JP2020156376A - Carbonated drink, and method of improving tea flavor of carbonated drink - Google Patents

Abstract

To provide a carbonated drink realizing a substantially natural tea flavor.SOLUTION: The carbonated drink is a bottled drink with a tea flavor that contains linalool in an amount greater than or equal to 0.1 ppm and less than 10 ppm and has a gas volume of 3.5 v/v or more.SELECTED DRAWING: None

Description

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

In recent years, as a beverage to be drunk like water, the demand for a highly transparent beverage in which a fragrance or a fruit juice extract is mixed with water has been increasing and attracting attention. Such a beverage is also called near water, and in order to maintain a water-like appearance and ease of drinking, the blending of acidulants, sweeteners, and the like is suppressed. Therefore, there are many restrictions on increasing or expanding the taste of near water, and various studies and researches are being actively conducted when developing new near water.

On the other hand, linalool is a component contained in the essential oil of plants, and specifically, is widely known as a component contained in citrus fruits and teas, and is used in many beverages. For example, Patent Document 1 discloses a colorless and transparent beverage containing linalool 100 to 5000 ppb and having a tea flavor. According to Patent Document 1, the sharpness of the rear mouth is improved by adding one selected from the group consisting of benzaldehyde, methyl salicylate, and β-damascenone to a colorless transparent beverage containing a predetermined linalool and an acidulant. be able to.

Japanese Patent No. 6301562

However, according to the study of the present inventor, although the technique disclosed in Patent Document 1 can obtain a tea flavor, when the sugar content is lowered, the aroma becomes conspicuous and the aroma is perceived as monotonous, resulting in an artificial feeling. It was found that there was a problem that it became difficult to drink.

Therefore, as a result of further diligent studies from the viewpoint of solving such a problem, by combining a tea-flavored beverage containing a predetermined amount of linalool with carbon dioxide gas, even if the sugar content is lowered, the artificial feeling is reduced. It was found that a natural tea flavor was obtained, and the present invention was completed.

According to the present invention
Contains linalool of 0.1ppm or more and less than 10ppm
A tea-flavored, packaged sparkling beverage having a gas volume of 3.5 v / v or higher is provided.

According to the present invention
A step of blending linalool into drinking water so that the concentration in the beverage is 0.1 ppm or more and less than 10 ppm.
The process of preparing a carbonated beverage so that the gas volume is 3.5 v / v or more, and
The process of bottling the carbonated beverage and
A method for improving the tea flavor of a carbonated beverage, including the above, is provided.

According to the present invention, there is provided a carbonated beverage that gives a natural tea flavor.

Hereinafter, embodiments of the present invention will be described in detail.

[Carbonated drinks]
The carbonated beverage of the present embodiment has a gas volume of 3.5 v / v or more, preferably 3.6 v / v or more, and more preferably 3.7 v / v or more at 0 ° C. and 1 atm. By setting the gas volume to the above lower limit or higher, the tea flavor is enhanced, the artificial feeling is reduced, a natural tea flavor can be obtained, and the balance of the flavor of the entire beverage can be improved and the taste can be improved. ..
On the other hand, from the viewpoint of maintaining the palatability of the carbonated beverage, the upper limit of the gas volume at 0 ° C. and 1 atm is preferably 6.5 v / v or less, and more preferably 5.5 v / v or less.

The gas volume in the carbonated beverage can be measured by a known method. For example, it can be measured using a commercially available measuring device (gas volume measuring device GVA-500B manufactured by Kyoto Electronics Industry).
The gas volume represents the volume of carbon dioxide gas dissolved in the carbonated beverage with respect to the volume of the entire carbonated beverage in a standard state (1 atm, 0 ° C.).

[Linalool]
Linalool has a tea flavor and may be derived from tea leaves or the like, or may be synthesized.

The carbonated beverage of the present embodiment contains linalool of 0.1 ppm or more and less than 10 ppm, preferably 0.3 ppm or more and 9.5 ppm or less, and more preferably 0.7 ppm or more and 9.0 ppm or less. ..
By setting the linalool concentration to the above lower limit value or more, the tea flavor can be easily felt and the taste can be improved. On the other hand, by setting the linalool concentration to the above upper limit value or less, it becomes easy to obtain a natural feeling.

The carbonated beverage of the present embodiment contains linalool of 0.1 ppm or more and less than 10 ppm, and the gas volume is 3.5 v / v or more, so that a natural tea flavor can be obtained. Although the details of such a mechanism are not clear, first, the present inventor has found that when a fragrance is added, when the sugar content is lowered, the scent becomes conspicuous and the scent is perceived as monotonous, resulting in an artificial feeling and difficulty in drinking. Has been done. Based on this finding, in the carbonated beverage of the present embodiment, the tea flavor derived from linalool is felt in the mouth together with carbon dioxide gas, which complicates the aroma, reduces the artificial feeling, and is a natural extract from tea leaves. It is presumed that a flavor close to the flavor can be obtained. In addition, it is considered that the sourness and irritation caused by carbonic acid reduce the wateriness, increase the tea flavor, improve the balance of the flavor of the entire beverage, and improve the taste.

The content of the aroma component in the sparkling beverage of the present embodiment is a solid-phase microextraction method (SPME) using a gas chromatograph mass spectrometer (GC / MS, manufactured by Agilent Technologies, 7890A GC / 5975C MSD). It can be quantified by the method.
The absolute calibration curve method is used for quantification. Three samples can be prepared for each of the above measurement samples, and the average value of the quantitative results can be used as the measurement result. A 20 mL vial containing the prepared measurement sample is heat-treated at 70 ° C. for 10 minutes, and then SPME fiber (DVB / CAR / PDMS) manufactured by SUPELCO is inserted into the gas phase portion of the vial, and 5 Collect volatile components for minutes. By placing this SPME fiber on GC / MS and firing it for 300 seconds, the collected volatile components can be desorbed.

Further, the carbonated beverage of the present embodiment has the following constitution, so that a more natural tea flavor can be obtained.

[Geraniol]
The sparkling beverage of the present embodiment preferably further contains geraniol. As a result, the tea flavor can be further enhanced while maintaining the natural flavor.
Geraniol has a tea flavor and may be derived from tea leaves or the like, or may be synthesized.

The carbonated beverage of the present embodiment preferably contains geraniol in an amount of 0.05 ppm or more and less than 10 ppm, more preferably 0.08 ppm or more and 7 ppm or less, and further preferably 0.1 ppm or more.
By setting the geraniol concentration to the above lower limit value or more, the tea flavor can be further enhanced while maintaining the natural flavor. On the other hand, by setting the geraniol concentration to the above upper limit value or less, a natural feeling can be easily obtained.

[Sugar]
The carbonated beverage of the present embodiment is preferably sugar-free. As a result, the effect of reducing the artificial sensation of the carbonated beverage of the present embodiment becomes more remarkable.
In addition, in the nutrition labeling standard based on the Health Promotion Law, if it is less than 0.5 g per 100 ml of beverage, it can be labeled as "sugar-free". In the present specification as well, as in the case of the nutrition labeling standard, a sugar content of less than 0.5 g per 100 ml of beverage is referred to as sugar-free.

The sugar content of the carbonated beverage of the present embodiment is preferably less than 0.5 g per 100 ml of the beverage, and more preferably 0.0 g in 100 mL of the beverage.
The saccharides refer to monosaccharides and disaccharides such as fructose, glucose and sucrose.

Further, it is preferable that the carbonated beverage of the present embodiment does not contain sweeteners other than sugars, for example, high-sweetness sweeteners such as aspartame.

[Brix value]
The brix value of the carbonated beverage of the present embodiment is preferably 10 ° or less, more preferably 6 ° or less, still more preferably 3 ° or less, and most preferably 3 ° or less, from the viewpoint of obtaining the wateriness of the carbonated beverage. It is 0 °.
The "Brix value" can be measured at a liquid temperature of 20 ° C. using, for example, a refractometer reading for sugar "RX-5000α" manufactured by Atago Co., Ltd.

[appearance]
The carbonated beverage is preferably a transparent beverage. In the present embodiment, "transparency" means that no insoluble matter such as suspended matter or precipitate is observed in the beverage. Specifically, the absorbance at a wavelength of 720 nm is preferably 0.05 or less, more preferably 0.01 or less.
That is, conventionally, when trying to obtain a transparent beverage, it was difficult to effectively suppress the artificial feeling because the blending of fruit juice, acidulant, sweetener and the like was restricted, whereas in the present embodiment In the sparkling beverage, although it is a transparent sparkling beverage, it is possible to suppress the artificial feeling and obtain a natural tea flavor.
The absorbance at a wavelength of 720 nm can be measured by putting a beverage in a quartz cell having an optical path length of 1 cm using, for example, an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)).

Further, the carbonated beverage is preferably a colorless and transparent beverage. Specifically, the absorbance at a wavelength of 420 nm is preferably 0.05 or less, more preferably 0.01 or less.
That is, the carbonated beverage of the present embodiment can suppress the artificial feeling and obtain a natural tea flavor while maintaining the appearance like water and the ease of drinking.
The absorbance at a wavelength of 420 nm can be measured by placing a beverage in a quartz cell having an optical path length of 1 cm using, for example, an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)).

[acidity]
The acidity of the sparkling beverage of the present embodiment is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, and most preferably 0, from the viewpoint of improving the palatability of the tea-flavored sparkling beverage. It is 0.00% by mass.
The "acidity" refers to a value obtained by converting the amount of acid contained in the carbonated beverage as an equivalent amount of citric acid, that is, a numerical value expressed as citric acid acidity (mass%).

[Other]
The sparkling beverage of the present embodiment contains, as other ingredients, minerals such as flavors, sweeteners, acidulants, fruit juices, antioxidants, and salts used in ordinary beverages, as long as the effects of the present invention are not impaired. It may contain a bitterness agent, an antifoaming agent, a nutritional enhancer, a pH adjuster and the like.

The flavor may be a natural flavor or a synthetic flavor, and for example, tea flavors, fruit flavors, plant flavors, or mixtures thereof can be used.
The tea flavor is not particularly limited as long as it is a flavor reminiscent of tea when contained in a beverage.
Typical teas include tea products processed from plants of the genus Camellia of the family Tsubaki, such as sencha, deep-steamed sencha, tamaro, kabusecha, bancha, tamagreen tea, powdered tea, and mecha. Examples include unfermented teas such as roasted green tea, sencha, and matcha, and fermented teas such as yellow tea, white tea, oolong tea, black tea, and black tea (poor tea). Further, the present invention is not limited to this, and examples thereof include barley tea, dokudami tea, blister tea, sweet tea, burdock tea, buckwheat tea, and blended tea. Of these, black tea is preferable from the viewpoint of being compatible with carbonic acid, obtaining a natural flavor, and improving the taste.
In addition to the above-mentioned linalool and geraniol, tea flavors include, for example, (Z) -3-hexenol, dimethyl sulfide, β-yonone, 3-methyl-2,4-nanondione, flaneol, methional, indol, and jasmonate. Aroma components such as methyl, linalool, methyl salicylate, β-damasenone, phenethyl alcohol, phototrienol, 2,4-heptadienal, and 1-octen-3-ol can be mentioned.

Sweeteners are used to impart sweetness.
Examples of sweeteners include high fructose corn syrup, sugar (including sucrose and granulated sugar), high fructose corn syrup, high fructose corn syrup, high fructose corn syrup, oligosaccharide, lactose, honey, water candy (maltose), sugar alcohol, and high sweetness. Examples include sweeteners.
High-sweetness sweeteners include, for example, aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, sodium saccharin, sucralose, neotame, arabinose, kanzo extract, xylose, stevia, taumatin, lacanca extract, lamb north. And ribose.
One type of these sweeteners may be used alone, or two or more types may be used.

Acidulants are used to impart sourness and improve palatability.
Examples of the acidulant include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, gluconodeltalactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phytic acid, phosphoric acid and salts thereof. .. One of these may be used alone, or two or more thereof may be used.

Further, the sparkling beverage of the present embodiment preferably contains substantially no flavor other than the flavor from the viewpoint of obtaining a more remarkable natural flavor. That is, it is preferable that it is a carbonated beverage containing water and flavors without containing sweeteners or acidulants.
An antifoaming agent used in the production of carbonated beverages may be contained. The defoaming agent is not particularly limited as long as it is used for defoaming applications, and examples thereof include silicone oil, glycerin fatty acid ester, sorbitan fatty acid ester, and oil and fat composition of glycerin fatty acid ester and / or sorbitan fatty acid ester. Can be mentioned.

[Containered sparkling beverage]
As the container, a known container capable of sealing the beverage can be appropriately selected and used. For example, a sealed container made of a simple substance such as glass, paper, plastic (polyethylene terephthalate (PET) or the like), aluminum, and steel, or a composite material or a laminated material thereof. The type of container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. Further, from the viewpoint of observing the beverage from the appearance and confirming transparency, color and the like, the color of the container is preferably transparent, and more preferably colorless and transparent. Further, from the viewpoint of handleability, distribution, portability and the like, a PET bottle is preferable.

[Types of sparkling beverages]
The carbonated beverage of the present embodiment may be a beverage having a tea flavor, for example, a non-colored beverage such as a cider beverage, a ramune beverage, a beverage containing fruit juice, a colored carbonated beverage (for example, a cola beverage, a melon soda, etc.), a non-colored beverage. It can also be a beverage containing various carbon dioxide gas such as an alcoholic beer beverage, or an alcohol-containing carbonated beverage such as beer, sparkling liquor, chewy, and cocktail.

Among them, a sugar-free black tea carbonated beverage is preferable from the viewpoint of improving the tea flavor and making it easier to obtain a natural flavor.

[How to improve tea flavor]
The method for improving the tea flavor of the packaged carbonated beverage of the present embodiment is
A step of blending linalool into drinking water so that the concentration in the beverage is 0.1 ppm or more and less than 10 ppm.
The process of preparing a carbonated beverage so that the gas volume is 3.5 v / v or more, and
The process of bottling the carbonated beverage and
including.

According to the method for improving the tea flavor of the carbonated beverage, the tea flavor of the carbonated beverage can be made natural. The method of press-fitting carbon dioxide gas, the method of adjusting the gas volume, and the method of packing the container are not particularly limited, and known methods can be used.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.

Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[Experiment 1: Verification of flavor by the presence or absence of sugar and the difference in carbon dioxide gas volume]
<Examples 1 and 2, Comparative Examples 1 and 3>
A flavor exhibiting a black tea flavor was added to pure water and mixed. Further, each sparkling beverage was prepared so that the carbon dioxide gas volume (0 ° C., 1 atm) had the values shown in Table 1 and filled in a 500 ml PET bottle to obtain a packaged beverage. All of the sparkling beverages contained 7.8 ppm of linalool and 0.6 ppm of geraniol.

<Control example 1>
Sugar (high fructose corn syrup, 55 g / L) and acidulant (citric acid, 0.85 g / L, trisodium citrate, 0.4 g / L) are mixed with pure water, and carbon dioxide gas is not press-fitted. A beverage was obtained in the same manner as in Example 1 above except for the above. The beverage obtained contained 7.8 ppm of linalool and 0.6 ppm of geraniol.

The following measurements and evaluations were performed on each of the beverages obtained above. The results are shown in Table 1.

<Measurement>
Analysis of aroma components: Quantified by solid-phase microextraction (SPME) method using a gas chromatograph mass spectrometer (GC / MS, Agilent Technologies, 7890A GC / 5975C MSD).
The absolute calibration curve method was used for quantification. Three samples were prepared for each of the above measurement samples, and the average value of the quantitative results was used as the measurement result.
A 20 mL vial containing the prepared measurement sample is heat-treated at 70 ° C. for 10 minutes, and then SPME fiber (DVB / CAR / PDMS) manufactured by SUPELCO is inserted into the gas phase portion of the vial, and 5 Volatile components were collected for minutes. This SPME fiber was placed on GC / MS and calcined for 300 seconds to desorb the collected volatile components.
The analysis conditions for GC / MS were as follows.
Column: Made by Agilent Technologies, DB-WAX 0.25 mm x 30 m x 0.25 μm
Oven temperature: 40 ° C for 5 minutes, then heated to 180 ° C at a rate of 3 ° C / min.
Carrier gas: Helium inlet temperature: 230 ° C
Injection method: splitless

-Carbon dioxide volume (gas vol): "GVA-500B" manufactured by Kyoto Electronics Industry Co., Ltd. was used. The operation was performed at room temperature of 20 ° C.
-Brix value (°): The Brix value was measured using a refractometer reading "RX-5000α" manufactured by Atago Co., Ltd. for sugar. The liquid temperature of the beverage was 20 ° C.
Absorbance (wavelength 720 nm): The beverage was placed in a cell having an optical path length of 1 cm and used as a value measured with a commercially available spectrophotometer. The absorbance measurement was carried out using a quartz cell under a temperature condition of 20 ° C.
Absorbance (wavelength 420 nm): The beverage was placed in a cell having an optical path length of 1 cm and used as a value measured with a commercially available spectrophotometer. The absorbance measurement was carried out using a quartz cell under a temperature condition of 20 ° C.

<Evaluation>
-Sensory evaluation: Five skilled panelists tasted each of the beverages (4 ° C) of the examples and comparative examples, and according to the following evaluation criteria, "deliciousness", "tea flavor", and "natural feeling". Each of them was evaluated on a 7-point scale (1 to 7 points), and the average score was calculated. In addition, when evaluating, the beverage of Control Example 1 was evaluated as a control product (reference value 4 points). In the evaluation, the larger the numerical value, the better the result.

・ Evaluation criteria "Black tea flavor"
7 points: Very strong than the control product 6 points: Stronger than the control product 5 points: Slightly stronger than the control product 4 points: Strength equivalent to the control product 3 points ...・ Slightly weaker than the control product 2 points ・ ・ ・ Weaker than the control product 1 point ・ ・ ・ Very weak or not felt compared to the control product “It feels natural”
7 points: It feels much more natural than the control product 6 points: It feels more natural than the control product 5 points: It feels slightly more natural than the control product 4 points ...・ Natural feeling equivalent to the control product 3 points: Does not feel slightly more natural than the control product 2 points: Does not feel more natural than the control product 1 point: Very much more than the control product "Deliciousness" that doesn't feel natural or doesn't feel natural at all
7 points ... much better than the control product 6 points ... better than the control product 5 points ... slightly better than the control product 4 points ... equivalent to the control product 3 points ... control Slightly inferior to the product 2 points ... Inferior to the control product 1 point ... Very inferior to the control product

[Experiment 2: Verification of flavor by difference between linalool concentration and geraniol concentration]
<Examples 3 to 13, Comparative Examples 4 to 9, Control Example 2>
Linalool and geraniol were added to pure water and mixed so that the linalool concentration (ppm) and the geraniol concentration (ppm) were the values shown in Tables 2 and 3. Further, each sparkling beverage was prepared so that the carbon dioxide gas volume (0 ° C., 1 atm) was 4.0 v / v, and filled in a 500 ml PET bottle to obtain a packaged beverage.

Each of the beverages obtained above was evaluated in the same manner as in Experiment 1 except that Control Example 2 was used as a control product (reference). The results are shown in Tables 2 and 3.

[Experiment 3: Verification of the effect of aroma components other than linalool and geraniol on flavor]
<Examples 14 and 15>
Each carbonated beverage was obtained in the same manner as in Examples 4 and 5 except that methyl salicylate was added to pure water so that the concentration of methyl salicylate was 0.04 ppm.

<Control example 3>
A sparkling beverage was obtained in the same manner as in Example 14 above, except that linalool, geraniol, and methyl salicylate were not added to pure water.

Each of the beverages obtained above was evaluated in the same manner as in Experiment 1 except that Control Example 3 was used as a control product (reference). The results are shown in Table 4.

From Table 4, even if methyl salicylate, which is one of the characteristic scents of tea, is added, linalool is contained in an amount of 0.1 ppm or more and less than 10 ppm, and the gas volume is 3.5 v / v or more, so that a natural feeling is obtained. It was confirmed that the obtained tea-flavored carbonated beverage could be obtained.

According to the present invention
Contains linalool of 0.1 ppm or more and less than 10 ppm and geraniol of 0.05 ppm or more and less than 10 ppm .
Ri Der gas volume is 3.5v / v or higher,
The absorbance at 420 nm is 0.05 or less,
Ru no sugar der, packaged carbonated beverage is provided.

According to the present invention
A step of preparing so that the concentration of linalool in the carbonated beverage is 0.1 ppm or more and less than 10 ppm, and the concentration of geraniol is 0.05 ppm or more and less than 10 ppm .
The process of preparing a carbonated beverage so that the gas volume is 3.5 v / v or more, and
The process of bottling the carbonated beverage and
Provided is a method for improving the tea flavor of a carbonated beverage having an absorbance at 420 nm of 0.05 or less and sugar-free .

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.
Hereinafter, an example of the reference embodiment of the present invention will be shown.
<1>
Contains linalool of 0.1ppm or more and less than 10ppm
A bottled carbonated beverage with a tea flavor and a gas volume of 3.5 v / v or higher.
<2>
The carbonated beverage according to <1>, which is sugar-free.
<3>
The carbonated beverage according to <1> or <2>, which contains geraniol in an amount of 0.05 ppm or more and less than 10 ppm.
<4>
The carbonated beverage according to any one of <1> to <3>, which has a brix value of 10 ° or less.
<5>
The carbonated beverage according to any one of <1> to <4>, which does not substantially contain anything other than flavors.
<6>
The carbonated beverage according to any one of <1> to <5>, which has an absorbance at 720 nm of 0.05 or less.
<7>
The carbonated beverage according to any one of <1> to <6>, which has an absorbance at 420 nm of 0.05 or less.
<8>
A step of blending linalool into drinking water so that the concentration in the beverage is 0.1 ppm or more and less than 10 ppm.
The process of preparing a carbonated beverage so that the gas volume is 3.5 v / v or more, and
The process of bottling the carbonated beverage and
How to improve the tea flavor of carbonated beverages, including.

According to the present invention
Contains linalool of 0.1 ppm or more and less than 10 ppm and geraniol of 0.05 ppm or more and less than 10 ppm.
The gas volume is 3.5v / v or more and 6.5v / v or less .
The absorbance at 420 nm is 0.05 or less,
A high-sweetness sweetener- free, sugar-free, tea-flavored, packaged sparkling beverage is provided.

According to the present invention
A step of preparing so that the concentration of linalool in the carbonated beverage is 0.1 ppm or more and less than 10 ppm, and the concentration of geraniol is 0.05 ppm or more and less than 10 ppm.
A step of preparing a carbonated beverage so that the gas volume is 3.5 v / v or more and 6.5 v / v or less, and
The process of bottling the carbonated beverage and
Provided is a method for improving the tea flavor of a carbonated beverage having an absorbance at 420 nm of 0.05 or less, containing no high-sweetness sweetener, and being sugar-free.

Claims (8)

Contains linalool of 0.1ppm or more and less than 10ppm
A bottled carbonated beverage with a tea flavor and a gas volume of 3.5 v / v or higher. The carbonated beverage according to claim 1, which is sugar-free. The carbonated beverage according to claim 1 or 2, which contains geraniol in an amount of 0.05 ppm or more and less than 10 ppm. The carbonated beverage according to any one of claims 1 to 3, wherein the brix value is 10 ° or less. The carbonated beverage according to any one of claims 1 to 4, which contains substantially no flavor other than the flavor. The carbonated beverage according to any one of claims 1 to 5, wherein the absorbance at 720 nm is 0.05 or less. The carbonated beverage according to any one of claims 1 to 6, wherein the absorbance at 420 nm is 0.05 or less. A step of blending linalool into drinking water so that the concentration in the beverage is 0.1 ppm or more and less than 10 ppm.
The process of preparing a carbonated beverage so that the gas volume is 3.5 v / v or more, and
The process of bottling the carbonated beverage and
How to improve the tea flavor of carbonated beverages, including.