JP2020188753A - Beverage flavor-improver - Google Patents

Abstract

To provide a beverage flavor-improver that solves the problem that the beer-flavored beverages and low-alcohol beverages and especially those with low sugar content and low purine body content tend to give something of dissatisfaction in robust feeling of drinking, especially in bodied feeling.SOLUTION: By adding a beverage flavor-improver containing D-aspartic acid, D-glutamic acid, and D-allo-isoleucine, the bodied feeling, bitterness and taste balance of a beverage can be improved, and the beverage can be made to be a beverage with robust feeling of drinking. In addition, by adding a beverage flavor-improver containing D-aspartic acid, D-glutamic acid, and D-allo-isoleucine as fermentation treatment product produced by fermentation treatment with lactic acid bacteria, the bodied feeling, bitterness and taste balance of a beverage can further be improved, and the beverage can be made to be a beverage with more robust feeling of drinking.SELECTED DRAWING: Figure 1

Description

The present invention relates to a beverage flavor improving agent for improving the flavor of a beverage.

In recent years, with increasing health consciousness, beer-flavored beverages with an alcohol concentration of less than 1%, and beer-flavored low-alcohol beverages with an alcohol concentration of 1 to 10 v / v%, which have a low sugar content and a low content of purines. The demand for things is increasing. In addition to beer flavors, there is an increasing demand for low-alcohol beverages containing liqueurs and other flavors such as citrus flavors, which have low sugar content and low purine content. In such beverages, corporate efforts are being made every day to realize beverages that are more satisfying to drink and have a more natural flavor.

Japanese Unexamined Patent Publication No. 2014-168465

However, beer-flavored beverages with an alcohol concentration of less than 1%, beer-flavored low-alcohol beverages with an alcohol concentration of 1 to 10 v / v%, and low-alcohol beverages containing liqueurs with low sugar content and purine content. Those with a low content had the problem that they tended to feel unsatisfactory, especially in the body feeling.

In addition, since it is necessary to reduce the amount of raw materials in order to reduce the content of low sugar and purine, the bitterness derived from the raw material hops is weakened in beer-flavored beverages and beer-flavored low-alcohol beverages. There is a problem that the bitterness becomes unnatural when a bitterness agent or the like is used. The beer-flavored low-alcohol beverage has a problem that the bitterness becomes unnatural because the bitterness derived from alcohol is further added.

These issues also apply to low-alcohol beverages containing liqueurs such as citrus flavors containing raw materials that also have a bitter taste, and it is required to achieve both a body feeling and natural bitterness.

Therefore, the means for solving the above problems are as follows.
[1] A beverage flavor improving agent containing D-aspartic acid, D-glutamic acid, and D-aro-isoleucine.
[2] The beverage flavor improving agent according to [1], which further contains a fermented product fermented with lactic acid bacteria.
[3] The beverage flavor according to [1] or [2], wherein the D-aspartic acid, D-glutamic acid, and D-allo-isoleucine are produced by fermentation treatment with lactic acid bacteria. Improving agent.
[4] The beverage flavor improving agent according to [2] or [3], wherein the lactic acid bacterium is a lactic acid bacterium selected from the genus Lactobacillus.
[5] The beverage flavor improving agent according to [4], wherein the lactic acid bacterium is a lactic acid bacterium selected from Lactobacillus reuteri, Lactobacillus paracasei, Lactobacillus buchneri, and Lactobacillus sanfrancisensis.
[6] The beverage flavor improving agent according to any one of [1] to [5], wherein the flavor to be improved is a body feeling.
[7] The beverage flavor improving agent according to any one of [1] to [5], wherein the improved flavor is a balance of taste due to an improvement in body feeling and bitterness.
[8] A beer-flavored beverage containing the beverage flavor improving agent according to any one of [1] to [7].
[9] A citrus-flavored beverage comprising the beverage flavor-improving agent according to any one of [1] to [7].
[10] A low-alcohol beverage comprising the beverage flavor improving agent according to any one of [1] to [7].
[11] The fermentation target is fermented with lactic acid bacteria to produce a fermented product, and the fermentation treatment produces D-aspartic acid, D-glutamic acid, and D-allo-isoleucine, and the D-aspartic acid and D are produced. A method for producing a flavor improving agent for beverages, which comprises mixing glutamic acid and D-aro-isoleucine with the fermented product at the same time as the production thereof.
[12] A method for improving the flavor of a beverage, which comprises containing 0.009 ppm or more of D-aspartic acid, 0.029 ppm or more of D-glutamic acid, and 0.004 ppm or more of D-aro-isoleucine in the beverage.

Here, the beer-flavored beverage refers to a beverage having a beer-like taste having an alcohol concentration of less than 1 v / v%. The low-alcohol beverage refers to a beer-flavored low-alcohol beverage having an alcohol concentration of 1 v / v% or more and less than 10 v / v%, or a low-alcohol beverage containing liqueurs.

Examples of the lactic acid bacteria used in the fermentation treatment according to the present invention include Lactobacillus brevis (Lb. Brevis), Lactobacillus acidophilus (Lb. Acidophilus), Lactobacillus casei (Lb. Casei), and Lactobacillus paracasei (Lb). .Paracassei), Lactobacillus reuteri (Lb.reuteri), Lactobacillus fermentum (Lb.fermentum), Lactobacillus delbrucky subspecies bulgaricus (Lb.delluekii ssp.bulgaricus), lactobacillus (Lb.plantarum), Lactobacillus buchneri, Lactobacillus sanfrancisensis, Lactobacillus mari (Lb.mali), and the like, and one or two species selected from these. The above can be used.

Examples of the strains of the above strains include strains such as Lactobacillus brevis JCM1059 as Lactobacillus brevis, and strains such as Lactobacillus paracasei JCM20315 as lactobacillus paracasei. Examples of Lactobacillus reuteri include strains such as Lactobacillus reuteri JCM1112. In addition, examples of Lactobacillus fermentum include strains such as Lactobacillus fermentum JCM1137. In addition, examples of Lactobacillus del Brooky Subspecies Bulgaricus include strains such as Lactobacillus del Brooky Subspecies Bulgaricus JCM1002. Examples of lactobacillus plantarum include strains such as lactobacillus plantarum JCM1149, and examples of lactobacillus bufuneri include strains such as lactobacillus bufuneri JCM1115. Examples of Lactobacillus sanfrancicensis include strains such as Lactobacillus sanfrancicensis JCM5668, and examples of Lactobacillus mari are strains such as Lactobacillus mari JCM1116. The above strains can be sold by public microbial preservation organizations in Japan and overseas, such as the National Institute of Technology and Bioresources, Incorporated Administrative Agency, RIKEN BioResource Center.

By adding the beverage flavor improving agent according to the present invention to a beer-flavored beverage and a low-alcohol beverage, the body feeling of the beverage could be enhanced. Furthermore, the effect of improving the taste can be obtained in all of the body feeling, bitterness, sharpness of taste, and balance of taste of the beverage, and it is possible to improve the overall sensory evaluation as a beverage and add a feeling of drinking and natural bitterness. it can.

In particular, when a beverage is prepared by adding the beverage flavor improving agent according to the present invention, the balance between body feeling, bitterness and taste can be clearly improved. As a result, it is possible to achieve both sufficient mouthfeel and natural bitterness for beer-flavored beverages and low-alcohol beverages.

Fermentation target: Lactic acid bacteria solution, Blank 1: Blank 1 for non-alcoholic beer, Examples 5-1 to 5-5, and Comparative Example 5 are graphs showing the sensory evaluation results. Fermentation target: Rice extract, Blank 1: Blank 1 for non-alcoholic beer, Example 6 and Comparative Example 6 are graphs showing the sensory evaluation results. Fermentation target: malt extract, blank 1: It is a graph which shows the sensory evaluation result of the blank 1, Example 7, and Comparative Example 7 with respect to non-alcoholic beer. Fermentation target: white grape extract, blank 1: It is a graph which shows the sensory evaluation result of the blank 1, Example 8 and Comparative Example 8 with respect to non-alcoholic beer. Fermentation target: rice extract, blank 2: blank 2 for sparkling liquor, Example 9 and Comparative Example 9 are graphs showing the sensory evaluation results. Fermentation target: malt extract, blank 2: blank 2 for low-malt beer, Example 10 and Comparative Example 10 are graphs showing the sensory evaluation results. Fermentation target: Lactic acid bacteria solution, Blank 3: Blank 3 for non-alcoholic RTD, Examples 11-1 to 11-5, and Comparative Example 11 are graphs showing the sensory evaluation results. Fermentation target: rice extract, blank 3: blank 3 for non-alcoholic RTD, Example 12, and Comparative Example 12 are graphs showing the sensory evaluation results. Fermentation target: malt extract, blank 3: blank 3 for non-alcoholic RTD, Example 13 and Comparative Example 13 are shown in a graph showing the sensory evaluation results. Fermentation target: white grape extract, blank 3: blank 3 for non-alcoholic RTD, Example 14, and Comparative Example 14 are shown in a graph showing the sensory evaluation results. Fermentation target: rice extract, blank 4: blank 4 for low alcohol RTD, Example 15 and Comparative Example 15 are shown in a graph showing the sensory evaluation results. Fermentation target: malt extract, blank 4: blank 4 for low alcohol RTD, Example 16 and Comparative Example 16 are shown in a graph showing the sensory evaluation results. Fermentation target: white grape extract, blank 4: blank 4 for low alcohol RTD, Example 17, and Comparative Example 17 are graphs showing the sensory evaluation results.

<Preparation example of lactic acid bacteria starter>
A culture group consisting of 96 parts by weight of water, 2 parts by weight of yeast extract (powder), and 2 parts by weight of glucose was prepared, and the culture group was sterilized at 121 ° C. for 15 minutes and then cooled to 37 ° C. Next, 0.02 parts by weight of Lactobacillus reuteri JCM1112 strain was inoculated into the cooled culture medium, and the fermented product cultured at 37 ° C. for 20 hours was used as a JCM1112 starter.

A culture group consisting of 96 parts by weight of water, 2 parts by weight of yeast extract (powder), and 2 parts by weight of glucose was prepared, and the culture group was sterilized at 121 ° C. for 15 minutes and then cooled to 37 ° C. Next, 0.02 parts by weight of Lactobacillus paracasei JCM20315 strain was inoculated into the cooled culture medium, and the fermented product cultured at 37 ° C. for 20 hours was used as a JCM20315 starter.

A culture group consisting of 96 parts by weight of water, 2 parts by weight of yeast extract (powder), and 2 parts by weight of glucose was prepared, and the culture group was sterilized at 121 ° C. for 15 minutes and then cooled to 30 ° C. Next, 0.02 parts by weight of Lactobacillus buchneri JCM1115 strain was inoculated into the culture medium after cooling, and the fermented product cultured at 30 ° C. for 20 hours was used as a JCM1115 starter.

A culture group consisting of 96 parts by weight of water, 2 parts by weight of yeast extract (powder), and 2 parts by weight of glucose was prepared, and the culture group was sterilized at 121 ° C. for 15 minutes and then cooled to 30 ° C. Next, 0.02 part by weight of Lb. sanfrancissensis JCM5668 strain was inoculated into the culture medium after cooling, and the fermented product cultured at 30 ° C. for 20 hours was used as a JCM5668 starter.

<Example 1-1: Preparation example of lactic acid bacterium fermented liquid>
2 parts by weight of glucose, 2 parts by weight of yeast extract (powder), 94.79 parts by weight of water, 0.2 parts by weight of sodium L-aspartate, 0.2 parts by weight of sodium L-glutamate, 0.05 parts by weight of L-isoleucine The parts were mixed, sterilized in hot water at 90 ° C. for 1 minute, and then cooled to 37 ° C. 1 part by weight of the JCM1112 starter prepared above was inoculated into the cooled raw material mixture and fermented at 37 ° C. for 24 hours. Fermentation was stopped by heating at 80 ° C. for 1 minute, and the obtained fermented product was designated as Example 1-1.

<Example 1-2: Preparation example of lactic acid bacterium fermented liquid>
2 parts by weight of glucose, 2 parts by weight of yeast extract (powder), 94.79 parts by weight of water, 0.2 parts by weight of sodium L-aspartate, 0.2 parts by weight of sodium L-glutamate, 0.05 parts by weight of L-isoleucine The parts were mixed, sterilized in hot water at 90 ° C. for 1 minute, and then cooled to 37 ° C. 1 part by weight of the JCM20315 starter prepared above was inoculated into the cooled raw material mixture and fermented at 37 ° C. for 24 hours. Fermentation was stopped by heating at 80 ° C. for 1 minute, and the obtained fermented product was designated as Example 1-2.

<Example 1-3: Preparation example of lactic acid bacterium fermented liquid>
2 parts by weight of glucose, 2 parts by weight of yeast extract (powder), 94.79 parts by weight of water, 0.2 parts by weight of sodium L-aspartate, 0.2 parts by weight of sodium L-glutamate, 0.05 parts by weight of L-isoleucine The parts were mixed, sterilized in hot water at 90 ° C. for 1 minute, and then cooled to 37 ° C. 1 part by weight of the JCM1115 starter prepared above was inoculated into the cooled raw material mixture and fermented at 30 ° C. for 24 hours. Fermentation was stopped by heating at 80 ° C. for 1 minute, and the obtained fermented product was designated as Example 1-3.

<Example 1-4: Preparation example of lactic acid bacterium fermented liquid>
2 parts by weight of glucose, 2 parts by weight of yeast extract (powder), 94.79 parts by weight of water, 0.2 parts by weight of sodium L-aspartate, 0.2 parts by weight of sodium L-glutamate, 0.05 parts by weight of L-isoleucine The parts were mixed, sterilized in hot water at 90 ° C. for 1 minute, and then cooled to 37 ° C. 1 part by weight of the JCM5668 starter prepared above was inoculated into the cooled raw material mixture and fermented at 30 ° C. for 24 hours. Fermentation was stopped by heating at 80 ° C. for 1 minute, and the obtained fermented product was designated as Example 1-4.

<Example 1-5: Preparation example of unfermented lactic acid bacterium supplemented with D-amino acid>
In Example 1-1, the JCM1112 starter was replaced with water, and the same operation was performed except for the lactic acid bacteria fermentation step. Further, D-aspartic acid, D-glutamic acid, and D were obtained so as to have the same concentration as that of Example 1-1. -Alo-isoleucine was added, and a D-amino acid-added unfermented solution was prepared as Example 1-5.

<Comparative Example 1: Preparation Example of Unfermented Lactic Acid Bacteria>
In Example 1-1, the JCM1112 starter was replaced with water, and the same operation was performed except for the lactic acid bacterium fermentation step, and an unfermented liquid was prepared as Comparative Example 1.

<Example 2: Preparation example of fermented rice extract>
15 parts by weight of Joshinko, 83.8 parts by weight of water, 0.1 parts by weight of sodium L-aspartate, 0.1 parts by weight of sodium L-glutamate, 0.05 parts by weight of L-isoleucine are mixed, and amylase is 0. After adding 0.01 part by weight to decompose the starch, it was sterilized in hot water at 90 ° C. for 1 minute and then cooled to 37 ° C. (the product prepared by the steps up to this point is called rice extract as a fermentation target. Sometimes.). 1 part by weight of the JCM1112 starter prepared above was inoculated into the cooled raw material mixture and fermented at 37 ° C. for 24 hours. Example 2 was obtained in which lactic acid bacteria were sterilized by heating after fermentation and solids were removed by centrifugation.

<Comparative Example 2: Preparation Example of Unfermented Rice Extract>
In "Example 2: Preparation example of fermented rice extract", the JCM1112 starter was replaced with water, and the same operation was performed except for the lactic acid bacteria fermentation step, and the unfermented rice extract was prepared as Comparative Example 2.

<Example 3: Preparation example of fermented malt extract>
Mix 25 parts by weight of malt extract, 71.8 parts by weight of water, 0.1 part by weight of sodium L-aspartate, 0.1 part by weight of sodium L-glutamate, and 0.05 part by weight of L-isoleucine, and boil 90 parts by weight. It was sterilized at ° C. for 1 minute and then cooled to 37 ° C. (the one prepared in the steps up to this point may be referred to as a malt extract as a fermentation target). The cooled raw material mixture was inoculated with 3 parts by weight of the JCM1112 starter prepared above and fermented at 37 ° C. for 24 hours. Fermentation was stopped by heating at 80 ° C. for 1 minute. After cooling to 10 ° C. or lower, the mixture was clarified by centrifugation to prepare a fermented malt extract, and the obtained fermented product was designated as Example 3.

<Comparative Example 3: Preparation Example of Unfermented Malt Extract>
In the above "Example 3: Method for preparing fermented malt extract", the JCM1112 starter was replaced with water, and the same operation was performed except for the lactic acid bacterium fermentation step, and the unfermented malt extract was prepared as Comparative Example 3.

<Example 4: Preparation example of fermented white grape extract>
25 parts by weight of Chardonnay clear juice, 71.8 parts by weight of water, 0.1 parts by weight of sodium L-aspartate, 0.1 parts by weight of sodium L-glutamate, 0.05 parts by weight of L-isoleucine are mixed and boiled in hot water. It was sterilized at 90 ° C. for 1 minute and then cooled to 37 ° C. (the product prepared by the steps up to this point may be referred to as white grape extract as a fermentation target). 3 parts by weight of the JCM1112 starter prepared above was inoculated into the cooled raw material mixture and fermented at 37 ° C. for 24 hours, and the obtained fermented product was designated as Example 4.

<Comparative Example 4: Preparation Example of Unfermented White Grape Extract>
In the above "Example 4: Production example of fermented white grape extract", the JCM1112 starter was replaced with water, and the same operation was performed except for the lactic acid bacteria fermentation step, and the unfermented white grape extract was prepared as Comparative Example 4.

<Measurement of D-amino acid amount>
Examples 1-1-1-5 (lactic acid bacterium fermented liquid), Example 2 (fermented rice extract), Example 3 (fermented malt extract), and Example 4 (fermented white grape extract), and Comparative Examples 1 to 4. D-aspartic acid (D-Asp), L-aspartic acid (L-Asp), D-glutamic acid (D-Glu), L-glutamic acid (L-Glu), D-aro-isoleucine (D-aIle) , And the content of L-isoleucine (L-Ile) are measured by quantitative amino acid analysis using the following orthophthalaldehyde / N-acetyl-L-cysteine chiral derivatization method (OPA-NAC chiral derivatization method). did.

First, a sample for chiral derivatization is obtained by adding twice the amount of methanol to the liquid fermented product according to each example, stirring the mixture, and then centrifuging the supernatant and diluting the supernatant with distilled water three times. And said. Depending on the amount of amino acids contained in the fermented product, the supernatant can be directly diluted or diluted 2 to 5 times with distilled water as a sample for chiral derivatization.

<Chiral derivatization procedure>
To 60 μl of a chiral derivatization sample, 40 μl of a 1% aqueous sodium tetraborate solution, 20 μl of a 1% N-acetyl-L-cysteine aqueous solution, and 20 μl of a 1.6% ortho-phthalaldehyde methanol solution were added, and a 0.45 μm cellulose acetate membrane was added. The solution filtered with a filter (manufactured by Advantech) was used as a chiral derivatization treatment solution. Amino acid analysis was performed by high performance liquid chromatography (HPLC, manufactured by Shimadzu Corporation, detection limit value: 0.5 ppm) using the chiral derivatization treatment solution as a sample for analysis.

Further, in the amino acid analysis by HPLC using the chiral derivatization treatment solution as the sample for analysis, the conditions shown in Table 1 below were selected as the analysis conditions. The results of the analysis are shown in Table 2.

From Table 2, the contents of D-aspartic acid, D-glutamic acid, and D-aro-isoleucine from the unfermented Comparative Examples 1 and 2 to 4 are lower than the HPLC detection limit of 0.5 ppm. In contrast to the values, high concentrations of D-aspartic acid, D-glutamic acid, and D from Examples 1-1 to 1-5 and Examples 2 to 4, which are fermented products fermented by lactic acid bacteria, were obtained. -Alo-isoleucine was detected. Further, in Example 1-5, it was confirmed that D-aspartic acid, D-glutamic acid, and D-aro-isoleucine were contained in the unfermented state in substantially the same concentration as in Example 1-1. From the results in Table 2, D-aspartic acid, D-glutamic acid, and D-allo-isoleucine, which were hardly present before the fermentation treatment, were produced in high concentrations by the fermentation treatment and mixed with the fermented product at the same time as the production. It was possible to produce a flavor-improving agent for beverages in the state of being fermented.

<Taste sensory test of beverages to which flavor improver for beverages has been added>

Regarding the tastes of the beer-flavored beverages to which the beverage flavor improving agents according to Examples 1-1 to 1-5 and Examples 2 to 4 were added, and the low-alcohol beverages, Comparative Example 1 and Comparative Examples 2 to 2. A sensory test was conducted while comparing the tastes of the beer-flavored beverage to which 4 was added and the low-alcohol beverage.

Tables 3 and 4 show a list of prescriptions for the evaluation test plots subject to the sensory test. In Tables 3 and 4, 100 parts by weight of the blank beer-flavored beverage or low-alcohol beverage is used to improve the flavor of beverages according to Examples 1-1 to 1-5 and Examples 2 to 4. It was prepared by adding 0.1 parts by weight of the agent and any of Comparative Examples 1 and 2 to 4.

Each evaluation test group was subjected to a sensory evaluation test. Specifically, five panelists (n = 5) who are well trained and evaluate daily beverages, etc. taste the beverage and score the body feeling, bitterness, sharpness of taste, balance of taste, and comprehensive evaluation. The average value of the scores given by the five people was adopted as the evaluation. As for the evaluation points, the evaluation points of each item of the target beer-flavored beverage and the low-alcohol beverage itself (blank) are uniformly set to 2.0, and the 2.0 points are used as a reference in each Comparative Example and Example. If the taste of each item is good, a large score is given, and a score of "1, 2, 3, 4, 5" is given.

The body feeling described in the present invention is not only expressed by a single scent or a taste by a simple umami or rich taste, but is a term that expresses a texture that comes from various scents and complexity of flavor. is there. The term "body" in a beverage may also be used, for example, to describe the texture of wine. In wine, it is known that the alcohol content, tannins, grape-derived aroma used for wine making, and the aroma of barrels used for preservation are combined to contribute to a complex taste and aroma.

Tables 5 to 17 show the evaluation results of each evaluation test group for which sensory evaluation was performed based on the above evaluation criteria.

Table 5 and FIG. 1 show the evaluation items of non-alcoholic beer (all-free (registered trademark) manufactured by Suntory Holdings Limited) as a blank for beer-flavored beverages (hereinafter referred to as blank 1). When it was set to 0, a blank 1 to which the lactic acid bacterium fermented solution according to Examples 1-1 to 1-4 was added was prepared according to the formulation in Table 3 and used as Examples 5-1 to 5-4. The sensory evaluation results of Examples 5-5 and Comparative Example 5 prepared by adding the unfermented lactic acid bacteria solution according to Example 1-5 and Comparative Example 1 to Blank 1 according to the formulation shown in Table 3 are shown.

From the results in Table 5, Examples 5-1 to 5-5 exceeded the evaluation score 2.0 of Blank 1 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 5-1 or higher. .. Here, when Comparative Example 5 and Example 5-5 are compared, Example 5-5 exceeds Comparative Example 5 in all the evaluation items, and D-aspartic acid, D-glutamic acid, and D-allo-isoleucine. It was shown that the addition of Glutamic acid improved the sensory evaluation results. Furthermore, when Example 5-5 and Example 5-1 were compared, the results of Example 5-1 were higher than those of Example 5-5 in all the evaluation items. Since Examples 5-5 and Example 5-1 contain approximately the same amount of D-aspartic acid, D-glutamic acid, and D-allo-isoleucine, further evaluation results are obtained using fermentation products other than D-amino acids. Was shown to improve.

In Table 6 and FIG. 2, when the evaluation item of the blank 1 is 2.0, a blank 1 to which the fermented rice extract according to Example 2 is added is prepared according to the formulation of Table 3 and is an example. The sensory evaluation results of the product No. 6 and the product prepared by adding the unfermented rice extract according to Comparative Example 2 to the blank 1 according to the formulation of Table 3 and used as Comparative Example 6 are shown.

From the results in Table 6, Example 6 exceeded the evaluation score 2.0 of Blank 1 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 6 or higher.

In Table 7 and FIG. 3, when the evaluation item of the blank 1 is set to 2.0, a blank 1 to which the fermented malt extract according to Example 3 is added is prepared according to the formulation of Table 3 and is an example. The sensory evaluation results of the product of Comparative Example 7 and the product of blank 1 to which the unfermented malt extract according to Comparative Example 3 was added according to the formulation shown in Table 3 are shown.

From the results in Table 7, Example 7 exceeded the evaluation score 2.0 of Blank 1 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 7 or higher.

In Table 8 and FIG. 4, when the evaluation item of the blank 1 was set to 2.0, a blank 1 to which the fermented white grape juice extract according to Example 4 was added was prepared according to the formulation of Table 3. The sensory evaluation results of the product of Example 8 and the product of blank 1 to which the unfermented white grape juice extract according to Comparative Example 4 was added according to the formulation shown in Table 3 and used as Comparative Example 8 are shown.

From the results in Table 8, in each of the evaluation items, the evaluation score 2.0 of the blank 1 as the evaluation standard was exceeded, and the results of Comparative Example 8 or more were obtained.

In Table 9 and FIG. 5, the evaluation items of the one using the sparkling liquor (Clear Asahi (registered trademark) manufactured by Asahi Breweries, Ltd.) as the blank for the low-alcohol beverage (hereinafter referred to as blank 2) are shown in 2. When it was set to 0, the blank 2 to which the fermented rice extract according to Example 2 was added was prepared according to the formulation of Table 3 to be used as Example 9, and the blank 2 was prepared from the unfermented rice according to Comparative Example 2. The sensory evaluation results of the product to which the extract was added were prepared according to the formulation shown in Table 3 and used as Comparative Example 9 are shown.

From the results in Table 9, Example 9 exceeded the evaluation score 2.0 of Blank 2 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 9 or higher.

In Table 10 and FIG. 6, when the evaluation item of the blank 2 is set to 2.0, a blank 2 to which the fermented malt extract according to Example 3 is added is prepared according to the formulation of Table 3 and is an example. The sensory evaluation results of the product set to 10 and the product prepared by adding the unfermented malt extract according to Comparative Example 3 to the blank 2 according to the formulation of Table 3 and set as Comparative Example 10 are shown.

From the results in Table 10, Example 10 exceeded the evaluation score 2.0 of Blank 2 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 10 or more.

In Table 11 and FIG. 7, citrus-flavored non-alcoholic chu-hi beverage (Suntory Holdings Limited, Non-alcoholic mood (registered trademark) Mediterranean lemon) (hereinafter referred to as non-alcoholic RTD (Ready to drink)) is referred to as a blank for low-alcoholic beverages. ) (Hereinafter referred to as blank 3), when the evaluation item is 2.0, the blank 3 to which the lactic acid bacterium fermented solution according to Examples 1-1 to 1-4 is added is shown in Table 4. 11-1 to 11-4, and blank 3 to which the lactic acid bacteria unfermented liquids according to Examples 1-5 and Comparative Example 1 were added were prepared according to the formulation shown in Table 4. The sensory evaluation results of Examples 11-5 and Comparative Example 11 are shown below.

From the results in Table 11, Examples 11-1 to 11-5 exceeded the evaluation score 2.0 of Blank 3 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 11 or higher. Here, when Comparative Example 11 and Example 11-5 are compared, Example 11-5 exceeds Comparative Example 11 in all the evaluation items, and D-aspartic acid, D-glutamic acid, and D-allo-isoleucine. It was shown that the addition of Glutamic acid improved the sensory evaluation results. Furthermore, when Example 11-5 and Example 11-1 were compared, the results of Example 11-1 were higher than those of Example 11-5 in all the evaluation items. Since Examples 11-5 and Example 11-1 contain approximately the same amount of D-aspartic acid, D-glutamic acid, and D-allo-isoleucine, further evaluation results are obtained using fermentation products other than D-amino acids. Was shown to improve.

In Table 12 and FIG. 8, when the evaluation item of the blank 3 is 2.0, a blank 3 to which the fermented rice extract according to Example 2 is added is prepared according to the formulation of Table 4 and is an example. The sensory evaluation results of the product No. 12 and the product prepared by adding the unfermented rice extract according to Comparative Example 2 to the blank 3 according to the formulation of Table 4 and used as Comparative Example 12 are shown.

From the results in Table 12, Example 12 exceeded the evaluation score 2.0 of Blank 3 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 12 or higher.

In Tables 13 and 9, when the evaluation item of the blank 3 is set to 2.0, a blank 3 to which the fermented malt extract according to Example 3 is added is prepared according to the formulation of Table 4 and is an example. The sensory evaluation results of the product No. 13 and the product prepared by adding the unfermented malt extract according to Comparative Example 3 to the blank 3 according to the formulation of Table 4 and used as Comparative Example 13 are shown.

From the results in Table 13, in each of the evaluation items, the evaluation score 2.0 of the blank 3 used as the evaluation standard was exceeded, and the results of Comparative Example 13 or more were obtained.

In Table 14 and FIG. 10, when the evaluation item of the blank 3 was set to 2.0, a blank 3 to which the fermented white grape extract according to Example 4 was added was prepared according to the formulation of Table 4 and carried out. The sensory evaluation results of Example 14 and Blank 3 to which the unfermented white grape extract according to Comparative Example 4 was added were prepared according to the formulation shown in Table 4 and used as Comparative Example 14.

From the results in Table 14, Example 14 exceeded the evaluation score 2.0 of Blank 3 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 14 or higher.

In Table 15 and FIG. 11, a citrus-flavored chu-hi beverage (freezing (registered trademark) grapefruit manufactured by Kirin Brewery Co., Ltd.) (hereinafter referred to as low-alcohol RTD) was used as a blank for the low-alcohol beverage (hereinafter, blank 4). When the evaluation item of () is 2.0, a blank 4 to which the fermented rice extract according to Example 2 is added is prepared according to the formulation of Table 4 and used as Example 15, and a blank. The sensory evaluation results of Comparative Example 15 prepared by adding the unfermented rice extract according to Comparative Example 2 to 4 according to the formulation shown in Table 4 are shown.

From the results in Table 15, the results of Example 15 exceeded the evaluation score 2.0 of Blank 4 as the evaluation standard in all the evaluation items, and the results of Comparative Example 15 or higher were obtained.

In Table 16 and FIG. 12, when the evaluation item of the blank 4 is set to 2.0, a blank 4 to which the fermented malt extract according to Example 3 is added is prepared according to the formulation of Table 4 and is an example. The sensory evaluation results of the product set to 16 and the blank 4 to which the unfermented malt extract according to Comparative Example 3 was added were prepared according to the formulation shown in Table 4 and used as Comparative Example 16.

From the results in Table 16, Example 16 exceeded the evaluation score 2.0 of Blank 4 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 16 or higher.

In Tables 17 and 13, when the evaluation item of the blank 4 was set to 2.0, a blank 4 to which the fermented white grape extract according to Example 4 was added was prepared according to the formulation of Table 4 and carried out. The sensory evaluation results of the example 17 and the blank 4 to which the unfermented white grape extract according to the comparative example 4 was added were prepared according to the formulation shown in Table 4 and used as the comparative example 17.

From the results in Table 17, the results of Example 17 exceeded the evaluation score 2.0 of Blank 4 as the evaluation standard in all the evaluation items, and the results of Comparative Example 17 or higher were obtained.

The above evaluation results exceeded the evaluation score of 2.5 in all of the items in Examples 5-1 to 17, indicating that a clear improvement in taste was obtained with respect to the blank. It is a thing. When Examples 5-1 to Example 17 are prepared by adding the beverage flavor improving agent according to the present invention to the beverages (evaluation points 2.0) of blanks 1 to 4, the body feeling is improved in all of them. In addition, the sharpness of the taste was improved, and the body feeling and bitterness were also improved, and the balance of taste was also improved. According to the beverage flavor improving agent according to the present invention, it has been clarified that any of the beverages according to the examples can exert an effect of maintaining a natural flavor balance while imparting a sufficient drinkability and bitterness. ..

On the other hand, in all of Comparative Examples 5 to 17, none of the items exceeded the evaluation score of 2.5. In particular, none of them exceeded the evaluation score of 2.5 in terms of body feeling, bitterness, and taste balance. From this, it is remarkable that the evaluation points of these items exceeded 3.0 in Examples 5-1 to 5-4, Examples 6 to 10, Examples 11 to 11-4, and Examples 12 to 17. Differences became clear.

Further, in Examples 5-5 and 11-5, the evaluation points were higher than 2.5 in all the items, and by adding D-aspartic acid, D-glutamic acid, and D-allo-isoleucine, It was clearly shown that the body feeling was improved with respect to the blank, the sharpness of the taste was improved, the body feeling and the bitterness were improved, and the taste balance was also improved. Furthermore, when Example 5-5 and Example 5-1 and Examples 11-5 and 11-1 are compared, they contain substantially the same amounts of D-aspartic acid, D-glutamic acid, and D-allo-isoleucine, respectively. In spite of this, Examples 5-1 and Example 11-1 showed higher evaluation points in all items. That is, by adding a fermented product other than D-amino acid in addition to D-aspartic acid, D-glutamic acid, and D-allo-isoleucine, the body feeling is improved, the taste sharpness is improved, and further. It was shown that the body feeling and bitterness were improved and the balance of taste was also improved.

Looking at Table 2, among Examples 1 to 4, the D-aspartic acid concentration and the D-aro-isoleucine concentration were the lowest in Example 2, which were 9 ppm and 4 ppm, respectively. The concentration of D-glutamic acid in Example 2 was 38 ppm. The concentration of D-glutamic acid was the lowest in Example 3 and was 29 ppm. High evaluation points were given in all of Example 6, Example 7, Example 9, Example 10, Example 12, Example 13, Example 15, and Example 16 which are beverages to which 0.1% of these are added. It is shown. Based on these examples, from very low concentrations of D-aspartic acid concentration of 0.009 ppm, D-glutamic acid concentration of 0.029 ppm, and D-arrow isoleucine concentration of 0.004 ppm in the beverage. , It seems that a sufficient flavor improvement effect can be obtained.

D-aspartic acid, as a fermented product produced by the addition of a beverage flavor improver containing D-aspartic acid, D-glutamic acid, D-allo-isoleucine according to the present invention, or by fermentation treatment with lactic acid bacteria. By adding a beverage flavor improver containing D-glutamic acid and D-allo-aspartic acid, the body feeling and bitterness are improved and the natural flavor balance is maintained for beer-flavored beverages and low-alcohol beverages. Can be a low-alcohol beverage.

Claims (12)

Beverage flavor improver containing D-aspartic acid, D-glutamic acid, and D-aro-isoleucine. The beverage flavor improving agent according to claim 1, further comprising a fermented product fermented with lactic acid bacteria. The beverage flavor improving agent according to claim 1 or 2, wherein the D-aspartic acid, D-glutamic acid, and D-aro-isoleucine are produced by a fermentation treatment with lactic acid bacteria. The beverage flavor improving agent according to claim 2 or 3, wherein the lactic acid bacterium is a lactic acid bacterium selected from the genus Lactobacillus. The beverage flavor improving agent according to claim 4, wherein the lactic acid bacterium is a lactic acid bacterium selected from Lactobacillus reuteri, Lactobacillus paracasei, Lactobacillus buchneri, and Lactobacillus sanfrancisensis. The beverage flavor improving agent according to any one of claims 1 to 5, wherein the flavor to be improved is a body feeling. The beverage flavor improving agent according to any one of claims 1 to 5, wherein the flavor to be improved is a balance of taste due to an improvement in body feeling and bitterness. A beer-flavored beverage comprising the beverage flavor-improving agent according to any one of claims 1 to 7. A citrus-flavored beverage comprising the beverage flavor-improving agent according to any one of claims 1 to 7. A low-alcohol beverage comprising the beverage flavor improving agent according to any one of claims 1 to 7. The fermentation target is fermented with lactic acid bacteria to produce a fermented product, and the fermentation treatment produces D-aspartic acid, D-glutamic acid, and D-aro-isoleucine, and the D-aspartic acid, D-glutamic acid, A method for producing a flavor improving agent for beverages, which comprises mixing D-aro-isoleucine with the fermented product at the same time as its production. A method for improving the flavor of a beverage, which comprises containing 0.009 ppm or more of D-aspartic acid, 0.029 ppm or more of D-glutamic acid, and 0.004 ppm or more of D-aro-isoleucine in the beverage.

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