JP2014217305A - Panose-containing cocoa beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cocoa beverage, particularly, the one having a high cocoa component and a high milk solid in which stuffy smell generated upon heating is reduced and quality as a cocoa beverage is improved.SOLUTION: A panose-containing cocoa beverage is use.

Description

Background of the Invention

TECHNICAL FIELD The present invention relates to a cocoa beverage, and more particularly a cocoa beverage comprising panose.

BACKGROUND ART Presently, beverages in containers are distributed in steel cans, aluminum cans, PET containers, glass bottles, etc., and sold at retail stores or vending machines. In particular, since it is sometimes sold in a hot bender in the winter, the beverage continues to be heated in the container for a long period of time.

  Hot cocoa is in high demand in winter and is often sold in hot benders with the cocoa beverage heated for a certain period of time. However, when the cocoa beverage is heated by a hot bender or the like for a certain period of time, there is a problem that an unpleasant odor (swelling odor) such as stuffy with sweat is generated.

  Since the quality of the cocoa beverage deteriorates and the commercial value is lowered due to the generation of the stuffy odor, the cocoa beverage has a stuffy odor reducing effect even when the cocoa beverage is heated by a hot bender or the like for a certain period of time or more. It can be said that cocoa beverages are in demand.

  Here, JP 2007-135404 A (Patent Document 1) discloses an improvement in beverage flavor using a mixture of isomaltoligosaccharide and starch degradation product. Is not disclosed or suggested at all.

  JP 2011-83248A (Patent Document 2) discloses a flavor improving agent and a masking agent for preparations containing branched sugars having a polymerization degree of 5 to 10, but in cocoa beverages containing panose, However, there is no disclosure or suggestion about reducing the odor.

  Furthermore, JP-A 2007-49962 (Patent Document 3) discloses that a cocoa drink containing maltosyl trehalose reduces retort odor and stuffy odor. However, a branch containing panose or panose is disclosed. There is no disclosure or suggestion that the stuffy odor is reduced in a cocoa beverage containing an oligosaccharide-containing composition.

JP 2007-135404 A JP 2011-83248 A JP 2007-49962 A

  The present invention relates to a cocoa beverage, particularly a cocoa beverage having a high content of cocoa components and milk solids, which has a reduced stuffy odor that occurs during heating, particularly during heating and storage, and has improved the quality of the cocoa beverage. One purpose is to provide

  The inventors of the present invention heat a cocoa beverage for a certain period of time by including a branched oligosaccharide-containing composition containing panose or panose in a cocoa beverage, particularly a cocoa beverage having a high content of cocoa components and milk solids. Even in this case, it was found that the generation of stuffy odor can be suppressed and the quality of the cocoa beverage is improved. The present invention is based on these findings.

According to the present invention, the following inventions (1) to (14) are provided.
(1) A cocoa beverage containing panose.
(2) A cocoa beverage comprising a branched oligosaccharide-containing composition containing panose.
(3) The cocoa beverage according to (1) or (2), wherein the panose is contained in an amount of 0.002 to 0.2% by mass with respect to the cocoa beverage.
(4) One or two branched oligosaccharide-containing compositions containing panose are selected from the group consisting of malminose (registered trademark), panox A (registered trademark), panoric (registered trademark), and panorup (registered trademark). The cocoa drink according to (2) or (3), which is a seed or more.
(5) The cocoa beverage according to any one of (1) to (4), wherein the cacao content is 0.5 to less than 10% by mass with respect to the cocoa beverage.
(6) The cocoa drink according to any one of (1) to (5), further comprising an extract of a plant of the department of genus department.
(7) The cocoa beverage according to (6), wherein the bayberry plant extract is contained in an amount of 0.005 to 0.1% by mass with respect to the cocoa beverage.
(8) The cocoa beverage according to any one of (1) to (7), which is contained in a container.
(9) A method for producing a panose-containing cocoa beverage, comprising adding a panose or a branched oligosaccharide-containing composition containing panose to a cocoa beverage.
(10) The production method according to (9), further comprising a step of adding a plant extract.
(11) A cocoa beverage produced by the production method according to (9) or (10).
(12) A storage method in which the cocoa beverage according to any one of (1) to (8) or (11) is kept warm at 40 to 70 ° C for 1 hour or more.
(13) A cocoa beverage stored by the storage method according to (12).
(14) A method for reducing the stuffy odor of a cocoa beverage, which comprises panose or a branched oligosaccharide-containing composition containing panose.

  According to the present invention, a cocoa beverage, particularly a cocoa beverage with a high content of cocoa components and milk solids, is preferably incorporated with a bayberry plant extract by containing a branched oligosaccharide-containing composition containing panose or panose. Furthermore, it is advantageous in that the stuffy odor can be reduced and the quality of the cocoa beverage can be improved even when heated by a hot bender or the like for a certain period of time, particularly when heated and stored.

Detailed description of the invention

<Cocoa drink>
The cocoa drink of the present invention is a cocoa drink containing panose (a type of trisaccharide). Hereinafter, the cocoa beverage of the present invention will be described in detail.

About Panose The cocoa beverage of the present invention includes panose. By containing a branched oligosaccharide-containing composition containing panose in the cocoa beverage, panose may be contained in the cocoa beverage, or panose alone may be added to the cocoa beverage.

  Therefore, the cocoa beverage of the present invention may be a cocoa beverage containing panose or a cocoa beverage containing a branched oligosaccharide-containing composition containing panose.

  Further, panose may be isolated and / or purified from a branched oligosaccharide-containing composition containing commercially available panose and contained in a cocoa beverage, or other commercially available products containing panose may be used as they are, or You may isolate and / or refine | purify a commercial item, and you may make it contain in a cocoa drink.

  Here, the branched oligosaccharide-containing composition containing panose of the present invention contains at least panose and may contain a branched oligosaccharide other than panose. The branched oligosaccharide refers to isomaltoligosaccharide and its reducing sugar. Moreover, isomalt-oligosaccharide means what has coupling | bondings other than (alpha) -1 and 4 coupling | bonding in at least one place among the thing (oligosaccharide) which 2-10 saccharides couple | bonded.

  Examples of isomaltoligosaccharides include isomaltose, isomaltotriose, isomalttetraose, and isomaltopentaose in addition to panose.

  The branched oligosaccharide-containing composition may contain the branched oligosaccharide synthesized by a conventional method to form a branched oligosaccharide-containing composition, or a commercially available product may be used. Commercially available branched oligosaccharide-containing compositions include, for example, Marminose (registered trademark) (manufactured by Showa Sangyo Co., Ltd.), Panox A (registered trademark) (manufactured by Showa Sangyo Co., Ltd.), Panoric (registered trademark) (Nippon Food Chemicals). And Pano Wrap (registered trademark) (produced by Hayashibara Co., Ltd.), which may be used alone or in combination of two or more. Commercially available branched oligosaccharide-containing compositions may be used as described above. For example, starch, generally corn starch, is enzymatically treated to perform saccharification, desalting, filtration, concentration, etc. Can be manufactured.

  According to a preferred embodiment of the present invention, the composition comprises a branched oligosaccharide-containing composition containing panose, and the branched oligosaccharide-containing composition is malminose (registered trademark), Panox A (registered trademark), Panorich (registered trademark). And a cocoa beverage that is one or more selected from the group consisting of Panolap (registered trademark).

  Panose contained in the cocoa beverage of the present invention is not particularly limited as long as the effects of the present invention are exhibited, but is preferably contained in an amount of 0.002 to 0.2% by mass, more preferably, with respect to the cocoa beverage. 0.005-0.05 mass% is contained. By containing 0.005 to 0.05% by mass of panose with respect to the cocoa beverage, the odor can be further reduced even when heated by a hot bender or the like for a certain period of time, particularly when heated and stored. And the quality as a cocoa beverage is further improved.

  In the cocoa beverage of the present invention, the branched oligosaccharide-containing composition containing panose is not particularly limited as long as the effect of the present invention is exhibited, but is preferably 0.01 to 1% by mass with respect to the cocoa beverage. Contained, more preferably 0.025 to 0.25% by mass. When the cocoa beverage of the present invention contains 0.025 to 0.25% by mass of a branched oligosaccharide-containing composition containing panose, the cocoa beverage is heated for a certain period of time or more by a hot bender or the like, particularly when heated and stored. Even if it exists, the stuffy odor can be further reduced and the quality of the cocoa beverage is further improved.

  In the branched oligosaccharide-containing composition containing panose of the present invention, panose is preferably contained in an amount of 10 to 80% by mass, more preferably 15 to 30% by mass, based on the branched oligosaccharide-containing composition. By containing 15-30% by mass of panose in the branched oligosaccharide-containing composition of the present invention, it is possible to further reduce stuffy smell even when heated by a hot bender or the like for a certain period of time, particularly when heated and stored. And the quality of the cocoa beverage is improved.

  According to a preferred embodiment of the cocoa beverage of the present invention, the branched oligosaccharide-containing composition containing panose contains a monosaccharide, and the total content of the monosaccharide, disaccharide, and trisaccharide in the branched oligosaccharide-containing composition. A cocoa beverage whose amount is 10 to 95% by weight, preferably 60 to 90% by weight, based on the branched oligosaccharide-containing composition is provided. In addition to monosaccharides, disaccharides, and trisaccharides, the branched oligosaccharide-containing composition may include tetrasaccharides, pentasaccharides, and saccharides of 6 or more saccharides.

  According to a preferred embodiment of the cocoa beverage of the present invention, there is provided a cocoa beverage having pancreas or panose-containing branched oligosaccharide-containing composition and having a curling odor reducing action. The cocoa beverage has an unpleasant odor, such as a sweaty odor, characteristic of the cocoa beverage over time, and this odor is called a stuffy odor. This stuffy odor is when the cocoa beverage is subjected to retort sterilization or ultra-high temperature flash sterilization (UHT sterilization), or when it is heated for more than a certain time with a hot bender, etc. There is. By adding the panose or the branched oligosaccharide-containing composition containing panose as described above to the cocoa beverage, the stuffy odor of the cocoa beverage can be reduced.

According to a preferred embodiment of the cocoa drink of the present invention for Myricaceae plant extract, in addition to the branched oligosaccharide-containing composition containing the panose or panose, further Myricaceae plant extract (hereinafter referred to as bayberry extract A cocoa beverage comprising a (sometimes). The plant legume plant extract of the present invention is an extract containing a flavonoid glycoside, particularly myristitrin, and preferably contains mycitrin as a main component. The extract of the genus department of genus department contained in the cocoa beverage of the present invention is not particularly limited as long as the effects of the present invention are exhibited. However, Sanmerin (registered trademark) (San-Eigen FFI Co., Ltd.) is a commercially available product. (Made by company) (Sanmerin YA-F etc.) is preferably used. In addition, for example, a bayberry plant extract or a yam willow that is included in the cocoa beverage of the present invention may be extracted by a conventional method such as an organic solvent immersion method. In addition to the above-mentioned panose or the branched oligosaccharide-containing composition containing panose, in addition to the bayberry plant extract, the odor of the cocoa beverage can be further reduced, and the quality of the cocoa beverage can be improved. Further improvements can be made. In addition, the genus plant extract used in the cocoa beverage of the present invention may be an oil-soluble extract or an extract that has been water-solubilized by enzymatic treatment of the oil-soluble extract. Preferably, it is a water-soluble solanaceous plant extract.

  The bayberry plant extract contained in the cocoa beverage of the present invention is not particularly limited as long as the effect of the present invention is exhibited, but is preferably contained in an amount of 0.005 to 0.1% by mass, more preferably, with respect to the cocoa beverage. 0.01-0.05 mass% is contained. By containing 0.01 to 0.05% by mass of the licorice plant extract contained in the cocoa beverage of the present invention with respect to the cocoa beverage, the stuffy odor of the cocoa beverage can be further reduced, and the cocoa beverage As a good quality can be improved.

  According to a preferred embodiment of the cocoa beverage of the present invention, the panose is contained in an amount of 0.002 to 0.2% by mass (preferably 0.005 to 0.05% by mass) with respect to the cocoa beverage and A cocoa beverage containing 0.005 to 0.1% by mass (preferably 0.01 to 0.05% by mass) of the extract is provided. When the bayberry plant extract is contained in the cocoa beverage, the stuffy odor of the cocoa beverage can be further reduced even if the panose contained in the cocoa beverage is small.

The other component cocoa drink is a drink using at least one ingredient selected from the group consisting of cocoa powder, cacao mass, cacao nibs, cocoa butter, and cacao extract powder. At least one kind of raw material is included. In addition, the cocoa beverage of the present invention may contain sweeteners, milk ingredients, vegetable oils, emulsifiers, stabilizers, pH adjusters, fragrances and the like as auxiliary ingredients.

  Examples of the sweetener that may be included in the cocoa beverage of the present invention include taste-sweetening sugars such as sucrose, glucose, fructose, and xylitol, and high-intensity sweeteners such as stevia, aspartame, and acesulfame potassium.

  Examples of milk materials that may be contained in the cocoa beverage of the present invention include milk, processed milk, whey, whole milk powder, skim milk powder, milk crumb, casein protein, and the like obtained by processing raw milk as raw materials. Say.

  The composition of the cocoa content contained in the cocoa beverage of the present invention is not particularly limited, but the cocoa content is preferably 0.5% by mass or more and less than 10% by mass with respect to the cocoa beverage, Preferably they are 1.5 mass% or more and 5.0 mass% or less.

  Moreover, as another aspect of the cocoa beverage of the present invention, the cocoa content of the cocoa beverage of the present invention is such that the cocoa content is 10% by mass or more and 20% by mass or less based on the cocoa beverage (preferably A cocoa beverage (10% by mass to 15% by mass) may be provided.

  Even if it is a cocoa beverage having a high concentration of cocoa in this way, adding a branched oligosaccharide-containing composition containing panose or panose to the cocoa beverage of the present invention, and further adding a bayberry plant extract, Even when it is heated for a certain time by a vendor or the like, the stuffy smell of the cocoa beverage can be reduced, and the quality of the cocoa beverage can be improved.

  The cacao content means an amount obtained by removing moisture contained in cacao nibs, cacao mass, cocoa butter, cocoa cake, cocoa powder, cacao extract powder, and the like.

  According to the preferable aspect of the cocoa drink of this invention, it is preferable that the non-fat solid cacao content in a cocoa drink is 1.5-3 mass%. The non-fat solid cacao content refers to the solid content obtained by removing the oil contained in cacao nibs, cacao mass, cocoa powder, or cacao extract powder.

  According to another preferable aspect of the cocoa beverage of the present invention, the cocoa beverage of the present invention preferably contains a milk raw material. By containing the milk raw material in the cacao beverage of the present invention, the occurrence of a stuffy odor during warm storage of the cocoa beverage becomes more prominent, increasing the need to reduce the stuffy odor. This problem can be solved by adding a branched oligosaccharide-containing composition containing panose and further adding a genus plant extract. Although the non-fat milk solid content contained in a cocoa drink is not specifically limited, It is preferable that it is 0.5-5 mass%.

  According to another preferable aspect of the cocoa beverage of the present invention, the cocoa beverage of the present invention is preferably contained in a container. The container may be any form such as a can (steel can, aluminum can, etc.), a glass bottle, a paper pack, or a plastic bottle. Alternatively, the sterilized cocoa beverage may be aseptically filled into a can, a glass bottle, a paper pack, a plastic bottle or the like.

<Method for producing cocoa beverage>
The manufacturing method of this invention is a manufacturing method of the panose containing cocoa drink including the process of adding the branched oligosaccharide containing composition containing panose or panose to a cocoa drink. Moreover, according to the preferable aspect of the manufacturing method of this invention, in addition to the branched oligosaccharide containing composition which contains panose or panose in a cocoa drink, the manufacturing method which further includes the process of adding a bayberry plant extract is provided.

  The timing of adding panose or a branched oligosaccharide-containing composition containing panose and a bayberry plant extract is not particularly limited as long as the effect of the present invention is exerted. In addition to any step of the cocoa beverage manufacturing process, Also good. Moreover, this panose is not particularly limited as long as the effect of the present invention is exhibited, but it is preferably added so as to be 0.002 to 0.2% by mass with respect to the cocoa beverage. It is more preferable to add so that it may become 0.05 mass%.

  Adding the branched oligosaccharide-containing composition containing panose or panose to the cocoa beverage may be in any form as long as the cocoa beverage can contain the branched oligosaccharide-containing composition containing panose or panose. .

  As a method for producing a cocoa beverage of the present invention, for example, in order to produce a canned cocoa beverage, a raw material including cocoa powder is dissolved or dispersed in water to prepare a cocoa beverage preparation solution, and this cocoa preparation solution Can be manufactured by performing a heating (sterilization) step at 100 to 150 ° C., preferably 120 to 140 ° C., after homogenizing and homogenizing. Such a heating step is preferably performed after adding panose or a branched oligosaccharide-containing composition containing panose (preferably, further adding a genus genus plant extract), but branching containing panose or panose is preferable. This does not prevent the oligosaccharide-containing composition from being added prior to the addition (preferably further adding the genus plant extract).

  The preparation method of the cocoa beverage preparation liquid is not particularly limited, but according to the type of raw materials used, for example, powder dispersion, auxiliary raw material solution, liquid sugar, preparation water, etc. are prepared in advance, Then, you may prepare a cocoa drink preparation liquid by mixing these by the last process. The preparation temperature of the cocoa beverage preparation liquid is preferably 50 to 75 ° C.

  Although it does not specifically limit as a sterilization method of the cocoa drink of this invention, For example, retort sterilization, what is called ultra high temperature instant sterilization (UHT sterilization), etc. are performed. When performing UHT sterilization, it is preferable to sterilize the cocoa beverage and then enclose it in a container such as a can. In order to ensure commercial sterility, it is preferable to set the temperature and sterilization time such that the sterilization strength F0 ≧ 40. According to the cocoa beverage of the present invention, even the stuffy smell of cocoa beverage generated by retort sterilization, UHT sterilization or the like can be reduced.

  According to another aspect of the present invention, there is provided a cocoa beverage produced by a production method comprising the step of adding panose or a branched oligosaccharide-containing composition containing panose. In addition, according to a preferred embodiment of the present invention, there is provided a cocoa beverage produced by a production method comprising a step of adding a bayberry plant extract to the step of adding panose or a branched oligosaccharide-containing composition containing panose. The

  Moreover, according to another preferable aspect of the present invention, the step of adding panose or a branched oligosaccharide-containing composition containing panose and a genus genus plant extract further includes a heating step at 120 to 140 ° C. A manufactured cocoa beverage is provided.

<Warm storage method of cocoa beverage>
According to a preferred embodiment of the present invention, the cocoa beverage of the present invention and the cocoa beverage produced by the production method of the present invention are heated at a product temperature of 40 to 70 ° C for 1 hour or more, preferably at a product temperature of 50 to 60 ° C. There is provided a storage method for keeping warm (warming) for 3 days or more, more preferably for 1 week or more. In this storage method, the storage period is preferably up to 1 month, more preferably up to 2 weeks. Even if the cocoa beverage of the present invention is stored under the above conditions, the odor of the cocoa beverage can be reduced and the quality of the cocoa beverage can be maintained. The heated (sterilized) canned cocoa beverage is stored in a hot bender and is constantly kept warm (warmed), and the cocoa of the present invention often generates a noticeable odor when kept warm. By using a beverage, such a stuffy odor can be reduced. Moreover, the cocoa beverage of the present invention and the cocoa beverage produced by the production method of the present invention are preferably used for hot vendors or for warm sales.

  According to another aspect of the present invention, the cocoa beverage of the present invention and the cocoa beverage manufactured by the manufacturing method of the present invention are used at 40 to 70 ° C for 1 hour or longer (preferably at a product temperature of 50 to 60 ° C for 3 days. As described above, more preferably, a cocoa beverage to be stored is provided.

<Dampening odor reduction method>
Moreover, according to another aspect of the present invention, there is provided a method for reducing stuffy odor of a cocoa beverage characterized by containing panose or a branched oligosaccharide-containing composition containing panose. According to another preferred embodiment of the present invention, the cocoa beverage contains a panolis or a branched oligosaccharide-containing composition containing panose, and further contains a bayberry plant extract. A reduction method is provided. By using these methods, even if the cocoa beverage is heated by retort sterilization or UHT sterilization, it is stored in a hot bender and kept warm (warmed) for a certain period of time. The stuffy smell of the beverage can be reduced, and the quality as a cocoa beverage can be maintained.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

Analysis of the degree of polymerization of sugar in the branched oligosaccharide-containing composition containing panose The degree of polymerization of sugar contained in the branched oligosaccharide-containing composition was analyzed for various branched oligosaccharide-containing compositions containing panose. The analytical method used high performance liquid chromatography, and was performed based on a conventional method.

  The distribution of monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, and hexasaccharides in each branched oligosaccharide-containing composition is shown in the table. Panorap (registered trademark) (manufactured by Hayashibara Co., Ltd.), Panoric (registered trademark) (manufactured by Nippon Shokuhin Kako Co., Ltd.), Panox A (registered trademark) (manufactured by Showa Sangyo Co., Ltd.), and Marminose (registered trademark) The total of monosaccharides, disaccharides, and trisaccharides was 75% by mass or more, whereas Branch Oligo (registered trademark) (manufactured by Nippon Shokuhin Kako Co., Ltd.) was significantly less as 19% by mass. . The results are shown in Table 1 below.

Panose content The panose content (mass%) of each branched oligosaccharide-containing composition was analyzed. The analytical method used high performance liquid chromatography, and was performed based on a conventional method.

The panose content of each branched oligosaccharide composition is shown in the table. The panose content of panorap, panoric, panox A, and panoric was 19% by mass or more, whereas the panose content of the branch oligo was significantly less than 2% by mass. The results are shown in Table 1 below.

Preparation of Cocoa Beverage 81 parts by weight of sugar, 19 parts by weight of whole milk powder, 21 parts by weight of cocoa powder, 19 parts by weight of milk, 5 parts by weight of skim milk powder, 1 part by weight of emulsifier, 3 parts by weight of crystalline cellulose, 1 part by weight of perfume, and water In 850 parts by mass, various branched oligosaccharide-containing compositions containing panose and / or bayberry extract (trade name: Sanmerin YA-F, manufactured by Saneigen FFI Co., Ltd.) are listed in Tables 2 to 6 below. The resulting mixture was mixed and stirred to obtain a cocoa beverage preparation.
Examples of the branched oligosaccharide-containing composition containing panose include Panorich (registered trademark) (manufactured by Nippon Shokuhin Kako Co., Ltd.), Marminose (registered trademark) (manufactured by Showa Sangyo Co., Ltd.), Panox A (registered trademark) (Showa Sangyo Co., Ltd.) Pano Wrap (registered trademark) (manufactured by Hayashibara Co., Ltd.), and Branch Oligo (registered trademark) (manufactured by Nippon Shokuhin Kako) were used.

  The above-obtained cocoa beverage preparation liquid had a non-fat solid cacao content of 1.9% by mass and a milk solid content of 2.6% by mass. The resulting preparation was homogenized by homogenization treatment, filled into a can and wound, and retort sterilized at 125 ° C. for 40 minutes so that F0 ≧ 40, to obtain a canned cocoa beverage.

  The obtained canned cocoa beverage was stored at 60 ° C. for 2 weeks and then subjected to a sensory test as follows.

A canned cocoa beverage was obtained in the same manner as in the preparation of the above cocoa beverage, except that it did not contain any branched oligosaccharide-containing composition containing a negative control panose and no bayberry extract. The obtained canned cocoa beverage was stored at 60 ° C. for 2 weeks, and then a sensory test was performed in the same manner as the above cocoa beverage.

Each cocoa beverage was evaluated according to the following five-stage evaluation criteria, and the sensory test results are shown in Tables 2 to 6 below. Judgment as to whether the cocoa beverage is good or not in the evaluation criteria was made by comprehensively judging the quality of the cocoa beverage in consideration of the presence or absence of suppression of the stuffy odor and the presence or absence of a metal odor or an unpleasant taste. In addition, the numerical value in following Table 2-6 represents content in the preparation liquid of a cocoa drink.
The negative control had a strong stuffy odor, sourness, and bitterness that was not felt before warming storage, and apparently quality deterioration due to warming storage was observed, resulting in extremely inferior quality. E ").
Evaluation criteria A: Remarkably good as a cocoa drink B: Good as a cocoa drink C: Good as a cocoa drink D: Slightly good as a cocoa drink E: Slightly inferior as a cocoa drink −: Sensory Did not test

It was found that by adding the branched oligosaccharide-containing composition containing panose to the cocoa beverage, the odor of the cocoa beverage was reduced compared to the negative control, and the cocoa beverage was good.
In addition, it can be seen that by using the branched oligosaccharide-containing composition and the bayberry extract in combination, a remarkable odor suppression effect can be obtained, and the quality can be improved as a cocoa beverage.
On the other hand, the results of Table 2 above show that the higher the blending ratio of the branched oligosaccharide-containing composition in the cocoa beverage, the higher the effect of suppressing the stuffy odor. Although it does not become a problem in the quality as a drink, it shows that a slightly different taste will come out to a cocoa drink. In particular, in a cocoa beverage containing only a branched oligosaccharide-containing composition without a bayberry extract, the odor control effect increases as the blending ratio of the branched oligosaccharide-containing composition increases, but sufficient odor A slight off-flavor occurred before the suppression effect appeared. In addition, in the bayberry extract, the higher the blending ratio of the bayberry extract, the higher the effect of suppressing the odor, but the higher the blending ratio of the bayberry extract, a metal odor is generated, and the flavor of the cocoa itself is slightly reduced. Although this is not a problem for quality as a cocoa beverage, this tendency was particularly observed when the bayberry extract was at a concentration higher than 0.05% by mass (data not shown).

Claims (14)

  Cocoa drink, including panose.   A cocoa beverage comprising a branched oligosaccharide-containing composition containing panose.   The cocoa beverage according to claim 1 or 2, wherein the panose is contained in an amount of 0.002 to 0.2 mass% with respect to the cocoa beverage.   The branched oligosaccharide-containing composition containing panose is one or more selected from the group consisting of malminose (registered trademark), panox A (registered trademark), panoric (registered trademark), and panorup (registered trademark). The cocoa drink according to claim 2 or 3, wherein   The cocoa beverage according to any one of claims 1 to 4, wherein the cocoa content is contained in an amount of 0.5 to less than 10% by mass with respect to the cocoa beverage.   The cocoa drink according to any one of claims 1 to 5, further comprising a bayberry plant extract.   The cocoa drink of Claim 6 in which the bayberry plant extract is contained 0.005-0.1 mass% with respect to a cocoa drink.   The cocoa drink according to any one of claims 1 to 7, which is contained in a container.   The manufacturing method of a panose containing cocoa drink including the process of adding the branched oligosaccharide containing composition containing panose or panose to a cocoa drink.   The production method according to claim 9, further comprising a step of adding a plant extract of the genus department.   A cocoa beverage produced by the production method according to claim 9 or 10.   The storage method which heat-retains the cocoa drink as described in any one of Claims 1-8 or 11 at 40-70 degreeC for 1 hour or more.   A cocoa beverage stored by the storage method according to claim 12.   A method for reducing stuffy odor of cocoa beverages, comprising panose or a branched oligosaccharide-containing composition containing panose.