferably 0.03 to 0.18, and even more preferably 0.04 to 0.15.

[0020] The ginger-containing beverage of the present invention refers to the state at the time of consumption. For example, in the case of liquid beverages, it refers to the ready-to-drink (RTD) state, the state after appropriate dilution of concentrated liquids, the state after dissolving an appropriate amount in water or hot water in the form of powdered beverages, and the state after steeping an appropriate amount in water or hot water in the form of tea bags.

[0021] <Packaged beverages> The liquid beverage of the present invention can be a ready-to-drink (RTD) beverage in a container, or a concentrated product that is diluted with water, hot water, or carbonated water before consumption. For the liquid beverage of the present invention, ginger extract or juice is preferred due to its ease of preparation. The liquid beverage is prepared by adding ginger, photorenol, sugars, pH adjusters, flavorings, etc. In this case, it is preferable to use photorenol in liquid form dissolved in ethanol solution.

[0022] The total concentration of 6-gingerol and 6-shogaol in the liquid beverage of the present invention is 5 to 40 ppm at the drinking concentration, and more preferably 8 to 30 ppm. In the liquid beverage of the present invention, the phytoenol content is 0.4 to 3.0 ppm at the time of consumption, preferably 0.5 to 2.0 ppm, and more preferably 0.8 to 1.5 ppm. Within this range, the spiciness is retained, unpleasant tastes are suppressed, and a fresh feeling is imparted. If the phytoenol content is less than 0.4 ppm, unpleasant herbal or earthy odors remain, making it difficult to swallow. Furthermore, if it exceeds 3.0 ppm, only the unique green aroma of phytoenol becomes prominent, disrupting the balance of the beverage's flavor, which is undesirable for a ginger-containing beverage. Furthermore, in liquid beverages, the ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.30, more preferably 0.03 to 0.18, and even more preferably 0.04 to 0.15. Within this range, the spiciness is retained, unpleasant tastes are suppressed, a fresh feeling is added, and a ginger-containing beverage can be obtained in which the addition of fotrienol does not create any unpleasant flavor in the beverage itself.

[0023] In the liquid beverage of the present invention, when diluted for consumption, the amount of fotrienol should be adjusted according to the dilution concentration. The method for adding fotrienol can be the same as that used for ordinary liquid beverages.

[0024] The liquid beverage of the present invention may contain sugars. Examples of sugars include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, and lactose, and water-soluble components that exhibit sweetness, such as granulated sugar, palatinose, trehalose, oligosaccharides, and sugar alcohols. These sugars may also be used in combination. Furthermore, the pH of the liquid beverage can be adjusted with organic acids or their salts, such as citric acid, ascorbic acid, or their salts. From the standpoint of ginger flavor and color, the pH should be adjusted to 2-7. The liquid beverage of the present invention may have fruit juice added to it, and powdered or liquid fruit juice can be used as appropriate. Examples include lemon, orange, lime, grapefruit, yuzu, and a mixture of two or more of these.

[0025] The liquid beverage of the present invention may contain colorants, nutritional supplements, polyphenols, amino acids, antioxidants, etc., which are commonly used in formulations, as long as they do not inhibit the desired effects of the present invention.

[0026] The ginger-containing beverage of the present invention can be packaged, and the containers include plastic bottles such as polyethylene terephthalate (PET), metal cans such as steel and aluminum, glass bottles, and paper containers. In particular, it is preferable that the beverage be filled into a transparent container such as a PET bottle. The filling of the beverage into the container and sterilization can be carried out by conventional methods. These require a sterilization process by heat treatment and hygienic container filling. Sterilization should be carried out under the sterilization conditions specified in the Food Sanitation Law, and hot pack filling or aseptic filling may be performed depending on the container. The liquid beverage of the present invention can be manufactured by blending ginger, photorenol, and other auxiliary materials so that each component reaches a predetermined concentration, and then performing the aforementioned sterilization and container filling.

[0027] <Powdered drinks> Powdered beverages (also called instant powdered beverages) are powdered or granular products that are dissolved and diluted in an aqueous medium such as cold water, hot water, or carbonated water before consumption. They can also be molded into tablets. In the powdered beverage of the present invention, the ginger is in powder form, and it is preferable to blend it in an amount of 1.0 to 10.0% by mass, particularly 1.8 to 6.0% by mass, relative to the powdered beverage. The concentrations of 6-gingerol and 6-shogaol in ginger are 5 to 40 ppm at the drinking concentration, preferably 8 to 30 ppm, and more preferably 10 to 20 ppm. Furthermore, the ratio of the fotrienol content to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.30, preferably 0.04 to 0.18, and more preferably 0.07 to 0.15. The amount of photorenol added is 0.4 to 3.0 ppm after dissolving in 10 to 15 times the amount of an aqueous solvent such as water, preferably 0.5 to 2.0 ppm, and more preferably 0.8 to 1.5 ppm.

[0028] The method for mixing the photorenol into the powdered beverage of the present invention may be any method that allows for uniform mixing with other powders. Examples include stirring and mixing with a ribbon mixer, tumbling mixing with a container blender, and fluidized bed mixing. However, it is possible to appropriately select any known method suitable for producing the instant powdered beverage of the present invention, and the invention is not limited to these.

[0029] The ginger-containing powdered beverage of the present invention contains sugars. From the viewpoint of flavor, it is preferable that the sugars make up 50% or more by weight of the total powdered beverage, and preferably 60% or more by weight. The upper limit is preferably 98% by weight. Here, sugars include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and lactose, granulated sugar, palatinose, trehalose, oligosaccharides, sugar alcohols, and other water-soluble components that exhibit sweetness. Furthermore, the powdered beverage of the present invention may also contain fruit juice. The fruit juice is preferably powdered fruit juice, such as lemon, orange, lime, grapefruit, or yuzu, or a mixture of two or more of these. Furthermore, colorants, nutritional supplements, polyphenols, amino acids, antioxidants, etc., which are commonly used in formulations, can be added within a range that does not hinder the desired effects of the present invention. In addition, additives such as silicon dioxide, fine silicon dioxide, or tricalcium phosphate can be used as fluidity improvers.

[0030] For powdered beverages, packaging methods that allow consumers to dispense the desired amount from a bulk container using a spoon are acceptable, but individual packaging of a single serving using stick packaging or three-sided seal packaging is preferable for maintaining quality. As for packaging materials, laminated products combining resin materials and aluminum foil are preferable for maintaining quality. It is also possible to use powdered beverages packaged in large quantities, such as aluminum bags, in cup-type vending machines or dispensers.

[0031] <tea bag> The ginger-containing beverage of the present invention also includes a tea bag in which ginger is enclosed together with other ingredients such as tea. The size, material, shape, and presence or absence of tags of the tea bag can be determined using known methods as appropriate. For example, materials used for the tea bag include natural materials such as pulp and synthetic fibers such as nylon and polyester. Furthermore, the size and shape of the tea bag can be determined using known methods as appropriate. The ginger used in the tea bags can be dried and crushed or in powdered extract form. The particle size of the crushed ginger can be adjusted as needed to match the material of the tea bag. Other tea materials that can be used in the tea bags include unfermented green tea leaves, semi-fermented oolong tea leaves, fermented black tea leaves, post-fermented pu-erh tea, barley tea, or herbs. Black tea leaves are particularly preferred. These tea leaves can also be decaffeinated. For example, add 1.0-2.5g of tea leaves, ginger powder (0.1-0.3g), and liquid fotrienol (ethanol solution containing fotrienol) to each bag (concentration when consumed: 6-gingerol and 6-shogaol 5-40ppm, fotrienol 0.4-3.0ppm). After storing in a sealed container for a certain period of time (preferably 12 hours or more), seal it into a tea bag. The extraction conditions may be the same as those for ordinary tea bags. For example, in the case of black tea, it is extracted for 1.5 minutes with about 150 mL of hot water per bag. Also, a tea bag for draining water may be used. In addition, as the materials to be put in the tea bag, dried fruits or fruit peels may be added.

[0032] In addition to the useful physiological functions of ginger, the beverage of the present invention has the functionality of photolignols described in Patent Documents 8 and 9, and can be used, for example, as a functional food with a functional label.

Examples

[0033] Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

[0034] <Analysis method of photolignol> The beverage obtained in the present invention was appropriately diluted, 10 mL of the dilution and 3 g of sodium chloride were put into a 20 mL vial, and cycloheptanol (manufactured by Tokyo Chemical Industry Co., Ltd.) was added as an internal standard substance so that the final concentration became 50 ppb. This sample solution was subjected to GC / MS analysis using the solid phase microextraction method (Solid Phase Micro Extraction: SPME) under the following conditions. The evaluation was determined by the ratio of the peak area of photolignol to the peak area of the internal standard substance. <SPME-GC / MS conditions> · GC:TRACE GC ULTRA (manufactured by Thermo Fisher Scientific) · MS:TSQ QUANTUM XLS (manufactured by Thermo Fisher Scientific) · SPME fiber: 50 / 30μm Divinylbenzene / Carboxen / Polydimethylsiloxane Stableflex · Extraction: 60 °C, 30 minutes · Column: SUPELCO WAX10 (0.25 mm I.D.×60 m×0.25 μm, manufactured by Sigma-Aldrich) END · Oven program: Held at 40°C for 2 minutes, then heated to 100°C at a rate of 3°C / min, heated to 200°C at a rate of 5°C / min, heated to 240°C at a rate of 8°C / min, and held at 240°C for 8 minutes. · Carrier gas: Helium (100 kPa, constant pressure) · Injector: Split (split flow 10 mL / min), 240°C · Ionization: Electron ionization · Ionization voltage: 70 eV · Measurement mode: Scan · Monitoring ion: Photolignol; m / z = 71

[0035] <Analysis method of 6-gingerol and 6-shogaol> The contents of 6-gingerol and 6-shogaol were measured by high performance liquid chromatography (HPLC) under the following conditions. · Standard products: 6-shogaol and 6-gingerol (both manufactured by Wako Pure Chemical Industries, Ltd.) were dissolved in an 80% aqueous acetonitrile solution to obtain standard products (10, 20, 50 mg / L). · Test sample: The test sample was weighed into a volumetric flask, made up to volume with an 80% aqueous acetonitrile solution, and after sufficient dissolution, the sample made up to volume was used as the analysis sample. · The HPLC analysis conditions are as follows. After confirming the retention time and area of the standard product, a calibration curve was created, the retention time and area of the test sample were confirmed, and based on the calibration curve, the concentrations of 6-shogaol and 6-gingerol were determined. <HPLC analysis conditions> · Column: InertSustain C18 (4.6 mm × 250 mm, particle size 5 μm (manufactured by GL Sciences Inc.)) · Mobile phase A: 0.1% (v / v) phosphoric acid aqueous solution · Mobile phase B: 80% aqueous acetonitrile solution · Gradient: 00 min → 45 min A / B: 50 / 50 → 0 / 100 45 min → 50 min A / B: 0 / 100 → 0 / 100 50 min → 51 min A / B: 0 / 100 → 50 / 50 51 minutes → 60 minutes A / B:50 / 50 • Measurement wavelength: UV282nm ·Flow rate: 0.8mL / min ·Injection volume: 10μL Column temperature: 40°C

[0036] <Sensory Evaluation Method> The sensory evaluation was conducted by five expert panelists trained in flavor identification and flavor concentration discrimination. The scores of the five panelists were averaged. Of the evaluation items, spiciness was evaluated using a rating method according to the evaluation criteria in Table 1. Stronger spiciness was rated in the "+" direction, and weaker spiciness in the "-" direction, and scored accordingly. Unpleasant tastes (herbal odor, earthy smell) were also evaluated using a rating method according to the evaluation criteria in Table 1. Weakness was rated in the "+" direction, and strength in the "-" direction, and scored accordingly. Freshness was evaluated according to the evaluation criteria in Table 1, with the example without added aroma components (fotrienol) used as a control. If the freshness was the same as the control, it was rated as "0", stronger was rated in the "+" direction, and weaker was rated in the "-" direction, and scored accordingly. In addition, comments from the evaluation panelists were compiled, and representative comments were extracted. Furthermore, the presence or absence of discomfort due to the addition of fotrienol was evaluated using the example without added fotrienol as a control (none, slightly present, present, quite present), and the comment with the most frequent response was adopted.

[0037] [Table 1]

[0038] <Example 1> Flavor Evaluation As a reference example, we conducted a flavor evaluation of ginger-containing beverages to identify any spiciness or unpleasant taste. Powdered ginger (Ginger Powder manufactured by Asano Co., Ltd.) was added to ion-exchanged water (90°C) to the concentrations shown in Table 2, and sensory evaluation was conducted according to the criteria in Table 1. For Reference Examples 1-1 to 1-6, only ion-exchanged water was used, while for Reference Examples 1-7 to 1-12, ginger was added to ion-exchanged water with granulated sugar added to confirm the flavor. The spiciness of ginger became noticeable when the total content of 6-gingerol and 6-shogaol was 5 ppm or higher. In Reference Examples 1-6 and 1-12, where the total content exceeded 40 ppm, the spiciness of the ginger was too strong regardless of the presence or absence of granulated sugar, making the beverage unsuitable. Based on these results, the ginger flavor of ginger-containing beverages with a total content of 6-gingerol and 6-shogaol between 5 and 40 ppm will be confirmed as the concentration at which the spiciness of ginger is moderately noticeable.

[0039] [Table 2]

[0040] <Test Example 1> Addition test of fotrienol in a beverage containing crushed ginger The effect of the concentration of photrienol added on the flavor of ginger was investigated. Similar to the reference example, powdered ginger (Ginger Powder manufactured by Asano Co., Ltd.) was added to deionized water or deionized water with added granulated sugar to achieve the concentrations shown in Tables 3-6, and sensory evaluation was conducted according to the criteria in Table 1. For the freshness effect of the addition of fotrienol, the sample without fotrienol was used as a comparative example. The overall evaluation was also assessed according to the following criteria. <Criteria for overall evaluation> ◎: The spiciness is equivalent to the control, the average score for unpleasant taste and freshness is 0.8 or higher, and there is no unpleasant sensation due to the addition of fotrienol. ○: The spiciness is equivalent to the control, the average score for unpleasant taste and freshness is 0.8 or higher, and there is a slight unpleasantness due to the addition of photrienol. Alternatively, the spiciness is equivalent to the control, and the average value of the unpleasant taste and freshness evaluation is 0.1 to 0.7, and there is no discomfort due to the addition of fotrienol or there is only slight discomfort due to the addition of fotrienol. △: The spiciness is equivalent to the control, and the average value of the unpleasant taste and freshness evaluation is 0.1 or higher, and there is an unpleasant feeling due to the addition of fotrienol. ×: The spiciness is lower than the control, or the average score for unpleasant taste and freshness is 0 or less, or there is a significant unpleasantness due to the addition of photrienol.

[0041] [Table 3]

[0042] [Table 4]

[0043] [Table 5]

[0044] [Table 6]

[0045] Tables 3-6 show that adding fotrienol at a drinking concentration of 0.4-3.0 ppm suppresses unpleasant flavors and imparts a fresh taste while retaining the spiciness of ginger. In Examples 1-4, although the addition of fotrienol suppressed unpleasant flavors and added a fresh taste, the overall evaluation was low because the flavor of fotrienol was noticeable. As a result, it was confirmed that if the ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol is in the range of 0.02-0.30, in addition to the above effects, there is no unpleasant taste in the beverage itself due to the addition of fotrienol, and the overall evaluation of the ginger-containing beverage is high.

[0046] <Test Example 2> Confirmation of the effect of adding terpene-based aroma components on improving the flavor of ginger-containing beverages. In this study, we evaluated linalool and geraniol, representative terpene aroma components to which fotrienol, whose flavor-improving effect was confirmed in Test Example 1, belong, for their effects in retaining spiciness, suppressing unpleasant tastes, and imparting freshness, respectively. Similar to Test Example 1 (without added granulated sugar), a beverage containing powdered ginger was prepared, and 1% fotrienol-containing liquid flavoring (ethanol solution), linalool liquid flavoring (manufactured by Tokyo Chemical Industry Co., Ltd.), and geraniol liquid flavoring (manufactured by Tokyo Chemical Industry Co., Ltd.) were added to achieve an aroma component concentration of 1.2 ppm at the time of consumption. Sensory evaluation was conducted according to the criteria in Table 1. Freshness was evaluated using Reference Examples 1-3, which did not contain added aroma components, as controls. The results are shown in Table 7.

[0047] [Table 7]

[0048] Table 7 shows that among the added aroma components, fotrienol was found to be superior to other aroma components in suppressing unpleasant tastes and imparting freshness while retaining the spiciness derived from ginger. Linalool, which has a similar structure to fotrienol, caused the aroma to become more prominent, altering the flavor of the beverage, and geraniol did not provide any effect in suppressing unpleasant tastes. Based on these results, it was confirmed that the effect of fotrienol in this invention is unique to fotrienol.

[0049] <Test Example 3> Addition Test of Fotrienol in Ginger Extract-Containing Beverages In the same manner, the flavor-improving effect of fotrienol was confirmed by using ginger extract instead of the ginger powder used in Test Example 1. As shown in Table 8, ginger and fotrienol were added, and sensory evaluation was performed according to the criteria in Table 1. For the ginger extract, we used Ginger Extract Powder E and Ginger Extract Powder GS (both manufactured by Ikeda Sugar Refining Co., Ltd.). The results are shown in Table 8.

[0050] [Table 8]

[0051] As shown in Table 8, even when using ginger extract, if the ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.30, the flavor-improving effect of fotrienol on ginger-containing beverages could be confirmed, similar to Test Example 1.

[0052] <Manufacturing Example 1> Ginger-containing powdered beverage A commercially available powdered beverage containing ginger (manufacturer: Mitsui Norin Co., Ltd., product name: Ginger & Yuzu, ginger content at drinking concentration: 0.14% by mass, 6-gingerol 10.63 ppm, 6-shogaol 1.64 ppm) was mixed with a fotrienol-containing powdered flavoring (flavoring composition with 0.13% fotrienol content) to a drinking concentration of 0.4 ppm to obtain the powdered beverage of Production Example 1. 9.8 g of the obtained powdered beverage was dissolved in 120 mL of water, and a sensory evaluation was performed in the same manner as in Test Example 1. A sample without fotrienol was used as the control. The ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol at drinking concentration was 0.03. As a result, the spiciness was equivalent to that of the control, the unpleasant taste was 1.0, the freshness was 1.0, there was no unpleasant taste in the beverage due to the addition of fotrienol, and the overall evaluation was good.

[0053] <Manufacturing Example 2> Packaged Beverages 73g of fructose-glucose liquid sugar, 0.3g of ginger extract (domestically produced ginger extract: manufactured by Nippon Funka Yakuhin Co., Ltd.), 2.7g of anhydrous citric acid, 0.27g of trisodium citrate, and yuzu juice were dissolved in deionized water. Subsequently, a 1% ethanol solution containing fotrienol was added to achieve a fotrienol concentration of 0.4ppm. Next, the total volume was increased to 1000g using deionized water. The resulting mixture was hot-packed at 80°C and heat-sterilized at 110°C for 1 minute to produce the packaged beverage of Production Example 2. Sensory evaluation was conducted in the same manner as in Test Example 1. Compared to the beverage without fotrienol, the spiciness was equivalent to the control, the unpleasant taste was 1.0, and the freshness was 1.0. There was no unpleasant taste in the beverage due to the addition of fotrienol, and the overall evaluation was good.

[0054] <Production Example 3> Ginger Tea in Tea Bags For each tea bag, 1.8g of black tea leaves (from Sri Lanka and India), 0.2g of powdered ginger (domestically produced ginger powder: manufactured by Nippon Funka Yakuhin Co., Ltd.), and fotrienol (a 1% fotrienol-containing ethanol solution) were added to a drinking concentration of 0.4ppm. After mixing, the mixture was sealed in a nonwoven fabric tea bag to produce the tea bag shown in Production Example 3. After steeping the tea bag in hot water for 1.5 minutes, the tea bag was removed. The resulting ginger tea was subjected to sensory evaluation in the same manner as in Test Example 1. Compared to the tea without added photorenol, the spiciness of the ginger was retained, with an unpleasant taste score of 1.0 and a freshness score of 1.0. There was no unpleasant taste in the beverage due to the addition of photorenol, and the overall evaluation was good.

[0055] Based on the above results, it was confirmed that the method of the present invention has a flavor-improving effect on ginger-containing beverages, and that an easy-to-drink beverage can be obtained that suppresses unpleasant tastes and imparts a fresh feeling without compromising the unique spiciness of ginger.

Claims

1. A method for improving the flavor of a ginger-containing beverage having a total content of 6-gingerol and 6-shogaol of 5 to 40 ppm, characterized by adding fotrienol at a drinking concentration of 0.4 to 3.0 ppm, such that the ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.30, wherein the flavor improvement is the imparting of a fresh ginger sensation and / or the suppression of unpleasant tastes.

2. A method for producing a ginger-containing beverage, characterized in that the total content of 6-gingerol and 6-shogaol is 5 to 40 ppm, and fotrienol is added at a drinking concentration of 0.4 to 3.0 ppm, such that the ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.

30.

3. A ginger-containing beverage having a total content of 6-gingerol and 6-shogaol of 5 to 40 ppm, and characterized by containing 0.4 to 3.0 ppm of fotrienol, with a ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol of 0.02 to 0.

30.

4. The beverage according to claim 3, wherein the ginger-containing beverage is a packaged beverage.

5. A powdered beverage for consumption after mixing with an aqueous medium, characterized in that, at the concentration at the time of consumption, it contains 0.15 to 0.5% by mass of powdered ginger, fotrienol, and sugars, and the ratio of fotrienol content to the total content of 6-gingerol and 6-shogaol is 0.02 to 0.30.

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