JP2020167968A - Packed beverage containing 1-deoxynojirimycin - Google Patents

Abstract

To provide a roasted barley extract-containing packed beverage having an excellent aftertaste, even though it contains 1-deoxynojirimycin in high concentrations.SOLUTION: A packed beverage contains roasted barley extract, and contains 0.1-2.0 mg/100 mL of 1-deoxynojirimycin and 0.5-80 mg/100 mL of sodium. The packed beverage contains 100-5000 ppb of pyrazine.SELECTED DRAWING: None

Description

The present invention relates to a packaged beverage containing a roasted wheat extract and 1-deoxynojirimycin. More specifically, the present invention relates to a beverage containing a roasted wheat extract and 1-deoxynojirimycin, which is a packaged beverage containing a specific amount of sodium.

1-Deoxynojirimycin is a kind of iminosugar contained in plants such as mulberry leaves, and has been reported to have an effect of suppressing blood glucose level. In recent years, focusing on the physiological activity of mulberry leaves, various beverages containing mulberry leaf extract have been reported. For example, it has been reported that the bitterness of a packaged beverage containing starch and high-concentration non-polymeric catechins was suppressed by blending a mulberry leaf extract (Patent Document 1). Further, it is known that sugar-like alkaloids such as 1-deoxynojirimycin have a drawback of impairing the flavor when added to foods and drinks (Patent Document 2).

On the other hand, sodium is one of the alkali metal elements, and beverages fortified with minerals such as sodium are known as measures against heat stroke. For example, in the case of barley tea beverages packed in containers, those having a sodium content of about 0 to 12 mg / 100 mL are commercially available, and Patent Document 3 states that the sodium content is 0.5 to 3.0 mg / 100 mL. Barley tea beverages are listed. Further, regarding sodium, it has been reported that a non-alcoholic beverage containing dietary fiber has an aftertaste improving effect (Patent Document 4), and it has also been reported that a beverage containing lactic acid has an aftertaste improving effect. (Patent Document 5).

Japanese Unexamined Patent Publication No. 2011-87526 JP-A-9-140351A Japanese Unexamined Patent Publication No. 2015-08704 JP-A-2018-99110 JP-A-2018-99106

Beverages containing roasted barley extract (hereinafter, also referred to as barley tea beverages) have a fragrant aroma derived from roasting, have a low caffeine content, are less irritating to the stomach, etc., and lower body temperature, blood. It is taken cold on a daily basis, especially in the summer, because it has physiological effects such as improving blood flow. Therefore, it is very important that the taste is easy to drink and easy to continue drinking.
In the study of the use of 1-deoxynojirimycin in beverages, the present inventors have found that barley tea beverages containing 1-deoxynojirimycin in a high concentration have an unpleasant aftertaste due to 1-deoxynojirimycin, which is palatable. Was found to decrease. Here, the unpleasant aftertaste refers to a rough texture (hereinafter, also referred to as a miscellaneous aftertaste). In barley tea beverages, the fragrant aroma of barley tea combined with the low caffeine content and hornless taste makes the aftertaste derived from 1-deoxynojirimycin very noticeable, impairing the taste that is easy to drink and easy to continue drinking. I found the problem of being able to drink.

Therefore, an object of the present invention is to provide a packaged beverage in which the aftertaste of 1-deoxynojirimycin is reduced in barley tea beverages.

As a result of diligent studies to solve the above problems, the present inventors have found that sodium has an excellent effect on improving the aftertaste of 1-deoxynojirimycin. By adjusting the sodium content in the beverage to a specific range, it is found that the aftertaste unpleasant taste derived from 1-deoxynojirimycin is reduced and the barley tea beverage has a good aftertaste, and the present invention is completed. It came to.
The present invention is not limited to this, but relates to the following.
(1) A packaged beverage containing a roasted wheat extract, which contains 0.1 to 2.0 mg / 100 mL of 1-deoxynojirimycin and 0.5 to 80 mg / 100 mL of sodium. Beverage.
(2) The packaged beverage according to (1), which contains 100 ppb to 5000 ppb of pyrazines.
(3) The packaged beverage according to (1) or (2), which is a heat-sterilized beverage.

According to the present invention, it is possible to provide a packaged beverage containing a roasted wheat extract and 1-deoxynojirimycin but having a good aftertaste.

In one embodiment, the present invention is a packaged beverage containing a roasted barley extract of 0.1 to 2.0 mg / 100 mL 1-deoxynojirimycin and 0.5-80 mg / 100 mL. Contains sodium.

(Roasted wheat extract)
The beverage of the present invention contains a roasted wheat extract. Here, the roasted barley extract refers to one extracted from roasted barley seeds using an extraction solvent. The wheat raw material includes one or more kinds consisting of barley (Hordeum vulgare) and pearl barley (Coix lacryma-jobi varma-yuen) belonging to the Gramineae family.

As the roasted barley extract, one kind or a combination of two or more kinds of roasted barley extract or a concentrate thereof can be used. Here, the "roasted wheat concentrate" is a roasted wheat extract whose component concentration has been increased by removing a part of the solvent. For example, as a concentration method, atmospheric concentration, vacuum concentration, etc. Membrane concentration and the like can be mentioned. The roasted wheat concentrate may be liquid or solid (powder or the like), and a commercially available extract may be used.

In one embodiment, the barley tea beverage according to the present invention is a beverage containing a roasted barley extract as a main component, and the beverage containing a roasted barley extract as a main component is the Food Labeling Law (April 2015). In the raw material labeling described in (Enforcement), it means a beverage in which the notation related to barley tea such as "barley" and "hato wheat" is listed at the top. It is preferable that the beverage has the first or second notation regarding barley tea in the raw material labeling, and more preferably the beverage has the first notation.
In addition to the roasted wheat extract, the beverage according to the present invention may contain cereal seeds other than wheat and an extract of tea. Examples of seeds of cereals other than wheat include brown rice, white rice, black sesame, white sesame, soybean, corn, black beans, buckwheat, ketsumeishi (hub tea), malt, and the like. Examples include tea leaves of cameliacinensis such as tea, semi-fermented tea, and non-fermented tea.
Regarding roasting of wheat raw materials, the roasting machine and roasting method are not particularly limited. As general roasting machines, there are continuous flow type roasting machines, rotary drum type roasting machines, etc., and the roasting methods can be classified by heating method, such as open flame, hot air, far infrared rays, microwaves, etc. There is a way.
As the extraction method of the roasted wheat raw material, either a dip extraction method or a drip extraction method may be used. The extraction solvent is not particularly limited as long as it is a drinkable solvent suitable for extraction, but is preferably an aqueous solvent, and water can be used most conveniently. The water may be of any water quality that can be used for food treatment, for example, distilled water, desalted water, alkaline ionized water, deep ocean water, ion-exchanged water, deoxidized water, or water-soluble organic compounds (for example, alcohols). ) And water containing inorganic salts can be used, but pure water is preferably used.

(Pyrazines)
The packaged beverage of the present invention is a barley tea beverage containing a roasted barley extract and 1-deoxynojirimycin, and the aftertaste derived from 1-deoxynojirimycin is suppressed by sodium. The aftertaste miscellaneous taste derived from 1-deoxynojirimycin is particularly manifest in barley tea beverages in combination with the fragrant flavor of barley tea beverages. When pyrazines are used as an index of a fragrant aroma, the content of pyrazines in the packaged beverage according to the present invention is preferably 100 ppb or more, more preferably 300 ppb or more. On the other hand, the upper limit of pyrazines is preferably 5000 ppb or less, more preferably 4000 ppb or less. Here, the content of pyrazines in the present invention refers to pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2,3-dimethylpyrazine, which has a fragrant scent like barley tea. It means the total content of 6 kinds. The content of pyrazines in the beverage can be measured by, for example, gas chromatography / mass spectrometry (GC-MS method).

(1-Deoxynojirimycin)
1-Deoxynojirimycin is a type of iminosugar contained in mulberry leaves and the like, and is also known as moranoline, 1,5-dideoxy-1,5-imino-D-glucitol (1-Deoxynojirimycin). Also referred to as 1,5-Dideoxy-1,5-imino-D-glucitol), its CAS Registry Number is 19130-96-2.

The beverage of the present invention contains 0.1 to 2.0 mg / 100 mL of 1-deoxynojirimycin. When the content of 1-deoxynojirimycin in a beverage is 0.1 mg / 100 mL or more, the aftertaste due to 1-deoxynojirimycin is felt. However, according to the present invention, the aftertaste can be suppressed. Can be done. The content of 1-deoxynojirimycin in the beverage is preferably 0.17 mg / 100 mL or more, more preferably 0.2 mg / 100 mL or more.
On the other hand, in the present invention, a beverage having a 1-deoxynojirimycin content exceeding 2.0 mg / 100 mL has a strong aftertaste of 1-deoxynojirimycin, and the effects of the present invention are not sufficiently exhibited. There is. From such a point, the upper limit of the content of 1-deoxynojirimycin in the beverage is 2.0 mg / 100 mL, more preferably 1.0 mg / 100 mL or less, still more preferably 0.7 mg / 100 mL or less. The content of 1-deoxynojirimycin in the beverage can be measured using, for example, high performance liquid chromatography (HPLC).

The 1-deoxynojirimycin used in the present invention is not limited to those extracted and isolated from plants such as mulberry plants, and can be used even for substances obtained by chemical synthesis methods and fermentation methods, and microbial products. can do. In the present invention, 1-deoxynojirimycin can be used in the form of a pure product or a plant extract. Examples of commercially available products of 1-deoxynojirimycin include those sold by Wako Pure Chemical Industries, Ltd.
Moreover, as the plant extract containing 1-deoxynojirimycin used in the present invention, it can be used in the form of a plant extract such as Moraceae plant. Mulberry plants include Morus bombycis Koidzumi, Morus alba L., Morus australis Poir, Morus latifolia Poir., Morus mongolica Schneid, and Morus nigra L. , Akami mulberry (Morus rubra L.), Ogasawa mulberry (Morus boninensis Koidzumi.), Etc., and hybrids and varieties of these can also be used. The part to be used is not limited in any way, and leaves, branches, shoots, bark, trunk, roots, root bark, flowers, mulberry and the like can be used. Examples of the mulberry plant extract include mulberry leaf extract powder and sterilized mulberry leaf powder manufactured by Toyotama Health Foods Co., Ltd.
When a plant extract is used, the problem of the present invention becomes remarkable, so it is preferable to use a plant extract having an increased concentration of 1-deoxynojirimycin. Hereinafter, a method for obtaining a mulberry leaf extract containing 1-deoxynojirimycin will be illustrated. First, alcohols such as hydrous ethanol are added to the dried mulberry leaves for extraction. Since 1-deoxynojirimycin is contained only in a small amount (about 0.1 to 0.2% by weight) in the dried mulberry leaves, extraction with alcohols is preferable for efficient extraction. Mulberry leaf extract can be obtained by centrifuging the extract to remove insoluble matter and concentrating under reduced pressure. The extract usually contains 1-deoxynojirimycin in an amount of 0.4 to 1% by weight.

(sodium)
The packaged beverage of the present invention contains 0.5-80 mg / 100 mL of sodium. When the sodium content is 0.5 mg / 100 mL or more, the unpleasant taste derived from 1-deoxynojirimycin due to heat sterilization of the beverage can be effectively suppressed, and the flavor can be improved. The sodium content in the beverage is preferably 3.5 mg / 100 mL or more, more preferably 10 mg / 100 mL or more, and may be 15 mg / 100 mL or more. When the sodium content exceeds 80 mg / 100 mL, although there is an effect of suppressing the decrease in the miscellaneous taste derived from 1-deoxynojirimycin by heating, the astringent taste of sodium is felt and the palatability as a barley tea beverage is impaired. The content of sodium in the packaged beverage is 80 mg / 100 mL or less, more preferably 50 mg / 100 mL or less, still more preferably 30 mg / 100 mL or less.

The source of sodium is not limited to these, but sodium citrate, sodium gluconate, sodium hydrogencarbonate, sodium hydroxide, sodium ascorbate, sodium chloride and the like are used. The sodium content in the packaged beverage of the present invention can be measured by a known method using an ICP emission spectrophotometer.

(Other ingredients)
According to the study by the present inventors, when the caffeine content is suppressed to a certain level or less in the packaged beverage of the present invention, the bitterness (miscellaneous taste) of caffeine itself is weak, so 1-deoxy with sodium is used. It tends to be easy to evaluate the effect of improving the aftertaste of nojirimycin. Therefore, the low-caffeine beverage is a preferred embodiment of the packaged beverage of the present invention from the viewpoint that the action and effect of the present invention can be remarkably exhibited. Here, the "low caffeine" beverage does not contain caffeine, or if it contains caffeine, the content is 3.5 mg / 100 mL or less, more preferably 3.0 mg / 100 mL or less, still more preferably 2. It is 5.5 mg / 100 mL or less. The content of caffeine in a beverage can be measured, for example, using a high performance liquid chromatograph (HPLC).
In addition, the packaged beverage of the present invention includes antioxidants, pH adjusters, flavors, pigments, emulsifiers, preservatives, seasonings, as necessary, as long as it does not deviate from the intended purpose of the present invention. Various additives such as agents, sweeteners, acidulants, vitamins, extracts, and quality stabilizers may be used alone or in combination. The pH of the packaged beverage of the present invention is preferably 5.5 to 8.0, more preferably 6.0 to 7.0, from the viewpoint of flavor and storage stability.

(Containered beverage)
The container used for the packaged beverage of the present invention is not particularly limited, and a general container can be used. As a resin container, for example, a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component can be mentioned as a suitable example. In addition to the resin container, for example, a metal can, a paper container composite with a metal foil or a plastic film, a bottle, and the like can be mentioned, and the container can be provided in a sealed form. The volume is not particularly limited, but is, for example, 350 mL to 1000 mL, preferably 500 mL to 1000 mL.
As described above, the present invention effectively suppresses the aftertaste unpleasant taste caused by 1-deoxynojirimycin, but the aftertaste unpleasant taste is particularly manifested by heat sterilization. Therefore, since the effect of the present invention can be particularly greatly enjoyed, the beverage according to the present invention in a preferred embodiment is a heat-sterilized packaged beverage. As the conditions for heat sterilization in the present invention, for example, a method capable of obtaining the same effect as the conditions stipulated in the Food Sanitation Law can be selected. Specifically, 60 to 150 ° C., preferably 90 to 150 ° C. , More preferably 110 to 150 ° C. for 1 second to 60 minutes, preferably 1 second to 30 minutes. When a heat-resistant container (metal can, glass, etc.) is used as the container, retort sterilization (110 to 140 ° C., for 1 to several tens of minutes) may be performed.
When a non-heat resistant container (PET bottle, paper container, etc.) is used as the container, for example, the preparation solution is sterilized in advance at a high temperature for a short time with a plate heat exchanger or the like (UHT sterilization: 110-150 ° C., 1 After cooling to a certain temperature for several tens of seconds), the container can be filled. Further, in the packaged beverage of the present invention, if the sterilization strength is equal to or higher than the conditions stipulated in the Food Sanitation Law, the magnitude of the problem of the aftertaste of 1-deoxynojirimycin does not change.

Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto. Further, in the present specification, unless otherwise specified, the numerical range is described as including its end points.

Quantification of each component 1-deoxynojirimycin and pyrazines in each sample were quantified by the following method.
<1-Deoxynojirimycin>
Analysis of 1-deoxynojirimycin in beverages was performed using HPLC (High Performance Liquid Chromatography). If necessary, the beverage was concentrated under reduced pressure and subjected to analysis.
(HPLC measurement conditions)
-Column: TSKgel Amide-80, φ4.6 mm x 250 mm, particle size 5 μm
-Mobile phase: A mixture of water, acetonitrile and acetic acid-Flow rate: 1.0 ml / min
・ Column temperature: 40 ℃
-Ionization method: Electrospray (positive ion detection mode)
・ Set mass number (m / z): 164.0 → 109.9

<Pyrazines>
The content of pyrazines (total content of pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2,3-dimethylpyrazine) was analyzed as follows. First, 5 ml of the sample solution is placed in a 20 ml glass bottle with a screw (diameter 18 mm, manufactured by Gestel), sealed with a metal lid with a PTFE septum (manufactured by Gestel), and the aroma component is sealed by the solid phase microextraction method (SPME). Was extracted. The quantification was performed by the standard addition method using the peak area detected in the EIC mode of GC / MS. The retention time of each component can be confirmed by analyzing the standard product. The equipment and conditions used are shown below.
-SPME fiber: SolidFlex / SS, 50/30 μm DVB / CAR / PDMS, (manufactured by Spellco)
-Fully automatic volatile component extraction and introduction device: MultiPurposeSampler MPS2XL (manufactured by Gesuteru)
・ Preliminary heating: 40 ° C for 5 minutes ・ Stirring: None ・ Extraction of volatile components: 40 ° C for 30 minutes ・ Desorption time of volatile components: 3 minutes ・ GC oven: GC7890A (manufactured by Agilent Technologies)
Column: VF-WAXms, 60m x 0.25mmi. d. df = 0.50 μm (manufactured by Agilent Technologies)
-GC temperature condition: 40 ° C (5 minutes) → 5 ° C / min → 260 ° C (11 minutes)
・ Carrier gas: helium, 1.2 ml / min, constant flow rate mode ・ Injection: splitless method ・ Inlet temperature: 250 ° C
-Mass spectrometer: GC / MS Triple Audio 7000 (manufactured by Agilent Technologies)
-Ionization method: EI (70eV)
-Measurement method: Scan measurement or simultaneous scan & SIM measurement-Scan parameters: m / z 35-350
Quantitative ion (pyrazine) m / z 80, 53, or 52 (80 in this example)
(Methylpyrazine) m / z 94, 67, or 93 (94 in this example)
(2.5-Dimethylpyrazine) m / z 108, 42, or 107 (108 in this example)
(2,6-Dimethylpyrazine) m / z 108, 42, or 107 (108 in this example)
(Ethylpyrazine) m / z 107, 108, or 80 (107 in this example)
(2,3-Dimethylpyrazine) m / z 108, 67, or 107 (108 in this example)
In this example, the above quantitative ions were selected, but if the peak shape, sensitivity, or separation from other components is not good, dilute the sample solution with distilled water, use the SIM mode, and analyze the standard product. One or more of the other ion selection measures obtained in the above can be used.

Experiment 1: Production and evaluation of 1-deoxynojirimycin-containing barley tea beverage (reference example)
After extracting 3 g of barley with 1000 mL of hot water (80 to 90 ° C) for 5 minutes, the barley is separated and 200 mesh is passed through to remove solids such as crushed structure and tea particles. Then, a barley extract was obtained. Next, water and 1-deoxynojirimycin (Fuji Film Wako Pure Chemical Industries, Ltd.) so that the content of 1-deoxynojirimycin after heat sterilization is 0 to 1.0 mg per 100 mL and the brix (Bx) is 0.3%. Purity 98%) was added to the barley extract to prepare a beverage. The obtained beverage was sealed in a can container and then heat-sterilized at 130 ° C. for 1 minute to produce a packaged beverage (Samples 1-1 to 1-6). The pyrazine content of the obtained packaged beverage was about 910 ppb.

The obtained packaged beverage was sensory-evaluated by a three-stage evaluation method of 1 to 3 points, with the aftertaste of sample 1-1 as 1 point and 3 expert panels. Specifically, after each panel evaluated based on the following criteria, all members had a free discussion, and based on the agreement of all members, the score was decided by an integer value.
・ 3 points: The aftertaste is extremely large compared to the control ・ 2 points: The aftertaste is felt compared to the control ・ 1 point: The aftertaste is similar to the control

The sensory evaluation results are shown in Table 1. The aftertaste of the packaged beverage having a 1-deoxynojirimycin content of 0.1 mg / 100 mL or more became stronger.

Experiment 2: Evaluation of barley tea beverage containing 1-deoxynojirimycin (reference example)
In the barley extract obtained in Experiment 1, water and 1-deoxynojirimycin (Fuji Film Wako Pure Chemical Industries, Ltd.) so that the 1-deoxynojirimycin content and pyrazines content after heat sterilization are as shown in the table below. , 98% purity) was added to prepare a beverage. After sealing the obtained various beverages in a can container, heat sterilization treatment was performed at 130 ° C. for 1 minute to produce a packaged beverage (Samples 2-2-2-3). The pyrazine content of sample 2-2 was about 100 ppb, and the pyrazine content of sample 2-3 was about 5000 ppb. The pyrazine content of Samples 2-3 was adjusted by adding a pyrazine standard solution (Fuji Film Wako Pure Chemical Industries, Ltd.).

The obtained packaged beverage was subjected to a sensory evaluation of the aftertaste in the same manner as in Experiment 1. In this experiment, 1-deoxynojirimycin was added to water so that the content after heat sterilization was 1.0 mg / 100 ml, and the packaged beverage was heat sterilized at 130 ° C. for 1 minute (Sample 2-). The aftertaste of 1) was scored as one point, and the sensory evaluation was performed by comparison with it.

The sensory evaluation results are shown in Table 2. In the packaged beverage having a pyrazine content of 100 ppb or more, the aftertaste of 1-deoxynojirimycin was more prominent.

Experiment 3: Suppressing effect of sodium on aftertaste (1)
Water, 1-deoxynojirimycin and sodium hydrogencarbonate were added to the barley extract obtained in Experiment 1 so that the contents of 1-deoxynojirimycin and sodium after heat sterilization had the concentrations shown in the table below. Then, a beverage having a brix (Bx) of 0.3% was prepared. These were heat-sterilized in the same manner as in Experiment 1 to produce a packaged beverage. The amount of pyrazines in the obtained packaged beverage was about 910 ppb.

The obtained packaged beverage was evaluated by three specialized panels by a five-point evaluation method of 1 to 5 points. For each example, each panel evaluated it based on the following criteria, with the aftertaste of the comparative example containing the same amount of 1-deoxynojirimycin and not adding sodium as one point. , Everyone had a free discussion, and with the agreement of all, the score was decided by an integer value.
・ 5 points: Greatly improved aftertaste. ・ 4: Improved aftertaste. ・ 3: Slightly improved aftertaste. ・ 2: Aftertaste. Almost no improvement in miscellaneous taste ・ 1 point: No improvement in aftertaste miscellaneous taste

The sensory evaluation results are shown in Table 3. The simple act of adding sodium before the heat sterilization step of the barley tea beverage containing 1-deoxynojirimycin in a high concentration was able to suppress the aftertaste of 1-deoxynojirimycin.
Sample 3-26 having a 1-deoxynojirimycin content of 3.0 mg / 100 mL had a strong aftertaste peculiar to 1-deoxynojirimycin, and the effects of the present invention were not exhibited. Further, Sample 3-11 having a sodium concentration of 120 mg / 100 mL had an effect of suppressing a decrease in miscellaneous taste, but an astringent taste of sodium was felt, and the palatability as a beverage containing barley tea was impaired.

実験４：ナトリウムによる後味の雑味の抑制効果（２）
実験１で得られた大麦抽出液に、加熱殺菌後の１−デオキシノジリマイシン含有量、ピラジン類含有量、ナトリウム含有量が下表に示すようになるように飲料を調製した。次いで、得られた飲料を缶容器に密封した後、１３０℃にて１分間の加熱殺菌処理をし、容器詰飲料を製造した。サンプル４−１およびサンプル４−２のピラジン類含有量は約１００ｐｐｂ、サンプル４−３およびサンプル４−４のピラジン類含有量は約５０００ｐｐｂだった。なお、サンプル４−３、４−４は、ピラジン標準液（富士フィルム和光純薬）を添加してピラジン含有量を調整した。

Experiment 4: Sodium suppresses aftertaste (2)
Beverages were prepared so that the barley extract obtained in Experiment 1 had the 1-deoxynojirimycin content, the pyrazines content, and the sodium content after heat sterilization as shown in the table below. Next, the obtained beverage was sealed in a can container and then heat-sterilized at 130 ° C. for 1 minute to produce a packaged beverage. The pyrazine content of Samples 4-1 and 4-2 was about 100 ppb, and the pyrazine content of Samples 4-3 and 4-4 was about 5000 ppb. The pyrazine content of samples 4-3 and 4-4 was adjusted by adding a pyrazine standard solution (Fuji Film Wako Pure Chemical Industries, Ltd.).

In the same manner as in Experiment 3, a sensory evaluation test was carried out for each Example, using the same amount of 1-deoxynojirimycin and the aftertaste of the Comparative Example to which sodium was not added as one point. The results are shown in Table 4. As is clear from the table, when the pyrazine content of the packaged beverage was in the range of 100 ppb to 5000 ppb, the aftertaste derived from 1-deoxynojirimycin could be suppressed by adding sodium before heat sterilization.

Experiment 5: Suppressing effect of sodium on aftertaste (3)
In the same manner as in Experiment 1, a barley tea beverage containing 0.2 mg / 100 mL of 1-deoxynojirimycin was prepared after heat sterilization. Sodium hydrogen carbonate was added to the beverage sample according to this experiment so that the sodium content was 30 mg / 100 mL, and ascorbic acid was added so that the sodium content was 30 mg / 100 mL. The obtained beverage was filled in a container and heat-sterilized at 130 ° C. for 1 minute to produce a packaged beverage (beverage brix: 0.3%). The pH of the heat-sterilized packaged beverage was 6.0, and the pyrazine content was about 910 ppb.

In the same manner as in Experiment 3, for each Example, a sensory evaluation test was carried out with the aftertaste of Sample 5-1 containing the same amount of 1-deoxynojirimycin and not adding sodium as one point. did. The results are shown in Table 5. As is clear from the table, even in the packaged beverage mixed with ascorbic acid, the unpleasant taste of the aftertaste could be suppressed by blending the sodium content so as to be 30 mg per 100 mL before heat sterilization.

Experiment 6: Sodium suppresses aftertaste (4)
It was confirmed that even when Coix seeds were used as the wheat raw material, sodium had an effect of suppressing the unpleasant taste derived from 1-deoxynojirimycin, as in the case of using barley.
First, 5 g of Coix seeds are extracted with 700 mL of hot water (80 to 90 ° C.) for 5 minutes, then the Coix seeds are separated, and 200 mesh is passed through the mixture to solidify the crushed structure and tea particles. Was removed to obtain Coix seed extract. 1-Deoxynojirimycin (Fuji Film Wako Pure Chemical Industries, Ltd.) and hydrogen carbonate so that the 1-deoxynojirimycin content and sodium content after heat sterilization are the values shown in the table below for the obtained Hatomugi extract. Sodium and water were mixed and heat sterilized in the same manner as in Experiment 1 to produce a packaged beverage (brix of beverage: 0.3%). The pyrazine content of the obtained packaged beverage was about 850 ppb.

In the same manner as in Experiment 3, a sensory evaluation test was carried out for each Example, using the same amount of 1-deoxynojirimycin and the aftertaste of the Comparative Example to which sodium was not added as one point. The results are shown in Table 6. As is clear from the table, even in the barley tea beverage containing the Coix seed extract and the high concentration 1-deoxynojirimycin, the aftertaste could be suppressed by adding 10 mg or more of sodium per 100 mL of the beverage.

Claims (3)

A packaged beverage containing a roasted wheat extract, the beverage comprising 0.1-2.0 mg / 100 mL 1-deoxynojirimycin and 0.5-80 mg / 100 mL sodium. The packaged beverage according to claim 1, which contains 100 to 5000 ppb of pyrazines. The packaged beverage according to claim 1 or 2, which is a heat-sterilized beverage.