JP6832070B2 - Beverages containing chlorogenic acid - Google Patents

Description

The present invention relates to a packaged beverage containing chlorogenic acid, a method for producing the same, and a method for improving a refreshing feeling and / or sharpness in the packaged beverage.

Chu-Hi is originally an abbreviation for shochu highball. Nowadays, its definition varies, but it generally means an alcoholic beverage obtained by dividing distilled liquor by another beverage. Chu-Hi has a refreshing taste with a good balance of liquor, sweetness, sourness, and fruitiness, and is widely accepted. In addition, a non-alcoholic beverage with an alcohol content of 0 v / v%, which has a taste similar to that of chu-hi for adults, called a chu-hi taste beverage, is also on the market.

Chlorogenic acid is a kind of polyphenol and is known to have various physiological actions such as an antioxidant action (Patent Document 1).

Japanese Unexamined Patent Publication No. 2015-051933

Methods for improving the refreshing and sharpness of chu-hi or chu-hi taste beverages have not been fully investigated. In particular, there are not enough means to achieve this purpose without impairing the original chu-hi feeling and without significantly changing the liquid color of the beverage.

An object of the present invention is to improve the refreshing feeling and sharpness of a packaged beverage without impairing the chu-hi feeling and without significantly changing the liquid color of the beverage.

In addition, when foods and drinks containing fats and oils are ingested, the fats and oils remain in the oral cavity, giving an unpleasant feeling. And when the fats and oils accumulate, the discomfort increases. Therefore, it is required to wash away the fats and oils brought about by the diet from the mouth. If you drink a drink such as water, you can wash the fat from your mouth to some extent, but it is not always enough.

Another object of the present invention is to provide a material capable of flushing fats and oils from the mouth.

As a result of diligent studies, the present inventors have found that packaged beverages having a specific range of chlorogenic acid content and citric acid and / or malic acid content are excellent in terms of refreshing feeling and sharpness. And found that the liquid color of the beverage did not become too dark. The present inventors have also found that chlorogenic acid has an excellent effect of washing away fats and oils in the mouth.

The present invention relates to, but is not limited to:
1. 1. It ’s a packaged beverage,
The content of chlorogenic acid is 0.2-100 ppm and
The sum of the contents of citric acid and malic acid is 0 to 18.0 g / L, and the absorbance at a wavelength of 500 nm is 0.2 or less.
The beverage.
2. 2. The beverage according to 1, wherein the content of limonene is 0.01 to 90 ppm.
3. 3. The beverage according to 1 or 2, which has a sweetness of less than 20% in terms of sucrose.
4. The beverage according to any one of 1 to 3, which contains fruit juice.
5. The beverage according to any one of 1 to 4, which is a chu-hi or chu-hi taste beverage.
6. The beverage according to any one of 1 to 5, wherein the content of the emulsifier is 0.1 w / w% or less.
7. The beverage according to any one of 1 to 6, further containing carbonic acid.
8. The beverage according to any one of 1 to 7, wherein the alcohol content is 1 to 10 v / v%.
9. The beverage according to any one of 1 to 8, wherein the total content of citric acid and malic acid is 0.01 to 18.0 g / L.
10. It is a method of manufacturing packaged beverages.
A step of adjusting the content of chlorogenic acid in the beverage to 0.2 to 100 ppm,
The production including a step of adjusting the total content of citric acid and malic acid in the beverage to 0 to 18.0 g / L, and a step of adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less. Method.
11. A method for improving the refreshing feeling and / or sharpness of packaged beverages.
A step of adjusting the content of chlorogenic acid in the beverage to 0.2 to 100 ppm,
The method comprising a step of adjusting the total content of citric acid and malic acid in the beverage to 0 to 18.0 g / L and a step of adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less. ..
12. A food and drink composition for washing away fats and oils in the mouth, which contains chlorogenic acid as an active ingredient.

INDUSTRIAL APPLICABILITY The present invention can improve the refreshing feeling and sharpness of a packaged beverage without impairing the chu-hi feeling and without significantly changing the liquid color of the beverage.

Therefore, the beverage of the present invention is particularly suitable as a chu-hi or chu-hi taste beverage. The chu-hi taste beverage means a non-alcoholic beverage having an alcohol content of 0 v / v%, which is similar in taste to chu-hi for adults.

Here, the chu-hi feeling is a unique preferable taste of a chu-hi or chu-hi taste beverage, and the balance of liquor, sweetness, sourness, and fruitiness, particularly the balance of liquor, carbonation, sweetness, sourness, and fruitiness. It means a clean and refreshing taste. In addition, the refreshing feeling means that the unpleasant taste such as bitterness, sourness, astringency, and astringency after drinking does not remain, and the back mouth is not sticky, and the sharpness means the pleasant aroma, flavor, and taste of food and drink. It means that it is comfortable to drink and has a good throat that does not remain in the aftertaste even though it has enough.

It was also found that the beverage of the present invention containing chlorogenic acid has an excellent ability to disperse fats and oils in water. Moreover, this effect is exhibited even if an emulsifier is not included as a component other than chlorogenic acid. Therefore, the beverage of the present invention is particularly useful when eating foods containing fats and oils. In addition, chlorogenic acid itself can be used to wash away fats and oils in the mouth.

FIG. 1 shows a container used for evaluating the state of oil and fat dispersion. FIG. 2 shows a shaking method in the evaluation of the oil / fat dispersion state. FIG. 3 shows an image obtained by looking at the liquid level of the test solution from above during the oil / fat dispersion state test, which is a typical dispersion state corresponding to dispersion level 1 (poor dispersion state). Is shown. The black part is the oil droplet. FIG. 4 shows an image obtained by looking at the liquid level of the test solution from above during the oil and fat dispersion test, which shows a typical dispersion state corresponding to dispersion level 2 (good dispersion state). Shown. The black part is the oil droplet. FIG. 5 shows an image obtained by looking at the liquid level of the test solution from above during the oil and fat dispersion test, which is a typical dispersion corresponding to dispersion level 3 (very good dispersion state). Indicates the state. The black part is the oil droplet.

The packaged beverage of the present invention (hereinafter, also referred to as “beverage of the present invention”) and related methods will be described below.

(Chlorogenic acid)
Chlorogenic acid is also called 3-caffeicylquinic acid, and is a polyphenol compound having a structure in which caffeic acid, which is a silicic acid derivative, is bonded to the hydroxyl group at the 3-position of quinic acid, which is an acidic polyalcohol, and is represented by the following chemical formula. ..

Chlorogenic acid is known to be contained in plants such as coffee, and can be easily obtained from plants, for example. The origin and morphology of the chlorogenic acid used in the present invention are not particularly limited, for example, partially purified chlorogenic acid such as a plant extract, chlorogenic acid isolated from a plant, artificially synthesized. Chlorogenic acid and the like can be used, and they may be used in combination.

The content of chlorogenic acid in the beverage of the present invention is 0.2 to 100 ppm, preferably 0.25 to 100 ppm, more preferably 0.4 to 100 ppm, more preferably 0.5 to 100 ppm, and more, based on the entire beverage. It is preferably 0.7 to 27 ppm, more preferably 1.0 to 25 ppm. In addition, in this specification, ppm means weight / volume ppm, which corresponds to mg / L. If the content of chlorogenic acid is less than 0.2 ppm, a refreshing feeling and sharpness cannot be sufficiently obtained. Further, if the content of chlorogenic acid exceeds 90 ppm, the chu-hi-ness may be impaired in terms of taste and appearance. Although described for confirmation, the content of chlorogenic acid referred to here is the content of pure chlorogenic acid, for example, chlorogenic acid content even when a plant extract containing chlorogenic acid is used. The amount does not include the content of impurities.

The content of chlorogenic acid can be quantified using a known method such as an HPLC method. In order to adjust the content, the amount of chlorogenic acid used or the raw material containing the chlorogenic acid may be adjusted.

(Citric acid and malic acid)
Citric acid is an organic acid that is abundant in citrus fruits such as lemons and has a slightly astringent acidity. Malic acid is an organic acid that is abundantly contained in apples and the like, and has a refreshing sourness.

The total content of citric acid and malic acid contained in the beverage of the present invention is 0 to 18.0 g / L, preferably 0.01 to 18.0 g / L, and more preferably 0.1 to 15. It is 0 g / L. The beverage may contain only one of citric acid and malic acid, or both.

The contents of citric acid and malic acid can be quantified using a known method such as HPLC method. In order to adjust the content thereof, the amount of citric acid and malic acid used, or the raw material containing them may be adjusted.

(Absorbance)
Despite the fact that the beverage of the present invention contains chlorogenic acid, the liquid color of the beverage is not dark. The absorbance of the beverage at 500 nm is preferably 0.2 or less, more preferably 0.09 or less, more preferably 0.07 or less, and even more preferably 0.05 or less.

(alcohol)
The beverage of the present invention may contain alcohol. The term "alcohol" as used herein means ethanol unless otherwise noted.

Alcohol may be contained in the beverage by any means, but since one of the particularly preferable aspects of the present invention is chu-hi, the beverage of the present invention preferably contains distilled liquor. Distilled liquor is not limited by its raw material and manufacturing method. Examples of the distilled liquor include spirits (eg vodka, lamb, tequila, gin, aquavit, korn), neutral spirits, liqueurs, whiskeys (eg whiskey and brandy), and shochu.

The alcohol content of the beverage of the present invention is preferably 1-10 v / v%, and even more preferably 5-8 v / v%.

In the present specification, the alcohol content of the beverage can be measured by any known method, for example, by a vibrating densitometer. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves from the beverage is prepared, and the sample is distilled by direct fire, and the density of the obtained distillate at 15 ° C. is measured, and the analysis method prescribed by the National Tax Agency is performed. Converted using the "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion table" attached to (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Can be obtained.

(Limonene)
The beverage of the present invention may contain limonene. Here, limonene means d-limonene. Limonene may be derived from fruit juice or spices.

When the beverage of the present invention contains limonene, the content of limonene in the beverage is preferably 0.01 ppm or more, more preferably 0.1 ppm or more. There is no upper limit of the limonene content as long as the effects of the present invention can be obtained, but the upper limit of the limonene content is preferably 90 ppm, 50 ppm, or 10 ppm. For example, the content of limonene may be 0.01-90 ppm, 0.1-50 ppm, or 0.1-10 ppm. The content of d-limonene may be measured by any known method such as GC-MS or HPLC method. The typical analytical conditions for GC-MS are shown below.

<GC-MS analysis conditions>
The sample beverage is subjected to gas chromatography-mass spectrometry (GC-MS) under the following conditions. The analysis conditions of GC are as follows.
GC device: Agilent Technologies GC-MSD
GC oven temperature conditions: 40 ° C (5 minutes) -6 ° C / min-240 ° C
Mass Spectrometry (MS) Condition Quadrupole Set Value: 150
Ion source setting value: 230
Area value calculation condition Total ion mode mass (LOW): 35
Mass (HIGH): 550
Column: DB-WAXETR 60m, inner diameter 320μm, film thickness 0.25μm
Sample pretreatment conditions: 80 μL of sample and internal standard substance (20 ppm of methyl decanoate)
20 μL of aqueous alcohol solution mixed in a 20 mL screw cap vial. Dynamic headspace condition device: Gesuteru MPS
Adsorbent: TENAX
Sample vaporization temperature: 80 ° C
Gas supply amount for sample vaporization: 3000 ml
Gas supply rate for sample vaporization: 100 ml / min
Sample vaporization gas type: Nitrogen peak retention time: MS analysis is used to identify components and concentrations.
Standard substance: limonene (sweetness)
The sweetness of the beverage of the present invention is preferably less than 20% in terms of sucrose, more preferably 0.1 to 10%, and even more preferably 0.5 to 5%. The sweetness of a beverage is obtained by converting the amount (weight concentration) of each sweet component contained in the beverage into an equivalent amount of sucrose based on the relative ratio of the sweetness of the sweet component to the sweetness 1 of sucrose. Next, it can be obtained by totaling the sucrose sweetness equivalent amounts (including sweetness components derived from fruit juice and the like) of all the sweet components contained in the beverage. The relative ratio of the sweetness of various sweet components to the sweetness 1 of sucrose can be obtained from a known sugar sweetness conversion table (for example, page 11 of Beverage Japan's "Beverage Terminology Dictionary").

(carbon dioxide gas)
The beverage of the present invention may contain carbon dioxide gas. Carbon dioxide can be added to the beverage using methods commonly known to those skilled in the art, for example, but not limited to, carbon dioxide may be dissolved in the beverage under pressure or from Zuchenhagen. Carbon dioxide and the beverage may be mixed in the piping using a mixer such as a carbonator, or the carbon dioxide may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide. However, the beverage and carbonated water may be mixed. The carbon dioxide pressure is adjusted by appropriately using these means.

The carbon dioxide gas pressure when the liquid temperature of the beverage of the present invention is 20 ° C. is not particularly limited, but is preferably 0.7 to 3.5 kgf / cm ² , more preferably 0.8 to 2.8 kgf / cm ² . The carbon dioxide gas pressure may be 0.8 to 2.5 kgf / cm ² . In the present invention, the carbon dioxide gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., and the carbon dioxide gas pressure is measured after degassing (snift) and shaking the air in the container with the gas volume measuring device. In the present specification, unless otherwise specified, the carbon dioxide gas pressure means the carbon dioxide gas pressure at 20 ° C.

(Juice)
The beverage of the present invention may contain fruit juice. The fruit juice may be in the form of straight fruit juice in which the fruit juice obtained by squeezing the fruit is used as it is, or concentrated concentrated fruit juice. In addition, clear fruit juice and turbid fruit juice can also be used, and whole fruit juice including the outer skin of the fruit is crushed to remove only particularly coarse solids such as seeds, fruit puree containing the fruit, or dried. Juice obtained by crushing or extracting the pulp of a fruit can also be used.

The type of fruit juice is not particularly limited, but for example, citrus juice (orange juice, unshu mikan juice, grapefruit juice, lemon juice, lime juice, yuzu juice, iyokan juice, Natsumikan juice, hassaku juice, ponkan juice, shiikuwasha juice, etc. Kabosu juice, etc.), grape juice, peach juice, tropical fruit juice (pineapple juice, guaba juice, banana juice, mango juice, acerola juice, lychee juice, papaya juice, passion fruit juice, etc.), and other fruit juices (ume juice, etc.) Pear juice, apricot juice, peach juice, berry juice, kiwi fruit juice, etc.), strawberry juice, melon juice, etc. can be mentioned. These fruit juices may be used alone or in combination of two or more.

The content of fruit juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w% or less than 10 w / w% in terms of fruit juice ratio.

In the present invention, the "fruit juice ratio" in the beverage is calculated by the following conversion formula using the amount (g) of the juice blended in 100 g of the beverage. In addition, when calculating the concentration ratio, the JAS standard shall be applied, and the refractometer reading for sugar such as sugar and honey added to the fruit juice shall be excluded.

Fruit juice ratio (w / w%) = <Fruit juice content (g)> × <Concentration ratio> / 100 mL / <Specific gravity of beverage> × 100
(Other ingredients)
In addition to the beverages of the present invention, additives usually added to beverages, such as flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, etc., are included as long as the effects of the present invention are not impaired. A pH adjuster, a quality stabilizer, etc. can be blended.

(emulsifier)
The beverage of the present invention preferably has an emulsifier content of 0.1 w / w% or less (in the present specification, chlorogenic acid is not included in the emulsifier). Nevertheless, the fats and oils can be easily dispersed.

As used herein, the term "emulsifier" means anything generally known as an emulsifier, for example, glycerin fatty acid ester, sucrose fatty acid ester, Kiraya extract, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, and the like. Enjusaponin, barley extract, soybean saponin, sterol, sphingolipid, stearoyl calcium lactate, bile powder, chaseed saponin, tomato glycolipid, beet saponin, yukkafoam extract, propylene glycol, sodium octenyl succinate, octenyl succinic acid Examples include starch. In the present invention, the emulsifier may be derived not only from the directly added emulsifier but also from the emulsifier contained in the emulsified fragrance or the like.

(Dispersion of fats and oils)
When chlorogenic acid is present in water, oil droplets generated when fats and oils are added to water are dispersed more finely than usual. That is, chlorogenic acid can improve the ability of water or aqueous solution to disperse fats and oils. Such ability of chlorogenic acid and the ability of the beverage of the present invention containing it to disperse fats and oils can be evaluated by conducting the following tests.

<Preparation of test solution>
A predetermined amount of chlorogenic acid is dissolved in an alcohol-containing beverage having the formulations shown in Table 1 below to obtain a test solution. Alternatively, a beverage containing chlorogenic acid is used as the test solution. 30 ml of the test solution is tested by the method having the following steps 1 to 7.

<Test>
Process 1. Made by Toyo Sasaki Glass Co., Ltd. (Toyo Sasaki Glass Co., Ltd.), caliber about 4.9 cm, maximum outer diameter about 6.1 cm, thickness about 2 mm, height about 11.2 cm, depth about 7.5 cm, full injection capacity about 140 ml Pour 30 ml of the test solution into the glass container of
Process 2. The test solution was allowed to stand at a liquid temperature of 23 ° C.
Process 3. Add 200 μl of chili oil (Chili oil) (House Foods Co., Ltd.) to the static test solution, cover the glass container, and cover.
Process 4. The glass container is placed in a box-shaped container having an inner size of about 6.5 cm square fixed to a shaking device, and the box-shaped container is shaken at a speed of 250 times / minute in a horizontal circle with a diameter of 80 mm for 1 minute.
Process 5. With the glass container horizontal, the rotated test solution was allowed to stand at a liquid temperature of 23 ° C. for 3 hours.
Process 6. Take a picture of the liquid level from the top of the glass container, and step 7. Visual evaluation is performed on the obtained photographs to determine the dispersion level of fats and oils.

The shape of the container used for the test is as shown in FIG. A parafilm or the like may be used for the lid in step 3. A schematic diagram of step 4 is shown in FIG. Place the glass container in a box-shaped container with an inner size of about 6.5 cm fixed to the shaking device. The shaking device used for shaking is typically BR-300LF of TIETECH Co., Ltd. When this device is used, it is shaken with the box-shaped container always facing the same direction as shown in FIG. The photograph in step 6 preferably has a high resolution to some extent, and for example, a photograph having a resolution of about 8 million pixels can be used.

In step 7, it is preferable that the size of the oil droplets is small and that the oil droplets are evenly distributed over the entire liquid surface. Typical dispersion states corresponding to each dispersion level are shown in FIGS. 3-5. Based on these, the dispersion level of fats and oils in the test solution is determined. The better the dispersion state, the higher the dispersion level. If the dispersion level is 2 or more, it is judged that the ability to disperse fats and oils is sufficient.

(Beverage in a container)
The beverage of the present invention is provided in the form of a container. The form of the container includes, but is not limited to, a metal container such as a can, a PET bottle, a paper pack, a bottle, and a pouch. For example, a sterilized packaged product can be produced through a method of filling a container with the beverage of the present invention and then performing heat sterilization such as retort sterilization, or a method of sterilizing the beverage and filling the container.

(Method)
In another aspect, the present invention is a method for producing a packaged beverage. The method includes the following steps.

A step of adjusting the content of chlorogenic acid in the beverage to 0.2 to 100 ppm,
A step of adjusting the total content of citric acid and malic acid in the beverage to 0 to 18.0 g / L, and a step of adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less.

The method for adjusting the chlorogenic acid content, the total content of citric acid and malic acid, and the absorbance in the beverage is as described above for the beverage, or is obvious from them. The timing is not limited. For example, the above steps may be performed at the same time, may be performed separately, or the order of the steps may be changed. The finally obtained beverage may satisfy the above conditions. The preferable ranges of the chlorogenic acid content, the total content of citric acid and malic acid, the absorbance, the alcohol content, and the carbon dioxide gas pressure are as described above for the beverage. In addition, specific examples and amounts of other ingredients to be added, as well as sweetness, are as described above for beverages.

The production method of the present invention can improve the refreshing feeling and / or sharpness of the packaged beverage. Therefore, in another aspect, the production method is a method for improving the refreshing feeling and / or sharpness of the packaged beverage. This can be achieved without compromising the chu-hi feel.

(Food and drink composition for washing away fats and oils in the mouth)
In the presence of chlorogenic acid, the oil droplets generated when fats and oils are added to water are finely dispersed. Therefore, the compound can improve the ability of water or an aqueous solution to wash away fats and oils brought to the mouth by meals and the like. Therefore, another aspect of the present invention is a food and drink composition for washing away fats and oils in the mouth, which contains chlorogenic acid as an active ingredient. The fats and oils may be brought to the mouth by meals or may be brought in another way.

The form of the food or drink composition is not particularly limited, and is, for example, a soft drink (for example, a sports drink, a carbonated drink, a fruit juice drink), a chu-hi taste drink, or an alcoholic drink such as chu-hi. Alternatively, it may be in the form of tablets, granules, powders, capsules (including soft capsules) and the like. The food or drink composition may be, for example, a functional food, a health supplement, a nutritionally functional food, a special purpose food, a food for specified health use, a dietary supplement, a dietary food, a health food, a supplement or the like.

Food and beverage compositions for flushing fats and oils in the mouth can be labeled with various indications related to their flushing effect. The present invention also relates to a food and drink composition for washing away fats and oils in the mouth with the following indications: "suitable for greasy meals", "washing out meal oils", "good oil in the mouth", " "Refreshing oil", or a display that can be equated with these. The label can be attached to the composition itself and the container or packaging containing it. Those with these indications can be considered to be intended to be used for the purpose of washing away fats and oils.

The content of chlorogenic acid in the food or drink composition is not particularly limited, but is typically 0.2 to 100 ppm.

(Numerical range)
For the sake of clarity, the numerical range represented by the lower and upper limits in the present specification, that is, "lower limit to upper limit" includes those lower limit and upper limit. For example, "1-2
The range represented by "includes 1 and 2.

The present invention will be described below based on examples, but the present invention is not limited to these examples.

(Test Example 1) Content of chlorogenic acid and citric acid Adjust the blending amount of chlorogenic acid (Chlorogenic acid: LKT Laboratories) and citric acid (anhydrous citric acid: Saneigen FFI Co., Ltd.) to carbonize carbon dioxide. A sample and a comparative example of a beverage having a gas pressure of 1.5 kgf / cm ^{2 were produced.} Their formulations are shown in Table 2 below.

The contents of citric acid and chlorogenic acid in the obtained samples and comparative examples are as shown in Tables 3A to 3G. The alcohol content of all the obtained comparative examples and samples was 5 v / v%, and the sweetness was equivalent to that of a 2.46% aqueous solution of sucrose (sweetness 2.46%). The sensory evaluation, the dispersion of fats and oils, the absorbance, and the appearance were tested by the methods described below, and a comprehensive evaluation was also performed based on the results. Unless otherwise specified, these test methods and evaluation criteria are also used in other test examples.

<Sensory evaluation>
Three trained panelists conducted a sensory test of the balance of the taste of chu-hi (taste in which liquor, carbonic acid, sweetness, sourness, fruitiness, etc. are intricately intertwined) with the obtained sample and comparative example by the scoring method. Was evaluated by. Three specialized panelists gave their degree out of 5 points: "Very excellent" = 5 points, "Excellent" = 4 points, "Good" = 3 points, "Not good" = 2 points, "Bad" = 1 point was evaluated, and the average of the evaluation points was calculated.

The degree of aftertaste (sharpness) was also evaluated in the same manner as the above-mentioned taste balance. Three specialized panelists gave their degree out of 5 points: "very well" = 5 points, "well feel" = 4 points, "feel" = 3 points, "slightly feel" = 2 points, "feel" "I don't feel" = 1 point was evaluated, and the average of the evaluation points was calculated.

<Evaluation of the dispersed state of fats and oils>
Using the produced sample and a comparative example as a test solution, the test was carried out by the method having the following steps 1 to 7.

Process 1. Made by Toyo Sasaki Glass Co., Ltd. (Toyo Sasaki Glass Co., Ltd.), caliber about 4.9 cm, maximum outer diameter about 6.1 cm, thickness about 2 mm, height about 11.2 cm, depth about 7.5 cm, full injection capacity about 140 ml Pour 30 ml of the test solution into the glass container of
Process 2. The test solution was allowed to stand at a liquid temperature of 23 ° C.
Process 3. Add 200 μl of chili oil (Chili oil) (House Foods Co., Ltd.) to the test solution that has been allowed to stand, cover the glass container, and cover the glass container.
Process 4. The glass container is placed in a box-shaped container having an inner size of about 6.5 cm square fixed to a shaking device, and the box-shaped container is shaken at a speed of 250 times / minute in a horizontal circle with a diameter of 80 mm for 1 minute.
Process 5. With the glass container horizontal, the rotated test solution was allowed to stand at a liquid temperature of 23 ° C. for 3 hours.
Process 6. Take a picture of the liquid level from the top of the glass container, and step 7. Visual evaluation is performed on the obtained photographs to determine the dispersion level of fats and oils.

In step 7, it is preferable that the size of the oil droplets is small and that the oil droplets are evenly distributed over the entire liquid surface. The dispersion level of the test solution was determined based on FIGS. 3 to 5 showing the typical dispersion state corresponding to each dispersion level. FIG. 3 shows typical examples of dispersion level 1 (dispersion state is bad), FIG. 4 shows dispersion level 2 (dispersion state is good), and FIG. 5 shows typical examples of level 3 (dispersion state is very good).

<Asorbance and appearance>
The absorbance of the obtained sample and the comparative example at 500 nm was also measured. Shimadzu UV-1700 was used for the measurement.

In addition, three trained panelists visually evaluated from that viewpoint, saying that it is preferable that the liquid color and shape in appearance do not change significantly as compared with the comparative example. The degree is 5 points out of 5: "Very excellent" = 5 points, "Excellent" = 4 points, "Good" = 3 points, "Not good" = 2 points, "Bad" = 1 point It was evaluated and the average of the evaluation points was calculated.

<Comprehensive evaluation>
Three specialized panelists comprehensively evaluated the preference as a chu-hi beverage from the above sensory evaluation of balance and aftertaste (sharpness), evaluation of the dispersed state of fats and oils, absorbance, and appearance test results. The evaluation criteria are as follows.

Out of 5 points: "Very excellent" = 5 points, "Excellent" = 4 points, "Good" = 3 points, "Normal" = 2 points, "Bad" = 1 point, 3 people The average of the evaluation points of was calculated. One digit after the decimal point of the average score is rounded off, and a five-point evaluation is set. Five points are "◎ +", four points are "◎", three points are "○", two points are "△", and one point is Two points (Δ) or more were evaluated as “x”.

The results are shown in the table below.

As shown in these tables, good results were obtained with beverages containing a specific range of citric acid and a specific range of chlorogenic acid.

Next, it was confirmed whether the presence of citric acid affected the effect. Specifically, a beverage of Sample 1-6'was prepared with the same composition as Sample 1-6 except that it did not contain citric acid, and the same test as above was performed. The formulation and results are shown below. As is clear from the test results, good results were obtained without citric acid.

(Test Example 2) Comparative evaluation of citric acid and malic acid A beverage (Sample 1-12) was produced with the same composition as Sample 1-6 except that citric acid was replaced with malic acid. The formulation is as shown in the table below. The results obtained by conducting the same test as in Test Example 1 on the obtained sample are shown below.

It was found that if the concentration is the same as that of citric acid, the test results such as sensory evaluation will be the same as those of citric acid even if malic acid is used.

(Test Example 3) Effect of alcohol Beverages (Sample 1-13, Sample 1-13', Sample 1-14) were produced with the same composition as Sample 1-6 except that the alcohol content was changed. The formulation is as shown in the table below. The results obtained by conducting the same test as in Test Example 1 with respect to the obtained sample and Comparative Example are shown below.

Good results were obtained in the absence of alcohol. Moreover, when alcohol was present, the effect of the present invention was excellent regardless of the amount of alcohol.

(Test Example 4) Effect of sweetener A beverage (Samples 1-15-1-17) was produced with the same composition as that of Samples 1-6 except that fructose-glucose liquid sugar was changed to a high-sweetness sweetener. The formulation is as shown in the table below. The sucrose-equivalent sweetness of Samples 1-15-1-17 was 2.46%. The results obtained by conducting the same test as in Test Example 1 on the obtained sample are shown below.

It was revealed that the same good results were obtained even if the sweeteners were different.

(Test Example 5) Effect of limonene Beverages (samples 1-18 to 1-21) were produced with the same composition as sample 1-6 except that a certain amount of limonene was added. The formulations are shown in the table below. The obtained sample was subjected to the same test as in Test Example 1. The results are shown below. Even better effects were obtained in the presence of a specific amount of limonene.

Claims (10)

It ’s a packaged beverage,
The content of chlorogenic acid is 0.2-100 ppm and
The total content of citric acid and malic acid is 0 to 18.0 g / L.
The content of limonene is 0.01-90 ppm and
The alcohol content is 1-10 v / v% and the absorbance at a wavelength of 500 nm is 0.2 or less.
The beverage. The beverage according to claim 1, wherein the content of limonene is 0.1 to 10 ppm. The beverage according to claim 1 or 2, wherein the sweetness is less than 20% in terms of sucrose. The beverage according to any one of claims 1 to 3, which contains fruit juice. The beverage according to any one of claims 1 to 4, which is a chu-hi or chu-hi taste beverage. The beverage according to any one of claims 1 to 5, wherein the content of the emulsifier is 0.1 w / w% or less. The beverage according to any one of claims 1 to 6, further containing carbonic acid. Claim 1 that the total content of citric acid and malic acid is 0.01 to 18.0 g / L.
The beverage according to any one of 7 to 7. It is a method of manufacturing packaged beverages.
A step of adjusting the content of chlorogenic acid in the beverage to 0.2 to 100 ppm,
A step of adjusting the total content of citric acid and malic acid in the beverage to 0 to 18.0 g / L.
A step of adjusting the content of limonene in the beverage to 0.01 to 90 ppm,
The production method comprising a step of adjusting the alcohol content in the beverage to 1 to 10 v / v% and a step of adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less. A method for improving the refreshing feeling and / or sharpness of packaged beverages.
A step of adjusting the content of chlorogenic acid in the beverage to 0.2 to 100 ppm,
A step of adjusting the total content of citric acid and malic acid in the beverage to 0 to 18.0 g / L.
A step of adjusting the content of limonene in the beverage to 0.01 to 90 ppm,
The method comprising the step of adjusting the alcohol content in the beverage to 1 to 10 v / v% and the step of adjusting the absorbance of the beverage at a wavelength of 500 nm to 0.2 or less.