JP7057118B2 - Reduction of bitterness aftertaste in non-alcoholic beverages with added bitterness - Google Patents

Description

The present invention relates to the reduction of the aftertaste of bitterness in a non-alcoholic beverage to which a bitterness is added (hereinafter, also referred to as "non-alcoholic beverage to which a bitterness is added"), and more specifically, the added bitterness is used. The present invention relates to a method for producing a non-alcoholic beverage with a bitterness added, which reduces the aftertaste of bitterness, a method for reducing the aftertaste of bitterness in a non-alcoholic beverage to which a bitterness is added, and the like.

As consumer tastes for beverages have diversified, the demand for beverages with a refreshing bitter taste has increased in recent years. Some natural plant materials such as hops and citrus juice have a bitter taste, but if we try to use only the above-mentioned plant materials in order to give the beverage the bitterness required by product design. In many cases, the cost is too high, and the flavor balance other than bitterness is out of the design. Therefore, in order to more directly adjust the degree of bitterness in the beverage, it is common practice to add a bitterness agent to the beverage. There are various bitterness agents specified as food additives in the Food Sanitation Law, and specific examples thereof include caffeine, isohumulones, quacin, naringin, and quinine. For example, Patent Document 1 discloses a method of adding a bitterness substance to a beverage in order to impart a pleasant liquor-like flavor including a light sweet flavor and a slight pungent sensation to the beverage having an alcohol content of less than 1%. Naringin and quasin are mentioned as such bitterness substances.

On the other hand, gentiobiose is known as a kind of disaccharide in which two glucose molecules are bound by β1-6. This gentiobiose is a disaccharide having a β-glucoside bond and can be produced by reacting glucose with β-glucosidase. Gentiobiose-containing gentio-oligosaccharides and β-gluco-oligosaccharides are characterized by being non-caloric, having a bitter taste, and having a bifidobacteria growth effect, and have been purified by utilizing these properties. It is disclosed that sugar is used for improving the flavor or taste of various foods, beverages and the like (Patent Document 2).

Further, in Patent Document 3, β-oligosaccharide containing genthio-oligosaccharide as a main component is a non-caloric sugar, that is, diet sugar, and is used for improving the taste of various foods by utilizing the peculiar bitterness. It is disclosed that it is used as a sugar, and there is a description that the blending amount is preferably 0.5 to 50% by weight in order to make the best use of its characteristics. Further, Patent Document 4 discloses that in a low-calorie or non-calorie beverage using a high-sweetness sweetener, a gentio-oligosaccharide is blended to improve the taste quality of the aftertaste lowered by the high-sweetness sweetener. There is. However, on the other hand, in Patent Document 5, gentio-oligosaccharide does not improve the sweetness quality of high-sweetness sweeteners, and in Patent Document 6, gentose (genthio-oligosaccharide) has an effect of improving the flavor of food and drink. It is disclosed that it is not.

Patent Document 7 discloses a bitter-based carbonated beverage characterized by containing a gentio-oligosaccharide. In the above description, it is mentioned that it has sufficient palatability while utilizing the bitterness of gentio-oligosaccharide, and as the addition amount thereof, Gentose # 45 ^(R) (Japanese food product) which is a genthio-oligosaccharide-containing syrup. It is stated that 0.5% to 10% is preferable when (manufactured by Kako Co., Ltd.) is used.

Further, in Patent Document 8, in a beer-taste beverage containing alcohol, linalol and / or diacetyl is adjusted to a specific concentration, and a bitterness substance and a malt extract are contained, thereby having a natural bitterness. A method for producing a beer-taste beverage having a light scent like liquor without leaving a bitter taste in the back mouth is described. Patent Document 8 exemplifies such a bitter taste substance as a gentio-oligosaccharide such as gentiobiose; naringin; quacin; caffeine ;. Further, Patent Document 9 describes a relational expression when the alcohol concentration in the beverage is 0 v / v% or more and 7.0 v / v% or less, the alcohol concentration is Xv / v%, and the gentiobiose concentration is Y ppm. A method for imparting or enhancing an alcoholic sensation to a non-alcoholic beverage or an alcoholic beverage, which comprises adding and containing gentiobiose within a range satisfying "0.94X ^2-3.71X + 5.06≤Y≤20.3". Is disclosed.

However, in non-alcoholic beverages to which caffeine, isohumulone, quacin, naringin and the like are added and the degree of bitterness is equal to or higher than a predetermined value, gentiobiose is contained at a specific concentration to obtain the above-mentioned bitterness. No disclosure has been made regarding the ability to reduce the backlash of bitterness.

Japanese Unexamined Patent Publication No. 2014-103919 Japanese Unexamined Patent Publication No. 2013-111082 Japanese Unexamined Patent Publication No. 3-083557 Japanese Unexamined Patent Publication No. 2011-206030 Japanese Unexamined Patent Publication No. 2000-197462 Japanese Unexamined Patent Publication No. 2000-316519 Japanese Unexamined Patent Publication No. 2001-095541 Japanese Unexamined Patent Publication No. 2014-128251 Japanese Unexamined Patent Publication No. 2017-012039

An object of the present invention is to provide a method for producing a bitterness-added non-alcoholic beverage in which the bitterness aftertaste due to the added bitterness is reduced, and to provide a bitterness aftertaste in a non-alcoholic beverage to which a bitterness is added. The purpose is to provide a method for reducing the amount.

In order to control the bitterness of non-alcoholic beverages, the present inventors have attempted to add various bitterness agents specified as food additives in the Food Sanitation Law to non-alcoholic beverages. As a result, when a bitterness agent is added to a non-alcoholic beverage, the intensity of the bitterness is improved, but the bitterness tends to be delayed, and as a result, it tends to be difficult to feel a refreshing bitterness. The inventors have found that there is.

In order to solve the above problems, the present inventors have conducted diligent studies to reduce the aftertaste of bitterness in non-alcoholic beverages to which bitterness has been added (non-alcoholic beverages to which bitterness has been added). We have found that when gentiobiose is contained in a non-alcoholic beverage containing a bitterness having a degree of bitterness (% by weight) at a specific concentration, the addition of the bitterness can improve the intensity of the bitterness and reduce the aftertaste of the bitterness. Has been completed. It was very surprising to those skilled in the art that Gentiobiose has the effect of reducing the aftertaste of bitterness of other bitterness agents. The first reason is that gentiobiose is a sugar having a bitter taste, and gentiobiose itself has a refreshing sweetness and bitterness, but the substance having the bitterness reduces the aftertaste of the bitterness of other bitterness substances. It is usually not expected to have such an effect, and the second reason is that gentioligose is known not to improve the sweetness quality of high-sweetness sweeteners and the flavor of foods and drinks. Examples thereof include Patent Document 5 and Patent Document 6).

That is, the present invention
(1) In the production of non-alcoholic beverages to which bitterness is added
A bitterness containing one or more substances selected from the group consisting of naringin, quinine, quacin, caffeine and isohumulone is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained. Step A; and
The method for producing a non-alcoholic beverage;
(Equation 1) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725 + Caffeine concentration (% by weight) + BU value (Bitter Unit: bitterness value) ÷ 127;
(2) The bitterness is a bitterness containing one or more substances selected from the group consisting of naringin, quinine and quasin, and the degree of bitterness is determined by the following formula 2. The method for producing a non-alcoholic beverage according to (1) above;
(Equation 2) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725;
(3) The method for producing a non-alcoholic beverage according to (1) or (2) above, wherein the contained gentiobiose is 0.01 to 3.0% by weight based on the total amount of the beverage.
(4) The method for producing a non-alcoholic beverage according to any one of (1) to (3) above, wherein the bitterness is 0.01 to 0.3% by weight.
(5) The method for producing a non-alcoholic beverage according to any one of (1) to (4) above, wherein the non-alcoholic beverage is a non-alcoholic beverage containing carbon dioxide gas.
(6) In the production of non-alcoholic beverages to which bitterness is added
A bitterness containing one or more substances selected from the group consisting of naringin, quinine, quacin, caffeine and isohumulone is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained. Step A; and
A method for reducing the aftertaste of bitterness in a non-alcoholic beverage;
(Equation 1) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725 + Caffeine concentration (% by weight) + BU value ÷ 127;
(7) The bitterness agent is a bitterness agent containing one or more substances selected from the group consisting of naringin, quinine and quasin, and the degree of bitterness is determined by the following formula 2. The method for reducing the aftertaste of bitterness in the non-alcoholic beverage according to (6) above;
(Equation 2) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725;
Regarding.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing a non-alcoholic beverage with a bitterness added, in which the aftertaste of bitterness due to the added bitterness is reduced, and to provide a non-alcoholic beverage with a bitterness added. It is possible to provide a method for reducing the amount.

The present invention
[1] In the production of non-alcoholic beverages to which bitterness is added.
A bitterness containing one or more substances selected from the group consisting of naringin, quinine, quacin, caffeine and isohumulone is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained. (Hereinafter, also simply referred to as "the degree of bitterness required by the formula 1") Step A for adjusting so that the content is 0.01% by weight or more;
The method for producing a non-alcoholic beverage (hereinafter, also referred to as "the production method of the present invention", which comprises the step B; which contains 0.002 to 3.3% by weight of gentiobiose with respect to the total amount of the beverage. .);
(Equation 1) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725 + Caffeine concentration (% by weight) + BU value ÷ 127; and
[2] In the production of non-alcoholic beverages to which bitterness agents have been added.
A bitterness containing one or more substances selected from the group consisting of naringin, quinine, quacin, caffeine and isohumulone is added to the non-alcoholic beverage, and the bitterness required by the formula 1 is 0. Step A to adjust to 0.01% by weight or more;
A method for reducing the aftertaste of bitterness in a non-alcoholic beverage, which comprises step B; which comprises 0.002 to 3.3% by weight of gentiobiose with respect to the total amount of the beverage (hereinafter, "the bitterness of the present invention"). It is also displayed as "method of reducing backtracking".);
including.

(Method for producing a non-alcoholic beverage of the present invention)
The non-alcoholic beverage of the present invention
A bitterness containing one or more substances selected from the group consisting of naringin, quinine, quacin, caffeine and isohumulone is added to the non-alcoholic beverage, and the bitterness required by the formula 1 is 0. Step A to adjust to 0.01% by weight or more;
Step B containing 0.002 to 3.3% by weight of gentiobiose with respect to the total amount of the beverage;
However, it can be produced according to a conventionally known method for producing a non-alcoholic beverage.

The production method of the present invention contains one or more substances selected from the group consisting of naringin, quinine, quacin, caffeine and isohumulone in the production of non-alcoholic beverages to which bitterness is added. Step A of adding a bitterness agent to the non-alcoholic beverage to adjust the bitterness required by the formula 1 to 0.01% by weight or more; and 0.002 to 3.3% by weight based on the total amount of the beverage. The method is not particularly limited as long as the method includes the step B; which contains% gentiobiose. The order in which the steps A and B are carried out is not particularly limited, and the steps A and B may be carried out in the order of the steps A and B, the steps B and A may be carried out in the order, and the steps A and B may be carried out. May be carried out at the same time. More specifically, as the production method of the present invention, when producing a non-alcoholic beverage containing a bitterness agent, the raw material for producing the non-alcoholic beverage (for example, "water" or "water containing a bitterness agent", or "these 2" A method of adding (preferably adding) gentiobiose to "water in which some or all of any component is further contained in water of any of the seeds"; or a raw material for producing the non-alcoholic beverage (for example, "water"). "Or" water containing gentiobiose ", or" water in which either of these two types of water further contains some or all of any component "), and a method of adding a bitterness agent; may be mentioned. Alternatively, a method of incorporating gentiobiose into "water" or "water in which some or all of an arbitrary component is further contained in water" at the same time as the bitterness agent, or after mixing gentiobiose and the bitterness agent in advance, "water" Alternatively, a method of adding it to "water containing a part or all of an arbitrary component in water" or the like can also be mentioned.

(Bitter food)
The "bitterness agent" in the present invention is mentioned as "a substance whose use is described as a bitterness agent, etc. among substances specified as existing additives in the Food Sanitation Law, or as a main component of the substance. It means a substance containing "a substance". Specific examples of the bitterness agent in the present invention include a bitterness agent containing one or more substances selected from the group consisting of naringin, quinine, quacin, caffeine and isohumulone. More preferably, a bitterness agent containing one or more substances selected from the group consisting of naringin, quinine and caffeine.

As a suitable ratio in which the bitterness agent in the present invention contains one or more substances selected from the above group, the total of the one or more substances is 50 with respect to the total amount of the bitterness agent. By weight% or more, preferably 65% by weight or more, more preferably 80% by weight or more, still more preferably 90% by weight or more, still more preferably 95% by weight or more, still more preferably 97% by weight or more.

The amount of the bitterness to be added to the non-alcoholic beverage is not particularly limited as long as the bitterness of the non-alcoholic beverage is 0.01% by weight or more, which is determined by the following formula 1, but after the bitterness due to the addition of the bitterness. From the viewpoint of the balance between the stronger pull and the greater significance of the present invention and the harmony of the overall flavor of the non-alcoholic beverage, the bitterness is preferably 0.01 to 0.3% by weight. Be done. The BU value is generally used as an index indicating the degree of bitterness caused by isohumulones.
(Equation 1) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725 + Caffeine concentration (% by weight) + BU value ÷ 127

In Equation 1, for substances other than caffeine, the concentration of the substance is converted into the caffeine concentration based on the degree of bitterness of the substance. Therefore, the degree of bitterness (% by weight) determined by the formula 1 means the caffeine concentration (% by weight) of the degree of bitterness corresponding to the degree of bitterness due to one or more substances selected from the above group. Will be done. When the bitterness is a bitterness containing one or more substances selected from the group consisting of naringin, quinine and quasin, the bitterness (% by weight) determined by the formula 1 is ultimately determined. , The bitterness (% by weight) required by the following formula 2.
(Equation 2) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725
The concentration of each bitterness agent such as naringin in the formulas 1 and 2 represents the concentration (% by weight) of the bitterness agent in the non-alcoholic beverage.

The concentration of the bitterness in a non-alcoholic beverage can be measured by a known method such as an HPLC method, a GC-MS method, or an LC-MS method. The "BU value" is a value measured according to the method described in the section "BCOJ beer analysis method (2004.11.1 revised edition) 8.15 bitterness value". Specifically, the value (BU) obtained by multiplying the absorbance at 275 nm measured with pure isooctane as a control of the isooctane layer obtained by adding acid to the sample and then extracting with isooctane and centrifuging the sample (BU). ).

(Gentiobiose)
Gentiobiose is a disaccharide in which D-glucose is β-1,6 bound, and is represented by the IUPAC name as 6-O-β-D-glucopyranosyl-D-glucose. There are no restrictions on the method for preparing gentiobiose, and industrially, gentiobiose is enzymatically produced by "condensation reaction of high-concentration glucose" or "transglucosylation reaction using β-glucosidase derived from fungi in starch". It can be produced and gentiobiose can be prepared as a component of the gentio-oligosaccharide. As a method for purifying gentio-oligosaccharide from the reaction product of gentio-oligosaccharide, a known method can be applied (Patent Document 2). By doing so, gentiobiose can be prepared. Gentiobiose itself can also be obtained from commercially available products.

In the present invention, a gentiobiose-containing gentio-oligosaccharide may be used, and the preferred proportion of the gentio-oligosaccharide containing gentiobiose is, for example, 10% by weight or more, preferably 15% by weight or more, and more preferably 20% by weight. More preferably, it is 50% by weight or more.

The amount of gentiobiose contained in the non-alcoholic beverage is not particularly limited as long as the concentration of gentiobiose in the non-alcoholic beverage is 0.002 to 3.3% by weight, but from the viewpoint of obtaining a greater effect of reducing the aftertaste of bitterness. It is preferably 0.01 to 3.0% by weight, more preferably 0.02 to 1.2% by weight.

The concentration of gentiobiose in a non-alcoholic beverage can be measured by a known method such as an HPLC method, a GC-MS method, or an LC-MS method.

(Ratio of Gentiobiose concentration to bitterness of non-alcoholic beverages)
In the present invention, the ratio of the gentiobiose concentration (% by weight) to the bitterness (% by weight) of the non-alcoholic beverage is not particularly limited as long as it is 330 or less, but is preferably 0.0067 to 330, more preferably 0.033. It is said that it is about 300, more preferably 0.067 to 120.

(Optional ingredient for non-alcoholic beverages)
The non-alcoholic beverage of the present invention may contain only a bitterness agent, gentiobiose and water (hereinafter, these three types are collectively referred to as an "essential ingredient"), but a fragrance; a colorant; an emulsifier; a stabilizer. Agents; Sweets such as sucrose, fructose-dextrose liquid sugar (excluding gentiobiose); High-sweetness sweets such as Acesulfam K, Stevia, Aspartame; Grapefruit, lemon, orange, lime, yuzu, apple, grape, peach , Pine apple, strawberry, sea urchin, pear and other fruit juices; tomato, carrot, celery, watermelon, kale and other vegetable juices; wheat juice or malt extract, green tea, tea, oolong tea and other tea extracts; raw milk, processed milk, etc. Milks; acidulants such as citric acid, malic acid, lactic acid, tartaric acid, gluconic acid; amino acids such as glutamic acid, arginine, ornithine; vitamins such as vitamin C and vitamin B1; foods such as indigestible dextrin and polydextrose Arbitrary components such as fiber; thickening polysaccharides; inorganic salts; can be appropriately selected from other food and drink raw materials, food additives, etc., and can be used within the range of the amount normally used.

(Types of non-alcoholic beverages, etc.)
In the present invention, the "non-alcoholic beverage" means a beverage having an alcohol content of less than 1 v / v%. The concentration of alcohol in the "non-alcoholic beverage" of the present invention can be any concentration as long as it is less than 1 v / v%. For example, the concentration of alcohol may be less than 0.5v / v%, less than 0.1v / v%, less than 0.05v / v%, or less than 0.01v / v%. , 0.00v / v% may be used. That is, the alcohol inevitably contained in the raw material may be contained at an arbitrary concentration of less than 1 v / v%, and may not substantially contain alcohol. The alcohol concentration means the concentration of ethyl alcohol at 15 ° C. In addition, in this specification, the term "alcohol" simply means ethyl alcohol.

Examples of the type of "non-alcoholic beverage" in the present invention include, but are not limited to, soft drinks defined in the notification based on the Food Sanitation Law of Japan, and the alcohol content generally referred to as soft drink. Includes beverages in which is less than 1%. The non-alcoholic beverages in the present invention are preferably fruit beverages, tea beverages, coffee beverages, dairy beverages, carbonated beverages, functional beverages, energy drinks, non-alcoholic beer-taste beverages, non-alcoholic cocktail-taste beverages, and non-alcoholic chewy beverages. Soft drinks such as taste drinks are preferably mentioned, and among them, soft drinks other than non-alcoholic beer taste drinks are more preferably mentioned. A soft drink that is neither of the three types is more preferable. Further, the non-alcoholic beverage in the present invention may be a non-alcoholic beverage containing carbonic acid gas or a non-alcoholic beverage not containing carbonic acid gas, but it has a bitter taste at a wider range of gentiobiose concentrations. A non-alcoholic beverage containing carbonic acid gas is preferable from the viewpoint of obtaining the same or higher reduction effect on the backing.

(Carbon dioxide concentration)
When the non-alcoholic beverage in the present invention contains carbon dioxide gas, the carbon dioxide gas concentration thereof is, for example, a gas pressure of 0.05 MPa or more, preferably 0.07 MPa or more, more preferably 0.1 MPa or more at 20 ° C. Beverages containing carbon dioxide are widely included. Examples of the upper limit of the carbon dioxide gas concentration include 0.5 MPa and 0.4 MPa.

When the non-alcoholic beverage in the present invention contains carbon dioxide gas, the carbon dioxide gas concentration determines the amount and pressure of carbon dioxide gas (carbon dioxide) blown into the non-alcoholic beverage, and the carbonated water used for preparing the non-alcoholic beverage. It can be adjusted by adjusting the amount of carbon dioxide and the carbon dioxide concentration. The carbon dioxide concentration of the non-alcoholic beverage in the present invention can be measured using a commercially available gas pressure measuring device (for example, a gas volume measuring device manufactured by Kyoto Electronics Co., Ltd.). The measurement can be performed at a liquid temperature of 20 ° C.

(container)
The non-alcoholic beverage in the present invention can be packed in a container to form a packaged non-alcoholic beverage. Examples of the container include a resin bottle container such as a PET bottle, a polypropylene bottle, and a polyvinyl chloride bottle; a bottle container; a can container; and the like.

(Heat sterilization)
The non-alcoholic beverage in the present invention may or may not have undergone heat sterilization treatment, but from the viewpoint of improving storage stability, the non-alcoholic beverage has undergone heat sterilization treatment (preferably a packaged non-alcoholic beverage). Is preferable.

(Effect of reducing aftertaste of bitterness due to added bitterness)
In the present invention, the "non-alcoholic beverage with added bitterness, in which the aftertaste of bitterness due to the added bitterness is reduced" is a non-alcoholic beverage containing gentiobiose, except that the same kind of raw materials are used so as to have the same final concentration. Compared to non-alcoholic beverages with added bitterness (hereinafter, also referred to as "control non-alcoholic beverages") manufactured by the same manufacturing method, non-alcoholic beverages with added bitterness have a reduced aftertaste of bitterness due to the added bitterness. Means beverage. More specifically, in the evaluation criteria (Table 1) described in Test 1 of Examples described later, the aftertaste of bitterness is reduced as compared with the corresponding non-gentiobiose-free beverage (control non-alcoholic beverage). The bitterness-added non-alcoholic beverage is included in "a bitterness-added non-alcoholic beverage in which the aftertaste of bitterness due to the added bitterness is reduced".

In the present invention, the "after-bitter taste" means a sensation that the bitter taste of the bitterness is felt for a long time when drinking a non-alcoholic beverage containing a bitterness. As the "subtraction of bitterness" that is the subject of sensory evaluation, specifically, the feeling that bitterness is continuously felt for a certain period of time (for example, 0.5 seconds or more) from the time when a bite of a non-alcoholic beverage is swallowed is evaluated. However, the longer the duration of bitterness from the time of swallowing a bite of non-alcoholic beverage, and the stronger the intensity of persistent bitterness, the stronger the aftertaste of bitterness is evaluated. It was evaluated that the shorter the duration of the bitterness from the time of swallowing and the weaker the intensity of the persistent bitterness, the weaker the aftertaste of the bitterness. Whether or not the "bitterness aftertaste" of a non-alcoholic beverage with a bitterness is reduced compared to a control can be easily and clearly determined by a trained panelist. The above-mentioned "comparison control" when comparing the aftertaste of bitterness preferably includes the above-mentioned "control non-alcoholic beverage".

A general method can be used for the evaluation criteria and the method of summarizing the evaluations among the panelists. For example, a method similar to the method using the evaluation criteria described in Test 1 of Examples described later, preferably. , The same method as the method using the evaluation criteria (Table 1) and the like described in Test 1 of Examples described later can be preferably used. The number of panelists who evaluate the reduction of bitterness aftertaste may be one, but from the viewpoint of obtaining a higher objectivity, the lower limit of the number of panelists is set to, for example, two or more, preferably four or more. Further, from the viewpoint of conducting the evaluation test more easily, the upper limit of the number of panelists can be set to, for example, 20 or less and 10 or less. The evaluation of the reduction in the bitterness of each bitterness-added non-alcoholic beverage when there are two or more panelists is, for example, the average of all the panelists' evaluations of the reduction of the bitterness of the bitterness-added non-alcoholic beverage. Can be adopted. When an integer evaluation score is given to each evaluation criterion, the average value of the evaluation points of all panelists may be used as an evaluation of the reduction of the bitterness of the non-alcoholic beverage with the bitterness added, and the average value at that time. A value rounded off to the first decimal place or the second decimal place (preferably the first decimal place) may be adopted. When there are two or more panelists, in order to reduce the variation in the evaluation of each panelist, the evaluation criteria are standardized so that the evaluation criteria of each panelist are aligned as much as possible before the actual sensory evaluation test. It is preferable to carry out the work to be done. As such standardization work, after each panelist evaluates the reduction of the bitterness aftertaste of a plurality of types of standard bitterness-added non-alcoholic beverages whose degree of reduction of the bitterness aftertaste is known, the evaluation points are compared. It is necessary to confirm that the evaluation criteria of each panelist do not cause a large dissociation. In addition, it is preferable that the standard deviation of the evaluation of the reduction of the aftertaste of bitterness by each panelist is within 0.5 by the work of standardizing the evaluation criteria in advance.

(How to reduce the aftertaste of bitterness in non-alcoholic beverages)
As a method for reducing the aftertaste of bitterness in the non-alcoholic beverage of the present invention (the method for reducing the aftertaste of bitterness of the present invention), in the production of a non-alcoholic beverage to which a bitterness agent is added, naringin, quinine, quacin, and caffeine are used. And a bitterness containing one or more substances selected from the group consisting of isohumulones is added to the non-alcoholic beverage so that the bitterness required by the formula 1 is 0.01% by weight or more. The method is not particularly limited as long as the method includes the step A; and the step B; which contains 0.002 to 3.3% by weight of genthiobiose with respect to the total amount of the beverage. The order in which the steps A and B are carried out is not particularly limited, and the steps A and B may be carried out in the order of the steps A and B, the steps B and A may be carried out in the order, and the steps A and B may be carried out. May be carried out at the same time. As a method for reducing the aftertaste of bitterness of the present invention, more specifically, in the production of a non-alcoholic beverage to which a bitterness is added, a raw material for producing the non-alcoholic beverage (for example, "water" or "water containing a bitterness agent", Alternatively, a method of adding (preferably adding) gentiobiose to "water in which a part or all of an arbitrary component is further contained in either of these two types of water"; or a raw material for producing the non-alcoholic beverage (preferably added). For example, a method of adding a bitterness agent to "water" or "water containing gentiobiose", or "water in which either of these two types of water contains a part or all of any component"). Can be mentioned. Alternatively, a method of incorporating gentiobiose into "water" or "water in which some or all of an arbitrary component is further contained in water" at the same time as the bitterness agent, or after mixing gentiobiose and the bitterness agent in advance, "water" Alternatively, a method of adding it to "water containing a part or all of an arbitrary component in water" or the like can also be mentioned.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited to these examples.

[Test 1] Evaluation of the aftertaste of bitterness due to the addition of bitterness, and the reduction effect of the aftertaste of bitterness by gentiobiose Evaluation of the aftereffect of bitterness due to the addition of bitterness using a model non-alcoholic beverage. And, the reduction effect of the aftertaste of the bitterness by gentiobiose was confirmed by the following experiment.

(1) Preparation of non-alcoholic beverage (1-1) Non-alcoholic beverage using quinine as a bitterness quinine (a type of bitterness) and gentiobiose were added to water according to the formulation shown in Table 2 below, and a test plot was added. 1-36 non-alcoholic beverages were prepared respectively. The quinine concentration of "Test Group 1-9", "Test Group 10-18", "Test Group 19-27", and "Test Group 28-36" was 1.25 ppm (bitterness 0.005%), respectively. , 2.5 ppm (bitterness 0.01%), 25 ppm (bitterness 0.1%), 75 ppm (bitterness 0.3%). Further, the test plot 1, the test plot 10, the test plot 19 and the test plot 28 are beverages containing a predetermined concentration of quinine but not containing gentiobiose, and are of other test plots containing the same concentration of quinine. It is a control beverage for non-alcoholic beverages.

(1-2) Non-alcoholic beverage using quasin as a bitterness agent Add quasin (a type of bitterness agent) and gentiobiose to water according to the formulation shown in Table 3 below, and add the non-alcoholic beverages in Test Groups 37 to 72. Each was prepared. The quasin concentration in each of "Test Group 37-45", "Test Group 46-54", "Test Group 55-63", and "Test Group 64-72" was 0.0413 ppm (bitterness degree 0.005%). , 0.0825 ppm (bitterness 0.01%), 0.825 ppm (bitterness 0.1%), 2.475 ppm (bitterness 0.3%). Further, the test group 37, the test group 46, the test group 55, and the test group 64 are beverages containing a predetermined concentration of quacin but not containing gentiobiose, and are beverages of other test groups containing the same concentration of quacin. It is a control beverage for non-alcoholic beverages.

(1-3) Non-alcoholic beverage using naringin as a bitterness agent Naringin (a type of bitterness agent) and gentiobiose are added to water according to the formulation shown in Table 4 below, and the non-alcoholic beverages in Test Groups 73 to 108 are added. Each was prepared. The naringin concentration of each of "Test Group 73-81", "Test Group 82-90", "Test Group 91-99", and "Test Group 100-108" was 29.4 ppm (bitterness degree 0.005%). , 58.8 ppm (bitterness 0.01%), 588 ppm (bitterness 0.1%), 1764 ppm (bitterness 0.3%). Further, the test group 73, the test group 82, the test group 91, and the test group 100 are beverages containing naringin at a predetermined concentration but not containing gentiobiose, and are drinks of other test groups containing the same concentration of naringin. It is a control beverage for non-alcoholic beverages.

(1-4) Non-alcoholic beverage using isohumulone as a bitterness agent Isohumulone (a type of bitterness) and gentiobiose, which are iso-alpha acids, were added to water according to the formulation shown in Table 5 below, and the test group 109 was added. ~ 117 non-alcoholic beverages were prepared respectively. Each of these test groups has a BU value of 12.7 ppm (bitterness of 0.1%). Further, the test group 109 is a beverage containing naringin at a predetermined concentration but not containing gentiobiose, and serves as a control beverage for non-alcoholic beverages in other test groups containing the same concentration of naringin.

(2) Sensory evaluation of bitterness aftertaste The "bitterness aftertaste" of the prepared non-alcoholic beverages in Test Groups 1 to 108 was evaluated by four trained panelists according to the evaluation criteria shown in Table 1 below. Here, as the "after-bitter taste", the sensation that the bitterness is continuously felt for a certain period of time or more (for example, 0.5 seconds or more) from the time when the non-alcoholic beverage is swallowed is evaluated, and the non-alcoholic beverage is taken as a bite. The longer the duration of bitterness from the time of swallowing, and the stronger the intensity of persistent bitterness, the stronger the aftertaste of bitterness is evaluated. It was evaluated that the shorter the duration and the weaker the intensity of the persistent bitterness, the weaker the aftertaste of the bitterness. Further, the "beverage without gentiobiose added" to the beverage in a certain test group means a beverage prepared by the same method as the beverage in the test group except that no gentiobiose was added, for example, test group 2. The beverages to which Gentiobiose is not added corresponding to the beverages of to 9 are the beverages of Test Group 1. For the evaluation of the aftertaste of bitterness of each non-alcoholic beverage, the average value of the evaluation points of the four panelists was calculated, and the value rounded off to the first decimal place was used. In addition, in order to reduce the variation in the evaluation of each panelist, after evaluating the bitterness aftertaste of multiple types of standard non-alcoholic beverages whose degree of bitterness aftertaste is known for each panelist, the evaluation points are compared. It was confirmed that there was no large dissociation in the evaluation criteria of each panelist, and that the standard deviation of the evaluation points of each panelist was within 0.5.

(3) Results of sensory evaluation of bitterness aftertaste Table 2 shows the evaluation results of bitterness aftertaste of non-alcoholic beverages in test groups 1 to 36 containing quinine, and non-non-alcoholic beverages in test groups 37 to 72 containing quacinine. Table 3 shows the evaluation results of the bitterness of alcoholic beverages, and Table 4 shows the evaluation results of the bitterness of non-alcoholic beverages in the test groups 73 to 108 containing quinine, and the test groups containing isohumulone. Table 5 shows the evaluation results of the aftertaste of the bitterness of the non-alcoholic beverages 109 to 117.

As can be seen from the results in Tables 2 to 4, when the degree of bitterness was 0.005%, the problem of backing up the bitterness hardly occurred regardless of the type of bitterness agent. The addition of gentiobiose did not reduce the aftertaste of bitterness. On the other hand, as can be seen from the results in Tables 2 to 5, when the degree of bitterness is 0.01 to 0.3%, regardless of the type of bitterness agent, quinine, quacin, naringin, or isohumulone. When 0.02 to 3.3% by weight of Gentiobiose was contained, the aftertaste of bitterness was reduced as compared with the case where Gentiobiose was not added. In addition, the degree of reduction of the aftertaste of bitterness tended to improve until the concentration of gentiobiose reached a certain level, but it tended to decrease when the concentration of gentiobiose exceeded a certain level. From this, it was found that the concentration of gentiobiose is preferably 0.02 to 1.2% by weight from the viewpoint of obtaining more effect of reducing the aftertaste of bitterness.

Further, in (1) of Example 1, a non-alcoholic beverage containing a bitterness agent is prepared by using an aqueous solution (sugar acid solution) containing 12% by weight of liquid sugar and 0.1% by weight of citric acid instead of simple water. It was prepared and the same test as in Test 1 was performed. As a result, even when a non-alcoholic beverage composed of a sugar acid solution containing a bitterness agent was used, the same results as those in Tables 2 to 5 were obtained regarding the post-effect of bitterness exhibited by gentiobiose. Since sugars and acids are used in various soft drinks, these experimental results can be said to support that the effect of gentiobiose on the bitterness aftertaste can be obtained in a wider variety of soft drinks.

Further, in (1-2) of Example 1, a non-alcoholic beverage containing a bitterness agent (quasin) was prepared using carbonated water containing 0.25 MPa of carbon dioxide instead of simple water, and the test 1 and A similar test was performed. Specifically, quacin was added to the above-mentioned carbonated water according to the formulation shown in Table 6 below to prepare carbonated non-alcoholic beverages in Test Groups 118 to 144, respectively. The quasin concentrations of "Test Group 118-126", "Test Group 127-135" and "Test Group 136-144" were 0.0825 ppm (bitterness 0.01%) and 0.825 ppm (bitterness 0, respectively). .1%), 2.475 ppm (bitterness 0.3%). Further, the test group 118, the test group 127, and the test group 136 are beverages containing a predetermined concentration of quacin but not gentiobiose, respectively, and are carbonic acid-containing non-alcoholic beverages of other test groups containing the same concentration of quacin. It is a control beverage for beverages. Table 6 shows the evaluation results of the afterglow of the carbonated non-alcoholic beverages in the test groups 118 to 144 containing quacin.

As can be seen from the results in Table 6, even in the carbonated non-alcoholic beverage prepared using quasin and carbonated water, the addition of gentiobiose was found to have a post-effect of the bitter taste of quacin. In addition, the evaluation results of the aftertaste of bitterness for the non-alcoholic beverages of the non-alcoholic beverages of the test groups 46 to 72 of Table 3 prepared using quasin and water, and the test group 118 of Table 6 prepared using quasin and carbonated water. Comparing with the evaluation results of the aftertaste of bitterness for the carbonated non-alcoholic beverages of ~ 144, the same evaluation results were obtained in Tables 3 and 6 when the gentiobiose concentration was 0.02 to 1.2%. On the other hand, when the gentiobiose concentration is 0.002%, 0.01%, 3.0%, 3.3%, the carbonated non-alcoholic beverage shown in Table 6 has a greater effect of reducing the aftertaste of bitterness. Was done. That is, carbonated non-alcoholic beverages prepared with quasin and carbonated water have a wider range of gentiobiose concentrations and a comparable or greater reduction in bitterness aftertaste than non-alcoholic beverages prepared with quasin and water. The effect was obtained. Since carbonic acid is also used in various soft drinks, these experimental results can be said to support that the effect of gentiobiose on the bitterness aftertaste can be obtained in a wider variety of soft drinks and the like.

[Test 2] Reduction effect of gentiobiose after the bitterness when multiple types of bitterness are used in combination The bitterness of the bitterness when multiple types of bitterness are used in combination using a model non-alcoholic beverage. The reduction effect of Gentiobiose on the back-up was confirmed by the following experiment.

Two or three kinds of bitterness agents and gentiobiose were added to water according to the formulation shown in Table 7 below to prepare non-alcoholic beverages of Test Groups a to d, respectively. In addition, non-alcoholic beverages of control groups a to d corresponding to the test groups a to d and containing no gentiobiose were also prepared. In both the test groups a to c and the control groups a to c, the bitterness of the two types of bitterness to be added is 0.05% for each type, and the total bitterness of the two types is 0.1%. On the other hand, in the test group d and the control group d, the bitterness of the three types of bitterness to be added is 0.05% for each type, and the total bitterness of the three types is set to be 0.05%. The amount of the bitterness added was set so as to be 0.15%.

(2) Sensory evaluation of bitterness aftertaste The "bitterness aftertaste" of the prepared non-alcoholic beverages in the test groups a to d and the control groups a to d was evaluated by the method described in (2) of Test 1 above. .. The results are shown in Table 7.

As can be seen from the results in Table 7, any of the non-alcoholic beverages in the test groups a to d had a significantly reduced aftertaste of bitterness as compared with the non-alcoholic beverages in the corresponding control groups a to d. From this, it was shown that gentiobiose reduces the aftertaste of bitterness even when a plurality of kinds of bitterness agents are used in combination.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing a non-alcoholic beverage with a bitterness added, in which the aftertaste of bitterness due to the added bitterness is reduced, and to provide a non-alcoholic beverage with a bitterness added. It is possible to provide a method for reducing the amount.

Claims (7)

In the manufacture of non-alcoholic beverages with added bitterness
A bitterness containing one or more substances selected from the group consisting of naringin, quinine, quacin, caffeine and isohumulone is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained. Step A; and
The method for producing a non-alcoholic beverage, which comprises step B; in which 0.002 to 3.3% by weight of gentiobiose is contained with respect to the total amount of the beverage.
(Equation 1) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725 + Caffeine concentration (% by weight) + BU value ÷ 127 The claim is characterized in that the bitterness is a bitterness containing one or more substances selected from the group consisting of naringin, quinine and quasin, and the degree of bitterness is determined by the following formula 2. The method for producing a non-alcoholic beverage according to 1.
(Equation 2) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725 The method for producing a non-alcoholic beverage according to claim 1 or 2, wherein the amount of gentiobiose to be contained is 0.01 to 3.0% by weight based on the total amount of the beverage. The method for producing a non-alcoholic beverage according to any one of claims 1 to 3, wherein the bitterness is 0.01 to 0.3% by weight. The method for producing a non-alcoholic beverage according to any one of claims 1 to 4, wherein the non-alcoholic beverage is a non-alcoholic beverage containing carbon dioxide gas. In the manufacture of non-alcoholic beverages with added bitterness
A bitterness containing one or more substances selected from the group consisting of naringin, quinine, quacin, caffeine and isohumulone is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained. Step A; and
A method for reducing the aftertaste of bitterness in a non-alcoholic beverage, which comprises step B; which comprises 0.002 to 3.3% by weight of gentiobiose with respect to the total amount of the beverage.
(Equation 1) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725 + Caffeine concentration (% by weight) + BU value ÷ 127 The claim is characterized in that the bitterness is a bitterness containing one or more substances selected from the group consisting of naringin, quinine and quasin, and the degree of bitterness is determined by the following formula 2. 6. The method for reducing the aftertaste of bitterness in the non-alcoholic beverage according to 6.
(Equation 2) Bitterness (% by weight) = Naringin concentration (% by weight) ÷ 0.588 + Quinine concentration (% by weight) ÷ 0.025 + Quassin concentration (% by weight) ÷ 0.0008725