JPS61271969A - Quality improver for drink and method of improving quality of drink - Google Patents

Abstract

PURPOSE:To reduce unnecessary bitterness, astringency, and acidity of drink, by adding cyclodextrin and a 5'-ribonucleotide and a glutamate to drink such as coffee, tea, etc. CONSTITUTION:(A) Cyclodextrin and (B) a 5'-ribonucleotide (e.g., 5'-inosinic acid, etc.) and/or a glutamate (e.g., sodium L-glutamate, etc.) are added to drink (e.g., coffee, cocoa, cola, guarana, tea, lactic acid bacteria drink, medicinal wine, etc.) so that the drink is improved.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a beverage quality improving agent and a beverage quality improving method comprising the use of cyclodextrins, 5'-ribonucleotides or/and glutamates.

Prior art] - U.S. Patent No. 8.528,8 describes a method of adding cyclodextrin alone for the purpose of improving the flavor of tea and tea.
No. 19 is also published in JP-A-56-4 as a method for improving the quality of citrus beverages by adding cyclodextrin alone.
No. 8849 is known.

Problems to be Solved by the Invention Beverages, for example, coffee, cocoa, tea, and various soft drinks, are more palatable than other foods, and their unique flavor is therefore important. However, this demand has become stronger than ever as the lifestyle has become more luxurious in recent years.

On the other hand, the flavor of beverages changes over time after they are manufactured, and the quality of the beverages often deteriorates. For example, in the case of coffee, the liquid obtained by extracting roasted and crushed coffee beans with hot water in a conventional manner has a good flavor immediately after extraction, but when stored at a warm temperature, the bitterness and sourness gradually change. It increases and the flavor deteriorates. Hot water extracts of tea leaves such as black tea and green tea also become bitter and astringent over time, and the extract becomes cloudy. As this turbidity progresses to a greater degree, it eventually develops into a milky state called milk down. In this state, the astringent taste of the extract becomes so strong that it is no longer suitable for drinking.

For this reason, if you want to drink coffee and tea in a good-flavored state, you have to extract them each time, which takes time and effort. If you want to quickly respond to people's orders, it is extremely inefficient to prepare the food individually. Furthermore, when coffee and tea extracts are sold in containers, there is a problem in that the flavor deteriorates by the time it is consumed.

Problems like the above! The inventors conducted various studies on methods for improving the quality of beverages, and found that by incorporating cyclodextrin, 6'-ribonucleotides or/and glutamate into beverages,
They found that the quality improvement effect increases synergistically and the quality can be maintained stably, and after further research, they completed the present invention.

That is, the present invention provides (1) cyclodextrin;
- ribonucleotides or/and glutamine am
and (2) a method for improving the quality of a beverage, characterized in that the beverage contains a cyclodextrin and a 5'-ribonucleotide or/and a glutamate. .

In the present invention, beverage bottles, coffee, cocoa, cola, plant seed drinks such as guarana, tea drinks such as black tea, green tea, and oolong tea, lactic acid bacteria drinks (e.g., yogurt), medicinal liquors (e.g., goji liquor 6-layer) Examples include Sushu and Totou 11!I).

The cyclodextrin used in the present invention includes α-
cyclodextrin, β-cyclodextrin, r
- Cyclodextrins can be mentioned, and these may be used alone or in combination of two or more.

The 5'-ribonucleotides used in the present invention include 5'-inosinic acid and 6'-guanylic acid, and these 5'-ribonucleotides may be free or edible. Salts such as sodium salts, potassium salts, salts, etc. may also be used.

1 m of 5-ribonucleotides may be used,
Two or more types may be used in combination. In the present invention, a mixture of sodium 6'-inosinate and sodium 5'-guanylate is particularly preferably used. Next, as the glutamate, edible salts of L-glutamic acid, particularly sodium L-glutamate, are preferably used.

The beverage quality improving agent of the present invention usually contains 100 parts by weight of cyclodextrin, and about 0.01 to 1,000 parts by weight of 5'-ribonucleotides and/or about 0.1 to 1000 parts by weight of glutamate. It is prepared by mixing in the following proportions: The mixing method itself is not particularly limited; for example, these powder products may be mixed in a V-type mixer,
It can be produced by a conventional method using a speed mixer or the like, and a sweetener such as sugar may be mixed in at this time.

The improving agent is added to the drink at a drinking concentration of about 0.01 to 1% by weight.

Next, one of the most important quality improvement methods of the present invention is to incorporate cyclodextrin, 5'-ribonucleotides or/and glutamate into a beverage at a conventionally known manufacturing step. When adding cyclodextrins, 5'-ribonucleotides or/and glutamate to a beverage, they may be added individually but are usually added as a pre-formulated composition, as described above. It is convenient.

cyclodextrin, 5'-ribonucleotides,
The amount of glutamate used depends on the type of beverage.

The concentration is selected as appropriate depending on the desired effect, etc., but the concentration at the time of drinking is usually about 0.01 to 1% by weight for cyclodextrin and about 0.0001 to 1% by weight for 5'-ribonucleotide a.
0.01% by weight, glutamate is approximately o,oot~0.
1% w/v, preferably about 0.05-0.6% cyclodextrin, about 0.0005-0.005% 5'-ribonucleotides, about 0.005% glutamate. It is used so that the amount is about 0.02%.

Cyclodextrin and 5'-ribonucleotide or/and glutamate can be added to the beverage at an appropriate stage before drinking; for example, black tea, green tea,
For teas such as oolong tea that are extracted with hot water and whose taste changes over time such as bitterness, astringency, and turbidity, the timing of addition is to the liquid immediately after extraction, or to the hot water used during extraction. is preferred. On the other hand, in the case of coffee or the like where the change over time is an increase in sourness or bitterness and turbidity is not a problem, it may be done at any time before drinking, and the same applies to other beverages. In the case of instant coffee, it can also be added during the manufacturing process or mixed into the dried product in powder form. In the case of instant black tea, the ingredients may be mixed before being packed into a tea bag, and in the case of a bag beverage, when being filled into a container.

EXAMPLES Next, the present invention will be explained in more detail by giving examples together with experimental examples.

Experimental Example 1 Black tea 18F was added to boiling water 1aoosZ, boiled for 1 minute, and filtered through V paper to obtain a black tea extract. Add this extract to 2
Divide into 00 ml portions and add β-cyclodextrin (hereinafter abbreviated as β-CD) (trade name “Seμdex NT”).
"Matsutani Chemical Manufacturing), 6'-Ribonucleotide Sodium (Product name: Ribotide" manufactured by Ota Pharmaceutical Co., Ltd., 6'-
A mixture of equal amounts of sodium inosinate, 5'-guani)vIII, and sodium inosinate were added alone or in combination, and immediately cooled with water, cooled to 20°C, and then left in a refrigerator for 20 hours. For each of these black tea liquids,
The strength of astringency was investigated by a sensory test conducted by 10 people. The results are shown in Table 1.

Table 1 Note 1) Spring/I/ was given a score using the following scale to evaluate the degree of astringency.

Very weak...2 points, 1 weak...
...1 point, average...0 points, 9 strong...
・・・・・・−1 point, very strong・・・・・・・・・−
2 points Note 2) TukeyO for unified arrangement of sensory test results
A significant difference test was performed using a table ("Food Quality Measuring Method", written by Seiji Yoshikawa et al., 1962, Korin Shoin), and the test results of the difference between sample point 6 and each sample are shown.

*・・・・・・・・・There is a significant difference at a risk rate of 5%.

※※・・・・・・・・・There is a significant difference at a risk rate of 1%.

As shown in the results in Table 1, β-CD significantly suppressed astringency.

Experimental example 2゜ β-CD was added to the black tea extract obtained in the same manner as in Experimental Example 1.

Sodium 5'-ribonucleotide and sodium L-glutamate were added in the amounts shown in Table 2, and the following Experimental Example 1 was carried out.
The degree of astringency was evaluated using the same storage conditions and sensory testing methods.

Table 2 Note 1) Shows the same meaning as Table 1.

Note 2) Shows the results of significant difference test between sample A6 and each sample.

Note 8) Shows the results of significant difference test between sample A7 and each sample.

Note 4) Shows the results of significant difference test between sample A8 and each sample.

As shown in the results in Table 2, the astringency of black tea is caused by β-C
The combined use of D and sodium 5'-ribonucleotide or/and sodium L-glutamate results in a more significant reduction than when these are added alone.

Example 1 Boil 600g of roasted coffee powder aOf? A coffee extract was obtained by extraction. Transfer 200ml of this to two fufuscos, one as a control, and the other with β-CD.
l&9. 1f of a quality improver obtained by mixing 4f of sodium L-μ glutamate, 4f of sodium nucleotide, and 0.2f of sodium nucleotide in a mortar was added, the mixture was stoppered, and the mixture was stored at 80 to 90°C for 5 hours.

When comparing the two after 5 hours, it was found that the bitterness and sourness in the added group was suppressed compared to the control, and a good flavor was maintained.

Example 2 Hot water 1j was added to commercially available instant coffee 11F to make it drinkable, and the mixture was stored overnight at 80 to 90°C in a flask. To this, a quality improver obtained by mixing β-CD95F, 0.5f of sodium 5'-ribonucleotide, and 4.5f of sodium L-glutamate in a mortar was added to the coffee at a concentration of 0.4%. When comparing the samples with the additives and the controls without these additives, the additives suppressed unpleasant tastes such as bitterness and sourness, and had a better flavor than the control.

Example 8 18F black tea leaves were added to 1 liter of boiling water, boiled for 1 minute, and then filtered through p paper to obtain 1 g of black tea. Sample A was prepared by adding a mixture of 6 f sugar, 0.8 f β-CD powder, 0.004 F sodium 5'-ribonucleotide, and 0.04 F sodium L-glutamate to 200 ml black tea. Sample B was prepared by adding 6 grams of sugar to 200 g of black tea. When Sample A and Sample δ were refrigerated for 24 hours and drank after nine hours, Sample B had a strong astringent taste, while Sample A had a moderate astringent taste and a good flavor.

Example 4 1 # of β-CD powder, 6 f of sodium L-glutamate, and 1 f of sodium 5'-ribonucleotide were weighed separately. First, sodium L-glutamate and sodium 5'-ribonucleotide were mixed in a mortar, and then approximately 2°F of β-CD powder was added and mixed. This mixture was transferred to a 21-volume plastic bag, the remainder of the β-CD powder was added thereto, and the mixture was thoroughly shaken and mixed to obtain a beverage quality improver.

When 0.5% of the above-mentioned beverage quality improver was added to the black tea extract obtained by a conventional method and left to stand for 5 hours, no turbidity was observed and black tea with good flavor was obtained.

Example 5 Green tea leaves 10F were added to boiling water 11 and boiled for 1 minute, and then filtered through V paper to obtain a green tea extract.

The quality improver 1F obtained in Example 4 was added to 200 ml of this black tea extract and left for 6 hours. When the thus obtained product was compared with a product that had been left for 6 hours without the addition of the present quality improving agent, the flavor was clearly better.

Effects of the Invention By applying the method of the present invention, unnecessary bitterness, astringency, sourness, etc. of the beverage can be reduced, and its flavor can be further improved. This effect is due to cyclodextrin and
It is based on the combined effect of using 5-ribonucleotides and/or glutamate. That is, the effect of improving the flavor of the beverage according to the present invention is significantly greater than when each of the above additives is used alone, and when used in combination, the flavor is synergistically improved.

Claims (2)

[Claims] (1) Beverage quality improving agent containing cyclodextrin and 5'-ribonucleotides or/and glutamate (2) A method for improving the quality of a beverage, which comprises incorporating cyclodextrin and 5'-ribonucleotides or/and glutamate into the beverage.