An object of the present invention is to provide, for example, a packaged beverage having suppressed offensive taste and odor specific to lactic acid bacteria, and a method for producing the same, preferably, to provide, for example, a packaged beverage having suppressed offensive taste and odor specific to lactic acid bacteria with the flavor balance maintained, and a method for producing the same. Provided is a method for producing a packaged beverage comprising 0.03% by weight or more of a lactic acid bacterium with respect to the total amount of the beverage, the method comprising the step of: including one or more compounds selected from the group consisting of limonene, citral, and octanal in the beverage.
The present invention addresses the problem of providing: a packaged beverage having suppressed offensive taste and odor specific to lactic acid bacteria and a method for producing the same; and preferably, a contained beverage that maintains a flavor balance while having suppressed offensive taste and odor specific to lactic acid bacteria and a method for producing the same. Provided is a method characterized by comprising a step for including one or more selected from the group consisting of citral, limonene, and octanal during the production of a packaged beverage containing at least 0.03 wt% lactic acid bacteria with respect to the entire amount of the beverage.
Provided is a beverage composition, including: non-polymer catechins; and caffeine, the beverage composition satisfying the following requirements (A), (B), and (C): (A) a mass ratio of caffeine/non-polymer catechins is 0.180 or less; (B) particles contained in the beverage composition have an average particle size of 3 μm or less; and (C) a turbidity is 30 NTU or more.
A23F 3/28 - Drying or concentrating tea extract by spraying into a gas stream
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Provided is a beverage composition, including: non-polymer catechins; and caffeine, the beverage composition satisfying the following requirements (A), (B), and (C): (A) a mass ratio of caffeine/non-polymer catechins is 0.180 or less; (B) particles contained in the beverage composition have an average particle size of 3 μm or less; and (C) a turbidity is 30 NTU or more.
Provided is a packaged beverage subjected to heat sterilization, including the following components (A) and (B): (A) 2.5 mass % or more of a protein; and (B) non-polymer catechins, the packaged beverage having: a mass ratio between the component (A) and the component (B), [(B)/(A)], of from 0.02 to 0.1; a viscosity of from 15 to 35 mPa·s; and a pH of 6.3 or more.
To provide a bottled carbonated drink containing indigestible dextrin, capable of reducing exuding of a dissolved carbon dioxide. The bottled carbonated drink containing indigestible dextrin, including a caramel pigment and a high-intensity sweetener is provided.
The present invention addresses the problem of providing a packaged milk-containing black tea beverage, in which the generation of any offensive smell and unpleasant taste due to long-term preservation is prevented and a favorable flavor is sustained during long-term preservation, and a method for manufacturing the same. Provided are: a packaged milk-containing black tea beverage, wherein hardly digestible dextrin is added in an amount of 0.6 wt% or more relative to the total amount of the beverage so that the generation of offensive smell and unpleasant taste, such as oxidative rancidity of milk, sourness and off flavor, due to long-term preservation is prevented; and a method for manufacturing the same. According to the present invention, a packaged milk-containing black tea beverage, in which the generation of the offensive smell and unpleasant taste is effectively prevented and a favorable flavor is sustained during long-term preservation, is provided by a simple means of adding a specific amount of hardly digestible dextrin in the process of manufacturing the packaged milk-containing black tea beverage, as described above.
The purpose of the present invention is to provide a method of masking the characteristic off-flavor derived from ornithine and salts thereof, said off-flavor being problematic when adding ornithine or a salt thereof as a health-promoting functional ingredient to a food or beverage composition, and to provide a food or beverage composition which achieves excellent aroma by using said method to mask the characteristic off-flavor perceived when orally ingesting ornithine or a salt thereof. The present invention is a method of masking the off-flavor derived from ornithine or salts thereof, and is characterized by admixing one or more vanillins, comprising vanillin, ethyl vanillin and methyl vanillin, with a ratio of 0.5-25 parts by weight per 100 parts by weight of ornithine or a salt thereof. Further, the present invention provides a food or drink composition in which the off-flavor derived from ornithine or a salt thereof is masked in that this method for masking the off-flavor derived from the ornithine or salt thereof is applied in a food or beverage composition containing ornithine or a salt thereof as a health-promoting functional ingredient.
In order to address the problem of providing a coffee substitute endowed with the characteristic flavor and taste of coffee while also having a reduced amount of components such as caffeine, which is included as a main component of coffee but is sometimes undesirable for reasons of physical activity and health, the coffee substitute according to the present invention is produced by roasting a raw material composition in which an amino acid, chlorogenic acid, and sugar are blended. Specifically, the present invention produces a product having the taste of coffee by Maillard reaction of a sugar and an amino acid in the presence of chlorogenic acid. Since caffeine is not included in the product, a beverage produced using this product has a coffee-like taste without including caffeine, and a beverage can be obtained that makes it possible to enjoy coffee flavor without ingesting caffeine.
Provided is a resistant-dextrin-containing packaged carbonated beverage that can have reduced escaping of dissolved carbon dioxide. Provided is a resistant-dextrin-containing packaged carbonated beverage comprising caramel coloring and a high-sweetness sweetener.
The present invention addresses the problem of providing a rapid dried-tea-leaf manufacturing method and device for manufacturing dried tea leaves with excellent color and flavor by rapidly heat-drying raw tea leaves without going through a multistep process for heat-drying and shaping the raw tea leaves. In this raw-tea-leaf heat-drying method for fixating and/or heat-drying raw tea leaves, either: a belt provided inside the device and/or a heating drum provided inside the device is made air-permeable and a heating means is used to heat raw tea leaves that have been placed between the belt and the drum; or raw tea leaves are heated by being placed on an air-permeable mesh conveyor belt that approaches a metal plate that has been heated by a heating means provided inside a drying chamber. The abovementioned problem is solved by providing a cutting step after a raw-tea-leaf fixation step, thereby manufacturing dried tea leaves with excellent color and flavor similar to those of sencha.
The present invention addresses the problem of providing a non-alcoholic beverage, which shows an excellent cool and refreshing taste and can be obtained by a simple and cost-saving method, and, from the view point of health promotion, which is a functional beverage capable of exerting a health function as a health beverage under mild conditions, and a drug with a health function which comprises, as the active component, a component of the aforesaid functional beverage. Provided is a non-alcoholic beverage, which has an autonomic nerve modulating effect, shows an excellent cool taste and has an alcohol content of less than 1%, characterized by comprising, as the active component, one or more kinds of eudesmols selected from among α-eudesmol, β-eudesmol and γ-eudesmol and the content of the active component being 5-100 ppb. Also provided is an autonomic nerve modulating agent characterized by comprising, as the active component, the eudesmol(s) contained in the aforesaid beverage and the content of the active component, in terms of the total content of the eudesmol(s) therein, being 5-100 ppb.
Provided is a milk-added, low-calorie black tea beverage in which the caloric energy per 100mL of the beverage is 25 Cal or less, wherein: the amount of total polyphenols is adjusted to 40-250mg/100mL; the weight ratio of the contained total polyphenols (A) to the contained amount of caffeine (B), (A)/(B), is adjusted to 4.5 or more; senses of milky richness and body are imparted thereto; the senses of milky richness and body are not lost even though the beverage is low in calories; and the flavor and smell thereof is excellent. In addition, the present invention provides a very safe neutral lipid absorption-preventing agent in the milk-added, low-calorie black tea beverage.
Disclosed are: an ornithine-containing alcohol-free malt beverage which is produced by imparting a health care function of ornithine to an alcohol-free malt beverage that contains substantially no alcohol component and has a flavor of an alcohol beverage and which retains an excellent flavor of the alcohol-free malt beverage; and a process for producing the ornithine-containing alcohol-free malt beverage. In the process for producing an ornithine-containing alcohol-free malt beverage, ornithine hydrochloride and ornithine aspartate are used in combination as ornithine raw materials in such amounts that the ratio of ornithine hydrochloride in terms of ornithine content to the total weight of ornithine hydrochloride and ornithine aspartate in terms of ornithine content becomes 20% or more. In this manner, an ornithine-containing alcohol-free malt beverage that has, imparted thereto, a health care function of ornithine and retains an excellent flavor of an alcohol-free malt beverage can be produced. In the process, in addition to ornithine hydrochloride and ornithine aspartate, an organic acid may be added to control the pH value of the product. The organic acid to be added may be at least one organic acid selected from malic acid, gluconic acid and phytic acid.
Provided is a method for producing a flavor-enhancing composition derived from roasted coffee beans. The method includes a distillation treatment that comprises the gasification of the roasted coffee beans by the addition of water and the application of heat and, using a cooling medium between 5°C and room temperature, the concentration and recovery of a gasified fraction rich in a group of substances having a lower volatility than the fragrance components that are initially distilled off. Also provided is a novel flavor-enhancing composition obtained by the method.
It is intended to provide a container-packed beverage containing a green vegetable in which the original green color of the vegetable is maintained and also the original flavor of vegetable beverage is maintained even in a common distribution form. A container-packed beverage in which the green color of a green vegetable has been stabilized can be provided by adding an additive for supplying copper ions and/or zinc ions to a liquid containing a ground substance of a green vegetable which is crushed such that a 100-mesh passing fraction accounts for 80% by weight or more and adjusting the concentration of copper and/or zinc derived from the additive in the beverage to 0.1 to 100 ppm. According to the invention, a container-packed green vegetable beverage, in which the green color of a green vegetable is stably maintained after heat sterilization performed when the container-packed beverage is produced or even after distribution and storage of the product, and which has an excellent flavor, can be provided.
A non-tea-based, packaged beverage with a green tea extract mixed therein contains the following ingredients (A) and (B):
(A) 0.06 to 0.5 wt. % of non-polymer catechins, and
(B) 9 to 13.5 mM of citric acid or a salt thereof. Its pH is from 3.4 to 4.2. The non-tea-based, packaged beverage contains catechins at a high concentration, is reduced in bitterness and astringency, is suited for long-term drinking, and is excellent in the stability of bitterness and astringency and also in the feeling as it passes down the throat, and moreover, its color tone remains stable over a long term even when packed in a clear package and stored at high temperatures.
A distributor (6) has a distributor body (40) and lead-out paths (42) provided in the distributor body (40) and formed in the direction of flow of a fluid body. The distributor body (40) has a liquid containing section (40a) at its lower part and a lead-out section (40b) at its upper part. The inside of the lead-out section (40b) is partitioned by partition plates (45) into spaces (45a) each corresponding to each of the lead-out path (42).
It is intended to provide a method of producing a flavor-rich green tea extract having an excellent flavor by enzymatically treating starting green tea leaves to thereby convert the components contained therein, thus modifying the qualities of the green tea leaves and then extracting the tea leaves. Namely, a green tea extract having an excellent flavor is produced by mixing and reacting ground green tea leaves, which are obtained by grinding dry green tea leaves or grinding in the course of producing green tea leaves, with an enzyme solution at a weight ratio of from 1:0.2 to 1:5 followed by extraction with cold or hot water. In the above-described method, the reaction can be conducted to a remarkable extent owing to the enzymatic reaction. As a result, it becomes possible to effectively convert the flavor components of the starting green tea leaves via the enzymatic reaction which can be hardly performed by the existing enzymatic treatment methods. By extracting the above tea leaves, a flavor-rich green tea extract having an excellent flavor can be produced.
Packaged beverages contain the following ingredients: (A) from 0.07 to 0.45 wt. % of non-polymer catechins, (B) from 0.06 to 0.5 wt. % of ascorbic acid or a metal salt thereof, and (C) non-polymer catechingallates. A content weight ratio (C/A) of the non-polymer catechingallates (C) to the non-polymer catechins (A) is from 0.8 to 1.0, and the packaged beverages have a pH of from 4.5 to 7. Another type of packaged beverages contain the following ingredients: (A) from 0.05 to 0.45 wt. % of non-polymer catechins, and (D) from 0.07 to 0.49 wt. % of β-cyclodextrin. The non-polymer catechins (A) contain (C) non-polymer catechingallates at a weight ratio (C/A) of from 0.7 to 1.0 relative to the non-polymer catechins (A).
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