JP2019118323A - Citrus fruit-like beverage, concentrate for citrus fruit-like beverage, and manufacturing method therefor - Google Patents

Abstract

To provide a citrus fruit-like beverage in which flavor of citrus is deteriorated and citrus feeling is maintained even when pH is low or it is stored at room temperature after opening, or a concentrate for the citrus fruit-like beverage.SOLUTION: There is provided a citrus fruit-like beverage containing geranyl acetate and/or neryl acetate, and having content of geranyl acetate of 0.02 to 2 ppm and/or content of neryl acetate of 0.08 to 8.0 ppm, and pH value of 2.1 to 7. There is provided the citrus fruit-like beverage having content of geranyl acetate and neryl acetate of 0.1 to 10.0 ppm. here is provided the citrus fruit-like beverage further containing limonene and having a value of (X+Y)/Z of 0.014 to 1.5, where content of geranyl acetate is "X", content of geranyl acetate is "Y", and content of neryl acetate is "Z". There is provided the citrus fruit-like beverage, having acidity of 0.03 to 7.0, or sugar content of 0.2 to 40. There is provided the citrus fruit-like beverage having content of fruit juice of 0.1 to 20%.SELECTED DRAWING: None

Description

  The present invention relates to citrus fruit-like beverages and concentrates therefor, as well as processes for their preparation, in particular lemon fruit-like beverages and the like.

  Citral or limonene, in particular citral, is known as a component having a citrus fruit-like flavor and flavor (in particular, lemon fruit-like flavor and flavor; the same applies hereinafter). For this reason, conventionally, citrus fruit-like beverages (especially, lemon fruit-like beverages; the same in the following) and concentrates therefor mainly contain citral to exert strong citrus (in particular, lemon; the same in the following) flavor and flavor. It contains a citrus flavor as an ingredient (in particular, lemon flavor; the same applies hereinafter).

  However, it is known that citral, which is a main component of citrus flavor, changes its chemical structure due to extrinsic factors such as heat, light, oxygen, acidity or the like with time. As a result, the beverage containing citral is reduced in citrus fruit-like flavor and flavor, in particular, lemon fruit-like flavor and flavor due to citral, and freshness and refreshing derived from citrus fruit (especially lemon fruit; the same applies hereinafter). Feeling and cooling will be lost over time. It is also known that citral changes its chemical structure depending on its extrinsic factor or temporal factor, resulting in degradation products, in particular, degradation products. In particular, some of the deterioration products release a deterioration odor and impart a deterioration taste, and the deterioration odor and the deterioration taste (off-flavor and deterioration taste: collectively referred to as "deterioration smell") However, it may impart an undesirable deterioration odor to citrus fruit-like beverages containing citrus flavors and concentrates therefor.

  The chemical structural change (degradation) of citral or the generation of deterioration products tends to occur as the pH of the citrus fruit-like beverage is lower. Therefore, in the case of citrus fruit-like beverages whose pH is in the acidic region, or as a concentrate for citrus fruit-like beverages which show low acidity as a result of concentration of pH adjusters and acidulants, etc., they become important concerns. .

  In particular, in the case of a concentrate for citrus fruit-like beverages, in addition to low acidity, most are those that are packed and marketed in high-volume containers with high oxygen permeability such as PET bottles and paper packs, After being opened, it is stored at room temperature for a long time without being used up at one time, so it is oxidized for a long time in a concentrate for citrus fruit-like beverages, and by decomposition of citrus fruit-like aroma components (eg citral) It was difficult to maintain citrus flavor and flavor due to the generation of degradation products and the like.

  Conventionally, for example, in Non-Patent Document 1 [Japanese Journal of Food Industry, Volume 15, No. 7, pp. 285-289 (1968)], an organic acid salt such as sodium citrate is added to adjust the pH of the beverage. By raising it, methods have been proposed to suppress the degradation of citral. Moreover, in patent document 1 (Unexamined-Japanese-Patent No. 2004-18613), the method of suppressing generation | occurrence | production of the deterioration odor product derived from citral is proposed by adding a fermented tea leaf extract. In patent document 2 (Unexamined-Japanese-Patent No. 2004-123788), the method of suppressing generation | occurrence | production of the deterioration odor product derived from citral is proposed by adding an antioxidant component and a transition metal ion. On the other hand, Patent Document 3 (Japanese Patent Application Laid-Open No. 2016-36319) discloses a beverage having a citrus fruit flavor which contains cineole and cis-3-hexenol as essential components and further contains geranyl acetate. .

  However, according to the inventors of the present invention, extrinsic factors or temporal factors, particularly in the acidic region, still exhibit long-term storage and presence of oxygen, in combination with citral alternative components or a small amount of citral. Citrus fruit-like beverage which exhibits citrus fruit-like flavor and flavor strongly and is maintained for a long time, and freshness, refreshing feeling and refreshing feeling derived from citrus fruit are maintained for a long time And no concentrate for it has been found.

  Therefore, extrinsic factors or temporal factors such as, for example, acidic regions, long-term storage and even in the presence of oxygen, strongly exhibit citrus fruit-like flavor and flavor, maintain for a long time, citrus fruit-like flavor and Citrus fruit-like beverages and citrus fruit-like beverages containing citrus fruit-like flavors and flavor components other than citral that promote flavor and are maintained for a long time without deterioration or reduction of citrus fruit-like flavors and flavors There is a need for the development of concentrates and methods for their production. In addition, it contains citrus fruit-like flavor and flavor components that can deodorize or deodorize (sometimes referred to as masking) the deterioration odor due to deterioration products generated from citrus fruit-like flavor components (for example, citral etc.) There is a need for the development of citrus fruit-like beverages and citrus fruit-like beverage concentrates and methods for their preparation.

Unexamined-Japanese-Patent No. 2004-18613 JP 2004-123788 A JP, 2016-36319, A

Japanese Journal of Food Industry, Volume 15, No. 7, p. 285-289 (1968)

  The inventors of the present invention, as a component alternative to citral or a small amount of citral, still exhibit strong citrus fruit-like flavor and flavor even in the acidic region, long storage period, or even in the presence of oxygen, Alternatively, it has been found that geranyl acetate and / or neryl acetate is a superior compound as a substance which can be maintained for a long time without deterioration or reduction, and can also mask the deterioration odor when deterioration is generated. The present invention is made based on such knowledge.

[Aspect of the Present Invention]
Therefore, the present invention can propose the following one aspect.
[1] Citrus fruit-like beverage,
Comprising geranyl acetate and / or neryl acetate,
The content of the geranyl acetate is 0.02 ppm or more and 2.0 ppm or less with respect to the total mass of the citrus fruit-like beverage, and / or the content of the neryl acetate is the total mass of the citrus fruit-like beverage And 0.08 ppm or more and 8.0 ppm or less,
A citrus fruit-like beverage, wherein the pH value of the citrus fruit-like beverage is 2.1 or more and less than 7.
[2] The citrus fruit-like beverage according to [1], wherein the content of the geranyl acetate and the neryl acetate is 0.1 ppm or more and 10 ppm or less based on the total mass of the citrus fruit-like beverage.
[3] further comprising limonene,
When the content of the geranyl acetate is “X”, the content of the geranyl acetate is “Y”, and the content of the limonene is “Z”, the value of (X + Y) / Z is 0.014 or more Citrus fruit-like beverage according to [1] or [2], which is 1.5 or less.
[4] The acidity of the citrus fruit-like beverage is 0.03 or more and 7.0 or less, or
The citrus fruit-like beverage according to any one of [1] to [3], wherein the sugar content of the citrus fruit-like beverage is 0.2 or more and 40 or less.
[5] comprising the citrus juice;
The citrus fruit-like drink as described in any one of [1]-[4] whose content of the said fruit juice is 0.1% or more and 20% or less.
[6] The citrus fruit-like beverage according to [5], wherein the citrus is a lemon.
[7] The citrus fruit-like beverage according to any one of [1] to [6], wherein the citrus fruit-like beverage is an alcoholic beverage or a non-alcoholic beverage.
[8] A method for producing a citrus fruit-like beverage according to any one of [1] to [7],
Containing geranyl acetate and / or neryl acetate,
The content of the geranyl acetate is 0.02 ppm or more and 2.0 ppm or less with respect to the total mass of the citrus fruit-like beverage,
The content of the neryl acetate is set to 0.08 ppm or more and 8.0 ppm or less based on the total mass of the citrus fruit-like beverage,
The method for producing a citrus fruit-like beverage, comprising setting the pH value of the citrus fruit-like beverage to 2.1 or more and less than 7.
[9] A citrus fruit-like beverage concentrate,
A concentrate for citrus fruit-like beverages, wherein the concentration of the citrus fruit-like beverage according to any one of [1] to [7] is more than 1.0 times and 200 or less as concentration conversion.
[10] A method for producing a concentrate for citrus fruit-like beverages, which method comprises:
Preparing the citrus fruit-like beverage described in any one of [1] to [7];
A method for producing a concentrate for citrus fruit-like beverages, comprising: setting the concentration of the citrus fruit-like beverage to 1.0 or more and 200 or less as concentration conversion.
[11] A method for reducing or eliminating the deterioration odor or taste due to deterioration products derived from citrus fruit-like aroma components,
Citrus fruit-like beverages or concentrates for citrus fruit-like beverages,
Containing geranyl acetate and / or neryl acetate,
The content of the geranyl acetate is 0.02 ppm or more and 2 ppm or less with respect to the total mass of the citrus fruit-like beverage,
A method for reducing or eliminating the deterioration odor or taste, by setting the content of the neryl acetate to 0.08 ppm or more and 8 ppm or less with respect to the total mass of the citrus fruit-like beverage.
[12] The citrus fruit-like beverage is as described in any one of [1] to [7],
[11] The method for reducing or eliminating the deteriorated odor or the deteriorated taste according to [11], wherein the citrus fruit-like beverage concentrate is described in [9].

  According to the present invention, acidic area, long-term preservation by adopting specific content of geranyl acetate and / or neryl acetate as a substitute citrus citrus flavor component of citral or as a combined flavor component with a small amount of citral Or even by extrinsic factors such as in the presence of oxygen or temporal factors, the citrus fruit-like flavor and flavor are strongly exhibited and maintained for a long time, and the citrus fruit-like flavor and flavor is not deteriorated or reduced, and Citrus fruits capable of exhibiting and maintaining fresh feeling, refreshing feeling and refreshing feeling derived from citrus fruits for a long period of time, and further, when a deteriorated product is generated, masking the deteriorated odor due to the deteriorated product It is possible to propose similar beverages and concentrates therefor and methods for their production.

[Definition]
(Geranyl acetate)
“Geranyl acetate: geranyl acetate (C ₁₂ H ₂₀ O ₂ )” is a compound represented by the following [Chemical formula 1] (structural formula: CH ₃ COOC ₁₀ H ₁₇ ), classified as a monoterpene, aroma or fruit It is a colorless liquid that exhibits incense. Geranyl acetate can be obtained by fractional distillation from natural essential oils such as coriander oil, Ceylon citronella oil, palma rosa oil and the like. Alternatively, geranyl acetate can also be obtained by condensation reaction (chemical synthesis) of natural terpenoid geraniol and acetic acid.

[Chemical formula 1]

(Neryl acetate)
“Neryl acetate: neryl acetate (C ₁₂ H ₂₀ O ₂ )” is a compound represented by the following [Chemical formula 2], which is a colorless liquid which is classified as a monoterpene and which exhibits aroma or fruity odor. Neryl acetate is present as a component of natural essential oils such as neroli oil, petitgrain oil, and asterwood oil of the oilwood. Neryl acetate can be obtained from these essential oils by fractional distillation. Alternatively, neryl acetate can also be obtained by thermal condensation reaction (chemical synthesis) of nerol and acetic anhydride in the presence of anhydrous sodium acetate.

[Chemical formula 2]

(Limonen)
“Limonene: (C ₁₀ H ₁₆ )” is a compound represented by the following [Chemical formula 3], and is usually present in a natural product and present as a monocyclic monoterpene, and is a chiral compound , D, L forms as enantiomers. Limonene is present in essential oils present in citrus peels and is a colorless and transparent liquid, but it is D (+)-limonene that exhibits a strong lemon scent.

[Chemical formula 3]

(Citral)
“Citral (C ₁₀ H ₁₆ O)” is a compound represented by the following [Chemical formula 4], and exists as a compound (stereoisomer) called geranial (trans-E form) and neral (cis-Z form) Generally, it is known as one of the fragrant ingredients contained in essential oils. Citral is abundant in plants such as lemongrass, melissa (lemon balm) and lemon verbena, and is also found in citrus fruits such as lemon, orange, grapefruit, yuzu and lime, and vegetables such as yam and ginger. ing.
In addition, citral flavor (citrus flavor) has a strong lemon flavor and has an effect of being excellent in antibacterial action, spasm and sweating action, and thus it is conventionally used in various food and beverage products and household goods.
By the way, citral is cyclized and hydrated the chemical structure of citral by extrinsic factors such as heat, light, acidic substance, oxygen, etc., and also by temporal factors such as preservation, transport, and display of citrus fruit-like beverages. It changes by reactions such as isomerization, and as a result, it changes to compounds of deteriorated chemicals such as p-cresol, p-cymene and p-methylacetophenone. Moreover, these deterioration compounds give off an odor, and may give a citrus fruit-like beverage an undesirable deterioration odor and impart a deterioration taste.
[Chemical formula 4]

(Alcoholic drink)
"Alcoholic beverages" are defined in the Liquor Tax Act as "drinks with one or more alcohol components", are treated as food in the Food Sanitation Law, and are subject to the applicable law. "Alcoholic beverages" include brewed liquor, distilled liquor, other liquors, or one or more of these mixed liquors. As defined in the Liquor Tax Act, "alcohol" means the volume of ethyl alcohol contained in one hundred percent of the original volume at a temperature of fifteen degrees. The "alcohol content" is a ratio of the volume concentration of ethanol relative to the alcoholic beverage as a percentage (%). Also, "extraction content" refers to the number of grams of non-volatile components contained in one hundred cubic centimeters of original capacity at a temperature of fifteen degrees.

(Pure alcohol conversion)
The “pure alcohol equivalent” is the concentration of a specific ingredient (mg) contained in an alcoholic beverage (1 L) (mg / L = ppm) divided by the alcohol content ratio (v / v) of this alcoholic beverage to obtain the alcohol content It is what was converted to the value per 100 (v / v%).
For example, when a specific alcoholic beverage [alcohol degree (v / v%) is 50 degrees (%)] and a specific aroma component is contained at 50 ppm, the content of the specific aroma component is in terms of pure alcohol , [50 ppm / (50 degrees / 100)] = 100 ppm.

(Content)
In the present invention, the content is basically expressed in mg / L, that is, ppm (mass / volume) unless otherwise specified in the present specification.

[Citrus fruit-like beverage]
(Geranyl acetate and / or Neryl acetate)
The citrus fruit-like beverage according to the present invention comprises as a main component a specific content of geranyl acetate and / or neryl acetate, preferably neryl acetate, more preferably a mixture of geranyl acetate and neryl acetate Is included. Geranyl acetate and / or neryl acetate can be contained in the above-mentioned citrus fruit-like beverage, for example, by adding it as a flavor.

  By containing geranyl acetate, neryl acetate, or a mixture thereof, it is possible to strongly exhibit citrus fruit-like flavor and flavor, or maintained for a long time without deterioration or reduction, and a fresh feeling derived from citrus fruit, The refreshing feeling and the refreshing feeling are maintained for a long time, and furthermore, when a degraded product is generated, it is possible to mask the deterioration odor due to the degraded product. In the present invention, in particular, Citrus having a strong citrus fruit-like flavor and flavor is not used, or even when used in combination with Citral contained in a very small amount, extremely strong Citrus fruit flavor and flavor is long. It can be maintained for a period of time and, among other things, the offensive flavor due to the degradation product (eg, derived from citral) can be masked significantly by the off-flavor of the degradation product.

"Content"
The lower limit of the content (X) of geranyl acetate to the total mass of the citrus fruit-like beverage is 0.02 ppm or more, preferably 0.04 ppm or more, and more preferably 0.06 ppm or more. The upper limit value is 2.0 ppm or less, preferably 1.5 ppm or less, and more preferably 1.0 ppm or less.
In addition, the lower limit of the content (Y) of neryl acetate (Y) is 0.08 ppm or more, preferably 0.16 ppm or more, and more preferably 0.24 ppm or more based on the total mass of the citrus fruit-like beverage The upper limit value is 8.0 ppm or less, preferably 4.0 ppm or less, and more preferably 2.0 ppm or less.
The lower limit of the content (X + Y) of the mixture of geranyl acetate and neryl acetate, which is a preferred embodiment of the present invention, is 0.10 ppm or more, preferably 0.20 ppm or more, relative to the total mass of the citrus fruit-like beverage The upper limit value is 10.0 ppm or less, preferably 5.0 ppm or less, and more preferably 3.0 ppm or less.
When the content of geranyl acetate and / or neryl acetate is in the above range, it is possible to exhibit extremely strong citrus fruit (lemon fruit) flavor and flavor for a long period of time, or maintain for a long time without deterioration or reduction Thus, freshness, refreshing feeling and refreshing feeling derived from citrus fruits are maintained for a long period of time, and furthermore, it is possible to mask the deterioration odor due to the deterioration product when the deterioration product is generated.

(PH)
The lower limit of the pH of the citrus fruit-like beverage is 2.1 or more, preferably 2.4 or more, and the upper limit is less than 7.0, preferably 3.5 or less.
By setting the pH in this range, it is possible to impart drinkability and refreshing feeling to the beverage and to impart long-term storage stability, antifungal activity or antibacterial activity to the beverage. The pH value can be measured, for example, in accordance with JIS Z 8802: 2011, and the pH value may be measured by a pH meter (for example, a pH meter manufactured by Toa DKK).

(Citral and / or limonene)
In the present invention, citral and / or limonene, preferably limonene, may be contained as a citrus flavor component. Lemon flavor and flavor can be further imparted by containing limonene.
In addition, the citrus fruit-like beverage in the present invention originally contains geranyl acetate and / or neryl acetate as an essential component instead of citral, but allows the inclusion of a small amount of citral. .

"Content"
The lower limit of the content of limonene to the total mass of the citrus fruit-like beverage is 2.0 ppm or more, preferably 7.0 ppm or more, and the upper limit is 20 ppm or less, preferably 9 ppm or less . In addition, the upper limit value of the content of citral is 0.8 ppm or less, preferably 0.1 ppm or less, with respect to the total mass of the citrus fruit-like beverage.

<< Contents ratio >>
In the present invention, each content of geranyl acetate, neryl acetate and limonene contained in a citrus fruit-like beverage is defined as X, Y and Z (ppm) with respect to the total mass of the citrus fruit-like beverage, respectively. In the case where the value of (X + Y) / Z (Expression 1) is lower than 0.015, preferably 0.10 ppm and upper limit is 1.5 ppm or less, preferably 0. It is less than 20 ppm.
When the content ratio is in the above range, strong citrus fruit (lemon fruit) flavor and flavor can be exhibited for a long period of time, and it is possible to significantly mask the generated off-flavor.

(acidity)
The lower limit of the acidity of the citrus fruit-like beverage is 0.03 or more, preferably 0.3 or more, and the upper limit is 7.0 or less, preferably 0.8 or less.
By setting the acidity to a numerical value in the above range, the beverage is easy to drink and gives a refreshing feeling. "Acidity" means the content (% by mass) of (organic) acid contained in a citrus fruit-like beverage, and is an index showing the acidity of a citrus fruit-like beverage. The “acidity” is measured by neutralization titration, and can be measured, for example, according to the Japanese Agricultural Standards (JAS) acidity measurement method, and the acidity value is a commercially available acidity meter (Hinuma Co., Ltd. It may be measured by an acid meter).

(sugar content)
The lower limit of the sugar content of the citrus fruit-like beverage is 0.2 or more, preferably 0.3 or more, and the upper limit is 40 or less, preferably 4 or less.
By setting the sugar content to a numerical value in the above range, it becomes possible to provide the beverage with an easy-to-drink and refreshing feeling. The “sugar content” means the content (% by mass) of sugars such as fructose, glucose and sucrose contained in citrus fruit-like beverages, and is an index showing the acidity of citrus fruit-like beverages. The “sugar content” can be measured, for example, according to the Brix measurement method of JAS, and the sugar content value (Brix value) may be measured using a sugar content measuring device (for example, a digital sugar content meter manufactured by SHIRO Sangyo Co., Ltd.) .

(citrus)
In the present invention, the peels of citrus fruits (including Japanese citrus fruits), fruits (fruit juice), shoots, leaves, stems or buds can be used, preferably, these are juicing, more preferably the peels. , Squeezed fruits (fruit juice) can be used. Citrus fruits are available from various domestic and foreign producers, agricultural cooperatives and so on. Citrus fruits are exemplified by lemon, lime, grapefruit, orange and the like, preferably lemon or lime. In addition, various kinds of Japanese citrus fruits can be used, but they are Japanese native species or native species: Wenzhou mandarin orange, Iyo mochi, summer mandarin orange, Hachiman, yuzu, oyster orange (Kabosu), Shikuwasa, suzuchi, Daidai, Hinata Summer, Iyogo, Ponkan, Decopon (Kishinuki), Kiyomi, Tankan, Natsukankan, Sweet Summer, Meyer Lemon, Ginkgo, Seto, Harumi, Tankan (桶柑), Marcot, Angkor, Seminole, Late White Birch (Banpeiyu ), Bundan, Bunka (Karamandarin), Amakusa, Sweet Spring, Haruka, Nantsu Sea (Natsumi), Harehime, Marihime, Golden Rose, Kawachi Supper (Misei Rose), Scarlet Scarlet, Hime A mixture of one or more selected from the group consisting of seaweed, sweet potato, red wine, clementine, cocktail fruit, and mineola can be used.

"Content"
The lower limit is 0.1% or more, preferably 1% or more, and the upper limit is 20%, based on the total mass of the citrus fruit-like beverage, as to the content of citrus juice (fruit juice; the same applies hereinafter). Or less, preferably 10% or less.
When the content of citrus juice is in the above range, it is possible to exhibit extremely strong naturally occurring citrus fruit flavor and flavor.
Citrus squeezed juice contains geranyl acetate, neryl acetate, limonene, citral, etc. In the present invention, geranyl acetate as a citrus fruit-like spice component is added to citrus fruit-like beverages. When separately adding each flavor component such as neryl acetate, limonene and citral, the content of these components contained in citrus juice is regarded as not included. For reference, the aroma component analysis value in lemon juice is 0.00 ppm for neryl acetate, 0.00 ppm for geranyl acetate, about 0.39 ppm for limonene, and about 0.02 ppm for citral It is.

(Optional ingredient)
In the present invention, the citrus fruit-like beverage may contain optional components, as required. As an optional ingredient, a deterioration smell generation inhibitor, a deterioration smell deodorization (abatement agent) [masking agent], a pigment, a fruit juice, an extract, a fragrance, a sweetener, an acidulant, a pH adjuster, an antioxidant, preservation , Vitamins, umami ingredients, dietary fiber, stabilizers, emulsifiers and the like. As these optional ingredients, those prescribed in the guidelines and related laws (Food Sanitation Act etc.) established by the Ministry of Health, Labor and Welfare, Consumer Agency etc. are used.

<< Acidulant >>
Specific examples of the acidulant include adipic acid, citric acid, citric acid (tri) sodium, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, Sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate And phosphoric acid and their salts (potassium salt, sodium salt). An acidulant can also be used as a pH adjuster.

"sweetener"
Sweeteners include, for example, fructose, sugar, fructose glucose syrup, glucose, maltose, sucrose, high fructose syrup, sugar alcohol, oligosaccharide, honey, sugarcane juice (black molasses), starch syrup, stevia powder, stevia Natural Sweeteners such as Extract, Luo Han Guo, Lo Han Guo Extract, Licorice Powder, Licorice Extract, Somatococcus danii Seed Powder, Somatococcus danii Seed Extract etc, Acesulfame potassium, sucralose, neotame, aspartame, saccharin etc Artificial sweetener etc. are mentioned.

  Also included are high intensity sweeteners, sugars and sugar alcohols. Specific examples of high-intensity sweeteners include aspartame, acesulfame potassium (K), xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacunca Extracts include rhamnose and ribose. Specific examples of the saccharide include isomerized sugar, glucose, fructose, sugar, maltose and lactose. Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol and maltitol.

<< pigment >>
Specific examples of the pigment include caramel, anthocyanin pigment, flavonoid pigment, carotenoid pigment, quinone pigment, porphyrin, polyketone, dicyan pigment, betacyanin pigment, azaphilone pigment, gardenia pigment and the like.

(Aspect of citrus fruit-like beverage)
Citrus fruit-like beverages include fruit juice beverages, vegetable beverages, sports drinks, honey beverages, soy milk, vitamin supplement beverages, mineral supplement beverages, nutritional drinks, nutritional drinks, lactic acid beverages, soft drinks such as milk beverages, carbonated beverages with juice, milk Carbonated beverages such as carbonated beverages with types, beverages with extracts, etc .; taste beverages such as green tea, black tea, oolong tea, herbal tea, milk tea, coffee beverages etc., alcoholic beverages; or non-alcoholic beverages. In the present invention, it may be preferably an alcoholic beverage (more preferable) or a non-alcoholic beverage.

  Non-alcoholic beverages are alcoholic beverages that are substantially alcohol free. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverage), non-alcoholic wine, non-alcoholic cocktail, non-alcohol 酎 high (酎 high-taste beverage), non-alcohol Japanese sake and non-alcohol shochu (sake-off beverage) . The alcohol concentration of the non-alcoholic beverage is defined in the alcohol tax law that the volume of ethyl alcohol contained in 100% of the original volume is less than 1% at a temperature of 15 degrees.

  Alcoholic beverages include beer, coffee high, cocktails, low-malt beer and the like. The base alcohol may be a licensed alcohol, and the base alcohol may be brewed or distilled liquor (preferred). The distilled liquor may preferably be shochu, vodka, gin, rum or the like. The alcohol content of the alcoholic beverage is not particularly limited, but can be appropriately adjusted in consideration of the characteristics of the citrus fruit-like beverage, the liquor tax law, and the like. The alcohol content is preferably 30% by volume or less, more preferably 9% by volume or less, more preferably 3% by volume to 9% by volume, and still more preferably 7% by volume to 9% by volume.

[Method for producing citrus fruit-like beverage]
According to one aspect of the present invention, the method for producing a citrus fruit-like beverage according to the present invention can be proposed, and specifically, the following one aspect can be proposed.

<1> A method for producing a citrus fruit-like beverage according to the present invention,
Containing geranyl acetate and / or neryl acetate,
The content of the geranyl acetate is 0.02 ppm or more and 2 ppm or less with respect to the total mass of the citrus fruit-like beverage, and / or the content of the neryl acetate is relative to the total mass of the citrus fruit-like beverage , 0.08 ppm or more and 8.0 ppm or less,
The method for producing a citrus fruit-like beverage, comprising setting the pH value of the citrus fruit-like beverage to 2.1 or more and less than 7.
<2> The method according to <1>, wherein a content of the geranyl acetate and the neryl acetate is 0.1 ppm or more and 10 ppm or less with respect to the total mass of the citrus fruit-like beverage.
<3> further including limonene,
When the content of the geranyl acetate is “X”, the content of the geranyl acetate is “Y”, and the content of the limonene is “Z”, the value of (X + Y) / Z is 0.014. The manufacturing method according to <1> or <2>, which is not less than 1.5 and not more than 1.5.
<4> The acidity of the citrus fruit-like beverage is 0.03 or more and 7.0 or less, or
The manufacturing method according to any one of <1> to <3>, wherein the sugar content of the citrus fruit-like beverage is 0.2 or more and 40 or less.
<5> comprising the citrus juice;
The manufacturing method as described in any one of <1>-<4> whose content of the said fruit juice is 0.1% or more and 20% or less.
<6> The method according to <5>, wherein the citrus is lemon.

Preparation of acidity, adjustment of sugar content, citrus juice (fruit juice), citrus flavor component, addition of optional components, content, etc. These preparation and the like are the same as those described in [Citrus fruit-like beverage] above. It may be.
Therefore, the method for producing a citrus fruit-like beverage according to the present invention can be used by appropriately replacing the content of the citrus fruit-like beverage according to the present invention with the method for producing.

  More specific, production modes of citrus fruit-like beverages are as follows. Prepare predetermined amounts of geranyl acetate and / or neryl acetate (if necessary, limonene), optional components, drinking water or carbonated water, and optionally, base alcohol, and mix them. Next, the mixture is cooled, and carbonation is performed if necessary. Thereafter, the container is filled and sealed to obtain a desired citrus fruit-like beverage. It may be filtered using a membrane filtration filter before filling the container. Moreover, after preparing the intermediate liquid using the concentrate for citrus fruit-like beverages according to the present invention, drinking water or carbonated water may be added to prepare a beverage. The form of geranyl acetate and / or neryl acetate (and optionally limonene) is not limited. For example, it may be mixed as a component of a fragrance or fruit juice, or may be mixed as a single preparation or a fragrance liquid .

[Concentrate for Citrus Fruit-like Beverage and Method for Producing the Same]
One embodiment of the present invention is a citrus fruit-like beverage concentrate,
The concentration of the citrus fruit-like beverage according to the present invention can be proposed as a concentrate for citrus fruit-like beverage, which is more than 1.0 times and 200 times or less as concentration conversion.
In the present invention, a concentrate for citrus fruit-like beverages is obtained by increasing the concentration of the component in the citrus fruit-like beverage according to the present invention, for example, reducing the content of drinking water (drinkable alcohol) The content can be increased, or the concentration in the citrus fruit-like beverage according to the present invention can be proposed as concentrated (heated, dried, etc.) by a method acceptable to the Food Sanitation Law. The concentrate for citrus fruit-like beverages can be said to be one aspect of the citrus fruit-like beverage according to the present invention.

"Concentrate" in a concentrate for citrus fruit-like beverages refers to a concentrated type of beverage that can be brought into a normal drinking condition by diluting with splits, for example, conch beverage, concentrated beverage, beverage conc, syrup It is also said that.
As a dividing material for dilution, for example, water, carbonated water, ice, alcohol, alcoholic beverages,
Fruit juice, fruit juice-containing beverages, other beverages, and combinations of one or more of these can be used. Usually, the beverage base is provided by diluting it with, for example, about 1.2 to 20 times, preferably about 2 to 12 times, with a split material to a concentrate for citrus fruit-like beverages in homes and stores. Ru.

Concentration / Concentration
The concentration of the citrus fruit-like beverage concentrate is 1.0 times or more, preferably 1.2 times or more, as the lower limit value of the concentration of the citrus fruit-like beverage according to the present invention described above, and 200 as the upper limit value. It is not more than twice, preferably not more than 100 times, and more preferably not more than 10 times.

  The citrus fruit-like beverage concentrate can be said to be an aspect of the citrus fruit-like beverage according to the present invention, since it only differs in concentration. In addition, in the case of a concentrate for citrus fruit-like beverages, components such as geranyl acetate and / or neryl acetate, optional components, preparation of pH, acidity, preparation of sugar content, citrus juice (fruit juice), citrus flavor component All matters such as citral and / or limonene, addition of optional components, and content may be the same as those described in the section of [Citrus fruit-like beverage] above.

[Method for producing a concentrate for citrus fruit-like beverage]
In one aspect of the present invention, there is provided a method of producing a concentrate for citrus fruit-like beverages, comprising:
Preparing citrus fruit-like beverages according to the invention;
A method for producing a concentrate for citrus fruit-like beverages can be proposed, which comprises setting the concentration of the citrus fruit-like beverage to 1.0 or more and 200 or less as concentration conversion.

  In the method for producing a concentrate for citrus fruit-like beverages, the components such as geranyl acetate and / or neryl acetate, optional components, preparation of pH, acidity, preparation of sugar content, citrus juice (fruit juice), citrus flavor Citral and / or limonene as ingredients, addition of optional ingredients, all contents such as content, [Citrus fruit-like beverage], [Method for producing citrus fruit-like beverage], and [Concentration for citrus fruit-like beverage] Objects] may be the same as described in the respective sections.

  The method for producing a concentrate for citrus fruit-like beverages is generally prepared from citrus fruit-like beverages without adding a base solvent (drinking water, drinking alcohol, etc.) or reducing the content thereof. Alternatively, it may be prepared as a high concentration by heating or drying a citrus fruit-like beverage, to which the same amount or less of saccharide as the base solvent is added.

[Container filling drink]
According to another preferred embodiment, it is possible to propose a container-packed beverage in which a citrus fruit-like beverage or a citrus fruit-like beverage concentrate is packed in a container. By forming a container-packed beverage, citrus fruit-like flavor and flavor are strongly exhibited, and long-term maintenance is promoted, and citrus fruit-like flavor and flavor is not deteriorated or reduced, and citrus-derived freshness and refreshing sensation And can exhibit and maintain a feeling of coolness for a long time. Furthermore, when the degraded matter is generated, the deterioration odor due to the degraded matter can be masked. Furthermore, it becomes possible to aim at provision convenience of a citrus fruit-like beverage or a concentrate for citrus fruit-like beverage, distribution convenience, storage stability, and prevention of quality deterioration.

  The container can be packed in containers formed in various shapes, such as vinyl, plastic, glass, metal, paper, wood or leather, as long as the material does not leak the contents. According to a more preferable aspect, the inside and outside of the container may be provided with a material (for example, a colored or functional film, metal foil) for blocking light, heat, oxygen, ultraviolet light and the like.

[Method for reducing or eliminating deterioration odor or taste due to deterioration products derived from citrus aroma components]
In the present invention, it is a method of reducing or eliminating the deterioration odor or the deterioration taste due to the deterioration products derived from citrus aroma components,
Citrus fruit-like beverages or concentrates for citrus fruit-like beverages,
Containing geranyl acetate and / or neryl acetate,
The content of the geranyl acetate is 0.02 ppm or more and 2.0 ppm or less with respect to the total mass of the citrus fruit-like beverage,
There is proposed a method for reducing or eliminating the deterioration odor or taste, wherein the content of the neryl acetate is 0.08 ppm or more and 8.0 ppm or less with respect to the total mass of the citrus fruit-like beverage.
In the present invention, the pH value of the citrus fruit-like beverage is adjusted to 2.1 or more and less than 7, and the concentration of the citrus fruit-like beverage according to the present invention is the concentration of the citrus fruit-like beverage according to the present invention. Preferably, it is used for the concentration conversion of more than 1.0 times and not more than 200 times.

  In the method according to the invention, the citrus fruit-like beverage may be according to the invention. By the method according to the present invention, it is possible to significantly reduce or eliminate (mask) the deteriorated odor generated by the deterioration products derived from citrus fruit-like aroma components.

  In the method of reducing or eliminating the deterioration odor or taste due to the deterioration products derived from citrus aroma components, components such as geranyl acetate and / or neryl acetate, optional components, preparation of pH, acidity, preparation of sugar content, Citrus juice (fruit juice), citral and / or limonene as citrus flavor components, addition of optional components, content, etc., all the above [citrus fruit like beverage], [a method of producing citrus fruit like beverage And [a citrus fruit-like beverage concentrate] may be the same as described in the respective sections. In particular, the “method for reducing or eliminating” may be used as it is in the production process of [Method for producing a citrus fruit-like beverage] and their expressions.

  The contents of the present invention will be more specifically described by the following examples, but the scope of the present invention is not construed as being limited to the following examples. In addition, although the following examples show one example of the embodiment of the present invention, it is naturally understood that those skilled in the art can easily carry out all the scope of the present invention by these examples. is there.

〔analysis〕
Each component contained in the lemon juice-like beverage in the example, the comparative example, and the control example was quantified using gas chromatography mass spectrometry (GC / MS). The procedure of GC / MS analysis was as follows.

(Aromatic component analysis method)
<Sample preparation for analysis>
5.0 g of the sample was weighed, 200 μl of linalool-d5 was added as an internal standard, and then diluted with 45 mL of water. Next, Twister (PDMS, 0.5 mm × 20 mm) conditioned by immersion in acetonitrile and heating was added to the diluted sample, and a sample subjected to a stirring adsorption reaction at 40 ° C. for 2 hours was prepared as a sample for analysis. The sample preparation was performed in parallel at two points.

<Quantitative method>
The amount of lemon aroma component in the sample for analysis was calculated from the peak area ratio to the internal standard (Linarol-d5). In addition, quantification was performed with the average value of analysis values performed in parallel at two points on the same sample as the amount of components in the sample.

<GC condition>
Equipment: Temperature-controlled vaporization type injection port (CIS4, manufactured by Gerstel), heated desorption unit (TDU, manufactured by Gerstel) and LTM column (1st: DB-WAX, 20 m × 0.18 mm; 0.3 μm, 2nd) 7590B GC System (manufactured by Agilent Technologies), 5977A MSD (manufactured by Agilent Technologies) equipped with DB-5, 10 m × 0.18 mm; 0.4 μm, manufactured by Agilent Technologies, Inc. was used.
TDU: 20 ° C (1 min)-(720 ° C / min)-250 ° C (3 min)
CIS: -50 ° C (1.5 min)-(12 ° C / min)-240 ° C (60 min)
Split ratio: 30: 1
Inlet pressure: 508.28kPa
Bent pressure: 314.11kPa
1st column temperature: 40 ° C (3 min)-(5 ° C / min)-180 ° C (0 min)
2nd column temperature: 40 ° C (31 min)-(5 ° C / min)-200 ° C (0 min)
MSD: Scan mode, m / z 29-230, 20 Hz, EI

Preparation of Citrus Fruit-Like Beverage 1
Example A
A lemon juice-like beverage mainly composed of geranyl acetate, neryl acetate and limonene was prepared.
Composition Table
Lemon juice 100 g / L
Granulated sugar 293g / L
Citric acid 60 g / L
Sodium citrate 3 g / L
Limonene 0.007g / L
Geranyl acetate 0.0002 g / L
Neryl acetate 0.0008 g / L

Comparative Example A
In the same manner as in Example A, a lemon juice-like beverage mainly containing citral was prepared.
Composition Table
Lemon juice 100 g / L
Granulated sugar 293g / L
Citric acid 60 g / L
Sodium citrate 3 g / L
Limonene 0.006 g / L
Citral 0.0008g / L

〔Evaluation test〕
[Evaluation test 1: Long-term storage stability evaluation of lemon-like aroma component]

[Evaluation method 1]
The lemon fruit-like beverage in Example A and Comparative Example A was divided into three portions respectively, and acceleration tests were conducted at an initial temperature of 0 ° C., 37 ° C. for 7 days, and 60 ° C. for 3 days. / MS analysis, the results are listed in Table 1 below.
[Evaluation result 1]
It is understood that Example A exhibited long-term maintenance of the excellent lemon-like aroma component and the strong lemon-like aroma component with respect to Comparative Example A.

[Evaluation test 2: evaluation value of amount of off-flavor (deteriorated substance) produced of lemon-like aroma component]
[Evaluation method 2]
Lemon fruit-like beverages in Example A and Comparative Example A were divided into three portions, respectively, and acceleration tests were performed at an initial temperature of 0 ° C., 37 ° C. for 7 days, and 60 ° C. for 3 days. The amount of the product produced was analyzed by GC / MS as described above, and the results are shown in Table 1 below.
[Evaluation result 2]
The amount of off-flavor produced in Example A was very small compared to Comparative Example A, and the deteriorated odor of the deteriorated product was not felt very much.

  [Preparation of Citrus Fruit-Like Beverage 2]

(Example and control example)
For the examples and the control examples, a lemon juice-like beverage in which a lemon juice-like beverage concentrate was diluted 10-fold with pure water was used. The composition table of the following [Table 2] describes the formulation of a lemon fruit-like beverage after 10-fold dilution.

(Analytical value)
The pH value of the prepared lemon fruit-like beverage was measured using a pH meter: HM-30R manufactured by Toa DK. The acidity value was measured using a Hiranuma acidity meter. The sugar content was measured using a digital sugar scale manufactured by SHIRO Sangyo Co., Ltd.

[Evaluation test 3: sensory evaluation test]
The beverages of the example and control examples were evaluated according to the following criteria by a panel of 6 to 8 men and women having food sensory evaluation ability in the applicant company according to the following criteria, the average value was obtained, and the results were as follows: It described in [Table 2].

(Sensory evaluation 1: Lemon feeling (likeness))
The lemon taste (ness) was evaluated according to the following evaluation criteria as lemon flavor when squeezing lemon, and the average value was described in the following [Table 2].
Evaluation point 1: The lemon feeling was extremely weak.
Evaluation point 2: Lemon feeling was weak.
Evaluation point 3: The lemon feeling was neither strong nor weak.
Evaluation point 4: Lemon feeling was strong.
Evaluation point 5: The lemon feeling was extremely strong.

(Sensory evaluation 2: Lemon refreshing feeling (fresh feeling))
The refreshing feeling of lemon was evaluated by the following evaluation criteria as freshness and fresh feeling of lemon itself, and the average value was described in the following [Table 2].
Rating point 1: Fresh lemon refreshing feeling was extremely weak.
Evaluation point 2: Fresh lemon refreshing feeling was weak.
Rating point 3: Fresh lemon refreshing feeling was neither strong nor weak.
Evaluation point 4: Fresh lemon refreshing feeling was strong.
Evaluation point 5: Fresh lemon refreshing feeling was extremely strong.

(Sensory evaluation 3: presence or absence of deterioration smell)
The evaluation of the deterioration odor was carried out according to the following evaluation criteria for the samples after forced storage at 60 ° C. for 3 days, and the average value was described in the following [Table 2].
Evaluation point 1: There was no deterioration odor.
Evaluation point 2: There was almost no deterioration odor.
Evaluation point 3: I felt a slight deterioration odor.
Evaluation point 4: Slight deterioration odor.
Evaluation point 5: There was a smell of deterioration.

(Sensory evaluation 4: Comprehensive evaluation)
The comprehensive evaluation was made based on the following evaluation criteria to determine whether the lemon fruit-like beverage was well-balanced, and the average value was described in the following [Table 2].
Evaluation point 1: The balance was extremely bad as a lemon drink.
Evaluation point 2: The balance was slightly bad as a lemon drink.
Evaluation point 3: Balance was good as a lemon drink.
Evaluation point 4: As a lemon drink, the balance was quite good.
Evaluation point 5: It was extremely well balanced as a lemon drink.

〔Comprehensive evaluation〕
Example 2 had a lemon-like appearance and a fresh feeling as compared with Example 1.
Example 3 was more lemony and more fresh than Example 1.
Example 4 was slightly lemony and fresh compared to Example 1.
Example 5 was weaker in lemoniness and freshness compared to Example 1.
Example 6 did not show an increase in the deterioration odor as compared to Example 1.
Example 7 did not show an increase in the deterioration odor as compared to Example 2.
Example 8 did not show an increase in deterioration odor as compared to Example 3.
Example 9 did not show an increase in deterioration odor as compared to Example 4.

Example 14 was lower in lemoniness and fresh feeling, and increased in deterioration odor, as compared with Example 10.
Example 15 was lower in lemoniness and fresh feeling and increased in deterioration odor as compared with Example 11.
Example 16 was lower in lemoniness and fresh feeling and increased in deterioration odor as compared with Example 12.
As compared with Example 13, Example 17 had a decrease in lemoniness and a feeling of freshness, and an increase in deterioration odor.

Example 18 was lower in lemoniness and freshness as compared with Example 2.
Example 19 was lower in lemoniness and freshness as compared with Example 3.
Example 20 was lower in lemoniness and freshness compared to Example 2.
Example 21 was lower in lemoniness and freshness as compared with Example 3.
Example 22 compared with Example 3 had no difference in lemoniness and freshness.
Example 23 had no difference in lemoniness and freshness compared to Example 3.

Evaluation of alcoholic beverages
In the said Example and comparative example, the same effect was able to be acquired even if it is the alcoholic beverage (concentrate for it) prepared to 5-9% of alcohol concentration.

[Comprehensive result]
According to a specific content of neryl acetate and geranyl acetate (and optionally limonene) with citrus fruit-like beverages and concentrates therefor (methods of making them), alternative citrus flavoring ingredients of citral (or very small amounts of citral) (1) As a combined flavor component with a), citrus fruit-like flavors and flavors are strongly exhibited and maintained and promoted for a long time, even by extrinsic factors such as acidic region, long-term storage or presence of oxygen or temporal factors. It is understood that the citrus fruit-like flavor and taste are not deteriorated or reduced, and that the freshness, refreshing feeling and refreshing feeling derived from citrus fruits can be exhibited and maintained for a long time. Furthermore, according to a specific content of neryl acetate, geranyl acetate and (if necessary, limonene) a citrus fruit-like beverage and a concentrate therefor (a method for producing them), a degraded product derived from citrus fruit-like aroma component It is understood that when the occurrence of H.sub.2 occurs, the deterioration odor due to the deterioration can be masked.

Claims (12)

Citrus fruit-like beverage,
Comprising geranyl acetate and / or neryl acetate,
The content of the geranyl acetate is 0.02 ppm or more and 2.0 ppm or less with respect to the total mass of the citrus fruit-like beverage, and / or the content of the neryl acetate is the total mass of the citrus fruit-like beverage And 0.08 ppm or more and 8.0 ppm or less,
A citrus fruit-like beverage, wherein the pH value of the citrus fruit-like beverage is 2.1 or more and less than 7.   The citrus fruit-like beverage according to claim 1, wherein the content of the geranyl acetate and the neryl acetate is 0.1 ppm or more and 10.0 ppm or less based on the total mass of the citrus fruit-like beverage. Further comprising limonene,
When the content of the geranyl acetate is “X”, the content of the geranyl acetate is “Y”, and the content of the limonene is “Z”, the value of (X + Y) / Z is 0.014 or more The citrus fruit-like beverage according to claim 1 or 2, which is 1.5 or less. The acidity of the citrus fruit-like beverage is 0.03 or more and 7.0 or less, or
The citrus fruit-like beverage according to any one of claims 1 to 3, wherein the sugar content of the citrus fruit-like beverage is 0.2 or more and 40 or less. Comprising the citrus juice;
The citrus fruit-like beverage according to any one of claims 1 to 4, wherein the content of the fruit juice is 0.1% to 20%.   The citrus fruit-like beverage according to claim 5, wherein the citrus is a lemon.   The citrus fruit-like beverage according to any one of claims 1 to 6, wherein the citrus fruit-like beverage is a beverage or a non-alcoholic beverage. A method of producing a citrus fruit-like beverage according to any one of claims 1 to 7, comprising:
Containing geranyl acetate and / or neryl acetate,
The content of the geranyl acetate is 0.02 ppm or more and 2.0 ppm or less with respect to the total mass of the citrus fruit-like beverage,
The content of the neryl acetate is set to 0.08 ppm or more and 8.0 ppm or less based on the total mass of the citrus fruit-like beverage,
The method for producing a citrus fruit-like beverage, comprising setting the pH value of the citrus fruit-like beverage to 2.1 or more and less than 7. Citrus fruit-like beverage concentrate,
A concentrate for citrus fruit-like beverages, wherein the concentration of the citrus fruit-like beverage according to any one of claims 1 to 7 is more than 1.0 times and 200 or less as concentration conversion. A method of producing a concentrate for citrus fruit-like beverages, comprising
Providing a citrus fruit-like beverage according to any one of claims 1 to 7,
A method for producing a concentrate for citrus fruit-like beverages, comprising: setting the concentration of the citrus fruit-like beverage to 1.0 or more and 200 or less as concentration conversion. A method for reducing or eliminating the deterioration odor or taste due to deterioration products derived from citrus fruit-like aroma components,
Citrus fruit-like beverages or concentrates for citrus fruit-like beverages,
Containing geranyl acetate and / or neryl acetate,
The content of the geranyl acetate is 0.02 ppm or more and 2.0 ppm or less with respect to the total mass of the citrus fruit-like beverage,
A method for reducing or eliminating the deterioration odor or taste, by setting the content of the neryl acetate to 0.08 ppm or more and 8.0 ppm or less with respect to the total mass of the citrus fruit-like beverage. The citrus fruit-like beverage is as described in any one of claims 1 to 7,
The method for reducing or eliminating the deteriorated odor or the deteriorated taste according to claim 11, wherein the citrus fruit-like beverage concentrate is as described in claim 9.