JP2019216635A - Beverage, packaged beverage and method for improving aftertaste and mouthfeel of beverage - Google Patents

Abstract

To improve both aftertaste and mouthfeel of a beverage containing caffeine and emulsion.SOLUTION: An embodiment of a beverage contains caffeine, emulsion, and potassium of 0.5 mg/100 ml or more and 50.0 mg/100 ml or less, and has an absorbance at wavelength 650 nm of 0.2 or less.SELECTED DRAWING: None

Description

  The present invention relates to beverages, packaged beverages and methods for improving the aftertaste and mouthfeel of beverages.

  In recent years, demand for flavor water as a substitute for water has been increasing. Flavored water is a colorless and transparent beverage with aroma and taste, and is also called flavored water or near water. With the demand for flavor water becoming diversified, there is a demand for palatable beverages such as tea and coffee having caffeine and functional beverages having an awakening effect by caffeine. In addition, while milk-flavored beverages and low-calorie beverages are required, there has been a demand for a device for adding an emulsified product to improve the palatability to reproduce the taste and make the drink more satisfying.

  Patent Literature 1 discloses that bitterness is suppressed by limiting the types of sugar and acid in flavored water and adjusting the ratio thereof. Patent Document 2 discloses a milk-flavored beverage containing whey minerals and having a specified degree of sweetness.

WO2018 / 016110 JP 2010-227095 A

  The present inventor has found that when an emulsion is combined with caffeine as a component of flavor water, there arises a problem that the aftertaste and palatability are deteriorated. This problem is not described in any of Patent Documents 1 and 2, and no solution has been considered.

  Thus, the present inventors have conducted intensive studies from the viewpoint of improving the aftertaste and the palatability of a beverage containing caffeine and an emulsion. As a result, it has been found that by using a specific component, in a beverage containing caffeine and an emulsion, both the aftertaste and the mouthfeel can be improved, and the present invention has been completed.

  According to the present invention, there is provided a beverage containing caffeine, an emulsion, and potassium of 0.5 mg / 100 ml or more and 50.0 mg / 100 ml or less and having an absorbance at a wavelength of 650 nm of 0.2 or less.

  According to the present invention, there is provided a packaged beverage in which the beverage is filled in a transparent container.

  According to the present invention, a beverage is prepared so as to contain caffeine, an emulsion, and potassium of 0.5 mg / 100 ml or more and 50.0 mg / 100 ml, and a beverage having an absorbance at a wavelength of 650 nm of 0.2 or less. And a method for improving aftertaste and palatability.

  ADVANTAGE OF THE INVENTION According to this invention, in a drink containing caffeine and an emulsion, aftertaste and mouthfeel can be improved simultaneously.

  Hereinafter, embodiments of the present invention will be described in detail. In the present specification, the notation “ab” in the description of the numerical range indicates that the number is a or more and b or less unless otherwise specified.

[Embodiment]
<Beverage>
The beverage of the present embodiment contains caffeine, an emulsion, and potassium of 0.5 mg / 100 ml or more and 50.0 mg / 100 ml or less, and has an absorbance at a wavelength of 650 nm of 0.2 or less.
The beverage of this embodiment can improve both aftertaste and mouthfeel in a colorless and transparent beverage by blending a specific amount of a potassium component on the premise that caffeine and an emulsion are included. In addition, "mouthfeel" is a feeling when the beverage is put in the mouth, and in the present beverage, it is a softness or a roundness due to an emulsion.

  Hereinafter, details of the beverage of the present embodiment will be described.

[caffeine]
The lower limit of the concentration of caffeine is preferably at least 0.02 g / L, more preferably at least 0.03 g / L, even more preferably at least 0.05 g / L. On the other hand, the upper limit of the concentration of caffeine is preferably 1.0 g / L or less, more preferably 0.5 g / L or less, and even more preferably 0.3 g / L or less.
By setting the concentration of caffeine in such a numerical range, both aftertaste and mouthfeel can be simultaneously improved while flavoring with caffeine.

[Emulsion]
The emulsified product is one in which an oil-soluble component is dispersed as stable oil droplets in a beverage by adding an emulsifier, and if necessary, an emulsion stabilizer and a hydrophilic antioxidant. As the oil-soluble component, oil-soluble flavors such as a milk flavor and a latte flavor for imparting a scent and a flavor are exemplified. For example, as the emulsion, a nano-colloidal transparent emulsion such as Haseclear (registered trademark) manufactured by Hasegawa Koran Co., Ltd. can be used.

  Examples of the emulsifier include glycerin fatty acid esters such as monoglyceride and polyglycerin ester; sorbitan fatty acid esters such as sorbitan monostearate and sorbitan monooleate; propylene glycol fatty acid esters such as propylene glycol monostearate and propylene glycol monopalmitate; Sugar esters such as sucrose stearic acid ester and sucrose palmitate;

  Examples of the emulsion stabilizer include pectin, gum arabic, polysaccharides such as carboxymethylcellulose, and casein. These emulsifiers and emulsion stabilizers may be used alone or in combination of two or more.

  Examples of the hydrophilic antioxidant include ascorbic acid, citric acid, and alkali metal salts thereof. The hydrophilic antioxidant suppresses deterioration of the oil-soluble component, specifically, deterioration of the flavor of the oil-soluble flavor.

From the viewpoint of maintaining the transparency of the beverage, the emulsion preferably suppresses scattering of visible light. In this regard, the upper limit of the average particle diameter of the oil droplets is preferably 500 nm or less, and more preferably 300 nm or less. On the other hand, from the viewpoint of maintaining the stability of the emulsion, the lower limit of the average particle diameter of the oil droplets is preferably 10 nm or more, and more preferably 30 nm or more. By setting the average particle diameter of the oil droplets in the numerical range, scattering of visible light can be suppressed, and the transparency of the beverage can be maintained. The particle size of the oil droplet can be measured by, for example, a dynamic light scattering method.
The particle size measurement method (measurement method of average particle diameter) by the dynamic light scattering method is described below.
<Apparatus> Zeta potential, particle size and molecular weight measurement system ELSZ-1000 manufactured by Otsuka Electronics Co., Ltd.
<Sample> Adjust to the measurement concentration range (0.00001% to 40%).
<Measurement conditions>
Measurement temperature: 20 ° C
Number of integrated measurements: 70 Refractive index of water: 1.33
Water viscosity: 0.89 mPa · s
Dielectric constant of water: 78.3
Hereinafter, an emulsion capable of maintaining the transparency of the beverage is referred to as a transparent emulsion.

The lower limit of the concentration of the emulsion is preferably 0.001 g / L or more, more preferably 0.01 g / L or more, and even more preferably 0.05 g / L or more. On the other hand, the upper limit of the concentration of the emulsion is preferably 10 g / L or less, more preferably 1 g / L or less, and still more preferably 0.5 g / L or less.
By setting the concentration of the emulsion within such a numerical range, both aftertaste and mouthfeel can be simultaneously improved while imparting softness and roundness to the beverage.

[potassium]
The origin of potassium contained in the beverage is not particularly limited, but by adding potassium chloride or whey mineral to the beverage as a potassium source, the potassium ion concentration in the beverage can be made moderate. In addition, the potassium source added to the beverage may be one kind or two or more kinds.

  Whey minerals are known in the food and beverage industry as one of the food additives. Whey minerals are sometimes called whey minerals or whey salts. Since the beverage of the present embodiment contains whey minerals, it is possible to obtain a milky flavor while increasing the transparency.

Whey minerals are generally produced by removing as much protein and lactose as possible from milk or whey (whey). Therefore, milk ash (mineral) is generally contained at a high concentration, and the ratio of ash to solid content is extremely high. The mineral composition has a ratio close to the mineral composition in milk or whey as a raw material.
The ash content in the solid content of the whey mineral is, for example, 30% by mass or more, and specifically 50% by mass or more. The higher the ash content, the better.

  As a specific method for producing whey minerals, milk and whey can be used as raw materials, and proteins and lactose can be removed by membrane separation and / or ion exchange and cooling to obtain whey minerals.

In the above-mentioned production method, when whey is used as a raw material, the whey is not particularly limited, whey obtained as a by-product when producing cheese using milk, whey obtained as a by-product when producing casein, Whey obtained by ultrafiltration of milk can be mentioned.
In the above production method, examples of the method of membrane separation include microfiltration membrane separation, ultrafiltration membrane separation, nanofiltration membrane separation, reverse osmosis membrane separation, and dialysis membrane separation.
In the above production method, examples of the ion exchange method include electrodialysis membrane separation using a cation exchange membrane method or an anion exchange membrane method, and a method using an ion exchange resin.

  The whey mineral obtained by the above production method or the like may be in a liquid state, but may be concentrated and / or dried in terms of storage and handling. Examples of the concentration method include a vacuum concentration method using an evaporator. In addition, as a drying method, a commonly used method such as spray drying or freeze drying can be appropriately selected.

  As the whey mineral, for example, a commercially available product of ADEKA (trade name: Milk Mineral L10, P10, etc.) may be used.

The concentration (addition amount) of whey minerals in the beverage may be adjusted so that the potassium ion (K ⁺ ) concentration of the beverage falls within a numerical range described later.

The lower limit of the potassium ion concentration in the beverage is preferably 0.5 mg / 100 ml or more, more preferably 1 mg / 100 ml or more, and still more preferably 2.5 mg / 100 ml or more. On the other hand, the upper limit of the potassium ion concentration in the beverage is preferably 50 mg / 100 ml or less, more preferably 25 mg / 100 ml or less, and even more preferably 11 mg / 100 ml or less.
By setting the potassium ion concentration in the beverage within such a numerical range, both the aftertaste and the mouthfeel can be simultaneously improved.

  Here, the potassium ion concentration refers to not only potassium derived from whey minerals but also the concentration of all potassium ions contained in the beverage.

  The potassium ion concentration in the beverage can be determined, for example, by analysis by atomic absorption spectroscopy. The analysis of the potassium ion concentration can be performed using, for example, an atomic absorption spectrophotometer “Agilent 7700” manufactured by Agilent. Further, it can be obtained by calculation from the potassium concentration in the raw materials of the beverage and the amount of the raw materials used.

[Other components]
The beverage of the present embodiment may include various components other than the above as long as the effects of the present invention can be obtained. For example, it may contain a fragrance component, a sweetener, an acidulant, a pH adjuster, a fruit juice, various nutrient components, a colorant, a diluent, an antioxidant, a thickener and the like.
However, from the viewpoint of transparency, it is preferable that the beverage does not substantially contain a coloring agent, or at least contains a coloring agent in a small amount.

  For example, sweeteners include fructose, sucrose, glucose, granulated sugar, lactose, sugars such as maltose, xylitol, and low-sweetness sweeteners such as D-sorbitol, thaumatin, stevia extract, disodium glycyrrhizinate, And high-potency sweeteners such as acesulfame potassium, sucralose, aspartame, saccharin, neotame, and saccharin sodium. One type of sweetener may be used alone, or two or more types may be used in combination.

  For example, the above-mentioned acidulants include citrates such as trisodium citrate, citric anhydride, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid and the like. And the like.

[PH]
The pH at 20 ° C. of the beverage of the present embodiment is preferably 5.0 or less, more preferably 2.5 to 4.6, and still more preferably 3.0 to 4.2. Thereby, both aftertaste and mouthfeel can be improved at the same time. In addition, by setting the pH of the beverage to 3.2 or more, it is possible to suppress the sourness from being too conspicuous and enhance the milky flavor.
The pH can be measured using a commercially available pH meter. The pH can be adjusted, for example, by changing the amount of the specific acid or using a pH adjuster.

[Sugar content (Brix value)]
Although the sugar content of the beverage of the present embodiment is not particularly limited, it is preferably 3.5 or less, and more preferably 3.1 or less, and still more preferably 2.5 or less from the viewpoint of lowering the calorie of the beverage.

[Acidity (citric acidity)]
Although the acidity of the beverage of the present embodiment is not particularly limited, both the aftertaste and the mouthfeel can be simultaneously improved by adjusting the acidity to an appropriate acidity.
Specifically, the upper limit is preferably 0.15% or less, more preferably 0.1% or less, and still more preferably 0.8%, in terms of the value (citric acid degree) converted as the equivalent amount of citric acid. %, Particularly preferably 0.04% or less. There is no particular lower limit of the citric acidity, and it is a value larger than 0%.

[transparency]
The absorbance at a wavelength of 650 nm of the beverage of the present embodiment is preferably 0.2 or less, more preferably 0.03 or less, and still more preferably 0.01 or less. That is, the beverage of the present embodiment is a highly transparent beverage, and can be flavor water or near water that is consumed for the purpose of so-called thirst.
Further, the absorbance at a wavelength of 420 nm of the beverage of the present embodiment is preferably 0.5 or less, more preferably 0.3 or less, and still more preferably 0.1 or less. Here, a normal coffee beverage that does not use any particular material or manufacturing method has a brown color derived from roasted coffee beans. On the other hand, the beverage of the present embodiment is different from a normal coffee beverage, and has transparency at a wavelength of 420 nm.

[Manufacturing method, container, etc.]
The beverage of the present embodiment can be obtained by uniformly mixing caffeine, an emulsion, and other components as necessary with water according to a standard method.
The beverage of the present embodiment may be a container-packed beverage that has been heat-sterilized and packed in a container. The mixing timing of each component is not limited to before the sterilization process, and a specific component, for example, a fragrance component having relatively high volatility may be mixed after the sterilization process.

Examples of the container include a hermetic container made of a single material such as glass, paper, plastic (eg, polyethylene terephthalate), aluminum, and steel, or a composite material or a laminated material thereof. The type of the container is not particularly limited, and examples thereof include a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, and a bottle.
Further, the container is preferably transparent from the viewpoint of observing the beverage from the appearance and confirming the transparency, color, and the like, and specifically, a PET bottle or an uncolored bottle is preferable. In addition, the container is preferably a PET bottle from the viewpoints of handling, distribution, portability, and the like.

<How to improve aftertaste and mouthfeel of beverages>
The method for improving the aftertaste and mouthfeel of the beverage of the present embodiment is to prepare a beverage so as to include caffeine, an emulsion, and potassium of 0.5 mg / 100 ml or more and 50.0 mg / 100 ml or less, and absorbance at a wavelength of 650 nm. Is 0.2 or less.

  Although the embodiments of the present invention have been described above, these are only examples of the present invention, and various configurations other than the above can be adopted.

  Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[Experiment 1] Influence of caffeine and emulsion on taste and improvement of aftertaste and mouthfeel <Control Examples 1 and 2, Reference Example 1, Comparative Example 1, Examples 1 and 2>
Each component was uniformly mixed in water to prepare a beverage so that the mixing ratio shown in Table 1 was obtained, and the obtained beverage was sterilized by instant sterilization at 95 ° C. and packed in a container. Thus, a packaged beverage was obtained.
The following measurement and evaluation were performed on the obtained beverage, and the results are shown in Table 1. In addition, "-" in Table 1 shows that it is not compounded. The average particle size of the milk flavor (transparent emulsion) was measured in advance according to the above-described particle size measuring method. The milk flavors (clear emulsions) shown in Table 1 are also used in Tables 3 to 5 described below.

<Measurement (physical properties)>
-Sugar content (Bx): The Brix value was measured using a refractometer for sugar "RX-5000α" manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20 ° C.
-PH: The value (20 degreeC) measured by GST-5741C made from Toa DKK.
Absorbance (D420: wavelength 420 nm, D650: wavelength 650 nm): The beverage was placed in a cell having an optical path length of 1 cm, and the value was measured with a commercially available spectrophotometer. The absorbance measurement was performed using a quartz cell under a temperature condition of 20 ° C.
-Potassium ion (K ⁺ ) concentration (mg / 100 ml): a value calculated from the potassium component contained in the raw material and the amount of the raw material used.

<Evaluation>
Sensory evaluation: Five skilled panelists tasted each of the beverages (20 ° C.) of the control example, reference example, examples and comparative examples, and evaluated “good aftertaste” and “good taste” according to the following evaluation criteria. , And "Strength of bitterness" were evaluated in seven steps (1 to 7 points), and the average score was obtained. In the evaluation, the beverage of Control Example 1 was used as a control product (reference value: 4 points) for Reference Example 1, and the beverage of Comparative Example 2 was used as a control product (Reference Value) for Comparative Examples 1, and Examples 1 and 2. The evaluation was performed as a value of 4). As for “good aftertaste” and “good mouthfeel”, it was determined that an improvement effect was produced when the score was 0.6 points or more as compared with the comparative example. The evaluation stage (point) conformed to the following criteria.

・ Evaluation criteria "good aftertaste", "good taste"
7 points: Very good than the target product 6 points: Better than the target product 5 points: Slightly better than the target product 4 points: Same goodness as the target product 3 points: 2 points: slightly worse than the target product 1 point: worse than the target product 1 point: "Strength of bitterness" that is very bad or not felt at all
7 points: Very strong than the target product 6 points: Stronger than the target product 5 points: Slightly stronger than the target product 4 points: Strength equivalent to the target product 3 points・ Slightly weaker than the target product 2 points: weaker than the target product 1 point: very weak or not felt at all

  As shown in Table 1, in Comparative Example 1 containing caffeine and an emulsion, it was found that bitterness was enhanced, and both the aftertaste and the mouthfeel became worse. In contrast, in Examples 1 and 2 to which the potassium component was added, it was confirmed that both the aftertaste and the mouthfeel were simultaneously improved.

[Experiment 2] Verification of influence by difference in fragrance <Control Example 2, Comparative Examples 2 to 4, and Example 3>
Each component was uniformly mixed in water to prepare a beverage so as to have a mixing ratio shown in Table 2, and the obtained beverage was sterilized by instant sterilization at 95 ° C and packed in a container. Thus, a packaged beverage was obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1, and the results are shown in Table 2. Comparative Example 2 was used as Comparative Examples 2 to 4 and Comparative Example 3 (four reference values). In addition, "-" in Table 2 shows that it is not compounded. In addition, the average particle diameter of the milk flavor (essence flavor) and the latte flavor (transparent emulsion) was measured in advance according to the above-described particle size measurement method.

  In Comparative Examples 2 and 3 to which the essence flavor of milk flavor was added, the difference in the aftertaste, mouthfeel, and bitterness from Comparative Example 2 was relatively small. On the other hand, in Comparative Example 4 to which a transparent emulsion having a caffeine scent was added, the bitterness was enhanced. However, as in Example 3, the addition of a potassium component with whey mineral (Milk of Mineral L10) caused bitterness. And both mouthfeel and aftertaste improved.

[Experiment 3] Verification of influence by difference in potassium content <Control Example 2, Comparative Examples 1, 5, Examples 1, 4 to 6>
Each component was uniformly mixed in water to prepare a beverage so as to have a mixing ratio shown in Table 3, and the obtained beverage was sterilized by instant sterilization at 95 ° C and packed in a container. Thus, a packaged beverage was obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1, and the results are shown in Table 3. Comparative Example 2 was used as Comparative Products 1 and 5 and Comparative Examples 1 and 4 to 6 (standard values: 4 points). In addition, "-" in Table 3 shows that it is not compounded.

  As shown in Table 3, in Examples 1, 4 to 6 in which the potassium concentration derived from KCl was in the range of 0.5 to 50 mg / 100 ml, it was confirmed that both the aftertaste and the mouthfeel were simultaneously improved.

[Experiment 4] Verification of influence by difference in amount of caffeine <Control Examples 2 to 6, Comparative Example 6, Examples 2, 7 to 9>
Each component was uniformly mixed in water to prepare a beverage so that the mixing ratio shown in Table 4 was obtained, and the obtained beverage was sterilized by instant sterilization at 95 ° C. and packed in a container. Thus, a packaged beverage was obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1, and the results are shown in Table 4. Control Examples 3, 4, 2, 5, and 6 were used as comparative products (Comparative Example 6, Example 7, Example 2, Example 8, and Example 9) (four reference values). In addition, "-" in Table 4 shows that it is not compounded.

  In Examples 7 to 9 in which the caffeine concentration was in the range of 0.02 to 1 g / L, it was confirmed that both the aftertaste and the mouthfeel were simultaneously improved.

[Experiment 5] Verification of influence by difference in acidity <Control Example 2, Control Examples 10 and 11>
Each component was uniformly mixed in water to prepare a beverage so that the mixing ratio shown in Table 5 was obtained, and the obtained beverage was sterilized by instant sterilization at 95 ° C. and packed in a container. Thus, a packaged beverage was obtained.
About the obtained drink, it carried out similarly to the said experiment 1, and evaluated, and the result was shown in Table 5. Control Example 2 was used as a control product of Examples 10 and 11 (standard value: 4 points). In addition, "-" in Table 5 shows that it is not compounded.

  As shown in Table 5, in Examples 10 and 11 having lower acidity, it was confirmed that both the aftertaste and the mouthfeel were further improved at the same time.

Claims (8)

With caffeine,
An emulsion,
0.5 mg / 100 ml or more and 50.0 mg / 100 ml or less of potassium;
Including
A beverage having an absorbance at a wavelength of 650 nm of 0.2 or less.   The beverage according to claim 1, wherein an average particle diameter of oil droplets of the emulsion is 10 nm or more and 500 nm or less.   The beverage according to claim 1, wherein the pH at 20 ° C. is 5 or less.   The beverage according to any one of claims 1 to 3, wherein the beverage comprises KCl and / or whey mineral as a potassium source.   The beverage according to any one of claims 1 to 4, having an absorbance at a wavelength of 650 nm of 0.03 or less.   The beverage according to any one of claims 1 to 5, wherein the absorbance at a wavelength of 420 nm is 0.5 or less.   A packaged beverage in which the beverage according to any one of claims 1 to 6 is filled in a transparent container.   A method for improving the aftertaste and mouthfeel of a beverage, comprising preparing caffeine, an emulsified product, and potassium of 0.5 mg / 100 ml or more and 50.0 mg / 100 ml or less and adjusting the absorbance at a wavelength of 650 nm to 0.2 or less.