JP2023037440A - Method for producing beverage with rich taste added - Google Patents

Abstract

To provide a novel method enabling production of a beverage with a rich taste effectively added without a need for a cumbersome step or a special device.SOLUTION: The beverage contains L-ergothioneine of 0.3-440 ppm heated under conditions in ranges satisfying the formula (1) defined by Y≥34×(X-60)-1.1 (where X is the heating temperature (°C), Y is the heating time (min), and 61≤X≤150). The pH of the beverage is from 5.0 to 7.5.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a method for producing a beverage imparted with body taste.

Factors that determine the taste of food and drink include taste, aroma, texture, color, and the like. “Kokumi” is a well-balanced stimulation of the three senses of taste (taste), aroma (smell), and texture (tactile sensation). It is considered to be a taste that can be recognized when feeling the spread (mouthfulness) and persistence (lastingness) (Non-Patent Documents 1 and 2)
Alliin derived from garlic, γ-glutamyl-S-allyl-L-cysteine (GSAC), S-methylcysteine sulfoxide ( S-methyl-L-cysteine sulfoxide (SMCS)), isoallyin derived from onions (S-propenyl-L-cysteine sulfoxide (PeCSO)), γ-glutamyl peptide of isoallyin (γ-L-glutamyl-PeCSO) Compounds and peptides such as yeast-derived peptides, glycopeptides, and Maillard peptides have been reported to impart thickness, complexity, persistence, and spread to umami solutions (Non-Patent Documents 3, 4, 5). ). In addition, it has been reported that when a heated onion concentrate is added to a consommé soup, it imparts richness, and in particular, enhances the persistence of the aroma (Non-Patent Document 6).

Substances that impart such richness have the effect of enhancing the richness, persistence, and spread of the base taste, but beverages have poor base taste (especially umami) and texture. However, there is a problem that it is difficult to enhance the taste, and there is a demand for a method capable of imparting richness to beverages or effectively enhancing the taste. Techniques that can impart richness to beverages include, for example, coffee-containing beverages or tea beverages with a sugar content reduced to 2.5 w/v% or less, potato-derived dextrin having a DE of 2 or more and less than 5. (Patent Document 1), a method of adding cyclodextrin to enhance the richness of beverages (Patent Document 2), and adding rare sugar containing D-psicose to beverages such as blended tea, black tea, and coffee. (Patent Document 3), specific amino acids (L-methionine, L-lysine, L-leucine and L-threonine) are added to milk and other protein drinks at a specific ratio. A method of imparting or enhancing body taste by adding an amino acid-containing composition is known (Patent Document 4).

JP 2012-115247 A JP-A-54-145268 JP 2014-113059 A Japanese Unexamined Patent Application Publication No. 2009-11209

Toshihide Nishimura, Clinical Nutrition, 119(6), 616-617 (2011) Toshihide Nishimura, Ai Egusa, Monthly Food Chemical, 2014-8 Vol. 352:25-31, (2014) Agricultural and Biological Chemistry 54(1), 163-169, 1990 Bioscience, Biotechnology, and Biochemistry, 58(1), 108-110, 1994 Food Chemistry 99, 600-604, 2006 Tsutomu Odawara, et al., Abstracts of the 65th Annual Meeting of the Japanese Society of Nutrition and Food Science, p.213 (2011)

As mentioned above, there are several known techniques for imparting richness to beverages. may not. It can be said that it is desirable to expand, even a little, the types of beverages that can impart good body taste by developing a new method that differs from existing techniques.

An object of the present invention is to provide a new method for producing a beverage effectively imparted with body without requiring complicated steps or special equipment.

As a result of intensive studies on the above problems, the present inventors found that a heated product of L-ergothioneine (heated L-ergothioneine) can effectively impart richness to beverages, and completed the present invention. Arrived. The present invention includes, but is not limited to, the following aspects.
[1] The following steps a) to d):
Step a) of preparing a beverage preparation,
step b) of adding 0.3 to 440 ppm (w/w) of L-ergothioneine to the beverage preparation;
Step c) of adjusting the pH (20° C.) of the beverage preparation to 5.0 to 7.5, and step d) of heating the beverage preparation containing L-ergothioneine.
wherein the heating conditions in the step d) are the conditions of the following formula (1), where X is the heating temperature (° C.) and Y is the heating time (minutes):
Formula (1) Y≧34×(X-60) ^−1.1 (where 61≦X≦150)
A method for producing a beverage, which satisfies
[2] The following steps a) and x) to z):
Step a) of preparing a beverage preparation,
step x) of preparing an L-ergothioneine-containing solution,
Step y) of heating the L-ergothioneine-containing solution to prepare a heated L-ergothioneine solution, and the beverage preparation liquid so that the L-ergothioneine concentration in the liquid is 0.3 to 440 ppm (w / w). and the L-ergothioneine heated solution step z)
wherein the heating conditions in the step y) are the conditions of the following formula (1), where X is the heating temperature (° C.) (minutes) and Y is the heating time (minutes):
Formula (1) Y≧34×(X-60) ^−1.1 (where 61≦X≦150)
and a pH (20° C.) of 5.0 to 7.5.
[3] The method for producing a beverage according to [1] or [2], wherein the beverage contains 10 to 20000 ppb of pyrazines.

According to the present invention, it is possible to produce a beverage effectively imparted with body taste only by adding heated L-ergothioneine. This production has the advantage of requiring no special capital investment and having very little negative impact on industrial productivity.

It is the graph which plotted the result of Experiment 6 of an Example.

Embodiments of the present invention will be described below, but the embodiments of the present invention are not limited to the following examples.
The present invention is based on the discovery that the inclusion of heated L-ergothioneine as an active ingredient can impart richness to beverages. Here, the “rich taste” in the present invention means a comprehensive sense of mass, a rich taste with thickness and depth, and a sense of fullness in the taste sensory test of the beverage. “Providing taste” means enhancing, reinforcing or emphasizing “kokumi”. Specifically, it enhances the richness, persistence, and spread of the base taste of beverages (tea, coffee, etc.), and in the case of tasteless beverages (water, carbonated water, etc.), it is recognized as a satisfying drink. Represents a stronger sense of richness.

(L-ergothioneine)
In the present invention, by including heated L-(+)-Ergothioneine (CAS 58511-63-0) (hereinafter, L-ergothioneine is abbreviated as EGT) as an active ingredient, it is possible to add richness to the beverage. This invention is based on the discovery that taste can be imparted. Even if unheated EGT is added to a beverage, the effect of imparting a rich taste of the present invention is not exhibited, but by adding heated EGT, the effect of imparting a rich taste is exhibited, and compared with the case of no addition, the beverage It is possible to obtain the effect of enhancing, enhancing or emphasizing the "rich" flavor of. EGT is a compound represented by the following formula I, and is known to be excellent in thermal stability. It is believed that part of the structure of this compound is changed by heat treatment, and the effect of the present invention is exhibited. be done.

The heated EGT refers to an EGT solution obtained by heating EGT in a solution state at 61 to 150° C. for a time within a range that satisfies the condition of formula (1) described later. Here, as the EGT to be the raw material of the heated EGT, commercially available EGT obtained by chemical synthesis may be used, or an extract from mushrooms containing EGT, sake lees, or the like, or a refined product thereof may be used. . Mushrooms that can be used to extract EGT include Golden/Yellow Oyster mushroom (scientific name: Pleurotus cornucopiae var. ) Mushrooms (scientific name: Agaricus bisporus); Oyster mushroom (Grey Oyster Mushroom) (scientific name: Pleurotus ostreatus); Shiitake (scientific name: Lentinula edodes); Maitake (scientific name: Grifola Frondosa); (scientific name: Hericium erinaceus); willow matsutake (scientific name: Agrocybe aegerita); chanterelles (scientific name: Cantharellus cibarius); porcini (scientific name: Boletus edulis); Alternatively, multiple types can be used in combination. Among these, Pleurotus cornucopia is preferred because of its high EGT content. When an extract is used as EGT, the flavor of components other than EGT may affect the beverage.

(drink)
The beverage obtained by the present invention preferably has a pH (20° C.) of 5.0 to 7.5. The pH (20° C.) is more preferably 5.5 to 7.0, still more preferably 5.5 to 6.5. In beverages with a pH of less than 5.0 where sourness is perceived, there are various methods for controlling the richness, such as the type and amount of acid and the type and amount of sweetener used in combination. In some cases, it is difficult to perceive the kokumi-imparting effect of adding the heated EGT of the invention. On the other hand, when the pH of the beverage exceeds 7.5, the dissolved carbon dioxide in the beverage may become carbonate ions (CO ₃ ²⁻ ), so it is difficult to control the balance of stimuli such as taste and aroma, which is desirable. It is sometimes difficult to impart a delicious full-bodied taste. Beverage pH can be easily measured using a commercially available pH meter.

Among odorants, pyrazines are reported to be substances that impart body taste because they spread the flavor of food and drink (Tomoaki Saito: Kokuto Kokumi of Food, Taste and Smell, 11, 165-174 (2004)). When the base beverage is a beverage containing pyrazines, the effect of imparting body taste by adding heated EGT of the present invention is additively or synergistically expressed. Therefore, the beverage containing pyrazines is It is an example of a preferred aspect of the beverage of the present invention.

Specifically, the beverage obtained by the present invention preferably contains 10 to 20000 ppb of pyrazines. Beverages containing pyrazines include beverages containing extracts of roasted plants (roasted plants). Plants serving as raw materials for roasted plants include tea leaves belonging to Camellia sinensis, such as green tea, black tea, oolong tea, and pu-erh tea; cereals belonging to Polygonaceous plants; and coffee beans belonging to the genus Coffea of the Rubiaceae family. In the present specification, beverages containing tea leaf extract as the main component are referred to as tea beverages, and beverages containing grain extracts as the main component that do not contain plants belonging to Camellia sinensis are defined as grains. Tea beverages and beverages containing coffee bean extract are coffee beverages. Among them, the beverage of the present invention is preferably a grain tea beverage such as barley tea or brown rice tea, or a tea beverage such as green tea, because the effect of the present invention is remarkable. The beverage of the present invention may contain one type of roasted plant extract, or may contain a plurality of types of roasted plant extracts. For example, blended tea is also one of the preferred embodiments of the present invention.

As mentioned above, the beverage preferably contains 10 to 20000 ppb of pyrazines. When the beverage is a coffee beverage, it preferably contains 2,000 to 20,000 ppb of pyrazines, more preferably 3,000 to 17,000 ppb, and even more preferably 4,000 to 15,000 ppb. When the beverage is a grain tea beverage, it preferably contains 1000 to 10000 ppb, more preferably 2000 to 9000 ppb, and even more preferably 3000 to 8000 ppb. When the beverage is a tea beverage, it preferably contains 10 to 500 ppb, more preferably 12 to 400 ppb, even more preferably 15 to 300 ppb. The pyrazines in the present invention include pyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine (2,6 -Dimethyl pyrazine), Ethyl pyrazine, 2,3-Dimethyl pyrazine, 3-Ethyl-2,5-dimethylpyrazine, and It means the total value of 2-Ethyl-3,5-dimethylpyrazine.

The concentration of pyrazines in the beverage can be determined by GC/MS measurement. The quantitation ions can be selected from the following ions with good detection sensitivity, peak shape, and peak separation. or use SIM mode.
- Pyrazine m/z 80 or 53
· 2-methylpyrazine m / z 94, 67 or 53
· 2,5-dimethylpyrazine m / z 108, 81 or 109
· 2,6-dimethylpyrazine m / z 108, 67, 81 or 109
· 2,3-dimethylpyrazine m / z 67, 108, 66 or 109
- Ethylpyrazine m/z 107, 108, 80, 53 or 81
· 3-ethyl-2,5-dimethylpyrazine m / z 135, 136, 108, 107 or 121
· 2-ethyl-3,5-dimethylpyrazine m / z 135, 136, 108 or 121
In general, when a food or drink has "thickness", it is perceived as having a rich flavor and is recognized as having "bodied taste". Therefore, if the beverage is thick, the problems of the present invention are less likely to emerge. On the other hand, it is generally difficult for consumers to perceive "rich taste" in non-thickened beverages. Since the present invention can impart a “rich taste” to a non-thickened beverage, it can be said that a non-thickened beverage is preferable as an object to which the production method of the present invention is applied. A non-thickening beverage specifically means a beverage having a viscosity of 20 mPa·s or less, preferably 15 mPa·s or less, more preferably 10 mPa·s or less, or a drink containing no thickening agent. In the present specification, viscosity refers to a value measured using a B-type rotational viscometer under conditions of rotation speed: 60 rpm, sample temperature: 10° C., and measurement time: 30 seconds.

In addition, it is empirically known that foods and drinks containing fats and oils have a rich taste. On the other hand, it is generally difficult for consumers to perceive "richness" in beverages that do not contain fats and oils. Since the present invention can impart a “rich taste” to beverages that do not contain fats and oils, it can be said that beverages that do not contain fats and oils are preferable as objects to which the production method of the present invention is applied. A fat-free beverage is a beverage that does not contain animal fat such as milk fat or vegetable fat such as palm oil (including vegetable processed fat). 1.5 w/v% or less, preferably 1.0 w/v% or less, more preferably 0.5 w/v% or less, particularly preferably 0 w/v%.

Similarly, it is generally difficult for consumers to perceive "richness" in beverages with few umami components, but the production method of the present invention can impart "richness", so the present invention can be used. It can be said that it is preferable as a target for Beverages with low umami components include beverages with low sugar or dextrin content and beverages with low protein content. A beverage with a low sugar content means that the total carbohydrate content in the beverage is 6.0 w/v% or less, preferably 5.0 w/v% or less, more preferably 4.0 w/v% or less, and more preferably Beverages of 3.0 w/v% or less, particularly preferably 2.0 w/v% or less, or 0 w/v%. A beverage with a low protein content means that the protein content in the beverage is 1.5 w/v% or less, preferably 1.0 w/v% or less, more preferably 0.5 w/v% or less, and particularly preferably Refers to 0 w/v % beverage.

Similarly, beverages with a low soluble solids content are generally difficult for consumers to perceive "kokumi", but by using the production method of the present invention, "kokumi" can be imparted. It can be said that it is preferable as an object of the invention. A beverage with a low soluble solid content is a beverage having a soluble solid content (Brix value) of 8 or less, preferably 6 or less, more preferably 4 or less, still more preferably 2 or less, and particularly preferably 1 or less. Although there is no particular lower limit for the soluble solids content, it is preferable that the soluble solids content (Brix value) in the beverage is 0.1 or more, since body taste can be imparted more effectively. The soluble solid content can be evaluated by the Brix value obtained using a saccharimeter, refractometer, or the like. Here, the Brix value is a value obtained by converting the refractive index measured at 20° C. into the mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Committee for Uniform Methods of Sugar Analysis). The unit is "°Bx", "%" or "degree".

In addition, the beverage of the present invention may contain various additives in the same manner as in ordinary beverages, as long as the effects of the present invention are not impaired. Examples of various additives include perfumes, extracts, vitamins, minerals, pigments, antioxidants, and the like.

For the sake of convenience, the beverage of the present invention also includes a concentrated liquid diluted with water or the like for drinking.
(Beverage manufacturing method)
In the present invention, the heated EGT may be contained in the beverage by heat-treating after EGT is blended in the beverage preparation (Method A), and the heated EGT is added to the beverage. may be blended (Method B). That is, it includes an aspect of a manufacturing method having the following steps.

(Method A)
A method for producing a beverage comprising the following steps a) to d):
Step a) of preparing a beverage preparation,
step b) of adding EGT to the beverage formulation;
Step c) of adjusting the pH of the beverage formulation to between 5.0 and 7.5, and Step d) of heating the beverage formulation containing EGT.
(Method B)
A method for producing a beverage comprising the following steps a) and x) to z):
Step a) of preparing a beverage preparation,
step x) of preparing an EGT-containing solution,
Step y) of heating said EGT containing solution to prepare an EGT heating solution, and Step z) of mixing said beverage formulation with said EGT heating solution.

Here, method A will be described in detail, taking as an example the case where the beverage is a green tea beverage. The step a) of preparing the beverage consists of (a1) a pasteurization step of obtaining a roasted plant (tea leaf), (a2) an extraction step of obtaining a roasted plant extract (tea leaf extract) from the roasted plant, and (a3) ) A step of adding an antioxidant, water, etc. to the tea leaf extract as necessary to prepare a prepared solution.

(a1) The heating step can be performed using a heating machine or roasting machine used in the tea processing process. It is preferable that the heating step adopts conditions under which pyrazines can be generated. For example, heat roasting at a tea temperature of 100 to 160° C. for 5 to 30 minutes and heat roasting at a tea temperature of 150 to 250° C. for 5 to 20 minutes can be mentioned.

(a2) In the extraction step, a tea leaf extract is obtained from the pasteurized tea leaves. As the extraction method, known methods such as kneader extraction, stirring extraction, drip extraction, and column extraction can be employed. The extraction ratio (mass of water for extraction/mass of tea leaves) and the extraction time can be appropriately set according to the extraction method. For example, the extraction ratio is preferably 5 to 50 times, more preferably 10 to 40 times. , 15 to 30 times. Also, the extraction time is preferably 3 to 120 minutes, particularly preferably 7 to 60 minutes.

As water for extraction, for example, distilled water, desalted water, tap water, alkaline ion water, deep sea water, ion-exchanged water, deoxygenated water, water containing inorganic salts, etc. can be appropriately selected and used. It is particularly preferable to use pure water or ion-exchanged water. The temperature of the extraction water is preferably 50 to 95°C, more preferably 60 to 90°C, from the viewpoint of extraction efficiency and flavor. After cooling, the obtained tea leaf extract is filtered and/or centrifuged to separate contaminants.

(a3) In the compounding step, an antioxidant (such as ascorbic acid) is blended as necessary. Further, it may be diluted with water or the like so that the final beverage contains 10 to 20,000 ppb of pyrazines.

In step b), EGT is added to the beverage formulation to prepare an EGT-containing beverage formulation. EGT has an EGT concentration in the preparation solution of 0.3 ppm (w/w) or more, preferably 0.5 ppm (w/w) or more, more preferably 1 ppm (w/w) or more, further preferably 4 ppm (w/w) or more. w) or more, particularly preferably 6 ppm (w/w) or more. Although the upper limit of the EGT concentration is not particularly limited, it is about 440 ppm (w/w) or less in consideration of economic merits, because adding a large amount of EGT does not increase the effect of imparting richness. It is preferably 300 ppm (w/w) or less, more preferably 200 ppm (w/w) or less, even more preferably 100 ppm (w/w) or less, and particularly preferably 80 ppm (w/w) or less.

In step c), the pH of the beverage formulation is adjusted to 5.0-7.5. The beverage preparation provided in step c) may be the beverage preparation prepared in step a), the beverage preparation containing EGT in step b), or step d), which will be described later. It may be a beverage preparation after heating the EGT-containing beverage preparation in. Alternatively, the blending step of step (a3) and step c) may be carried out at the same time. The pH adjustment of the prepared beverage can be appropriately performed using a pH adjuster such as sodium hydrogen carbonate or sodium hydroxide.

In step d), the EGT-containing beverage preparation is heat-treated. Step d) may be performed any time after the step of adding EGT of step b) has been performed, may follow step b), or may be performed after step b) and then step c). may be performed before step d). In step d) the following formula (1):
Formula (1) Y≧34×(X-60) ^−1.1 (where 61≦X≦150)
Heating is performed under the conditions that satisfy Here, X is the heating temperature (°C) and Y is the heating time (minutes). The temperature described herein for heat treatment means liquid temperature. It has been found that when heating is performed under the conditions that satisfy the formula (1), it is possible to obtain a heated EGT that can effectively impart a “rich taste”.

The heating temperature is not particularly limited as long as it is in the range of 61 to 150 ° C. and the conditions satisfy the formula (1), but the temperature is preferably 65 ° C. or higher, more preferably 80 ° C. or higher, and more preferably 90 ° C. That's it. If the temperature is lower than 61°C, the heating change of EGT cannot be expected, and the effect of imparting body taste by the heated EGT of the present invention may not be obtained. In relation to the effects of the present invention, the upper limit of the heating temperature is 150° C., preferably about 140° C. or less.

The heating time may be any condition as long as it satisfies the formula (1) according to the heating temperature. The upper limit of the heating time is usually preferably 60 minutes or less, more preferably 30 minutes or less, and even more preferably 15 minutes or less.

The heated EGT-containing beverage preparation obtained by Method A can be used as it is or diluted to form a packaged beverage. When producing a packaged beverage, step e) of filling the container with the beverage is provided after step c) or step d). Containers for filling beverages include molded containers (so-called PET bottles) whose main component is polyethylene terephthalate, metal cans, paper containers combined with metal foil or plastic film, bottles, etc., as well as general beverages. packaging container.

Next, method B will be described in detail, taking as an example the case where the beverage is a green tea beverage. The step a) of preparing the beverage consists of (a1) a pasteurization step of obtaining a roasted plant (tea leaves) and (a2) obtaining a roasted plant extract (tea leaf extract) from the roasted plant, in the same manner as in method A. and (a3) a step of adding an antioxidant, water, etc. to the tea leaf extract to prepare a prepared liquid.

In step x), an EGT-containing solution is prepared. The EGT in the solution is 1.0 ppm or more, preferably 3.0 ppm or more, more preferably 5 ppm or more, and still more preferably 10 ppm or more. As long as EGT is in solution, there is no particular upper limit to the EGT concentration in the solution, but it is usually about 10000 ppm. The solvent of EGT solution is preferably water. can be selected and used. When a liquid extract from mushrooms, sake lees, or the like is used as EGT, it can be used as it is or after concentration or the like as necessary.

In step y), the EGT-containing solution is heated to prepare an EGT heating solution. The heating conditions for step y) are the same as for step d) in method A. If the concentration of the extract in step x) is heat concentration and the heating conditions satisfy the conditions of step y), step y) can be omitted.

In step z), the beverage preparation prepared in step a) is mixed with the heated EGT solution obtained in step y). The mixture is mixed so that the EGT concentration in the mixture is 0.3 to 440 ppm (w/w). The EGT concentration in the mixed liquid is preferably 0.5 ppm (w/w) or more, more preferably 1 ppm (w/w) or more, still more preferably 4 ppm (w/w) or more, and particularly preferably 6 ppm (w/w). ) and more. In addition, since the addition of a large amount of EGT does not increase the effect of imparting richness, it is 440 ppm (w / w) or less, preferably 300 ppm (w / w) or less, in consideration of economic merits. It is more preferably 200 ppm (w/w) or less, still more preferably 100 ppm (w/w) or less, and particularly preferably 80 ppm (w/w) or less.

The pH is adjusted as necessary so that the pH of the mixed solution is within the range of 5.0 to 7.5. The pH of the mixed solution can be appropriately adjusted using a pH adjuster such as sodium hydrogen carbonate or sodium hydroxide.

The mixed liquid obtained by the method B of the present invention can be used as it is or diluted to form a packaged beverage.

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited thereto. Components and physical properties in the examples were measured by the following methods.
(Viscosity measurement)
A Brookfield viscometer was used for viscosity measurement. The measurement conditions are as follows.
・Model used: B-type viscometer (Model TVB-10, manufactured by Toki Sangyo Co., Ltd.)
・Rotor: No. 20
・Measurement sample: 400 mL
・Measurement temperature: 10℃
・Measurement time: 30 seconds ・Rotor speed: 60 rpm
(Measurement of soluble solid content)
The Brix value at 20° C. was measured with a refractometer reading for sugar (RX-5000, Atago Co., Ltd.).

(Quantification of pyrazines)
A sample of 5 ml of a drinking liquid is placed in a 20 ml glass bottle with a screw (18 mm in diameter, manufactured by Gestel) and sealed with a metal lid with a polytetrafluoroethylene (PTFE) septum (manufactured by Gestel), followed by solid-phase microextraction. (SPME) to extract the aroma component. Quantitation was performed by the standard addition method using the peak area detected in the EIC mode of GC/MS. The equipment and conditions used are shown below.
・SPME fiber: StableFlex/SS, 50/30 μm DVB/CAR/PDMS (manufactured by Supelco)
・Fully automatic volatile component extraction and introduction device: MultiPurposeSampler MPS2 XL (manufactured by Gestel)
・Preheating: 40°C for 5 minutes ・Agitation: None ・Volatile extraction: 40°C for 30 minutes ・Desorption time for volatile components: 3 minutes ・GC oven: GC7890A (manufactured by Agilent Technologies)
・Column: VF-WAXms, 60m×0.25mm id df=0.50μm (manufactured by Agilent Technologies)
・GC temperature conditions: 40°C (5 minutes) → 5°C/minute → 260°C (11 minutes)
・Carrier gas: Helium, 1.2ml/min, constant flow mode ・Injection: Splitless method ・Inlet temperature: 250℃
・Mass spectrometer: GC/MS Triple Ouad7000 (manufactured by Agilent Technologies)
・Ionization method: EI (70 eV)
・Measurement method: Scan measurement or simultaneous scan & SIM measurement ・Scan parameters: m/z35 to 350
The pyrazine content includes pyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, ethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2 - is the total amount of ethyl-3,5-dimethylpyrazine. The following ions were used as quantitative ions.
・Pyrazine m/z80
・ 2-methylpyrazine m / z 67
· 2,5-dimethylpyrazine m / z 108
· 2,6-dimethylpyrazine m / z 108
· 2,3-dimethylpyrazine m / z 108
・Ethylpyrazine m/z107
・ 3-ethyl-2,5-dimethylpyrazine m / z 135
・ 2-ethyl-3,5-dimethylpyrazine m / z 135
(quantitation of lipids, carbohydrates and proteins)
Regarding the beverage used as a sample, lipids, carbohydrates, Protein content was analyzed respectively.

(Experiment 1) Heated EGT imparting richness effect (green tea beverage A)
First, a green tea beverage was produced using green tea leaves. Green tea leaves are steam heat applied to fresh tea leaves to inactivate the oxidizing enzymes contained in the fresh tea leaves (killing the green tea leaves), followed by rough rolling, rolling, intermediate rolling and fine rolling, followed by a series of rough tea processing to dry. , and further subjected to heating (using a rotating drum type heating machine; 100°C, 10 minutes). 4000 g of deionized water heated to 65° C. and 130 g of the above green tea leaves were placed in a kneader and extracted with stirring for 5 minutes. This was cooled to 30° C. or less, and the tea leaves were removed by centrifugation to obtain a green tea extract, which was diluted with water so that the soluble solid content (Brix value) derived from green tea leaves was 0.3° Bx. To this green tea extract, 400 ppm of L-ascorbic acid and 20 ppm or 440 ppm (w/w) of ergothioneine (EGT) (manufactured by TETRAHEDRON, purity of 99.5% or more) were added, and sodium bicarbonate was added to pH (20 °C) was adjusted to 6.4 to obtain a beverage. After heat-treating this beverage at 135°C for 30 seconds with a heat exchanger, it is cooled to about 80°C, filled into a 350mL heat-resistant PET bottle container, sealed, and then cooled to 20°C to produce a packaged beverage. obtained (pyrazine content: 17.4 ppb, protein: 0% w/v, lipid: 0% w/v, carbohydrate: 0% w/v, soluble solids: 0.3 ° Bx, viscosity: 2 mPa s , pH 6.1). For comparison, a packaged beverage (20° C.) was also produced by filling a PET bottle container with the beverage without heat treatment. In addition, a heat-treated packaged beverage and a non-heat-treated packaged beverage were produced in the same manner except that EGT was not added.

The obtained packaged beverage was subjected to a drinking test by 5 expert panelists to sensory evaluate the richness. Such a sensory evaluation was performed using a drink to which EGT was not added and which was not heat-treated as a control. A pair of control beverages and EGT-added beverages (without heat treatment, with heat treatment) was presented to a specialized panel of five people, and a pair of the control and EGT-added beverages were presented. A 2-point discrimination test was used to evaluate whether the product had a rich taste. Table 1 shows the results. It was found that the addition of EGT alone does not produce a kokumi-imparting effect, but the addition of EGT and heat treatment produces a kokumi-imparting effect.

(Experiment 2) Examination of EGT concentration (1)
A green tea extract was obtained in the same manner as in Experiment 1, and 0 to 440 ppm of EGT and 350 ppm of L-ascorbic acid were added thereto, and sodium hydrogen carbonate was added to adjust the pH to 6.4 to obtain a beverage. After hot-packing 180 g of this beverage into a 190-mL can container, heat treatment was performed at 135° C. for 1.5 minutes using a retort sterilizer. After that, it was cooled to 20 ° C. to obtain a packaged beverage (pyrazine content: 17.5 ppb, protein: 0% w / v, lipid: 0% w / v, carbohydrate: 0% w / v, soluble solid content : 0.3° Bx, pH 6.1). A sensory evaluation was conducted by five expert panelists on the obtained packaged beverages. In the sensory evaluation, the strength of the richness of the heat-treated beverage was individually evaluated based on the following evaluation criteria, with the beverage without heat treatment at each EGT concentration as a control, and then summarized after discussion. In the evaluation of the richness, the strength of the richness with 20 ppm of EGT added and heated, which was evaluated by all the panelists in Experiment 1, was evaluated as 4 points.

[Evaluation criteria for body taste]
4: Stronger taste compared to control (unheated product) 3: Stronger taste compared to control (unheated product) 2: Slightly richer taste compared to control (unheated product) Feel 1: The strength of richness is the same as that of the control (unheated product) Table 2 shows the results. Beverages containing 0.3 ppm or more of heated EGT had a slightly richer taste than the control. In addition, the beverage containing 1.0 ppm or more was effectively imparted with richness.

(Experiment 3) Examination of EGT concentration (2)
A similar experiment was conducted except that the green tea leaves in the green tea beverage of Experiment 2 were changed to roasted tea leaves. The roasted tea leaves were prepared by subjecting fresh tea leaves after plucking to rough tea processing (killing, rough rolling, rolling, intermediate rolling, fine rolling, and drying) and heating at 180 ° C. for 15 minutes with a rotary drum roaster. Tea leaves were used. The obtained packaged beverage (pyrazine content: 147.7 ppb, protein: 0% w / v, lipid: 0% w / v, carbohydrate: 0% w / v, soluble solids: 0.3 ° Bx, viscosity : 2 mPa·s, pH 6.1), the strength of richness was evaluated in the same manner as in Experiment 2.

Table 3 shows the results. Among the roasted tea beverages, the heated beverage containing 0.3 ppm or more of EGT had a slightly richer taste than the control. In addition, the beverage containing 1.0 ppm or more was effectively imparted with richness.

(Experiment 4) Examination of EGT concentration (3)
A similar experiment was conducted by replacing the green tea beverage in Experiment 2 with a barley tea beverage. Six-rowed barley was roasted to an L value of 32 by a hot air roasting method. 30 g of this roasted barley round is immersed in 1 L of water, boiled for 10 minutes, and then solid-liquid separated to obtain a barley tea extract, and the soluble solid content (Brix value) derived from barley tea is 0.3 ° Bx. It was diluted with water so that 0 to 440 ppm of EGT and sodium bicarbonate were added thereto to adjust the pH to 6.5 to obtain a beverage. After hot-packing 180 g of this beverage into a 190-mL can container, heat treatment was performed at 135° C. for 1.5 minutes using a retort sterilizer. After that, it was cooled to 20 ° C. to obtain a packaged beverage (pyrazine content: 5965.5 ppb, protein: 0% w / v, lipid: 0% w / v, carbohydrate: 0% w / v, soluble solids : 0.3° Bx, viscosity: 3 mPa·s, pH 6.3). About the obtained packaged beverage, the strength of richness was evaluated in the same manner as in Experiment 2.

Table 4 shows the results. As for the barley tea beverage, the heated beverage containing 0.3 ppm or more of EGT had a slightly richer taste than the control. In addition, the beverage containing 1.0 ppm or more was effectively imparted with richness.

(Experiment 5) Examination of EGT concentration (4)
A similar experiment was conducted by replacing the green tea beverage in Experiment 2 with a coffee beverage. First, a black coffee beverage was produced. Coffee beans (Guatemalan) were roasted using a coffee bean roasting machine until medium roasted (L value 20). The roasted coffee beans are pulverized and extracted (95 ° C.) using a drip extractor to obtain a coffee extract of 10 times the amount (weight) of the coffee beans, and the soluble solids (Brix value) derived from the coffee beans. of 1.1° Bx with water. 0 to 440 ppm of EGT and sodium bicarbonate were added thereto to adjust the pH to 6.3 to obtain a beverage. This black coffee beverage was heat-treated at 100° C. for 3 minutes with a heat exchanger and filled into a PET bottle under aseptic conditions to obtain a packaged black coffee beverage (pyrazine content: 9330 ppb, protein: 0% w/v, Lipid: 0% w/v, Carbohydrate: 0% w/v, Soluble solids: 0.3° Bx, Viscosity: 3 mPa·s, pH 6.3).

Next, a coffee drink with milk was produced. 5.0% w/v sucrose, 1.5% w/v skimmed milk powder, 2.5% w/v fresh cream, and 5.0% w/v sucrose were added to the above coffee extract (diluted with water so that the Brix value was 1.1°Bx). 0% w/v was added, and 0 to 440 ppm of EGT and sodium bicarbonate were added to adjust the pH to 7.0 to obtain a beverage. This milk-containing coffee beverage liquid was heat-treated at 145° C. for 20 seconds by a heat exchanger, and was aseptically filled into a PET bottle to obtain a packaged milk-containing coffee beverage (pyrazine content: 4675 ppb, protein: 0.8%). w/v, lipids: 0.5% w/v, carbohydrates: 5.0% w/v, soluble solids: 7.0° Bx, viscosity: 5 mPa·s, pH 6.8). About the obtained packaged beverage, the strength of richness was evaluated in the same manner as in Experiment 2.

Table 5 shows the results. Among the black coffee beverages, the heated beverage containing 0.3 ppm or more of EGT had a slightly richer taste than the control. In addition, the beverage containing 1.0 ppm or more was effectively imparted with richness. In addition, in milk-containing coffee beverages, beverages containing 0.5 ppm or more of heated EGT have a slightly richer taste than the control, and beverages containing 1.0 ppm or more have an effective richness. was given. Compared to milk-containing coffee beverages, black coffee beverages tended to exhibit a more pronounced richness-imparting effect.

(Experiment 6) Examination of Heating Conditions In the same manner as in Experiment 2, a green tea beverage containing 20 ppm of EGT was produced. Each 50 mL of this beverage was placed in a lidded plastic container and heat-treated in a hot water bath at 60 to 95°C. When the heating temperature is 110° C. or higher, heat treatment is performed using a heat exchanger or a retort sterilizer to obtain packaged beverages in PET bottles or cans.

For the obtained packaged beverage, a drinking test was conducted by 4 expert panelists to sensory evaluate the richness. Such sensory evaluation was performed using a beverage that was not heat-treated as a control. A special panel was presented with a combination of a control drink and a heat-treated drink, and the panel evaluated which drink among the presented pairs had a richer taste by a two-point discrimination test.

Beverages judged to be clearly stronger in body than the control, that is, beverages evaluated as "strong" or "slightly stronger" than the control by 3 or more of the 4 panelists, and all 4 panelists were "strong" The beverage evaluated as ⊚ was determined. On the other hand, beverages evaluated as “strong” or “slightly strong” by less than 3 out of 4 panelists were evaluated as “x”. Table 6 shows the results. Moreover, this determination result is plotted in FIG. From the data of ○ and ◎, the range in which the effect of the heat treatment is effective is the approximate expression Y≧34×(X−60) where X is the heating temperature (° C.) and Y is the heating time (minutes) ^{. 1} .

(Experiment 7) Heated EGT imparting richness effect (water)
Bottled mineral water (Suntory Tennensui) was used (pH 7.0). 20 ppm (w/w) of EGT was added to this water to obtain a drinking liquid. After heat-treating this beverage at 135°C for 30 seconds with a heat exchanger, it is cooled to about 80°C, filled into a 350mL heat-resistant PET bottle container, sealed, and then cooled to 20°C to produce a packaged beverage. (pyrazine content: 0 ppb, protein: 0% w/v, lipids: 0% w/v, carbohydrates: 0% w/v, soluble solids: 0° Bx, pH 6.9). For comparison, a packaged beverage (20° C.) was also produced by filling a PET bottle container with the beverage without heat treatment. In addition, a heat-treated packaged beverage and a non-heat-treated packaged beverage were produced in the same manner except that EGT was not added. The obtained packaged beverage (EGT-containing water) was evaluated by a two-point discrimination test in the same manner as in Experiment 1.

Table 7 shows the results. It was found that the addition of EGT alone does not produce a kokumi-imparting effect, but the addition of EGT and heat treatment produces a kokumi-imparting effect. However, the kokumi-imparting effect in water was smaller than in Experiment 1 with the green tea beverage. In the case of the green tea beverage, the richness was distinctly stronger than that of the control, whereas in the case of water, it was felt to be slightly stronger.

(Experiment 8) Heated EGT imparting richness effect (green tea beverage B)
The packaged green tea beverage (no EGT added, heat sterilized) produced in Experiment 1 was used as the beverage to impart richness. On the other hand, EGT was added to and dissolved in pure water to prepare an EGT solution containing 500 ppm (w/w) of EGT, which was hot-packed in 190 mL can containers by 180 g each, and then heated to 135 ° C. using a retort sterilizer. for 1.5 minutes and then cooled to 20° C. to produce an EGT heating solution. The bottled green tea beverage was opened into a plastic cup, and the EGT heating solution was mixed so that the EGT concentration in the green tea beverage became the concentration shown in Table 8 to produce an EGT-containing green tea beverage (pH 6.3). As a control, a green tea beverage was also prepared by mixing the EGT heating solution with the same amount of water (no EGT added). The obtained green tea beverage was subjected to a drinking test by 5 expert panelists to sensory evaluate the richness. Such sensory evaluation was performed using a drink to which no EGT was added as a control. A pair consisting of a control and an EGT-added drink was presented to a panel of 5 experts, and the panel evaluated which of the presented pairs of drinks felt the richness by a two-point discrimination test.

Table 8 shows the results. It was confirmed that the addition of the EGT heating solution imparted richness. The beverage to which the EGT heating solution was added so that the EGT was 0.5 ppm or more was evaluated by the majority of the panel as being imparted with richness, and the beverage added to be 4.0 ppm or more was evaluated by all the panels. It was evaluated that a full-bodied taste was imparted.

Claims (3)

The following steps a)-d):
Step a) of preparing a beverage preparation,
step b) of adding 0.3 to 440 ppm (w/w) of L-ergothioneine to the beverage preparation;
Step c) of adjusting the pH (20° C.) of the beverage preparation to 5.0 to 7.5, and step d) of heating the beverage preparation containing L-ergothioneine.
wherein the heating conditions in the step d) are the conditions of the following formula (1), where X is the heating temperature (° C.) and Y is the heating time (minutes):
Formula (1) Y≧34×(X-60) ^−1.1 (where 61≦X≦150)
A method for producing a beverage, which satisfies The following steps a) and x) to z):
Step a) of preparing a beverage preparation,
step x) of preparing an L-ergothioneine-containing solution,
Step y) of heating the L-ergothioneine-containing solution to prepare a heated L-ergothioneine solution, and the beverage preparation liquid so that the L-ergothioneine concentration in the liquid is 0.3 to 440 ppm (w / w). and the L-ergothioneine heated solution step z)
wherein the heating conditions in the step y) are the conditions of the following formula (1), where X is the heating temperature (° C.) (minutes) and Y is the heating time (minutes):
Formula (1) Y≧34×(X-60) ^−1.1 (where 61≦X≦150)
and a pH (20° C.) of 5.0 to 7.5. The method for producing a beverage according to claim 1 or 2, wherein the beverage contains 10 to 20000 ppb of pyrazines.

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