WO2022097687A1 - 甘味の増大した飲料 - Google Patents
甘味の増大した飲料 Download PDFInfo
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- WO2022097687A1 WO2022097687A1 PCT/JP2021/040634 JP2021040634W WO2022097687A1 WO 2022097687 A1 WO2022097687 A1 WO 2022097687A1 JP 2021040634 W JP2021040634 W JP 2021040634W WO 2022097687 A1 WO2022097687 A1 WO 2022097687A1
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- WO
- WIPO (PCT)
- Prior art keywords
- less
- sweetness
- sweetener
- rebaugioside
- amino acid
- Prior art date
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
Definitions
- the present invention relates to a tea beverage having an increased sweetness and a method for producing the tea beverage.
- the present invention also relates to a method for enhancing the sweetness of a tea beverage and a concentrate for providing the tea beverage.
- the present invention also relates to a coffee beverage having an increased sweetness and a method for producing the coffee beverage.
- the present invention also relates to a method for enhancing the sweetness of a coffee beverage and a concentrate for providing the coffee beverage.
- Taste receptors that receive taste are called taste buds, and are present in the mushroom-shaped papillae that exist in a wide range around the tip of the tongue, and the circumvallate papillae and foliate papillae that exist in a limited area in the back of the tongue.
- taste buds are cell aggregates composed of elongated taste cells and basal cells. Taste cells produce fine line hair toward the tongue surface, and at the bottom of the cell, they make synapses with taste nerve fibers that invade the taste buds, and the taste that we usually feel is sent to the brain via the taste nerve as taste information and recognized.
- T1R2 and T1R3 are known as sweet taste receptors. It has been reported that T1R2 and T1R3 form a heterodimer (Non-Patent Documents 1 to 3).
- Non-Patent Document 4 As an example of the contrasting effect, which is one of the taste interactions, it has long been known that the sweetness increases when salt is added to soup powder. There are examples of reports on the interaction between saltiness and sweetness focusing on this phenomenon, but the interaction between sweetness and saltiness has a somewhat strong sweetness (15% solution) and a somewhat strong salt concentration (0.1-0.2%). It is concluded that this is required (Non-Patent Document 4).
- Patent Document 1 It is also being studied to increase the sweetness by adding a low concentration of sodium to natural sugar and a specific high-sweetness sweetener.
- a sweetener with an amino acid or derivative thereof or a salt thereof that is not perceptible to humans, or a sweetener and a low concentration of sodium and an amino acid or a derivative thereof or a salt thereof that is imperceptible to humans.
- the present inventors have combined a sweetener with a low concentration of amino acid or a derivative thereof or a salt thereof, or a sweetener and a low concentration of sodium and amino acid or amino acid which are not perceptible to humans.
- the present invention includes the following aspects of the invention.
- It contains (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity X1 and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof, and (c) 90 mg / 100 ml or less of sodium.
- amino acid comprises a basic amino acid, a neutral amino acid having an alkyl group, an OH group or an amide group in the side chain, and an amino acid selected from a combination thereof. Beverage.
- amino acid is at least one selected from amino acids having a molecular weight of 70 to 260.
- the low-sweetness sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose and combinations thereof, [4] to The beverage according to any one of [9].
- the high-sweetness sweetener is selected from the group consisting of steviol glycoside, Luo Han Guo extract, mogrol glycoside, Thaumataococcus daniellii Benth plant-containing sweetener, Pentadiplandra brazzeana plant-containing sweetener, artificial sweetener and combinations thereof.
- the beverage according to any one of [1] to [14], which comprises at least one.
- the high-sweetness sweeteners are rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside O, rebaugioside O, rebaugioside Select from the group consisting of Zulcoside A, Zulcoside C, Rubusoside, Steviolmonoside, Steviolbioside, Stevioside, Luo Han Guo extract, Mogroside V, Somatin, Brazzein, Kanzo extract, Saccharin, Aspartame, Acesulfam K, Sucralose, and combinations thereof.
- raw materials [1] and [4] to include (a) adding a high-intensity sweetener in an amount of sweetness intensity X1 and (b) adding an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold.
- [20] For raw materials (A) Adding a high-intensity sweetener in an amount of sweetness intensity X1, (B) Addition of an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof, And (c) adding sodium so that the sodium content in the beverage is less than 90 mg / 100 ml, The method for producing a beverage according to any one of [2] and [4] to [18], which comprises.
- [A1] (corresponding to Japanese Patent Application No. 2020-185327) It contains (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- a tea beverage having a sweetness intensity of Xb and 0.1 ⁇ Xa ⁇ Xb due to the components (a) and (b).
- [A2] The tea beverage according to the above [A1], further containing a low-sweetness sweetener.
- [A3] The tea beverage according to the above [A1] or [A2], wherein the amino acid comprises a basic amino acid, a neutral amino acid having an alkyl group, an OH group or an amide group in the side chain, and an amino acid selected from a combination thereof.
- [A4] The tea beverage according to any one of the above [A1] to [A3], wherein the amino acid is at least one selected from amino acids having a molecular weight of 70 to 260.
- the listed tea beverage [A6] The tea beverage according to any one of the above [A1] to [A5], which has an energy of 50 Kcal / 100 ml or less.
- the low-sweetness sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose and combinations thereof [A2].
- the high-sweetness sweetener is selected from the group consisting of steviol glycoside, Luo Han Guo extract, mogrol glycoside, Thaumataococcus daniellii Benth plant-containing sweetener, Pentadiplandra brazzeana plant-containing sweetener, artificial sweetener and combinations thereof.
- the tea beverage according to any one of the above [A1] to [A10], which comprises at least one.
- the high-intensity sweeteners are rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside O, rebaugioside O, rebaugioside Select from the group consisting of Zulcoside A, Zulcoside C, Rubusoside, Steviolmonoside, Steviolbioside, Stevioside, Luo Han Guo extract, Mogroside V, Somatin, Blazein, Kanzo extract, Saccharin, Aspartame, Acesulfam K, Sucralose, and combinations thereof.
- the above which comprises one or more amino acids selected from alanine, serine and glycine, has an energy of 50 Kcal / 100 ml or less, and has a total sweetness intensity of the high-sweetness sweetener and the low-sweetness sweetener of 6 or more.
- [A14] The tea beverage according to any one of the above [A1] to [A13], which is packed in a container.
- a tea beverage containing (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof. How to enhance.
- a tea beverage having a sweetness intensity of Xd due to the components (a) to (c) and 0.1 ⁇ Xa + Xc ⁇ Xd.
- [B1] (corresponding to Japanese Patent Application No. 2020-185330)
- the tea beverage according to the above [B1] which exhibits sweetness having a sweetness intensity of X3 due to the components (a) and (b) and has 0.1 ⁇ X1 ⁇ X3 ⁇ X2.
- [B3] The tea beverage according to [B1] or [B2] above, further comprising a low-sweetness sweetener.
- [B4] The tea according to any one of [B1] to [B3] above, wherein the amino acid contains a basic amino acid, a neutral amino acid having an alkyl group, an OH group or an amide group in the side chain, and an amino acid selected from a combination thereof. Beverage.
- [B5] The tea beverage according to any one of the above [B1] to [B4], wherein the amino acid is at least one selected from amino acids having a molecular weight of 70 to 260.
- the low-sweetness sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose and combinations thereof [B3]. -The tea beverage according to any one of [B11].
- the high-sweetness sweetener is selected from the group consisting of steviol glycoside, Luo Han Guo extract, mogrol glycoside, Thaumataococcus daniellii Benth plant-containing sweetener, Pentadiplandra brazzeana plant-containing sweetener, artificial sweetener and combinations thereof.
- the tea beverage according to any one of the above [B1] to [B12], which comprises at least one.
- the high-intensity sweeteners are rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside O, rebaugioside O, rebaugioside Select from the group consisting of Zulcoside A, Zulcoside C, Rubusoside, Steviolmonoside, Steviolbioside, Stevioside, Luo Han Guo extract, Mogroside V, Somatin, Blazein, Kanzo extract, Saccharin, Aspartame, Acesulfam K, Sucralose, and combinations thereof.
- the sodium is sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium hydrogencarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium arginate, glucoheptane.
- [B1] above which is contained in at least one form selected from the group consisting of sodium acid, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate and mixtures thereof.
- [B16] It contains one or more amino acids selected from alanine, serine and glycine, and sodium of 17 mg / 100 ml or more and less than 40 mg / 100 ml, has an energy of 50 Kcal / 100 ml or less, and has a high sweetness sweetener and a low sweetness sweetener.
- [B17] The tea beverage according to any one of the above [B1] to [B16], which is packed in a container.
- [C1] (corresponding to Japanese Patent Application No. 2020-185287) It contains (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- a coffee beverage having a sweetness intensity of Xb and 0.1 ⁇ Xa ⁇ Xb due to the components (a) and (b).
- [C3] The coffee beverage according to [C1] or [C2], wherein the amino acid comprises a basic amino acid, a neutral amino acid having an alkyl group, an OH group or an amide group in the side chain, and an amino acid selected from a combination thereof.
- [C4] The coffee beverage according to any one of [C1] to [C3], wherein the amino acid is at least one selected from amino acids having a molecular weight of 70 to 260.
- [C5] Described in any of [C1] to [C4], wherein the amino acid comprises an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof.
- Coffee beverage [C6] The coffee beverage according to any one of [C1] to [C5], which has an energy of 50 Kcal / 100 ml or less.
- [C7] The coffee beverage according to any one of [C2] to [C6], wherein the low sweetness sweetener has a sweetness intensity of 0.1 to 5.9.
- [C8] The coffee beverage according to any one of [C1] to [C7], which comprises 10 mg / 100 ml to 110 mg / 100 ml of caffeine.
- [C9] The coffee beverage according to any one of [C1] to [C8], which contains milk.
- the low-sweetness sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose and combinations thereof, [C2] to The coffee beverage according to any one of [C9].
- the high-sweetness sweetener is selected from the group consisting of steviol glycoside, Luo Han Guo extract, mogrol glycoside, Thaumataococcus daniellii Benth plant-containing sweetener, Pentadiplandra brazzeana plant-containing sweetener, artificial sweetener and combinations thereof.
- the coffee beverage according to any one of [C1] to [C10], which comprises at least one.
- the high-sweetness sweeteners are rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside O, rebaugioside O, rebaugioside Select from the group consisting of Zulcoside A, Zulcoside C, Rubusoside, Steviolmonoside, Steviolbioside, Stevioside, Luo Han Guo extract, Mogroside V, Somatin, Brazzein, Kanzo extract, Saccharin, Aspartame, Acesulfam K, Sucralose, and combinations thereof.
- [C13] It contains one or more amino acids selected from alanine, serine and glycine, has an energy of 50 Kcal / 100 ml or less, and has a total sweetness intensity of the high-sweetness sweetener and the low-sweetness sweetener of 6 or more.
- [C14] The coffee beverage according to any one of [C1] to [C13], which is packed in a container.
- [C15] For raw materials [C1] to [C14], which comprises adding (a) a high-intensity sweetener in an amount of sweetness intensity Xa, and (b) adding an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold.
- the method for producing a coffee beverage according to any one.
- a coffee beverage containing (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof. How to enhance.
- [D1] (corresponding to Japanese Patent Application No. 2020-185290) (A) High-sweetness sweetener in an amount equivalent to sweetness intensity X1 (B) Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof, and (c) 90 mg / 100 ml or less of sodium.
- a coffee beverage having a sweetness intensity of X2 and 0.1 ⁇ X1 ⁇ X2 due to the components (a) to (c).
- [D2] The coffee beverage according to [D1], wherein the components (a) and (b) exhibit sweetness with a sweetness intensity of X3, and 0.1 ⁇ X1 ⁇ X3 ⁇ X2.
- [D3] The coffee beverage according to [D1] or [D2], further comprising a low sweetness sweetener.
- [D4] The coffee beverage according to any one of [D1] to [D3], wherein the amino acid comprises a basic amino acid, a neutral amino acid having an alkyl group, an OH group or an amide group in the side chain, and an amino acid selected from a combination thereof. .. [D5] The coffee beverage according to any one of [D1] to [D4], wherein the amino acid is at least one selected from amino acids having a molecular weight of 70 to 260.
- [D6] Described in any of [D1] to [D5], wherein the amino acid comprises an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof.
- Coffee beverage [D7] The coffee beverage according to any one of [D1] to [D6], which has a sodium content of 1 to 70 mg / 100 ml.
- [D8] The coffee beverage according to any one of [D1] to [D7], which has an energy of 50 Kcal / 100 ml or less.
- [D9] The coffee beverage according to any one of [D3] to [D8], wherein the low sweetness sweetener has a sweetness intensity of 0.1 to 5.9.
- [D10] The coffee beverage according to any one of [D1] to [D9], which comprises 10 mg / 100 ml to 110 mg / 100 ml of caffeine.
- [D11] The coffee beverage according to any one of [D1] to [D10], which contains milk.
- the low-sweetness sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose and combinations thereof, [D3] to The coffee beverage according to any one of [D11].
- the high-sweetness sweetener is selected from the group consisting of steviol glycoside, Luo Han Guo extract, mogrol glycoside, Thaumataococcus daniellii Benth plant-containing sweetener, Pentadiplandra brazzeana plant-containing sweetener, artificial sweetener and combinations thereof.
- the coffee beverage according to any one of [D1] to [D12], which comprises at least one.
- the high-intensity sweeteners are rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside O, rebaugioside O, rebaugioside O.
- the coffee beverage according to any one of [D1] to [D13], which comprises at least one thereof.
- the sodium is sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium hydrogencarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium arginate, glucoheptane.
- [D1] to The coffee beverage according to any one of [D14].
- [D16] Contains one or more amino acids selected from alanine, serine and glycine, 20-70 mg / 100 ml sodium, energy of 50 Kcal / 100 ml or less, and the sweetness intensity of the high sweetener and the low sweetener.
- [D17] The coffee beverage according to any one of [D1] to [D16], which is packed in a container.
- [D18] For raw materials (A) Adding a high-intensity sweetener in an amount of sweetness intensity X1, (B) Add amino acids or derivatives thereof or salts thereof below the taste recognition threshold, and (c) Add sodium so that the sodium content in the beverage is less than 90 mg / 100 ml.
- [D19] (A) High-sweetness sweetener in an amount equivalent to sweetness intensity X1a, (B) The coffee beverage according to any one of [D1] to [D18], which comprises (b) an amino acid or a derivative thereof or a salt thereof which is less than 10 times the taste recognition threshold, and (c) sodium which is less than 900 mg / 100 ml. Concentrate for.
- [D20] For coffee beverages (a) High sweetness sweetener in an amount equivalent to sweetness intensity X1 A method for enhancing the sweetness intensity of a coffee beverage, which comprises (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof, and (c) containing less than 90 mg / 100 ml of sodium.
- [D21] (A) High-sweetness sweetener in an amount equivalent to sweetness intensity X1 (B) Amino acids below the taste recognition threshold or derivatives thereof or salts thereof, It contains (c) less than 90 mg / 100 ml of sodium and (d) a low sweetness sweetener in an amount equivalent to sweetness intensity X4.
- the method of the present invention provides a method for increasing the sweetness of a tea beverage and exhibiting a good taste quality, instead of the simple sweetness obtained by increasing the amount of sugar or a high-sweetness sweetener used.
- the method of the present invention provides a tea beverage having a good taste and an increased sweetness by means other than controlling the amount of sugar and sweetener used.
- the method of the present invention provides a method for increasing the sweetness of a coffee beverage and exhibiting a good taste quality, instead of the simple sweetness obtained by increasing the amount of sugar or a high-sweetness sweetener used. ..
- the method of the present invention provides a coffee beverage having a good taste and an increased sweetness by means other than controlling the amount of sugar and sweetener used.
- Example A2 to Example A7 with respect to Example A1 in Example 1 It is a graph which shows the sensory evaluation result of Example B2 to Example B7 with respect to Example B1 in Example 1. It is a graph which shows the sensory evaluation result of Example C2 to Example C7 with respect to Example C1 in Example 2. It is a graph which shows the sensory evaluation result of Example D2 to Example D7 with respect to Example D1 in Example 2. It is a graph which shows the sensory evaluation result of Example E2 and Example E3 with respect to Example E1 in Example 3. It is a graph which shows the sensory evaluation result of Example F2 and Example F3 with respect to Example F1 in Example 3.
- Example G2 and Example G3 show the sensory evaluation result of Example G2 and Example G3 with respect to Example G1 in Example 3. It is a graph which shows the sensory evaluation result of Example H2 and Example H3 with respect to Example H1 in Example 3. It is a graph which shows the sensory evaluation result of Example I2 and Example I3 with respect to Example I1 in Example 3. It is a graph which shows the sensory evaluation result of Example J2 and Example J3 with respect to Example J1 in Example 3. It is a graph which shows the sensory evaluation result of Example K2 and Example K3 with respect to Example K1 in Example 4. It is a graph which shows the sensory evaluation result of Example A2 to Example A7 with respect to Example A1 in Example 5.
- Example B2 to Example B7 with respect to Example B1 in Example 5 It is a graph which shows the sensory evaluation result of Example C2 to Example C7 with respect to Example C1 in Example 5. It is a graph which shows the sensory evaluation result of Example D2 to Example D7 with respect to Example D1 in Example 6. It is a graph which shows the sensory evaluation result of Example E2 and Example E3 with respect to Example E1 in Example 7. It is a graph which shows the sensory evaluation result of Example F2 and Example F3 with respect to Example F1 in Example 7. It is a graph which shows the sensory evaluation result of Example G2 and Example G3 with respect to Example G1 in Example 7.
- Example H2 and Example H3 show the sensory evaluation result of Example H2 and Example H3 with respect to Example H1 in Example 7. It is a graph which shows the sensory evaluation result of Example I2 and Example I3 with respect to Example I1 in Example 7. It is a graph which shows the sensory evaluation result of Example J2 and Example J3 with respect to Example J1 in Example 7. It is a graph which shows the sensory evaluation result of Example K2 and Example K3 with respect to Example K1 in Example 8.
- the description that "the content of the A component is X mg / 100 ml” means that "X mg of the A component is contained in 100 ml of the beverage". Since the specific gravity of the beverage is approximately 1, "mg / 100 g” can be equated with "mg / 100 ml” in the beverage. Further, for example, the description that "the content of the B component is Yppm” means that "the B component is contained in Yppm with respect to the total amount (100% by mass) of the beverage”.
- the present invention provides, as a first aspect, the following beverage (hereinafter, referred to as "the beverage of the present invention”). It contains (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity X1 and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- X1 and X3 correspond to Xa and Xb of the A1 aspect (corresponding to Japanese Patent Application No. 2020-185327) and the C1 aspect (corresponding to Japanese Patent Application No. 2020-185287), respectively.
- Tea beverage with increased sweetness ⁇ A1 aspect The present invention provides the following tea beverage (hereinafter, also referred to as "tea beverage A of the present invention") as the first aspect of A1. It contains (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof. A tea beverage having a sweetness intensity of Xb and 0.1 ⁇ Xa ⁇ Xb due to the components (a) and (b).
- the component exhibiting sweetness is (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa, and the sweetness exhibited by the tea beverage of the present invention is calculated. Should have a sweetness intensity of Xa. However, since (b) an amino acid or a derivative thereof or a salt thereof, which has a low concentration but is lower than the taste recognition threshold, is present in the tea beverage, (a) the sweetness exhibited by the high sweetness sweetener in an amount equivalent to the sweetness intensity Xa. Is increased to a sweetness intensity Xb (where 0.1 ⁇ Xa ⁇ Xb).
- the present invention further comprises sweeteners, milks, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings other than (a). It means that it may contain additional ingredients such as extracts, pH regulators, quality stabilizers and the like.
- the tea beverage according to one aspect of the present invention does not contain a substance exhibiting sweetness other than the component (a) as a sweetener.
- the effect of improving the taste quality is exhibited in addition to the increase in sweetness.
- total sweetness “total sweetness”, “reduction of sweetness aftertaste”, “body, thickness”, “flavor strength”, “miscellaneous taste (bitterness, astringency, etc.)”
- at least one of “reduction” and “salt taste” is improved.
- glycine improves “total sweetness” and "body, thickness”.
- serine improves "reduction of miscellaneous taste (bitter taste, astringent taste, etc.)".
- the tea beverage includes a processed product produced from fresh leaves plucked from a tea plant (scientific name: Camellia sinensis).
- a tea plant for example, green tea, matcha tea, oolong tea, black tea, puer tea and the like can be mentioned.
- tea beverages include wheat tea, sweet tea, bitter gourd tea, coca tea, louis boss tea, matatabi tea, vine tea, honeybee tea, yuzu tea, honey bush tea, jinkin tea, dokudami tea, bear bamboo tea, bamboo tea, and herbs.
- tea outside tea Processed products manufactured using raw materials collected from other than tea trees, called tea outside tea such as tea, kelp tea, plum kelp tea, mate tea, buckwheat tea, hub tea, vine tea, shiso tea, rakan tea, and shiitake tea. Is also included.
- the tea beverage is a processed product manufactured from fresh leaves picked from a tea plant (scientific name: Camellia sinensis).
- the fresh leaves that can be used in the present invention are not limited as long as they are tea leaves, such as their varieties, production areas, cultivation methods, and tea seasons.
- tea plant varieties include Yabukita, Yutaka Midori, Okumidori, Sayama Kaori, Kanaya Midori, Sae Midori, and Asatsuyu.
- production areas include Shizuoka, Kagoshima, Mie, Kumamoto, Fukuoka, Kyoto, Miyazaki, Saitama and the like.
- cultivation method include open field, cover, and gyokuro.
- tea season include first tea, second tea, third tea, fourth tea, winter, spring, autumn, and sayha.
- Tea beverages produced using the leaves of tea plants are generally finished by performing operations such as heating freshly picked fresh leaves with steam and drying them to obtain rough tea, burning the rough tea, and sorting.
- Extraction process to obtain tea extraction process to extract finished tea with warm water
- rough filtration process to remove extraction residue from extract cooling process to cool extract
- filtration process to remove fine solids from extract extract
- the above-mentioned step is merely an example, and the present invention is not limited to this.
- the order of the steps may be changed, another step may be added, or some steps may be omitted.
- Examples of the process that can be added include, for example, when the tea beverage is a matcha beverage, a step of grinding the finished tea with a mortar or the like.
- oolong tea beverages are used by using semi-fermented tea leaves obtained by semi-fermenting fresh leaves, black tea beverages by using fermented tea leaves, and tea leaves obtained by fermenting unfermented green tea with microorganisms such as mold. This makes it possible to produce black tea beverages such as oolong tea.
- tea plant varieties used for these productions general ones can be used.
- the tea leaves derived from the leaves of the tea plant and the tea leaves for outside tea may be mixed and used.
- the produced green tea, oolong tea, black tea, black tea, etc. can be made into a tea beverage by themselves, but they can also be made into a mixed tea beverage by mixing each of them in an appropriate ratio. Further, it is also possible to add extracts such as grains and herbs to the tea beverages produced by these tea leaf extracts to make tea beverages.
- the tea beverage of the present invention preferably contains polyphenols.
- Polyphenols include polyphenols derived from raw materials such as tea leaves, tea leaves, grains, herbs, etc., or polyphenols added as food additives as needed. Examples thereof include anthocyanins, resveratrols, isoflavones, lignans, hesperidins, curcumin, catechins, tannins, proanthocyanins, rutins, chlorogenic acids, ellagic acids, coumarins, procyanidins and the like.
- the content of polyphenol is preferably 200 to 600 ppm, particularly 300 to 500 ppm, based on the total amount (100% by mass) of the tea beverage.
- the polyphenol content can be measured by any of the commonly known methods, but the Folin-Denis method is preferred.
- the content of catechins among polyphenols is preferably 200 to 600 ppm, particularly 300 to 500 ppm, based on the total amount (100% by mass) of the tea beverage.
- the catechins are preferably catechin, epicatechin, gallocatechin, epigalocatechin, epigalocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate.
- High performance liquid chromatography is preferable as a method for measuring catechins.
- sweetness intensity means the intensity of sweetness exhibited by a substance.
- sweetness degree 1 the sweetness degree of glucose is 0.6 to 0.7 (median value 0.65).
- the tea beverage of the present invention contains a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, exhibits the sweetness of the sweetness intensity Xb by the components (a) and (b), and is 0.1 ⁇ Xa ⁇ Xb. be.
- Xa of "sweetness intensity Xa" is more than 0.05 and 0.5 or less, more than 0.05 and 1.0 or less, more than 0.05 and 1.5 or less, more than 0.05 and 2.0 or less, more than 0.05 and 2.5 or less, more than 0.05 and 3.0 or less, more than 0.05 and 3.5 or less, More than 0.05 and less than 4.0, more than 0.05 and less than 4.5, more than 0.05 and less than 5.0, more than 0.05 and less than 5.5, more than 0.1 and less than 0.5, more than 0.1 and less than 1.0, more than 0.1 and less than 1.5, more than 0.1 and less than 2.0, 0.1 Exceeds 2.5 or less, 0.1 or more and 3.0 or less, 0.1 or more and 3.5 or less, 0.1 or more and 4.0 or less, 0.1 or more and 4.5 or less, 0.1 or more and 5.0 or less, 0.1 or more and 5.5 or less, 0.05 to 0.5, 0.05 to 1.0, 0.05-1.5, 0.05-2.0, 0.05-2.5,
- Xa is also greater than 0.05 and less than 6.0, greater than 0.05 and less than 6.5, greater than 0.05 and less than 7.0, greater than 0.05 and less than 7.5, greater than 0.05 and less than 8.0, greater than 0.05 and less than 8.5, greater than 0.05 and less than 9.0, and greater than 0.05 9 .5 or less, 0.05 or more and 10.0 or less, 0.05 or more and 10.5 or less, 0.05 or more and 11.0 or less, 0.05 or more and 11.5 or less, 0.05 or more and 12.0 or less, 0.05 or more and 13.0 or less, 0.05 or more and 14.0 or less, 0.05 or less Exceeds 15.
- 0.05 or more and 16.0 or less 0.05 or more and 17.0 or less, 0.05 or more and 18.0 or less, 0.1 or more and 6.0 or less, 0.1 or more and 6.5 or less, 0.1 or more and 7.0 or less, 0.1 or more and 7.5 or less, 0.1 More than 8.0 or less, 0.1 or more and 8.5 or less, 0.1 or more and 9.0 or less, 0.1 or more and 9.5 or less, 0.1 or more and 10.0 or less, 0.1 or more and 10.5 or less, 0.1 or more and 11.0 or less, 0.1 or more and 11.5 or less, 0.1 Exceeded 12.0 or less, 0.1 or more and 13.0 or less, 0.1 or more and 14.0 or less, 0.1 or more and 15.0 or less, 0.1 or more and 16.0 or less, 0.1 or more and 17.0 or less, 0.1 or more and 18.0 or less, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05-7.5, 0.05-8.0, 0.05
- Xa is preferably 0.5 to 10.0, more preferably 1.5 to 9.0, and even more preferably 2.0 to 8.0. Further, in another aspect of the present invention, Xa is preferably 0.5 to 5.5, more preferably 1.0 to 5.5, and even more preferably 2.0 to 5.0.
- the amount equivalent to the sweetness intensity Xa of the high sweetness sweetener means the amount that exhibits the sweetness of the sweetness intensity Xa under the condition that the high sweetness sweetener is dissolved in 20 ° C. water having the same volume as the tea beverage of the present invention.
- the amount of the high-sweetness sweetener may be Pa ppm, where Pa ppm is an amount equivalent to the sweetness intensity Xa.
- Pa is about 1 to about 800, about 5 to about 800, about 10 to about 800, about 15 to about 800, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35.
- Pa is also 1-1500, 1-1200, 5-1200, 1-1000, 5-1000, 10-1000, 1-900, 5-900, 10-900, 15-900, 20-900, 25- 900, 30-900, 35-900, 40-900, 45-900, 50-900, 55-900, 1-800, 5-800, 10-800, 15-800, 20-800, 25-800, 30-800, 35-800, 40-800, 45-800, 50-800, 55-800, 1-700, 5-700, 10-700, 15-700, 20-700, 25-700, 30- 700, 35-700, 40-700, 45-700, 50-700, 55-700, 1-600, 5-600, 10-600, 15-600, 20-600, 25-600, 30-600, 35-600, 40-600, 45-600, 50-600, 55-600, 1-550, 1-540, 1-530, 1-520, 1-510, 1-505, 1-500, 1- 495, 1-490, 5-550, 5-540, 5-530, 5-520, 5-510, 5-505, 5-500, 5-495
- Pa is also about 20-about 200, about 100-about 500, about 100-about 450, about 100-about 400, about 100-about 350, about 100-about 300, about 100-about 250, about 100-about. 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, It can take values of about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300, or about 200 to about 250.
- Xb is not particularly limited as long as it is larger than Xa, but is 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to 9.0, 0.05 to 9.5, 0.05 to 10.0.
- Xb is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0- 14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5-14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0- 16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, It may be 9.5 to
- the tea beverage of the present invention exhibits an enhanced sweetness. Whether or not the sweetness of the tea beverage of the present invention is enhanced can be evaluated by a panelist trained in sensuality. Further, the sweetness intensity of the tea beverage of the present invention is such that the standard tea beverage, which is the standard of sweetness, has a sweetness intensity of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, The sweetness of the tea beverage of the present invention can be measured by adjusting the sucrose concentration to 14, 15 and so on, and the panelist comparing the sweetness of the tea beverage of the present invention with the sweetness of the standard tea beverage. can.
- the standard tea beverages with sweetness strengths of 1, 2, ... 15 should have a sucrose content of 1 g / 100 g, 2 g / 100 g, ...
- the standard tea beverage having the closest sweetness to the tea beverage of the present invention is selected, and sucrose is added to the selected standard tea beverage.
- the tea beverage is adjusted to have the same sweetness as the tea beverage of the present invention, and at that time, the sweetness intensity of the tea beverage of the present invention is measured from the sucrose content contained in the adjusted reference tea beverage. You can also.
- VAS method sweetness intensity evaluation
- the evaluator defines the intensity of sweetness as "not sweet at all" at the lower end and "I can't think of anything sweeter than this" at the upper end.
- the sweetness intensity felt at that time is evaluated by expressing it at a position on the straight line using a paper on which a vertical line representing the intensity is drawn.
- the sweetness intensity of the tea beverage of the present invention is not particularly limited as long as it is acceptable as a tea beverage, and for example, the sweetness degree is 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5. ⁇ 20, 4.5 ⁇ 15, 4.5 ⁇ 12.5, 4.5 ⁇ 10, 5.0 ⁇ 20, 5.0 ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20, 6.5 ⁇ 15, 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15, 7.5 ⁇ 12.5, 7.5 ⁇ 10, 7.5 ⁇ 9, 7.5 ⁇ 8, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 15, 8.0 ⁇ 12, 8.0 ⁇ 15, 8.0 ⁇ 12.5, 8.0 ⁇ 10, 8.5
- the energy (total energy amount) of the tea beverage of the present invention is 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to 24 Kcal depending on the embodiment.
- the energy (total energy amount, TE) of the tea beverage of the present invention is 0 ⁇ TE ⁇ 50 Kcal / 100 ml, 0 ⁇ TE ⁇ 45 Kcal / 100 ml, 0 depending on the embodiment (for example, an embodiment containing a caloric sweetener).
- the ingredients (a) and (b) can be arbitrarily combined.
- the component (b) by adding the component (b) to the component (a), it is possible to obtain a sweetness intensity Xb higher than the sweetness intensity Xa of the component (a) alone. That is, the sweetness of the component (a) can be enhanced by the component (b). Therefore, it is possible to produce a tea beverage while maintaining the same sweetness as that of a tea beverage containing sucrose, without using sucrose having a high calorie content, or while reducing the amount of sucrose used. Therefore, it is possible to design a new low-calorie tea beverage.
- a high-intensity sweetener having particularly excellent taste such as rebaugioside D (hereinafter, rebaugioside may be abbreviated as Reb) or rebaugioside M as the component (a).
- Reb rebaugioside D
- rebaugioside M rebaugioside M
- D-allulose, erythritol, etc. are used as substances, and low-concentration amino acids improve sweetness.
- you want to adjust the calories of food to low calories instead of zero you can also add calorie sweeteners such as sucrose, glucose, fructose, and sorbitol as additional sweeteners.
- High sweetness sweetener in the present specification, may be abbreviated as "sweetener (a)” or “ingredient (a)" means a compound having a stronger sweetness than sucrose, and is a naturally derived compound. , Synthetic compounds or combinations of naturally occurring compounds and synthetic compounds. High sweetness sweetener is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1,000 times or more, 5,000 times or more, 10,000 times or more, 50,000 times in the same amount as sucrose. It has a sweetness of 100,000 times or more.
- high-sweetness sweeteners include peptide-based sweeteners such as aspartame, neotame, and advantheme, for example, sucrose derivatives such as sucralose, such as acesurfam K, saccharin, sodium saccharin, sodium cyclamate, zultin, and diglycyrrhizinate.
- Synthetic sweeteners such as sodium, trisodium glycyrrhizinate, neohesperidin dihydrochalcone (including naturally occurring but predominantly synthetic products such as neohesperidin dihydrocarcon), such as somatin and monerin.
- Thunberg Extracts Thaumataococcus daniellii Benth extract, Dioscoreophyllum volkensii extract, Curculigo latifolia extract, Richadella dulcifica extract, Richadella dulcifica extract, Pentadiplandra Masaikai extract, Lippia dulcis (sweet herb Mexican) extract, etc. and sweeteners in the extract, such as stevia extract and stevia derivative such as enzyme-treated stevia, which is obtained by enzymatically treating stevia and adding glucose.
- Glycyrrhiza glabra Plant-containing sweeteners eg, triterpene such as glycyrrhizin
- sugars obtained from plant extracts such as steviol sugar, mogloside obtained by processing Luo Han Guo and Luo Han Guo extract. Sugar
- Rubus suavissimus S. Lee Plant-containing sweet components eg, diterpenic glycosides such as rubusoside
- Hydrorangea macrophylla var e.g, triterpene such as glycyrrhizin
- Thaumataococcus daniellii Benth plant-containing sweet components eg, proteins such as somatin
- Dioscoreophyllum volkensii plant-containing sweet components eg, proteins such as monerin
- Curculigo latifolia plant-containing sweet components eg, proteins such as curculin
- Richadella dulcifica plant-containing sweet components eg, proteins such as miraculin
- Pentadiplandra brazzeana plant-containing sweet components eg, brazein, pentadin and other proteins
- Capparis masaikai plant-containing sweet components eg, mabinlin and other proteins
- Lippia dulcis plant-containing Examples include sweetening components (eg, sesquitelpen such as hernanzultin, 4 ⁇ -hydroxyhernanzultin) and the like.
- Steviol glycosides include rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside Q, rebaugioside O, and rebaugioside O.
- A, Zulcoside C, rubusoside, steviol, steviol monoside, steviolbioside, stevioside and the like can be mentioned.
- mogroside include mogroside IV and mogroside V.
- the licorice (licorice) extract is obtained from the roots or rhizomes of Glycyrrhiza uralensis, Glycyrrhiza chinensis or Glycyrrhiza vulgaris, and is mainly composed of glycyrrhizic acid.
- licorice extract include licorice extract, glycyrrhizin, and licorice extract.
- the sucrose derivative includes, for example, one obtained by substituting the OH group or H group of sucrose with another substituent, and examples thereof include a halogen derivative of sucrose (sucralose) and an oxathiadinone dioxide derivative. And so on.
- the high sweetness sweetener is selected from the good quality high sweetness sweeteners.
- the "good-quality, high-sweetness sweetener” has (1) less astringent taste, (2) less metallic taste, and (3) less sweetness aftertaste than Rebaugioside A (RebA).
- (4) Less bitterness means a high-sweetness sweetening substance having one or more taste characteristics selected from. Whether or not a certain sweet substance has the above-mentioned taste characteristics is known or can be determined based on a sensory evaluation or the like.
- Non-limiting examples of good-tasting, high-sweetness sweeteners include, for example, RebD, RebM, Luo Han Guo extract, mogroside (eg, mogroside V), thaumatin, brazzein or a combination thereof.
- the high sweetness sweetener may be naturally occurring in a plant or the like, or may be artificially produced (for example, bioconversion, chemical synthesis, etc.). However, it is preferably a naturally occurring sweetener.
- naturally occurring does not mean that the high-intensity sweetening substance contained in the tea beverage of the present invention is a natural product, but if the same substance is naturally present.
- the high-sweetness sweetening substance contained in the tea beverage of the present invention may be an artificially produced substance (non-natural substance, for example, by bioconversion).
- Non-limiting examples of the sweetening agent (a) include, for example, rebaugioside A (RebA), rebaugioside D (RebD), rebaugioside M (RebM), neohesperidin dihydrocalcone, glycyrrhizin, thaumatin, monerin, mogroside, rubusoside, miraculin, mabinrin. , Brazzein, Pentazine, Philozlutin, Hernanzultin, Miraculin, Stevia rebaudiana Plant-containing sweetness ingredient, Siraitia grosvenorii Plant-containing sweetening ingredient, Glycyrrhiza glabra Plant-containing sweetening ingredient, Rubus suavissimus S.
- RebA rebaugioside A
- RebD rebaugioside D
- RebM rebaugioside M
- neohesperidin dihydrocalcone glycyrrhizin, thaumatin,
- the sweetener (a) comprises RebA, RebD, RebM, mogroside (eg, mogroside V) or a combination thereof.
- the sweetener (a) comprises RebA, RebD, RebM, mogroside (eg, mogroside V), thaumatin or a combination thereof.
- the high sweetness sweetener comprises at least one selected from the group consisting of RebA, RebD, RebM, mogroside V, Luo Han Guo extract and combinations thereof.
- the sweetener (a) is substantially composed of sweeteners other than the major components of stevia sweeteners such as RebA and stevioside.
- substantially from means that the sweetener used in the present invention may contain the main components of the stevia sweetener as long as the effects of the present invention are not impaired.
- the sweeteners (a) used in the present invention preferably 90% or more, more preferably 95% or more, still more preferably 98% or more consist of sweeteners other than RebA and stevioside.
- RebA, RebD and RebM may be extracted directly from Stevia, or may be obtained by adding glucose to a compound having another structure contained in the Stevia extract.
- Luo Han Guo extract as a sweetener is an extract of Luo Han Guo containing a sweetening substance derived from Luo Han Guo, and is approved as a food additive in various countries including Japan and is commercially available.
- sweetening substance derived from Luo Han Guo include mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I.
- Mogroside V is one of the major mogroside glycosides contained in Luo Han Guo, and it has been reported that it exhibits high-quality sweetness characteristics close to those of sucrose as compared with rebaugioside A.
- Mogroside V can be obtained by purifying from a Luo Han Guo extract (for example, an alcohol extract of Luo Han Guo) by chromatography or the like.
- mogroside V may be obtained by adding glucose to a compound having another structure contained in the Luo Han Guo extract.
- the Luo Han Guo extract preferably contains mogroside V, and the proportion thereof is not limited, but is 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30 by weight of the total dry weight of the Luo Han Guo extract. By weight% or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more or 75% by weight or more. It may be there.
- the content of mogroside V can be determined by known techniques such as liquid chromatography.
- the fruit of Rakan fruit (Siraitia grosvenorii) is used as an appropriate solvent (for example, an aqueous solvent such as water, an alcohol solvent such as ethanol and methanol, a mixed solvent of an aqueous solvent such as hydrous ethanol and hydrous methanol, and an alcohol solvent. Etc.), and then optionally subjected to treatments such as degreasing, purification, concentration, and drying.
- an appropriate solvent for example, an aqueous solvent such as water, an alcohol solvent such as ethanol and methanol, a mixed solvent of an aqueous solvent such as hydrous ethanol and hydrous methanol, and an alcohol solvent. Etc.
- Mogroside V may be of high purity, for example, purity of 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96. It may be% or more, 97% or more, 98% or more, and the like. As a matter of course, the higher the purity of mogroside V obtained by purifying the Luo Han Guo extract, the smaller the amount of the Luo Han Guo extract components other than the mogroside V mixed.
- the mogroside V may be of lower purity, eg, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more or 75% or more. It may be a mogroside.
- sweetness degree 1 when the sweetness intensity exhibited by sucrose per unit concentration Brix 1 is defined as sweetness degree 1, the calculated value of the sweetness degree of MogV having a purity of about 65% is about 175.
- a Luo Han Guo extract containing about 30% by weight of MogV may be used as a high-sweetness sweetener, and the calculated value of the sweetness intensity exhibited by sucrose per unit concentration Brix 1 may be used as the sweetness degree 1. If it is determined, the calculated value of the sweetness of this Luo Han Guo extract is about 100.
- the high sweetness sweetener is contained in an amount equivalent to the sweetness intensity Xa as described above.
- sweetness intensity of sucrose per unit concentration Brix 1 is defined as sweetness 1
- the sweetness of rebaugioside D is about 225
- the sweetness of rebaugioside M is about 230
- the sweetness of rebaugioside B is about 325
- the sweetness of rebaugioside A is about 325.
- the degree is 200 to 300 (center value 250)
- the sweetness of Levagioside N is 200 to 250 (center value 225)
- the sweetness of Levagioside O is 200 to 250 (center value 225)
- the sweetness of Levagioside E is 70 to 80.
- Rakan fruit extract (containing 40% MogV) has a sweetness of about 130, Mogloside V has a sweetness of about 270, Somatin has a sweetness of 2,000, and Brazein has a sweetness of 500 to 2000 (center value 1250). Will be.
- the value obtained by multiplying these sweetnesses by the concentration of the high-sweetness sweetener in the tea beverage (w / v% (in the case of a beverage, it can be equated with w / w%)) is the sweetness of the high-sweetness sweetener. It becomes strength.
- the above-mentioned sweetness degree (center value for those shown in the numerical range) is used.
- the relative ratio of the sweetness of various sweeteners to the sweetness of sucrose 1 can be obtained from a known sugar sweetness conversion table (for example, Beverage Japan Co., Ltd. "Beverage Glossary", page 11). In the present specification, the median value is used for those whose sweetness is shown in the numerical range. However, for sweeteners whose sweetness values differ depending on the literature, the relative ratio of the sweetness of sucrose to the sweetness of 1 can be determined by a sensory test. As such a sensory test, for example, a sample in which sucrose is added to pure water from Brix 3.0 to 5.0 in 0.5 increments is prepared, and the sample is equivalent to an aqueous solution of a sweetener having a predetermined concentration. A method of selecting a sucrose-added sample having a sweetness intensity can be mentioned.
- the high sweetness sweetener is derived from steviol glycoside, Luo Han Guo extract, mogrol glycoside, Thaumataococcus daniellii Benth plant-containing sweetener, Pentadiplandra brazzeana plant-containing sweetener, artificial sweetener and combinations thereof.
- the high-intensity sweeteners are rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside N, rebaugioside.
- Lebaugioside Q Lebaugioside Q, Levaugioside R, Zulcoside A, Zulcoside C, Lubusoside, Steviolmonoside, Steviolbioside, Stevioside, Luo Han Guo extract, Mogroside V, Thaumatin, Blazein, Aspartame, Acesulfam K, Sclarose, Kanzo extract, Saccharin, and its Includes at least one selected from the group consisting of combinations.
- the sweetener (a) comprises the following combinations: RebA and RebM, RebA and RebD, RebD and RebM, RebA and RebD and RebM, RebA and mogroside V, RebD and mogroside V, RebM and mogroside V. , RebA and RebM and mogroside V, RebA and RebD and mogroside V, RebD and RebM and mogroside V, RebA and neohesperidin dihydrocalcon, RebD and neohesperidin dihydrocalcon, RebM and neohesperidin dihydrocalcon, RebA and RebM and neohesperidin dihydro.
- the sweetener (a) comprises the following combinations: RebA and thaumatin, RebD and thaumatin, RebM and thaumatin, Mogloside V and thaumatin, RebA and RebM and thaumatin, RebA and RebD and thaumatin, RebD and RebM. Thaumatin, RebA and Mogroside V and Thaumatin, RebD and Mogroside V and Thaumatin, RebM and Mogroside V and Thaumatin, RebD and RebM and Mogloside V and Thaumatin.
- the sweetener (a) is a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M. And one or more high sweetness sweeteners selected from the combination thereof may be contained.
- the amount of the sweetener (a) contained in the tea beverage according to one aspect of the present invention is an amount obtained by combining all the sweet substances.
- the amount of sweetener (a) is Pa (ppm)
- Pa is, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, About 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 ⁇ 750 ⁇ 50 ⁇ 750, 55 ⁇ 750, about 20 ⁇ 700, about 25 ⁇ 700, about 30 ⁇ 700, about 35 ⁇ 700, about 40 ⁇ 700, about 45 ⁇ about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about
- the amount of high-sweetness sweetener Pa ppm is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150. It may be up to about 350 ppm.
- the tea beverage of the present invention contains (b) an amino acid below the taste recognition threshold, a derivative thereof, or a salt thereof.
- the amino acid or amino acid salt used in the present invention is not particularly limited as long as it is an organic compound having both functional groups of an amino group and a carboxyl group or a salt thereof and which can obtain an effect of increasing sweetness.
- proline and hydroxyproline in which hydrogen of an amino group replaces a side chain portion in the molecule to form a cyclic structure are also included in amino acids herein.
- the amino acid derivative used in the present invention also includes a derivative having no carboxyl group such as taurine.
- amino acids mean free amino acids.
- the amino acid used in the present invention may be D-form, L-form, or racemic-form (also referred to as DL amino acid in the present specification) consisting of D-form and L-form.
- the amino acid can be selected from neutral amino acids, basic amino acids and acidic amino acids.
- the neutral amino acid include glycine having an alkyl group, alanine, valine, isoleucine, leucine, etc., serine having an OH group (hydroxy group), threonine, etc., tyrosine having an aromatic group (or aromatic ring), phenylalanine, tryptophan, etc.
- Metionine having a sulfur-containing group, cysteine and the like, proline having an imino group, hydroxyproline and the like, glutamine having an amide group, asparagine and the like can be preferably selected.
- As the basic amino acid arginine, lysine, histidine and the like can be preferably selected.
- the acidic amino acid can be preferably selected from glutamic acid, aspartic acid and the like.
- the amino acid is selected from neutral or basic amino acids.
- the amino acid comprises a basic amino acid and an amino acid selected from a combination of neutral amino acids having an alkyl group, an OH group or an amide group in the side chain.
- those having an alkyl group in the side chain include, for example, glycine, alanine, valine, isoleucine and leucine, and those having an OH group in the side chain include, for example, serine and threonine.
- examples of those having an amide group in the side chain include glutamine and asparagine.
- the amino acid contained in the tea beverage in one aspect of the present invention is one or more of the 22 kinds of amino acids forming a protein. Specifically, ala, arginine (Arg), asparagine (Asn), aspartic acid (Asp), cysteine (Cys), glutamic acid (Gln), glutamic acid (Glu), glycine (Gly), histidine (His).
- Isoleucine Ile
- Leucine Leu
- Lysine Lys
- Methionin Metal
- Phenylalanine Phe
- Proline Proline
- Serin Serin
- Threonine Threonine
- Trp Tryptophan
- Tyrosine Examples include the L-forms of (Tyr), valine (Val), selenocysteine (Sec) and pyrrolicin (Pyl).
- the amino acid contained in the tea beverage in one aspect of the present invention is one or more selected from amino acids having a molecular weight of 70 to 260.
- amino acids include alanine (molecular weight: 89), arginine (molecular weight: 174), asparagine (molecular weight: 132), aspartic acid (molecular weight: 133), cysteine (molecular weight: 121), glutamine (molecular weight: 146), Glutamic acid (molecular weight: 147), glycine (molecular weight: 75), histidine (molecular weight: 155), isoleucine (molecular weight: 131), leucine (molecular weight: 131), lysine (molecular weight: 146), methionine (molecular weight: 149), phenylalanine (Molecular Weight: 165), Proline (Molecular Weight: 115), Serin (Molecular Weight: 105), Threonine (Molecular Weight: 119), Tryptophan (Molecular Weight
- the amino acid is one or more selected from amino acids having a molecular weight of 75 to 204, more preferably one or more selected from amino acids having a molecular weight of 75 to 174, and further preferably having a molecular weight. Is one or more selected from 75 to 146 amino acids.
- the amino acid or salt thereof is L-Asparagine, L-Aspartic acid, Monosodium L-Aspartate, DL-Alanine, L-Alanine, L-Alanine solution, L-Arginine, L-Arginine L-glutamate, L-glutamate (L) -Glutamine), L-Cystine, L-Cystein Monohydrochloride, L-Serine, L-Tyrosine, L-Glutamic Acid Acid), L-Ammonium L-Glutamate (Monoammonium L-Glutamate), Potassium L-Glutamate (Monopotassium L-Glutamate), Calcium L-Glutamic Acid (Monocalcium Di-L-Glutamate), Sodium L-Glutamic Acid (also known as sodium glutamate) (Monosodium L -Glutamate), L-Glutamic Acid (Monomagnesium Di-L-Glutamate), Glycine,
- amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof.
- the amino acid or derivative thereof or salt thereof comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine. May be good.
- the amino acid or derivative thereof or salt thereof is arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and It may contain one or more amino acids selected from tryptophan.
- the amino acid or derivative thereof or salt thereof comprises one or more amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan. You may.
- the amino acid or derivative thereof or a salt thereof may contain at least one selected from alanine, serine and glycine.
- the amino acid or derivative thereof or a salt thereof may contain at least one selected from serine and glycine.
- the amino acid or derivative thereof or a salt thereof may contain glycine.
- the amino acid threshold means a detection threshold or a taste recognition threshold.
- the detection threshold means the minimum concentration that can clearly show the difference from water, but does not necessarily have to be able to recognize the type of taste (eg, bitterness, acidity, sweetness, etc.).
- the taste cognitive threshold means the minimum concentration at which taste can be recognized (for example, Eur J Clin Nutr (2004) 58, 629-636).
- Amino acid thresholds are summarized in Susan S. Schiffman et al., “Comparison of Taste Qualities and Thresholds of D-and L-Amino Acids”, Physiology & Behavior, Vol. 27, pp. 51-59 (1981). ing.
- the detection thresholds for each amino acid are: glycine (30.9mM), L-threonine (25.7mM), L-serine (20.9mM), L-alanine (16.2mM), L-proline (15.1mM). ), L-Glutamic acid (9.77mM), L-isoleucine (7.41mM), L-phenylalanine (6.61mM), L-leucine (6.45mM), L-valine (4.16mM), L-methionine (3.72mM), L-tryptophan (2.29mM), L-aspartin (1.62mM), L-histidine (1.23mM), L-arginine (1.20mM), L-lysine (0.708mM), L-aspartic acid (0.182mM), L -Glutamic acid (0.063mM), L-cysteine (0.063mM).
- the taste recognition threshold is about 1.5 to 2 times the detection threshold (Yuki Yamauchi et al., "Whole oral taste test (1st report) -basic study and main component analysis-”. , Japan Otolaryngology Society Bulletin Vol. 98 (1995) No. 1, p.119-129, and Reiko Omori, "Comparison of Taste Sensitivity Between Generations", Utsunomiya University Faculty of Education Bulletin, Part 1 (2013) Vol.63 p.201-210)).
- the taste recognition threshold value of an amino acid can be obtained by a sensory test in which an amino acid-containing aqueous solution is prepared at a plurality of concentration levels, tasted in order from the one with the lowest concentration to the one with the highest concentration, and whether or not the taste is felt.
- the concentration at which it is detected to be different from water is defined as the detection threshold
- the concentration at which taste is recognized is defined as the cognitive threshold.
- an amino acid that already has a theoretical value (literature value) can be determined by preparing an aqueous solution having a plurality of concentration levels near the concentration and testing by a plurality of persons trained in sensory.
- the detection threshold described in the literature is 16.2 mM
- the theoretical cognitive threshold calculated from the detection threshold is 32.4 mM, so that 5 mM, 10 mM, 15 mM, 20 mM, 25 mM, and 30 mM.
- the cognitive threshold can be measured by performing a sensory test with multiple levels of aqueous solution selected from 35 mM.
- the amino acid taste recognition threshold means the taste recognition threshold in pure water.
- the taste recognition threshold value in pure water means the minimum concentration at which the taste can be recognized when only amino acids are added to water without adding a sweetener or the like.
- the tea beverage contains glycine and the glycine content is more than 0 mM and 80 mM or less, 75 mM or less, less than 75 mM, 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM. Below, it may be 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- the tea beverage contains alanine and the alanine content is greater than 0 mM and the content of alanine is more than 32.4 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, 20 mM or less, 15 mM or less or 10 mM or less. May be good.
- Alanine may be L-form, D-form or racemic-form (DL-form), but is preferably L-form.
- the tea beverage contains valine and the valine content is greater than 0 mM and less than 50 mM, less than 50 mM, less than 45 mM, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM.
- it may be 15 mM or less or 10 mM or less.
- the tea beverage may contain isoleucine, and the content of isoleucine may be more than 0 mM and 25 mM or less, 20 mM or less, 15 mM or less, 10 mM or less or 5 mM or less. Alternatively, at 1-25mM, 5-25mM, 10-25mM, 15-25mM, 20-25mM, 1-20mM, 5-20mM, 10-20mM, 15-20mM, 1-15mM, 5-15mM or 10-15mM. There may be. Isoleucine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains leucine, and the leucine content is more than 0 mM and 50 mM or less, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, less than 20 mM, 15 mM.
- it may be 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less.
- the tea beverage contains serin and the serin content is more than 0 mM and 130 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 40 mM or less, 35 mM or less, 30 mM.
- it may be 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- 10 to 130mM 10 to 100mM, 10 to 80mM, 20 to 80mM, 30 to 80mM, 40 to 80mM, 50 to 80mM, 60 to 80mM, 70 to 80mM, 10 to 70mM, 20 to 70mM, 30 to 70mM, 40-70mM, 50-70mM, 60-70mM, 10-60mM, 20-60mM, 30-60mM, 40-60mM, 50-60mM, 10-50mM, 20-50mM, 30-50mM, 40-50mM, 10- 40mM, 20-40mM, 30-40mM, 10-30mM, 10-20mM, 20-30mM, 5-45mM, 5-40mM, 5-35mM, 5-30mM, 5-25mM, 5-20mM, 5-15mM, It may be 5 to 10 mM, 1 to 45 mM, 1 to 40 mM, 1 mM or more and less than 40 mM, 1 to 35 mM, 1 to 30 mM,
- the tea beverage contains threonine and the threonine content is more than 0 mM and 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM.
- it may be 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- the tea beverage contains phenylalanine and the content of phenylalanine is more than 0 mM and 15 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM.
- it may be 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less.
- Phenylalanine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage may contain tryptophan and the tryptophan content may be more than 0 mM and 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less. Alternatively, it may be 1 to 5 mM, 2 to 5 mM, 3 to 5 mM or 4 to 5 mM. Tryptophan may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains methionine and the methionine content is greater than 0 mM and less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM. It may be as follows. Alternatively, it may be 1 to 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM or 9 to 10 mM.
- the methionine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains proline and the content of proline is more than 0 mM and 120 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 40 mM or less, 35 mM or less, 30 mM.
- it may be 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- 10 to 120mM 10 to 100mM, 10 to 80mM, 20 to 80mM, 30 to 80mM, 40 to 80mM, 50 to 80mM, 60 to 80mM, 70 to 80mM, 10 to 70mM, 20 to 70mM, 30 to 70mM, 40-70mM, 50-70mM, 60-70mM, 10-60mM, 20-60mM, 30-60mM, 40-60mM, 50-60mM, 10-50mM, 20-50mM, 30-50mM, 40-50mM, 1mM or more It may be less than 40 mM, 10-40 mM, 20-40 mM, 30-40 mM, 1-30 mM, 5-30 mM, 10-30 mM, 15-30 mM, 20-30 mM or 25-30 mM.
- Proline may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains glutamine and the glutamine content is more than 0 mM and 20 mM or less, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM.
- it may be 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, less than 5 mM, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less.
- the tea beverage contains asparagine and the content of asparagine is more than 0 mM and less than 20 mM, less than 20 mM, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM. Below, it may be 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 5 mM or less, 2 mM or less or 1 mM or less.
- the tea beverage contains arginine and the arginine content is more than 0 mM and less than 4.0 mM, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, less than 2.5 mM, 2.0 mM or less, 1.5 mM or less, It may be 1.0 mM or less, less than 1.0 mM or 0.5 mM or less.
- Arginine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage may contain lysine and the lysine content may be greater than 0 mM and less than 3.0 mM, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less or 0.5 mM or less. .. Alternatively, 0.1-3.0mM, 0.1-2.5mM, 0.1-2.0mM, 0.1-1.5mM, 0.1-1.0mM, 0.1-0.5mM, 0.5-3.0mM, 0.5-2.5mM, 0.5-2.0mM, 0.5-1.5 It may be mM or 0.5-1.0 mM. Lysine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains lysine hydrochloride and the content of lysine hydrochloride is more than 0 mM and 1.0 mM or less, 0.9 mM or less, 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, It may be less than 0.5 mM, 0.4 mM or less, less than 0.4 mM, 0.3 mM or less, or 0.2 mM or less.
- the tea beverage contains histidine and the histidine content is greater than 0 mM and less than 4.0 mM, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less or. It may be 0.5 mM or less.
- the tea beverage contains glutamate, and the content of glutamate is more than 0 mM and less than 0.50 mM, less than 0.50 mM, 0.40 mM or less, less than 0.40 mM, 0.35 mM or less, 0.30 mM or less, 0.25 mM or less.
- 0.25mM 0.20mM or less, 0.15mM or less, 0.14mM or less, 0.13mM or less, 0.12mM or less, 0.11mM or less, 0.10mM or less, 0.09mM or less, 0.08mM or less, 0.07mM or less, 0.06mM or less, 0.05 It may be mM or less, 0.04 mM or less, 0.03 mM or less, 0.02 mM or less, or 0.01 mM or less.
- the tea beverage contains aspartic acid, and the content of aspartic acid is more than 0 mM and 1.5 mM or less, 1.4 mM or less, 1.3 mM or less, 1.2 mM or less, 1.1 mM or less, 1.0 mM or less, 0.9 mM.
- it may be 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, 0.4 mM or less, 0.3 mM or less, 0.2 mM or less, or 0.1 mM or less.
- Aspartic acid may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage in one embodiment of the present invention does not contain sodium aspartate as an amino acid salt.
- the amino acid content can be measured by automatic amino acid analysis or high performance liquid chromatography. If the blending amount of the amino acid blended in the beverage is known, the value calculated from the blending amount may be used.
- the amino acid derived from the raw material contained in the tea beverage is contained, the amino acid is also included in the amino acid in the tea beverage of the present invention. Therefore, the amount of amino acids contained in the tea beverage of the present invention is the total value of those derived from raw materials and those added from the outside.
- the content of at least one kind of amino acid may be less than the taste recognition threshold value, and the content of some amino acids sets the taste recognition threshold value. It may be exceeded.
- the content of each amino acid may be less than the taste recognition threshold value.
- Yet another aspect of the tea beverage of the invention is DL-alanine ⁇ 20 mM, L-serine ⁇ 40 mM, glycine ⁇ 50 mM, L-arginine ⁇ 1 mM, L-glutamic acid ⁇ 0.25 mM, L ⁇ 40 mM.
- -Selected from valine, L-glutamine less than 5 mM, L-leucine less than 20 mM, L-threonine less than 40 mM, L-proline less than 40 mM, L-asparagin less than 10 mM and L-lysine hydrochloride less than 0.4 mM May contain one or more amino acids.
- Yet another aspect of the tea beverage of the present invention is DL-alanine of 1 mM or more and less than 20 mM, L-serine of 1 mM or more and less than 40 mM, glycine of 1 mM or more and less than 50 mM, L-arginine of 0.1 mM or more and less than 1.0 mM, 0.06 mM.
- the tea beverage of the present invention may contain a sweetener in addition to the high sweetness sweetener of the component (a).
- sweetener means any substance or group of substances that causes a sweetening response.
- the sweeteners can be divided into sugar-based sweeteners and non-sugar-based sweeteners according to their structural characteristics, and low-sweetness sweeteners and high-sweetness sweeteners based on the degree of sweetness.
- sweeteners can be divided into caloric sweeteners and non-caloric sweeteners.
- it can be divided into natural sweeteners and artificial sweeteners based on the acquisition method.
- Carbohydrate-based sweeteners are not limited to sucrose, lactose, glucose, malt sugar, starch sugar such as sucrose, isomerized sugar, fructose, and sugar alcohols such as erythritol, sorbitol, mannitol, martitol, xylitol, and palatinit. , Sucrose, palatinose, fructo-oligosaccharide, coupling sugar (R) , galactooligosaccharide, milk fruit oligosaccharide, raffinose, soybean oligosaccharide, honey and the like. In addition, sugar-based sweeteners contain rare sugars.
- Rare sugar refers to monosaccharides and their derivatives whose abundance is small in nature. For example, naturally occurring aldoses other than D-glucose, D-galactose, D-mannose, D-ribose, D-xylose and L-arabinose, naturally occurring ketose other than D-fractose, natural other than D-sorbitol.
- the sugar alcohols and the like present in the rare sugars are included in the rare sugars.
- Non-limiting examples of rare sugars include, for example, D-tagatose, D-sorbose, D-alloth (D-psicose), L-fractose, L-allulose (L-psicose), L-tagatose, L-sorbose, etc.
- Examples thereof include aldose such as ketose, altrose and D-allose, and sugar alcohols such as xylitol, erythritol and D-talitol.
- Caloric sweeteners typically mean sweeteners with an energy of 4 kcal / g. Whether the energy of the sweet substance is known, the content is measured by HPLC etc. and calculated by multiplying by the energy conversion coefficient, or the physical combustion heat is measured by a calorimeter (for example, bomb calorimeter etc.). Can be determined by correcting the digestion and absorption rate, the amount of heat excreted, and the like.
- caloric sweeteners include, for example, sucrose, lactose, glucose, maltose, starch syrup, high fructose corn syrup, fructose, and the like.
- Non-caloric sweeteners typically refer to those that are difficult to digest in the body and result in less energy being taken in, less than 2 kcal / g, preferably less than 1 kcal / g, more preferably. It means a sweetening substance having an energy of less than 0.5 kcal / g.
- Non-caloric examples of non-caloric sweeteners include, for example, non-caloric hexoses such as allose (psicose) and allose, non-caloric pentoses such as xylose and arabinose, non-caloric tetrose such as erythrose and treose, erythritol and aritol.
- Non-caloric sugar alcohols such as, etc. may be mentioned.
- sweet substances can be classified by energy (calorie) level.
- sweet substances can be classified into sweet substances having an energy of 4 kcal / g or more and sweet substances having an energy of less than 4 kcal / g.
- Sweet substances with energy less than 4 kcal / g are further sweet substances with energy less than 3 kcal / g, sweet substances with energy less than 2.5 kcal / g, sweet substances with energy less than 2 kcal / g, 1.5 kcal / Sweet substance with energy less than g, sweet substance with energy less than 1 kcal / g, sweet substance with energy less than 0.5 kcal / g, sweet substance with energy more than 1 kcal / g and less than 4 kcal / g, 2 kcal / Sweet substance with energy of g or more and less than 4 kcal / g, sweet substance with energy of 3 kcal / g or more and less than 4 kcal / g, sweet substance with energy of 2 kcal /
- Sucrose, lactose, glucose, maltose, water candy, isomerized sugar, fructose, etc. are sweet substances having an energy of 4 kcal / g or more
- sorbitol is a sweet substance having an energy of 2 kcal / g or more and less than 4 kcal / g.
- Xylose, D-xylose, D-ribose, D-tagatose, arabinose, etc. are sweet substances having energy of 0 kcal / g or more and less than 2 kcal / g, such as D-allulose, erythritol, allose, erythrose, treose, and aritol. And so on.
- the low-sweetness sweetener means a compound having a sweetness similar to that of sucrose (for example, less than 5 times, 0.1 to 2 times, 0.5 to 1.5 times, etc. of sucrose).
- Non-limiting examples of low-sweetness sweeteners include sucrose, high fructose corn syrup, glucose, fructose, lactose, maltose, xylitol, lactulose, fructo-oligosaccharide, malto-oligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and coupling sugar (R).
- low-sweetness sweeteners include rare sugars, caloric sweeteners, non-caloric sweeteners, sugar-based sweeteners, non-sugar-based sweeteners, natural sweeteners, and so on, as long as the sweetness is within the above range. Contains artificial sweeteners.
- the tea beverage in one embodiment of the present invention contains a low sweetness sweetener.
- the following tea beverage (hereinafter, also referred to as the tea beverage of aspect A) is provided.
- Xc and Xd are referred to as X4 and X6 in the first aspect, respectively.
- the tea beverage according to one aspect of the present invention does not contain any component other than (a) a high sweetness sweetener equivalent to the sweetness intensity Xa and (c) a low sweetness sweetener equivalent to the sweetness intensity Xc. ..
- the low sweetness sweetener comprises a sweetener selected from hexose, pentose, tetrose, polysaccharides having aldose or ketose terminal sugars, sugar alcohols and combinations thereof.
- the low sweetness sweetener is selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof. including.
- the low sweetness sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof.
- Xc of "sweetness intensity Xc" is 0 to 0.5, 0 to 1.0, 0 to 1.5, 0 to 2.0, 0 to 2.5, 0 to 3.0, 0 to 3.5, 0 to 4.0, 0 to 4.5, 0 to 5.0, 0 to 5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8.75, 0-9.0, 0-9.25, 0-9.5, 0-9.75, 0 to 10.0, 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05-6.5, 0.05-7.0, 0.05-7.5, 0.05-8.0, 0.05-8.25, 0.05-8.5, 0.05-8.75, 0.05-9.0, 0.05-9.25
- Xc is also 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0 to 13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05 to 11.0, 0.05-11.5, 0.05-12.0, 0.05-12.5, 0.05-13.0, 0.05-13.5, 0.05-14.0, 0.05-14.5, 0.05-15.0, 0.1-10.5, 0.1-11.0, 0.1-11.5, 0.1-12.0, 0.1 to 12.5, 0.1 to 13.0, 0.1 to 13.5, 0.1 to 14.0, 0.1 to 14.5, 0.1 to 15.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 12.5, 0.5 to 13.0, 0.5 to 13.5, 0.5 to 14.0, 0.5 to 14.5, 0.5 to 15.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 11.5, 0.5 to 12.0, 0.5 to 12.5, 0.5 to 13.
- the amount equivalent to the sweetness intensity Xc of the low-sweetness sweetener is the amount (concentration) that exhibits the sweetness of the low-sweetness sweetener under the condition that the low-sweetness sweetener is dissolved in 20 ° C. water having the same volume as the tea beverage of the present invention. To say.
- Xc is preferably 0.05 to 6.0, more preferably 0.05 to 5.0, and even more preferably 0.1 to 4.0.
- Xd is not particularly limited as long as it is larger than Xa + Xc, but is not particularly limited, but 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0. ⁇ 20, 5.0 ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.
- Xd is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0-14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5- 14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0-16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.
- the tea beverage of the present invention may contain a small amount of sodium.
- the content of sodium is 0 mg / 100 ml or more and less than 30 mg / 100 ml, 0 to 25 mg / 100 ml, 0 to 20 mg / 100 ml, 0 to 10 mg / 100 ml, 0 to 9 mg / 100 ml, 0 to 8 mg / 100 ml, depending on the embodiment.
- sodium is derived from tea or unavoidably mixed, and is not added.
- the content of sodium in a beverage can be measured by atomic absorption spectroscopy.
- the tea beverage of the present invention comprises an antioxidant (sodium erythorsorbate, etc.), an emulsifier (sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.), and an acidulant (phosphoric acid) as long as the effects of the present invention are not impaired.
- an antioxidant sodium erythorsorbate, etc.
- an emulsifier sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.
- an acidulant phosphoric acid
- Example aspect of the tea beverage according to the first aspect of the present invention contains (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- the components (a) and (b) exhibit sweetness with a sweetness intensity of Xb, and 0.1 ⁇ Xa ⁇ Xb.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- a tea beverage is provided in which the amino acid or a derivative thereof or a salt thereof contains an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- the components (a) and (b) exhibit sweetness with a sweetness intensity of Xb, and 0.1 ⁇ Xa ⁇ Xb.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 10.0, preferably 1.5 to 9.0, and more preferably 2.0 to 8.0.
- a tea beverage is provided in which the amino acid or a derivative thereof or a salt thereof contains an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- a tea beverage having an Xc of 0.05 to 6.0, preferably 0.05 to 5.0, more preferably 0.1 to 4.0 is provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- Polyphenol content is 200-600ppm or 300-500ppm
- a tea beverage having an Xc of 0.05 to 6.0, preferably 0.05 to 5.0, more preferably 0.1 to 4.0 is provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof have DL-alanine less than 20 mM, L-serine less than 40 mM, glycine less than 50 mM, L-arginine less than 1 mM, L-glutamic acid less than 0.25 mM, L-valine less than 40 mM, Amino acids selected from less than 5 mM L-glutamine, less than 20 mM L-leucine, less than 40 mM L-threonine, less than 40 mM L-proline, less than 10 mM L-asparagin and less than 0.4 mM L-lysine hydrochloride Including, Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- a tea beverage having an Xc of 0.05 to 6.0, preferably 0.05 to 5.0, more preferably 0.1 to 4.0 is provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose and combinations thereof.
- a tea beverage having an Xc of 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0 is provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose and combinations thereof. Polyphenol content is 200-600ppm or 300-500ppm, A tea beverage having an Xc of 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0 is provided. In this embodiment, the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- High-sweetness sweetener in an amount equivalent to sweetness intensity Xa, It contains (b) one or more amino acids selected from alanine, serine and glycine, and (c) a low sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- a tea beverage having an energy of 50 Kcal / 100 ml or less and Xa + Xc of 6 or more is provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- the present invention provides the following tea beverage (hereinafter, also referred to as "tea beverage B of the present invention") as the first aspect of B1.
- the component exhibiting sweetness is (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity X1, and the sweetness exhibited by the tea beverage of the present invention is calculated. Should have a sweetness intensity of X1. However, since (b) an amino acid or a derivative thereof or a salt thereof and (c) less than 50 mg / 100 ml of sodium are present in the tea beverage, although the concentration is low, (a) sweetness intensity X1 is equivalent. The sweetness exhibited by the amount of high sweetness sweetener is increased to the sweetness intensity X2 (where 0.1 ⁇ X1 ⁇ X2).
- the present invention further comprises sweeteners, milks, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings other than (a). It means that it may contain additional ingredients such as extracts, pH regulators, quality stabilizers and the like.
- the tea beverage according to one aspect of the present invention does not contain a substance exhibiting sweetness other than the component (a) as a sweetener.
- the effect of improving the taste quality is exhibited in addition to the increase in sweetness.
- total sweetness “total sweetness”, “reduction of sweetness aftertaste”, “body, thickness”, “flavor strength”, “miscellaneous taste (bitterness, astringency, etc.)” It is preferred that at least one of "reduction” and “salt taste” is improved.
- the combination of alanine, glycine or serine with sodium improves “total sweetness” and "body, thickness”.
- the tea beverage includes a processed product produced from fresh leaves plucked from a tea plant (scientific name: Camellia sinensis).
- a tea plant for example, green tea, matcha tea, oolong tea, black tea, puer tea and the like can be mentioned.
- tea beverages include wheat tea, sweet tea, bitter gourd tea, coca tea, louis boss tea, matatabi tea, vine tea, honeybee tea, yuzu tea, honey bush tea, jinkin tea, dokudami tea, bear bamboo tea, bamboo tea, and herbs.
- tea outside tea Processed products manufactured using raw materials collected from other than tea trees, called tea outside tea such as tea, kelp tea, plum kelp tea, mate tea, buckwheat tea, hub tea, vine tea, shiso tea, rakan tea, and shiitake tea. Is also included.
- the tea beverage is a processed product manufactured from fresh leaves picked from a tea plant (scientific name: Camellia sinensis).
- the fresh leaves that can be used in the present invention are not limited as long as they are tea leaves, such as their varieties, production areas, cultivation methods, and tea seasons.
- tea plant varieties include Yabukita, Yutaka Midori, Okumidori, Sayama Kaori, Kanaya Midori, Sae Midori, and Asatsuyu.
- production areas include Shizuoka, Kagoshima, Mie, Kumamoto, Fukuoka, Kyoto, Miyazaki, Saitama and the like.
- cultivation method include open field, cover, and gyokuro.
- tea season include first tea, second tea, third tea, fourth tea, winter, spring, autumn, and sayha.
- Tea beverages produced using the leaves of tea plants are generally finished by performing operations such as heating freshly picked fresh leaves with steam and drying them to obtain rough tea, burning the rough tea, and sorting.
- Extraction process to obtain tea extraction process to extract finished tea with warm water
- rough filtration process to remove extraction residue from extract cooling process to cool extract
- filtration process to remove fine solids from extract extract
- the above-mentioned step is merely an example, and the present invention is not limited to this.
- the order of the steps may be changed, another step may be added, or some steps may be omitted.
- Examples of the process that can be added include, for example, when the tea beverage is a matcha beverage, a step of grinding the finished tea with a mortar or the like.
- oolong tea beverages are used by using semi-fermented tea leaves obtained by semi-fermenting fresh leaves, black tea beverages by using fermented tea leaves, and tea leaves obtained by fermenting unfermented green tea with microorganisms such as mold. This makes it possible to produce black tea beverages such as oolong tea.
- tea plant varieties used for these productions general ones can be used.
- the tea leaves derived from the leaves of the tea plant and the tea leaves for outside tea may be mixed and used.
- the produced green tea, oolong tea, black tea, black tea, etc. can be made into a tea beverage by themselves, but they can also be made into a mixed tea beverage by mixing each of them in an appropriate ratio. Further, it is also possible to add extracts such as grains and herbs to the tea beverages produced by these tea leaf extracts to make tea beverages.
- the tea beverage of the present invention preferably contains polyphenols.
- Polyphenols include polyphenols derived from raw materials such as tea leaves, tea leaves, grains, herbs, etc., or polyphenols added as food additives as needed. Examples thereof include anthocyanins, resveratrols, isoflavones, lignans, hesperidins, curcumin, catechins, tannins, proanthocyanins, rutins, chlorogenic acids, ellagic acids, coumarins, procyanidins and the like.
- the content of polyphenol is preferably 200 to 600 ppm, particularly 300 to 500 ppm, based on the total amount (100% by mass) of the tea beverage.
- the polyphenol content can be measured by any of the commonly known methods, but the Folin-Denis method is preferred.
- the content of catechins among polyphenols is preferably 200 to 600 ppm, particularly 300 to 500 ppm, based on the total amount (100% by mass) of the tea beverage.
- the catechins are preferably catechin, epicatechin, gallocatechin, epigalocatechin, epigalocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate.
- High performance liquid chromatography is preferable as a method for measuring catechins.
- sweetness intensity means the intensity of sweetness exhibited by a substance.
- sweetness degree 1 the sweetness degree of glucose is 0.6 to 0.7 (median value 0.65).
- Table 1 which describes the aspect of A1.
- the tea beverage of the present invention contains a high-sweetness sweetener in an amount equivalent to the sweetness intensity X1, and exhibits sweetness of the sweetness intensity X2 by the components (a) to (c), and 0.1 ⁇ X1 ⁇ X2. be.
- "Sweetness intensity X1" X1 is more than 0.05 and less than 0.5, more than 0.05 and less than 1.0, more than 0.05 and less than 1.5, more than 0.05 and less than 2.0, more than 0.05 and less than 2.5, more than 0.05 and less than 3.0, more than 0.05 and less than 3.5, More than 0.05 and less than 4.0, more than 0.05 and less than 4.5, more than 0.05 and less than 5.0, more than 0.05 and less than 5.5, more than 0.1 and less than 0.5, more than 0.1 and less than 1.0, more than 0.1 and less than 1.5, more than 0.1 and less than 2.0, 0.1 More than 2.5, more than 0.1, more than 3.0, more than 0.1, more than 3.5, more than 0.1, more than 4.0, more than 0.1, more than 4.5, more than 0.1, more than 5.0, less than 0.1, more than 5.5, 0.05-0.5, 0.05-1.0, 0.05- 1.5, 0.05-2.0, 0.05-2.5, 0.05-3
- X1 is also more than 0.05 and less than 6.0, more than 0.05 and less than 6.5, more than 0.05 and less than 7.0, more than 0.05 and less than 7.5, more than 0.05 and less than 8.0, more than 0.05 and less than 8.5, more than 0.05 and less than 9.0, more than 0.05 and more than 9.5.
- 0.05 or more and 10.0 or less 0.05 or more and 10.5 or less, 0.05 or more and 11.0 or less, 0.05 or more and 11.5 or less, 0.05 or more and 12.0 or less, 0.05 or more and 13.0 or less, 0.05 or more and 14.0 or less, 0.05 or more and 15.0 or less, More than 0.05 and 16.0 or less, more than 0.05 and 17.0 or less, more than 0.05 and 18.0 or less, more than 0.1 and 6.0 or less, more than 0.1 and 6.5 or less, more than 0.1 and 7.0 or less, more than 0.1 and 7.5 or less, more than 0.1 and 8.0 or less, 0.1 Exceeds 8.5 or less, 0.1 or more 9.0 or less, 0.1 or more 9.5 or less, 0.1 or more 10.0 or less, 0.1 or more 10.5 or less, 0.1 or more 11.0 or less, 0.1 or more 11.5 or less, 0.1 or more 12.0 or less, 0.1 Exceeded 13.0 or less, 0.1 or more and 14.0 or less
- X1 is preferably 0.5 to 10.0, more preferably 1.5 to 9.0, and even more preferably 2.0 to 8.0. Further, in another aspect of the present invention, X1 is preferably 0.5 to 5.5, more preferably 1.0 to 5.5, and even more preferably 2.0 to 5.0.
- the amount equivalent to the sweetness intensity X1 of the high sweetness sweetener means the amount that exhibits the sweetness of the sweetness intensity X1 under the condition that the high sweetness sweetener is dissolved in 20 ° C water having the same volume as the tea beverage of the present invention.
- the amount of the high-sweetness sweetener may be Pa ppm, where Pa ppm is an amount equivalent to the sweetness intensity X1.
- Pa is about 1 to about 800, about 5 to about 800, about 10 to about 800, about 15 to about 800, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35.
- Pa is also 1-1500, 1-1200, 5-1200, 1-1000, 5-1000, 10-1000, 1-900, 5-900, 10-900, 15-900, 20-900, 25- 900, 30-900, 35-900, 40-900, 45-900, 50-900, 55-900, 1-800, 5-800, 10-800, 15-800, 20-800, 25-800, 30-800, 35-800, 40-800, 45-800, 50-800, 55-800, 1-700, 5-700, 10-700, 15-700, 20-700, 25-700, 30- 700, 35-700, 40-700, 45-700, 50-700, 55-700, 1-600, 5-600, 10-600, 15-600, 20-600, 25-600, 30-600, 35-600, 40-600, 45-600, 50-600, 55-600, 1-550, 1-540, 1-530, 1-520, 1-510, 1-505, 1-500, 1- 495, 1-490, 5-550, 5-540, 5-530, 5-520, 5-510, 5-505, 5-500, 5-495
- Pa is also about 20-about 200, about 100-about 500, about 100-about 450, about 100-about 400, about 100-about 350, about 100-about 300, about 100-about 250, about 100-about. 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, It can take values of about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300, or about 200 to about 250.
- X2 is not particularly limited as long as it is larger than X1, but 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to 9.0, 0.05 to 9.5, 0.05 to 10.0, 0.05.
- X2 is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0- 14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.
- the tea beverage in one embodiment of the present invention exhibits sweetness with a sweetness intensity of X3 due to the components (a) and (b), and 0.1 ⁇ X1 ⁇ X3 ⁇ X2. That is, a combination of the component (a) and the component (b) by adding the sodium of the component (c) to the high sweetness sweetener of the component (a) and the amino acid of the component (b) or a derivative thereof or a salt thereof. The sweetness is enhanced.
- X3 is not particularly limited as long as it is larger than X1 and smaller than X2, but is not particularly limited, but 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to 9.0, 0.05 to 9.5, 0.05-10.0, 0.05-10.5, 0.05-11.0, 0.05-11.5, 0.05-12.0, 0.05-13.0, 0.05-14.0, 0.05-15.0, 0.05-16.0, 0.05-17.0, 0.05-18.0, 0.5-6.0, 0.5- 6.5, 0.5-7.0, 0.5-7.5, 0.5-8.0, 0.5-8.5, 0.5-9.0, 0.5-9.5, 0.5-10.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-13.0, 0.5 to 14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0
- X3 is also 3.0-17, 3.0-15, 3.0-14.5, 3.0-13, 3.5-17, 3.5-15, 3.5-14.5, 3.5-13, 4.0-17, 4.0-15, 4.0-14.5, 4.0- 13, 4.5-17, 4.5-15, 4.5-14.5, 4.5-13, 5.0-17, 5.0-15, 5.0-14.5, 5.0-13, 5.5-17, 5.5-15, 5.5-14.5, 5.5-13, 6.0-17, 6.0-15, 6.0-14.5, 6.0-13, 6.5-17, 6.5-15, 6.5-14.5, 6.5-13, 6.5-8, 6.5-7, 7.0-17, 7.0-16, 7.0- 15, 7.0-14.5, 7.0-13, 7.5-17, 7.5-15, 7.5-14.5, 7.5-13, 8.0-17, 8.0-15, 8.0-14.5, 8.0-13, 8.5-17, 8.5-15, It may be 8.5 to 14.5, 8. 5 to 13, 9.0 to 17, 9.0 to 15, 90 to 14.5, 9.5 to 17, 9.5 to 15 or 9.5 to 14.5.
- the tea beverage of the present invention exhibits an enhanced sweetness. Whether or not the sweetness of the tea beverage of the present invention is enhanced can be evaluated by a panelist trained in sensuality. Further, the sweetness intensity of the tea beverage of the present invention is such that the standard tea beverage, which is the standard of sweetness, has a sweetness intensity of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, The sweetness of the tea beverage of the present invention can be measured by adjusting the sucrose concentration to 14, 15 and so on, and the panelist comparing the sweetness of the tea beverage of the present invention with the sweetness of the standard tea beverage. can.
- the standard tea beverages with sweetness strengths of 1, 2, ... 15 should have a sucrose content of 1 g / 100 g, 2 g / 100 g, ...
- the standard tea beverage having the closest sweetness to the tea beverage of the present invention is selected, and sucrose is added to the selected standard tea beverage.
- the tea beverage is adjusted to have the same sweetness as the tea beverage of the present invention, and at that time, the sweetness intensity of the tea beverage of the present invention is measured from the sucrose content contained in the adjusted reference tea beverage. You can also.
- VAS method sweetness intensity evaluation
- the evaluator defines the intensity of sweetness as "not sweet at all" at the lower end and "I can't think of anything sweeter than this" at the upper end.
- the sweetness intensity felt at that time is evaluated by expressing it at a position on the straight line using a paper on which a vertical line representing the intensity is drawn.
- the sweetness intensity of the tea beverage of the present invention is not particularly limited as long as it is acceptable as a tea beverage, and for example, the sweetness degree is 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5. ⁇ 20, 4.5 ⁇ 15, 4.5 ⁇ 12.5, 4.5 ⁇ 10, 5.0 ⁇ 20, 5.0 ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20, 6.5 ⁇ 15, 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15, 7.5 ⁇ 12.5, 7.5 ⁇ 10, 7.5 ⁇ 9, 7.5 ⁇ 8, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 15, 8.0 ⁇ 12, 8.0 ⁇ 15, 8.0 ⁇ 12.5, 8.0 ⁇ 10, 8.5
- the energy (total energy amount) of the tea beverage of the present invention is 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to 24 Kcal depending on the embodiment.
- the energy (total energy amount, TE) of the tea beverage of the present invention is 0 ⁇ TE ⁇ 50 Kcal / 100 ml, 0 ⁇ TE ⁇ 45 Kcal / 100 ml, 0 depending on the embodiment (for example, an embodiment containing a caloric sweetener).
- the ingredients (a) to (c) can be arbitrarily combined.
- the component (b) and the component (c) to the component (a)
- an additional sweetness is used as the component (a) using a high-intensity sweetener having particularly excellent taste such as rebaugioside D (hereinafter, rebaugioside may be abbreviated as Reb) or rebaugioside M.
- a high-intensity sweetener having particularly excellent taste
- rebaugioside D hereinafter, rebaugioside may be abbreviated as Reb
- rebaugioside M Use D-allulose, erythritol, etc. as substances, and improve sweetness with low-concentration amino acids and low-concentration sodium.
- you want to adjust the calories of food to low calories instead of zero you can also add calorie sweeteners such as sucrose, glucose, fructose, and sorbitol as additional sweeteners.
- High sweetness sweetener in the present specification, may be abbreviated as "sweetener (a)” or “ingredient (a)" means a compound having a stronger sweetness than sucrose, and is a naturally derived compound. , Synthetic compounds or combinations of naturally occurring compounds and synthetic compounds. High sweetness sweetener is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1,000 times or more, 5,000 times or more, 10,000 times or more, 50,000 times in the same amount as sucrose. It has a sweetness of 100,000 times or more.
- high-sweetness sweeteners include peptide-based sweeteners such as aspartame, neotheme, and advantheme, for example, sucrose derivatives such as sucralose, such as acesurfam K, saccharin, sodium saccharin, sodium cyclamate, zultin, and diglycyrrhizinate.
- Synthetic sweeteners such as sodium, trisodium glycyrrhizinate, neohesperidin dihydrochalcone (including naturally occurring but predominantly synthetic products such as neohesperidin dihydrocarcon), such as somatin and monerin.
- Thunberg Extracts Thaumataococcus daniellii Benth extract, Dioscoreophyllum volkensii extract, Curculigo latifolia extract, Richadella dulcifica extract, Richadella dulcifica extract, Pentadiplandra Masaikai extract, Lippia dulcis (sweet herb Mexican) extract, etc. and sweeteners in the extract, such as stevia extract and stevia derivative such as enzyme-treated stevia, which is obtained by enzymatically treating stevia and adding glucose.
- Glycyrrhiza glabra Plant-containing sweeteners eg, triterpene such as glycyrrhizin
- sugars obtained from plant extracts such as steviol sugar, mogloside obtained by processing Luo Han Guo and Luo Han Guo extract. Sugar
- Rubus suavissimus S. Lee Plant-containing sweet components eg, diterpenic glycosides such as rubusoside
- Hydrorangea macrophylla var e.g, triterpene such as glycyrrhizin
- Thaumataococcus daniellii Benth plant-containing sweet components eg, proteins such as somatin
- Dioscoreophyllum volkensii plant-containing sweet components eg, proteins such as monerin
- Curculigo latifolia plant-containing sweet components eg, proteins such as curculin
- Richadella dulcifica plant-containing sweet components eg, proteins such as miraculin
- Pentadiplandra brazzeana plant-containing sweet components eg, brazein, pentadin and other proteins
- Capparis masaikai plant-containing sweet components eg, mabinlin and other proteins
- Lippia dulcis plant-containing Examples include sweetening components (eg, sesquitelpen such as hernanzultin, 4 ⁇ -hydroxyhernanzultin) and the like.
- Steviol glycosides include rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside Q, rebaugioside O, and rebaugioside O.
- A, Zulcoside C, rubusoside, steviol, steviol monoside, steviolbioside, stevioside and the like can be mentioned.
- mogroside include mogroside IV and mogroside V.
- the licorice (licorice) extract is obtained from the roots or rhizomes of Glycyrrhiza uralensis, Glycyrrhiza chinensis or Glycyrrhiza vulgaris, and is mainly composed of glycyrrhizic acid.
- licorice extract include licorice extract, glycyrrhizin, and licorice extract.
- the sucrose derivative includes, for example, one obtained by substituting the OH group or H group of sucrose with another substituent, and examples thereof include a halogen derivative of sucrose (sucralose) and an oxathiadinone dioxide derivative. And so on.
- the high sweetness sweetener is selected from the good quality high sweetness sweeteners.
- the "good-quality, high-sweetness sweetener” has (1) less astringent taste, (2) less metallic taste, and (3) less sweetness aftertaste than Rebaugioside A (RebA).
- (4) Less bitterness means a high-sweetness sweetening substance having one or more taste characteristics selected from. Whether or not a certain sweet substance has the above-mentioned taste characteristics is known or can be determined based on a sensory evaluation or the like.
- Non-limiting examples of good-tasting, high-sweetness sweeteners include, for example, RebD, RebM, Luo Han Guo extract, mogroside (eg, mogroside V), thaumatin, brazzein or a combination thereof.
- the high sweetness sweetener may be naturally occurring in a plant or the like, or may be artificially produced (for example, bioconversion, chemical synthesis, etc.). However, it is preferably a naturally occurring sweetener.
- the term "naturally occurring" does not mean that the high-intensity sweetening substance contained in the tea beverage of the present invention is a natural product, as long as the same substance is naturally present.
- the high-sweetness sweetening substance contained in the tea beverage of the present invention may be an artificially produced substance (non-natural substance, for example, by bioconversion).
- Non-limiting examples of the sweetening agent (a) include, for example, rebaugioside A (RebA), rebaugioside D (RebD), rebaugioside M (RebM), neohesperidin dihydrocalcone, glycyrrhizin, thaumatin, monerin, mogroside, rubusoside, miraculin, mabinrin. , Brazzein, Pentazine, Philozlutin, Hernanzultin, Miraculin, Stevia rebaudiana Plant-containing sweetness ingredient, Siraitia grosvenorii Plant-containing sweetening ingredient, Glycyrrhiza glabra Plant-containing sweetening ingredient, Rubus suavissimus S.
- RebA rebaugioside A
- RebD rebaugioside D
- RebM rebaugioside M
- neohesperidin dihydrocalcone glycyrrhizin, thaumatin,
- the sweetener (a) comprises RebA, RebD, RebM, mogroside (eg, mogroside V) or a combination thereof.
- the sweetener (a) comprises RebA, RebD, RebM, mogroside (eg, mogroside V), thaumatin or a combination thereof.
- the high sweetness sweetener comprises at least one selected from the group consisting of RebA, RebD, RebM, mogroside V, Luo Han Guo extract and combinations thereof.
- the sweetener (a) is substantially composed of sweeteners other than the major components of stevia sweeteners such as RebA and stevioside.
- substantially from means that the sweetener used in the present invention may contain the main components of the stevia sweetener as long as the effects of the present invention are not impaired.
- the sweeteners (a) used in the present invention preferably 90% or more, more preferably 95% or more, still more preferably 98% or more consist of sweeteners other than RebA and stevioside.
- RebA, RebD and RebM may be extracted directly from Stevia, or may be obtained by adding glucose to a compound having another structure contained in the Stevia extract.
- Luo Han Guo extract as a sweetener is an extract of Luo Han Guo containing a sweetening substance derived from Luo Han Guo, and is approved as a food additive in various countries including Japan and is commercially available.
- sweetening substance derived from Luo Han Guo include mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I.
- Mogroside V is one of the major mogroside glycosides contained in Luo Han Guo, and it has been reported that it exhibits high-quality sweetness characteristics close to those of sucrose as compared with rebaugioside A.
- Mogroside V can be obtained by purifying from a Luo Han Guo extract (for example, an alcohol extract of Luo Han Guo) by chromatography or the like.
- mogroside V may be obtained by adding glucose to a compound having another structure contained in the Luo Han Guo extract.
- the Luo Han Guo extract preferably contains mogroside V, and the proportion thereof is not limited, but is 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30 by weight of the total dry weight of the Luo Han Guo extract. By weight% or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more or 75% by weight or more. It may be there.
- the content of mogroside V can be determined by known techniques such as liquid chromatography.
- the fruit of Rakan fruit (Siraitia grosvenorii) is used as an appropriate solvent (for example, an aqueous solvent such as water, an alcohol solvent such as ethanol and methanol, a mixed solvent of an aqueous solvent such as hydrous ethanol and hydrous methanol, and an alcohol solvent. Etc.), and then optionally subjected to treatments such as degreasing, purification, concentration, and drying.
- an appropriate solvent for example, an aqueous solvent such as water, an alcohol solvent such as ethanol and methanol, a mixed solvent of an aqueous solvent such as hydrous ethanol and hydrous methanol, and an alcohol solvent. Etc.
- Mogroside V may be of high purity, for example, purity of 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96. It may be% or more, 97% or more, 98% or more, and the like. As a matter of course, the higher the purity of mogroside V obtained by purifying the Luo Han Guo extract, the smaller the amount of the Luo Han Guo extract components other than the mogroside V mixed.
- the mogroside V may be of lower purity, eg, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more or 75% or more. It may be a mogroside.
- sweetness degree 1 the sweetness intensity exhibited by sucrose per unit concentration Brix 1
- the calculated value of the sweetness degree of MogV having a purity of about 65% is about 175.
- a Luo Han Guo extract containing about 30% by weight of MogV may be used as a high-sweetness sweetener, and the calculated value of the sweetness intensity exhibited by sucrose per unit concentration Brix 1 may be used as the sweetness degree 1. If it is determined, the sweetness of this Luo Han Guo extract is about 100.
- the high sweetness sweetener is contained in an amount equivalent to the sweetness intensity X1 as described above.
- sweetness intensity of sucrose per unit concentration Brix 1 is defined as sweetness 1
- the sweetness of rebaugioside D is about 225
- the sweetness of rebaugioside M is about 230
- the sweetness of rebaugioside B is about 325
- the sweetness of rebaugioside A is about 325.
- the degree is 200 to 300 (center value 250)
- the sweetness of Levagioside N is 200 to 250 (center value 225)
- the sweetness of Levagioside O is 200 to 250 (center value 225)
- the sweetness of Levagioside E is 70 to 80.
- Rakan fruit extract (containing 40% MogV) has a sweetness of about 130, Mogloside V has a sweetness of about 270, Somatin has a sweetness of 2,000, and Brazein has a sweetness of 500 to 2000 (center value 1250). Will be.
- the value obtained by multiplying these sweetnesses by the concentration of the high-sweetness sweetener in the tea beverage (w / v% (in the case of a beverage, it can be equated with w / w%)) is the sweetness of the high-sweetness sweetener. It becomes strength.
- the above-mentioned sweetness degree (center value for those shown in the numerical range) is used.
- the relative ratio of the sweetness of various sweeteners to the sweetness of sucrose 1 can be obtained from a known sugar sweetness conversion table (for example, Beverage Japan Co., Ltd. "Beverage Glossary", page 11). In the present specification, the median value is used for those whose sweetness is shown in the numerical range. However, for sweeteners whose sweetness values differ depending on the literature, the relative ratio of the sweetness to the sweetness 1 of sucrose can be determined by a sensory test. As such a sensory test, for example, a sample in which sucrose is added to pure water from Brix 3.0 to 5.0 in 0.5 increments is prepared, and the sample is equivalent to an aqueous solution of a sweetener having a predetermined concentration. A method of selecting a sucrose-added sample having a sweetness intensity can be mentioned.
- the high sweetness sweetener is derived from steviol glycoside, Luo Han Guo extract, mogrol glycoside, Thaumataococcus daniellii Benth plant-containing sweetener, Pentadiplandra brazzeana plant-containing sweetener, artificial sweetener and combinations thereof.
- the high-intensity sweeteners are rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside N, rebaugioside.
- Lebaugioside Q Lebaugioside Q, Levaugioside R, Zulcoside A, Zulcoside C, Lubusoside, Steviolmonoside, Steviolbioside, Stevioside, Luo Han Guo extract, Mogroside V, Thaumatin, Blazein, Aspartame, Acesulfam K, Sclarose, Kanzo extract, Saccharin, and its Includes at least one selected from the group consisting of combinations.
- the sweetener (a) comprises the following combinations: RebA and RebM, RebA and RebD, RebD and RebM, RebA and RebD and RebM, RebA and mogroside V, RebD and mogroside V, RebM and mogroside V. , RebA and RebM and mogroside V, RebA and RebD and mogroside V, RebD and RebM and mogroside V, RebA and neohesperidin dihydrocalcon, RebD and neohesperidin dihydrocalcon, RebM and neohesperidin dihydrocalcon, RebA and RebM and neohesperidin dihydro.
- the sweetener (a) comprises the following combinations: RebA and thaumatin, RebD and thaumatin, RebM and thaumatin, Mogloside V and thaumatin, RebA and RebM and thaumatin, RebA and RebD and thaumatin, RebD and RebM. Thaumatin, RebA and Mogroside V and Thaumatin, RebD and Mogroside V and Thaumatin, RebM and Mogroside V and Thaumatin, RebD and RebM and Mogloside V and Thaumatin.
- the sweetener (a) is a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M. And one or more high sweetness sweeteners selected from the combination thereof may be contained.
- the amount of the sweetener (a) contained in the tea beverage according to one aspect of the present invention is an amount obtained by combining all the sweet substances.
- the amount of sweetener (a) is Pa (ppm)
- Pa is, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, About 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 ⁇ 750 ⁇ about 50 ⁇ 750, about 55 ⁇ about 750, about 20 ⁇ about 700, about 25 ⁇ about 700, about 30 ⁇ about 700, about 35 ⁇ about 700, about 40 ⁇ about 700, about 45 ⁇ about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to
- the amount of high-sweetness sweetener Pa ppm is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150. It may be up to about 350 ppm.
- the tea beverage of the present invention contains (b) an amino acid below the taste recognition threshold, a derivative thereof, or a salt thereof.
- the amino acid or amino acid salt used in the present invention is not particularly limited as long as it is an organic compound having both functional groups of an amino group and a carboxyl group or a salt thereof and which can obtain an effect of increasing sweetness.
- proline and hydroxyproline in which hydrogen of an amino group replaces a side chain portion in the molecule to form a cyclic structure are also included in amino acids herein.
- the amino acid derivative used in the present invention also includes a derivative having no carboxyl group such as taurine.
- amino acids mean free amino acids.
- the amino acid used in the present invention may be D-form, L-form, or racemic-form (also referred to as DL amino acid in the present specification) consisting of D-form and L-form.
- the amino acid can be selected from neutral amino acids, basic amino acids and acidic amino acids.
- the neutral amino acid include glycine having an alkyl group, alanine, valine, isoleucine, leucine, etc., serine having an OH group (hydroxy group), threonine, etc., tyrosine having an aromatic group (or aromatic ring), phenylalanine, tryptophan, etc.
- Metionine having a sulfur-containing group, cysteine and the like, proline having an imino group, hydroxyproline and the like, glutamine having an amide group, asparagine and the like can be preferably selected.
- As the basic amino acid arginine, lysine, histidine and the like can be preferably selected.
- the acidic amino acid can be preferably selected from glutamic acid, aspartic acid and the like.
- the amino acid is selected from neutral or basic amino acids.
- the amino acid comprises a basic amino acid and an amino acid selected from a combination thereof among neutral amino acids having an alkyl group, an OH group or an amide group in the side chain.
- those having an alkyl group in the side chain include, for example, glycine, alanine, valine, isoleucine and leucine, and those having an OH group in the side chain include, for example, serine and threonine.
- examples of those having an amide group in the side chain include glutamine and asparagine.
- the amino acid contained in the tea beverage in one aspect of the present invention is one or more of the 22 kinds of amino acids forming a protein. Specifically, ala, arginine (Arg), asparagine (Asn), aspartic acid (Asp), cysteine (Cys), glutamic acid (Gln), glutamic acid (Glu), glycine (Gly), histidine (His).
- Isoleucine Ile
- Leucine Leu
- Lysine Lys
- Methionin Metal
- Phenylalanine Phe
- Proline Proline
- Serin Serin
- Threonine Threonine
- Trp Tryptophan
- Tyrosine Examples include the L-forms of (Tyr), valine (Val), selenocysteine (Sec) and pyrrolicin (Pyl).
- the amino acid contained in the tea beverage in one aspect of the present invention is one or more selected from amino acids having a molecular weight of 70 to 260.
- amino acids include alanine (molecular weight: 89), arginine (molecular weight: 174), asparagine (molecular weight: 132), aspartic acid (molecular weight: 133), cysteine (molecular weight: 121), glutamine (molecular weight: 146), Glutamic acid (molecular weight: 147), glycine (molecular weight: 75), histidine (molecular weight: 155), isoleucine (molecular weight: 131), leucine (molecular weight: 131), lysine (molecular weight: 146), methionine (molecular weight: 149), phenylalanine (Molecular Weight: 165), Proline (Molecular Weight: 115), Serin (Molecular Weight: 105), Threonine (Molecular Weight: 119), Tryptophan (Molecular Weight
- the amino acid is one or more selected from amino acids having a molecular weight of 75 to 204, more preferably one or more selected from amino acids having a molecular weight of 75 to 174, and further preferably having a molecular weight. Is one or more selected from 75 to 146 amino acids.
- the amino acid or salt thereof is L-Asparagine, L-Aspartic acid, Monosodium L-Aspartate, DL-Alanine, L-Alanine, L-Alanine solution, L-Arginine, L-Arginine L-glutamate, L-glutamate (L) -Glutamine), L-Cystine, L-Cystein Monohydrochloride, L-Serine, L-Tyrosine, L-Glutamic Acid Acid), L-Ammonium L-Glutamate (Monoammonium L-Glutamate), Potassium L-Glutamate (Monopotassium L-Glutamate), Calcium L-Glutamic Acid (Monocalcium Di-L-Glutamate), Sodium L-Glutamic Acid (also known as sodium glutamate) (Monosodium L -Glutamate), L-Glutamic Acid (Monomagnesium Di-L-Glutamate), Glycine,
- amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof.
- the amino acid or derivative thereof or salt thereof comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine. May be good.
- the amino acid or derivative thereof or a salt thereof is arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and It may contain one or more amino acids selected from tryptophan.
- the amino acid or derivative thereof or salt thereof comprises one or more amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan. You may.
- the amino acid threshold means a detection threshold or a taste recognition threshold.
- the detection threshold means the minimum concentration that can clearly show the difference from water, but does not necessarily have to be able to recognize the type of taste (eg, bitterness, acidity, sweetness, etc.).
- the taste cognitive threshold means the minimum concentration at which taste can be recognized (for example, Eur J Clin Nutr (2004) 58, 629-636).
- Amino acid thresholds are summarized in Susan S. Schiffman et al., “Comparison of Taste Qualities and Thresholds of D-and L-Amino Acids”, Physiology & Behavior, Vol. 27, pp. 51-59 (1981). ing.
- the detection thresholds for each amino acid are: glycine (30.9mM), L-threonine (25.7mM), L-serine (20.9mM), L-alanine (16.2mM), L-proline (15.1mM). ), L-Glutamic acid (9.77mM), L-isoleucine (7.41mM), L-phenylalanine (6.61mM), L-leucine (6.45mM), L-valine (4.16mM), L-methionine (3.72mM), L-tryptophan (2.29mM), L-aspartin (1.62mM), L-histidine (1.23mM), L-arginine (1.20mM), L-lysine (0.708mM), L-aspartic acid (0.182mM), L -Glutamic acid (0.063mM), L-cysteine (0.063mM).
- the taste recognition threshold is about 1.5 to 2 times the detection threshold (Yuki Yamauchi et al., "Whole oral taste test (1st report) -basic study and main component analysis-”. , Japan Otolaryngology Society Bulletin Vol. 98 (1995) No. 1, p.119-129, and Reiko Omori, "Comparison of Taste Sensitivity Between Generations", Utsunomiya University Faculty of Education Bulletin, Part 1 (2013) Vol.63 p.201-210)).
- the taste recognition threshold value of an amino acid can be obtained by a sensory test in which an amino acid-containing aqueous solution is prepared at a plurality of concentration levels, tasted in order from the one with the lowest concentration to the one with the highest concentration, and whether or not the taste is felt.
- the concentration at which it is detected to be different from water is defined as the detection threshold
- the concentration at which taste is recognized is defined as the cognitive threshold.
- an amino acid that already has a theoretical value (literature value) can be determined by preparing an aqueous solution having a plurality of concentration levels near the concentration and testing by a plurality of persons trained in sensory.
- the detection threshold described in the literature is 16.2 mM
- the theoretical cognitive threshold calculated from the detection threshold is 32.4 mM, so that 5 mM, 10 mM, 15 mM, 20 mM, 25 mM, and 30 mM.
- the cognitive threshold can be measured by performing a sensory test with multiple levels of aqueous solution selected from 35 mM.
- the amino acid taste recognition threshold means the taste recognition threshold in pure water.
- the taste recognition threshold value in pure water means the minimum concentration at which the taste can be recognized when only amino acids are added to water without adding a sweetener or the like.
- the tea beverage contains glycine and the glycine content is more than 0 mM and 80 mM or less, 75 mM or less, less than 75 mM, 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM. Below, it may be 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- the tea beverage contains alanine and the alanine content is greater than 0 mM and the content of alanine is more than 32.4 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, 20 mM or less, 15 mM or less or 10 mM or less. May be good.
- Alanine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains valine and the valine content is greater than 0 mM and less than 50 mM, less than 50 mM, less than 45 mM, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM.
- it may be 15 mM or less or 10 mM or less.
- the tea beverage may contain isoleucine, and the content of isoleucine may be more than 0 mM and 25 mM or less, 20 mM or less, 15 mM or less, 10 mM or less or 5 mM or less. Alternatively, at 1-25mM, 5-25mM, 10-25mM, 15-25mM, 20-25mM, 1-20mM, 5-20mM, 10-20mM, 15-20mM, 1-15mM, 5-15mM or 10-15mM. There may be. Isoleucine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains leucine and the leucine content is more than 0 mM and less than 50 mM, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, less than 20 mM, 15 mM.
- it may be 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less.
- the tea beverage contains serin and the serin content is more than 0 mM and 130 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 40 mM or less, 35 mM or less, 30 mM.
- it may be 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- 10 to 130mM 10 to 100mM, 10 to 80mM, 20 to 80mM, 30 to 80mM, 40 to 80mM, 50 to 80mM, 60 to 80mM, 70 to 80mM, 10 to 70mM, 20 to 70mM, 30 to 70mM, 40 to 70mM, 50 to 70mM, 60 to 70mM, 10 to 60mM, 20 to 60mM, 30 to 60mM, 40 to 60mM, 50 to 60mM, 10 to 50mM, 20 to 50mM, 30 to 50mM, 40 to 50mM, 10 to 40mM, 20-40mM, 30-40mM, 10-30mM, 20-30mM, 5-45mM, 5-40mM, 5-35mM, 5-30mM, 5-25mM, 5-20mM, 5-15mM, 5-10mM, It may be 1 to 45 mM, 1 to 40 mM, 1 mM or more and less than 40 mM, 1 to 35 mM, 1 to 30
- the tea beverage contains threonine and the threonine content is more than 0 mM and 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM.
- it may be 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- the tea beverage contains phenylalanine and the content of phenylalanine is more than 0 mM and 15 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM.
- it may be 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less.
- Phenylalanine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage may contain tryptophan and the tryptophan content may be more than 0 mM and 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less. Alternatively, it may be 1 to 5 mM, 2 to 5 mM, 3 to 5 mM or 4 to 5 mM. Tryptophan may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains methionine and the methionine content is greater than 0 mM and less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM. It may be as follows. Alternatively, it may be 1 to 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM or 9 to 10 mM.
- the methionine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains proline and the content of proline is more than 0 mM and 120 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 40 mM or less, 35 mM or less, 30 mM.
- it may be 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- 10 to 120mM 10 to 100mM, 10 to 80mM, 20 to 80mM, 30 to 80mM, 40 to 80mM, 50 to 80mM, 60 to 80mM, 70 to 80mM, 10 to 70mM, 20 to 70mM, 30 to 70mM, 40-70mM, 50-70mM, 60-70mM, 10-60mM, 20-60mM, 30-60mM, 40-60mM, 50-60mM, 10-50mM, 20-50mM, 30-50mM, 40-50mM, 1mM or more It may be less than 40 mM, 10-40 mM, 20-40 mM, 30-40 mM, 1-30 mM, 5-30 mM, 10-30 mM, 15-30 mM, 20-30 mM or 25-30 mM.
- Proline may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains glutamine and the glutamine content is more than 0 mM and 20 mM or less, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM.
- it may be 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, less than 5 mM, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less.
- the tea beverage contains asparagine and the content of asparagine is more than 0 mM and less than 20 mM, less than 20 mM, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM. Below, it may be 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 5 mM or less, 2 mM or less or 1 mM or less.
- the tea beverage contains arginine and the arginine content is more than 0 mM and less than 4.0 mM, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, less than 2.5 mM, 2.0 mM or less, 1.5 mM or less, It may be 1.0 mM or less, less than 1.0 mM or 0.5 mM or less.
- Arginine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage may contain lysine and the lysine content may be greater than 0 mM and less than 3.0 mM, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less or 0.5 mM or less. .. Alternatively, 0.1-3.0mM, 0.1-2.5mM, 0.1-2.0mM, 0.1-1.5mM, 0.1-1.0mM, 0.1-0.5mM, 0.5-3.0mM, 0.5-2.5mM, 0.5-2.0mM, 0.5-1.5 It may be mM or 0.5-1.0 mM. Lysine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage contains lysine hydrochloride and the content of lysine hydrochloride is more than 0 mM and 1.0 mM or less, 0.9 mM or less, 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, It may be less than 0.5 mM, 0.4 mM or less, less than 0.4 mM, 0.3 mM or less, or 0.2 mM or less.
- the tea beverage contains histidine and the histidine content is greater than 0 mM and less than 4.0 mM, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less or. It may be 0.5 mM or less.
- the tea beverage contains glutamate, and the content of glutamate is more than 0 mM and less than 0.50 mM, less than 0.50 mM, 0.40 mM or less, less than 0.40 mM, 0.35 mM or less, 0.30 mM or less, 0.25 mM or less.
- 0.25mM 0.20mM or less, 0.15mM or less, 0.14mM or less, 0.13mM or less, 0.12mM or less, 0.11mM or less, 0.10mM or less, 0.09mM or less, 0.08mM or less, 0.07mM or less, 0.06mM or less, 0.05 It may be mM or less, 0.04 mM or less, 0.03 mM or less, 0.02 mM or less, or 0.01 mM or less.
- the tea beverage contains aspartic acid, and the content of aspartic acid is more than 0 mM and 1.5 mM or less, 1.4 mM or less, 1.3 mM or less, 1.2 mM or less, 1.1 mM or less, 1.0 mM or less, 0.9 mM.
- it may be 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, 0.4 mM or less, 0.3 mM or less, 0.2 mM or less, or 0.1 mM or less.
- Aspartic acid may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the tea beverage in one aspect of the present invention does not contain sodium aspartate as an amino acid salt.
- the amino acid content can be measured by automatic amino acid analysis or high performance liquid chromatography. If the blending amount of the amino acid blended in the beverage is known, the value calculated from the blending amount may be used.
- the amino acid derived from the raw material contained in the tea beverage is contained, the amino acid is also included in the amino acid in the tea beverage of the present invention. Therefore, the amount of amino acids contained in the tea beverage of the present invention is the total value of those derived from raw materials and those added from the outside.
- the content of at least one kind of amino acid may be less than the taste recognition threshold value, and the content of some amino acids sets the taste recognition threshold value. It may be exceeded.
- the content of each amino acid may be less than the taste recognition threshold value.
- Yet another aspect of the tea beverage of the invention is DL-alanine ⁇ 20 mM, L-serine ⁇ 40 mM, glycine ⁇ 50 mM, L-arginine ⁇ 1 mM, L-glutamic acid ⁇ 0.25 mM, L ⁇ 40 mM.
- -Selected from valine, L-glutamine less than 5 mM, L-leucine less than 20 mM, L-threonine less than 40 mM, L-proline less than 40 mM, L-asparagin less than 10 mM and L-lysine hydrochloride less than 0.4 mM May contain one or more amino acids.
- Yet another aspect of the tea beverage of the present invention is DL-alanine of 1 mM or more and less than 20 mM, L-serine of 1 mM or more and less than 40 mM, glycine of 1 mM or more and less than 50 mM, L-arginine of 0.1 mM or more and less than 1.0 mM, 0.06 mM.
- the tea beverage of the present invention contains less than 50 mg / 100 ml of sodium, which means that the content of sodium atoms is less than 50 mg / 100 ml.
- the sodium content is 0.1 mg / 100 ml or more and less than 50 mg / 100 ml, 0.1 to 45 mg / 100 ml, 0.1 to 40 mg / 100 ml, 0.1 to 35 mg / 100 ml, 0.1 to 30 mg / 100 ml, 0.1 to 25 mg / depending on the embodiment.
- the sodium content is 0.1 to 22 mg / 100 ml, 0.1 to 21 mg / 100 ml, 1 to 22 mg / 100 ml, 1 to 21 mg / 100 ml, 4 to 40 mg / 100 ml, 4 to 35 mg / 100 ml, depending on the embodiment.
- the amount of sodium added to tea beverages is 0.1 to 45 mg / 100 ml, 0.1 to 40 mg / 100 ml, 0.1 to 35 mg / 100 ml, 0.1 to 30 mg / 100 ml, 0.1 to 25 mg / 100 ml, 0.1 to 20 mg / 100 ml.
- the form of sodium is not particularly limited as long as it is contained in the tea beverage of the present invention in an ingestible state, and for example, sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate ( Monosodium citrate, sodium citrate, trisodium citrate), sodium phosphate, sodium carbonate, sodium hydrogencarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium arginate, sodium glucoheptate, sodium gluconate , Sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate and mixtures thereof may be in at least one form selected from the group.
- sodium derived from the raw material is also included in the sodium contained in the tea beverage of the present invention.
- sodium derived from a sodium component used as a preservative for example, sodium benzoate, sodium sulfite, sodium hyposulfate, sodium dehydroacetate, sodium pyrosulfite, sodium propionate, etc.
- a sodium component used as a preservative for example, sodium benzoate, sodium sulfite, sodium hyposulfate, sodium dehydroacetate, sodium pyrosulfite, sodium propionate, etc.
- the content of sodium in the beverage can be measured by the atomic absorption method. If the blending amount of the sodium-containing compound blended in the beverage is known, the value calculated from the blending amount may be used.
- the amount of sodium contained in the tea beverage may be specified by the amount of the sodium source.
- “Sodium source” means a compound that can produce sodium ions when a tea beverage is placed in the mouth.
- the amount of sodium source may be less than 22 mM.
- the amount of sodium source is about 21 mM or less, about 20 mM or less, about 19 mM or less, about 18 mM or less, about 17 mM or less, about 16 mM or less, about 15 mM or less, about 14 mM or less, about 13 mM or less, About 12mM or less, about 11mM or less, about 10mM or less, about 9.0mM or less, about 8.5mM or less, about 8.0mM or less, about 8.5mM or less, about 7.0mM or less, about 7.5mM or less, about 6.0mM or less, about 5.5mM
- it is about 5.0 mM or less, about 4.5 mM or less, about 4.0 mM or less, about 3.5 mM or less, about 2.0 mM or less, about 1.5 mM or less, about 1.0 mM or less, or about 0.5 mM or less.
- the amount of sodium source is about 0.1 to about 22 mM, about 0.5 to about 22 mM, about 1.0 to about 22 mM, about 1.5 to about 22 mM, about 2.0 to about 22 mM, about 22 to about 22 mM, about 3.0 to.
- the tea beverage of the present invention may contain a sweetener in addition to the high sweetness sweetener of the component (a).
- sweetener means any substance or group of substances that causes a sweetening response.
- the sweeteners can be divided into sugar-based sweeteners and non-sugar-based sweeteners according to their structural characteristics, and low-sweetness sweeteners and high-sweetness sweeteners based on the degree of sweetness.
- sweeteners can be divided into caloric sweeteners and non-caloric sweeteners.
- it can be divided into natural sweeteners and artificial sweeteners based on the acquisition method.
- Carbohydrate-based sweeteners are not limited to sucrose, lactose, glucose, malt sugar, starch sugar such as sucrose, isomerized sugar, fructose, and sugar alcohols such as erythritol, sorbitol, mannitol, martitol, xylitol, and palatinit. , Sucrose, palatinose, fructo-oligosaccharide, coupling sugar (R), galactooligosaccharide, milk fruit oligosaccharide, raffinose, soybean oligosaccharide, honey and the like. In addition, sugar-based sweeteners contain rare sugars.
- Rare sugar refers to monosaccharides and their derivatives whose abundance is small in nature. For example, naturally occurring aldoses other than D-glucose, D-galactose, D-mannose, D-ribose, D-xylose and L-arabinose, naturally occurring ketose other than D-fractose, natural other than D-sorbitol.
- the sugar alcohols and the like present in the rare sugars are included in the rare sugars.
- Non-limiting examples of rare sugars include, for example, D-tagatose, D-sorbose, D-alloth (D-psicose), L-fractose, L-allulose (L-psicose), L-tagatose, L-sorbose, etc.
- Examples thereof include aldoses such as ketose, altrose and D-allose, and sugar alcohols such as xylitol, erythritol and D-talitol.
- Caloric sweeteners typically mean sweeteners with an energy of 4 kcal / g. Whether the energy of the sweet substance is known, the content is measured by HPLC etc. and calculated by multiplying by the energy conversion coefficient, or the physical combustion heat is measured by a calorimeter (for example, bomb calorimeter etc.). Can be determined by correcting the digestion and absorption rate, the amount of heat excreted, and the like.
- caloric sweeteners include, for example, sucrose, lactose, glucose, maltose, starch syrup, high fructose corn syrup, fructose, and the like.
- Non-caloric sweeteners typically refer to those that are difficult to digest in the body and result in less energy being taken in, less than 2 kcal / g, preferably less than 1 kcal / g, more preferably. It means a sweetening substance having an energy of less than 0.5 kcal / g.
- Non-caloric examples of non-caloric sweeteners include, for example, non-caloric hexoses such as allose (psicose) and allose, non-caloric pentoses such as xylose and arabinose, non-caloric tetrose such as erythrose and treose, erythritol and aritol.
- Non-caloric sugar alcohols such as, etc. may be mentioned.
- sweet substances can be classified by energy (calorie) level.
- sweet substances can be classified into sweet substances having an energy of 4 kcal / g or more and sweet substances having an energy of less than 4 kcal / g.
- Sweet substances with energy less than 4 kcal / g are further sweet substances with energy less than 3 kcal / g, sweet substances with energy less than 2.5 kcal / g, sweet substances with energy less than 2 kcal / g, 1.5 kcal / Sweet substance with energy less than g, sweet substance with energy less than 1 kcal / g, sweet substance with energy less than 0.5 kcal / g, sweet substance with energy more than 1 kcal / g and less than 4 kcal / g, 2 kcal / Sweet substance with energy of g or more and less than 4 kcal / g, sweet substance with energy of 3 kcal / g or more and less than 4 kcal / g, sweet substance with energy of 2 kcal /
- Sucrose, lactose, glucose, maltose, water candy, isomerized sugar, fructose, etc. are sweet substances having an energy of 4 kcal / g or more
- sorbitol is a sweet substance having an energy of 2 kcal / g or more and less than 4 kcal / g.
- Xylose, D-xylose, D-ribose, D-tagatose, arabinose, etc. are sweet substances having energy of 0 kcal / g or more and less than 2 kcal / g, such as D-allulose, erythritol, allose, erythrose, treose, and aritol. And so on.
- the low sweetness sweetener means a compound having the same sweetness as sucrose (for example, less than 5 times, 0.1 to 2 times, 0.5 to 1.5 times, etc. of sucrose).
- Non-limiting examples of low-sweetness sweeteners include sucrose, high fructose corn syrup, glucose, fructose, lactose, maltose, xylitol, lactulose, fructo-oligosaccharide, malto-oligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and coupling sugar (R).
- low-sweetness sweeteners include rare sugars, caloric sweeteners, non-caloric sweeteners, sugar-based sweeteners, non-sugar-based sweeteners, natural sweeteners, and so on, as long as the sweetness is within the above range. Contains artificial sweeteners.
- the tea beverage in one embodiment of the present invention contains a low sweetness sweetener.
- the following tea beverage (hereinafter, also referred to as the tea beverage of aspect A) is provided.
- (d) Low-sweetness sweetener in an amount equivalent to sweetness intensity X4 may be abbreviated as "ingredient (d)" in the present specification).
- the tea beverage according to one aspect of the present invention does not contain any component other than (a) a high sweetness sweetener equivalent to an amount of sweetness intensity X1 and (d) a low sweetness sweetener equivalent to an amount of sweetness intensity X4. ..
- the low sweetness sweetener comprises a sweetener selected from hexose, pentose, tetrose, polysaccharides having aldose or ketose terminal sugars, sugar alcohols and combinations thereof.
- the low sweetness sweetener is selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof. including.
- the low sweetness sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof.
- X4 of "sweetness intensity X4" is 0 to 0.5, 0 to 1.0, 0 to 1.5, 0 to 2.0, 0 to 2.5, 0 to 3.0, 0 to 3.5, 0 to 4.0, 0 to 4.5, 0 to 5.0, 0 to 5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8.75, 0-9.0, 0-9.25, 0-9.5, 0-9.75, 0 to 10.0, 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05-6.5, 0.05-7.0, 0.05-7.5, 0.05-8.0, 0.05-8.25, 0.05-8.5, 0.05-8.75, 0.05-9.0, 0.05-9.25,
- X4 is also 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0 to 13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05 to 11.0, 0.05-11.5, 0.05-12.0, 0.05-12.5, 0.05-13.0, 0.05-13.5, 0.05-14.0, 0.05-14.5, 0.05-15.0, 0.1-10.5, 0.1-11.0, 0.1-11.5, 0.1-12.0, 0.1 to 12.5, 0.1 to 13.0, 0.1 to 13.5, 0.1 to 14.0, 0.1 to 14.5, 0.1 to 15.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 12.5, 0.5 to 13.0, 0.5 to 13.5, 0.5-14.0, 0.5-14.5, 0.5-15.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-12.5, 1.0-13.0, 1.0
- the amount equivalent to the sweetness intensity X4 of the low sweetness sweetener is the amount (concentration) that exhibits the sweetness of the low sweetness intensity X4 under the condition that the low sweetness sweetener is dissolved in 20 ° C water having the same volume as the tea beverage of the present invention. To say.
- X4 is preferably 0.05 to 6.0, more preferably 0.05 to 5.0, and even more preferably 0.1 to 4.0.
- X5 is not particularly limited as long as it is larger than X1 + X4, but 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0.
- ⁇ 20 5.0 ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20 , 6.5 ⁇ 15, 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15, 7.5 ⁇ 12.5, 7.5 ⁇ 10, 7.5 ⁇ 9, 7.5 ⁇ 8, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 15, 8.0 ⁇ 12, 8.0 ⁇ 15, 8.0 ⁇ 12.5, 8.0 ⁇ 10, 8.5 ⁇ 20, 8.5 ⁇ 15, 8.5 ⁇ 12.5,
- X5 is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0-14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5- 14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0-16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5- It may be 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16 or 10.5 to 15.5.
- the tea beverage of the present invention comprises an antioxidant (sodium erythorsorbate, etc.), an emulsifier (sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.), and an acidulant (phosphoric acid) as long as the effects of the present invention are not impaired.
- an antioxidant sodium erythorsorbate, etc.
- an emulsifier sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.
- an acidulant phosphoric acid
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- a tea beverage is provided in which the amino acid or a derivative thereof or a salt thereof contains an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of X2, and 0.1 ⁇ X1 ⁇ X2.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 10.0, preferably 1.5 to 9.0, more preferably 2.0 to 8.0
- a tea beverage is provided in which the amino acid or a derivative thereof or a salt thereof contains an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Sodium 7 mg / 100 ml or more and less than 40 mg / 100 ml, more than 10 mg / 100 ml and less than 40 mg / 100 ml, or 17 mg / 100 ml or more and less than 40 mg / 100 ml, and
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- a tea beverage is provided in which X4 is 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Sodium 7 mg / 100 ml or more and less than 40 mg / 100 ml, more than 10 mg / 100 ml and less than 40 mg / 100 ml, or 17 mg / 100 ml or more and less than 40 mg / 100 ml, and
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- Polyphenol content is 200-600ppm or 300-500ppm
- a tea beverage is provided in which X4 is 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Sodium 7 mg / 100 ml or more and less than 40 mg / 100 ml, more than 10 mg / 100 ml and less than 40 mg / 100 ml, or 17 mg / 100 ml or more and less than 40 mg / 100 ml, and
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof have DL-alanine less than 20 mM, L-serine less than 40 mM, glycine less than 50 mM, L-arginine less than 1 mM, L-glutamic acid less than 0.25 mM, L-valine less than 40 mM, Amino acids selected from less than 5 mM L-glutamine, less than 20 mM L-leucine, less than 40 mM L-threonine, less than 40 mM L-proline, less than 10 mM L-asparagin and less than 0.4 mM L-lysine hydrochloride Including, Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- a tea beverage is provided in which X4 is 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Sodium 7 mg / 100 ml or more and less than 40 mg / 100 ml, more than 10 mg / 100 ml and less than 40 mg / 100 ml, or 17 mg / 100 ml or more and less than 40 mg / 100 ml, and
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose and combinations thereof.
- a tea beverage having an X4 of 0.05 to 6.0, preferably 0.05 to 5.0, more preferably 0.1 to 4.0 is provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Sodium 7 mg / 100 ml or more and less than 40 mg / 100 ml, more than 10 mg / 100 ml and less than 40 mg / 100 ml, or 17 mg / 100 ml or more and less than 40 mg / 100 ml, and
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose and combinations thereof. Polyphenol content is 200-600ppm or 300-500ppm, A tea beverage having an X4 of 0.05 to 6.0, preferably 0.05 to 5.0, more preferably 0.1 to 4.0 is provided. In this embodiment, the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1
- B One or more amino acids selected from alanine, serine and glycine
- C Sodium 7 mg / 100 ml or more and less than 40 mg / 100 ml, more than 10 mg / 100 ml and less than 40 mg / 100 ml, or 17 mg / 100 ml or more and less than 40 mg / 100 ml, and (d) a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- a tea beverage having an energy of 50 Kcal / 100 ml or less and X1 + X4 of 6 or more is provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- Coffee beverage with increased sweetness ⁇ C1 aspect >> The present invention provides the following coffee beverage (hereinafter, also referred to as "coffee beverage C of the present invention") as the first aspect of C1. It contains (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof. A coffee beverage having a sweetness intensity of Xb and 0.1 ⁇ Xa ⁇ Xb due to the components (a) and (b).
- the component exhibiting sweetness is (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa, and the sweetness exhibited by the coffee beverage of the present invention is calculated. Should have a sweetness intensity of Xa. However, since (b) an amino acid or a derivative thereof or a salt thereof, which has a low concentration but is lower than the taste recognition threshold, is present in the coffee beverage, (a) the sweetness exhibited by the high sweetness sweetener in an amount equivalent to the sweetness intensity Xa. Is increased to a sweetness intensity Xb (where 0.1 ⁇ Xa ⁇ Xb).
- the present invention further comprises sweeteners, milks, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings other than (a). It means that it may contain additional ingredients such as extracts, pH regulators, quality stabilizers and the like.
- a coffee beverage containing milk may contain milk derived from milk (for example, skim milk powder), and the sugar (lactose) contained in such milk is a sweetener other than (a) in the present invention. be.
- the coffee beverage according to one aspect of the present invention does not contain a sweetening substance other than the sugar contained in the component (a) and milk derived from milk as a sweetener.
- the effect of improving the taste quality is exhibited in addition to the increase in sweetness.
- total sweetness “total sweetness”, “reduction of sweetness aftertaste”, “body, thickness”, “flavor strength”, “miscellaneous taste (bitterness, astringency, etc.)”
- at least one of "reduction” and “salt taste” is improved.
- alanine, glycine or serine improves "body, thickness” and "flavor intensity”.
- the "coffee beverage” refers to a beverage product manufactured by using a coffee component as a raw material.
- the type of product is not particularly limited, but mainly includes “coffee”, “coffee beverage” and “soft drink with coffee” which are defined in the "Fair Competition Code for Labeling Coffee Beverages” approved in 1977.
- those with a milk solid content of 3.0% by mass or more are treated as “milk beverages” under the application of the "Fair Competition Code for Labeling Drinking Milk”. Is included in the coffee beverage in the present invention.
- the coffee content (also referred to as an extract of roasted coffee beans in the present specification) refers to a solution containing a component derived from coffee beans, for example, a coffee extract, that is, roasting and crushing. Examples thereof include a solution obtained by extracting the coffee beans with water or hot water. Further, a solution obtained by adjusting an appropriate amount of coffee extract obtained by concentrating coffee extract, instant coffee obtained by drying coffee extract, or the like with water or warm water is also mentioned as the coffee content.
- the type of coffee beans used in the coffee beverage according to one aspect of the present invention is not particularly limited.
- the cultivated tree species include Arabica, Robusta, and Coffea liberica, and examples of coffee varieties include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro.
- One kind of coffee beans may be used, or a plurality of kinds may be blended and used.
- the roasting method of roasted coffee beans there are no restrictions on the roasting temperature or roasting environment, and the usual method can be adopted, but the roasting degree L value of coffee beans is 18 to 24. preferable.
- the extraction method from the roasted coffee beans there are no restrictions on the extraction method from the roasted coffee beans.
- water or warm water is used from a crushed product obtained by coarsely grinding roasted coffee beans, medium grinding, fine grinding, or the like.
- a method of extracting for 10 seconds to 30 minutes can be mentioned.
- the extraction method may be a drip type, a siphon type, a boiling type, a jet type, a continuous type or the like.
- Milk such as milk, milk and dairy products may be added to the coffee beverage according to one aspect of the present invention.
- Milk-added coffee beverages are also referred to herein as "milk-containing coffee beverages.”
- Such milks include milk, condensed milk, skim milk, reduced milk (whole milk powder, skim milk powder or reduced milk reduced from prepared milk powder), concentrated whey, concentrated milk, cream and vegetable milk (soy milk, almond milk, etc.).
- As the milk not only liquid but also powder may be used.
- the coffee beverage of the present invention may contain decaffeination or caffeine, and the concentration when caffeine is contained is not particularly limited, but is 10 mg / 100 ml to 110 mg / 100 ml and 15 mg / 100 ml to 100 mg / 100 ml. , 20 mg / 100 ml to 95 mg / 100 ml, 25 mg / 100 ml to 90 mg / 100 ml, or 30 mg / 100 ml to 85 mg / 100 ml is preferable.
- the amount of caffeine in a coffee beverage can be measured by high performance liquid chromatography (HPLC).
- the coffee beverage according to one aspect of the present invention may contain a pH adjuster.
- pH adjusters include, but are not limited to, sodium hydrogen carbonate, carbon dioxide, succinic acid, gluconic acid, citric acid, trisodium citrate, phosphoric acid, lactic acid, sodium hydroxide and / or salts thereof.
- the form of the coffee beverage of the present invention is not limited, and may be, for example, a beverage in which concentrated coffee extract or instant coffee is dissolved. It may be in the form.
- sweetness intensity means the intensity of sweetness exhibited by a substance.
- sweetness degree 1 the sweetness degree of glucose is 0.6 to 0.7 (median value 0.65).
- Table 1 which describes the aspect of A1.
- the coffee beverage of the present invention contains a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, exhibits the sweetness of the sweetness intensity Xb by the components (a) and (b), and is 0.1 ⁇ Xa ⁇ Xb. be.
- Xa of "sweetness intensity Xa" is more than 0.05 and 0.5 or less, more than 0.05 and 1.0 or less, more than 0.05 and 1.5 or less, more than 0.05 and 2.0 or less, more than 0.05 and 2.5 or less, more than 0.05 and 3.0 or less, more than 0.05 and 3.5 or less, More than 0.05 and less than 4.0, more than 0.05 and less than 4.5, more than 0.05 and less than 5.0, more than 0.05 and less than 5.5, more than 0.1 and less than 0.5, more than 0.1 and less than 1.0, more than 0.1 and less than 1.5, more than 0.1 and less than 2.0, 0.1 More than 2.5, more than 0.1, more than 3.0, more than 0.1, more than 3.5, more than 0.1, more than 4.0, more than 0.1, more than 4.5, more than 0.1, more than 5.0, less than 0.1, more than 5.5, 0.05-0.5, 0.05-1.0, 0.05- 1.5, 0.05-2.0, 0.05-2.5, 0.05-3.0
- Xa is also more than 0.05 and less than 6.0, more than 0.05 and less than 6.5, more than 0.05 and less than 7.0, more than 0.05 and less than 7.5, more than 0.05 and less than 8.0, more than 0.05 and less than 8.5, more than 0.05 and less than 9.0, more than 0.05 and more than 9.5.
- 0.05 or more and 10.0 or less 0.05 or more and 10.5 or less, 0.05 or more and 11.0 or less, 0.05 or more and 11.5 or less, 0.05 or more and 12.0 or less, 0.05 or more and 13.0 or less, 0.05 or more and 14.0 or less, 0.05 or more and 15.0 or less, More than 0.05 and 16.0 or less, more than 0.05 and 17.0 or less, more than 0.05 and 18.0 or less, more than 0.1 and 6.0 or less, more than 0.1 and 6.5 or less, more than 0.1 and 7.0 or less, more than 0.1 and 7.5 or less, more than 0.1 and 8.0 or less, 0.1 Exceeds 8.5 or less, 0.1 or more 9.0 or less, 0.1 or more 9.5 or less, 0.1 or more 10.0 or less, 0.1 or more 10.5 or less, 0.1 or more 11.0 or less, 0.1 or more 11.5 or less, 0.1 or more 12.0 or less, 0.1 Exceeded 13.0 or less, 0.1 or more and 14.0 or less
- Xa is preferably 0.5 to 10.0, more preferably 1.5 to 9.0, and even more preferably 2.0 to 8.0. Further, in another aspect of the present invention, Xa is preferably 0.5 to 5.5, more preferably 1.0 to 5.5, and even more preferably 2.0 to 5.0.
- the amount equivalent to the sweetness intensity Xa of the high sweetness sweetener means the amount that exhibits the sweetness of the sweetness intensity Xa under the condition that the high sweetness sweetener is dissolved in 20 ° C. water having the same volume as the coffee beverage of the present invention.
- the amount of the high-sweetness sweetener may be Pa ppm, where Pa ppm is an amount equivalent to the sweetness intensity Xa.
- Pa is about 1 to about 800, about 5 to about 800, about 10 to about 800, about 15 to about 800, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35.
- Pa is also 1-1500, 1-1200, 5-1200, 1-1000, 5-1000, 10-1000, 1-900, 5-900, 10-900, 15-900, 20-900, 25- 900, 30-900, 35-900, 40-900, 45-900, 50-900, 55-900, 1-800, 5-800, 10-800, 15-800, 20-800, 25-800, 30-800, 35-800, 40-800, 45-800, 50-800, 55-800, 1-700, 5-700, 10-700, 15-700, 20-700, 25-700, 30- 700, 35-700, 40-700, 45-700, 50-700, 55-700, 1-600, 5-600, 10-600, 15-600, 20-600, 25-600, 30-600, 35-600, 40-600, 45-600, 50-600, 55-600, 1-550, 1-540, 1-530, 1-520, 1-510, 1-505, 1-500, 1- 495, 1-490, 5-550, 5-540, 5-530, 5-520, 5-510, 5-505, 5-500, 5-495
- Pa is also about 20-about 200, about 100-about 500, about 100-about 450, about 100-about 400, about 100-about 350, about 100-about 300, about 100-about 250, about 100-about. 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, It can take values of about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300, or about 200 to about 250.
- Xb is not particularly limited as long as it is larger than Xa, but is 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to 9.0, 0.05 to 9.5, 0.05 to 10.0, 0.05.
- Xb is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0- 14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.
- the coffee beverage of the present invention exhibits an enhanced sweetness. Whether or not the sweetness of the coffee beverage of the present invention is enhanced can be evaluated by a panel trained in terms of sensuality.
- the sweetness intensity of the coffee beverage of the present invention is the standard coffee beverage which is the standard of sweetness, and the sweetness intensity is 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13,
- the sweetness of the coffee beverage of the present invention can be measured by adjusting the sucrose concentration to 14, 15 and so on, and the panelist comparing the sweetness of the coffee beverage of the present invention with the sweetness of the reference coffee beverage. can.
- the standard coffee beverage with sweetness intensity 1, 2, ... 15 has a sucrose content of 1 g / 100 g, 2 g / 100 g, ...
- the coffee beverage to which sucrose is not added Prepare by adding sugar. Further, among the reference coffee beverages having less sweetness than the coffee beverage of the present invention in the above measurement, the reference coffee beverage having the closest sweetness to the coffee beverage of the present invention is selected, and sucrose is added to the selected reference coffee beverage. By adding it, it is adjusted to have the same sweetness as the coffee beverage of the present invention, and at that time, the sweetness intensity of the coffee beverage of the present invention is measured from the sucrose content contained in the adjusted reference coffee beverage. You can also do it.
- VAS method sweetness intensity evaluation
- the evaluator defines the intensity of sweetness as "not sweet at all" at the lower end and "I can't think of anything sweeter than this" at the upper end.
- the evaluation is made by expressing the sweetness intensity felt at that time by the position on the straight line using the paper on which the vertical line showing the intensity is drawn on the straight line.
- the sweetness intensity of the coffee beverage of the present invention is not particularly limited as long as it is acceptable as a coffee beverage, and for example, the sweetness degree is 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5. ⁇ 20, 4.5 ⁇ 15, 4.5 ⁇ 12.5, 4.5 ⁇ 10, 5.0 ⁇ 20, 5.0 ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20, 6.5 ⁇ 15, 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15, 7.5 ⁇ 12.5, 7.5 ⁇ 10, 7.5 ⁇ 9, 7.5 ⁇ 8, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 15, 8.0 ⁇ 12, 8.0 ⁇ 15, 8.0 ⁇ 12.5, 8.0 ⁇ 10, 8.5
- the energy (total energy amount) of the coffee beverage of the present invention is 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to 24 Kcal depending on the embodiment.
- the energy (total energy amount, TE) of the coffee beverage of the present invention is 0 ⁇ TE ⁇ 50 Kcal / 100 ml, 0 ⁇ TE ⁇ 45 Kcal / 100 ml, 0 depending on the embodiment (for example, an embodiment containing a caloric sweetener).
- the components (a) and (b) can be arbitrarily combined. As shown in Examples described later, by adding the component (b) to the component (a), it is possible to obtain a sweetness intensity Xb higher than the sweetness intensity Xa of the component (a) alone. That is, the sweetness of the component (a) can be enhanced by the component (b). Therefore, it is possible to produce a coffee beverage without using high-calorie sucrose or while maintaining the same sweetness as that of a coffee beverage containing sucrose, or while reducing the amount of sucrose used. This makes it possible to design new low-calorie coffee beverages.
- a high-intensity sweetener having particularly excellent taste such as rebaugioside D (hereinafter, rebaugioside may be abbreviated as Reb) or rebaugioside M as the component (a).
- Reb rebaugioside D
- rebaugioside M rebaugioside M
- D-allulose, erythritol, etc. are used as substances, and low-concentration amino acids improve sweetness.
- you want to adjust the calories of food to low calories instead of zero you can also add calorie sweeteners such as sucrose, glucose, fructose, and sorbitol as additional sweeteners.
- High sweetness sweetener in the present specification, may be abbreviated as "sweetener (a)” or “ingredient (a)" means a compound having a stronger sweetness than sucrose, and is a naturally derived compound. , Synthetic compounds or combinations of naturally occurring compounds and synthetic compounds. High sweetness sweetener is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1,000 times or more, 5,000 times or more, 10,000 times or more, 50,000 times in the same amount as sucrose. It has a sweetness of 100,000 times or more.
- high-sweetness sweeteners include peptide-based sweeteners such as aspartame, neotheme, and advantheme, for example, sucrose derivatives such as sucralose, such as acesurfam K, saccharin, sodium saccharin, sodium cyclamate, zultin, and diglycyrrhizinate.
- Synthetic sweeteners such as sodium, trisodium glycyrrhizinate, neohesperidin dihydrochalcone (including naturally occurring but predominantly synthetic products such as neohesperidin dihydrocarcon), such as somatin and monerin.
- Thunberg Extracts Thaumataococcus daniellii Benth extract, Dioscoreophyllum volkensii extract, Curculigo latifolia extract, Richadella dulcifica extract, Richadella dulcifica extract, Pentadiplandra Masaikai extract, Lippia dulcis (sweet herb Mexican) extract, etc. and sweeteners in the extract, such as stevia extract and stevia derivative such as enzyme-treated stevia, which is obtained by enzymatically treating stevia and adding glucose.
- Glycyrrhiza glabra Plant-containing sweeteners eg, triterpene such as glycyrrhizin
- sugars obtained from plant extracts such as steviol sugar, mogloside obtained by processing Luo Han Guo and Luo Han Guo extract. Sugar
- Rubus suavissimus S. Lee Plant-containing sweet components eg, diterpenic glycosides such as rubusoside
- Hydrorangea macrophylla var e.g, triterpene such as glycyrrhizin
- Thaumataococcus daniellii Benth plant-containing sweet components eg, proteins such as somatin
- Dioscoreophyllum volkensii plant-containing sweet components eg, proteins such as monerin
- Curculigo latifolia plant-containing sweet components eg, proteins such as curculin
- Richadella dulcifica plant-containing sweet components eg, proteins such as miraculin
- Pentadiplandra brazzeana plant-containing sweet components eg, brazein, pentadin and other proteins
- Capparis masaikai plant-containing sweet components eg, mabinlin and other proteins
- Lippia dulcis plant-containing Examples include sweetening components (eg, sesquitelpen such as hernanzultin, 4 ⁇ -hydroxyhernanzultin) and the like.
- Steviol glycosides include rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside Q, rebaugioside O, and rebaugioside O.
- A, Zulcoside C, rubusoside, steviol, steviol monoside, steviolbioside, stevioside and the like can be mentioned.
- mogroside include mogroside IV and mogroside V.
- the licorice (licorice) extract is obtained from the roots or rhizomes of Glycyrrhiza uralensis, Glycyrrhiza chinensis or Glycyrrhiza vulgaris, and is mainly composed of glycyrrhizic acid.
- licorice extract include licorice extract, glycyrrhizin, and licorice extract.
- the sucrose derivative includes, for example, one obtained by substituting the OH group or H group of sucrose with another substituent, and examples thereof include a halogen derivative of sucrose (sucralose) and an oxathiadinone dioxide derivative. And so on.
- the high sweetness sweetener is selected from the good quality high sweetness sweeteners.
- the "good-quality, high-sweetness sweetener” has (1) less astringent taste, (2) less metallic taste, and (3) less sweetness aftertaste than Rebaugioside A (RebA).
- (4) Less bitterness means a high-sweetness sweetening substance having one or more taste characteristics selected from. Whether or not a certain sweet substance has the above-mentioned taste characteristics is known or can be determined based on a sensory evaluation or the like.
- Non-limiting examples of good-tasting, high-sweetness sweeteners include, for example, RebD, RebM, Luo Han Guo extract, mogroside (eg, mogroside V), thaumatin, brazzein or a combination thereof.
- the high sweetness sweetener may be naturally occurring in a plant or the like, or may be artificially produced (for example, bioconversion, chemical synthesis, etc.). However, it is preferably a naturally occurring sweetener.
- naturally occurring does not mean that the high-intensity sweetening substance contained in the coffee beverage of the present invention is a natural product, but if the same substance is naturally present.
- the high-sweetness sweetening substance contained in the coffee beverage of the present invention may be an artificially produced substance (non-natural substance, for example, by bioconversion).
- Non-limiting examples of the sweetening agent (a) include, for example, rebaugioside A (RebA), rebaugioside D (RebD), rebaugioside M (RebM), neohesperidin dihydrocalcone, glycyrrhizin, thaumatin, monerin, mogroside, rubusoside, miraculin, mabinrin. , Brazzein, Pentazine, Philozlutin, Hernanzultin, Miraculin, Stevia rebaudiana Plant-containing sweetness ingredient, Siraitia grosvenorii Plant-containing sweetening ingredient, Glycyrrhiza glabra Plant-containing sweetening ingredient, Rubus suavissimus S.
- RebA rebaugioside A
- RebD rebaugioside D
- RebM rebaugioside M
- neohesperidin dihydrocalcone glycyrrhizin, thaumatin,
- the sweetener (a) comprises RebA, RebD, RebM, mogroside (eg, mogroside V) or a combination thereof.
- the sweetener (a) comprises RebA, RebD, RebM, mogroside (eg, mogroside V), thaumatin or a combination thereof.
- the high sweetness sweetener comprises at least one selected from the group consisting of RebA, RebD, RebM, mogroside V, Luo Han Guo extract and combinations thereof.
- the sweetener (a) is substantially composed of sweeteners other than the major components of stevia sweeteners such as RebA and stevioside.
- substantially from means that the sweetener used in the present invention may contain the main components of the stevia sweetener as long as the effects of the present invention are not impaired.
- the sweeteners (a) used in the present invention preferably 90% or more, more preferably 95% or more, still more preferably 98% or more consist of sweeteners other than RebA and stevioside.
- RebA, RebD and RebM may be extracted directly from Stevia, or may be obtained by adding glucose to a compound having another structure contained in the Stevia extract.
- Luo Han Guo extract as a sweetener is an extract of Luo Han Guo containing a sweetening substance derived from Luo Han Guo, and is approved as a food additive in various countries including Japan and is commercially available.
- sweetening substance derived from Luo Han Guo include mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I.
- Mogroside V is one of the major mogroside glycosides contained in Luo Han Guo, and it has been reported that it exhibits high-quality sweetness characteristics close to those of sucrose as compared with rebaugioside A.
- Mogroside V can be obtained by purifying from a Luo Han Guo extract (for example, an alcohol extract of Luo Han Guo) by chromatography or the like.
- mogroside V may be obtained by adding glucose to a compound having another structure contained in the Luo Han Guo extract.
- the Luo Han Guo extract preferably contains mogroside V, and the proportion thereof is not limited, but is 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30 by weight of the total dry weight of the Luo Han Guo extract. By weight% or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more or 75% by weight or more. It may be there.
- the content of mogroside V can be determined by known techniques such as liquid chromatography.
- the fruit of Rakan fruit (Siraitia grosvenorii) is used as an appropriate solvent (for example, an aqueous solvent such as water, an alcohol solvent such as ethanol and methanol, a mixed solvent of an aqueous solvent such as hydrous ethanol and hydrous methanol, and an alcohol solvent. Etc.), and then optionally subjected to treatments such as degreasing, purification, concentration, and drying.
- an appropriate solvent for example, an aqueous solvent such as water, an alcohol solvent such as ethanol and methanol, a mixed solvent of an aqueous solvent such as hydrous ethanol and hydrous methanol, and an alcohol solvent. Etc.
- Mogroside V may be of high purity, for example, purity of 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96. It may be% or more, 97% or more, 98% or more, and the like. As a matter of course, the higher the purity of mogroside V obtained by purifying the Luo Han Guo extract, the smaller the amount of the Luo Han Guo extract components other than the mogroside V mixed.
- the mogroside V may be of lower purity, eg, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more or 75% or more. It may be a mogroside.
- sweetness degree 1 the sweetness intensity exhibited by sucrose per unit concentration Brix 1
- the calculated value of the sweetness degree of MogV having a purity of about 65% is about 175.
- a Luo Han Guo extract containing about 30% by weight or more of MogV may be used as a high-sweetness sweetener, and the sweetness intensity exhibited by sucrose per unit concentration Brix 1 is defined as sweetness 1.
- the calculated sweetness of this Luo Han Guo extract is about 100.
- the high sweetness sweetener is contained in an amount equivalent to the sweetness intensity Xa as described above.
- sweetness intensity of sucrose per unit concentration Brix 1 is defined as sweetness 1
- the sweetness of rebaugioside D is about 225
- the sweetness of rebaugioside M is about 230
- the sweetness of rebaugioside B is about 325
- the sweetness of rebaugioside A is about 325.
- the degree is 200 to 300 (center value 250)
- the sweetness of Levagioside N is 200 to 250 (center value 225)
- the sweetness of Levagioside O is 200 to 250 (center value 225)
- the sweetness of Levagioside E is 70 to 80.
- Rakan fruit extract (containing 40% MogV) has a sweetness of about 130, Mogloside V has a sweetness of about 270, Somatin has a sweetness of 2,000, and Brazein has a sweetness of 500 to 2000 (center value 1250). Will be.
- the value obtained by multiplying these sweetnesses by the concentration of the high-sweetness sweetener in the coffee beverage (w / v% (in the case of a beverage, it can be equated with w / w%)) is the sweetness of the high-sweetness sweetener. It becomes strength.
- the above-mentioned sweetness degree (center value for those shown in the numerical range) is used.
- the relative ratio of the sweetness of various sweeteners to the sweetness of sucrose 1 can be obtained from a known sugar sweetness conversion table (for example, Beverage Japan Co., Ltd. "Beverage Glossary", page 11). In the present specification, the median value is used for those whose sweetness is shown in the numerical range. However, for sweeteners whose sweetness values differ depending on the literature, the relative ratio of the sweetness to the sweetness 1 of sucrose can be determined by a sensory test. As such a sensory test, for example, a sample in which sucrose is added to pure water from Brix 3.0 to 5.0 in 0.5 increments is prepared, and the sample is equivalent to an aqueous solution of a sweetener having a predetermined concentration. A method of selecting a sucrose-added sample having a sweetness intensity can be mentioned.
- the high sweetness sweetener is derived from steviol glycoside, Luo Han Guo extract, mogrol glycoside, Thaumataococcus daniellii Benth plant-containing sweetener, Pentadiplandra brazzeana plant-containing sweetener, artificial sweetener and combinations thereof.
- the high-intensity sweeteners are rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside N, rebaugioside.
- Lebaugioside Q Lebaugioside Q, Levaugioside R, Zulcoside A, Zulcoside C, Lubusoside, Steviolmonoside, Steviolbioside, Stevioside, Luo Han Guo extract, Mogroside V, Thaumatin, Blazein, Aspartame, Acesulfam K, Sclarose, Kanzo extract, Saccharin, and its Includes at least one selected from the group consisting of combinations.
- the sweetener (a) comprises the following combinations: RebA and RebM, RebA and RebD, RebD and RebM, RebA and RebD and RebM, RebA and mogroside V, RebD and mogroside V, RebM and mogroside V. , RebA and RebM and mogroside V, RebA and RebD and mogroside V, RebD and RebM and mogroside V, RebA and neohesperidin dihydrocalcon, RebD and neohesperidin dihydrocalcon, RebM and neohesperidin dihydrocalcon, RebA and RebM and neohesperidin dihydro.
- the sweetener (a) comprises the following combinations: RebA and thaumatin, RebD and thaumatin, RebM and thaumatin, Mogloside V and thaumatin, RebA and RebM and thaumatin, RebA and RebD and thaumatin, RebD and RebM. Thaumatin, RebA and Mogroside V and Thaumatin, RebD and Mogroside V and Thaumatin, RebM and Mogroside V and Thaumatin, RebD and RebM and Mogloside V and Thaumatin.
- the sweetener (a) is a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M. And one or more high sweetness sweeteners selected from the combination thereof may be contained.
- the amount of the sweetener (a) contained in the coffee beverage according to one aspect of the present invention is an amount obtained by combining all the sweet substances.
- the amount of sweetener (a) is Pa (ppm)
- Pa is, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, About 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 ⁇ 750 ⁇ 50 ⁇ 750, 55 ⁇ 750, about 20 ⁇ 700, about 25 ⁇ 700, about 30 ⁇ 700, about 35 ⁇ 700, about 40 ⁇ 700, about 45 ⁇ about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about
- the amount of high-sweetness sweetener Pa ppm is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150. It may be up to about 350 ppm.
- the coffee beverage of the present invention contains (b) an amino acid below the taste recognition threshold, a derivative thereof, or a salt thereof.
- the amino acid or amino acid salt used in the present invention is not particularly limited as long as it is an organic compound having both functional groups of an amino group and a carboxyl group or a salt thereof and which can obtain an effect of increasing sweetness.
- proline and hydroxyproline in which hydrogen of an amino group replaces a side chain portion in the molecule to form a cyclic structure are also included in amino acids herein.
- the amino acid derivative used in the present invention also includes a derivative having no carboxyl group such as taurine.
- amino acids mean free amino acids.
- the amino acid used in the present invention may be D-form, L-form, or racemic-form (also referred to as DL amino acid in the present specification) composed of D-form and L-form.
- the amino acid can be selected from neutral amino acids, basic amino acids and acidic amino acids.
- the neutral amino acid include glycine having an alkyl group, alanine, valine, isoleucine, leucine, etc., serine having an OH group (hydroxy group), threonine, etc., tyrosine having an aromatic group (or aromatic ring), phenylalanine, tryptophan, etc.
- Metionine having a sulfur-containing group, cysteine and the like, proline having an imino group, hydroxyproline and the like, glutamine having an amide group, asparagine and the like can be preferably selected.
- As the basic amino acid arginine, lysine, histidine and the like can be preferably selected.
- the acidic amino acid can be preferably selected from glutamic acid, aspartic acid and the like.
- the amino acid is selected from neutral or basic amino acids.
- the amino acid comprises a basic amino acid and an amino acid selected from a combination thereof among neutral amino acids having an alkyl group, an OH group or an amide group in the side chain.
- those having an alkyl group in the side chain include, for example, glycine, alanine, valine, isoleucine and leucine, and those having an OH group in the side chain include, for example, serine and threonine.
- examples of those having an amide group in the side chain include glutamine and asparagine.
- the amino acid contained in the coffee beverage in one aspect of the present invention is one or more of the 22 kinds of amino acids forming a protein. Specifically, ala, arginine (Arg), asparagine (Asn), aspartic acid (Asp), cysteine (Cys), glutamic acid (Gln), glutamic acid (Glu), glycine (Gly), histidine (His).
- Isoleucine Ile
- Leucine Leu
- Lysine Lys
- Methionin Metal
- Phenylalanine Phe
- Proline Proline
- Serin Serin
- Threonine Threonine
- Trp Tryptophan
- Tyrosine Examples include the L-forms of (Tyr), valine (Val), selenocysteine (Sec) and pyrrolicin (Pyl).
- the amino acid contained in the coffee beverage in one aspect of the present invention is one or more selected from amino acids having a molecular weight of 70 to 260.
- amino acids include alanine (molecular weight: 89), arginine (molecular weight: 174), asparagine (molecular weight: 132), aspartic acid (molecular weight: 133), cysteine (molecular weight: 121), glutamine (molecular weight: 146), Glutamic acid (molecular weight: 147), glycine (molecular weight: 75), histidine (molecular weight: 155), isoleucine (molecular weight: 131), leucine (molecular weight: 131), lysine (molecular weight: 146), methionine (molecular weight: 149), phenylalanine (Molecular Weight: 165), Proline (Molecular Weight: 115), Serin (Molecular Weight: 105), Threonine (Molecular Weight: 119), Tryptophan (Molecular Weight
- the amino acid is one or more selected from amino acids having a molecular weight of 75 to 204, more preferably one or more selected from amino acids having a molecular weight of 75 to 174, and further preferably having a molecular weight. Is one or more selected from 75 to 146 amino acids.
- the amino acid or a salt thereof is L-Asparagine, L-Aspartic acid, Monosodium L-Aspartate, DL-Alanine, L-Alanine, L-Alanine solution, L-Arginine, L-Arginine L-glutamate, L-glutamate (L) -Glutamine), L-Cystine, L-Cystein Monohydrochloride, L-Serine, L-Tyrosine, L-Glutamic Acid Acid), L-Ammonium L-Glutamate (Monoammonium L-Glutamate), Potassium L-Glutamate (Monopotassium L-Glutamate), Calcium L-Glutamic Acid (Monocalcium Di-L-Glutamate), Sodium L-Glutamic Acid (also known as sodium glutamate) (Monosodium L -Glutamate), L-Glutamic Acid (Monomagnesium Di-L-Glutamate), Gly
- amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof.
- the amino acid or derivative thereof or salt thereof comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine. May be good.
- the amino acid or derivative thereof or a salt thereof is arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and It may contain one or more amino acids selected from tryptophan.
- the amino acid or derivative thereof or salt thereof comprises one or more amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan. You may.
- the amino acid threshold means a detection threshold or a taste recognition threshold.
- the detection threshold means the minimum concentration that can clearly show the difference from water, but does not necessarily have to be able to recognize the type of taste (eg, bitterness, acidity, sweetness, etc.).
- the taste cognitive threshold means the minimum concentration at which taste can be recognized (for example, Eur J Clin Nutr (2004) 58, 629-636).
- Amino acid thresholds are summarized in Susan S. Schiffman et al., “Comparison of Taste Qualities and Thresholds of D-and L-Amino Acids”, Physiology & Behavior, Vol. 27, pp. 51-59 (1981). ing.
- the detection thresholds for each amino acid are: glycine (30.9mM), L-threonine (25.7mM), L-serine (20.9mM), L-alanine (16.2mM), L-proline (15.1mM). ), L-Glutamic acid (9.77mM), L-isoleucine (7.41mM), L-phenylalanine (6.61mM), L-leucine (6.45mM), L-valine (4.16mM), L-methionine (3.72mM), L-tryptophan (2.29mM), L-aspartin (1.62mM), L-histidine (1.23mM), L-arginine (1.20mM), L-lysine (0.708mM), L-aspartic acid (0.182mM), L -Glutamic acid (0.063mM), L-cysteine (0.063mM).
- the taste recognition threshold is about 1.5 to 2 times the detection threshold (Yuki Yamauchi et al., "Whole oral taste test (1st report) -basic study and main component analysis-”. , Japan Otolaryngology Society Bulletin Vol. 98 (1995) No. 1, p.119-129, and Reiko Omori, "Comparison of Taste Sensitivity Between Generations", Utsunomiya University Faculty of Education Bulletin, Part 1 (2013) Vol.63 p.201-210)).
- the taste recognition threshold value of an amino acid can be obtained by a sensory test in which an amino acid-containing aqueous solution is prepared at a plurality of concentration levels, tasted in order from the one with the lowest concentration to the one with the highest concentration, and whether or not the taste is felt.
- the concentration at which it is detected to be different from water is defined as the detection threshold
- the concentration at which taste is recognized is defined as the cognitive threshold.
- an amino acid that already has a theoretical value (literature value) can be determined by preparing an aqueous solution having a plurality of concentration levels near the concentration and testing by a plurality of persons trained in sensory.
- the detection threshold described in the literature is 16.2 mM
- the theoretical cognitive threshold calculated from the detection threshold is 32.4 mM, so that 5 mM, 10 mM, 15 mM, 20 mM, 25 mM, and 30 mM.
- the cognitive threshold can be measured by performing a sensory test with multiple levels of aqueous solution selected from 35 mM.
- the amino acid taste recognition threshold means the taste recognition threshold in pure water.
- the taste recognition threshold value in pure water means the minimum concentration at which the taste can be recognized when only amino acids are added to water without adding a sweetener or the like.
- the coffee beverage contains glycine and the glycine content is more than 0 mM and less than 80 mM, 75 mM or less, less than 75 mM, 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM. Below, it may be 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- the coffee beverage contains alanine and the alanine content is greater than 0 mM and less than 32.4 mM, less than 30 mM, less than 30 mM, less than 25 mM, less than 20 mM, less than 20 mM, less than 15 mM or less than 10 mM. good.
- Alanine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains valine and the valine content is greater than 0 mM and less than 50 mM, less than 50 mM, less than 45 mM, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM.
- it may be 15 mM or less or 10 mM or less.
- the coffee beverage may contain isoleucine and the content of isoleucine may be more than 0 mM and 25 mM or less, 20 mM or less, 15 mM or less, 10 mM or less or 5 mM or less. Alternatively, at 1-25mM, 5-25mM, 10-25mM, 15-25mM, 20-25mM, 1-20mM, 5-20mM, 10-20mM, 15-20mM, 1-15mM, 5-15mM or 10-15mM. There may be. Isoleucine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains leucine and the leucine content is more than 0 mM and less than 50 mM, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, less than 20 mM, 15 mM.
- it may be 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less.
- the coffee beverage contains serin and the serin content is more than 0 mM and 130 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 40 mM or less, 35 mM or less, 30 mM.
- it may be 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- 10 to 130mM 10 to 100mM, 10 to 80mM, 20 to 80mM, 30 to 80mM, 40 to 80mM, 50 to 80mM, 60 to 80mM, 70 to 80mM, 10 to 70mM, 20 to 70mM, 30 to 70mM, 40 to 70mM, 50 to 70mM, 60 to 70mM, 10 to 60mM, 20 to 60mM, 30 to 60mM, 40 to 60mM, 50 to 60mM, 10 to 50mM, 20 to 50mM, 30 to 50mM, 40 to 50mM, 10 to 40mM, 20-40mM, 30-40mM, 10-30mM, 20-30mM, 5-45mM, 5-40mM, 5-35mM, 5-30mM, 5-25mM, 5-20mM, 5-15mM, 5-10mM, It may be 1 to 45 mM, 1 to 40 mM, 1 mM or more and less than 40 mM, 1 to 35 mM, 1 to 30
- the coffee beverage contains threonine and the threonine content is more than 0 mM and less than 70 mM, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM.
- it may be 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- the coffee beverage contains phenylalanine and the content of phenylalanine is more than 0 mM and 15 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM.
- it may be 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less.
- Phenylalanine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage may contain tryptophan and the tryptophan content may be more than 0 mM and 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less. Alternatively, it may be 1 to 5 mM, 2 to 5 mM, 3 to 5 mM or 4 to 5 mM. Tryptophan may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains methionine and the methionine content is greater than 0 mM and less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM. It may be as follows. Alternatively, it may be 1 to 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM or 9 to 10 mM.
- the methionine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains proline and the content of proline is more than 0 mM and 120 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 40 mM or less, 35 mM or less, 30 mM.
- it may be 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- 10 to 120mM 10 to 100mM, 10 to 80mM, 20 to 80mM, 30 to 80mM, 40 to 80mM, 50 to 80mM, 60 to 80mM, 70 to 80mM, 10 to 70mM, 20 to 70mM, 30 to 70mM, 40-70mM, 50-70mM, 60-70mM, 10-60mM, 20-60mM, 30-60mM, 40-60mM, 50-60mM, 10-50mM, 20-50mM, 30-50mM, 40-50mM, 1mM or more It may be less than 40 mM, 10-40 mM, 20-40 mM, 30-40 mM, 1-30 mM, 5-30 mM, 10-30 mM, 15-30 mM, 20-30 mM or 25-30 mM.
- Proline may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains glutamine and the glutamine content is more than 0 mM and 20 mM or less, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM.
- it may be 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, less than 5 mM, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less.
- the coffee beverage contains asparagine and the content of asparagine is more than 0 mM and less than 20 mM, less than 20 mM, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM. Below, it may be 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 5 mM or less, 2 mM or less or 1 mM or less.
- the coffee beverage contains arginine and the arginine content is more than 0 mM and less than 4.0 mM, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, less than 2.5 mM, 2.0 mM or less, 1.5 mM or less, It may be 1.0 mM or less, less than 1.0 mM or 0.5 mM or less.
- Arginine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage may contain lysine and the lysine content may be greater than 0 mM and less than 3.0 mM, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less or 0.5 mM or less. .. Alternatively, 0.1-3.0mM, 0.1-2.5mM, 0.1-2.0mM, 0.1-1.5mM, 0.1-1.0mM, 0.1-0.5mM, 0.5-3.0mM, 0.5-2.5mM, 0.5-2.0mM, 0.5-1.5 It may be mM or 0.5-1.0 mM. Lysine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains lysine hydrochloride and the content of lysine hydrochloride is more than 0 mM and 1.0 mM or less, 0.9 mM or less, 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, It may be less than 0.5 mM, less than 0.4 mM, less than 0.4 mM, less than 0.3 mM or less than 0.2 mM.
- the coffee beverage contains histidine and the histidine content is greater than 0 mM and less than 4.0 mM, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less or. It may be 0.5 mM or less.
- the coffee beverage contains glutamate and the content of glutamate is more than 0 mM and less than 0.50 mM, less than 0.50 mM, 0.40 mM or less, less than 0.40 mM, 0.35 mM or less, 0.30 mM or less, 0.25 mM or less, Less than 0.25mM, 0.20mM or less, 0.15mM or less, 0.14mM or less, 0.13mM or less, 0.12mM or less, 0.11mM or less, 0.10mM or less, 0.09mM or less, 0.08mM or less, 0.07mM or less, 0.06mM or less, 0.05mM Hereinafter, it may be 0.04 mM or less, 0.03 mM or less, 0.02 mM or less, or 0.01 mM or less.
- the coffee beverage contains aspartic acid, and the content of aspartic acid is more than 0 mM and 1.5 mM or less, 1.4 mM or less, 1.3 mM or less, 1.2 mM or less, 1.1 mM or less, 1.0 mM or less, 0.9 mM.
- it may be 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, 0.4 mM or less, 0.3 mM or less, 0.2 mM or less, or 0.1 mM or less.
- Aspartic acid may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage according to one aspect of the present invention does not contain sodium aspartate as an amino acid salt.
- the amino acid content can be measured by automatic amino acid analysis or high performance liquid chromatography. If the blending amount of the amino acid blended in the beverage is known, the value calculated from the blending amount may be used.
- the amino acid derived from the raw material contained in the coffee beverage is contained, the amino acid is also included in the amino acid in the coffee beverage of the present invention. Therefore, the amount of amino acids contained in the coffee beverage of the present invention is the total value of those derived from raw materials and those added from the outside.
- the content of at least one kind of amino acid may be less than the taste recognition threshold, and the content of some amino acids sets the taste recognition threshold. It may be exceeded.
- the content of each amino acid may be less than the taste recognition threshold value.
- Yet another aspect of the coffee beverage of the invention is DL-alanine ⁇ 20 mM, L-serine ⁇ 40 mM, glycine ⁇ 50 mM, L-arginine ⁇ 1 mM, L-glutamic acid ⁇ 0.25 mM, L ⁇ 40 mM.
- -Selected from valine, L-glutamine less than 5 mM, L-leucine less than 20 mM, L-threonine less than 40 mM, L-proline less than 40 mM, L-asparagin less than 10 mM and L-lysine hydrochloride less than 0.4 mM May contain one or more amino acids.
- Yet another aspect of the coffee beverage of the present invention is DL-alanine of 1 mM or more and less than 20 mM, L-serine of 1 mM or more and less than 40 mM, glycine of 1 mM or more and less than 50 mM, L-arginine of 0.1 mM or more and less than 1.0 mM, 0.10 mM.
- the coffee beverage of the present invention may contain a sweetener in addition to the high sweetness sweetener of the component (a).
- sweetener means any substance or group of substances that causes a sweetening response.
- the sweeteners can be divided into sugar-based sweeteners and non-sugar-based sweeteners according to their structural characteristics, and can be divided into low-sweetness sweeteners and high-sweetness sweeteners based on the degree of sweetness.
- sweeteners can be divided into caloric sweeteners and non-caloric sweeteners.
- it can be divided into natural sweeteners and artificial sweeteners based on the acquisition method.
- a sweetener for example, lactose
- the sweetener shall also be included in the sweetener described here.
- Carbohydrate-based sweeteners are not limited to sucrose, lactose, glucose, malt sugar, starch sugar such as sucrose, isomerized sugar, fructose, and sugar alcohols such as erythritol, sorbitol, mannitol, martitol, xylitol, and palatinit. , Sucrose, palatinose, fructo-oligosaccharide, coupling sugar (R), galactooligosaccharide, milk fruit oligosaccharide, raffinose, soybean oligosaccharide, honey and the like. In addition, sugar-based sweeteners contain rare sugars.
- Rare sugar refers to monosaccharides and their derivatives whose abundance is small in nature. For example, naturally occurring aldoses other than D-glucose, D-galactose, D-mannose, D-ribose, D-xylose and L-arabinose, naturally occurring ketose other than D-fractose, natural other than D-sorbitol.
- the sugar alcohols and the like present in the rare sugars are included in the rare sugars.
- Non-limiting examples of rare sugars include, for example, D-tagatose, D-sorbose, D-alloth (D-psicose), L-fractose, L-allulose (L-psicose), L-tagatose, L-sorbose, etc.
- Examples thereof include aldose such as ketose, altrose and D-allose, and sugar alcohols such as xylitol, erythritol and D-talitol.
- Caloric sweeteners typically mean sweeteners with an energy of 4 kcal / g. Whether the energy of the sweet substance is known, the content is measured by HPLC etc. and calculated by multiplying by the energy conversion coefficient, or the physical combustion heat is measured by a calorimeter (for example, bomb calorimeter etc.). Can be determined by correcting the digestion and absorption rate, the amount of heat excreted, and the like.
- caloric sweeteners include, for example, sucrose, lactose, glucose, maltose, starch syrup, high fructose corn syrup, fructose, and the like.
- Non-caloric sweeteners typically refer to those that are difficult to digest in the body and result in less energy being taken in, less than 2 kcal / g, preferably less than 1 kcal / g, more preferably. It means a sweetening substance having an energy of less than 0.5 kcal / g.
- Non-caloric examples of non-caloric sweeteners include, for example, non-caloric hexoses such as allose (psicose) and allose, non-caloric pentoses such as xylose and arabinose, non-caloric tetrose such as erythrose and treose, erythritol and aritol.
- Non-caloric sugar alcohols such as, etc. may be mentioned.
- sweet substances can be classified by energy (calorie) level.
- sweet substances can be classified into sweet substances having an energy of 4 kcal / g or more and sweet substances having an energy of less than 4 kcal / g.
- Sweet substances with energy less than 4 kcal / g are further sweet substances with energy less than 3 kcal / g, sweet substances with energy less than 2.5 kcal / g, sweet substances with energy less than 2 kcal / g, 1.5 kcal / Sweet substance with energy less than g, sweet substance with energy less than 1 kcal / g, sweet substance with energy less than 0.5 kcal / g, sweet substance with energy more than 1 kcal / g and less than 4 kcal / g, 2 kcal / Sweet substance with energy of g or more and less than 4 kcal / g, sweet substance with energy of 3 kcal / g or more and less than 4 kcal / g, sweet substance with energy of 2 kcal /
- Sucrose, lactose, glucose, maltose, water candy, isomerized sugar, fructose, etc. are sweet substances having an energy of 4 kcal / g or more
- sorbitol is a sweet substance having an energy of 2 kcal / g or more and less than 4 kcal / g.
- Xylose, D-xylose, D-ribose, D-tagatose, arabinose, etc. are sweet substances having energy of 0 kcal / g or more and less than 2 kcal / g, such as D-allulose, erythritol, allose, erythrose, treose, and aritol. And so on.
- the low sweetness sweetener means a compound having the same sweetness as sucrose (for example, less than 5 times, 0.1 to 2 times, 0.5 to 1.5 times, etc. of sucrose).
- Non-limiting examples of low-sweetness sweeteners include sucrose, high fructose corn syrup, glucose, fructose, lactose, maltose, xylitol, lactulose, fructo-oligosaccharide, malto-oligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and coupling sugar (R).
- low-sweetness sweeteners include rare sugars, caloric sweeteners, non-caloric sweeteners, sugar-based sweeteners, non-sugar-based sweeteners, natural sweeteners, and so on, as long as the sweetness is within the above range. Contains artificial sweeteners.
- the coffee beverage in one aspect of the present invention comprises a low sweetness sweetener.
- the following coffee beverage (hereinafter, also referred to as the coffee beverage of aspect A) is provided.
- Xc and Xd are referred to as X4 and X6 in the first aspect, respectively.
- the coffee beverage according to one aspect of the present invention does not contain any component other than (a) a high sweetness sweetener equivalent to the sweetness intensity Xa and (d) a low sweetness sweetener equivalent to the sweetness intensity Xc. ..
- the sweetener (lactose, etc.) contained in the milk-derived milk contained in the milk-containing coffee beverage is included in the sweetener of (c).
- the low sweetness sweetener comprises a sweetener selected from hexose, pentose, tetrose, polysaccharides having aldose or ketose terminal sugars, sugar alcohols and combinations thereof.
- the low sweetness sweetener is selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof. including.
- the low sweetness sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof.
- Xc of "sweetness intensity Xc" is 0 to 0.5, 0 to 1.0, 0 to 1.5, 0 to 2.0, 0 to 2.5, 0 to 3.0, 0 to 3.5, 0 to 4.0, 0 to 4.5, 0 to 5.0, 0 to 5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8.75, 0-9.0, 0-9.25, 0-9.5, 0-9.75, 0 to 10.0, 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05-6.5, 0.05-7.0, 0.05-7.5, 0.05-8.0, 0.05-8.25, 0.05-8.5, 0.05-8.75, 0.05-9.0, 0.05-9.25
- Xc is also 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0 to 13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05 to 11.0, 0.05-11.5, 0.05-12.0, 0.05-12.5, 0.05-13.0, 0.05-13.5, 0.05-14.0, 0.05-14.5, 0.05-15.0, 0.1-10.5, 0.1-11.0, 0.1-11.5, 0.1-12.0, 0.1 to 12.5, 0.1 to 13.0, 0.1 to 13.5, 0.1 to 14.0, 0.1 to 14.5, 0.1 to 15.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 12.5, 0.5 to 13.0, 0.5 to 13.5, 0.5-14.0, 0.5-14.5, 0.5-15.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-12.5, 1.0-13.0, 1.0
- the amount equivalent to the sweetness intensity Xc of the low-sweetness sweetener is the amount (concentration) that exhibits the sweetness of the low-sweetness sweetener under the condition that the low-sweetness sweetener is dissolved in 20 ° C. water having the same volume as the coffee beverage of the present invention. To say.
- Xc is preferably 0.05 to 6.0, more preferably 0.05 to 5.0, and even more preferably 0.1 to 4.0.
- Xd is not particularly limited as long as it is larger than Xa + Xc, but 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0.
- ⁇ 20 5.0 ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20 , 6.5 ⁇ 15, 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15, 7.5 ⁇ 12.5, 7.5 ⁇ 10, 7.5 ⁇ 9, 7.5 ⁇ 8, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 15, 8.0 ⁇ 12, 8.0 ⁇ 15, 8.0 ⁇ 12.5, 8.0 ⁇ 10, 8.5 ⁇ 20, 8.5 ⁇ 15, 8.5 ⁇ 12.
- Xd is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0-14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5- 14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0-16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5- It may be 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16 or 10.5 to 15.5.
- the coffee beverage of the present invention may contain a small amount of sodium.
- the content of sodium is 0 mg / 100 ml or more and less than 30 mg / 100 ml, 0 to 25 mg / 100 ml, 0 to 20 mg / 100 ml, 0 to 10 mg / 100 ml, 0 to 9 mg / 100 ml, 0 to 8 mg / 100 ml, depending on the embodiment.
- sodium is derived from coffee or unavoidably mixed, and is not added.
- the content of sodium in a beverage can be measured by atomic absorption spectroscopy.
- the coffee beverage of the present invention comprises an antioxidant (sodium erythorsorbate, etc.), an emulsifier (sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.), and an acidulant (phosphoric acid) as long as the effects of the present invention are not impaired.
- an antioxidant sodium erythorsorbate, etc.
- an emulsifier sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.
- an acidulant phosphoric acid
- Example aspect of the coffee beverage according to the first aspect of the present invention contains (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- the components (a) and (b) exhibit sweetness with a sweetness intensity of Xb, and 0.1 ⁇ Xa ⁇ Xb.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- a coffee beverage is provided in which the amino acid or a derivative thereof or a salt thereof contains an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- the components (a) and (b) exhibit sweetness with a sweetness intensity of Xb, and 0.1 ⁇ Xa ⁇ Xb.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 10.0, preferably 1.5 to 9.0, more preferably 2.0 to 8.0
- a coffee beverage is provided in which the amino acid or a derivative thereof or a salt thereof contains an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- Coffee beverages are provided in which the Xc is 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- the caffeine content is 10 mg / 100 ml to 110 mg / 100 ml, 20 mg / 100 ml to 95 mg / 100 ml or 30 mg / 100 ml to 85 mg / 100 ml.
- Coffee beverages are provided in which the Xc is 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof have DL-alanine less than 20 mM, L-serine less than 40 mM, glycine less than 50 mM, L-arginine less than 1 mM, L-glutamic acid less than 0.25 mM, L-valine less than 40 mM, Amino acids selected from less than 5 mM L-glutamine, less than 20 mM L-leucine, less than 40 mM L-threonine, less than 40 mM L-proline, less than 10 mM L-asparagin and less than 0.4 mM L-lysine hydrochloride Including, Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- Coffee beverages having an Xc of 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose and combinations thereof.
- Xc is 0.05 to 6.0, preferably 0.05 to 5.0, more preferably 0.1 to 4.0, and Coffee beverages comprising one or more selected from milk, condensed milk, skim milk, reduced milk, concentrated whey, concentrated milk, cream and vegetable milk are provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof
- a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- Xa is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose and combinations thereof.
- the caffeine content is 10 mg / 100 ml to 110 mg / 100 ml, 20 mg / 100 ml to 95 mg / 100 ml or 30 mg / 100 ml to 85 mg / 100 ml.
- Xc is 0.05 to 6.0, preferably 0.05 to 5.0, more preferably 0.1 to 4.0, and Coffee beverages comprising one or more selected from milk, condensed milk, skim milk, reduced milk, concentrated whey, concentrated milk, cream and vegetable milk are provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- High-sweetness sweetener in an amount equivalent to sweetness intensity Xa, It contains (b) one or more amino acids selected from alanine, serine and glycine, and (c) a low sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xd, and 0.1 ⁇ Xa + Xc ⁇ Xd.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- the present invention provides the following coffee beverage (hereinafter, also referred to as “coffee beverage D of the present invention”) as the first aspect of D1.
- the component exhibiting sweetness is (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity X1, and the sweetness exhibited by the coffee beverage of the present invention is calculated. Should have a sweetness intensity of X1. However, since (b) an amino acid or a derivative thereof or a salt thereof and (c) less than 90 mg / 100 ml of sodium are present in the coffee beverage, although the concentration is low, (a) the sweetness intensity X1 is equivalent. The sweetness exhibited by the amount of high sweetness sweetener is increased to the sweetness intensity X2 (where 0.1 ⁇ X1 ⁇ X2).
- the present invention further comprises sweeteners, milks, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings other than (a). It means that it may contain additional ingredients such as extracts, pH regulators, quality stabilizers and the like.
- a coffee beverage containing milk may contain milk derived from milk (for example, skim milk powder), and the sugar (lactose) contained in such milk is a sweetener other than (a) in the present invention. be.
- the coffee beverage according to one aspect of the present invention does not contain a sweetening substance other than the sugar contained in the component (a) and milk derived from milk as a sweetener.
- the effect of improving the taste quality is exhibited in addition to the increase in sweetness.
- total sweetness “total sweetness”, “reduction of sweetness aftertaste”, “body, thickness”, “flavor strength”, “miscellaneous taste (bitterness, astringency, etc.)”
- at least one of "reduction” and “salt taste” is improved.
- the combination of alanine, glycine or serine with sodium improves "body, thickness” and "flavor intensity”.
- the "coffee beverage” refers to a beverage product manufactured by using a coffee component as a raw material.
- the type of product is not particularly limited, but mainly includes “coffee”, “coffee beverage” and “soft drink with coffee” which are defined in the "Fair Competition Code for Labeling Coffee Beverages” approved in 1977.
- those with a milk solid content of 3.0% by mass or more are treated as “milk beverages” under the application of the "Fair Competition Code for Labeling Drinking Milk”. Is included in the coffee beverage in the present invention.
- the coffee content (also referred to as an extract of roasted coffee beans in the present specification) refers to a solution containing a component derived from coffee beans, for example, a coffee extract, that is, roasting and crushing. Examples thereof include a solution obtained by extracting the coffee beans with water or hot water. Further, a solution obtained by adjusting an appropriate amount of coffee extract obtained by concentrating coffee extract, instant coffee obtained by drying coffee extract, or the like with water or warm water is also mentioned as the coffee content.
- the type of coffee beans used in the coffee beverage according to one aspect of the present invention is not particularly limited.
- the cultivated tree species include Arabica, Robusta, and Coffea liberica, and examples of coffee varieties include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro.
- One kind of coffee beans may be used, or a plurality of kinds may be blended and used.
- the roasting method of roasted coffee beans there are no restrictions on the roasting temperature or roasting environment, and the usual method can be adopted, but the roasting degree L value of coffee beans is 18 to 24. preferable.
- the extraction method from the roasted coffee beans there are no restrictions on the extraction method from the roasted coffee beans.
- water or warm water is used from a crushed product obtained by coarsely grinding roasted coffee beans, medium grinding, fine grinding, or the like.
- a method of extracting for 10 seconds to 30 minutes can be mentioned.
- the extraction method may be a drip type, a siphon type, a boiling type, a jet type, a continuous type or the like.
- Milk such as milk, milk and dairy products may be added to the coffee beverage according to one aspect of the present invention.
- Milk-added coffee beverages are also referred to herein as "milk-containing coffee beverages.”
- Such milks include milk, condensed milk, skim milk, reduced milk (whole milk powder, skim milk powder or reduced milk reduced from prepared milk powder), concentrated whey, concentrated milk, cream and vegetable milk (soy milk, almond milk, etc.).
- As the milk not only liquid but also powder may be used.
- the coffee beverage of the present invention may contain decaffeination or caffeine, and the concentration when caffeine is contained is not particularly limited, but is 10 mg / 100 ml to 110 mg / 100 ml and 15 mg / 100 ml to 100 mg / 100 ml. , 20 mg / 100 ml to 95 mg / 100 ml, 25 mg / 100 ml to 90 mg / 100 ml, or 30 mg / 100 ml to 85 mg / 100 ml is preferable.
- the amount of caffeine in a coffee beverage can be measured by high performance liquid chromatography (HPLC).
- the coffee beverage according to one aspect of the present invention may contain a pH adjuster.
- pH adjusters include, but are not limited to, sodium hydrogen carbonate, carbon dioxide, succinic acid, gluconic acid, citric acid, trisodium citrate, phosphoric acid, lactic acid, sodium hydroxide and / or salts thereof.
- the form of the coffee beverage of the present invention is not limited, and may be, for example, a beverage in which concentrated coffee extract or instant coffee is dissolved. It may be in the form.
- sweetness intensity means the intensity of sweetness exhibited by a substance.
- sweetness degree 1 the sweetness degree of glucose is 0.6 to 0.7 (median value 0.65).
- Table 1 which describes the aspect of A1.
- the coffee beverage of the present invention contains a high-sweetness sweetener in an amount equivalent to the sweetness intensity X1, and exhibits sweetness of the sweetness intensity X2 by the components (a) to (c), and 0.1 ⁇ X1 ⁇ X2. be.
- "Sweetness intensity X1" X1 is more than 0.05 and less than 0.5, more than 0.05 and less than 1.0, more than 0.05 and less than 1.5, more than 0.05 and less than 2.0, more than 0.05 and less than 2.5, more than 0.05 and less than 3.0, more than 0.05 and less than 3.5, More than 0.05 and less than 4.0, more than 0.05 and less than 4.5, more than 0.05 and less than 5.0, more than 0.05 and less than 5.5, more than 0.1 and less than 0.5, more than 0.1 and less than 1.0, more than 0.1 and less than 1.5, more than 0.1 and less than 2.0, 0.1 More than 2.5, more than 0.1, more than 3.0, more than 0.1, more than 3.5, more than 0.1, more than 4.0, more than 0.1, more than 4.5, more than 0.1, more than 5.0, less than 0.1, more than 5.5, 0.05-0.5, 0.05-1.0, 0.05- 1.5, 0.05-2.0, 0.05-2.5, 0.05-3
- X1 is also more than 0.05 and less than 6.0, more than 0.05 and less than 6.5, more than 0.05 and less than 7.0, more than 0.05 and less than 7.5, more than 0.05 and less than 8.0, more than 0.05 and less than 8.5, more than 0.05 and less than 9.0, more than 0.05 and more than 9.5.
- 0.05 or more and 10.0 or less 0.05 or more and 10.5 or less, 0.05 or more and 11.0 or less, 0.05 or more and 11.5 or less, 0.05 or more and 12.0 or less, 0.05 or more and 13.0 or less, 0.05 or more and 14.0 or less, 0.05 or more and 15.0 or less, More than 0.05 and 16.0 or less, more than 0.05 and 17.0 or less, more than 0.05 and 18.0 or less, more than 0.1 and 6.0 or less, more than 0.1 and 6.5 or less, more than 0.1 and 7.0 or less, more than 0.1 and 7.5 or less, more than 0.1 and 8.0 or less, 0.1 Exceeds 8.5 or less, 0.1 or more 9.0 or less, 0.1 or more 9.5 or less, 0.1 or more 10.0 or less, 0.1 or more 10.5 or less, 0.1 or more 11.0 or less, 0.1 or more 11.5 or less, 0.1 or more 12.0 or less, 0.1 Exceeded 13.0 or less, 0.1 or more and 14.0 or less
- X1 is preferably 0.5 to 10.0, more preferably 1.5 to 9.0, and even more preferably 2.0 to 8.0. Further, in another aspect of the present invention, X1 is preferably 0.5 to 5.5, more preferably 1.0 to 5.5, and even more preferably 2.0 to 5.0.
- the amount equivalent to the sweetness intensity X1 of the high sweetness sweetener means the amount that exhibits the sweetness of the sweetness intensity X1 under the condition that the high sweetness sweetener is dissolved in 20 ° C water having the same volume as the coffee beverage of the present invention.
- the amount of the high-sweetness sweetener may be Pa ppm, where Pa ppm is an amount equivalent to the sweetness intensity X1.
- Pa is about 1 to about 800, about 5 to about 800, about 10 to about 800, about 15 to about 800, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35.
- Pa is also 1-1500, 1-1200, 5-1200, 1-1000, 5-1000, 10-1000, 1-900, 5-900, 10-900, 15-900, 20-900, 25- 900, 30-900, 35-900, 40-900, 45-900, 50-900, 55-900, 1-800, 5-800, 10-800, 15-800, 20-800, 25-800, 30-800, 35-800, 40-800, 45-800, 50-800, 55-800, 1-700, 5-700, 10-700, 15-700, 20-700, 25-700, 30- 700, 35-700, 40-700, 45-700, 50-700, 55-700, 1-600, 5-600, 10-600, 15-600, 20-600, 25-600, 30-600, 35-600, 40-600, 45-600, 50-600, 55-600, 1-550, 1-540, 1-530, 1-520, 1-510, 1-505, 1-500, 1- 495, 1-490, 5-550, 5-540, 5-530, 5-520, 5-510, 5-505, 5-500, 5-495
- Pa is also about 20-about 200, about 100-about 500, about 100-about 450, about 100-about 400, about 100-about 350, about 100-about 300, about 100-about 250, about 100-about. 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, It can take values of about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300, or about 200 to about 250.
- X2 is not particularly limited as long as it is larger than X1, but 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to 9.0, 0.05 to 9.5, 0.05 to 10.0, 0.05.
- X2 is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0- 14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.
- the coffee beverage according to one aspect of the present invention exhibits sweetness with a sweetness intensity of X3 due to the components (a) and (b), and 0.1 ⁇ X1 ⁇ X3 ⁇ X2. That is, a combination of the component (a) and the component (b) by adding the sodium of the component (c) to the high sweetness sweetener of the component (a) and the amino acid of the component (b) or a derivative thereof or a salt thereof. The sweetness is enhanced.
- X3 is not particularly limited as long as it is larger than X1 and smaller than X2, but is not particularly limited, but 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to 9.0, 0.05 to 9.5, 0.05-10.0, 0.05-10.5, 0.05-11.0, 0.05-11.5, 0.05-12.0, 0.05-13.0, 0.05-14.0, 0.05-15.0, 0.05-16.0, 0.05-17.0, 0.05-18.0, 0.5-6.0, 0.5- 6.5, 0.5-7.0, 0.5-7.5, 0.5-8.0, 0.5-8.5, 0.5-9.0, 0.5-9.5, 0.5-10.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-13.0, 0.5 to 14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0
- X3 is also 3.0-17, 3.0-15, 3.0-14.5, 3.0-13, 3.5-17, 3.5-15, 3.5-14.5, 3.5-13, 4.0-17, 4.0-15, 4.0-14.5, 4.0- 13, 4.5-17, 4.5-15, 4.5-14.5, 4.5-13, 5.0-17, 5.0-15, 5.0-14.5, 5.0-13, 5.5-17, 5.5-15, 5.5-14.5, 5.5-13, 6.0-17, 6.0-15, 6.0-14.5, 6.0-13, 6.5-17, 6.5-15, 6.5-14.5, 6.5-13, 6.5-8, 6.5-7, 7.0-17, 7.0-16, 7.0- 15, 7.0-14.5, 7.0-13, 7.5-17, 7.5-15, 7.5-14.5, 7.5-13, 8.0-17, 8.0-15, 8.0-14.5, 8.0-13, 8.5-17, 8.5-15, It may be 8.5 to 14.5, 8. 5 to 13, 9.0 to 17, 9.0 to 15, 90 to 14.5, 9.5 to 17, 9.5 to 15 or 9.5 to 14.5.
- the coffee beverage of the present invention exhibits an enhanced sweetness. Whether or not the sweetness of the coffee beverage of the present invention is enhanced can be evaluated by a panel trained in terms of sensuality.
- the sweetness intensity of the coffee beverage of the present invention is the standard coffee beverage which is the standard of sweetness, and the sweetness intensity is 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13,
- the sweetness of the coffee beverage of the present invention can be measured by adjusting the sucrose concentration to 14, 15 and so on, and the panelist comparing the sweetness of the coffee beverage of the present invention with the sweetness of the reference coffee beverage. can.
- the standard coffee beverage with sweetness intensity 1, 2, ... 15 has a sucrose content of 1 g / 100 g, 2 g / 100 g, ...
- the coffee beverage to which sucrose is not added Prepare by adding sugar. Further, among the reference coffee beverages having less sweetness than the coffee beverage of the present invention in the above measurement, the reference coffee beverage having the closest sweetness to the coffee beverage of the present invention is selected, and sucrose is added to the selected reference coffee beverage. By adding it, it is adjusted to have the same sweetness as the coffee beverage of the present invention, and at that time, the sweetness intensity of the coffee beverage of the present invention is measured from the sucrose content contained in the adjusted reference coffee beverage. You can also do it.
- VAS method sweetness intensity evaluation
- the evaluator defines the intensity of sweetness as "not sweet at all" at the lower end and "I can't think of anything sweeter than this" at the upper end.
- the evaluation is made by expressing the sweetness intensity felt at that time by the position on the straight line using the paper on which the vertical line showing the intensity is drawn on the straight line.
- the sweetness intensity of the coffee beverage of the present invention is not particularly limited as long as it is acceptable as a coffee beverage, and for example, the sweetness degree is 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5. ⁇ 20, 4.5 ⁇ 15, 4.5 ⁇ 12.5, 4.5 ⁇ 10, 5.0 ⁇ 20, 5.0 ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20, 6.5 ⁇ 15, 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15, 7.5 ⁇ 12.5, 7.5 ⁇ 10, 7.5 ⁇ 9, 7.5 ⁇ 8, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 15, 8.0 ⁇ 12, 8.0 ⁇ 15, 8.0 ⁇ 12.5, 8.0 ⁇ 10, 8.5
- the energy (total energy amount) of the coffee beverage of the present invention is 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to 24 Kcal depending on the embodiment.
- the energy (total energy amount, TE) of the coffee beverage of the present invention is 0 ⁇ TE ⁇ 50 Kcal / 100 ml, 0 ⁇ TE ⁇ 45 Kcal / 100 ml, 0 depending on the embodiment (for example, an embodiment containing a caloric sweetener).
- the components (a) to (c) can be arbitrarily combined. As shown in Examples described later, by adding the component (b) and the component (c) to the component (a), it is possible to obtain a sweetness intensity X2 higher than the sweetness intensity X1 of the component (a) alone. That is, the sweetness of the component (a) can be enhanced by the components (b) and (c). Therefore, it is possible to produce a coffee beverage while maintaining the same sweetness as that of a coffee beverage containing sucrose, without using sucrose having a high calorie content, or while reducing the amount of sucrose used. This makes it possible to design new low-calorie coffee beverages.
- a high-intensity sweetener having particularly excellent taste such as rebaugioside D (hereinafter, rebaugioside may be abbreviated as Reb) or rebaugioside M as the component (a).
- rebaugioside D hereinafter, rebaugioside may be abbreviated as Reb
- rebaugioside M rebaugioside M
- D-allulose, erythritol, etc. as substances, and improve sweetness with low-concentration amino acids and low-concentration sodium.
- you want to adjust the calories of food to low calories instead of zero you can also add calorie sweeteners such as sucrose, glucose, fructose, and sorbitol as additional sweeteners.
- High sweetness sweetener in the present specification, may be abbreviated as "sweetener (a)” or “ingredient (a)" means a compound having a stronger sweetness than sucrose, and is a naturally derived compound. , Synthetic compounds or combinations of naturally occurring compounds and synthetic compounds. High sweetness sweetener is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1,000 times or more, 5,000 times or more, 10,000 times or more, 50,000 times in the same amount as sucrose. It has a sweetness of 100,000 times or more.
- high-sweetness sweeteners include peptide-based sweeteners such as aspartame, neotheme, and advantheme, for example, sucrose derivatives such as sucralose, such as acesurfam K, saccharin, sodium saccharin, sodium cyclamate, zultin, and diglycyrrhizinate.
- Synthetic sweeteners such as sodium, trisodium glycyrrhizinate, neohesperidin dihydrochalcone (including naturally occurring but predominantly synthetic products such as neohesperidin dihydrocarcon), such as somatin and monerin.
- Thunberg Extracts Thaumataococcus daniellii Benth extract, Dioscoreophyllum volkensii extract, Curculigo latifolia extract, Richadella dulcifica extract, Richadella dulcifica extract, Pentadiplandra Masaikai extract, Lippia dulcis (sweet herb Mexican) extract, etc. and sweeteners in the extract, such as stevia extract and stevia derivative such as enzyme-treated stevia, which is obtained by enzymatically treating stevia and adding glucose.
- Glycyrrhiza glabra Plant-containing sweeteners eg, triterpene such as glycyrrhizin
- sugars obtained from plant extracts such as steviol sugar, mogloside obtained by processing Luo Han Guo and Luo Han Guo extract. Sugar
- Rubus suavissimus S. Lee Plant-containing sweet components eg, diterpenic glycosides such as rubusoside
- Hydrorangea macrophylla var e.g, triterpene such as glycyrrhizin
- Thaumataococcus daniellii Benth plant-containing sweet components eg, proteins such as somatin
- Dioscoreophyllum volkensii plant-containing sweet components eg, proteins such as monerin
- Curculigo latifolia plant-containing sweet components eg, proteins such as curculin
- Richadella dulcifica plant-containing sweet components eg, proteins such as miraculin
- Pentadiplandra brazzeana plant-containing sweet components eg, brazein, pentadin and other proteins
- Capparis masaikai plant-containing sweet components eg, mabinlin and other proteins
- Lippia dulcis plant-containing Examples include sweetening components (eg, sesquitelpen such as hernanzultin, 4 ⁇ -hydroxyhernanzultin) and the like.
- Steviol glycosides include rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside Q, rebaugioside O, and rebaugioside O.
- A, Zulcoside C, rubusoside, steviol, steviol monoside, steviolbioside, stevioside and the like can be mentioned.
- mogroside include mogroside IV and mogroside V.
- the licorice (licorice) extract is obtained from the roots or rhizomes of Glycyrrhiza uralensis, Glycyrrhiza chinensis or Glycyrrhiza vulgaris, and is mainly composed of glycyrrhizic acid.
- licorice extract include licorice extract, glycyrrhizin, and licorice extract.
- the sucrose derivative includes, for example, one obtained by substituting the OH group or H group of sucrose with another substituent, and examples thereof include a halogen derivative of sucrose (sucralose) and an oxathiadinone dioxide derivative. And so on.
- the high sweetness sweetener is selected from the good quality high sweetness sweeteners.
- the "good-quality, high-sweetness sweetener” has (1) less astringent taste, (2) less metallic taste, and (3) less sweetness aftertaste than Rebaugioside A (RebA).
- (4) Less bitterness means a high-sweetness sweetening substance having one or more taste characteristics selected from. Whether or not a certain sweet substance has the above-mentioned taste characteristics is known or can be determined based on a sensory evaluation or the like.
- Non-limiting examples of good-tasting, high-sweetness sweeteners include, for example, RebD, RebM, Luo Han Guo extract, mogroside (eg, mogroside V), thaumatin, brazzein or a combination thereof.
- the high sweetness sweetener may be naturally occurring in a plant or the like, or may be artificially produced (for example, bioconversion, chemical synthesis, etc.). However, it is preferably a naturally occurring sweetener.
- naturally occurring does not mean that the high-intensity sweetening substance contained in the coffee beverage of the present invention is a natural product, but if the same substance is naturally present.
- the high-sweetness sweetening substance contained in the coffee beverage of the present invention may be an artificially produced substance (non-natural substance, for example, by bioconversion).
- Non-limiting examples of the sweetening agent (a) include, for example, rebaugioside A (RebA), rebaugioside D (RebD), rebaugioside M (RebM), neohesperidin dihydrocalcone, glycyrrhizin, thaumatin, monerin, mogroside, rubusoside, miraculin, mabinrin. , Brazzein, Pentazine, Philozlutin, Hernanzultin, Miraculin, Stevia rebaudiana Plant-containing sweetness ingredient, Siraitia grosvenorii Plant-containing sweetening ingredient, Glycyrrhiza glabra Plant-containing sweetening ingredient, Rubus suavissimus S.
- RebA rebaugioside A
- RebD rebaugioside D
- RebM rebaugioside M
- neohesperidin dihydrocalcone glycyrrhizin, thaumatin,
- the sweetener (a) comprises RebA, RebD, RebM, mogroside (eg, mogroside V) or a combination thereof.
- the sweetener (a) comprises RebA, RebD, RebM, mogroside (eg, mogroside V), thaumatin or a combination thereof.
- the high sweetness sweetener comprises at least one selected from the group consisting of RebA, RebD, RebM, mogroside V, Luo Han Guo extract and combinations thereof.
- the sweetener (a) is substantially composed of sweeteners other than the major components of stevia sweeteners such as RebA and stevioside.
- substantially from means that the sweetener used in the present invention may contain the main components of the stevia sweetener as long as the effects of the present invention are not impaired.
- the sweeteners (a) used in the present invention preferably 90% or more, more preferably 95% or more, still more preferably 98% or more consist of sweeteners other than RebA and stevioside.
- RebA, RebD and RebM may be extracted directly from Stevia, or may be obtained by adding glucose to a compound having another structure contained in the Stevia extract.
- Luo Han Guo extract as a sweetener is an extract of Luo Han Guo containing a sweetening substance derived from Luo Han Guo, and is approved as a food additive in various countries including Japan and is commercially available.
- sweetening substance derived from Luo Han Guo include mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I.
- Mogroside V is one of the major mogroside glycosides contained in Luo Han Guo, and it has been reported that it exhibits high-quality sweetness characteristics close to those of sucrose as compared with rebaugioside A.
- Mogroside V can be obtained by purifying from a Luo Han Guo extract (for example, an alcohol extract of Luo Han Guo) by chromatography or the like.
- mogroside V may be obtained by adding glucose to a compound having another structure contained in the Luo Han Guo extract.
- the Luo Han Guo extract preferably contains mogroside V, and the proportion thereof is not limited, but is 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30 by weight of the total dry weight of the Luo Han Guo extract. By weight% or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more or 75% by weight or more. It may be there.
- the content of mogroside V can be determined by known techniques such as liquid chromatography.
- the fruit of Rakan fruit (Siraitia grosvenorii) is used as an appropriate solvent (for example, an aqueous solvent such as water, an alcohol solvent such as ethanol and methanol, a mixed solvent of an aqueous solvent such as hydrous ethanol and hydrous methanol, and an alcohol solvent. Etc.), and then optionally subjected to treatments such as degreasing, purification, concentration, and drying.
- an appropriate solvent for example, an aqueous solvent such as water, an alcohol solvent such as ethanol and methanol, a mixed solvent of an aqueous solvent such as hydrous ethanol and hydrous methanol, and an alcohol solvent. Etc.
- Mogroside V may be of high purity, for example, purity of 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96. It may be% or more, 97% or more, 98% or more, and the like. As a matter of course, the higher the purity of mogroside V obtained by purifying the Luo Han Guo extract, the smaller the amount of the Luo Han Guo extract components other than the mogroside V mixed.
- the mogroside V may be of lower purity, eg, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more or 75% or more. It may be a mogroside.
- sweetness degree 1 the sweetness intensity exhibited by sucrose per unit concentration Brix 1
- the calculated value of the sweetness degree of MogV having a purity of about 65% is about 175.
- Luo Han Guo extract containing about 30% by weight of MogV may be used as a high-sweetness sweetener, and the sweetness intensity exhibited by sucrose per unit concentration Brix 1 is defined as sweetness 1. In this case, the calculated sweetness of this Luo Han Guo extract is about 100.
- the high sweetness sweetener is contained in an amount equivalent to the sweetness intensity X1 as described above.
- sweetness intensity of sucrose per unit concentration Brix 1 is defined as sweetness 1
- the sweetness of rebaugioside D is about 225
- the sweetness of rebaugioside M is about 230
- the sweetness of rebaugioside B is about 325
- the sweetness of rebaugioside A is about 325.
- the degree is 200 to 300 (center value 250)
- the sweetness of Levagioside N is 200 to 250 (center value 225)
- the sweetness of Levagioside O is 200 to 250 (center value 225)
- the sweetness of Levagioside E is 70 to 80.
- Rakan fruit extract (containing 40% MogV) has a sweetness of about 130, Mogloside V has a sweetness of about 270, Somatin has a sweetness of 2,000, and Brazein has a sweetness of 500 to 2000 (center value 1250). Will be.
- the value obtained by multiplying these sweetnesses by the concentration of the high-sweetness sweetener in the coffee beverage (w / v% (in the case of a beverage, it can be equated with w / w%)) is the sweetness of the high-sweetness sweetener. It becomes strength.
- the above-mentioned sweetness degree (center value for those shown in the numerical range) is used.
- the relative ratio of the sweetness of various sweeteners to the sweetness of sucrose 1 can be obtained from a known sugar sweetness conversion table (for example, Beverage Japan Co., Ltd. "Beverage Glossary", page 11). In the present specification, the median value is used for those whose sweetness is shown in the numerical range. However, for sweeteners whose sweetness values differ depending on the literature, the relative ratio of the sweetness to the sweetness 1 of sucrose can be determined by a sensory test. As such a sensory test, for example, a sample in which sucrose is added to pure water from Brix 3.0 to 5.0 in 0.5 increments is prepared, and the sample is equivalent to an aqueous solution of a sweetener having a predetermined concentration. A method of selecting a sucrose-added sample having a sweetness intensity can be mentioned.
- the high sweetness sweetener is derived from steviol glycoside, Luo Han Guo extract, mogrol glycoside, Thaumataococcus daniellii Benth plant-containing sweetener, Pentadiplandra brazzeana plant-containing sweetener, artificial sweetener and combinations thereof.
- the high-intensity sweeteners are rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside E, rebaugioside F, rebaugioside I, rebaugioside J, rebaugioside K, rebaugioside M, rebaugioside N, rebaugioside.
- Lebaugioside Q Lebaugioside Q, Levaugioside R, Zulcoside A, Zulcoside C, Lubusoside, Steviolmonoside, Steviolbioside, Stevioside, Luo Han Guo extract, Mogroside V, Thaumatin, Blazein, Aspartame, Acesulfam K, Sclarose, Kanzo extract, Saccharin, and its Includes at least one selected from the group consisting of combinations.
- the sweetener (a) comprises the following combinations: RebA and RebM, RebA and RebD, RebD and RebM, RebA and RebD and RebM, RebA and mogroside V, RebD and mogroside V, RebM and mogroside V. , RebA and RebM and mogroside V, RebA and RebD and mogroside V, RebD and RebM and mogroside V, RebA and neohesperidin dihydrocalcon, RebD and neohesperidin dihydrocalcon, RebM and neohesperidin dihydrocalcon, RebA and RebM and neohesperidin dihydro.
- the sweetener (a) comprises the following combinations: RebA and thaumatin, RebD and thaumatin, RebM and thaumatin, Mogloside V and thaumatin, RebA and RebM and thaumatin, RebA and RebD and thaumatin, RebD and RebM. Thaumatin, RebA and Mogroside V and Thaumatin, RebD and Mogroside V and Thaumatin, RebM and Mogroside V and Thaumatin, RebD and RebM and Mogloside V and Thaumatin.
- the sweetener (a) is a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M. And one or more high sweetness sweeteners selected from the combination thereof may be contained.
- the amount of the sweetener (a) contained in the coffee beverage according to one aspect of the present invention is an amount obtained by combining all the sweet substances.
- the amount of sweetener (a) is Pa (ppm)
- Pa is, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, About 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 ⁇ 750 ⁇ 50 ⁇ 750, 55 ⁇ 750, about 20 ⁇ 700, about 25 ⁇ 700, about 30 ⁇ 700, about 35 ⁇ 700, about 40 ⁇ 700, about 45 ⁇ about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about
- the amount of high-sweetness sweetener Pa ppm is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150. It may be up to about 350 ppm.
- the coffee beverage of the present invention contains (b) an amino acid below the taste recognition threshold, a derivative thereof, or a salt thereof.
- the amino acid or amino acid salt used in the present invention is not particularly limited as long as it is an organic compound having both functional groups of an amino group and a carboxyl group or a salt thereof and which can obtain an effect of increasing sweetness.
- proline and hydroxyproline in which hydrogen of an amino group replaces a side chain portion in the molecule to form a cyclic structure are also included in amino acids herein.
- the amino acid derivative used in the present invention also includes a derivative having no carboxyl group such as taurine.
- amino acids mean free amino acids.
- the amino acid used in the present invention may be D-form, L-form, or racemic-form (also referred to as DL amino acid in the present specification) consisting of D-form and L-form.
- the amino acid can be selected from neutral amino acids, basic amino acids and acidic amino acids.
- the neutral amino acid include glycine having an alkyl group, alanine, valine, isoleucine, leucine, etc., serine having an OH group (hydroxy group), threonine, etc., tyrosine having an aromatic group (or aromatic ring), phenylalanine, tryptophan, etc.
- Metionine having a sulfur-containing group, cysteine and the like, proline having an imino group, hydroxyproline and the like, glutamine having an amide group, asparagine and the like can be preferably selected.
- As the basic amino acid arginine, lysine, histidine and the like can be preferably selected.
- the acidic amino acid can be preferably selected from glutamic acid, aspartic acid and the like.
- the amino acid is selected from neutral or basic amino acids.
- the amino acid comprises a basic amino acid and an amino acid selected from a combination thereof among neutral amino acids having an alkyl group, an OH group or an amide group in the side chain.
- those having an alkyl group in the side chain include, for example, glycine, alanine, valine, isoleucine and leucine, and those having an OH group in the side chain include, for example, serine and threonine.
- examples of those having an amide group in the side chain include glutamine and asparagine.
- the amino acid contained in the coffee beverage in one aspect of the present invention is one or more of the 22 kinds of amino acids forming a protein. Specifically, ala, arginine (Arg), asparagine (Asn), aspartic acid (Asp), cysteine (Cys), glutamic acid (Gln), glutamic acid (Glu), glycine (Gly), histidine (His).
- the amino acid contained in the coffee beverage in one aspect of the present invention is one or more selected from amino acids having a molecular weight of 70 to 260.
- amino acids include alanine (molecular weight: 89), arginine (molecular weight: 174), asparagine (molecular weight: 132), aspartic acid (molecular weight: 133), cysteine (molecular weight: 121), glutamine (molecular weight: 146), Glutamic acid (molecular weight: 147), glycine (molecular weight: 75), histidine (molecular weight: 155), isoleucine (molecular weight: 131), leucine (molecular weight: 131), lysine (molecular weight: 146), methionine (molecular weight: 149), phenylalanine (Molecular Weight: 165), Proline (Molecular Weight: 115), Serin (Molecular Weight: 105), Threonine (Molecular Weight: 119), Tryptophan (Molecular Weight
- the amino acid is one or more selected from amino acids having a molecular weight of 75 to 204, more preferably one or more selected from amino acids having a molecular weight of 75 to 174, and further preferably having a molecular weight. Is one or more selected from 75 to 146 amino acids.
- the amino acid or a salt thereof is L-Asparagine, L-Aspartic acid, Monosodium L-Aspartate, DL-Alanine, L-Alanine, L-Alanine solution, L-Arginine, L-Arginine L-glutamate, L-glutamate (L) -Glutamine), L-Cystine, L-Cystein Monohydrochloride, L-Serine, L-Tyrosine, L-Glutamic Acid Acid), L-Ammonium L-Glutamate (Monoammonium L-Glutamate), Potassium L-Glutamate (Monopotassium L-Glutamate), Calcium L-Glutamic Acid (Monocalcium Di-L-Glutamate), Sodium L-Glutamic Acid (also known as sodium glutamate) (Monosodium L -Glutamate), L-Glutamic Acid (Monomagnesium Di-L-Glutamate), Gly
- amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof.
- the amino acid or derivative thereof or salt thereof comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine. May be good.
- the amino acid or derivative thereof or a salt thereof is arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and It may contain one or more amino acids selected from tryptophan.
- the amino acid or derivative thereof or salt thereof comprises one or more amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan. You may.
- the amino acid threshold means a detection threshold or a taste recognition threshold.
- the detection threshold means the minimum concentration that can clearly show the difference from water, but does not necessarily have to be able to recognize the type of taste (eg, bitterness, acidity, sweetness, etc.).
- the taste cognitive threshold means the minimum concentration at which taste can be recognized (for example, Eur J Clin Nutr (2004) 58, 629-636).
- Amino acid thresholds are summarized in Susan S. Schiffman et al., “Comparison of Taste Qualities and Thresholds of D-and L-Amino Acids”, Physiology & Behavior, Vol. 27, pp. 51-59 (1981). ing.
- the detection thresholds for each amino acid are: glycine (30.9mM), L-threonine (25.7mM), L-serine (20.9mM), L-alanine (16.2mM), L-proline (15.1mM). ), L-Glutamic acid (9.77mM), L-isoleucine (7.41mM), L-phenylalanine (6.61mM), L-leucine (6.45mM), L-valine (4.16mM), L-methionine (3.72mM), L-tryptophan (2.29mM), L-aspartin (1.62mM), L-histidine (1.23mM), L-arginine (1.20mM), L-lysine (0.708mM), L-aspartic acid (0.182mM), L -Glutamic acid (0.063mM), L-cysteine (0.063mM).
- the taste recognition threshold is about 1.5 to 2 times the detection threshold (Yuki Yamauchi et al., "Whole oral taste test (1st report) -basic study and main component analysis-”. , Japan Otolaryngology Society Bulletin Vol. 98 (1995) No. 1, p.119-129, and Reiko Omori, "Comparison of Taste Sensitivity Between Generations", Utsunomiya University Faculty of Education Bulletin, Part 1 (2013) Vol.63 p.201-210)).
- the taste recognition threshold value of an amino acid can be obtained by a sensory test in which an amino acid-containing aqueous solution is prepared at a plurality of concentration levels, tasted in order from the one with the lowest concentration to the one with the highest concentration, and whether or not the taste is felt.
- the concentration at which it is detected to be different from water is defined as the detection threshold
- the concentration at which taste is recognized is defined as the cognitive threshold.
- an amino acid that already has a theoretical value (literature value) can be determined by preparing an aqueous solution having a plurality of concentration levels near the concentration and testing by a plurality of persons trained in sensory.
- the detection threshold described in the literature is 16.2 mM
- the theoretical cognitive threshold calculated from the detection threshold is 32.4 mM, so that 5 mM, 10 mM, 15 mM, 20 mM, 25 mM, and 30 mM.
- the cognitive threshold can be measured by performing a sensory test with multiple levels of aqueous solution selected from 35 mM.
- the amino acid taste recognition threshold means the taste recognition threshold in pure water.
- the taste recognition threshold value in pure water means the minimum concentration at which the taste can be recognized when only amino acids are added to water without adding a sweetener or the like.
- the coffee beverage contains glycine and the glycine content is more than 0 mM and less than 80 mM, 75 mM or less, less than 75 mM, 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM. Below, it may be 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- the coffee beverage contains alanine and the alanine content is greater than 0 mM and less than 32.4 mM, less than 30 mM, less than 30 mM, less than 25 mM, less than 20 mM, less than 20 mM, less than 15 mM or less than 10 mM. good.
- Alanine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains valine and the valine content is greater than 0 mM and less than 50 mM, less than 50 mM, less than 45 mM, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM.
- it may be 15 mM or less or 10 mM or less.
- the coffee beverage may contain isoleucine and the content of isoleucine may be more than 0 mM and 25 mM or less, 20 mM or less, 15 mM or less, 10 mM or less or 5 mM or less. Alternatively, at 1-25mM, 5-25mM, 10-25mM, 15-25mM, 20-25mM, 1-20mM, 5-20mM, 10-20mM, 15-20mM, 1-15mM, 5-15mM or 10-15mM. There may be. Isoleucine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains leucine and the leucine content is more than 0 mM and less than 50 mM, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, less than 20 mM, 15 mM.
- it may be 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less.
- the coffee beverage contains serin and the serin content is more than 0 mM and 130 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 40 mM or less, 35 mM or less, 30 mM.
- it may be 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- 10 to 130mM 10 to 100mM, 10 to 80mM, 20 to 80mM, 30 to 80mM, 40 to 80mM, 50 to 80mM, 60 to 80mM, 70 to 80mM, 10 to 70mM, 20 to 70mM, 30 to 70mM, 40 to 70mM, 50 to 70mM, 60 to 70mM, 10 to 60mM, 20 to 60mM, 30 to 60mM, 40 to 60mM, 50 to 60mM, 10 to 50mM, 20 to 50mM, 30 to 50mM, 40 to 50mM, 10 to 40mM, 20-40mM, 30-40mM, 10-30mM, 20-30mM, 5-45mM, 5-40mM, 5-35mM, 5-30mM, 5-25mM, 5-20mM, 5-15mM, 5-10mM, It may be 1 to 45 mM, 1 to 40 mM, 1 mM or more and less than 40 mM, 1 to 35 mM, 1 to 30
- the coffee beverage contains threonine and the threonine content is greater than 0 mM and less than 70 mM, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM.
- it may be 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- the coffee beverage contains phenylalanine and the content of phenylalanine is more than 0 mM and 15 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM.
- it may be 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less.
- Phenylalanine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage may contain tryptophan and the tryptophan content may be more than 0 mM and 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less. Alternatively, it may be 1 to 5 mM, 2 to 5 mM, 3 to 5 mM or 4 to 5 mM. Tryptophan may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains methionine and the methionine content is greater than 0 mM and less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM. It may be as follows. Alternatively, it may be 1 to 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM or 9 to 10 mM.
- the methionine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains proline and the content of proline is more than 0 mM and 120 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, 50 mM or less, 45 mM or less, 40 mM or less, 40 mM or less, 35 mM or less, 30 mM.
- it may be 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less.
- 10 to 120mM 10 to 100mM, 10 to 80mM, 20 to 80mM, 30 to 80mM, 40 to 80mM, 50 to 80mM, 60 to 80mM, 70 to 80mM, 10 to 70mM, 20 to 70mM, 30 to 70mM, 40-70mM, 50-70mM, 60-70mM, 10-60mM, 20-60mM, 30-60mM, 40-60mM, 50-60mM, 10-50mM, 20-50mM, 30-50mM, 40-50mM, 1mM or more It may be less than 40 mM, 10-40 mM, 20-40 mM, 30-40 mM, 1-30 mM, 5-30 mM, 10-30 mM, 15-30 mM, 20-30 mM or 25-30 mM.
- Proline may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains glutamine and the glutamine content is more than 0 mM and 20 mM or less, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM.
- it may be 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, less than 5 mM, 4 mM or less, 3 mM or less, 2 mM or less or 1 mM or less.
- the coffee beverage contains asparagine and the content of asparagine is more than 0 mM and less than 20 mM, less than 20 mM, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM. Below, it may be 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 5 mM or less, 2 mM or less or 1 mM or less.
- the coffee beverage contains arginine and the arginine content is more than 0 mM and less than 4.0 mM, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, less than 2.5 mM, 2.0 mM or less, 1.5 mM or less, It may be 1.0 mM or less, less than 1.0 mM or 0.5 mM or less.
- Arginine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage may contain lysine and the lysine content may be greater than 0 mM and less than 3.0 mM, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less or 0.5 mM or less. .. Alternatively, 0.1-3.0mM, 0.1-2.5mM, 0.1-2.0mM, 0.1-1.5mM, 0.1-1.0mM, 0.1-0.5mM, 0.5-3.0mM, 0.5-2.5mM, 0.5-2.0mM, 0.5-1.5 It may be mM or 0.5-1.0 mM. Lysine may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage contains lysine hydrochloride and the content of lysine hydrochloride is more than 0 mM and 1.0 mM or less, 0.9 mM or less, 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, It may be less than 0.5 mM, less than 0.4 mM, less than 0.4 mM, less than 0.3 mM or less than 0.2 mM.
- the coffee beverage contains histidine and the histidine content is greater than 0 mM and less than 4.0 mM, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less or. It may be 0.5 mM or less.
- the coffee beverage contains glutamate and the content of glutamate is more than 0 mM and less than 0.50 mM, less than 0.50 mM, 0.40 mM or less, less than 0.40 mM, 0.35 mM or less, 0.30 mM or less, 0.25 mM or less, Less than 0.25mM, 0.20mM or less, 0.15mM or less, 0.14mM or less, 0.13mM or less, 0.12mM or less, 0.11mM or less, 0.10mM or less, 0.09mM or less, 0.08mM or less, 0.07mM or less, 0.06mM or less, 0.05mM Hereinafter, it may be 0.04 mM or less, 0.03 mM or less, 0.02 mM or less, or 0.01 mM or less.
- the coffee beverage contains aspartic acid, and the content of aspartic acid is more than 0 mM and 1.5 mM or less, 1.4 mM or less, 1.3 mM or less, 1.2 mM or less, 1.1 mM or less, 1.0 mM or less, 0.9 mM.
- it may be 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, 0.4 mM or less, 0.3 mM or less, 0.2 mM or less, or 0.1 mM or less.
- Aspartic acid may be L-form, D-form or racemic (DL-form), but is preferably L-form.
- the coffee beverage according to one aspect of the present invention does not contain sodium aspartate as an amino acid salt.
- the amino acid content can be measured by automatic amino acid analysis or high performance liquid chromatography. If the blending amount of the amino acid blended in the beverage is known, the value calculated from the blending amount may be used.
- the amino acid derived from the raw material contained in the coffee beverage is contained, the amino acid is also included in the amino acid in the coffee beverage of the present invention. Therefore, the amount of amino acids contained in the coffee beverage of the present invention is the total value of those derived from raw materials and those added from the outside.
- the content of at least one kind of amino acid may be less than the taste recognition threshold, and the content of some amino acids sets the taste recognition threshold. It may be exceeded.
- the content of each amino acid may be less than the taste recognition threshold value.
- Yet another aspect of the coffee beverage of the invention is DL-alanine ⁇ 20 mM, L-serine ⁇ 40 mM, glycine ⁇ 50 mM, L-arginine ⁇ 1 mM, L-glutamic acid ⁇ 0.25 mM, L ⁇ 40 mM.
- -Selected from valine, L-glutamine less than 5 mM, L-leucine less than 20 mM, L-threonine less than 40 mM, L-proline less than 40 mM, L-asparagin less than 10 mM and L-lysine hydrochloride less than 0.4 mM May contain one or more amino acids.
- Yet another aspect of the coffee beverage of the present invention is DL-alanine of 1 mM or more and less than 20 mM, L-serine of 1 mM or more and less than 40 mM, glycine of 1 mM or more and less than 50 mM, L-arginine of 0.1 mM or more and less than 1.0 mM, 0.10 mM.
- the coffee beverage of the present invention contains less than 90 mg / 100 ml of sodium, which means that the content of sodium atoms is less than 90 mg / 100 ml.
- the sodium content is 0.1 mg / 100 ml or more and less than 90 mg / 100 ml, 0.1-85 mg / 100 ml, 0.1-80 mg / 100 ml, 0.1-75 mg / 100 ml, 0.1-70 mg / 100 ml, 0.1-65 mg / depending on the embodiment.
- the sodium content is 0.1 to 22 mg / 100 ml, 0.1 to 21 mg / 100 ml, 1 to 22 mg / 100 ml, 1 to 21 mg / 100 ml, 4 to 40 mg / 100 ml, 4 to 35 mg / 100 ml, depending on the embodiment.
- the amount of sodium added to coffee beverages is 0.1 to 50 mg / 100 ml, 0.1 to 45 mg / 100 ml, 0.1 to 40 mg / 100 ml, 0.1 to 35 mg / 100 ml, 0.1 to 30 mg / 100 ml, 0.1 to 25 mg / 100 ml. , 0.
- the form of sodium is not particularly limited as long as it is contained in the coffee beverage of the present invention in an ingestible state, and for example, sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate ( Monosodium citrate, sodium citrate, trisodium citrate), sodium phosphate, sodium carbonate, sodium hydrogencarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium arginate, sodium glucoheptate, sodium gluconate , Sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate and mixtures thereof may be in at least one form selected from the group.
- the sodium derived from the raw material is also included in the sodium contained in the coffee beverage of the present invention.
- sodium derived from a sodium component used as a preservative for example, sodium benzoate, sodium sulfite, sodium hyposulfate, sodium dehydroacetate, sodium pyrosulfite, sodium propionate, etc.
- a sodium component used as a preservative for example, sodium benzoate, sodium sulfite, sodium hyposulfate, sodium dehydroacetate, sodium pyrosulfite, sodium propionate, etc.
- the content of sodium in the beverage can be measured by the atomic absorption method. If the blending amount of the sodium-containing compound blended in the beverage is known, the value calculated from the blending amount may be used.
- the amount of sodium contained in the coffee beverage may be specified by the amount of the sodium source.
- “Sodium source” means a compound that can produce sodium ions when a coffee beverage is placed in the mouth.
- the amount of sodium source may be less than 40 mM.
- the amount of sodium source is about 39 mM or less, about 38 mM or less, about 37 mM or less, about 36 mM or less, about 35 mM or less, about 34 mM or less, about 33 mM or less, about 32 mM or less, about 31 mM or less, About 30mM or less, about 29mM or less, about 28mM or less, about 27mM or less, about 26mM or less, about 25mM or less, about 24mM or less, about 23mM or less, about 22mM or less, about 21mM or less, about 20mM or less, about 19mM or less, about 18mM Below, about 17mM or less, about 16mM or less, about 15mM or less, about 14mM or less, about 13mM or less, about 12mM or less, about 11mM or less, about 10mM or less, about 9.0mM or less, about 8.5mM or less, about 8.0mM or less,
- the amount of sodium source is from about 0.1 to about 39 mM, about 0.5 to about 39 mM, about 1.0 to about 39 mM, about 1.5 to about 39 mM, about 2.0 to about 39 mM, about 2.5 to about 39 mM, about 3.0 to.
- the coffee beverage of the present invention may contain a sweetener in addition to the high sweetness sweetener of the component (a).
- sweetener means any substance or group of substances that causes a sweetening response.
- the sweeteners can be divided into sugar-based sweeteners and non-sugar-based sweeteners according to their structural characteristics, and low-sweetness sweeteners and high-sweetness sweeteners based on the degree of sweetness.
- sweeteners can be divided into caloric sweeteners and non-caloric sweeteners.
- it can be divided into natural sweeteners and artificial sweeteners based on the acquisition method.
- a sweetener for example, lactose
- the sweetener shall also be included in the sweetener described here.
- Carbohydrate-based sweeteners are not limited to sucrose, lactose, glucose, malt sugar, starch sugar such as sucrose, isomerized sugar, fructose, and sugar alcohols such as erythritol, sorbitol, mannitol, martitol, xylitol, and palatinit. , Sucrose, palatinose, fructo-oligosaccharide, coupling sugar (R), galactooligosaccharide, milk fruit oligosaccharide, raffinose, soybean oligosaccharide, honey and the like. In addition, sugar-based sweeteners contain rare sugars.
- Rare sugar refers to monosaccharides and their derivatives whose abundance is small in nature. For example, naturally occurring aldoses other than D-glucose, D-galactose, D-mannose, D-ribose, D-xylose and L-arabinose, naturally occurring ketose other than D-fractose, natural other than D-sorbitol.
- the sugar alcohols and the like present in the rare sugars are included in the rare sugars.
- Non-limiting examples of rare sugars include, for example, D-tagatose, D-sorbose, D-alloth (D-psicose), L-fractose, L-allulose (L-psicose), L-tagatose, L-sorbose, etc.
- Examples thereof include aldose such as ketose, altrose and D-allose, and sugar alcohols such as xylitol, erythritol and D-talitol.
- Caloric sweeteners typically mean sweeteners with an energy of 4 kcal / g. Whether the energy of the sweet substance is known, the content is measured by HPLC etc. and calculated by multiplying by the energy conversion coefficient, or the physical combustion heat is measured by a calorimeter (for example, bomb calorimeter etc.). Can be determined by correcting the digestion and absorption rate, the amount of heat excreted, and the like.
- caloric sweeteners include, for example, sucrose, lactose, glucose, maltose, starch syrup, high fructose corn syrup, fructose, and the like.
- Non-caloric sweeteners typically refer to those that are difficult to digest in the body and result in less energy being taken in, less than 2 kcal / g, preferably less than 1 kcal / g, more preferably. It means a sweetening substance having an energy of less than 0.5 kcal / g.
- Non-caloric examples of non-caloric sweeteners include, for example, non-caloric hexoses such as allose (psicose) and allose, non-caloric pentoses such as xylose and arabinose, non-caloric tetrose such as erythrose and treose, erythritol and aritol.
- Non-caloric sugar alcohols such as, etc. may be mentioned.
- sweet substances can be classified by energy (calorie) level.
- sweet substances can be classified into sweet substances having an energy of 4 kcal / g or more and sweet substances having an energy of less than 4 kcal / g.
- Sweet substances with energy less than 4 kcal / g are further sweet substances with energy less than 3 kcal / g, sweet substances with energy less than 2.5 kcal / g, sweet substances with energy less than 2 kcal / g, 1.5 kcal / Sweet substance with energy less than g, sweet substance with energy less than 1 kcal / g, sweet substance with energy less than 0.5 kcal / g, sweet substance with energy more than 1 kcal / g and less than 4 kcal / g, 2 kcal / Sweet substance with energy of g or more and less than 4 kcal / g, sweet substance with energy of 3 kcal / g or more and less than 4 kcal / g, sweet substance with energy of 2 kcal /
- Sucrose, lactose, glucose, maltose, water candy, isomerized sugar, fructose, etc. are sweet substances having an energy of 4 kcal / g or more
- sorbitol is a sweet substance having an energy of 2 kcal / g or more and less than 4 kcal / g.
- Xylose, D-xylose, D-ribose, D-tagatose, arabinose, etc. are sweet substances having energy of 0 kcal / g or more and less than 2 kcal / g, such as D-allulose, erythritol, allose, erythrose, treose, and aritol. And so on.
- the low sweetness sweetener means a compound having the same sweetness as sucrose (for example, less than 5 times, 0.1 to 2 times, 0.5 to 1.5 times, etc. of sucrose).
- Non-limiting examples of low-sweetness sweeteners include sucrose, high fructose corn syrup, glucose, fructose, lactose, maltose, xylitol, lactulose, fructo-oligosaccharide, malto-oligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and coupling sugar (R).
- low-sweetness sweeteners include rare sugars, caloric sweeteners, non-caloric sweeteners, sugar-based sweeteners, non-sugar-based sweeteners, natural sweeteners, and so on, as long as the sweetness is within the above range. Contains artificial sweeteners.
- the coffee beverage in one aspect of the present invention comprises a low sweetness sweetener.
- the following coffee beverage (hereinafter, also referred to as the coffee beverage of aspect A) is provided.
- (d) Low-sweetness sweetener in an amount equivalent to sweetness intensity X4 may be abbreviated as "ingredient (d)" in the present specification).
- the coffee beverage according to one aspect of the present invention does not contain any component other than (a) a high sweetness sweetener equivalent to an amount of sweetness intensity X1 and (d) a low sweetness sweetener equivalent to an amount of sweetness intensity X4. ..
- the sweetener (lactose, etc.) contained in the milk-derived milk contained in the milk-containing coffee beverage is included in the sweetener of (d).
- the low sweetness sweetener comprises a sweetener selected from hexose, pentose, tetrose, polysaccharides having aldose or ketose terminal sugars, sugar alcohols and combinations thereof.
- the low sweetness sweetener is selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof. including.
- the low sweetness sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof.
- X4 of "sweetness intensity X4" is 0 to 0.5, 0 to 1.0, 0 to 1.5, 0 to 2.0, 0 to 2.5, 0 to 3.0, 0 to 3.5, 0 to 4.0, 0 to 4.5, 0 to 5.0, 0 to 5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8.75, 0-9.0, 0-9.25, 0-9.5, 0-9.75, 0 to 10.0, 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05-6.5, 0.05-7.0, 0.05-7.5, 0.05-8.0, 0.05-8.25, 0.05-8.5, 0.05-8.75, 0.05-9.0, 0.05-9.25,
- X4 is also 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0 to 13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05 to 11.0, 0.05-11.5, 0.05-12.0, 0.05-12.5, 0.05-13.0, 0.05-13.5, 0.05-14.0, 0.05-14.5, 0.05-15.0, 0.1-10.5, 0.1-11.0, 0.1-11.5, 0.1-12.0, 0.1 to 12.5, 0.1 to 13.0, 0.1 to 13.5, 0.1 to 14.0, 0.1 to 14.5, 0.1 to 15.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 12.5, 0.5 to 13.0, 0.5 to 13.5, 0.5-14.0, 0.5-14.5, 0.5-15.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-12.5, 1.0-13.0, 1.0
- the amount equivalent to the sweetness intensity X4 of the low sweetness sweetener is the amount (concentration) that exhibits the sweetness of the low sweetness intensity X4 under the condition that the low sweetness sweetener is dissolved in 20 ° C water having the same volume as the coffee beverage of the present invention. To say.
- X4 is preferably 0.05 to 6.0, more preferably 0.05 to 5.0, and even more preferably 0.1 to 4.0.
- X5 is not particularly limited as long as it is larger than X1 + X4, but 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0.
- ⁇ 20 5.0 ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20 , 6.5 ⁇ 15, 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15, 7.5 ⁇ 12.5, 7.5 ⁇ 10, 7.5 ⁇ 9, 7.5 ⁇ 8, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 20, 8.0 ⁇ 15, 8.0 ⁇ 12, 8.0 ⁇ 15, 8.0 ⁇ 12.5, 8.0 ⁇ 10, 8.5 ⁇ 20, 8.5 ⁇ 15, 8.5 ⁇ 12.5,
- X5 is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0-14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5- 14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0-16, 8.0-15.5, 8.0-14, 8.5-18, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5- It may be 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16 or 10.5 to 15.5.
- the coffee beverage of the present invention comprises an antioxidant (sodium erythorsorbate, etc.), an emulsifier (sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.), and an acidulant (phosphoric acid) as long as the effects of the present invention are not impaired.
- an antioxidant sodium erythorsorbate, etc.
- an emulsifier sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.
- an acidulant phosphoric acid
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- a coffee beverage is provided in which the amino acid or a derivative thereof or a salt thereof contains an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof, and (c) less than 90 mg / 100 ml, 10-85 mg / 100 ml, 15-80 mg / 100 ml or 20-75 mg / 100 ml sodium.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of X2, and 0.1 ⁇ X1 ⁇ X2.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 10.0, preferably 1.5 to 9.0, more preferably 2.0 to 8.0
- a coffee beverage is provided in which the amino acid or a derivative thereof or a salt thereof contains an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Containing less than 90 mg / 100 ml, 10-85 mg / 100 ml, 15-80 mg / 100 ml or 20-75 mg / 100 ml sodium, and
- a low sweetness sweetener in an amount equivalent to a sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- Coffee beverages are provided in which X4 is 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Containing less than 90 mg / 100 ml, 10-85 mg / 100 ml, 15-80 mg / 100 ml or 20-75 mg / 100 ml sodium, and
- a low sweetness sweetener in an amount equivalent to a sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine and L-glutamine.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- the caffeine content is 10 mg / 100 ml to 110 mg / 100 ml, 20 mg / 100 ml to 95 mg / 100 ml or 30 mg / 100 ml to 85 mg / 100 ml.
- Coffee beverages are provided in which X4 is 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Containing less than 90 mg / 100 ml, 10-85 mg / 100 ml, 15-80 mg / 100 ml or 20-75 mg / 100 ml sodium, and
- a low sweetness sweetener in an amount equivalent to a sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof have DL-alanine less than 20 mM, L-serine less than 40 mM, glycine less than 50 mM, L-arginine less than 1 mM, L-glutamic acid less than 0.25 mM, L-valine less than 40 mM, Amino acids selected from less than 5 mM L-glutamine, less than 20 mM L-leucine, less than 40 mM L-threonine, less than 40 mM L-proline, less than 10 mM L-asparagin and less than 0.4 mM L-lysine hydrochloride Including, Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose and combinations thereof.
- Coffee beverages are provided in which X4 is 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Containing less than 90 mg / 100 ml, 10-85 mg / 100 ml, 15-80 mg / 100 ml or 20-75 mg / 100 ml sodium, and
- a low sweetness sweetener in an amount equivalent to a sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably from rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose and combinations thereof.
- X4 is 0.05-6.0, preferably 0.05-5.0, more preferably 0.1-4.0. Coffee beverages comprising one or more selected from milk, condensed milk, skim milk, reduced milk, concentrated whey, concentrated milk, cream and vegetable milk are provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- B Amino acids below the taste recognition threshold or derivatives thereof or salts thereof,
- C Containing less than 90 mg / 100 ml, 10-85 mg / 100 ml, 15-80 mg / 100 ml or 20-75 mg / 100 ml sodium, and
- a low sweetness sweetener in an amount equivalent to a sweetness intensity X4.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- the high-sweetness sweetener is selected from a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- a high-sweetness sweetener selected from rebaugioside A, rebaugioside D, rebaugioside M, mogroside V, Luo Han Guo extract and combinations thereof, preferably rebaugioside D, rebaugioside M and combinations thereof.
- X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0.
- Amino acids or derivatives thereof or salts thereof contain amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan.
- Low sweetness sweeteners include sweeteners selected from glucose, sucrose, fructose and combinations thereof.
- the caffeine content is 10 mg / 100 ml to 110 mg / 100 ml, 20 mg / 100 ml to 95 mg / 100 ml or 30 mg / 100 ml to 85 mg / 100 ml, and X4 is 0.05 to 6.0, preferably 0.05 to 5.0, more preferably 0.1 to 0.1.
- Coffee beverages comprising one or more selected from milk, condensed milk, skim milk, reduced milk, concentrated whey, concentrated milk, cream and vegetable milk are provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1
- B One or more amino acids selected from alanine, serine and glycine,
- C 20-70 mg / 100 ml of sodium and
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5, and 0.1 ⁇ X1 + X4 ⁇ X5.
- a coffee beverage having an energy of 50 Kcal / 100 ml or less and X1 + X4 of 6 or more is provided.
- the amount of high sweetness sweetener is about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm or about 150 to about 350 ppm. May be.
- the present invention provides, as a second aspect, the following method for producing a beverage with increased sweetness (hereinafter, referred to as "the production method of the present invention").
- the production method of the present invention which comprises adding (a) a high-intensity sweetener in an amount of sweetness intensity X1 and (b) adding an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold.
- X1 and X3 correspond to Xa and Xb of the A2 aspect (corresponding to Japanese Patent Application No. 2020-185327) and the C2 aspect (corresponding to Japanese Patent Application No. 2020-185287), respectively.
- the present invention provides, as the second aspect of A2, the following method for producing a tea beverage having an increased sweetness (hereinafter, also referred to as "the production method A of the present invention").
- the production method A of the present invention comprising (a) adding a high sweetness sweetener in an amount of sweetness intensity Xa, and (b) adding an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold.
- the tea beverage produced by the method of the present invention is the tea beverage A of the present invention described in the above item "1-1. Tea beverage with increased sweetness”.
- the "raw material" in the production method A of the present invention may be each material necessary for producing a tea beverage or a mixture thereof, and further contains an optional component such as a pH adjuster, a preservative, a fragrance, and a carrier. You may be. Further, the "raw material” may be composed of a plurality of materials.
- any of the following (a) and (b) may be performed first.
- the two steps may be performed at the same time.
- an amount of high sweetness sweetener equivalent to sweetness intensity Xa is added to the raw material, but it is not necessary to add an amount of high sweetness sweetener equivalent to sweetness intensity Xa at a time, and the number It may be added in divided doses.
- step (b) When adding amino acids below the taste recognition threshold in step (b), it is not necessary to add amino acids below the taste recognition threshold at one time, and the amino acids may be added in several batches.
- the amino acid or derivative thereof or a salt thereof added to the raw material in the step (b) is selected from the amino acid or derivative thereof or a salt thereof described in the first aspect of A1 of the above item "1-1. Tea beverage with increased sweetness". be able to.
- the first raw material contains raw materials for tea beverages, grains, beans and their extracts, for which the raw materials previously contain one or more of the ingredients (a) and (b), the first raw material.
- the second raw material for mixing with the ingredients (a) and (b) are also contained, and when the tea beverage A of the present invention can be produced by mixing the first and second raw materials, the ingredient (a).
- the finally produced tea beverage of the present invention has a high sweetness equivalent to (a) sweetness intensity Xa.
- Steps (a) and (b) are considered to have been performed as long as they contain a degree sweetener and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- the production method of one aspect of the present invention further comprises (c) adding an amount of a low-sweetness sweetener corresponding to the sweetness intensity Xc.
- the tea beverage of aspect A can be produced by the production method of aspect A.
- the steps (a) to (c) may be performed separately, or two or more steps may be performed at the same time. For example, (a) and (b), (a) and (c), (b) and (c), or (a) and (b) and (c) may be performed at the same time.
- the method for producing the beverage of the present invention includes a step of filling the tea beverage into a container. Further, in the case of a packaged beverage, it is preferable to sterilize the tea beverage before or after filling the container because long-term storage is possible.
- a predetermined amount of the tea beverage can be filled in the can and for example, retort sterilization may be performed at 120 to 125 ° C. for about 5 to 20 minutes to perform heat sterilization.
- UHT sterilization that is held at 130 to 145 ° C. for about 2 to 120 seconds is performed, and a predetermined amount is filled in a hot pack or aseptically at a low temperature. You can get a bottled beverage.
- the present invention provides, as a second aspect, the following method for producing a tea beverage having an increased sweetness (hereinafter, also referred to as "the production method B of the present invention").
- the production method B of the present invention For raw materials (A) Adding a high-intensity sweetener in an amount of sweetness intensity X1, (B) Add amino acids or derivatives thereof or salts thereof below the taste recognition threshold, and (c) Add sodium so that the sodium content in the beverage is less than 50 mg / 100 ml.
- the method for producing a tea beverage according to the present invention for raw materials (A) Adding a high-intensity sweetener in an amount of sweetness intensity X1, (B) Add amino acids or derivatives thereof or salts thereof below the taste recognition threshold, and (c) Add sodium so that the sodium content in the beverage is less than 50 mg / 100 ml.
- the tea beverage produced by the method of the present invention is the tea beverage B of the present invention described in the above item "1-1. Tea beverage with increased sweetness”.
- the "raw material” in the method of the present invention may be each material necessary for producing a tea beverage or a mixture thereof, and further contains an optional component such as a pH adjuster, a preservative, a fragrance, and a carrier. May be good. Further, the "raw material” may be composed of a plurality of materials.
- any of the following (a) to (c) may be performed first.
- (A) Add a high-intensity sweetener in an amount of sweetness intensity X1
- (b) Add an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold
- (c) Sodium content in the beverage is 50 mg / 100 ml. Add sodium so that it is less than
- two or more steps may be performed at the same time. For example, (a) and (b), (a) and (c), (b) and (c) or (a) and (b) and (c) may be performed at the same time.
- step (a) an amount of high-sweetness sweetener equivalent to sweetness intensity X1 is added to the raw material, but it is not necessary to add an amount of high-sweetness sweetener equivalent to sweetness intensity X1 at a time. It may be added in divided doses.
- step (b) When adding amino acids below the taste recognition threshold in step (b), it is not necessary to add amino acids below the taste recognition threshold at one time, and the amino acids may be added in several batches.
- the amino acid or derivative thereof or a salt thereof added to the raw material in the step (b) is selected from the amino acid or derivative thereof or a salt thereof described in the first aspect of B1 of the above item "1-1. Tea beverage with increased sweetness". be able to.
- the sodium (or sodium source) added to the raw material in the step (c) can be selected from the sodium (or sodium source) described in the first aspect of the above item "1-1. Tea beverage with increased sweetness”. can.
- the first raw material contains raw materials for tea beverages, grains, beans and their extracts, and for this purpose the raw materials previously contain one or more of the ingredients (a), (b) and (c).
- the second raw material for mixing with the first raw material also contains the components (a), (b) and (c), and by mixing the first and second raw materials, the tea beverage B of the present invention can be obtained.
- the tea beverage of the present invention finally produced is produced.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity X1
- an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold
- steps (a) to (C) is considered to have been done.
- the production method of one aspect of the present invention (hereinafter, also referred to as production method B of aspect A) further comprises (d) adding a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- the tea beverage of aspect A can be produced by the production method of aspect A.
- the steps (a) to (d) may be performed separately, or two or more steps may be performed at the same time.
- (a) and (b), (a) and (c), (a) and (d), (b) and (c), (b) and (d), (c) and (d), (A) and (b) and (c), (a) and (b) and (d), (a) and (c) and (d), (b) and (c) and (d) or (a) ), (B), (c) and (d) may be performed at the same time.
- the method for producing the beverage of the present invention includes a step of filling the tea beverage into a container. Further, in the case of a packaged beverage, it is preferable to sterilize the tea beverage before or after filling the container because long-term storage is possible.
- a predetermined amount of the tea beverage can be filled in the can and for example, retort sterilization may be performed at 120 to 125 ° C. for about 5 to 20 minutes to perform heat sterilization.
- UHT sterilization that is held at 130 to 145 ° C. for about 2 to 120 seconds is performed, and a predetermined amount is filled in a hot pack or aseptically at a low temperature. You can get a bottled beverage.
- “Sweetness intensity X3", “Arbitrary ingredient”, “Low sweetness sweetener”, “Sweetness intensity X4", “Sweetness intensity X5", “Other ingredients” and energy are the aspects of the first B1 of the above tea beverage. The same as the definition described in the item of, and the numerical value is directly applied to the numerical value described in the item in the first aspect of the tea beverage.
- the present invention provides, as the second aspect of C2, the following method for producing a coffee beverage having an increased sweetness (hereinafter, also referred to as "the production method C of the present invention").
- the production method C of the present invention which comprises adding (a) a high-intensity sweetener in an amount of sweetness intensity Xa, and (b) adding an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold. ..
- the coffee beverage produced by the method of the present invention is the coffee beverage C of the present invention described in the above item "1-2. Coffee beverage with increased sweetness".
- the "raw material" in the production method C of the present invention may be each material necessary for producing a coffee beverage or a mixture thereof, and further contains an optional component such as a pH adjuster, a preservative, a flavoring, and a carrier. You may be. Further, the "raw material” may be composed of a plurality of materials.
- any of the following (a) and (b) may be performed first.
- the two steps may be performed at the same time.
- (a) and (b) may be performed at the same time.
- step (a) an amount of high-sweetness sweetener equivalent to sweetness intensity Xa is added to the raw material, but it is not necessary to add an amount of high-sweetness sweetener equivalent to sweetness intensity Xa at a time. It may be added in divided doses.
- step (b) When adding amino acids below the taste recognition threshold in step (b), it is not necessary to add amino acids below the taste recognition threshold at one time, and the amino acids may be added in several batches.
- the amino acid or its derivative or its salt added to the raw material in the step (b) is selected from the amino acid or its derivative or its salt described in the first aspect of C1 of the above item "1-2. Coffee beverage with increased sweetness". be able to.
- the first raw material contains raw materials for coffee beverages, grains, beans and their extracts, for which the raw materials previously contain one or more of the ingredients (a) and (b), the first raw material.
- Ingredients (a) and (b) are also contained in the second raw material for mixing with, and when the coffee beverage of the present invention can be produced by mixing the first and second raw materials, the component (a).
- the finally produced coffee beverage of the present invention has a high sweetness equivalent to (a) sweetness intensity Xa.
- Steps (a) and (b) are considered to have been performed as long as they contain a sweetener and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- the production method of one aspect of the present invention further comprises (c) adding an amount of a low-sweetness sweetener corresponding to the sweetness intensity Xc.
- the coffee beverage of Aspect A can be produced.
- the steps (a) to (c) may be performed separately, or two or more steps may be performed at the same time. For example, (a) and (b), (a) and (c), (b) and (c), or (a) and (b) and (c) may be performed at the same time.
- the method for producing the beverage of the present invention includes a step of filling the container with the coffee beverage. Further, in the case of a packaged beverage, it is preferable to sterilize the coffee beverage before or after filling the container because long-term storage is possible.
- a can in the case of a canned coffee beverage, a can can be filled with a predetermined amount of coffee beverage, and for example, retort sterilization can be performed at 120 to 125 ° C. for about 5 to 20 minutes to perform heat sterilization.
- UHT sterilization that is held at 130 to 145 ° C. for about 2 to 120 seconds is performed, and a predetermined amount is filled in a hot pack or aseptically at a low temperature. You can get a bottled beverage.
- the present invention provides, as a second aspect, a method for producing a coffee beverage having the following increased sweetness (hereinafter, also referred to as “the production method D of the present invention”).
- the production method D of the present invention For raw materials (A) Adding a high-intensity sweetener in an amount of sweetness intensity X1, (B) Add amino acids or derivatives thereof or salts thereof below the taste recognition threshold, and (c) Add sodium so that the sodium content in the beverage is less than 90 mg / 100 ml.
- the method for producing a coffee beverage according to the present invention for raw materials (A) Adding a high-intensity sweetener in an amount of sweetness intensity X1, (B) Add amino acids or derivatives thereof or salts thereof below the taste recognition threshold, and (c) Add sodium so that the sodium content in the beverage is less than 90 mg / 100 ml.
- the coffee beverage produced by the method of the present invention is the coffee beverage D of the present invention described in the above item "1-2. Coffee beverage with increased sweetness".
- the "raw material" in the production method of the present invention may be each material necessary for producing a coffee beverage or a mixture thereof, and further contains an optional component such as a pH adjuster, a preservative, a flavoring, and a carrier. You may. Further, the "raw material” may be composed of a plurality of materials.
- any of the following (a) to (c) may be performed first.
- (A) Add a high-intensity sweetener in an amount of sweetness intensity X1
- (b) Add an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold
- (c) Sodium content in the beverage is 90 mg / 100 ml. Add sodium so that it is less than
- two or more steps may be performed at the same time. For example, (a) and (b), (a) and (c), (b) and (c) or (a) and (b) and (c) may be performed at the same time.
- step (a) an amount of high-sweetness sweetener equivalent to sweetness intensity X1 is added to the raw material, but it is not necessary to add an amount of high-sweetness sweetener equivalent to sweetness intensity X1 at a time. It may be added in divided doses.
- step (b) When adding amino acids below the taste recognition threshold in step (b), it is not necessary to add amino acids below the taste recognition threshold at one time, and the amino acids may be added in several batches.
- the amino acid or its derivative or its salt added to the raw material in the step (b) is selected from the amino acid or its derivative or its salt described in the first aspect of the above item "1-2. Coffee beverage with increased sweetness". be able to.
- the sodium (or sodium source) added to the raw material in the step (c) can be selected from the sodium (or sodium source) described in the first aspect of the above item "1-2. Coffee beverage with increased sweetness”. can.
- the first raw material contains raw materials for coffee beverages, grains, beans and extracts thereof, and therefore the raw material contains one or more of the components (a), (b) and (c) in advance.
- the second raw material for mixing with the first raw material also contains the components (a), (b) and (c), and by mixing the first and second raw materials, the coffee beverage D of the present invention can be obtained.
- the coffee beverage of the present invention finally produced is produced.
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity X1
- an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold
- steps (a) to (C) is considered to have been done.
- the production method of one aspect of the present invention further comprises (d) adding a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- the coffee beverage of Aspect A can be produced.
- the steps (a) to (d) may be performed separately, or two or more steps may be performed at the same time.
- (a) and (b), (a) and (c), (a) and (d), (b) and (c), (b) and (d), (c) and (d), (A) and (b) and (c), (a) and (b) and (d), (a) and (c) and (d), (b) and (c) and (d) or (a) ), (B), (c) and (d) may be performed at the same time.
- the method for producing the beverage of the present invention includes a step of filling the container with the coffee beverage. Further, in the case of a packaged beverage, it is preferable to sterilize the coffee beverage before or after filling the container because long-term storage is possible.
- a can in the case of a canned coffee beverage, a can can be filled with a predetermined amount of coffee beverage, and for example, retort sterilization can be performed at 120 to 125 ° C. for about 5 to 20 minutes to perform heat sterilization.
- UHT sterilization that is held at 130 to 145 ° C. for about 2 to 120 seconds is performed, and a predetermined amount is filled in a hot pack or aseptically at a low temperature. You can get a bottled beverage.
- the present invention provides, as a third aspect, a method for enhancing the sweetness intensity of a beverage (hereinafter, referred to as "the method for enhancing the present invention").
- the beverage is characterized by containing (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1 and (b) an amino acid or a derivative thereof or a salt thereof having a taste recognition threshold value or less.
- a method for enhancing the sweetness intensity of a beverage is provided.
- X1 corresponds to Xa of the A3 aspect (corresponding to Japanese Patent Application No. 2020-185327) and the C3 aspect (corresponding to Japanese Patent Application No. 2020-185287).
- a tea beverage may contain (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity Xa, and (b) an amino acid or a derivative thereof or a salt thereof having a taste recognition threshold value or less.
- a characteristic method for enhancing the sweetness intensity of a tea beverage is provided.
- a tea beverage that enhances the sweetness of the tea beverage and that produces a sweetness that exceeds the sweetness intensity when the component (a) is simply added to the tea beverage.
- an amino acid is added to a tea beverage containing a predetermined amount of a high-intensity sweetener so that the tea beverage contains an amino acid below the taste recognition threshold after the addition.
- a high-sweetness sweetener is added to the sweetness of the above, the sweetness exceeds the sweetness intensity.
- the type and amount of the amino acid or its derivative or its salt to be added shall be the same as that of the amino acid or its derivative or its salt in the tea beverage described in the first aspect of the above item "1-1. Tea beverage with increased sweetness”.
- Tea beverage with increased sweetness May be added to the tea beverage in the amount described in the first aspect of A1.
- a low-sweetness sweetener in an amount corresponding to the sweetness intensity Xc may be further contained.
- a tea beverage that enhances the sweetness of the tea beverage and simply produces a sweetness exceeding the sweetness intensity when the ingredients (a) and (c) are added to the tea beverage. ..
- an amino acid is added to a tea beverage containing a predetermined amount of a high-sweetness sweetener and a low-sweetness sweetener so that the tea beverage contains an amino acid below the taste recognition threshold after the addition. This brings about a sweetness exceeding the sweetness intensity when only the high-sweetness sweetener and the low-sweetness sweetener are added to the tea beverage.
- the tea beverage is provided with (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof, and (c) a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- a method for enhancing the sweetness intensity of a tea beverage which is characterized by inclusion. According to the enhancing method of this aspect, it is possible to provide a tea beverage that enhances the sweetness of the tea beverage and that produces a sweetness that exceeds the sweetness intensity when the component (c) is simply added to the tea beverage.
- an amino acid is added to a tea beverage containing a predetermined amount of a low-sweetness sweetener so that the tea beverage contains an amino acid below the taste recognition threshold after the addition, thereby adding the tea beverage to the tea beverage.
- Low sweetness Brings sweetness that exceeds the sweetness intensity when only sweeteners are added.
- the type and amount of the amino acid or its derivative or a salt thereof to be added are the amino acids in the tea beverage or the amino acid thereof described in the first aspect of the above item "1-1. Tea beverage with increased sweetness". It can be selected according to the type and content of the derivative or its salt.
- Tea beverage with increased sweetness May be added to the tea beverage in the amount described in the first aspect of A1.
- the amount of amino acids added to the tea beverage is 100 mM or less, 90 mM or less, 80 mM or less, 70 mM or less, 60 mM or less, 50 mM or less, 40 mM or less, 30 mM or less, 20 mM or less, 15 mM or less.
- sweetness intensity Xa "high sweetness sweetener”, “sweetness intensity Xb”, “amino acid or derivative thereof or salt thereof", “sweetness intensity X3”, “sweetness intensity X3”, “ “Optional ingredients”, “low sweetness sweetener”, “sweetness intensity Xc”, “sweetness intensity Xd”, “other ingredients” and energy are the same as the definitions described in the item in the first aspect of the tea beverage. Yes, the numerical value described in the item in the first aspect of the tea beverage is directly applied.
- the present invention provides, as a third aspect, a method for enhancing the sweetness intensity of a tea beverage (hereinafter, also referred to as "enhancing method B of the present invention").
- enhancing method B of the present invention in one aspect of the enhancing method of the present invention, in a tea beverage, (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- a tea beverage that enhances the sweetness of the tea beverage and that produces a sweetness that exceeds the sweetness intensity when the component (a) is simply added to the tea beverage.
- sodium (or a sodium source) and amino acids are added simultaneously or separately to a tea beverage containing a predetermined amount of a high-intensity sweetener, and after the addition, less than 50 mg / 100 ml of sodium and less than 50 mg / 100 ml of sodium are added to the tea beverage.
- amino acids below the taste recognition threshold, the sweetness of the tea beverage is brought about to exceed the sweetness intensity when only a high-sweetness sweetener is added.
- the amount of sodium (or sodium source) to be added can be selected from the amount described in the first aspect of the above item "1-1. Tea beverage with increased sweetness”.
- the type and amount of the amino acid or its derivative or its salt to be added are the amino acid or its derivative or its derivative in the tea beverage described in the first aspect of the above item "1-1. Tea beverage with increased sweetness”. It can be selected according to the type and content of the salt. For example, amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof are referred to in the above item "1-1. Tea beverage with increased sweetness”. May be added to the tea beverage in the amount described in the first aspect of B1.
- a low-sweetness sweetener in an amount corresponding to the sweetness intensity X4 may be further contained.
- a tea beverage that enhances the sweetness of the tea beverage and simply produces a sweetness exceeding the sweetness intensity when the ingredient (a) and the ingredient (d) are added to the tea beverage. ..
- sodium (or a sodium source) and amino acids are added simultaneously or separately to a tea beverage containing a predetermined amount of a high-sweetness sweetener and a low-sweetness sweetener, and after the addition, 50 mg is added to the tea beverage.
- a tea beverage may be prepared with (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- a method for enhancing the sweetness intensity of a tea beverage is provided, which comprises (c) less than 50 mg / 100 ml of sodium and (d) a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4. According to the enhancing method of this aspect, it is possible to provide a tea beverage that enhances the sweetness of the tea beverage and exhibits a sweetness exceeding the sweetness intensity when the component (d) is simply added to the tea beverage.
- sodium (or sodium source) and amino acids are added simultaneously or separately to a tea beverage containing a predetermined amount of low-sweetness sweetener, and after the addition, less than 50 mg / 100 ml, 40 mg /
- the tea may contain less than 100 ml, 7 mg / 100 ml or more and less than 40 mg / 100 ml, more than 10 mg / 100 ml and less than 40 mg / 100 ml, or 17 mg / 100 ml or more and 40 mg / 100 ml of sodium and amino acids below the taste recognition threshold.
- the sweetness exceeds the sweetness intensity.
- the amount of sodium (or sodium source) to be added can be selected from the amount described in the first aspect of the above item "1-1. Tea beverage with increased sweetness”.
- the type and amount of the amino acid or its derivative or its salt to be added are the amino acid or its derivative or its derivative in the tea beverage described in the first aspect of the above item "1-1. Tea beverage with increased sweetness”. It can be selected according to the type and content of the salt. For example, amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof are referred to in the above item "1-1. Tea beverage with increased sweetness”. May be added to the tea beverage in the amount described in the first aspect of B1.
- a tea beverage containing a high sweetness sweetener in an amount equivalent to a sweetness intensity X1 and / or a low sweetness sweetener in an amount equivalent to a sweetness intensity X4 contains less than 50 mg / 100 ml of sodium and less than the taste recognition threshold.
- the amount of sodium source added is such that the amount of sodium in the tea beverage is less than 40 mg / 100 ml, 7 mg / 100 ml or more and less than 40 mg / 100 ml, more than 10 mg / 100 ml and less than 40 mg / 100 ml, or 17 mg / 100 ml. The amount is 40 mg / 100 ml or more.
- the amount of sodium is such that the amount of sodium in the tea beverage is 0.1-45 mg / 100 ml, 0.1-40 mg / 100 ml, 0.1 mg / 100 ml or more and less than 40 mg / 100 ml, 0.1-35 mg / 100 ml, 0.1-30 mg / 100 ml.
- the amount of amino acid added in the tea beverage is 100 mM or less, 90 mM or less, 80 mM or less, 70 mM or less, 60 mM or less, 50 mM or less, 40 mM or less, 30 mM or less, 20 mM or less, 15mM or less, 14mM or less, 13mM or less, 12mM or less, 11mM or less, 10mM or less, 9.5mM or less, 9.0mM or less, 8.5mM or less, 8.0mM or less, 7.5mM or less, 7.0mM or less, 6.5mM or less, 6.0mM or less , 5.5mM or less, 5.0mM or less, 4.5mM or less, 4.0mM or less, 3.5mM or less, 3.0mM or less, 2.5mM or less, 2.0mM or less, 1.5mM or less, 1.0mM or less, 0.5mM or less, 0.5-100
- sweetness intensity X1 "high sweetness sweetness”
- sweetness intensity X2 amount of sodium, form of sodium in tea beverage, "amino acid or derivative thereof or The salt
- sweetness intensity X3 "arbitrary ingredient”, “low sweetness sweetener”, “sweetness intensity X4", “sweetness intensity X5", "other ingredients” and energy are the B1 of the above tea beverage.
- the numerical value is the same as the definition described in the item in the aspect of B1 of the above tea beverage, and the numerical value described in the item in the item B1 of the above tea beverage is directly applied.
- a coffee beverage may contain (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity Xa, and (b) an amino acid or a derivative thereof or a salt thereof having a taste recognition threshold value or less.
- a characteristic method for enhancing the sweetness intensity of a coffee beverage is provided.
- a coffee beverage that enhances the sweetness of the coffee beverage and exhibits a sweetness that exceeds the sweetness intensity when the component (a) is simply added to the coffee beverage.
- amino acids are added simultaneously or separately to a coffee beverage containing a predetermined amount of a high-intensity sweetener so that the coffee beverage contains amino acids below the taste recognition threshold after the addition.
- the sweetness of the coffee beverage brings about a sweetness exceeding the sweetness intensity when only a high sweetness sweetener is added.
- the type and amount of the amino acid or its derivative or its salt to be added shall be the same as that of the amino acid or its derivative or its salt in the coffee beverage described in the first aspect of C1 of the above item "1-2.
- Coffee beverage with increased sweetness It can be selected according to the type and content. For example, amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof are referred to in the above item "1-2. Coffee beverage with increased sweetness”. May be added to the coffee beverage in the amount described in the first aspect of C1.
- a low-sweetness sweetener corresponding to the sweetness intensity Xc may be further contained.
- the enhancing method of this embodiment it is possible to provide a coffee beverage that enhances the sweetness of the coffee beverage and simply produces a sweetness exceeding the sweetness intensity when the ingredients (a) and (c) are added to the coffee beverage. .. Specifically, amino acids are added simultaneously or separately to a coffee beverage containing a predetermined amount of high-sweetness sweetener and low-sweetness sweetener, and after the addition, the coffee beverage contains amino acids below the taste recognition threshold. By doing so, the sweetness exceeding the sweetness intensity when only the high-sweetness sweetener and the low-sweetness sweetener are added to the coffee beverage is obtained.
- the coffee beverage is provided with (b) an amino acid or a derivative thereof or a salt thereof below the taste recognition threshold, and (c) a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xc.
- a method for enhancing the sweetness intensity of a coffee beverage which is characterized by inclusion. According to the enhancing method of this aspect, it is possible to provide a coffee beverage that enhances the sweetness of the coffee beverage and that produces a sweetness that exceeds the sweetness intensity when the component (c) is simply added to the coffee beverage.
- amino acids are added simultaneously or separately to a coffee beverage containing a predetermined amount of low-sweetness sweetener so that the coffee beverage contains amino acids below the taste recognition threshold after the addition.
- the type and amount of the amino acid or its derivative or a salt thereof to be added are the amino acids in the coffee beverage or the amino acid thereof described in the first aspect of C1 of the above item "1-2. Coffee beverage with increased sweetness”. It can be selected according to the type and content of the derivative or its salt.
- Coffee beverage with increased sweetness May be added to the coffee beverage in the amount described in the first aspect of C1.
- the amount of amino acid added in the coffee beverage is 100 mM or less, 90 mM or less, 80 mM or less, 70 mM or less, 60 mM or less, 50 mM or less, 40 mM or less, 30 mM or less, 20 mM or less, 15mM or less, 14mM or less, 13mM or less, 12mM or less, 11mM or less, 10mM or less, 9.5mM or less, 9.0mM or less, 8.5mM or less, 8.0mM or less, 7.5mM or less, 7.0mM or less, 6.5mM or less, 6.0mM or less, 5.5mM or less, 5.0mM or less, 4.5mM or less, 4.0mM or less, 3.5mM or less, 3.0mM or less, 2.5mM or less, 2.0mM or less, 1.5mM or less, 1.0mM or less, 0.5mM or less, 0.5-100m
- the present invention provides, as a third aspect, a method for enhancing the sweetness intensity of a coffee beverage (hereinafter, also referred to as "enhancing method D of the present invention").
- enhancing method D of the present invention in a coffee beverage, (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1.
- the enhancing method of the present invention it is possible to provide a coffee beverage that enhances the sweetness of the coffee beverage and exhibits a sweetness that exceeds the sweetness intensity when the component (a) is simply added to the coffee beverage.
- sodium (or sodium source) and amino acids are added simultaneously or separately to a coffee beverage containing a predetermined amount of high-intensity sweetener, and after the addition, less than 90 mg / 100 ml of sodium and less than 90 mg / 100 ml of sodium and By including amino acids below the taste recognition threshold, the sweetness of the coffee beverage is brought about to be sweeter than the sweetness intensity when only the high-sweetness sweetener is added.
- the amount of sodium (or sodium source) to be added can be selected from the amount described in the first aspect of the above item "1-2. Coffee beverage with increased sweetness".
- the type and amount of the amino acid or its derivative or its salt to be added are the amino acid or its derivative or its derivative in the coffee beverage described in the first aspect of the above item "1-2. Coffee beverage with increased sweetness”. It can be selected according to the type and content of the salt. For example, amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof are referred to in the above item "1-2. Coffee beverage with increased sweetness”. May be added to the coffee beverage in the amount described in the first aspect of D1.
- a low-sweetness sweetener in an amount corresponding to the sweetness intensity X4 may be further contained.
- a coffee beverage that enhances the sweetness of the coffee beverage and simply produces a sweetness exceeding the sweetness intensity when the ingredient (a) and the ingredient (d) are added to the coffee beverage. ..
- sodium (or a sodium source) and amino acids are added simultaneously or separately to a coffee beverage containing a predetermined amount of a high-sweetness sweetener and a low-sweetness sweetener, and 90 mg thereof is added to the coffee beverage after the addition.
- High sweetness sweeteners in the coffee beverage by including less than / 100 ml, 10-85 mg / 100 ml, 15-80 mg / 100 ml or 20-75 mg / 100 ml sodium sodium and amino acids below the taste recognition threshold. And low sweetness brings about a sweetness that exceeds the sweetness intensity when only a sweetener is added.
- a coffee beverage may be prepared with (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof.
- a method for enhancing the sweetness intensity of a coffee beverage which comprises (c) sodium less than 90 mg / 100 ml, and (d) a low-sweetness sweetener in an amount equivalent to the sweetness intensity X4.
- sodium (or sodium source) and amino acids are added simultaneously or separately to a coffee beverage containing a predetermined amount of low-sweetness sweetener, and after the addition, less than 90 mg / 100 ml or less than 10 to 10 to the coffee beverage.
- the sweetness intensity when only a low-sweetness sweetener is added to the coffee beverage can be selected from the amount described in the first aspect of the above item "1-2. Coffee beverage with increased sweetness”.
- the type and amount of the amino acid or its derivative or its salt to be added are the amino acid or its derivative or its derivative in the coffee beverage described in the first aspect of the above item "1-2.
- Coffee beverage with increased sweetness It can be selected according to the type and content of the salt.
- amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof are referred to in the above item "1-2.
- Coffee beverage with increased sweetness May be added to the coffee beverage in the amount described in the first aspect of D1.
- a coffee beverage containing a high sweetness sweetener in an amount equivalent to a sweetness intensity X1 and / or a low sweetness sweetener in an amount equivalent to a sweetness intensity X4 contains less than 90 mg / 100 ml of sodium and less than the taste recognition threshold.
- the amount of sodium added is such that the amount of sodium in the coffee beverage is 10 to 85 mg / 100 ml, 15 to 80 mg / 100 ml or 20 to 75 mg / 100 ml.
- the amount of sodium in the coffee beverage is 0.1-85 mg / 100 ml, 0.1-80 mg / 100 ml, 0.1-75 mg / 100 ml, 0.1-70 mg / 100 ml, 0.1-65 mg / 100 ml, 0.1-60 mg.
- / 100ml 0.1-55mg / 100ml, 0.1-50mg / 100ml, 0.1-45mg / 100ml, 0.1-40mg / 100ml, 0.1-35mg / 100ml, 0.1-30mg / 100ml, 0.1-25mg / 100ml, 0.1-20mg / 100ml , 0.1-19mg / 100ml, 0.1-18mg / 100ml, 0.1-17mg / 100ml, 0.1-16mg / 100ml, 0.1-15mg / 100ml, 0.1-14mg / 100ml, 0.1-13mg / 100ml, 0.1-12mg / 100ml, 0.1 ⁇ 11mg / 100ml, 0.1 ⁇ 10mg / 100ml, 1mg / 100ml or more and less than 90mg / 100ml, 1 ⁇ 85mg / 100ml, 1 ⁇ 80mg / 100
- the amount of amino acid added in the coffee beverage is 100 mM or less, 90 mM or less, 80 mM or less, 70 mM or less, 60 mM or less, 50 mM or less, 40 mM or less, 30 mM or less, 20 mM or less, 15mM or less, 14mM or less, 13mM or less, 12mM or less, 11mM or less, 10mM or less, 9.5mM or less, 9.0mM or less, 8.5mM or less, 8.0mM or less, 7.5mM or less, 7.0mM or less, 6.5mM or less, 6.0mM or less, 5.5mM or less, 5.0mM or less, 4.5mM or less, 4.0mM or less, 3.5mM or less, 3.0mM or less, 2.5mM or less, 2.0mM or less, 1.5mM or less, 1.0mM or less, 0.5mM or less, 0.5-100m
- the present invention provides, as a fourth aspect, a concentrate for providing the following beverages (hereinafter referred to as "concentrate of the present invention”). It contains (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity X1 and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof. A beverage having a sweetness intensity of X3 and 0.1 ⁇ X1 ⁇ X3 due to the components (a) and (b).
- X1 and X3 correspond to Xa and Xb of the A4 aspect (corresponding to Japanese Patent Application No. 2020-185327) and the C4 aspect (corresponding to Japanese Patent Application No. 2020-185287), respectively.
- Concentrate for providing tea beverage ⁇ A4 aspect a concentrate for providing the following tea beverages (hereinafter, also referred to as "concentrate A of the present invention”). It contains (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof. A tea beverage having a sweetness intensity of Xb and 0.1 ⁇ Xa ⁇ Xb due to the components (a) and (b).
- the concentrate for providing the above tea beverage containing (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xaa, and (b) an amino acid or a derivative thereof or a salt thereof having a taste recognition threshold of less than 10 times.
- the concentrate of the present invention is used to provide a tea beverage by diluting it at an arbitrary ratio.
- the "tea beverage” is the same as that described for the first aspect of "1-1. Tea beverage with increased sweetness”.
- the concentrate of the present invention can be used in beverages as a syrup or undiluted solution. At that time, it can be diluted 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold before use. Further, since the concentrate of the present invention is concentrated, it is preferable in terms of storage stability and transportability.
- the concentrate of the present invention may be solid or liquid.
- the concentrate of the present invention is a 2- to 10-fold concentrate, preferably a 3- to 9-fold concentrate, more preferably a 4- to 8-fold concentrate, and even more preferably 5 times the tea beverage of the present invention. It is a 7-fold concentrate.
- the concentrate according to one aspect of the present invention is a 5-fold concentrate of the tea beverage of the present invention. It contains (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xaa, and (b) an amino acid or a derivative thereof or a salt thereof that is less than 5 times the taste recognition threshold.
- the components (a) and (b) exhibit sweetness with a sweetness intensity of Xba, 0.5 ⁇ Xaa ⁇ Xba, preferably 1.0 ⁇ Xaa ⁇ Xba, and more preferably 2.0 ⁇ Xaa ⁇ Xba.
- the concentrate according to another aspect of the present invention is a 10-fold concentrate of the tea beverage of the present invention. It contains (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xab, and (b) an amino acid or a derivative thereof or a salt thereof that is less than 10 times the taste recognition threshold.
- the components (a) and (b) exhibit sweetness with a sweetness intensity of Xbb, and are 1.0 ⁇ Xab ⁇ Xbb, preferably 2.0 ⁇ Xab ⁇ Xbb, more preferably 4.0 ⁇ Xab ⁇ Xbb.
- the concentrate according to one aspect of the present invention is a 5-fold concentrate of the tea beverage of the present invention.
- A High sweetness sweetener in an amount equivalent to sweetness intensity Xaa, It contains (b) an amino acid or a derivative thereof or a salt thereof that is less than 5 times the taste recognition threshold, and (c) a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xca.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xda, 0.5 ⁇ Xaa + Xca ⁇ Xda, preferably 1.0 ⁇ Xaa + Xca ⁇ Xda, and more preferably 2.0 ⁇ Xaa + Xca ⁇ Xda.
- the concentrate according to one aspect of the present invention is a 10-fold concentrate of the tea beverage of the present invention.
- A High sweetness sweetener in an amount equivalent to sweetness intensity Xaa, It contains (b) an amino acid less than 10 times the taste recognition threshold or a derivative thereof or a salt thereof, and (c) a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xca.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xda, and are 1.0 ⁇ Xaa + Xca ⁇ Xda, preferably 2.0 ⁇ Xaa + Xca ⁇ Xda, and more preferably 4.0 ⁇ Xaa + Xca ⁇ Xda.
- the present invention provides, as an aspect of B4, a concentrate for providing the following tea beverages (hereinafter, also referred to as "concentrate B of the present invention").
- concentration B of the present invention a concentrate for providing the following tea beverages (hereinafter, also referred to as "concentrate B of the present invention”).
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof, and (c) less than 50 mg / 100 ml of sodium.
- a tea beverage having a sweetness intensity of X2 and 0.1 ⁇ X1 ⁇ X2 due to the components (a) to (c).
- compositions for providing the above tea beverages include (b) amino acids or derivatives thereof or salts thereof that are less than 10 times the taste recognition threshold, and (c) sodium less than 500 mg / 100 ml.
- the concentrate of the present invention is used to provide a tea beverage by diluting it at an arbitrary ratio.
- the "tea beverage” is the same as that described for the first aspect of "1-1. Tea beverage with increased sweetness”.
- the concentrate of the present invention can be used in beverages as a syrup or undiluted solution. At that time, it can be diluted 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold before use. Further, since the concentrate of the present invention is concentrated, it is preferable in terms of storage stability and transportability.
- the concentrate of the present invention may be solid or liquid.
- the concentrate of the present invention is a 2- to 10-fold concentrate, preferably a 3- to 9-fold concentrate, more preferably a 4- to 8-fold concentrate, and even more preferably 5 times the tea beverage of the present invention. It is a 7-fold concentrate.
- the concentrate according to one aspect of the present invention is a 5-fold concentrate of the tea beverage of the present invention.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1a, It contains (b) an amino acid less than 5 times the taste recognition threshold or a derivative thereof or a salt thereof, and (c) less than 250 mg / 100 ml of sodium.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of X2a, 0.5 ⁇ X1a ⁇ X2a, preferably 1.0 ⁇ X1a ⁇ X2a, and more preferably 2.0 ⁇ X1a ⁇ X2a.
- the concentrate according to another aspect of the present invention is a 10-fold concentrate of the tea beverage of the present invention.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1b, It contains (b) an amino acid less than 10 times the taste recognition threshold or a derivative thereof or a salt thereof, and (c) less than 500 mg / 100 ml of sodium.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of X2b, 1.0 ⁇ X1b ⁇ X2b, preferably 2.0 ⁇ X1b ⁇ X2b, and more preferably 4.0 ⁇ X1b ⁇ X2b.
- the concentrate according to one aspect of the present invention is a 5-fold concentrate of the tea beverage of the present invention.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1a
- B Amino acids or derivatives thereof or salts thereof, which are less than 5 times the taste recognition threshold. It contains (c) less than 250 mg / 100 ml of sodium and (d) a low sweetness sweetener in an amount equivalent to the sweetness intensity X4a.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5a, 0.5 ⁇ X1a + X4a ⁇ X5a, preferably 1.0 ⁇ X1a + X4a ⁇ X5a, and more preferably 2.0 ⁇ X1a + X4a ⁇ X5a.
- the concentrate according to one aspect of the present invention is a 10-fold concentrate of the tea beverage of the present invention.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1a
- B Amino acids or derivatives thereof or salts thereof, which are less than 10 times the taste recognition threshold. It contains (c) less than 500 mg / 100 ml of sodium and (d) a low sweetness sweetener in an amount equivalent to the sweetness intensity X4a.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5a, 1.0 ⁇ X1a + X4a ⁇ X5a, preferably 2.0 ⁇ X1a + X4a ⁇ X5a, and more preferably 4.0 ⁇ X1a + X4a ⁇ X5a.
- the present invention provides, as an aspect of C4, a concentrate for providing the following coffee beverage (hereinafter, also referred to as "concentrate C of the present invention”). It contains (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xa, and (b) an amino acid below the taste recognition threshold or a derivative thereof or a salt thereof. A coffee beverage having a sweetness intensity of Xb and 0.1 ⁇ Xa ⁇ Xb due to the components (a) and (b).
- a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xaa, and (b) an amino acid or a derivative thereof or a salt thereof having a taste recognition threshold of less than 10 times.
- Concentrates for providing the above coffee beverages are provided, including.
- the concentrate of the present invention is used to serve a coffee beverage by diluting it at an arbitrary ratio.
- the “coffee beverage” is the same as that described for the first aspect of “1-2. Coffee beverage with increased sweetness”.
- the concentrate of the present invention can be used in beverages as a syrup or undiluted solution. At that time, it can be diluted 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold before use. Further, since the concentrate of the present invention is concentrated, it is preferable in terms of storage stability and transportability.
- the concentrate of the present invention may be solid or liquid.
- the concentrate of the present invention is a 2 to 10 times concentrate, preferably a 3 to 9 times concentrate, more preferably a 4 to 8 times concentrate, still more preferably 5 times the coffee beverage of the present invention. It is a 7-fold concentrate.
- the concentrate according to one aspect of the present invention is a 5-fold concentrate of the coffee beverage of the present invention. It contains (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xaa, and (b) an amino acid or a derivative thereof or a salt thereof that is less than 5 times the taste recognition threshold.
- the components (a) and (b) exhibit sweetness with a sweetness intensity of Xba, 0.5 ⁇ Xaa ⁇ Xba, preferably 1.0 ⁇ Xaa ⁇ Xba, and more preferably 2.0 ⁇ Xaa ⁇ Xba.
- the concentrate according to another aspect of the present invention is a 10-fold concentrate of the coffee beverage of the present invention. It contains (a) a high-sweetness sweetener in an amount equivalent to the sweetness intensity Xab, and (b) an amino acid or a derivative thereof or a salt thereof that is less than 10 times the taste recognition threshold.
- the components (a) and (b) exhibit sweetness with a sweetness intensity of Xbb, 1.0 ⁇ Xab ⁇ Xbb, preferably 2.0 ⁇ Xab ⁇ Xbb, and more preferably 4.0 ⁇ Xab ⁇ Xbb.
- the concentrate according to one aspect of the present invention is a 5-fold concentrate of the coffee beverage of the present invention.
- A High sweetness sweetener in an amount equivalent to sweetness intensity Xaa, It contains (b) an amino acid less than 5 times the taste recognition threshold or a derivative thereof or a salt thereof, and (c) a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xca.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xda, 0.5 ⁇ Xaa + Xca ⁇ Xda, preferably 1.0 ⁇ Xaa + Xca ⁇ Xda, and more preferably 2.0 ⁇ Xaa + Xca ⁇ Xda.
- the concentrate according to one aspect of the present invention is a 10-fold concentrate of the coffee beverage of the present invention.
- A High sweetness sweetener in an amount equivalent to sweetness intensity Xab, It contains (b) an amino acid less than 10 times the taste recognition threshold or a derivative thereof or a salt thereof, and (c) a low-sweetness sweetener in an amount equivalent to the sweetness intensity Xcb.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of Xdb, and 1.0 ⁇ Xab + Xcb ⁇ Xdb, preferably 2.0 ⁇ Xab + Xcb ⁇ Xdb, and more preferably 4.0 ⁇ Xab + Xcb ⁇ Xdb.
- the present invention provides, as an aspect of D4, a concentrate for providing the following coffee beverage (hereinafter, also referred to as "concentrate D of the present invention").
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1
- B Amino acid below the taste recognition threshold or a derivative thereof or a salt thereof, and
- c 90 mg / 100 ml or less of sodium.
- a coffee beverage having a sweetness intensity of X2 and 0.1 ⁇ X1 ⁇ X2 due to the components (a) to (c).
- the concentrate of the present invention is used to serve a coffee beverage by diluting it at an arbitrary ratio.
- the “coffee beverage” is the same as that described for the first aspect of “1-2. Coffee beverage with increased sweetness”.
- the concentrate of the present invention can be used in beverages as a syrup or undiluted solution. At that time, it can be diluted 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold before use. Further, since the concentrate of the present invention is concentrated, it is preferable in terms of storage stability and transportability.
- the concentrate of the present invention may be solid or liquid.
- the concentrate of the present invention is a 2 to 10 times concentrate, preferably a 3 to 9 times concentrate, more preferably a 4 to 8 times concentrate, still more preferably 5 times the coffee beverage of the present invention. It is a 7-fold concentrate.
- the concentrate according to one aspect of the present invention is a 5-fold concentrate of the coffee beverage of the present invention.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1a
- B Contains less than 5 times the taste recognition threshold or a derivative thereof or a salt thereof, and (c) less than 450 mg / 100 ml of sodium.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of X2a, 0.5 ⁇ X1a ⁇ X2a, preferably 1.0 ⁇ X1a ⁇ X2a, and more preferably 2.0 ⁇ X1a ⁇ X2a.
- the concentrate according to another aspect of the present invention is a 10-fold concentrate of the coffee beverage of the present invention.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1b, It contains (b) an amino acid less than 10 times the taste recognition threshold or a derivative thereof or a salt thereof, and (c) less than 900 mg / 100 ml of sodium.
- the components (a) to (c) exhibit sweetness with a sweetness intensity of X2b, 1.0 ⁇ X1b ⁇ X2b, preferably 2.0 ⁇ X1b ⁇ X2b, and more preferably 4.0 ⁇ X1b ⁇ X2b.
- the concentrate according to one aspect of the present invention is a 5-fold concentrate of the coffee beverage of the present invention.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1a
- B Amino acids or derivatives thereof or salts thereof, which are less than 5 times the taste recognition threshold. It contains (c) less than 450 mg / 100 ml of sodium and (d) a low sweetness sweetener in an amount equivalent to the sweetness intensity X4a.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5a, 0.5 ⁇ X1a + X4a ⁇ X5a, preferably 1.0 ⁇ X1a + X4a ⁇ X5a, and more preferably 2.0 ⁇ X1a + X4a ⁇ X5a.
- the concentrate according to one aspect of the present invention is a 10-fold concentrate of the coffee beverage of the present invention.
- A High-sweetness sweetener in an amount equivalent to sweetness intensity X1a
- B Amino acids or derivatives thereof or salts thereof, which are less than 10 times the taste recognition threshold. It contains (c) less than 900 mg / 100 ml of sodium and (d) a low sweetness sweetener in an amount equivalent to the sweetness intensity X4a.
- the components (a) to (d) exhibit sweetness with a sweetness intensity of X5a, 1.0 ⁇ X1a + X4a ⁇ X5a, preferably 2.0 ⁇ X1a + X4a ⁇ X5a, and more preferably 4.0 ⁇ X1a + X4a ⁇ X5a.
- the word “about” exists in the range of ⁇ 25%, ⁇ 10%, ⁇ 5%, ⁇ 3%, ⁇ 2% or ⁇ 1% of the numerical value following "about” by the subject. Means that. For example, “about 10” means the range of 7.5 to 12.5. As used herein, “mM” means molar concentration and means 1 ⁇ 10 -3 mol / L.
- the test solution is measured using an L-8900 high-speed amino acid analyzer (manufactured by Hitachi High-Technologies Corporation).
- the measurement conditions are as follows. Column: Hitachi custom ion exchange resin, ⁇ 4.6mm ⁇ 60mm (Made by Hitachi High-Technologies Corporation)
- Mobile phase Buffer solution for biofluid analysis method PF KANTO (PF-1 to PF-4) (Kanto Chemical Co., Inc.)
- Reaction solution Ninhydrin coloring solution kit for Hitachi (Fuji Film Wako Pure Chemical Industries, Ltd.)
- Flow rate mobile phase 0.35 ml / min, reaction solution 0.30 ml / min
- Measurement wavelength 570nm (16 types excluding proline), 440nm (proline)
- tryptophan prepare the test solution in the same manner as the above 17 types, adjust to a slightly alkaline solution with a 3 mol / l sodium hydroxide aqueous solution, set the volume, and then perform high performance liquid chromatography (
- Detector Fluorescence spectrophotometer RF-20A XS (manufactured by Shimadzu Corporation) Column: CAPCELL PAK C18 AQ, ⁇ 4.6mm ⁇ 250mm (manufactured by Osaka Soda Co., Ltd.) Mobile phase: 20 mmol / l mixed solution of perchloric acid and methanol (80:20) Flow rate: 0.7 ml / min Fluorescence excitation wavelength: 285 nm Fluorescence measurement wavelength: 348nm Column temperature: 40 ° C
- the catechins to be measured are catechin, epicatechin, gallocatechin, epigalocatechin, gallocatechin gallate, gallocatechin gallate, epicatechin gallate and catechin gallate.
- the obtained test solution is measured by high performance liquid chromatography.
- the measurement conditions are as follows.
- Catechin and epicatechin detector Fluorescence detector Column: YMC-Pack ODS-A, ⁇ 6.0mm ⁇ 150mm, particle size 5 ⁇ m
- Mobile phase A mixture of water, methanol and 0.02 mol / l phosphate buffer (pH 3.0) Flow rate: 1.0 ml / min
- Galocatechin detector UV-visible detector
- Example preparation> Natural sugar ⁇ sucrose (manufactured by Pacific Sugar Manufacturing Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaugioside D (RebD) (purity 95% or more), sodium gluconate (purity 95% or more) in the ratios shown in Tables 6 and 7 below.
- Oolong tea sample (purity 98% or more) and DL-alanine (purity 98% or more) were mixed with oolong tea (polyphenol content: 400 ppm) and green tea (catechin content: 300 ppm) to prepare oolong tea sample and green tea sample.
- Examples A1 and B1 are control samples to which neither alanine nor sodium has been added.
- the sodium content in the beverage was measured by atomic absorption spectroscopy using SpectrAA240FS (manufactured by Agilent Technologies).
- the alanine content was measured by an analytical institution using an automatic amino acid analysis method under the above-mentioned conditions.
- the energy (kcal / 100 ml) was calculated assuming that the energy of the components derived from oolong tea, green tea, RebD and sodium was 0 (kcal / 100 ml).
- Brix soluble solid content
- Amino acids contained in Karyu tea and green tea used as the base of beverages arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, cystine, methionine and tryptophan.
- the content of 18 kinds was measured by an analytical institution using an automatic amino acid analysis method (high-speed liquid chromatography for tryptophan) under the above-mentioned conditions, and calculated based on the measured values.
- the content of the above 18 kinds of amino acids contained in oolong tea was less than 1 mg / 100 g.
- the content of the above 18 kinds of amino acids contained in green tea was less than 1 mg / 100 g in each case except that glutamic acid was about 1 mg / 100 g.
- the polyphenol contained in oolong tea used as the base of the beverage was measured as tannin (tannic acid) by the Folin-Denis method under the above-mentioned conditions.
- the measurement target was the total amount of polyphenols.
- the catechins contained in the green tea used as the base of the beverage were analyzed by high performance liquid chromatography under the above-mentioned conditions.
- the “sensory evaluation score” is based on the taste quality of Example A1 and Example B1 (control sample in each beverage sample) as “0" (reference), and is in the range of -3.0 to +3.0 with the control sample. It is a numerical value of the difference in taste quality.
- the criteria for each item of the “sensory evaluation score” are as follows. (Sensory evaluation score) -"+3.0”: I feel that the target taste quality is very strong compared to the control sample. -"+2.0”: I feel that the target taste quality is stronger than that of the control sample. -"+1.0”: I feel that the target taste quality is slightly stronger than that of the control sample. -"0": The target taste quality is the same as that of the control sample.
- Total sweetness means that the higher the score, the stronger the sweetness
- Reduced sweetness aftertaste means that the higher the score, the more the sweetness is suppressed
- body, thickness means that the higher the score, the thicker the body and thickness
- “strength of flavor” means that the higher the score, the stronger the flavor
- Salt taste means that the lower the score, the less the salt taste.
- Example 2 Evaluation of taste improvement effect by different amino acids or different amino acids and sodium experimental method ⁇ Sample preparation> Similar to Example 1, natural sugar ⁇ sucrose (manufactured by Pacific Sugar Manufacturing Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaugioside D (RebD) (purity 95%) in the ratios shown in Tables 10 and 11 below.
- natural sugar ⁇ sucrose (manufactured by Pacific Sugar Manufacturing Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaugioside D (RebD) (purity 95%) in the ratios shown in Tables 10 and 11 below.
- Example C1 is control samples to which neither amino acids nor sodium have been added.
- the sodium content, energy (kcal / 100 ml) and Brix (soluble solid content) in the beverages in Tables 10 and 11 were determined in the same manner as in Example 1.
- the contents of serine and glycine were determined in the same manner as alanine in Example 1.
- Amino acids contained in Karyu tea and green tea used as the base of beverages arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, cystine, methionine and tryptophan.
- the content of 18 kinds was measured and calculated in the same manner as in Example 1.
- the content of the above 18 kinds of amino acids contained in oolong tea was less than 1 mg / 100 g.
- the content of the above 18 kinds of amino acids contained in green tea was less than 1 mg / 100 g in each case except that glutamic acid was about 1 mg / 100 g.
- the amount of polyphenol contained in oolong tea used as the base of the beverage and the amount of catechins contained in the green tea used as the base of the beverage were measured in the same manner as in Example 1.
- the taste improving effect of serine or glycine or serine or glycine and sodium was verified.
- the taste quality as a sensory evaluation item is "total sweetness”, “reduction of sweetness aftertaste”, “body, thickness”, “flavor strength”, and “miscellaneous taste (bitter taste, astringency)". Regarding “taste, etc.) reduction” and “salt taste”, those who were trained in sensory (4 people) acted as panelists and verified.
- sterilization was performed as appropriate.
- the "sensory evaluation score" for each taste quality was calculated for each beverage sample based on the common taste quality judgment criteria prepared by each panelist through daily training.
- Example 3 Evaluation of taste improvement effect with various sweeteners Experimental method Similar to Example 1, natural sugar ⁇ sucrose (manufactured by Pacific Sugar Manufacturing Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaugioside D (RebD) (purity 95) at the ratios shown in Tables 14 to 16 below.
- Rebaugioside A (purity 99% or more), Rebaugioside M (RebM) (purity 94% or more), Mogroside V (MogV) (purity 65% or more), Luo Han Guo extract (30% by weight or more Mogroside V) Luo Han Guo fruit water extract containing sucrose), sodium gluconate (purity 98% or more), and DL-alanine (purity 98% or more) were mixed with sucrose tea (polyphenol content: 400 ppm) to prepare a sucrose tea sample. ..
- E1, F1, G1, H1, I1 and J1 are control samples to which neither amino acids nor sodium have been added.
- the sodium content in the beverages in Tables 14 to 16 was calculated from the sodium content contained in the base oolong tea and the added sodium gluconate content.
- the free alanine content was calculated from the amount of alanine added.
- the energy (kcal / 100 ml) was calculated assuming that the energy of the components derived from oolong tea, RebD and sodium was 0 (kcal / 100 ml).
- Brix soluble solid content
- the amount of polyphenol contained in the oolong tea used as the base of the beverage was measured in the same manner as in Example 1.
- the taste improving effect of alanine or alanine and sodium was verified.
- the taste quality as a sensory evaluation item is "total sweetness”, “reduction of sweetness aftertaste”, “body, thickness”, “flavor strength”, and “miscellaneous taste (bitter taste, astringency)”. Regarding “taste, etc.) reduction” and “salt taste”, those who were trained in sensory (4 people) acted as panelists and verified.
- the "sensory evaluation score" for each taste quality was calculated for each beverage sample based on the common taste quality judgment criteria prepared by each panelist through daily training.
- Example 4 Effect in a beverage containing only a high-sweetness sweetener Experimental method Similar to Example 1, rebaugioside D (RebD) (purity 95% or higher), sodium gluconate (purity 98% or higher), and DL-alanine (purity 98% or higher) at the ratios shown in Table 20 below. ) was dissolved in oolong tea (polyphenol content: 400 ppm) to prepare an oolong tea sample.
- Example K1 is a control sample to which neither amino acid nor sodium is added.
- the sodium content in the beverage in Table 20 was calculated from the sodium content contained in the base oolong tea and the added sodium gluconate content.
- the free alanine content was calculated from the amount of alanine added.
- the energy (kcal / 100 ml) was calculated assuming that the energy of the components derived from oolong tea, RebD and sodium was 0 (kcal / 100 ml).
- Brix (soluble solid content) was calculated in the same manner as in Example 1.
- the amount of polyphenol contained in the oolong tea used as the base of the beverage was measured in the same manner as in Example 1.
- the taste improving effect of alanine or alanine and sodium was verified.
- the taste quality as a sensory evaluation item is "total sweetness”, “reduction of sweetness aftertaste”, “body, thickness”, “flavor strength”, and “miscellaneous taste (bitter taste, astringency)”. Regarding “taste, etc.) reduction” and “salt taste”, those who were trained in sensory (4 people) acted as panelists and verified.
- the "sensory evaluation score" for each taste quality was calculated for each beverage sample based on the common taste quality judgment criteria prepared by each panelist through daily training.
- amino acid measurement method For 17 amino acids such as arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, cystine and methionine, a 10% sulfosalicylic acid solution was added to the sample. Add and extract, then add 3 mol / l sodium hydroxide solution to adjust pH to 2.2, then add sodium citrate buffer (pH 2.2) to constant volume and prepare the test solution. adjust. For samples containing milk, filter after volume.
- the test solution is measured using an L-8900 high-speed amino acid analyzer (manufactured by Hitachi High-Technologies Corporation).
- the measurement conditions are as follows. Column: Hitachi custom ion exchange resin, ⁇ 4.6mm ⁇ 60mm (Made by Hitachi High-Technologies Corporation)
- Mobile phase Buffer solution for biofluid analysis method PF KANTO (PF-1 to PF-4) (Kanto Chemical Co., Inc.)
- Reaction solution Ninhydrin coloring solution kit for Hitachi (Fuji Film Wako Pure Chemical Industries, Ltd.)
- Flow rate mobile phase 0.35 ml / min, reaction solution 0.30 ml / min
- Measurement wavelength 570nm (16 types excluding proline), 440nm (proline)
- tryptophan prepare the test solution in the same manner as the above 17 types, adjust to a slightly alkaline solution with a 3 mol / l sodium hydroxide aqueous solution, set the volume, and then perform high performance liquid chromatography (
- the measurement conditions are as follows. Detector: Fluorescence spectrophotometer RF-20A XS (manufactured by Shimadzu Corporation) Column: CAPCELL PAK C18 AQ, ⁇ 4.6mm ⁇ 250mm (manufactured by Osaka Soda Co., Ltd.) Mobile phase: 20 mmol / l mixed solution of perchloric acid and methanol (80:20) Flow rate: 0.7 ml / min Fluorescence excitation wavelength: 285 nm Fluorescence measurement wavelength: 348nm Column temperature: 40 ° C
- Natural sugar ⁇ scruose (manufactured by Pacific Sugar Manufacturing Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaugioside D (RebD) (purity 95% or more), sodium gluconate (purity) in the ratios shown in Tables 22 and 23 below. 98% or more) and DL-alanine (purity 98% or more) are dissolved in coffee extract (mixture of coffee extract and pH adjuster, caffeine content: 40 mg / 100 ml, sodium content: 18.8 mg / 100 g). To prepare a beverage sample (hereinafter, also simply referred to as “coffee beverage”).
- milk-containing coffee beverage a beverage sample (hereinafter, also referred to as “milk-containing coffee beverage”) using a coffee extract containing milk derived from milk was also prepared.
- Examples A1 and B1 are control samples to which neither alanine nor sodium has been added.
- the sodium content in the base beverage was measured by atomic absorption spectroscopy using SpectrAA240FS (manufactured by Agilent Technologies).
- Amino acids (arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid) contained in the coffee extract used for the beverage sample and milk derived from milk.
- 18 kinds of cystine, methionine and tryptophan are measured by an analysis institution using an automatic amino acid analysis method (high-speed liquid chromatography for tryptophan) under the above-mentioned conditions, and calculated based on the measured values. bottom.
- the content of the above 18 kinds of amino acids contained in the coffee extract was less than 1.0 mg / 100 g in each case except that aspartic acid was 3 mg / 100 g.
- the content of the above 18 kinds of amino acids contained in milk derived from milk is about 3 mg / 100 g for arginine, about 3 mg / 100 g for lysine, about 2 mg / 100 g for valine, about 4 mg / 100 g for alanine, and about about 4 mg / 100 g for glycine.
- the sodium content in the beverages in Tables 22 and 23 was measured by the atomic absorption method using SpectrAA240FS (manufactured by Azilent Technology), and the alanine content was measured by the automatic amino acid analysis method under the above-mentioned conditions.
- the energy (kcal / 100 ml) was calculated with the energy of the coffee extract, RebD and sodium-derived components as 0 (kcal / 100 ml).
- Brix (soluble solid content) was calculated by determining the refractive index of the sample with a digital refractometer manufactured by Atago Co., Ltd. and converting it into the weight% of the sucrose solution corresponding to this value.
- the taste qualities that are sensory evaluation items are "total sweetness”, “reduction of sweetness aftertaste”, “body, thickness”, “flavor strength”, “reduction of miscellaneous taste (bitterness, astringency, etc.)” and “ Regarding “salty taste", those who were trained in sensory (4 people) acted as panelists and verified.
- the "sensory evaluation score” for each taste quality was calculated for each beverage sample based on the common taste quality judgment criteria prepared by each panelist through daily training.
- the “sensory evaluation score” is the control sample in the range of -3.0 to +3.0, with the degree of taste quality of Example A1 and Example B1 (control sample in each coffee beverage sample) as “0" (reference). It is a quantification of the difference in taste quality.
- the criteria for each item of the “sensory evaluation score” are as follows. (Sensory evaluation score) -"+3.0”: I feel that the target taste quality is very strong compared to the control sample. -"+2.0": I feel that the target taste quality is stronger than that of the control sample. -"+1.0”: I feel that the target taste quality is slightly stronger than that of the control sample. -"0": The target taste quality is the same as that of the control sample.
- Example 6 Evaluation of taste improvement effect by different amino acids or different amino acids and sodium Experimental method Similar to Example 5, natural sugar ⁇ sucrose (manufactured by Pacific Sugar Manufacturing Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaugioside D (RebD) (purity 95) in the ratios shown in Tables 26 and 27 below.
- natural sugar ⁇ sucrose (manufactured by Pacific Sugar Manufacturing Co., Ltd.)
- glucose manufactured by Showa Sangyo Co., Ltd.
- RebD rebaugioside D
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Abstract
Description
また、本発明は、甘味が増大したコーヒー飲料および当該コーヒー飲料の製造方法に関する。本発明はまた、コーヒー飲料の甘味度を増強する方法およびコーヒー飲料を提供するための濃縮物に関する。
しかしながら、低カロリー食品にするためには糖濃度を低く抑える必要があり、この点が低カロリーかつ良好な味覚を呈する食品を提供する際の障害となっている。
また、本発明者らは、甘味料とヒトが感知しない程度の低濃度のアミノ酸またはその誘導体もしくはその塩を配合させることにより、または甘味料とヒトが感知しない程度の低濃度のナトリウムおよびアミノ酸またはその誘導体もしくはその塩を配合させることにより、甘味料を含むコーヒー飲料の甘味を増大させることに初めて成功した。
[1]
(a)甘味強度X1相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度X3の甘味を呈し、0.1<X1<X3であり、コーヒー飲料および茶飲料から選択される1種である、飲料。
[2]
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)90mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2であり、コーヒー飲料である、飲料。
[3]
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)50mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2であり、茶飲料である、飲料。
[4]
低甘味度甘味料をさらに含む、[1]~[3]のいずれか一項に記載の飲料。
[5]
前記アミノ酸が、塩基性アミノ酸および側鎖にアルキル基、OH基またはアミド基を有する中性アミノ酸ならびにその組合せから選択されるアミノ酸を含む、[1]~[4]のいずれか一項に記載の飲料。
[6]
前記アミノ酸が、分子量70~260のアミノ酸から選択される1種以上である、[1]~[5]のいずれか一項に記載の飲料。
[7]
前記アミノ酸が、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を含む、[1]~[6]のいずれか一項に記載の飲料。
[8]
エネルギーが50Kcal/100ml以下である、[1]~[7]のいずれか一項に記載の飲料。
[9]
前記低甘味度甘味料の甘味強度が0.1~5.9である、[4]~[8]のいずれか一項に記載の飲料。
[10]
カフェインを10mg/100ml~110mg/100ml含む、[2]に記載の飲料。
[11]
乳分を含む、[2]または[10]に記載の飲料。
[12]
ポリフェノールを200~600ppm含む、[3]に記載の飲料。
[13]
カテキン類を200~600ppm含む、[3]または[12]に記載の飲料。
[14]
前記低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組合せからなる群より選択される少なくとも1つを含む、[4]~[9]のいずれか一項に記載の飲料。
[15]
前記高甘味度甘味料が、ステビオール配糖体、羅漢果抽出物、モグロール配糖体、Thaumataococcus daniellii Benth植物含有甘味成分、Pentadiplandra brazzeana植物含有甘味成分、人工甘味料およびその組合せからなる群より選択される少なくとも1つを含む、[1]~[14]のいずれか一項に記載の飲料。
[16]
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドJ、レバウジオシドK、レバウジオシドM、レバウジオシドN、レバウジオシドO、レバウジオシドQ、レバウジオシドR、ズルコシドA、ズルコシドC、ルブソシド、ステビオールモノシド、ステビオールビオシド、ステビオシド、羅漢果抽出物、モグロシドV、ソーマチン、ブラゼイン、カンゾウ抽出物、サッカリン、アスパルテーム、アセスルファムK、スクラロース、およびその組合せからなる群より選択される少なくとも1つを含む、[1]~[15]のいずれか一項に記載の飲料。
[17]
アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸を含み、エネルギーが50Kcal/100ml以下、かつ前記高甘味度甘味料と前記低甘味度甘味料の甘味強度の合計が6以上である、[4]~[16]のいずれか一項に記載の飲料。
[18]
容器詰めされている、[1]~[17]のいずれか一項に記載の飲料。
[19]
原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加することを含む、[1]および[4]~[18]のいずれか一項に記載の飲料を製造する方法。
[20]
原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること、
および
(c)飲料中のナトリウム含有量が90mg/100ml未満となるようにナトリウムを添加すること、
を含む、[2]および[4]~[18]のいずれか一項に記載の飲料を製造する方法。
[21]
原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること、
および
(c)飲料中のナトリウム含有量が50mg/100ml未満となるようにナトリウムを添加すること、
を含む、[3]~[18]のいずれか一項に記載の飲料を製造する方法。
[22]
(a)甘味強度X1a相当の量の高甘味度甘味料、および
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩
を含む、[1]および[4]~[18]のいずれか一項に記載の飲料を提供するための濃縮物。
[23]
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)900mg/100ml未満のナトリウム
を含む、[2]および[4]~[18]のいずれか一項に記載の飲料を提供するための濃縮物。
[24]
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)500mg/100ml未満のナトリウム
を含む、[3]~[18]のいずれか一項に記載の飲料を提供するための濃縮物。
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbである、茶飲料。
[A2]
低甘味度甘味料をさらに含む、上記[A1]に記載の茶飲料。
[A3]
前記アミノ酸が、塩基性アミノ酸および側鎖にアルキル基、OH基またはアミド基を有する中性アミノ酸ならびにその組合せから選択されるアミノ酸を含む、上記[A1]または[A2]に記載の茶飲料。
[A4]
前記アミノ酸が、分子量70~260のアミノ酸から選択される1種以上である、上記 [A1]~[A3]のいずれかに記載の茶飲料。
[A5]
前記アミノ酸が、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を含む、上記[A1]~[A4]のいずれかに記載の茶飲料。
[A6]
エネルギーが50Kcal/100ml以下である、上記[A1]~[A5]のいずれかに記載の茶飲料。
[A7]
前記低甘味度甘味料の甘味強度が0.1~5.9である、上記[A2]~[A6]のいずれかに記載の茶飲料。
[A8]
ポリフェノールを200~600ppm含む、上記[A1]~[A7]のいずれかに記載の茶飲料。
[A9]
カテキン類を200~600ppm含む、上記[A1]~[A8]のいずれかに記載の茶飲料。
[A10]
前記低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組合せからなる群より選択される少なくとも1つを含む、上記[A2]~[A9]のいずれかに記載の茶飲料。
[A11]
前記高甘味度甘味料が、ステビオール配糖体、羅漢果抽出物、モグロール配糖体、Thaumataococcus daniellii Benth植物含有甘味成分、Pentadiplandra brazzeana植物含有甘味成分、人工甘味料およびその組合せからなる群より選択される少なくとも1つを含む、上記[A1]~[A10]のいずれかに記載の茶飲料。
[A12]
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドJ、レバウジオシドK、レバウジオシドM、レバウジオシドN、レバウジオシドO、レバウジオシドQ、レバウジオシドR、ズルコシドA、ズルコシドC、ルブソシド、ステビオールモノシド、ステビオールビオシド、ステビオシド、羅漢果抽出物、モグロシドV、ソーマチン、ブラゼイン、カンゾウ抽出物、サッカリン、アスパルテーム、アセスルファムK、スクラロース、およびその組合せからなる群より選択される少なくとも1つを含む、上記[A1]~[A11]のいずれかに記載の茶飲料。
[A13]
アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸を含み、エネルギーが50Kcal/100ml以下、かつ前記高甘味度甘味料と前記低甘味度甘味料の甘味強度の合計が6以上である、上記[A2]~[A12]のいずれかに記載の茶飲料。
[A14]
容器詰めされている、上記[A1]~[A13]のいずれかに記載の茶飲料。
[A15]
原材料に対し、
(a)甘味強度Xaの量の高甘味度甘味料を添加すること、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加することを含む、上記[A1]~[A14]のいずれかに記載の茶飲料を製造する方法。
[A16]
(a)甘味強度Xaa相当の量の高甘味度甘味料、および
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩
を含む、上記[A1]~[A14]のいずれかに記載の茶飲料を提供するための濃縮物。
[A17]
茶飲料に
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含有させることを特徴とする、茶飲料の甘味強度を増強する方法。
[A18]
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdである、茶飲料。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)50mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2である、茶飲料。
[B2]
前記成分(a)および(b)により甘味強度X3の甘味を呈し、0.1<X1<X3<X2である、上記[B1]に記載の茶飲料。
[B3]
低甘味度甘味料をさらに含む、上記[B1]または[B2]に記載の茶飲料。
[B4]
前記アミノ酸が、塩基性アミノ酸および側鎖にアルキル基、OH基またはアミド基を有する中性アミノ酸ならびにその組合せから選択されるアミノ酸を含む、上記[B1]~[B3]のいずれかに記載の茶飲料。
[B5]
前記アミノ酸が、分子量70~260のアミノ酸から選択される1種以上である、上記 [B1]~[B4]のいずれかに記載の茶飲料。
[B6]
前記アミノ酸が、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を含む、上記[B1]~[B5]のいずれかに記載の茶飲料。
[B7]
ナトリウムの含有量が7mg/100ml以上40mg/100ml未満である、上記 [B1]~[B6]のいずれかに記載の茶飲料。
[B8]
エネルギーが50Kcal/100ml以下である、上記[B1]~[B7]のいずれかに記載の茶飲料。
[B9]
前記低甘味度甘味料の甘味強度が0.1~5.9である、上記[B3]~[B8]のいずれかに記載の茶飲料。
[B10]
ポリフェノールを200~600ppm含む、上記[B1]~[B9]のいずれかに記載の茶飲料。
[B11]
カテキン類を200~600ppm含む、上記[B1]~[B10]のいずれかに記載の茶飲料。
[B12]
前記低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組合せからなる群より選択される少なくとも1つを含む、上記[B3]~[B11]のいずれかに記載の茶飲料。
[B13]
前記高甘味度甘味料が、ステビオール配糖体、羅漢果抽出物、モグロール配糖体、Thaumataococcus daniellii Benth植物含有甘味成分、Pentadiplandra brazzeana植物含有甘味成分、人工甘味料およびその組合せからなる群より選択される少なくとも1つを含む、上記[B1]~[B12]のいずれかに記載の茶飲料。
[B14]
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドJ、レバウジオシドK、レバウジオシドM、レバウジオシドN、レバウジオシドO、レバウジオシドQ、レバウジオシドR、ズルコシドA、ズルコシドC、ルブソシド、ステビオールモノシド、ステビオールビオシド、ステビオシド、羅漢果抽出物、モグロシドV、ソーマチン、ブラゼイン、カンゾウ抽出物、サッカリン、アスパルテーム、アセスルファムK、スクラロース、およびその組合せからなる群より選択される少なくとも1つを含む、上記[B1]~[B13]のいずれかに記載の茶飲料。
[B15]
前記ナトリウムが、塩化ナトリウム、水酸化ナトリウム、リンゴ酸ナトリウム、硫酸ナトリウム、クエン酸ナトリウム、リン酸ナトリウム、炭酸ナトリウム、炭酸水素ナトリウム、二硫化ナトリウム、重炭酸ナトリウム、アルギン酸ナトリウム、アルギニン酸ナトリウム、グルコヘプタン酸ナトリウム、グルコン酸ナトリウム、グルタミン酸ナトリウム、酒石酸ナトリウム、アスパラギン酸ナトリウム、乳酸ナトリウム、カゼインナトリウム、アスコルビン酸ナトリウムおよびその混合物からなる群より選択される少なくとも1つの形態で含まれている、上記[B1]~[B14]のいずれかに記載の茶飲料。
[B16]
アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸と、17mg/100ml以上40mg/100ml未満のナトリウムを含み、エネルギーが50Kcal/100ml以下、かつ前記高甘味度甘味料と前記低甘味度甘味料の甘味強度の合計が6以上である、上記[B3]~[B15]のいずれかに記載の茶飲料。
[B17]
容器詰めされている、上記[B1]~[B16]のいずれかに記載の茶飲料。
[B18]
原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること、および
(c)飲料中のナトリウム含有量が50mg/100ml未満となるようにナトリウムを添加すること、
を含む、上記[B1]~[B17]のいずれかに記載の茶飲料を製造する方法。
[B19]
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)500mg/100ml未満のナトリウム
を含む、上記[B1]~[B18]のいずれかに記載の茶飲料を提供するための濃縮物。
[B20]
茶飲料に
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)50mg/100ml未満のナトリウム
を含有させることを特徴とする、茶飲料の甘味強度を増強する方法。
[B21]
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)50mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5である、茶飲料。
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbである、コーヒー飲料。
[C2]
低甘味度甘味料をさらに含む、[C1]に記載のコーヒー飲料。
[C3]
前記アミノ酸が、塩基性アミノ酸および側鎖にアルキル基、OH基またはアミド基を有する中性アミノ酸ならびにその組合せから選択されるアミノ酸を含む、[C1]または[C2]に記載のコーヒー飲料。
[C4]
前記アミノ酸が、分子量70~260のアミノ酸から選択される1種以上である、[C1]~[C3]のいずれかに記載のコーヒー飲料。
[C5]
前記アミノ酸が、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を含む、[C1]~[C4]のいずれかに記載のコーヒー飲料。
[C6]
エネルギーが50Kcal/100ml以下である、[C1]~[C5]のいずれかに記載のコーヒー飲料。
[C7]
前記低甘味度甘味料の甘味強度が0.1~5.9である、[C2]~[C6]のいずれかに記載のコーヒー飲料。
[C8]
カフェインを10mg/100ml~110mg/100ml含む、[C1]~[C7]のいずれかに記載のコーヒー飲料。
[C9]
乳分を含む、[C1]~[C8]のいずれかに記載のコーヒー飲料。
[C10]
前記低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組合せからなる群より選択される少なくとも1つを含む、[C2]~[C9]のいずれかに記載のコーヒー飲料。
[C11]
前記高甘味度甘味料が、ステビオール配糖体、羅漢果抽出物、モグロール配糖体、Thaumataococcus daniellii Benth植物含有甘味成分、Pentadiplandra brazzeana植物含有甘味成分、人工甘味料およびその組合せからなる群より選択される少なくとも1つを含む、[C1]~[C10]のいずれかに記載のコーヒー飲料。
[C12]
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドJ、レバウジオシドK、レバウジオシドM、レバウジオシドN、レバウジオシドO、レバウジオシドQ、レバウジオシドR、ズルコシドA、ズルコシドC、ルブソシド、ステビオールモノシド、ステビオールビオシド、ステビオシド、羅漢果抽出物、モグロシドV、ソーマチン、ブラゼイン、カンゾウ抽出物、サッカリン、アスパルテーム、アセスルファムK、スクラロース、およびその組合せからなる群より選択される少なくとも1つを含む、[C1]~[C11]のいずれかに記載のコーヒー飲料。
[C13]
アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸を含み、エネルギーが50Kcal/100ml以下、かつ前記高甘味度甘味料と前記低甘味度甘味料の甘味強度の合計が6以上である、[C2]~[C12]のいずれかに記載のコーヒー飲料。
[C14]
容器詰めされている、[C1]~[C13]のいずれかに記載のコーヒー飲料。
[C15]
原材料に対し、
(a)甘味強度Xaの量の高甘味度甘味料を添加すること、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加することを含む、[C1]~[C14]のいずれかに記載のコーヒー飲料を製造する方法。
[C16]
(a)甘味強度Xaa相当の量の高甘味度甘味料、および
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩
を含む、[C1]~[C15]のいずれかに記載のコーヒー飲料を提供するための濃縮物。
[C17]
コーヒー飲料に
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含有させることを特徴とする、コーヒー飲料の甘味強度を増強する方法。
[C18]
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdである、コーヒー飲料。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)90mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2である、コーヒー飲料。
[D2]
前記成分(a)および(b)により甘味強度X3の甘味を呈し、0.1<X1<X3<X2である、[D1]に記載のコーヒー飲料。
[D3]
低甘味度甘味料をさらに含む、[D1]または[D2]に記載のコーヒー飲料。
[D4]
前記アミノ酸が、塩基性アミノ酸および側鎖にアルキル基、OH基またはアミド基を有する中性アミノ酸ならびにその組合せから選択されるアミノ酸を含む、[D1]~[D3]のいずれかに記載のコーヒー飲料。
[D5]
前記アミノ酸が、分子量70~260のアミノ酸から選択される1種以上である、[D1]~[D4]のいずれかに記載のコーヒー飲料。
[D6]
前記アミノ酸が、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を含む、[D1]~[D5]のいずれかに記載のコーヒー飲料。
[D7]
ナトリウムの含有量が1~70mg/100mlである、[D1]~[D6]のいずれかに記載のコーヒー飲料。
[D8]
エネルギーが50Kcal/100ml以下である、[D1]~[D7]のいずれかに記載のコーヒー飲料。
[D9]
前記低甘味度甘味料の甘味強度が0.1~5.9である、[D3]~[D8」のいずれかに記載のコーヒー飲料。
[D10]
カフェインを10mg/100ml~110mg/100ml含む、[D1]~[D9]のいずれかに記載のコーヒー飲料。
[D11]
乳分を含む、[D1]~[D10]のいずれかに記載のコーヒー飲料。
[D12]
前記低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組合せからなる群より選択される少なくとも1つを含む、[D3]~[D11]のいずれかに記載のコーヒー飲料。
[D13]
前記高甘味度甘味料が、ステビオール配糖体、羅漢果抽出物、モグロール配糖体、Thaumataococcus daniellii Benth植物含有甘味成分、Pentadiplandra brazzeana植物含有甘味成分、人工甘味料およびその組合せからなる群より選択される少なくとも1つを含む、[D1]~[D12]のいずれかに記載のコーヒー飲料。
[D14]
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドJ、レバウジオシドK、レバウジオシドM、レバウジオシドN、レバウジオシドO、レバウジオシドQ、レバウジオシドR、ズルコシドA、ズルコシドC、ルブソシド、ステビオールモノシド、ステビオールビオシド、ステビオシド、羅漢果抽出物、モグロシドV、ソーマチン、ブラゼイン、カンゾウ抽出物、サッカリン、アスパルテーム、アセスルファムK、スクラロース、およびその組合せからなる群より選択される少なくとも1つを含む、[D1]~[D13]のいずれかに記載のコーヒー飲料。
[D15]
前記ナトリウムが、塩化ナトリウム、水酸化ナトリウム、リンゴ酸ナトリウム、硫酸ナトリウム、クエン酸ナトリウム、リン酸ナトリウム、炭酸ナトリウム、炭酸水素ナトリウム、二硫化ナトリウム、重炭酸ナトリウム、アルギン酸ナトリウム、アルギニン酸ナトリウム、グルコヘプタン酸ナトリウム、グルコン酸ナトリウム、グルタミン酸ナトリウム、酒石酸ナトリウム、アスパラギン酸ナトリウム、乳酸ナトリウム、カゼインナトリウム、アスコルビン酸ナトリウムおよびその混合物からなる群より選択される少なくとも1つの形態で含まれている、[D1]~[D14]のいずれかに記載のコーヒー飲料。
[D16]
アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸と、20~70mg/100mlのナトリウムを含み、エネルギーが50Kcal/100ml以下、かつ前記高甘味度甘味料と前記低甘味度甘味料の甘味強度の合計が6以上である、[D3]~[D15]のいずれかに記載のコーヒー飲料。
[D17]
容器詰めされている、[D1]~[D16]のいずれかに記載のコーヒー飲料。
[D18]
原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること、および
(c)飲料中のナトリウム含有量が90mg/100ml未満となるようにナトリウムを添加すること、
を含む、[D1]~[D17]のいずれかに記載のコーヒー飲料を製造する方法。
[D19]
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)900mg/100ml未満のナトリウム
を含む、[D1]~[D18]のいずれかに記載のコーヒー飲料を提供するための濃縮物。
[D20]
コーヒー飲料に
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)90mg/100ml未満のナトリウム
を含有させることを特徴とする、コーヒー飲料の甘味強度を増強する方法。
[D21]
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)90mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5である、コーヒー飲料。
また、本発明の方法により、糖や高甘味度甘味料の使用量の増加により得られるような単純な甘味ではなく、コーヒー飲料の甘味を増大し、良好な味質を呈する方法が提供される。また、本発明の方法により、糖および甘味料の使用量のコントロール以外の手段によって甘味が増大された良好な味質を呈するコーヒー飲料が提供される。
なお、本明細書において引用した全ての文献、および公開公報、特許公報その他の特許文献は、参照として本明細書に組み込むものとする。また、本明細書は、2020年11月5日に出願された本願優先権主張の基礎となる日本国出願(特願2020-185327号、特願2020-185330号、特願2020-185287号および特願2020-185290号)の明細書及び図面に記載の内容を包含する。
本明細書において、例えば、「A成分の含有量がXmg/100mlである」との記載は、「飲料100mlに対して、A成分がXmg含まれている」ことを意味する。飲料の比重は凡そ1であるため、飲料において、「mg/100g」は「mg/100ml」と同視し得る。また、例えば、「B成分の含有量がYppmである」との記載は、「飲料の全量(100質量%)に対して、B成分がYppm含まれている」ことを意味する。
《第1の態様》
本発明は、第1の態様として、以下の飲料(以下、「本発明の飲料」という)を提供する。
(a)甘味強度X1相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度X3の甘味を呈し、0.1<X1<X3であり、コーヒー飲料および茶飲料から選択される1種である、飲料。本態様において、X1とX3はそれぞれ第A1の態様(特願2020-185327号に対応)および第C1の態様(特願2020-185287号に対応)のXaおよびXbに相当する。
《第A1の態様》
本発明は、第A1の態様として、以下の茶飲料(以下、「本発明の茶飲料A」ともいう)を提供する。
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbである、茶飲料。
本発明において茶飲料には、茶樹(学名:Camellia sinensis)から摘採した生葉を原料として製造される加工品が含まれる。例えば、緑茶、抹茶、烏龍茶、紅茶、プーアール茶などが挙げられる。あるいは、茶飲料には、麦茶、甘茶、ゴーヤ茶、コカ茶、ルイボス茶、マタタビ茶、蔓茶、ハトムギ茶、ゆず茶、ハニーブッシュ茶、陣皮茶、ドクダミ茶、熊笹茶、竹茶、ハーブ茶、昆布茶、梅昆布茶、マテ茶、そば茶、ハブ茶、甜茶、紫蘇茶、羅漢茶、椎茸茶等の茶外茶と呼ばれる、茶樹以外から採取した原料を用いて製造される加工品も含まれる。
本明細書において、「甘味強度」は物質の呈する甘味の強さを意味する。例えば、単位濃度Brix1当たりのショ糖が呈する甘味強度を甘味度1と定めた場合、ブドウ糖の甘味度は0.6~0.7(中心値0.65)となる。この甘味度にブドウ糖の濃度Brix値を乗じて得られる数値がブドウ糖の甘味強度となる。したがって、ブドウ糖の濃度がBrix1.5の場合、ブドウ糖の甘味強度は0.65×1.5=0.975となる。
さらには、上記測定において本発明の茶飲料よりも甘味が少ない基準茶飲料のうち、本発明の茶飲料と最も甘味の近い基準茶飲料を選択し、当該選択された基準茶飲料にショ糖を追加することによって本発明の茶飲料と同じ甘味を呈するように調整し、その際に、調整後の基準茶飲料に含まれるショ糖含有量から、本発明の茶飲料について甘味強度を測定することもできる。
高甘味度甘味料(本明細書中、「甘味料(a)」または「成分(a)」と略すことがある)は、ショ糖に比べて強い甘味を有する化合物を意味し、天然由来化合物、合成化合物または天然由来化合物および合成化合物の組み合わせを包含する。高甘味度甘味料はショ糖と同量において、ショ糖より5倍以上、10倍以上、50倍以上、100倍以上、500倍以上、1,000倍以上、5,000倍以上、10,000倍以上、50,000倍以上または100,000倍以上の甘味を呈する。
カンゾウ(甘草)抽出物とは、ウラルカンゾウ、チョウカカンゾウまたはヨウカンゾウの根または根茎から得られた、グリチルリチン酸を主成分とするものをいう。カンゾウ抽出物の例としてはカンゾウエキス、グリチルリチン、リコリス抽出物が挙げられる。
ショ糖誘導体は、例えば、ショ糖のOH基またはH基を別の置換基で置換して得られるものを含み、その例としては、ショ糖のハロゲン誘導体(スクラロース)、オキサチアジノンジオキシド誘導体等が挙げられる。
本発明の茶飲料は、(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を含む。本発明に用いられるアミノ酸またはアミノ酸塩としては、アミノ基とカルボキシル基の両方の官能基を有する有機化合物またはその塩であって、甘味増大効果が得られるものであれば特に限定されない。また、アミノ基の水素が分子内の側鎖部分と置換して環状構造を形成しているプロリンやヒドロキシプロリンも本明細書においてアミノ酸に包含する。本発明に用いられるアミノ酸誘導体としては、タウリンのようにカルボキシル基を有さない誘導体も包含される。本発明の一態様において、アミノ酸は遊離アミノ酸を意味する。
(甘味料)
本発明の茶飲料は、成分(a)の高甘味度甘味料以外にも甘味料を含み得る。本明細書において「甘味料」は甘味応答を引き起こす任意の物質または物質群を意味する。甘味料は、構造上の特徴から糖質系甘味料と非糖質系甘味料に、また、甘味度に基づき、低甘味度甘味料と高甘味度甘味料に分けることができる。また、エネルギー(カロリー)に基づき、甘味物質をカロリー性甘味料と非カロリー性甘味料に分けることもできる。さらに入手方法に基づき、天然甘味料と人工甘味料に分けることもできる。
により決定することができる。カロリー性甘味料の非限定例としては、例えば、ショ糖、乳糖、ブドウ糖、麦芽糖、水あめ、異性化糖、果糖、等が挙げられる。
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
(c)甘味強度Xc相当の量の低甘味度甘味料(本明細書中、「成分(c)」と略すことがある。)
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdである、茶飲料。XcとXdはそれぞれ第1の態様においてはX4とX6と称する。本発明の一態様における茶飲料は、(a)甘味強度Xa相当の量の高甘味度甘味料と(c)甘味強度Xc相当の量の低甘味度甘味料以外の成分を甘味料として含まない。
低甘味度甘味料の甘味強度Xc相当の量とは、本発明の茶飲料と同等体積の20℃の水に低甘味度甘味料を溶かした条件で甘味強度Xcの甘味を呈する量(濃度)をいう。
本発明の茶飲料は少量のナトリウムを含んでいてもよい。ナトリウムの含有量は、実施態様に応じて、0mg/100ml以上30mg/100ml未満、0~25mg/100ml、0~20mg/100ml、0~10mg/100ml、0~9mg/100ml、0~8mg/100ml、0~7mg/100ml、0~6mg/100ml、0~5mg/100ml、0~4mg/100ml、0~3mg/100ml、0~2g/100ml、0~1mg/100ml、0.1mg/100ml以上30mg/100ml未満、0.1~25mg/100ml、0.1~20mg/100ml、0.1~10mg/100ml、0.1~9mg/100ml、0.1~8mg/100ml、0.1~7mg/100ml、0.1~6mg/100ml、0.1~5mg/100ml、0.1~4mg/100ml、0.1~3mg/100ml、0.1~2g/100ml、0.1~1mg/100ml、0.5mg/100ml以上30mg/100ml未満、0.5~25mg/100ml、0.5~20mg/100ml、0.5~10mg/100ml、0.5~9mg/100ml、0.5~8mg/100ml、0.5~7mg/100ml、0.5~6mg/100ml、0.5~5mg/100ml、0.5~4mg/100ml、0.5~3mg/100ml、0.5~2g/100ml、0.5~1mg/100ml、1mg/100ml以上30mg/100ml未満、1~25mg/100ml、1~20mg/100ml、1~10mg/100ml、1~9mg/100ml、1~8mg/100ml、1~7mg/100ml、1~6mg/100ml、1~5mg/100ml、1~4mg/100ml、1~3mg/100mlまたは1~2mg/100mlの含有量にあってもよい。
本発明の茶飲料は、本発明の効果を損なわない限りにおいて、酸化防止剤(エリソルビン酸ナトリウムなど)、乳化剤(ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステルなど)、酸味料(リン酸、クエン酸、リンゴ酸など)、香料等を適宜配合することができる。
本発明の一態様において、
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含む、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩 を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~10.0、好ましくは1.5~9.0、より好ましくは2.0~8.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含む、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
ポリフェノール含有量が200~600ppmまたは300~500ppmであり、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、20mM未満のDL-アラニン、40mM未満のL-セリン、50mM未満のグリシン、1mM未満のL-アルギニン、0.25mM未満のL-グルタミン酸、40mM未満のL-バリン、5mM未満のL-グルタミン、20mM未満のL-ロイシン、40mM未満のL-スレオニン、40mM未満のL-プロリン、10mM未満のL-アスパラギンおよび0.4mM未満のL-リジン塩酸塩から選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、アルギニン、リジン、ヒスチジン、フェニルアラニン、チロシン、ロイシン、イソロイシン、メチオニン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸およびトリプトファンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトースおよびその組合せから選択される甘味料を含み、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である茶飲料が提供される。
本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、アルギニン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸およびトリプトファンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトースおよびその組合せから選択される甘味料を含み、
ポリフェノール含有量が200~600ppmまたは300~500ppmであり、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
エネルギーが50Kcal/100ml以下、かつXa+Xcが6以上である、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
本発明は、第B1の態様として、以下の茶飲料(以下、「本発明の茶飲料B」ともいう)を提供する。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)50mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2である、茶飲料。
本発明において茶飲料には、茶樹(学名:Camellia sinensis)から摘採した生葉を原料として製造される加工品が含まれる。例えば、緑茶、抹茶、烏龍茶、紅茶、プーアール茶などが挙げられる。あるいは、茶飲料には、麦茶、甘茶、ゴーヤ茶、コカ茶、ルイボス茶、マタタビ茶、蔓茶、ハトムギ茶、ゆず茶、ハニーブッシュ茶、陣皮茶、ドクダミ茶、熊笹茶、竹茶、ハーブ茶、昆布茶、梅昆布茶、マテ茶、そば茶、ハブ茶、甜茶、紫蘇茶、羅漢茶、椎茸茶等の茶外茶と呼ばれる、茶樹以外から採取した原料を用いて製造される加工品も含まれる。
本明細書において、「甘味強度」は物質の呈する甘味の強さを意味する。例えば、単位濃度Brix1当たりのショ糖が呈する甘味強度を甘味度1と定めた場合、ブドウ糖の甘味度は0.6~0.7(中心値0.65)となる。この甘味度にブドウ糖の濃度Brix値を乗じて得られる数値がブドウ糖の甘味強度となる。したがって、ブドウ糖の濃度がBrix1.5の場合、ブドウ糖の甘味強度は0.65×1.5=0.975となる。一般的な甘味料の甘味度は、第A1の態様について記載した表1に示されている通りである。
5~490、10~550、10~540、10~530、10~520、10~510、10~505、10~500、10~495、10~490、15~550、15~550、15~530、15~520、15~510、15~505、15~500、15~495または15~490の値を取り得る。
さらには、上記測定において本発明の茶飲料よりも甘味が少ない基準茶飲料のうち、本発明の茶飲料と最も甘味の近い基準茶飲料を選択し、当該選択された基準茶飲料にショ糖を追加することによって本発明の茶飲料と同じ甘味を呈するように調整し、その際に、調整後の基準茶飲料に含まれるショ糖含有量から、本発明の茶飲料について甘味強度を測定することもできる。
高甘味度甘味料(本明細書中、「甘味料(a)」または「成分(a)」と略すことがある)は、ショ糖に比べて強い甘味を有する化合物を意味し、天然由来化合物、合成化合物または天然由来化合物および合成化合物の組み合わせを包含する。高甘味度甘味料はショ糖と同量において、ショ糖より5倍以上、10倍以上、50倍以上、100倍以上、500倍以上、1,000倍以上、5,000倍以上、10,000倍以上、50,000倍以上または100,000倍以上の甘味を呈する。
カンゾウ(甘草)抽出物とは、ウラルカンゾウ、チョウカカンゾウまたはヨウカンゾウの根または根茎から得られた、グリチルリチン酸を主成分とするものをいう。カンゾウ抽出物の例としてはカンゾウエキス、グリチルリチン、リコリス抽出物が挙げられる。
ショ糖誘導体は、例えば、ショ糖のOH基またはH基を別の置換基で置換して得られるものを含み、その例としては、ショ糖のハロゲン誘導体(スクラロース)、オキサチアジノンジオキシド誘導体等が挙げられる。
本発明の茶飲料は、(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を含む。本発明に用いられるアミノ酸またはアミノ酸塩としては、アミノ基とカルボキシル基の両方の官能基を有する有機化合物またはその塩であって、甘味増大効果が得られるものであれば特に限定されない。また、アミノ基の水素が分子内の側鎖部分と置換して環状構造を形成しているプロリンやヒドロキシプロリンも本明細書においてアミノ酸に包含する。本発明に用いられるアミノ酸誘導体としては、タウリンのようにカルボキシル基を有さない誘導体も包含される。本発明の一態様において、アミノ酸は遊離アミノ酸を意味する。
本発明の茶飲料は(c)50mg/100ml未満のナトリウムを含むが、これはナトリウム原子の含有量が50mg/100ml未満であることを意味する。ナトリウムの含有量は、実施態様に応じて、0.1mg/100ml以上50mg/100ml未満、0.1~45mg/100ml、0.1~40mg/100ml、0.1~35mg/100ml、0.1~30mg/100ml、0.1~25mg/100ml、0.1~20mg/100ml、0.1~19mg/100ml、0.1~18mg/100ml、0.1~17mg/100ml、0.1~16mg/100ml、0.1~15mg/100ml、0.1~14mg/100ml、0.1~13mg/100ml、0.1~12mg/100ml、0.1~11mg/100ml、0.1~10mg/100ml、1mg/100ml以上50mg/100ml未満、1~45mg/100ml、1~40mg/100ml、1~35mg/100ml、1~30mg/100ml、1~25mg/100ml、1~20mg/100ml、1~19mg/100ml、1~18mg/100ml、1~17mg/100ml、1~16mg/100ml、1~15mg/100ml、1~14mg/100ml、1~13mg/100ml、1~12mg/100ml、1~11mg/100ml、1~10mg/100ml、5mg/100ml以上50mg/100ml未満、5~45mg/100ml、5~40mg/100ml、5~35mg/100ml、5~30mg/100ml、5~25mg/100ml、5~20mg/100ml、5~19mg/100ml、5~18mg/100ml、5~17mg/100ml、5~16mg/100ml、5~15mg/100ml、5~14mg/100ml、5~13mg/100ml、5~12mg/100ml、5~11mg/100ml、5~10mg/100ml、7mg/100ml以上50mg/100ml、7~45mg/100ml、7~40mg/100ml、7~35mg/100ml、7~30mg/100ml、7~25mg/100ml、7~22mg/100ml、7~20mg/100ml、7~19mg/100ml、7~18mg/100ml、7~17mg/100ml、7~16mg/100ml、7~15mg/100ml、8mg/100ml以上50mg/100ml、8~45mg/100ml、8~40mg/100ml、8~35mg/100ml、8~30mg/100ml、8~25mg/100ml、8~22mg/100ml、8~20mg/100ml、8~19mg/100ml、8~18mg/100ml、8~17mg/100ml、8~16mg/100ml、8~15mg/100ml、10mg/100ml以上50mg/100ml未満、10~45mg/100ml、10~40mg/100ml、10~35mg/100ml、10~30mg/100ml、10~25mg/100ml、10~20mg/100ml、10~19mg/100ml、10~18mg/100ml、10~17mg/100ml、10~16mg/100ml、10~15mg/100ml、15mg/100ml以上50mg/100ml未満、15~45mg/100ml、15~40mg/100ml、15~35mg/100ml、15~30mg/100ml、15~25mg/100ml、15~20mg/100ml、20mg/100ml以上50mg/100ml未満、20~45mg/100ml、20~40mg/100ml、20~35mg/100ml、20~30mg/100ml、20~25mg/100ml、25mg/100ml以上50mg/100ml未満、25~45mg/100ml、25~40mg/100ml、25~35mg/100ml、25~30mg/100ml、30mg/100ml以上50mg/100ml、30~45mg/100ml、30~40mg/100ml、30~35mg/100ml、35mg/100ml以上50mg/100ml未満、35~45mg/100ml、35~40mg/100ml、40mg/100ml以上50mg/100ml未満、40~45mg/100ml、45mg/100ml以上50mg/100ml未満、0.1mg/100ml以上40mg/100ml未満、1mg/100ml以上40mg/100ml未満、4mg/100ml以上40mg/100ml未満、5mg/100ml以上40mg/100ml未満、7mg/100ml以上40mg/100ml未満、8mg/100ml以上40mg/100ml未満、10mg/100ml以上40mg/100ml未満、15mg/100ml以上40mg/100ml未満、17mg/100ml以上40mg/100ml未満、20mg/100ml以上40mg/100ml未満または25mg/100ml以上40mg/100ml未満の含有量にあってもよい。
また、茶飲料の原料(例えばpH調整剤など)にナトリウムが含まれる場合、その原料由来のナトリウムも、本発明の茶飲料に含まれるナトリウムに包含される。
本発明の一態様において、保存料として用いるナトリウム成分(例えば、安息香酸ナトリウム、亜硫酸ナトリウム、次亜硫酸ナトリウム、デヒドロ酢酸ナトリウム、ピロ亜硫酸ナトリウム、プロピオン酸ナトリウム等)由来のナトリウムは成分(c)に実質的に含まない。
(甘味料)
本発明の茶飲料は、成分(a)の高甘味度甘味料以外にも甘味料を含み得る。本明細書において「甘味料」は甘味応答を引き起こす任意の物質または物質群を意味する。甘味料は、構造上の特徴から糖質系甘味料と非糖質系甘味料に、また、甘味度に基づき、低甘味度甘味料と高甘味度甘味料に分けることができる。また、エネルギー(カロリー)に基づき、甘味物質をカロリー性甘味料と非カロリー性甘味料に分けることもできる。さらに入手方法に基づき、天然甘味料と人工甘味料に分けることもできる。
(a)甘味強度X1相当の量の高甘味度甘味料
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)50mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料(本明細書中、「成分(d)」と略すことがある。)
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5である、茶飲料。本発明の一態様における茶飲料は、(a)甘味強度X1相当の量の高甘味度甘味料と(d)甘味強度X4相当の量の低甘味度甘味料以外の成分を甘味料として含まない。
低甘味度甘味料の甘味強度X4相当の量とは、本発明の茶飲料と同等体積の20℃の水に低甘味度甘味料を溶かした条件で甘味強度X4の甘味を呈する量(濃度)をいう。
本発明の茶飲料は、本発明の効果を損なわない限りにおいて、酸化防止剤(エリソルビン酸ナトリウムなど)、乳化剤(ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステルなど)、酸味料(リン酸、クエン酸、リンゴ酸など)、香料等を適宜配合することができる。
本発明の一態様において、
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含む、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~10.0、好ましくは1.5~9.0、より好ましくは2.0~8.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含む、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
ポリフェノール含有量が200~600ppmまたは300~500ppmであり、
X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、20mM未満のDL-アラニン、40mM未満のL-セリン、50mM未満のグリシン、1mM未満のL-アルギニン、0.25mM未満のL-グルタミン酸、40mM未満のL-バリン、5mM未満のL-グルタミン、20mM未満のL-ロイシン、40mM未満のL-スレオニン、40mM未満のL-プロリン、10mM未満のL-アスパラギンおよび0.4mM未満のL-リジン塩酸塩から選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、アルギニン、リジン、ヒスチジン、フェニルアラニン、チロシン、ロイシン、イソロイシン、メチオニン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸およびトリプトファンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトースおよびその組合せから選択される甘味料を含み、
X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である茶飲料が提供される。
本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、アルギニン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸およびトリプトファンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトースおよびその組合せから選択される甘味料を含み、
ポリフェノール含有量が200~600ppmまたは300~500ppmであり、
X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸、
(c)7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100ml未満のナトリウムおよび
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
エネルギーが50Kcal/100ml以下、かつX1+X4が6以上である、茶飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
《第C1の態様》
本発明は、第C1の態様として、以下のコーヒー飲料(以下、「本発明のコーヒー飲料C」ともいう)を提供する。
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbである、コーヒー飲料。
本発明において「コーヒー飲料」とは、コーヒー分を原料として使用して製造される飲料製品のことをいう。製品の種類は特に限定されないが、1977年に認定された「コーヒー飲料等の表示に関する公正競争規約」の定義である「コーヒー」「コーヒー飲料」「コーヒー入り清涼飲料」が主に挙げられる。また、コーヒー分を原料とした飲料においても、乳固形分が3.0質量%以上のものは「飲用乳の表示に関する公正競争規約」の適用を受け、「乳飲料」として取り扱われるが、これは、本発明におけるコーヒー飲料に含まれるものとする。
本明細書において、「甘味強度」は物質の呈する甘味の強さを意味する。例えば、単位濃度Brix1当たりのショ糖が呈する甘味強度を甘味度1と定めた場合、ブドウ糖の甘味度は0.6~0.7(中心値0.65)となる。この甘味度にブドウ糖の濃度Brix値を乗じて得られる数値がブドウ糖の甘味強度となる。したがって、ブドウ糖の濃度がBrix1.5の場合、ブドウ糖の甘味強度は0.65×1.5=0.975となる。一般的な甘味料の甘味度は、第A1の態様について記載した表1に示されている通りである。
さらには、上記測定において本発明のコーヒー飲料よりも甘味が少ない基準コーヒー飲料のうち、本発明のコーヒー飲料と最も甘味の近い基準コーヒー飲料を選択し、当該選択された基準コーヒー飲料にショ糖を追加することによって本発明のコーヒー飲料と同じ甘味を呈するように調整し、その際に、調整後の基準コーヒー飲料に含まれるショ糖含有量から、本発明のコーヒー飲料について甘味強度を測定することもできる。
高甘味度甘味料(本明細書中、「甘味料(a)」または「成分(a)」と略すことがある)は、ショ糖に比べて強い甘味を有する化合物を意味し、天然由来化合物、合成化合物または天然由来化合物および合成化合物の組み合わせを包含する。高甘味度甘味料はショ糖と同量において、ショ糖より5倍以上、10倍以上、50倍以上、100倍以上、500倍以上、1,000倍以上、5,000倍以上、10,000倍以上、50,000倍以上または100,000倍以上の甘味を呈する。
カンゾウ(甘草)抽出物とは、ウラルカンゾウ、チョウカカンゾウまたはヨウカンゾウの根または根茎から得られた、グリチルリチン酸を主成分とするものをいう。カンゾウ抽出物の例としてはカンゾウエキス、グリチルリチン、リコリス抽出物が挙げられる。
ショ糖誘導体は、例えば、ショ糖のOH基またはH基を別の置換基で置換して得られるものを含み、その例としては、ショ糖のハロゲン誘導体(スクラロース)、オキサチアジノンジオキシド誘導体等が挙げられる。
本発明のコーヒー飲料は、(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を含む。本発明に用いられるアミノ酸またはアミノ酸塩としては、アミノ基とカルボキシル基の両方の官能基を有する有機化合物またはその塩であって、甘味増大効果が得られるものであれば特に限定されない。また、アミノ基の水素が分子内の側鎖部分と置換して環状構造を形成しているプロリンやヒドロキシプロリンも本明細書においてアミノ酸に包含する。本発明に用いられるアミノ酸誘導体としては、タウリンのようにカルボキシル基を有さない誘導体も包含される。本発明の一態様において、アミノ酸は遊離アミノ酸を意味する。
(甘味料)
本発明のコーヒー飲料は、成分(a)の高甘味度甘味料以外にも甘味料を含み得る。本明細書において「甘味料」は甘味応答を引き起こす任意の物質または物質群を意味する。甘味料は、構造上の特徴から糖質系甘味料と非糖質系甘味料に、また、甘味度に基づき、低甘味度甘味料と高甘味度甘味料に分けることができる。また、エネルギー(カロリー)に基づき、甘味物質をカロリー性甘味料と非カロリー性甘味料に分けることもできる。さらに入手方法に基づき、天然甘味料と人工甘味料に分けることもできる。なお、牛乳由来の乳分に含まれる甘味料(たとえば乳糖)が含まれる場合、その甘味料もここに記載の甘味料に含めるものとする。
(a)甘味強度Xa相当の量の高甘味度甘味料
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料(本明細書中、「成分(c)」と略すことがある。)
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdである、コーヒー飲料。XcとXdはそれぞれ第1の態様においてはX4とX6と称する。本発明の一態様におけるコーヒー飲料は、(a)甘味強度Xa相当の量の高甘味度甘味料と(d)甘味強度Xc相当の量の低甘味度甘味料以外の成分を甘味料として含まない。なお、ミルク入りコーヒー飲料に含まれる牛乳由来の乳分に含まれる甘味料(乳糖など)は(c)の甘味料に含まれる。
低甘味度甘味料の甘味強度Xc相当の量とは、本発明のコーヒー飲料と同等体積の20℃の水に低甘味度甘味料を溶かした条件で甘味強度Xcの甘味を呈する量(濃度)をいう。
本発明のコーヒー飲料は少量のナトリウムを含んでいてもよい。ナトリウムの含有量は、実施態様に応じて、0mg/100ml以上30mg/100ml未満、0~25mg/100ml、0~20mg/100ml、0~10mg/100ml、0~9mg/100ml、0~8mg/100ml、0~7mg/100ml、0~6mg/100ml、0~5mg/100ml、0~4mg/100ml、0~3mg/100ml、0~2g/100ml、0~1mg/100ml、0.1mg/100ml以上30mg/100ml未満、0.1~25mg/100ml、0.1~20mg/100ml、0.1~10mg/100ml、0.1~9mg/100ml、0.1~8mg/100ml、0.1~7mg/100ml、0.1~6mg/100ml、0.1~5mg/100ml、0.1~4mg/100ml、0.1~3mg/100ml、0.1~2g/100ml、0.1~1mg/100ml、0.5mg/100ml以上30mg/100ml未満、0.5~25mg/100ml、0.5~20mg/100ml、0.5~10mg/100ml、0.5~9mg/100ml、0.5~8mg/100ml、0. 5~7mg/100ml、0.5~6mg/100ml、0.5~5mg/100ml、0.5~4mg/100ml、0.5~3mg/100ml、0. 5~2g/100ml、0.5~1mg/100ml、1mg/100ml以上30mg/100ml未満、1~25mg/100ml、1~20mg/100ml、1~10mg/100ml、1~9mg/100ml、1~8mg/100ml、1~7mg/100ml、1~6mg/100ml、1~5mg/100ml、1~4mg/100ml、1~3mg/100mlまたは1~2g/100mlの含有量にあってもよい。
本発明のコーヒー飲料は、本発明の効果を損なわない限りにおいて、酸化防止剤(エリソルビン酸ナトリウムなど)、乳化剤(ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステルなど)、酸味料(リン酸、クエン酸、リンゴ酸など)、香料等を適宜配合することができる。
本発明の一態様において、
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含む、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~10.0、好ましくは1.5~9.0、より好ましくは2.0~8.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含む、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
カフェイン含有量が、10mg/100ml~110mg/100ml、20mg/100ml~95mg/100mlまたは30mg/100ml~85mg/100mlであり、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、20mM未満のDL-アラニン、40mM未満のL-セリン、50mM未満のグリシン、1mM未満のL-アルギニン、0.25mM未満のL-グルタミン酸、40mM未満のL-バリン、5mM未満のL-グルタミン、20mM未満のL-ロイシン、40mM未満のL-スレオニン、40mM未満のL-プロリン、10mM未満のL-アスパラギンおよび0.4mM未満のL-リジン塩酸塩から選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、アルギニン、リジン、ヒスチジン、フェニルアラニン、チロシン、ロイシン、イソロイシン、メチオニン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸およびトリプトファンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトースおよびその組合せから選択される甘味料を含み、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0であり、
牛乳、練乳、脱脂乳、還元乳、濃縮ホエー、濃縮乳、クリームおよび植物性ミルクから選択される1種以上を含むコーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
Xaが、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、アルギニン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸およびトリプトファンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトースおよびその組合せから選択される甘味料を含み、
カフェイン含有量が、10mg/100ml~110mg/100ml、20mg/100ml~95mg/100mlまたは30mg/100ml~85mg/100mlであり、
Xcが、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0であり、
牛乳、練乳、脱脂乳、還元乳、濃縮ホエー、濃縮乳、クリームおよび植物性ミルクから選択される1種以上を含むコーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度Xa相当の量の高甘味度甘味料、
(b)アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdの甘味を呈し、0.1<Xa+Xc<Xdであり、
エネルギーが50Kcal/100ml以下、かつXa+Xcが6以上である、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
本発明は、第D1の態様として、以下のコーヒー飲料(以下、「本発明のコーヒー飲料D」ともいう)を提供する。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)90mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2である、コーヒー飲料。
本発明において「コーヒー飲料」とは、コーヒー分を原料として使用して製造される飲料製品のことをいう。製品の種類は特に限定されないが、1977年に認定された「コーヒー飲料等の表示に関する公正競争規約」の定義である「コーヒー」「コーヒー飲料」「コーヒー入り清涼飲料」が主に挙げられる。また、コーヒー分を原料とした飲料においても、乳固形分が3.0質量%以上のものは「飲用乳の表示に関する公正競争規約」の適用を受け、「乳飲料」として取り扱われるが、これは、本発明におけるコーヒー飲料に含まれるものとする。
本明細書において、「甘味強度」は物質の呈する甘味の強さを意味する。例えば、単位濃度Brix1当たりのショ糖が呈する甘味強度を甘味度1と定めた場合、ブドウ糖の甘味度は0.6~0.7(中心値0.65)となる。この甘味度にブドウ糖の濃度Brix値を乗じて得られる数値がブドウ糖の甘味強度となる。したがって、ブドウ糖の濃度がBrix1.5の場合、ブドウ糖の甘味強度は0.65×1.5=0.975となる。一般的な甘味料の甘味度は、第A1の態様について記載した表1に示されている通りである。
さらには、上記測定において本発明のコーヒー飲料よりも甘味が少ない基準コーヒー飲料のうち、本発明のコーヒー飲料と最も甘味の近い基準コーヒー飲料を選択し、当該選択された基準コーヒー飲料にショ糖を追加することによって本発明のコーヒー飲料と同じ甘味を呈するように調整し、その際に、調整後の基準コーヒー飲料に含まれるショ糖含有量から、本発明のコーヒー飲料について甘味強度を測定することもできる。
高甘味度甘味料(本明細書中、「甘味料(a)」または「成分(a)」と略すことがある)は、ショ糖に比べて強い甘味を有する化合物を意味し、天然由来化合物、合成化合物または天然由来化合物および合成化合物の組み合わせを包含する。高甘味度甘味料はショ糖と同量において、ショ糖より5倍以上、10倍以上、50倍以上、100倍以上、500倍以上、1,000倍以上、5,000倍以上、10,000倍以上、50,000倍以上または100,000倍以上の甘味を呈する。
カンゾウ(甘草)抽出物とは、ウラルカンゾウ、チョウカカンゾウまたはヨウカンゾウの根または根茎から得られた、グリチルリチン酸を主成分とするものをいう。カンゾウ抽出物の例としてはカンゾウエキス、グリチルリチン、リコリス抽出物が挙げられる。
ショ糖誘導体は、例えば、ショ糖のOH基またはH基を別の置換基で置換して得られるものを含み、その例としては、ショ糖のハロゲン誘導体(スクラロース)、オキサチアジノンジオキシド誘導体等が挙げられる。
本発明のコーヒー飲料は、(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を含む。本発明に用いられるアミノ酸またはアミノ酸塩としては、アミノ基とカルボキシル基の両方の官能基を有する有機化合物またはその塩であって、甘味増大効果が得られるものであれば特に限定されない。また、アミノ基の水素が分子内の側鎖部分と置換して環状構造を形成しているプロリンやヒドロキシプロリンも本明細書においてアミノ酸に包含する。本発明に用いられるアミノ酸誘導体としては、タウリンのようにカルボキシル基を有さない誘導体も包含される。本発明の一態様において、アミノ酸は遊離アミノ酸を意味する。
本発明のコーヒー飲料は(c)90mg/100ml未満のナトリウムを含むが、これはナトリウム原子の含有量が90mg/100ml未満であることを意味する。ナトリウムの含有量は、実施態様に応じて、0.1mg/100ml以上90mg/100ml未満、0.1~85mg/100ml、0.1~80mg/100ml、0.1~75mg/100ml、0.1~70mg/100ml、0.1~65mg/100ml、0.1~60mg/100ml、0.1~55mg/100ml、0.1~50mg/100ml、0.1~45mg/100ml、0.1~40mg/100ml、0.1~35mg/100ml、0.1~30mg/100ml、0.1~25mg/100ml、0.1~20mg/100ml、0.1~19mg/100ml、0.1~18mg/100ml、0.1~17mg/100ml、0.1~16mg/100ml、0.1~15mg/100ml、0.1~14mg/100ml、0.1~13mg/100ml、0.1~12mg/100ml、0.1~11mg/100ml、0.1~10mg/100ml、1mg/100ml以上90mg/100ml未満、1~85mg/100ml、1~80mg/100ml、1~75mg/100ml、1~70mg/100ml、1~65mg/100ml、1~60mg/100ml、1~55mg/100ml、1~50mg/100ml、1~45mg/100ml、1~40mg/100ml、1~35mg/100ml、1~30mg/100ml、1~25mg/100ml、1~20mg/100ml、1~19mg/100ml、1~18mg/100ml、1~17mg/100ml、1~16mg/100ml、1~15mg/100ml、1~14mg/100ml、1~13mg/100ml、1~12mg/100ml、1~11mg/100ml、1~10mg/100ml、5mg/100ml以上90mg/100ml未満、5~85mg/100ml、5~80mg/100ml、5~75mg/100ml、5~70mg/100ml、5~65mg/100ml、5~60mg/100ml、5~55mg/100ml、5~50mg/100ml、5~45mg/100ml、5~40mg/100ml、5~35mg/100ml、5~30mg/100ml、5~25mg/100ml、5~20mg/100ml、5~19mg/100ml、5~18mg/100ml、5~17mg/100ml、5~16mg/100ml、5~15mg/100ml、5~14mg/100ml、5~13mg/100ml、5~12mg/100ml、5~11mg/100ml、5~10mg/100ml、7mg/100ml以上90mg/100ml未満、7~85mg/100ml、7~80mg/100ml、7~75mg/100ml、7~70mg/100ml、7~65mg/100ml、7~60mg/100ml、7~55mg/100ml、7~50mg/100ml、7~45mg/100ml、7~40mg/100ml、7~35mg/100ml、7~30mg/100ml、7~25mg/100ml、7~20mg/100ml、7~19mg/100ml、7~18mg/100ml、7~17mg/100ml、7~16mg/100ml、7~15mg/100ml、10mg/100ml以上90mg/100ml未満、10~85mg/100ml、10~80mg/100ml、10~75mg/100ml、10~70mg/100ml、10~65mg/100ml、10~60mg/100ml、10~55mg/100ml、10~50mg/100ml、10~45mg/100ml、10~40mg/100ml、10~35mg/100ml、10~30mg/100ml、10~25mg/100ml、10~20mg/100ml、10~19mg/100ml、10~18mg/100ml、10~17mg/100ml、10~16mg/100ml、10~15mg/100ml、15mg/100ml以上90mg/100ml未満、15~85mg/100ml、15~80mg/100ml、15~75mg/100ml、15~70mg/100ml、15~65mg/100ml、15~60mg/100ml、15~55mg/100ml、15~50mg/100ml、15~45mg/100ml、15~40mg/100ml、15~35mg/100ml、15~30mg/100ml、15~25mg/100ml、15~20mg/100ml、20mg/100ml以上90mg/100ml未満、20~85mg/100ml、20~80mg/100ml、20~75mg/100ml、20~70mg/100ml、20~65mg/100ml、20~60mg/100ml、20~55mg/100ml、20~50mg/100ml、20~45mg/100ml、20~40mg/100ml、20~35mg/100ml、20~30mg/100ml、20~25mg/100ml、25mg/100ml以上90mg/100ml未満、25~85mg/100ml、25~80mg/100ml、25~75mg/100ml、25~70mg/100ml、25~65mg/100ml、25~60mg/100ml、25~55mg/100ml、25~50mg/100ml、25~45mg/100ml、25~40mg/100ml、25~35mg/100ml、25~30mg/100ml、30mg/100ml以上90mg/100ml未満、30~85mg/100ml、30~80mg/100ml、30~75mg/100ml、30~70mg/100ml、30~65mg/100ml、30~60mg/100ml、30~55mg/100ml、30~50mg/100ml、30~45mg/100ml、30~40mg/100ml、30~35mg/100ml、35mg/100ml以上90mg/100ml未満、35~85mg/100ml、35~80mg/100ml、35~75mg/100ml、0~70mg/100ml、35~65mg/100ml、35~60mg/100ml、35~55mg/100ml、35~50mg/100ml、35~45mg/100ml、35~40mg/100ml、40mg/100ml以上90mg/100ml未満、40~85mg/100ml、40~80mg/100ml、40~75mg/100ml、40~70mg/100ml、40~65mg/100ml、40~60mg/100ml、40~55mg/100ml、40~50mg/100ml、40~45mg/100ml、45mg/100ml以上90mg/100ml未満、45~85mg/100ml、45~80mg/100ml、45~75mg/100ml、45~70mg/100ml、45~65mg/100ml、45~60mg/100ml、45~55mg/100ml、45~50mg/100ml、50mg/100ml以上90mg/100ml未満、50~85mg/100ml、50~80mg/100ml、50~75mg/100ml、50~70mg/100ml、50~65mg/100ml、50~60mg/100ml、50~55mg/100ml、55mg/100ml以上90mg/100ml未満、55~85mg/100ml、55~80mg/100ml、55~75mg/100ml、55~70mg/100ml、55~65mg/100ml、55~60mg/100ml、60mg/100ml以上90mg/100ml未満、60~85mg/100ml、60~80mg/100ml、60~75mg/100ml、60~70mg/100ml、60~65mg/100ml、65mg/100ml以上90mg/100ml未満、65~85mg/100ml、65~80mg/100ml、65~75mg/100ml、65~70mg/100ml、70mg/100ml以上90mg/100ml未満、70~85mg/100ml、70~80mg/100ml、70~75mg/100ml、75mg/100ml以上90mg/100ml未満、75~85mg/100ml、75~80mg/100ml、80mg/100ml以上90mg/100ml未満または80~85mg/100mlの含有量にあってもよい。
また、コーヒー飲料の原料(例えば、コーヒー抽出液に含まれるpH調整剤など)にナトリウムが含まれる場合、その原料由来のナトリウムも、本発明のコーヒー飲料に含まれるナトリウムに包含される。
本発明の一態様において、保存料として用いるナトリウム成分(例えば、安息香酸ナトリウム、亜硫酸ナトリウム、次亜硫酸ナトリウム、デヒドロ酢酸ナトリウム、ピロ亜硫酸ナトリウム、プロピオン酸ナトリウム等)由来のナトリウムは成分(c)に実質的に含まない。
(甘味料)
本発明のコーヒー飲料は、成分(a)の高甘味度甘味料以外にも甘味料を含み得る。本明細書において「甘味料」は甘味応答を引き起こす任意の物質または物質群を意味する。甘味料は、構造上の特徴から糖質系甘味料と非糖質系甘味料に、また、甘味度に基づき、低甘味度甘味料と高甘味度甘味料に分けることができる。また、エネルギー(カロリー)に基づき、甘味物質をカロリー性甘味料と非カロリー性甘味料に分けることもできる。さらに入手方法に基づき、天然甘味料と人工甘味料に分けることもできる。なお、牛乳由来の乳分に含まれる甘味料(たとえば乳糖)が含まれる場合、その甘味料もここに記載の甘味料に含めるものとする。
(a)甘味強度X1相当の量の高甘味度甘味料
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)50mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料(本明細書中、「成分(d)」と略すことがある。)
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5である、コーヒー飲料。本発明の一態様におけるコーヒー飲料は、(a)甘味強度X1相当の量の高甘味度甘味料と(d)甘味強度X4相当の量の低甘味度甘味料以外の成分を甘味料として含まない。なお、ミルク入りコーヒー飲料に含まれる牛乳由来の乳分に含まれる甘味料(乳糖など)は(d)の甘味料に含まれる。
低甘味度甘味料の甘味強度X4相当の量とは、本発明のコーヒー飲料と同等体積の20℃の水に低甘味度甘味料を溶かした条件で甘味強度X4の甘味を呈する量(濃度)をいう。
本発明のコーヒー飲料は、本発明の効果を損なわない限りにおいて、酸化防止剤(エリソルビン酸ナトリウムなど)、乳化剤(ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステルなど)、酸味料(リン酸、クエン酸、リンゴ酸など)、香料等を適宜配合することができる。
本発明の一態様において、
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)90mg/100ml未満、10~85mg/100ml、15~80mg/100mlまたは20~75mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含む、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)90mg/100ml未満、10~85mg/100ml、15~80mg/100mlまたは20~75mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~10.0、好ましくは1.5~9.0、より好ましくは2.0~8.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含む、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)90mg/100ml未満、10~85mg/100ml、15~80mg/100mlまたは20~75mg/100mlのナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)90mg/100ml未満、10~85mg/100ml、15~80mg/100mlまたは20~75mg/100mlのナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、DL-アラニン、L-セリン、グリシン、L-アルギニン、L-グルタミン酸、L-バリンおよびL-グルタミンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
カフェイン含有量が、10mg/100ml~110mg/100ml、20mg/100ml~95mg/100mlまたは30mg/100ml~85mg/100mlであり、
X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)90mg/100ml未満、10~85mg/100ml、15~80mg/100mlまたは20~75mg/100mlのナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、20mM未満のDL-アラニン、40mM未満のL-セリン、50mM未満のグリシン、1mM未満のL-アルギニン、0.25mM未満のL-グルタミン酸、40mM未満のL-バリン、5mM未満のL-グルタミン、20mM未満のL-ロイシン、40mM未満のL-スレオニン、40mM未満のL-プロリン、10mM未満のL-アスパラギンおよび0.4mM未満のL-リジン塩酸塩から選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトース、キシロース、リボースおよびその組合せから選択される甘味料を含み、
X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0である、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)90mg/100ml未満、10~85mg/100ml、15~80mg/100mlまたは20~75mg/100mlのナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、アルギニン、リジン、ヒスチジン、フェニルアラニン、チロシン、ロイシン、イソロイシン、メチオニン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸およびトリプトファンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトースおよびその組合せから選択される甘味料を含み、
X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0であり、
牛乳、練乳、脱脂乳、還元乳、濃縮ホエー、濃縮乳、クリームおよび植物性ミルクから選択される1種以上を含むコーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)90mg/100ml未満、10~85mg/100ml、15~80mg/100mlまたは20~75mg/100mlのナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
前記高甘味度甘味料が、レバウジオシドA、レバウジオシドD、レバウジオシドM、モグロシドV、羅漢果抽出物およびその組合せから選択される高甘味度甘味料、好ましくは、レバウジオシドD、レバウジオシドMおよびその組み合わせから選択される高甘味度甘味料、を含み、
X1が、0.5~5.5、好ましくは1.0~5.5、より好ましくは2.0~5.0であり、
アミノ酸またはその誘導体もしくはその塩が、アルギニン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸およびトリプトファンから選択されるアミノ酸を含み、
低甘味度甘味料が、グルコース、スクロース、フルクトースおよびその組合せから選択される甘味料を含み、
カフェイン含有量が、10mg/100ml~110mg/100ml、20mg/100ml~95mg/100mlまたは30mg/100ml~85mg/100mlであり、 X4が、0.05~6.0、好ましくは0.05~5.0、より好ましくは0.1~4.0であり、
牛乳、練乳、脱脂乳、還元乳、濃縮ホエー、濃縮乳、クリームおよび植物性ミルクから選択される1種以上を含むコーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸、
(c)20~70mg/100mlのナトリウムおよび
(d)甘味強度X4相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5の甘味を呈し、0.1<X1+X4<X5であり、
エネルギーが50Kcal/100ml以下、かつX1+X4が6以上である、コーヒー飲料が提供される。本態様において、高甘味度甘味料の量は、約20~約600ppm、約30~約550ppm、約55~約490ppm、約20~約200ppm、約100~約500ppmまたは約150~約350ppmであってもよい。
《第2の態様》
本発明は、第2の態様として、以下の甘味が増大された飲料の製造方法(以下、「本発明の製造方法」という)を提供する。
原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加することを含む、本発明の飲料の製造方法。本態様において、X1とX3はそれぞれ第A2の態様(特願2020-185327号に対応)および第C2の態様(特願2020-185287号に対応)のXaおよびXbに相当する。
《第A2の態様》
本発明は、第A2の態様として、以下の甘味が増大された茶飲料の製造方法(以下、「本発明の製造方法A」ともいう)を提供する。
原材料に対し、
(a)甘味強度Xaの量の高甘味度甘味料を添加すること、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること、を含む、本発明の茶飲料の製造方法。
(a)甘味強度Xaの量の高甘味度甘味料を添加すること
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること
また、2つの工程が同時に行われてもよい。
例えば、第1の原材料に茶飲料の原料、穀類、豆類やその抽出物が含まれ、そのために原材料に予め成分(a)および(b)のいずれか1つ以上が含まれ、第1の原材料と混合するための第2の原材料においても成分(a)および(b)が含まれ、第1および第2の原材料を混合することにより本発明の茶飲料Aが製造できた場合、成分(a)および(b)を個別に原材料に追加する操作は存在していないが、本発明の方法では、最終的に製造される本発明の茶飲料が(a)甘味強度Xa相当の量の高甘味度甘味料および(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を含む限り、工程(a)および(b)は行われたものとみなす。
本発明は、第B2の態様として、以下の甘味が増大された茶飲料の製造方法(以下、「本発明の製造方法B」ともいう)を提供する。
原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること、および
(c)飲料中のナトリウム含有量が50mg/100ml未満となるようにナトリウムを添加すること、
を含む、本発明の茶飲料の製造方法。
(a)甘味強度X1の量の高甘味度甘味料を添加すること
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること
(c)飲料中のナトリウム含有量が50mg/100ml未満となるようにナトリウムを添加すること、
また、2つ以上の工程が同時に行われてもよい。例えば、(a)と(b)、(a)と(c)、(b)と(c)または(a)と(b)と(c)が同時に行われてもよい。
例えば、第1の原材料に茶飲料の原料、穀類、豆類やその抽出物が含まれ、そのために原材料に予め成分(a)、(b)および(c)のいずれか1つ以上が含まれ、第1の原材料と混合するための第2の原材料においても成分(a)、(b)および(c)が含まれ、第1および第2の原材料を混合することにより本発明の茶飲料Bが製造できた場合、成分(a)、(b)および(c)を個別に原材料に追加する操作は存在していないが、本発明の方法では、最終的に製造される本発明の茶飲料が(a)甘味強度X1相当の量の高甘味度甘味料、(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩および(c)50mg/100ml未満のナトリウムを含む限り、工程(a)~(c)は行われたものとみなす。
《第C2の態様》
本発明は、第C2の態様として、以下の甘味が増大されたコーヒー飲料の製造方法(以下、「本発明の製造方法C」ともいう)を提供する。
原材料に対し、
(a)甘味強度Xaの量の高甘味度甘味料を添加すること、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加することを含む、本発明のコーヒー飲料の製造方法。
(a)甘味強度Xaの量の高甘味度甘味料を添加すること
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること
また、2つの工程が同時に行われてもよい。例えば、(a)と(b)が同時に行われてもよい。
例えば、第1の原材料にコーヒー飲料の原料、穀類、豆類やその抽出物が含まれ、そのために原材料に予め成分(a)および(b)のいずれか1つ以上が含まれ、第1の原材料と混合するための第2の原材料においても成分(a)および(b)が含まれ、第1および第2の原材料を混合することにより本発明のコーヒー飲料が製造できた場合、成分(a)および(b)を個別に原材料に追加する操作は存在していないが、本発明の方法では、最終的に製造される本発明のコーヒー飲料が(a)甘味強度Xa相当の量の高甘味度甘味料および(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を含む限り、工程(a)および(b)は行われたものとみなす。
本発明は、第D2の態様として、以下の甘味が増大されたコーヒー飲料の製造方法(以下、「本発明の製造方法D」ともいう)を提供する。
原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること、および
(c)飲料中のナトリウム含有量が90mg/100ml未満となるようにナトリウムを添加すること、
を含む、本発明のコーヒー飲料の製造方法。
(a)甘味強度X1の量の高甘味度甘味料を添加すること
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること
(c)飲料中のナトリウム含有量が90mg/100ml未満となるようにナトリウムを添加すること、
また、2つ以上の工程が同時に行われてもよい。例えば、(a)と(b)、(a)と(c)、(b)と(c)または(a)と(b)と(c)が同時に行われてもよい。
例えば、第1の原材料にコーヒー飲料の原料、穀類、豆類やその抽出物が含まれ、そのために原材料に予め成分(a)、(b)および(c)のいずれか1つ以上が含まれ、第1の原材料と混合するための第2の原材料においても成分(a)、(b)および(c)が含まれ、第1および第2の原材料を混合することにより本発明のコーヒー飲料Dが製造できた場合、成分(a)、(b)および(c)を個別に原材料に追加する操作は存在していないが、本発明の方法では、最終的に製造される本発明のコーヒー飲料が(a)甘味強度X1相当の量の高甘味度甘味料、(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩および(c)50mg/100ml未満のナトリウムを含む限り、工程(a)~(c)は行われたものとみなす。
《第3の態様》
本発明は、第3の態様として、飲料の甘味強度を増強する方法(以下、「本発明の増強方法」という)を提供する。
本発明の増強方法の一態様において、飲料に
(a)甘味強度X1相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含有させることを特徴とする、飲料の甘味強度を増強する方法、が提供される。本態様において、X1は第A3の態様(特願2020-185327号に対応)および第C3の態様(特願2020-185287号に対応)のXaに相当する。
《第A3の態様》
本発明は、第A3の態様として、茶飲料の甘味強度を増強する方法(以下、「本発明の増強方法A」ともいう)を提供する。
本発明の増強方法の一態様において、茶飲料に
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含有させることを特徴とする、茶飲料の甘味強度を増強する方法、が提供される。
本態様の増強方法によれば、茶飲料の甘味を増強し、単に茶飲料に成分(a)および成分(c)を添加したときの甘味強度を超える甘味を奏する茶飲料を提供することができる。具体的には、所定量の高甘味度甘味料および低甘味度甘味料を含む茶飲料に、アミノ酸を添加して、添加後に当該茶飲料中に味覚認知閾値未満のアミノ酸が含まれるようにすることで、当該茶飲料に高甘味度甘味料および低甘味度甘味料のみを添加した場合の甘味強度を超える甘味をもたらす。
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含有させることを特徴とする、茶飲料の甘味強度を増強する方法が提供される。
本態様の増強方法によれば、茶飲料の甘味を増強し、単に茶飲料に成分(c)を添加したときの甘味強度を超える甘味を奏する茶飲料を提供することができる。具体的には、所定量の低甘味度甘味料を含む茶飲料にアミノ酸を添加して、添加後に当該茶飲料中に味覚認知閾値未満のアミノ酸が含まれるようにすることで、当該茶飲料に低甘味度甘味料のみを添加した場合の甘味強度を超える甘味をもたらす。この態様においても、添加するアミノ酸またはその誘導体もしくはその塩の種類および量は、上記項目「1-1.甘味が増大された茶飲料」の第A1の態様で述べた茶飲料中のアミノ酸またはその誘導体もしくはその塩の種類および含有量となるように選択することができる。例えば、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を、上記項目「1-1.甘味が増大された茶飲料」の第A1の態様に記載された量となるように茶飲料に添加してもよい。
6.5mM以下、6.0mM以下、5.5mM以下、5.0mM以下、4.5mM以下、4.0mM以下、3.5mM以下、3.0mM以下、2.5mM以下、2.0mM以下、1.5mM以下、1.0mM以下、0.5mM以下、0.5~100mM、1.0~100mM、1.5~100mM、2.0~100mM、2.5~100mM、3.0~100mM、3.5~100mM、4.0~100mM、4.5~100mM、5.0~100mM、5.5~100mM、6.0~100mM、6.5~100mM、7.0~100mM、7.5~100mM、8.0~100mM、8.5~100mM、9.0~100mM、9.5~100mM、10~100mM、11~100mM、12~100mM、13~100mM、14~100mM、15~100mM、20~100mM、30~100mM、40~100mM、50~100mM、60~100mM、70~100mM、80~100mM、90~100mM、0.5~90mM、1.0~90mM、1.5~90mM、2.0~90mM、2.5~90mM、3.0~90mM、3.5~90mM、4.0~90mM、4.5~90mM、5.0~90mM、5.5~90mM、6.0~90mM、6.5~90mM、7.0~90mM、7.5~90mM、8.0~90mM、8.5~90mM、9.0~90mM、9.5~90mM、10~90mM、11~90mM、12~90mM、13~90mM、14~90mM、15~90mM、20~90mM、30~90mM、40~90mM、50~90mM、60~90mM、70~90mM、80~90mM、0.5~80mM、1.0~80mM、1.5~80mM、2.0~80mM、2.5~80mM、3.0~80mM、3.5~80mM、4.0~80mM、4.5~80mM、5.0~80mM、5.5~80mM、6.0~80mM、6.5~80mM、7.0~80mM、7.5~80mM、8.0~80mM、8.5~80mM、9.0~80mM、9.5~80mM、10~80mM、11~80mM、12~80mM、13~80mM、14~80mM、15~80mM、20~80mM、30~80mM、40~80mM、50~80mM、60~80mM、70~80mM、0.5~70mM、1.0~70mM、1.5~70mM、2. 0~70mM、2.5~70mM、3.0~70mM、3.5~70mM、4.0~70mM、4.5~70mM、5.0~70mM、5.5~70mM、6.0~70mM、6.5~70mM、7.0~70mM、7.5~70mM、8.0~70mM、8.5~70mM、9.0~70mM、9.5~70mM、10~70mM、11~70mM、12~70mM、13~70mM、14~70mM、15~70mM、20~70mM、30~70mM、40~70mM、50~70mM、60~70mM、0.5~60mM、1.0~60mM、1.5~60mM、2.0~60mM、2.5~60mM、3.0~60mM、3.5~60mM、4.0~60mM、4.5~60mM、5.0~60mM、5.5~60mM、6.0~60mM、6.5~60mM、7.0~60mM、7.5~60mM、8.0~60mM、8.5~60mM、9.0~60mM、9.5~60mM、10~60mM、11~60mM、12~60mM、13~60mM、14~60mM、15~60mM、20~60mM、30~60mM、40~60mM、50~60mM、0.5~50mM、1.0~50mM、1.5~50mM、2.0~50mM、2.5~50mM、3.0~50mM、3.5~50mM、4.0~50mM、4.5~50mM、5.0~50mM、5.5~50mM、6.0~50mM、6.5~50mM、7.0~50mM、7.5~50mM、8.0~50mM、8.5~50mM、9.0~50mM、9.5~50mM、10~50mM、11~50mM、12~50mM、13~50mM、14~50mM、15~50mM、20~50mM、30~50mM、40~50mM、0.5~40mM、1.0~40mM、1.5~40mM、2.0~40mM、2.5~40mM、3.0~40mM、3. 5~40mM、4.0~40mM、4.5~40mM、5.0~40mM、5.5~40mM、6.0~40mM、6.5~40mM、7.0~40mM、7.5~40mM、8.0~40mM、8.5~40mM、9.0~40mM、9.5~40mM、10~40mM、11~40mM、12~40mM、13~40mM、14~40mM、15~40mM、20~40mM、30~40mM、0.5~30mM、1.0~30mM、1.5~30mM、2.0~30mM、2.5~30mM、3.0~30mM、3.5~30mM、4.0~30mM、4.5~30mM、5.0~30mM、5.5~30mM、6.0~30mM、6.5~30mM、7.0~30mM、7.5~30mM、8.0~30mM、8.5~30mM、9.0~30mM、9.5~30mM、10~30mM、11~30mM、12~30mM、13~30mM、14~30mM、15~30mM、20~30mM、0.5~20mM、1.0~20mM、1.5~20mM、2.0~20mM、2.5~20mM、3.0~20mM、3.5~20mM、4.0~20mM、4.5~20mM、5.0~20mM、5.5~20mM、6.0~20mM、6.5~20mM、7.0~20mM、7.5~20mM、8.0~20mM、8.5~20mM、9.0~20mM、9.5~20mM、10~20mM、11~20mM、12~20mM、13~20mM、14~20mMまたは15~20mMとなる量であってもよい。
本発明は、第B3の態様として、茶飲料の甘味強度を増強する方法(以下、「本発明の増強方法B」ともいう)を提供する。
本発明の増強方法の一態様において、茶飲料に
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)50mg/100ml未満のナトリウム
を含有させることを特徴とする、茶飲料の甘味強度を増強する方法、が提供される。
本態様の増強方法によれば、茶飲料の甘味を増強し、単に茶飲料に成分(a)および成分(d)を添加したときの甘味強度を超える甘味を奏する茶飲料を提供することができる。具体的には、所定量の高甘味度甘味料および低甘味度甘味料を含む茶飲料に、ナトリウム(またはナトリウム源)とアミノ酸を同時または別々に添加して、添加後に当該茶飲料中に50mg/100ml未満、40mg/100ml未満、7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100ml未満のナトリウムおよび味覚認知閾値未満のアミノ酸が含まれるようにすることで、当該茶飲料に高甘味度甘味料および低甘味度甘味料のみを添加した場合の甘味強度を超える甘味をもたらす。
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)50mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含有させることを特徴とする、茶飲料の甘味強度を増強する方法が提供される。
本態様の増強方法によれば、茶飲料の甘味を増強し、単に茶飲料に成分(d)を添加したときの甘味強度を超える甘味を奏する茶飲料を提供することができる。具体的には、所定量の低甘味度甘味料を含む茶飲料に、ナトリウム(またはナトリウム源)とアミノ酸を同時または別々に添加して、添加後に当該茶飲料中に50mg/100ml未満、40mg/100ml未満、7mg/100ml以上40mg/100ml未満、10mg/100mlより多く40mg/100ml未満、または17mg/100ml以上40mg/100mlのナトリウムおよび味覚認知閾値未満のアミノ酸が含まれるようにすることで、当該茶飲料に低甘味度甘味料のみを添加した場合の甘味強度を超える甘味をもたらす。この態様においても、添加するナトリウム(またはナトリウム源)の量は、上記項目「1-1.甘味が増大された茶飲料」の第B1の態様で述べた量から選択することができる。また、添加するアミノ酸またはその誘導体もしくはその塩の種類および量は、上記項目「1-1.甘味が増大された茶飲料」の第B1の態様で述べた茶飲料中のアミノ酸またはその誘導体もしくはその塩の種類および含有量となるように選択することができる。例えば、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を、上記項目「1-1.甘味が増大された茶飲料」の第B1の態様に記載された量となるように茶飲料に添加してもよい。
《第C3の態様》
本発明は、第C3の態様として、コーヒー飲料の甘味強度を増強する方法(以下、「本発明の増強方法C」ともいう)を提供する。
本発明の増強方法の一態様において、コーヒー飲料に
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含有させることを特徴とする、コーヒー飲料の甘味強度を増強する方法、が提供される。
本態様の増強方法によれば、コーヒー飲料の甘味を増強し、単にコーヒー飲料に成分(a)および成分(c)を添加したときの甘味強度を超える甘味を奏するコーヒー飲料を提供することができる。具体的には、所定量の高甘味度甘味料および低甘味度甘味料を含むコーヒー飲料に、アミノ酸を同時または別々に添加して、添加後に当該コーヒー飲料中に味覚認知閾値未満のアミノ酸が含まれるようにすることで、当該コーヒー飲料に高甘味度甘味料および低甘味度甘味料のみを添加した場合の甘味強度を超える甘味をもたらす。
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xc相当の量の低甘味度甘味料
を含有させることを特徴とする、コーヒー飲料の甘味強度を増強する方法が提供される。
本態様の増強方法によれば、コーヒー飲料の甘味を増強し、単にコーヒー飲料に成分(c)を添加したときの甘味強度を超える甘味を奏するコーヒー飲料を提供することができる。具体的には、所定量の低甘味度甘味料を含むコーヒー飲料に、アミノ酸を同時または別々に添加して、添加後に当該コーヒー飲料中に味覚認知閾値未満のアミノ酸が含まれるようにすることで、当該コーヒー飲料に低甘味度甘味料のみを添加した場合の甘味強度を超える甘味をもたらす。この態様においても、添加するアミノ酸またはその誘導体もしくはその塩の種類および量は、上記項目「1-2.甘味が増大されたコーヒー飲料」の第C1の態様で述べたコーヒー飲料中のアミノ酸またはその誘導体もしくはその塩の種類および含有量となるように選択することができる。例えば、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を、上記項目「1-2.甘味が増大されたコーヒー飲料」の第C1の態様に記載された量となるようにコーヒー飲料に添加してもよい。
本発明は、第D3の態様として、コーヒー飲料の甘味強度を増強する方法(以下、「本発明の増強方法D」ともいう)を提供する。
本発明の増強方法の一態様において、コーヒー飲料に
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)90mg/100ml未満のナトリウム
を含有させることを特徴とする、コーヒー飲料の甘味強度を増強する方法、が提供される。
本態様の増強方法によれば、コーヒー飲料の甘味を増強し、単にコーヒー飲料に成分(a)および成分(d)を添加したときの甘味強度を超える甘味を奏するコーヒー飲料を提供することができる。具体的には、所定量の高甘味度甘味料および低甘味度甘味料を含むコーヒー飲料に、ナトリウム(またはナトリウム源)とアミノ酸を同時または別々に添加して、添加後に当該コーヒー飲料中に90mg/100ml未満、10~85mg/100ml、15~80mg/100mlまたは20~75mg/100mlのナトリウムのナトリウムおよび味覚認知閾値未満のアミノ酸が含まれるようにすることで、当該コーヒー飲料に高甘味度甘味料および低甘味度甘味料のみを添加した場合の甘味強度を超える甘味をもたらす。
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、
(c)90mg/100ml未満のナトリウム、および
(d)甘味強度X4相当の量の低甘味度甘味料
を含有させることを特徴とする、コーヒー飲料の甘味強度を増強する方法が提供される。
本態様の増強方法によれば、コーヒー飲料の甘味を増強し、単にコーヒー飲料に成分(d)を添加したときの甘味強度を超える甘味を奏するコーヒー飲料を提供することができる。具体的には、所定量の低甘味度甘味料を含むコーヒー飲料に、ナトリウム(またはナトリウム源)とアミノ酸を同時または別々に添加して、添加後に当該コーヒー飲料中に90mg/100ml未満、10~85mg/100ml、15~80mg/100mlまたは20~75mg/100mlのナトリウムおよび味覚認知閾値未満のアミノ酸が含まれるようにすることで、当該コーヒー飲料に低甘味度甘味料のみを添加した場合の甘味強度を超える甘味をもたらす。この態様においても、添加するナトリウム(またはナトリウム源)の量は、上記項目「1-2.甘味が増大されたコーヒー飲料」の第D1の態様で述べた量から選択することができる。また、添加するアミノ酸またはその誘導体もしくはその塩の種類および量は、上記項目「1-2.甘味が増大されたコーヒー飲料」の第D1の態様で述べたコーヒー飲料中のアミノ酸またはその誘導体もしくはその塩の種類および含有量となるように選択することができる。例えば、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を、上記項目「1-2.甘味が増大されたコーヒー飲料」の第D1の態様に記載された量となるようにコーヒー飲料に添加してもよい。
50mM、40~50mM、0.5~40mM、1.0~40mM、1.5~40mM、2.0~40mM、2.5~40mM、3.0~40mM、3.5~40mM、4.0~40mM、4.5~40mM、5.0~40mM、5.5~40mM、6.0~40mM、6.5~40mM、7.0~40mM、7.5~40mM、8.0~40mM、8.5~40mM、9.0~40mM、9.5~40mM、10~40mM、11~40mM、12~40mM、13~40mM、14~40mM、15~40mM、20~40mM、30~40mM、0.5~30mM、1.0~30mM、1.5~30mM、2.0~30mM、2.5~30mM、3.0~30mM、3.5~30mM、4.0~30mM、4.5~30mM、5.0~30mM、5.5~30mM、6.0~30mM、6.5~30mM、7.0~30mM、7.5~30mM、8.0~30mM、8.5~30mM、9.0~30mM、9.5~30mM、10~30mM、11~30mM、12~30mM、13~30mM、14~30mM、15~30mM、20~30mM、0.5~20mM、1.0~20mM、1.5~20mM、2.0~20mM、2.5~20mM、3.0~20mM、3.5~20mM、4.0~20mM、4.5~20mM、5.0~20mM、5.5~20mM、6.0~20mM、6.5~20mM、7.0~20mM、7.5~20mM、8.0~20mM、8.5~20mM、9.0~20mM、9.5~20mM、10~20mM、11~20mM、12~20mM、13~20mM、14~20mMまたは15~20mMとなる量であってもよい。
《第4の態様》
本発明は、第4の態様として、以下の飲料を提供するための濃縮物(以下、「本発明の濃縮物」という)を提供する。
(a)甘味強度X1相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度X3の甘味を呈し、0.1<X1<X3である、飲料。本態様において、X1とX3はそれぞれ第A4の態様(特願2020-185327号に対応)および第C4の態様(特願2020-185287号に対応)のXaおよびXbに相当する。
《第A4の態様》
本発明は、第A4の態様として、以下の茶飲料を提供するための濃縮物(以下、「本発明の濃縮物A」ともいう)を提供する。
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbである、茶飲料。
(a)甘味強度Xaa相当の量の高甘味度甘味料、および
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩
を含む、上記の茶飲料を提供するための濃縮物が提供される。
(a)甘味強度Xaa相当の量の高甘味度甘味料、および
(b)味覚認知閾値の5倍未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbaの甘味を呈し、0.5<Xaa<Xba、好ましくは1.0<Xaa<Xba、より好ましくは2.0<Xaa<Xbaである。
(a)甘味強度Xab相当の量の高甘味度甘味料、および
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbbの甘味を呈し、1.0<Xab<Xbb、好ましくは2.0<Xab<Xbb、より好ましくは4.0<Xab<Xbbである。
(a)甘味強度Xaa相当の量の高甘味度甘味料、
(b)味覚認知閾値の5倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xca相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdaの甘味を呈し、0.5<Xaa+Xca<Xda、好ましくは1.0<Xaa+Xca<Xda、より好ましくは2.0<Xaa+Xca<Xdaである。
(a)甘味強度Xaa相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xca相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdaの甘味を呈し、1.0<Xaa+Xca<Xda、好ましくは2.0<Xaa+Xca<Xda、より好ましくは4.0<Xaa+Xca<Xdaである。
本発明は、第B4の態様として、以下の茶飲料を提供するための濃縮物(以下、「本発明の濃縮物B」ともいう)を提供する。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)50mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2である、茶飲料。
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)500mg/100ml未満のナトリウム
を含む、上記の茶飲料を提供するための濃縮物が提供される。
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の5倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)250mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2aの甘味を呈し、0.5<X1a<X2a、好ましくは1.0<X1a<X2a、より好ましくは2.0<X1a<X2aである。
(a)甘味強度X1b相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)500mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2bの甘味を呈し、1.0<X1b<X2b、好ましくは2.0<X1b<X2b、より好ましくは4.0<X1b<X2bである。
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の5倍未満のアミノ酸またはその誘導体もしくはその塩、
(c)250mg/100ml未満のナトリウム、および
(d)甘味強度X4a相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5aの甘味を呈し、0.5<X1a+X4a<X5a、好ましくは1.0<X1a+X4a<X5a、より好ましくは2.0<X1a+X4a<X5aである。
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、
(c)500mg/100ml未満のナトリウム、および
(d)甘味強度X4a相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5aの甘味を呈し、1.0<X1a+X4a<X5a、好ましくは2.0<X1a+X4a<X5a、より好ましくは4.0<X1a+X4a<X5aである。
《第C4の態様》
本発明は、第C4の態様として、以下のコーヒー飲料を提供するための濃縮物(以下、「本発明の濃縮物C」ともいう)を提供する。
(a)甘味強度Xa相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbの甘味を呈し、0.1<Xa<Xbである、コーヒー飲料。
(a)甘味強度Xaa相当の量の高甘味度甘味料、および
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、
を含む、上記のコーヒー飲料を提供するための濃縮物が提供される。
(a)甘味強度Xaa相当の量の高甘味度甘味料、および
(b)味覚認知閾値の5倍未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbaの甘味を呈し、0.5<Xaa<Xba、好ましくは1.0<Xaa<Xba、より好ましくは2.0<Xaa<Xbaである。
(a)甘味強度Xab相当の量の高甘味度甘味料、および
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度Xbbの甘味を呈し、1.0<Xab<Xbb、好ましくは2.0<Xab<Xbb、より好ましくは4.0<Xab<Xbbである。
(a)甘味強度Xaa相当の量の高甘味度甘味料、
(b)味覚認知閾値の5倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xca相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdaの甘味を呈し、0.5<Xaa+Xca<Xda、好ましくは1.0<Xaa+Xca<Xda、より好ましくは2.0<Xaa+Xca<Xdaである。
(a)甘味強度Xab相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)甘味強度Xcb相当の量の低甘味度甘味料
を含み、
前記成分(a)~(c)により甘味強度Xdbの甘味を呈し、1.0<Xab+Xcb<Xdb、好ましくは2.0<Xab+Xcb<Xdb、より好ましくは4.0<Xab+Xcb<Xdbである。
本発明は、第D4の態様として、以下のコーヒー飲料を提供するための濃縮物(以下、「本発明の濃縮物D」ともいう)を提供する。
(a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)90mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2である、コーヒー飲料。
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)900mg/100ml未満のナトリウム
を含む、上記のコーヒー飲料を提供するための濃縮物が提供される。
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の5倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)450mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2aの甘味を呈し、0.5<X1a<X2a、好ましくは1.0<X1a<X2a、より好ましくは2.0<X1a<X2aである。
(a)甘味強度X1b相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)900mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2bの甘味を呈し、1.0<X1b<X2b、好ましくは2.0<X1b<X2b、より好ましくは4.0<X1b<X2bである。
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の5倍未満のアミノ酸またはその誘導体もしくはその塩、
(c)450mg/100ml未満のナトリウム、および
(d)甘味強度X4a相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5aの甘味を呈し、0.5<X1a+X4a<X5a、好ましくは1.0<X1a+X4a<X5a、より好ましくは2.0<X1a+X4a<X5aである。
(a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、
(c)900mg/100ml未満のナトリウム、および
(d)甘味強度X4a相当の量の低甘味度甘味料
を含み、
前記成分(a)~(d)により甘味強度X5aの甘味を呈し、1.0<X1a+X4a<X5a、好ましくは2.0<X1a+X4a<X5a、より好ましくは4.0<X1a+X4a<X5aである。
DL-アラニン(純度98%以上)、L-セリン(純度98.5%以上)、グリシン(純度98. 5%以上)、L-アルギニン(純度98.5%以上)、L-グルタミン酸(純度99%以上)、L-バリン(純度98%以上)およびL-グルタミン(純度98%以上)について、純水を用いて下記表2の濃度の水溶液を調製した。各サンプルは水とアミノ酸のみを含んでいた。これらのサンプルを、官能に関して訓練を受けた者(5~6名)がパネラーとなって下記の基準で評価した。
評価基準
◎:水以外の味を感じない
○:水とは異なるが味を特定できない
△:味を感じる
×:非常に強い味を感じる
複数のアミノ酸またはその塩について、参考例1と同じ方法で、味覚認知閾値の実測を行った。L-ロイシン(純度98.0%以上)、L-スレオニン(純度98.0%以上)、L-プロリン(純度98.0%以上)、L-アスパラギン(純度99.0%以上)およびL-リジン塩酸塩(純度98.0%以上)について、純水を用いて下記表4の濃度の水溶液を調製した。各サンプルは水とアミノ酸またはその塩のみを含んでいた。これらのサンプルを、官能に関して訓練を受けた者(6~7名)がパネラーとなって下記の基準で評価した。
評価基準
◎:水以外の味を感じない
○:水とは異なるが味を特定できない
△:味を感じる
×:非常に強い味を感じる
まず、各種測定方法を示す。
アルギニン、リジン、ヒスチジン、フェニルアラニン、チロシン、ロイシン、イソロイシン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸、シスチンおよびメチオニンの17種については、サンプルに10%スルホサリチル酸溶液を添加して抽出を行い、次いで、3mol/l水酸化ナトリウム溶液を添加してpHを2.2に調整し、次いでクエン酸ナトリウム緩衝液(pH2.2)を添加して定容して、試験溶液を調整する。試験溶液を、L-8900形高速アミノ酸分析計(株式会社日立ハイテクノロジーズ製)を用いて測定する。測定条件は下記の通りである。
カラム:日立カスタムイオン交換樹脂、Φ4.6mm×60mm
(株式会社日立ハイテクノロジーズ製)
移動相:生体液分析法用緩衝液 PF KANTO(PF-1~PF-4)(関東化学株式会社)
反応液:日立用ニンヒドリン発色溶液キット(富士フイルム和光純薬株式会社)
流量:移動相0.35ml/min、反応液0.30ml/min
測定波長:570nm(プロリンを除く16種)、440nm(プロリン)
トリプトファンについては、上記の17種と同様にして試験溶液を調整し、3mol/l水酸化ナトリウム水溶液で微アルカリに調整し、定容した後、高速液体クロマトグラフィー(LC-20AD、株式会社島津製作所製)で測定する。測定条件は、以下の通りである。
検出器:蛍光分光光度計RF-20AXS(株式会社島津製作所製)
カラム:CAPCELL PAK C18 AQ、Φ4.6mm×250mm(株式会社大阪ソーダ製)
移動相:20mmol/l過塩素酸及びメタノールの混液(80:20)
流量:0.7ml/min
蛍光励起波長:285nm
蛍光測定波長:348nm
カラム温度:40℃
サンプルに水を添加して定容し、試験溶液を得る。得られた試験溶液に、Folin試薬と10%炭酸ナトリウムを添加し、室温で50分放置し、紫外可視分光光度計(測定波長:700nm)で測定する。タンニン酸標準溶液についても同様にして測定を行う。
測定対象のカテキン類は、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、エピガロカテキンガレート、ガロカテキンガレート、エピカテキンガレートおよびカテキンガレートである。
サンプルに1mg/mlシュウ酸とメタノールを添加し、超音波を照射して抽出を行い、定容して試験溶液を得る。
得られた試験溶液を高速液体クロマトグラフィーで測定する。測定条件は以下の通りである。
カテキン及びエピカテキン
検出器:蛍光検出器
カラム:YMC-Pack ODS-A,Φ6.0mm×150mm、粒径5μm
移動相:水、メタノール及び0.02mol/lリン酸緩衝液(pH3.0)の混液
流量:1.0ml/min
カラム温度:40℃
蛍光励起波長:280nm
蛍光測定波長:310nm
ガロカテキン
検出器:紫外可視検出器
カラム:WakoPak Navi C22-5、Φ4.6mm×250mm、粒径5μm
移動相:水、アセトニトリル及び酢酸の混液
流量:1.0ml/min
カラム温度:35℃
測定波長:270nm
エピガロカテキン、エピガロカテキンガレート、ガロカテキンガレート、エピカテキンガレート及びカテキンガレート
検出器:紫外可視検出器
カラム:YMC-Pack ODS-A,Φ6.0mm×150mm、粒径5μm
移動相:水、メタノール及び0.02mol/lリン酸緩衝液(pH3.0)の混液
流量:1.0ml/min
カラム温度:40℃
測定波長:270nm
<サンプルの調製>
下記の表6および表7に示した比率で天然糖{スクロース(太平洋製糖株式会社製)、グルコース(昭和産業株式会社製)}、レバウジオシドD(RebD)(純度95%以上)、グルコン酸ナトリウム(純度98%以上)およびDL-アラニン(純度98%以上)を烏龍茶(ポリフェノール含有量:400ppm)と緑茶(カテキン類含有量:300ppm)に混合して、烏龍茶サンプルと緑茶サンプルを調製した。例A1および例B1はアラニンもナトリウムも添加していない対照サンプルである。
烏龍茶に含まれる上記の18種のアミノ酸の含有量は、いずれも1mg/100g未満であった。緑茶に含まれる上記の18種のアミノ酸の含有量は、グルタミン酸が約1mg/100gであった以外は、いずれも1mg/100g未満であった。
これらの飲料サンプルの味質を官能により比較することで、アラニンまたはアラニンとナトリウムによる味質改善効果を検証した。官能評価項目となる味質は「トータルの甘さ」、「甘味の後引き低減」、「ボディ、厚み」、「フレーバーの強さ」、「雑味(苦味、渋味等)低減」および「塩味」についてであり、官能に関して訓練を受けた者(4名)がパネラーとなって検証した。また、官能評価に先立ち、適宜殺菌消毒を行った。
まず、各パネラーが日頃の訓練により備えている共通の味質判断基準に基づき、各飲料サンプルについて、味質ごとの「官能評価スコア」を算出した。
「官能評価スコア」は、例A1および例B1(それぞれの飲料サンプルにおける対照サンプル)の味質の程度を「0」(基準)として、-3.0~+3.0の範囲で対照サンプルとの味質の違いを数値化したものである。「官能評価スコア」の各項目の基準としては以下のとおりである。
(官能評価スコア)
・「+3.0」:対照サンプルと比べて、対象となる味質が非常に強いと感じる。
・「+2.0」:対照サンプルと比べて、対象となる味質が強いと感じる。
・「+1.0」:対照サンプルと比べて、対象となる味質がやや強いと感じる。
・「0」 :対象となる味質が、対照サンプルと同じである。
・「-1.0」:対照サンプルと比べて、対象となる味質がやや弱いと感じる。
・「-2.0」:対照サンプルと比べて、対象となる味質が弱いと感じる。
・「-3.0」:対照サンプルと比べて、対象となる味質が非常に弱いと感じる。
実験方法
<サンプルの調製>
実施例1と同様に、下記の表10および表11に示した比率で天然糖{スクロース(太平洋製糖株式会社製)、グルコース(昭和産業株式会社製)}、レバウジオシドD(RebD)(純度95%以上)、グルコン酸ナトリウム(純度98%以上)、L-セリン(純度98.5%以上)およびグリシン(純度98.5%以上)を烏龍茶(ポリフェノール含有量:400ppm)および緑茶(カテキン類含有量:300ppm)に混合して、烏龍茶サンプルおよび緑茶サンプルを調製した。例C1および例D1はアミノ酸もナトリウムも添加していない対照サンプルである。
表10および表11における飲料中のナトリウム含有量、エネルギー(kcal/100ml)およびBrix(可溶性固形分量)は実施例1と同様にして求めた。また、セリンおよびグリシンの含有量は、実施例1におけるアラニンと同様にして求めた。
飲料のベースに用いた烏龍茶と緑茶に含まれるアミノ酸(アルギニン、リジン、ヒスチジン、フェニルアラニン、チロシン、ロイシン、イソロイシン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸、シスチン、メチオニンおよびトリプトファンの18種)の含有量は、実施例1と同様にして測定し、算出した。烏龍茶に含まれる上記の18種のアミノ酸の含有量は、いずれも1mg/100g未満であった。緑茶に含まれる上記の18種のアミノ酸の含有量は、グルタミン酸が約1mg/100gであった以外は、いずれも1mg/100g未満であった。
飲料のベースに用いた烏龍茶に含まれるポリフェノール量と、飲料のベースに用いた緑茶に含まれるカテキン類の量は、実施例1と同様にして測定した。
まず、各パネラーが日頃の訓練により備えている共通の味質判断基準に基づき、各飲料サンプルについて、味質ごとの「官能評価スコア」を算出した。
実験方法
実施例1と同様に、下記の表14~16に示した比率で天然糖{スクロース(太平洋製糖株式会社製)、グルコース(昭和産業株式会社製)}、レバウジオシドD(RebD)(純度95%以上)、レバウジオシドA(RebA)(純度99%以上)、レバウジオシドM(RebM)(純度94%以上)、モグロシドV(MogV)(純度65%以上)、羅漢果抽出物(30重量%以上モグロシドVを含有する羅漢果果実の水抽出物)、グルコン酸ナトリウム(純度98%以上)、およびDL-アラニン(純度98%以上)を烏龍茶(ポリフェノール含有量:400ppm)に混合して、烏龍茶サンプルを調製した。例E1、F1、G1、H1、I1およびJ1はアミノ酸もナトリウムも添加していない対照サンプルである。
なお、表14~16における飲料中のナトリウム含有量は、ベースの烏龍茶に含まれるナトリウム含有量と添加したグルコン酸ナトリウム量から算出した。遊離アラニン含有量は、アラニン添加量から算出した。エネルギー(kcal/100ml)は、烏龍茶、RebDおよびナトリウム由来の成分のエネルギーを0(kcal/100ml)として算出した。Brix(可溶性固形分量)は実施例1と同様にして算出した。
飲料のベースに用いた烏龍茶に含まれるポリフェノール量は、実施例1と同様にして測定した。
まず、各パネラーが日頃の訓練により備えている共通の味質判断基準に基づき、各飲料サンプルについて、味質ごとの「官能評価スコア」を算出した。
実験方法
実施例1と同様に、下記の表20に示した比率で、レバウジオシドD(RebD)(純度95%以上)、グルコン酸ナトリウム(純度98%以上)、およびDL-アラニン(純度98%以上)を烏龍茶(ポリフェノール含有量:400ppm)に溶解して烏龍茶サンプルを調製した。例K1はアミノ酸もナトリウムも添加していない対照サンプルである。
なお、表20における飲料中のナトリウム含有量は、ベースの烏龍茶に含まれるナトリウム含有量と添加したグルコン酸ナトリウム量から算出した。遊離アラニン含有量は、アラニン添加量から算出した。エネルギー(kcal/100ml)は、烏龍茶、RebDおよびナトリウム由来の成分のエネルギーを0(kcal/100ml)として算出した。Brix(可溶性固形分量)は実施例1と同様にして算出した。
飲料のベースに用いた烏龍茶に含まれるポリフェノール量は、実施例1と同様にして測定した。
まず、各パネラーが日頃の訓練により備えている共通の味質判断基準に基づき、各飲料サンプルについて、味質ごとの「官能評価スコア」を算出した。
まず、各種測定方法を示す。
アルギニン、リジン、ヒスチジン、フェニルアラニン、チロシン、ロイシン、イソロイシン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸、シスチンおよびメチオニンの17種のアミノ酸については、サンプルに10%スルホサリチル酸溶液を添加して抽出を行い、次いで、3mol/l水酸化ナトリウム溶液を添加してpHを2.2に調整し、次いでクエン酸ナトリウム緩衝液(pH2.2)を添加して定容して、試験溶液を調整する。乳分を含むサンプルについては、定容後にろ過を行う。試験溶液を、L-8900形高速アミノ酸分析計(株式会社日立ハイテクノロジーズ製)を用いて測定する。測定条件は下記の通りである。
カラム:日立カスタムイオン交換樹脂、Φ4.6mm×60mm
(株式会社日立ハイテクノロジーズ製)
移動相:生体液分析法用緩衝液 PF KANTO(PF-1~PF-4)(関東化学株式会社)
反応液:日立用ニンヒドリン発色溶液キット(富士フイルム和光純薬株式会社)
流量:移動相0.35ml/min、反応液0.30ml/min
測定波長:570nm(プロリンを除く16種)、440nm(プロリン)
トリプトファンについては、上記17種と同様にして試験溶液を調整し、3mol/l水酸化ナトリウム水溶液で微アルカリに調整し、定容した後、高速液体クロマトグラフィー(LC-20AD、株式会社島津製作所製)で測定する。測定条件は、以下の通りである。
検出器:蛍光分光光度計RF-20AXS(株式会社島津製作所製)
カラム:CAPCELL PAK C18 AQ、Φ4.6mm×250mm(株式会社大阪ソーダ製)
移動相:20mmol/l過塩素酸及びメタノールの混液(80:20)
流量:0.7ml/min
蛍光励起波長:285nm
蛍光測定波長:348nm
カラム温度:40℃
実験方法
飲料サンプルに用いたコーヒー抽出液と、牛乳由来の乳分に含まれるアミノ酸(アルギニン、リジン、ヒスチジン、フェニルアラニン、チロシン、ロイシン、イソロイシン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸、シスチン、メチオニンおよびトリプトファンの18種)の含有量は、上述した条件の下アミノ酸自動分析法(トリプトファンについては高速液体クロマトグラフィー)を用いて分析機関にて測定し、その測定値を基に算出した。コーヒー抽出液に含まれる上記の18種のアミノ酸の含有量は、アスパラギン酸が3mg/100gであった以外は、いずれも1.0mg/100g未満であった。牛乳由来の乳分に含まれる上記の18種のアミノ酸の含有量は、アルギニンが約3mg/100g、リジンが約3mg/100g、バリンが約2mg/100g、アラニンが約4mg/100g、グリシンが約6mg/100g、プロリンが約3mg/100g、グルタミン酸が約46mg/100g、セリンが約1mg/100g、スレオニンが約2mg/100gおよびアスパラギン酸が約3mg/100gであった以外は、いずれも1.0mg/100g未満であった。
なお、表22および23における飲料中のナトリウム含有量はSpectrAA240FS(アジレント・テクノロジー社製)を用いた原子吸光法により測定し、アラニン含有量は上述した条件の下アミノ酸自動分析法を用いて分析機関にて測定し、エネルギー(kcal/100ml)は、コーヒー抽出液、RebDおよびナトリウム由来の成分のエネルギーを0(kcal/100ml)として算出した。Brix(可溶性固形分量)は株式会社アタゴ社製のデジタル屈折計により試料の屈折率を求め、この値に相当するショ糖液の重量%に換算して算出した。
まず、各パネラーが日頃の訓練により備えている共通の味質判断基準に基づき、各飲料サンプルについて、味質ごとの「官能評価スコア」を算出した。
「官能評価スコア」は、例A1および例B1(それぞれのコーヒー飲料サンプルにおける対照サンプル)の味質の程度を「0」(基準)として、-3.0~+3.0の範囲で対照サンプルとの味質の違いを数値化したものである。「官能評価スコア」の各項目の基準としては以下のとおりである。
(官能評価スコア)
・「+3.0」:対照サンプルと比べて、対象となる味質が非常に強いと感じる。
・「+2.0」:対照サンプルと比べて、対象となる味質が強いと感じる。
・「+1.0」:対照サンプルと比べて、対象となる味質がやや強いと感じる。
・「0」 :対象となる味質が、対照サンプルと同じである。
・「-1.0」:対照サンプルと比べて、対象となる味質がやや弱いと感じる。
・「-2.0」:対照サンプルと比べて、対象となる味質が弱いと感じる。
・「-3.0」:対照サンプルと比べて、対象となる味質が非常に弱いと感じる。
実験方法
実施例5と同様に、下記の表26および27に示した比率で天然糖{スクロース(太平洋製糖株式会社製)、グルコース(昭和産業株式会社製)}、レバウジオシドD(RebD)(純度95%以上)、グルコン酸ナトリウム(純度98%以上)、L-セリン(純度98.5%以上)およびグリシン(純度98.5%以上)をコーヒー抽出液(コーヒーエキスとpH調整剤の混合液、カフェイン量:40mg/100ml、ナトリウム含有量:18.8mg/100g)に溶解して飲料サンプル(コーヒー飲料)を調製した。また、牛乳由来の乳分を加えたコーヒー抽出液を用いた飲料サンプル(ミルク入りコーヒー飲料)も調製した。例C1とD1はアミノ酸もナトリウムも添加していない対照サンプルである。
なお、表26および27における飲料中のナトリウム含有量はSpectrAA240FS(アジレント・テクノロジー社製)を用いた原子吸光法により測定し、セリンおよびグリシンの含有量は上述した条件の下アミノ酸自動分析法を用いて分析機関にて測定し、エネルギー(kcal/100ml)は、コーヒー抽出液、RebDおよびナトリウム由来の成分のエネルギーを0(kcal/100ml)として算出した。Brix(可溶性固形分量)は株式会社アタゴ社製のデジタル屈折計により試料の屈折率を求め、この値に相当するショ糖液の重量%に換算して算出した。
まず、各パネラーが日頃の訓練により備えている共通の味質判断基準に基づき、各飲料サンプルについて、味質ごとの「官能評価スコア」を算出した。
実験方法
実施例5と同様に、下記の表30~32に示した比率で天然糖{スクロース(太平洋製糖株式会社製)、グルコース(昭和産業株式会社製)}、レバウジオシドD(RebD)(純度95%以上)、レバウジオシドA(RebA)(純度99%以上)、レバウジオシドM(RebM)(純度94%以上)、モグロシドV(MogV)(純度65%以上)、羅漢果抽出物(30重量%以上モグロシドVを含有する羅漢果果実の水抽出物)、グルコン酸ナトリウム(純度98%以上)、およびDL-アラニン(純度98%以上)をコーヒー抽出液(コーヒーエキスとpH調整剤の混合液、カフェイン量:40mg/100ml、ナトリウム含有量:18.8mg/100g)に溶解して飲料サンプル(コーヒー飲料)を調製した。例E1、F1、G1、H1、I1およびJ1はアミノ酸もナトリウムも添加していない対照サンプルである。
なお、表30~32における飲料中のナトリウム含有量は、ベースのコーヒー飲料に含まれるナトリウム含有量と添加したグルコン酸ナトリウム量から算出した。遊離アラニン含有量は、アラニン添加量から算出した。なお、ベースのコーヒー飲料の遊離アラニン含有量は測定下限値(1.0mg/100g)未満であったことから、本実施例ではベースのコーヒー飲料に含まれる遊離アラニン量はゼロとして計算した。エネルギー(kcal/100ml)は、コーヒー抽出液、RebDおよびナトリウム由来の成分のエネルギーを0(kcal/100ml)として算出した。Brix(可溶性固形分量)は株式会社アタゴ社製のデジタル屈折計により試料の屈折率を求め、この値に相当するショ糖液の重量%に換算して算出した。
まず、各パネラーが日頃の訓練により備えている共通の味質判断基準に基づき、各飲料サンプルについて、味質ごとの「官能評価スコア」を算出した。
実験方法
実施例5と同様に、下記の表36に示した比率で、レバウジオシドD(RebD)(純度95%以上)、グルコン酸ナトリウム(純度98%以上)、およびDL-アラニン(純度98%以上)をコーヒー抽出液(コーヒーエキスとpH調整剤の混合液、カフェイン量:40mg/100ml、ナトリウム含有量:18.8mg/100g)に溶解して飲料サンプル(コーヒー飲料)を調製した。例K1はアミノ酸もナトリウムも添加していない対照サンプルである。
なお、表36における飲料中のナトリウム含有量は、ベースのコーヒー飲料に含まれるナトリウム含有量と添加したグルコン酸ナトリウム量から算出した。遊離アラニン含有量は、アラニン添加量から算出した。なお、ベースのコーヒー飲料の遊離アラニン含有量は測定下限値(1.0mg/100g)未満であったことから、本実施例ではベースのコーヒー飲料に含まれる遊離アラニン量はゼロとして計算した。エネルギー(kcal/100ml)は、コーヒー抽出液、RebDおよびナトリウム由来の成分のエネルギーを0(kcal/100ml)として算出した。Brix(可溶性固形分量)は株式会社アタゴ社製のデジタル屈折計により試料の屈折率を求め、この値に相当するショ糖液の重量%に換算して算出した。
まず、各パネラーが日頃の訓練により備えている共通の味質判断基準に基づき、各飲料サンプルについて、味質ごとの「官能評価スコア」を算出した。
Claims (24)
- (a)甘味強度X1相当の量の高甘味度甘味料、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩
を含み、
前記成分(a)および(b)により甘味強度X3の甘味を呈し、0.1<X1<X3であり、コーヒー飲料および茶飲料から選択される1種である、飲料。 - (a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)90mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2であり、コーヒー飲料である、飲料。 - (a)甘味強度X1相当の量の高甘味度甘味料、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩、および
(c)50mg/100ml未満のナトリウム
を含み、
前記成分(a)~(c)により甘味強度X2の甘味を呈し、0.1<X1<X2であり、茶飲料である、飲料。 - 低甘味度甘味料をさらに含む、請求項1~3のいずれか一項に記載の飲料。
- 前記アミノ酸が、塩基性アミノ酸および側鎖にアルキル基、OH基またはアミド基を有する中性アミノ酸ならびにその組合せから選択されるアミノ酸を含む、請求項1~4のいずれか一項に記載の飲料。
- 前記アミノ酸が、分子量70~260のアミノ酸から選択される1種以上である、請求項1~5のいずれか一項に記載の飲料。
- 前記アミノ酸が、グリシン、アラニン、バリン、イソロイシン、ロイシン、セリン、スレオニン、グルタミン、アスパラギン、アルギニン、リジン、ヒスチジンおよびその組合せから選択されるアミノ酸を含む、請求項1~6のいずれか一項に記載の飲料。
- エネルギーが50Kcal/100ml以下である、請求項1~7のいずれか一項に記載の飲料。
- 前記低甘味度甘味料の甘味強度が0.1~5.9である、請求項4~8のいずれか一項に記載の飲料。
- カフェインを10mg/100ml~110mg/100ml含む、請求項2に記載の飲料。
- 乳分を含む、請求項2または10に記載の飲料。
- ポリフェノールを200~600ppm含む、請求項3に記載の飲料。
- カテキン類を200~600ppm含む、請求項3または12に記載の飲料。
- 前記低甘味度甘味料が、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組合せからなる群より選択される少なくとも1つを含む、請求項4~9のいずれか一項に記載の飲料。
- 前記高甘味度甘味料が、ステビオール配糖体、羅漢果抽出物、モグロール配糖体、Thaumataococcus daniellii Benth植物含有甘味成分、Pentadiplandra brazzeana植物含有甘味成分、人工甘味料およびその組合せからなる群より選択される少なくとも1つを含む、請求項1~14のいずれか一項に記載の飲料。
- 前記高甘味度甘味料が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドJ、レバウジオシドK、レバウジオシドM、レバウジオシドN、レバウジオシドO、レバウジオシドQ、レバウジオシドR、ズルコシドA、ズルコシドC、ルブソシド、ステビオールモノシド、ステビオールビオシド、ステビオシド、羅漢果抽出物、モグロシドV、ソーマチン、ブラゼイン、カンゾウ抽出物、サッカリン、アスパルテーム、アセスルファムK、スクラロース、およびその組合せからなる群より選択される少なくとも1つを含む、請求項1~15のいずれか一項に記載の飲料。
- アラニン、セリンおよびグリシンから選択される1つ以上のアミノ酸を含み、エネルギーが50Kcal/100ml以下、かつ前記高甘味度甘味料と前記低甘味度甘味料の甘味強度の合計が6以上である、請求項4~16のいずれか一項に記載の飲料。
- 容器詰めされている、請求項1~17のいずれか一項に記載の飲料。
- 原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、および
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加することを含む、請求項1および4~18のいずれか一項に記載の飲料を製造する方法。 - 原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること、
および
(c)飲料中のナトリウム含有量が90mg/100ml未満となるようにナトリウムを添加すること、
を含む、請求項2および4~18のいずれか一項に記載の飲料を製造する方法。 - 原材料に対し、
(a)甘味強度X1の量の高甘味度甘味料を添加すること、
(b)味覚認知閾値未満のアミノ酸またはその誘導体もしくはその塩を添加すること、
および
(c)飲料中のナトリウム含有量が50mg/100ml未満となるようにナトリウムを添加すること、
を含む、請求項3~18のいずれか一項に記載の飲料を製造する方法。 - (a)甘味強度X1a相当の量の高甘味度甘味料、および
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩
を含む、請求項1および4~18のいずれか一項に記載の飲料を提供するための濃縮物。 - (a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)900mg/100ml未満のナトリウム
を含む、請求項2および4~18のいずれか一項に記載の飲料を提供するための濃縮物。 - (a)甘味強度X1a相当の量の高甘味度甘味料、
(b)味覚認知閾値の10倍未満のアミノ酸またはその誘導体もしくはその塩、および
(c)500mg/100ml未満のナトリウム
を含む、請求項3~18のいずれか一項に記載の飲料を提供するための濃縮物。
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