JP6756395B2 - Beverage - Google Patents

Description

The present invention relates to a beverage containing thiamine or a salt thereof, taurine and caramel, and imparting a dry feeling or sharpness to a beverage containing less than 1% alcohol and no carbonic acid.

In recent years, alcoholic beverages and carbonated beverages such as beer, which emphasize dryness and sharpness, have been developed and commercialized, and have gained extremely high popularity. For example, Patent Document 1 discloses a fermented malt beverage that is provided with a sharpness in the throat while ensuring a drinkable response by increasing the ratio of malt used in the raw material. Further, Patent Document 2 discloses a carbonated beverage having a good flavor, which has improved flavor (body feeling, sharpness of the rear mouth, etc.) and bubble feeling of a carbonated beverage containing a high-intensity sweetener. Further, Patent Document 3 discloses a taste improving agent for a beverage containing a milk component, and polyphenols are added to a food or drink containing a milk component and a sweetener to produce a refreshing aftertaste and sharp taste. Is disclosed.

On the other hand, thiamine, taurine or caramel are widely blended in pharmaceuticals, quasi-drugs, internal liquids, food beverages, etc., and products that are easily blended with sweeteners and various flavors are commercially available.

However, there have been no studies on these oral liquids and food and beverages to give a dry feeling and a sharp aftertaste. There is room for consideration in order to meet the high demands for flavor in recent years.

Japanese Unexamined Patent Publication No. 2006-314333 Japanese Patent No. 5175167 Japanese Unexamined Patent Publication No. 2005-6503

An object of the present invention is to provide a beverage containing thiamine or a salt thereof, taurine, or caramel, which is less than 1% alcohol and has a dry feeling and a sharp aftertaste.

As a result of diligent studies to solve the above problems, the present inventors have found that when a specific spice component or spice is added to a beverage containing at least one of thiamine or a salt thereof, taurine, and caramel, a dry feeling is obtained. We have also found that it is possible to impart sharpness to the aftertaste, and have completed the present invention.

That is, the present invention
(1) At least one selected from the group consisting of (A) thiamine or a salt thereof, taurine and caramel, and (B) at least one spice component or spice selected from the group consisting of (b1) to (b4) below. Non-sparkling beverages with an alcohol content of less than 1%, characterized by containing seeds,
(B1) quassin or picrasma extract (b2) spirantol or paracress extract (b3) piperine or pepper extract (b4) sanshool, Chinese pepper extract or Japanese pepper extract,
(2) A non-sparkling beverage containing at least one selected from the group consisting of thiamine or a salt thereof, taurine and caramel and having an alcohol content of less than 1%, from the group consisting of the following (b1) to (b4). A method for improving the dryness or sharpness of the non-sparkling beverage by blending a spice component or at least one selected spice.
(B1) quassin or picrasma extract (b2) spirantol or paracress extract (b3) piperine or pepper extract (b4) sanshool, Chinese pepper extract or Japanese pepper extract,
Is.

According to the present invention, it is possible to obtain a beverage having a dry feeling and sharpness in a beverage containing any one or more of thiamine or a salt thereof, taurine and caramel.

In the present invention, examples of thiamine or a salt thereof include thiamine, thiamine hydrochloride, thiamine nitrate, fursultiamine, disetiamine hydrochloride and the like. The content of thiamine or a salt thereof is usually 0.00001 to 1.0 W / V%, preferably 0.0001 to 0.1 W / V%, and more preferably 0.001 to 0. It is 01%.

In the present invention, the taurine may be a synthetic product, a squid containing taurine, an extract from octopus, oysters, or the like. The content of taurine is usually 0.001 to 10 W / V%, preferably 0.01 to 5 W / V%, and more preferably 0.1 to 3 W / V% with respect to the total amount of the beverage.

In the present invention, caramel is obtained by heat-treating edible carbohydrates such as sugar and glucose. The content of caramel is usually 0.0001 to 5 W / V%, preferably 0.001 to 1 W / V%, more preferably 0.01 to 0.5 W / V%, based on the total amount of the beverage.

The (b1) quassin or picrasma quasi extract used in the present invention is obtained by drying, crushing, crushing, etc. the bark of Picrasma quassioides, which is a plant belonging to the genus Picrasma of the family Simaroubaceae, as it is or as necessary. It is obtained by extracting after performing. The extraction processing method is not particularly limited and can be carried out according to a conventional method. In addition, extracts from other plants including quassin or picrasma quasi extract and blended flavors may be used.

(B2) Paracress or Paracress used in the present invention is the same as the flowers and leaves of Paracress (also known as Capsicum scientific name Spilanthes acmella), which is a plant of the genus Paracress of the Asteraceae family, or dried, crushed, if necessary. It is obtained by extracting after performing a crushing treatment or the like. The extraction processing method is not particularly limited and can be carried out according to a conventional method. Extracts and blended fragrances from other plants, including spirantol or paracress of the Netherlands, may also be used.

(B3) Piperine or pepper used in the present invention is extracted by extracting the fruit of pepper (scientific name: Piper nigrum), which belongs to the genus Piperaceae, as it is, or after drying, crushing, crushing, etc., if necessary. can get. The extraction processing method is not particularly limited and can be carried out according to a conventional method. In addition, extracts and blended flavors from other plants containing piperine or pepper, such as long pepper and piper retrofractum, may be used.

The (b4) sanshool, Japanese pepper extract or Japanese pepper extract used in the present invention is the fruit or peel of Japanese pepper (scientific name: Zanthoxylum pipertum) or Kahokzansho (also known as Hanasansho, scientific name: Zanthoxylum bungeanum), which belong to the genus Zanthoxylum of the family Zanthoxylum. Is obtained as it is or, if necessary, after being dried, crushed, crushed, or the like. The extraction processing method is not particularly limited and can be carried out according to a conventional method. In addition, extracts from sanshool or other plants including sansho and blended fragrances may be used.

The above-mentioned quassin or picrasma extract, spirantol or paracress, piperine or pepper, sanshool, Chinese pepper extract or Japanese pepper extract may be used alone or in any combination of two or more. These components are usually 0.01 to 1000 parts by mass with respect to 1 part by mass of thiamine or a salt thereof, preferably 0.1 to 100 parts by mass from the viewpoint of the effect of the present invention, and 0 with respect to taurine. It is preferable to mix 0.000001 to 10 parts by mass, and 0.0001 to 1 part by mass from the viewpoint of the effect of the present invention. Further, it is preferable to add 0.00001 to 100 parts by mass with respect to caramel and 0.0001 to 10 parts by mass from the viewpoint of the effect of the present invention.

The beverage of the present invention is a "non-carbonated beverage", and the carbonated beverage is excluded. The non-carbonated beverages, a beverage under gas pressure within 0.2 kg / cm ^3, as the beverage of the present invention, for example oral liquid, other drugs and quasi-drugs, such as drinks, nutritional functional food , Various beverages such as foods for specified insurance, and various beverages in the food and beverage field such as fruit / vegetable beverages, sports / health functional beverages, and dairy beverages.

The beverage of the present invention is not particularly limited, and has, for example, pH 2.0 to 7.0. From the viewpoint of flavor, the pH is preferably low, more preferably pH 2.5 to 4.0, and particularly preferably pH 2.5 to 3.0. For pH adjustment of the beverage composition, an edible acid can be used as a pH adjuster. Examples of the pH adjuster include organic acids such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, succinic acid, ascorbic acid and acetic acid and their salts, inorganic acids such as hydrochloric acid and phosphoric acid and their salts, and hydroxylation. Examples include inorganic bases such as sodium. One or more of these pH adjusters can be used.

As other components, vitamins, minerals, amino acids or salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly and the like can be appropriately blended in the beverage of the present invention as long as the effects of the present invention are not impaired.

Further, if necessary, additives such as antioxidants, colorants, flavors, flavoring agents, surfactants, thickeners, stabilizers, preservatives, sweeteners, acidulants, etc. can be added as long as the effects of the present invention are not impaired. Can be appropriately blended with.

The beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. In the case of an oral solution, each component is usually taken and dissolved in an appropriate amount of purified water, the pH is adjusted to a desired acidic range, the volume is adjusted by adding purified water, and filtration and sterilization are performed as necessary. Obtained by

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the present invention is not limited to these Examples and the like.

Reference example 1
Extract preparation:
30 mL of 95% ethanol was added to 5 g of Chinese pepper powder, and the mixture was stirred at room temperature for 2 hours and then filtered through a filter paper to obtain an extract (Sichuan pepper extract). The piperine solution was prepared by dissolving 20 mg of pipeline in 4 mL of 99.5% ethanol. Commercially available products were used as the Dutch paracress extract, the quail extract, the cinnamon extract, the clove extract, and the capsicum extract. These extracts were used in the following examples.

Example 1
Preparation of non-sparkling beverages:
Non-carbonated beverages were prepared according to the formulations shown in Table 1 below and the following methods. First, a phosphate buffer solution having a pH of 3.0 prepared with sodium dihydrogen phosphate and phosphoric acid was prepared. VB1 nitrate was added to about 90% of the total amount of the phosphate buffer solution having a pH of 3.0, and after sufficiently stirring and dissolving, the phosphate buffer solution having a pH of 3.0 was added to prepare the whole amount as a beverage stock solution. Finally, the Paracress extract of the Netherlands was added to this beverage stock solution to obtain a non-carbonated beverage.

Adjustments were also made in Examples 2 to 29 and Comparative Examples 1 to 16 in the same manner as in Example 1.
These non-carbonated beverages were stored at 65 ° C. for 3 days to prepare a test solution. Three people in their 20s to 40s were used as a panel to evaluate the sharpness and dryness of the test solution. The evaluation was relative evaluation using a test solution containing no spice extract as a control. In Examples 1 to 4, Comparative Example 1 is used as a control. Similarly, Examples 5 to 8 are Comparative Example 2, Examples 9 to 12 are Comparative Example 3, and Examples 13 to 16 are Comparative Example 4 and Examples 17 to 20. 5 is Comparative Example 5, Examples 21 to 24 are Comparative Example 6, Examples 25 to 29 are Comparative Example 7, Comparative Examples 8 to 10 are Comparative Example 1, Comparative Examples 11 to 13 are Comparative Example 2, and Comparative Examples 14 to 16. Used Comparative Example 3 as a control. Sharpness and dryness are 3 points for "very strong than control", 2 points for "stronger than control", 1 point for "slightly stronger than control", 0 point for "similar to control", and "slightly weaker than control". Was -1 point, "weaker than control" was -2 points, and "very weaker than control" was -3 points. The control is evaluated by absolute evaluation, with 7 points for "feeling very strong", 6 points for "feeling strongly", 5 points for "feeling slightly strong", 4 points for "feeling", and "slightly feeling". The evaluation was performed on a 7-point scale with 3 points for "feeling weak", 2 points for "feeling weak", and 1 point for "feeling very weak", and the average of the three panels was shown as the evaluation point. The formulations are shown in Tables 1-3 and the results are shown in Tables 4-7.

As is clear from the above results, the Paracress extract, Piperin solution, Sichuan pepper extract, and Picrasma quascia extract give a sharp and dry feeling to non-sparkling beverages containing thiamine or a salt thereof, taurine, or caramel. The effect was seen. On the other hand, other spices such as cinnamon extract, clove extract and capsicum extract did not have the effect of imparting sharpness or dryness.

INDUSTRIAL APPLICABILITY According to the present invention, it has become possible to provide a beverage in which a new flavor is added to a non-alcoholic non-carbonated beverage containing thiamine or a salt thereof, taurine or caramel.

Claims (2)

At least one selected from the group consisting of (A) (a2) taurine and (a3) caramel, and a spice component selected from the group consisting of (b1), (b2), and (b4) below (B) or A non-sparkling beverage having an alcohol content of less than 1%, which comprises at least one of spices.
(B1) Quassin or Picrasma extract (b2) Spirantol or Paracress extract (b4) Sanshool, Chinese pepper extract or Sansho extract (A2) The beverage according to claim 1, wherein the content of taurine is 0.1 to 3 w / v% with respect to the entire beverage.