Beverage containing cinnamic acid, cinnamic acid derivative or combination thereof

Abstract

Provided is a beverage that enables improvement of an unpleasant sensation of sweetness that remains on the tongue and / or a reduction in the sensation of freshness. According to one embodiment of the present invention, provided is a beverage that contains: cinnamic acid, a cinnamic acid derivative, or a combination thereof; an acidifier; and a sweetener; wherein the content of at least one of the cinnamic acid, the cinnamic acid derivative, or a combination thereof is 0.01-4 mg / 100 g, and the acidity in terms of citric acid is 0.65-2.5 g / 100 g.

Description

Beverages containing cinnamic acid, cinnamic acid derivatives or combinations thereof

[0001] The present invention relates to a beverage containing cinnamic acid, a cinnamic acid derivative, or a combination thereof, an acidulant, and a sweetener, and a method for producing the same.The present invention also relates to a method for improving the taste of a beverage containing a sweetener using cinnamic acid, a cinnamic acid derivative, or a combination thereof, and an acidulant.

[0002] A wide variety of beverages have been developed and sold to meet consumer tastes. Among these, numerous attempts have been made to improve the negative taste characteristics of beverages. For example, Japanese Patent Application Laid-Open No. 2008-50349 (Patent Document 1) discloses that blending (a) branched-chain amino acids at a concentration of 110 mg / 50 mL or more and (b) one or more selected from Bupleurum Root, Eucommia Root, Eucommia Fruit, Cistanche Salicylate, and Cinnamon Bark at a concentration of 50 mg / 50 mL or more in terms of crude drug, suppresses the generation of unpleasant odors over time even when branched-chain amino acids are blended in high concentrations in a beverage. Furthermore, Japanese Patent Application Laid-Open No. 2006-296324 (Patent Document 2) discloses that adding black vinegar, salt, and honey to a herbal extract health beverage suppresses the generation of a distinctive, peculiar taste.

[0003] JP 2008-50349 A JP 2006-296324 A

[0004] Beverages containing sweeteners (especially those with a high sweetness intensity) can leave an unpleasant feeling on the tongue after consumption or can reduce the refreshing taste of the beverage. Therefore, there is a demand for new beverages that reduce these negative taste qualities.

[0005] The present inventors have found that adding a predetermined amount of cinnamic acid, a cinnamic acid derivative, or a combination thereof and a predetermined amount of an acidulant to a beverage containing a sweetener can improve at least one of the above-mentioned negative taste qualities. The present invention is based on this finding.

[0006] The present invention includes, for example, the following aspects: [1] A beverage comprising cinnamic acid, a cinnamic acid derivative, or a combination thereof, an acidulant, and a sweetener, wherein the content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof is 0.01 to 4 mg / 100 g, and the acidity is 0.65 to 2.5 g / 100 g in terms of citric acid. [2] A beverage comprising cinnamic acid, a cinnamic acid derivative, or a combination thereof, an acidulant, and a sweetener, wherein the content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof is 2.1 to 4 mg / 100 g, and the acidity is 0.20 to 0.65 g / 100 g in terms of citric acid. [3] The beverage according to [1], wherein the content of at least one of cinnamic acid, cinnamic acid derivatives, or combinations thereof is 0.15 to 2 mg / 100 g, and the acidity is 0.65 to 1 g / 100 g in terms of citric acid. [4] The beverage according to any one of [1] to [3], wherein the sweetness intensity of the beverage is 3 to 20 in terms of sucrose equivalent. [5] The beverage according to [1], [3], or [4], wherein the beverage contains one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, and the total content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 0.01 to 4 mg / 100 g. [6] The beverage according to [2] or [4], which contains one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, and the total content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 2.1 to 4 mg / 100 g. [7] The beverage according to any of [1] to [6], which further contains 5 mg / 100 g or more of caffeine. [8] The beverage according to any of [1] to [7], which further contains 0.4 mg / 100 g or more of vitamin B2. [9] The beverage according to any of [1] to [8], which further contains 0.1 mg / 100 g or more of vitamin B6.

[10] The beverage according to any one of [1] to [9], which is a carbonated beverage, an energy drink, or a fruit juice beverage.

[11] The beverage according to any one of [1] to

[10] , which contains citric acid.

[12] The beverage according to any one of [1] to

[11] , which is a packaged beverage.

[13] A method for improving the unpleasant feeling of sweetness lingering on the tongue, comprising adding, to a beverage containing a sweetener, one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, in an amount of 0.01 to 4 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g, calculated as citric acid.

[14] A method for improving a refreshing feeling, comprising adding to a sweetener-containing beverage one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate in an amount of 0.01 to 4 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

[15] A beverage comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; an acidulant; and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 0.01 to 4 mg / 100 g, and the acidity, calculated as citric acid, is 0.65 to 2.5 g / 100 g.

[16] A beverage comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; an acidulant; and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 2.1 to 4 mg / 100 g, and the acidity, calculated as citric acid, is 0.20 to 0.65 g / 100 g.

[0007] According to one aspect of the present invention, there is provided a beverage that improves at least one of the discomfort caused by a sweet taste lingering on the tongue and a decreased refreshing feeling. According to another aspect of the present invention, there is provided a method for improving the discomfort caused by a sweet taste lingering on the tongue and / or a decreased refreshing feeling in a beverage that contains a sweetener.

[0008] The present invention will be described in detail below. The following embodiments are examples for explaining the present invention and are not intended to limit the present invention to these embodiments. The present invention can be implemented in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published patent publications, patent publications, and other patent documents, are incorporated herein by reference. This specification also includes the contents of the specification of the Japanese Patent Application (Patent Application No. 2023-128030), which was filed on August 4, 2023 and is the basis for the priority claim of this application.

[0009] 1. Beverages As one aspect, the present invention provides a beverage (hereinafter also referred to as the "beverage of the present invention") containing a predetermined amount of cinnamic acid, a cinnamic acid derivative, or a combination thereof, a predetermined amount of an acidulant, and a sweetener. Furthermore, according to a first aspect of the present invention, there is provided a beverage containing cinnamic acid, a cinnamic acid derivative, or a combination thereof, an acidulant, and a sweetener, wherein the content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof is 0.01 to 4 mg / 100 g, and the acidity is 0.65 to 2.5 g / 100 g, calculated as citric acid. According to a second aspect of the present invention, there is provided a beverage containing cinnamic acid, a cinnamic acid derivative, or a combination thereof, an acidulant, and a sweetener, wherein the content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof is 2.1 to 4 mg / 100 g, and the acidity is 0.20 to 0.65 g / 100 g, calculated as citric acid. According to a third aspect of the present invention, there is provided a beverage comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, an acidulant and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g, and the acidity, calculated as citric acid, is 0.65 to 2.5 g / 100 g. According to a fourth aspect of the present invention, there is provided a beverage comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, an acidulant and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 2.1 mg / 100 g or more and less than 5 mg / 100 g, and the acidity, calculated as citric acid, is 0.20 to 0.65 g / 100 g.

[0010] Specific embodiments of the first to fourth aspects of the present invention will be described below, but unless otherwise specified, the following embodiments apply to all of the first to fourth aspects.

[0011] [Beverage] In this specification, the term "beverage" refers to a drinkable liquid or liquid-like food, including those partially in a gel or sol form. The beverage may be either an alcoholic or non-alcoholic beverage. Examples of non-alcoholic beverages include, but are not limited to, non-alcoholic beer, malt beverages, lactic acid bacteria beverages, cocoa, sports drinks, energy drinks, tea-based beverages, coffee beverages, jelly beverages, carbonated beverages, functional beverages, fruit juice beverages, vegetable beverages, dairy beverages, soy milk beverages, and flavored water. A preferred embodiment of the beverage of the present invention is a carbonated beverage, energy beverage, or fruit juice beverage.

[0012] Beverages according to some embodiments of the present invention contain cinnamic acid, a cinnamic acid derivative, or a combination thereof, an acidulant, and a sweetener, and the content of cinnamic acid, cinnamic acid derivative, or a combination thereof and the acidity in terms of citric acid are adjusted to fall within a predetermined range. As shown in the examples herein, such adjustments unexpectedly improve at least one of the "uncomfortable sweetness lingering on the tongue" and "decreased refreshing feeling" in beverages containing sweeteners. Here, "uncomfortable sweetness lingering on the tongue" refers to the sweetness lingering on the tongue, creating an unpleasant feeling that is different from the refreshing feeling typical of beverages. The higher the sweetness intensity of the beverage, the more pronounced the "uncomfortable sweetness lingering on the tongue." Furthermore, "refreshing feeling" refers to the refreshing, refreshing feeling typical of beverages being perceived as a flavor. Beverages according to preferred embodiments of the present invention improve both the "uncomfortable sweetness lingering on the tongue" and the "decreased refreshing feeling."

[0013] (Cinnamic Acid and Cinnamic Acid Derivatives) Beverages according to some embodiments of the present invention contain cinnamic acid, a cinnamic acid derivative, or a combination thereof. Cinnamic acid is a type of carboxylic acid found in cinnamon and has the molecular formula CHCH=CHCOOH. Cinnamic acid includes two isomers: trans-cinnamic acid (also known as (E)-cinnamic acid) and cis-cinnamic acid (also known as allocinnamic acid), as shown below.

[0014] Cinnamic acid derivatives refer to compounds obtained by introducing functional groups into the above-mentioned cinnamic acids or by subjecting them to oxidation or reduction, and examples thereof include methyl cinnamate, ethyl cinnamate, n-propyl cinnamate, isopropyl cinnamate, n-butyl cinnamate, isobutyl cinnamate, cinnamaldehyde, phenylethyl cinnamate, isoamyl cinnamate, cinnamic anhydride, and 3,4-dihydroxycinnamic acid. Beverages according to some embodiments of the present invention contain at least one selected from the following eight types of cinnamic acids or cinnamic acid derivatives.

[0015] The beverage according to the first aspect of the present invention contains cinnamic acid, a cinnamic acid derivative, or a combination thereof, and the content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof is 0.01 to 4 mg / 100 g. This means that the content of at least one cinnamic acid or cinnamic acid derivative contained in the beverage is 0.01 to 4 mg / 100 g. For example, the beverage according to the first aspect may contain 0.01 to 4 mg / 100 g of methyl cinnamate. In this case, the beverage may further contain another cinnamic acid, cinnamic acid derivative, or a combination thereof. In the first aspect of the present invention, the content of at least one of cinnamic acid, cinnamic acid derivatives, or combinations thereof is 0.01 to 3.5 mg / 100 g, 0.01 to 3 mg / 100 g, 0.01 to 2.5 mg / 100 g, 0.01 to 2 mg / 100 g, 0.01 to 1.5 mg / 100 g, 0.02 to 4 mg / 100 g, 0.02 to 3.5 mg / 100 g, 0.02 to 3 mg / 100 g, 0.02 to 2.5 mg / 100 g, 0.02 to 2 mg / 100 g, 0.02 to 1.5 mg / 100 g, 0.03 to 4 mg / 100 g, 0.03 to 3.5 mg / 100 g , 0.03-3 mg / 100 g, 0.03-2.5 mg / 100 g, 0.03-2 mg / 100 g, 0.03-1.5 mg / 100 g, 0.05-4 mg / 100 g, 0.05-3.5 mg / 100 g, 0.05-3 mg / 100 g, 0.05-2.5 mg / 100 g, 0.05-2 mg / 100 g, 0.05-1.5 mg / 100 g, 0.1-4 mg / 100 g, 0.1-3.5 mg / 100 g, 0.1-3 mg / 100 g, 0.1-2.5 mg / 100 g, 0.1-2 mg / 100 g or 0.1-1.5 mg / 100 g. The content is preferably 0.02 to 3 mg / 100 g, more preferably 0.03 to 2.5 g / 100 g, and even more preferably 0.1 to 2 mg / 100 g. The content of cinnamic acid, cinnamic acid derivatives, or combinations thereof can be measured by gas chromatography (mass spectrometry). Alternatively, if the amounts of these ingredients are known, values ​​calculated from the amounts may be used.

[0016] The beverage according to the second aspect of the present invention contains cinnamic acid, a cinnamic acid derivative, or a combination thereof, and the content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof is 2.1 to 4 mg / 100 g. This means that the content of at least one cinnamic acid or cinnamic acid derivative contained in the beverage is 2.1 to 4 mg / 100 g. For example, the beverage according to the second aspect may contain 2.1 to 4 mg / 100 g of methyl cinnamate. In this case, the beverage may further contain another cinnamic acid, cinnamic acid derivative, or combination thereof. The content of at least one of the cinnamic acid, cinnamic acid derivative, or combination thereof in the second aspect of the present invention may be 2.1 to 3.5 mg / 100 g, 2.1 to 3 mg / 100 g, or 2.1 to 2.8 mg / 100 g. Preferably, it is 2.1 to 3.5 mg / 100 g, more preferably 2.1 to 3 mg / 100 g, and even more preferably 2.1 to 2.8 mg / 100 g. The content of cinnamic acid, cinnamic acid derivatives, or a combination thereof can be measured by gas chromatography (mass spectrometry). Alternatively, if the amounts of these ingredients are known, values ​​calculated from the amounts may be used.

[0017] A beverage according to a third aspect of the present invention comprises one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, and the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 0.01 mg / 100 g or more but less than 5 mg / 100 g. This refers to the total content of the eight cinnamic acids or cinnamic acid derivatives described herein, where two or more cinnamic acids, cinnamic acid derivatives, or combinations thereof are present. For example, the beverage according to the third aspect may contain 0.01 to 2 mg / 100 g of methyl cinnamate and 0 to 2 mg / 100 g of ethyl cinnamate. In this case, the beverage may also contain other cinnamic acids, cinnamic acid derivatives, or combinations thereof in addition to the eight types listed above. In the third aspect of the present invention, the content of the eight types of cinnamic acid, cinnamic acid derivatives or combinations thereof is 0.01 to 4 mg / 100 g, 0.01 to 3.5 mg / 100 g, 0.01 to 3 mg / 100 g, 0.01 to 2.5 mg / 100 g, 0.01 to 2 mg / 100 g, 0.01 to 1.5 mg / 100 g, 0.02 to 4 mg / 100 g, 0.02 to 3.5 mg / 100 g, 0.02 to 3 mg / 100 g, 0.02 to 2.5 mg / 100 g, 0.02 to 2 mg / 100 g, 0.02 to 1.5 mg / 100 g, 0.03 to 4 mg / 100 g, 0.03 to 3.5 mg / 100 g g / 100g, 0.03-3 mg / 100g, 0.03-2.5 mg / 100g, 0.03-2 mg / 100g, 0.03-1.5 mg / 100g, 0.05-4 mg / 100g, 0.05-3.5 mg / 100g, 0.05-3 mg / 100g, 0.05-2.5 mg / 100g, 0.05-2 mg / 100g, 0.05-1.5 mg / 100g, 0.1-4 mg / 100g, 0.1-3.5 mg / 100g, 0.1-3 mg / 100g, 0.1-2.5 mg / 100g, 0.1-2 mg / 100g or 0.1-1.5 mg / 100g. The amount is preferably 0.02 to 3 mg / 100 g, more preferably 0.03 to 2.5 g / 100 g, and even more preferably 0.1 to 2 mg / 100 g.The content of cinnamic acid, cinnamic acid derivatives, or a combination thereof can be measured by gas chromatography (mass spectrometry). Alternatively, if the amounts of these ingredients are known, values ​​calculated from the amounts may be used.

[0018] A beverage according to a fourth aspect of the present invention comprises one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, and the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 2.1 mg / 100 g or more but less than 5 mg / 100 g. This refers to the total content of the eight cinnamic acids or cinnamic acid derivatives described herein, when two or more cinnamic acids, cinnamic acid derivatives, or combinations thereof are present. For example, the beverage according to the fourth aspect may contain 2.1 to 3 mg / 100 g of methyl cinnamate and 0 to 1 mg / 100 g of ethyl cinnamate. In this case, the beverage may also contain other cinnamic acids, cinnamic acid derivatives, or combinations thereof in addition to the eight types listed above. In the fourth aspect of the present invention, the content of the eight types of cinnamic acid, cinnamic acid derivative, or combination thereof may be 2.1 to 4 mg / 100 g, 2.1 to 3.5 mg / 100 g, 2.1 to 3 mg / 100 g, or 2.1 to 2.8 mg / 100 g. It is preferably 2.1 to 3.5 mg / 100 g, more preferably 2.1 to 3 mg / 100 g, and even more preferably 2.1 to 2.8 mg / 100 g. The content of cinnamic acid, cinnamic acid derivative, or combination thereof can be measured by gas chromatography (mass spectrometry). Alternatively, if the blend amounts of these ingredients are known, values ​​calculated from these blend amounts may be used.

[0019] In some embodiments of the present invention, the content of methyl cinnamate is 0.01 to 4 mg / 100 g, preferably 0.02 to 3 mg / 100 g, more preferably 0.03 to 2.5 g / 100 g, and even more preferably 0.1 to 2 mg / 100 g.

[0020] In some embodiments of the present invention, the cinnamaldehyde content is 0.01-4 mg / 100 g, 0.01-3.5 mg / 100 g, 0.01-3 mg / 100 g, 0.01-2.5 mg / 100 g, 0.01-2 mg / 100 g, 0.01-1.5 mg / 100 g, 0.02-4 mg / 100 g, 0.02-3.5 mg / 100 g, 0.02-3 mg / 100 g, 0.02-2.5 mg / 100 g, 0.02-2 mg / 100 g, 0.02-1.5 mg / 100 g, 0.03-4 mg / 100 g, 0.03-3 ...5 mg / 100 g, 0.03-6 mg / 100 g, 0.03-7 mg / 100 g, 0.03-8 mg / 100 g, 0.03-9 mg / 100 g, 0.03-10 mg / 100 g, 0.03-2 mg / 100 g, 0.03-3 mg / 100 g, 0.03-4 mg / 100 g, 0.03-5 mg / 100 g, 0.03-6 mg / 100 g, 0.03-7 mg / 100 g, 0.03-8 mg / 100 g, 0.03-9 mg / 100 g, 0.03-10 mg / 100 g, 0.03-10 mg / 100 g, 0.03-2 mg / 100 g, The amount of the hydroxybenzoate may be 0.03-3 mg / 100 g, 0.03-2.5 mg / 100 g, 0.03-2 mg / 100 g, 0.03-1.5 mg / 100 g, 0.05-4 mg / 100 g, 0.05-3.5 mg / 100 g, 0.05-3 mg / 100 g, 0.05-2.5 mg / 100 g, 0.05-2 mg / 100 g, 0.05-1.5 mg / 100 g, 0.1-4 mg / 100 g, 0.1-3.5 mg / 100 g, 0.1-3 mg / 100 g, 0.1-2.5 mg / 100 g, 0.1-2 mg / 100 g, or 0.1-1.5 mg / 100 g.

[0021] In a first aspect of the present invention, there is provided a beverage containing one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof, preferably selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, and having a total content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof of 0.01 mg / 100 g or more and less than 5 mg / 100 g.

[0022] In a second aspect of the present invention, there is provided a beverage containing one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof, preferably selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, and having a total content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof of 2.1 mg / 100 g or more and less than 5 mg / 100 g.

[0023] A beverage according to a preferred embodiment of the present invention comprises one or more cinnamic acid derivatives selected from the group consisting of methyl cinnamate, ethyl cinnamate, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate.

[0024] In some embodiments of the present invention, in addition to the eight cinnamic acid derivatives described above, one or more other cinnamic acid derivatives may be included, including, but not limited to, n-propyl cinnamate, n-butyl cinnamate, cinnamic anhydride, and 3,4-dihydroxycinnamic acid.

[0025] Beverages according to some embodiments of the present invention consist essentially of one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate. Here, "consist essentially of" means that the cinnamic acids, cinnamic acid derivatives, or combinations thereof contained in the beverage may contain small amounts of cinnamic acids, cinnamic acid derivatives, or combinations thereof other than the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof. For example, when a beverage consists essentially of one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof, the total content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is preferably 85 to 100 wt %, more preferably 90 to 100 wt %, and even more preferably 95 to 100 wt %, based on the total weight of cinnamic acids and cinnamic acid derivatives. The total content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof being 100% by weight based on the total weight of cinnamic acids, cinnamic acid derivatives, or combinations thereof means that the cinnamic acids, cinnamic acid derivatives, or combinations thereof are composed of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof, and the content of any other cinnamic acids, cinnamic acid derivatives, or combinations thereof is an impurity amount (less than 1% by weight).

[0026] (Acidulant) The beverage according to one embodiment of the present invention contains an acidulant. The acidulant is not particularly limited as long as it can impart a sour taste to the beverage, but examples include ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Examples of salts include sodium citrate (monosodium citrate, disodium citrate, or trisodium citrate), sodium ascorbate, and the like. Among these sour substances, ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof are preferred, and one or more acidulants selected from phosphoric acid, citric acid, lactic acid, tartaric acid, and acetic acid, and salts thereof, are more preferred. These acidulants may be used alone or in combination.

[0027] The content of acidulants in beverages can be determined by their acidity. The acidity (in terms of citric acid) of a beverage can be measured by neutralization titration using an automatic potentiometric titrator (e.g., the AT-500N manufactured by Kyoto Electronics Manufacturing Co., Ltd.). Specifically, distilled water is added to 10 g of a beverage sample to make a total volume of 50 mL, and then sodium hydroxide solution (0.1 N, volumetric reagent) is added dropwise from a burette while stirring until the pH reaches 8.0. The acidity in terms of citric acid can then be calculated using the following formula: "Total beverage acidity (g / 100 g)" = titration amount (mL) × F × A × (100 / sample amount (g)) F: Approximately 1.00 (factor of 0.1 N sodium hydroxide solution) A: 0.0064 (number of grams of citric acid equivalent to 1 mL of sodium hydroxide solution)

[0028] The type of acidulant added to a beverage can be analyzed by known methods such as HPLC. When the amount of the acidulant added is known and no other acidulants are added, the acidity can be calculated from the amount of the acidulant added.

[0029] The acidity of the beverage in the first and third aspects of the present invention may be 0.65 to 2.5 g / 100 g in terms of citric acid. The acidity ranges are 0.65 to 2.0 g / 100 g, 0.65 to 1.8 g / 100 g, 0.65 to 1.5 g / 100 g, 0.65 to 1.3 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1 g / 100 g, 0.65 to 0.95 g / 100 g, 0.65 to 0.90 ....1 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to The acidity may be 0.70 to 2.0 g / 100 g, 0.70 to 1.8 g / 100 g, 0.70 to 1.5 g / 100 g, 0.70 to 1.3 g / 100 g, 0.70 to 1.1 g / 100 g, 0.70 to 1 g / 100 g, 0.70 to 0.95 g / 100 g, or 0.70 to 0.90 g / 100 g. The acidity is preferably 0.65 to 1 g / 100 g, more preferably 0.65 to 0.95 g / 100 g, and even more preferably 0.70 to 0.90 g / 100 g.

[0030] The acidity of the beverage in the second and fourth aspects of the present invention may be 0.20 to 0.65 g / 100 g, calculated as citric acid. The acidity range may be 0.25 to 0.65 g / 100 g, 0.30 to 0.65 g / 100 g, 0.35 to 0.65 g / 100 g, 0.40 to 0.65 g / 100 g, 0.45 to 0.65 g / 100 g, or 0.50 to 0.65 g / 100 g. The acidity is preferably 0.25 to 0.65 g / 100 g, more preferably 0.35 to 0.65 g / 100 g, and even more preferably 0.40 to 0.65 g / 100 g.

[0031] In some preferred embodiments of the present invention, the content of at least one of cinnamic acid, cinnamic acid derivatives, or combinations thereof is 0.15 to 2 mg / 100 g, and the acidity is 0.65 to 1 g / 100 g in terms of citric acid. In some other preferred embodiments of the present invention, the content of at least one of cinnamic acid, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate is 0.15 to 2 mg / 100 g, and the acidity is 0.65 to 1 g / 100 g in terms of citric acid.

[0032] (Sweetener) Beverages according to some embodiments of the present invention contain one or more sweeteners. Such sweeteners may be low-intensity sweeteners, high-intensity sweeteners, or a combination thereof. As used herein, a low-intensity sweetener refers to a sweetener having a sweetness equivalent to or less than that of sucrose. For example, a low-intensity sweetener, when used in the same amount as sucrose, exhibits a sweetness that is at least 0.1 times, but less than 5 times, less than 3 times, less than 2 times, less than 1.5 times, less than 1.0 times, less than 0.8 times, less than 0.7 times, less than 0.6 times, less than 0.5 times, or less than 0.4 times that of sucrose. Low-intensity sweeteners that can be used in the present invention include, for example, sweeteners selected from glucose, sucrose, xylitol, erythritol, fructose, maltose, oligosaccharides, high-fructose corn syrup (HFCS), lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In a preferred embodiment of the present invention, the beverage contains glucose, fructose, sucrose, high-fructose corn syrup, or rare sugars (such as psicose (allulose), xylitol, and erythritol).

[0033] As used herein, the term "high-intensity sweetener" refers to a compound that has a sweetness greater than that of sucrose, and may be a naturally-derived compound, a synthetic compound, or a combination of a naturally-derived compound and a synthetic compound. A high-intensity sweetener, per equivalent amount of sucrose, exhibits a sweetness that is at least 5, 10, 50, 100, 500, 1,000, 5,000, 10,000, 50,000, or 100,000 times sweeter than sucrose. The above-mentioned steviol glycosides are also considered high-intensity sweeteners.

[0034] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame; sucralose and other sucrose derivatives; and synthetic sweeteners such as acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including those that exist naturally, but are primarily sold as synthetic products, such as neohesperidin dihydrochalcone). ); sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazzein, pentadin, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin; steviol glycosides such as rebaudioside A, rebaudioside D, and rebaudioside M; glycosides of cucurbitan derivatives such as mogroside IV and mogroside V; or plant extracts containing high-intensity sweetener components such as stevia extract and monk fruit extract.

[0035] The beverage in another embodiment of the present invention may preferably contain a peptide-based sweetener, a sucrose derivative, or a synthetic sweetener. For example, the beverage in another embodiment of the present invention may contain one or more high-intensity sweeteners selected from acesulfame K and sucralose. That is, the beverage in another embodiment of the present invention may contain only acesulfame K, only sucralose, or a combination of acesulfame K and sucralose. The beverage in another preferred embodiment contains one or more low-intensity sweeteners selected from the group consisting of sucrose, glucose, fructose, high-fructose corn syrup, psicose, and erythritol.

[0036] The sweetener content is not particularly limited, but it is preferable that the sweetness intensity of the beverage be 5 or more (e.g., 10 to 25) in terms of sucrose equivalent value (SEV). A sucrose equivalent of 1 is the sweetness intensity exhibited by sucrose (cane sugar) per unit concentration Brix 1. Here, Brix 1 means that 1 g of sucrose is dissolved in 100 g of aqueous sucrose solution (sucrose concentration 1 w / w%). In this specification, the sucrose equivalent of a beverage can be obtained by multiplying the concentration (w / v% (which can be considered equivalent to w / w% in the case of beverages)) of the sweetener contained in the beverage by the sweetness of that sweetener and adding up the resulting values. For example, in the present specification, if the sweetness of sucrose is taken as 1, the sweetness of rebaudioside D is about 225 times, that of rebaudioside M is about 230 times, that of rebaudioside A is 200 to 300 times (median value 250), that of monk fruit extract is about 110 to 150 times (median value 130), that of mogroside V is about 240 to 300 times (median value 270), that of thaumatin is about 2,000 times, that of acesulfame potassium is about 200 times, that of sucralose is about 600 times, and that of aspartame is about 200 times. In addition, as used herein, for example, when the sweetness of sucrose is taken as 1, glucose has a sweetness of about 0.6 to about 0.7, xylitol is about 1, erythritol is about 0.75 to about 0.85, fructose is about 1.3 to about 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to about 0.5, galactooligosaccharide is about 0.7, high-fructose liquid sugar is about 0.75, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, xylose is about 0.6 to about 0.7, and ribose is about 0.6. Note that, among the relative ratios of the sweetness of various sweeteners to the sweetness of sucrose of 1, those not described herein can be determined from known sugar sweetness conversion tables, etc. Here, since the sweetness of aspartame is about 200 times that of sucrose, if a beverage containing 0.005% by weight (50 ppm) of aspartame does not contain any other sweeteners, the sweetness of the beverage will be 1 in sucrose equivalent.If the beverage contains other sweeteners (high-intensity sweeteners and low-intensity sweeteners), the sweetness intensity of the beverage is expressed as the sum of the sucrose equivalents of the sweetness intensities provided by each of those sweeteners.

[0037] Beverages according to some embodiments of the present invention may contain high intensity sweeteners in the following amounts: 5-100 mg / 100 g, 5-90 mg / 100 g, 5-80 mg / 100 g, 5-70 mg / 100 g, 5-60 mg / 100 g, 5-50 mg / 100 g, 5-40 mg / 100 g, 5-30 mg / 100 g, 5-20 mg / 100 g, 10-100 mg / 100 g, 10-90 mg / 100 g, 10-80 mg / 100 g, 10-70 mg / 100 g, 10-60 mg / 100 g, 10-50 mg / 100 g, 10-40 mg / 100 g, 10- The high-intensity sweetener content may be 30 mg / 100 g, 10 to 20 mg / 100 g, 20 to 100 mg / 100 g, 20 to 90 mg / 100 g, 20 to 80 mg / 100 g, 20 to 70 mg / 100 g, 20 to 60 mg / 100 g, 20 to 50 mg / 100 g, 20 to 40 mg / 100 g, 20 to 30 mg / 100 g, 30 to 100 mg / 100 g, 30 to 90 mg / 100 g, 30 to 80 mg / 100 g, 30 to 70 mg / 100 g, 30 to 60 mg / 100 g, 30 to 50 mg / 100 g, or 30 to 40 mg / 100 g. The content of the high-intensity sweetener can be measured by HPLC (high performance liquid chromatography). Alternatively, if the amounts of these ingredients are known, values ​​calculated from the amounts may be used.

[0038] Beverages according to some embodiments of the present invention may contain 1 to 25 g / 100 g, 1 to 20 g / 100 g, 1 to 15 g / 100 g, 1 to 10 g / 100 g, 1 to 5 g / 100 g, 5 to 25 g / 100 g, 5 to 20 g / 100 g, 5 to 15 g / 100 g, 5 to 10 g / 100 g, 10 to 25 g / 100 g, 10 to 20 g / 100 g, or 10 to 15 g / 100 g of low-intensity sweetener. The content of high-intensity sweetener can be measured by HPLC (high-performance liquid chromatography). Alternatively, if the amounts of these sweeteners are known, a value calculated from the amounts may be used.

[0039] The sweetness intensity of beverages according to some aspects of the present invention is preferably 25 or less in sucrose equivalent, more preferably 20 or less. The sweetness intensity of beverages according to some further preferred aspects of the present invention may be 3 to 25, 6 to 25, 8 to 25, 10 to 25, 12 to 25, 14 to 25, 16 to 25, 6 to 22, 8 to 22, 10 to 22, 12 to 22, 14 to 22, 16 to 22, 3 to 20, 6 to 20, 8 to 20, 10 to 20, 12 to 20, 14 to 20, 16 to 20, 6 to 18, 8 to 18, 10 to 18, 12 to 18, 14 to 18, 6 to 16, 8 to 16, 10 to 16, or 12 to 16 in sucrose equivalent.

[0040] (Other Components) Beverages according to some embodiments of the present invention contain caffeine. Caffeine is generally known to be contained in some foods and beverages, such as coffee. However, the caffeine used in the present invention may be purified from foods and beverages rich in caffeine, or may be chemically synthesized or biosynthesized. Furthermore, caffeine preparations are generally commercially available, and such commercially available products may also be used. Alternatively, caffeine-containing raw materials such as cola extract and coffee bean extract may also be used.

[0041] In a preferred embodiment of the present invention, the caffeine content is 5 mg / 100 g or more. In other preferred embodiments, the caffeine content may be 10 mg / 100 g or more, 10 to 300 mg / 100 g, 20 to 250 mg / 100 g, 25 to 100 mg / 100 g, or 30 to 50 mg / 100 g. The caffeine content in a beverage can be measured by HPLC (high performance liquid chromatography). Alternatively, if the amount of caffeine blended is known, a value calculated from that amount may be used.

[0042] Beverages according to some embodiments of the present invention contain vitamins. Various vitamins can be added, but the beverage may contain one or more selected from vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, and vitamin E, for example. In a preferred embodiment, the beverage contains vitamin B2. The vitamin B2 content is preferably 0.4 mg / 100 g or more, and may be, for example, 0.4 to 5 mg / 100 g, 0.4 to 3 mg / 100 g, 0.4 to 2 mg / 100 g, 0.4 to 1 mg / 100 g, 0.4 to 0.8 mg / 100 g, 0.4 to 0.6 mg / 100 g, 0.5 to 5 mg / 100 g, 0.5 to 3 mg / 100 g, 0.5 to 2 mg / 100 g, 0.5 to 1 mg / 100 g, 0.5 to 0.8 mg / 100 g, or 0.5 to 0.6 mg / 100 g. In another preferred embodiment, the beverage contains vitamin B6. The vitamin B6 content is preferably 0.1 mg / 100 g or more, and may be, for example, 0.1 to 5 mg / 100 g, 0.1 to 3 mg / 100 g, 0.1 to 2 mg / 100 g, 0.1 to 1 mg / 100 g, 0.1 to 0.8 mg / 100 g, 0.4 to 0.6 mg / 100 g, 0.5 to 5 mg / 100 g, 0.5 to 3 mg / 100 g, 0.5 to 2 mg / 100 g, 0.5 to 1 mg / 100 g, 0.5 to 0.8 mg / 100 g, or 0.5 to 0.6 mg / 100 g.

[0043] Beverages according to some embodiments of the present invention contain water, which is not particularly limited and may be any type of water as long as it does not adversely affect the flavor, including, for example, tap water, ion-exchanged water, softened water, distilled water, carbonated water, reverse osmosis water (RO water), treated water, purified water, and demineralized water.

[0044] [Other Optional Ingredients] In addition to the above-mentioned ingredients, the beverage according to some embodiments of the present invention may contain ingredients that can be added to ordinary beverages, as long as the effects of the present invention are not impaired. Examples of such ingredients include flavorings, colorings, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.

[0045] [Characteristics] In some embodiments of the present invention, the pH of the beverage is preferably 2.5 to 5, and may be 3.0 to 4.8, 3.2 to 4.8, 3.4 to 4.8, 3.6 to 4.8, 3.8 to 4.8, 3.2 to 4.6, 3.4 to 4.6, 3.6 to 4.6, 3.8 to 4.6, 3.2 to 4.4, 3.4 to 4.4, 3.6 to 4.4, 3.8 to 4.4, or 3.8 to 4.2. By adjusting the pH to this range, it is possible to suppress microbial growth while maintaining good taste quality.

[0046] The energy of beverages according to some aspects of the present invention may range from 100 kcal / 100 mL or less, 0-100 kcal / 100 mL, 0-90 kcal / 100 mL, 0-80 kcal / 100 mL, 0-70 kcal / 100 mL, 0-60 kcal / 100 mL, 0-50 kcal / 100 mL, 0-40 kcal / 100 mL, 0-30 kcal / 100 mL, depending on the embodiment. l / 100mL, 0-20kcal / 100mL, 0-10kcal / 100mL, 0-5kcal / 100mL, 5-100kcal / 100mL, 5-90kcal / 100 mL, 5-80kcal / 100mL, 5-70kcal / 100mL, 5-60kcal / 100mL, 5-50kcal / 100mL, 5-40kcal / 100mL, 5-3 0kcal / 100mL, 5-20kcal / 100mL, 5-10kcal / 100mL, 10-100kcal / 100mL, 10-90kcal / 100mL, 10-80 kcal / 100mL, 10-70kcal / 100mL, 10-60kcal / 100mL, 10-50kcal / 100mL, 10-40kcal / 100mL, 10-30k cal / 100mL, 10-20 kcal / 100mL, 20-100 kcal / 100mL, 20-90 kcal / 100mL, 20-80 kcal / 100mL, 20-70 kcal / 100mL, 20-60 kcal / 100mL, 20-50 kcal / 100mL, 20-40 kcal / 100mL, or 20-30 kcal / 100mL. The energy of a sweet substance is known, or can be determined by measuring the content by HPLC or the like and multiplying by an energy conversion factor, or by measuring the physical heat of combustion with a calorimeter (e.g., a bomb calorimeter) and correcting for the digestion and absorption rate, excretion heat, etc.

[0047] [Container and Sterilization] The form of the beverage in some embodiments of the present invention is not limited, and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper carton, or plastic container. If heat sterilization is performed after packaging, the type of heat sterilization is not particularly limited, and can be carried out using conventional techniques such as inversion sterilization, UHT sterilization, and retort sterilization. The temperature of the heat sterilization step is not particularly limited, but is, for example, 65 to 130°C, preferably 80 to 120°C, for 1 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is not problematic.

[0048] 2. Method for Producing Beverage In one aspect, the present invention provides the following method for producing a beverage (hereinafter also referred to as the "method for producing the beverage of the present invention"). The production method of one aspect of the present invention is not particularly limited as long as it can obtain a beverage by blending the above-mentioned ingredients.

[0049] An example of a production method according to one embodiment of the present invention is as follows. First, predetermined amounts of one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate, an acidulant, and a sweetener are weighed and added to water or a beverage base. These components may be added simultaneously or separately, or may be mixed together to prepare a premix before addition and then added.

[0050] In the production method according to one embodiment of the present invention, other optional ingredients may be added as appropriate. The optional ingredients may be added simultaneously with or separately from the cinnamic acid, cinnamic acid derivatives or combinations thereof, acidulant, and sweetener.

[0051] In the manufacturing method of one embodiment of the present invention, the descriptions in the above section "1. Beverage" apply to "Beverage," "Other optional ingredients," "Characteristics," and "Container and sterilization," and the numerical values ​​described in the above section "Beverage" apply directly to the numerical values.

[0052] 3. Method for Improving the Taste of a Beverage One aspect of the present invention provides a method for improving the taste of a beverage containing a sweetener that uses cinnamic acid, a cinnamic acid derivative, or a combination thereof, and an acidulant (hereinafter also referred to as the "taste improving method of the present invention").

[0053] In a first aspect of the taste quality improving method of the present invention, there is provided a method for improving the unpleasant feeling of sweetness remaining on the tongue, comprising adding to a sweetener-containing beverage one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate in an amount of 0.01 mg / 100 g or more and less than 5 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

[0054] In a second aspect of the taste quality improving method of the present invention, there is provided a method for improving a refreshing feeling, comprising adding to a sweetener-containing beverage one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate in an amount of 0.01 mg / 100 g or more and less than 5 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

[0055] According to some embodiments of the taste quality improving method of the present invention, it is possible to improve the unpleasant feeling of sweetness lingering on the tongue and / or the decreased refreshing feeling of a beverage containing a sweetener. Without wishing to be bound by theory, it is believed that adding a predetermined amount of cinnamic acid, a cinnamic acid derivative, or a combination thereof to a beverage containing a sweetener at a predetermined acidity improves the unpleasant feeling of sweetness lingering on the tongue and / or the decreased refreshing feeling. According to the examples described below, such an effect was achieved by setting the content and acidity of cinnamic acid, a cinnamic acid derivative, or a combination thereof within a predetermined range, so this effect was very unexpected.

[0056] In the method according to the first aspect of the present invention, the amount of one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate added to the beverage is, based on the total weight of the beverage, 0.01 to 4 mg / 100 g, 0.01 to 3.5 mg / 100 g, 0.01 to 3 mg / 100 g, 0.01 to 2.5 mg / 100 g, 0.01 to 2 mg / 100 g, 0.01 to 1.5 mg / 100 g, 0.02 to 4 mg / 100 g, 0.02 to 3.5 mg / 100 g, 0.02 to 3 mg / 100 g, 0.02 to 2.5 mg / 100 g, 0g, 0.02-2mg / 100g, 0.02-1.5mg / 100g, 0.03-4mg / 100g, 0.03-3.5mg / 100g, 0.03-3mg / 100g , 0.03-2.5mg / 100g, 0.03-2mg / 100g, 0.03-1.5mg / 100g, 0.05-4mg / 100g, 0.05-3.5mg / 100g, The amount may be 0.05 to 3 mg / 100 g, 0.05 to 2.5 mg / 100 g, 0.05 to 2 mg / 100 g, 0.05 to 1.5 mg / 100 g, 0.1 to 4 mg / 100 g, 0.1 to 3.5 mg / 100 g, 0.1 to 3 mg / 100 g, 0.1 to 2.5 mg / 100 g, 0.1 to 2 mg / 100 g, or 0.1 to 1.5 mg / 100 g. The amount is preferably 0.02 to 3 mg / 100 g, more preferably 0.03 to 2.5 g / 100 g, and even more preferably 0.1 to 2 mg / 100 g.

[0057] In the method according to the second aspect of the present invention, the amount of one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate added to the beverage may be 2.1 to 4 mg / 100 g, 2.1 to 3.5 mg / 100 g, 2.1 to 3 mg / 100 g, or 2.1 to 2.8 mg / 100 g, preferably 2.1 to 3.5 mg / 100 g, more preferably 2.1 to 3 mg / 100 g, and even more preferably 2.1 to 2.8 mg / 100 g, based on the total weight of the beverage.

[0058] In the method according to the first aspect of the present invention, the amount of acidulant added to the beverage may be such that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid. The acidity ranges are 0.65 to 2.0 g / 100 g, 0.65 to 1.8 g / 100 g, 0.65 to 1.5 g / 100 g, 0.65 to 1.3 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1 g / 100 g, 0.65 to 0.95 g / 100 g, 0.65 to 0.90 ....1 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 to 1.1 g / 100 g, 0.65 The acidity may be 0.70 to 2.0 g / 100 g, 0.70 to 1.8 g / 100 g, 0.70 to 1.5 g / 100 g, 0.70 to 1.3 g / 100 g, 0.70 to 1.1 g / 100 g, 0.70 to 1 g / 100 g, 0.70 to 0.95 g / 100 g, or 0.70 to 0.90 g / 100 g. The acidity is preferably 0.65 to 1 g / 100 g, more preferably 0.65 to 0.95 g / 100 g, and even more preferably 0.70 to 0.90 g / 100 g.

[0059] In the method according to the second aspect of the present invention, the amount of acidulant added to the beverage may be such that the beverage has an acidity of 0.20 to 0.65 g / 100 g, calculated as citric acid. The acidity range may be 0.25 to 0.65 g / 100 g, 0.30 to 0.65 g / 100 g, 0.35 to 0.65 g / 100 g, 0.40 to 0.65 g / 100 g, 0.45 to 0.65 g / 100 g, or 0.50 to 0.65 g / 100 g. The acidity is preferably 0.25 to 0.65 g / 100 g, more preferably 0.35 to 0.65 g / 100 g, and even more preferably 0.40 to 0.65 g / 100 g.

[0060] In some embodiments of the present invention, one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof may be added as ingredients during the beverage production process, or one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof may be added separately to the beverage after the beverage is produced.

[0061] In one embodiment of the taste improvement method of the present invention, the descriptions in the above section "1. Beverage" apply to "beverage," "other optional ingredients," "characteristics," and "container and sterilization," and the numerical values ​​described in the above section "beverage" apply directly to them.

[0062] [Exemplary Aspects of the Present Invention] Exemplary aspects of the present invention are described below, but the present invention is not limited to the following aspects. Exemplary Aspect 1 of the present invention provides an energy drink comprising: one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; one or more acidulants selected from ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and acetic acid or salts thereof, preferably one or more acidulants selected from citric acid and citrate salts; and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 0.01 mg / 100 g or more but less than 5 mg / 100 g, and the acidity, calculated as citric acid, is 0.65 to 2.5 g / 100 g.

[0063] A second exemplary aspect of the present invention provides an energy drink comprising: one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; one or more acidulants selected from ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and acetic acid or salts thereof, preferably one or more acidulants selected from citric acid and citrate salts; and a sweetener; wherein the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 2.1 mg / 100 g or more and less than 5 mg / 100 g; and the acidity, calculated as citric acid, is 0.20 to 0.65 g / 100 g.

[0064] A third exemplary aspect of the present invention provides an energy drink comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; an acidulant; and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g; the acidity is 0.65 to 2.5 g / 100 g in terms of citric acid; and the sweetness intensity is 3 to 25, preferably 8 to 22, and more preferably 10 to 20, in terms of sucrose equivalent.

[0065] A fourth exemplary aspect of the present invention provides an energy drink comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; an acidulant; and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 2.1 mg / 100 g or more and less than 5 mg / 100 g; the acidity is 0.20 to 0.65 g / 100 g in terms of citric acid; and the sweetness intensity is 3 to 25, preferably 8 to 22, and more preferably 10 to 20, in terms of sucrose equivalent.

[0066] A fifth exemplary aspect of the present invention provides an energy drink comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; an acidulant; and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 0.15 to 2 mg / 100 g; and the acidity, calculated as citric acid, is 0.65 to 1 g / 100 g.

[0067] A sixth exemplary aspect of the present invention provides an energy drink comprising one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate; an acidulant; and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof is 0.15 to 2 mg / 100 g; the acidity is 0.65 to 1 g / 100 g in terms of citric acid; and the sweetness intensity is 3 to 25, preferably 8 to 22, and more preferably 10 to 20, in terms of sucrose equivalent.

[0068] As used herein, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5. Furthermore, as used herein, "% by weight" can be considered equivalent to "% by mass."

[0069] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0070] Example A: Evaluation of beverages using natural low-intensity sweeteners <Sample preparation> A cinnamic acid derivative, sweetener, caffeine, citric acid, trisodium citrate, and water were mixed in the amounts shown in Table 1, and then filled into cans to prepare sample solutions. The raw materials used were as follows: methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98% food grade), granulated sugar, caffeine, citric acid (anhydrous), trisodium citrate, and water (ion-exchanged water). After blending the raw materials for each sample, the mixture was sterilized at 85°C for 10 minutes, and the gas pressure was approximately 2.0 kgf / cm at a liquid temperature of 20°C. ２ Carbon dioxide gas was injected so that

[0071] <Sensory evaluation item 1: Evaluation of the unpleasant feeling of sweetness lingering on the tongue> (Evaluation method) For the samples prepared as described above, four trained expert panelists independently scored the "uncomfortable feeling of sweetness lingering on the tongue" in increments of one point based on a four-point scale from 0 to 3 points in accordance with the following evaluation criteria, and the average value was calculated. The evaluation criteria were agreed upon among the panelists in advance. Here, "uncomfortable feeling of sweetness lingering on the tongue" means that the sweetness lingers on the tongue and gives an unpleasant feeling that is different from the refreshing feeling of a beverage. The average score among the panelists is preferably 1.5 or less, and more preferably 0.5 or less. The unpleasant feeling of sweetness lingering on the tongue was evaluated by swallowing the sample. (Evaluation criteria) 3 points: Uncomfortable feeling 2 points: Slightly uncomfortably feeling 1 point: Almost no uncomfortably feeling 0 point: No uncomfortably feeling

[0072] <Sensory evaluation item 2: Evaluation of refreshing feeling> (Evaluation method) For the samples prepared as described above, four trained expert panelists independently scored the "refreshing feeling" of the samples in increments of one point based on a four-point scale from 0 to 3 points in accordance with the following evaluation criteria, and the average value was calculated. The evaluation criteria were agreed upon among the panelists in advance. Here, "refreshing feeling" means that the refreshing feeling typical of a beverage can be perceived as a flavor. The average score among the panelists is preferably 1.5 or more, and more preferably 2.5 or more. The refreshing feeling was evaluated by swallowing the sample. (Evaluation criteria) 3 points: Refreshing feeling 2 points: Slightly refreshing feeling 1 point: Almost no refreshing feeling 0 point: No refreshing feeling

[0073] The results of the sensory evaluation are shown in Table 1. Since the main component of granulated sugar is sucrose, the sweetness intensity of a beverage containing 11 g / 100 g of granulated sugar was determined to be 11 (SEV = 11). The content of each component was calculated from the amount added. The acidity was calculated from the actual measured value in a preliminary experiment. Example B: Evaluation of beverages using artificial high-intensity sweeteners <Sample preparation> As in Example A, a cinnamic acid derivative, a sweetener, caffeine, citric acid, trisodium citrate, and water were mixed in the amounts shown in Table 2, and then filled into cans to prepare sample solutions. The raw materials used were as follows: methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98%, FCC, FG), sucralose, acesulfame potassium, caffeine, citric acid (anhydrous), trisodium citrate, and water (ion-exchanged water). After blending the raw materials for each sample, the mixture was sterilized at 85°C for 10 minutes, and the gas pressure was approximately 2.0 kgf / cm at a liquid temperature of 20°C. ２ Carbon dioxide gas was injected so that

[0074] <Sensory Evaluation> (Evaluation Method) As in Example A, four trained expert panelists evaluated the samples prepared as described above for sensory evaluation items 1 and 2. The results are shown in Table 2. The sweetness intensity of the beverage was adjusted to 12 (SEV = 12) by adjusting the amounts of sucralose and acesulfame K. The content of each component was calculated from the amount added. The acidity was calculated from the actual measured value in a preliminary experiment.

[0075] Example C: Evaluation of beverages using various cinnamic acid derivatives <Sample preparation> As in Example A, cinnamic acid or a cinnamic acid derivative, a sweetener, caffeine, citric acid, trisodium citrate, and water were mixed in the amounts shown in Table 3, and then the mixture was filled into a can to prepare a sample solution. The raw materials used were as follows: trans-cinnamic acid (Sigma-Aldrich, trans-Cinnamic acid, >=99%, FG), ethyl cinnamate (Sigma-Aldrich, Ethyl cinnamate, >=98%, stabilized, FCC, FG), cinnamaldehyde (Sigma-Aldrich, Cinnamaldehyde, natural, >=95%, FG), phenylethyl cinnamate (Sigma-Aldrich, Phenethyl cinnamate, >=96%), isoamyl cinnamate (Sigma-Aldrich, Isoamyl cinnamate, >=97%, FG), isopropyl cinnamate (Sigma-Aldrich, Isopropyl cinnamate, >=96%, FG), and isobutyl cinnamate (Sigma-Aldrich, Isobutyl cinnamate, >=98%, FCC, FG), methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98%, FCC, FG), granulated sugar, caffeine, citric acid (anhydrous), trisodium citrate, water (ion-exchanged water). After mixing the raw materials for each sample, they were sterilized at 85°C for 10 minutes, and the gas pressure was approximately 2.0 kgf / cm at a liquid temperature of 20°C. ２ Carbon dioxide gas was injected so that

[0076] <Sensory Evaluation> (Evaluation Method) As in Example A, four trained expert panelists evaluated the samples prepared as described above for sensory evaluation items 1 and 2. The results are shown in Table 3. Since the main component of granulated sugar is sucrose, the sweetness intensity of a beverage containing 16 g / 100 g of granulated sugar was set to 16 (SEV = 16). The content of each component was calculated from the amount added. The acidity was calculated from the actual measured value in a preliminary experiment. Example D: Evaluation at Various Acidities <Sample Preparation> As in Example A, a cinnamic acid derivative, a sweetener, caffeine, citric acid, trisodium citrate, malic acid, and water were mixed in the amounts shown in Table 4, and then filled into a can to prepare a sample solution. The raw materials used were as follows: methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98%, FCC, FG), granulated sugar, caffeine, citric acid (anhydrous), trisodium citrate, malic acid, and water (ion-exchanged water). After blending the raw materials for each sample, the mixture was sterilized at 85°C for 10 minutes and subjected to a gas pressure of approximately 2.0 kgf / cm at a liquid temperature of 20°C. ２ Carbon dioxide gas was injected so that

[0077] <Sensory Evaluation> (Evaluation Method) As in Example A, four trained expert panelists evaluated the samples prepared as described above for sensory evaluation items 1 and 2. The results are shown in Table 4. Since the main component of granulated sugar is sucrose, the sweetness intensity of a beverage containing 16 g / 100 g of granulated sugar was set to 16 (SEV = 16). The content of each component was calculated from the amount added. The acidity was calculated from the actual measured value in a preliminary experiment. Example E: Evaluation of caffeine-free beverages <Sample preparation> As in Example A, a cinnamic acid derivative, a sweetener, citric acid, trisodium citrate, and water were mixed in the amounts shown in Table 5, and then filled into a can to prepare a sample solution. The raw materials used were as follows: methyl cinnamate (Sigma-Aldrich, Methyl cinnamate, natural, >=98%, FCC, FG), granulated sugar, citric acid (anhydrous), trisodium citrate, and water (ion-exchanged water). After blending the raw materials for each sample, the mixture was sterilized at 85°C for 10 minutes, and the gas pressure was approximately 2.0 kgf / cm at a liquid temperature of 20°C. ２ Carbon dioxide gas was injected so that

[0078] <Sensory Evaluation> (Evaluation Method) As in Example A, four trained expert panelists evaluated the samples prepared as described above for sensory evaluation items 1 and 2. The results are shown in Table 5. Since the main component of granulated sugar is sucrose, the sweetness intensity of a beverage containing 11 g / 100 g of granulated sugar was set to 11 (SEV = 11). The content of each component was calculated from the amount added. Acidity was calculated from the actual measured value in a preliminary experiment.

Claims

1. A beverage comprising cinnamic acid, a cinnamic acid derivative or a combination thereof, an acidulant, and a sweetener, wherein the content of at least one of the cinnamic acid, the cinnamic acid derivative or the combination thereof is 0.01 to 4 mg / 100 g, and the acidity, calculated as citric acid, is 0.65 to 2.5 g / 100 g.

2. A beverage comprising cinnamic acid, a cinnamic acid derivative or a combination thereof, an acidulant, and a sweetener, wherein the content of at least one of the cinnamic acid, cinnamic acid derivative or combination thereof is 2.1 to 4 mg / 100 g, and the acidity, calculated as citric acid, is 0.20 to 0.65 g / 100 g.

3. The beverage according to claim 1, wherein the content of cinnamic acid, cinnamic acid derivatives or at least one combination thereof is 0.15 to 2 mg / 100 g, and the acidity is 0.65 to 1 g / 100 g in terms of citric acid.

4. A beverage according to any one of claims 1 to 3, wherein the sweetness intensity of the beverage is 3 to 20 in terms of sucrose equivalent.

5. The beverage according to claim 1, 3 or 4, which contains one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, and the total content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g.

6. The beverage according to claim 2 or 4, comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, and the total content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 2.1 mg / 100 g or more and less than 5 mg / 100 g.

7. The beverage according to any one of claims 1 to 6, further containing 5 mg / 100 g or more of caffeine.

8. The beverage according to any one of claims 1 to 7, further comprising 0.4 mg / 100 g or more of vitamin B2.

9. The beverage according to any one of claims 1 to 8, further containing 0.1 mg / 100 g or more of vitamin B6.

10. The beverage according to any one of claims 1 to 9, which is a carbonated drink, an energy drink or a fruit juice drink.

11. A beverage according to any one of claims 1 to 10, containing citric acid.

12. The beverage according to any one of claims 1 to 11, which is a packaged beverage.

13. A method for improving an unpleasant feeling caused by a sweet taste remaining on the tongue, comprising adding to a sweetener-containing beverage one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate in an amount of 0.01 mg / 100 g or more and less than 5 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

14. A method for improving a refreshing feeling, comprising adding to a beverage containing a sweetener one or more cinnamic acids, cinnamic acid derivatives, or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate, and isobutyl cinnamate in an amount of 0.01 mg / 100 g or more and less than 5 mg / 100 g based on the total weight of the beverage, and adding an acidulant so that the acidity of the beverage is 0.65 to 2.5 g / 100 g in terms of citric acid.

15. A beverage comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, an acidulant and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 0.01 mg / 100 g or more and less than 5 mg / 100 g, and the acidity is 0.65 to 2.5 g / 100 g in terms of citric acid.

16. A beverage comprising one or more cinnamic acids, cinnamic acid derivatives or combinations thereof selected from the group consisting of methyl cinnamate, ethyl cinnamate, cinnamaldehyde, trans-cinnamic acid, phenylethyl cinnamate, isoamyl cinnamate, isopropyl cinnamate and isobutyl cinnamate, an acidulant and a sweetener, wherein the content of the one or more cinnamic acids, cinnamic acid derivatives or combinations thereof is 2.1 mg / 100 g or more and less than 5 mg / 100 g, and the acidity is 0.20 to 0.65 g / 100 g in terms of citric acid.

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