JP6556975B1 - Container drink - Google Patents

Abstract

The subject of this invention is developing the technique which suppresses the deterioration of the flavor quality of a packaged drink with time.
According to the present invention, a packaged beverage is provided in which two or more beverage compositions having different compositions are filled in two or more beverage containers. In the container-packed beverage of the present invention, the total polyphenol concentration of a beverage composition filled in a certain beverage storage unit is higher than the total polyphenol concentration filled in another beverage storage unit.

Description

  The present invention relates to a packaged beverage and a method for producing the same. In particular, the present invention relates to a packaged beverage and a method for producing the same, which can maintain a fresh flavor quality that is characteristic of the target beverage.

  Container-packed drinks are widely spread and drunk mainly in cans, bottles, PET bottles, chilled cups and the like. However, packaged beverages may be heat sterilized so that they can withstand long-term distribution and storage, and the flavor components are reduced by heat sterilization or the flavor components are deteriorated during storage and distribution. The fresh flavor that is characteristic of beverages, such as freshly made, may be difficult to feel when drinking.

  So far, various techniques for improving the flavor of a packaged beverage have been proposed. For example, Patent Document 1 describes that the deterioration of the packaged beverage over time is suppressed by adjusting the amount of dissolved oxygen in the temporary heating / deoxygenation step to 0.1 to 3.0 ppm. Patent Document 2 describes that a drip coffee drink excellent in long-term storage stability can be obtained by previously treating coffee beans with water vapor at a constant temperature. Furthermore, the proposal from the viewpoint of a container is also made, for example, in Patent Document 3, a beverage container suitable for long-term storage is obtained by multilayering a resin beverage container and providing an oxygen absorption layer and an oxygen barrier layer. Patent Document 4 proposes obtaining a beverage container suitable for container storage by improving the light transmittance of the container.

  In general, regarding the aging deterioration of flavor components of beverages, oxidation due to dissolved oxygen or packaging material permeation oxygen, deterioration due to radicals generated by light, and the like are considered as typical causes. Regarding coffee beverages, for example, it has been reported that the flavor components of coffee are inactivated in the presence of coffee melanoidin (Non-Patent Document 1).

JP-A-2015-208303 JP 2004-049086 A International Publication WO2016 / 027577 JP-A-8-34910

Journal of Agricultural and Food Chemistry, 2002, 50, pages 319-326

  Various techniques have been proposed so far for heating of packaged beverages and deterioration of flavor quality over time, but they have not yet been fully resolved. In view of such circumstances, an object of the present invention is to develop a technique for suppressing deterioration of flavor quality with heating and aging of a packaged beverage.

  As a result of intensive studies on the above problems, the present inventors have found that nonanal, which is a component that imparts a characteristic flavor to tea beverages, and a volatile compound containing sulfur that imparts a characteristic flavor to coffee (also a sulfur-containing aroma component). Say) and the total polyphenol concentration of the beverage composition that separates the catechins contained in the tea beverage and the polyphenols such as chlorogenic acid contained in the coffee and fills the beverage containing portion into another beverage containing portion. It has been found that by making it higher than the total polyphenol concentration of the beverage composition to be filled, it is possible to effectively suppress the deterioration of flavor of the tea and coffee over time and heating.

Although not limited to this, this invention includes the following aspect.
(1) A beverage composition in which a beverage containing portion is filled with two or more beverage compositions having different component compositions, each of which is filled with two or more beverage containing portions. The said drink whose total polyphenol density | concentration of a thing is higher than the total polyphenol density | concentration with which another drink accommodating part was filled.
(2) The beverage according to (1), which is a concentrated beverage to be used after diluting two or more beverage compositions filled in the beverage container.
(3) The beverage according to (1) or (2), wherein two or more beverage compositions filled in the beverage container are mixed before drinking.
(4) The beverage according to any one of (1) to (3), wherein the container is a container having two beverage storage units.
(5) A container-packed coffee beverage, in which a sulfur-containing aroma component concentration of a beverage composition filled in a certain beverage container is higher than a sulfur-containing aroma component concentration of a beverage composition filled in another beverage container The beverage according to any one of (1) to (4), which is low.
(6) Contained coffee beverages, and the sulfur-containing aroma component concentration of the combined composition after sterilizing each of the beverage compositions filled in two or more beverage containers is the same as that of the beverage composition. The beverage according to any one of (1) to (5), which is higher than a case of sterilization after being sterilized.
(7) It is a container-packed tea beverage, and the nonanal concentration of the beverage composition filled in a certain beverage storage unit is lower than the nonanal concentration of the beverage composition filled in another beverage storage unit. The beverage according to any one of 1) to (4).
(8) Non-naral concentration of the combined tea composition after sterilizing each of the beverage compositions filled in two or more kinds of beverage storage units, which is a packaged tea beverage, united the beverage composition The beverage according to any one of (1) to (4) and (7), which is higher than when sterilized later.
(9) A method for producing the beverage according to any one of (1) to (8), comprising a step of filling two or more beverage compositions with two or more beverage compositions having different compositions, respectively. , The above method.

  According to the present invention, unlike a conventional packaged beverage, heating of the packaged beverage and a decrease in flavor quality over time can be effectively suppressed. In particular, according to the present invention, since it becomes easy to maintain a characteristic flavor of the target beverage, the added value of the packaged beverage can be improved.

  In addition, according to the present invention, it is possible to suppress the deterioration of the flavor quality of the beverage due to heat sterilization at the time of manufacture or deterioration with time during storage and distribution, thereby suppressing the disappearance of the flavor component in the beverage and improving the raw material yield. You can also expect

  The container-packed beverage according to the present invention is a container-packed beverage in which two or more beverage compositions having different compositions are filled in two or more beverage containers, respectively, and the beverage composition filled in one beverage container The total polyphenol concentration is higher than the total polyphenol concentration of the beverage composition filled in another beverage container.

Container-packed beverage The beverage according to the present invention is a container-packed beverage, and in the present invention, a container having two or more beverage containers is used. Although there is no particular limitation as long as there are two or more beverage storage units, the number of beverage storage units is preferably 4 or less, more preferably 3 or less, and even more preferably 2. The packaged beverage according to the present invention is obtained by filling two or more types of beverage compositions having different compositions into separate beverage storage units, and thus, deterioration of the flavor of the beverage over time can be achieved. Can be suppressed. Although the capacity | capacitance in particular of each drink accommodating part is not restrict | limited, For example, it can be set as 1-100 ml, 2-60 ml is preferable, 3-50 ml is more preferable, 4-40 ml is further more preferable, It is good also as 5-30 ml. . The capacity | capacitance of each drink accommodating part may be the same, or may differ.

  In a preferred embodiment, the container-packed beverage of the present invention is drunk after mixing two or more beverage compositions filled in the beverage container. In a preferred embodiment, the container-packed beverage according to the present invention is drunk after diluting two or more beverage compositions filled in the beverage container, and in this case, the beverage composition filled in the beverage container. Is typically a concentrated (type) beverage. When diluting a beverage, not only water but also carbonated water, an alcohol (ethanol) aqueous solution, and milk can be suitably used. For example, in the case of a packaged tea beverage, if milk is used as the liquid to be diluted, it can be drunk as milk tea. The same applies to coffee. Although the dilution rate at the time of diluting the container-packed drink which concerns on this invention with a diluent is not specifically limited, 2.0-20.0 times dilution is preferable, 3.0-10.0 times dilution is more preferable, 4. A dilution of 0 to 8.0 is more preferable.

  When drinking after mixing and / or diluting the container-packed drink of this invention, it is preferable to use for drinking by pouring into another container at the time of drinking. The packaged beverage according to the present invention is characterized by mixing after heating. Compared to those heated in advance after mixing, even when stored for a long time at room temperature, the freshly prepared fresh flavor and the flavor characteristic of the target beverage can be maintained.

  If the container used for this invention has two or more drink accommodating parts, a material, a shape, etc. will not be restrict | limited in particular. As the material of the container, any of the materials usually used for beverage containers such as metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, glass bottles and paper containers can be used. In a particularly preferred embodiment, the beverage container according to the present invention is made of resin.

  The container-packed beverage according to the present invention may be filled in a container after heat-sterilizing the beverage composition, or may be heat-sterilized after filling the container. Moreover, in this invention, it is good also as an aspect which performs aseptic filling at low temperature etc. The conditions for heat sterilization are not particularly limited, but may be processed as stipulated in the Food Sanitation Law. For example, in the case of canned beverages, retort sterilization (for example, heat sterilization at 121 ° C. for 7 minutes with appropriate pressurization) In the case of a resin container, UHT sterilization (for example, holding a beverage composition at 120 to 150 ° C. for 1 second to several tens of seconds) may be performed. May be used as needed. For example, in the case of retort sterilization, 110 to 130 ° C. for about 10 to 30 minutes, preferably 120 to 125 ° C. for about 10 to 20 minutes, and in the case of UHT sterilization, 120 to 150 ° C. for about 1 to 120 seconds, preferably 130 It can process on about 145 degreeC for 30 to 120 second conditions. The sterilization step in making the container-packed beverage of the present invention is preferably performed individually for each beverage composition filled in each beverage container, in order to prevent unintentional mixing and contamination before filling. Thus, flavor deterioration until the filling step can be minimized.

  The container-packed beverage of the present invention is manufactured by a manufacturing process including, for example, a process of preparing two or more kinds of beverage compositions, and a process of filling two or more prepared beverage compositions in separate beverage containers. can do. In addition, the order of each process can be changed, or a new process can be appropriately added. For example, a sterilization process can be provided, or a process of removing residues by filtration or the like can be inserted.

  There are at least two beverage compositions filled in the packaged beverage according to the present invention, and the respective compositions are different from each other. The beverage composition according to the present invention refers to a liquid composition prepared for the purpose of drinking. When preparing a beverage composition, for example, a known mixing apparatus such as a paddle mixer, a homomixer, and a high-pressure homomixer if necessary can be freely used. General beverage ingredients such as coffee extract, tea extract, fruit extract, vegetable extract, synthetic and natural flavors, sugars, sweeteners, seasonings, antioxidants, thickeners as ingredients of the composition Alcohols such as agents, emulsifiers, pH adjusters, and liqueurs may also be included. If necessary, solid / semi-solid materials such as pulp, pulp and jelly may be dispersed.

Generally, nonanal, a component that imparts a characteristic flavor to tea beverages, and sulfur-containing volatile compounds that impart a characteristic flavor to coffee are prone to deterioration over time and react with polyphenols. By doing so, deterioration is promoted. Therefore, in the present invention, chlorogenic acids, coffee melanoidins, also called brown components, are used for coffee, and catechins, tannic acid, and flavor components are unevenly distributed in separate beverage compositions for tea extracts (that The concentration of the ingredients is higher than other beverage compositions),
By storing each in isolation, the decrease in flavor components is minimized, and flavor deterioration due to heating and aging is effectively suppressed.

  Two or more kinds of beverage compositions are separately filled in two or more beverage containers, polyphenols are unevenly distributed in the beverage composition, sulfur-containing compounds such as thiols and sulfides, or short-chain fatty acid aldehydes and terpenes Increase the concentration of aldehydes such as aldehydes in the beverage composition on which polyphenols are not unevenly distributed, that is, there are many flavor components that are prone to deterioration on the side with few ingredients that promote deterioration among multiple beverage compositions By doing so, it becomes possible to make the deterioration suppressing effect of the present invention particularly large.

  Examples of the flavor component include components that mainly affect the scent as well as components that mainly affect the fragrance. In addition, for example, it is preferable that a compound having high reactivity and easily deteriorates and denatures is unevenly distributed in one beverage composition. For example, antioxidant function components such as astaxanthin, tocophenol, vitamin C, and various pigment components May be unevenly distributed in one beverage composition, or may be contained in a plurality or all.

  In this invention, the total polyphenol density | concentration of the at least 1 sort (s) of beverage composition with which at least 1 drink accommodating part was filled is made higher than the drink composition with which another drink accommodating part was filled. In a preferred embodiment, the total polyphenol concentration of the beverage composition filled in a certain beverage container is preferably 1.2 times or more larger than the beverage composition filled in another beverage container, and is 1.5 times or more. Or 1.8 times or more. The upper limit is not particularly limited.

Containerized Coffee Beverage In a preferred embodiment of the present invention, the containerized beverage of the present invention can be a containerized coffee beverage, and at least one beverage composition comprises a coffee extract. In this aspect, the beverage composition filled in one beverage container has a higher total polyphenol content than the beverage composition filled in another beverage container. Here, the coffee extract refers to an extract of roasted coffee beans, and includes those obtained by drying a coffee extract and processing it into a powder form.

  The roasted coffee beans that are the raw material of the coffee extract of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow Using a floor-type or pressure-type device, the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans. Roasted coffee beans roasted to have a value measured with an Agtron color meter (Agtron value) as an index is about 35 to 60, and preferably about 45 to 50 is an example of a preferred embodiment. The type of coffee beans is not limited, and either Arabica or Robusta can be used. The coffee extract can be obtained by extracting the roasted coffee beans by a conventional method using a water-soluble solvent such as warm water.

  As used herein, “coffee beverage” refers to a beverage product produced using coffee as a raw material. The type of product is not particularly limited, but “Coffee”, “Coffee drink”, and “Soft drink with coffee”, which are the definitions of “Fair competition rules regarding the display of coffee drinks” certified in 1977, are mainly cited. Also, in beverages made from coffee, those with a milk solid content of 3.0% by weight or more are treated as “milk beverages” under the “Fair Competition Rules for Labeling of Drinking Milk”. Is included in the coffee beverage of the present invention.

  Here, the coffee content means a solution containing a component derived from coffee beans, for example, a coffee extract, that is, a solution obtained by extracting roasted and crushed coffee beans with water or hot water. Can be mentioned. Moreover, the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part.

  A characteristic of the coffee-like aroma is roasted aroma. “Coffee-like roasted incense” is the freshly scented scent of coffee, and refers to the fragrant scent that passes from the oral cavity to the nasal cavity during drinking. Examples of components that contribute to the roasted aroma of coffee include volatile compounds containing sulfur such as 3-mercapto-3-methylbutyl-formate and 2-furfurylthiol. Coffee also contains polyphenols such as chlorogenic acid, but polyphenols have the property of degrading sulfur-containing flavor components (3-mercapto-3-methylbutyl-formate). Promoted.

  The packaged beverage according to the present invention may contain caffeine. In beverages such as coffee beverages, the presence of caffeine is regarded as important from the viewpoint of flavor, and if the amount of caffeine is too large, the flavor of the beverage may be impaired. In a preferred embodiment, the lower limit of the caffeine content in the beverage is preferably 10 mg, more preferably 15 mg, still more preferably 20 mg, even more preferably 25 mg, and even more preferably 30 mg with respect to 100 mL of beverage. The value is preferably 100 mg, more preferably 95 mg, still more preferably 90 mg, even more preferably 85 mg, and even more preferably 80 mg.

  The roasted coffee beans can be used after being pulverized. The pulverization treatment is preferably performed within 24 hours, preferably within 20 hours, more preferably within 15 hours, and particularly preferably within 10 hours after roasting. If the standing time after roasting is long, the oil and fat component tends to precipitate on the surface of the coffee beans. In the dry pulverization treatment, it is preferable to coarsely pulverize to a median diameter of 1 mm or less and then finely pulverize. By coarsely pulverizing in advance before fine pulverization, fine pulverization can be performed more efficiently in a short time, and scattering of coffee aroma (flavor) can be minimized. There is also an advantage that the particle size distribution can be narrowed. The coarse pulverization is performed so that the median diameter is about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited. Various types of pulverizers such as a roll mill, a ball mill, and a stone mill can be used.

  The degree of fine grinding of roasted coffee beans can be controlled by the median diameter. The lower limit of the median value is preferably 50 μm, more preferably 70 μm, still more preferably 80 μm, and even more preferably 90 μm. In a preferred embodiment, coffee beans can be finely pulverized so that the median value of the particle size of the finely pulverized product is 300 μm or less, more preferably 250 μm or less, and even more preferably 200 μm or less. If the median diameter of the finely pulverized powder exceeds 300 μm, the texture such as texture and texture may be uncomfortable. Further, when the coffee beans are excessively pulverized, there is a tendency that the storage stability effect cannot be obtained. The method of fine pulverization is not particularly limited, and various types of pulverizers such as a roll pulverizer, an impact pulverizer such as a bar hammer type and a pin hammer type, and an airflow pulverizer can be used. A type pulverizer is preferably used.

  The particle size is generally expressed as a distribution of abundance ratios for each particle size, which is called a particle size distribution. The reference of the existence ratio includes a volume reference and a number reference. In this specification, the existence ratio is represented by a volume reference, and can be measured by a measuring device based on a laser diffraction / scattering method. An example of the measuring device is a microtrack particle size distribution measuring device (manufactured by Nikkiso Co., Ltd.). In the present specification, the particle size of the finely pulverized roasted coffee beans is expressed as a median size. The median size is 50% of the cumulative data of the particle size. When divided into two, it is a diameter in which the larger side and the smaller side are equal.

Containerized tea beverage In a preferred embodiment of the present invention, the containerized beverage of the present invention can be a containerized tea beverage, and at least one beverage composition comprises a tea extract. In this aspect, the beverage composition filled in one beverage container has a higher total polyphenol content than the beverage composition filled in another beverage container. Here, the tea extract refers to an extract of tea leaves, and includes those obtained by drying a tea leaf extract and processing it into a powder form.

  In the present invention, the tea leaf extract is obtained by extracting the contained components by immersing the tea leaf in an extraction solvent. It does not restrict | limit especially about the extraction method, A well-known method can be selected, For example, it can extract by being immersed in an extraction solvent. As the extraction solvent, a predetermined organic solvent can be selected in addition to hot water and cold water, but water is preferable as the extraction solvent because it is used for beverages. Moreover, at the time of extraction, processes, such as pressing, filtration, and centrifugation, can also be performed as needed.

  In the present embodiment, the tea extract is a state in which the components contained in the plant are extracted in the extraction solvent, or a solid obtained by concentrating or drying the extracted components as necessary. May be. Moreover, the form of the processed plant body processed through processes, such as cutting, heating, and drying, may be sufficient as the said plant body.

  As a scent that characterizes the scent of fresh tea, there is “Uri”. Uri incense is a characteristic incense of Gyokuro, which is a high-quality tea, and the scent components that make up Uri incense are nonanal and disulfide, etc., which are contained as much as high-grade new tea. High-grade new tea contains a lot of green leaf alcohol and is said to be involved in the aroma of new tea. Moreover, although polyphenols, such as catechins, are contained in tea beverages, polyphenols have a property of degrading flavor components such as nonanal, and deterioration is promoted when the total amount of polyphenols is large.

  The variety of tea leaves is not particularly limited, and can be suitably selected as long as it is, for example, chanoki (Camellia sinensis). The tea leaves may be raw tea leaves, but the raw tea processed through so-called rough tea processing steps such as heating, roasting, etc. Furthermore, it is also possible to use tea making (finished tea) such as sencha and gyokuro obtained by finishing, semi-fermented tea such as oolong tea, and fermented tea such as black tea.

  In the present embodiment, when the tea extract is a liquid as a beverage composition, the extract can be used as it is. Further, a form obtained by concentrating these extracts or a dried solid substance dissolved again in a solvent such as water at a predetermined concentration may be used. In addition to the tea extract, the beverage composition can contain additives as described below.

  Regarding “tea beverages” as used herein, beverages using tea as a raw material also have a milk solid content of 3.0% by mass or more and are subject to the “Fair Competition Rules for Labeling of Drinking Milk”. Although handled as a “beverage”, this shall be included in the tea beverage of the present invention.

(Carbonated)
The packaged beverage according to the present invention may be a carbonated beverage containing carbon dioxide gas at the time of drinking. The pressure of the carbon dioxide gas is preferably a pressure at which a refreshing feeling derived from the carbon dioxide gas is felt, and the liquid temperature is preferably 0.5 to 4.5 kgf / cm ^{2 at} 20 ° C., and 1.0 to 4. more preferably 0 kgf / cm ^2, more preferably 1.5~3.5kgf / cm ^2. In a preferred embodiment, after opening the packaged beverage according to the present invention, a carbonated beverage can be obtained by diluting with carbonated water.

(milk)
In a preferred embodiment, the container-packed beverage of the present invention can be drunk as a beverage blended with fat and oil components such as milk fat and vegetable fat. By blending a milk component in the beverage, not only can the flavor and texture of milk be imparted to the beverage, but the mouthfeel can be made mild and the irritation to the stomach can be reduced.

  Beverages containing milk are generally preferred for beverages containing both milk fat and nonfat milk solid components. Recently, beverages in which part or all of milk fat is replaced with vegetable oils and fats have been developed from the viewpoints of stability and price of milk fat. In the present invention, a beverage containing milk represents a beverage produced using a non-fat milk solid component and milk fat and / or vegetable oil as raw materials. Milk in a coffee drink containing milk refers to ingredients added to give the beverage a milky flavor and a milky feeling. Raw materials for supplying non-fat milk solid ingredients include raw milk, milk, special milk, and partially skimmed milk. , Processed milk, cream, concentrated milk, sugar-free milk, whole milk powder, cream powder, buttermilk powder, conditioned milk powder, skim milk, concentrated whey, defatted concentrated milk, sweetened defatted milk, skimmed milk powder, whey powder, etc. Raw milk, raw milk, special milk, partially skimmed milk, processed milk, cream, concentrated milk, sugar-free milk, whole milk powder, cream powder, butter milk powder, adjusted milk powder, etc. It is done. Vegetable oil may be used instead of part or all of milk fat. Examples of vegetable oils include rapeseed oil, rapeseed oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, coconut oil, etc. Vegetable oils and fats, hydrogenated oils thereof, transesterified oils of a mixture of one or more thereof, and the like. Although content of the milk component in the milk-containing drink of this invention is not specifically limited, At the time of drinking, Preferably it is 0.1-10 mass% in conversion of solid content. The term “solid content” as used herein refers to a dried product obtained by drying milk-derived components using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture.

  In one embodiment, the container-packed beverage of the present invention has a lower limit of the lipid amount in the beverage based on the nutrition labeling standard of the nutrition improvement method, preferably 0.4 g, more preferably 0.45 g, even more preferably per 100 g of beverage. Is 0.5 g, and the upper limit is preferably 1.0 g, more preferably 0.9 g, and even more preferably 0.8 g.

(Other ingredients)
In the container-packed beverage of the present invention, various additives and the like may be blended singly or in combination, as in the case of a normal beverage, as long as the effects of the present invention are not hindered. Examples of various additives include acidulants, flavorings, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, thickeners, quality stabilizers, and the like. it can.

  The beverage of the present invention may contain sugars including glucose. The beverage of the present invention can use one or more natural sweeteners or artificial sweeteners. In a preferred embodiment, the beverage of the present invention comprises fructose glucose liquid sugar.

  A pH adjuster refers to a substance that can alleviate a decrease in pH during sterilization and exhibits alkalinity when dissolved in water. Specific examples include sodium bicarbonate (sodium bicarbonate), potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, and the like. When sodium bicarbonate is used as the pH adjuster, the amount added is 0.1% by weight or less, preferably 0.05% by weight or less, based on the whole beverage.

  A sweetening ingredient means the ingredient which exhibits sweetness. For example, sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol , Lactitol, palatinit, reduced starch saccharified product, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame K, sucralose, dulcin and the like.

  In a preferred embodiment, the packaged beverage of the present invention has a Brix value (Brix) including alcohol in a preferred embodiment of 1 to 6, more preferably 2 to 5, and even more preferably 2 to 4. The brix value of beverages including alcohol may have an upper limit value of 7 and a lower limit value of 1. The soluble solids concentration can be evaluated by the Brix value obtained using a saccharimeter, a refractometer, etc. The Brix value is the refractive index measured at 20 ° C., measured by ICUMSA (International Committee on Sugar Analysis). It is the value converted into the mass / mass percent of the sucrose solution based on the conversion table. The unit is displayed in “° Bx”, “%” or “degree”.

  The beverage of the present invention may be a low solute beverage having a low possibility solid content concentration, and is a so-called calorie-off type beverage displayed as "sugar zero", "sugar zero", "calorie off", etc. May be. In addition, indications such as “sugar zero”, “sugar zero”, and “calorie off” are defined as nutrition labeling standards according to the provisions of the Health Promotion Act. For example, the display of “zero saccharide” is given to the amount of saccharide (monosaccharide or disaccharide, which is not a sugar alcohol) contained in the beverage is less than 0.5 g per 100 g of the beverage. Is. In addition, the display of “zero sugar” is displayed when the concentration of the sugar contained in the beverage is less than 0.5 g / 100 mL. Carbohydrate is one of the carbohydrates of the three macronutrients, and is a general term for carbohydrates obtained by removing dietary fiber.

  From the viewpoint of long-term storage and microbial contamination, the beverage of the present invention can be adjusted to an acidic side in a preferred embodiment. Specifically, the pH of the beverage is preferably 1.5 to 5.0, more preferably pH 1.8 to 4.5, still more preferably pH 2.1 to 4.0, and pH 2.4 to 3. It may be 5.

  Hereinafter, the present invention will be described in more detail while showing specific test examples, but the present invention is not limited to the following test examples. Further, unless otherwise specified in the present specification, the concentration and the like are based on weight, and the numerical range is described as including the end points.

Test Example 1: Preparation and evaluation of packaged beverage (coffee beverage)
(1) Preparation of packaged beverage [Example]
Using coffee beans as a raw material, a coffee extract having a solid content of about 45% (a coffee concentrate obtained by extracting coffee components by applying pressure to hot roasted coffee beans with hot water) was produced. The coffee extract was diluted with ion-exchanged water, and a multilayer (sodium hydrogen carbonate) was added to adjust the pH to about 6.0 and the solid content concentration to 20% by weight.

  Using a SCC (spinning cone column) device, steam was contacted with alternating current and continuously distilled at 100 ° C. with respect to the slurry obtained by developing the crushed roasted coffee beans in water to produce a coffee steam distillate. . Steam distillation is a method in which steam is blown into an organic compound (in this case, coffee) that has a high boiling point and is hardly soluble in water, and the compound is distilled together with the steam. Is a distillate obtained by steam distillation. The coffee steam distilled liquid was diluted with ion-exchanged water, adjusted so that the solid content concentration was 0.02% by weight, and the pH was about 5.5, and the liquid B was obtained.

  Next, each of the liquid A and the liquid B was filled in separate beverage containers and sterilized by retort (123 ° C., 10 minutes) to produce a concentrated container-packed coffee beverage. Thereafter, the container-packed beverage was stored at room temperature (23 ° C.) for 20 days, and then liquid A and liquid B were mixed in equal amounts and diluted with ion-exchanged water to a solid content concentration of 1% to prepare a coffee beverage.

[Comparative example]
The same coffee extract and coffee steam distillate as in the example are mixed in the same ratio as in the example, diluted with ion-exchanged water, sodium bicarbonate is added, the pH is about 6.0, and the solid content concentration is 10% by weight. It adjusted so that it might become. Subsequently, it filled into one container and retort-sterilized (123 degreeC, 10 minutes), and the concentrated type container-packed coffee drink was manufactured. Thereafter, the container-packed beverage was stored at room temperature (23 ° C.) for 20 days, then opened and diluted with ion-exchanged water to a solid content concentration of 1% to prepare a coffee beverage.

(2) Analysis of sulfur-containing aroma components Using gas chromatography (GC-2010Plus, manufactured by Shimadzu Corporation), detector (FPD, manufactured by Shimadzu Corporation), autosampler (AOC-6000, manufactured by Shimadzu Corporation), column (InertCap Pure) -WAX 0.18 mm × 20 m, membrane pressure 0.18 μm, manufactured by GL Sciences Inc.), SPME fiber (50/30 μm DVB / CAR / PDMS, Stable flex 2 cm) were attached, and sulfur-containing aroma components were analyzed. After maintaining the inlet temperature at 250 ° C., the column flow rate at 1 mL / min, the detector temperature at 260 ° C., the hydrogen flow rate at 40 mL / min, and the air flow rate at 60 mL / min for 5 minutes at 40 ° C., then 12 ° C. / The temperature was raised to 250 ° C. at a speed of min and then held for 7.5 minutes for measurement. Samples were preheated (60 ° C., 5 minutes), extracted by adsorption (60 ° C., 20 minutes) and desorption (250 ° C., 2 minutes) and analyzed. The sulfur-containing aroma component was evaluated by the peak area.

(3) Determination of total polyphenol concentration Total polyphenol concentration was measured. Specifically, 8.3 ml of water was taken into a test tube, and 0.2 ml of a sample to be measured was added thereto to make it uniform. Gallic acid-hydrate was dissolved in water to prepare 0 mg / L, 100 mg / L, 300 mg / L, and 500 mg / L gallic acid aqueous solutions as standard samples. For the sample and standard sample, add a phenol reagent (Wako Pure Chemicals, 279-08895), add 1 ml of 10% anhydrous sodium carbonate solution within 5 minutes, stir immediately and homogenize, then react at 30 ° C for 30 minutes I let you. After the reaction, the reaction mixture was transferred to a cell, and the absorbance was measured with a spectrophotometer (Shimadzu Corporation, UV-1600) (absorbance 760 nm). A calibration curve was created based on the results of the standard sample, and the total polyphenol concentration was quantified based on the calibration curve.

(4) Evaluation of packaged beverage Sensory evaluation was performed by five trained evaluation panelists on the flavors of the examples and comparative examples. The roasted aroma like coffee was evaluated in 6 stages, and the evaluation points of each paneler were averaged. The evaluation criteria are as follows. The larger the value, the stronger the “roasted aroma like coffee”.
・ 5 points: Strong coffee-like roast scent ・ 4 points: Coffee-like roast scent Almost no roast scent ・ 0: No roast scent

(5) Analysis result and evaluation result of flavor The sensory evaluation of “roasted scent like coffee” was 4.0 (standard deviation: 0.09) in the example, whereas 3.4 (in the comparative example) The standard deviation was 0.22), and it was confirmed that the present invention can significantly enhance the “roasted aroma of coffee beverage”. Moreover, it was confirmed that the coffee drink of an Example contains more than 20% of sulfur-containing aroma components compared with a comparative example, and contains many flavor components related to the roast aroma like coffee. Example peak area value: 7927460, comparative example peak area value: 6546445).

  The total polyphenol concentration was 25165 ppm (standard deviation: 353) in the example (A liquid), 11 ppm in the example (B liquid), and 12534 ppm (standard deviation: 179) in the comparative example.

(6) Analysis of sulfur-containing aroma components (before dilution)
In the same manner as in the above (1), coffee extract (liquid A) and coffee steam distilled liquid (liquid B) were prepared, and each was filled and stored in a separate beverage container (Example). Further, a concentrated container-packed beverage was produced and stored in the same manner as (1) above (Comparative Example).

  The result of analyzing sulfur-containing aroma components for the concentrated solution before dilution in the same manner as (2) above is shown below. As is clear from the table below, when coffee extract (liquid A) and coffee steam distilled liquid (liquid B) are filled and stored in separate beverage containers (Examples), coffee extract (liquid A) and coffee Compared with the case where the water vapor distilled liquid (liquid B) is mixed and stored (Comparative Example), the sulfur-containing aroma components contained in the coffee water vapor distilled liquid (liquid B) remain more after storage. According to the invention, it was confirmed that roasted aroma like coffee can be maintained for a long time.

Test Example 2: Preparation and evaluation of packaged beverage (tea beverage)
(1) Preparation of packaged beverage [Example]
Green tea powder (powder obtained by spray-drying green tea extract), sodium bicarbonate (sodium bicarbonate), and sodium ascorbate are dissolved in ion-exchanged water and adjusted to a solid content concentration of 6% by weight. It was set as A liquid.

  Green tea steam distilled liquid was dissolved in ion-exchanged water, and adjusted so that the solid content concentration was almost zero, to obtain B liquid. The green tea steam distillate was produced by continuously distilling water vapor at 100 ° C. using a SCC (spinning cone column) apparatus in contact with the green tea liquor in counterflow.

  Each of the liquid A and the liquid B was filled in separate beverage containers and sterilized by retort (123 ° C., 10 minutes) to produce a concentrated container-packed tea beverage. Then, after storing at normal temperature (23 degreeC) for 20 days, A liquid and B liquid were mixed by equal amount, and it diluted with ion exchange water to 0.3% of solid content concentration, and prepared the tea drink.

[Comparative example]
The same green tea powder, green tea steam distilled liquid, sodium bicarbonate (sodium bicarbonate) and sodium ascorbate ion-exchanged water as in Examples were adjusted to a solid content concentration of 3% by weight (green tea powder and green tea steam distillation The ratio of the liquid is the same as the example). Subsequently, it filled into one container and retort-sterilized (123 degreeC, 10 minutes), and manufactured the concentration-type container-packed tea drink. Then, after storing at room temperature (23 ° C.) for 20 days, the bottle was opened and diluted with ion exchange water to a solid content concentration of 0.3% to prepare a tea beverage.

(2) Measurement of nonanal concentration About the concentration (ppb) of nonanal contained in the beverage (sample solution) before diluting with ion-exchanged water of Examples and Comparative Examples, the sample solution was put into a 10 ml vial (capacity 20 ml), 3 g of NaCl was added, and quantification was carried out under the following conditions using GC-MS (manufactured by Agilent) by the MVM (Multi Volatile Method) method.
-Equipment: GC: GC7890B manufactured by Agilent Technologies
MS: 5977A made by Agilent Technologies
HS: Gestel MPS
Tube ： Tenax TA, Carbon bx1000
・ Column: HP-INNOWAX 60m x 0.25mmi.d. Df = 0.25μm
・ Quantitative ion: Hexanal 56.0m / z
・ Temperature condition 40 ℃ (4min) ～ 5 ℃ / min ～ 260 ℃
Carrier gas flow rate: He 1.5ml / min Injection method: Splitless Ion source temperature: 260 ° C

(3) Amino acid content About the amino acid density | concentration in the drink assembled into the drink of A liquid and B liquid as described in an Example, and a comparative example, it measured on condition of the following using HPLC. Specifically, eight kinds of amino acids such as aspartic acid, glutamic acid, serine, glycine, threonine, alanine, proline, and theanine were quantified using a standard substance, and the total amount was calculated.
HPLC apparatus: Waters amino acid analyzer 2695
Column: AccQ-Tag column (3.9 mm x 150 mm)
-Column temperature: 40 ° C
-Mobile phase A: AccQ-TagA (pH 5.8)
-Mobile phase B: Acetonitrile-Mobile bed C: Water / methanol = 9/1
・ Detection: EX250nm EM395nm Gain100
・ Injection volume: 5μL
・ Gradient program:
Time (min) Flow rate (ml / min)% A% B% C
0 1 100 0 0
1 1 99 1 0
16 1 97 3 0
25 1 94 6 0
35 1 86 14 0
40 1 86 14 0
50 1 82 18 0
51 1 0 60 40
54 1 100 0 0
75 1 0 60 40
110 0 0 60 40

(4) Evaluation of packaged beverage Sensory evaluation was performed by five trained evaluation panelists on the flavors of the examples and comparative examples. “Uri incense” (a fragrance characteristic of gyokuro) that characterizes the fragrance of fresh tea was evaluated in six stages, and the evaluation points of each panel were averaged. The evaluation criteria are as follows, and the larger the value, the stronger the “Uri”.
・ 5 points: feels strong scent of scent ・ 4 points: feels scent of scent enough ・ 3 points: feels scent of scent ・ 2 points: feels slightly scent of scent ・ 1 point: almost no scent of scent ・ 0 points: No incense

(5) Analytical results and flavor evaluation results When the cucumber of the green tea beverage was sensory-evaluated, the example was 4.0 (standard deviation: 0.7), whereas the comparative example was 2.9 (standard Deviation: 0.8), and according to the present invention, it was confirmed that the cucumber of green tea beverage can be significantly enhanced. Moreover, it was confirmed that the drink of an Example contains many 20% or more nonanal compared with a comparative example, and many flavor components which are concerned with a cucumber fragrance | flavor are contained (nonal concentration of an example: 0). .59 ppb, nonanal concentration of comparative example: 0.48 ppb).

  The analysis results of nonanal concentration, total polyphenol concentration and amino acid concentration are shown below.

(6) Measurement of nonanal concentration (before dilution)
In the same manner as in (1) above, a green tea powder solution (liquid A) and a green tea steam distilled liquid (liquid B) were prepared, and each was filled in a separate beverage container and stored (Example). Further, a concentrated container-packed beverage was produced and stored in the same manner as (1) above (Comparative Example).

  The results of analyzing the nonanal concentration of the concentrated solution before dilution in the same manner as in (2) above are shown below. As is clear from the table below, when green tea powder solution (liquid A) and green tea steam distilled liquid (liquid B) are filled and stored in separate beverage containers (examples), green tea powder solution (liquid A) Compared with the case where the green tea steam distilled liquid (liquid B) is mixed and stored (Comparative Example), the concentration of nonanal contained in the green tea steam distilled liquid (liquid B) is high even after storage. It was confirmed that flavor components relating to cucumber can be maintained for a long time.

Claims (9)

A container-packed coffee beverage or a container-packed tea beverage in which two or more beverage compositions having different component compositions are filled in two or more beverage containers,
The said drink by which the total polyphenol density | concentration of the drink composition with which the certain drink storage part was filled is higher than the total polyphenol density | concentration with which another drink storage part was filled.   The beverage according to claim 1, wherein the beverage is a concentrated beverage that is drunk after diluting two or more beverage compositions filled in the beverage container.   The beverage according to claim 1 or 2, wherein two or more beverage compositions filled in the beverage container are mixed before drinking.   The drink in any one of Claims 1-3 whose said container is a container provided with two drink accommodating parts.   It is a container-packed coffee beverage, and the concentration of the sulfur-containing aroma component of a beverage composition filled in one beverage container is lower than the concentration of the sulfur-containing aroma component of a beverage composition filled in another beverage container The beverage according to any one of claims 1 to 4.   Contained coffee beverages, the sulfur-containing fragrance component concentration of the combined composition after sterilizing each of the beverage compositions filled in two or more types of beverage storage units combined the beverage composition The beverage according to any one of claims 1 to 5, which is higher than when sterilized later.   It is a container-packed tea beverage, and the nonanal concentration of a beverage composition filled in a certain beverage storage part is lower than the nonanal concentration of a beverage composition filled in another beverage storage part. 4. The beverage according to any one of 4.   Sterilized after the nonanal concentration of the composition packed together after sterilizing each of the beverage compositions filled in two or more kinds of beverage storage units is a containerized tea beverage. The drink in any one of Claims 1-4 and 7 which becomes high compared with the case where it did. A method for producing the beverage according to claim 1,
The said method including the process of respectively filling 2 or more drink storage parts with 2 or more types of drink compositions from which a composition differs.