JP2017086085A - Flavor balance adjustment method of liquid food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flavor balance adjustment method of a liquid food and drink, capable of improving favorable flavor which a liquid food and drink has, and decreasing or reducing unfavorable flavor, and a flavor balance adjustment agent of a liquid food and drink.SOLUTION: A flavor balance adjustment method of a liquid food and drink includes bringing hydrogen-containing gas into contact with a liquid food and drink raw material. A flavor balance adjustment agent of a liquid food and drink includes hydrogen-containing gas as the active ingredient. The flavor balance adjustment is preferably one or at least two selected from the group consisting of sweetness improvement, Umami improvement, saltiness improvement, sharpness improvement, flavor improvement, mellowness improvement of carbonic acid stimulation, bitterness reduction, astringency reduction, miscellaneous taste reduction, acid taste reduction, livestock meat odor reduction, heat smell reduction, and plant-derived unpleasant odor reduction.SELECTED DRAWING: None

Description

  The present invention relates to a method for adjusting a flavor balance of a liquid food or drink, and in particular, by bringing a hydrogen-containing gas into contact with a liquid food or drink raw material, the flavor of the liquid food or drink is improved immediately after contact, and a good flavor even after heat sterilization. The present invention relates to a method for adjusting the flavor balance of a liquid food or drink that can maintain a balance. Furthermore, this invention relates also to the liquid food / beverage products by which the flavor balance was adjusted manufactured by the flavor balance regulator of liquid food / beverage products, the manufacturing method of liquid food / beverage products, and the said manufacturing method.

  The types of beverage products in our country continue to increase year by year in order to respond to changing lifestyles and diversifying tastes for eating and drinking. In particular, the so-called RTD (Ready to Drink) form of a packaged beverage that is enclosed in a predetermined container and can be drunk as it is has become the mainstream in the entire beverage product. Furthermore, RTD-type packaged beverages are classified into so-called chilled products that use paper containers and the like and need to be refrigerated, and so-called dry products that can be stored for a long period of time at room temperature, such as cans and PET bottles. Overwhelmingly, dry products have a large market size.

  Containerized beverages classified as dry products are very diverse, including coffee beverages, tea-based beverages such as tea and green tea, vegetable juice beverages, and functional beverages, and can generally be stored for a long period of several months. Therefore, the heat sterilization process is performed after filling the container. Therefore, in any beverage category, there has always been a problem of suppressing deterioration of flavor and taste by heat sterilization at high temperatures.

  With the recent increase in awareness of food and health, attention has been focused on so-called functional foods and drinks having physiologically active functions for the body. Beverage products are no exception to this, and a variety of products called Tokuho beverages have already been marketed. In addition, recently, the above-mentioned specific health foods (Tokuho) defined by the Health Promotion Act, Apart from the functional nutritional food target, there is also an expectation for a new functional beverage system in which functional labeling on foods is permitted by providing certain requirements.

  As one of the components that may exert a physiologically active function, hydrogen is one of the substances that have been attracting attention in recent years. The so-called “hydrogen water”, in which hydrogen is dissolved in water at a high concentration, is still unknown about the specific behavior of dissolved hydrogen to the body and the details of the mechanism of action, but molecular hydrogen is the active oxygen in the body. It is said that there is an effect of removing (oxygen radical), and this is expected to promote various health promoting actions. Hydrogen water is distributed as a hydrogen water product sealed in containers such as cans and pouches.

  For beverages that focus on the physiologically active function of hydrogen itself, such as hydrogen water, for example, an invention relating to a hydrogen-containing beverage in which a functional raw material composed of teas, fruits, vegetables, etc. is blended in hydrogen water has been proposed. (See Patent Document 1). Further, as a method for dissolving hydrogen in water, a step of dissolving hydrogen pressurized to a predetermined pressure in raw water through a gas permeable membrane, a step of measuring the hydrogen concentration of dissolved hydrogen water, and a hydrogen concentration There has been proposed a method for producing hydrogen-containing water for drinking, which includes a step of adjusting the pressure of pressurized hydrogen so as to be within a predetermined range (see Patent Document 2).

JP 2013-169153 A Japanese Patent No. 4573904

  As described above, a plurality of methods have already been proposed for producing hydrogen-containing water for beverages, and bioactive functions by hydrogen have been attracting attention, but all of these are included in hydrogen-containing water. It focuses on the physiologically active functions that hydrogen itself can exert on the body. On the other hand, it acts on other new hydrogen functions, for example, the beverage product itself, and in particular, among the flavor components of the food and drink, only the preferred flavors for the food and drink, such as sweetness and umami are selective. On the other hand, no effective knowledge has been disclosed so far regarding the effect of suppressing unfavorable flavors such as bitterness to the food and drink and adjusting to a favorable flavor balance.

  The present invention provides a flavor balance adjusting method for liquid foods and beverages, and a flavor balance regulator for liquid foods and beverages, which can improve the preferred flavors of liquid foods and beverages and can reduce or reduce undesirable flavors. The purpose is to do.

  In order to achieve the above object, first, the present invention provides a method for adjusting the flavor balance of a liquid food or drink characterized by bringing a hydrogen-containing gas into contact with the liquid food or drink raw material (Invention 1).

  According to the said invention (invention 1), although a specific mechanism is unknown, the preferable flavor which liquid food / beverage products have can be selectively improved by making hydrogen-containing gas contact a liquid food / beverage material raw material. At the same time, an undesirable flavor can be reduced or reduced, and the liquid food or drink can be adjusted to a good flavor balance.

  In the said invention (invention 1), the said flavor balance adjustment is sweetness improvement, umami improvement, salty taste improvement, sharp improvement, flavor improvement, mellowness improvement of carbonic acid stimulation, bitterness reduction, astringency reduction, miscellaneousness It is preferably 1 or 2 or more selected from the group consisting of taste reduction, acidity reduction, livestock odor reduction, heating odor reduction, and plant-derived unpleasant odor reduction (Invention 2).

  In the said invention (invention 1 and 2), the said liquid food is neutral carrot juice, rice drink containing strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink containing apple fruit juice, green tea drink It is preferably a matcha-containing beverage, chicken consomme soup, corn soup, beef extract soup, tomato soup, or sports beverage (Invention 3).

  In the said invention (invention 1-3), after making the said hydrogen-containing gas contact the said liquid food-drinks raw material, the said liquid food-drinks raw material is mixed with another raw material, and preparing the stock solution of liquid food-drinks. Preferred (Invention 4).

  In the said invention (invention 1-4), it is preferable that the density | concentration of hydrogen in the said liquid food-drinks is 3.0 ppm or less (invention 5).

  In the said invention (invention 1-5), it is preferable that the hydrogen concentration in the said hydrogen containing gas is 3 volume% or more (invention 6).

  2ndly, this invention provides the flavor balance regulator of liquid food-drinks characterized by containing hydrogen-containing gas as an active ingredient (invention 7). In such an invention (Invention 7), the hydrogen concentration in the hydrogen-containing gas is preferably 3% by volume or more (Invention 8).

  Thirdly, the present invention provides a method for producing a liquid food or drink characterized by bringing a hydrogen-containing gas into contact with the liquid food or drink raw material (Invention 9). In this invention (invention 9), it is preferable that after the hydrogen-containing gas is brought into contact with the liquid food / beverage material, the liquid food / beverage material is mixed with other raw materials (invention 10).

  4thly this invention provides the liquid food-drinks by which the flavor balance was adjusted manufactured by the manufacturing method which concerns on the said invention (invention 9 and 10) (invention 11).

  According to the present invention, by bringing a hydrogen-containing gas into contact with a liquid food / beverage product raw material, it is possible to improve the preferred flavor of the liquid food / beverage product, and to reduce or reduce the undesirable flavor.

Hereinafter, embodiments of the present invention will be described.
The liquid food / beverage flavor balance adjustment method according to the present embodiment is a method in which a hydrogen-containing gas is directly brought into contact with a liquid food / beverage material.

  Although the specific mechanism regarding this knowledge is unknown, as shown in the Example mentioned later, by making hydrogen-containing gas contact a liquid food-drinks raw material, for example, sweet taste, umami, salty taste, sharpness, Preferred flavors such as flavor and mildness of carbonic acid stimulation in carbonated beverages can be improved. Further, by bringing a hydrogen-containing gas into contact with a liquid food or drink raw material, for example, unfavorable flavors such as bitterness, astringency, miscellaneous taste, acidity, livestock meat odor, heated odor, and plant-derived unpleasant odor are reduced or reduced. Can do. However, the adjustment of the flavor balance according to the present embodiment is not limited to the flavor balance adjustment action that is exhibited based on the above action.

  In the present embodiment, as shown in the examples described later, the flavor balance of the liquid food or drink (or liquid food or drink material) is immediately after the target liquid food or drink or its raw material is brought into direct contact with the hydrogen-containing gas. Can be remarkably improved. The effect by this embodiment differs from the effect of suppressing the time-dependent deterioration of the flavor which food-drinks have. That is, the effect of improving the balance of the flavor itself of the food and drink immediately after manufacture to a better state and maintaining it even after contact with hydrogen is exhibited.

In addition, as a method for bringing the hydrogen-containing gas into contact with the liquid food or drink raw material, for example, a method of mixing high-concentration hydrogen water in which hydrogen is dissolved in water at a high concentration in advance with other raw material liquids, or a prepared raw material liquid For example, a method of directly injecting hydrogen gas is used. Here, such a raw material liquid may be a stock solution of liquid food or drink (in this embodiment, a liquid immediately before being subjected to steps such as heat sterilization and container filling in which the blending components are generally blended). The liquid food / beverage raw material before mix | blending with the undiluted | stock solution of the said liquid food / beverage products may be sufficient.
In the latter case, the liquid food / drink raw material brought into contact with the hydrogen-containing gas is mixed with other raw materials to prepare a liquid food / beverage food stock solution. In this case, the concentration of hydrogen may be below the detection limit in the prepared liquid food or drink solution or the finally produced liquid food or drink. The flavor balance adjustment effect which concerns on a form is show | played.

1. Liquid food and drink and liquid food ingredients
(Liquid food and drink)
The liquid food or drink that is the target of flavor balance adjustment according to the present embodiment is not particularly limited as long as it is a liquid food or drink, and examples thereof include fruit drinks, vegetable drinks, carbonated drinks, tea drinks, coffee drinks, and soup drinks. It is done. The solvent for forming a liquid is preferably water.

(Type of water as solvent)
When the liquid solvent is water, any kind of hard water or soft water may be used as long as it is suitable for drinking, but it is suitable for drinking and mixed with a coffee extract or the like in the production process of a packaged beverage. In view of this, it is desirable to use water whose hardness (calculated value of calcium concentration (mg / L) × 2.5 + magnesium concentration (mg / L) × 4.5) is less than 120.

(Deaeration treatment)
In the present embodiment, it is desirable to use deaerated water that has been previously deaerated as the liquid solvent from the viewpoint of more effectively exerting the action of the hydrogen-containing gas.
(Deionization treatment)
Deionization treatment for water means removing cations and anions other than hydrogen ions and hydroxide ions contained in water. The water obtained by the deionization treatment is generally called pure water, and in particular, the theoretical ion product of water (hydrogen ion concentration × hydroxide ion concentration = 1.0 × 10 ⁻¹⁴ ), conductivity 5. What is close to 5 × 10 ⁻⁸ S / cm is also called ultrapure water. In the present embodiment, deionization is not particularly required, but the use of deionized water is not limited.

(Liquid food ingredients)
In the present embodiment, the liquid food / beverage raw material refers to a material to be brought into contact with the hydrogen-containing gas among the raw materials for the liquid food / beverage food (hereinafter sometimes referred to as “hydrogen contact raw material”). The liquid food / drink raw material (hydrogen contact raw material) of the present embodiment includes a liquid food / beverage undiluted solution in addition to the components blended in the liquid food / drink. From the viewpoint of efficiently bringing the hydrogen-containing gas into contact, the liquid food or drink material is also preferably a liquid composition dissolved or suspended in a liquid solvent such as water. Specific liquid food and drink materials include plant juices, plant extracts, umami ingredients, minerals, sweeteners, fragrances, acidulants and the like.

(Vegetable juice)
Plant juice should just be obtained by processing, such as squeezing, crushing, and grinding | pulverizing with respect to a plant body, and can take various forms, such as a puree and a paste. Here, the plant bodies that can be used in the present embodiment include not only fruits, vegetables, cereals, potatoes, beans, but also algae and mushrooms.
Plants (fruits, vegetables, cereals, potatoes, beans, algae, mushrooms, etc.) that can be used in the present embodiment are not particularly limited as long as the effects of the present embodiment are exhibited, but the following are exemplified. be able to.
Fruit types include apples, strawberries, kiwifruit, grapes, peaches, pineapples, guava, bananas, mango, acerola, prunes, papayas, passion fruits, plums, pears, apricots, litchis, melons, pears, plums, Citrus fruits (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, seeker, tangerine, temple orange, tangero, caramancy, etc.) are included.
The types of vegetables include tomato, eggplant, pumpkin, bell pepper, bitter gourd, nerbera, tougan, okra, green beans, green peas, green beans, fruit vegetables such as broad beans, pepper, corn, cucumber, carrots, burdock, onion, bamboo shoots, lotus root, Turnips, Japanese radish, potatoes, sweet potatoes, taro, raccoon, garlic, ginger and other root vegetables, Moroheiya, asparagus, celery, kale, Chinese pear, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, honey bee, parsley, green onion , Leaf stems and the like such as garlic, leek and leek.

Examples of cereals include rice, barley, wheat, pearl barley, buckwheat, rye, millet and millet.
The types of potatoes include potato, sweet potato, taro, yam and kikumo.
Examples of beans include azuki bean, soybean, chickpea, mungbean, and lentil.
Examples of the types of mushrooms include enokitake, mushrooms, shiitake mushrooms, beech shimeji, hon-shimeji mushrooms, nameko, eringi, oyster mushrooms, maitake, mushrooms, and matsutake.
Examples of seeds include almonds, cashews, chestnuts, coconuts, sesame seeds, pistachios, peanuts, and sunflower seeds.
Examples of the algae include Aosa, Aonori, Kombu, Hijiki, Wakame and the like.

The above plant bodies (fruits, vegetables, cereals, potatoes, beans, algae, mushrooms, etc.) can be used singly or in combination of two or more. The obtained plant juice can be used widely from straight type without dilution or concentration, to dilution type by water addition, or concentrated type, and by using the concentrated type, it is also possible to create food and drink of 100% or more in straight conversion It is.
The amount of plant juice obtained from the above-mentioned plant body in the liquid food or drink is 0.3 to 200% by mass in terms of straight, although it depends on the type of liquid food and drink used and the plant juice used. It is more preferably 4 to 111% by mass, and particularly preferably 9 to 100% by mass.

(Plant extract)
The plant extract may be any one extracted from a plant with a solvent such as water. Specific examples include roasted coffee bean extract (hereinafter referred to as coffee extract); green tea extract, black tea extract, oolong tea extract, etc. Tea extract; wheat extract and other cereal extracts. These plant extracts can be used individually by 1 type or in mixture of 2 or more types.
The blending amount of the above-mentioned plant extract into the liquid food or drink is 0.1 to 30% by mass in terms of the amount of the extraction raw material, although it depends on the type of the liquid food or drink to be used and the plant extract to be used. It is preferable that it is 0.5 to 10% by mass, and more preferably 0.5 to 5% by mass.

The plant juice and plant extract have sweetness, umami, flavor and the like derived from plants, and are particularly suitable as an application target of the flavor balance adjustment method of the present embodiment.
In addition, the above-mentioned plant juice and plant extract may have a bitter taste, astringency, miscellaneous taste, sour taste, plant-derived unpleasant odor, etc. that are considered to be derived from plants, and produce a heated odor when sterilized by heating. However, according to the present embodiment, since these preferable flavors can be reduced or reduced, it is particularly suitable as an application target of the flavor balance adjustment method of the present embodiment from this viewpoint.

(Umami ingredients)
The umami component is a component that imparts umami to liquid foods and drinks. Specifically, in addition to the plant juice and plant extract described above, extracts such as consomme and other animal meats, seafood, vegetables and fruits; natural Soup stock consisting of seasonings or extracts thereof; umami seasonings such as sodium glutamate, sodium inosinate, sodium guanylate and sodium succinate; fermented seasonings such as miso, soy sauce, bean plate soy, crab noodle soy, fish soy, salmon Etc. These umami components can be used singly or in combination of two or more.
The blending amount of the umami component in the liquid food or drink is preferably 0.001 to 15% by mass, preferably 0.01 to 10% by mass, although it depends on the type of liquid food and drink used and the umami component used. % Is more preferable, and 0.1 to 5% by mass is particularly preferable.

In addition to having umami, the umami component may have sweetness, salty taste, flavor and the like derived from each component, and is particularly suitable as an application target of the flavor balance adjustment method of the present embodiment. .
In addition, the umami component may have a bitter taste, astringency, miscellaneous taste, sour taste, livestock odor, etc. derived from each component, and may produce a heated odor when sterilized by heating. According to the embodiment, since these preferable flavors can be reduced or reduced, it is particularly suitable as an application target of the flavor balance adjustment method of the present embodiment from this viewpoint.

(mineral)
Examples of the mineral component include sodium, calcium, magnesium, potassium, chromium, copper, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, molybdenum, and zinc. These may be mix | blended as inorganic salt and may be mix | blended as a component of other raw materials (For example, hydrogen contact raw materials, such as a vegetable juice and a plant extract mentioned above).

  Among these, the content of sodium in the liquid food or drink is preferably 0.1 to 1000 mg / 100 g, more preferably 1 to 500 mg / 100 g, and particularly preferably 40 to 500 mg / 100 g. . Although sodium causes a salty taste, in the present embodiment, an improvement in the salty taste is recognized by the contact of the hydrogen-containing gas with the liquid food or drink raw material, so the sodium content can be reduced. In addition, the “salt taste” in the present specification means a preferable “shioji” derived from sodium, and is different from an unpleasant salty taste (enmi) derived from a metal salt other than sodium.

In addition, from the viewpoint of facilitating the effects of the present embodiment, the magnesium content in the liquid food or drink is preferably 0.1 to 300 mg / 100 g, more preferably 0.3 to 177 mg / 100 g. 0.3 to 88 mg / 100 g is particularly preferable. Similarly, the potassium content is preferably 1 to 300 mg / 100 g, more preferably 5 to 200 mg / 100 g, and particularly preferably 10 to 140 mg / 100 g. The calcium content is preferably 0.1 to 250 mg / 100 g, more preferably 0.5 to 150 mg / 100 g, and particularly preferably 1 to 50 mg / 100 g.
While these minerals are often contained in liquid food and drink raw materials (hydrogen contact raw materials), when they are contained in a large amount in liquid food and drink, unfavorable flavors such as bitterness may be brought about. However, in this embodiment, a reduction in bitterness (especially a reduction in the bitterness of the first taste, a reduction in the bitterness and astringency of the first to the middle stage) is recognized due to the contact of the hydrogen-containing gas with the liquid food / beverage material.

(Sweetener)
The sweetness imparting agent is a component that imparts sweetness to the liquid food and drink, and can be used within a range that does not impair the effects of the present embodiment. However, in this embodiment, when using liquid food / drink raw materials (hydrogen contact raw materials) having sweetness such as the plant juice, plant extract, and umami component described above, the sweetness derived from these improves, so that sweetness is imparted. The amount of agent used can be reduced.

  Specific examples of the sweetness-imparting agent that can be used in the present embodiment include saccharides and sweeteners. Examples of the saccharide include sucrose, fructose, glucose, fructose-glucose liquid sugar, and reduced maltose. It is done. Examples of the sweetener include sugar, granulated sugar, isomerized sugar, xylitol, palatinose, erythritol and the like, as well as high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose. Moreover, sugar alcohols, such as sorbitol, may be included, and a sugarless bulk sweetener, a bulk sugar sweetener, etc. may be included. These sweetening agents can be used alone or in combination of two or more.

(Fragrance)
The liquid food / beverage products of this embodiment can mix | blend a fragrance | flavor in the range which does not impair the effect of this embodiment. However, in this embodiment, when using liquid food / drink raw materials (hydrogen contact raw materials) having flavors such as the plant juice, plant extract, and umami components described above, the flavor derived from these improves, so The amount used can be reduced.
Examples of the fragrances that can be used in the present embodiment include fragrances extracted from citrus and other fruits, plant seeds, rhizomes, bark, leaves and the like, or extracts thereof, fragrances obtained from milk or dairy products, synthetic fragrances, and the like. Can be mentioned. These fragrance | flavors can be used individually by 1 type or in mixture of 2 or more types.

(Acidulant)
The liquid food / beverage product of this embodiment may mix | blend a sour agent. However, in the present embodiment, since there is an action of reducing unfavorable acidity derived from the aforementioned plant juice, plant extract, etc., the use of acidulant is limited to the extent that the effect of the present embodiment is not impaired. Should.
Examples of acidulants that can be used in this embodiment include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof. A seed can be used individually or in mixture of 2 or more types.

(Other additives)
In the present embodiment, in addition to the raw materials described above, vitamins, antioxidants, emulsifiers, pastes, pH adjusters, colorants (pigments), oil, quality, as long as the effects of the present embodiment are not impaired. You may contain a stabilizer etc.
Examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K, and vitamin B group.
Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, and among them, ascorbic acid or a salt thereof is particularly preferable.
Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like.
Examples of the paste include pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharide, galactomannans, gum arabic, carrageenan, xanthan gum, gellan gum, tamarind seed gum and the like.
Examples of the pH adjuster include sodium hydrogen carbonate (sodium bicarbonate), potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, sodium hydroxide and the like.

(carbon dioxide gas)
The liquid food or drink of the present embodiment may be a carbonated beverage in which carbon dioxide gas is enclosed. In this case, the gas volume of the carbon dioxide gas is preferably 1.5 to 4.0, and more preferably 2.0 to 3.5. Moreover, as a method of gas-filling carbon dioxide (carbonation), there are a premix method and a postmix method, either of which may be adopted.
While carbon dioxide in a carbonated beverage brings a refreshing feeling, there is a case where the stimulation by the carbonic acid is felt strongly, but in this embodiment, the stimulation by the carbon dioxide gas can be relaxed and the mellowness can be improved.

2. Contact method of hydrogen-containing gas (hydrogen-containing gas)
The hydrogen-containing gas used in the present embodiment may be a gas containing hydrogen, and the hydrogen concentration is not particularly limited. Therefore, the hydrogen-containing gas can take any form of hydrogen gas alone or a mixture with other gas such as inert gas.
From the viewpoint of more effectively exerting the flavor balance adjustment effect according to the present embodiment, it is desirable that the hydrogen concentration in the hydrogen-containing gas is higher, but when the hydrogen-containing gas is directly blown into water or a liquid food / drink material by bubbling. Depending on the manufacturing environment, it is necessary to fully consider the risk of hydrogen explosion.
Therefore, considering the point of avoiding the risk of explosion due to hydrogen, it is safe that the hydrogen concentration in the hydrogen-containing gas is 10% by volume or less, and safer if it is 7% by volume or less, which is below the explosion limit. Sexuality increases.

  In the case of a mixed gas with another gas, the other gas to be mixed is preferably nitrogen. The hydrogen-containing gas preferably has an oxygen concentration of 3% by volume or less, particularly preferably 0% by volume (corresponding to the case where the hydrogen-containing gas contains no oxygen).

(Method of contacting hydrogen-containing gas)
Examples of the method for bringing a hydrogen-containing gas into contact with the liquid food / drink raw material include a method of mixing high-concentration hydrogen water together with other raw material liquids, or a method of blowing hydrogen gas directly into the prepared raw material liquid. Such a raw material liquid may be a liquid food or drink stock solution or a liquid food or drink raw material before being mixed with the stock solution. In addition, the method for containing hydrogen in the raw material liquid is not limited to the method shown in the present embodiment, and various known methods can be used as long as the requirements of the present embodiment are satisfied. Hydrogen may be included.

(High concentration hydrogen water)
High-concentration hydrogen water refers to water that is contained in the state of fine bubbles in such a degree that hydrogen cannot be dissolved or visually recognized at a high concentration compared to the saturated dissolution amount of hydrogen such as 1 to several ppm in water as a solvent. In the present specification, high-concentration hydrogen water containing hydrogen at a concentration higher than the saturated dissolution amount may be particularly referred to as “supersaturated hydrogen water”.
In terms of the definition of hydrogen water, in the “Symposium on Molecular Hydrogen Medicine (Secretariat: Laboratory of Cell Biology, Graduate School of Aging Sciences, Nippon Medical School)”, an academic study group, “hydrogen water” is related to hydrogen water. A solution having a molecular hydrogen concentration of 40 μM or more when opened by a consumer. It is determined to mean 80 μg / L (0.08 ppm) per 5% of the saturated hydrogen concentration.
The method of containing hydrogen is not particularly limited, but a method of blowing hydrogen gas at a standard atmospheric pressure or higher or a gas containing hydrogen gas into a solvent in the form of fine bubbles (so-called bubbling), or through a gas permeable membrane, Examples include a method of injecting hydrogen into a liquid solvent, and other methods may be employed as long as hydrogen can be contained in the above concentration or higher, even if other methods are used. The effects of the present invention are the same.

(Gas permeable membrane)
As the gas permeable membrane used in the present embodiment, a so-called homogeneous membrane that has been conventionally used for separation of gas components can be employed.
Although the specific kind of permeable membrane is not specifically limited, In order to maintain the intensity | strength with respect to pressurization, it is desirable that the film thickness is 20-60 micrometers, 30-60 micrometers is more desirable, and 30-50 micrometers is still more desirable.
The gas permeable membrane can be selected from polyethylene, polymethylpentene, and silicone rubber, but a gas permeable membrane formed from silicone rubber is most preferred. The silicone rubber is preferably formed from polydimethylsiloxane.

(Gas permeation performance)
In this embodiment, when a gas permeable membrane is used for the production of high-concentration hydrogen water, the gas permeable performance of the gas permeable membrane is such that the gas permeation ratio Ar (argon) / N ₂ (nitrogen) is 2 or more. It is more desirable. The gas permeation amount ratio is obtained by measuring the gas permeation amount when argon and nitrogen are kept at 1.0 kgf / cm ² on the surface in contact with the permeable membrane, and the ratio is calculated.

(Form of gas permeable membrane)
In the present embodiment, when a gas permeable membrane is used for dissolving hydrogen, the form of the permeable membrane is not particularly limited, but a hollow fiber membrane form is desirable.
The hollow fiber membrane is a form of utilization of a gas permeable membrane, and refers to a membrane body formed in a thin straw-like tubule. A hollow fiber membrane module comprising a hollow fiber membrane bundle in which a large number of hollow fiber membranes are bundled is housed in a sealed state in a housing container formed of a vinyl chloride synthetic resin or a metal such as aluminum. Generally, the diameter (inner diameter) per individual hollow fiber membrane is about several mm to 100 μm.

(Method of contact with liquid food and drink ingredients)
As a method of bringing the hydrogen-containing gas into contact with the liquid food / beverage raw material using the high-concentration hydrogen water prepared as described above, high-concentration hydrogen water is mixed with other liquid food / beverage raw materials to prepare a liquid food / drink stock solution. A method of preparing and contacting a hydrogen-containing gas in the stock solution, preparing a liquid food / beverage raw material by mixing compounding ingredients with high-concentration hydrogen water (water may be added if desired), and the liquid food / beverage raw material And a method for preparing a stock solution of liquid food or drink by mixing the liquid food or drink raw material together with other liquid food or drink raw materials after contacting the hydrogen-containing gas.

(Other contact methods)
In addition to the above-described method using high-concentration hydrogen water, a raw material liquid is prepared by mixing the compounding components with water, and a hydrogen-containing gas is blown into the raw material liquid by bubbling, or the raw material liquid is passed through a gas permeable membrane. Examples thereof include a method of injecting a hydrogen-containing gas. Other known methods may also be used. Furthermore, the raw material liquid for blowing or injecting the hydrogen-containing gas here may be a liquid food or drink stock solution or a liquid food or drink raw material before being mixed with the liquid food or drink stock solution.

(Hydrogen concentration in liquid food and drink)
In the liquid food or drink finally obtained by this embodiment, the hydrogen concentration may be 3.0 ppm, may be 1.6 ppm or less, and may be 0.5 ppm or less. In addition, the hydrogen concentration of liquid food-drinks in this embodiment is the value measured with the dissolved hydrogen measuring device, and a specific measuring method is shown in the Example mentioned later.
Here, “below the upper limit value” includes the case where the hydrogen concentration is 0 ppm, that is, the detection limit or less. In particular, when a liquid food / beverage food material previously contacted with a hydrogen-containing gas is mixed with other raw materials to prepare a liquid food / beverage food stock solution, the hydrogen concentration often falls below the detection limit. However, in this embodiment, although the specific mechanism is unknown, even if the final concentration is below the detection limit, by bringing the liquid food / drink raw material into contact with a hydrogen-containing gas in advance, The resulting flavor balance adjustment effect is achieved.

(Dissolved oxygen concentration in liquid food and drink)
In the liquid food or drink finally obtained by this embodiment, the dissolved oxygen concentration is preferably 4 ppm or less, and particularly preferably 1 ppm or less. In addition, the dissolved oxygen concentration of the liquid food-drinks in this embodiment is the value measured with the portable dissolved oxygen measuring device, and a specific measuring method is shown in the Example mentioned later.
In the present embodiment, the contact of the hydrogen-containing gas does not necessarily affect the dissolved oxygen concentration of the liquid food or drink, but if the dissolved oxygen concentration is within the above range, the flavor balance adjustment effect of the present embodiment is more effective. Effectively demonstrated.

3. Other (container)
The liquid food / beverage products according to the present embodiment are usually provided by being filled in a container. Examples of such containers include PET bottles, cans (aluminum, steel), paper, plastics, retort pouches, bottles (glass), and the like. Here, in hydrogen water as a beverage, since a barrier property of hydrogen is required, it is preferable to use a so-called pouch-shaped container using a glass bottle, a metal can, and a metal laminated film. A container can be used conveniently. However, in this embodiment, since the maintenance of the hydrogen concentration in the liquid food and drink is not an important requirement, a container used for a general beverage can also be used.

(Sterilization)
The liquid food / beverage products according to the present embodiment can be manufactured under the sterilization conditions defined in the Food Sanitation Law when heat sterilization is possible. The sterilization conditions may be selected by a method that can achieve the same effect as the conditions defined in the Food Sanitation Law. For example, when a heat-resistant container is used as the container, retort sterilization may be performed. When a non-heat resistant container is used as the container, for example, the preparation liquid can be sterilized at a high temperature for a short time using a plate heat exchanger or the like and then cooled to a predetermined temperature and filled with a hot pack or aseptically filled after cooling. .
Here, depending on the type of liquid food / drink material (hydrogen contact raw material) blended in the liquid food / drink, heat odor such as steamed odor, potato odor and burnt odor; plants such as bancha-like odor Although an unpleasant odor derived from origin may be produced, in this embodiment, these undesirable flavors can be reduced or reduced.

According to the flavor balance adjustment method for liquid foods and beverages described above, by bringing hydrogen-containing gas into contact with liquid foods and beverages raw materials, sweetness, umami, salty taste, sharpness, flavor, and mildness of carbonic acid stimulation in carbonated beverages, etc. While a preferable flavor can be improved, undesirable flavors such as bitterness, astringency, miscellaneous taste, acidity, livestock meat odor, heated odor, and plant-derived unpleasant odor can be reduced or reduced. Moreover, hydrogen-containing gas can be used as an active ingredient of the flavor balance regulator of liquid food-drinks.
Furthermore, the liquid food-drinks by which the flavor balance was adjusted can be manufactured by making hydrogen-containing gas contact a liquid food-drinks raw material.

  The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

  Hereinafter, the present invention will be described in more detail by showing test examples and the like, but the present invention is not limited to the following test examples and the like.

[Test Example 1] Effect of hydrogen gas treatment on neutral carrot juice <Prototype and evaluation method>
100% carrot juice was prepared so that the final concentration of each raw material was the concentration shown in Table 1. The water used for the preparation was deaerated water, and the supersaturated hydrogen water was prepared by enclosing hydrogen gas in the deaerated water by a hollow fiber membrane module treatment. The prepared preparation was heated to 60 ° C. with direct flame, 190 g of TULC can 190 was weighed and wound, and then sterilized by retort (121 ° C. for 20 minutes). After storage at 5 ° C. for 4 days, the bag was opened and subjected to sensory test, hydrogen concentration measurement, and dissolved oxygen concentration measurement.

(Measurement of hydrogen concentration and dissolved oxygen concentration)
Here, the hydrogen concentration was measured with a dissolved hydrogen meter (manufactured by Unisense, Microsensor Monometer, ver. 1.0). The dissolved oxygen concentration was measured with a portable dissolved oxygen meter (manufactured by HACH, HQ30d).

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sweet sweetness of carrots 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Small taste with earthy odor in the latter half 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Drug-like acidity 1 point: Not felt at all 2 points: Slightly felt 3 points: feels somewhat 4 points: feels strong 5 points: feels very strong

<Result>
Encapsulation of hydrogen strengthened the refreshing sweetness peculiar to carrots, reduced the bitter taste with earthy odor in the latter half, and reduced the acidity of the drug.

[Test Example 2] Effect of hydrogen gas treatment on rice drink containing rice cake <Prototype and evaluation method>
The beverage containing the koji was prepared so that the final concentration of each raw material was the concentration shown in Table 2. The water used for the preparation was deaerated water, and the supersaturated hydrogen water was prepared by enclosing hydrogen gas in the deaerated water by a hollow fiber membrane module treatment. The prepared liquid mixture was heated in a hot water bath until the temperature reached 60 ° C., 190 g of the steel can 190 was weighed and wound, and then sterilized by retort (126 ° C. for 30 minutes). After storage at 5 ° C. for 3 days, the bag was opened and the hydrogen concentration and dissolved oxygen concentration were measured in the same manner as in Test Example 1, and sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sweetness that brings out the umami of rice 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Extremely strong / burnt burning smell 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong

<Result>
Encapsulation of hydrogen strengthened the sweetness of rice, reduced the bitter taste of the latter half, and further suppressed the formation of burnt-like burning odors.

[Test Example 3] Effect of hydrogen gas treatment on black coffee beverage <Prototype and evaluation method>
About 4,788 g of deaerated water at about 90 ° C. was added to 400 g of deep roasted coffee beans, and drip extracted. 2,508 g of the extract was recovered. The extraction results are shown in Table 3.

Using the obtained extract, a preparation solution was prepared so that the final concentration of each raw material was the concentration shown in Table 4. The water used for the preparation was deaerated water. Nitrogen + hydrogen mixed gas (nitrogen: hydrogen = 95: 5) (→ Example 3) or nitrogen gas (→ Comparative Example 3) was dissolved in each 3,000 g of the prepared liquid by bubbling (bubbling conditions; Regulator pressure: 1.5 kf / cm ² , treatment time: 20 minutes).
(Due to liquid loss due to intense foaming, the recovery amount of the treatment liquid was about 1,000 g in all cases.)

  The bubbling treatment liquid was heated to 60 ° C. with direct flame, 190 g of TULC can 190 was weighed and wound, and then retort sterilized (123 ° C. for 7 minutes). After storing at 5 ° C. for 2 days, the bag was opened and the hydrogen concentration and dissolved oxygen concentration were measured in the same manner as in Test Example 1, and sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Rough bitterness of aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong Point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong / burnt burning smell 1 point: Not felt at all 2 points: Slightly felt 3 points: feels somewhat 4 points: feels strong 5 points: feels very strong

<Result>
Bubbling encloses nitrogen + hydrogen mixed gas (nitrogen: hydrogen = 95: 5) to enhance the fragrant sweetness felt in the middle from the taste of the coffee, reducing the bitter taste of the aftertaste, and burning scorching smell Was also reduced.

[Test Example 4] Effect of hydrogen gas treatment on orange juice <Prototype and evaluation method>
As shown in the recipe of Table 5, 100% orange juice was prototyped, and hydrogen was charged using supersaturated hydrogen water. In the comparative example, deaerated water was used instead of the supersaturated hydrogen water. In Comparative Example 4 and Example 4, after sterilization at 95 ° C., the can 190 was filled exactly 190 g at a time, and after wrapping, the sterilization was carried out for 30 seconds and cooled to room temperature with cold water. On the other hand, Comparative Example 5 and Example 5 were sterilized under the same conditions, and then 200 g was accurately filled into PET 200, and after wrapping, sterilization was performed for 30 seconds and cooled to room temperature with cold water. For the obtained sample, the hydrogen concentration was measured in the same manner as in Test Example 1. In addition, after storage for 2 weeks at 5 ° C. and 45 ° C., sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Stimulating acidity 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strongly 5 points: Feels very strong ・ Smooth aftertaste 1 point: Feels completely No 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strong felt / fresh feeling 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong • Steamed odor like potatoes 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feel very strong

<Result>
Encapsulation of hydrogen weakened the stimulating sourness, resulting in a refreshing taste with less aftertaste. Therefore, it was considered possible to provide a refreshing beverage that can be drunk even in the summer while being high fruit juice by hydrogen filling.
In addition, in the sensory evaluation after 2 weeks of storage at 45 ° C., the sample filled with hydrogen maintained a fresh taste and suppressed the generation of potato-like steamy odor caused by warm storage.

[Test Example 5] Effect of hydrogen gas treatment on apple juice <Prototype and evaluation method>
As shown in the formulation table of Table 6, 100% apple juice was prototyped, and hydrogen was charged using supersaturated hydrogen water. The hydrogen concentration was measured in the same manner as in Test Example 1. In addition, after storage for 2 weeks at 5 ° C. and 45 ° C., sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sour taste that lasts for aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Refreshing aftertaste 1 point: Feels completely 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Extremely strong feel ・ Fresh feeling 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt Feeling 4 points: Feeling strong 5 points: Feeling very strong ・ Steamy smell 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feeling strong 5 points: Very much It feels strong ・ Refreshing apple incense 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong

<Result>
In the product, the acidity was weakened by hydrogen treatment, and a refreshing feeling and a fresh feeling increased.
After two weeks of storage at 45 ° C, the sample filled with hydrogen maintains a fresh taste, and suppresses the odor of steam caused by heating compared to untreated hydrogen, while maintaining the top fresh apple aroma. It was.

[Test Example 6] Effect of hydrogen gas treatment on tomato juice <Prototype and evaluation method>
As shown in the formulation table of Table 7, 100% tomato juice was prototyped, and hydrogen was charged using supersaturated hydrogen water. The hydrogen concentration was measured in the same manner as in Test Example 1. In addition, after storage for 2 weeks at 5 ° C. and 45 ° C., sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Aftertaste and biting miscellaneous taste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Smooth aftertaste 1 Points: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Smellar odor (heated odor)
1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong / fresh 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strongly felt

<Result>
As in the case of 100% orange juice, hydrogen filling reduced the bitterness of biting and bitterness and the latter half of the sense of concentration was weakened, resulting in a refreshing taste. Therefore, it was considered possible to provide a clean vegetable drink that can be drunk even in the summer while being rich in vegetable juice by hydrogen filling.
Further, in sensory evaluation after 2 weeks of storage at 45 ° C., the sample filled with hydrogen maintained a fresh taste and weakened the potato odor and burnt odor caused by heating. Therefore, it was considered that hydrogen encapsulation was useful for suppressing flavor deterioration of 100% tomato juice.

[Test Example 7] Effect of hydrogen gas treatment on acidic carrot juice <Prototype and evaluation method>
As shown in the formulation table of Table 8, carrot juice was prototyped, and hydrogen was charged using supersaturated hydrogen water. The pH was adjusted to an acidic range with lemon juice. After sterilization at 95 ° C., 200 g each was accurately filled into PET 200, wound up, sterilized by overturning for 30 seconds, and cooled to room temperature with cold water. For the obtained sample, the hydrogen concentration was measured in the same manner as in Test Example 1. In addition, after storage for 2 weeks at 5 ° C. and 45 ° C., sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Carotene odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strongly 5 points: Feels very strong ・ Soil odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strongly felt and potato odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: 5 points: Feels very strong. ・ Smooth feeling. 1 point: Not felt at all. 2 points: Slightly felt. 3 points: Slightly felt. 4 points: Feels strongly. 5 points: Feels very strong. Feeling 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feeling strong 5 points: Feeling very strong

<Result>
By filling with hydrogen, unpleasant odors such as carotene odor, earthy odor and potato odor were weakened, resulting in a refreshing taste. By storing at 45 ° C., odors such as carotene odor, earthy odor, potato odor and the like were strengthened in the sample not encapsulating hydrogen, but there was almost no change in the hydrogen-encapsulated sample.

[Test Example 8] Effect of hydrogen gas treatment on apple juice (with carbon dioxide gas) beverage <Prototype and evaluation method>
As shown in the formulation table of Table 9, 3.6 times (w / w) concentrated syrup of 20% apple fruit juice-containing beverage (with carbon dioxide gas) was prepared. The concentrated syrup was filled with hydrogen using supersaturated hydrogen water. The concentrated syrup was sterilized at 95 ° C. and then cooled on ice to 5 ° C. or lower. Syrup and carbonated water were mixed as shown in Table 10, filled in heat-resistant pressure PET 280, and post-sterilized at 65 ° C. for 10 minutes. Cool to room temperature with cold water. For the obtained sample, the hydrogen concentration was measured in the same manner as in Test Example 1. In addition, after storage for 2 weeks at 5 ° C. and 45 ° C., sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sweetness 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong • Carbonic acid stimulation 1 point: Not felt at all 2 points: Slightly felt 3 points: feels somewhat 4 points: feels strong 5 points: feels very strong

<Result>
The hydrogen filling weakened the carbonic acid stimulus and increased the sweetness. In sensory evaluation after 2 weeks of storage at 45 ° C., carbonic acid stimulation was further weakened.

[Test Example 9] Effect of hydrogen treatment on green tea beverage <Prototype and evaluation method>
120 g of green tea was added to 4,800 g of deaerated water at 95 ° C. and extracted for 5 minutes. Stirring was performed 15 times (15 seconds) at a rate of 1 time / second immediately after the tea leaves were added, 2 minutes later, and 3 minutes later. Heating during extraction was not performed, and the temperature 5 minutes after charging the tea leaves was 89 ° C. The solution was filtered through a 32 mesh filter, cooled to 20 ° C. or lower on ice, filtered through flannel cloth, and 4,330 g of the extract was recovered. The extraction results are shown in Table 11.

  Using the obtained extract, preparation was performed so that the final concentration of each raw material was the concentration shown in Table 12. Each preparation was heated to 65 ° C. with direct fire, 190 g of TULC can 190 was weighed and wound, and then retort sterilized (123 ° C. for 7 minutes). After storage at 5 ° C. for 2 weeks, the hydrogen concentration was measured in the same manner as in Test Example 1, and sensory evaluation was performed according to the following criteria. In addition, sensory evaluation was performed after storage at 45 ° C. for 2 weeks.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Miscellaneous 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Astringency 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strongly felt and refreshed 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: 5 points: feels very strong ・ Fresh feeling 1 point: not felt at all 2 points: feels slightly 3 points: feels slightly 4 points: feels strong 5 points: feels very strong ・ bancha Odor (deterioration odor)
1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong

<Result>
By filling with hydrogen, miscellaneous taste and astringency were suppressed, and a green tea drink with a refreshing taste despite its high concentration. In the sensory evaluation after 2 weeks of storage at 45 ° C., the fresh taste was maintained by hydrogen filling, and the occurrence of savory savory odor caused by heating was suppressed.

[Test Example 10] Effect of hydrogen treatment on green tea-containing beverage <Prototype and evaluation method>
Preparation was performed so that the final concentration of each raw material was the concentration shown in Table 13. The water used for the preparation was deaerated water. In addition, matcha tea was mixed with about 37 times deaerated water using a table homogenizer, and then blended into the preparation liquid. The supersaturated hydrogen water was prepared by enclosing hydrogen gas in deaerated water by a hollow fiber membrane module treatment. The mixture was heated to 60 ° C. with direct flame, 190 g of TULC can 190 was weighed and wound, and then retort sterilized (123 ° C. for 7 minutes). After storage at 5 ° C. for 4 days, the bag was opened and the hydrogen concentration and dissolved oxygen concentration were measured in the same manner as in Test Example 1, and sensory evaluation was performed according to the following criteria.
Moreover, it stored at 45 degreeC for 2 weeks, and the sensory test was done.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Aftertaste bitterness 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong ・ Fresh green tea flavor 1 point: Not felt at all 2 points: Slightly felt 3 points: feels slightly 4 points: feels strong 5 points: feels very strong

<Result>
By the inclusion of hydrogen, the bitterness of the aftertaste of matcha shifted from the taste to the middle, and a tendency to increase the fresh flavor peculiar to matcha was observed. These effects were recognized even when the hydrogen concentration during sensory evaluation was below the detection limit. The same tendency was also observed after 2 weeks of storage at 45 ° C.

[Test Example 11] Effect of hydrogen treatment on chicken consomme <Test method>
Supersaturated hydrogen water was prepared and mixed with ion-exchanged water. Commercially available chicken consomme was dissolved in hydrogen water of each concentration (see Table 14 for hydrogen concentration) by 10-fold water addition, and after 30 minutes of dissolution, chicken It was further diluted with ion-exchanged water so that the concentration of consomme was 0.1%, and sensory evaluation was performed.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Steamy odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong ・ Paste salty 1 point: Not felt at all 2 points : Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strong feel and persistence of the aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 Points: feels strong 5 points: feels very strong

<Result>
Hydrogen treatment weakened the steaming odor in chicken consomme, strengthened the lasting salty and aftertaste, and strengthened the taste.

Next, with regard to chicken consomé that has been improved in flavor by hydrogen treatment, the case where it is used in corn soup as an example to examine whether or not the effect extends to the case where the chicken consomme is used as a liquid food or drink raw material Verification was performed.
<Prototype and evaluation method>
Chicken consomme was dissolved in 1.6-fold hydrogen water using 1.6 ppm hydrogen water and prepared so that the final concentration of each raw material was the concentration shown in Table 15 to prepare corn soup. As a comparative example, a sample dissolved in ion exchange water was prepared. The prepared preparation was heated in a hot water bath until the temperature reached 60 ° C., 190 g of the steel can 190 was weighed and wound, and then retort sterilized (126 ° C. 52 minutes). After storing at 5 ° C. for 1 day, it was opened, and a sensory test and a hydrogen concentration measurement were performed. It was stored at 70 ° C. for 1 week and subjected to a sensory test.
In this verification, contact with hydrogen is performed only for chicken consomme as a raw material in the same procedure as in Examples 18 to 21, and in the preparation process as corn soup, contact treatment with hydrogen is separately performed. not going.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sustained discomfort of aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strongly 5 points: Feels very strong ・ Smooth aftertaste 1 point: Not at all Not felt 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong

<Result>
By using chicken consomme with improved flavor by hydrogen treatment as a raw material for liquid foods, the refreshing aftertaste of corn soup was improved. After the storage at 70 ° C. for 1 week, both the refreshing feelings decreased, but the tendency was alleviated by hydrogen encapsulation. Moreover, the generation of persistent unpleasant irritation felt in the aftertaste caused by heat deterioration can be reduced by hydrogen filling, and it was confirmed that the product is strong in warm sales.

[Test Example 12] Effect of hydrogen treatment on beef extract <Test method>
Commercially available beef extract powder was dissolved in 1.6 ppm hydrogen water by 10-fold water addition, and after 30 minutes of dissolution, further diluted with ion-exchanged water to 0.1%, and sensory evaluation was performed.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Stone taste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strongly 5 points: Feels very strong ・ Persistence of aftertaste 1 point: Not felt at all 2 Points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strongly felt and bitter aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: feels strong 5 points: feels very strong

<Result>
By the hydrogen treatment, the aftertaste of the beef extract was maintained and the bitterness of unpleasant aftertaste was suppressed, resulting in a refreshing taste.

  Next, with regard to beef extract whose flavor has been improved by hydrogen treatment, in order to examine whether the effect extends to the case where the beef extract is used as a raw material for liquid foods and drinks, verification is performed using a case of tomato soup as an example. I did it.

<Prototype and evaluation method>
Tomato soup was prepared by dissolving beef extract powder with 1.6-fold hydrogen water using 10-fold water. A comparative example was prepared by dissolving in ion exchange water. The prepared preparation was heated in a hot water bath until the temperature reached 60 ° C., 190 g of the steel can 190 was weighed and wound, and then retort sterilized (126 ° C. 52 minutes). After storage at 5 ° C. for 1 day, the bag was opened, and a sensory test and a hydrogen concentration measurement were performed. It was stored at 70 ° C. for 1 week and subjected to a sensory test.
In this verification, the contact with hydrogen is performed only for the beef extract as a raw material in the same procedure as in Example 23, and in the preparation process as tomato soup, no separate contact treatment with hydrogen is performed. .

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Stone taste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strongly 5 points: Feels very strong ・ Persistence of aftertaste 1 point: Not felt at all 2 Points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strongly felt and bitter aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: feels strong 5 points: feels very strong

<Result>
By using beef extract with improved flavor by hydrogen treatment as a raw material for liquid foods, the salty taste of tomato soup increases, the bitterness of aftertaste is reduced, and the persistence of aftertaste is suppressed, so that the rich taste is refreshed. Aftertaste, it became easy to drink. It was possible to reduce the bitterness of the aftertaste after storage at 70 ° C. for 1 week by hydrogen encapsulation, and the ease of drinking could be maintained.

[Test Example 13] Effect of hydrogen treatment on sports drink <Method>
A sports drink was prepared so that the concentrations in Table 18 were obtained. Formulation used ion-exchange water. Using a silicon hollow fiber module (manufactured by Nagayanagi Kogyo Co., Ltd., Nagasep M40-6000 × 140), hydrogen was directly sealed in the prepared solution (flow rate 0.8 L / min, hydrogen pressure 0.25 MPa). The obtained liquid was directly filled into a spouted aluminum pouch. Thereafter, it was sterilized (90 ° C., 10 minutes), and after cooling, sensory evaluation was performed.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Out of taste ・ Clearness 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Aftertaste of chicken odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong

<Result>
The hydrogen treatment improved the sharpness and improved the refreshing feeling. In addition, the chicken odor derived from the chicken extract was felt in the aftertaste, but the odor was reduced by hydrogen treatment. I feel comfortable.

[Test Example 14] Effect of hydrogen treatment on magnesium chloride aqueous solution <Test method>
Magnesium chloride hexahydrate (manufactured by Ako Kasei Co., Ltd., crystallin) was dissolved in deionized water to prepare a magnesium chloride solution. After storing deionized water, hydrogen was once sealed with a hollow fiber membrane (Nagayanagi Kogyo Co., Nagasep M65-3500 × 140) (flow rate 0.8 L / min, hydrogen pressure 0.23 MPa) to prepare hydrogen water. Sensory evaluation was performed by mixing so that the final concentration of magnesium chloride was 0.075%.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Spotting bitterness stimulation 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feeling very strong

<Result>
The treatment with hydrogen reduced the bitterness of the first taste and improved the taste.

  The present invention is capable of adjusting the balance of flavors of various liquid foods and beverages, drinks containing plant juices such as fruit drinks and vegetable drinks; drinks containing plant extracts such as tea drinks and coffee drinks; carbonated drinks, It is particularly suitable as a method for adjusting the flavor balance of soft drinks such as sports drinks; soup drinks such as corn soup, vegetable soup and miso soup.

Claims (15)

  A liquid food or drink with an adjusted flavor balance obtained by bringing a hydrogen-containing gas into contact with a liquid food or drink raw material.   The liquid food / beverage product according to claim 1, wherein the liquid food / beverage product raw material excludes milk components.   The liquid foods and drinks are neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink with apple juice, green tea drink, green tea drink, chicken consommé soup, The liquid food or drink according to claim 1 or 2, which is corn soup, beef extract soup, tomato soup, or sports drink.   The liquid food or drink is selected from the group consisting of teas, fruits / vegetables / plants, sugars / sweeteners, polyphenols, vitamins and coenzymes, amino acids / proteins, oxidoreductases, citric acid and yeast extract. The liquid food-drinks as described in any one of Claims 1-3 except the hydrogen-containing drink by which the at least 1 type of functional raw material mix | blended with hydrogen water.   The liquid food / beverage products as described in any one of Claims 1-4 whose density | concentration of hydrogen in the said liquid food / beverage products is 3.0 ppm or less.   The liquid food or drink according to any one of claims 1 to 5, which is obtained by bringing the liquid food or drink raw material into contact with the hydrogen-containing gas and then mixing the liquid food or drink raw material together with another raw material. A liquid food or drink containing hydrogen,
The liquid food / beverage products (except the thing containing a milk component) characterized by the hydrogen concentration in the said liquid food / beverage products being 3.0 ppm or less.   Liquid foods and drinks characterized by containing hydrogen (excluding those containing milk components, and teas, fruits / vegetables / plants, sugars / sweeteners, polyphenols, vitamins and coenzymes, amino acids -Excluding hydrogen-containing beverages in which at least one functional ingredient selected from the group consisting of proteins, oxidoreductases, citric acid and yeast extract is blended in hydrogen water). A liquid food or drink containing hydrogen,
The liquid foods and drinks are neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink with apple juice, green tea drink, green tea drink, chicken consomme soup, Corn soup, beef extract soup, tomato soup, or sports drink,
The liquid food / beverage product, wherein the liquid food / beverage product has a hydrogen concentration of 3.0 ppm or less. A liquid food or drink containing hydrogen,
The liquid foods and drinks are neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink with apple juice, green tea drink, green tea drink, chicken consomme soup, Liquid food and drink characterized by being corn soup, beef extract soup, tomato soup, or sports drink (teas, fruits, vegetables, plants, sugars, sweeteners, polyphenols, vitamins and coenzymes, amino acids, (Excluding hydrogen-containing beverages in which at least one functional ingredient selected from the group consisting of proteins, oxidoreductases, citric acid and yeast extract is blended in hydrogen water).   The liquid food-drinks as described in any one of Claims 1-10 whose dissolved oxygen concentration in the said liquid food-drinks is 4 ppm or less.   The liquid food or drink according to any one of claims 1 to 11, wherein the hydrogen is derived from supersaturated hydrogen water.   Liquid food-drinks as described in any one of Claims 1-12 which are what was packaged.   The liquid food-drinks as described in any one of Claims 1-13 currently heat-sterilized.   A method for adjusting a flavor balance of a liquid food or drink, comprising bringing a hydrogen-containing gas into contact with the liquid food or drink raw material.