WO2020171216A1 - Beverage with reduced bitter taste originating from caffeine - Google Patents

Beverage with reduced bitter taste originating from caffeine Download PDF

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Publication number
WO2020171216A1
WO2020171216A1 PCT/JP2020/007146 JP2020007146W WO2020171216A1 WO 2020171216 A1 WO2020171216 A1 WO 2020171216A1 JP 2020007146 W JP2020007146 W JP 2020007146W WO 2020171216 A1 WO2020171216 A1 WO 2020171216A1
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Prior art keywords
beverage
caffeine
bitterness
ppm
present
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PCT/JP2020/007146
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French (fr)
Japanese (ja)
Inventor
早川　智
瑞穂 本坊
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サントリーホールディングス株式会社
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Priority claimed from JP2019031060A external-priority patent/JP7211847B2/en
Priority claimed from JP2019031061A external-priority patent/JP7134899B2/en
Priority claimed from JP2019031059A external-priority patent/JP7267768B2/en
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Publication of WO2020171216A1 publication Critical patent/WO2020171216A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents

Definitions

  • the present invention relates to reducing bitterness derived from caffeine present in beverages.
  • Caffeine is an ingredient contained in coffee, green tea, etc. It is known that when it is present in a beverage at a certain concentration, it gives a pleasant stimulus during drinking. Further, it is known that caffeine has a wakefulness action as a main action, and has effects of reducing drowsiness during the daytime and improving concentration. Many beverages containing caffeine have been reported so far (Patent Documents 1 to 3), but a technique for effectively suppressing the bitterness of caffeine has been disclosed so far in beverages having a low sourness component of pH 5 or more. It has not been.
  • Linalool is a type of monoterpene alcohol and is said to have aromas of lily of the valley, lavender, and bergamot. Linalool is found as an essential oil component of many plants, and is contained in essential oils such as rosewood, linaloe, and camphor.
  • Patent Document 4 discloses a beverage imparted with a fruit flavor, and the beverage contains linalool. Further, Patent Document 5 discloses a beer-flavored sparkling beverage containing linalool.
  • Geraniol is a component contained in essential oils such as geranium and lemon, and is known to have a rose-like aroma.
  • Patent Document 6 discloses a method for improving the aroma of a beverage by setting the content of gellan acid to geraniol in a beer-flavored beverage at a specific ratio. ..
  • phenethyl alcohol is widely found in nature and is a component contained in essential oils such as rose, carnation, hyacinth, aleppo pine, ylang ylang, geranium, neroli, and quince. Further, phenethyl alcohol is known to be included in alcoholic beverages such as sake and wine. However, the bitterness reducing effect of phenethyl alcohol is not known.
  • JP-A-2014-55 Japanese Patent No. 5313320 Japanese Patent No. 3082920 WO2015/156282 JP, 2013-42675, A JP, 2006-206915, A
  • the present inventor has found that when caffeine is contained in a beverage having a pH of 5.0 or more, the bitterness derived from caffeine is more strongly felt than that of a beverage having a pH of less than 5.0.
  • An object of the present invention is to reduce the stimulating bitterness derived from caffeine that is felt during drinking in a beverage containing caffeine and having a pH of 5.0 or higher.
  • the present inventor has searched for an ingredient effective for reducing bitterness derived from caffeine in beverages.
  • linalool, geraniol, and phenethyl alcohol can contribute to the reduction of the bitterness.
  • the present invention has been completed based on such knowledge.
  • bitterness means an irritating bitterness such as puncturing the tongue, which is felt instantly during drinking.
  • ppb and ppm refer to weight/volume (w/v) ppb and ppm, respectively.
  • the numerical range represented by the lower limit value and the upper limit value that is, the “lower limit value to the upper limit value” includes the lower limit value and the upper limit value.
  • the range represented by “1-2” includes 1 and 2.
  • the beverage of the present invention contains caffeine.
  • Caffeine used in the present invention is not particularly limited, and may be a commercially available reagent, a pure product (a purified product having a caffeine content of 98% or more), a crude purified product (a caffeine content of 50 to less than 98%), Further, it may be in the form of an extract of a plant containing caffeine (coffee beans, tea leaves, cola fruits, etc.) or a concentrate thereof.
  • caffeine is used in the form of a plant extract or a concentrate thereof, as a raw material for extraction, tea leaves belonging to Camellia sinensis such as green tea, black tea, oolong tea, and Pu'er tea; The coffee beans that belong can be used.
  • the concentration of caffeine in the beverage of the present invention is 1 to 150 ppm, preferably 1 to 100 ppm, more preferably 1 to 80 ppm, still more preferably 1 to 50 ppm.
  • concentration of caffeine in the beverage is 1 ppm or more, the bitterness in the beverage is strongly felt, which is preferable for obtaining the effect of reducing bitterness according to the present invention.
  • concentration of caffeine in the beverage exceeds 150 ppm, the bitterness-reducing effect of the present invention can be obtained, but the bitterness may not be sufficiently reduced.
  • caffeine in beverages, if caffeine is in the form of a hydrate, etc., convert it to the free form (free form) and then calculate the content.
  • concentration of caffeine can be measured by a method using high performance liquid chromatography (HPLC).
  • the beverage of the present invention contains linalool in a specific amount. Thereby, the bitterness derived from caffeine can be reduced.
  • the content of linalool in the beverage of the present invention is 40 ppm or more, preferably 40 to 1500 ppm, preferably 50 to 500 ppm, more preferably 60 to 400 ppm, further preferably 70 to 350 ppm. If the content of linalool in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from caffeine may be insufficient.
  • the ratio of the linalool content to the caffeine content is not particularly limited, but may be, for example, 8 or more, preferably 14 or more.
  • the content of linalool in the beverage of the present invention can be measured by a known GC-MS method.
  • the column is a high polarity column (Agilent Technologies, DB-WaxUI)
  • the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
  • the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
  • the linalool used in the present invention is not particularly limited, but may be a refined product or a crude product.
  • it may be a natural product containing linalool or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to flavors containing linalool.
  • a fragrance is one preferable example because it can be added to a beverage in a small amount.
  • the beverage of the present invention contains geraniol in a specific amount. Thereby, the bitterness derived from caffeine can be reduced.
  • the content of geraniol in the beverage of the present invention is 40 ppm or more, preferably 40 to 800 ppm, preferably 50 to 700 ppm, more preferably 60 to 600 ppm, and further preferably 70 to 500 ppm.
  • the content of geraniol in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from caffeine may be insufficient.
  • the content of geraniol in the beverage exceeds 800 ppm, the flavor of geraniol becomes too strong, and the taste of the beverage itself may be impaired.
  • the ratio of geraniol content to caffeine content is not particularly limited, but may be, for example, 8 or more, preferably 14 or more.
  • the content of geraniol in the beverage of the present invention can be measured by a known GC-MS method.
  • the column is a high polarity column (Agilent Technologies, DB-WaxUI)
  • the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
  • the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
  • the geraniol used in the present invention is not particularly limited, but may be a crude product as well as a purified product.
  • it may be a natural product containing geraniol or a processed product thereof (plant extract, essential oil, fermented product of plant, concentrated product thereof, etc.).
  • More specific examples include fragrances containing geraniol, as well as fruit juices and extracts.
  • a fragrance is one preferable example because it can be added to a beverage in a small amount.
  • the beverage of the present invention contains 2-Phenylethanol (hereinafter referred to as “phenethyl alcohol” in the present specification) in a specific amount.
  • the content of phenethyl alcohol in the beverage of the present invention is 0.4 ppb or more, preferably 0.4 to 5 ppb, preferably 0.5 to 4 ppb, more preferably 0.6 to 3 ppb, still more preferably 0. It is 7 to 2 ppb.
  • the content of phenethyl alcohol in the beverage is less than 0.4 ppb, the effect of reducing the bitterness derived from caffeine may be insufficient.
  • the content of phenethyl alcohol in the beverage exceeds 5 ppb, the flavor of phenethyl alcohol becomes too strong, and the taste of the beverage itself may be impaired.
  • the ratio of the phenethyl alcohol content to the caffeine content is not particularly limited, but may be, for example, 0.00008 or more, preferably 0.00014 or more. Good.
  • the content of phenethyl alcohol in the beverage of the present invention can be measured by a known GC-MS method.
  • the column is a high polarity column (Agilent Technologies, DB-WaxUI)
  • the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
  • the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
  • the phenethyl alcohol used in the present invention is not particularly limited, but may be a crude product as well as a purified product.
  • it may be a natural product containing phenethyl alcohol or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to fragrances containing phenethyl alcohol.
  • a fragrance is one preferable example because it can be added to a beverage in a small amount.
  • the beverage of the present invention has a pH of 5.0 to 8.0, preferably 5.5 to 7.5.
  • the pH of the beverage is less than 5.0, the bitterness may be masked by the sour component in the beverage.
  • the pH of the beverage is 5.0 or more, the bitterness can be noticed remarkably because the sourness component acting as a masking component is small, which is preferable in obtaining the bitterness reducing effect of the present invention.
  • the pH of the beverage can be adjusted using a pH adjusting agent such as sodium citrate, sodium hydroxide and sodium bicarbonate.
  • the pH of the beverage can be easily measured using a commercially available pH meter.
  • the Brix of the beverage of the present invention is not particularly limited, but is preferably 1 or less. Without being bound by theory, when Brix is 1 or less, it is considered that the bitterness of caffeine is noticeable due to the small amount of soluble solids acting as a bitterness-masking component, and thus the reduction of bitterness according to the present invention. It is preferable for obtaining the effect.
  • Brix can be evaluated by the Brix value obtained by using a sugar meter or a refractometer.
  • the Brix value is a value obtained by converting the refractive index measured at 20° C. into the mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Commission on Unification of Sugar Analysis). The unit is displayed as “°Bx”, “%” or “degree”.
  • the beverage of the present invention can be blended with components generally used in beverages.
  • components generally used in beverages for example, without limitation, flavoring agents, sugars, acidulants, nutrient enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, quality stabilizers, etc. should be added within a range that does not impair the effects of the present invention.
  • the beverage of the present invention is not particularly limited as long as it is a soft drink.
  • it may be any of nutritional drinks, functional drinks, flavored water (near water) drinks, tea drinks (black tea, oolong tea, green tea, etc.), coffee drinks, carbonated drinks and the like.
  • the beverage of the present invention is preferably a tea beverage.
  • the "tea beverage” is a beverage containing an extract of tea leaves or an extract of cereals as a main component, and specifically, green tea, houjicha, blended tea, barley tea, mate tea, jasmine tea, black tea, Examples include oolong tea and Tochu tea.
  • a particularly preferable tea beverage in the present invention is a tea beverage.
  • the beverage of the present invention is preferably a packaged beverage that is heat-sterilized and packaged in a container. This is because the bitter taste of caffeine may become stronger by heating the beverage.
  • the means for heat sterilization is not particularly limited, but any known means such as UHT sterilization and retort sterilization can be used.
  • the container for filling the beverage is not particularly limited, but for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle and the like can be used. From the viewpoint of convenience or convenience, a container that is lightweight, easy to carry, and can be re-closed, for example, a container such as a PET bottle is preferable.
  • Experiment A1 Effect of pH on bitterness
  • a beverage was prepared by adding a caffeine preparation (Maruzen Yakuhin Sangyo Co., Ltd.) (purity: >99%) to water so that the concentration of caffeine in the beverage was 5 ppm.
  • the pH of the beverage was adjusted with citric acid or sodium hydroxide as shown in Table 1 (Samples 1-5).
  • a beverage was also prepared by adding linalool to the thus-prepared beverage at 300 ppm. Brix was less than 1 for all beverages.
  • bitterness of each beverage was evaluated. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation. ⁇ : almost no bitterness ⁇ : slightly bitterness ⁇ : strongly bitterness
  • Three specialized panels evaluated the beverage according to the following criteria, using 1 ppm of caffeine and a beverage to which linalool was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below. 5 points: Stronger bitterness than the control. 4 points: Bitterness equivalent to that of the control. 3 points: Less bitterness than the control. 2 points: The bitterness is considerably less than that of the control. 1 point: No bitterness is felt.
  • the bitterness of these beverages was sensory evaluated according to the method described in Experiment A2.
  • the drink having a linalool concentration of 20 ppm had an evaluation of 4.3 points (average of the expert panel), and had a strong bitterness and was difficult to drink.
  • the beverage having a linalool concentration of 300 ppm had almost no bitterness and was easy to drink.
  • Experiment B1 Effect of pH on bitterness
  • a beverage was prepared by adding a caffeine preparation (Maruzen Yakuhin Sangyo Co., Ltd.) (purity: >99%) to water so that the concentration of caffeine in the beverage was 5 ppm.
  • the pH of the beverage was adjusted with citric acid or sodium hydroxide as shown in the table below (Samples 1-5).
  • a beverage was also prepared by adding geraniol to the thus-prepared beverage at 40 ppm. Brix was less than 1 for all beverages.
  • bitterness of each beverage was evaluated. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation. ⁇ : almost no bitterness ⁇ : slightly bitterness ⁇ : strongly bitterness
  • Experiment B2 Effect of Caffeine and Geraniol Content on Bitterness Tea extract and geraniol were added to water, and the concentrations of caffeine and geraniol were adjusted to the concentrations shown in the table below to prepare beverages.
  • the prepared beverage was filled in a PET container having a capacity of 500 ml.
  • the pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
  • Three specialist panels evaluated the beverage according to the following criteria using 1 ppm of caffeine and a beverage to which geraniol was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below. 5 points: Stronger bitterness than the control. 4 points: Bitterness equivalent to that of the control. 3 points: Less bitterness than the control. 2 points: The bitterness is considerably less than that of the control. 1 point: No bitterness is felt.
  • Adding 40% or more and 40-800 ppm of geraniol to a beverage containing 1-150 ppm of caffeine reduced the unpleasant bitterness derived from caffeine and made it easier to drink.
  • the bitterness of these beverages was sensory evaluated according to the method described in Experiment B2.
  • the beverage having a geraniol concentration of 20 ppm had an evaluation of 4.3 points (the average of the expert panel), and had a strong bitterness and was difficult to drink.
  • the beverage having a geraniol concentration of 200 ppm showed almost no bitterness and was easy to drink.
  • bitterness of each beverage was evaluated. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation. ⁇ : almost no bitterness ⁇ : slightly bitterness ⁇ : strongly bitterness
  • Three specialized panels evaluated the beverage according to the following criteria using 1 ppm of caffeine and a beverage to which phenethyl alcohol was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below. 5 points: Stronger bitterness than the control. 4 points: Bitterness equivalent to that of the control. 3 points: Less bitterness than the control. 2 points: The bitterness is considerably less than that of the control. 1 point: No bitterness is felt.
  • Adding 0.4 ppb or more and 0.4-5 ppb of phenethyl alcohol to a beverage containing 1 to 150 ppm of caffeine reduced unpleasant bitterness derived from caffeine and made it easier to drink.
  • the bitterness of these beverages was sensory evaluated according to the method described in Experiment C2.
  • the beverage having a phenethyl alcohol concentration of 0.1 ppb had an evaluation of 4.3 points (average of professional panels), and had a strong bitterness and was difficult to drink.

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Abstract

The purpose of the present invention is to reduce a pungent bitter taste originating from caffeine experienced when drinking a caffeine-containing beverage with a pH of 5.0 or higher.　This beverage contains 1-150 ppm of caffeine, and contains 40 ppm or more of linalool, 40 ppm or more of geraniol,or 0.4 ppb or more of phenethyl alcohol,or 0.4 ppb or more of phenethyl alcohol, and has a pH of 5.0-8.0.

Description

カフェイン由来の苦味が軽減された飲料Beverages with reduced bitterness derived from caffeine
　本発明は、飲料に存在するカフェインに由来する苦味を軽減することに関する。 The present invention relates to reducing bitterness derived from caffeine present in beverages.
　カフェインは、コーヒーや緑茶などに含まれる成分であり、飲料中にある程度の濃度で存在すると飲用時に心地良い刺激を与えることが知られている。また、カフェインの主な作用として覚醒作用があり、日中の眠気を低減させたり、集中力を向上させたりする効果があることが知られている。カフェインを含有する飲料はこれまでに多く報告されている（特許文献１～３）が、ｐＨ５以上の酸味成分の少ない飲料において、効果的にカフェインの苦味を抑制する技術はこれまでに開示されていない。 Caffeine is an ingredient contained in coffee, green tea, etc. It is known that when it is present in a beverage at a certain concentration, it gives a pleasant stimulus during drinking. Further, it is known that caffeine has a wakefulness action as a main action, and has effects of reducing drowsiness during the daytime and improving concentration. Many beverages containing caffeine have been reported so far (Patent Documents 1 to 3), but a technique for effectively suppressing the bitterness of caffeine has been disclosed so far in beverages having a low sourness component of pH 5 or more. It has not been.
　一方、香り成分によっても飲料の風味を改善し得る。リナロールはモノテルペンアルコールの一種であり、スズラン、ラベンダー、ベルガモット様の芳香を有するとされる。リナロールは、多くの植物の精油成分として見出され、例えば、ローズウッド、リナロエ、芳樟などの精油に含まれる。特許文献４には、果実風味が付与された飲料が開示されており、当該飲料はリナロールを含有する。また、特許文献５には、リナロールを含有するビール風味発泡性飲料が開示されている。 On the other hand, the flavor of the beverage can be improved by the aroma component. Linalool is a type of monoterpene alcohol and is said to have aromas of lily of the valley, lavender, and bergamot. Linalool is found as an essential oil component of many plants, and is contained in essential oils such as rosewood, linaloe, and camphor. Patent Document 4 discloses a beverage imparted with a fruit flavor, and the beverage contains linalool. Further, Patent Document 5 discloses a beer-flavored sparkling beverage containing linalool.
　また、ゲラニオールは、ゼラニウムやレモンなどの精油に含まれている成分であり、バラに似た芳香を持つことが知られている。ゲラニオールを用いた飲料の香味改善方法として、特許文献６には、ビール風味飲料において、ゲラニオールに対するゲラン酸の含有量を特定の比にすることによって、飲料の香りを改善する方法が開示されている。 Geraniol is a component contained in essential oils such as geranium and lemon, and is known to have a rose-like aroma. As a method for improving the flavor of a beverage using geraniol, Patent Document 6 discloses a method for improving the aroma of a beverage by setting the content of gellan acid to geraniol in a beer-flavored beverage at a specific ratio. ..
　さらに、フェネチルアルコールは、天然に広く存在し、バラ、カーネーション、ヒヤシンス、アレッポマツ、イランイラン、ゼラニウム、ネロリ、キンコウボクなどの精油に含まれる成分である。また、フェネチルアルコールは、清酒やワインなどの酒類にも含まれることが知られている。しかし、フェネチルアルコールによる苦味軽減効果は知られていない。 Furthermore, phenethyl alcohol is widely found in nature and is a component contained in essential oils such as rose, carnation, hyacinth, aleppo pine, ylang ylang, geranium, neroli, and quince. Further, phenethyl alcohol is known to be included in alcoholic beverages such as sake and wine. However, the bitterness reducing effect of phenethyl alcohol is not known.
特開２０１４－５５号公報JP-A-2014-55 特許第５３１３３２０号公報Japanese Patent No. 5313320 特許第３０８２９２０号公報Japanese Patent No. 3082920 ＷＯ２０１５／１５６２８２WO2015/156282 特開２０１３－４２６７５号公報JP, 2013-42675, A 特開２００６－２０６９１５号公報JP, 2006-206915, A
　ｐＨ５．０以上の飲料にカフェインを含有させると、ｐＨが５．０未満の飲料と比較して、カフェイン由来の苦味が一層強く感じられることが本発明者により見いだされた。本発明は、カフェインを含有するｐＨ５．０以上の飲料において、飲用時に感じられるカフェイン由来の刺激的な苦味を軽減することを目的とする。 The present inventor has found that when caffeine is contained in a beverage having a pH of 5.0 or more, the bitterness derived from caffeine is more strongly felt than that of a beverage having a pH of less than 5.0. An object of the present invention is to reduce the stimulating bitterness derived from caffeine that is felt during drinking in a beverage containing caffeine and having a pH of 5.0 or higher.
　以上の事情に鑑み、本発明者は、飲料に関し、カフェイン由来の苦味の軽減に有効な成分を探索した。鋭意検討の結果、リナロール、ゲラニオール、フェネチルアルコールが当該苦味の軽減に寄与し得ることを見出した。このような知見に基づいて、本発明を完成させた。 In view of the above circumstances, the present inventor has searched for an ingredient effective for reducing bitterness derived from caffeine in beverages. As a result of intensive studies, it was found that linalool, geraniol, and phenethyl alcohol can contribute to the reduction of the bitterness. The present invention has been completed based on such knowledge.
　本発明により、以下が提供される。但し、本発明の範囲はこれに限定されない。
［１］　カフェインを１～１５０ｐｐｍ含有し、ｐＨが５．０～８．０である飲料であって、（ａ）リナロール４０ｐｐｍ以上、（ｂ）ゲラニオール４０ｐｐｍ以上、または（ｃ）フェネチルアルコール０．４ｐｐｂ以上、を含有する上記飲料。
［２］　Ｂｒｉｘが１以下である、［１］に記載の飲料。
［３］　茶抽出物を含有する、［１］又は［２］に記載の飲料。
［４］　カフェインを１～５００ｐｐｍ含有し、ｐＨが５．０～８．０である飲料において、飲用時に感じられるカフェイン由来の刺激的な苦味を軽減する方法であって、
（ａ）リナロール４０ｐｐｍ以上、
（ｂ）ゲラニオール４０ｐｐｍ以上、または
（ｃ）フェネチルアルコール０．４ｐｐｂ以上、
を飲料に含有させることを含む、上記方法。 According to the present invention, the following is provided. However, the scope of the present invention is not limited to this.
[1] A beverage containing 1 to 150 ppm of caffeine and having a pH of 5.0 to 8.0, wherein (a) linalool 40 ppm or more, (b) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.1. The above beverage containing 4 ppb or more.
[2] The beverage according to [1], wherein Brix is 1 or less.
[3] The beverage according to [1] or [2], which contains a tea extract.
[4] A method for reducing the pungent bitter taste derived from caffeine, which is felt during drinking, in a beverage containing 1 to 500 ppm of caffeine and having a pH of 5.0 to 8.0,
(A) 40 ppm or more of linalool,
(B) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.4 ppb or more,
The method as described above, comprising:
　本発明によれば、カフェイン由来の苦味が軽減されたｐＨが５．０以上の飲料を提供することができる。本明細書において「苦味」というときは、飲用時に瞬間的に感じる、舌を刺すような刺激的な苦味を意味する。 According to the present invention, it is possible to provide a beverage having a pH of 5.0 or more in which the bitterness derived from caffeine is reduced. In the present specification, the term "bitterness" means an irritating bitterness such as puncturing the tongue, which is felt instantly during drinking.
　本発明の飲料及び関連する方法について、以下に説明する。
　特に断りがない限り、本明細書において用いられる「ｐｐｂ」及び「ｐｐｍ」は、重量／容量（ｗ／ｖ）のｐｐｂ及びｐｐｍをそれぞれ意味する。また、本明細書において下限値と上限値によって表されている数値範囲、即ち「下限値～上限値」は、それら下限値及び上限値を含む。例えば、「１～２」により表される範囲は、１及び２を含む。 The beverages of the present invention and related methods are described below.
Unless otherwise specified, "ppb" and "ppm" as used herein refer to weight/volume (w/v) ppb and ppm, respectively. In the present specification, the numerical range represented by the lower limit value and the upper limit value, that is, the “lower limit value to the upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.
　（カフェイン）
　本発明の飲料は、カフェインを含有する。本発明に用いられるカフェインは、特に制限されないが、市販の試薬、純品（カフェイン含量９８％以上の精製品）、粗精製品（カフェイン含量５０～９８％未満）であってよく、さらにカフェインを含有する植物（コーヒー豆、茶葉、コーラの実等）の抽出物又はその濃縮物の形態であってもよい。カフェインを植物の抽出物又はその濃縮物の形態で用いる場合、抽出する原料としては、緑茶、紅茶、烏龍茶、プーアル茶などのカメリア・シネンシス（Camellia sinensis）に属する茶葉類；アカネ科コフィア属に属するコーヒー豆類を用いることができる。 (caffeine)
The beverage of the present invention contains caffeine. Caffeine used in the present invention is not particularly limited, and may be a commercially available reagent, a pure product (a purified product having a caffeine content of 98% or more), a crude purified product (a caffeine content of 50 to less than 98%), Further, it may be in the form of an extract of a plant containing caffeine (coffee beans, tea leaves, cola fruits, etc.) or a concentrate thereof. When caffeine is used in the form of a plant extract or a concentrate thereof, as a raw material for extraction, tea leaves belonging to Camellia sinensis such as green tea, black tea, oolong tea, and Pu'er tea; The coffee beans that belong can be used.
　本発明の飲料中のカフェインの濃度は、１～１５０ｐｐｍであり、好ましくは１～１００ｐｐｍ、より好ましくは１～８０ｐｐｍ、さらに好ましくは１～５０ｐｐｍである。飲料中のカフェインの濃度が１ｐｐｍ以上の場合、飲料における苦味が強く感じられるため、本発明による苦味の軽減効果を得る上で好ましい。また、飲料中のカフェイン濃度が１５０ｐｐｍを超える場合、本発明による苦味の軽減効果は得られるが、苦味が十分に軽減しないことがある。 The concentration of caffeine in the beverage of the present invention is 1 to 150 ppm, preferably 1 to 100 ppm, more preferably 1 to 80 ppm, still more preferably 1 to 50 ppm. When the concentration of caffeine in the beverage is 1 ppm or more, the bitterness in the beverage is strongly felt, which is preferable for obtaining the effect of reducing bitterness according to the present invention. Further, when the concentration of caffeine in the beverage exceeds 150 ppm, the bitterness-reducing effect of the present invention can be obtained, but the bitterness may not be sufficiently reduced.
　飲料中のカフェインの濃度については、カフェインが水和物等の形態にある場合は、これを遊離体（フリー体）に換算した上で当該含有量を算出するものとする。カフェインの濃度は、高速液体クロマトグラフィー（ＨＰＬＣ）を用いた方法によって、測定できる。 Regarding the concentration of caffeine in beverages, if caffeine is in the form of a hydrate, etc., convert it to the free form (free form) and then calculate the content. The concentration of caffeine can be measured by a method using high performance liquid chromatography (HPLC).
　（リナロール）
　一つの態様において、本発明の飲料は、リナロールを特定量で含有する。これにより、カフェイン由来の苦味を軽減することができる。本発明の飲料中のリナロールの含有量は、４０ｐｐｍ以上であり、好ましくは４０～１５００ｐｐｍ、好ましくは５０～５００ｐｐｍ、より好ましくは６０～４００ｐｐｍ、さらに好ましくは７０～３５０ｐｐｍである。飲料中のリナロールの含有量が４０ｐｐｍより小さいとカフェイン由来の苦味の軽減効果が不十分になることがある。 (Linalool)
In one embodiment, the beverage of the present invention contains linalool in a specific amount. Thereby, the bitterness derived from caffeine can be reduced. The content of linalool in the beverage of the present invention is 40 ppm or more, preferably 40 to 1500 ppm, preferably 50 to 500 ppm, more preferably 60 to 400 ppm, further preferably 70 to 350 ppm. If the content of linalool in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from caffeine may be insufficient.
　本発明の飲料においては、カフェイン含量に対するリナロール含有量の比率（リナロール含有量／カフェイン含有量）は、特に限定されないが、例えば８以上であってよく、好ましくは１４以上であってよい。 In the beverage of the present invention, the ratio of the linalool content to the caffeine content (linalool content/caffeine content) is not particularly limited, but may be, for example, 8 or more, preferably 14 or more.
　本発明の飲料中のリナロールの含有量は、公知のＧＣ－ＭＳ法にて測定できる。ただし、本発明においては、カラムに高極性カラム（アジレントテクノロジーズ社製、ＤＢ－ＷａｘＵＩ）、抽出法に固相マイクロ抽出法（ＣＴＣアナリティクス社製、ＳＰＭＥ－ＡｒｒｏｗＣａｒｂｏｎ ＷＲ／ＰＤＭＳ）、検出器に高分解能質量分析装置（サーモフィッシャーサイエンティフィック社製、Ｑ　Ｅｘａｃｔｉｖｅ　ＧＣ　Ｏｒｂｉｔｒａｐ）を用いるのがよい。 The content of linalool in the beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, the column is a high polarity column (Agilent Technologies, DB-WaxUI), the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS), and the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
　本発明で用いるリナロールは、特に限定されないが、精製品の他、粗製品であってもよい。例えば、リナロールを含有する天然物又はその加工品（植物抽出物、精油、植物の発酵物、これらの濃縮物等）であってもよい。より具体的な例として、リナロールを含有する香料の他、果汁やエキス等を挙げることができる。飲料への添加が少量で済むことから、香料が好ましい一例である。 The linalool used in the present invention is not particularly limited, but may be a refined product or a crude product. For example, it may be a natural product containing linalool or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to flavors containing linalool. A fragrance is one preferable example because it can be added to a beverage in a small amount.
　（ゲラニオール）
　一つの態様において、本発明の飲料は、ゲラニオールを特定量で含有する。これにより、カフェイン由来の苦味を軽減することができる。本発明の飲料中のゲラニオールの含有量は、４０ｐｐｍ以上であり、好ましくは４０～８００ｐｐｍ、好ましくは５０～７００ｐｐｍ、より好ましくは６０～６００ｐｐｍ、さらに好ましくは７０～５００ｐｐｍである。飲料中のゲラニオールの含有量が４０ｐｐｍより小さいとカフェイン由来の苦味の軽減効果が不十分になることがある。一方、飲料中のゲラニオールの含有量が８００ｐｐｍを超えるとゲラニオールの風味が強くなりすぎて飲料自体の味が損なわれるおそれがある。 (Geranior)
In one embodiment, the beverage of the present invention contains geraniol in a specific amount. Thereby, the bitterness derived from caffeine can be reduced. The content of geraniol in the beverage of the present invention is 40 ppm or more, preferably 40 to 800 ppm, preferably 50 to 700 ppm, more preferably 60 to 600 ppm, and further preferably 70 to 500 ppm. When the content of geraniol in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from caffeine may be insufficient. On the other hand, if the content of geraniol in the beverage exceeds 800 ppm, the flavor of geraniol becomes too strong, and the taste of the beverage itself may be impaired.
　本発明の飲料においては、カフェイン含量に対するゲラニオール含有量の比率（ゲラニオール含有量／カフェイン含有量）は、特に限定されないが、例えば８以上であってよく、好ましくは１４以上であってよい。 In the beverage of the present invention, the ratio of geraniol content to caffeine content (geraniol content/caffeine content) is not particularly limited, but may be, for example, 8 or more, preferably 14 or more.
　本発明の飲料中のゲラニオールの含有量は、公知のＧＣ－ＭＳ法にて測定できる。ただし、本発明においては、カラムに高極性カラム（アジレントテクノロジーズ社製、ＤＢ－ＷａｘＵＩ）、抽出法に固相マイクロ抽出法（ＣＴＣアナリティクス社製、ＳＰＭＥ－ＡｒｒｏｗＣａｒｂｏｎ ＷＲ／ＰＤＭＳ）、検出器に高分解能質量分析装置（サーモフィッシャーサイエンティフィック社製、Ｑ　Ｅｘａｃｔｉｖｅ　ＧＣ　Ｏｒｂｉｔｒａｐ）を用いるのがよい。 The content of geraniol in the beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, the column is a high polarity column (Agilent Technologies, DB-WaxUI), the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS), and the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
　本発明で用いるゲラニオールは、特に限定されないが、精製品の他、粗製品であってもよい。例えば、ゲラニオールを含有する天然物又はその加工品（植物抽出物、精油、植物の発酵物、これらの濃縮物等）であってもよい。より具体的な例として、ゲラニオールを含有する香料の他、果汁やエキス等を挙げることができる。飲料への添加が少量で済むことから、香料が好ましい一例である。 The geraniol used in the present invention is not particularly limited, but may be a crude product as well as a purified product. For example, it may be a natural product containing geraniol or a processed product thereof (plant extract, essential oil, fermented product of plant, concentrated product thereof, etc.). More specific examples include fragrances containing geraniol, as well as fruit juices and extracts. A fragrance is one preferable example because it can be added to a beverage in a small amount.
　（フェネチルアルコール）
　一つの態様において、本発明の飲料は、2-Phenylethanol（以下、本明細書では「フェネチルアルコール」という）を特定量で含有する。これにより、カフェイン由来の苦味を軽減することができる。本発明の飲料中のフェネチルアルコールの含有量は、０．４ｐｐｂ以上であり、好ましくは０．４～５ｐｐｂ、好ましくは０．５～４ｐｐｂ、より好ましくは０．６～３ｐｐｂ、さらに好ましくは０．７～２ｐｐｂである。飲料中のフェネチルアルコールの含有量が０．４ｐｐｂより小さいとカフェイン由来の苦味の軽減効果が不十分になることがある。一方、飲料中のフェネチルアルコールの含有量が５ｐｐｂを超えるとフェネチルアルコールの風味が強くなりすぎて飲料自体の味が損なわれるおそれがある。 (Phenethyl alcohol)
In one embodiment, the beverage of the present invention contains 2-Phenylethanol (hereinafter referred to as “phenethyl alcohol” in the present specification) in a specific amount. Thereby, the bitterness derived from caffeine can be reduced. The content of phenethyl alcohol in the beverage of the present invention is 0.4 ppb or more, preferably 0.4 to 5 ppb, preferably 0.5 to 4 ppb, more preferably 0.6 to 3 ppb, still more preferably 0. It is 7 to 2 ppb. When the content of phenethyl alcohol in the beverage is less than 0.4 ppb, the effect of reducing the bitterness derived from caffeine may be insufficient. On the other hand, if the content of phenethyl alcohol in the beverage exceeds 5 ppb, the flavor of phenethyl alcohol becomes too strong, and the taste of the beverage itself may be impaired.
　本発明の飲料においては、カフェイン含量に対するフェネチルアルコール含有量の比率（フェネチルアルコール含有量／カフェイン含有量）は、特に限定されないが、例えば0.00008以上であってよく、好ましくは0.00014以上であってよい。 In the beverage of the present invention, the ratio of the phenethyl alcohol content to the caffeine content (phenethyl alcohol content/caffeine content) is not particularly limited, but may be, for example, 0.00008 or more, preferably 0.00014 or more. Good.
　本発明の飲料中のフェネチルアルコールの含有量は、公知のＧＣ－ＭＳ法にて測定できる。ただし、本発明においては、カラムに高極性カラム（アジレントテクノロジーズ社製、ＤＢ－ＷａｘＵＩ）、抽出法に固相マイクロ抽出法（ＣＴＣアナリティクス社製、ＳＰＭＥ－ＡｒｒｏｗＣａｒｂｏｎ ＷＲ／ＰＤＭＳ）、検出器に高分解能質量分析装置（サーモフィッシャーサイエンティフィック社製、Ｑ　Ｅｘａｃｔｉｖｅ　ＧＣ　Ｏｒｂｉｔｒａｐ）を用いるのがよい。 The content of phenethyl alcohol in the beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, the column is a high polarity column (Agilent Technologies, DB-WaxUI), the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS), and the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
　本発明で用いるフェネチルアルコールは、特に限定されないが、精製品の他、粗製品であってもよい。例えば、フェネチルアルコールを含有する天然物又はその加工品（植物抽出物、精油、植物の発酵物、これらの濃縮物等）であってもよい。より具体的な例として、フェネチルアルコールを含有する香料の他、果汁やエキス等を挙げることができる。飲料への添加が少量で済むことから、香料が好ましい一例である。 The phenethyl alcohol used in the present invention is not particularly limited, but may be a crude product as well as a purified product. For example, it may be a natural product containing phenethyl alcohol or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to fragrances containing phenethyl alcohol. A fragrance is one preferable example because it can be added to a beverage in a small amount.
　（ｐＨ）
　本発明の飲料のｐＨは５．０～８．０であり、好ましくは５．５～７．５である。飲料のｐＨが５．０未満である場合は、飲料中の酸味成分により、苦味がマスキングされることがある。しかし、飲料のｐＨが５．０以上である場合は、マスキング成分として作用する酸味成分が少ないために苦味が顕著に知覚され得るため、本発明による苦味の軽減効果を得る上で好ましい。飲料のｐＨ調整は、クエン酸ナトリウム、水酸化ナトリウム、重曹等のｐＨ調整剤を用いて適宜行うことができる。飲料のｐＨは市販のｐＨメーターを使用して容易に測定することができる。 (PH)
The beverage of the present invention has a pH of 5.0 to 8.0, preferably 5.5 to 7.5. When the pH of the beverage is less than 5.0, the bitterness may be masked by the sour component in the beverage. However, when the pH of the beverage is 5.0 or more, the bitterness can be noticed remarkably because the sourness component acting as a masking component is small, which is preferable in obtaining the bitterness reducing effect of the present invention. The pH of the beverage can be adjusted using a pH adjusting agent such as sodium citrate, sodium hydroxide and sodium bicarbonate. The pH of the beverage can be easily measured using a commercially available pH meter.
　（Ｂｒｉｘ）
　本発明の飲料のＢｒｉｘ（ブリックス）は、特に限定されないが、１以下であることが好ましい。理論に拘束されないが、Ｂｒｉｘが１以下である場合、苦味のマスキング成分として作用する可溶性固形分が少ないために、カフェインの苦味が顕著に感じられることが考えられるため、本発明による苦味の軽減効果を得る上で好ましい。Ｂｒｉｘは、糖度計や屈折計などを用いて得られるＢｒｉｘ値によって評価することができる。ブリックス値は、２０℃で測定された屈折率を、ＩＣＵＭＳＡ（国際砂糖分析統一委員会）の換算表に基づいてショ糖溶液の質量／質量パーセントに換算した値である。単位は「°Ｂｘ」、「％」または「度」で表示される。 (Brix)
The Brix of the beverage of the present invention is not particularly limited, but is preferably 1 or less. Without being bound by theory, when Brix is 1 or less, it is considered that the bitterness of caffeine is noticeable due to the small amount of soluble solids acting as a bitterness-masking component, and thus the reduction of bitterness according to the present invention. It is preferable for obtaining the effect. Brix can be evaluated by the Brix value obtained by using a sugar meter or a refractometer. The Brix value is a value obtained by converting the refractive index measured at 20° C. into the mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Commission on Unification of Sugar Analysis). The unit is displayed as “°Bx”, “%” or “degree”.
　（その他原料）
　本発明の飲料には、上記に示した各種成分に加えて、飲料に一般的に用いられる成分を配合することができる。例えば、限定されないが、香料、糖類、酸味料、栄養強化剤、酸化防止剤、乳化剤、保存料、エキス類、食物繊維、品質安定剤などを、本発明の効果を損なわない範囲で添加することができる。 (Other raw materials)
In addition to the above-mentioned various components, the beverage of the present invention can be blended with components generally used in beverages. For example, without limitation, flavoring agents, sugars, acidulants, nutrient enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, quality stabilizers, etc. should be added within a range that does not impair the effects of the present invention. You can
　（飲料）
　本発明の飲料は、清涼飲料であれば特に限定されない。例えば、栄養飲料、機能性飲料、フレーバードウォーター（ニアウォーター）系飲料、茶系飲料（紅茶、ウーロン茶、緑茶等）、コーヒー飲料、炭酸飲料などいずれであってもよい。本発明の飲料は、一実施形態において、茶飲料であることが好ましい。ここで「茶飲料」とは、茶葉の抽出物や穀類の抽出物を主成分として含有する飲料であり、具体的には、緑茶、ほうじ茶、ブレンド茶、麦茶、マテ茶、ジャスミン茶、紅茶、ウーロン茶、杜仲茶などが挙げられる。本発明において特に好ましい茶飲料は、紅茶飲料である。 (Beverage)
The beverage of the present invention is not particularly limited as long as it is a soft drink. For example, it may be any of nutritional drinks, functional drinks, flavored water (near water) drinks, tea drinks (black tea, oolong tea, green tea, etc.), coffee drinks, carbonated drinks and the like. In one embodiment, the beverage of the present invention is preferably a tea beverage. Here, the "tea beverage" is a beverage containing an extract of tea leaves or an extract of cereals as a main component, and specifically, green tea, houjicha, blended tea, barley tea, mate tea, jasmine tea, black tea, Examples include oolong tea and Tochu tea. A particularly preferable tea beverage in the present invention is a tea beverage.
　本発明の飲料は、加熱殺菌され、容器に詰められた状態の容器詰飲料であることが好ましい。飲料が加熱されることにより、カフェインの苦味がより強くなる可能性があるからである。加熱殺菌の手段は特に限定されないが、例えばＵＨＴ殺菌及びレトルト殺菌等、公知のいずれの手段を用いることができる。飲料を充填する容器は、特に限定されないが、例えば、ＰＥＴボトル、アルミ缶、スチール缶、紙パック、チルドカップ、瓶などを用いることができる。手軽ないし利便性の側面からみれば、軽量で持ち運びが容易であり、かつ再栓が可能である容器、例えば、ＰＥＴボトルのような容器が好ましい。 The beverage of the present invention is preferably a packaged beverage that is heat-sterilized and packaged in a container. This is because the bitter taste of caffeine may become stronger by heating the beverage. The means for heat sterilization is not particularly limited, but any known means such as UHT sterilization and retort sterilization can be used. The container for filling the beverage is not particularly limited, but for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle and the like can be used. From the viewpoint of convenience or convenience, a container that is lightweight, easy to carry, and can be re-closed, for example, a container such as a PET bottle is preferable.
　以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。 The details of the present invention will be specifically described below by showing experimental examples, but the present invention is not limited thereto. Further, in the present specification, unless otherwise stated, the numerical range is described as including its endpoints.
　実験Ａ１．ｐＨの苦味に対する影響
　飲料中のカフェイン濃度が５ｐｐｍとなるように水にカフェイン製剤（丸善薬品産業株式会社製）（純度：＞９９％）を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐＨを表１に示すように調整した（サンプル１～５）。また、このように調製した飲料に、さらにリナロールを３００ｐｐｍとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment A1. Effect of pH on bitterness A beverage was prepared by adding a caffeine preparation (Maruzen Yakuhin Sangyo Co., Ltd.) (purity: >99%) to water so that the concentration of caffeine in the beverage was 5 ppm. The pH of the beverage was adjusted with citric acid or sodium hydroxide as shown in Table 1 (Samples 1-5). In addition, a beverage was also prepared by adding linalool to the thus-prepared beverage at 300 ppm. Brix was less than 1 for all beverages.
　それぞれの飲料について、苦味の評価を行った。以下の基準に沿って、専門パネル３名が各自で苦味を評価した後、パネル全員で協議して最終的な評価を決定した。
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる The bitterness of each beverage was evaluated. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation.
○: almost no bitterness △: slightly bitterness ×: strongly bitterness
　結果を下表に示す。リナロールを添加していない飲料の評価結果より、カフェイン由来の不快な苦味は、飲料のｐＨが５．０以上のときに知覚されることがわかった。これらの飲料にリナロールを添加すると、不快な苦味が軽減されることが示された。 The results are shown in the table below. From the evaluation results of the beverage to which linalool was not added, it was found that the unpleasant bitterness derived from caffeine was perceived when the pH of the beverage was 5.0 or higher. The addition of linalool to these beverages has been shown to reduce unpleasant bitterness.
　一方、ｐＨ３．５の飲料では、カフェイン由来の不快な苦味はあまり問題にならないことがわかった。また、この飲料にリナロールを添加しても苦味の強さは変わらないこともわかった。 On the other hand, it was found that the unpleasant bitterness derived from caffeine does not matter so much for beverages with pH 3.5. It was also found that addition of linalool to this beverage did not change the bitterness intensity.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　実験Ａ２．カフェインとリナロールの含有量の苦味に対する影響
　水にチャ抽出物とリナロールを添加し、カフェインとリナロールの濃度を下表の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐＨは５．９であった。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment A2. Effect of Caffeine and Linalool Content on Bitterness Tea extract and linalool were added to water and the concentrations of caffeine and linalool were adjusted to the concentrations shown in the table below to prepare beverages. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
　調製した飲料の苦味の強さに関して官能評価を行った。専門パネル３名が、カフェインを１ｐｐｍ、リナロールを添加していない飲料をコントロール（サンプル１）として、以下の基準に沿って評価を行った。３名の専門パネルの点数の平均を算出し、３．０点以下を合格とした。官能評価結果を下表に示した。
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。 A sensory evaluation was performed on the bitterness of the prepared beverage. Three specialized panels evaluated the beverage according to the following criteria, using 1 ppm of caffeine and a beverage to which linalool was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below.
5 points: Stronger bitterness than the control.
4 points: Bitterness equivalent to that of the control.
3 points: Less bitterness than the control.
2 points: The bitterness is considerably less than that of the control.
1 point: No bitterness is felt.
　カフェインを１～１５０ｐｐｍ含有する飲料に対して、リナロールを４０ｐｐｍ以上、４０～１５００ｐｐｍ添加すると、カフェインに由来する不快な苦味が軽減され、飲みやすくなった。 Addition of 40 to 1500 ppm of linalool to a beverage containing 1 to 150 ppm of caffeine reduced unpleasant bitterness derived from caffeine and made it easier to drink.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　実験Ａ３．茶飲料の調製と評価
　紅茶抽出液に、リナロールを飲料中の濃度が２０ｐｐｍ及び３００ｐｐｍとなるように添加し、紅茶飲料を調製した。これを加熱殺菌した後、５００ｍｌ容量のＰＥＴ容器に充填した。得られた紅茶飲料は、カフェインの濃度が５ｐｐｍ、リナロールの濃度が２０ｐｐｍ又は３００ｐｐｍ、ｐＨが６．０、Ｂｒｉｘが０．３であった。 Experiment A3. Preparation and Evaluation of Tea Beverage Linalool was added to the black tea extract so that the concentration in the beverage was 20 ppm and 300 ppm to prepare a tea beverage. This was heat-sterilized and then filled in a PET container having a capacity of 500 ml. The obtained tea beverage had a caffeine concentration of 5 ppm, a linalool concentration of 20 ppm or 300 ppm, a pH of 6.0, and a Brix of 0.3.
　これら飲料の苦味を、実験Ａ２に記載の方法に従って官能で評価した。リナロールの濃度が２０ｐｐｍである飲料は、評価が４．３点（専門パネルの平均）であり、苦味が強く飲みにくかった。一方、リナロールの濃度が３００ｐｐｍである飲料は、苦味がほとんど感じられず飲みやすいことが示された。 The bitterness of these beverages was sensory evaluated according to the method described in Experiment A2. The drink having a linalool concentration of 20 ppm had an evaluation of 4.3 points (average of the expert panel), and had a strong bitterness and was difficult to drink. On the other hand, it was shown that the beverage having a linalool concentration of 300 ppm had almost no bitterness and was easy to drink.
　実験Ｂ１．ｐＨの苦味に対する影響
　飲料中のカフェイン濃度が５ｐｐｍとなるように水にカフェイン製剤（丸善薬品産業株式会社製）（純度：＞９９％）を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐＨを下表に示すように調整した（サンプル１～５）。また、このように調製した飲料に、さらにゲラニオールを４０ｐｐｍとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment B1. Effect of pH on bitterness A beverage was prepared by adding a caffeine preparation (Maruzen Yakuhin Sangyo Co., Ltd.) (purity: >99%) to water so that the concentration of caffeine in the beverage was 5 ppm. The pH of the beverage was adjusted with citric acid or sodium hydroxide as shown in the table below (Samples 1-5). In addition, a beverage was also prepared by adding geraniol to the thus-prepared beverage at 40 ppm. Brix was less than 1 for all beverages.
　それぞれの飲料について、苦味の評価を行った。以下の基準に沿って、専門パネル３名が各自で苦味を評価した後、パネル全員で協議して最終的な評価を決定した。
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる The bitterness of each beverage was evaluated. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation.
○: almost no bitterness △: slightly bitterness ×: strongly bitterness
　結果を下表に示す。ゲラニオールを添加していない飲料の評価結果より、カフェイン由来の不快な苦味は、飲料のｐＨが５．０以上のときに知覚されることがわかった。これらの飲料にゲラニオールを添加すると、不快な苦味が軽減されることが示された。 The results are shown in the table below. From the evaluation results of the beverage to which geraniol was not added, it was found that the unpleasant bitterness derived from caffeine was perceived when the pH of the beverage was 5.0 or higher. The addition of geraniol to these beverages has been shown to reduce unpleasant bitterness.
　一方、ｐＨ３．５の飲料では、カフェイン由来の不快な苦味はあまり問題にならないことがわかった。また、この飲料にゲラニオールを添加しても苦味の強さは変わらないこともわかった。 On the other hand, it was found that the unpleasant bitterness derived from caffeine does not matter so much for beverages with pH 3.5. It was also found that the addition of geraniol to this beverage did not change the bitterness intensity.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　実験Ｂ２．カフェインとゲラニオールの含有量の苦味に対する影響
　水にチャ抽出物とゲラニオールを添加し、カフェインとゲラニオールの濃度を下表の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐＨは５．９であった。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment B2. Effect of Caffeine and Geraniol Content on Bitterness Tea extract and geraniol were added to water, and the concentrations of caffeine and geraniol were adjusted to the concentrations shown in the table below to prepare beverages. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
　調製した飲料の苦味の強さに関して官能評価を行った。専門パネル３名が、カフェインを１ｐｐｍ、ゲラニオールを添加していない飲料をコントロール（サンプル１）として、以下の基準に沿って評価を行った。３名の専門パネルの点数の平均を算出し、３．０点以下を合格とした。官能評価結果を下表に示した。
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。 A sensory evaluation was performed on the bitterness of the prepared beverage. Three specialist panels evaluated the beverage according to the following criteria using 1 ppm of caffeine and a beverage to which geraniol was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below.
5 points: Stronger bitterness than the control.
4 points: Bitterness equivalent to that of the control.
3 points: Less bitterness than the control.
2 points: The bitterness is considerably less than that of the control.
1 point: No bitterness is felt.
　カフェインを１～１５０ｐｐｍ含有する飲料に対して、ゲラニオールを４０ｐｐｍ以上、４０～８００ｐｐｍ添加すると、カフェインに由来する不快な苦味が軽減され、飲みやすくなった。 Adding 40% or more and 40-800 ppm of geraniol to a beverage containing 1-150 ppm of caffeine reduced the unpleasant bitterness derived from caffeine and made it easier to drink.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　実験Ｂ３．茶飲料の調製と評価
　紅茶抽出液に、ゲラニオールを飲料中の濃度が２０ｐｐｍ及び２００ｐｐｍとなるように添加し、紅茶飲料を調製した。これを加熱殺菌した後、５００ｍｌ容量のＰＥＴ容器に充填した。得られた紅茶飲料は、カフェインの濃度が５ｐｐｍ、ゲラニオールの濃度が２０ｐｐｍ又は２００ｐｐｍ、ｐＨが６．０、Ｂｒｉｘが０．３であった。 Experiment B3. Preparation and Evaluation of Tea Beverage Geraniol was added to the black tea extract so that the concentration in the beverage was 20 ppm and 200 ppm to prepare a tea beverage. This was heat-sterilized and then filled in a PET container having a capacity of 500 ml. The obtained tea beverage had a caffeine concentration of 5 ppm, a geraniol concentration of 20 ppm or 200 ppm, a pH of 6.0, and a Brix of 0.3.
　これら飲料の苦味を、実験Ｂ２に記載の方法に従って官能で評価した。ゲラニオールの濃度が２０ｐｐｍである飲料は、評価が４．３点（専門パネルの平均）であり、苦味が強く飲みにくかった。一方、ゲラニオールの濃度が２００ｐｐｍである飲料は、苦味がほとんど感じられず飲みやすいことが示された。 The bitterness of these beverages was sensory evaluated according to the method described in Experiment B2. The beverage having a geraniol concentration of 20 ppm had an evaluation of 4.3 points (the average of the expert panel), and had a strong bitterness and was difficult to drink. On the other hand, the beverage having a geraniol concentration of 200 ppm showed almost no bitterness and was easy to drink.
　実験Ｃ１．ｐＨの苦味に対する影響
　飲料中のカフェイン濃度が５ｐｐｍとなるように水にカフェイン製剤（丸善薬品産業株式会社製）（純度：＞９９％）を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐＨを下表に示すように調整した（サンプル１～５）。また、このように調製した飲料に、さらにフェネチルアルコールを１ｐｐｂとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment C1. Effect of pH on bitterness A beverage was prepared by adding a caffeine preparation (Maruzen Yakuhin Sangyo Co., Ltd.) (purity: >99%) to water so that the concentration of caffeine in the beverage was 5 ppm. The pH of the beverage was adjusted with citric acid or sodium hydroxide as shown in the table below (Samples 1-5). Further, a beverage was prepared by further adding phenethyl alcohol to the beverage thus prepared so as to be 1 ppb. Brix was less than 1 for all beverages.
　それぞれの飲料について、苦味の評価を行った。以下の基準に沿って、専門パネル３名が各自で苦味を評価した後、パネル全員で協議して最終的な評価を決定した。
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる The bitterness of each beverage was evaluated. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation.
○: almost no bitterness △: slightly bitterness ×: strongly bitterness
　結果を下表に示す。フェネチルアルコールを添加していない飲料の評価結果より、カフェイン由来の不快な苦味は、飲料のｐＨが５．０以上のときに知覚されることがわかった。これらの飲料にフェネチルアルコールを添加すると、不快な苦味が軽減されることが示された。 The results are shown in the table below. From the evaluation results of the beverage to which phenethyl alcohol was not added, it was found that the unpleasant bitterness derived from caffeine was perceived when the pH of the beverage was 5.0 or more. The addition of phenethyl alcohol to these beverages has been shown to reduce unpleasant bitterness.
　一方、ｐＨ３．５の飲料では、カフェイン由来の不快な苦味はあまり問題にならないことがわかった。また、この飲料にフェネチルアルコールを添加しても苦味の強さは変わらないこともわかった。 On the other hand, it was found that the unpleasant bitterness derived from caffeine does not matter so much for beverages with pH 3.5. It was also found that addition of phenethyl alcohol to this beverage did not change the bitterness intensity.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　実験Ｃ２．カフェインとフェネチルアルコールの含有量の苦味に対する影響
　水にチャ抽出物とフェネチルアルコールを添加し、カフェインとフェネチルアルコールの濃度を下表の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐＨは５．９であった。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment C2. Effect of Caffeine and Phenethyl Alcohol Content on Bitterness Tea extract and phenethyl alcohol were added to water, and the concentrations of caffeine and phenethyl alcohol were adjusted to the concentrations shown in the table below to prepare beverages. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
　調製した飲料の苦味の強さに関して官能評価を行った。専門パネル３名が、カフェインを１ｐｐｍ、フェネチルアルコールを添加していない飲料をコントロール（サンプル１）として、以下の基準に沿って評価を行った。３名の専門パネルの点数の平均を算出し、３．０点以下を合格とした。官能評価結果を下表に示した。
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。 A sensory evaluation was performed on the bitterness of the prepared beverage. Three specialized panels evaluated the beverage according to the following criteria using 1 ppm of caffeine and a beverage to which phenethyl alcohol was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below.
5 points: Stronger bitterness than the control.
4 points: Bitterness equivalent to that of the control.
3 points: Less bitterness than the control.
2 points: The bitterness is considerably less than that of the control.
1 point: No bitterness is felt.
　カフェインを１～１５０ｐｐｍ含有する飲料に対して、フェネチルアルコールを０．４ｐｐｂ以上、０．４～５ｐｐｂ添加すると、カフェインに由来する不快な苦味が軽減され、飲みやすくなった。 Adding 0.4 ppb or more and 0.4-5 ppb of phenethyl alcohol to a beverage containing 1 to 150 ppm of caffeine reduced unpleasant bitterness derived from caffeine and made it easier to drink.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　実験Ｃ３．茶飲料の調製と評価
　紅茶抽出液に、フェネチルアルコールを飲料中の濃度が０．１ｐｐｂ及び１．０ｐｐｂとなるように添加し、紅茶飲料を調製した。これを加熱殺菌した後、５００ｍｌ容量のＰＥＴ容器に充填した。得られた紅茶飲料は、カフェインの濃度が５ｐｐｍ、フェネチルアルコールの濃度が０．１ｐｐｂ又は１．０ｐｐｂ、ｐＨが６．０、Ｂｒｉｘが０．３であった。 Experiment C3. Preparation and Evaluation of Tea Beverage A phenethyl alcohol was added to the black tea extract so that the concentration in the beverage was 0.1 ppb and 1.0 ppb to prepare a tea beverage. This was heat-sterilized and then filled in a PET container having a capacity of 500 ml. The obtained tea beverage had a caffeine concentration of 5 ppm, a phenethyl alcohol concentration of 0.1 ppb or 1.0 ppb, a pH of 6.0, and a Brix of 0.3.
　これら飲料の苦味を、実験Ｃ２に記載の方法に従って官能で評価した。フェネチルアルコールの濃度が０．１ｐｐｂである飲料は、評価が４．３点（専門パネルの平均）であり、苦味が強く飲みにくかった。一方、フェネチルアルコールの濃度が１．０ｐｐｂである飲料は、苦味がほとんど感じられず飲みやすいことが示された。 The bitterness of these beverages was sensory evaluated according to the method described in Experiment C2. The beverage having a phenethyl alcohol concentration of 0.1 ppb had an evaluation of 4.3 points (average of professional panels), and had a strong bitterness and was difficult to drink. On the other hand, it was shown that the beverage having a phenethyl alcohol concentration of 1.0 ppb had almost no bitterness and was easy to drink.

Claims (4)

  1. 　カフェインを１～１５０ｐｐｍ含有し、ｐＨが５．０～８．０である飲料であって、
    （ａ）リナロール４０ｐｐｍ以上、
    （ｂ）ゲラニオール４０ｐｐｍ以上、または
    （ｃ）フェネチルアルコール０．４ｐｐｂ以上、
    を含有する上記飲料。     A beverage containing 1 to 150 ppm of caffeine and having a pH of 5.0 to 8.0,
    (A) 40 ppm or more of linalool,
    (B) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.4 ppb or more,
    The above beverage containing.
  2. 　Ｂｒｉｘが１以下である、請求項１に記載の飲料。 The beverage according to claim 1, wherein Brix is 1 or less.
  3. 　茶抽出物を含有する、請求項１又は２に記載の飲料。 The beverage according to claim 1 or 2, which contains a tea extract.
  4. 　カフェインを１～５００ｐｐｍ含有し、ｐＨが５．０～８．０である飲料において、飲用時に感じられるカフェイン由来の刺激的な苦味を軽減する方法であって、
    （ａ）リナロール４０ｐｐｍ以上、
    （ｂ）ゲラニオール４０ｐｐｍ以上、または
    （ｃ）フェネチルアルコール０．４ｐｐｂ以上、
    を飲料に含有させることを含む、上記方法。     A method for reducing the pungent bitterness derived from caffeine, which is felt during drinking, in a beverage containing 1 to 500 ppm of caffeine and having a pH of 5.0 to 8.0,
    (A) 40 ppm or more of linalool,
    (B) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.4 ppb or more,
    The method as described above, comprising:
PCT/JP2020/007146 2019-02-22 2020-02-21 Beverage with reduced bitter taste originating from caffeine WO2020171216A1 (en)

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JP2005348619A (en) * 2004-06-08 2005-12-22 Ito En Ltd Method for producing black-tea beverage
JP2013252128A (en) * 2012-03-16 2013-12-19 Shizuoka Industrial Foundation Method for improving quality of low-grade tea and green tea with improved quality
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JPH0348334B2 (en) * 1982-11-12 1991-07-24 Suzuki Co Ltd
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JPH0348333B2 (en) * 1983-01-28 1991-07-24 Mazda Motor
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JP2005348619A (en) * 2004-06-08 2005-12-22 Ito En Ltd Method for producing black-tea beverage
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JP2015116168A (en) * 2013-12-19 2015-06-25 株式会社 伊藤園 Jasmine tea beverage and manufacturing method thereof, and method for improving aftertaste of jasmine tea beverage
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