JP2018191601A - Fruit juice-containing beverage - Google Patents
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- JP2018191601A JP2018191601A JP2017099491A JP2017099491A JP2018191601A JP 2018191601 A JP2018191601 A JP 2018191601A JP 2017099491 A JP2017099491 A JP 2017099491A JP 2017099491 A JP2017099491 A JP 2017099491A JP 2018191601 A JP2018191601 A JP 2018191601A
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 103
- 235000013361 beverage Nutrition 0.000 title claims abstract description 77
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims abstract description 29
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 230000035622 drinking Effects 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 31
- 235000014171 carbonated beverage Nutrition 0.000 claims description 8
- 230000035807 sensation Effects 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 20
- 241000207199 Citrus Species 0.000 abstract description 9
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 9
- 240000000560 Citrus x paradisi Species 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241001672694 Citrus reticulata Species 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 3
- 241000190410 Citrus longispina Species 0.000 description 3
- 235000005976 Citrus sinensis Nutrition 0.000 description 3
- 240000002319 Citrus sinensis Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229960004106 citric acid Drugs 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 240000004307 Citrus medica Species 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 241000190409 Citrus nobilis Species 0.000 description 1
- 235000017102 Citrus x nobilis Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000001090 Papaver somniferum Species 0.000 description 1
- 235000008753 Papaver somniferum Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001656 butanoic acid esters Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 229940082150 encore Drugs 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
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- 238000004448 titration Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は飲料に関し、特に例えば柑橘類などの果汁を果汁率１〜５％で含有する、果汁含有飲料に関する。 The present invention relates to a beverage, and more particularly, to a juice-containing beverage containing fruit juice such as citrus fruits at a fruit juice ratio of 1 to 5%.
果実風味を有する飲料の中には、液性やコストなどの理由により、果汁を１％程度でしか配合できない飲料や、原料果汁の選択を制約される飲料が多く存在する。
例えば、近年ニーズが高まっているニアウォーターのようなペットボトルに容器詰されて販売される外観が無色透明の飲料の設計では、すっきりした味わいを外観からも想起させることが好ましいため、果汁率を１％程度とし、且つ透明果汁が使用されている。
Among beverages having a fruit flavor, there are many beverages in which fruit juice can be blended only at about 1% due to liquidity and cost, and beverages in which selection of raw fruit juice is restricted.
For example, in the design of beverages with a colorless and transparent appearance that are sold in plastic bottles such as near water, which have been in increasing demand in recent years, it is preferable to recall a refreshing taste from the appearance. About 1%, and transparent fruit juice is used.
しかしながら、これら果汁率が低い（具体的には果汁率が１〜５％程度）飲料、特に透明果汁を使用して製造される飲料では果汁感（飲んだときに果汁の含有が想起されること）が感じられにくく、嗜好性が十分であるとはいえない。
そのため、果汁感の向上に係る技術も提案されている（例えば特許文献１、２）。
However, these beverages with a low fruit juice rate (specifically, a fruit juice rate of about 1 to 5%), especially beverages produced using transparent juice, have a fruit juice feeling (contains fruit juice when drunk. ) Is not easily felt, and it cannot be said that palatability is sufficient.
For this reason, techniques for improving the feeling of fruit juice have also been proposed (for example, Patent Documents 1 and 2).
商品設計の自由度の観点から様々な方法により果汁感を高められることが好ましく、そのため、さらなる新規な方法が求められている。また、特許文献１は高果汁率（３０〜７０％）の飲料に関するものであり、果汁率１〜５％のような低果汁率の飲料に関するものではない。
本発明は、果汁率が１〜５％である果汁含有飲料の、飲んだときに感じられる果汁感を高めることのできる新規な技術を提供することを目的とする。
From the viewpoint of the degree of freedom in product design, it is preferable to enhance the fruit juice feeling by various methods, and therefore, a new method is required. Patent Document 1 relates to a beverage having a high fruit juice rate (30 to 70%), and does not relate to a beverage having a low fruit juice rate such as a fruit juice rate of 1 to 5%.
An object of this invention is to provide the novel technique which can heighten the fruit juice feeling felt when it drinks the fruit juice containing drink whose fruit juice rate is 1-5%.
上述のとおり、果汁率が１〜５％の果汁含有飲料において飲んだときに感じられる果汁感を高めることのできる方法については従来技術では何ら示されていない。
本発明者は鋭意研究の結果、飲料中の酪酸エチルの含有量を所定の範囲とすることで、果汁率が１〜５％の果汁含有飲料において果汁感を増強できることを見出し、本発明を完成させた。
As described above, there is no indication in the prior art of a method that can enhance the feeling of fruit juice felt when drinking in a fruit juice-containing beverage having a fruit juice ratio of 1 to 5%.
As a result of diligent research, the present inventor found that the content of ethyl butyrate in a beverage can be within a predetermined range, whereby the fruit juice content can be enhanced in a juice-containing beverage having a fruit juice rate of 1 to 5%, and the present invention has been completed. I let you.
本発明の要旨は以下のとおりである。
［１］ 果汁率が１〜５％である果汁含有飲料であって、
飲料中の酪酸エチル含有量が０．７５〜１．５ｐｐｍである果汁含有飲料。
［２］ 柑橘類の果汁を含有する［１］に記載の果汁含有飲料。
［３］ 炭酸飲料であり、ガス圧が０．２５〜０．３４ＭＰａである［２］に記載の果汁含有飲料。
［４］ 外観が透明である［１］から［３］のいずれか一つに記載の果汁含有飲料。
［５］ 液体原料に果汁率１〜５％となるように果汁を配合し、且つ飲料中の酪酸エチル含有量を０．７５〜１．５ｐｐｍに調整することを含む、果汁含有飲料の製造方法。
［６］ 果汁率が１〜５％である果汁含有飲料の製造において飲料中の酪酸エチル含有量を０．７５〜１．５ｐｐｍに調整することを含む、前記果汁含有飲料を飲んだときに感じられる果汁感の増強方法。
The gist of the present invention is as follows.
[1] A fruit juice-containing beverage having a fruit juice ratio of 1 to 5%,
A juice-containing beverage having an ethyl butyrate content of 0.75 to 1.5 ppm in the beverage.
[2] The fruit juice-containing beverage according to [1], comprising citrus fruit juice.
[3] The fruit juice-containing beverage according to [2], which is a carbonated beverage and has a gas pressure of 0.25 to 0.34 MPa.
[4] The juice-containing beverage according to any one of [1] to [3], wherein the appearance is transparent.
[5] A method for producing a fruit juice-containing beverage, comprising mixing fruit juice with a liquid raw material so that the fruit juice ratio is 1 to 5%, and adjusting the ethyl butyrate content in the beverage to 0.75 to 1.5 ppm. .
[6] Feeling when drinking the juice-containing beverage, including adjusting the content of ethyl butyrate in the beverage to 0.75 to 1.5 ppm in the production of the juice-containing beverage having a fruit juice ratio of 1 to 5% To enhance the feeling of fruit juice.
本発明によれば、果汁率が１〜５％である果汁含有飲料の、飲んだときに感じられる果汁感を高めることができる新規な技術を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the novel technique which can raise the fruit juice feeling felt when it drinks the juice containing drink whose fruit juice rate is 1 to 5% can be provided.
以下、本発明の１つの実施形態について、詳細に説明する。
本実施形態に係る飲料は果汁率が１〜５％である果汁含有飲料であって、飲料中の酪酸エチル含有量が０．７５〜１．５ｐｐｍである。
Hereinafter, one embodiment of the present invention will be described in detail.
The beverage according to this embodiment is a fruit juice-containing beverage having a fruit juice ratio of 1 to 5%, and the ethyl butyrate content in the beverage is 0.75 to 1.5 ppm.
本明細書において果汁含有飲料とは、果汁を原料として配合した飲料を意味する。
また、果汁とは果物を搾汁した際に得られる液体成分をいう。搾汁は果物から液体成分を搾って分離する操作をいう。例えば、果物を適当な大ききに破砕し、当該破砕物を搾汁することにより、果汁が得られる。搾汁は、通常の搾汁機を用いて常法により行うことができ、例えば、ブラウン型（パドル型）又はバタフライ型のパルパーフィニッシャーなどを用いて行うことができる。
また、本実施形態において配合される果汁は、透明果汁などとも称される、精密濾過法、酵素処理法、限外濾過法などの清澄化処理が行われた果汁であってもよい。当該透明果汁を配合した外観が透明、例えば無色透明である飲料の場合は、果汁率が１〜５％である果汁飲料の中でも特に飲んだときに感じられる果汁感が低い傾向がある。そのため、果汁率が１〜５％である透明な果汁飲料においては、本実施形態に係る酪酸エチルの含有量が適用されることが好ましい。
なお、本明細書において、透明とは７２０ｎｍの吸光度が０．０１以下である飲料をいう。また、無色透明とは、透けて見え、特定の色もなく、水と同様の外観である状態をいう。７２０ｎｍの吸光度は、例えば、分光光度計を用い、光路長１ｃｍとして測定することができる。
本実施形態に係る果汁としては市販のジュースや濃縮ジュース、ペーストなどを用いるようにしてもよい。具体的には、ＪＡＳ規格（果実飲料の日本農林規格）で指定されたジュースや濃縮ジュースを挙げることができ、例えばこれらのうち１種または２種以上を本実施形態の果汁含有飲料調製のために用いることができる。
In the present specification, the fruit juice-containing beverage means a beverage containing fruit juice as a raw material.
Moreover, fruit juice means the liquid component obtained when fruit is squeezed. Juice refers to the operation of squeezing and separating liquid components from fruits. For example, fruit juice can be obtained by crushing fruit into a suitable size and squeezing the crushed material. The squeezing can be performed by a conventional method using a normal squeezing machine. For example, the squeezing can be performed using a brown type (paddle type) or butterfly type pulper finisher.
Moreover, the fruit juice mix | blended in this embodiment may be the fruit juice in which clarification processes, such as a microfiltration method, an enzyme treatment method, and an ultrafiltration method, were also called transparent juice. In the case of a beverage having a transparent appearance blended with the transparent fruit juice, for example, a colorless and transparent beverage, the fruit juice feeling tends to be low particularly when the beverage is drinked among the fruit juice beverages having a fruit juice ratio of 1 to 5%. Therefore, it is preferable that the content of ethyl butyrate according to the present embodiment is applied to a transparent fruit juice having a fruit juice ratio of 1 to 5%.
In addition, in this specification, transparent means the drink whose 720 nm light absorbency is 0.01 or less. Further, the colorless and transparent means a state of being seen through, having no specific color, and having an appearance similar to water. The absorbance at 720 nm can be measured as an optical path length of 1 cm using, for example, a spectrophotometer.
Commercial juice, concentrated juice, paste, or the like may be used as the fruit juice according to the present embodiment. Specific examples include juices and concentrated juices specified in the JAS standard (Japanese agricultural and forestry standard for fruit drinks). For example, one or more of these juices are used for preparing the fruit juice-containing drink of this embodiment. Can be used.
本実施形態において、含有される果汁が由来する果物の種類（果実種）については特に限定されず当業者が適宜設定できるが、本実施形態に係る酪酸エチルの含有量とすることで他の果実種の場合と比較してより果汁感を高めることができるため、柑橘類の果汁が含有されることが好ましい。
本明細書において柑橘類とは、ミカン科ミカン亜科に属する植物の果実を意味する。具体的な柑橘類としては、ネーブルオレンジ、バレンシアオレンジ、ブラッドオレンジなどのオレンジ類、うんしゅうみかん、マンダリンオレンジ、ぽんかん、紀州みかん、アンコール、ダンゼリン、コウジ、シークワーサー、タチバナ、不知火などのみかん類、ナツダイダイ、はっさく、ヒュウガナツ、サンボウカン、河内晩柑、キヌカワ、ナルトなどの雑柑類、タンカン、いよかん、マーコット、清見、オーランド、ミネオラ、セミノール等のタンゴール・タンゼロ類、メキシカンライム、タヒチライム等のライム類、リスボンレモン、ユーレカレモン、ディアマンテ、エトローグ等のレモン類、バンペイユ、土佐ブンタン等のブンタン、ダンカン、マーシュ、トムソン、ルビーレッド等のグレープフルーツ類、ゆず、カボス、スダチ、ハナユ、キズ等のユズ類、キンカン、カラタチが挙げられ、例えばこれらのうち１種または２種以上の柑橘類の果汁が含有されるようにすることができる。
In the present embodiment, the type of fruit (fruit type) from which the contained fruit juice is derived is not particularly limited and can be appropriately set by those skilled in the art, but other fruits can be obtained by setting the content of ethyl butyrate according to the present embodiment. Since the fruit juice feeling can be further enhanced as compared with the case of seeds, it is preferable that citrus fruit juice is contained.
In this specification, citrus means the fruit of the plant which belongs to the citrus family Citrus subfamily. Specific citrus fruits include oranges such as navel orange, valencia orange, blood orange, mandarin orange, mandarin orange, poppy, kishu mandarin orange, encore, dangzelin, kouji, shikwasa, tachibana, ignorant mandarin oranges, natsudaidai , Hassana, Hyuga Natsu, Samboucan, Kawachi Bankan, Kinukawa, Naruto and other citrus fruits, Tankan, Yoyokan, Markot, Kiyomi, Orlando, Mineola, Seminole and other Tangor and Tanzero, Mexican Lime, Tahitian Lime and other limes, Lisbon Lemons such as Lemon, Eureka Lemon, Diamante, Etrog, Bungtan such as Bumpei, Tosa Bungtan, Grapefruits such as Duncan, Marsh, Thomson, Ruby Red, Yuzu, Kabosu, Sudachi, Boiled, citron such as scratches, kumquat, trifoliate can be mentioned, for example, one or more of citrus juice of these can be made to be contained.
本実施形態の果汁含有飲料における果汁率は、上述のとおり１〜５％である。
果汁率とは、柑橘類を搾汁して得られ、濃縮等の処理を行っていない果物の搾汁（ストレート果汁）のＢｒｉｘ値または酸度を１００％としたときの、相対濃度である。また、本明細書においてＢｒｉｘ値は、ＪＡＳ規格に基づき、試料の温度（液温度）２０℃における糖用屈折計の示度をいう。Ｂｒｉｘ値の測定は、公知の方法、装置を用いて行うことができる。また、酸度は、１００ｇ中に含まれる有機酸量をクエン酸に換算した場合のグラム数（無水クエン酸ｇ／１００ｇ）で表すことができる。酸度もまた、ＪＡＳ規格の酸度測定法で定められた方法、具体的には０．１ｍｏｌ／Ｌ水酸化ナトリウム標準液をアルカリ溶液として使用した中和滴定法（定量式）により測定できる。
果汁率をＢｒｉｘ値または酸度のいずれに基づいて算出するかはＪＡＳ規格に基づき果実種ごとに定められている。また、果汁の果汁率をＪＡＳ規格のＢｒｉｘ値に基づいて換算する場合、果汁に加えられた糖類、はちみつ等のＢｒｉｘ値は除いて算出される。
例えば、グレープフルーツについてはＢｒｉｘ値（Ｂｘ９°）に基づいて算出することができ、Ｂｒｉｘ値がＢｘ４５°であるグレープフルーツ透明濃縮果汁を飲料中０．２重量％配合した場合、１％の果汁率の飲料を得ることができる。
The fruit juice rate in the fruit juice-containing beverage of this embodiment is 1 to 5% as described above.
The fruit juice ratio is a relative concentration when the Brix value or acidity of a fruit juice (straight fruit juice) obtained by squeezing citrus fruits and not subjected to treatment such as concentration is 100%. In this specification, the Brix value refers to the reading of a refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C. based on the JAS standard. The Brix value can be measured using a known method and apparatus. Moreover, acidity can be represented by the gram number (anhydrous citric acid g / 100g) at the time of converting the amount of organic acids contained in 100g into a citric acid. The acidity can also be measured by a method defined by the acidity measurement method of JAS standard, specifically, a neutralization titration method (quantitative equation) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
Whether the fruit juice rate is calculated based on the Brix value or the acidity is determined for each fruit type based on the JAS standard. Moreover, when converting the juice rate of fruit juice based on the Brix value of JAS standard, it calculates excluding Brix values, such as saccharide added to fruit juice, and honey.
For example, when grapefruit can be calculated based on the Brix value (Bx9 °) and 0.2% by weight of grapefruit transparent concentrated fruit juice having a Brix value of Bx45 ° is blended in the beverage, the beverage has a juice rate of 1%. Can be obtained.
本実施形態の飲料においては、上述のとおり、飲料中に果汁とともに酪酸エチルを含有しており、飲料あたりの酪酸エチルの含有量は０．７５〜１．５ｐｐｍである。酪酸エチルはC3H7COOC2H5で表される酪酸エステルの一種である。酪酸エチルを０．７５〜１．５ｐｐｍ含有することで、飲料の果汁率が１〜５％であっても、酪酸エチル非含有の場合と比較して飲んだときに感じられる果汁感を高めることができる。
なお酪酸エチルを上述の範囲で含有することで果汁率が１〜５％である果汁含有飲料（特に柑橘類果汁含有飲料）の果汁感を高めることができる理由については現在のところ必ずしも明確ではないが、元来乳製品に含まれる香気成分であるため飲料の香味にコクを付与する結果であると考えられる。
また、酪酸エチルの含有量は、例えば製造に用いられる原材料に基づき算出することができるほか、ガスクロマトグラフ質量分析装置（ＧＣ／ＭＳ）など公知の測定技術を使用することにより測定することもできる。
In the beverage of this embodiment, as described above, ethyl butyrate is contained together with fruit juice in the beverage, and the content of ethyl butyrate per beverage is 0.75 to 1.5 ppm. Ethyl butyrate is a kind of butyric acid ester represented by C 3 H 7 COOC 2 H 5 . By containing 0.75-1.5 ppm of ethyl butyrate, even if the fruit juice rate of the drink is 1-5%, it enhances the fruit juice feeling felt when drinking compared to the case of not containing ethyl butyrate Can do.
In addition, although it is not necessarily clear at present about the reason why the fruit juice content beverage (especially citrus fruit juice-containing beverage) having a fruit juice ratio of 1 to 5% can be enhanced by containing ethyl butyrate in the above range. Since it is an aroma component originally contained in a dairy product, it is considered to be a result of imparting richness to the flavor of a beverage.
The content of ethyl butyrate can be calculated based on, for example, raw materials used for production, and can also be measured by using a known measurement technique such as a gas chromatograph mass spectrometer (GC / MS).
本実施形態の飲料は、果汁、酪酸エチルに加えて本発明の目的を達成できる範囲で他の成分を含んでもよく、特に限定されない。具体的な他の成分としては、甘味料、香料、色素成分、ｐＨ調整剤、抗酸化剤（酸化防止剤）、保存料、調味料、酸味料、ビタミン、アミノ酸等を挙げることができる。また、アルコールが添加され、アルコール飲料として製造されるようにしてもよい。
また、飲料のｐＨなども特に限定されず当業者が適宜設定できる。
The beverage of this embodiment may contain other components in addition to fruit juice and ethyl butyrate as long as the object of the present invention can be achieved, and is not particularly limited. Specific examples of the other components include sweeteners, fragrances, pigment components, pH adjusters, antioxidants (antioxidants), preservatives, seasonings, acidulants, vitamins, amino acids and the like. Moreover, alcohol may be added and you may make it manufacture as an alcoholic beverage.
Also, the pH of the beverage is not particularly limited and can be appropriately set by those skilled in the art.
また、本実施形態の飲料は、炭酸ガスが溶解している発泡性の飲料（炭酸飲料）であってもよい。
ここで、本実施形態の飲料が炭酸飲料であり、柑橘類の果汁を果汁率１〜５％で含有する場合に、そのガス圧は０．２５〜０．３４ＭＰaであることが好ましい。ガス圧を当該範囲内とすることで、範囲外にある場合と比較して、飲んだときに感じられる柑橘感（飲んだときに柑橘類の果実の味または香りを想起できること）をより高めることができる。
なお、本明細書において、ガス圧とは、１気圧、２０℃における、容器詰め炭酸飲料のガス内圧力を言う。その測定は、試料を２０℃とした後、ガス内圧力計を取り付け、一度活栓を開いてガス抜き（スニフト）操作を行い、直ちに活栓を閉じてから激しく振とうし、圧力が一定の値になった時の値をＭＰａに換算することにより行うことができる。
The beverage of this embodiment may be a sparkling beverage (carbonated beverage) in which carbon dioxide gas is dissolved.
Here, when the beverage of this embodiment is a carbonated beverage and contains citrus fruit juice at a fruit juice ratio of 1 to 5%, the gas pressure is preferably 0.25 to 0.34 MPa. By setting the gas pressure within the range, the citrus feeling that can be felt when drinking (being able to recall the taste or scent of citrus fruits when drunk) is more enhanced than when the gas pressure is outside the range. it can.
In addition, in this specification, a gas pressure means the gas internal pressure of a container-packed carbonated beverage in 1 atmosphere and 20 degreeC. For the measurement, after setting the sample to 20 ° C, attach a gas pressure gauge, open the stopcock, degas (snift), immediately close the stopcock and shake vigorously to keep the pressure constant. This can be done by converting the value at that time into MPa.
本実施形態の飲料は、例えば、水や他の含有成分の溶液等である液体原料に果汁率１〜５％となるように果汁を配合し、且つその含有量が０．７５〜１．３ｐｐｍとなるように酪酸エチルを液体原料に配合することを含む工程によって製造することができる。
果汁、酪酸エチルの配合の順序や配合方法などは特に限定されず、当業者が適宜設定することができる。例えば、酪酸エチルを配合しその含有量を調整するにあたっては化合物単独で、あるいは飲料に含まれる他の成分（例えば、香料など）との混合物の状態で配合されるようにすることができる。
また、本実施形態の飲料が炭酸飲料である場合に、飲料中に二酸化炭素を溶存させる処理も特に限定されず、例えば、液体原料に果汁や酪酸エチル等を混合して得られた混合液に二酸化炭素を溶存させた水を混合して炭酸飲料とする方法（ポストミックス法）や、上述の混合液に二酸化炭素を直接噴き込んで溶解させる方法（プレミックス法）が挙げられる。
For example, the beverage of this embodiment is blended with a liquid raw material, such as water or a solution of other components, so that the juice rate is 1 to 5%, and the content is 0.75 to 1.3 ppm. So that ethyl butyrate can be blended with the liquid raw material.
The order of blending fruit juice and ethyl butyrate, the blending method, and the like are not particularly limited, and can be set as appropriate by those skilled in the art. For example, when ethyl butyrate is blended and the content thereof is adjusted, the compound can be blended alone or in the form of a mixture with other components (for example, a fragrance) contained in the beverage.
In addition, when the beverage of the present embodiment is a carbonated beverage, the treatment for dissolving carbon dioxide in the beverage is not particularly limited, and for example, a liquid mixture obtained by mixing fruit juice, ethyl butyrate or the like with a liquid raw material. Examples include a method of mixing water in which carbon dioxide is dissolved to make a carbonated beverage (postmix method) and a method of directly injecting and dissolving carbon dioxide into the above-described mixed solution (premix method).
本実施形態においては飲料を例えば容器に封入し、容器詰飲料とすることができる。
容器への封入方法なども特に限定されず、例えば常法に従って行うことができる。容器も公知のものを適宜選択して用いることができ、素材や形状など特に限定されない。容器の具体例としては、例えば、透明又は半透明のビン、ＰＥＴボトル等の透明又は半透明のプラスチック容器、スチール缶やアルミニウム缶等の金属缶等が挙げられる。
In this embodiment, a drink can be enclosed in a container, for example, and it can be set as a container-packed drink.
There are no particular limitations on the method for sealing the container, and for example, it can be carried out according to a conventional method. A well-known thing can also be selected suitably and used for a container, A raw material, a shape, etc. are not specifically limited. Specific examples of the container include transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.
以上、本実施形態によれば、果汁率が１〜５％である果汁含有飲料において、酪酸エチルを０．７５〜１．５ｐｐｍの含有量で含有することにより、飲んだときに感じられる果汁感を高めることができる。そのため、例えば透明果汁を使用して製造される透明な果汁含有飲料の、その果汁感が高まることによる嗜好性の向上に寄与することができる。 As mentioned above, according to this embodiment, in the fruit juice containing drink whose fruit juice rate is 1 to 5%, by containing ethyl butyrate in a content of 0.75 to 1.5 ppm, the fruit juice feeling felt when drinking Can be increased. Therefore, for example, a transparent fruit juice-containing beverage produced using transparent fruit juice can contribute to an improvement in palatability due to an increase in the fruit juice feeling.
以下の実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。
［飲料の調製１］
糖酸液（果糖ぶどう糖液糖、砂糖、クエン酸に加水して得られる溶液）、グレープフルーツ透明濃縮果汁、グレープフルーツ香料（０．２５ｇ／Ｌ）を混合して得られた溶液に二酸化炭素を溶存させた水を混合するポストミックス法にて炭酸飲料をＰＥＴボトル（５００ｍＬ）へ充填、封入した。得られた各ボトルに表１に示す含有量となるように酪酸エチルを滴下し、容器詰飲料である実施例および比較例の飲料を得た。得られた飲料は、いずれも糖度（Ｂｘ）：８．５°、酸度：０．１５ クエン酸ｇ／１００ｍｌ、果汁率：１％となるように設計した。ガス圧は０．３１ＭＰａであった。
The following examples further illustrate the present invention, but the present invention is not limited thereto.
[Preparation of beverage 1]
Carbon dioxide is dissolved in a solution obtained by mixing a sugar acid solution (a solution obtained by adding fructose, glucose, sugar, citric acid), grapefruit transparent concentrated fruit juice, and grapefruit flavor (0.25 g / L). A carbonated beverage was filled into a PET bottle (500 mL) by a post-mix method in which water was mixed and sealed. Ethyl butyrate was dripped so that it might become content shown in Table 1 to each obtained bottle, and the drink of the Example and comparative example which are container-packed drinks was obtained. All of the obtained beverages were designed to have a sugar content (Bx) of 8.5 °, an acidity of 0.15 g / 100 ml of citric acid, and a fruit juice ratio of 1%. The gas pressure was 0.31 MPa.
［試験例１］
表１に示す実施例、比較例の飲料について、評価パネル５名による、おいしさ、果汁感の強さ、柑橘感の強さに関する評価を行った。評価は比較例１を３点とした１〜５点の５段階評価で行った（最もおいしい、最も果汁感が強い、または最も柑橘感が強いと評価されたものを５点とした。）。
結果を表１、図１に示す。
[Test Example 1]
About the drink of the Example shown in Table 1, and the comparative example, the evaluation regarding deliciousness, the intensity of a fruit juice feeling, and the intensity of a citrus feeling was performed by five evaluation panels. The evaluation was performed in a five-step evaluation of 1 to 5 points with the comparative example 1 being 3 points (the most delicious, the most fruit juice feeling or the most citrus feeling was evaluated as 5 points).
The results are shown in Table 1 and FIG.
表１、図１から、酪酸エチルを０．７５〜１．５ｐｐｍ含有することにより、飲んだときに感じられる果汁感が強くなり、また、柑橘感も強くなることが理解できる。 It can be understood from Table 1 and FIG. 1 that by containing 0.75 to 1.5 ppm of ethyl butyrate, the fruit juice feeling felt when drinking is enhanced and the citrus feeling is also enhanced.
Claims (6)
飲料中の酪酸エチル含有量が０．７５〜１．５ｐｐｍである果汁含有飲料。 A juice-containing beverage having a fruit juice rate of 1 to 5%,
A juice-containing beverage having an ethyl butyrate content of 0.75 to 1.5 ppm in the beverage.
Juice sensation felt when drinking the juice-containing beverage, including adjusting the ethyl butyrate content in the beverage to 0.75 to 1.5 ppm in the production of the juice-containing beverage having a fruit juice ratio of 1 to 5% How to enhance.
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