JP6895762B2 - A packaged hesperidin-containing beverage in which the offensive odor of hesperidin enhanced by the combined use of hesperidin and a high-intensity sweetener is suppressed. - Google Patents

Description

The present invention relates to a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) enhanced by the combined use of hesperidin and a high-intensity sweetener is suppressed, and a method for producing the same. Further, the present invention is a packaged beverage containing hesperidin in which the peculiar off-flavor (egg taste) caused by the combined use of hesperidin, a high-sweetness sweetener and a basic amino acid (particularly ornithine) is suppressed, and a method for producing the same. Etc.

Due to the growing health consciousness of people, various beverages containing functional ingredients have been put on the market. One such functional ingredient is hesperidin. Hesperidin is a kind of flavonoid contained in a large amount in citrus fruits such as Satsuma mandarin, and is known to have beneficial physiological actions such as blood circulation promoting action, blood triglyceride reducing action, and bone formation promoting action.

Since hesperidin has low solubility in water, its use has been limited in the past, but in recent years, water-soluble hesperidin (hesperidin glycoside), which has increased water solubility by binding glucose to hesperidin, has been developed. Was done. Hesperidin glycosides are highly soluble in water and retain the physiological activity of hesperidin, so that they are excellent for use in foods and are widely used. However, hesperidin such as hesperidin glycoside has a peculiar unpleasant taste (bitter taste) and a peculiar offensive odor (adhesive plaster-like odor), and if this is contained in a packaged beverage, it may not be suitable for drinking. There was a problem.

As a technique for improving the peculiar unpleasant taste (bitter taste) of hesperidin glycosides, a method of incorporating trehalose and oligosaccharides into a beverage together with hesperidin glycosides (Patent Document 1) and specific with hesperidin glycosides. A method of containing malic acid in the proportion of (Patent Document 2) has been proposed. In addition, as a technique for improving the offensive odor peculiar to hesperidin glycosides (adhesive plaster-like offensive odor), there is a method of adjusting the total content of lactones to the content of hesperidin glycosides in a beverage to a specific ratio. It has been proposed (Patent Document 3).

However, when hesperidin such as hesperidin glycoside and a high-sweetness sweetener are used in combination, the offensive odor of hesperidin is continuously perceived and the offensive odor is enhanced, and a specific aroma component (ethyl acetate, ethyl butyrate) having a specific concentration is used. , Methyl caproate and / or butyl butyrate) has not been previously known to have an inhibitory effect on its enhanced offensive odor. In addition, when hesperidin such as hesperidin glycoside, high sweetness sweetener and basic amino acid (especially ornithine) are used in combination, the salty taste peculiar to basic amino acid (especially ornithine) becomes different from hesperidin and high sweetness sweetener. It acts synergistically with, and has a peculiar off-taste (egg taste) that is extremely unsuitable for drinking, and a specific aroma component (ethyl acetate, ethyl butyrate, methyl caproate and / or butyl butyrate) at a specific concentration. It has not been known so far that it has an inhibitory effect on the astringent taste.

Japanese Unexamined Patent Publication No. 2006-67746 Japanese Unexamined Patent Publication No. 2011-126489 Japanese Unexamined Patent Publication No. 2014-168437

Under the circumstances of the background technology as described above, the present inventors have studied a method for suppressing the offensive odor of hesperidin (adhesive plaster-like offensive odor) in a packaged beverage containing hesperidin. During this study, when hesperidin and a high-intensity sweetener are used in combination, a new problem (new problem a) is that the offensive odor of hesperidin (adhesive plaster-like offensive odor) is continuously perceived and the offensive odor is enhanced. I found.

In addition, when hesperidin, a high-sweetness sweetener, and a basic amino acid (particularly ornithine) are used in combination, the present inventors have a salty taste peculiar to the basic amino acid (particularly ornithine), which is different from the hesperidin and the high-sweetness sweetener. We have discovered a new problem (new problem b) in which a peculiar off-flavor (egg taste) that is extremely unsuitable for drinking is felt.

The first object of the present invention is to provide a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) enhanced by the combined use of hesperidin and a high-sweetness sweetener is suppressed, and a method for producing the same. To do. A second object of the present invention is a packaged beverage containing hesperidin in which the peculiar off-taste (egg taste) caused by the combined use of hesperidin, a high-sweetness sweetener and a basic amino acid (particularly ornithine) is suppressed. , And its manufacturing method and the like.

Under the circumstances of the background technology as described above, the present inventors have conducted various studies on a method for suppressing the offensive odor of hesperidin (adhesive plaster-like offensive odor) in a packaged beverage containing hesperidin. We have discovered a new problem (problem a) that when a high-sweetness sweetener is used in combination, the offensive odor of hesperidin (adhesive plaster-like offensive odor) is continuously perceived and the offensive odor is enhanced. The present inventors investigated a method for improving such an enhanced offensive odor, and found that, in addition to hesperidin and a high-sweetness sweetener, a specific concentration of a specific aroma component (ethyl acetate, ethyl butyrate, methyl caproate) was investigated. And / or butyl butyrate), it was found for the first time that the above-mentioned enhanced offensive odor was suppressed. Based on these findings, the present inventors have completed the present invention.

In the process, when hesperidin, a high-sweetness sweetener, and a basic amino acid (particularly ornithine) are used in combination, the salty taste peculiar to the basic amino acid (particularly ornithine) becomes hesperidin or high-sweetness sweetness. We have discovered a new problem (problem b) in which a peculiar unpleasant taste (egg taste) that acts synergistically with the unpleasant taste of the drug and is extremely unsuitable for drinking is felt. The present inventors investigated a method for improving such a peculiar off-taste (egg taste), and found that in addition to hesperidin, a high-sweetness sweetener, and basic amino acids (particularly ornithine), a specific concentration of "ethyl butyrate" was used. It was found for the first time that the above-mentioned astringent taste was suppressed when a specific concentration of "ethyl acetate, butyl butyrate and / or methyl caproate" was used in combination. Based on these findings, the present inventors have completed the present invention.

That is, the present invention
(1) In a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing a high-sweetness sweetener, any of the following (A) to (D) A packaged hesperidin-containing beverage characterized by satisfying one or more conditions;
(A) Ethyl acetate concentration in beverage is 0.25 ppm or more;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(C) Methyl caproate concentration in beverage is 0.55 ppm or more;
(D) Butyl butyrate concentration in beverage is 0.25 ppm or more;
(2) The packaged hesperidin according to (1) above, which satisfies the conditions of (B) and further satisfies any one or more of the following (E) to (G). Beverages;
(E) Ethyl acetate concentration in beverage is 0.01 ppm or more;
(F) Butyl butyrate concentration in beverage is 0.0001ppm or more;
(G) Methyl caproate concentration in beverage is 0.01 ppm or more;
(3) The packaged hesperidin-containing beverage according to (2) above, which satisfies the conditions of (B) and further satisfies both the conditions of (E) and (F).
(4) The packaged hesperidin-containing beverage according to any one of (1) to (3) above, which further contains basic amino acids in an amount of 0.01 to 1% by weight or more based on the total amount of the beverage.
(5) The packaged hesperidin-containing beverage according to any one of (1) to (4) above, wherein the basic amino acid is ornithine.
(6) The packaged hesperidin-containing beverage according to any one of (1) to (5) above, wherein the high-sweetness sweetener contains at least sucralose.

In addition, the present invention
(7) In the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing a high-sweetness sweetener, the following (A) to (D) are further described. A method for producing a packaged hesperidin beverage;
(A) Ethyl acetate concentration in beverage is 0.25 ppm or more;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(C) Methyl caproate concentration in beverage is 0.55 ppm or more;
(D) Butyl butyrate concentration in beverage is 0.25 ppm or more;
(8) The method for producing a packaged hesperidin-containing beverage according to (7) above, wherein the packaged hesperidin-containing beverage further contains 0.01 to 1% by weight of basic amino acids with respect to the total amount of the beverage. ..

Furthermore, the present invention
(9) In the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing a high-sweetness sweetener, the following (A) to (D) are further described. A method for suppressing an offensive odor of a packaged hesperidin beverage, which comprises preparing so as to satisfy any one or more of these conditions;
(A) Ethyl acetate concentration in beverage is 0.25 ppm or more;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(C) Methyl caproate concentration in beverage is 0.55 ppm or more;
(D) Butyl butyrate concentration in beverage is 0.25 ppm or more;
Regarding.

In addition, the present invention
(10) A packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, 0.01 to 1% by weight of basic amino acids with respect to the total amount of the beverage, and a high-sweetness sweetener. The hesperidin and the hesperidin, which are prepared so as to further satisfy the following conditions (B) and to satisfy any one or more of the following (E) to (G). High-sweetness A method for suppressing the unpleasant taste caused by the combined use of sweeteners and basic amino acids;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(E) Ethyl acetate concentration in beverage is 0.01 ppm or more;
(F) Butyl butyrate concentration in beverage is 0.0001ppm or more;
(G) Methyl caproate concentration in beverage is 0.01 ppm or more;
Regarding.

According to the present invention, it is possible to provide a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) enhanced by the combined use of hesperidin and a high-intensity sweetener is suppressed, and a method for producing the same. it can. Further, according to the present invention, a packaged beverage hesperidin-containing beverage in which the peculiar off-flavor (egg taste) caused by the combined use of hesperidin, a high-sweetness sweetener and a basic amino acid (particularly ornithine) is suppressed, and its production. Methods and the like can be provided.

The present invention
[1] In a packaged hesperidin beverage, which contains (or is added) 0.02 to 0.1% by weight of hesperidin and contains (or is added) a high sweetness sweetener with respect to the total amount of the beverage. A packaged hesperidin-containing beverage (hereinafter, also referred to as “the packaged beverage of the present invention”), which satisfies any one or more of the following conditions (A) to (D);
(A) Ethyl acetate concentration in beverage is 0.25 ppm or more;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(C) Methyl caproate concentration in beverage is 0.55 ppm or more;
(D) Butyl butyrate concentration in beverage is 0.25 ppm or more;
[2] In the production of a packaged hesperidin beverage containing (or added) 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing (or added) a high sweetness sweetener. Further, a method for producing a packaged hesperidin beverage, which comprises preparing the beverage so as to satisfy any one or more of the above conditions (A) to (D) (hereinafter, "the production method of the present invention"). Is also displayed.);
[3] In the production of a packaged hesperidin beverage containing (or added) 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing (or added) a high sweetness sweetener. Further, a method for suppressing an offensive odor of a packaged hesperidin beverage, which is prepared so as to satisfy any one or more of the above conditions (A) to (D) (hereinafter, "the present invention". It is also displayed as "method of suppressing offensive odors".);
[4] Hesperidin of 0.02 to 0.1% by weight based on the total amount of the beverage, basic amino acids of 0.01 to 1% by weight based on the total amount of the beverage, and a high sweetness sweetener are contained (or added). In the production of a packaged hesperidin beverage, it is necessary to further satisfy the above condition (B) and prepare so as to satisfy any one or more of the following (E) to (G). A characteristic method for suppressing an offensive taste caused by the combined use of hesperidin, a high-sweetness sweetener, and a basic amino acid (hereinafter, also referred to as "the method for suppressing an offensive taste of the present invention");
(E) Ethyl acetate concentration in beverage is 0.01 ppm or more;
(F) Butyl butyrate concentration in beverage is 0.0001ppm or more;
(G) Methyl caproate concentration in beverage is 0.01 ppm or more;
including.
In this specification, the numerical range represented by "-" naturally includes the numerical values at both ends of "-" unless otherwise specified. Further, although "containing" and "addition" are not synonymous, it is assumed that the present specification also describes an invention in which "containing" is replaced with "addition" in all the descriptions for explaining the present invention. For example, an invention in which the phrase "containing" is replaced with "added" and an invention in which "containing" is replaced with "added" are also described.

(Hesperidin)
The hesperidin used in the present invention may be a glycoside or a non-glycoside, but hesperidin is a glycoside in that it has high solubility in water and can contain a large amount of hesperidin in a beverage. Is preferable. Examples of hesperidin non-glycosides include hesperidin extracted and purified from citrus fruits. The type of citrus is not particularly limited, but mandarin oranges and the like are preferably used.

Examples of hesperidin glycosides include those obtained by enzyme-treating the above-mentioned non-hesperidin glycosides. The type of enzyme treatment is not particularly limited, but it is widely used to add glucose to the hydroxyl group of the sugar moiety (rutinose moiety) of hesperidin by a glycosyltransferase.

The type of hesperidin glycoside is not particularly limited, but glucosyl hesperidin is preferable, and monoglucosyl hesperidin is more preferable because it has higher water solubility.

Hesperidin glycosides are commercially available, and examples of commercially available products include Hayashibara Hesperidin (registered trademark) S (manufactured by Hayashibara Co., Ltd.) and αG hesperidin (manufactured by Toyo Sugar Refining Co., Ltd.).

The amount of hesperidin used in the present invention (content in beverage or amount added to beverage) is not particularly limited as long as it is 0.02 to 0.1% by weight based on the total amount of beverage, but the offensive odor of hesperidin increases, and the present invention From the viewpoint of increasing the significance of the invention, the lower limit of the amount of hesperidin used is preferably 0.03% by weight or more, more preferably 0.05% by weight or more, and from the viewpoint of the flavor balance of the beverage, hesperidin is used. The upper limit of the amount of the above is preferably 0.07% by weight or less. All combinations of the upper limit value and the lower limit value regarding the amount of hesperidin used shall be disclosed in the present specification.

(High sweetness sweetener)
The high-sweetness sweetener in the present invention may be a natural high-sweetness sweetener or a synthetic high-sweetness sweetener, and may be, for example, sucralose, acesulfam potassium, aspartame, saccharin, sodium saccharin, and stevia extract. , Stevia powder, enzyme-treated stevia, neotheme, somatin, disodium glycyrrhizinate, trisodium glycyrrhizinate, dipotassium glycyrrhizinate and taumatin. A combination of high-sweetness sweeteners containing at least one or more of potassium and aspartame is preferred, among which sucralose is at least in that the offensive odor of hesperidin is more strongly enhanced and the significance of the present invention is higher. A combination of high-sweetness sweeteners containing the same is more preferable. Suitable embodiments of the high-sweetness sweetener used in the present invention include one or more selected from the group consisting of sucralose, acesulfam potassium and aspartame, among which the high-sweetness sweetener containing at least sucralose. Combinations (ie, a combination of sucralose and acesulfam potassium, a combination of sucralose and aspartame, a combination of sucralose and acesulfam potassium and aspartame) are preferred.

As the high-sweetness sweetener used in the present invention, a commercially available one may be used, or one produced according to a known method may be used. Further, as the high sweetness sweetener used in the present invention, an extract of a plant or the like containing the desired high sweetness sweetener (for example, Stevia extract in the case of Stevia) can also be used.

The amount of the high-sweetness sweetener used in the present invention (content in the beverage or amount added to the beverage) can be appropriately set according to the flavor design of the target beverage, but from the viewpoint of flavor balance and the like, it can be appropriately set. High sweetness It is preferable to adjust the total sweetness (% SE) (concentration of the sucrose aqueous solution that gives the same sweetness) to be preferably 0.6 to 40, more preferably 3 to 15. It should be noted that all combinations of the upper limit value and the lower limit value regarding the amount of the high sweetness sweetener used shall be disclosed in the present specification.

(Specific aroma components)
In the present invention, one or more aroma components selected from the group consisting of ethyl acetate, ethyl butyrate, methyl caproate and butyl butyrate (hereinafter, also referred to as "aroma components in the present invention") are specified. It is used in the concentration of, that is, it is contained in the beverage or added to the beverage so as to have a specific concentration. Specifically, it is selected from the group consisting of ethyl acetate, ethyl butyrate, methyl caproate and butyl butyrate so that the beverage satisfies any one or more of the following (A) to (D). The beverage contains or adds one or more aroma components to be used.
(A) Ethyl acetate concentration in beverage is 0.25 ppm or more;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(C) Methyl caproate concentration in beverage is 0.55 ppm or more;
(D) Butyl butyrate concentration in beverage is 0.25 ppm or more;

In the present invention, any one or more of the above conditions (A) to (D) may be satisfied, but the offensive odor of hesperidin enhanced by the combined use of hesperidin and a high-sweetness sweetener ( From the viewpoint of obtaining a better inhibitory effect on (adhesive plaster-like offensive odor), it is preferable to satisfy two or more of the above (A) to (D). Further, although three or more or all four conditions may be satisfied, it is preferable that two or three conditions are satisfied from the viewpoint of obtaining a better harmony of the aroma of the entire beverage.

Further, satisfying any one or more of the above conditions (A) to (D) means that the above condition (B) is satisfied from the viewpoint of obtaining a better suppressing effect on the offensive odor. It is preferable that the conditions are satisfied, and one or more of the following (E) to (G) are satisfied, the above condition (B) is satisfied, and any of the following (E) and (F) is satisfied. It is more preferable that one or more conditions are satisfied.

The condition (A) is not particularly limited as long as the ethyl acetate concentration in the beverage is 0.25 ppm or more, but the lower limit concentration is preferably 0.4 ppm from the viewpoint of obtaining a better inhibitory effect on the offensive odor. The above is more preferably 0.5 ppm or more, further preferably 0.75 ppm or more, more preferably 1.0 ppm or more, still more preferably 1.25 ppm or more, and the upper limit concentration is set from the viewpoint of maintaining the flavor balance of the entire beverage. , More preferably 10 ppm or less, more preferably 5.0 ppm or less, still more preferably 3.0 ppm or less, still more preferably 2.5 ppm or less, still more preferably 2.0 ppm or less. Ethyl acetate is known as an aroma component contained in soft fruit (fruits other than citrus fruits) -like aroma.

The condition (B) is not particularly limited as long as the ethyl butyrate concentration in the beverage is 0.05 ppm or more, but the lower limit concentration is preferably 0.1 ppm from the viewpoint of obtaining a better inhibitory effect on the offensive odor. The above is more preferably 0.25 ppm or more, further preferably 0.5 ppm or more, more preferably 0.75 ppm or more, still more preferably 1.0 ppm or more, still more preferably 1.25 ppm or more, and the flavor balance of the entire beverage. From the viewpoint of maintaining the above concentration, the upper limit concentration is preferably 10 ppm or less, more preferably 5.0 ppm or less, still more preferably 3.0 ppm or less, still more preferably 2.5 ppm or less, still more preferably 2.0 ppm or less. Ethyl acetate is known as an aroma component contained in soft fruit (fruits other than citrus fruits) -like aroma.

The condition (C) is not particularly limited as long as the methyl caproate concentration in the beverage is 0.55 ppm or more, but from the viewpoint of obtaining a better inhibitory effect on the offensive odor, the lower limit concentration is preferably 0. 6 ppm or more, more preferably 0.65 ppm or more, still more preferably 0.7 ppm or more, even more preferably 0.75 ppm or more, more preferably 1.0 ppm or more, from the viewpoint of maintaining the flavor balance of the entire beverage. Therefore, the upper limit concentration is preferably 10 ppm or less, more preferably 5.0 ppm or less, further preferably 3.0 ppm or less, more preferably 2.5 ppm or less, still more preferably 2.0 ppm or less, still more preferably 1.0 ppm. The following can be mentioned. Methyl caproate is known as an aroma component contained in a soft fruit (fruit other than citrus fruits) -like aroma.

The condition (D) is not particularly limited as long as the butyl butyrate concentration in the beverage is 0.25 ppm or more, but the lower limit concentration is preferably 0.4 ppm from the viewpoint of obtaining a better inhibitory effect on the offensive odor. The above is more preferably 0.5 ppm or more, further preferably 0.75 ppm or more, more preferably 1.0 ppm or more, and the upper limit concentration is preferably 10 ppm or less, more preferably from the viewpoint of maintaining the flavor balance of the entire beverage. Is 5.0 ppm or less, more preferably 3.0 ppm or less, more preferably 2.5 ppm or less, still more preferably 2.0 ppm or less, still more preferably 1.5 ppm or less. Butyl butyrate is known as an aroma component contained in a soft fruit (fruit other than citrus fruits) -like aroma. Further, all combinations of the upper limit value and the lower limit value regarding the amount of each aroma component used under each of the above conditions (A) to (D) shall be disclosed in the present specification.

When hesperidin, a high-sweetness sweetener, and a basic amino acid (especially ornithine) are used in combination, the salty taste peculiar to the basic amino acid (especially ornithine) acts synergistically with the different taste of hesperidin and the high-sweetness sweetener, and is drunk. As mentioned above, a peculiar off-flavor (egg taste) that is extremely unsuitable for is generated. In the present invention, from the viewpoint of obtaining the inhibitory effect on the offensive odor in addition to the inhibitory effect on the offensive odor, the above condition (B) is satisfied, and any one or two of the following (E) to (G) are further satisfied. It is preferable to satisfy the above conditions.
(E) Ethyl acetate concentration in beverage is 0.01 ppm or more;
(F) Butyl butyrate concentration in beverage is 0.0001ppm or more;
(G) Methyl caproate concentration in beverage is 0.01 ppm or more;

The condition (E) is not particularly limited as long as the ethyl acetate concentration in the beverage is 0.01 ppm or more, but the lower limit concentration is preferably 0.05 ppm from the viewpoint of obtaining a better inhibitory effect on the above-mentioned unpleasant taste. As described above, 0.1 ppm or more is more preferable, and from the viewpoint of maintaining the flavor balance of the entire beverage, the upper limit concentration is preferably 10 ppm or less, more preferably 5.0 ppm or less, still more preferably 3.0 ppm or less, more preferably. Is 2.5 ppm or less, more preferably 2.0 ppm or less.

The condition (F) is not particularly limited as long as the butyl butyrate concentration in the beverage is 0.0001 ppm or more, but the lower limit concentration is preferably 0.0005 ppm from the viewpoint of obtaining a better inhibitory effect on the above-mentioned unpleasant taste. The above is more preferably 0.001 ppm or more, further preferably 0.01 ppm or more, and the upper limit concentration is preferably 10 ppm or less, more preferably 5.0 ppm or less, still more preferably, from the viewpoint of maintaining the flavor balance of the entire beverage. Is 3.0 ppm or less, more preferably 2.5 ppm or less, still more preferably 2.0 ppm or less, still more preferably 1.5 ppm or less.

The condition (G) is not particularly limited as long as the methyl caproate concentration in the beverage is 0.01 ppm or more, but from the viewpoint of obtaining a better inhibitory effect on the above-mentioned unpleasant taste, the lower limit concentration is preferably 0. 05 ppm or more, more preferably 0.1 ppm or more, and from the viewpoint of maintaining the flavor balance of the entire beverage, the upper limit concentration is preferably 10 ppm or less, more preferably 5.0 ppm or less, still more preferably 3.0 ppm or less, and more. It is preferably 2.5 ppm or less, more preferably 2.0 ppm or less, and even more preferably 1.0 ppm or less.

As ethyl acetate, ethyl butyrate, methyl caproate, and butyl butyrate, commercially available ones can be used.

(Basic amino acid)
In the present invention, hesperidin, a high-sweetness sweetener, and the aroma component in the present invention are used as essential components. On the other hand, the basic amino acid is an optional component and may or may not be used in addition to the essential component. However, in addition to hesperidin, the viewpoint of obtaining the health-promoting effect of the basic amino acid and the effect of the present invention (That is, the effect of the present invention to obtain a better inhibitory effect on the peculiar off-taste (egg taste) caused by the combined use of hesperidin, a high-sweetness sweetener and a basic amino acid (particularly ornithine). From the viewpoint of further enjoying one of the above), it is preferable to use a basic amino acid as well. Specifically, the health-promoting effects of basic amino acids include ornithine's fatigue-improving effect, exercise endurance-improving effect, liver function-improving effect, arginine's fatigue-improving effect, growth hormone secretion-promoting effect, immunity-improving effect, etc. , Lysine's fatigue improving action, liver function improving action, etc., histidine's growth promoting action, chronic arthritis alleviating action, etc., tryptophan's sleep promoting action, antioxidant action, etc., citrulin's vasodilatory action, blood flow promoting action, etc. , GABA (γ-aminobutyric acid) stress relieving action, sleep promoting action, blood pressure lowering action and the like.

The basic amino acid used in the present invention is not particularly limited as long as it is a basic amino acid, and may be selected from any of essential amino acids and non-essential amino acids, and may be L-form, D-form, or DL. It can be any of the bodies. Further, the "basic amino acid" in the present invention also includes a "salt of a basic amino acid" for convenience, and the specific amino acid (for example, ornithine) of the basic amino acid in the present invention is specifically specified for convenience. Amino acid salts are also included. In the present invention, one kind of basic amino acid may be used, or two or more kinds of basic amino acids may be used in combination.

Suitable basic amino acids include ornithine, arginine, lysine, histidine, tryptophan, citrulline, GABA (γ-aminobutyric acid) and the like, with ornithine being preferred.

Basic amino acids can be obtained by a method of chemically synthesizing, a method of fermenting and producing, a method of extracting from a material, or the like. In addition, basic amino acids can also be obtained by purchasing a commercially available product.

When a basic amino acid (preferably ornithine) is used in the present invention, the amount used (content in the beverage or amount added to the beverage) can be appropriately set according to the flavor design of the target beverage. From the viewpoint of maintaining the flavor balance of the entire beverage, the content is preferably 0.01 to 1% by weight, more preferably 0.05 to 0.5% by weight, still more preferably 0.05 to 0.1% by weight based on the total amount of the beverage. Weight% can be mentioned.

(Intensified suppression of hesperidin offensive odor)
In the present invention, the packaged hesperidin-containing beverage in which "enhanced hesperidin offensive odor (adhesive-like offensive odor) is suppressed" does not contain (or does not add) any of the aroma components in the present invention, or the present invention. The same final concentration of the same kind of raw material (including at least hesperidin and high-sweetness sweetener) except that the concentration of the aroma component in the beverage in the invention is equal to or less than the lower limit concentration described in (A) to (D) above. Compared with the packaged hesperidin-containing beverage (hereinafter, also referred to as "control beverage A") manufactured by the same manufacturing method using the hesperidin so as to be the first and / or trailing offensive odor of hesperidin (adhesive-like offensive odor). Means a packaged hesperidin-containing beverage in which is suppressed (reduced).

How the offensive odor of hesperidin (adhesive plaster-like offensive odor) in a packaged hesperidin-containing beverage containing a high-sweetness sweetener is compared to control beverage A (for example, whether it is suppressed) is Trained panelists can make decisions easily and clearly. A general method can be used for the evaluation criteria and the method of summarizing the evaluations among the panelists. For example, the method using the evaluation criteria (Table 3) described in Test 1 of Examples described later is the same. A method, preferably the same method as the method using the evaluation criteria (Table 3) or the like described in Test 1 of Examples described later can be preferably used. More specifically, the evaluation of the initial and / or trailing offensive odor of hesperidin (adhesive plaster-like offensive odor) in the control beverage A was evaluated using the evaluation criteria (Table 3) described in Test 1 of Examples described later. Beverages containing hesperidin in a container, which has an improved evaluation score for the offensive odor of the initial and / or after-effects as compared with the points, are included in the beverage containing hesperidin in a container in which the offensive odor of the enhanced hesperidin is suppressed.

(Suppression of the peculiar off-flavor (egg taste) caused by the combined use of hesperidin, high-sweetness sweetener and basic amino acid)
In the present invention, the packaged beverage hesperidin-containing beverage "in which the peculiar off-flavor (egg taste) caused by the combined use of hesperidin, a high-sweetness sweetener and a basic amino acid (preferably ornithine) is suppressed" is the present invention. Do not contain (or do not add) any of the aroma components in the above, or do not contain (or do not add) ethyl butyrate, or determine the concentration of the aroma component in the beverage in the above (B), (E). Use the same type of raw material (including at least hesperidin, high-sweetness sweetener and basic amino acid (preferably ornithine)) so as to have the same final concentration, except that the concentration is less than the lower limit described in (G). Compared with the packaged hesperidin-containing beverage (hereinafter, also referred to as “control beverage B”) manufactured by the same manufacturing method, the packaged hesperidin-containing beverage in which the above-mentioned off-flavor (egg taste) was suppressed (decreased) was used. means.

How the above-mentioned off-taste (egg taste) in a packaged hesperidin-containing beverage is compared to control beverage B (for example, whether it is suppressed) can be easily and clearly determined by a trained panelist. Can be decided. A general method can be used for the evaluation criteria and the method of summarizing the evaluations among the panelists. For example, the method using the evaluation criteria (Table 13) described in Test 3 of Examples described later is the same. A method, preferably the same method as the method using the evaluation criteria (Table 13) and the like described in Test 3 of Examples described later can be preferably used. More specifically, the above-mentioned different taste (egg taste) in the control beverage B is compared with the evaluation points evaluated using the evaluation criteria (Table 13) described in Test 3 of Examples described later, and the evaluation points are higher. The improved packaged hesperidin-containing beverage is included in the packaged hesperidin-containing beverage in which the above-mentioned off-flavor (egg taste) is suppressed.

<Containered beverage of the present invention>
The packaged beverage of the present invention includes the following (A) to the packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing a high sweetness sweetener. The beverage is not particularly limited as long as it is a packaged hesperidin-containing beverage characterized by satisfying any one or more of the conditions (D).
(A) Ethyl acetate concentration in beverage is 0.25 ppm or more;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(C) Methyl caproate concentration in beverage is 0.55 ppm or more;
(D) Butyl butyrate concentration in beverage is 0.25 ppm or more;

The packaged beverage of the present invention contains 0.02 to 0.1% by weight of hesperidin and a high sweetness sweetener with respect to the total amount of the beverage, and among the above (A) to (D). Except for satisfying any one or more conditions, there are no particular differences from ordinary packaged beverages in the manufacturing raw materials, manufacturing methods and manufacturing conditions used.

As described above in the present invention, the packaged beverage of the present invention may satisfy any one or more of the above conditions (A) to (D), but hesperidin and high sweetness sweetness. From the viewpoint of obtaining a better inhibitory effect on the offensive odor (adhesive plaster-like offensive odor) of hesperidin enhanced by the combined use of the agent, it is preferable to satisfy two or more of the above (A) to (D). .. Further, although three or more or all four conditions may be satisfied, it is preferable that two or three conditions are satisfied from the viewpoint of obtaining a better harmony of the aroma of the entire beverage.

Further, satisfying any one or more of the above conditions (A) to (D) means that the above condition (B) is satisfied from the viewpoint of obtaining a better suppressing effect on the offensive odor. It is preferable to satisfy the above conditions and further satisfy any one or more of the above (E) to (G), and further satisfy the above condition (B) and further satisfy any one of the above (E) and (F). It is more preferable that one or more conditions are satisfied.

The packaged beverage of the present invention contains hesperidin, a high-sweetness sweetener, and the aroma component of the present invention as essential components. The packaged beverage of the present invention may not further contain a basic amino acid (preferably ornithine) as an optional component, but from the viewpoint of obtaining a health-promoting effect of the basic amino acid in addition to hesperidin, and the present invention. (That is, the present invention that obtains a better inhibitory effect on the peculiar off-taste (egg taste) caused by the combined use of hesperidin, a high-sweetness sweetener, and a basic amino acid (particularly ornithine). From the viewpoint of further enjoying one of the effects of (preferably ornithine), it is preferable to further contain a basic amino acid (preferably ornithine).

When hesperidin, a high-sweetness sweetener, and a basic amino acid (especially ornithine) are used in combination, the salty taste peculiar to the basic amino acid (especially ornithine) acts synergistically with the different taste of hesperidin and the high-sweetness sweetener, and is drunk. As mentioned above, a peculiar off-flavor (egg taste) that is extremely unsuitable for is generated. In the packaged beverage of the present invention, the condition (B) is satisfied from the viewpoint of obtaining the inhibitory effect on the offensive odor in addition to the inhibitory effect on the offensive odor, and any one of the above (E) to (G) is further satisfied. It is preferable to satisfy one or more conditions, and it is more preferable to satisfy the above condition (B) and further satisfy any one or more of the above (E) and (F).

In the packaged beverage of the present invention, as optional components other than basic amino acids, pH adjuster, emulsifying component, coloring component, acidity component, fragrance (excluding the aroma component in the present invention), fruit juice, vegetable juice, herbs, etc. It may contain vitamins, minerals, herbal ingredients and the like.

The content (concentration) of essential components and optional components in the packaged beverage of the present invention is measured by applying a known method such as an HPLC method, a GC-MS method, a GC-FID method, or an LC-MS method. be able to. Taking ethyl acetate, which is one of the aroma components in the present invention, as an example, the ethyl acetate concentration is, for example, "Revised BCOJ Beer Analysis Method" (edited by the International Technical Committee of the Brewing Society of Japan, published by the Brewing Society of Japan, 2013). It can be suitably measured by using the GC-FID method described in the annual supplementary revision). The method for measuring the content (concentration) of monoglucosyl hesperidin, which is a suitable hesperidin among the hesperidins in the present invention, will be described below.
The beverage to be measured can be appropriately diluted with a mixed solution of water / acetonitrile / acetic acid (80: 20: 0.01) to prepare a sample solution. As the standard solution used for quantification, a solution obtained by dissolving a dried monoglucosyl hesperidin standard product in a water / acetonitrile / acetic acid mixed solution (80: 20: 0.01) can be used. The above-mentioned sample solution and the above-mentioned standard solution can be filtered through a 0.45 μm membrane filter, 10 μL of the solution can be separated, and liquid chromatography can be performed under the following conditions.
[HPLC conditions]
-Column: Capcelllpak C18 UG120 4.6 mm x 250 mm (manufactured by Shiseido) was used.
-Mobile phase: Water / acetonitrile / acetic acid mixed solution (80: 20: 0.01)
・ Flow velocity: 0.7 mL / min
-Column temperature: 40 ° C
-Detection: Ultraviolet absorptiometer with measurement wavelength of 280 nm

The pH of the packaged beverage of the present invention is preferably 6.5 or less, more preferably 2.0 to 4.5, and even more preferably 3.0 to 4.0. When the pH of the beverage is in the above range, a moderate acidity can be provided without impairing the flavor. The pH can be prepared by using a known method such as addition of a pH adjuster.

The type of the packaged beverage of the present invention is not particularly limited, and for example, it may be an alcoholic beverage or a non-alcoholic beverage, but a non-alcoholic beverage is preferable. Non-alcoholic beverages include tea-based beverages, vegetable beverages, fruit juice beverages, carbonated beverages (preferably excluding non-alcoholic beer-taste beverages and non-alcoholic Chu-high-taste beverages), coffee beverages, functional beverages, sports drinks, near water, and milk. Beverages, lactic acid bacteria beverages and the like can be mentioned.

The packaged beverage of the present invention does not have to undergo the heat sterilization treatment, but it is preferably subjected to the heat sterilization treatment from the viewpoint of improving the storage stability.

Examples of the container in the packaged beverage of the present invention include containers such as PET bottles, polypropylene bottles, resin bottle containers such as polyvinyl chloride bottles; bottle containers; can containers; and the like.

<Manufacturing method of the present invention>
The packaged beverage of the present invention further comprises the above (A) in the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing a high sweetness sweetener. It can be produced according to a conventionally known method for producing a packaged beverage, except that it is prepared so as to satisfy any one or more of (D).

In the production method of the present invention, in the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing a high-sweetness sweetener, the packaged hesperidin is contained. Examples thereof include a method in which the aroma component of the present invention is contained in a beverage at a predetermined concentration so as to satisfy any one or more of the above (A) to (D), and more specifically, the beverage. In the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount and containing a high-sweetness sweetener, the raw material for producing the packaged hesperidin beverage (for example, "water"). , "Water containing hesperidin", "Water containing high sweetness sweetener", "Water containing hesperidin and high sweetness sweetener", or "Any of these four types of water with any ingredient A method in which the aroma component of the present invention is contained in a predetermined concentration so as to satisfy any one or more of the above (A) to (D) in "water containing a part or all of the water"). Can be mentioned. Alternatively, a method in which the aroma component of the present invention is contained in water or the like at the same time as hesperidin and / or a high sweetness sweetener, or after the aroma component of the present invention is mixed in advance with hesperidin and / or a high sweetness sweetener. , A method of adding it to water or the like can also be mentioned.

In the production method of the present invention, hesperidin, a high-sweetness sweetener, and the aroma component of the present invention are contained in the beverage as essential components. As the production method of the present invention, it is not necessary to further contain a basic amino acid (preferably ornithine) as an optional component in the beverage, but from the viewpoint of obtaining a health-promoting effect of the basic amino acid in addition to hesperidin, the present invention A book that enjoys more of the effects of the invention (ie, obtains a better inhibitory effect on the peculiar off-taste (egg taste) caused by the combined use of hesperidin, high-sweetness sweeteners and basic amino acids (especially ornithine). From the viewpoint (to further enjoy one of the effects of the invention), it is preferable to further include a basic amino acid (preferably ornithine) in the beverage.

When hesperidin, a high-sweetness sweetener, and a basic amino acid (especially ornithine) are used in combination, the salty taste peculiar to the basic amino acid (especially ornithine) acts synergistically with the different taste of hesperidin and the high-sweetness sweetener, and is drunk. As mentioned above, a peculiar off-flavor (egg taste) that is extremely unsuitable for is generated. In the production method of the present invention, the condition (B) is satisfied from the viewpoint of obtaining the inhibitory effect on the offensive odor in addition to the inhibitory effect on the offensive odor, and any one of the above (E) to (G) is further satisfied. Alternatively, it is preferable to contain the aroma component in the present invention at a predetermined concentration so as to satisfy two or more conditions. As a method for containing the aroma component in the present invention at a predetermined concentration so as to satisfy such a condition, the aroma component in the present invention so as to satisfy any one or more of the above (A) to (D). In the method of containing the above in a predetermined concentration, the same method can be used except that the target conditions are appropriately changed.

In the production method of the present invention, as optional components other than basic amino acids, pH adjusters, emulsifying components, coloring components, acidity components, fragrances (excluding the aroma components in the present invention), fruit juices, vegetable juices, herbs, etc. Beverages may contain vitamins, minerals, herbal ingredients and the like.

In the production method of the present invention, the order in which the production raw materials are contained (for example, added) is not particularly limited as long as the packaged beverage of the present invention containing the production raw materials to be used can be produced. After preparing a liquid in which the production raw materials are mixed, the container can be filled and sealed to obtain the packaged beverage of the present invention. Although heat sterilization treatment may not be performed, it is preferable to perform heat sterilization treatment from the viewpoint of improving storage stability. The method for heat sterilization is not particularly limited, and examples thereof include a high temperature short time sterilization method (HTST method), a pastorizer sterilization method, and an ultra high temperature heat treatment method (UHT method).

In the production method of the present invention, it is not necessary to adjust the pH of the packaged beverage of the present invention, but from the viewpoint of giving a moderate acidity without impairing the flavor, the pH of the beverage is 6.5 or less, preferably 2. It is preferably adjusted to 0 to 4.5, more preferably 3.0 to 4.0. The pH can be prepared by using a known method such as addition of a pH adjuster.

<Method for suppressing offensive odor of the present invention>
The "method for suppressing an offensive odor of a packaged hesperidin-containing beverage" of the present invention includes a packaged hesperidin containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing a high-sweetness sweetener. The production of the beverage is not particularly limited as long as it further includes preparation so as to satisfy any one or more of the above (A) to (D). In the production of a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and containing a high-sweetness sweetener, the packaged hesperidin-containing beverage contains the above (A) to The method for containing the aroma component in the present invention at a predetermined concentration so as to satisfy any one or more of (D) is the same method as the method described in the above <Manufacturing method of the present invention>. Can be used.

<Method for suppressing unpleasant taste of the present invention>
The "method for suppressing an offensive taste caused by the combined use of hesperidin, a high-sweetness sweetener, and a basic amino acid" of the present invention includes 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage and the total amount of the beverage. In the production of a packaged hesperidin beverage containing 0.01 to 1% by weight of basic amino acids and a high-sweetness sweetener, the above conditions (B) are further satisfied, and the above (E) to (G) are satisfied. It is not particularly limited as long as it includes preparation so as to satisfy any one or more of the above conditions. In the production of packaged hesperidin beverages containing 0.02 to 0.1% by weight of hesperidin with respect to the total amount of beverages, 0.01 to 1% by weight of basic amino acids with respect to the total amount of beverages, and high-sweetness sweeteners. The aroma component in the present invention is added to the packaged hesperidin-containing beverage so as to satisfy the condition (B) above and one or more of the above (E) to (G). As a method of containing at a predetermined concentration, the same method as the method described in the above <Production method of the present invention> can be used. In addition, according to the method of suppressing the off-taste of the present invention, both the off-flavor and the off-taste can be suppressed, and thus it is mentioned as a particularly preferable embodiment.

Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples.

Test 1 [The offensive odor of hesperidin and the effect of high-sweetness sweeteners on the offensive odor]
The offensive odor of hesperidin and the effect of the high sweetness sweetener on the offensive odor were investigated by the following experiments.

(Beverage preparation)
As shown in Tables 1 and 2 below, hesperidin was blended with a high-sweetness sweetener or sucrose to prepare each sample beverage of Test Groups 1-9. The blending amounts of the high-sweetness sweetener and sucrose in the sample beverages of Test Groups 2 to 9 were set so that the sweetness (concentration of the sucrose aqueous solution giving the same sweetness) was 7.3. The pH of each sample beverage was adjusted to 3.2 with phosphoric acid.

(sensory evaluation)
The sensory evaluation of the offensive odor of each of the prepared sample beverages was performed by five trained panelists according to the criteria shown in Table 3 below. The offensive odor was evaluated separately for the initial offensive odor (first onset) when the sample beverage was put into the mouth and the offensive odor remaining in the mouth after drinking the sample beverage (backtracking). The results shown by the largest number of panelists were adopted as an assessment of the offensive odor in the test plot.

The results of the sensory evaluation of each of the sample beverages in Tables 1 and 2 are shown in the items of "offensive odor (first occurrence)" and "offensive odor (backtracking)" in Tables 1 and 2, respectively. As can be seen from the results in Table 1, in Test Group 1, which did not contain any high-intensity sweetener or sucrose, the hesperidin offensive odor (first onset) was evaluated as "3" (adhesive plaster-like offensive odor was felt). However, the evaluation of the offensive odor (backtracking) was "7" (no adhesive plaster-like offensive odor was felt). On the other hand, in the test plots 2 to 4 containing the high-intensity sweetener, both the offensive odor (first occurrence) and the offensive odor (backtracking) were "2" (strongly feel the offensive odor like adhesive plaster) or "1" offensive odor like adhesive plaster. I feel very strongly). From this, when a high-intensity sweetener is used in combination, the offensive odor of hesperidin is enhanced in both the initial onset and the back-up, and in particular, the degree of enhancement in the back-up is high (evaluation "7" to "2" or "1". To) was shown. On the other hand, in Test Group 5 containing sucrose, the offensive odor (first onset) was evaluated as "5" (a slight offensive odor like adhesive plaster was felt), and the offensive odor (backtracking) was evaluated as "7" (a offensive odor like adhesive plaster was felt at all). It was shown that the degree of offensive odor of hesperidin was reduced, contrary to the case where the high sweetness sweetener was blended.

From the results of Test Groups 1 to 5 in Table 1, when hesperidin and a high-intensity sweetener are used in combination, the offensive odor of hesperidin is enhanced in both the initial onset and the backing, and in particular, the offensive odor is enhanced by the backing. It was shown that the odor was high and the offensive odor was continuously felt. These are things that have not been known so far and were first discovered by the present inventors.

Test groups 6 to 9 in Table 2 are test groups in which sucralose and acesulfame potassium, which are relatively often used in commercially available beverages, are used in combination as a high-intensity sweetener, and the concentration of hesperidin is changed. In the test group 6 in which the hesperidin concentration was 0.01% by weight, the offensive odor of hesperidin was not a problem even when the high sweetness sweetener was used in combination. However, in the test groups 7 to 9 in which the hesperidin concentration was 0.02% by weight or more, both the initial onset and the backtracking were enhanced as compared with the test group 1 in which neither the high sweetness sweetener nor the sucrose was blended. Rukoto has been shown. In addition, the offensive odor of hesperidin tended to increase as the hesperidin concentration increased.

Test 2 [Effect of a specific aroma component on the offensive odor enhanced by the combined use of hesperidin and a high-sweetness sweetener]
The effect of a specific aroma component on the offensive odor enhanced by the combined use of hesperidin and a high-sweetness sweetener was investigated by the following experiment.

(Beverage preparation)
As shown in Tables 4 to 7 below, hesperidin, a high-sweetness sweetener, and a specific aroma component were blended to prepare sample beverages of Test Groups 8 and 10 to 37. The pH of each sample beverage was adjusted to 3.2 with phosphoric acid. As the high-sweetness sweetener, sucralose and acesulfame potassium, which are relatively often used in commercially available beverages, were used, and the blending amounts thereof were set so that the sweetness of the sample beverage was 7.3. As specific aroma components, ethyl acetate was used in Table 4, ethyl butyrate was used in Table 5, methyl caproate was used in Table 6, and butyl butyrate was used in Table 7. In each of Tables 4 to 7, the formulation of Test Group 8 was used as a reference, and each aroma component was added to the formulation at several concentrations. The formulation of Test Group 8 was used as the standard because it was one of the test groups in which the offensive odor of hesperidin enhanced by the combined use of the high-sweetness sweetener was felt very strongly in the experiment of Test 1 above. is there. In the following tables, the numerical values of the aroma components are expressed in ppm, and the numerical values of the other components are expressed in% by weight.

(sensory evaluation)
The sensory evaluation of the prepared sample beverages in Test Groups 8 and 10 to 37 was carried out by the method described in Test 1 above. The results are shown in the items of "offensive odor (first occurrence)" and "offensive odor (backtracking)" in Tables 4 to 7 above.

As can be seen from the results in Table 4, ethyl acetate is 0.25 ppm or more, preferably 0.4 ppm or more, more preferably 0.5 ppm or more, still more preferably 0.75 ppm or more, more preferably 1.0 ppm or more, still more preferable. When added so as to be 1.25 ppm or more, the offensive odor could be suppressed until the evaluation score of the offensive odor of the first onset or the trailing back was 3 or more, preferably 4 or more, and more preferably 5 or more. Further, as can be seen from the results in Table 5, ethyl butyrate was 0.05 ppm or more, preferably 0.1 ppm or more, more preferably 0.25 ppm or more, still more preferably 0.5 ppm or more, and more preferably 0.75 ppm or more. When added so as to be more preferably 1.0 ppm or more, more preferably 1.25 ppm or more, the offensive odor is generated until the evaluation score of the offensive odor of the initial onset or the trailing back is 3 or more, preferably 4 or more, and more preferably 5 or more. I was able to suppress it. Further, as can be seen from the results in Table 6, methyl caproate is 0.55 ppm or more, preferably 0.6 ppm or more, more preferably 0.65 ppm or more, still more preferably 0.7 ppm or more, and more preferably 0.75 ppm or more. Further, when added so as to be 1.0 ppm or more, the offensive odor could be suppressed until the evaluation score of the offensive odor of the first onset or the trailing back was 3 or more, preferably 4 or more, and more preferably 5 or more. Further, as can be seen from the results in Table 7, butyl butyrate was 0.25 ppm or more, preferably 0.4 ppm or more, more preferably 0.5 ppm or more, still more preferably 0.75 ppm or more, and more preferably 1.0 ppm or more. When added in such a manner, the offensive odor could be suppressed until the evaluation score of the offensive odor of the first onset or the trailing back was 3 or more, preferably 4 or more, and more preferably 5 or more. Further, in any of the aroma components, as the concentration of the aroma component increased, the offensive odor of hesperidin tended to be suppressed more strongly.

From the results in Tables 4 to 7, in a packaged hesperidin beverage containing 0.02 to 0.1% by weight of hesperidin and containing a high sweetness sweetener with respect to the total amount of the beverage, ethyl acetate of 0.25 ppm or more was obtained. , 0.05 ppm or more of ethyl butyrate, 0.55 ppm or more of methyl caproate, or 0.25 ppm or more of butyl butyrate has an inhibitory effect on the offensive odor of hesperidin, which is backed by a high-sweetness sweetener. Was shown.

Test 3 [Effects of using basic amino acids in addition to hesperidin and high-sweetness sweeteners]
The effect on flavor when a basic amino acid (for example, ornithine) was used in combination with hesperidin and a high-sweetness sweetener was investigated by the following experiment.

(Beverage preparation)
As shown in Tables 8 to 12 below, hesperidin, a high-sweetness sweetener, and ornithine were blended to prepare sample beverages of Test Groups 8, 38 to 63. Each sample beverage in Test Group 38 to 63 contains hesperidin and a high-intensity sweetener, and is based on the sample beverage in Test Group 8 that does not contain ornithine. Was added in. The pH of each sample beverage was adjusted to 3.2 with phosphoric acid. As the high-sweetness sweetener, sucralose and acesulfame potassium, which are relatively often used in commercially available beverages, were used, and the blending amounts thereof were set so that the sweetness of the sample beverage was 7.3.

(sensory evaluation)
Sensory evaluation of the offensive odor of the prepared sample beverages in Test Groups 8, 38 to 63 was performed by the method described in Test 1 above. The results are shown in the items of "offensive odor (first occurrence)" and "offensive odor (backtracking)" in Tables 8 to 12 above.

In addition, the present inventors have found a new problem different from the offensive odor in the sensory evaluation of the offensive odor. That is, when hesperidin, a high-sweetness sweetener, and a basic amino acid (for example, ornithine) are used in combination, the present inventors have a salty taste peculiar to the basic amino acid (particularly ornithine), which is different from that of hesperidin and the high-sweetness sweetener. For the first time, it was found that it acts synergistically with and produces an off-flavor (egg taste) that is extremely unsuitable for drinking. Therefore, sensory evaluation of the taste of the sample beverages in Test Groups 8, 38 to 63 was performed by five trained panelists according to the criteria shown in Table 13 below. The results shown by the largest number of panelists were adopted as an evaluation of the taste of the test plot.

From the results in Table 8, the peculiar off-taste (egg taste) that occurs when hesperidin, a high-sweetness sweetener, and a basic amino acid (particularly ornithine) is used in combination is enhanced as the concentration of hesperidin or ornithine increases. Was shown.

Further, from the results in Table 9, it was shown that when a specific aroma component was used alone, even if the concentration of the aroma component was 2.5 ppm, the unpleasant taste could not be sufficiently suppressed. It was. On the other hand, from the results in Table 10, when two kinds of specific aroma components are used in combination, if the combination contains ethyl butyrate (test groups 44, 47, 48), the taste is different until the evaluation score of the taste is 3 or 4. Was able to be suppressed. Further, when two kinds of aroma components containing ethyl butyrate were used in combination, the suppression of this off-flavor was 0.5 ppm, which is lower than the concentration (2.5 ppm) in the case of Table 9 in the concentration of each aroma component. It was shown that it can also be obtained. Further, from the results in Table 10, when two kinds of aroma components including ethyl butyrate were used in combination (test group 44, 47, 48), butyrate was compared with the combination of ethyl butyrate and methyl caproate (test group 47). It was shown that the combination of ethyl and ethyl acetate (test group 44) and the combination of ethyl butyrate and butyl butyrate (test group 48) had a higher degree of suppression of offensive odor (backtracking). Further, from the results in Table 11, when two kinds of aroma components including ethyl butyrate are used in combination, when the concentration of ethyl butyrate is 0.5 ppm, even if the concentration of the other aroma component is considerably low, The off-taste could be suppressed until the evaluation score of the off-taste was 3 or 4. Specifically, when the concentration of ethyl butyrate is 0.5 ppm, regardless of whether the concentration of ethyl acetate is 0.01 ppm, 0.05 ppm, or 0.1 ppm, until the evaluation score of the unpleasant taste becomes 4. I was able to suppress the unpleasant taste. Further, when the concentration of ethyl butyrate is 0.5 ppm, regardless of whether the butyl butyrate is 0.0001 ppm, 0.001 ppm, or 0.01 ppm, the unpleasant taste is suppressed until the evaluation point of the unpleasant taste becomes 4. Was done. Further, when the concentration of ethyl butyrate is 0.5 ppm, regardless of whether the concentration of methyl caproate is 0.01 ppm, 0.05 ppm, or 0.1 ppm, the taste is different until the evaluation score of the taste is 3. I was able to suppress it.

Furthermore, from the results of test groups 59 to 62 in Table 12, when three types of specific aroma components are used in combination, the combination containing ethyl butyrate (test groups 59, 60, 62) has an evaluation score of 3 different tastes. Or, the unpleasant taste could be suppressed until it became 5. In addition, from the results of Test Group 63, when four specific aroma components were used in combination, the offensive taste could be suppressed until the evaluation score of the offensive taste was 5, but the aroma varied slightly when drunk. Impression was felt, and the harmony of the aroma of the whole beverage was slightly reduced.

From the results in Tables 8 to 12, it contains 0.02 to 0.1% by weight of hesperidin with respect to the total amount of the beverage, 0.01 to 1% by weight of basic amino acids with respect to the total amount of the beverage, and a high sweetness sweetener. 1 selected from "0.05 ppm or more ethyl butyrate", "0.01 ppm or more ethyl acetate, 0.0001 ppm or more butyl butyrate, and 0.01 ppm or more methyl caproate" in the production of packaged hesperidin beverages. It was shown that the combination with "one or two or more" has an inhibitory effect on the above-mentioned unpleasant taste.

According to the present invention, it is possible to provide a packaged hesperidin-containing beverage in which the offensive odor of hesperidin (adhesive plaster-like offensive odor) enhanced by the combined use of hesperidin and a high-intensity sweetener is suppressed, and a method for producing the same. it can. Further, according to the present invention, a packaged beverage hesperidin-containing beverage in which the peculiar off-flavor (egg taste) caused by the combined use of hesperidin, a high-sweetness sweetener and a basic amino acid (particularly ornithine) is suppressed, and its production. Methods and the like can be provided.

Claims (12)

In the packaged hesperidin glycoside-containing beverage containing 0.02 to 0.1% by weight of hesperidin glycoside and containing a high-sweetness sweetener with respect to the total amount of the beverage, the following (A) to (D) are further added. ), A packaged hesperidin glycoside- containing beverage, which satisfies the condition of any one or two or more.
(A) Ethyl acetate concentration in beverage is 0.25 ppm or more;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(C) Methyl caproate concentration in beverage is 0.55 ppm or more;
(D) Butyl butyrate concentration in beverage is 0.25 ppm or more; The first aspect of claim 1 is characterized in that the condition (B) of (A) to (D) is satisfied, and one or more of the following (E) to (G) are satisfied. The described packaged hesperidin glycoside- containing beverage.
(E) Ethyl acetate concentration in beverage is 0.01 ppm or more;
(F) Butyl butyrate concentration in beverage is 0.0001ppm or more;
(G) Methyl caproate concentration in beverage is 0.01 ppm or more; The packaged hesperidin glycoside- containing beverage according to claim 2, wherein the condition (B) is satisfied, and both the conditions (E) and (F) are satisfied. Further, ornithine, packaged hesperidin glycoside-containing beverage according to claim 1, characterized in that it comprises containing 0.01 to 1 wt% with respect to the beverage total volume. The packaged hesperidin glycoside-containing beverage according to any one of claims 1 to 4, wherein the high-sweetness sweetener is one or more selected from the group consisting of sucralose, aspartame and acesulfame potassium. The packaged hesperidin glycoside- containing beverage according to any one of claims 1 to 4 , wherein the high-sweetness sweetener contains at least sucralose. In the production of a packaged hesperidin glycoside-containing beverage containing 0.02 to 0.1% by weight of hesperidin glycoside and containing a high-sweetness sweetener with respect to the total amount of the beverage, the following (A) to A method for producing a packaged hesperidin glycoside-containing beverage, which is prepared so as to satisfy any one or more of the conditions (D).
(A) Ethyl acetate concentration in beverage is 0.25 ppm or more;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(C) Methyl caproate concentration in beverage is 0.55 ppm or more;
(D) Butyl butyrate concentration in beverage is 0.25 ppm or more; The method for producing a packaged hesperidin glycoside- containing beverage according to claim 7, wherein 0.01 to 1% by weight of ornithine is further contained in the packaged hesperidin glycoside-containing beverage based on the total amount of the beverage. The method for producing a packaged hesperidin glycoside-containing beverage according to claim 7 or 8, wherein the high-sweetness sweetener is one or more selected from the group consisting of sucralose, aspartame and acesulfame potassium. In the production of a packaged hesperidin glycoside-containing beverage containing 0.02 to 0.1% by weight of hesperidin glycoside with respect to the total amount of the beverage and containing a high-sweetness sweetener, the following (A) to A method for suppressing an offensive odor of a packaged hesperidin glycoside-containing beverage, which is prepared so as to satisfy any one or more of the conditions (D).
(A) Ethyl acetate concentration in beverage is 0.25 ppm or more;
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(C) Methyl caproate concentration in beverage is 0.55 ppm or more;
(D) Butyl butyrate concentration in beverage is 0.25 ppm or more; And hesperidin glycosides 0.02% by weight of the beverage total volume, packaged hesperidin glycosides containing the ornithine 0.01 to 1 wt% with respect to the beverage total volume, and a high-intensity sweetener In the production of the contained beverage, it is characterized in that it is further prepared so as to satisfy the following condition (B) and one or more of the following conditions (E) to (G). A method for suppressing an offensive taste caused by the combined use of a hesperidin glycoside , a high-sweetness sweetener, and ornithine.
(B) Ethyl butyrate concentration in beverage is 0.05 ppm or more;
(E) Ethyl acetate concentration in beverage is 0.01 ppm or more;
(F) Butyl butyrate concentration in beverage is 0.0001ppm or more;
(G) Methyl caproate concentration in beverage is 0.01 ppm or more; The hesperidin glycoside according to claim 11, wherein the high sweetness sweetener is one or more selected from the group consisting of sucralose, aspartame and acesulfame potassium, and the high sweetness sweetener and ornithine are used in combination. A method of suppressing the unpleasant taste caused by this.