JP2019106894A - Reduction of bitter aftertaste in non-alcoholic beverage added with bitter material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a bitterness-added non-alcoholic beverage in which the bitterness trailing due to the added bitterness is reduced, and to provide a bitterness trailing effect in a bitterness-added non-alcoholic beverage. It is an object of the present invention to provide a method for reducing the amount of alcohol. SOLUTION: In the production of a non-alcoholic beverage to which a bitterness agent is added, a bitterness agent containing one or more substances selected from the group consisting of naringin, quinine, quasin, caffeine and isohumulone is described above. Step A of adding to a non-alcoholic beverage to adjust the bitterness required by the formula 1 to 0.01% by weight or more; and 0.002 to 3.3% by weight of gentiobiose with respect to the total amount of the beverage. A method including step B; for inclusion is used. (Equation 1) Bitterness (% by weight) = Naringin concentration (% by weight) x 0.588 + Quinine concentration (% by weight) x 0.025 + Quassin concentration (% by weight) x 0.0008725 + Caffeine concentration (% by weight) + BU value (Bitter Unit: bitterness value) x 127; [Selection diagram] None

Description

  The present invention relates to the reduction of post bitterness in a non-alcoholic beverage to which a bittering agent is added (hereinafter also referred to as "a bittering-added non-alcoholic beverage"), more specifically by the added bittering agent The present invention relates to a method for producing a bittern-added non-alcoholic beverage having reduced bitter taste after-draw, a method for reducing bitter after-effect in a non-alcoholic beverage to which a bitter taste is added, and the like.

  With consumer preferences for beverages diversified, the demand for refreshing bitter beverages has increased in recent years. Although there are some natural plant materials such as hop and citrus fruit juice that have a bitter taste, in order to provide the beverage with a bitter taste that is required for product design, it is attempted to use only such plant materials as described above. However, if the cost is too much or if the flavor balance other than the bitter taste is out of design in many cases. Then, in order to adjust the degree of bitterness in a drink more directly, it is common practice to blend a bitter taste agent into the drink. Bittering agents include various ones specified as food additives in the Food Sanitation Law, and specific examples thereof include caffeine, isohumulones, quashin, naringin, quinine and the like. For example, Patent Document 1 discloses a method of adding a bitter taste substance to a beverage having an alcohol content of less than 1% in order to impart a pleasant, savory taste including a light sweet flavor and some irritating feeling to the beverage. As such bitter substances, naringin and quashin are mentioned.

  On the other hand, gentiobiose is known as a kind of disaccharide in which two glucose molecules are β1-6 linked. This gentiobiose is a disaccharide having a β-glucosidic bond, and can be produced by reacting glucose with a β-glucosidase. Genthiooligosaccharides and β-glucooligosaccharides, including gentiobiose, are characterized by being non-caloric, having a bitter taste, and having a bifidobacteria growth effect, etc. Gentiooligo purified using such properties. It has been disclosed that sugar is used to improve the flavor or taste of various foods, beverages, etc. (Patent Document 2).

  Further, Patent Document 3 discloses that β-oligosaccharide containing genthiooligosaccharide as a main component is a non-caloric carbohydrate, ie, a diet sugar, and for improving the taste of various foods by utilizing a specific bitter taste. The use as a sugar is disclosed, and it is described that the blending amount is preferably 0.5 to 50% by weight to take advantage of the characteristics. Furthermore, Patent Document 4 discloses that, in a low-calorie or non-calorie beverage using a high sweetness degree sweetener, to combine genthiooligosaccharides for improving the taste quality of the aftertaste which is reduced by the high sweetness degree sweetener There is. However, on the other hand, Patent Document 5 shows that genthiooligosaccharides do not improve the sweetness quality of high-intensity sweeteners, and Patent Document 6 shows that Gentos (Genthiooligosaccharide) has an effect of improving the taste of food and drink. Not disclosed.

Patent Document 7 discloses a bitter carbonated beverage characterized by containing genthiooligosaccharides. In the said description, it is mentioned as having the feature that it has sufficient palatability while utilizing the bitter taste of genthiooligosaccharides, and as the addition amount thereof, Gentos # 45 ^(R) which is a syrup containing genthiooligosaccharides (Japanese food It is described that 0.5% to 10% is preferable in the case of using Chemical Industries, Ltd.).

Further, in Patent Document 8, in a beer-taste beverage containing alcohol, while adjusting linalool and / or diacetyl to a specific concentration and containing a bitter taste substance and malt extract, it has natural bittersweetness, There is described a method for producing a beer-taste beverage which has a bitter taste and does not remain at the back of the mouth and has a light-smelly smell like liquor. Patent Document 8 exemplifies, as such a bitter-tasting substance, genthiooligosaccharides such as gentiobiose; naringin; kucasin; caffeine; Further, in Patent Document 9, when the alcohol concentration in the beverage is 0 v / v% or more and 7.0 v / v% or less, the alcohol concentration is Xv / v%, and the concentration of gentiobiose is Y ppm, the relational expression ^{"0.94X 2 -3.71X + 5.06 ≦ Y ≦} 20.3 " added gentiobiose a range satisfying, characterized in that is contained, a method of performing imparting or enhancing alcohol feeling non-alcoholic beverage or alcoholic beverage Is disclosed.

  However, by adding gentiobiose to a specific concentration in a non-alcoholic beverage in which a bitter taste such as caffeine, isohumulones, kuasine or naringin is added and the bitterness degree is equal to or higher than a predetermined value, There is no disclosure on the reduction of bitter taste and the like.

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

  The object of the present invention is to provide a method for producing a bittern-added non-alcoholic beverage in which the post-taste of bitterness is reduced by the added bittern agent, or post-bitterness in non-alcoholic beverages to which a bittern agent is added. It is in providing the method etc. which are reduced.

  The present inventors attempted to add various bittering agents, which are defined as food additives in the Food Sanitation Act, to non-alcoholic beverages in order to control the bitter taste of non-alcoholic beverages. As a result, when bitter taste is added to non-alcoholic beverages, although the intensity of bitter taste is improved, along with that, its bitter taste tends to be delayed, and as a result, it tends to be difficult to feel refreshing bitter taste. The present inventors have found that there is.

  In order to solve the above problems, the inventors of the present invention conducted intensive studies to reduce bitter taste aftertreatment in non-alcoholic beverages (a bitter taste additive-added non-alcoholic beverage) to which a bitter taste agent has been added. The present invention has been found that, when a bitter taste-added non-alcoholic beverage having a bitter taste level (% by weight) contains gentiobiose at a specific concentration, the bitter taste post-treatment can be reduced while the bitter taste intensity is improved by the addition of the bitter taste agent. It came to complete. In addition, it was very unexpected for a person skilled in the art that gentiobiose has an effect of reducing the aftertaste of the bitter taste of other bitter taste agents. The first reason is that gentiobiose is a sugar having a bitter taste, and Gentiobiose itself has cool sweetness and bitter taste, but the substance having the bitter taste reduces the aftertaste of other bitter substances. The second reason is that genthiooligosaccharides are known not to improve the sweetness quality of high-intensity sweeteners and the taste of foods and beverages ( Patent document 5 and patent document 6) are mentioned.

That is, the present invention
(1) In the production of non-alcoholic beverages to which bittering agents have been added,
A bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine, kucasin, caffeine and isohumulones is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained Adjusting A to be 0.01% by weight or more; and
Process B containing 0.002 to 3.3% by weight of gentiobiose based on the total amount of the beverage;
A method of producing the non-alcoholic beverage, and
(Formula 1) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825 + caffeine concentration (% by weight) + BU value (Bitter Unit: Bitter Value) × 127;
(2) The bitter taste agent is a bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine and kuascin, and the bitter taste degree is determined by the following formula 2 A method of producing the non-alcoholic beverage according to the above (1);
(Formula 2) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825;
(3) The method for producing a non-alcoholic beverage according to the above (1) or (2), wherein the gentiobiose to be contained is 0.01 to 3.0% by weight with respect to the total amount of the beverage,
(4) The method for producing a non-alcoholic beverage according to any one of the above (1) to (3), wherein the degree of bitterness is 0.01 to 0.3% by weight,
(5) The method for producing a non-alcoholic beverage according to any one of the above (1) to (4), wherein the non-alcoholic beverage is a non-alcoholic beverage containing carbon dioxide gas,
(6) In the production of non-alcoholic beverages to which bittering agents have been added,
A bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine, kucasin, caffeine and isohumulones is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained Adjusting A to be 0.01% by weight or more; and
Process B containing 0.002 to 3.3% by weight of gentiobiose based on the total amount of the beverage;
A method for reducing bitter taste after-treatment in non-alcoholic beverages, comprising
(Formula 1) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825 + caffeine concentration (% by weight) + BU value × 127;
(7) The bitter taste agent is a bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine and kuascin, and the bitter taste degree is determined by the following formula 2 (6) a method for reducing the aftertaste of bitter taste in non-alcoholic beverages according to the above (6);
(Formula 2) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825;
About.

  According to the present invention, it is possible to provide a method for producing a bittern-added non-alcoholic beverage in which the post-taste of bitterness is reduced by the added bittern agent, or post-bitterness in non-alcoholic beverages to which a bittern agent is added. It is possible to provide a reduction method and the like.

The present invention
[1] In the production of non-alcoholic beverages to which bittering agents have been added,
A bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine, kucasin, caffeine and isohumulones is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained A step A of adjusting so as to be 0.01% by weight or more (hereinafter simply referred to as “the bitterness determined by the formula 1”);
Process B containing 0.002 to 3.3% by weight of gentiobiose based on the total amount of the beverage;
A method for producing the non-alcoholic beverage (hereinafter, also referred to as “the production method of the present invention”),
(Formula 1) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825 + caffeine concentration (% by weight) + BU value × 127; and
[2] In the production of non-alcoholic beverages to which bittering agents have been added,
A bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine, kucasin, caffeine and isohumulones is added to the non-alcoholic beverage, and the bitterness degree determined in Formula 1 is 0 Process A to adjust to be .01% by weight or more; and
Process B containing 0.002 to 3.3% by weight of gentiobiose based on the total amount of the beverage;
A method for reducing bitter taste after-treatment in non-alcoholic beverages (hereinafter also referred to as “the present method for reducing bitter taste after-treatment”), which comprises
including.

(Method for Producing Non-Alcoholic Beverage of the Present Invention)
The non-alcoholic beverage of the present invention is
A bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine, kucasin, caffeine and isohumulones is added to the non-alcoholic beverage, and the bitterness degree determined in Formula 1 is 0 Process A to adjust to be .01% by weight or more; and
Process B containing 0.002 to 3.3% by weight of gentiobiose based on the total amount of the beverage;
Except that the method of the present invention can be produced according to a conventionally known method of producing a non-alcoholic beverage.

  The production method of the present invention comprises one or more substances selected from the group consisting of naringin, quinine, quasin, caffeine and isohumulones in the production of a non-alcoholic beverage to which a bitter taste agent is added. Process A of adding a bitter taste agent to the non-alcoholic beverage and adjusting the bitterness degree obtained by the formula 1 to be 0.01% by weight or more; and A2 to 0.003 weight with respect to the total amount of the beverage The method is not particularly limited as long as the method includes the step B of containing% gentiobiose. The order in which step A and step B are performed is not particularly limited, and may be performed in the order of step A and step B, or may be performed in the order of step B and step A. step A and step B May be implemented simultaneously. More specifically, in the production method of the present invention, the raw material for producing the non-alcohol beverage (for example, “water” or “water containing a bitter ingredient”), or “these 2 A method in which gentiobiose is contained (preferably added) in water in which some or all of the optional components are further contained in any kind of water of the species; or a raw material for producing the non-alcoholic beverage (eg, water Or a method of adding a bitter taste agent to "water containing gentiobiose", or "water additionally containing part or all of optional components in any of these two types of water". Alternatively, a method in which gentiobiose is contained in "water" or "water additionally containing a part or all of optional components in water" simultaneously with a bitter taste agent, etc., or after water is previously mixed with gentiobiose and a bitter taste agent Or the method of making it contained in the "water which further contained a part or all of arbitrary components in water" etc. is also mentioned.

(Bittering agent)
In the present invention, the term "bittering agent" refers to a substance which is specified as a conventional additive under the Food Sanitation Law and whose use is described as a bittering agent or the like, or as a main component of the substance "Substance" means a substance that contains Specific examples of the bittering agent in the present invention preferably include bittering agents containing one or more substances selected from the group consisting of naringin, quinine, kucasin, caffeine and isohumulones, among which More preferably mentioned are bittering agents containing one or more substances selected from the group consisting of naringin, quinine and quasin.

  As a suitable ratio in which the bitter taste agent in the present invention contains one or more substances selected from the above group, the total of the one or more substances is 50 to the total amount of the bitter taste agents It is mentioned that the content is at least wt%, preferably at least 65 wt%, more preferably at least 80 wt%, even more preferably at least 90 wt%, even more preferably at least 95 wt%, more preferably at least 97 wt%.

The amount of the bittering agent to be added to the non-alcoholic beverage is not particularly limited as long as the degree of bitterness of the non-alcoholic beverage obtained by the following equation 1 is 0.01% by weight or more. The bitterness degree is preferably 0.01 to 0.3% by weight from the viewpoint of balance between the stronger the pulling and the greater the significance of the present invention and the harmonization of the overall flavor of the non-alcoholic beverage. Be In addition, BU value is generally used as an index showing the degree of bitterness by isohumulones.
(Formula 1) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825 + caffeine concentration (% by weight) + BU value × 127

In Formula 1, for substances other than caffeine, the concentration of the substance is converted to caffeine concentration based on the degree of bitterness of the substance. Therefore, the degree of bitterness (% by weight) determined by the formula 1 means the caffeine concentration (% by weight) of the degree of bitterness corresponding to the degree of bitterness by one or more substances selected from the above group It will be done. When the bittering agent is a bittering agent containing one or two or more substances selected from the group consisting of naringin, quinine and kuascin, the degree of bitterness (% by weight) obtained by the formula 1 is The bitterness degree (% by weight) determined by the following formula 2 is obtained.
(Formula 2) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825
The concentration of each bittering agent such as naringin in the formulas 1 and 2 represents the concentration (% by weight) of the bittering agent in the non-alcoholic beverage.

  The concentration of the above-mentioned bitter taste agent in non-alcoholic beverages can be measured by known methods such as HPLC method, GC-MS method, LC-MS method and the like. In addition, the “BU value” is a value measured according to the method described in “BCOJ beer analysis method (revised 2004.11.1) 8.15 bitter value”. Specifically, acid was added to the sample, followed by extraction with isooctane, and the absorbance at 275 nm of the isooctane layer obtained after centrifugation was measured using pure isooctane as a control multiplied by a constant (50) (BU) (BU) ).

(Gentiobiose)
Genthiobiose is a disaccharide in which D-glucose is linked to β-1,6, and is represented by 6-O-β-D-glucopyranosyl-D-glucose in the IUPAC name. There is no limitation on the preparation method of gentiobiose, and industrially, genthiooligosaccharide is enzymatically obtained by "condensation reaction of high concentration glucose" or "transglycosylation reaction using starch-derived .beta.-glucosidase in starch". Gentiobiose can be prepared as a component of the genthiooligosaccharides. A known method can be applied as a method of purifying genthiooligosaccharides from the reaction product of genthiooligosaccharides (Patent Document 2). For example, gentiooligosaccharides are further applied to such a genthiooligosaccharide to purify and concentrate gentiobiose. Gentiobiose can be prepared by Gentiobiose itself can also be obtained from commercial sources.

  In the present invention, a genthiooligosaccharide containing gentiobiose may be used, but a suitable ratio of such genthiooligosaccharide containing genthiobiose is, for example, 10% by weight or more, preferably 15% by weight or more, and more preferably 20% by weight The above, more preferably 50% by weight or more.

  The amount of gentiobiose to be contained in the non-alcoholic beverage is not particularly limited as long as the concentration of gentiobiose in the non-alcoholic beverage is 0.002 to 3.3% by weight, but from the viewpoint of obtaining more reduction effect of post bitter taste Preferably it is 0.01 to 3.0 weight%, More preferably, it is 0.02 to 1.2 weight%.

  The concentration of gentiobiose in non-alcoholic beverages can be measured by known methods such as HPLC method, GC-MS method, LC-MS method and the like.

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

(Optional ingredient of non-alcoholic beverage)
The non-alcoholic beverage of the present invention may contain only a bitter taste agent, gentiobiose and water (hereinafter, these three types are collectively referred to as "essential components"), but flavors; coloring agents; emulsifiers; stabilization Agents; Sweeteners such as sucrose and fructose-glucose liquid sugar (but excluding gentiobiose); High-intensity sweeteners such as acesulfame K, stevia and aspartame; grapefruit, lemon, orange, lime, jujube, apple, grape, peach , Pineapple, strawberry, plum, fruit juice such as pear; tomato, carrot, celery, watermelon, vegetable juice such as kale; Wort or malt extract, tea extract of green tea, black tea, oolong tea, etc .; raw milk, processed milk etc Milk; acidulants such as citric acid, malic acid, lactic acid, tartaric acid, gluconic acid; glutamic acid, arginine, ol Amino acids such as tin; vitamins such as vitamin C and vitamin B1; dietary fibers such as indigestible dextrin and polydextrose; polysaccharide thickeners; inorganic salts; and other optional ingredients such as food and beverage ingredients and food additives It is possible to use it in the range of the addition amount which is appropriately selected from materials and the like and used usually.

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

  Examples of the type of "non-alcoholic beverage" in the present invention include, but are not limited to, soft drinks defined in the notification based on the food hygiene law of Japan, but the alcohol content generally referred to as soft drink is not limited thereto. Includes beverages with less than 1%. As non-alcoholic beverages in the present invention, preferably, fruit beverages, tea beverages, coffee beverages, milk beverages, carbonated beverages, functional beverages, energy drinks, non-alcohol beer-taste beverages, non-alcohol cocktail taste beverages, non-alcohol chew Preferred are soft drinks such as taste drinks, and more preferably soft drinks other than non-alcohol beer taste drinks, among which non-alcohol beer taste drinks, non-alcohol cocktail taste drinks and non-alcohol chewy taste drinks More preferably, soft drinks which are not any of the three are mentioned. The non-alcoholic beverage according to the present invention may be a non-alcoholic beverage containing carbon dioxide gas or a non-alcoholic beverage containing no carbon dioxide gas, but it may be bitter with a wider range of gentiobiose concentrations. It is preferable that it is a non-alcoholic beverage containing a carbon dioxide gas from the viewpoint of obtaining a reduction effect equal to or greater than that for post-treatment.

(CO2 concentration)
When the non-alcoholic beverage according to the present invention contains carbon dioxide gas, the gas pressure at 20 ° C. is, for example, 0.05 MPa or more, preferably 0.07 MPa or more, more preferably 0.1 MPa or more. A wide variety of beverages containing carbon dioxide gas. As a maximum of carbon dioxide concentration, 0.5MPa, 0.4MPa, etc. are mentioned.

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

(container)
The non-alcoholic beverage in the present invention can be packed into a container to make a containerized non-alcoholic beverage. As a container, resin bottle containers, such as a plastic bottle, a polypropylene bottle, a polyvinyl chloride bottle; Containers, such as a bottle container; A can container;

(Heating sterilization process)
The non-alcoholic beverage in the present invention may or may not have been subjected to a heat sterilization treatment, but from the viewpoint of improving the storage stability, it is a non-alcoholic beverage (preferably a container-packed non-alcohol beverage) which has undergone a heat sterilization treatment. Is preferred.

(Effect of reducing bitter taste after added bitter taste agent)
In the present invention, “a bittern-added non-alcoholic beverage with reduced bitterness after added bittern” is obtained by using the same kind of raw material to the same final concentration except that it does not contain gentiobiose. Bittering agent-added non-alcoholic beverage having reduced bitter taste after added bittering agent as compared with bittering agent-added non-alcoholic beverage (hereinafter referred to as "control non-alcoholic beverage") manufactured by the same production method Means a drink. More specifically, in the evaluation criteria (Table 1) described in Test 1 of the Examples described later, the posttaste of bitter taste is reduced due to the reduction in bitter taste compared to the corresponding non-gentiobiose-added beverage (control non-alcoholic beverage) The bittering additive-added non-alcoholic beverage is included in the "bittering additive-added non-alcoholic beverage in which the posttaste of bitterness due to the added bittern additive is reduced".

  In the present invention, “post bitter taste” means a feeling that the bitter taste of bitter taste is felt to be long as it is when drinking a bitter taste added non-alcoholic beverage. As a subject of sensory evaluation, specifically, the sense that bitter taste is sustained and felt for a fixed time or more (for example, 0.5 seconds or more) after swallowing a single bite of non-alcoholic beverage In addition, the longer the duration of bitterness from the time a single-drink nonalcoholic drink is consumed, and the stronger the intensity of sustained bitterness, the stronger the bitter taste is considered to be stronger, and vice versa The shorter the duration of the bitter taste from the time of swallowing, and the weaker the intensity of the sustained bitter taste, the weaker the bitter finish was evaluated. It can be easily and clearly determined by a trained paneler if the "bitter taste post-subtraction" of certain bittering non-alcoholic beverages is reduced compared to the control. In addition, said "control non-alcoholic drink" above-mentioned is suitably contained in said "comparative control" at the time of comparing a bitter taste backwashing.

  A general method can be used for the evaluation criteria and the method of putting together the evaluation among the panelists, for example, the same method as the method using the evaluation criteria described in Test 1 of Examples described later, preferably The same method as the method using the evaluation criteria (Table 1) or the like described in Test 1 of Examples described later can be suitably used. The number of panelists who evaluate the reduction of bitter taste may be one, but from the viewpoint of obtaining higher evaluation of objectivity, the lower limit of the number of panelists is, for example, 2 or more, preferably 4 or more. The upper limit of the number of panelists can be, for example, 20 or less and 10 or less from the viewpoint of more easily performing the evaluation test. The evaluation of the reduction in bitter taste afterdraw for each bittern-added non-alcoholic beverage when there are two or more panelists is, for example, the average of all the panelists' evaluations on the reduction in bitter taste afterdraw for that bittern-added non-alcoholic beverage Can be adopted. When integer evaluation points are given to each evaluation criteria, the average value of the evaluation points of all the panelists may be used as an evaluation of the reduction in post bitterness of the bitter taste added non-alcoholic beverage, in which case the average value A value obtained by rounding off the first decimal place or the second decimal place (preferably the first decimal place) may be adopted. In addition, when there are two or more panelists, in order to reduce variation in evaluation of each panelist, before carrying out an actual sensory evaluation test, the evaluation criteria are made common so that the evaluation criteria of each panelist are as uniform as possible. It is preferable to carry out the following work. As this commonization work, after evaluating the reduction of the bitter taste afterdraw of multiple types of standard bittering-added non-alcoholic beverages of which the degree of the reduction of the bitter taste afterdraw is known by each panelist, the evaluation points are compared, It is mentioned that the evaluation criteria of each paneler are confirmed so as not to cause large dissociation. Moreover, it is preferable to make it so that the standard deviation of evaluation of reduction of post-shrinkage of bitterness by each panelist may be 0.5 or less by prior commonization work regarding such an evaluation standard.

(Method to reduce bitter taste after-treatment in non-alcoholic beverages)
As a method of reducing bitter taste deduction in the non-alcoholic beverage of the present invention (the bitter taste deduction method of the present invention), naringin, quinine, kuusine, caffeine in the production of a non-alcoholic beverage to which a bitter taste agent is added And a bitter taste agent containing one or more substances selected from the group consisting of isohumulones is added to the non-alcoholic beverage so that the degree of bitterness determined by the formula 1 is 0.01% by weight or more The method is not particularly limited as long as it is a method including: step A of adjusting; and step B of containing 0.002 to 3.3% by weight of gentiobiose with respect to the total amount of the beverage. The order in which step A and step B are performed is not particularly limited, and may be performed in the order of step A and step B, or may be performed in the order of step B and step A. step A and step B May be implemented simultaneously. More specifically, as a method for reducing the bitter taste according to the present invention, more specifically, the raw material for producing the non-alcoholic beverage (for example, “water” or “water containing a bitter taste agent”), when producing a bitter taste-added non-alcoholic beverage Or “a method in which gentiobiose is contained (preferably added) in“ water in which some or all of the optional components are further contained in any of these two types of water ”; or a raw material for producing the non-alcoholic beverage (the above For example, a method of adding a bitter taste agent to “water” or “water containing gentiobiose”, or “water additionally containing part or all of optional components in any of these two types of water”; It can be mentioned. Alternatively, a method in which gentiobiose is contained in "water" or "water additionally containing a part or all of optional components in water" simultaneously with a bitter taste agent, etc., or after water is previously mixed with gentiobiose and a bitter taste agent Or the method of making it contained in the "water which further contained a part or all of arbitrary components in water" etc. is also mentioned.

  Hereinafter, the present invention will be more specifically described by way of examples, but the technical scope of the present invention is not limited to these examples.

[Test 1] Evaluation of bitter taste post-treatment by addition of bitter taste agent and reduction effect by gentiobiose of bitter taste post-treatment The evaluation of bitter taste post-treatment by addition of bitter taste agent using non-alcoholic beverage of model system And the reduction effect by gentiobiose of post-subtraction of the bitter taste was confirmed by the following experiment.

(1) Preparation of non-alcoholic beverage (1-1) Non-alcoholic beverage using quinine as bittering agent Quinine (a kind of bittering agent) and gentiobiose are added to water according to the formulation described in Table 2 below, 1 to 36 non-alcoholic beverages were prepared respectively. In addition, quinine concentration is 1.25 ppm (bitterness degree 0.005%) in "Test section 1 to 9", "Test section 10 to 18", "Test section 19 to 27", and "Test section 28 to 36" respectively. 2.5 ppm (bitterness 0.01%), 25 ppm (bitterness 0.1%), 75 ppm (bitterness 0.3%). Test area 1, test area 10, test area 19 and test area 28 each contain quinine at a predetermined concentration, but is a beverage not containing gentiobiose, and other test zones containing quinine at the same concentration. It becomes a control beverage of non-alcoholic beverages.

(1-2) Non-Alcoholic Beverage Using Kwacin as a Bittering Agent Kwacin (a type of bittering agent) and Gentiobiose are added to water according to the formulation described in Table 3 below, and the non-alcoholic beverage of Test Groups 37 to 72 is Each was prepared. In addition, as for "Test section 37-45", "Test section 46-54", "Test section 55-63", and "Test section 64-72", the kwacin concentration is 0.0413 ppm (bitterness 0.005%) respectively. 0.0825 ppm (bitterness 0.01%), 0.825 ppm (bitterness 0.1%), 2.475 ppm (bitterness 0.3%). Test areas 37, 46, 55 and 64 each contain a predetermined concentration of quasin, but are non-gentiobiose-containing beverages, and other test areas containing the same concentration of quasin. It becomes a control beverage of non-alcoholic beverages.

(1-3) Non-alcoholic beverage using naringin as bittering agent Naringin (a kind of bittering agent) and gentiobiose are added to water according to the formulation described in Table 4 below, and non-alcoholic beverage of test section 73 to 108 Each was prepared. In addition, narinjin concentration is 29.4 ppm (bitterness degree 0.005%) of "test area 73-81", "test area 82-90", "test area 91-99", and "test area 100-108" respectively. 58.8 ppm (bitterness 0.01%), 588 ppm (bitterness 0.1%), 1764 ppm (bitterness 0.3%). Test area 73, test area 82, test area 91 and test area 100 each contain naringin at a predetermined concentration but do not contain gentiobiose, and the other test areas contain narindin at the same concentration. It becomes a control beverage of non-alcoholic beverages.

(1-4) Non-Alcoholic Beverage Using Isohumulones as a Bittering Agent Isohumulones (one type of a bittering agent) which is an α-α acid and gentiobiose are added to water by the formulation described in Table 5 below, and the test section 109 Each of ̃117 non-alcoholic beverages was prepared. In these test areas, the BU value is 12.7 ppm (bitterness 0.1%). In addition, the test area 109 is a beverage which contains naringin at a predetermined concentration but does not contain gentiobiose, and serves as a non-alcoholic beverage control drink of another test area containing the same concentration of naringin.

(2) Sensory evaluation of bitter taste post-treatment "Bitter taste post-treatment" of the non-alcoholic drinks in the test areas 1 to 108 was evaluated by the four trained panelists according to the evaluation criteria of Table 1 below. Here, as "post bitter taste", the sense that bitter taste lasts for a fixed time or more (for example, 0.5 seconds or more) from the time of swallowing a non-alcoholic beverage is evaluated, and non-alcoholic beverage is The longer the duration of bitterness from the time of swallowing, and the stronger the intensity of sustained bitterness, the stronger the bitter taste is considered to be stronger, and conversely, the bitterness from the time when a non-alcoholic beverage is swallowed The shorter the duration, and the weaker the intensity of the persistent bitter taste, the weaker the bitter taste aftertaste was. In addition, the “corresponding gentiobiose-free beverage” in a drink in a test area means a beverage prepared in the same manner as the drink in the test area except that no gentiobiose is added, for example, test area 2 The beverage without Gentiobiose corresponding to the beverage of -9 is the beverage of Test Zone 1. The evaluation of the post-subtraction of the bitter taste of each non-alcoholic beverage was performed by calculating the average value of the evaluation points of four panelists, and using the value obtained by rounding off the first decimal place of the average value. In addition, in order to reduce variation in evaluation of each paneler, after evaluating the aftertaste of bitterness of a plurality of standard non-alcoholic beverages of which the degree of posttaste of bitterness is known by each panelist, their evaluation points are compared, It confirmed that a large dissociation did not arise in evaluation criteria of each paneler, and also confirmed that the standard deviation of the score of each paneler was less than 0.5.

(3) Results of sensory evaluation of bitter taste post-draw evaluation results of bitter taste post-draw evaluation of non-alcoholic beverages of test areas 1 to 36 containing quinine are shown in Table 2; The evaluation results of bitter taste post-subtraction of alcoholic beverages are shown in Table 3, and the evaluation results of bitter taste post-subtraction of non-alcoholic beverages of test areas 73 to 108 containing naringin are shown in Table 4, and test fields containing isohumulones Table 5 shows the evaluation results of post bitterness of non-alcoholic beverages of 109 to 117.

  As seen from the results in Tables 2 to 4, when the degree of bitterness is 0.005%, there is almost no problem of post- bitter bitterness, regardless of the type of bittering agent. Even after the addition of gentiobiose, no reduction in bitter taste was observed. On the other hand, as seen from the results in Tables 2 to 5, when the degree of bitterness is 0.01 to 0.3%, the type of the bittering agent is any of quinine, kucasin, naringin and isohumulones. In the case of containing 0.02 to 3.3% by weight of gentiobiose, the aftertaste of bitterness was reduced as compared with the case where no gentiobiose was added. In addition, the degree of reduction in bitter taste was observed to increase until the concentration of gentiobiose reached a certain level, but it tended to decrease when the concentration of gentiobiose exceeded a certain level. From this, it was found that the concentration of gentiobiose is preferably 0.02 to 1.2% by weight from the viewpoint of obtaining more reduction effect of the bitter taste after-treatment.

  Further, in (1) of Example 1, a non-alcoholic beverage containing a bitter taste agent is prepared using an aqueous solution (sugar acid solution) containing 12% by weight of liquid sugar and 0.1% by weight of citric acid instead of mere water. It was prepared and tested in the same manner as Test 1. As a result, also when the non-alcoholic drink which consists of a sugar acid liquid containing a bitter taste agent is used, the result similar to Table 2-Table 5 was acquired about the post-subtraction effect of the bitter taste which Gentiobiose exhibits. Since sugars and acids are used in various soft drinks, these experimental results can be said to prove that the posttaste effect of bitter taste with gentiobiose can be obtained in a wider variety of soft drinks and the like.

  Also, in (1-2) of Example 1, a non-alcoholic beverage containing a bitter taste agent (Kuwashin) was prepared using carbonated water containing 0.25 MPa carbon dioxide in place of mere water, and the test 1 Similar tests were performed. Specifically, a mash was added to the above-mentioned carbonated water by the prescription shown in the below-mentioned Table 6, and the carbonated non-alcoholic drink of a test section 118-144 was prepared, respectively. In addition, in the “Test section 118 to 126”, “Test section 127 to 135” and “Test section 136 to 144”, the kwacin concentration is 0.0825 ppm (bitterness 0.01%) and 0.825 ppm (bitterness 0), respectively. %) And 2.475 ppm (0.3% bitterness). In addition, test section 118, test section 127 and test section 136 are each a beverage containing a predetermined concentration of quasin but not containing gentiobiose, and containing carbonic acid-containing non-alcohol of other test segments including the same concentration of quasin. It becomes the control beverage of the beverage. Table 6 shows the evaluation results of post-treatment of carbonic acid-containing non-alcoholic beverages in the test sections 118 to 144 containing kwacin.

  As can be seen from the results in Table 6, even in a carbonate-containing non-alcoholic beverage prepared using quacin and carbonated water, the post-drawal effect of the bitter taste of quasin was observed by the addition of gentiobiose. In addition, evaluation results after bitter taste for the non-alcoholic beverages in the test areas 46 to 72 of Table 3 prepared using Kwacin and water, and Test areas 118 of Table 6 prepared using Kwacin and carbonated water. Comparing the results of evaluation of bitter taste post-subtraction for carbonic acid-containing non-alcoholic beverages of ̃144, the same evaluation results were obtained in Tables 3 and 6 when the concentration of Gentiobiose was 0.02 to 1.2%. On the other hand, when the gentiobiose concentration is 0.002%, 0.01%, 3.0% and 3.3%, the carbonated non-alcoholic beverage of Table 6 is more effective in reducing the posttaste of bitter taste. It was done. That is, the carbonated non-alcoholic beverage prepared with Quasin and carbonated water has a broader range of gentiobiose concentration than the non-alcoholic beverage prepared with Quacin and water, and the bitter taste is reduced by the same level or more The effect was obtained. In addition, since carbonic acid is also used in various soft drinks, it can be said that these experimental results are the experimental results which support that the post-drawal effect of the bitter taste by gentiobiose can be obtained by more various soft drinks etc.

[Test 2] The reducing effect of gentiobiose on the post-bitter taste of two or more types of bitter taste agents in combination When a plurality of types of bitter taste agents are used in combination, using a non-alcoholic beverage of a model system The reduction effect of gentiobiose was confirmed by the following experiment.

  Two or three types of bitter taste agents and gentiobiose were added to water according to the formulation described in Table 7 to be described later to prepare non-alcoholic beverages of test sections a to d, respectively. Moreover, the non-alcoholic drink of control area ad corresponding to test area ad and not containing gentiobiose was also prepared. In addition, in any of the test sections a to c and the control sections a to c, the degree of bitterness of the two types of bittering agents to be added is 0.05% per type, and the degree of bitterness of the total of two types is 0.1%. The addition amount of bitter taste agent is set as follows, while the bitterness degree of three kinds of bitter taste agents to be added is 0.05% per type in the test zone d and the control zone d, and the total bitter taste degree of the three types is The addition amount of the bittering agent was set so as to be 0.15%.

(2) Sensory evaluation of bitter taste post-treatment “Bitter taste post-treatment” of the non-alcoholic beverages of the test sections a to d and the control sections a to d were evaluated by the method described in (2) of the above test 1 . The results are shown in Table 7.

  As can be seen from the results in Table 7, in all the non-alcohol beverages of the test groups a to d, the aftertaste of bitter taste was significantly reduced compared to the corresponding non-alcohol beverages of the respective control groups a to d. From this, it was shown that the bitter taste aftertreatment is reduced by gentiobiose also when a plurality of bitter taste agents are used in combination.

  According to the present invention, it is possible to provide a method for producing a bittern-added non-alcoholic beverage in which the post-taste of bitterness is reduced by the added bittern agent, or post-bitterness in non-alcoholic beverages to which a bittern agent is added. It is possible to provide a reduction method and the like.

Claims (7)

In the production of non-alcoholic beverages to which bittering agents have been added,
A bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine, kucasin, caffeine and isohumulones is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained Adjusting A to be 0.01% by weight or more; and
Process B containing 0.002 to 3.3% by weight of gentiobiose based on the total amount of the beverage;
A method of producing the non-alcoholic beverage, comprising:
(Formula 1) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825 + caffeine concentration (% by weight) + BU value × 127 The bitter taste agent is a bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine and kuasine, and the bitter taste degree is determined by the following formula 2, The manufacturing method of the non-alcoholic drink as described in 1.
(Formula 2) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825   The method for producing a non-alcoholic beverage according to claim 1 or 2, wherein the gentiobiose to be contained is 0.01 to 3.0 wt% with respect to the total amount of the beverage.   The method for producing a non-alcoholic beverage according to any one of claims 1 to 3, wherein the degree of bitterness is 0.01 to 0.3% by weight.   The method for producing a non-alcoholic beverage according to any one of claims 1 to 4, wherein the non-alcoholic beverage is a non-alcoholic beverage containing carbon dioxide gas. In the production of non-alcoholic beverages to which bittering agents have been added,
A bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine, kucasin, caffeine and isohumulones is added to the non-alcoholic beverage, and the bitterness degree determined by the following formula 1 is obtained Adjusting A to be 0.01% by weight or more; and
Process B containing 0.002 to 3.3% by weight of gentiobiose based on the total amount of the beverage;
A method of reducing bitter aftertaste in non-alcoholic beverages, comprising:
(Formula 1) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825 + caffeine concentration (% by weight) + BU value × 127 The bitter taste agent is a bitter taste agent containing one or two or more substances selected from the group consisting of naringin, quinine and kuasine, and the bitter taste degree is determined by the following formula 2, 6. A method for reducing bitter taste after-treatment in non-alcoholic beverages according to 6.
(Formula 2) Bitterness (% by weight) = narindine concentration (% by weight) × 0.588 + quinine concentration (% by weight) × 0.025 + quasin concentration (% by weight) × 0.000825