JP2019097510A - Fruit juice containing beverage - Google Patents

Abstract

To provide a novel technique capable of suppressing feeling of irritating when fruit juice containing beverage is drunk, in fruit juice containing beverage.SOLUTION: There is provided fruit juice containing beverage containing 0.02-2.0 ppm of acetic acid 1-phenylethyl.SELECTED DRAWING: None

Description

  The present invention relates to a beverage containing fruit juice.

Containerized alcoholic beverages that can be opened and consumed immediately as typified by canned rice cake and cocktail beverages are also called RTD beverages, and are necessary based on alcohol for brewing using shochu, spirits or sugar cane etc. Fruit juice, flavor, carbon dioxide gas, sweetener, acidulant and the like are added. Among them, containerized alcoholic beverages containing fruit juice, particularly containerized alcoholic beverages containing a high concentration of fruit juice, are popular as alcoholic beverages that can simultaneously enjoy the taste of sake and the rich and fresh feeling of fruit juice.
However, in the case of juice-containing beverages, especially when containing a large amount of juice or juice with a high acidity, it may be difficult to drink with unpleasant irritation and unpleasant taste (poisoning feeling) when it is consumed. Tends to be more likely to be felt when it contains alcohol.
When the user feels like this, the taste of the beverage decreases.

  As a method for improving the difficulty in drinking a beverage derived from sour taste, for example, "a method of alleviating bitterness and sour taste by an extract of a deer plant" (Patent Document 1), "acetic acid, malic acid, tartaric acid, lactic acid and citric acid A method of alleviating the acidity of an organic acid by blending glutamine with at least one organic acid selected from the group consisting of (Patent Document 2), “containing a specific amount of sodium chloride, and having an alcoholic feeling and an acidity And a method of producing an alcoholic beverage excellent in thickness of taste "has been proposed (Patent Document 3).

JP, 2010-57428, A JP, 2011-254804, A JP, 2017-176168, A

However, with regard to the feeling of mussels, a sufficient improvement effect has not yet been obtained with the conventional method, and a new and more effective method that can solve this problem has been desired.
An object of the present invention is to provide a novel technology capable of suppressing the feeling of mussels when consumed in a fruit juice-containing beverage.

  As a result of intensive studies, the present inventors have found that by constituting a beverage so as to contain 1-phenylethyl acetate at a predetermined content, it is possible to suppress the feeling of mussels when it is consumed, and the present invention It was completed.

That is, the gist of the present invention is as follows.
[1] A fruit juice-containing beverage comprising 0.02 to 2.0 ppm of 1-phenylethyl acetate.
[2] The juice-containing beverage according to [1], further comprising octyl acetate, wherein the content of octyl acetate is 0.02 to 0.2 ppm.
[3] The juice-containing beverage according to [1] or [2], wherein the juice content is 10% or more.
[4] The juice-containing beverage according to [3], which has a juice content of 10% to 60%.
[5] The juice-containing beverage according to any one of [1] to [4], wherein the juice is derived from citrus fruits.
[6] The juice-containing beverage according to [5], wherein the citrus is grapefruit or lemon.
[7] The juice-containing beverage according to any one of [1] to [6], which further contains an alcohol.
[8] The juice-containing beverage according to [7], wherein the alcohol content is 1 to 10% by volume.
[9] The juice-containing beverage according to any one of [1] to [8], which further contains carbon dioxide gas.
[10] A method for suppressing mussel texture comprising containing 1-phenylethyl acetate so that the content thereof is 0.02 to 2.0 ppm in a fruit juice-containing beverage.

  According to the present invention, it is possible to provide a novel technology capable of suppressing the feeling of mussels when consumed in a fruit juice-containing beverage.

Hereinafter, one embodiment of the present invention will be described in detail.
This embodiment contains 1-phenylethyl acetate with respect to a fruit juice-containing beverage in which the feeling of mussels is suppressed (hereinafter, also simply referred to as mussels suppressing) when drunk.
In the present specification, the mussel feeling is generated by the sourness and astringent taste derived from the acid contained in the juice in the beverage, and further, the bitterness and astringency derived from polyphenols, limonoid and the like as described above. This means that it is difficult to drink with unpleasant irritation and unpleasant taste when drinking.

  In the present specification, a juice-containing beverage means a beverage blended with juice as a raw material. Also, fruit juice refers to a liquid component from which fruits are crushed and squeezed or putted, and skins, seeds and the like are removed as necessary. Moreover, it is the concept also including what concentrated the said liquid component, and these dilution reduction products in the fruit juice which concerns on this specification.

For fruits from which fruit juice is derived, for example, citrus fruits, rose fruits, grapes, pineapples, guavas, bananas, mangoes, acerolas, litchis, lychees, papayas, passion fruits, blueberries, kiwi fruits, melons, kiwi fruits, currants, gooseberries And currants such as cranberries and fruits of the azalea family such as cranberries. Examples of citrus fruits include oranges, oranges, oranges, grapefruits, lemons, limes, eggplants, oranges, nuts, oranges, ponkans, sea washers, pumpkins and the like. Moreover, as a fruit of a Rosaceae plant, an apricot, a strawberry, a plum, a cherry, a plum, a pear, a Japanese pear, a loin, a peach, an apple, prune, a raspberry, a blackberry etc. can be illustrated. For example, the juice of one or more kinds of fruits may be selected and contained in the beverage of the present embodiment.
Among these, it is preferable that the composition according to the present invention can be applied to further suppress the clam texture, and the beverage preferably contains fruit juice derived from citrus fruits, and among citrus fruits, grapefruit and lemon are more preferable (that is, , Grapefruit, lemon or mixed juice thereof is preferably contained).

About the fruit which can be used for preparation of the fruit juice which concerns on the fruit juice containing drink of this embodiment, the kind, production area, maturity, a magnitude | size, etc. are not specifically limited, It can set suitably.
Alternatively, the beverage of the present embodiment may be prepared using commercially available juice, concentrated juice, paste or the like as fruit juice. Specifically, juices and concentrated juices specified in the JAS Standard (Japanese Agricultural Standard for Fruit Beverages) can be mentioned, for example, one or two or more of these may be used to prepare the juice-containing beverage of the present embodiment. It can be used for

The juice content in the juice-containing beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art, but in the beverage having a juice content of 10% or more (more preferably 10 to 60%) This is preferable because it can further suppress the mussel feeling.
Here, the fruit juice content rate is obtained by squeezing an edible portion such as a fruit, and is relative to the Brix value or acidity of a squeezed juice (straight juice) which has not been subjected to processing such as concentration or the like. Concentration. Further, in the present specification, the Brix value refers to the reading of a sugar refractometer at a sample temperature (liquid temperature) of 20 ° C. based on the JAS standard. The measurement of Brix value can be performed using a known method and apparatus. Further, the acidity can be represented by the number of grams (anhydrous citric acid g / 100 g) when the amount of organic acid contained in 100 g is converted to citric acid. The acidity can also be measured by the method specified by the acidity measurement method of the JAS standard, specifically, the neutralization titration method (determination formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
Whether the fruit juice content is calculated based on the Brix value or the acidity is determined for each fruit type based on the JAS standard. For example, grapefruit is calculated based on the Brix value, and lemon is calculated based on the acidity. When the juice content rate is converted based on the Brix value of the JAS standard, the Brix value of saccharides added to the juice, honey and the like is excluded.
For example, grapefruit can be determined based on the Brix value (Bx9 °), and when 5% by weight of concentrated grapefruit juice having a Brix value of Bx54 ° is blended in the beverage, a beverage having a fruit juice rate of 30% can be obtained. .

The juice-containing beverage of the present embodiment preferably contains 1-phenylethyl acetate at a content of 0.02 to 2.0 ppm.
Here, since it is possible to suppress mussel feeling and to improve the taste of the beverage, it further contains octyl acetate, and the content of octyl acetate is 0.02 to 0.2 ppm (more preferably 0.02 to 0.2). Preferably, it is 0.1 ppm, even more preferably 0.02 to 0.07 ppm).

The method for adjusting the content and ratio of 1-phenylethyl acetate and octyl acetate optionally contained is not particularly limited. For example, a commercially available product may be used for addition in the beverage production process.
In addition, measurement of the content of 1-phenylethyl acetate and octyl acetate in a beverage can be performed, for example, by gas chromatography mass spectrometry. The measurement can be performed, for example, based on the conditions shown in the examples.

In the fruit juice-containing beverage of the present embodiment, as long as the effects of the present invention are exhibited, other components other than 1-phenylethyl acetate and fruit juice may be included, and it is not particularly limited. Specifically, salt, sweeteners such as saccharides and high sweetness, acidulants, flavors, vitamins, coloring agents, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, stable quality It can contain ingredients that are usually formulated into beverages, such as thickeners and thickeners.
The pH and acidity of the beverage can be set appropriately and are not particularly limited. For example, the pH can be 2.5 to 4.5. Also, the acidity can be 0.2 to 0.8. In addition, the acidity is calculated based on the measurement method of the acidity defined by the National Tax Agency prescribed analysis method.
In addition, the juice-containing beverage of the present embodiment may be a carbonated beverage containing carbon dioxide gas. The method for containing carbon dioxide in the beverage is not particularly limited, and can be appropriately set by those skilled in the art. Moreover, content (gas volume) of carbon dioxide gas is although it does not specifically limit, For example, it can be 1.5-4.5. In the present specification, gas volume (GV) refers to a unit representing the amount of carbon dioxide gas in carbonated beverages, and carbon dioxide gas dissolved in carbonated beverages with respect to the volume of carbonated beverages under standard conditions (1 atm, 20 ° C.) Refers to the volume ratio of This gas volume can be measured, for example, using a gas volume measuring device GVA-500B manufactured by Kyoto Electronics Industry Co., Ltd. More specifically, after the sample temperature is set to 20 ° C. and outgassing (snift) in air in the container and shaking is performed with a gas volume measuring device, this gas volume can be measured.
Further, the juice-containing beverage of the present embodiment can be an alcoholic beverage containing alcohol such as ethanol. The content in the case where the alcohol is contained is not particularly limited, but the composition according to the present invention can further suppress the mussel feeling, so 1 to 10% by volume (more preferably 3 to 10% by volume) preferable. Although the base liquor used as an alcohol source is not particularly limited, distilled liquor can be mentioned. Examples of distilled spirits include whiskey, brandy, shochu, spirits, alcohol for raw materials, and the like.

The juice-containing beverage of the present embodiment can be produced, for example, according to a conventional method, and the amount, ratio, production conditions, and the like of the components are not particularly limited.
For example, using concentrated juice as a raw material, it is diluted with water. When a carbonated beverage is used, carbonated water may be used for dilution. Subsequently, 1-phenylethyl acetate is added to the said dilution liquid so that the content may be 0.02-2.0 ppm, and also the component added as needed is further prepared, etc., and a fruit juice containing drink is prepared. .
The order of addition and the like are not particularly limited, and can be appropriately set by those skilled in the art. In addition to the method of using carbonated water in the dilution, carbonated beverages can also be used as carbonated beverages by performing carbonation so as to have a predetermined gas volume before filling into a container.

Although the juice-containing beverage of the present embodiment produced is not particularly limited, it may be, for example, a container-packed beverage enclosed in a container.
The method of sealing in a container is not particularly limited, and can be performed, for example, according to a conventional method.
A well-known thing can also be selected suitably and can be used for a container, and a material, a shape, etc. are not specifically limited. Specific examples of the container include, for example, paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.
Moreover, in setting it as a container-packed drink, it can manufacture through processes, such as sterilization, as needed. The method for sterilizing is not particularly limited and can be appropriately set by those skilled in the art. For example, a method of heat sterilization such as hot water shower sterilization after filling the container with a container, a method of sterilizing the beverage and then filling the container It can be mentioned.

  As described above, according to the present embodiment, it is possible to provide a novel technology capable of suppressing the feeling of mussels when drinking. As a result, it can be expected that the preference is enhanced to contribute to the improvement of the commercial value of the beverage.

Hereinafter, the present invention will be more specifically described by way of examples, but the present invention is not limited thereto.
[Sensory test 1]
A base solution was prepared by blending 5 v / v% of the raw material alcohol and 41 w / v% of grapefruit juice in a straight conversion with 1 L of water, and further adding carbon dioxide gas to adjust the gas volume to 2.0. 1-phenylethyl acetate and octyl acetate were added to the base solution to prepare beverages of Examples, Reference Examples and Comparative Examples shown in Tables 1 and 2 below.
In the table, extract means non-volatile solid content consisting of sugar (carbohydrate), protein, amino acid, bitter taste, non-volatile organic acid, mineral, polyphenol, pigment component etc contained in beverage, and the National Tax Agency specified analysis method Calculated according to Moreover, acidity means acidity converted to citric acid, and is calculated based on the measurement method of acidity defined by the National Tax Agency's predetermined analysis method.

[Analysis of content]
The contents of 1-phenylethyl acetate (Cas. 93-92-5) and octyl acetate (Cas. 112-14-1) in each beverage were analyzed by gas chromatography-mass spectrometry (in addition, similar analysis) Were also performed in sensory tests 2 and 3). The analysis results are shown in the table for each beverage. The analysis conditions are shown below.

<Analytical conditions>
After adding 100 μL of an internal standard (20 ppm linalool-d5) to 1.0 g of the sample, it was diluted 50 times with ultrapure water. The aroma components of the diluted sample were adsorbed on Twister (40 ° C., 2 hours), two-dimensional gas chromatography mass spectrometry (GC-GC / MS) analysis was performed, and quantification was performed by the internal standard addition method.
<GC conditions>
Equipment: Temperature programmed vaporization type inlet (CIS4, manufactured by Gerstel), Thermal desorption unit (TDU, manufactured by Gerstel), GC System (7890B, manufactured by Agilent Technologies), Mass Selective Detector (5977, manufactured by Agilent Technologies)
LTM column (1st: DB-WAX, 20 m × 0.18 mm; 0.3 μm, 2nd: DB-5, 10 m × 0.18 mm; 0.4 μm, manufactured by Agilent Technologies)
TDU: 20 ° C (1 min)-(720 ° C / min)-250 ° C (3 min)
CIS 4: -50 ° C (1.5 min)-(12 ° C / sec)-240 ° C (45 min)
Split ratio: 10: 1
Inlet pressure: 508.28kPa
1st column temperature: 40 ° C (3 min)-(5 ° C / min)-180 ° C (0 min)
2nd column temperature: 40 ° C (31 min)-(5 ° C / min)-180 ° C (0 min)
MSD: SCAN mode, m / z 29-230, 20 Hz, EI

For the beverages of the example, the control (comparative example) and the reference example, a 5-level evaluation was performed by the six trained panelists using the following scores for the feeling of mussel and the taste. As for the feeling of mussels, the smaller the evaluation value, the more the feeling of mussels is suppressed, and the more the deliciousness, the more delicious, the more delicious. It was considered effective if the feeling of mussels was better than the control.
The samples were provided to the panelists at 8 ° C. The average value was calculated for each evaluation result and shown in the table.

  According to Tables 1 and 2, by containing 1-phenylethyl acetate, it is possible to suppress the feeling of mussels, and when it is contained 0.02 to 2.0 ppm, the feeling of mussels can be further suppressed, and the taste of the beverage is also improved. Can understand. Further, it can be understood that the taste can be further improved by further including octyl acetate, and the content of the octyl acetate being 0.02 to 0.2 ppm. On the other hand, as can be understood from the results of Comparative Example 2, when octyl acetate was added alone, no improvement was found in either of the suppression of mussel texture and the taste.

[Sensory test 2]
The juice content of grapefruit in the base solution was changed, and 1-phenylethyl acetate and octyl acetate were added to the base solution to obtain a juice-containing beverage of Examples 9, 10 and 11.
The sensory test similar to Examples 1-8 was done about the obtained drink of Example 9, 10, 11. The base solution was used as a control. The results are shown in Table 3.

  As shown in Table 3, in Examples 9, 10, and 11, suppression of the mussel feeling was confirmed as in Examples 1 to 8.

[Preparation of beverage, sensory test 3]
A base alcohol was prepared by blending 5 v / v% of the raw material alcohol and 13 w / v% of lemon juice in a straight conversion with 1 L of water, and further adding carbon dioxide gas to adjust the gas volume to 2.0. The beverage of Example 12 was prepared by adding 1-phenylethyl acetate and octyl acetate to this base solution.
About the obtained drink of Example 12, the sensory test similar to Examples 1-8 was done. As a control, a base solution was used. The results are shown in Table 4.

It can be understood from Table 4 that, with regard to the beverage of Example 12 using lemon juice as well, the same feeling as in the case of using grapefruit juice was suppressed.

Claims (10)

  A juice-containing beverage comprising 0.02 to 2.0 ppm of 1-phenylethyl acetate.   The juice-containing beverage according to claim 1, further comprising octyl acetate, wherein the content of octyl acetate is 0.02 to 0.2 ppm.   The juice-containing beverage according to claim 1 or 2, wherein the juice content is 10% or more.   The juice-containing beverage according to claim 3, which has a juice content of 10% to 60%.   The juice-containing beverage according to any one of claims 1 to 4, wherein the juice is a juice derived from citrus fruits.   The juice-containing beverage according to claim 5, wherein the citrus is grapefruit or lemon.   The juice-containing beverage according to any one of claims 1 to 6, further comprising an alcohol.   The juice-containing beverage according to claim 7, wherein the alcohol content is 1 to 10% by volume.   The juice-containing beverage according to any one of claims 1 to 8, further comprising carbon dioxide gas. A method for suppressing mussel texture comprising containing 1-phenylethyl acetate so as to have a content of 0.02 to 2.0 ppm in a fruit juice-containing beverage.