JP2020054284A - Method for improving flavor of beverage - Google Patents

Abstract

To provide a method for improving the flavor of a beverage that can impart a taste with a rich fragrance derived from a fruit, without making an odd taste stand out.SOLUTION: A method for producing a beverage includes a step of adding methyl thymol to a beverage liquid.SELECTED DRAWING: None

Description

  The present invention relates to a method for improving the flavor of a beverage.

  The beverage is imparted with aroma such as fruit by various methods. Examples of the method for imparting the flavor of the fruit include using the fruit as a part of the raw material, and adding a juice or a flavor to the beverage. However, in the method using fruits, fruit juices, or flavors, if the amount of addition is increased in order to enhance the flavor, the savory taste derived from fruits is also emphasized, and the beverage tends to be difficult to drink. Therefore, it is required to enrich the flavor derived from fruits without emphasizing the unpleasant taste.

  In relation to the above, Patent Literature 1 (Japanese Patent Application Laid-Open No. 2016-135110) discloses an alcoholic beverage containing citrus-derived juice and / or citrus-fruit-containing raw material liquor and a predetermined amount of glycerin. I have. According to the description of Patent Document 1, by setting the content of glycerin in a specific range, bitterness derived from citrus fruit components can be reduced.

JP 2016-135110 A

  There is still a need for a technique for imparting a rich flavor derived from fruits without emphasizing the unpleasant taste. Accordingly, an object of the present invention is to provide a method for improving the flavor of a beverage, which can impart a rich flavor derived from fruit without emphasizing the unpleasant taste.

The present inventor has found that by adding methyl thymol to a beverage, a rich flavor derived from fruit can be imparted without emphasizing unnatural taste.
That is, the present invention includes the following items.
[1] A method for improving flavor of a beverage, comprising a step of adding methylthymol to a beverage.
[2] The method according to [1], wherein the beverage is an alcoholic beverage.
[3] The method according to [2], wherein the beverage contains distilled spirits.
[4] The method according to [1], wherein the beverage is a non-alcoholic beverage.
[5] The method according to any one of [1] to [4], wherein the amount of the methylthymol added is 0.001 ppm or more.
[6] The method according to any one of [1] to [5], wherein the amount of the methylthymol added is 0.001 ppm to 10 ppm.
[7] The method according to any one of [1] to [6], wherein the beverage liquid contains a fruit-derived component.
[8] The method according to [7], wherein the fruit-derived component includes a citrus fruit-derived component.
[9] A beverage containing 0.001 ppm or more of methylthymol.

  ADVANTAGE OF THE INVENTION According to this invention, the flavor improvement method of a drink which can give a rich flavor derived from a fruit, without emphasizing a savory taste is provided.

1: Beverage The beverage according to the embodiment of the present invention contains methylthymol. By containing methyl thymol, a rich flavor derived from fruit can be imparted without emphasizing unpleasant taste. Specifically, methylthymol can increase freshness, volume of top fragrance, and juicy feeling (juicy feeling).

  The content of methylthymol in the beverage is not particularly limited, but the higher the content, the more the fruit-derived flavor can be enriched. Further, as the content is smaller, the emphasis on the unpleasant taste can be prevented. From such a viewpoint, the content of methylthymol is preferably 0.001 ppm or more, more preferably 0.001 to 10 ppm, still more preferably 0.001 to 5 ppm, and 0.001 ppm. The content is more preferably from 1 to 1 ppm, and most preferably from 0.005 to 0.5 ppm.

  The beverage according to the present embodiment may be an alcoholic beverage or a non-alcoholic beverage. Hereinafter, an example of an alcoholic beverage will be described as a first embodiment, and an example of a non-alcoholic beverage will be described as a second embodiment.

(First Embodiment) Alcoholic Beverages Alcoholic beverages have a bitter taste caused by alcohol, and therefore many of them are designed by adding fruits, fruit juices or flavors for the purpose of improving the flavor of alcoholic beverages. However, when the amount of these additives is increased in order to enhance the aroma, the flavor derived from the fruit may be enhanced. On the other hand, according to the present embodiment, by including methylthymol, a fruit-based rich flavor can be imparted without emphasizing the fruit-based savory taste.

  Examples of the alcoholic beverage include a beverage using distilled liquor, brewed liquor, or raw material alcohol as the alcohol to be a raw material. Preferred alcoholic beverages are beverages in which distilled liquor is diluted with water to adjust the alcohol content. Examples of the distilled liquor include spirits (gin and vodka), shochu, whiskey and brandy, and preferably spirits.

  The alcohol content of the alcoholic beverage is not particularly limited, but is, for example, 1 to 20% by volume, and preferably 3 to 15% by volume.

The alcoholic beverage preferably contains a fruit-derived component, and particularly preferably a citrus fruit-derived component. When methyl thymol is added to an alcoholic beverage containing a citrus-derived component, the flavor of citrus can be enhanced without emphasizing unpleasant taste.
Examples of the citrus include orange, lemon, lime, grapefruit, shiquasa, yuzu, sudachi and sweetie. Preferred citrus fruits are lemon, lime, grapefruit and squasser.
The citrus-derived component may be added to the alcoholic beverage as fruit juice, or may be added to the alcoholic beverage as a flavor or the like. Alternatively, when the alcoholic beverage is a spirit such as spirits, the alcoholic beverage obtained by immersing citrus fruits (fruit) in the raw liquor before final distillation and distilling the raw liquor after immersion. Can also contain citrus-derived components.

If necessary, other additives and the like may be added to the alcoholic beverage. Other additives include, for example, acidulants and sweeteners.
Examples of the acidulant include adipic acid, citric acid, trisodium citrate (sodium citrate), potassium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, and sodium succinate. , Disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, fumaric acid-sodium, DL-malic acid , DL-sodium malate, and phosphoric acid.
As the sweetener, for example, saccharides and high-intensity sweeteners can be used, and these may be used in combination. Saccharides refer to monosaccharides and disaccharides. Monosaccharides include glucose, fructose, fructose glucose, sugar, sorbose, galactose and isomerized sugars, and disaccharides include sucrose, maltose, lactose, isomerized lactose and palatinose. Examples of the high-intensity sweetener include acesulfame potassium, sucralose, aspartame, stevia and the like.

  The alcoholic beverage may be a carbonated beverage or a non-carbonated beverage. In the case of a carbonated beverage, the concentration of carbon dioxide gas can be within the range normally used.

Next, an example of a method for producing an alcoholic beverage will be described.
First, a base material liquor is prepared as a beverage. If necessary, dilute the beverage with water and adjust the alcohol content. In addition, methyl thymol and other additives as necessary are added to the beverage. Thereafter, a container, such as a can, a bottle, and a plastic bottle, is filled with the beverage as needed. Thereby, the alcoholic beverage according to the present embodiment is obtained.
Methyl thymol may be added as a fragrance, or may be added by a natural raw material containing methyl thymol.

(Second aspect) Non-alcoholic beverage The beverage according to the second aspect is a non-alcoholic beverage containing methylthymol.
A non-alcoholic beverage is a beverage that does not substantially contain alcohol, and has an alcohol content of less than 1% by volume. The non-alcoholic beverages include beer-tasting beverages (non-alcoholic beer), cocktail-tasting (chu-hi-tasting) beverages, high-ball-tasting beverages, plum wine-tasting beverages, wine-tasting beverages, and the like.

Also in this embodiment, as in the first embodiment, by containing methylthymol, a rich flavor derived from fruits can be imparted without emphasizing the unpleasant taste derived from fruits.
In addition, some non-alcoholic beverages, which do not substantially contain alcohol, are required to produce a feeling similar to alcoholic beverages when consumed. Such non-alcoholic beverages are required to have a feeling of alcohol (alcoholic taste).
Here, according to this aspect, it is possible to impart a feeling of alcohol by adding methyl thymol to the non-alcoholic beverage.

  Non-alcoholic beverages preferably contain, in addition to methyl thymol, an acidulant, a sweetener and the like.

  Examples of the acidulant include adipic acid, citric acid, trisodium citrate (sodium citrate), potassium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, and sodium succinate. , Disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, fumaric acid-sodium, DL-malic acid , DL-sodium malate, and phosphoric acid.

  As the sweetener, for example, saccharides and high-intensity sweeteners can be used, and these may be used in combination. Saccharides refer to monosaccharides and disaccharides. Monosaccharides include glucose, fructose, fructose glucose, sugar, sorbose, galactose and isomerized sugars, and disaccharides include sucrose, maltose, lactose, isomerized lactose and palatinose. Examples of the high-intensity sweetener include acesulfame potassium, sucralose, aspartame, stevia and the like.

Also in this embodiment, the non-alcoholic beverage preferably contains a fruit-derived component, particularly preferably a citrus fruit-derived component. By adding methyl thymol to a non-alcoholic beverage containing a citrus-derived component, the citrus aroma can be enhanced without emphasizing the unpleasant taste.
Examples of citrus fruits include orange, lemon, lime, grapefruit, shiquasar, yuzu, sudachi, and sweetie. Preferred citrus fruits include lemon, lime, grapefruit and shiqua. The citrus-derived component may be added to the alcoholic beverage as fruit juice, or may be added to the alcoholic beverage as a flavor or the like.

  The non-alcoholic beverage according to the present embodiment can be obtained, for example, by adding methylthymol and, as necessary, other additives (such as an acidulant and a sweetener) to a base drinking liquid.

(Other)
Each of the beverages according to the first and second aspects may be a fruit juice beverage or a fruitless juice beverage. In the case of a juice beverage, the content of the juice is, for example, 10% or less, more preferably 5% or less, further preferably 3% or less, and most preferably 1% or less.
In addition, the beverages according to the first and second embodiments each include a dietary fiber (for example, polydextrose or the like), a flavor other than methylthymol, a deteriorating odor generation inhibitor, a deteriorating odor deodorant ( Masking agents), pigments, extracts, pH adjusters, antioxidants, preservatives, vitamins, flavor components, stabilizers, emulsifiers and the like.

  When the beverages according to the first and second aspects both contain an acidulant, the content is, for example, an acidity in terms of citric acid of 0.01 to 5.0 g / 100 mL, preferably 0.1 to 0.1 g / 100 mL. The amount is 0.05 to 1.0 (g / 100 mL), more preferably 0.08 to 0.5 (g / 100 mL). In addition, the acidity converted to citric acid is calculated based on, for example, an acidity measurement method determined by the prescribed analysis method of the NTA.

When the beverage according to the first and second aspects contains a sweetener, the content is preferably such that the sweetness of the beverage is 2 or less, and preferably 1 or less. It is preferable that the amount is large.
Here, “the degree of sweetness of the beverage” is a parameter indicating the intensity of the sweetness of the beverage, and the content of the sweetener contained in the beverage is determined by converting the content of the sweetener into sucrose from the viewpoint of sweetness. It is. Specifically, by multiplying the concentration (g / 100 ml) of each sweetener contained in the beverage by each “sweetness of the sweetener”, the content of each sweetener when converted into sucrose ( g / 100 ml). Then, the total value (g / 100 ml) of the sucrose-equivalent contents of all the sweeteners contained in the beverage can be obtained as “the degree of sweetness of the beverage”.
“Sweetness of sweetener” is a parameter indicating the sweetness of each sweetener when compared to sucrose, and is, for example, “Beverage Glossary, issued June 25, 1999, Viva Co., Ltd. Ridge Japan Co., Ltd. 11 "can be adopted. If the value of the degree of sweetness has a range, the median value is adopted.
For example, the degrees of sweetness of typical sweeteners are as follows.
Glucose (sweetness 0.65)
Fructose (sweetness 1.5)
Sucralose (sweetness 600)
Acesulfame potassium (sweetness 200)
Aspartame (sweetness 200)

2: Measuring method of methyl thymol The content of methyl thymol in a beverage can be quantified by, for example, GC-MS (gas chromatography mass spectrometry). Specifically, for example, it can be measured by the following method and conditions.
<Pretreatment method>
Dilute the sample with ultrapure water and add linalool-d5 as internal standard. After the addition, a sample subjected to a stirring adsorption reaction at 40 ° C. for 2 hours with Twister (PDMS, 0.5 mm × 20 mm) is used as an analysis sample. Sample preparation is performed in parallel at two points.
<Quantitative method>
The amount of methyl thymol in the sample for analysis is specified by m / z 164, and the content of methyl thymol is calculated from the area ratio to the peak of linalool-d5 m / z 141 which is an internal standard. The average value of the analysis values obtained at two points in parallel for the same sample is quantified as the amount of the component in the sample.
<GC conditions>
For the measurement, a heated vaporization type injection port (CIS4, manufactured by Gerstel), a thermal desorption unit (TDU, manufactured by Gerstel), and an LTM column (1st: DB-WAX, 20 m × 0.18 mm; 0.3 μm, 2nd: DB −5, 10 m × 0.18 mm; 7890B GC System (manufactured by Agilent Technologies), equipped with 0.4 μm, manufactured by Agilent Technologies, and 5977A MSD (manufactured by Agilent Technologies) are used.
TDU: 20 ° C (1 min) -720 ° C / min-250 ° (3 min)
CIS: -50 ° C (1.5 min) -12 ° C / sec-240 ° C (32 min)
Split ratio: 10: 1
1st column temperature: 40 ° C (3 min) -5 ° C / min-125 ° C (0 min) -10 ° C / min- 250 ° C (0 min)
2nd column temperature: 40 ° C (32min) -10 ° C / min-125 ° C (0min) -50 ° C / min-250 ° C (0min)
MSD: Scan mode, m / z 29-230, 20 Hz, EI

(Example)
[Test Example 1]
As shown in Table 1, the beverages according to Examples 1 to 6 in which methylthymol was added in different amounts were obtained.
In detail, first, lemon lime spirits (spirits obtained by immersing lemon and lime in raw material alcohol and further performing distillation) were prepared as a base liquid. The prepared base liquid was diluted 10-fold with commercially available drinking water so that the final alcohol content was 6% by volume, to obtain an alcoholic beverage according to Example 1.
Further, ethanol solutions containing 1% methyl thymol were added in different amounts to the base solution, and diluted with water so that the final alcohol content was 6% by volume, as in Example 1. As a result, alcoholic beverages according to Examples 2 to 6 having different amounts of methyl thymol were obtained.
In addition, methyl thymol was not confirmed in the lemon lime spirit as the base liquid. That is, it can be said that the added amount of methylthymol is substantially the content of methylthymol in the alcoholic beverage.

The obtained beverages according to Examples 1 to 6 were evaluated by sensory evaluation for the flavor and savory flavor derived from fruits. In addition, "freshness", "volume of top fragrance", and "juicy (juicy feeling)" were specifically evaluated as "fragrance rich in fruit origin". As for the unpleasant taste, so-called mussel unpleasant taste derived from fruits was evaluated. The sensory evaluation was performed by nine trained panelists using the following five-point criteria for each item, and the average value was obtained. In addition, this evaluation was performed after unifying the recognition of the grades between panelists in advance.
5: Strong 4: Slightly strong 3: Normal 2: Slightly weak 1: Weak

Table 1 shows the results. Further, for each alcoholic beverage, the difference from the result of Example 1 in which methylthymol was not added was calculated. Table 2 shows the calculation results.
From the results in Tables 1 and 2, it can be understood that the addition of methylthymol increases the volume of the top fragrance. In addition, with the addition of methylthymol, freshness and juicy (juice feeling) tended to increase.
On the other hand, the unpleasant taste hardly changed.
That is, it is understood that by adding methyl thymol, the flavor derived from the fruit can be enhanced without emphasizing the unpleasant taste.

[Test Example 2]
As shown in Table 3, the beverages according to Examples 7 to 12 differing in the type of the base liquid and the presence or absence of methylthymol were obtained. Specifically, gin and citrus fruit-derived spirits (sequacer and grapefruit) were prepared as base solutions. Each of the prepared base solutions was diluted 10-fold with commercially available drinking water so that the final alcohol content was 6% by volume, to obtain beverages according to Examples 7, 9 and 11.
Further, an ethanol solution containing 1% methyl thymol was added to each base solution in the same manner as in Test Example 1, and the base solution was diluted 10-fold with commercially available drinking water so that the final alcohol content was 6% by volume. . Thus, beverages according to Examples 8, 10 and 12 to which methyl thymol was added in an amount of 0.5 ppm were obtained.
With respect to the obtained beverages according to Examples 7 to 12, sensory evaluation was performed on the same evaluation items as in Test Example 1 by eight trained panelists. In addition, this evaluation was performed after unifying the recognition of the grades between panelists in advance.
Table 3 shows the results. In addition, the difference between the score of each beverage and the score when methylthymol was not added was calculated. Table 4 shows the calculation results of the difference.

  As shown in Tables 3 and 4, even when the base liquid was gin, sequaser spirits, and grapefruit spirits, the addition of methylthymol did not emphasize the unpleasant taste, and did not enhance the flavor. It is understood that flavor can be enhanced.

[Test Example 3]
As a base liquid, a commercially available non-alcoholic beverage containing dietary fiber (polydextrose), acidulant, flavor (including components derived from fruits), and sweetener (acesulfame potassium and sucralose) was prepared. The prepared base liquid was used as the beverage according to Example 13.
To 1 L of the base solution, 100 μL of an ethanol solution containing methyl thymol at the concentrations shown in Table 5 (0, 0.005, 0.01, 0.05, 0.5, 5, 10%) was added. And the beverages according to Examples 14 to 19 having different methylthymol contents were obtained.

For the beverages according to Examples 13 to 19 obtained, sensory evaluation was performed on “freshness”, “volume of top fragrance”, “juicy (juice)”, “savory”, and “liquor (alcoholic taste)”. Was evaluated. Sensory evaluation was performed for each item by 10 trained panelists using the following five-point criteria, and the average value was obtained. In addition, this evaluation was performed after unifying the recognition of the grades between panelists in advance.
5: Strong 4: Slightly strong 3: Normal 2: Slightly weak 1: Weak

  Table 5 shows the results. In addition, the difference between the score of each beverage and the score when methylthymol was not added was calculated. Table 6 shows the calculation results of the difference.

  As shown in Tables 5 and 6, the beverages according to Examples 14 to 19 to which methyl thymol was added had a “freshness” and a “top fragrance” higher than the beverages according to Example 13 to which methyl thymol was not added. "Volume", "liquor" and "juicy (juice)" tended to increase. On the other hand, "miscellaneous taste" did not increase. In non-alcoholic beverages, the addition of methylthymol was able to enhance the aroma-rich flavor derived from fruits without emphasizing the unpleasant taste, and also confirmed the effect of imparting a liquor (alcoholic taste).

Claims (9)

  A method for improving flavor of a beverage, comprising a step of adding methylthymol to a beverage.   The method according to claim 1, wherein the beverage is an alcoholic beverage.   3. The method of claim 2, wherein the beverage liquid comprises a spirit.   The method according to claim 1, wherein the beverage is a non-alcoholic beverage.   The method according to any one of claims 1 to 4, wherein the addition amount of the methyl thymol is 0.001 ppm or more.   The method according to any one of claims 1 to 5, wherein an addition amount of the methyl thymol is 0.001 ppm to 10 ppm.   The method according to any one of claims 1 to 6, wherein the beverage liquid contains a fruit-derived component.   The method of claim 7, wherein the fruit-derived component comprises a citrus fruit-derived component.   A beverage containing 0.001 ppm or more of methyl thymol.