JP2013220079A - Taste-modifying agent for beverage use and beverage containing it - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, in a beverage, especially the beverage containing a plurality of taste substances, a method for making the palatable beverage with variation in feeling of the taste suppressed.SOLUTION: The problem can be solved by using a taste-modifying agent for beverage use with a milk serum mineral as an active ingredient. The milk serum mineral is especially desirable having less than 2 mass% of calcium content in solid content. In an additional amount of the taste-modifying agent for the beverage use to the beverage, the milk serum mineral content in 100 ml of the beverage is desirably in the quantity of 0.0001-0.5g as the solid content.

Description

  The present invention relates to a taste modifier for beverages that can be made palatable while suppressing variation in taste in beverages, particularly beverages containing a plurality of taste substances.

There are various classifications of food, but in terms of physical properties, beverages are characteristic in that they require containers for storage. And there existed a problem that the flavor of a container moved at the time of manufacture or a preservation | save.
Also, beverages are different from solid foods that require chewing and swallowing in the way they taste. In other words, the taste component is a substance that once dissolves in water or saliva to feel the taste, so if it is a solid food, the taste component is felt after dissolving in saliva by chewing. Even if there is a slow taste in the taste, the taste component gradually spreads in the mouth during chewing, so the taste feel is leveled and the flavor is unified. Since it is dissolved in water from the beginning, the taste of all the taste ingredients in the beverage is felt straight at the moment when it is put in the mouth, so the characteristics of each taste ingredient such as the slowness of taste taste appear. As a result, there was a problem that the taste was uncoordinated.
Furthermore, unlike solid foods, mastication is not necessary, so that there is no time until swallowing and there is a taste component that has a slow taste speed, and the taste is particularly unaffected.

In recent years, consumer preferences have been diversified, and beverages of new genres that have never existed have been introduced to the market one after another.
For example, in addition to beverages using new beverage materials, conversely, non-alcohol with the flavor of alcoholic beverages based on the concept of using the same flavor without using raw materials that should be essential ingredients. Beverages and low-calorie beverages with reduced sugar and fat are also widely accepted. In addition to the original purpose of tasting flavors, various health drinks and nutritional drinks such as green juice, acai juice and vinegar drinks that are ingested for health and health purposes also form a large market. In addition, sports drinks, jelly drinks, and drinks with a completely different temperature range than conventional drinks, which are assumed to be consumed in different scenes, have a significant impact on consumers who have been seeking drinks that have never been seen before. Has been widely accepted.
In these new genres of beverages, the flavor of the beverage material used is too strong, it is not delicious, the original flavor may not be felt, or it may have a different taste or miscellaneous taste. However, the balance between taste and flavor is lost, and therefore, efforts are made to make beverages easy to drink by adding various flavoring substances such as fragrances.

  However, when these taste substances are used for flavor expression, the taste substances themselves have a very characteristic flavor, so that there is a problem that it is difficult to obtain a natural flavor while being effective in a small amount. . In particular, when multiple taste substances are combined, the individual flavors are expressed in a discrete manner, the aftertaste is uncomfortable, and the taste and flavor balance is poor, resulting in a smooth taste. I feel it.

Here, various examinations have been made so far in the food and drink as a method for improving the problems derived from the taste substances as described above.
For example, methods using high-intensity sweeteners (for example, Patent Documents 1 and 2), methods using amino acids and peptides (for example, Patent Document 3), methods using organic acids (for example, Patent Document 4), 7- In a method using hydroxy-3,3 ′, 4 ′, 5,6-pentamethoxyflavone (for example, Patent Document 5), a method using a specific sugar (for example, Patent Documents 6 and 7), barley malt extract, etc. (For example, patent document 8) etc. which use the compound group produced | generated by carrying out the high temperature process of these.

  However, as described above, these methods have a problem that sufficient effects cannot be obtained in beverages, and are effective only for specific taste substances or only for specific beverages. There were problems such as.

Thus, the present condition has not fully established the method of improving the non-concentration (taste variation feeling) with respect to various drinks.
On the other hand, while minerals contained in beverages are indispensable as electrolytes in the body, there are reports that they produce off-flavors and miscellaneous tastes (for example, Patent Document 9). The miscellaneous taste was considered as one of the challenges.

JP 2002-101844 A JP 2009-5675 A JP-A-1-225448 JP-A-9-107935 International Publication No. 2009/57633 JP 2011-206030 A JP 2012-60930 A International Publication No. 2009/78359 JP 2011-103799 A

  Accordingly, an object of the present invention is to provide a method for making a palatable beverage with reduced taste variability in a beverage, particularly a beverage containing a plurality of taste substances, particularly a plurality of taste substances. is there.

As a result of various studies to solve the above-mentioned problems, the present inventors have been thought that when conventional minerals are added to beverages, it is considered to cause off-taste and miscellaneous taste as described above. Mineral content (whey minerals) has the effect of adjusting the overall flavor of the beverage, and does not negate the characteristics of each taste, even for beverages containing multiple taste substances with a strong personality I found out.
This invention is completed based on the said knowledge, and provides the taste modifier for drinks which uses a whey mineral as an active ingredient.

  ADVANTAGE OF THE INVENTION According to this invention, even if it is a case where it contains a taste substance, especially a some taste substance, the drink with the palatable taste by which the feeling of dispersion | variation in taste was suppressed can be obtained.

Hereinafter, the present invention will be described in detail.
First, the whey mineral which is an active ingredient of the beverage taste modifier of the present invention will be described.
Whey mineral is protein or lactose removed from milk or whey (whey) as much as possible. Therefore, it contains milk ash (mineral) at a high concentration and ash occupies solids. The ratio is extremely high. And the mineral composition becomes a ratio close | similar to the mineral composition in the milk and whey used as a raw material.
The whey mineral used in the present invention preferably has a high purity, that is, a low content of impurities such as protein and lactose, from the viewpoint of high effect of the present invention and water solubility and dissolution in the mouth. That is, it is preferable to use a whey mineral having an ash content of 30% or more in the solid content, and more preferably using a whey mineral having an ash content in the solid content of 50% or more. The higher the ash content, the better.
In addition, as the whey mineral used in the present invention, the calcium content in the solid content is preferably less than 2% by mass, more preferably in view of the high effect of the present invention and the difficulty of causing precipitation and turbidity in the beverage. It is preferred to use whey minerals of less than 1% by weight, more preferably less than 0.5% by weight. The lower the calcium content, the better.

The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily supplied with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. It can be obtained by inserting a method of using acidic whey using reduced milk, or by inserting a step of removing calcium when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.
The whey mineral may be in any form such as fluid, paste or powder.

  The beverage taste modifier of the present invention contains the whey mineral as an active ingredient. For the beverage taste modifier of the present invention, the whey mineral may be used alone as it is, or mixed with various additives, and powder, granules, tablets, liquids and the like by conventional methods. It may be used in the form of a formulation.

  Additives for formulating the powder, granules, tablets and the like include thickening polysaccharides such as pectin, seaweed polysaccharides, carboxymethylcellulose, excipients such as starch and silicon dioxide, glucose, Examples include sweeteners such as fructose, sucrose, maltose, sorbitol, stevia, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, magnesium oxide, vitamins, fragrances, antioxidants, brighteners, etc. One or two or more of these are appropriately selected and used. The content of the various additives in the taste modifier of the present invention varies depending on the additive, but is preferably 90% by mass or less, and more preferably 50% by mass or less.

In addition, when the beverage taste modifier of the present invention is in the form of a liquid, the preferable content of the whey mineral is the purpose of exhibiting the taste modifier effect with a small amount of addition, and the crystal during storage. In order to avoid precipitation, it is preferable that it is 1-30 mass% as solid content of a whey mineral, and it is still more preferable that it is 5-20 mass%.
When formulating into a liquid form, the whey mineral and the various additives may be dissolved or dispersed in the liquid. Examples of such a liquid include water, ethanol, propylene glycol and the like. The content of the liquid in the taste modifier of the present invention is preferably 99% by mass or less, more preferably 95% by mass or less.

In addition to the whey minerals, the taste modifier for beverages of the present invention is used in combination with other quality improvers and additives in addition to the above-mentioned additives for formulation as long as the effects of the present invention are not impaired. can do.
Examples of these include various vegetable oils and fats, animal fats and oils and fats such as processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, glycerin fatty acid esters, sucrose fatty acid esters, Emulsifiers such as polyglycerin fatty acid ester, lecithin, lysolecithin, enzymes, antioxidants such as tocopherol and tea extract, coloring agents such as β-carotene, caramel, and red yeast rice pigment, flavoring, sugars and sugar alcohols, sweetness Examples thereof include foods, dextrin, oligosaccharides, gelling agents and thickening stabilizers, milk and dairy products other than the whey minerals, pH adjusters, food preservatives, shelf life improvers, spices and the like.

  In addition, although the addition amount with respect to a drink of the taste modifier for drinks of this invention changes with kinds and content of a taste substance used for a drink, and the drink, the whey mineral of the said whey mineral is contained in 100 ml of drinks. The content is such that the solid content is preferably 0.0001 to 0.5 g, more preferably 0.0005 to 0.2 g, and most preferably 0.001 to 0.1 g.

Next, the beverage of the present invention will be described.
The beverage of the present invention is a beverage containing the beverage taste modifier of the present invention, and the content thereof is an amount to be added to the beverage of the beverage taste modifier of the present invention. .
There are no particular restrictions on the type of beverage, but coffee beverages such as black coffee, milk coffee, lacto coffee, coffee milk, and cafe au lait, cocoa beverages, chocolate beverages, tea, tea ole, flavor tea, spice tea, fruit juice Black tea, green tea, sencha, bancha, brown rice tea, roasted tea, matcha tea, barley tea, barley tea, oolong tea, rooibos tea, jasmine tea, iron kannon tea, pu'er tea, oolong mix tea, habucha, kuko Tea, Ukoncha, Hakocha, Herbal Tea, Kelp Tea, Shiso Tea, Shiitake Tea, Sakura Tea, Amachazuru Tea, Gymnema Tea, Mulberry Leaf Tea, Tochu Tea, Dokdami Tea, Ginseng Tea, Bamboo Leaf Tea drinks such as tea, parla tea, rafu hemp tea, banaba tea, bear cocoon tea, dandelion tea, reduced fertilizer tea, coconut tea, hinata summer tea, mate tea, guava tea, and malt , Ameyu, Gingeryu, Kuzuyu, Nikki, Lemonyu, 100% fruit juice, fruit juice drink, fruit drink, fruit drink, tomato juice, vegetable juice, tomato and / or fruit juice vegetable juice, green juice Vegetable drinks such as cola, cider, cream soda, ramune, root beer, ginger ale, fruit juice carbonated, lactic acid carbonated, tonic water, non-alcoholic beer and other carbonated drinks, mineral water, carbonated mineral water, carbonated water, etc. , Sports drinks, energy drinks, health drinks, vinegard links, vinegar drinks, non-alcoholic sake, non-alcoholic coffee high, non-alcoholic cocktails, soy milk such as milk, soy milk, fruit soy milk, malt soy milk, lactic acid fermented soy milk, lactic acid drinks, Lactic acid bacteria beverage, milkshake, cheese drink, whey , Scented milk beverage, sake (sake), synthetic sake, shochu (rice shell, maiden), strawberry high, highball, mirin, beer, brewed liquor, distilled liquor, sparkling liquor, third beer, fruit liquor・ Alcoholic beverages such as sweet fruit wine, whiskey, wine, brandy, spirits, and liqueurs are listed.

  The beverage taste modifier of the present invention is sufficiently effective for general beverages, for example, beverages using new beverage materials, but also contains alcohol. However, there are non-alcoholic beverages that have the flavor of alcoholic beverages, low-calorie beverages that are cut from sugar and fat, health beverages, sports beverages, jelly beverages, and beverages that have a completely different temperature range from drinking. It is preferable that it is a beverage to contain.

  In the present invention, a taste substance refers to a beverage material, a health material, a functional material, etc. that express a characteristic flavor when added to a beverage, such as sugar alcohol, sweetener, bitter substance, sour substance, Water-soluble dietary fiber, amino acids, aminosaccharides, peptides, proteins, various edible extracts, various vitamins, various terpenoids, various flavonoids, various phenols, polysaccharides, phospholipids and their derivatives (ceramide, phosphatidylcholine, Sphingomyelin, etc.), higher aliphatic alcohols (policosanol), isoflavones, taurine, DNA, DHA, methylsulfonylmethane, inorganic salts (iron, magnesium, calcium, potassium, zinc, selenium, etc.) Or 2 or more types can be used.

  In addition, since the taste modifier for beverages of the present invention can be a palatable beverage with a suppressed sense of variation in taste even in beverages containing a plurality of taste substances, the taste substances to be combined There is no particular restriction on the number of

  Examples of the sugar alcohol include lactitol, xylitol, mannitol, sorbitol, erythritol, maltitol, paratinite, reduced starch syrup, and reduced sugar polydextrose.

  Examples of the sweetener include acesulfame potassium, sucralose, stevia, aspartame, saccharin, neotame, licorice, rahan fruit, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, monelin, trehalose, xylose, fructooligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, Examples include high-intensity sweeteners and functional sweeteners such as various oligosaccharides such as dairy oligosaccharide, raffinose, lactulose, and palatinose oligosaccharide.

  Examples of the bitter substance include caffeine, naringin, sagebrush extract and hop origin.

  Examples of the sour substance include citric acid, vinegar, adipic acid, trisodium citrate, gluconic acid, malic acid, and tartaric acid.

  Examples of the water-soluble dietary fiber include LM pectin, HM pectin, CMC, methylcellulose, alginic acid, alginate, alginic acid ester, low-molecular alginic acid, glucomannan, konjac mannan, psyllium gum, agar gum, agar, fucoidan, carrageenan, card Orchid, xanthan gum, guar gum, gellan gum, dextran, rhamsan sun gum, tamarind seed gum, karaya gum, tragacanth gum, polydextrose, indigestible dextrin, cyclodextrin, cluster dextrin, polygalactose, water-soluble β-glucan (β-1, 3- 1, 4-glucan and / or β-1, 3-1, 6-glucan) and the like.

  Examples of the amino acids include arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, alanine, leucine, tryptophan, tyrosine, valine, citrulline, ornithine. Etc. These amino acids may be free amino acids or salt forms. Examples of the salt include metal salts such as sodium salt and calcium salt, inorganic acid salts such as hydrochloride, carbonate and sulfate, and organic acid salts such as acetate, malate and succinate.

  Examples of the amino sugar include galactosamine, acetylgalactosamine, glucosamine, acetylglucosamine, neuraminic acid, acetylneuraminic acid, hexosamine, and salts thereof.

  Examples of the peptides include yeast peptides, carnosine / anserine, imidazole dipeptides, and liver peptides.

  Examples of the proteins include whey proteins such as α-lactalbumin, β-lactoglobulin, serum albumin, casein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, ovalbumin Egg protein such as conalbumin and ovomucoid, wheat protein such as gliadin, glutenin, prolamin and glutelin, other proteins such as animal and plant proteins, complex of protein and polysaccharide, collagen, gelatin and the like.

  As the above edible extracts, agricultural, water, and livestock products used as foods are produced as raw materials (including microorganisms) by extraction or juice extraction, self-digestion, enzyme treatment, purification, concentration, etc. under hygienic management. In addition, those containing ingredients derived from raw materials, or those obtained by adding auxiliary materials and flavor components to these. Specifically, livestock extracts such as chicken extract, beef extract, pork extract, salmon extract, salmon extract, salmon extract, bonito extract, boiled and dried extract, guillo extract, legume extract, cod extract, oyster extract, abalone extract, scallop extract, shrimp extract, crab extract・ Krill extract, oyster extract, clam extract, kelp extract, seaweed extract, fish extract, fish extract, onion extract, carrot extract, Chinese cabbage extract, cabbage extract, celery extract, garlic extract, ginger extract, shiitake extract, mushroom Extract / fruit extract, ginkgo biloba extract, flower bud extract, bacopa extract, snow lotus flower extract, bodaiju extract, ashwaganda extract, raffma extract, yamabushitake extract, lemon verbena extract, cat's claw extract, ory Agricultural extracts such as leaf extract, tea leaf extract, various fruit extracts, turmeric extract, herbal extract, bacopa monniera extract, champapiedra extract, soybean-derived extract, kale-derived extract, catechin-derived extract, brewer's yeast extract / bread yeast extract Examples include yeast extracts such as Torula yeast extract, and extracts extracted from microorganisms such as Chlorella, Chlamydomonas, Synecococcus and Spirulina.

  The above vitamins include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin (nicotinic acid), pantothenic acid, folic acid, biotin, vitamin C, carnitine, these Derivatives and the like.

  Examples of the terpenoids include β-carotene, geniposidic acid, carnosol, saponin, soy saponin, chromosaponin, carotenoids (such as astaxanthin, lycopene, zeaxanthin, lutein) and the like.

  Examples of the flavonoids include catechin derivatives such as quercetin, myricetin, kaempferol, quercetin rutinoside, bilobalide, zincgolide, taxifolin, and epigallocatechin gallate, epigallocatechin, epicatechin gallate, and epicatechin.

  Examples of the phenols include phenolic acids such as caffeic acid, chlorogenic acid and rosmarinic acid, curcumin, sesamol, pinoresinol, gingerone and the like.

  Examples of the polysaccharide include hyaluronic acid, chondroitin sulfate, quince seed, starch, galactan, dermatan sulfate, glycogen, gum arabic, heparan sulfate, tragacanth gum, keratan sulfate, chondroitin, xanthan gum, mucoitin sulfate, guar gum, dextran, kerato sulfate, locust Bingham, succinoglucan, caronic acid and the like can be mentioned.

  In addition, although content of the said taste substance in a drink can be suitably determined with the kind, combination, etc. of a drink, Preferably it is 0.0001-20g in 100 ml of drinks, More preferably, it is 0.001-10g. .

Next, the beverage of the present invention will be described.
The beverage of the present invention contains at least the taste modifier for beverages of the present invention, preferably a beverage containing one or more, preferably two or more of the above-mentioned taste substances. In addition, about the manufacturing method, even if it is the method of mix | blending and manufacturing the said taste modifier for drinks at the time of manufacture of a drink, also adding the said taste modifier for drinks to a drink, and fully It can also be obtained by mixing or dissolving.
In addition, the said taste modifier for drinks of this invention and a taste substance may be added simultaneously, and it is also possible to add at arbitrary different timings, respectively.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these do not limit the scope of the present invention.

<Manufacture of taste modifiers for beverages>
[Production Example 1]
Sweet whey obtained as a by-product when manufacturing cheese is subjected to nanofiltration membrane separation, and further concentrated by reverse osmosis filtration membrane separation and concentration by an evaporator to obtain whey mineral A that is liquid with a solid content of 10% by mass. Obtained. The amount of ash in the solid content of the obtained whey mineral A was 35% by mass, and the calcium content was 2.2% by mass. This whey mineral A was used as the beverage taste modifier A of the present invention.

[Production Example 2]
Sweet whey obtained as a by-product when producing cheese is subjected to nanofiltration membrane separation, further concentrated by reverse osmosis filtration membrane separation, and then subjected to heat treatment at 80 ° C. for 20 minutes, and the resulting precipitate is centrifuged. This was further concentrated by an evaporator to obtain whey mineral B having a solid content of 10% by mass. The amount of ash in the solid content of the obtained whey mineral B was 55% by mass, and the calcium content was 0.4% by mass. This whey mineral B was used as the beverage taste modifier B of the present invention.

[Example 1]
Uniformity after adding 0.003 g of the above-mentioned taste modifier B for beverage to 100 ml of commercially available beer-taste beverage (non-alcohol beer) (containing alcohol: 0.0%, malt extract, amino acids, hops) The beverage A according to the present invention was obtained. Compared to the case where the beverage taste modifier was not added, the beverage A was very pleasant and had a coherent flavor and a reduced taste variation.

[Example 2]
Addition of 0.003g of the above taste modifier B for beverages to 100ml of effervescent liqueur (third beer) (alcohol content: 3%, soy protein, yeast extract, high sweetener content) After that, it was mixed uniformly to obtain a beverage B according to the present invention. Compared with the case where the beverage taste modifier was not added, the beverage B was very pleasant and had a coherent flavor and a reduced taste variation.

[Example 3]
0.02g of the above-mentioned beverage taste modifier B is added to 100ml of canned high (alcohol content: 3%, acidulant, high-intensity sweetener, dietary fiber included) and then mixed uniformly. The beverage C according to the present invention was obtained. Compared to the case where the beverage taste modifier was not added, the beverage C had a coherent flavor and was very palatable with a sense of variation in taste suppressed.

[Example 4]
After adding 0.02 g of the above-mentioned taste modifier B for beverages to 100 ml of a commercially available non-alcoholic cocktail (salty dog flavor) (alcohol content: 0.0%, containing a sour agent, a sweetener, and a bitter component) It mixed uniformly and obtained the drink D which is this invention. Compared with the case where the beverage taste modifier was not added, the beverage D was very pleasant and had a coherent flavor and a reduced taste variation.

[Example 5]
0.02 g of the above-mentioned taste modifier B for beverages is added to 100 ml of a commercially available can highball (alcohol content: 7%, containing a sour agent and dietary fiber) and then mixed uniformly to obtain the beverage according to the present invention E was obtained. Compared with the case where the beverage taste modifier was not added, the beverage E was very tasteful, having a coherent flavor, and suppressing the variation in taste.

[Example 6]
4 ml of lemon juice and 30 ml of water were mixed with stirring. Further, 66 ml of carbonated water and 0.04 g of the above-described taste modifier B for beverage were added and mixed uniformly to obtain beverage F according to the present invention. Compared with the case where the taste modifier for beverages was not added, Beverage F was very palatable with reduced sourness and bitterness, and reduced taste variability.

[Example 7]
0.02 g of the above taste modifier B for beverage was added to 100 ml of carbonated hard water (containing magnesium content) on the market, and mixed uniformly to obtain a beverage G according to the present invention. Beverage G was very palatable with reduced bitterness and reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 8]
Beverages according to the present invention are added to 0.04 g of the above-mentioned taste modifier B for beverages with 100 ml of commercially available mixed fruit juice (containing melon juice, kiwi juice, lemon juice, sweetener) and then mixed uniformly. H was obtained. Compared with the case where the beverage taste modifier was not added, the beverage H was very pleasant and had a coherent flavor and a reduced variation in taste.

[Example 9]
0.04 g of the above-mentioned beverage taste modifier B was added to 100 ml of orange fruit juice and then mixed uniformly to obtain the beverage I of the present invention. Beverage I was very palatable with a reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 10]
Frozen Concentrated Satsuma Orange Juice 5g, Fructose Glucose Liquid Sugar 11g, Citric Acid 0.2g, L-Ascorbic Acid 0.02g, Fragrance 0.2g, Dye 0.1g After adding 0.04g of the quality agent B, it mixed uniformly and the drink J which is this invention was obtained. Compared to the case where the beverage taste modifier was not added, the beverage J was very pleasant and had a coherent flavor and a reduced taste variation.

[Example 11]
After melon and kiwi fruit were cut into bite-sized fruits as fruit having a flesh texture, they were mixed with a mixer so that the mass ratio of melon: kiwi = 1: 1 was obtained to obtain fruit juice. 0.04g of the above-mentioned beverage taste modifier B was added to 100ml of mixed fruit juice, and then mixed uniformly to obtain beverage K according to the present invention. Compared to the case where the beverage taste modifier was not added, the beverage K had a coherent flavor and was very palatable with a sense of variation in taste suppressed.

[Example 12]
0.04g of the above-mentioned beverage taste modifier B was added to 100ml of commercially available fruit juice mixed vegetable juice (containing vegetable extract and fruit juice), and then mixed uniformly to obtain the beverage L of the present invention. Compared with the case where the beverage taste modifier was not added, the beverage L was very palatable, having a coherent flavor, and suppressing the sense of variation in taste.

[Example 13]
0.02 g of the above-mentioned beverage taste modifier B is added to 100 ml of a commercially available health beverage (functional component-containing tea-based beverage) (containing collagen and fresh tea leaf extract), and then mixed uniformly. Beverage M was obtained. Beverage M was very palatable with reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 14]
0.1 g of the above-mentioned taste modifier B for beverage was added to 100 ml of commercially available turmeric tea (turmeric extract, containing magnesium), and then uniformly mixed to obtain beverage N according to the present invention. Beverage N was very palatable with a reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 15]
15 g of fermented milk, 13 g of fructose glucose liquid sugar, 0.5 g of pectin, 0.08 g of citric acid, 0.15 g of fragrance, and 0.04 g of the above taste modifier B for beverage are dissolved in water and filled up to 100 ml. The beverage O according to the present invention was obtained. Beverage O was very palatable with a reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 16]
0.02 g of the above-mentioned beverage taste modifier B was added to 100 ml of a commercially available health drink (containing oligosaccharide, amino acid and acidulant), and then mixed uniformly to obtain a beverage P according to the present invention. Compared with the case where the beverage taste modifier was not added, the beverage P was very palatable with a reduced sense of taste variation.

[Example 17]
0.02 g of the above-described beverage taste modifier B was added to 100 ml of commercially available soy milk (containing dietary fiber and sweetener), and then mixed uniformly to obtain the beverage Q of the present invention. Compared to the case where the beverage taste modifier was not added, the beverage Q was very palatable with a reduced variation in taste.

[Example 18]
0.02g of the above-mentioned beverage taste modifier B was added to 100ml of commercially available nutrition drink (containing vitamins and amino acids) and then mixed uniformly to obtain a beverage R according to the present invention. Beverage R was very palatable with reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 19]
0.02 g of the above-described taste modifier B for beverage was added to 100 ml of a commercially available jelly beverage (containing vitamins and dextrin) and then mixed uniformly to obtain a beverage S according to the present invention. Beverage S was very palatable with a reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 20]
0.2 g of the above-mentioned beverage taste modifier B was added to 100 ml of commercially available green juice (containing a kale extract and a starch breakdown product), and then mixed uniformly to obtain a beverage T according to the present invention. Compared with the case where the beverage taste modifier was not added, the beverage T was very palatable with reduced bitterness and taste, and reduced taste variability.

[Example 21]
To 100 ml of commercially available health drink (beauty drink) (containing plant extracts, citric acid, sweetener, collagen peptide) The beverage U which is the invention was obtained. Beverage U was very palatable, with less bitterness and sourness, and reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 22]
0.005 g of the beverage taste modifier B was added to 100 ml of a commercially available sports beverage (containing amino acids, magnesium salt, and potassium salt), and then mixed uniformly to obtain the beverage V of the present invention. . Beverage V was very palatable with reduced bitterness and reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 23]
0.2 g of an amino acid mixture mixed at a mass ratio of leucine: isoleucine: valine = 2: 1: 1, and 0.02 g of the above-mentioned beverage taste modifier B were dissolved in water and filled up to 100 ml, A beverage W according to the present invention was obtained. Compared with the case where the beverage taste modifier was not added, the beverage W was very palatable, with reduced bitterness and gummy taste, and reduced taste variability.

[Example 24]
0.01 g of the above-described taste modifier B for beverage was dissolved in 100 ml of a 0.1% by mass solution of potassium chloride to obtain beverage X according to the present invention. Beverage X was very palatable, with less bitterness and gummy taste and reduced taste variability compared to the case where no beverage taste modifier was added.

[Example 25]
0.05 g of the above-described beverage taste modifier B was dissolved in 100 ml of a 5% by mass solution of a collagen peptide derived from fish to obtain beverage Y according to the present invention. Compared with the case where the beverage taste modifier was not added, the beverage Y was very palatable, with reduced bitterness and gummy taste and reduced taste variability.

[Example 26]
0.05 g of the above-mentioned taste modifier B for beverage was dissolved in 100 ml of a 0.05% by mass solution of indigestible dextrin to obtain beverage Z according to the present invention. Compared to the case where the beverage taste modifier was not added, the beverage Z was very palatable with reduced taste and powdery taste and reduced variation in taste.

[Example 27]
Uniform after adding 0.003 g of the above-mentioned taste modifier A for beverages to 100 ml of a commercially available beer-taste beverage (non-alcoholic beer) (containing alcohol: 0.0%, malt extract, amino acids, hops) The beverage AA according to the present invention was obtained. Compared with the case where the beverage taste modifier was not added, the beverage AA had a good taste and a pleasant taste with a sense of variation in taste.

[Example 28]
The beverage according to the present invention is added to 0.04 g of the above-mentioned taste modifier A for beverages with 100 ml of commercially available mixed fruit juice (containing melon juice, kiwi juice, lemon juice, sweetener) and then mixed uniformly. AB was obtained. Compared with the case where the beverage taste modifier was not added, the beverage AB had a good taste and a sense of variation in taste.

[Example 29]
Add 0.02g of the above taste modifier B for beverage to 100ml of non-alcoholic cocktails (plum wine flavor) (alcohol content: 0%, sour, sweetener, plum extract) and mix uniformly Thus, a beverage AC according to the present invention was obtained. Compared to the case where the beverage taste modifier was not added, the beverage AC was very pleasant and had a coherent flavor and a reduced taste variation.

[Example 30]
After adding 0.02 g of the above-mentioned beverage taste modifier B to 100 ml of a commercially available non-alcoholic cocktail (wine flavor) (alcohol content: 0%, sour, sweetener, fruit juice, lactic acid fermentation fruit juice) It mixed uniformly and obtained drink AD which is this invention. Compared with the case where the beverage taste modifier is not added, the beverage AD is very pleasant and has a coherent flavor and a suppressed variation in taste.

[Example 31]
Uniform after adding 0.02 g of the above-mentioned taste modifier B for beverages to 100 ml of a commercially available non-alcoholic cocktail (shochu flavor) (alcohol content: 0%, containing acidulant, sweetener, rice bran, amino acid) The beverage AE according to the present invention was obtained. Compared with the case where the beverage taste modifier was not added, the beverage AE was very palatable, having a coherent flavor, and suppressing the variation in taste.

[Example 32]
After adding 0.02 g of the above-mentioned beverage taste modifier B to 100 ml of a commercially available non-alcoholic cocktail (sake flavor) (alcohol content: 0.0%, containing rice bran-derived component), uniformly mixed, A beverage AF according to the present invention was obtained. Compared with the case where the beverage taste modifier was not added, the beverage AF was very good in taste, having a coherent flavor, and suppressing the variation in taste.

[Example 33]
The mango was cut into bite-sized pieces as a fruity fruit and then put into a mixer to obtain fruit juice. 0.04 g of the above-mentioned beverage taste modifier B was added to 100 ml of fruit juice and then mixed uniformly to obtain a beverage AG according to the present invention. Compared to the case where the beverage taste modifier was not added, the beverage AG had a coherent flavor, and a rich feeling of the flesh was felt and was very pleasant.

[Example 34]
The fruit juice was cut into bite-sized peaches and then put into a mixer to obtain fruit juice. 0.04 g of the above-mentioned beverage taste modifier B was added to 100 ml of fruit juice and then mixed uniformly to obtain a beverage AH according to the present invention. Compared with the case where the beverage taste modifier was not added, the beverage AH had a coherent flavor, and a rich feeling of the flesh was felt and was very pleasant.

[Example 35]
After cutting the lemon into bite-sized pieces as a fruity fruit, it was put into a mixer to obtain fruit juice. 0.04 g of the beverage taste modifier B was added to 100 ml of fruit juice and then mixed uniformly to obtain a beverage AI according to the present invention. Compared with the case where the beverage taste modifier was not added, the beverage AI was coherent in flavor, and a rich feeling of the flesh was felt and was very pleasant.

[Example 36]
0.02 g of the above-mentioned taste modifier B for beverages is added to 100 ml of a commercially available non-alcohol brewed beverage (alcohol content: 0.0%, containing plum extract and rice bran) and then mixed uniformly. A beverage AJ was obtained. Compared with the case where the beverage taste modifier was not added, the beverage AJ was very good in taste, having a coherent flavor, and suppressing the variation in taste.

[Example 37]
0.003 g of the above taste modifier B for beverages is added to 100 ml of commercially available happoshu (alcohol content: 3%, soy protein, yeast extract, high-intensity sweetener), and then mixed uniformly. A beverage AK according to the present invention was obtained. Compared with the case where the beverage taste modifier was not added, the beverage AK was very palatable, having a coherent flavor, and suppressing the variation in taste.

[Example 38]
After melon and kiwi fruit were cut into bite-sized fruits as fruit having a flesh texture, they were mixed with a mixer so that the mass ratio of melon: kiwi = 1: 1 was obtained to obtain fruit juice. Subsequently, the obtained fruit juice and shochu (alcohol content: 25 degrees) were mixed at a mass ratio of 4: 1 to prepare an alcoholic beverage. After adding 0.04g of taste modifier B, it was mixed uniformly to obtain a beverage AL according to the present invention. Compared with the case where the beverage taste modifier was not added, the beverage AL was very palatable, having a coherent flavor, and reduced taste variability.

Claims (3)

  A taste modifier for beverages containing whey minerals as an active ingredient.   The taste modifier for beverages according to claim 1, wherein the calcium content in the solid content of the whey mineral is less than 2% by mass.   A beverage containing the beverage taste modifier according to claim 1 or 2.