JP2019037171A - Citrus beverage with citrus degradation odor suppressed and method of producing the same - Google Patents
Citrus beverage with citrus degradation odor suppressed and method of producing the same Download PDFInfo
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 75
- 241000207199 Citrus Species 0.000 title claims abstract description 71
- 235000013361 beverage Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 16
- 230000015556 catabolic process Effects 0.000 title abstract description 5
- 238000006731 degradation reaction Methods 0.000 title abstract description 5
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 claims abstract description 93
- 239000005844 Thymol Substances 0.000 claims abstract description 45
- 229960000790 thymol Drugs 0.000 claims abstract description 45
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 230000000873 masking effect Effects 0.000 claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
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- 235000013334 alcoholic beverage Nutrition 0.000 claims abstract description 17
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- 239000000523 sample Substances 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 14
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- IWDCLRJOBJJRNH-UHFFFAOYSA-N p-cresol Chemical compound CC1=CC=C(O)C=C1 IWDCLRJOBJJRNH-UHFFFAOYSA-N 0.000 description 8
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- 238000012360 testing method Methods 0.000 description 8
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- 235000000346 sugar Nutrition 0.000 description 5
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 229940043350 citral Drugs 0.000 description 4
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- JAHNSTQSQJOJLO-UHFFFAOYSA-N 2-(3-fluorophenyl)-1h-imidazole Chemical compound FC1=CC=CC(C=2NC=CN=2)=C1 JAHNSTQSQJOJLO-UHFFFAOYSA-N 0.000 description 1
- RGRUUTLDBCWYBL-UHFFFAOYSA-N 2-methylhexan-3-ol Chemical compound CCCC(O)C(C)C RGRUUTLDBCWYBL-UHFFFAOYSA-N 0.000 description 1
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- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
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- Seasonings (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、柑橘の劣化臭が低減された飲料およびその製造方法に関し、より具体的には、柑橘の劣化臭をマスキングすることによりこれを低減した飲料およびその製造方法に関する。 The present invention relates to a beverage having a reduced citrus odor and a method for producing the same, and more specifically to a beverage having a reduced citrus odor by masking it and a method for producing the same.
柑橘風味飲料に含まれるシトラールなどの香気成分は、保管中に経時的に酸化され、異臭物質へと変化するため、柑橘風味飲料を長期間保管した後には異臭が発生するという問題があった。特に、レモン風味飲料には香気成分としてシトラールが多く含まれ、このシトラールが酸化されると異臭物質であるｐ−クレゾールやｐ−メチルアセトフェノンへと変化するため、レモン風味飲料における長期保管後の香味の劣化は著しい。そのため、柑橘風味飲料、特にレモン風味飲料については、酸素の混入量を出来るだけ低減させる、賞味期限を短く設定する、保管温度を適切に管理する等の対策を講じているが、十分な効果が得られているとはいえない。 Aroma components such as citral contained in citrus flavored beverages are oxidized over time during storage and change into odorous substances, so that there is a problem that odors are generated after citrus flavored beverages are stored for a long time. In particular, lemon flavored beverages contain a large amount of citral as an aroma component, and when this citral is oxidized, it changes to p-cresol and p-methylacetophenone, which are odorous substances. The deterioration of is remarkable. Therefore, for citrus-flavored beverages, especially lemon-flavored beverages, measures such as reducing the amount of mixed oxygen as much as possible, setting the expiration date short, and managing the storage temperature appropriately have been taken. It cannot be said that it has been obtained.
このような問題を解決するため、様々な技術が開発されている。例えば、特開２０１６−１１６５０４号公報（特許文献１）には、異臭物質の発生を抑制する技術が開示されている。また、特開２０１６−３６３１９号公報（特許文献２）には、発生した劣化臭を、シネオールまたはシス−３−ヘキセノールの濃度調整によりマスキングする技術が開示されている。 Various techniques have been developed to solve such problems. For example, Japanese Unexamined Patent Application Publication No. 2006-116504 (Patent Document 1) discloses a technique for suppressing the generation of off-flavor substances. Japanese Patent Laying-Open No. 2016-36319 (Patent Document 2) discloses a technique for masking a generated deteriorated odor by adjusting the concentration of cineol or cis-3-hexenol.
一方で、チモール（thymol）は、ユズなどの和柑橘や、タイム、オレガノといったハーブに含まれる成分である。チモールは、殺菌作用を有することが知られているほか、アルコール飲料のエグミと加熱臭を生じさせることが知られている（特許文献３：特開２０１６−１３５１１０号公報）。 On the other hand, thymol is a component contained in Japanese citrus fruits such as yuzu, and herbs such as thyme and oregano. In addition to being known to have a bactericidal action, thymol is known to produce an agglutination and a heated odor of alcoholic beverages (Patent Document 3: JP-A-2006-135110).
本発明者らは、柑橘系飲料に所定濃度のチモールを含有させることにより、経時劣化後の柑橘の劣化臭をマスキングできることを見出した。本発明は、この知見に基づくものである。 The present inventors have found that the deterioration odor of citrus after aging can be masked by including a predetermined concentration of thymol in the citrus beverage. The present invention is based on this finding.
従って、本発明は、柑橘系飲料における経時劣化後の柑橘の劣化臭をマスキングする方法を提供することを目的とする。 Therefore, an object of this invention is to provide the method of masking the deterioration smell of the citrus after time-dependent deterioration in a citrus drink.
すなわち、本発明によれば以下の発明が提供される。
（１）チモールを１５ｐｐｂ以上の濃度で含んでなり、非アルコール飲料であるか、またはアルコール濃度が８ｖ／ｖ％未満のアルコール飲料である、柑橘風味飲料。
（２）レモン風味飲料である、（１）の柑橘風味飲料。
（３）レモン果汁を含有する、（１）または（２）の柑橘風味飲料。
（４）容器詰め飲料である、（１）〜（３）のいずれかの柑橘風味飲料。
（５）非アルコール飲料であるか、またはアルコール濃度が８ｖ／ｖ％未満のアルコール飲料である柑橘風味飲料を製造する方法であって、飲料中のチモールの濃度を１５ｐｐｂ以上に調整することを含んでなる、方法。
（６）非アルコール飲料であるか、またはアルコール濃度が８ｖ／ｖ％未満のアルコール飲料である柑橘風味飲料における柑橘の劣化臭をマスキングする方法であって、飲料中のチモールの濃度を１５ｐｐｂ以上に調整することを含んでなる、方法。
（７）非アルコール飲料であるか、またはアルコール濃度が８ｖ／ｖ％未満のアルコール飲料である柑橘風味飲料における柑橘の劣化臭をマスキングするためのマスキング剤であって、チモールを含んでなる、マスキング剤。
（８）飲料中のチモールの濃度を１５ｐｐｂ以上に調整するための、（７）のマスキング剤。
That is, according to the present invention, the following inventions are provided.
(1) A citrus flavored beverage comprising thymol at a concentration of 15 ppb or more and being a non-alcoholic beverage or an alcoholic beverage having an alcohol concentration of less than 8 v / v%.
(2) The citrus flavored beverage according to (1), which is a lemon flavored beverage.
(3) The citrus flavored beverage according to (1) or (2), which contains lemon juice.
(4) The citrus flavored beverage according to any one of (1) to (3), which is a container-packed beverage.
(5) A method for producing a citrus flavored beverage which is a non-alcoholic beverage or an alcoholic beverage having an alcohol concentration of less than 8 v / v%, comprising adjusting the concentration of thymol in the beverage to 15 ppb or more A method that consists of
(6) A method of masking the citrus deterioration odor in a citrus flavored beverage which is a non-alcoholic beverage or an alcoholic beverage having an alcohol concentration of less than 8 v / v%, wherein the concentration of thymol in the beverage is 15 ppb or more A method comprising adjusting.
(7) A masking agent for masking a citrus deterioration odor in a citrus flavored beverage which is a non-alcoholic beverage or an alcoholic beverage having an alcohol concentration of less than 8 v / v%, comprising thymol. Agent.
(8) The masking agent according to (7) for adjusting the concentration of thymol in the beverage to 15 ppb or more.
本発明によれば、柑橘系果実の香気成分が劣化して生じる劣化臭をマスキングすることができる。よって、本発明によれば、劣化しやすい柑橘風味飲料において、長期保管などにより劣化臭の原因となる異臭物質が発生した場合でも、製造直後の香味に近い柑橘系果実の香味が感じられる飲料を提供することが可能となる。 ADVANTAGE OF THE INVENTION According to this invention, the deterioration odor which arises when the aromatic component of a citrus fruit deteriorates can be masked. Therefore, according to the present invention, in a citrus-flavored beverage that is easily deteriorated, even when an off-flavor substance that causes a deteriorated odor occurs due to long-term storage or the like, a beverage in which the flavor of citrus fruit close to the flavor immediately after production is felt It becomes possible to provide.
本発明において「アルコール飲料」とは、酒税法上アルコール飲料とみなされる、アルコール度数１度以上の飲料を意味する。 In the present invention, the “alcoholic beverage” means a beverage having an alcohol content of 1 degree or more, which is regarded as an alcoholic beverage under the Liquor Tax Law.
本発明において「非アルコール飲料」とは、酒税法上アルコール飲料とみなされない、アルコール度数１度未満の飲料を意味する。「非アルコール飲料」のうち、アルコールが全く含まれない、すなわち、アルコール含量が０ｖ／ｖ％である飲料については特に「完全無アルコール飲料」と表現することができる。本発明における非アルコール飲料としては、例えば、チューハイ様飲料、カクテル様飲料、ワイン様飲料や、その他アルコール飲料との代替性がある飲料が挙げられる。 In the present invention, “non-alcoholic beverage” means a beverage having an alcohol content of less than 1 degree, which is not regarded as an alcoholic beverage under the liquor tax law. Among “non-alcoholic beverages”, beverages that do not contain any alcohol, that is, have an alcohol content of 0 v / v%, can be expressed as “completely alcohol-free beverages”. Examples of the non-alcoholic beverage in the present invention include a chuhai-like beverage, a cocktail-like beverage, a wine-like beverage, and other beverages having an alternative property to an alcoholic beverage.
本発明において「ｐｐｂ」という単位は、「μｇ／Ｌ」と同義である。 In the present invention, the unit “ppb” is synonymous with “μg / L”.
本発明の柑橘風味飲料は、チモールを所定の濃度で含有し、これにより、経時的に発生する異臭物質に起因する柑橘の劣化臭がマスキングされる。このような飲料は、飲料中のチモールの濃度を調整することにより製造することができる。チモールの濃度調整は、チモールを添加することにより行ってもよいし、あるいは、チモールを含有する原料を配合すること、またはその配合量を増減させることによって行ってもよい。 The citrus flavored beverage of the present invention contains thymol at a predetermined concentration, thereby masking the deteriorated citrus odor caused by the off-flavor substance generated over time. Such a beverage can be produced by adjusting the concentration of thymol in the beverage. The concentration adjustment of thymol may be performed by adding thymol, or may be performed by blending raw materials containing thymol, or by increasing or decreasing the blending amount.
本発明の柑橘風味飲料中のチモール濃度は１５ｐｐｂ以上とされ、好ましくは２５ｐｐｂ以上、より好ましくは５０ｐｐｂ以上とされる。また、チモール濃度の上限値は特に限定されるものではないが、柑橘風味飲料の嗜好性の観点から、例えば２００ｐｐｂ、好ましくは１５０ｐｐｂ、さらに好ましくは１００ｐｐｂとされる。 The thymol concentration in the citrus flavored beverage of the present invention is 15 ppb or more, preferably 25 ppb or more, more preferably 50 ppb or more. Moreover, although the upper limit of a thymol density | concentration is not specifically limited, From a viewpoint of the palatability of a citrus flavor drink, it is set to 200 ppb, for example, Preferably it is 150 ppb, More preferably, it is 100 ppb.
本発明の柑橘風味飲料中のチモールの濃度は、該飲料に既知濃度の内部標準物質（２−メチル−３−ヘキサノール）を添加した後、クロロホルムで抽出し、ガスクロマトグラフィー（ＧＣ／ＭＳ）により測定することができる。その際に、より正確な濃度測定のためには、既知の濃度を有する幾つかの対照サンプルの測定値に基づいて作成した検量線を用いることが望ましい。ＧＣ／ＭＳの条件を下記表１に示す。 The concentration of thymol in the citrus flavored beverage of the present invention was determined by adding an internal standard substance (2-methyl-3-hexanol) of a known concentration to the beverage, extracting with chloroform, and then using gas chromatography (GC / MS). Can be measured. At that time, in order to measure the concentration more accurately, it is desirable to use a calibration curve created based on the measured values of several control samples having known concentrations. The GC / MS conditions are shown in Table 1 below.
本発明の柑橘風味飲料のアルコール濃度は８ｖ／ｖ％未満とされ、好ましくは７ｖ／ｖ％以下とされる。アルコール濃度の調整は、食品としての安全性が確認されたエタノール含有材料の添加によって行うことができる。エタノール含有材料としては、原料用アルコールや蒸留酒（スピリッツ）を用いることができ、好ましい蒸留酒の例としては、ウオッカ、焼酎、テキーラ、ラム、ジン、ウイスキー等が挙げられる。また、本発明の柑橘風味飲料は、アルコール飲料であっても、非アルコール飲料であってもよい。本発明の好ましい実施態様によれば、完全無アルコール飲料は本発明の柑橘風味飲料から除かれ、より好ましくは、非アルコール飲料が本発明の柑橘風味飲料から除かれる。 The alcohol concentration of the citrus flavored beverage of the present invention is less than 8 v / v%, preferably 7 v / v% or less. The alcohol concentration can be adjusted by adding an ethanol-containing material that has been confirmed to be safe as food. As the ethanol-containing material, raw material alcohol or spirits (spirits) can be used, and examples of preferable spirits include vodka, shochu, tequila, rum, gin, whiskey and the like. The citrus flavored beverage of the present invention may be an alcoholic beverage or a non-alcoholic beverage. According to a preferred embodiment of the present invention, a completely alcohol-free beverage is removed from the citrus flavored beverage of the present invention, and more preferably a non-alcoholic beverage is removed from the citrus flavored beverage of the present invention.
本発明の飲料は柑橘風味飲料である。ここで「柑橘風味飲料」とは、飲用したときに柑橘類の風味を感じる飲料を意味する。柑橘風味飲料は、柑橘系フレーバーや柑橘系果汁などの柑橘系香味成分を添加することによって得ることができる。好ましい柑橘類の例としては、例えば、レモン、グレープフルーツ、オレンジ、マンダリン、シークヮーサー、イヨカン、ブンダン、キンカン、ベルガモット、ライム、スダチ、カボス等が挙げられる。特に、本発明の柑橘風味飲料は、シトラールを含有することが好ましい。本発明の好ましい実施態様によれば、本発明の柑橘風味飲料はレモン風味飲料とされ、より好ましくはレモン果汁を含有する飲料とされる。 The beverage of the present invention is a citrus flavored beverage. Here, the “citrus flavored beverage” means a beverage that feels a citrus flavor when drunk. A citrus flavored beverage can be obtained by adding citrus flavor components such as citrus flavor and citrus juice. Preferable examples of citrus fruits include lemon, grapefruit, orange, mandarin, seeker, iyokan, bundan, kumquat, bergamot, lime, sudachi, kabosu and the like. In particular, the citrus flavored beverage of the present invention preferably contains citral. According to a preferred embodiment of the present invention, the citrus flavored beverage of the present invention is a lemon flavored beverage, more preferably a beverage containing lemon juice.
本発明の柑橘風味飲料において、チモール濃度の調整に用いられる材料は、目的とする柑橘風味（例えばレモン風味）に影響を与えないものとすることが望ましい。例えば、柑橘の一種であるユズ、ハーブの一種であるオレガノおよびタイム、ならびにスパイスの一種であるアジョワンにはチモールが含まれるが、これらの植物はそれぞれ独自の強い香気を有するものであるため、そのまま材料として用いるには適さない。このような材料を用いる場合には、これらの植物を加工し、チモール以外の香気成分を閾値以下まで除去することが望ましい。すなわち、本発明の好ましい実施態様によれば、ユズ、チモールを含有するハーブ、またはチモールを含有するスパイスは、チモール以外の香気成分を除去する処理を施すことなく、そのまま材料として用いられることはない。 In the citrus flavored beverage of the present invention, it is desirable that the material used for adjusting the thymol concentration does not affect the target citrus flavor (for example, lemon flavor). For example, yuzu, a kind of citrus, oregano and thyme, a kind of herb, and Ajowan, a kind of spice, contain thymol, but these plants have their own strong aromas. Not suitable for use as a material. When using such a material, it is desirable to process these plants and remove aroma components other than thymol to a threshold value or less. That is, according to a preferred embodiment of the present invention, yuzu, thymol-containing herbs, or thymol-containing spices are not used as materials without being subjected to a treatment for removing aroma components other than thymol. .
本発明の柑橘風味飲料は、飲料の製造に用いられる他の成分を含んでもよい。このような他の成分としては、例えば、甘味料（例えば、砂糖、ブドウ糖、果糖、オリゴ糖、異性化液糖、糖アルコール、高甘味度甘味料等）、酸味料（例えば、クエン酸、リンゴ酸、乳酸、酒石酸、リン酸、フィチン酸、イタコン酸、フマル酸、グルコン酸、アジピン酸、酢酸、またはそれらの塩類等）、色素、食品添加剤（例えば、起泡・泡持ち向上剤、苦味料、保存料、酸化防止剤、増粘安定剤、乳化剤、食物繊維、ｐＨ調整剤など）等を適宜添加することができる。 The citrus flavored beverage of the present invention may contain other components used for the production of beverages. Examples of such other ingredients include sweeteners (eg, sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar, sugar alcohol, high-intensity sweeteners, etc.), acidulants (eg, citric acid, apples) Acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or their salts), pigments, food additives (eg, foaming / foaming improver, bitterness) Additives, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fibers, pH adjusters, etc.) can be added as appropriate.
本発明の柑橘風味飲料は、二酸化炭素を圧入したもの、すなわち、炭酸飲料とすることができる。炭酸ガス圧は、好みに応じて適宜調整することができ、例えば、０．０５〜０．４ＭＰａ（２０℃におけるガス圧）の範囲で調整することができる。 The citrus flavored beverage of the present invention can be made by press-fitting carbon dioxide, that is, a carbonated beverage. The carbon dioxide pressure can be appropriately adjusted according to preference, and can be adjusted, for example, in the range of 0.05 to 0.4 MPa (gas pressure at 20 ° C.).
本発明の柑橘風味飲料は、ｐＨを、例えば、２．０〜５．０、好ましくは２．３〜４．０に調整することができる。飲料のｐＨは市販のｐＨメーターを使用して容易に測定することができる。 The citrus flavored beverage of the present invention can be adjusted to a pH of, for example, 2.0 to 5.0, preferably 2.3 to 4.0. The pH of the beverage can be easily measured using a commercially available pH meter.
本発明の柑橘風味飲料は、好ましくは容器詰飲料として提供される。本発明の柑橘風味飲料に使用される容器は、飲料の充填に通常使用される容器であればよく、例えば、金属缶、樽容器、プラスチック製ボトル（例えば、ＰＥＴボトル、カップ）、紙容器、瓶、パウチ容器等が挙げられるが、好ましくは金属缶・樽容器、プラスチック製ボトル（例えば、ＰＥＴボトル）、または瓶とされる。 The citrus flavored beverage of the present invention is preferably provided as a packaged beverage. The container used for the citrus flavored beverage of the present invention may be any container that is usually used for filling beverages, such as metal cans, barrel containers, plastic bottles (for example, PET bottles, cups), paper containers, A bottle, a pouch container, etc. are mentioned, Preferably it is set as a metal can and barrel container, a plastic bottle (for example, PET bottle), or a bottle.
本発明の一つの実施態様によれば、本発明の柑橘風味飲料は、チモールの濃度調整以外は、通常の柑橘風味飲料の製造方法に従って製造することができる。例えば、まず、タンク中において、アルコールを含有した水溶液に、糖または甘味料、および柑橘系果汁もしくは柑橘系香料と共に酸味料を加えて香味を調整する。次いで、香味を整えた水溶液に炭酸ガスを加えて、炭酸ガス含有飲料を製造することができる。本発明の柑橘風味飲料は、このような製造過程のいずれかの段階で、チモールまたはチモールを含む材料を適宜加えることによって製造することができる。 According to one embodiment of the present invention, the citrus flavored beverage of the present invention can be produced according to the usual method for producing a citrus flavored beverage, except for the concentration adjustment of thymol. For example, first, in the tank, the flavor is adjusted by adding an acidulant to the aqueous solution containing alcohol together with sugar or sweetener and citrus juice or citrus flavor. Subsequently, a carbon dioxide gas can be added to the flavored aqueous solution to produce a carbon dioxide containing beverage. The citrus flavored beverage of the present invention can be produced by appropriately adding thymol or a material containing thymol at any stage of such a production process.
本発明の他の態様によれば、非アルコール飲料であるか、またはアルコール濃度が８ｖ／ｖ％未満のアルコール飲料である柑橘風味飲料における柑橘の劣化臭をマスキングする方法であって、飲料中のチモールの濃度を１５ｐｐｂ以上に調整することを含んでなる方法が提供される。 According to another aspect of the present invention, there is provided a method for masking a citrus deterioration odor in a citrus flavored beverage that is a non-alcoholic beverage or an alcoholic beverage having an alcohol concentration of less than 8 v / v%. A method comprising adjusting the concentration of thymol to 15 ppb or more is provided.
本発明のさらに別の態様によれば、非アルコール飲料であるか、またはアルコール濃度が８ｖ／ｖ％未満のアルコール飲料である柑橘風味飲料における柑橘の劣化臭をマスキングするためのマスキング剤であって、チモールを含んでなるマスキング剤が提供される。このマスキング剤は、飲料中のチモールの濃度を１５ｐｐｂ以上に調整するために用いることができる。 According to still another aspect of the present invention, there is provided a masking agent for masking a deteriorated citrus odor in a citrus flavored beverage which is a non-alcoholic beverage or an alcoholic beverage having an alcohol concentration of less than 8 v / v%. A masking agent comprising thymol is provided. This masking agent can be used to adjust the concentration of thymol in the beverage to 15 ppb or more.
以下の実施例に基づいて本発明を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。 The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.
実施例１：チモールによる柑橘劣化臭のマスキング効果の評価
（１）飲料サンプルの調製
液糖（最終濃度４ｗ／ｖ％）、クエン酸（最終濃度０．３ｗ／ｖ％）、アルコール（０〜２０ｖ／ｖ％）、異臭物質としてのｐ−クレゾール（１０ｐｐｂ）、および様々な濃度のチモールを含有する水溶液を調製し、これらを飲料サンプルとした。陰性対照として、チモールを含有しないサンプルも用意した。飲料サンプルのｐＨは２．８〜３．２であった。
Example 1: Evaluation of masking effect of citrus degradation odor by thymol (1) Preparation of beverage sample Liquid sugar (final concentration 4 w / v%), citric acid (final concentration 0.3 w / v%), alcohol (0-20 v) / V%), p-cresol (10 ppb) as an off-flavor substance, and various concentrations of thymol were prepared and used as beverage samples. A sample containing no thymol was also prepared as a negative control. The pH of the beverage sample was 2.8-3.2.
（２）サンプルの評価
上記（１）で調製された各サンプルを官能評価試験に供した。官能評価試験では、良く訓練され、ビール、チューハイおよびカクテル系飲料の評価に熟練したパネル３名により、柑橘劣化臭のマスキング効果について評価を行なった。評価の結果は、それぞれのパネルが０〜２のスコア（０：マスキング効果なし、１：ややマスキング効果あり、２：マスキング効果あり）で表し、その平均値をそのサンプルの評価結果とした。その際、各アルコール度数におけるチモール無添加のサンプルの香味をスコア０とし、劣化臭が全く感じられないサンプルの香味をスコア２とするよう、各パネルに指示した。
(2) Evaluation of samples Each sample prepared in the above (1) was subjected to a sensory evaluation test. In the sensory evaluation test, the masking effect of the citrus deterioration odor was evaluated by three panelists who were well trained and skilled in evaluating beer, chuhai and cocktail beverages. The result of evaluation was represented by a score of 0 to 2 for each panel (0: no masking effect, 1: somewhat masking effect, 2: masking effect), and the average value was used as the evaluation result of the sample. At that time, each panel was instructed so that the flavor of the sample without addition of thymol at each alcohol content was score 0, and the flavor of the sample at which no deterioration odor was felt was score 2.
官能評価試験の結果は以下の通りであった。
表２から、アルコール濃度８ｖ／ｖ％未満の飲料サンプルにおいて、チモールが１５ｐｐｂ以上含まれている場合に、各飲料サンプルに含まれるｐ−クレゾールに起因する柑橘の劣化臭が良好にマスキングされることが分かる。このマスキング効果は、アルコール濃度７ｖ／ｖ％以下の飲料サンプルにおいて特に明確に認められた。また、このマスキング効果は、チモールが２５ｐｐｂ以上、好ましくは５０ｐｐｂ以上の濃度で含まれている場合に、特に顕著であった。 From Table 2, in the beverage sample having an alcohol concentration of less than 8 v / v%, when thymol is contained in 15 ppb or more, the deterioration citrus odor caused by p-cresol contained in each beverage sample is well masked. I understand. This masking effect was particularly clearly observed in beverage samples having an alcohol concentration of 7 v / v% or less. This masking effect was particularly remarkable when thymol was contained at a concentration of 25 ppb or more, preferably 50 ppb or more.
実施例２：レモンベースの試飲サンプルにおけるマスキング効果の確認
本実施例では、レモン果汁およびレモン香料を含有するレモン風味の試飲サンプルを調製し、容器に詰めて５０℃で４日間保管した場合における、チモールによる劣化臭のマスキング効果を確認した。
Example 2: Confirmation of masking effect in lemon-based tasting sample In this example, a lemon-flavored tasting sample containing lemon juice and lemon fragrance was prepared, packed in a container and stored at 50 ° C for 4 days, The masking effect of odor by thymol was confirmed.
（１）飲料サンプルの調製
液糖（最終濃度４ｗ／ｖ％）、レモン果汁（最終濃度３ｗ／ｖ％）、レモン香料（最終濃度０．１５ｗ／ｖ％）、酸味料（最終濃度０．３ｗ／ｖ％）、アルコール（０ｖ／ｖ％または５ｖ／ｖ％）、およびチモール（最終濃度３０ｐｐｂ）を含有する水溶液を調製し、これらを飲料サンプルとした。使用したレモン香料には、チモールが含まれていないことを確認した。飲料サンプルのｐＨは２．８〜３．２であった。対照サンプルとして、チモールを添加しないサンプルも用意した。これらのサンプルを容器に詰め、５０℃で４日間保管した後に官能評価試験に供した。
(1) Preparation of beverage samples Liquid sugar (final concentration 4w / v%), lemon juice (final concentration 3w / v%), lemon flavor (final concentration 0.15w / v%), acidulant (final concentration 0.3w) / V%), alcohol (0 v / v% or 5 v / v%), and thymol (final concentration 30 ppb) were prepared and used as beverage samples. It was confirmed that the lemon flavor used did not contain thymol. The pH of the beverage sample was 2.8-3.2. As a control sample, a sample to which thymol was not added was also prepared. These samples were packed in a container and stored at 50 ° C. for 4 days before being subjected to a sensory evaluation test.
（２）サンプルの評価
上記（１）で調製された各サンプルを、官能評価試験に供した。官能評価試験では、良く訓練され、ビール、チューハイおよびカクテル系飲料の評価に熟練したパネル３名により、柑橘劣化臭のマスキング効果について評価を行なった。評価基準等の官能評価試験の詳細は、実施例１（２）に記載の通りとした。
(2) Sample evaluation Each sample prepared in the above (1) was subjected to a sensory evaluation test. In the sensory evaluation test, the masking effect of the citrus deterioration odor was evaluated by three panelists who were well trained and skilled in evaluating beer, chuhai and cocktail beverages. Details of the sensory evaluation test such as evaluation criteria were as described in Example 1 (2).
官能評価試験の結果は以下の通りであった。
表３から、実施例１において見出されたチモールによる劣化臭マスキング効果は、ｐ−クレゾールを用いたモデル実験だけでなく、実際の柑橘風味飲料を保管した後に発生する劣化臭に対しても見られることが分かった。 From Table 3, the deterioration odor masking effect by thymol found in Example 1 was observed not only for the model experiment using p-cresol, but also for the deterioration odor generated after storing the actual citrus flavored beverage. I found out that
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| JP2023065820A (en) * | 2021-10-28 | 2023-05-15 | アサヒ飲料株式会社 | Beverage comprising acetic acid |
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