JP7469038B2 - Cocoa-flavored beverages and methods for enhancing the cocoa flavor of beverages - Google Patents

Description

The present invention relates to cocoa-flavored beverages and methods for enhancing the cocoa flavor of beverages.

Cocoa flavor goes well with sweets and beverages and is widely popular. Thus, methods for enhancing the cocoa flavor have been studied. Techniques for enhancing the cocoa flavor are described, for example, in Patent Documents 1 and 2. More specifically, Patent Document 1 discloses the use of 2-ethyl-3,5,6-trimethylpyrazine (a pyrazine derivative), and Patent Document 2 discloses the addition of 10 to 60% by mass of kale powder to cocoa powder.

On the other hand, peptides are compounds in which two or more amino acids are bound together. They have attracted attention for their beneficial physiological effects on the human body and are used in many foods. For example, Patent Document 3 discloses a technology for suppressing the bitter and astringent taste of cocoa drinks by adding casein phosphopeptides to the drinks.

Japanese Patent Publication No. 49-25347 JP 2015-100324 A JP 2012-217442 A

However, while the techniques disclosed in Patent Documents 1 and 2 focus on enhancing the cocoa flavor, they do not consider the use of peptides at all. Furthermore, the technique disclosed in Patent Document 3 requires the use of casein phosphopeptides in order to suppress the bitter and astringent taste of cocoa beverages, and does not focus on strengthening the cocoa flavor.

The inventors therefore conducted extensive research into ways to enhance the cocoa flavor of beverages, and unexpectedly discovered that adding peptides to beverages gave them a stronger cocoa flavor, leading to the completion of the present invention.

According to the present invention, a cocoa-flavored beverage containing peptides is provided.

The present invention also provides a method for enhancing the cocoa flavor of a beverage by incorporating a peptide into the beverage.

The present invention provides a beverage with a strong cocoa flavor. The cocoa flavor is a flavor that is generally known as cocoa flavor in foods and beverages, and is intended to have a well-balanced flavor that includes moderate bitterness, the unique aroma, milkiness, sweetness, and richness of cacao, the raw material for cocoa.

The following is a detailed description of an embodiment of the present invention. In this specification, the notation "a to b" in the description of a numerical range means a or more and b or less, unless otherwise specified.

<Beverages>
The beverage of the present embodiment contains peptides.
The beverage of this embodiment will be described in detail below.

[peptide]
The peptide in this embodiment is used to enhance the cocoa flavor of the beverage. Although the details of why the peptide enhances the cocoa flavor of the beverage are not clear, it is presumed that the peptide's unique bitterness and rich flavor, which is a combination of unpleasant flavors and umami, are compatible with the cocoa flavor, and therefore the cocoa flavor can be enhanced. In other words, the beverage of this embodiment is characterized in that, when comparing beverages that have a cocoa flavor and those that do not contain the above-mentioned peptides, the beverage that contains the peptide has an enhanced cocoa flavor.

The peptide in this embodiment is obtained, for example, by hydrolyzing a protein derived from an animal, vegetable or microorganism with an acid, an alkali or a protease. Specifically, at least one peptide selected from the group consisting of collagen peptide, soybean peptide, milk peptide (excluding casein phosphopeptide (CPP)), wheat peptide and egg peptide can be used. These peptides may be used alone or in combination of two or more.
Among these, from the viewpoint of compatibility with cocoa flavor and effectively enhancing the cocoa feel, collagen peptides and milk peptides other than casein phosphopeptides (CPPs) are preferred, and milk peptides other than casein phosphopeptides (CPPs) are more preferred, from the viewpoint of compatibility with cocoa flavor and effectively enhancing the cocoa feel.
Examples of milk peptides include peptides derived from animal milk such as cow's milk, horse's milk, goat's milk, and sheep's milk. Among them, lactotripeptides (LTP) and lactonadecapeptides (LNDP) produced from cow's milk proteins by the action of lactic acid bacteria are preferably used.

In addition, the molecular weight distribution of the peptide in this embodiment is preferably such that those having molecular weights of 500 to 6000 account for 5% by mass or more, and more preferably 50% by mass or more, in terms of peak area ratio in size exclusion chromatography.
By setting the molecular weight of the peptide to the above lower limit or more, it becomes easier to enhance the cocoa flavor. On the other hand, by setting the average molecular weight of the peptide to the above upper limit or less, it becomes easier to obtain the cocoa flavor while suppressing the odor derived from the peptide. Therefore, by appropriately controlling the molecular weight distribution of the peptide, it becomes easier to achieve a high level of balance between suppressing the odor derived from the peptide and enhancing the cocoa flavor.
The odor derived from peptides refers to the unpleasant odor unique to the animals and plants that are the raw materials.

The molecular weight of the peptide in this embodiment can be measured by known methods, for example, by quantitative methods such as viscosity measurement, HPLC, and size exclusion chromatography. Of these, size exclusion chromatography is preferred. When using size exclusion chromatography, it is preferred to use a TSKgel G2500PWXL column (manufactured by Tosoh Corporation).

In the beverage of this embodiment, the peptide content is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.3% by mass or more. By making the peptide content equal to or more than the above lower limit, a good cocoa feeling can be obtained while enhancing the bitterness characteristic of cocoa, and the cocoa flavor can be easily enhanced.
On the other hand, in the beverage of this embodiment, the peptide content is preferably 1.0 mass% or less from the viewpoint of enhancing the cocoa flavor while suppressing excessive bitterness, and more preferably 0.9 mass% or less from the viewpoint of enhancing the cocoa flavor and obtaining a good cocoa feel, and even more preferably 0.7 mass% or less.

The beverage of this embodiment may contain various ingredients other than those mentioned above, so long as the effects of the present invention are obtained.

[cocoa]
In order to obtain a significant cocoa flavor enhancing effect, the beverage of the present embodiment preferably contains at least one of cocoa powder and a cocoa flavor. The beverage of the present embodiment may also contain a modified cocoa powder.

In this embodiment, the term "cocoa powder" refers to cocoa nibs or cocoa mass that has had part of the fat removed by mechanical means or the like and is pulverized, and has a unique flavor. In this embodiment, the term includes not only cocoa powder (containing 8% or more of cocoa butter by weight, 7% or less of water by weight, and containing no other than vanilla flavorings) as defined in the "Fair Competition Code for Labeling of Chocolates," but also defatted cocoa powder (containing less than 8% of cocoa butter by weight). The above-mentioned "adjusted cocoa powder" is equivalent to the adjusted cocoa powder as defined in the same code.
The cocoa powder may be prepared by roasting, which gives it a roasted aroma and makes it easier to obtain the inherent aroma and bitterness of cocoa powder or coffee powder.

The amount of cocoa powder contained is not particularly limited as long as the flavor of cocoa can be felt, but for example, it is preferably 0.1 to 5.0% by mass, more preferably 0.5 to 3.0% by mass, and even more preferably 0.5 to 2.0% by mass, based on the total amount of the beverage. When adjusted cocoa powder is used, the amount refers to the amount of cocoa powder contained in the adjusted cocoa powder.

The above-mentioned cocoa flavor is a flavor that is reminiscent of cocoa, and examples of such flavors include flavors that provide the aroma and milkiness of cacao or chocolate, as well as a rich and delicious aroma. In addition, any of the known cocoa flavors can be used. In addition, any of the known methods of use and amounts of the flavors can be used.

Furthermore, the beverage of this embodiment may contain milk, sweeteners, acidulants, emulsifiers, pH adjusters, fruit juice, various nutritional components, colorants, diluents, antioxidants, thickening stabilizers, etc.

The above-mentioned milk includes raw milk, cow's milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, partially skim milk, condensed milk, milk powder, and fermented milk. These may be used alone or in combination of two or more.

Examples of the sweeteners include sugars such as fructose, sucrose, glucose, granulated sugar, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used alone or in combination of two or more.

Examples of the acidulant include citrates such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, acetic acid, phosphoric acid, phytic acid, ascorbic acid, and salts thereof. These may be used alone or in combination of two or more.

[pH]
The pH of the beverage of this embodiment at 20° C. is preferably 4.0 to 8.0, and more preferably 5.5 to 7.5. By setting the pH in this range, the cocoa flavor can be favorably maintained.
The pH can be measured using a commercially available pH meter, etc. The pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjuster, etc.

[Brix value]
From the viewpoint of improving the palatability of the beverage of the present embodiment, the Brix value is preferably 1 to 30°, more preferably 5 to 25°, and even more preferably 5 to 15°.
The Brix value can be adjusted, for example, by the amount of the sweeteners mentioned above and the amounts of various other ingredients.

[container]
The beverage of the present embodiment may be packed in a container. Examples of the container include sealed containers made of glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, etc., or composite or laminated materials thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, bottles, etc.
The method for packaging the product in a container may be a known method, and a heat treatment may also be applied.

Method for enhancing the cocoa flavor of beverages
The method for enhancing the cocoa flavor of a beverage of this embodiment is to blend a peptide into the beverage. This makes it possible to enhance the cocoa flavor of the beverage. The beverage may be the same as the beverage described above.

Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above can also be adopted.
Below, examples of reference forms are given.
1. A cocoa-flavored drink containing peptides (excluding casein phosphopeptides).
2. The beverage according to claim 1, wherein the beverage contains cocoa powder and/or cocoa flavors.
3. The beverage according to 1. or 2., wherein the peptide content is 0.05% by mass or more and 1.0% by mass or less.
4. The beverage according to any one of 1. to 3., wherein the peptide is at least one selected from the group consisting of collagen peptide, soybean peptide, milk peptide, wheat peptide, and egg peptide.
5. The beverage according to any one of 1. to 4., wherein the peptides contain 50% by mass or more of peptides having a molecular weight distribution of 500 or more and 10,000 or less.
6. The beverage according to any one of 1. to 5., which is packaged in a container.
7. A method for enhancing the cocoa flavor of a beverage by incorporating a peptide into the beverage.

EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.
In the table, "%" stands for "mass %."

First, the following three types of peptides were prepared.
Milk casein peptide-1: lactononadecapeptide (hereinafter referred to as "LNDP")
The mixture was prepared according to the method described in paragraphs [0108] to [0110] of Japanese Patent No. 5718741 and reacted for 7 hours.
Regarding the molecular weight distribution, the peak area ratio of 500 to 6,000 was 65% by mass as determined by size exclusion chromatography.
・Fish collagen peptide: HP Fish Collagen (Kyowa Hakko Bio Co., Ltd.)
Milk casein peptide-2: lactotripeptide (hereinafter referred to as "LTP")
It was prepared by the method described in Example 1 of JP-A-2011-102327, paragraph [0024].
Regarding the molecular weight distribution, the peak area ratio of 500 to 6,000 was 7% by mass as determined by size exclusion chromatography.

[Experimental Example 1] Verification of differences in peptide (LNDP) concentration <Prototypes 1 to 7>
First, a cocoa-flavored beverage was prepared by mixing the above peptide (LNDP) with a commercially available cocoa beverage (ingredients: milk, sugar, cocoa powder, whole milk powder, salt, dextrin, cellulose, emulsifier, flavoring, stabilizer (thickening polysaccharide)) so that the concentration in the beverage was the value shown in Table 1.
The resulting beverages were subjected to the following evaluations, and the results are shown in Table 1.

<Evaluation>
Sensory evaluation: Five experienced panelists (A-E) tasted each of the beverages (20°C) from prototypes 1 to 7, and rated them on an eight-point scale (1-8 points) for "goodness of cocoa flavor,""strength of cocoa flavor,""goodness of cocoa-like bitterness," and "strength of cocoa-like bitterness" according to the following evaluation criteria, and the average score was calculated. The evaluation was also performed using the beverage from prototype 1 as a control (standard value 4 points). Note that the higher the evaluation value, the better the result.

Evaluation criteria: "Strength of cocoa flavor" and "Strength of cocoa-like bitterness"
8 points: Much stronger than the control product 7 points: Much stronger than the control product 6 points: Stronger than the control product 5 points: Slightly stronger than the control product 4 points: Same strength as the control product 3 points: Slightly weaker than the control product 2 points: Weaker than the control product 1 point: Much weaker than the control product or not detectable at all "Good cocoa flavor", "Good bitterness typical of cocoa"
8 points: Much better than the control product 7 points: Much better than the control product 6 points: Better than the control product 5 points: Slightly better than the control product 4 points: About the same as the control product 3 points: Slightly worse than the control product 2 points: Worse than the control product 1 point: Much worse than the control product

[Experimental Example 2] Verification of differences in peptide types <Prototypes 1, 4, 8, 9>
A beverage was obtained in the same manner as in Prototype 4 (peptide concentration: 0.4% by mass), except that the type of peptide was changed to that shown in Table 2.
The resulting beverages were tasted and evaluated by five experienced panelists (F to J) in the same manner as in Experimental Example 1 above. The results are shown in Table 2.

Claims (5)

Contains peptides (excluding casein phosphopeptides) ,
The content of the peptide is 0.05% by mass or more and 1.0% by mass or less,
A cocoa-flavored beverage (excluding beverages containing insoluble calcium), wherein the peptide is a milk peptide . The beverage of claim 1, wherein the beverage contains cocoa powder and/or cocoa flavors. The beverage according to claim 1 or 2 , wherein the peptides contain 50% by mass or more of peptides having a molecular weight distribution of 500 to 10,000. The beverage according to any one of claims 1 to 3 , which is packaged. The method includes the steps of blending a peptide (excluding casein phosphopeptide) into a beverage to adjust the content of the peptide to 0.05% by mass or more and 1.0% by mass or less ;
A method for enhancing the cocoa flavor of a beverage , wherein the peptide is a milk peptide (however, the method does not include a method for enhancing the cocoa flavor of a beverage containing insoluble calcium) .