Beverage containing pyrazine

Abstract

The present invention addresses the problem of providing a beverage which, while containing a predetermined amount of sodium, has a fragrant aroma caused by a pyrazine.　A beverage according to the present invention includes a plant extract and a sulfite compound, has a pyrazine content of 0.001-1 mg / 100 mL, and has a sodium content of 1-40 mg / 100 mL.

Description

Beverages containing pyrazines

[0001] The present invention relates to a beverage containing pyrazines.

[0002] Roasted plant materials such as coffee, barley tea, and roasted green tea produce highly palatable aroma components such as pyrazines through the roasting process, and liquids extracted with hot water or the like are enjoyed by many people as beverages such as coffee drinks, barley tea drinks, and roasted green tea drinks.

[0003] Beverages containing pyrazines are characterized by their fragrant aroma, but it is known that this fragrant aroma is impaired when sodium is added to the beverage. Therefore, a beverage that contains sodium but still retains the fragrant aroma of pyrazines by using iron pyrophosphate or the like has been proposed (Patent Document 1).

[0004] Meanwhile, various methods for suppressing the stale odor of beverages using sulfite, a known antioxidant, have been reported. Examples include a packaged citral-containing beverage in which the citral stale odor is suppressed by adding a specific concentration of sulfite (Patent Document 2), a packaged milk beverage in which browning and the generation of off-flavors due to heating are suppressed by adding sodium bisulfite (Patent Document 3), and a catechin-containing soft drink (sports drink, isotonic drink, etc.) with a pH of 2 to 5 in which the stale odor caused by catechins is suppressed by incorporating a green tea extract (catechin preparation) treated with an anionic ion-exchange resin through which sulfite has been passed (Patent Document 4). A packaged beverage containing plant ingredients has also been proposed in which the richness of milk-like flavor is enhanced by using sulfite (Patent Document 5).

[0005] JP 2021-171027 A JP 2023-146425 A JP 8-308491 A JP 2007-61036 A JP 2023-129216 A

[0006] In beverages containing plant extracts, such as tea and coffee, pyrazines contribute to the palatability of the beverage by providing a pleasant aroma. However, as mentioned above, the fragrant aroma of pyrazines can be impaired in beverages containing sodium. That is, the intensity of the fragrant aroma (also referred to herein as "aroma intensity") characteristic of the top note to middle note of beverages containing plant extracts as the main component is weakened.

[0007] An object of the present invention is to provide a beverage that contains a predetermined amount of sodium and has a fragrant aroma attributable to pyrazines.

[0008] In order to solve the above-mentioned problems, the present inventors have conducted detailed studies on the phenomenon of the decline in the release of fragrant aromas and have found that the incorporation of sulfites is effective in improving the release of such aromas. Based on this finding, the present inventors have completed the present invention.

[0009] That is, the present invention relates to the following, but is not limited thereto. [1] A beverage comprising a plant extract and a sulfite compound, and satisfying the following (a) and (b): (a) content of pyrazines in the beverage: 0.001 to 1 mg / 100 ml (b) content of sodium in the beverage: 1 to 40 mg / 100 ml. [2] The beverage according to [1], wherein the plant extract comprises a tea leaf extract and / or a grain extract. [3] The beverage according to [1] or [2], which has a pH of 5.0 to 7.5. [4] The beverage according to any one of [1] to [3], which has a Brix of 1.0 or less. [5] The beverage according to any one of [1] to [4], which is a packaged beverage. [6] The beverage according to any one of [1] to [5], which is a packaged green tea beverage or a packaged barley tea beverage.

[0010] According to the present invention, it is possible to obtain a beverage that contains a predetermined amount of sodium while still being able to fully appreciate the fragrant aroma resulting from pyrazines. In particular, according to the present invention, it is possible to provide a packaged beverage containing a plant extract, such as a packaged green tea beverage or a packaged barley tea beverage, which is highly palatable.

[0011] The beverage of the present invention is described below. Unless otherwise specified, "ppm" used herein means ppm by weight / volume (w / v). Furthermore, unless otherwise specified, numerical ranges are expressed as including their endpoints.

[0012] The beverage of the present invention relates to a beverage containing a plant extract. In this specification, the term "plant extract" refers to a product obtained by subjecting a raw plant to a roasting or heating process followed by an extraction process. Examples of raw plant extracts include green tea, black tea, oolong tea, pu-erh tea, mulberry leaves, persimmon, rooibos, and other Camellia sinensis leaves, plants belonging to the Moraceae, Ebenaceae, and Leguminosae families; grains belonging to the Poaceae, Leguminosae, and Polygonaceae families, such as Job's tears, brown rice, barley, and buckwheat; and coffee beans belonging to the genus Coffea in the Rubiaceae family.

[0013] In this specification, a beverage containing tea leaf extract as a primary ingredient is referred to as a tea beverage, a beverage containing cereal extract as a primary ingredient as a grain tea beverage, and a beverage containing coffee bean extract as a coffee beverage. Here, a beverage containing tea as a primary ingredient refers to a beverage listed at the top (preferably first or second) of the ingredient list in the Food Labeling Act (enacted in April 2015). For example, a beverage in which a green tea-related term such as "green tea" or "green tea extract" is listed at the top of the ingredient list is referred to as a green tea beverage. The beverage of the present invention may contain one type of plant extract or multiple plant extracts; for example, a blended tea is also a preferred embodiment of the present invention.

[0014] Suitable beverages of the present invention include tea beverages containing tea leaf extract as a main component and cereal tea beverages containing cereal extract as a main component. Among these, green tea beverages containing green tea leaf extract are particularly suitable. It is known that pyrazines play a major role in forming the aroma of high-quality matcha (R. Baba, Y. Amano, Y. Wada & K. Kumazawa: J. Agric. Food Chem., 65, 2984 (2017)). This suggests that the aroma of pyrazines in green tea beverages affects the quality of the beverage.

[0015] Pyrazines As described above, the beverage of the present invention is a beverage containing an extract of a plant that has been pasteurized or roasted, and is a beverage that contains pyrazines and exhibits a fragrant aroma. Here, the pyrazines referred to in the present invention refer to pyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. Furthermore, the content of pyrazines refers to the total amount of these eight pyrazines.

[0016] The beverage of the present invention contains pyrazines at a concentration of 0.001 to 1 mg / 100 ml. From the viewpoint of significantly achieving the desired effects of the present invention, the concentration of pyrazines is preferably 0.002 mg / 100 ml or more, more preferably 0.003 mg / 100 ml or more, even more preferably 0.004 mg / 100 ml or more, and particularly preferably 0.005 mg / 100 ml or more. Furthermore, from the viewpoint of beverage palatability, the concentration of pyrazines is 1 mg / 100 ml (10 ppm) or less, preferably 0.9 mg / 100 ml or less, more preferably 0.8 mg / 100 ml or less, and even more preferably 0.7 mg / 100 ml or less. When the beverage is a tea beverage, the content of pyrazines is preferably approximately 0.001 to 0.5 mg / 100 ml. When the beverage is a cereal tea beverage, the content of pyrazines is preferably approximately 0.1 to 1 mg / 100 ml. The content of pyrazines in a beverage can be measured using gas chromatography-mass spectrometry (GC-MS).

[0017] The content of pyrazines in a beverage can be adjusted by adding a flavoring. However, when a flavoring is used, solvents such as ethanol and propylene glycol contained in the flavoring may affect the aroma of the pyrazines. Therefore, the pyrazines of the present invention are preferably derived from a plant extract contained in the beverage of the present invention, and preferably do not contain a flavoring.

[0018] The beverage of the present invention contains 1 to 40 mg / 100 ml of sodium. Sodium is useful for enhancing minerals replenished in the body and adjusting the pH of the beverage. However, by adding 1 to 40 mg / 100 ml of sodium to a beverage containing pyrazines, the fragrant aroma derived from the pyrazines is reduced, resulting in the problem of the present invention.

[0019] Examples of sodium sources include, but are not limited to, sodium bicarbonate, sodium citrate, sodium gluconate, sodium hydroxide, sodium ascorbate, and sodium chloride. Sodium bicarbonate and sodium chloride are particularly preferred. When a sodium salt is used as the sulfite compound described below, the sodium derived from the sulfite compound also serves as a sodium source.

[0020] The sodium content of the beverage of the present invention is 1 to 40 mg / 100 ml, preferably 2 to 35 mg / 100 ml, more preferably 3 to 30 mg / 100 ml, and even more preferably 3 to 20 mg / 100 ml. If the sodium content in the beverage exceeds 40 mg / 100 ml, the amount of sodium will be too high and may affect the flavor of the beverage, preventing the effects of the present invention from being fully achieved.

[0021] In the present invention, when sodium is in the form of a salt, the sodium content in the beverage can be calculated by converting it into the amount of the free form. Alternatively, the sodium content in the beverage can be measured by a known method using an ICP atomic emission spectrometer.

[0022] Sulfite Compound The beverage of the present invention is characterized by enhancing the aroma of pyrazines, which are the pleasant aromas of plant extracts that are impaired by the addition of sodium, by adding a sulfite compound. The effect of the present invention, "enhancing the aroma of pyrazines," refers to a state in which the intensity of the fragrant aroma characterized by the top note to middle note of a beverage containing a plant extract is perceived as stronger than that of a beverage to which a sulfite compound is not added.

[0023] The "sulfite compound" used in the beverage of the present invention refers to a molecular compound or precursor that contains or is a source of sulfur oxide (IV), such as sulfur dioxide and hydrogen sulfite, but does not include ionic sulfites or hydrogen sulfites. Specific examples include sulfites, pyrosulfites, sulfur disulfide, and hyposulfites, and potassium and sodium salts thereof are preferred. From the viewpoint of flavor, pyrosulfites are preferred, and potassium salts thereof are more preferred.

[0024] Sulfite compounds are typically used as antioxidants and preservatives to prevent deterioration associated with oxidation, primarily occurring in fats and oils, and spoilage (putrefaction) in protein and carbohydrate foods. In addition to antioxidant and antibacterial properties, sulfite compounds are added to certain beverages, such as wine, to prevent discoloration (darkening). However, their addition to soft drinks has been considered unacceptable due to the alteration of the original flavor of the beverage (see Patent Document 4, paragraph 0003). The beverage of the present invention, on the other hand, has the advantage of masking the flavor caused by sulfite compounds by containing a predetermined amount of sodium.

[0025] In one aspect, the present invention is a method for producing a beverage that contains a predetermined amount of sodium but maintains the fragrant aroma attributed to pyrazines, the method comprising adding a sulfite compound to a beverage containing a plant extract.In another aspect, the present invention is a method for maintaining the fragrant aroma attributed to pyrazines while containing a predetermined amount of sodium by adding a sulfite compound to a beverage containing a plant extract.

[0026] Since sulfites become sulfur dioxide when heated, etc., the sulfite content in a beverage is measured as the sulfur dioxide content. Preferably, the sulfur dioxide content is the sulfur dioxide content measured according to the method described in the "Method for Analyzing Sulfite Content" in the Examples. The sulfur dioxide measured as the "sulfur dioxide content" is not necessarily contained in the food product as sulfur dioxide, but may be contained as sulfurous acid or its salts, sulfite ions, bound sulfite, etc. The beverage of the present invention obtained by blending a sulfite compound has a sulfur dioxide content of, for example, 1 to 30 ppm, preferably 2 to 25 ppm. In the present invention, the sulfite compound may be added so that the amount converted into the concentration of sulfur dioxide generated when the sulfite compound dissociates falls within the desired range. For example, potassium pyrosulfite (K ２ S ２ O ５ ) is expressed by the following formula: K ２ S ２ O ５ →K ２ O + 2SO ２ Therefore, when potassium pyrosulfite is used as the sulfite compound, the amount of potassium pyrosulfite to be added can be calculated so that the sulfur dioxide content of the beverage falls within a predetermined range.

[0027] Other Components As described above, a preferred embodiment of the present invention is a green tea beverage. In particular, a green tea beverage having a 1-hexanol content of 0.2 to 5.0 ppb by mass, preferably 0.4 to 3.0 ppb by mass, and more preferably 0.6 to 2.0 ppb by mass is preferred. It has been pointed out that the addition of ascorbic acid tends to milden the flavor of green tea beverages, weakening their freshness and detracting from the desirable flavor of tea (Japan Tea Technology Association, "Tea Industry Research Report," No. 72, pp. 1-8, (1990)). The beverage of the present invention enhances the aroma of pyrazines, while also enhancing the green aroma (1-hexanol), which is a characteristic aroma of green tea beverages. The green tea beverage of the present invention, in which the fragrant aroma of pyrazines and the green aroma of 1-hexanol are enhanced, is a beverage rich in the refreshing and deep aroma characteristic of green tea, and has a fresh aroma like that of freshly brewed tea.

[0028] On the other hand, the present invention addresses the problem of sourness, which is difficult to perceive if present. From the perspective of significantly enjoying the effects of the present invention, it is preferable that the beverage of the present invention is substantially free of sour components. Here, "substantially free" in this specification means completely free of or almost free of (e.g., trace amounts of) sour components, and is synonymous with the absence of exogenous sour components. Examples of sour components include organic acids such as citric acid and malic acid, phosphoric acid, and salts thereof, as well as fruit juices, fruit extracts, and fermented ingredients containing these acids (e.g., apple cider vinegar, black vinegar, fermented milk, whey fermentation liquid, etc.). The pH of a beverage substantially free of sour components is approximately 5.0 to 7.5 (preferably 5.1 to 7.5, more preferably 5.3 to 7.0, and even more preferably 5.5 to 7.0).

[0029] When a beverage contains many components, chemical reactions between components can cause changes in the components or volatility, which can easily alter the overall aroma and aroma release of the beverage, potentially impairing the benefits of the present invention. In particular, when the beverage of the present invention contains proteins or carbohydrates, the quality and quantity of the fragrant aroma are likely to change due to aminocarbonyl reactions and other factors. Furthermore, when lipids are present, they oxidize to produce a stale odor, inhibiting the perception of the fragrant aroma. Therefore, the beverage of the present invention preferably has a soluble solids concentration (Brix) of 1.0 or less, more preferably 0.5 or less. In another embodiment, the beverage preferably satisfies at least one of the following (a) to (c), and most preferably satisfies all of (a) to (c): (a) Lipid content in the beverage: less than 0.5 g / 100 ml (preferably less than 0.3 g / 100 ml, more preferably less than 0.1 g / 100 ml) (b) Protein content in the beverage: less than 0.5 g / 100 ml (preferably less than 0.3 g / 100 ml, more preferably less than 0.1 g / 100 ml) (c) Carbohydrate content in the beverage: less than 0.5 g / 100 ml (preferably less than 0.3 g / 100 ml, more preferably less than 0.1 g / 100 ml) In addition to the above components, the beverage of the present invention may also contain various additives as needed, as long as they do not deviate from the intended object of the present invention. Examples of various additives include colorants, emulsifiers, preservatives, etc., which can be used alone or in combination.

[0030] Packaged Beverages The beverages of the present invention, which have improved pyrazine aroma, are less susceptible to environmental factors such as heat and light that can cause quality deterioration. Specifically, not only can they maintain their fragrant aroma even when subjected to heat sterilization for long-term storage at room temperature or to the effects of heat and light during storage, but the fragrant aroma also has the effect of masking any deterioration odors that may arise during storage. The beverages of the present invention have the surprising feature of being able to maintain the flavor of the preparation before heat sterilization even after sterilization and storage. Therefore, in a preferred embodiment, the present invention is a packaged beverage that has been heat sterilized.

[0031] As used herein, a packaged beverage refers to a beverage that is packaged in a container and sealed, including an RTD beverage (RTD = Ready To Drink: a packaged beverage that can be consumed immediately after opening the lid). The container used for the packaged beverage is not particularly limited, and examples include plastic containers such as polyethylene terephthalate (PET), metal cans such as aluminum cans and steel cans, paper containers, and glass bottles. Generally, PET bottles are susceptible to environmental factors (heat, light, oxygen, etc.), but the beverage of the present invention is less susceptible to such factors even when packaged in a PET bottle, and can thereby greatly benefit from the effects of the present invention. The content volume of the packaged beverage is not particularly limited, but may be, for example, 50 mL to 3000 mL, preferably 100 mL to 2000 mL or 200 mL to 1000 mL.

[0032] The present invention will be specifically described in detail below by showing experimental examples, but the present invention is not limited to these examples.

[0033] Quantitative Analysis of Each Component (1) Pyrazines The pyrazine content (total content of pyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine) was analyzed as follows. First, 5 ml of the sample solution was placed in a 20 ml screw-top glass bottle (18 mm diameter, manufactured by Gestell) and sealed with a metal cap (Gestell) equipped with a PTFE septum. The aroma components were extracted using solid-phase microextraction (SPME). Quantitative analysis was performed by the standard addition method using the peak areas detected in the EIC mode of GC / MS. The retention time of each component can be confirmed by analyzing a standard sample. The instruments and conditions used are shown below.SPME fiber: StableFlex / SS, 50 / 30 μm DVB / CAR / PDMS (Supelco) Fully automatic volatile component extraction and introduction device: MultiPurposeSampler MPS2XL (Gestell) Preheating: 40°C, 5 minutes Stirring: None Volatile component extraction: 40°C, 30 minutes Volatile component desorption time: 3 minutes GC oven: GC7890A (Agilent Technologies) Column: VF-WAXms, 60 m x 0.25 mm i.d. df = 0.50 μm (Agilent Technologies) GC temperature conditions: 40°C (5 min) → 5°C / min → 260°C (11 min) Carrier gas: Helium, 1.2 ml / min, constant flow mode Injection: Splitless method Inlet temperature: 250°C Mass spectrometer: GC / MS Triple Ouad7000 (Agilent Technologies) Ionization method: EI (70 eV) Measurement method: Scan measurement, or simultaneous scan & SIM measurement Scan parameters: m / z 35 to 350 Quantitative ions (pyrazine) m / z 80, 53, or 52 (methylpyrazine) m / z 94, 67, or 93 (2,5-dimethylpyrazine) m / z 108, 42, or 107 (2,6-dimethylpyrazine) (2) Sodium: m / z 108, 42, or 107 (2-Ethylpyrazine) m / z 107, 108, or 80 (2,3-Dimethylpyrazine) m / z 108, 67, or 107 (3-Ethyl-2,5-dimethylpyrazine) m / z 135 (2-Ethyl-3,5-dimethylpyrazine) m / z 135 (2) Sodium: Measured by inductively coupled plasma atomic emission spectrometry (ICP atomic emission spectrometry) as described in "16. Sodium (equivalent to salt)" of "Appendix: Analytical Methods for Nutritional Components, etc." of the Food Labeling Standards issued by the Consumer Affairs Agency (last revised August 9, 2016, Food Labeling Table No. 532). (3) Sulfite Compounds (Sulfur Dioxide Content): Sulfite compounds such as sulfurous acid evaporate as sulfur dioxide when heated, so the sulfite compounds in beverages are measured as the sulfur dioxide content. The sulfur dioxide content in the beverage was measured using the modified Rankine alkali titration method. Specifically, 4 g of sample was weighed into a Rankine round-bottom flask, 40 mL of pure water and 10 mL of 25% phosphoric acid were added, and the flask was set in a modified Rankine distillation apparatus.Nitrogen gas was passed through the Rankine round-bottom flask at a rate of 0.5-0.6 L / min for 15 minutes while the flask was heated with a burner, followed by 15 minutes of continuous aeration without heating. The entire amount of gas evolved by aeration was passed through 10 mL of 0.3% hydrogen peroxide solution containing a mixed indicator (methyl red and methylene blue) and one drop of 0.01 N aqueous sodium hydroxide (hereafter referred to as the collection solution), and the sulfur dioxide gas evolved by aeration distillation was collected as sulfate ions. The collection solution was titrated with 0.01 N aqueous sodium hydroxide to calculate the sulfur dioxide content (ppm) per dry weight.

[0034] Measurement of pH 100 mL of the sample solution was weighed into a 200 mL beaker, the temperature was adjusted to 20° C., and the pH was measured using a pH meter (HORIBA pH meter F21, manufactured by HORIBA Ltd.).

[0035] Test Example 1. Packaged Barley Tea Beverage (1) Four types of barley tea beverages with the compositions shown in the table below were prepared using commercially available barley tea tea bags "Kaori Kaoru Mugicha" (Ito En). First, one tea bag (containing 7 g of barley) was extracted with 500 ml of water (20°C) for 30 minutes to obtain a barley tea extract (Control Product 1-1). An appropriate amount of sodium bicarbonate was added to this extract to obtain a barley tea beverage with a pH of 6.5 (Control Product 1-2). This pH-adjusted barley tea beverage was heat-sterilized at 130°C for 5 minutes to prepare a heat-sterilized barley tea beverage (Control Product 1-3). Additionally, 150 ppm of potassium pyrosulfite was added to Control Product 1-2 and heat-sterilized in the same manner to prepare a heat-sterilized barley tea beverage containing sulfite compounds (Test Product 1).

[0036] The four barley tea beverages obtained were cooled to 10°C and then subjected to a sensory evaluation by a panel of five experts. The panel evaluated which of the presented beverages had a stronger fragrant aroma (pyrazine aroma) using a two-point discrimination test.

[0037] The results are shown in the table below. A comparison of Control Products 1-1 and 1-2 confirmed that the pyrazine aroma was reduced by adding sodium. A comparison of Control Products 1-2 and 1-3 also confirmed that the pyrazine aroma was reduced by heat sterilization. On the other hand, a comparison of Control Product 1-3 and Test Product 1 revealed that the addition of a sulfite compound significantly enhanced the pyrazine aroma. Moreover, the enhancement effect was remarkable, with a strength equivalent to that of a barley tea beverage (Control Product 1-1) that did not contain sodium and was not heat sterilized, and most panelists responded that they could not tell the difference.

[0038] Test Example 2. Packaged Barley Tea Beverage (2) The barley tea beverages of Test Example 1 (Control Products 1-1 and 1-2) were used. Salt was added to Control Product 1-2 to prepare a barley tea beverage with a high sodium content (Control Product 2-2). This was subjected to heat sterilization in the same manner as in Test Example 1 to obtain a heat-sterilized barley tea beverage (Control Product (Control Product 2-3)). In addition, 150 ppm of potassium pyrosulfite was added to Control Product 2-2 to prepare a barley tea beverage that was similarly heat-sterilized (Test Product 2).

[0039] The table below shows the results of a sensory evaluation of four types of barley tea beverages, including Control Product 1-1, in the same manner as in Test Example 1. Even when the sodium content in the beverage was high, the pyrazine aroma was enhanced by adding a sulfite compound.

[0040] Test Example 3. Packaged Green Tea Beverage (1) Four types of green tea beverages with the compositions shown in the table below were prepared using commercially available green tea tea bags "Iyemon Matcha Sencha" (Uji no Tsuyu Tea). First, five tea bags (containing 2 g of green tea leaves) were extracted with 500 ml of hot water (95°C) for five minutes to obtain a green tea leaf extract (Control Product 3-1). Appropriate amounts of ascorbic acid and sodium bicarbonate were added to the extracted tea to obtain a green tea beverage with a pH of 6.5 (Control Product 3-2). This pH-adjusted green tea beverage was heat-sterilized at 125°C for seven minutes to prepare a heat-sterilized green tea beverage (Control Product 3-3). A heat-sterilized green tea beverage containing sulfite compounds was also prepared by heat-sterilizing the pH-adjusted green tea beverage in the same manner, except that 150 ppm of potassium pyrosulfite was added (Test Product 3).

[0041] The four green tea beverages obtained were subjected to a sensory evaluation in the same manner as in Test Example 1, and the results are shown in the table below. It was confirmed that the pyrazine aroma was also reduced by adding sodium to the green tea beverage, and that the pyrazine aroma was further reduced by heat sterilization. A comparison of Control Product 3-3 and Test Product 3 revealed that the addition of a sulfite compound significantly enhanced the pyrazine aroma. Furthermore, not only the pyrazine aroma but also the green aroma characteristic of green tea was enhanced, and most of the panelists responded that the flavor was at the same level as that of a freshly brewed green tea beverage (Control 3-1).

[0042] Test Example 4. Packaged Green Tea Beverage (2) A commercially available PET bottled green tea beverage containing ascorbic acid, "Iyemon Green Tea" (Suntory Beverage & Food International), was used. This green tea beverage (Control Product 4-1) was opened, and a solution containing 100 ppm of potassium pyrosulfite was heat sterilized at 125°C for 7 minutes (Test Product 4). A control product that was heat sterilized without the addition of potassium pyrosulfite was also prepared (Control Product 4-2).

[0043] The three green tea beverages obtained were subjected to a sensory evaluation in the same manner as in Test Example 1. The results are shown in the table below. All panelists judged that the addition of a sulfite compound enhanced the pyrazine aroma. Furthermore, Test Product 4, which contained a sulfite compound, had a flavor with a green aroma that was at least as strong as that of Control 4-1, making it a flavorful green tea beverage.

[0044] Test Example 5. Packaged Barley Tea Beverage (3) A barley tea beverage containing a sulfite compound (potassium pyrosulfite) was prepared in the same manner as in Test Example 4, except that a commercially available PET bottled barley tea beverage "Kenko Mineral Mugicha" (Ito En) was used (Table 5).

[0045] The obtained barley tea beverages were evaluated in the same manner as in Test Example 1, and the results are shown in the table below. The barley tea beverage containing the sulfite compound had an enhanced pyrazine aroma. However, perhaps due to the high concentration of pyrazines contained, the effect of the sulfite compound was somewhat less perceptible.

[0046]

Claims

1. A beverage containing a plant extract and a sulfite compound, and satisfying the following (a) and (b): (a) content of pyrazines in the beverage: 0.001 to 1 mg / 100 ml; (b) content of sodium in the beverage: 1 to 40 mg / 100 ml.

2. The beverage according to claim 1, wherein the plant extract comprises a tea leaf extract and / or a cereal extract.

3. The beverage according to claim 1, having a pH of 5.0 to 7.

5.

4. The beverage of claim 1, having a Brix of 1.0 or less.

5. The beverage according to claim 1, which is a packaged beverage.

6. The beverage according to claim 1, which is a packaged green tea beverage or a packaged barley tea beverage.

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