JP6761350B2 - How to improve the flavor of beverages - Google Patents

Description

The present invention relates to a method for improving the flavor of a beverage, including the use of an adsorbent, and the beverage obtained thereby.

With the diversification of consumer needs, a wide variety of beverages have been developed and distributed on the market. Beverage flavor is not only one of the important characteristics that greatly influences the sales of beverages, but it is also an important characteristic to differentiate it from other beverages and give it uniqueness, so it is considered at the development stage of beverages. It is a matter to be done. Many ingredients that affect the flavor of beverages are known. Among them, cyclic organic compounds are often known to have a bad effect on the flavor of beverages, and attempts have been made to remove them for the purpose of improving the flavor of beverages. The following can be exemplified as a technique for removing a cyclic organic compound. Non-Patent Document 1 discloses that treatment of wine with cellulose acetate propionate removes 4-ethylphenol and 4-ethylguaiacol, which are responsible for off-flavour known as "bretta characters". ing. Patent Document 1 discloses that by treating coffee by combining activated carbon and a synthetic adsorbent, phenols that cause adverse effects on flavor and stability are reduced while maintaining chlorogenic acids. .. Patent Documents 2 and 3 describe that guaiacol, 4-ethylguaiacol, and 4-vinylguaiacol, which cause a decrease in aftertaste, can be adsorbed on a porous adsorbent such as activated carbon to reduce these. It is disclosed.

JP-A-2007-282571 Patent 4814989 Patent 5475427

R. Larcher et al, Food Chemistry, 132 (2012), 2126-2130

According to the method of the prior art, not only a specific phenol compound but also a compound beneficial to the flavor is adsorbed and removed at the same time, so that a certain degree of flavor improving effect can be obtained, but it is suggested that the effect is not sufficient. To. Furthermore, it has been found that in the method of the prior art, soluble solids in the beverage are also adsorbed and removed, so that not only the yield but also the palatability such as taste and drinkability is lowered. An object of the present invention is to selectively remove cyclic organic compounds that adversely affect the flavor of beverages and improve the flavor of beverages.

Means to try to solve the problem

Under these circumstances, the inventors of the present application have started to analyze the flavor components of various beverages. By the analysis, it was confirmed that cyclic organic compounds such as phenols are present in various beverages. Then, as a result of examining the flavor by focusing on the cyclic organic compound, in many cases, a result suggesting that some cyclic organic compounds have a bad influence on the flavor of the beverage was obtained. Further studies suggested that the content of cyclic organic compounds, which adversely affect flavor, affects the quality and grade of beverages.

Based on these findings, we investigated means for removing cyclic organic compounds that adversely affect the flavor. As a result, the cyclic organic compounds present in the beverage by contacting the cellulose derivative with the beverage. Was found to be able to be efficiently adsorbed. Based on the above, the inventors of the present application have completed the present invention.

The present invention provides:
(1) A method for improving the flavor of a beverage, which comprises contacting the beverage with a cellulose derivative and adsorbing a cyclic organic compound in the beverage on the cellulose derivative.
(2) The method of (1) further comprising removing the cellulose derivative from the beverage.
(3) The method of (1) or (2), wherein the cellulose derivative is selected from a cellulose ester or a cellulose ether.
(4) The method according to any one of (1) to (3), wherein the cellulose derivative has a shape selected from the group consisting of powder, flakes, granules, fibrous, and film.
(5) The method according to any one of (1) to (4), wherein the cellulose derivative has a viscosity of 10 to 500 mPa · s in a 6% aqueous solution.
(6) The method according to any one of (1) to (5), wherein the cellulose derivative is cellulose acetate and has a degree of vinegarization of 20 to 80%.
(7) The method according to any one of (1) to (6), wherein the beverage is selected from the group consisting of coffee, wine, whiskey, tea, and citrus juice.
(8) The content of the cyclic organic compound in the beverage after the contact with the cellulose derivative is 90% or less of the content of the cyclic organic compound in the beverage before contact, (1) to (7). Either way.
(9) The method according to any one of (1) to (8), wherein the cyclic organic compound is a phenol or a nitrogen-containing cyclic organic compound.
(10) The method according to (9), wherein the nitrogen-containing cyclic organic compound is a pyrazine or an indole.
(11) A beverage obtained by any of the methods (1) to (10).

According to the present invention, a cyclic organic compound that adversely affects the flavor in a beverage can be easily and efficiently adsorbed and removed. On the other hand, it was found that the adsorption to the flavor-beneficial compound was suppressed, so that the relative amount of the flavor-beneficial compound in the beverage increased and the flavor was improved. From this, the adsorption of a compound on a cellulose derivative is, in principle, selective for volatile compounds that contribute to the formation of last notes at high boiling points, such as cyclic organic compounds, and the formation of top notes at low boiling points. It can be understood that the amount of volatile compounds contributing to the above is not impaired. Furthermore, it was found that the loss of soluble solids was suppressed and that the yield and taste were not substantially affected. This not only does not impair the basic five tastes such as sweetness, sourness, saltiness, bitterness, and umami of the beverage, but also affects the factors that contribute to the drink response and palatability such as the thickness, richness, astringency, and body feeling of the beverage. It means that it does not reach.

As described above, selectively adsorbing a cyclic organic compound having a bad influence on the flavor has not been achieved by the prior art and cannot be predicted.

FIG. 1 shows a comparison of the phenolic content of coffee beans of different grades. For coffee beans of different grades, the peak areas corresponding to phenol, 2-methoxyphenol, cresol, 2-methoxy-4-methyl-phenol, 4-ethylphenol, 2-methoxy-4-ethylphenol, and pyrocatechol were calculated. , The total amount was defined as "phenol amount". The figure shows a relative value of coffee extract A with the amount of phenol as 100%. FIG. 2 shows a comparison of the amount of phenol in the coffee extract treated with the adsorbent. As the adsorbent, 3 types of activated carbon (GW, GWH, GLC), 1 type of synthetic adsorption resin (PVPP), and 3 types of cellulose acetate (PP, PF, LT35) were used. The untreated adsorbent was used as a control (Cont). After treatment with an adsorbent, the peak areas corresponding to phenol, 2-methoxyphenol, and 2-methoxy-4-vinylphenol were calculated by GCMS, and the total value was defined as "phenol amount". The error bars indicate the standard error when the same sample is analyzed three times. FIG. 3 shows a comparison of sensory evaluations of coffee extracts treated with an adsorbent. As the adsorbent, 3 types of activated carbon (GW, GWH, GLC), 1 type of synthetic adsorption resin (PVPP), and 3 types of cellulose acetate (PP, PF, LT35) were used. The untreated adsorbent was used as a control. Each of the chemical odor intensity, the grain odor intensity, the miscellaneous taste intensity, and the comprehensive evaluation was scored on a 5-point scale and converted into deviation values. 1: Control; 2: GW; 3: GWH; 4: GLC; 5: PVPP; 6: PP; 7: PF; 8: LT35. FIG. 4 shows the results of sensory evaluation of the coffee extract treated with the adsorbent. Cellulose acetate PF was used as an adsorbent. Each of the chemical odor intensity, the grain odor intensity, the miscellaneous taste intensity, and the comprehensive evaluation was scored on a 5-point scale and converted into deviation values. High-grade arabica beans: Commercially available black coffee beverage made from high-grade arabica beans (positive control); untreated: cellulose acetate PF untreated coffee extract; treated: cellulose acetate PF-treated coffee extract.

Detailed description of the invention

<How to improve the flavor of beverages>
The present invention provides a method for improving the flavor of a beverage. The method comprises bringing the beverage into contact with the cellulose derivative and adsorbing a cyclic organic compound that adversely affects the flavor of the beverage onto the cellulose derivative. The term "contact" as used herein means that the beverage and the cellulose derivative come into physical contact with each other. The means for the contact is not particularly limited, and for example, the cellulose derivative can be brought into contact with the beverage by adding the cellulose derivative to the container containing the beverage, and the beverage is added to the container containing the cellulose derivative. The beverage and the cellulose derivative can be brought into contact with each other, or the beverage and the cellulose derivative can be brought into contact with each other by transferring the beverage and the cellulose derivative contained in separate containers to the same container. Further, when the beverage and the cellulose derivative are brought into contact with each other, a stirring means may be used together.

The time for contacting the beverage with the cellulose derivative may be any time required for the cellulose derivative to adsorb the cyclic organic compound which adversely affects the flavor in the beverage. When the beverage and the cellulose derivative are brought into contact in a batch manner, the contact time can be, for example, 1 minute to 120 minutes. When the beverage and the cellulose derivative are brought into contact in a column manner, the contact time can be set based on the time as described above, but can be set based on the flow velocity of the beverage loaded on the column, or the column. It can also be set based on the elution rate of the beverage that elutes from. Here, the method of applying the beverage to the column filled with the cellulose derivative is not particularly limited, but for example, the method of dropping the beverage onto the column and recovering the eluate by natural dropping, or the method of applying the beverage under pressure. Examples thereof include a method of applying to a column and collecting the eluate. When the cellulose derivative and the beverage are brought into contact with each other by the column method, it can be understood that since the cellulose derivative is not mixed in the beverage, it is not necessary to perform an active operation for removing the cellulose derivative. When the beverage and the cellulose derivative are brought into contact with each other by a filtration method, the contact time can be set based on the flow velocity of the beverage to be filtered, or can be set based on the dissolution rate of the beverage obtained by filtration. it can. The flow velocity can be, for example, 1 to 1000 L / min or 100 to 500 L / min. Here, the filtration method is not particularly limited, but for example, a method in which a beverage is dropped onto a filtration membrane of a cellulose derivative and the filtrate is recovered by free fall (also referred to as a drip method), or a method in which pressure is applied to the beverage to prepare the filtrate. Examples include the extrusion method. When the beverage and the cellulose derivative are contacted by a filtration method, it can be understood that since the cellulose derivative is not mixed in the beverage, it is not necessary to carry out an active operation for removing the cellulose derivative.

The pH at which the beverage and the cellulose derivative are brought into contact may be unadjusted, but may be adjusted. When adjusting the pH, it can be 1.5 to 7.0. In one aspect, when the beverage is coffee, it may be contacted with a cellulose derivative at pH 5.0-7.0. In another embodiment, when the beverage is an acidic beverage such as fruit juice, it may be contacted with a cellulose derivative at pH 2.0 to 5.0. In yet another embodiment, when the beverage is wine, it may be contacted with a cellulose derivative at pH 3.0-4.5.

The temperature at which the beverage and the cellulose derivative are brought into contact may be any temperature as long as it enables the cellulose derivative to adsorb the cyclic organic compound in the beverage. Moreover, the temperature may be constant, and may be changed regularly or irregularly.

The "beverage" in the present specification may be a beverage whose flavor is improved by contact with a cellulose derivative, may be a beverage used as a food product, or may be a beverage used as a pharmaceutical product. There may be. Beverages also include not only beverages as finished products, but also liquids obtained in the middle of beverage production, such as intermediates that require further processing and preparation, and concentrates that are diluted to prepare a finished product. To drink. Here, the food includes foods, health foods, foods with functional claims, foods with nutritional function, and foods for specified health use. Beverages can then be classified into non-alcoholic beverages and alcoholic beverages. Examples of non-alcoholic beverages include sparkling beverages, citrus juice, coffee, coffee beverages, green tea, barley tea, black tea, mixed tea, sports beverages, and the like, and examples of alcoholic beverages include wine and whiskey. In the present invention, coffee, wine, whiskey, tea, and citrus juice can be preferably used as beverages. Furthermore, the method of the present invention can be applied to any beverage regardless of the quality of the beverage. More specifically, the cellulose derivative can be brought into contact with a low quality beverage, or the cellulose derivative can be brought into contact with a high quality beverage. By the contact, the cyclic organic compound that adversely affects the flavor in the beverage is selectively adsorbed on the cellulose derivative, so that the flavor characteristics of the low-quality beverage can be brought close to the flavor characteristics of the high-quality beverage. The flavor characteristics of high quality beverages can be brought closer to the flavor characteristics of higher quality beverages. For example, by applying the present invention to coffee extracted from low-quality Robusta coffee beans, the flavor of coffee extracted from high-quality Arabica coffee beans can be approached. As yet another example, if the present invention is applied to coffee extracted from high quality Arabica coffee beans, the flavor of coffee extracted from higher quality coffee beans can be approached.

In the present specification, terms such as good quality, high quality, and high quality are used interchangeably as synonyms for beverages to mean beverages with good flavor. As for beverages, terms such as poor quality, low quality, and low quality are used interchangeably as synonyms to mean beverages with poor flavor. It is well recognized by those skilled in the art that the quality of a beverage may be affected by the quality of raw materials, the manufacturing conditions of the beverage, the storage conditions, and the like. Beverage quality is evaluated according to the criteria set for each type. For example, Arabica coffee beans are commonly known as high quality coffee beans and Robusta coffee beans are commonly known as low quality coffee beans. The quality of particularly good Arabica coffee is evaluated and graded by a Q grader. Here, the Q grader is a technician certified by the CQI (Coffee Quality Institute) as a person who can evaluate coffee according to the standards and procedures set by the American Specialty Coffee Association. The quality of tea, for example, the quality of green tea can be evaluated on a total score (out of 100) by evaluating each of shape, color, aroma, light blue, and flavor on a scale of 20 (reference material). : Tea Encyclopedia I (Agricultural Culture Association)). Further, the quality of wine is known as an evaluation standard such as Parker point. Parker points are wine grades evaluated by Robert Parker and are commonly used as a quality evaluation criterion for wine.

As used herein, the term "cyclic organic compound" refers to a compound having a cyclic structure having carbon as a basic skeleton and having a negative effect on the flavor of a beverage. In the present specification, "cyclic organic compounds", "cyclic organic compounds having a bad effect on flavor", "cyclic organic compounds having an adverse effect on flavor", and similar terms are used synonymously and interchangeably. Be done. The cyclic organic compound may have one or more atoms other than carbon as atoms constituting the ring. Examples of atoms other than carbon include oxygen, nitrogen, and sulfur. Ring-type organic compounds in beverages are contained in the raw material components of beverages, are produced by the action of heat or fermentation in the manufacturing process of beverages, and are produced over time by storing beverages and raw material components. Alternatively, it may be composed of products derived from manufacturing equipment or containers, but is not limited thereto. As used herein, the cyclic organic compound may be non-volatile or volatile. The non-volatile cyclic organic compound may affect the flavor characteristics of the beverage, mainly from the viewpoint of taste, and may affect, for example, the bitterness, astringency, and miscellaneous taste of the beverage. On the other hand, volatile cyclic organic compounds are recognized by the sense of smell of animals such as humans due to their characteristics, and may affect the flavor characteristics of beverages mainly from the viewpoint of aroma. In the present invention, attention may be paid to all cyclic organic compounds detected in beverages. Alternatively, in view of the large number of types of cyclic organic compounds, a specific cyclic organic compound may be focused on for convenience. Examples of such cyclic organic compounds include phenols, nitrogen-containing cyclic organic compounds, and other compounds.

The term "phenols" as used herein is a general term for compounds having a structure in which one of hydrogens in the benzene ring is substituted with a hydroxyl group. As used herein, the phenols may be non-volatile or volatile. For example, volatile phenols may contribute to unpleasant odors such as smoked beverage odors and chemical odors. Many volatile phenols have a low threshold value, and it has been reported that they not only give off an unpleasant odor to beverages but also mask favorable aromas (Reference: Hiroko Takeuchi et al, PNAS, vol. 110, No. 40, 16235). -16240, October 1, 2013) has also been done. Specific examples of phenols include phenol, 2-methoxyphenol (common name: guaiacol), 2-methoxy-4-vinylphenol (common name: 4-vinylguaiacol), 2-methoxy-4-methylphenol. (Common name: 4-methylguaiacol), 2-methoxy-4-ethylphenol (common name: 4-ethylguaiacol), 4-ethylphenol, cresol, pyrocatechol and the like can be mentioned, but are not limited thereto. For example, low-quality coffee has a chemical odor or a smoke odor, and according to the present invention, these odors can be reduced. Smoke odor derived from the drying process is regarded as a problem for low quality tea leaves, but according to the present invention, the smoky odor of the extract obtained from such tea leaves can be reduced. As another example, in whiskey, phenols are important components that determine the flavor characteristics, so according to the present invention, the flavor characteristics of whiskey can be controlled. As yet another example, in a citrus juice beverage, there is a problem that the cresol produced by the deterioration of citral impairs the flavor, but according to the present invention, the chemical odor caused by the cresol can be reduced.

In the present invention, all phenols in the beverage may be focused on, but for convenience, specific phenols may be focused on. Specific phenols include, for example, phenol, 2-methoxyphenol, 2-methoxy-4-vinylphenol and the like. Alternatively, certain phenols may be defined for individual beverages. For example, specific phenols for coffee may be phenol, 2-methoxyphenol, 2-methoxy-4-vinylphenol. The analysis of phenols may be carried out by any method well known to those skilled in the art, and can be carried out, for example, by the method shown in the examples.

The "nitrogen-containing cyclic organic compound" as used herein means a cyclic organic compound containing nitrogen as an atom forming the skeleton of the ring. Examples of the nitrogen-containing cyclic organic compound include pyrazines and indoles. Pyrazines give a roasted feeling at the optimum concentration, but are known to be causative compounds of off-flavour such as soil-like and mold-like at an excessive concentration. For example, 2-ethyl-3,5-dimethylpyrazine and 2,3-dimethyl-5-methylpyrazine as pyrazines are off-flavors strongly associated with the earthy odor of coffee and are more than high quality Arabica coffee beans. Is also abundant in low-quality Robusta coffee beans (reference: J. Agric. Food. Chem., Vol. 44, No. 2, 1996, p537-543). It is known that indole has a flower-like scent at a low concentration, but has an unpleasant stool odor at an excessive concentration. Examples of indoles include indole and 3-methylindole (skatole). Related to this, the presence of tryptophan and the indoles produced by its decomposition can be an indicator of immaturity of coffee beans (Reference: PLOS ONE, August 2013, Vol. 8, Issue 8, e70098, p.1-7). From this, it can be said that according to the present invention, the immaturity of coffee extracted from immature coffee beans can be reduced.

Examples of other compounds belonging to the cyclic organic compound referred to in the present specification include coumaric acid and trichloroanisole. Coumaric acid is considered to be a precursor of 2-methoxy-4-ethylphenol and 4-ethylphenol, which are considered to cause a chemical odor called "phenore" in wine (Reference: Takumi Onda et al., Yamanashi Prefectural Industry) Technical Center Research Report No. 26 (2012), pp. 89-92). Trichloroanisole is known as a causative agent of mold contamination of cork called "bushone" in wine (Reference: Hiroko Takeuchi et al, PNAS, vol. 110, No. 40, 16235-16240, October 1). , 2013). Therefore, according to the present invention, coumaric acid and trichloroanisole can be reduced and the flavor and quality of wine can be improved.

Examples of compounds that have a positive effect on the flavor of beverages or are beneficial as used herein include furan, acids, and sweet compounds present in high-quality coffee. Furans contribute to the fragrant roasted aroma of coffee, and examples thereof include furfural. Examples of sweet compounds include furanones (for example, 4-hydroxy-2,5-dimethyl-3 (2H) -furanone, 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone). can do. These compounds are detected in higher concentrations in coffee extracted from Arabica coffee beans than in coffee extracted from Robusta coffee beans (Reference: Monthly Food Chemical 2013-12, pp. 54-). Page 59). According to the present invention, the cyclic organic compound which adversely affects the flavor of the beverage is selectively adsorbed, so that the relative amount of the beneficial compound can be increased.

The method of the present invention can specifically adsorb and remove cyclic organic compounds, but does not substantially change the content of soluble solids. Therefore, the yield of the beverage is not impaired and the taste of the beverage is not affected. The soluble solid content of the beverage can be expressed as brix. The beverage brix obtained by the method according to the present invention is, for example, 99.95% or more, 99.96 % or more, 99.97 % or more, 99.98 % or more, 99.99 % or more of the untreated beverage brix. It becomes. Such an effect cannot be achieved by prior art. The measurement of Brix may be carried out by any method known to those skilled in the art, and can be carried out by, for example, the method shown in the following examples.

The term "cellulose derivative" as used herein means a compound obtained by substituting a functional group or introducing a functional group into cellulose without changing its basic skeleton. In the present invention, any cellulose derivative can be used as long as it has an adsorptive ability to a cyclic organic compound.

Cellulose derivatives can be in the form of powder, flakes, granules, fibrous, membranous and the like. As the shape of the cellulose derivative, a shape considered to be appropriate depending on the mode of use can be adopted. For example, when the beverage and the cellulose derivative are contacted in a batch manner, powdery, flake-like, granular, and fibrous cellulose derivatives can be used. In addition, when the beverage and the cellulose derivative are contacted by a column type, granular and fibrous cellulose derivatives can be used. Further, when the beverage and the cellulose derivative are contacted by a filtration method, fibrous and membranous cellulose derivatives can be used. Here, as the film-like cellulose derivative, a commercially available filtration membrane made from the cellulose derivative can be used.

In the present invention, a cellulose derivative having a predetermined average degree of polymerization, that is, a viscosity characteristic may be used. For example, when it exists as a 6% aqueous solution at room temperature (20 to 25 ° C.), a cellulose derivative having a viscosity of 10 to 500 mPa · s can be mentioned. The viscosity can be measured by a method well known to those skilled in the art, and for example, it can be measured by the following method described in WO20100023707A1.

Dry cellulose acetate is dissolved in a mixed solution of methylene chloride / methanol = 9/1 (weight ratio) to prepare a solution having a predetermined concentration C (2.00 g / liter). This solution was injected into an Ostwald viscometer, and the time t (seconds) for the solution to pass between the engraved lines of the viscometer was measured at 25 ° C. On the other hand, the transit time (seconds) t0 was measured in the same manner for the mixed solvent alone, and the following formula:
ηrel = t / t0
[Η] = (ln ηrel) / C
DP = [η] / (6 × 10 ^-4 )
[In the formula, t is the passage time of the solution (seconds), t0 is the passage time of the solvent (seconds), C is the cellulose acetate concentration of the solution (g / liter), ηrel is the relative viscosity, [η] is the extreme viscosity, DP. Indicates the viscosity average degree of polymerization], and the viscosity average degree of polymerization is calculated.

In the present invention, the amount of the cellulose derivative used may be any amount necessary for the adsorption of the cyclic organic compound in the beverage by the cellulose derivative, and can be set in relation to the beverage to be contacted. When the beverage and the cellulose derivative are brought into contact with each other in a batch manner, the amount of the cellulose derivative used can be set based on the weight% (w / v) of the cellulose derivative with respect to the volume of the beverage. The weight% can be, for example, 0.1 to 10% (w / v). Alternatively, the amount of the cellulose derivative used can be set in relation to the brix of the beverage. For example, the amount of the cellulose derivative used per brix of the beverage can be 1000 ppm to 10000 ppm. When the beverage and the cellulose derivative are brought into contact with each other in a column manner, the volume / mass ratio may be used, but the volume / mass ratio of the beverage to the column volume may be used for the contact. Further, when the beverage and the cellulose derivative are brought into contact with each other by a filtration method, the setting can be made based on the volume of the beverage per the surface area of the cellulose derivative.

In the present invention, for example, cellulose ester, cellulose ether and the like can be used as the cellulose derivative. Examples of the cellulose ester include cellulose acetate, cellulose acetate propionate, cellulose propionate, cellulose acetate butyrate, cellulose acetate pentanate, nitrocellulose, and preferably cellulose acetate, cellulose propionate, and cellulose acetate pentanate. And so on. Examples of the cellulose ether include methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose and the like.

Cellulose acetate can be mentioned as one of the specific embodiments of the cellulose derivative. The use of cellulose acetate has a long history and is generally recognized as harmless to the human body. Cellulose acetate can be produced by a method known to those skilled in the art using wood pulp and acetic acid as raw materials. To explain by giving an example, by esterifying cellulose with acetic acid, a reaction product in which almost all the hydroxyl groups on the cellulose are esterified can be obtained, and further, by partially hydrolyzing the ester. , Cellulose acetate can be obtained. By adjusting the hydrolysis conditions, cellulose acetate having a desired degree of vinegarization (degree of substitution) can be obtained. Here, the degree of vinegarization means the weight percentage of bound acetic acid per unit weight. In the present invention, the degree of vinegarization of cellulose acetate can be, for example, 20 to 80% and 50 to 70%. Further, the cellulose acetate may contain cellulose acetate having a degree of vinegarization of about 55% or about 61%. The degree of vinegarization can be measured by any method well known to those skilled in the art, and can be measured by, for example, the following method described in WO20100023707A1.

1.9 g of dried cellulose acetate is precisely weighed and dissolved in 150 ml of a mixed solution of acetone and dimethyl sulfoxide (volume ratio 4: 1), 30 ml of a 1N-sodium hydroxide aqueous solution is added, and ken is used at 25 ° C. for 2 hours. To become. Phenolphthalein is added as an indicator and excess sodium hydroxide is titrated with 1N-sulfuric acid (concentration factor: F). In addition, a blank test is performed in the same manner, and the degree of vinegarization is calculated according to the following formula.

Degree of vinegarization (%) = {6.5 x (BA) x F} / W
(In the formula, A is the titer of 1N-sulfuric acid (mL) of the sample, B is the titer of 1N-sulfuric acid (mL) of the blank test, F is the concentration factor of 1N-sulfuric acid, and W is the weight of the sample. Shows).

As described above, the beverage after contacting the cellulose derivative has a reduced content of the cyclic organic compound as compared with the beverage before the contact. The content of the cyclic organic compound in the beverage after the contact may be, for example, 90% or less or 90 to 60% of the content of the cyclic organic compound in the beverage before the contact. If the content of the cyclic organic compound in the beverage after the contact does not meet the set value, the set value is set by extending the contact time, changing the contact temperature, adding the cellulose derivative, repeating the contact, etc. as described above. Can be met.

The method for improving the flavor of a beverage of the present invention may further include removing the cellulose derivative from the beverage after contacting the beverage with the cellulose derivative. The means for removing the cellulose derivative from the beverage is not limited, and examples thereof include allowing a mixture of the cellulose derivative and the beverage to stand to precipitate the cellulose derivative and collecting the supernatant (also referred to as decantation). Alternatively, the mixture of the cellulose derivative and the beverage may be centrifuged to precipitate the cellulose derivative and the supernatant may be recovered. Another means is to recover the filtrate from which the cellulose derivative has been removed by filtering a mixture of the cellulose derivative and the beverage. Here, as the filtration method, for example, a method in which a mixture of a cellulose derivative and a beverage is dropped onto a filtration membrane and the filtrate is recovered by free fall (also referred to as a drip method), or a pressure is applied to the mixture to obtain a filtrate. Examples include the extrusion method. Such removal means can be understood as an example of applicable means when the beverage and the cellulose derivative are brought into contact in batch. On the other hand, when the beverage and the cellulose derivative are contacted by a column method or a filtration method, the cellulose derivative is not mixed in the beverage, so that it is not necessary to perform an active operation for removing the cellulose derivative. Can be understood.

Beverages from which the cellulose derivatives have been removed have a reduced content of cyclic organic compounds as compared to beverages before contact with the cellulose derivatives. The content of the cyclic organic compound in the beverage after the cellulose derivative is removed can be appropriately set, and for example, 90% or less or 90% or less of the content of the cyclic organic compound in the beverage before contacting the cellulose derivative. It may be ~ 60%. If the content of the cyclic organic compound in the beverage after the removal does not satisfy the set value, the contact with the cellulose derivative described above can be performed again.

The following aspects can be exemplified for improving the flavor of beverages by the method of the present invention. By applying the method of the present invention, the flavor characteristics of a beverage produced from a lower grade raw material can be brought closer to the flavor characteristics of a beverage produced from a higher grade raw material. That is, it is possible to produce a higher quality beverage from a lower grade raw material. Further, if the method of the present invention is applied to a beverage produced from a high-grade raw material, the flavor characteristics of the beverage can be further improved. From another point of view, in the beverage obtained by applying the method of the present invention, the cyclic organic compound is selectively removed, and the high-quality flavor is relatively emphasized. It can be said to have no flavor characteristics.

Further, it goes without saying that the method of the present invention can be carried out using small-scale or medium-scale equipment in a testing and research institute or the like, and can also be carried out using medium-scale or large-scale factory equipment in a company. is there. Furthermore, the present invention can also be carried out by a general consumer carrying out or ordering at least a part of the necessary steps. For example, a general consumer purchases a product composed of a dry powder of a beverage, a powder of a raw material for a beverage, and a film-shaped cellulose derivative, and water is added to the powder to make a solution, which is used as a film-like product. The present invention can be carried out by filtering with a cellulose derivative. As another example, a device equipped with a dry powder of a beverage or a powder of a raw material of a beverage and a film-shaped cellulose derivative adds water to the powder to prepare a solution according to an operator's command. The present invention can be carried out by filtering the mixture with a film-like cellulose derivative and collecting the filtrate in a cup. Such aspects are included in the present invention.

<Beverage with improved flavor>
The beverage obtained by the method of the present invention has a reduced amount of cyclic organic compounds and an improved flavor. The beverage may be packaged. As the container, any container usually used in the distribution of goods or the production of beverages, such as aluminum cans, steel cans, PET bottles, glass bottles, paper containers, barrels, and factory storage tanks, can be used.

In this example, a specific example of the invention is shown. The present embodiment is intended to facilitate the understanding of the invention, and is not intended to limit the content of the invention.

[Test Example 1] Content of phenols contained in coffee beans of different grades Five types of coffee beans of different grades produced in Colombia were prepared. The coffee beans were designated as A, B, C, D, and E in descending order of quality. Each coffee bean was roasted to L18 using a general-purpose roaster. The roasted coffee beans were crushed in a commercial coffee mill. 10 mL of 20% methanol was added to 1 g of crushed coffee beans, and the components were extracted by ultrasonic treatment. The extract was subjected to HPLC under the conditions shown below for each of phenol, 2-methoxyphenol, cresol, 2-methoxy-4-methylphenol, 4-ethylphenol, 2-methoxy-4-ethylphenol, and pyrocatechol. The peak area was calculated. The peak areas were totaled to obtain the total amount of phenol. The results are shown as relative values with the total amount of phenol in coffee beans A as 100% (FIG. 1).

The total amount of phenol was higher in the lower quality C, D, and E than in the higher quality beans such as A and B. From this result, it was found that the content of phenols tended to increase as the quality of coffee beans decreased, suggesting that there is a relationship between the quality of coffee beans and the content of phenols.
HPLC conditions:
Device configuration:
Fluorescence detector RF-20AX (Shimadzu Corporation)
Column oven CTO20-AC (Shimadzu Corporation)
Pump LC-30AD (Shimadzu Corporation)
Autosampler SIL-30AC (Shimadzu Corporation)
Column Cadenza CD-C18 (inner diameter 3 mm x 150 mm, particle diameter 3 μm (intact))
Analysis conditions:
Sample injection volume 3 μL
Flow rate 0.25 mL / min
Fluorescence detector excitation wavelength 265 nm
Fluorescence detector Fluorescence wavelength 310 nm
Column oven set temperature 40 ° C
Mobile phase A Distilled water containing 0.1% formic acid Mobile phase B Acetonitrile containing 0.1% formic acid Concentration gradient condition Time Mobile phase B concentration 0 minutes 40%
17.5 minutes 60%
18 minutes 80%
24 minutes 80%
25 minutes 40%

[Test Example 2]
2.1. Treatment with Adsorbent A commercially available coffee extract made from Robusta beans was used. The coffee extract has a smoky off-flavor. The coffee extract was diluted with water to adjust to Brix 3.0% (hereinafter referred to as "adjustment solution" in this test). An adsorbent was added to the adjusting solution at a concentration of 0.3% (w / v). As an adsorbent, the following: Activated carbon: Powdered activated carbon GW, GW-H, and GLC (manufactured by Kuraray Chemical Co., Ltd.);
-PVPP: Powdery PVPP (manufactured by BASF);
-Cellulose acetate: Powdered cellulose acetate PF, LF, and LT35 (manufactured by Daicel Corporation)
Was used.

After stirring at room temperature for 1 hour, the adsorbent was removed by centrifugation and a polypropylene filter to obtain an adsorbent-treated adjusting solution. Further, the adjusting liquid to which the adsorbent was not added was also treated in the same manner to obtain an adjusting liquid not treated with the adsorbent, which was used as a control. The following analysis was performed using these adjusting solutions.

2.2. Evaluation of Brix Loss Brix was measured on the adsorbent-treated preparation and the adsorbent-untreated control. Brix was measured using Rx-5000α manufactured by Atago Co., Ltd. The control Brix value was subtracted from the Brix value of each adjusting solution to evaluate the Brix loss (Table 1).

When activated carbon was used as an adsorbent, it was shown that the brix of the adjusting solution was lowered by any of the treatments of GW, GWH, and GLC as compared with the control. Here, the decrease in brix means that the soluble solid content in the adjusting solution is decreased as compared with the control. Similarly, when the synthetic adsorption resin was used, it was shown that the brix of the adjusting solution was lower than that of the control. The decrease in brix in the adjusting solution due to the treatment with activated carbon and synthetic adsorbent suggests that these adsorbents adsorb the soluble solids in the adjusting solution, resulting in the loss of soluble solids from the adjusting solution. To do. On the other hand, when cellulose acetate was used as an adsorbent, the brix of the adjusting solution was not substantially reduced as compared with the control by any of the treatments of PP, PF and LT35, and the yield was not impaired. Shown. This not only does not impair the basic five tastes such as sweetness, sourness, saltiness, bitterness, and umami of the beverage, but also affects the factors that contribute to the beverage's thickness, richness, astringency, body feeling, and other factors that contribute to palatability. It means that it does not reach.

2.3. Analysis of aroma components Baking soda was added to the adsorbent-treated preparation solution and the adsorbent-untreated control at a concentration of 0.1% (w / v), and diluted with water so that the brix was 1.1%. .. The diluted solution was packed in a beverage can and sterilized by retort pouch. The sterilized diluted solution was analyzed for aroma components and sensory evaluation.

20 μL of each adjusting solution was introduced into GCMS (manufactured by Agilent) by the FEDHS (Full Evaporation Dynamic Head Space) method using MPS manufactured by Gesuteru, and the aroma components were analyzed under the following conditions.
<GC conditions>
GC system 7890A (manufactured by Agilent technology Co., Ltd.)
MS system 5975C (manufactured by Agilent technology Co., Ltd.)
Column DB-WAXetter (60m x 320μm x 0.25μm)
Oven temperature 40 ℃ 2 min holding → After raising to 250 ℃ at 4 ℃ / min, hold for 5 minutes <MS condition>
Ion voltage: 70 eV
Ion source temperature: 230 ° C.

The qualities of the detected compounds were determined by collating the MS fragments with the NIST library and performing a homologous search. From the analysis results, the area of the peak corresponding to phenol, 2-methoxyphenol, and 2-methoxy-4-vinylphenol was calculated, and the total value was taken as the "phenol amount" (Fig. 2). As a result, it was shown that the amount of phenol in the coffee extract was the lowest when treated with activated carbon. In particular, the amount of phenol was reduced by the treatment with GWH. The treatment with cellulose acetate reduced the amount of phenol in the coffee extract as compared with the treatment with synthetic adsorption resin. The effects of treatment with PP, PF, and LT35 were shown to be similar.

Considering this result together with the result regarding the loss of Brix, it was shown that cellulose acetate has a phenol adsorption capacity comparable to that of activated carbon without losing soluble solid content from coffee extract.

2.4. Flavor Evaluation Baking soda was added to the adsorbent-treated adjusting solution and the adsorbent-untreated control at a concentration of 0.1% (w / v), and diluted with water so that the brix was 1.1%. Brix was measured using Rx-5000α manufactured by Atago Co., Ltd. The diluted solution was packed in a beverage can and sterilized by retort pouch. A drinking test was conducted on the diluted solution after sterilization. The drinking test was conducted by a panel of 5 people performing a blind evaluation. Scores were given on a 5-point scale for each of the four items: chemical odor, grain odor, miscellaneous taste, and comprehensive evaluation. Each sensory evaluation score was converted into a deviation value for each individual evaluation item and compared (Fig. 3).

The adjusting liquid treated with the adsorbent has a lower sensory score deviation value of the chemical odor intensity, the grain odor intensity, and the unpleasant odor intensity, and a higher sensory evaluation score deviation value of the comprehensive evaluation than the untreated control. Shown. The prepared liquid treated with cellulose acetate had significantly lower chemical odor strength, grain odor strength, and unpleasant odor strength than the adjusted liquid treated with other adsorbents, and the overall evaluation was remarkably high. This result suggests that cellulose acetate selectively adsorbs cyclic organic compounds such as phenols, which have a negative effect on flavor. Such a remarkable effect of cellulose acetate was unexpected.

[Test Example 3]
3.1. Treatment with Adsorbent A commercially available coffee extract was diluted with water to adjust to Brix 3.0% (hereinafter referred to as "adjustment solution" in this test). Cellulose acetate powder PF (manufactured by Daicel Corporation) was added to the adjusting solution at a concentration of 0.3% (w / v) as an adsorbent.

After stirring at room temperature for 1 hour, the cellulose acetate powder was removed by centrifugation and a polypropylene filter to obtain an adsorbent-treated adjusting solution. Further, the adjusting liquid to which the adsorbent was not added was also treated in the same manner to obtain an adjusting liquid not treated with the adsorbent, which was used as a control.

3.2. Flavor Evaluation Baking soda was added to the adsorbent-treated adjusting solution and the adsorbent-untreated control at a concentration of 0.1% (w / v), and diluted with water so that the brix was 1.1%. Brix was measured using Rx-5000α manufactured by Atago Co., Ltd. The diluted solution was packed in a beverage can and sterilized by retort pouch. A drinking test was conducted on the diluted solution after sterilization. The drinking test was conducted by a panel of 8 people performing a blind evaluation. As a positive control, a commercially available black coffee beverage made from high-grade Arabica beans was used. Scores were given on a 5-point scale for each of the four items: chemical odor, grain odor, miscellaneous taste, and comprehensive evaluation. Each sensory evaluation score was converted into a deviation value for each individual evaluation item and compared (Fig. 4).

It was shown that when treated with cellulose acetate, the sensory score deviation values of chemical odor intensity, grain odor intensity, and miscellaneous taste intensity were lower than those of the untreated case, and the sensory score deviation value of the comprehensive evaluation was higher. It was. From this, it was shown that the treatment with cellulose acetate can reduce the strength of the chemical odor, grain odor, and miscellaneous taste of the coffee extract and enhance the overall evaluation.

Claims (7)

A method for improving the flavor of a beverage, which comprises contacting the beverage with a cellulose derivative, adsorbing a cyclic organic compound in the beverage on the cellulose derivative, and removing the cellulose derivative from the beverage. Is coffee, and the cellulose derivative is cellulose acetate, said method. The method according to claim 1, wherein the cellulose derivative has a shape selected from the group consisting of powder, flakes, granules, and fibrous. The method according to claim 1 or 2, wherein the cellulose derivative has a viscosity of 10 to 500 mPa · s in a 6% aqueous solution. The method according to any one of claims 1 to 3, wherein the cellulose derivative has a degree of vinegarization of 20 to 80%. Any one of claims 1 to 4, wherein the content of the cyclic organic compound in the beverage after the contact with the cellulose derivative is 90% or less of the content of the cyclic organic compound in the beverage before contact. The method described in. The method according to any one of claims 1 to 5, wherein the cyclic organic compound is a phenol or a nitrogen-containing cyclic organic compound. The method according to claim 6, wherein the nitrogen-containing cyclic organic compound is a pyrazine or an indole.