JP2007020433A - Flavor-enhanced fruit juice - Google Patents
Flavor-enhanced fruit juice Download PDFInfo
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- JP2007020433A JP2007020433A JP2005204194A JP2005204194A JP2007020433A JP 2007020433 A JP2007020433 A JP 2007020433A JP 2005204194 A JP2005204194 A JP 2005204194A JP 2005204194 A JP2005204194 A JP 2005204194A JP 2007020433 A JP2007020433 A JP 2007020433A
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- fruit juice
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 125
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 92
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- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
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- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、飲料等に果実本来の香りを付与できる風味強化果汁およびその製造方法に関し、特に、チューハイ等の強い香り立ちが求められる飲料に好適に用いることができる風味強化果汁およびその製造方法に関する。 The present invention relates to a flavor-enhanced fruit juice that can impart an original fruit scent to beverages and the like, and a method for producing the same, and more particularly, to a flavor-enhanced fruit juice that can be suitably used for beverages that require strong aroma such as chuhai and a method for producing the same. .
飲料業界では、爽やかな柑橘果実の香りを有する飲料が好まれている。例えば、近年、市場を拡大しているチューハイ飲料においても、レモン、グレープフルーツ等の風味を付与したものは最もよく飲用されており、その他にもオレンジ、ライム等の風味を付与したものがよく飲用されている。これは、酸味の効いたクセの少ない柑橘果実の爽やかな風味が、スッキリとした飲み口を与えているからである。 In the beverage industry, beverages with a refreshing citrus fruit aroma are preferred. For example, among the chu-hi beverages that have recently expanded the market, those with flavors such as lemon and grapefruit are most often drunk, and those with flavors such as orange and lime are also often drunk. ing. This is because the refreshing flavor of the citrus fruits with sourness and little habit gives a refreshing drinking mouth.
飲料に柑橘系の香りを付与する場合には、柑橘系の合成香料を使用することが多い。柑橘系の天然香料は、十分な強さの香気を有していないからである。特に、チューハイ等のアルコール炭酸飲料は、清涼飲料と比較して甘味が少ないので、香り立ちが一般的に弱い。このため、強い香り立ちが求められ、合成香料を使用する傾向が顕著である。 When a citrus scent is imparted to a beverage, a citrus synthetic fragrance is often used. This is because citrus natural fragrance does not have a sufficiently strong fragrance. In particular, alcoholic carbonated drinks such as Chuhai are generally less fragrant since they have less sweetness than soft drinks. For this reason, strong fragrance is calculated | required and the tendency to use a synthetic fragrance is remarkable.
合成香料は、柑橘系果汁の香気成分を分析して特徴的な香気成分を明らかにし、それら香気成分を化学的手段で合成して調合することにより得られる。従って、目的とする柑橘系果汁と同様の香りを有しており、近年、香気成分の分析技術や合成技術の進歩により、天然よりも本物らしい強い特徴香を有する合成香料が製造されている。 Synthetic fragrances can be obtained by analyzing the fragrance components of citrus fruit juice, clarifying the characteristic fragrance components, and synthesizing and blending these fragrance components by chemical means. Therefore, it has the same scent as the target citrus fruit juice, and in recent years, synthetic fragrances having a strong characteristic fragrance that is more genuine than natural have been produced by advances in analysis techniques and synthesis techniques of aroma components.
しかしながら、合成香気成分のみを配合した合成香料を飲料に用いた場合には、人工的な香気になる傾向があるうえ、香料の力価が強くなり過ぎて使い難い。このため、天然香料に、合成香気成分を上乗せして添加することにより得られた合成香料が一般的に用いられている。 However, when a synthetic fragrance containing only a synthetic fragrance component is used in a beverage, it tends to be an artificial fragrance, and the potency of the fragrance becomes too strong to use. For this reason, a synthetic fragrance obtained by adding a synthetic fragrance component to a natural fragrance is generally used.
また、合成香気成分のみを配合した合成香料に果汁を添加し、風味および新鮮味を備えた合成香料も開発されている。例えば、特許文献1には、柑橘系合成香料に柑橘系果汁を1%〜50%程度添加し、これを高圧処理することによって、搾りたての風味と新鮮味とを備えた高品質の香料が得られる旨が記載されている。
しかしながら、天然香料に合成香気成分を上乗せ添加して得られた合成香料は、本来の柑橘果実の香りを完全に再現しているとは言えず、上乗せした合成香気成分の特徴香のみが突出して飽きっぽい香りとなりがちであった。また、天然香料をベースとして使用しているので、コスト的にも高いといった不都合があった。 However, the synthetic fragrance obtained by adding the synthetic fragrance component to the natural fragrance does not completely reproduce the original citrus fruit fragrance, and only the characteristic fragrance of the added synthetic fragrance component protrudes. Tends to be tired. Moreover, since natural fragrance | flavor is used as a base, there existed inconveniences that cost was also high.
また、合成香料に果汁を添加して得られた香料は、果汁の量が合成香料の量よりも少なく、果汁をベースとしたものではない。さらには、香料を製造する際に100MPa〜400MPaの高圧を必要とするので、設備が大掛かりなものとなり、作業も煩雑でコスト的にも高いといった不都合があった。 Moreover, the fragrance | flavor obtained by adding fruit juice to a synthetic fragrance | flavor has less quantity of fruit juice than the quantity of synthetic | combination fragrance | flavor, and is not based on fruit juice. Furthermore, when manufacturing a fragrance | flavor, since the high pressure of 100 MPa-400 MPa is required, there existed a problem that an installation became large, and the operation | work was complicated and expensive.
従って、果汁をベースとして特徴香のみが突出することがなく、柑橘系果実本来の香りを有し、さらには、添加量1/100以下と力価を高めた風味強化果汁はこれまでに知られていない。 Therefore, flavor-enriched fruit juice that has a unique scent of citrus fruit without any characteristic scents based on fruit juice, and has an added amount of 1/100 or less, has been known so far. Not.
本発明は、以上のような課題に鑑みてなされたものであり、合成香気成分を調合した合成香料にありがちな特徴香が突出したバランスの悪さを是正し、果実本来の調和のある香りを飲料等に付与することができる力価の高い風味強化果汁を提供することを目的とする。 The present invention has been made in view of the problems as described above, and corrects the unbalanced prominence of the characteristic fragrance, which is often found in synthetic fragrances prepared with a synthetic fragrance ingredient, and has a harmonious fragrance inherent in fruits. It aims at providing the flavor enhancement fruit juice with a high titer which can be provided to etc.
本発明者は、上記課題を解決するために鋭意研究を重ねた。その結果、果汁に合成香気成分を調合してなる合成香料を添加し、これをホモジナイズして果汁中に均質分散させることで、柑橘系果実本来の調和のある香りを有し、また、添加量1/100以下と力価の高い風味強化果汁が得られることを見出し、本発明を完成するに至った。 This inventor repeated earnest research in order to solve the said subject. As a result, by adding a synthetic fragrance prepared by blending a synthetic aroma component into fruit juice, homogenizing it and dispersing it uniformly in the fruit juice, it has a harmonious scent of citrus fruits, and the addition amount It was found that a flavor-enriched fruit juice having a high titer of 1/100 or less was obtained, and the present invention was completed.
より具体的には、本発明は以下のようなものを提供する。 More specifically, the present invention provides the following.
(1) 果汁に合成香気成分を該香気成分の水に対する溶解度以上の量を混合してホモジナイズすることにより得られる風味強化果汁。 (1) A flavor-enriched fruit juice obtained by homogenizing a fruit juice by mixing a synthetic aroma component in an amount equal to or higher than the solubility of the aroma component in water.
(2) 前記香気成分の混合量は、前記果汁に対して0.001質量%以上5質量%以下である(1)に記載の風味強化果汁。 (2) The flavor-enriched fruit juice according to (1), wherein the mixing amount of the aroma component is 0.001% by mass to 5% by mass with respect to the fruit juice.
(3) 前記合成香気成分は合成リモネンを含むものであり、前記果汁はパルプを含む(1)または(2)に記載の風味強化果汁。 (3) The said synthetic aroma component contains synthetic limonene, The said fruit juice is a flavor enriched fruit juice as described in (1) or (2) containing a pulp.
(4) 前記合成リモネンは、水に対する溶解度以上の量が混合されている(3)に記載の風味強化果汁。 (4) The flavor enhanced fruit juice according to (3), wherein the synthetic limonene is mixed in an amount equal to or higher than the solubility in water.
(5) 前記合成リモネンの混合量は、前記果汁に対して0.001質量%以上5質量%以下である(3)または(4)に記載の風味強化果汁。 (5) The flavor-enriched fruit juice according to (3) or (4), wherein the amount of the synthetic limonene mixed is 0.001% by mass to 5% by mass with respect to the fruit juice.
(6) 前記ホモジナイズは、150〜250kg/cm2の高圧ホモゲナイザー条件下または、超高圧ホモゲナイザーであるマイクロフィルタイザーで250〜1000kg/cm2行われるもの、または高速ミキサーで1000〜6000rpmの回転数で行うもの、コロイドミルで行うものである(1)から(5)いずれか記載の風味強化果汁。 (6) the homogenization, high pressure homogenizer under the conditions of 150~250kg / cm 2 or microfilters homogenizer is an ultra high pressure homogenizer 250~1000kg / cm 2 shall be made, or a high speed mixer at a rotational speed of 1000~6000rpm The flavor-enriched fruit juice according to any one of (1) to (5), which is performed using a colloid mill.
(7) 前記果汁は、柑橘系果汁である(1)から(6)いずれか記載の風味強化果汁。 (7) The flavor-enriched fruit juice according to any one of (1) to (6), wherein the fruit juice is a citrus fruit juice.
(8) (1)から(7)いずれか記載の風味強化果汁を飲料に添加して得られる風味強化飲料。 (8) A flavor-enhanced beverage obtained by adding the flavor-enriched fruit juice according to any one of (1) to (7) to a beverage.
(9) 前記飲料は、炭酸飲料、アルコール飲料、およびアルコール炭酸飲料よりなる群から選ばれる少なくとも一種である(8)に記載の風味強化飲料。 (9) The flavor enhanced beverage according to (8), wherein the beverage is at least one selected from the group consisting of carbonated beverages, alcoholic beverages, and alcoholic carbonated beverages.
(10) 果汁に合成香気成分を0.001質量%以上1質量%以下混合してホモジナイズすることにより、風味が強化された果汁を得る風味強化果汁の製造方法。 (10) A method for producing a flavor-enhanced fruit juice that obtains fruit juice with enhanced flavor by mixing 0.001% by mass or more and 1% by mass or less of a synthetic aroma component with fruit juice.
(11) 前記合成香気成分はリモネンを含み、前記果汁はパルプを含む(10)に記載の風味強化果汁の製造方法。 (11) The method for producing a flavor-enriched fruit juice according to (10), wherein the synthetic aroma component includes limonene and the fruit juice includes pulp.
(12) ある果汁にパルプを含有させてパルプ含有果汁とし、該パルプ含有果汁に合成香気成分を混合してホモジナイズすることにより、前記ある果汁の風味を強化する果汁風味強化方法。 (12) A juice flavor enhancing method for enhancing the flavor of a certain fruit juice by adding pulp to a certain fruit juice to obtain a pulp-containing fruit juice, and mixing and homogenizing the synthetic aroma component with the pulp-containing fruit juice.
(13) 前記合成香気成分の混合量は、0.01質量%以上0.5質量%以下である(12)に記載の果汁風味強化方法。 (13) The fruit juice flavor enhancing method according to (12), wherein a mixing amount of the synthetic aroma component is 0.01% by mass or more and 0.5% by mass or less.
(14) 前記ある果汁は柑橘系果汁であり、前記合成香気成分は合成リモネンを含む(12)または(13)に記載の果汁風味強化方法。 (14) The fruit juice flavor enhancing method according to (12) or (13), wherein the certain fruit juice is citrus fruit juice and the synthetic aroma component contains synthetic limonene.
本発明によれば、ベースとなる果汁に合成香気成分を混合してホモジナイズしているので、合成香料にありがちな特徴香が突出したバランスの悪さが是正され、柑橘系果実本来の調和のある香りを有する風味強化果汁が得られる。また、香料並の力価を有しているので、天然香料と同様に添加量1/100以下で使用でき、作業も簡便でコスト的にも有利である。具体的には、天然香料をベースに使用することなく、天然香料に合成香気成分を上乗せして調合した合成香料よりも、50倍程度の高力価での使用ができるので、コストも1/5以下に低減できる。 According to the present invention, since the synthetic aroma component is mixed and homogenized with the base juice, the unbalanced characteristic of the characteristic fragrance often found in synthetic fragrances is corrected, and the harmonious scent of the original citrus fruit is corrected. A flavor-enriched fruit juice having the following is obtained. Moreover, since it has a titer comparable to a fragrance, it can be used at an addition amount of 1/100 or less like a natural fragrance, and the operation is simple and advantageous in terms of cost. Specifically, without using a natural fragrance as a base, it can be used at a high titer about 50 times that of a synthetic fragrance prepared by adding a synthetic fragrance component to a natural fragrance, so the cost is also 1 / It can be reduced to 5 or less.
また、合成香気成分としてリモネンを用い、パルプを含有する果汁を用いた場合には、これらを混合してホモジナイズすることによりリモネンがパルプに吸着され、果汁中に均質に分散され安定化される。これによって、リモネンが分離して遊離することがなく、リモネンの存在によって、果汁中に含有された合成香料の各香気成分の突出がより一層是正され、果実本来の香りが再現できる。さらには、リモネンは揮発性が高いので、容器開栓時のトップフレーバーの立ちが良くなると共に、他の香り成分の揮発性も高める効果があるため、全体に果実の香りが強くなり、フレッシュ感が増大する。 Further, when limonene is used as a synthetic aroma component and fruit juice containing pulp is used, limonene is adsorbed to the pulp by mixing and homogenizing, and is uniformly dispersed and stabilized in the fruit juice. Thus, limonene is not separated and liberated, and the presence of limonene further corrects the protrusion of each aroma component of the synthetic fragrance contained in the fruit juice, thereby reproducing the original fragrance of the fruit. In addition, since limonene is highly volatile, it has the effect of improving the top flavor when opening the container and also increasing the volatility of other scent components. Will increase.
また、添加する合成香気成分の種類や量等に調和を与えることより、天然では入手困難な香りのものを製造でき、嗜好性の高い飲料等を自由にしかも大量に製造することができる。 In addition, by giving harmony to the type and amount of the synthetic aroma component to be added, it is possible to produce a fragrance that is difficult to obtain in nature, and to produce a beverage with high palatability freely and in large quantities.
以下、本発明について具体的に説明する。 Hereinafter, the present invention will be specifically described.
本発明の風味強化果汁は、果汁に合成香気成分やリモネンを添加し、ホモジナイズして果汁中に合成香気成分、リモネンを均質に分散させることによって得られる。 The flavor-enriched fruit juice of the present invention is obtained by adding a synthetic aroma component or limonene to the fruit juice, homogenizing it, and uniformly dispersing the synthetic aroma component and limonene in the juice.
本発明の風味強化果汁のベースとなる果汁は、柑橘類、リンゴ、梨、ブドウ、パイナップル等各種の果汁が適宜使用されるが、柑橘類の果汁がより好ましい。柑橘類としては、グレープフルーツ、ネーブルオレンジ、伊予柑、八朔、夏柑、甘夏柑、温州蜜柑、レモン、スダチ、キンカン、ザボン、オレンジ等が例挙される。この果汁は、全果(皮等も含めた果実全体)をインライン搾汁機等を用いて果汁分と果皮を含む残渣とに圧搾分離し、この圧搾分離した果汁を濃縮、殺菌及び冷却する方法、あるいは全果を果皮部と果肉部とに分離し、または半切した後果肉部だけを搾汁し、濃縮や殺菌及び冷却を行なう方法等、果実飲料の原料用果汁として一般的に製造されている方法によって製造される。そして、適当なパルプ(果実の粉砕物中の皮等の不溶物)を含み、果汁の濃度が40〜70°Brixに濃縮された混濁濃縮果汁が好ましく使用される。 Various fruit juices such as citrus fruits, apples, pears, grapes, and pineapples are appropriately used as the fruit juice juices of the flavor-enriched fruit juice of the present invention, and citrus juices are more preferred. Examples of citrus fruits include grapefruit, navel orange, Iyokan, Yawata, summer citrus, sweet summer citrus, unshu mandarin, lemon, sudachi, kumquat, pomelo, orange and the like. This fruit juice is a method of compressing and separating whole fruit (whole fruit including skin etc.) into a fruit juice content and a residue containing fruit peel using an in-line juicer etc., and concentrating, sterilizing and cooling the fruit juice separated by pressing. Or, the whole fruit is separated into the skin part and the fruit part, or the fruit part is squeezed, and then the fruit part is squeezed and concentrated, sterilized and cooled. Manufactured by the method. And the turbid concentrated fruit juice in which the density | concentration of fruit juice was concentrated to 40-70 degrees Brix including a suitable pulp (insoluble matter, such as the skin in the ground material of a fruit), is used preferably.
本発明において合成香気成分としては、柑橘類等の果実の香気成分を分析して、特徴的な香気成分を明らかにして、これらの香気成分をイソプレン、ベンゼン、スチレン、アセチレン、カテコール、テラピン油などの石油化学工業やパルプ工業などから安価で大量に得られる基礎的化学製品を原料として、科学的手段で合成した炭化水素類、アルコール類、アルデヒド類、ケトン類、エステル類、フェノールエーテル類、ラクトン類、キノン類、各種有機酸等である。また、多くの成分の複雑な混合体である天然精油から蒸留、冷凍分離、化学処理などの方法で分離したもの(例えば、柑橘油(オレンジ油、みかん油)から得られるd−リモネン、薄荷油から得られるl−メントール、シトロネラ油から得られるシトロネラール等)や市販の着香料も適宜使用可能である。この合成香気成分は単用または併用して、柑橘類等の果実の香りと同じ香りを呈するように調合されて用いられる。例えば、柑橘類のグレープフルーツ様合成香料としては、αターピネオール、グレープフルーツメルカプタン、スチラリルイソブチレート、リナロールネロール、グラニオール、ゲラニアール、ノナナール、ネリルアセテート、ゲラニルアセテート等の合成香気成分を所定割合で配合して調製される。尚、合成香気性成分としては、天然香料の香気性成分と全く同じ化合物を化学的に合成したものや天然香料の成分中には見出されていないが、香りが非常によく似ている化合物の合成および独特の香気を持つ全く新しい有香物質の合成品も含むものとする。 In the present invention, as the synthetic fragrance component, by analyzing the fragrance component of fruits such as citrus fruits, the characteristic fragrance component is clarified, and these fragrance components are isoprene, benzene, styrene, acetylene, catechol, terrapin oil, etc. Hydrocarbons, alcohols, aldehydes, ketones, esters, phenol ethers, lactones synthesized by scientific means using basic chemical products that can be obtained in large quantities at low prices from the petrochemical and pulp industries. Quinones, various organic acids and the like. Also, natural essential oil, which is a complex mixture of many components, separated by methods such as distillation, freezing separation, and chemical treatment (for example, d-limonene obtained from citrus oil (orange oil, tangerine oil), thin cargo oil 1-menthol obtained from Citronella oil obtained from Citronella oil, etc.) and commercially available flavoring agents can be used as appropriate. This synthetic aroma component is used alone or in combination, and is prepared so as to exhibit the same scent as that of fruits such as citrus fruits. For example, as a citrus grapefruit-like synthetic fragrance, blended with a predetermined proportion of synthetic fragrance components such as α terpineol, grapefruit mercaptan, styrylyl isobutyrate, linalool nerol, graniol, geranial, nonanal, neryl acetate, geranyl acetate, etc. Prepared. In addition, as a synthetic fragrance component, a compound that is chemically synthesized from the same compound as the fragrance component of a natural fragrance or a compound that is not found in a component of a natural fragrance but has a very similar fragrance And a completely new scented product with a unique aroma.
合成香気成分は、合成香気成分の純品を直接果汁中のパルプ質に吸着安定化させる場合もあるが、1種単独または2種以上を調合して柑橘類等の果実様の香りに調整したものを55〜95%アルコール溶液に溶解させてアルコール合成香料の形で用いることもある。アルコールに溶解したアルコール合成香料とすることで、果汁に添加する作業が容易となり、また、果汁に溶解しやすくなる。 Synthetic aroma components may be obtained by adsorbing and stabilizing the pure products of the synthetic aroma components directly to the pulp in the fruit juice, but one or two or more are mixed to adjust the fruit-like aroma such as citrus fruits May be dissolved in a 55-95% alcohol solution and used in the form of an alcohol synthetic fragrance. By making it into the alcohol synthetic | combination fragrance | flavor melt | dissolved in alcohol, the operation | work added to fruit juice will become easy, and it will become easy to melt | dissolve in fruit juice.
本発明においてリモネンとしては、オレンジ油、レモン油、マンダリン油、ライム油、ベルガモット油、カラウェー油、ウイキョウ油などの植物油を使用することができる。d−リモネン原液は、下記化学式1で示されるd−リモネンを、主成分として約50質量%以上を含むものであればよい。更にd−リモネン原液は、1種単独で使用することもできるし、2種以上を組み合わせて使用することもできる。好ましいd−リモネン原液は、柑橘油である。柑橘油は、通常柑橘類の果実の皮を圧搾して得られる搾汁を抽出処理し精製して得られる。該搾汁の抽出処理および精製処理を施すことは必ずしも必要不可欠ではないが、施すことが望ましい。柑橘油の主要成分は、d−リモネンが70〜90容量%の割合で含有され、他の成分は、他のテルペン類、C5物質であるイソプレノイド構造を有する化合物、樟脳型のC10物質の酸化誘導体であるC10H6などである。 In the present invention, vegetable oils such as orange oil, lemon oil, mandarin oil, lime oil, bergamot oil, caraway oil and fennel oil can be used as limonene. The d-limonene stock solution only needs to contain about 50% by mass or more of d-limonene represented by the following chemical formula 1 as a main component. Furthermore, d-limonene stock solution can be used alone or in combination of two or more. A preferred d-limonene stock solution is citrus oil. Citrus oil is usually obtained by extracting and purifying juice obtained by pressing the peel of citrus fruits. Although it is not always indispensable to perform extraction processing and purification processing of the squeezed juice, it is desirable to perform the processing. Major component of citrus oil is contained in a proportion limonene d- is 70 to 90 volume%, other components, other terpenes, compounds having an isoprenoid structure is C 5 materials, camphor type to C 10 material C 10 H 6 which is an oxidized derivative.
柑橘類の果実皮、場合によっては皮のついた果実全体を圧搾して得られる搾汁中には浮遊懸濁固形分、塵挨等が多少なりとも含まれる。好ましくはこの浮遊懸濁固形分、塵挨等を濾別除去する。そしてこの搾汁中の目的物であるd−リモネンは、水への溶解度が本来は極く小さい油状物質であるが、該搾汁中に僅かに夾雑しているアミノ酸や糖誘導体による乳化作用に起因してO/W型エマルジョン液が1部生成し易くなっている。該アミノ酸や糖誘導体の排除することが望ましく、また、これらアミノ酸や糖誘導体は水相中に存在する割合が多いので、抽出された油相は水洗いすることが好ましい。 The juice obtained by pressing the citrus fruit peel, and in some cases the entire peeled fruit, contains some suspended suspended solids, dust and the like. Preferably, the suspended suspended solids, dust and the like are removed by filtration. And d-limonene, which is the target product in the juice, is an oily substance that is inherently very small in water solubility, but it has an emulsifying effect due to amino acids and sugar derivatives slightly contaminated in the juice. As a result, 1 part of the O / W type emulsion liquid is easily generated. It is desirable to exclude the amino acids and sugar derivatives, and since these amino acids and sugar derivatives are present in a large amount in the aqueous phase, it is preferable to wash the extracted oil phase with water.
本発明において、合成香気成分は、柑橘類等の果汁に対して0.001〜5質量%、より好ましくは0.005〜1質量%添加される。0.001質量%より少ないと、香料としての力価が低いことになる。また、5質量%より多いと、人工的な香気になるおそれがあること、および力価が高くなりすぎて使用し難くなる等で好ましくない。尚、果汁に対して添加する合成香気成分としては、グレープフルーツ果汁に対してはグレープフルーツ様合成香料のように、同種のものとするのが通常であるが、その組み合わせを変えてもよいし、あるいはグレープフルーツ様合成香料の他にフラワー様合成香料その他各種の合成香料を使用してもよく、バラエティーのある風味強化果汁を製造することができる。ここで、グレープフルーツ様合成香料とは、合成香気成分を調合してグレープフルーツ様の香りとした香料のことを意味する。 In this invention, a synthetic | combination aromatic component is added 0.001-5 mass% with respect to fruit juices, such as citrus, More preferably, 0.005-1 mass% is added. When it is less than 0.001% by mass, the potency as a fragrance is low. On the other hand, if it is more than 5% by mass, it is not preferable because it may become an artificial fragrance and the titer becomes too high to be used. In addition, as a synthetic fragrance component added to fruit juice, it is usually the same kind as grapefruit-like synthetic fragrance for grapefruit juice, but the combination may be changed, or In addition to the grapefruit-like synthetic fragrance, a flower-like synthetic fragrance and other various synthetic fragrances may be used, and a flavor-enriched fruit juice with variety can be produced. Here, the grapefruit-like synthetic fragrance means a fragrance made by blending a synthetic fragrance component into a grapefruit-like scent.
また、リモネンは、柑橘類等の果汁に対して0.001〜5質量%、より好ましくは0.005〜1質量%添加される。0.001質量%より少ないと、リモネン感が感じられない。また、5質量%より多いと、リモネン感が強すぎる等で好ましくない。 Moreover, limonene is added 0.001-5 mass% with respect to fruit juices, such as citrus, More preferably, 0.005-1 mass% is added. When the amount is less than 0.001% by mass, the sense of limonene is not felt. On the other hand, when the content is more than 5% by mass, the limonene feeling is too strong, which is not preferable.
このリモネンを添加することで、柑橘合成香気成分を添加することによる各香気成分の特徴香が突出するのがより一層抑制され、調和ある本物の果実の香りが再現されることになる。また、リモネンは揮発性が高いので、容器開栓時のトップフレーバーの立ちが良くなると共に、他の香り成分の揮発性も高める効果があるため、全体に香りが強くなり、フレッシュ感が増加することになる。 By adding this limonene, the characteristic scent of each scent component due to the addition of the citrus synthetic scent component is further suppressed, and the harmonious real fruit scent is reproduced. In addition, limonene is highly volatile, so the top flavor is better when the container is opened, and it also has the effect of increasing the volatility of other fragrance components. It will be.
次に、本発明の風味強化果汁を製造する方法について説明する。 Next, the method for producing the flavor-enriched fruit juice of the present invention will be described.
本発明の風味強化果汁は、合成香気成分を調合してなる合成香料を柑橘類等の果汁に添加してホモジナイズすることにより製造される。 The flavor-enriched fruit juice of the present invention is produced by adding a synthetic fragrance prepared by synthesizing a synthetic aroma component to fruit juice such as citrus fruits and homogenizing it.
先ず、柑橘類等の果実の香気成分を分析し、化学的に合成された合成香気成分を55〜95%エタノール溶液に溶かして、1/10万程度の高力価の果実様の香りを呈するアルコール合成香料を作成する。この合成香気成分は、柑橘類等の果実の香りと同じ様な香りを呈するように、1種または2種以上を所定割合で調合して調整される。 First, the aromatic components of fruits such as citrus fruits are analyzed, and the chemically synthesized synthetic aromatic components are dissolved in 55-95% ethanol solution to give a fruit-like scent having a high titer of about 1 / 100,000. Create synthetic fragrances. This synthetic aroma component is prepared by blending one or more kinds at a predetermined ratio so as to exhibit a scent similar to that of fruits such as citrus fruits.
次に、このアルコール合成香料を柑橘類等の果汁に0.001〜5質量%、より好ましくは0.05〜1質量%添加し、これをホモジナイズして果汁中に合成香気成分を均質に分散させる。これによって、合成香気成分は果汁中に均質に分散され、合成香気成分が遊離することのない安定化された風味強化果汁を得ることができる。ここで、ホモジナイズとは、液体分散媒中に存在する乳濁物質、粒子状物質を機械的に破砕・微細化し、液分離(分離浮上、沈殿など)を抑え、液中に均質に分散させることをいい、ホモジナイザー(均質機)により行われる。このホモジナイザーとしては、一般に高圧ホモジナイザー、マイクロフルイダイザー等の高圧高速型、ホモミキサー、コロイドミル等の高速回転型、超音波ホモジナイザー、連続乳化分散機等のキャビテーション型、プロペラ撹拌、タービン撹拌等の撹拌分散型等が挙げられるが、高速ホモミキサーでよく攪拌均一化した後、高圧ホモジナイザーで更に微粒子化するのが好ましく用いられる。このホモジナイズは、使用するホモジナイザーの種類にもよるが、例えば、高速ホモミキサーで3000rpm、15分間良く攪拌均一化した後、高圧ホモジナイザーで、圧力250kg/cm2の条件でより微細にし、均質化を行うことができる。 Next, 0.001 to 5% by mass, more preferably 0.05 to 1% by mass, of this alcohol synthetic fragrance is added to fruit juices such as citrus fruits, and this is homogenized to uniformly disperse the synthetic aroma components in the fruit juice. . Thereby, the synthetic flavor component is homogeneously dispersed in the fruit juice, and it is possible to obtain a stabilized flavor-enriched fruit juice in which the synthetic flavor component is not released. Here, homogenization means to disperse homogeneously in the liquid by mechanically crushing and refining the emulsion and particulate matter present in the liquid dispersion medium to suppress liquid separation (separation flotation, precipitation, etc.). It is performed by a homogenizer. This homogenizer is generally a high-pressure high-speed type such as a high-pressure homogenizer or a microfluidizer, a high-speed rotary type such as a homomixer or a colloid mill, a cavitation type such as an ultrasonic homogenizer or a continuous emulsion disperser, agitation such as propeller stirring or turbine stirring. Although a dispersion type etc. are mentioned, after stirring and homogenizing well with a high-speed homomixer, it is preferable to further finely pulverize with a high-pressure homogenizer. This homogenization depends on the type of homogenizer to be used. For example, after homogenizing with a high-speed homomixer at 3000 rpm for 15 minutes, the homogenizer is finer and homogenized with a high-pressure homogenizer under a pressure of 250 kg / cm 2. It can be carried out.
こうして得られた風味強化果汁は、通常の香料並みの1/1000程度の力価を有しているので、この風味強化果汁をチュ−ハイ等の飲料に0.1〜0.5%程度添加することにより、飲料は十分な柑橘類等の果実の香りが得られる。また、この方法で製造することで、通常使用が難しい高力価な合成香気成分を使用することができるので、果実飲料等の製造作業が簡便である。また、果汁や合成香気成分は天然香料に比べて低コストであるので、コスト的にも有利である。 Since the flavor-enriched fruit juice obtained in this way has a titer of about 1/1000 that of a normal fragrance, this flavor-enriched fruit juice is added to a beverage such as Chu-Hi about 0.1 to 0.5%. By doing so, the drink can obtain a sufficient scent of fruits such as citrus fruits. Moreover, since it is possible to use a high-titer synthetic aroma component that is difficult to use normally by producing by this method, the production work of fruit drinks and the like is simple. Moreover, since fruit juice and a synthetic fragrance | flavor component are low cost compared with a natural fragrance | flavor, it is advantageous also in cost.
また、果汁にパルプを含有させたものを用いて、リモネンを0.1〜0.5質量%、より好ましくは0.05〜1質量%添加し、上述のアルコール合成香料を0.001〜5質量%、より好ましくは0.05〜1質量%添加し、さらにホモジナイズして果汁中に合成香料を均質に分散させる。ホモジナイズは、上述したように、リモネンと合成香料を添加した後のホモジナイズは高速攪拌ホモミキサーと高圧ホモジナイザーで行うことができる。果汁にパルプが含有されていると、このホモジナイズによって、リモネンは微細化され、果汁中のパルプに吸着されて、果汁中に均質に分散され、リモネンの浮きが生じない安定した風味強化果汁を得ることができる。 Further, limonene is added in an amount of 0.1 to 0.5% by mass, more preferably 0.05 to 1% by mass using pulp containing fruit juice, and the above-mentioned alcohol synthetic fragrance is added to 0.001 to 5%. Mass%, more preferably 0.05 to 1 mass% is added, and further homogenized to uniformly disperse the synthetic flavor in the fruit juice. As described above, the homogenization after the addition of limonene and the synthetic fragrance can be performed with a high-speed stirring homomixer and a high-pressure homogenizer. When pulp is contained in the fruit juice, limonene is refined by this homogenization, adsorbed to the pulp in the fruit juice, and homogeneously dispersed in the fruit juice to obtain a stable flavor-enriched fruit juice that does not cause limonene to float. be able to.
尚、リモネンと合成香気成分とは、同時に添加してホモジナイズしてもよい。この場合のホモジナイズは、上述と同様に行うことが出来る。これによっても、リモネンは微細化され、果汁中のパルプ質に吸着されて、果汁中に均質に分散され、リモネンの浮きが生じない安定した風味強化果汁を得ることができる。 The limonene and the synthetic fragrance component may be added simultaneously and homogenized. The homogenization in this case can be performed in the same manner as described above. Also by this, limonene can be refined, adsorbed by the pulp in the fruit juice, and homogeneously dispersed in the fruit juice, and a stable flavor-enriched fruit juice that does not cause limonene to float can be obtained.
このリモネンは、柑橘類特有の香りを有しているが、55%エタノール溶液にほとんど溶けないために、アルコールエッセンスタイプの合成香料に使用されることがなかったのが、このホモジナイズによって、果汁中に均質に分散されて安定化され、パルプから分離して遊離することがなくなり、使用できることになる。 This limonene has a scent peculiar to citrus fruits, but since it hardly dissolves in 55% ethanol solution, it has not been used in synthetic fragrances of alcohol essence type. It is homogeneously dispersed and stabilized, so that it is not separated and separated from the pulp and can be used.
本発明の風味強化果汁は、果汁がベースとなっており、合成香料にありがちな特徴香の突出したバランスの悪さを是正し、柑橘類等の果実本来の調和のある香りを有する。また、添加量1/100以下で使用可能という天然の香料並の力価を有しているので、天然の香料と同じように使用できる。また、リモネンを含有させることで、果汁中に含有された合成香料の各香気成分の突出がより一層是正され、本物の果実の香りが再現される。さらに、トップフレーバーの立ちが良くなると共に、全体に果実の香りが強くなり、フレッシュ感が増大することになる。 The flavor-enriched fruit juice of the present invention is based on fruit juice, corrects the outstanding balance of characteristic incense that is often found in synthetic fragrances, and has a harmonious fragrance inherent to fruits such as citrus fruits. Moreover, since it has the same titer as a natural fragrance | flavor that it can be used with the addition amount 1/100 or less, it can be used like a natural fragrance | flavor. Moreover, by including limonene, the protrusion of each fragrance component of the synthetic fragrance contained in the fruit juice is further corrected, and the scent of the real fruit is reproduced. In addition, the top flavor is better standing, and the scent of the fruit becomes stronger as a whole, increasing the freshness.
このため、本発明の風味強化果汁を各種飲料に所定量添加することにより、柑橘類等の果実本来の調和のある香りを有す果実飲料を効果的且つ工業的に製造することができる。例えば、柑橘類の風味強化果汁を、アルコール飲料等の飲料に0.1〜0.5質量%程度配合することで、柑橘系の風味を呈する酸味の効いたクセのない爽やかな風味で、スッキリとした飲み口のチューハイや発泡酒、ノンアルコール飲料、炭酸飲料等を製造できる。 For this reason, the fruit drink which has the fragrance with the original harmony of fruits, such as citrus fruits, can be manufactured effectively and industrially by adding predetermined amount of the flavor enhancement fruit juice of this invention to various drinks. For example, by adding about 0.1 to 0.5% by mass of a citrus flavor-enriched fruit juice to a beverage such as an alcoholic beverage, it has a refreshing flavor that has a citrus flavor and does not have a peculiar sour taste. It can be used to produce brewed chuhai, sparkling liquor, non-alcoholic beverages, carbonated beverages, and the like.
また、風味強化果汁を製造する際に、果汁と合成香気成分との種類を変えたりして、従来未知の新しい風味を有する各種のハイブリッド果実飲料を適宜製造できるという著効も併せ奏される。 Moreover, when manufacturing flavor enriched fruit juice, the remarkable effect that the various hybrid fruit drinks which have the new unknown flavor conventionally can be manufactured suitably is also show | played by changing the kind of fruit juice and a synthetic aroma component.
以下、本発明を実施例によってより具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these Examples.
<実施例1>
先ず、合成香気成分として、αターピネオール、グループフルーツメルカプタン、スチラリルイソブチレート、リナロールネロール、ゲラニオール、ゲラニアール、ノナナール、ネリルアセテート、ゲラニルアセテートを55%エタノール溶液に総量で2質量%添加して溶解し、力価1/10万のグレープフルーツ様の香りを呈するアルコール合成香料Aを作成する。
<Example 1>
First, alpha terpineol, group fruit mercaptan, styrylyl isobutyrate, linalool nerol, geraniol, geranial, nonanal, neryl acetate, geranyl acetate as a synthetic aroma component are added and dissolved in a 55% ethanol solution in a total amount of 2% by mass. Then, an alcohol synthetic fragrance A having a grapefruit-like scent having a titer of 1 / 100,000 is prepared.
次いで、グレープフルーツ6倍濃縮混濁果汁に、上記のアルコール合成香料Aを1質量%添加し、高速ホモミキサーを使用して3000rpmの条件で15分間、攪拌ホモジナイズしたあと、高圧ホモジナイザーで250kg/cm2の圧力で、更に微細、均一化し、合成香気成分が果汁中に均質に分散され、安定化されたグレープフルーツ風味強化果汁を得た。 Next, 1% by mass of the above-mentioned alcohol synthetic flavor A is added to grapefruit 6-fold concentrated turbid juice, and the mixture is stirred and homogenized at 3000 rpm for 15 minutes using a high-speed homomixer, and then at a pressure of 250 kg / cm 2 with a high-pressure homogenizer. Thus, a further refined, homogenized synthetic aroma component was uniformly dispersed in the fruit juice to obtain a stabilized grapefruit-flavored fruit juice.
得られたグレープフルーツ風味強化果汁は、グレープフルーツから抽出された天然香料並の1/1000程度の力価を有していた。尚、力価は糖酸液に添加して希釈し、官能検査により測定した。 The obtained grapefruit flavor-enriched fruit juice had a titer of about 1/1000 that of natural flavor extracted from grapefruit. The titer was added to a sugar acid solution and diluted, and measured by a sensory test.
そして、得られた風味強化果汁をチューハイに1質量%加えることにより、フレッシュな香気のグレープフルーツ風味のチューハイを得ることができた。 Then, by adding 1% by mass of the obtained flavor-enriched fruit juice to Chuhi, a grapefruit-flavored Chuhi with a fresh fragrance could be obtained.
<実施例2>
先ず、実施例1と同様にして、力価1/10万のグレープフルーツ様のアルコール合成香料Aを作成する。
<Example 2>
First, in the same manner as in Example 1, a grapefruit-like alcohol synthetic fragrance A having a titer of 1 / 100,000 is prepared.
次いで、グレープフルーツ6倍濃縮混濁果汁に、上記アルコール合成香料Aを1質量%と、d−リモネンを0.5質量%とを添加し、高速ホモミキサーを使用して3000rpmの条件で15分間、攪拌ホモジナイズしたあと、高圧ホモジナイザーで250kg/cm2の圧力で、更に微細、均一化し、合成香気成分が果汁中に均質に分散され、安定化されたグレープフルーツ風味強化果汁を得た。 Next, 1% by mass of the above-mentioned alcohol synthetic flavor A and 0.5% by mass of d-limonene are added to grapefruit 6-fold concentrated turbid juice, and the mixture is stirred for 15 minutes at 3000 rpm using a high-speed homomixer. After homogenization, the mixture was further refined and homogenized with a high-pressure homogenizer at a pressure of 250 kg / cm 2 , and the synthetic aroma components were homogeneously dispersed in the fruit juice to obtain a stabilized grapefruit-flavored fruit juice.
得られたグレープフルーツ風味強化果汁は、グレープフルーツから抽出された天然香料並の1/1000程度の力価を有していた。尚、力価は実施例1と同様の方法により測定した。また、この果汁は、保存中にリモネンが分離してオイル浮きすることも無かった。 The obtained grapefruit flavor-enriched fruit juice had a titer of about 1/1000 that of natural flavor extracted from grapefruit. The titer was measured by the same method as in Example 1. Further, the limonene separated from the fruit juice during storage and the oil did not float.
そして、実施例1と同様に、得られた風味強化果汁をチューハイに1質量%加えることにより、調和のとれた新鮮なグレープフルーツ風味のチューハイを得ることができた。 And like Example 1, the harmonious fresh grapefruit-flavored chu-hi was able to be obtained by adding 1 mass% of the obtained flavor enriched fruit juice to chu-hi.
<比較例1>
アルコール7%、砂糖3%、クエン酸0.25%、グレープフルーツ果汁5%のチューハイを作り、これに、天然香気成分と合成香気成分を含有する標準的なグレープフルーツアルコールエッセンス香料(アルコール55%)を0.1%添加して、良く攪拌後、炭酸ガスを加えて、2.3volとして、缶に詰めて、缶チューハイとした。
<Comparative Example 1>
A 7% alcohol, 3% sugar, 0.25% citric acid and 5% grapefruit juice chu-hi are made with a standard grapefruit alcohol essence fragrance (55% alcohol) containing natural and synthetic fragrance ingredients. After adding 0.1% and stirring well, carbon dioxide gas was added to make 2.3 vol.
実施例1、実施例2で得られた風味強化果汁を添加した各チューハイの天然果実由来の香りの強さについて、評価試験を実施した。評価はパネリスト8人による官能試験により行い、結果を表1に示した。試験は缶に充填されたそれぞれのチューハイの香りの強さを比較することにより行った。 The evaluation test was implemented about the intensity | strength of the fragrance derived from the natural fruit of each chu-hi to which the flavor enhancement fruit juice obtained in Example 1 and Example 2 was added. Evaluation was performed by a sensory test by eight panelists, and the results are shown in Table 1. The test was performed by comparing the intensity of the scent of each chuhai filled in the can.
官能試験の結果、実施例1、実施例2のチューハイは比較例1と比べて十分な香りの強さがあるだけでなく、容器開缶時のトップ香も強く、極めてグレープフルーツ感のあるものであった。 As a result of the sensory test, the chu-hi of Example 1 and Example 2 not only has a sufficient scent strength compared to Comparative Example 1, but also has a strong top scent when the container is opened, and has a very grapefruit feeling. there were.
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JP2010220529A (en) * | 2009-03-23 | 2010-10-07 | Suntory Holdings Ltd | Alcohol drink containing fruit puree |
JP2015123008A (en) * | 2013-12-26 | 2015-07-06 | キリン株式会社 | Lemon flavor beverage |
JP2017086059A (en) * | 2015-11-09 | 2017-05-25 | サントリーホールディングス株式会社 | Drink containing polymerized catechin |
JP2017176107A (en) * | 2016-03-31 | 2017-10-05 | アサヒビール株式会社 | Packaged carbonated alcoholic beverage |
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JP2017201893A (en) * | 2016-05-09 | 2017-11-16 | アサヒビール株式会社 | Fruit juice-containing alcoholic beverage, and method for imparting fresh fruit feeling to fruit juice-containing beverage |
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JP7324590B2 (en) | 2019-02-27 | 2023-08-10 | サッポロビール株式会社 | Lemon-flavored beverage and method for improving flavor |
JP2020115899A (en) * | 2020-05-18 | 2020-08-06 | アサヒビール株式会社 | Packaged carbonated alcoholic beverage |
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