JP2022136558A - beverage - Google Patents

Abstract

To provide a beverage that is prevented from emitting a foreign odor even when containing a predetermined level of 2-acetyl pyrazine.SOLUTION: A beverage contains 5-50 ppb of 2-acetyl pyrazine and 115-1000 ppb of acetoin. In the beverage, the content of acetoin may be 115-300 ppb. The beverage may contain extract from roasted grain.SELECTED DRAWING: None

Description

The present invention relates to beverages.

Beverages are often required to have a drinkability design that is refreshing and quenching thirst in order to enhance palatability, and a design that enhances the original taste and richness of the ingredients and is satisfying to drink. In order to meet these quality requirements, it is essential to design flavors through the selection of various materials and extraction techniques. However, when extracts derived from natural materials are included, it is not uncommon for unfavorable ingredients that reduce palatability to be mixed in during the design process. 2-Acetylpyrazine is known as one of the components that affect such palatability reduction. Even if 2-acetylpyrazine is present in a small amount in a beverage, it is perceived as an offensive odor such as a nutty or oily odor and adversely affects the flavor.

Therefore, in beverages, it is important to prevent contamination with 2-acetylpyrazine in order to improve or improve palatability. is not easy.

Here, for example, Patent Literature 1 proposes a method of searching for an odor inhibitor using a pyrazine derivative.

WO2013/119312

However, there is no known means for efficiently alleviating offensive odors caused by 2-acetylpyrazine in beverages.

The present invention has been proposed in view of such circumstances, and an object of the present invention is to provide a beverage in which off-flavours are suppressed even when 2-acetylpyrazine is contained at a constant concentration.

As a result of intensive research to solve the above problems, the present inventors have found that, for example, in a beverage containing a predetermined content of 2-acetylpyrazine derived from an extract derived from natural materials, a predetermined amount of acetoin The inventors have found that the above problems can be solved by containing, and have completed the present invention. More specifically, the present invention provides the following.

<1> A beverage containing 5 to 50 ppb of 2-acetylpyrazine,
containing acetoin at a content of 115 to 1000 ppb,
Beverage.

<2> The beverage according to <1>, wherein the acetoin content is 115 to 300 ppb.

<3> The beverage according to <1> or <2>, containing an extract of roasted grains.

<4> Add acetoin to a beverage having a 2-acetylpyrazine content of 5 to 50 ppb so that the content is 115 to 1000 ppb,
A method for suppressing offensive odors in beverages.

<5> containing acetoin,
The acetoin content is added to a beverage containing 2-acetylpyrazine of 5 to 50 ppb so that the content of acetoin is 115 to 1000 ppb.
Inhibitor of off-flavours in beverages.

According to the present invention, even if 2-acetylpyrazine is contained at a constant concentration, it is possible to provide a beverage in which off-flavours are suppressed.

Embodiments of the present invention will be described below. In this specification, the notation "X to Y" (X and Y are arbitrary numerical values) means "X or more and Y or less".

<1. Beverage>
The beverage contains 5-50 ppb of 2-acetylpyrazine derived from, for example, an extract derived from natural materials, and 115-1000 ppb of acetoin. By designing the beverage to contain acetoin at a specific ratio in this way, it is possible to obtain a beverage in which the offensive odor due to 2-acetylpyrazine is suppressed.

As used herein, the term "off-flavor" means an off-flavor such as a nutty smell or an oily smell derived from 2-acetylpyrazine.

Acetoin is an aromatic component of yogurt and butter, and the present inventors have unexpectedly found that adding acetoin to a beverage containing 2-acetylpyrazine suppresses offensive odors.

The type of beverage is not particularly limited, and examples thereof include beverages containing roasted grain extracts, milk beverages, coffee beverages, functional beverages, and carbonated beverages. Among them, the beverage preferably contains an extract of roasted grains, more preferably a tea beverage, from the viewpoint that 2-acetylpyrazine is likely to be mixed by containing extracts of various materials. .

Where the beverage contains an extract of roasted grains, not only the liquid containing the extract obtained by extracting one type of roasted grain, but also that extract mixed with other plant extracts. or liquids obtained by adding additives to these liquids, or liquids obtained by dispersing dried ones of these liquids.

When the beverage is a tea beverage, there are no restrictions on the variety, place of production, harvesting time, harvesting method, or cultivation method of the plant from which the extract contained in the beverage is derived. The type of plant is also not particularly limited, and examples include barley, adlay, brown rice, habu tea, corn, black soybeans, soybeans, adzuki beans, potatoes, loquat leaves, tea leaves, kelp, bear bamboo grass, sesame seeds, persimmon leaves, Gynostemma pentaphyllum, Mulberry leaves, Reishi mushrooms, Wolfberry, Mandarin orange peel, Yuzu peel, Eucommia leaves, Perilla leaves, Houttuynia cordata, Plantain, Gymnema, Rooibos, Rafuma, Dandelion, Peppermint, Moroheiya, Chenpi, Ginkgo biloba, Pine needles, Lotus, Olive, Young barley grass, kawaraketsumei, sagebrush, angelica keiskei, mugwort, evening primrose and the like can be used. Among these plants, it is preferable to use at least one selected from the group consisting of barley, adlay, brown rice, herb tea, corn, adzuki beans, loquat leaves, yuzu peel, dandelion, and kawaraketsumei. Moreover, these may be used independently and may use 2 or more types together.

[2-acetylpyrazine]
Beverages contain 2-acetylpyrazine. The content of 2-acetylpyrazine in beverages ranges from 5 to 50 ppb. Also, the content of 2-acetylpyrazine in the beverage may be 7 ppb or more, 10 ppb or more, or 20 ppb or more.

On the other hand, the upper limit of the content of 2-acetylpyrazine in the beverage may be 40 ppb or less, or may be 30 ppb or less, from the viewpoint of preventing an excessive offensive odor due to 2-acetylpyrazine.

The content of 2-acetylpyrazine in beverages can be measured using a gas chromatograph-mass spectrometer (GC-MS). GC-MS measurement can be performed, for example, under the conditions shown in Examples. Also, if the concentration in each raw material is known, it can be calculated.

[Acetoin]
Beverages contain acetoin. Acetoin is not particularly limited, but a commercially available compound can be used, or a natural product containing acetoin, an extract thereof, or the like can be used.

Moreover, since acetoin is contained in a large amount in fermented materials, the beverage may contain fermented raw materials.

The content of acetoin in beverages ranges from 115 to 1000 ppb. By setting the content of acetoin in the beverage to such a range, offensive odors in the beverage containing 2-acetylpyrazine can be reduced. From the viewpoint of enhancing the effect of 2-acetylpyrazine in suppressing offensive odors, the content of acetoin in the beverage may be 117 ppb or more, or 120 ppb or more.

On the other hand, adding a large amount of acetoin may spoil the taste of the beverage. Therefore, from the viewpoint of maintaining good taste of the beverage, the upper limit of the content of acetoin in the beverage is preferably 500 ppb or less, more preferably 300 ppb or less, further preferably 200 ppb or less, further preferably 150 ppb. The following are particularly preferred.

The content of acetoin in beverages can be measured using a gas chromatograph-mass spectrometer (GC-MS). GC-MS measurement can be performed, for example, under the conditions shown in Examples. Also, if the concentration in each raw material is known, it can be calculated.

[Other ingredients]
In the beverage, other raw materials and additives that are commonly used in general beverages can be appropriately blended within a range that does not impair their effects. In addition, the compounding amount can be appropriately adjusted according to the intended effect. Specifically, for example, antioxidants, pH adjusters, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, quality Various additives such as stabilizers may be included.

[container]
A beverage can be made into a packaged beverage by filling it in a container. The container may be any hermetic container known in the beverage industry, and can be appropriately selected and used, and can be determined as appropriate according to the form of distribution and consumer needs. Specific examples thereof include glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or a hermetic container made of a composite or laminated material thereof. mentioned. A transparent (including translucent) container is particularly preferred. The transparent container may be wholly transparent or partially transparent.

<2. Beverage manufacturing method>
Beverages can be produced using any conditions and methods employed in the production of beverages. For example, to a beverage containing 5 to 50 ppb of 2-acetylpyrazine, acetoin is added so that the content becomes 115 to 1000 ppb, and other ingredients are added as necessary to prepare the beverage. Prepare.

The content of 2-acetylpyrazine in the beverage may be adjusted by any suitable method. Moreover, the method of adding acetoin should just follow a conventional method.

In the production of beverages, for example, a prepared extract or the like each containing a predetermined amount of ingredients and a predetermined amount of acetoin are added sequentially or simultaneously, and mixed by stirring or the like. The mixing order of each component is not particularly limited. Alternatively, a method of mixing a plurality of plants in advance and performing an extraction process to obtain an extract, and then adding acetoin to the obtained extract to a predetermined concentration may be used. Examples of adding acetoin include a method of adding a fragrance (such as a chemically synthesized compound) and a method of adding a food material containing acetoin.

The manufactured beverage can be filled into a container to obtain a packaged beverage, and may be appropriately sterilized before or after filling the container. The method of sterilization treatment is not particularly limited, and includes ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, and the like.

<3. Method for Suppressing Beverage Odor>
As described above, according to the present invention, acetoin is added to a beverage having a 2-acetylpyrazine content of 5 to 50 ppb so that the content of acetoin is 115 to 1000 ppb. can be suppressed.

<4. Inhibitor of bad smell of beverage>
A beverage off-flavour inhibitor includes acetoin. This inhibitor is used by adding it to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the content of acetoin becomes 115 to 1000 ppb.

The off-flavour inhibitor for beverages can be produced by any method employed in this field or by a method with appropriate improvements. In addition, when a drug inhibitor for beverages contains a component other than acetoin, the type and content thereof can be appropriately designed according to the effect to be obtained.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples.

<<Test 1: Verification by adding 2-acetylpyrazine>>
[Preparation of reference product and test sample]
10 g of roasted barley (L*=41) was extracted with 30 volumes of water at 90°C. In addition, the above L* value was obtained by pulverizing a sample at room temperature for 20 seconds using a miller IFM-300 (manufactured by Iwatani Sangyo Co., Ltd.), and then using a spectral color difference meter SE7700 (manufactured by Nippon Denshoku Industries Co., Ltd.) for the pulverized sample. It is a value obtained by measuring by the reflection method. 0.3 g of sodium L-ascorbate, 0.1 g of L-ascorbic acid and 0.2 g of sodium bicarbonate were added to the resulting extract, and the volume was adjusted to 1000 g with pure water to obtain a preparation. After UHT sterilization, the resulting prepared liquid was diluted 10-fold and aseptically filled into a PET bottle to obtain a sample (reference product 1). 2-Acetylpyrazine was added to the obtained reference product 1 at concentrations of 3 to 25 ppb to prepare test samples used for evaluation.

[Analysis of 2-acetylpyrazine content]
The content of 2-acetylpyrazine in the reference product 1 and the test sample was measured using gas chromatography-mass spectrometry (GC-MS) under the following conditions. Specifically, 100 μL of the beverage to be analyzed was placed in a vial bottle (capacity 10 mL) and introduced into a GC-MS (manufactured by Agilent Technologies) by the MVM (Multi Volatile Method) method using MPS manufactured by Gestel. A calibration curve was prepared by the standard addition method, and cyclohexanol was used as an internal standard.
<GC-MS analysis conditions>
・Equipment GC: Agilent 7890B GC System (manufactured by Agilent Technologies)
MS: Agilent 7000D GC/MS Triple Quad (manufactured by Agilent Technologies)
Collection tube (sorbent): Tenax TA, Carbopack-B & Carbopack-X
・ Column: DB-WAX UI, 20 m × 0.18 mm, film thickness 0.30 μm (manufactured by Agilent Technologies)
・Injection method: Splitless ・Carrier gas: He (1.0 ml/min)
・Transfer line: 250℃
・Temperature rising program: 40°C (held for 3 minutes) → 5°C/min → 240°C (held for 7 minutes)
・Precursor ion > product ion (CE (collision energy))
: 2-acetylpyrazine 122>94 (5V)
・Ionization method: EI
・Quadrupole temperature: 150℃
・Ion source temperature: 230°C

[sensory evaluation]
A sensory evaluation was performed by a panel of five experts on the prepared reference product 1 and the test sample. Specifically, the sensory evaluation was carried out by comparing and evaluating the “taste”, “good fragrance”, “strength of nut-like fragrance”, and “strength of oily odor” with respect to the reference product. rice field. Each evaluation score was calculated as the average value of the evaluation scores given by each panel according to the following evaluation criteria. In this evaluation, the score of the reference product 1 was used as the reference value (4 points). In addition, "taste" is "palatable level", "goodness of aroma" is "impression of overall grain tea aroma", and "strength of nut-like aroma" is "almond-like, nutty aroma". "Intensity of bean-like, oily odor" was evaluated as "intensity of oily odor".

"Deliciousness" and "Goodness of fragrance" were evaluated on a 7-point scale using the following evaluation criteria.
7 points: Fairly good 6 points: Good 5 points: Fairly good 4 points: Same as the standard product 3 points: Fairly bad 2 points: Poor 1 point: Fairly bad

"Intensity of nut-like fragrance" and "strength of oily odor" were evaluated on a scale of 7 using the following evaluation criteria.
7 points: Fairly strong 6 points: Strong 5 points: Slightly strong 4 points: Same as the standard product 3 points: Slightly weak 2 points: Weak 1 point: Fairly weak

(result)
Table 1 below shows the 2-acetylpyrazine concentrations and sensory evaluation results in the reference product 1 and the test sample. As for "deliciousness" and "fragrance", the higher the score, the higher the evaluation. In addition, the lower the score for the "intensity of nut-like aroma" and the "intensity of oily odor," the less likely it is perceived, meaning that the evaluation is high.

As shown in Table 1, as the 2-acetylpyrazine concentration increases, the "intensity of nut-like aroma" and the "intensity of oily odor" are felt more strongly, and the "deliciousness" and "good aroma" are felt. was poor.

<<Test 2: Verification by adding acetoin>>
[Preparation of reference product and test sample]
Reference product 2 was prepared by adding 2-acetylpyrazine to the reference product 1 obtained above at a concentration of 50 ppb. The acetoin concentration of the reference product 2 was 9 ppb. Acetoin was added to the obtained reference product 2 to give a concentration of 50 to 1000 ppb to prepare a test sample.

The acetoin content in the reference product 2 and the test sample was measured using gas chromatography-mass spectrometry (GC-MS) under the following conditions. Specifically, it was introduced into a GC-MS (manufactured by Agilent Technologies) by the MVM (Multi Volatile Method) method using MPS manufactured by Gestel. A calibration curve was prepared by the standard addition method, and methyl undecanoate was used as an internal standard.
<GC-MS analysis conditions>
・Equipment: GC: 7890B manufactured by Agilent Technologies
MS: 5977B MSD manufactured by Agilent Technologies
HS: MPS manufactured by Gerstel,
TUBE: Tenax TA, Carbopack B/X
・Column: DB-WAX UI 0.25mm×30m×0.25μm
・ Quantitative ion: acetoin m / z = 88
・Temperature conditions: 40°C (2 minutes) ~ 8°C/minute → 240°C (10 minutes)
・Carrier gas flow rate: He 1 ml/min ・Injection method: splitless ・Ion source temperature: 230°C

[sensory evaluation]
A sensory evaluation was performed by five expert panelists on the prepared reference product 2 and the test sample. Specifically, the sensory evaluation was carried out by comparatively evaluating "deliciousness", "good fragrance", "strength of nut-like fragrance", and "strength of oily odor" with respect to the reference product 2. gone. Each evaluation score was calculated as the average value of the evaluation scores given by each panel according to the same evaluation criteria as in Test 1. In this evaluation, the score of the reference product 2 was used as the reference value (4 points).

(result)
Table 2 below shows the 2-acetylpyrazine concentration, acetoin concentration, and sensory evaluation results of the reference product 2 and the test sample. As for "deliciousness" and "fragrance", the higher the score, the higher the evaluation. In addition, the lower the score for the "intensity of nut-like aroma" and the "intensity of oily odor," the less likely it is perceived, meaning that the evaluation is high.

As shown in Table 2, in Examples 1 to 4, compared to Comparative Example 1, "intensity of nut-like aroma" and "intensity of oily odor" were suppressed. Moreover, in Examples 1 to 3, in addition to suppressing the "strength of nut-like aroma" and "strength of oily odor", "deliciousness" was improved. In addition, in Example 4, the aroma of the beverage was slightly reduced, but in Examples 1 to 3, the aroma derived from the ingredients of the beverage was well maintained. In addition, it is considered that the reason why the goodness of fragrance was lowered in Example 4 was that the amount of acetoin blended was relatively large.

Claims (5)

A beverage containing 5 to 50 ppb of 2-acetylpyrazine,
containing acetoin at a content of 115 to 1000 ppb,
Beverage. The beverage according to claim 1, wherein the acetoin content is 115-300 ppb. 3. Beverage according to claim 1 or 2, comprising an extract of roasted grains. Acetoin is added to a beverage having a 2-acetylpyrazine content of 5 to 50 ppb so that the content is 115 to 1000 ppb.
A method for suppressing offensive odors in beverages. containing acetoin,
The acetoin content is added to a beverage containing 2-acetylpyrazine of 5 to 50 ppb so that the content of acetoin is 115 to 1000 ppb.
Inhibitor of off-flavours in beverages.