JP2010022302A - Packaged food and beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged food and beverage to be also sealed in a paper container or the like which is a food and beverage imparting a sense of burst foam when kept in the mouth. <P>SOLUTION: The packaged food and beverage contains (A) at least one or more kinds of spices selected from ethyl acetate, ethyl butyrate, amyl acetate, amyl butyrate, and amyl valerate, and (B) at least any of acetic acid and vinegar. When being kept in the mouth, the packaged food and beverage gives a sense of burst foam in the mouth. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a packaged food and drink.

  2. Description of the Related Art Conventionally, foods and beverages in which carbon dioxide gas is dissolved in beverages or jellies and are stimulated by bubbles generated by foaming in a consumer's mouth to feel a refreshing feeling are known. In particular, it is well known that carbon dioxide gas is dissolved in a liquid to which sugars are added to make a beverage (carbonated beverage) with a refreshing feeling. These carbonated foods and drinks are filled in metal cans or PET bottles. It is commercialized in an enclosed form.

A powdery foaming agent that is added to water immediately before drinking to exhibit foaming properties is known (for example, Patent Document 1). Foaming agents are composed of baking soda and acids such as citric acid and tartaric acid. When added to water, the foaming agent reacts to produce foam, which is irritating to consumers who contain it.
JP 2001-245640 A

  However, when the above-mentioned carbonated beverage or the like is sealed in a container formed of a material having a lower strength than a metal can or the like, for example, a paper container, the container may expand and deform due to the pressure of carbon dioxide gas and the contents may leak out. There is. In addition, the stability when left standing due to deformation decreases, and the shape of the container varies, which causes problems during packaging, transportation, display, and the like. In addition, consumers also tend to refrain from looking at products that have deformed containers.

  On the other hand, the foaming agent itself has a unique and strong salty taste, which is not preferable in terms of product flavor design. In addition, it is necessary for the consumer to prepare water to be dissolved separately when drinking, and it takes time to drink.

  The present invention has been made based on such circumstances, and is a container-packed food and drink that can be enclosed in a paper container or the like, and gives a feeling that bubbles are popped when included in the mouth. The purpose is to provide food and drink that can be used.

  When a food or drink containing carbon dioxide is included in the mouth, the consumer receives a stimulus caused by the foam repelling through a tactile sensation or the like in the mouth. The inventor mainly conceived of giving a feeling (foaming feeling) that bubbles were repelled when stimulating the sense of smell and taste when contained in the mouth, and as a result of earnest research, the fragrance comprising the following esters It was found that the stimulation when combining vinegar and vinegar gives a feeling of foaming, and has led to the present invention.

  The container-packed food and drink in one aspect of the present invention comprises (A) at least one perfume selected from ethyl acetate, ethyl butyrate, amyl acetate, amyl butyrate, and amyl valerate, and (B) acetic acid. Or at least one of vinegar. The consumer who contains this in the mouth can feel a feeling of foaming by being stimulated by a combination of the fragrance of (A) and at least one of (B) acetic acid or vinegar. Here, (A) at least one perfume may be selected from ethyl butyrate, amyl acetate, and amyl butyrate.

  Moreover, (B) at least any one of acetic acid or vinegar can be contained so that acetic acid is contained in the ratio of 0.005-0.5 mass% with respect to a container-packed drink. Furthermore, (A) a fragrance | flavor can be made to contain 0.001-1.8 mass% with respect to a container-packed food / beverage.

  Moreover, (C) The fragrance | flavor which adds a fragrance is further included, The ratio of the (A) fragrance | flavor with respect to the fragrance | flavor ((A) + (C)) contained in a container-packed food and drink is 10-90 mass%. May be. At this time, the fragrance | flavor ((A) + (C)) contained in a container-packed food / beverage can also be made into the ratio of 0.01-2 mass% with respect to a container-packed drink.

  Furthermore, the container-packed food and drink can be a beverage packed in a paper container.

  ADVANTAGE OF THE INVENTION According to this invention, it is a container-packed food and drink which can be enclosed also in a paper container etc., Comprising: It can provide the food and drink which can give the feeling that a bubble burst when it included in the mouth. it can.

  Hereinafter, a container-packed drink will be mentioned as a preferred embodiment of the present invention and will be described in detail. In addition, in this specification, a container-packed food and drink means food and drink filled in sealed containers such as paper containers, cans, bottles, and PET bottles.

  The container-packed beverage of this embodiment is made of water, ethyl acetate, ethyl butyrate, amyl acetate, amyl butyrate, and amyl valerate. Manufactured by adding, mixing, sterilizing, and filling and sealing a container after adding, mixing and sterilizing ester flavors (hereinafter referred to as (A) ester flavors) selected from Is done. The addition, mixing order, sterilization method, etc. are not particularly limited.

  In the present embodiment, the (A) ester fragrance to be added is preferably at least one selected from ethyl butyrate, amyl acetate, and amyl butyrate, and more preferably two or more selected from these. preferable. These three flavors can give a stronger foaming feeling than other (A) ester flavors when mixed with vinegar.

  Moreover, it is preferable that the ratio of the (A) ester flavor added to the container-packed drink of this embodiment is 0.001-1.8 mass%, and it is 0.005-0.8 mass%. Even more preferred. When the proportion is less than 0.001% by mass, the foaming function is weak as compared to the case where the function as an aroma is within the range, and when the proportion is greater than 1.8% by mass, bitterness is felt. The flavor is inferior to that in the range.

  On the other hand, the vinegar according to this embodiment is preferably contained so that acetic acid is contained in a proportion of 0.005 to 0.5% by mass with respect to the packaged beverage, and the acetic acid is 0.05 to 0.5% with respect to the packaged beverage. It is more preferable to make it contain so that it may be contained in the ratio of 0.25 mass%. When the proportion of acetic acid is less than 0.005% by mass, the feeling of foaming felt is weaker than when it is within the range, and when the proportion is greater than 0.5% by mass, irritation is felt in the throat. It becomes difficult to drink. In this embodiment, vinegar is included, but the present invention is not limited to this, and acetic acid may be included instead of vinegar, and vinegar and acetic acid are mixed. May be contained.

  In this embodiment, brewing vinegar, synthetic vinegar, etc. in the classification of vinegar quality standard can be used as vinegar. For brewing vinegar, for example, rice vinegar, rice black vinegar, barley black vinegar and other grain vinegar, apple vinegar, grape vinegar and other fruit vinegar are suitable for use. It is possible to use vinegar. In addition, vinegar has been reported to have a bactericidal action, a fatigue recovery effect, a blood pressure lowering action, a blood flow promoting effect, and the like, and its use as a health material is drawing attention. Combining such materials provides a more attractive food and drink for modern people who are health-conscious.

  In addition to (A) ester flavors and vinegar, the container-packed beverage of this embodiment is a flavor other than (A) ester flavors that add a fragrance (flavor, (C) a fragrance to which a fragrance is added. (Hereinafter referred to as (C) perfume), fruit juice, sugar, sweetener, sour agent, etc. can be appropriately selected and added.

(C) As a fragrance | flavor, if it is a fragrance | flavor used for a general foodstuff, it can be used suitably, The fragrance | flavor used according to the objective is selected. Specifically, esters such as isoamyl acetate (excluding (A) ester fragrance), alcohols, aldehydes, ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, It can be prepared from synthetic fragrances such as nitrogen-containing compounds, sulfur-containing compounds, acids, and natural fragrances. In the container-packed food and drink of this embodiment, when (C) a fragrance | flavor is added, it is preferable that the ratio of (A) ester fragrance | flavor shall be 10-90 mass% with respect to the whole fragrance | flavor added. It is still more preferable to set it as 80 mass%. When the ratio is smaller than 10% by mass, the scent derived from the fragrance (C) is strongly felt when it is contained in the mouth, so that the foaming feeling is weaker than that in the range. Moreover, when a ratio becomes larger than 90 mass%, although a feeling of foaming is felt, the effect of the fragrance | flavor by having added (C) fragrance | flavor becomes small.

  Moreover, it is a case where (C) fragrance | flavor is added, Comprising: The ratio of the total fragrance | flavor ((A) ester fragrance | flavor + (C) fragrance | flavor) added to the container-packed food and drink of this embodiment is 0.01-2. It is preferable that it is mass%, and it is still more preferable that it is 0.025-1 mass%. When the ratio is less than 0.01% by mass, the function as an aroma is weaker than when it is within the range, and when the ratio is greater than 2% by mass, the solvent odor of the fragrance can be felt. The flavor is inferior to the case inside. That is, in this embodiment, the total fragrance | flavor ((A ester fragrance | flavor + (C) fragrance | flavor)) added to a container-packed drink is 0.01-2 mass%, and (A) ester flavor is 0.001. It is preferable that it is -1.8 mass%, the total fragrance | flavor added to a container-packed drink is 0.025-1 mass%, and (A) ester fragrance | flavor is 0.005-0.8 mass%. More preferably.

  Various juices can also be added depending on the product concept, such as orange, apple, grapefruit, lemon, lime, mandarin, grape, cranberry, strawberry, grape, kiwi, pineapple, pear, passion fruit, Mention can be made of juice obtained from mango, guava, raspberry, cherry and the like. Any of straight fruit juice, concentrated fruit juice, transparent fruit juice, turbid fruit juice, puree and the like squeezed from the fruit can be used, and a plurality of fruit juices can be mixed and used.

  As sugars and sweeteners, carbohydrates, glycerols, sugar alcohols, artificial sweeteners and the like can be used. Specifically, glucose, sucrose, fructose and fructose glucose liquid sugar, erythritol, sorbitol, xylitol, trehalose, maltitol, lactitol, palatinose, mannitol, tagatose, aspartame, sucralose, saccharin, cyclamate, acesulfame-K, L- Aspartyl-L-phenylalanine lower alkyl ester, L-aspartyl-D-alaninamide, L-aspartyl-D-serine amide, L-aspartyl-hydroxymethylalkanamide, L-aspartyl-1-hydroxyethylalkanamide, sucralose, etc. be able to.

  As the sour agent, for example, ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and salts thereof, inorganic acids such as sulfurous acid, inorganic salts such as metapotassium, and the like can be used. .

  In addition, vitamins such as vitamin C, vitamin D, vitamin E, and vitamin A, and minerals such as calcium, iron, zinc, and manganese may be added.

  The container filled with the container-packed beverage of this embodiment can be a paper container, a cheer pack, or the like. Even when these are filled and sealed, since the container-packed beverage of this embodiment does not dissolve carbon dioxide, the container does not expand or deform due to carbon dioxide. Of course, containers such as bottles, cans, and PET bottles can be filled.

  As described above, the present invention has been described with reference to a packaged beverage, but the present invention is not limited to this, and other embodiments may be employed. For example, the container-packed food and drink of the present invention is not limited to beverages, and can be other foods and drinks, and specific examples include container-filled jelly food and drinks (jelly and jelly drinks).

  Gelatin and pectin, agar, carrageenan and other gelling agents, locust bean gum, pullulan, guar gum, glucomannan, tamarind seed gum, tara gum, etc. It is prepared by adding a thickener such as Subsequently, it can be sealed after filling in a paper container to make a cup jelly, or it can be sealed in a cheer pack to give a cheer pack-packed jelly drink. The addition amount of the gelling agent and the thickening agent can be appropriately changed according to the product design.

  The container-packed food and drink of the present invention will be described more specifically with reference to the following examples. Note that the present invention is not limited to this.

Example 1
Each component was mixed in the ratio shown in Table 1, sterilized by a plate sterilizer, filled in a paper container and sealed to obtain a paper container-packed beverage. In addition, each (A) ester fragrance | flavor to contain is the respectively same ratio (Example 1-7 is also the same). That is, Example 1 contains 0.125% by mass of ethyl butyrate and amyl acetate as (A) ester flavor. In addition, the ratio of acetic acid contained in Example 1 to the whole packaged beverage is, as shown in FIG. 1, extracted from the packaged beverage with 5% perchloric acid and water, filtered, and then filtered. Was measured by a high performance liquid chromatograph (the ratio of acetic acid was also measured in the same manner in the following examples). As a result, the ratio of acetic acid to the packaged beverage of Example 1 was 0.075% by mass.

(Example 1-2)
Example 1-2 was produced in the same manner as in Example 1 except that (A) the ester flavor was changed to 0.25% by mass of ethyl acetate.

(Example 1-3)
Example 1-3 was produced in the same manner as in Example 1 except that (A) the ester flavor was changed to 0.25% by mass of ethyl butyrate.

(Example 1-4)
Example 1-4 was produced in the same manner as in Example 1 except that (A) the ester flavor was changed to 0.25% by mass of amyl acetate.

(Example 1-5)
Example 1-5 was produced in the same manner as in Example 1 except that (A) the ester flavor was changed to 0.25% by mass of amyl butyrate.

(Example 1-6)
Example 1-6 was produced in the same manner as in Example 1 except that (A) the ester flavor was changed to 0.25% by weight of amyl valerate.

(Example 1-7)
For Example 1-7, (A) the ester flavor was ethyl acetate, ethyl butyrate, amyl acetate, amyl butyrate, and amyl valerate, and the proportion of (A) ester flavor was 0.25% by mass. Except for the above, it was produced in the same manner as in Example 1.

(Example 2)
Example 2 was produced in the same manner as Example 1 except that 0.05% by mass of apple vinegar and 90.75% by mass of pure water were used. The ratio of acetic acid to the packaged beverage at this time was 0.0025% by mass.

(Example 3)
Example 3 was produced in the same manner as in Example 1 except that apple vinegar was 0.1% by mass and pure water was 90.7% by mass. The ratio of acetic acid to the packaged beverage at this time was 0.005% by mass.

Example 4
Example 4 was produced in the same manner as in Example 1 except that malic acid was 1% by mass and pure water was 89.8% by mass. At this time, the ratio of acetic acid to the packaged beverage was 0.05% by mass.

(Example 5)
Example 5 was produced in the same manner as in Example 1 except that 5% by mass of apple vinegar and 85.8% by mass of pure water were used. The ratio of acetic acid to the packaged beverage at this time was 0.25% by mass.

(Example 6)
Example 6 was produced in the same manner as Example 1 except that apple vinegar was changed to 10% by mass and pure water was changed to 80.8% by mass. At this time, the ratio of acetic acid to the packaged beverage was 0.5% by mass.

(Example 7)
Example 7 was produced in the same manner as in Example 1 except that apple vinegar was 12% by mass and pure water was 78.8% by mass. The ratio of acetic acid at this time to the packaged beverage was 0.6% by mass.

(Example 8)
Example 8 was produced in the same manner as in Example 1 except that the fragrance was 0.0005% by mass of ethyl butyrate + 0.0005% by mass of ramune flavor and 89.799% by mass of pure water.

  In addition, the ratio with respect to the container-packed drink of (A) ester fragrance | flavor of Example 8 and Examples 9-15 mentioned later, and the total fragrance | flavor added to a container-packed drink ((A) ester fragrance | flavor + (C) fragrance | flavor) Table 2 is shown in order to facilitate the understanding of the relationship with the ratio to the packaged beverage. As shown in Table 2, in Example 8 where the proportion of (A) ester fragrance is 0.0005 mass% and the proportion of total fragrance added ((A) + (C)) is 0.001%, (C) The ratio of a fragrance | flavor is 0.0005 mass%.

* (C) Percentage of fragrance to containerized beverage (% by mass)

Out of range (upper): outside the range of the preferred numerical range, and larger than the upper limit value of the numerical range MAX: preferred upper limit value of the preferred numerical range MAX: preferred upper limit value of the more preferred numerical range MIN: Lower limit value of the numerical range that is more preferable MIN: Out of the lower limit value range of the preferable numerical range (below): A value that is out of the preferable numerical range and smaller than the lower limit value of the numerical range

Example 9
Example 9 was produced in the same manner as in Example 1 except that the fragrance was 0.001% by mass of ethyl butyrate + 0.004% by mass of ramune flavor and 89.794% by mass of pure water.

(Example 10)
Example 10 was produced in the same manner as in Example 1 except that the flavor was 0.001% by mass of ethyl butyrate + 0.009% by mass of ramune flavor and 89.79% by mass of pure water.

(Example 11)
Example 11 was produced in the same manner as in Example 1 except that the fragrance was 0.01% by mass of ethyl butyrate + 0.09% by mass of ramune flavor and 89.7% by mass of pure water.

Example 12
Example 12 was produced in the same manner as in Example 1 except that the flavor was 0.5% by mass of ethyl butyrate + 0.5% by mass of ramune flavor and 88.8% by mass of pure water.

(Example 13)
Example 13 was produced in the same manner as in Example 1 except that the flavor was changed to 0.8% by mass of ethyl butyrate + 0.2% by mass of ramune flavor and 88.8% by mass of pure water.

(Example 14)
Example 14 was produced in the same manner as in Example 1 except that the fragrance was changed to 1.8% by mass of ethyl butyrate + 0.2% by mass of ramune flavor and 87.8% by mass of pure water.

(Example 15)
Example 15 was produced in the same manner as in Example 1, except that the flavor was 1.9% by mass of ethyl butyrate + 0.1% by mass of ramune flavor and 87.8% by mass of pure water.

(Example 16)
Example 16 was produced in the same manner as Example 1 except that the fragrance was changed to 2.7% by mass of ethyl butyrate + 0.3% by mass of ramune flavor and 86.8% by mass of pure water.

(Example 17)
In Example 17, a cup jelly was produced.

  The components 1) were mixed in the proportions shown in Table 3 and dissolved by heating to 60 ° C., then the components 2) were added, sterilized by a plate sterilizer, filled into a plastic container and sealed. This was cooled, gelled, and made into a jelly with a cup.

(Example 18)
In Example 18, in the same manner as in Example 13, except that in the component 2), the fragrance was changed to 0.001% by mass of ethyl butyrate + 0.009% by mass of ramune flavor and 38.09% by mass of pure water. Manufactured.

(Example 19)
Example 19 was prepared in the same manner as in Example 13 except that in the component 2), the perfume was 0.01% by mass of ethyl butyrate + 0.09% by mass of ramune flavor and 38% by mass of pure water. .

(Example 20)
Example 20 was the same as Example 13 except that in the component 2), the perfume was 0.5% by mass of ethyl butyrate + 0.5% by mass of ramune flavor, and 37.1% by mass of pure water. Manufactured.

(Example 21)
In Example 21, the same procedure as in Example 13 was performed, except that in the component 2), the fragrance was changed to 1.8% by mass of ethyl butyrate + 0.2% by mass of ramune flavor and 36.1% by mass of pure water. Manufactured.

(Example 22)
In Example 22, the same procedure as in Example 13 was performed except that the fragrance was changed to 2.7% by mass of ethyl butyrate + 0.3% by mass of ramune flavor and 35.1% by mass of pure water in the component 2). Manufactured.
(Comparative Example 1)

Comparative Example 1 was prepared in the same manner as in Example 1 except that vinegar and (A) ester flavor were not added, and that lamb flavor was 0.5% by mass and pure water was 87.8% by mass.
(Comparative Example 2)

Comparative Example 2 was produced in the same manner as in Example 1 except that vinegar was not added and pure water was changed to 90.3% by mass.
(Comparative Example 3)

Comparative Example 3 was produced in the same manner as in Example 1 except that (A) the ester flavor was not added and pure water was changed to 89.3% by mass.

  About the Example and the comparative example, the sensory test was performed about the foaming feeling, flavor, and throat irritation by seven panelists. The results are shown in Tables 4 and 5.

In addition, about the result, it expressed with the five-step evaluation about the foam feeling as follows, and the other items were expressed by the four-step evaluation.

Feeling of foaming: -None ± Whether or not + Feeling + + Feeling strongly +++ Feeling stronger (solvent odor derived from all fragrances): x Poor △ Slightly stimulated ○ Good without stimulation
◎ Very good bitterness without irritation (Bitterness derived from A ester fragrance): × Bad bitterness △ Somewhat bitter and inferior
○ Good without bitterness ◎ Very good incense without bitterness (scent of ramune): × Cannot feel the scent of ramune △ Degree of slightly feeling the scent of ramune ○ Good scent of ramune ◎ The scent of ramune is felt and very good

  As shown in Tables 4 and 5, the paper of the examples containing (A) at least one of ester flavors ethyl acetate, ethyl butyrate, amyl acetate, amyl butyrate, and amyl valerate and vinegar. The result was that the container-packed beverage and the cup jelly both felt a foaming feeling when they were drunk. In particular, when at least one of ethyl butyrate, amyl acetate, and amyl butyrate was contained, a foaming feeling was felt more strongly. Particularly when two or more of these were contained, a feeling of foaming was further felt.

  In addition, when the ratio of the (A) ester flavor is 0.001 to 1.8% by mass, both the foaming feeling and the flavor are good compared to the case outside the range, and particularly 0.005 to 0.8% by mass. In the case of, the foaming feeling and flavor were further improved. Furthermore, when the ratio of (A) the ester fragrance to the total fragrance added is 10 to 90% by mass, the feeling of foaming is felt and the fragrance of the ramune flavor is also felt as compared to the case of being out of range. I was able to enjoy the added fragrance. Furthermore, when the ratio of the total fragrance | flavor added to a container-packed drink is 0.01-2 mass%, both a feeling of foaming and a flavor are favorable compared with the case where it is out of range, 0.1-1 mass % Was even better. In addition, similar results were obtained when cup jelly was used.

  On the other hand, when vinegar was included so that acetic acid was contained in an amount of 0.005 to 0.5% by mass, a feeling of foaming was strongly felt, and irritation peculiar to vinegar felt in the throat was also weak. In particular, when the content was 0.05 to 0.25% by mass, a better result was obtained in terms of foaming and irritation to the throat.

It is a flowchart for demonstrating the acetic acid measurement in an Example.

Claims (7)

(A) a perfume selected from at least one selected from ethyl acetate, ethyl butyrate, amyl acetate, amyl butyrate, and amyl valerate;
(B) A packaged food or drink containing at least one of acetic acid and vinegar.   The container-packed food and drink according to claim 1, wherein the (A) fragrance is selected from at least one of ethyl butyrate, amyl acetate, and amyl butyrate.   The (B) acetic acid or vinegar contains at least one of acetic acid so that acetic acid is contained in an amount of 0.005 to 0.5% by mass with respect to the packaged food and drink. Container food and drink.   The container-packed food and drink according to any one of claims 1 to 3, wherein the fragrance (A) is contained in an amount of 0.001 to 1.8 mass%. (C) further includes a fragrance that adds fragrance,
The ratio of the said (A) fragrance | flavor with respect to the fragrance | flavor ((A) + (C)) contained in the said container-packed food and drink is 10-90 mass%, Any one of Claim 1 to 4 characterized by the above-mentioned. Packaged food and drink as described in 1.   The container-packed food and drink according to claim 5, which contains 0.01 to 2% by mass of a fragrance ((A) + (C)) contained in the container-packed food and drink. The container-packed food and drink according to any one of claims 1 to 6, wherein the container-packed food and drink is a beverage packed in a paper container.

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