JP2024005008A - Beverage, beverage base, method for producing beverage, method for producing beverage base, and method for improving beverage flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage in which a cinnamon-like flavor is reduced, a beverage base, a method for producing a beverage, a method for producing a beverage base, and a method for improving a beverage flavor.

SOLUTION: A beverage according to the present invention is a beverage that contains cinnamaldehyde and contains 4-isopropenyltoluene. Further, the beverage according to the present invention preferably has a cinnamaldehyde content of 0.1 to 100 ppm and a 4-isopropenyltoluene content of 1 to 1000 ppb, and preferably contains alcohol. Moreover, the method for improving the flavor of a beverage according to the present invention is a method for improving the flavor of a beverage that reduces a cinnamon-like flavor of a beverage containing cinnamaldehyde, and includes a step of incorporating 4-isopropenyltoluene into the beverage.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to a beverage, a beverage base, a method for manufacturing a beverage, a method for manufacturing a beverage base, and a method for improving the flavor of a beverage.

Regarding beverages, various research and development efforts are underway to create products that meet consumer needs.

For example, Patent Document 1 describes a packaged carbonated beverage containing cinnamaldehyde, which contains piperines, and in which the ratio of the concentration of piperines to the concentration of cinnamaldehyde in the packaged carbonated beverage is 0.002 or more. A packaged carbonated beverage is disclosed.

JP2019-41686A

Patent Document 1 describes a technique of using piperines to enhance the carbonated taste of carbonated beverages containing cinnamaldehyde.
On the other hand, the present inventor has conducted extensive studies on beverages containing cinnamaldehyde, focusing on flavor, which is the most important indicator for beverages, rather than carbonic acidity, which is the focus of Patent Document 1.
As a result, the present inventors confirmed that by incorporating cinnamaldehyde into a beverage, a "nikki-like flavor" was imparted to the beverage. Since this "nikki-like flavor" gives a negative image to some drinkers, the inventor believes that if this can be reduced, the flavor of beverages containing cinnamaldehyde can be further improved. I thought it might be possible to make something better.

Therefore, an object of the present invention is to provide a beverage with reduced Nikki-like flavor, a beverage base, a method for manufacturing a beverage, a method for manufacturing a beverage base, and a method for improving the flavor of a beverage.

The above problem can be solved by the following means.
(1) A beverage containing cinnamaldehyde and 4-isopropenyltoluene.
(2) The beverage according to item 1, wherein the cinnamaldehyde content is 0.1 to 100 ppm.
(3) The beverage according to 1 or 2 above, wherein the content of 4-isopropenyltoluene is 1 to 1000 ppb.
(4) The beverage according to any one of 1 to 3 above, which contains alcohol.
(5) A beverage base containing cinnamaldehyde, the beverage base containing 4-isopropenyltoluene.
(6) The beverage base according to item 5, wherein X/D is 0.1 to 100, where the cinnamaldehyde content is Xppm and the dilution ratio is D times.
(7) The beverage base according to 5 or 6 above, wherein Y/D is 1 to 1000, where the content of 4-isopropenyltoluene is Yppb and the dilution ratio is D times.
(8) The beverage base according to any one of items 5 to 7 above, which contains alcohol.
(9) A method for producing a beverage, including a step of containing cinnamaldehyde and 4-isopropenyltoluene.
(10) A method for producing a beverage base, including a step of incorporating cinnamaldehyde and 4-isopropenyltoluene.
(11) A method for improving the flavor of a beverage that reduces the Nikki-like flavor of a beverage containing cinnamaldehyde, the method comprising the step of incorporating 4-isopropenyltoluene into the beverage.

The beverage according to the present invention has a reduced Nikki-like flavor.
In the beverage base according to the present invention, the Nikki-like flavor of the diluted beverage is reduced.
The method for producing a beverage according to the present invention can produce a beverage with reduced Nikki-like flavor.
The method for producing a beverage base according to the present invention can produce a beverage base with reduced Nikki-like flavor in a diluted beverage.
The method for improving the flavor of a beverage according to the present invention can reduce the Nikki-like flavor of a beverage.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for carrying out the beverage, beverage base, manufacturing method of a beverage, manufacturing method of a beverage base, and method of improving the flavor of a beverage according to the present invention will be described.

[Beverage]
The beverage according to this embodiment is a beverage containing cinnamaldehyde, and contains 4-isopropenyltoluene.
An example of the beverage according to the present embodiment is an alcoholic beverage containing alcohol, but the alcoholic beverage is not limited to a specific type of beverage, and includes, for example, a chu-hi-taste beverage. The Chu-Hi-taste beverage is a beverage that tastes like Chu-Hi, that is, a beverage whose flavor is designed so that the flavor of Chu-Hi can be felt. Note that the flavor of chu-hi also includes flavors such as sour and cocktail.
In addition, since the beverage according to the present embodiment is given a spicy flavor by containing cinnamaldehyde, it is suitable for application to a cola-taste beverage (a beverage whose flavor is designed to have a cola-like flavor). preferable.
Each element constituting the beverage according to this embodiment will be described below.

(cinnamaldehyde)
Cinnamaldehyde is one of the aromatic unsaturated aldehydes represented by the molecular formula C ₉ H ₈ O, and is also called cinnamaldehyde.
The present inventor has discovered that when cinnamaldehyde is contained in a beverage, a negative "nikki-like flavor" is imparted to the beverage. The present inventor also discovered that when cinnamaldehyde is added to a beverage, it imparts a "gritty taste that remains on the tongue" (gritty flavor).
In addition, the present inventor has discovered that by mixing both cinnamaldehyde and 4-isopropenyltoluene, which will be described later, in a beverage, it can achieve "spicy complexity,""softness of taste,""brightness of aftertaste," and "refreshing taste." They also found that "bitterness" was enhanced.

The content of cinnamaldehyde is preferably 0.1 ppm or more, more preferably 0.3 ppm or more, 0.5 ppm or more, 0.8 ppm or more, 1 ppm or more, 2 ppm or more, 2.5 ppm or more, 2.8 ppm or more, 3 ppm or more. . By having the content of cinnamaldehyde above a specified value, the issues (nicky-like flavor) and problems (gritness that remains on the tongue) become clearer, and the specified effects (enhancing spicy complexity, The effects of enhancing the softness of the taste, enhancing the sharpness of the aftertaste, and enhancing the refreshing bitterness) can be more fully exerted.
The content of cinnamaldehyde is preferably 100 ppm or less, more preferably 80 ppm or less, 50 ppm or less, 40 ppm or less, 35 ppm or less, 32 ppm or less, and 30 ppm or less. By setting the content of cinnamaldehyde to a predetermined value or less, it is possible to avoid a situation where the flavor balance of the beverage deteriorates.
In addition, in this specification, the unit "ppm" is synonymous with "mg/L".

The content of cinnamaldehyde in a beverage can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

(4-isopropenyltoluene)
4-Isopropenyltoluene is a substance represented by the molecular formula C ₁₀ H ₁₂ , and is also called 1-isopropenyl-4-methylbenzene.
The inventors have discovered that 4-isopropenyltoluene reduces the garlicky flavor caused by cinnamaldehyde. The present inventor also found that 4-isopropenyltoluene reduces the roughness that remains on the tongue.
In addition, the present inventor has discovered that by mixing both 4-isopropenyltoluene and the above-mentioned cinnamaldehyde in a beverage, it can achieve "spicy complexity,""softness of taste,""brightness of aftertaste," and "refreshing taste." They also found that "bitterness" was enhanced.

The content of 4-isopropenyltoluene is preferably 1 ppb or more, more preferably 3 ppb or more, 5 ppb or more, 8 ppb or more, 10 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 45 ppb or more, 48 ppb or more, and 50 ppb or more. By having the content of 4-isopropenyltoluene at a predetermined value or more, the effect of reducing the Nikki-like flavor, the effect of reducing the roughness remaining on the tongue, the effect of enhancing the spicy complexity, the effect of enhancing the softness of the taste, It is possible to firmly exhibit the effects of enhancing the sharp aftertaste and enhancing the refreshing bitterness.
The content of 4-isopropenyltoluene is preferably 1000 ppb or less, more preferably 800 ppb or less, 600 ppb or less, 550 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, 200 ppb or less, 150 ppb or less, and 100 ppb or less. By setting the content of 4-isopropenyltoluene to a predetermined value or less, it is possible to avoid a situation where the overall evaluation deteriorates.
In addition, in this specification, the unit "ppb" is synonymous with "μg/L".

The content of 4-isopropenyltoluene in a beverage can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

(alcohol)
The beverage according to this embodiment may contain alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw materials, etc., as long as the effects of the present invention are not impaired, but alcohol may include whiskey, brandy, spirits (for example, gin, Spirits such as vodka and rum, raw alcohol, etc.), liqueurs, shochu, etc., and brewed liquors such as sake, fruit liquor, beer, etc. can be used, and among these, distilled liquors are particularly suitable. One or more of vodka and raw material alcohol is preferred.
Note that in this specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol degree)
When the beverage according to the present embodiment contains alcohol, the alcohol content is preferably 1v/v% or more, 2v/v% or more, 2.5v/v% or more, 3v/v% or more, 5v/v% or more. More preferably, it is at least v%. Further, the alcohol content is preferably 25v/v% or less, 20v/v% or less, 15v/v% or less, 13v/v% or less, 12.5v/v% or less, 10v/v% or less, 9v/v% or less /v% or less, 7v/v% or less, and 6v/v% or less are more preferable.
Further, when the beverage according to the present embodiment does not contain alcohol, the alcohol content is, for example, less than 1 v/v%, 0.7 v/v% or less, 0.5 v/v% or less, 0.3 v/v% or less. , 0.1 v/v% or less, and 0.0 v/v%.
Note that the alcohol content of the beverage can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibration density meter/gas chromatography analysis method).

(Extract portion)
Although the extract content (extract content) of the beverage according to the present embodiment is not particularly limited, it is, for example, as follows.
The extract content is preferably 1 w/v% or more, 3 w/v% or more, 5 w/v% or more, 7 w/v% or more, 8 w/v% or more. Further, the extract content is preferably 18 w/v% or less, 17 w/v% or less, 15 w/v% or less, 13 w/v% or less, 12 w/v% or less, 11 w/v% or less, 10 w/v% or less. More preferred.

Here, the extract content is the number of grams of non-volatile components contained in an original volume of 100 cubic centimeters at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). The extract content is a value that mainly reflects the content of the sweetener described below, and the higher the sweetener content, the higher the value, and the lower the sweetener content, the lower the value. .
Note that the extract content of the beverage can be calculated, for example, by measuring the specific gravity (sake content) and alcohol content in accordance with the analysis method specified by the National Tax Agency of Japan.

(foaming)
The beverage according to this embodiment may be a sparkling beverage containing carbon dioxide gas (carbonated beverage) or a non-foaming beverage. Here, the foaming property in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg/cm ² or more, preferably 1.0 kg/cm ² or more, and 1.5 kg/cm 2 or more. ² or more, more preferably 1.6 kg/cm ² or more. Further, the gas pressure (total pressure) at 20° C. is preferably 5.0 kg/cm ² or less, more preferably 4.0 kg/cm ² or less, 3.5 kg/cm ² or less, or 3.0 kg/cm ² or less.
Note that the gas pressure (total pressure) at 20° C. of the beverage according to the present embodiment can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) “8-3 Gas Pressure”.

(others)
The beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, fragrances, acidulants, salts, dietary fiber, etc. (hereinafter referred to as , appropriately referred to as "additives"). As the sweetener, for example, fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of the acidulant include citric acid, adipic acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, Using DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. be able to. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product, etc. can be used.
As each of the above-mentioned raw materials, commonly available commercially available materials can be used.
The above-mentioned cinnamaldehyde and 4-isopropenyltoluene may be contained in the beverage as single ingredients, but they may also be contained in spices, fragrances, fruit juices, etc. containing these ingredients.

(fruit juice)
The beverage according to this embodiment may contain fruit juice.
Here, fruit juice refers to the juice squeezed from fruit, including various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, and fruit puree (semi-liquid juice made by grinding or pureeing cooked fruit or raw fruit). ), diluted solutions, concentrated solutions, and mixed solutions thereof. Further, the fruit juice may be made from one type of fruit or from two or more types of fruits.

Although the fruit juice content may be 0% in terms of fruit juice percentage, for example, it is 0.5% or more, 0.8% or more, 1% or more, 3% or more, 5% or more, and 15% or less, 10%. The following values are 9% or less and 8% or less.

The fruit juice content (juice percentage conversion) of the beverage according to the present embodiment is defined as "content (juice percentage conversion) % (in detail, w/v%)" = "amount of fruit juice blended in 100 mL of beverage (g )" x "concentration ratio"/100 mL x 100. Here, in calculating the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is taken as 100%), the JAS standard shall be followed. In detail, it can be calculated based on the JAS standards for sugar refractometer readings (°Bx) or acidity standards (%). For example, when using plum juice with an acidity of 7%, According to Attached Table 4 of the Japanese Agricultural Standards for Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), the standard acidity of plums is 3.5%, so this plum juice is double concentrated plum juice. becomes.

Note that the fruit from which the fruit juice is derived is not particularly limited, and any edible fruit can be used as long as the desired effects of the present invention are not inhibited. For example, fruits from which fruit juice is derived include citrus fruits such as lemons, limes, tangerines, oranges, grapefruit, yuzu, and shikwasa, and fruits of the Rosaceae family such as apples, strawberries, peaches, etc. Conventionally known fruits such as grapes, plums, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, strawberries, plums, peaches, mangos, pineapples, kiwis, pears and the like can also be mentioned.

If the beverage according to this embodiment is to be made into a chuhai-taste beverage, in addition to the above-mentioned fruit juice, fruit flavor (a flavor that imparts a fruit-like aroma), fruit extract (water, alcohol, etc. from fruit or fruit juice) may be used. It is also possible to contain an extract obtained by extracting the active ingredients of the fruit. The fruit species for the fruit flavor and fruit extract may be the same as the fruit species for the fruit juice described above, but other types may be used.
Furthermore, it is considered that the effects of the present invention (especially the effect of reducing Nikki-like flavor) will not completely disappear based on the flavor type and strength of the flavor of the flavor/fruit extract. Therefore, the types of flavors may be varied, and the content is not particularly limited.

As explained above, the beverage according to the present embodiment has a reduced Nikki-like flavor. In addition, the beverage according to the present embodiment has a reduced roughness that remains on the tongue, and has an enhanced spicy complexity, a soft taste, a sharp aftertaste, and a refreshing bitterness.

[Beverage base]
The beverage base according to this embodiment can be diluted with a splitting material to be described later to form the above-mentioned beverage.
In addition, when the beverage base according to the present embodiment is provided to consumers, restaurants, etc., it may be diluted with splitting material after being provided in a beverage base state (RTS: Ready To Serve), or the beverage base The base may be diluted with a splitting material and then provided in a ready to drink (RTD) state.

Hereinafter, when explaining the beverage base according to the present embodiment, the explanation will be omitted for the configurations common to the above-mentioned beverages, and the explanation will focus on the different configurations (particularly the content etc.).

(cinnamaldehyde)
When the content of cinnamaldehyde in the beverage base is Xppm and the dilution ratio is D times, X/D is preferably 0.1 or more, 0.3 or more, 0.5 or more, 0.8 or more, 1 or more. , 2 or more, 2.5 or more, 2.8 or more, and 3 or more are more preferable. Moreover, X/D is preferably 100 or less, more preferably 80 or less, 50 or less, 40 or less, 35 or less, 32 or less, and 30 or less.

(4-isopropenyltoluene)
When the content of 4-isopropenyltoluene in the beverage base is Yppb and the dilution ratio is D times, Y/D is preferably 1 or more, 3 or more, 5 or more, 8 or more, 10 or more, 20 or more, 30 Above, 40 or more, 45 or more, 48 or more, and 50 or more are more preferable. Further, Y/D is preferably 1000 or less, more preferably 800 or less, 600 or less, 550 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, and 100 or less.

(Alcohol degree)
When the alcohol content of the beverage base is Av/v% and the dilution ratio is D times, A/D is preferably 1 or more, 2 or more, 2.5 or more, 3 or more, or 5 or more. is more preferable. Further, A/D is preferably 25 or less, more preferably 20 or less, 15 or less, 13 or less, 12.5 or less, 10 or less, 9 or less, 7 or less, and 6 or less.
Note that when the beverage base does not contain alcohol, A/D is, for example, less than 1, 0.7 or less, 0.5 or less, 0.3 or less, 0.1 or less, or 0.0.

(Extract portion)
When the extract content of the beverage base is Ew/v% and the dilution ratio is D times, E/D is preferably 1 or more, more preferably 3 or more, 5 or more, 7 or more, or 8 or more. Moreover, E/D is preferably 18 or less, more preferably 17 or less, 15 or less, 13 or less, 12 or less, 11 or less, and 10 or less.

(split wood)
The splitting material is used for diluting the beverage base according to this embodiment.
Examples of the splitting material include water, carbonated water, hot water, ice, fruit juice, fruit juice-containing beverages, and tea, and one or more of these may be used in combination.
Note that the dilution using the split material is such that the beverage base according to the present embodiment is 1.2 to 20 times, preferably 1.5 to 10 times, more preferably 2 to 5 times, particularly preferably 3 to 4 times. All you have to do is implement it.

As explained above, the beverage base (dilution ratio: D times) according to the present embodiment has a reduced Nikki-like flavor in the diluted beverage (drinkable beverage).
In addition, the beverage base according to the present embodiment reduces the roughness that remains on the tongue after dilution, and increases spicy complexity, softness of taste, sharp aftertaste, and refreshing bitterness. .

[Packaged beverages and packaged beverage bases]
The beverage and beverage base according to this embodiment can be provided in various containers. By filling various containers with beverages or beverage bases, quality deterioration due to long-term storage can be suitably prevented.
Note that the container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long period of time. From the viewpoint of improving visibility for consumers, transparent containers (especially glass containers, etc.) are preferable.
Furthermore, when filling various types of containers with the beverage base, the containers may be labeled with an indication (for example, dilution ratio, etc.) indicating that the beverage base may be diluted with the above-mentioned splitting material or the like.

[Beverage and beverage-based manufacturing method]
Next, a beverage and a method for producing a beverage base according to the present embodiment will be described.
The beverage and beverage-based manufacturing method according to the present embodiment include a mixing step and a post-processing step.

In the mixing step, water, cinnamaldehyde, 4-isopropenyltoluene, alcohol, additives, and the like are appropriately added to a mixing tank to produce a mixed solution.
In this mixing step, each raw material may be mixed and adjusted so that the content of cinnamaldehyde, the content of 4-isopropenyltoluene, X/D, Y/D, etc. are within the predetermined ranges described above.

In the post-processing step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers are selectively performed as necessary.
Note that the filtration treatment in the post-treatment step can be performed using a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but it is not limited to this and can be applied as long as the same treatment can be performed. Further, the filling process in the post-processing step is preferably performed in a clean room maintained at a level of cleanliness that is normally performed in the manufacture of beverages. The order of each treatment in the post-treatment step is not particularly limited.

In addition, each process performed in a mixing process and a post-processing process can be performed by the equipment generally used in order to manufacture RTD drink, RTS drink, etc.

As explained above, according to the method for producing a beverage according to the present embodiment, the Nikki-like flavor and roughness remaining on the tongue are reduced, and the spicy complexity, softness of the taste, sharp aftertaste, and refreshing bitterness are reduced. Enhanced beverages can be produced.
Further, according to the beverage-based manufacturing method according to the present embodiment, the diluted beverage has a Nikki-like flavor and a reduced roughness that remains on the tongue, and has a spicy complexity, a soft taste, a sharp aftertaste, and a refreshing taste. A beverage base with enhanced bitterness can be produced.

[Method for improving the flavor of beverages]
Next, a method for improving the flavor of a beverage according to this embodiment will be described.
The method for improving the flavor of a beverage according to the present embodiment is a method for improving the flavor of a beverage that reduces the Nikki-like flavor of a beverage containing cinnamaldehyde, and includes a step of incorporating 4-isopropenyltoluene. .
Note that the content of each component is the same as the value explained for the above-mentioned "beverage".

As explained above, according to the method for improving the flavor of a beverage according to the present embodiment, it is possible to reduce the Nikki-like flavor and roughness that remains on the tongue, and improve the spicy complexity, softness of the taste, sharpness of the aftertaste, and It can enhance the refreshing bitterness.

Next, the present invention will be described by illustrating examples that meet the requirements of the present invention and comparative examples that do not.

[Sample preparation]
Each sample in the table contains cinnamaldehyde, 4-isopropenyltoluene, vodka, high-fructose corn syrup, granulated sugar, citric acid (anhydrous), trisodium citrate, phosphoric acid, and pure water. A sample (alcoholic beverage) was prepared by appropriately blending the following.
In addition, each sample in the table had an alcohol content of 5 v/v% and an extract content of 8 w/v%. Each sample in the table contained approximately the same amount of vodka, high fructose corn syrup, granulated sugar, citric acid (anhydrous), trisodium citrate, and phosphoric acid.
In addition, only the samples with f at the end of the sample number in the table had a gas pressure (total pressure) of approximately 2.1 kg/cm ² at 20°C by mixing not only pure water but also carbonated water. The other samples had a gas pressure (total pressure) of 0.0 kg/cm ² at 20°C.

[contents of the test]
For each sample produced by the above method, seven trained panelists with discriminative ability ranked it as ``nicky flavor,'' ``grittyness on the tongue,'' ``spicy complexity,'' and ``spicy complexity.'' The items were scored on a 5-point scale from 1 to 5 for ``soft taste without being harsh'', ``bright aftertaste'', ``refreshing bitterness'', and ``overall evaluation'', and the average value was calculated.
All evaluations were made by drinking samples.

For each evaluation (evaluation other than "overall evaluation"), the sample whose sample number was 1 was used as a control sample, and the score shown in the table of the control sample was used as the reference point. Each evaluation was performed in comparison with a control sample having the same forward number as the sample number. Specifically, the control samples are Samples 1-1, 2-1, 3-1, and 4-1. For example, the Nikki-like flavor of Sample 3-3 was evaluated based on the number at the front of the sample number. Evaluation was made by comparing the Nikki-like flavor of Sample 3-1 (control sample), which is the same but has a backward number of 1, with a score of 5 (reference point).

(Nikki-like flavor: evaluation criteria)
The Nikki-like flavor was evaluated using the control sample as the standard (5 points), and ``weak Nikki-like flavor'' was evaluated as 1 point, and cases where ``Nicki-like flavor was strong'' were evaluated as 5 points.
As for the "nikki-like flavor", the lower the score, the more reduced it is, and it can be judged that it is preferable.

Here, the "nikki-like flavor" literally means a cinnamon-like flavor, but it is a flavor that makes the flavor of the beverage feel negative.

(Roughness that remains on the tongue: evaluation criteria)
The evaluation of the roughness remaining on the tongue was based on the control sample (5 points), and ``the roughness remaining on the tongue is weak'' was evaluated as 1 point, and when the case ``the roughness remaining on the tongue was strong'' was evaluated as 5 points.
Regarding the "roughness that remains on the tongue," the lower the score, the more reduced it is, and it can be determined that it is preferable.

Here, ``the roughness that remains on the tongue'' is something that is felt as a taste (not a sense of touch), and ``the roughness that remains on the tongue'' is strong, indicating that the roughness that remains on the tongue is felt strongly. .

(Spicy complexity: evaluation criteria)
The evaluation of spicy complexity was based on the control sample (1 point), and ``weak spicy complexity'' was evaluated as 1 point, and ``strong spicy complexity'' was evaluated as 5 points.
Regarding "spicy complexity," the higher the score, the more enhanced it is, and can be judged to be preferable.

Here, "spicy complexity" is not monotonous spiciness, but spiciness that makes the drink feel like it contains many spices, and "spicy complexity" is strong. This indicates that the person feels a strong sense of spiciness.

(Soft taste without being harsh: evaluation criteria)
The evaluation of the softness of the taste is based on the control sample (1 point), and the score is 1 point if the "taste is harsh and not soft", and the score is 1 point if the "taste is not harsh and soft". was evaluated as 5 points.
Regarding "soft taste without being harsh", the higher the score, the softer the taste, which can be judged to be preferable.

Here, the evaluation of "softness of taste that is not harsh" was performed based on the softness of the overall taste.

(Hard aftertaste: evaluation criteria)
The evaluation of sharp aftertaste was based on the control sample (1 point), and ``no sharp aftertaste'' was evaluated as 1 point, and cases in which ``there was a sharp aftertaste'' were evaluated as 5 points.
Regarding the "sharp aftertaste", the higher the score, the more enhanced it is, which can be judged to be preferable.

Here, "the sharpness of the aftertaste" refers to the level of the drop when the flavor disappears in the aftertaste, and "the sharpness of the aftertaste" indicates that the above-mentioned drop is large.

(Refreshing bitterness: evaluation criteria)
The evaluation of refreshing bitterness was based on the control sample (1 point), and 1 point was given for "weak refreshing bitterness" and 5 points was given for "strong refreshing bitterness."
Regarding "refreshing bitterness," the higher the score, the more enhanced it is, and it can be judged that it is preferable.

Here, the term "refreshing bitterness" refers to a bitterness that accentuates the flavor of a beverage, and is a bitterness that gives a refreshing, spice-like feeling.

(Comprehensive evaluation: evaluation criteria)
For the overall evaluation, no criteria were set, and 1 point was given if the drink had a "poor overall balance as a drink" and 5 points was given if the drink had a good overall balance as a drink.
Regarding the "overall evaluation," it can be determined that the higher the score, the better.

Here, the "overall evaluation" refers to the balance of the overall flavor of the beverage, and for example, if the flavor balance is disrupted because the flavor based on a specific component is felt strongly, the evaluation will be poor.

The table shows the content of each sample and the results of each evaluation. Note that the numerical values and indicators for each component shown in the table are the content and indicators in the final product.

(Consideration of results)
Table 1 shows the results when the content of cinnamaldehyde was fixed at 1 ppm and the content of 4-isopropenyltoluene was varied.
From the results of samples 1-1 to 1-5, as the content of 4-isopropenyltoluene increases, the scores for "nikki-like flavor" and "gritness that remains on the tongue" decrease, and the scores for "spicy taste" decrease. It was confirmed that the scores for ``complexity'', ``soft taste without being harsh'', ``sharp aftertaste'', ``refreshing bitterness'', and ``overall evaluation'' increased. It was also confirmed that when the content of 4-isopropenyltoluene became too large, the overall evaluation score decreased slightly.
Considering all the evaluation results, among samples 1-1 to 1-5, samples 1-2 to 1-5 (particularly samples 1-3 to 1-4) had preferable results.
Also, when comparing Sample 1-3 and Sample 1-3f, Sample 1-3f, which is a carbonated drink, has all the effects (reducing Nikki-like flavor, reducing roughness that remains on the tongue, reducing spicy taste). It was also confirmed that the following effects (complexity enhancement effect, flavor softness enhancement effect, aftertaste enhancement effect, refreshing bitterness enhancement effect) were exerted somewhat strongly. Therefore, it was confirmed that the effects of the present invention are exhibited regardless of whether it is a sparkling beverage or a non-sparkling beverage, and are particularly exhibited somewhat strongly when applied to a sparkling beverage.

Table 2 shows the results when the content of cinnamaldehyde was fixed at 3 ppm and the content of 4-isopropenyltoluene was varied.
The results in Table 2 showed almost the same tendency as the results in Table 1.
Considering all the evaluation results, among samples 2-1 to 2-5, samples 2-2 to 2-5 (particularly samples 2-3 to 2-4) had preferable results.
The results of the comparison of the presence or absence of foamability (samples 2-3 and 2-3f) also showed the same tendency as the results in Table 1.

Table 3 shows the results when the content of cinnamaldehyde was fixed at 10 ppm and the content of 4-isopropenyltoluene was varied.
The results in Table 3 showed almost the same tendency as the results in Tables 1 and 2.
Considering all the evaluation results, samples 3-2 to 3-5 (particularly samples 3-3 to 3-4) had preferable results among samples 3-1 to 3-5.
The results of the comparison of the presence or absence of foamability (Samples 3-3 and 3-3f) also showed the same tendency as the results in Tables 1 and 2.

Table 4 shows the results when the content of cinnamaldehyde was fixed at 30 ppm and the content of 4-isopropenyltoluene was varied.
The results in Table 4 showed almost the same tendency as the results in Tables 1 to 3.
Considering all the evaluation results, among samples 4-1 to 4-5, samples 4-2 to 4-5 (particularly samples 4-3 to 4-4) had preferable results.
Note that the results of the comparison of the presence or absence of foamability (samples 4-3 and 4-3f) also showed the same tendency as the results in Tables 1 to 3.

Based on the results in Tables 1 to 4, it appears that all the desired effects can be achieved by including 4-isopropenyltoluene in beverages, regardless of the content of cinnamaldehyde (or within a very wide content range). (Reducing Nikki-like flavor, reducing roughness that remains on the tongue, enhancing spicy complexity, enhancing softness of taste, enhancing sharp aftertaste, enhancing refreshing bitterness) I was able to confirm that it was done.

Claims (11)

A beverage containing cinnamaldehyde,
A beverage containing 4-isopropenyltoluene. The beverage according to claim 1, wherein the content of the cinnamaldehyde is 0.1 to 100 ppm. The beverage according to claim 1 or 2, wherein the content of the 4-isopropenyltoluene is 1 to 1000 ppb. The beverage according to claim 1, containing alcohol. A beverage base containing cinnamaldehyde,
Beverage base containing 4-isopropenyltoluene. The beverage base according to claim 5, wherein X/D is 0.1 to 100, where the content of the cinnamaldehyde is Xppm and the dilution ratio is D times. The beverage base according to claim 5 or 6, wherein Y/D is 1 to 1000 when the content of the 4-isopropenyltoluene is Yppb and the dilution ratio is D times. The beverage base according to claim 5, which contains alcohol. A method for producing a beverage, comprising a step of containing cinnamaldehyde and 4-isopropenyltoluene. A method for producing a beverage base comprising the step of incorporating cinnamaldehyde and 4-isopropenyltoluene. A method for improving the flavor of a beverage that reduces the Nikki-like flavor of a beverage containing cinnamaldehyde, the method comprising:
A method for improving the flavor of a beverage, comprising the step of incorporating 4-isopropenyltoluene into the beverage.