JP2021153527A - Container-packed beverage - Google Patents

Abstract

To provide a container-packed beverage in which aroma due to hydrophobic aroma component felt at the time of opening the container or at the time of eating is enhanced.SOLUTION: Provided are a container-packed beverage, characterized, containing an edible aqueous solution and a hydrophobic liquid droplet containing a hydrophobic aroma component, the aqueous solution and the hydrophobic liquid droplet are separated, and the oxygen concentration in the container is less than 20.0 mg/L, and said container-packed beverage in which the edible aqueous solution or the hydrophobic liquid droplet contains a lipophilic antioxidant substance.SELECTED DRAWING: None

Description

The present invention relates to a packaged beverage in which soft drinks, alcoholic beverages, etc. are enclosed in containers such as cans, bottles, and PET bottles.

The scents felt from food are roughly divided into two types: scents that are directly sniffed through the nose (orthonasal aroma) and scents that pass through the throat to the nose when swallowed in the mouth (retronasal aroma). It is believed that retronasal aroma contributes particularly to the "deliciousness" of food. Orthonasal aroma, on the other hand, reminds us of "deliciousness" before eating food. That is, both orthonasal aromas and retronasal aromas are important for food.

In particular, in soft drinks and alcoholic beverages that are flavored with fruits by adding fruit juice (squeezed fruit juice, juice), fruits, peels, fruit-flavored flavors, etc., the aroma of the fruits is an element that affects palatability. .. However, most fruit aroma components derived from fruits are highly volatile and are easily lost over time even when added to beverages. For this reason, various improvements have been made in fruit-flavored beverages so that a stronger fruit aroma can be felt when drinking.

For example, as a taste improver used to add citrus flavor to alcoholic beverages, citrus fruits, whole pastes, flavors, fruit juices, concentrated juices, juice residues, peels and / or ethanol extracts of dried products thereof. A taste improving agent containing an aroma component purified from is known (see, for example, Patent Document 1). Further, Patent Document 2 widely states that a citrus flavor containing limonene is added to a beverage or the like to add a flavor peculiar to citrus fruits such as lemon to the beverage or the like, but a specific polyphenol is contained. It is described that the deterioration of limonene can be suppressed. Further, Patent Document 3 describes that flavor deterioration can be suppressed by adding a rubus extract, an olive extract, or a grape seed extract to a fruit juice-containing alcoholic beverage.

Japanese Unexamined Patent Publication No. 2010-41935 Japanese Unexamined Patent Publication No. 2016-198081 JP-A-2017-201893

An object of the present invention is to provide a packaged beverage having an enhanced aroma due to a hydrophobic aroma component that is felt when the container is opened or swallowed.

As a result of diligent research to solve the above problems, the present inventor does not dissolve or disperse the hydrophobic aroma component in the liquid which is the main body of the beverage, but allows the hydrophobic aroma component to exist in a state of being separated from the liquid. It was found that the scent felt when opening and drinking was enhanced. Furthermore, they have found that the deterioration of fragrance quality due to the oxidation of hydrophobic aroma components can be suppressed by reducing the amount of oxygen in the empty-sized portion of the packaged beverage or by containing a lipophilic antioxidant in the beverage. Completed.

That is, the packaged beverages according to the present invention are the following [1] to [17].
[1] An edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component are contained, and the aqueous solution and the hydrophobic droplet are separated.
A packaged beverage, characterized in that the oxygen concentration in the container is less than 20.0 mg / L.
[2] The packaged beverage according to [1], wherein the oxygen concentration in the container is 15.0 mg / L or less.
[3] The packaged beverage according to [1] or [2], wherein at least one of the edible aqueous solution and the hydrophobic droplet contains a lipophilic antioxidant.
[4] An edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component are contained, and the aqueous solution and the hydrophobic droplet are separated.
A packaged beverage, characterized in that at least one of the edible aqueous solution and the hydrophobic droplet contains a lipophilic antioxidant.
[5] The packaged beverage according to the above [3] or [4], wherein the lipophilic antioxidant is a polyphenol.
[6] The packaged beverage according to [5] above, wherein the content of polyphenol is 1.0 to 30.0 mg / L.
[7] The packaged beverage according to the above [5] or [6], wherein the polyphenol contains a proanthocyanidin.
[8] The packaged beverage according to [7] above, wherein the content of proanthocyanidin is 0.75 to 22.5 mg / L.
[9] The packaged beverage according to any one of [5] to [8] above, which contains grape seed extract.
[10] The packaged beverage according to the above [3] or [4], wherein the lipophilic antioxidant is tocopherol.
[11] The hydrophobic droplet contains tocopherol and contains tocopherol.
The packaged beverage according to the above [10], wherein the content of tocopherol in the hydrophobic droplets is 10.0 to 100.0 mg / L.
[12] The packaged beverage according to any one of [1] to [11] above, wherein the hydrophobic aroma component is a fruit aroma component.
[13] The packaged beverage according to any one of [1] to [12] above, wherein the hydrophobic droplets contain an essential oil extracted from a plant.
[14] The packaged beverage according to [13], wherein the plant is a citrus fruit.
[15] The packaged beverage according to any one of [1] to [14], wherein the hydrophobic droplet contains D-limonene.
[16] The packaged beverage according to any one of [1] to [15] above, wherein the aqueous solution contains alcohol.
[17] The packaged beverage according to any one of [1] to [16] above, wherein the aqueous solution contains carbon dioxide gas.

The packaged beverage according to the present invention is a packaged beverage containing a hydrophobic aroma component, and has a strong aroma due to the hydrophobic aroma component that is felt when the container is opened or swallowed, and is excellent in palatability.

Generally, aroma components contained in beverages such as soft drinks and alcoholic beverages are dissolved or dispersed in the beverages. If the aroma components are unevenly distributed in the beverage, it becomes difficult to produce the product uniformly. For this reason, for example, many flavors used in beverages for the purpose of enhancing aroma, supplementing aroma, correcting flavor, etc. are treated so that aroma components can be easily dissolved or dispersed in water. In addition, when the beverage contains hydrophobic substances such as fats and oils, it is considered that the separation of the hydrophobic substances is not preferable in terms of quality, and it is generally emulsified with an emulsifier or the like or adsorbed on fruit pulp. Is the target. Further, if the hydrophobic substance is separated in the manufacturing process of the beverage, it becomes difficult to uniformly package the beverage.

On the other hand, the packaged beverage according to the present invention contains an edible aqueous solution (hereinafter, may be referred to as “base liquid”) which is the main body of the beverage and hydrophobic droplets containing a hydrophobic aroma component. And the aqueous solution and the hydrophobic droplets are separated. The number of hydrophobic droplets in the beverage may be one or may be plural. The hydrophobic aroma component that exists in a state of being separated from the base liquid is more likely to be perceived as a scent than the hydrophobic aroma component that is dissolved or dispersed in the base liquid. For example, when the hydrophobic droplet is present on the surface of the base liquid, the hydrophobic aroma component volatilized from the hydrophobic droplet causes the orthonasal aroma of the beverage, especially the ortho when the container is opened. Nasal aroma is enhanced. In addition, when the hydrophobic droplets are present inside the base liquid, the duration of the retronasal aroma during drinking can be extended. It is presumed that this is because some of the hydrophobic aroma components contained in the hydrophobic droplets are retained in the oral cavity even after drinking.

<Hydrophobic aroma component>
The hydrophobic aroma component used in the present invention is not particularly limited as long as it is a hydrophobic substance among substances that make humans feel "odor". The hydrophobic substance is a substance that forms an interface without being compatible with each other, at least in part, when dropped in water at 25 ° C. That is, the hydrophobic substance does not need to be completely insoluble in water, and includes a substance that is partially soluble in water. In the present invention, it can be appropriately selected and used from the hydrophobic aroma components generally contained in foods and drinks in consideration of the desired flavor characteristics.

As the hydrophobic aroma component used in the present invention, a volatile substance that easily volatilizes at normal temperature and pressure is preferable because it is easier for humans to perceive as a scent. Examples of the hydrophobic aroma component that easily volatilizes at normal temperature and pressure include a hydrophobic aroma component having a boiling point of 260 ° C. or lower.

The hydrophobic aroma component used in the present invention can be appropriately selected according to the flavor of the target beverage, but since it is widely used in beverages, it constitutes the characteristic aroma of a specific plant. It is preferably a component (characteristic scent component), and more preferably a characteristic scent component of fruits and herbs (scented plants). The "characteristic scent component of a specific plant" is not limited to the scent component contained in the plant as long as it is a component that constitutes the characteristic scent of the plant and the scent that can be recognized by humans. It also contains aroma components that are not contained in the plant.

The hydrophobic aroma components used in the present invention include citrus fruits such as lemon, lime, yuzu, shikuwasa, sudachi, kabosu, grapefruit, orange, Iyokan, Wenshu mandarin orange, summer mandarin orange, Yasaku, and Hinata summer; Soft fruits such as grapes, apples, pears, pears, citrus; tropical fruits such as bananas, pineapples, mangoes, passion fruits; peppermint, sage, thyme, lemongrass, cinnamon, rosemary, chamomile, lavender, rose hips, pepper , Herbs such as vanilla; and other characteristic scent components are preferred.

Among citrus fruits, the characteristic scent components of lemon include citral, nerol, geraniol, neryl acetate, geranyl acetate and the like, and citral accounts for more than half of the oxygen-containing compounds contained in the essential oil (aromatic oil) derived from lemon. Examples of the characteristic aroma component of grapefruit include octanal, decanal, and nootkatone, and examples of the characteristic aroma component of yuzu include linalool, thymol, yuzunon (registered trademark), and methyl N-methylanthranilate. Examples of the characteristic aroma component of orange include octanal, decanal, linalool, geranyl acetate, and sinensal.

Examples of fruits and herbs other than citrus fruits include γ-undecalactone as a characteristic aroma component of peach. Examples of the characteristic aroma component of grapes include methyl anthranilate and the like. Characteristics of menthol Examples of the scent component include menthol and the like. Characteristics of vanilla Examples of the aroma component include vanillin and the like.

<Hydrophobic liquid composition>
The hydrophobic droplets formed on the packaged beverage according to the present invention consist of a hydrophobic liquid composition containing a hydrophobic aroma component. The hydrophobic aroma component contained in the hydrophobic liquid composition may be only one kind or two or more kinds. Further, it may be a chemically synthesized product, or may be extracted and purified from a natural product such as an animal or plant.

In the present invention, the hydrophobic liquid composition forming the hydrophobic droplets may be a composition consisting of only the hydrophobic aroma component, or may contain a hydrophobic substance other than the hydrophobic aroma component. Examples of the hydrophobic substance include fats and oils, a hydrophobic substance extracted from an organic solvent extract from a natural product together with a hydrophobic aroma component, and the like. The content of the hydrophobic aroma component in the entire liquid composition is preferably 15% by mass or more, more preferably 30% by mass or more, still more preferably 50% by mass or more, because a more sufficient scent enhancing effect can be obtained. 80% by mass or more is even more preferable.

The hydrophobic liquid composition may contain a non-volatile component having a relatively high boiling point. Since the hydrophobic aroma component contained therein is rapidly volatilized and easily recognized as a scent, and a more sufficient scent enhancing effect can be obtained, 80% by mass or more of the components of the hydrophobic liquid composition are contained. , It is preferable that the component has a boiling point of 260 ° C. or lower.

For example, the hydrophobic aroma component contained in a plant is abundantly contained in the essential oil extracted from the plant. Therefore, the hydrophobic liquid composition constituting the hydrophobic droplet may contain an essential oil or a processed product thereof. Examples of the processed product of the essential oil include a concentrate of the essential oil and a product obtained by removing some components from the essential oil. Essential oils are distilled from plants by conventional methods such as steam distillation and hydrothermal distillation (direct distillation) from plant flowers, buds, fruits (pericarp, flesh), branches and leaves, rhizomes, bark, tree trunks, resins, etc. can do. The processing of the essential oil can be carried out by a conventional method such as a distillation method, a crystallization method, or a chemical treatment method.

Essential oils are generally lighter than water and are hydrophobic liquid compositions containing terpenes as the main component. Terpenes consist of terpene hydrocarbons and terpenoids. Terpenoids are oxygen-containing derivatives such as alcohols, aldehydes, ketones and esters derived from terpene hydrocarbons.

For example, by forming hydrophobic droplets with a hydrophobic liquid composition containing an essential oil extracted from citrus fruits, a packaged beverage having a good citrus aroma can be produced. Characteristics of citrus Since the aroma component is contained in a large amount in the pericarp among the fruits, it is particularly preferable to use the essential oil extracted from the pericarp.

More than 90% of the essential oil components obtained from citrus fruits are terpene hydrocarbons, and the main component is D-limonene, but the contribution to aroma is low. An important component that characterizes the scent of citrus fruits is oxygen-containing compounds (terpenoids) such as aldehydes, alcohols, and esters that are present in essential oils in a few percent. Therefore, as flavors added to foods and drinks, terpeneless oils and folded oils in which terpene hydrocarbons such as D-limonene are removed and the content ratio of oxygen-containing compounds (terpenoids) such as citral are increased are widely used. in use. Also in the packaged beverage according to the present invention, the hydrophobic liquid composition constituting the hydrophobic droplets can contain terpeneless oil, folded oil and the like.

Removing terpene hydrocarbons from citrus essential oils and increasing the terpenoid content may increase the aroma but reduce the naturalness of the aroma. The content ratio of terpenoids to the whole terpenes in the hydrophobic liquid composition constituting the hydrophobic droplets is preferably 10 to 40% by mass because a more natural packaged beverage having a strong citrus aroma can be produced. It is more preferably 15 to 40% by mass, further preferably 20 to 40% by mass, and even more preferably 20 to 30% by mass. The content ratio of the terpene hydrocarbon to the whole terpenes in the hydrophobic liquid composition is preferably 90% by mass or less, and more preferably 85% by mass or less. The content of D-limonene in the hydrophobic liquid composition with respect to the entire terpenes is preferably 40 to 60% by mass, more preferably 50 to 60% by mass. The content of D-limonene with respect to the terpene hydrocarbon in the hydrophobic liquid composition is preferably 50 to 80% by mass, more preferably 60 to 75% by mass.

The hydrophobic liquid composition may contain other components other than the hydrophobic aroma component as long as the effects of the present invention are not impaired. Examples of the other component include an oil-soluble solvent, a substance that suppresses deterioration of the hydrophobic aroma component, and the like. For example, the hydrophobic liquid composition may contain an oil-soluble fragrance in which a hydrophobic aroma component is dissolved in a liquid hydrophobic solvent such as a liquid oil. Further, both the essential oil or its processed product and the oil-soluble fragrance may be contained in the hydrophobic liquid composition.

When the density of the hydrophobic liquid composition is less than the density of the base liquid, the hydrophobic droplets formed from the hydrophobic liquid composition are located on the liquid surface of the base liquid of the packaged beverage. Normally, in a packaged beverage, the opening of the container exists on the liquid surface (top surface) side of the base liquid filled in the container body. That is, the hydrophobic droplets having a density lower than that of the base liquid float on the liquid surface of the base liquid closest to the container opening, and in the space near the container opening, the hydrophobic droplets volatilized from the hydrophobic droplets are present. Contains aroma components. Therefore, the orthonasal aroma when the container is opened can be strongly felt.

The density of the hydrophobic liquid composition may be greater than or equal to the density of the base liquid. In this case, the hydrophobic droplets formed from the hydrophobic liquid composition may be located on the liquid surface of the base liquid, or may be located in the liquid of the base liquid.

The amount of the hydrophobic liquid composition added to the base liquid can be appropriately determined so that the amount of the hydrophobic aroma component is suitable for the desired intensity and balance of the flavor. In the packaged beverage according to the present invention, since the hydrophobic aroma component is contained as hydrophobic droplets separated from the base liquid, the content of the hydrophobic aroma component in the beverage is about the same, and the entire beverage has the same content. Compared with the conventional packaged beverage in which the hydrophobic aroma component is uniformly present, the aroma of the hydrophobic aroma component is felt more strongly. For example, the content of the hydrophobic liquid composition with respect to the total amount of the beverage (total amount of the base liquid and the hydrophobic liquid composition) is preferably 0.1 g / L or more, more preferably 0.2 g / L or more. , A sufficient scent enhancing effect can be expected. On the other hand, if the amount of the hydrophobic liquid composition is too large, it becomes oily, which is not very preferable as a beverage. The content of the hydrophobic liquid composition with respect to the total amount of the beverage is preferably 1.0 g / L or less, more preferably 0.8 g / L or less, so that the beverage can be maintained with a pleasant taste. , Aroma enhancing effect can be obtained.

<Lipophilic antioxidants>
Hydrophobic aroma components may be deteriorated by oxidation, and the desired scent may be lost or cause a deteriorated odor. When the packaged beverage according to the present invention has hydrophobic droplets located on the liquid surface of the base liquid, it is easily affected by oxygen existing in the empty size of the container and is hydrophobic in the hydrophobic droplets. There is a risk that the sexual aroma component will oxidize and the deteriorated odor will become stronger. Therefore, the packaged beverage according to the present invention preferably contains a lipophilic antioxidant in order to prevent oxidation of the hydrophobic aroma component in the hydrophobic droplets. Lipophilic antioxidants can be present in a packaged beverage in a state closer to the hydrophobic aroma component than the water-soluble antioxidant, and are effective in reducing or deteriorating the aroma due to oxidation of the hydrophobic aroma component. Can be suppressed. The lipophilic antioxidant substance contained in the packaged beverage according to the present invention may be one kind or two or more kinds.

In the present invention and the present specification, the lipophilic antioxidant substance means a substance having a high affinity for a hydrophobic solvent and having an antioxidant action. Lipophilic antioxidants also include substances that are soluble in water, such as amphiphiles. For example, _{log P} ow (n-octanol / water partition coefficient) -1.5 or more, preferably -1.0～4.0, and refers to a substance having an antioxidative effect.

If the lipophilic antioxidant has a high degree of solubility in water, the lipophilic antioxidant may be contained in the base liquid. The lipophilic antioxidant in the base liquid around the hydrophobic droplets suppresses the oxidation of the hydrophobic aroma components contained in the hydrophobic droplets, resulting in a fragrance such as a decrease in fragrance intensity and generation of deteriorated odor. Deterioration of quality can be suppressed. Examples of such lipophilic antioxidants include polyphenols.

The polyphenol contained in the packaged beverage according to the present invention is not particularly limited, but is selected from the group consisting of proanthocyanidins, ellagitannins, and gallotannins because it has a high effect of preventing deterioration of aroma components such as limonene. Those containing one or more kinds of polyphenols are preferable, and those containing proanthocyanidins are more preferable.

Proanthocyanidins are polyphenols having a structure in which a plurality of epicatechins, catechins, epigalocatechins, and galocatechins are polymerized. Specific examples thereof include procyanidins A1 (Proanthocyanidins A1), procyanidins A2 (Proanthocyanidins A2), and procyanidins B1 (procyanidins). B1), procyanidin B2 (Proanthocyanidin B2), procyanidin B3 (Proanthocyanidin B3), procyanidin C1 (Proanthocyanidin C1), procyanidin C2 (Proanthocyanidin C2), procyanidin B1 (Proanthocyanidin B1) Proanthocyanidin B1 (Proanthocyanidin B1) ) Etc. can be mentioned. The polymerization mode of catechin in proanthocyanidins is not limited to the mode of the compound group listed above, but also includes the positional isomer thereof. In addition, some proanthocyanidins are galloylated and some are glycosided, and these also show the same effect.

Examples of the ellagitannin include compounds having a hexahydroxydiphenyl group, a sanguisolvoyl group, and a galloyl group, which give ellagic acid by hydrolysis. Specifically, Punicalagin, Punicalin, Castalagin, Vescalagin, Eugeniin, Sanguiin H-1, Sanguiin H-4 (Sanguiin H-1), Sanguiin H-4 (Sanguiin H-1), Sanguiin H-4 (Sanguiin H-1) , 2,3-hexahydroxydiphenoyl glucose (2,3-hexahydroxydiphenylglucose), 4,6-hexahydroxydiphenoyl glucose (4,6-hexahydroxydiphenoylglucose), chebulinic acid, geraniin (Geraniin) A (Granatin A), Granatin B (Granatin B), Elaeocarpusin, Corilagin, Cornusiniin A, Cornusiniin B, Cornusiniin B, Agrimonyin, Agrimonyin, Agrimonyin Punicalinin, Tellimagrandin I, Tellimagrandin II, Casualictin, Peduculagin, Chebulinic acid, etc.

Examples of galotannin include tannic acid, hamamelitannin, monogalloylglucose, digalloylglucose, triggerloylglucose, trigalloylglucose, and tetragalloylglucose. Ilglucose, hexagalloylglucose, heptagalloilglucose, octagalloylglucose, octagalloylglucose, nonagaloylglucose, nonagaloylglucose Examples thereof include glucose (undecagalloylglucose) and dodecagalloylglucose (dodecagalloylglucose).

The polyphenol contained in the packaged beverage according to the present invention may be a chemically synthesized product, but since it is widely used as a raw material for foods and drinks, it is preferable to use a polyphenol extracted from a plant. In the present invention, a plant extract containing polyphenols may be used as it is as a raw material for a packaged beverage, or a product obtained by purifying a polyphenol component from a plant extract may be used as a raw material. The plant-derived polyphenols contained in the packaged beverage according to the present invention are extracted from grapes, olives, rubus (sweet tea), apples, pears, peaches, barley, guava, hops, red beans, pine bark, sesame seeds, strawberries, or coffee. It is preferably extracted from grapes, olives, rubus, apples, barley, or hops, and grape seed-derived polyphenols are particularly preferable. Extraction of these plant-derived polyphenols from each plant can be carried out, for example, by a known method described in JP-A-2007-77122, Patent Document 3, etc., or an improved method thereof. In addition, various commercially available plant extracts can also be used.

When the packaged beverage according to the present invention contains polyphenols as a lipophilic antioxidant, the polyphenol content of the packaged beverage is sufficient to suppress deterioration of fragrance quality with respect to the hydrophobic aroma component in the hydrophobic droplets. The amount is not particularly limited as long as the effect can be obtained. For example, the polyphenol content of the base liquid of the packaged beverage according to the present invention is preferably 1.0 to 30.0 mg / L, more preferably 5.0 to 15.0 mg / L. Among them, the content of proanthocyanidin in the base liquid is preferably 0.75 to 22.5 mg / L, and more preferably 3.75 to 11.25 mg / L.

If the lipophilic antioxidant has very low solubility in water, the lipophilic antioxidant can be contained in the hydrophobic droplets. For example, by containing a lipophilic antioxidant substance together with a hydrophobic aroma component in a hydrophobic liquid composition, a packaged beverage having hydrophobic droplets containing both the hydrophobic aroma component and the lipophilic antioxidant substance. Can be manufactured. In addition, for example, a lipophilic antioxidant may be contained in the oil particles of the emulsified fragrance, and the emulsified fragrance may be uniformly dispersed in the base liquid. Examples of such lipophilic antioxidants include tocopherols (α-, β-, γ-, δ-), tocotrienols (α-, β-, γ-, δ-), β-carotene, retinol, lycopene, and lutein. , Β-cryptoxanthin and the like.

When tocopherol is contained in the packaged beverage according to the present invention as a lipophilic antioxidant, the tocopherol content of the packaged beverage is sufficient to suppress deterioration of fragrance quality with respect to the hydrophobic aroma component in the hydrophobic droplets. The amount is not particularly limited as long as the effect can be obtained. For example, the tocopherol content of the hydrophobic droplets of the packaged beverage according to the present invention is preferably 10.0 to 100.0 mg / L, more preferably 30.0 to 80.0 mg / L. It is more preferably 4,0.0 to 70.0 mg / L.

<Base liquid>
The base liquid of the packaged beverage according to the present invention is an edible aqueous solution that is the main body of the beverage. As the base liquid, various beverages including water can be used as they are. The base liquid may be a non-alcoholic beverage or an alcoholic beverage. Further, it may be a non-effervescent beverage that does not contain carbon dioxide gas, or may be an effervescent beverage that contains carbon dioxide gas. Further, the beverage may be produced through a fermentation step, or may be a beverage produced without undergoing a fermentation step.

The base liquid of the packaged beverage according to the present invention may contain a solid such as fruit pulp or jelly as long as it is in a fluid state as a whole. Further, it may contain water as a component, and may be water, alcoholic beverages, or fruit juice itself.

The base liquid can be produced, for example, by mixing the raw material water with other components and press-fitting carbon dioxide gas as needed. Examples of the other components include alcoholic beverages, carbonated water, fruits, vegetables, herbs, sugars, flavors, other food materials, food additives, and the like, and these are appropriately selected and used. The base liquid may contain water as a whole, and instead of using the raw material water as a raw material, a liquid containing water such as carbonated water, alcoholic beverages, and fruit juice may be used, and other components may be mixed with the liquid.

Alcoholic beverages to be contained in the base liquid include alcohol for raw materials; distilled liquors such as vodka, whiskey, brandy, shochu, lamb liquor, spirits, and gin; Examples include mixed liquor. The liquor contained in the base liquid may be one type or two or more types. When the packaged beverage according to the present invention uses a liquid that is a mixture of alcoholic beverages and food materials as the base liquid, the beverage is liqueured under the Japanese Liquor Tax Law (enforced on April 1, 1991). It is classified as (extract content is more than twice) or spirits (extract content is less than twice).

The alcohol content (volume concentration of ethanol) of the base liquid is not particularly limited, and is appropriately determined according to the target product quality. For example, the alcohol content of the base liquid can be adjusted so that the alcohol content of the base liquid is preferably 1% by volume or more, more preferably 2% by volume or more, and further preferably 3% by volume or more.

Some hydrophobic aroma components are easily dissolved in alcohol. When the hydrophobic aroma component contained in the hydrophobic droplet is an aroma component that is easily dissolved in alcohol and the alcohol concentration of the base liquid is high, a part of the hydrophobic aroma component in the hydrophobic droplet is the base liquid. May dissolve in. Therefore, the alcohol content of the base liquid is preferably such that the base liquid and the hydrophobic droplets can be separated and the balance of flavor is not disturbed. For example, the alcohol content of the base liquid can be adjusted so that the alcohol content is preferably 15% by volume or less, more preferably 10% by volume or less, and even more preferably 8% by volume or less.

Even after a part of the hydrophobic aroma component in the hydrophobic droplet is dissolved in the base liquid, the hydrophobic droplet containing the hydrophobic aroma component remains in the beverage in a state of being separated from the base liquid. It is preferable to mix a sufficient amount of the hydrophobic liquid composition with the loss added in advance with the base liquid. Specifically, the concentration of the hydrophobic aroma component with respect to the entire beverage after mixing the hydrophobic liquid composition with the base liquid, that is, ([contained in the base liquid before mixing the hydrophobic liquid composition. Amount of hydrophobic aroma component] + [Amount of hydrophobic aroma component contained in the hydrophobic liquid composition mixed with the base liquid]) / ([Amount of base liquid] + [Amount of hydrophobic liquid composition] ]), It is preferable to appropriately adjust the concentration of the hydrophobic aroma component of the hydrophobic liquid composition and the amount to be mixed with the base liquid so that the solubility of the hydrophobic aroma component in the base liquid at 25 ° C. is larger. ..

The fruits, vegetables, and herbs contained in the base liquid are not particularly limited, and fruits and the like generally used in beverages can be appropriately selected and used. For example, as the fruit or herb, those listed as fruits or herbs derived from the hydrophobic aroma component can be used. As vegetables, tomatoes, carrots, spinach, cabbage, Brussels sprouts, broccoli, cauliflower, celery, lettuce, parsley, cressons, kale, soybeans, beets, red peppers, pumpkins, Japanese mustard spinach and the like can be used. The number of fruits, vegetables and herbs contained in the base liquid may be one or more.

The base liquid may contain shredded fruits or the like as it is, or may be added as a raw material of juice such as fruit juice or vegetable juice. Fruit juice is defined in the Japanese Agricultural Standard for Fruit Beverages in Japan and in the Codex Standard for Fruit Juice and Nectar (CODEX STAN 247-2005) internationally. As the raw material used for preparing the base liquid, concentrated fruit juice, reduced fruit juice, or the like may be used, or fruit juice clarified by removing a part of insoluble solids may be used.

Fruit extract and vegetable extract may be added to the base liquid as raw materials. In particular, when the hydrophobic aroma component contained in the hydrophobic droplet is a characteristic aroma component of a fruit or herb, the base liquid contains fruit juice or an extract of the same kind of fruit as the hydrophobic aroma component. Is preferable.

Fruit extracts and vegetable extracts are obtained by extracting the components contained in fruits and vegetables from shredded fruits and vegetables using water or alcohol. These extracts are produced, for example, by a method of hot water extraction, a method of eluting fruit components using liquefied gas, and then vaporizing the liquefied gas to separate and recover the fruit components.

Sugar is a general term for monosaccharides and disaccharides, and includes sugar (sucrose, sucrose), glucose (glucose), fructose (fructose), and isomerized sugar. By containing these sugars in the base liquid, it is possible to impart sweetness, body feeling, etc. to the beverage. The saccharides contained in the base liquid may be one kind or two or more kinds.

In addition, the base liquid can contain flavorings and other food ingredients. Examples of other food materials include dietary fiber, yeast extract, protein or a decomposition product thereof. Among them, water-soluble dietary fiber is widely used to give a body feeling and other functionality to a beverage. Water-soluble dietary fiber means carbohydrates that are soluble in water and are indigestible or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition product, pectin, gum arabic and the like. Only one kind of these water-soluble dietary fibers may be used, or two or more kinds may be used in combination.

As the food additive that may be contained in the base liquid, an article that can be used in accordance with national laws and regulations can be used, and the range is not particularly limited. For example, for the manufacture or processing of foods such as preservatives for maintaining food quality, water-soluble antioxidants, coloring agents for improving food palatability, fragrances, sweeteners, acidulants, emulsifiers, etc. A pH adjuster, an antifoaming agent, a foaming agent, etc. necessary for the above-mentioned, and a nutrition-enhancing agent used for supplementing and strengthening nutritional components can be contained as needed.

In the following, some food additives will be briefly described.

Colorants are food additives that improve the color tone of foods, and are roughly classified into chemically synthesized colorants and natural colorants. According to the Food Sanitation Law of Japan, designated additives, existing additives, general foods and drinks Classified as an additive. As a colorant, a caramel color that colors foods brown is often used. As a secondary effect of the caramel color, it is possible to impart a roasted feeling, richness, etc. to the beverage.

Flavors are used to add or enhance aroma to foods. Food flavors include natural flavors extracted from natural products and synthetic flavors chemically synthesized. Natural flavors are defined by the Food Sanitation Law of Japan as "additives obtained from animals and plants or mixtures thereof and used for the purpose of flavoring foods", and the names of animals and plants that can be used are examples of "natural flavors". It is described in "List of basic substances". In addition, most of the synthetic flavors are compounds obtained by chemically synthesizing the same components as those existing in foods, and are specified in "Appendix 1 of the Food Sanitation Law Enforcement Regulations".

Food flavors are rarely used alone, and usually, a compounded product in which a large number of flavor compounds are combined is used. The form of the fragrance product includes a water-soluble fragrance, an oil-soluble fragrance, an emulsified fragrance, and a powder fragrance. The water-soluble fragrance is obtained by extracting and dissolving the fragrance base with a water-soluble solvent such as hydroalcohol or propylene glycol. The oil-soluble fragrance is a fragrance base dissolved in vegetable oil or the like. The emulsified fragrance is a fine particle state obtained by emulsifying the fragrance base with water using an emulsifier or a stabilizer. It is also called a cloudy because it gives a turbidity to the beverage. The powdered flavoring is obtained by emulsifying the flavoring base together with excipients such as dextrin, natural gum, sugar, and starch, and then spray-drying to powder or attaching the flavoring base to lactose or the like. Beverages usually contain water-soluble flavors and emulsified flavors.

In particular, when the hydrophobic aroma component contained in the hydrophobic droplet is a characteristic aroma component of a fruit or herb, the base liquid may contain a perfume such as a fruit of the same type as the hydrophobic aroma component. preferable.

Sweeteners are used for the purpose of sweetening foods, but the above-mentioned sugars and some low-sweetness substances (water candy, erythritol, maltitol, lactitol, etc.) are classified into foods and added to foods. It is not classified as a thing. Low-sweetness substances classified as food additives include L-arabinose, D-xylose, trehalose, D-sorbitol, xylitol, and mannitol, and high-sweetness substances include aspartame, neotame, acesulfame potassium, and saccharins. , Sucralose, disodium glycyrrhizinate, stevia extract, saccharin extract, taumatin and the like. According to the Food Sanitation Law of Japan, sweeteners are classified into designated additives, existing additives, and general food and drink additives.

Aspartame, acesulfame potassium, sucralose, etc., which have similar sweetness characteristics to the sugars (sugar, glucose, fructose) conventionally used in beverages, are often used as beverages. Also in the base liquid of the present invention, it is preferable to use one or more of the sweeteners commonly used in these beverages.

Acidulants are used to add acidity to foods and to enhance acidity. Acidulants include organic acids such as citric acid and lactic acid and their salts, and inorganic acids such as phosphoric acid and carbon dioxide. When an organic acid and a salt thereof are used in combination, it is possible to easily maintain a specific pH by a buffering action.

In Japan, the substances that can be collectively labeled as acidulants are adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, and succinic acid. , Monosodium succinate, disodium succinate, sodium acetate, DL-tartrate, L-tartrate, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate , DL-apple acid, DL-sodium malate, phosphoric acid, and existing additives include itaconic acid, phytic acid, α-ketoglutaric acid.

The acidulant used in the beverage is selected according to the flavor of the beverage. For example, citric acid and citrate, which are abundant in citrus in citrus-flavored beverages, tartrate and tartrate, which are abundant in grapes in grape-flavored beverages, and malic acid and malate, which are abundant in apples in apple-flavored beverages. Is often selected.

Further, the pH of the beverage may be adjusted according to the purpose of controlling microorganisms, suppressing deterioration of aroma components, and the like. In general, the lower the pH of a beverage, the more difficult it is for microorganisms to grow. On the other hand, if the pH is too low, the acidity becomes too strong. In addition, some aroma components tend to deteriorate when the pH is lowered. The pH of the base liquid is preferably 2.0 or more, more preferably 2.5 or more, still more preferably 3.0 or more, from the viewpoint of the strength of acidity suitable for beverages and the suppression of deterioration of aroma components. Further, in consideration of suppression of microbial growth, strength of sterilization conditions, etc., the pH of the base liquid is preferably 5.0 or less, more preferably 4.0 or less, still more preferably 4 when it does not contain alcohol. When it is less than 0.0 and contains alcohol, it is preferably 6.5 or less, more preferably 5.0 or less.

For example, when the hydrophobic droplet contains a hydrophobic aroma component that is more likely to deteriorate as the pH is lower, it is preferable to raise the pH of the base liquid relatively high. For example, the lower the pH of citral, the more easily it deteriorates. Therefore, when the packaged beverage according to the present invention is a lemon-flavored beverage containing citral, the pH of the base liquid is preferably 3.0 or higher. It is more preferable to set the pH to 5 or more, the growth of microorganisms can be sufficiently suppressed, and it is easy to achieve a preferable acidity as a lemon flavor. Therefore, the pH is preferably 3.0 to 4.0, and 3.5 to 3 It is particularly preferable to set it to 0.7.

Emulsifiers are used in foods for the purpose of emulsification, dispersion, permeation, washing, foaming, defoaming, mold release, etc., but in beverages, they are often used for the purpose of dispersing (emulsifying) oil in the liquid. .. For example, it is used to uniformly disperse hydrophobic components in water and to suppress separation of fats and oils derived from raw materials.

The above-mentioned food materials and food additives are examples, and those contained in the packaged beverage according to the present invention are not limited thereto. The type and content of the food material and food additive to be used may be appropriately selected and adjusted according to the purpose.

The base liquid is prepared by uniformly mixing all the raw materials. If the raw material contains a hydrophobic component, emulsify it with an appropriate emulsifier or the like to make it uniform. Also, when the base liquid contains insoluble solids such as fruit pulp, it is sufficiently stirred so that it becomes uniform. The emulsification treatment and the stirring treatment can be performed using a homogenizer or a stirring device widely used in the production of beverages. For example, when the base liquid contains a hydrophobic aroma component, it is preferable to mix it in combination with an emulsifier so that the hydrophobic aroma component is uniformly dispersed in the base liquid, and an appropriate emulsification treatment is performed. Is more preferable.

When the base liquid does not contain hydrophobic components or insoluble solids, the uniformity of the base liquid can be more easily and stably maintained than when these are contained. It is preferable that the base liquid is uniform because the hydrophobic droplets can be separated from the base liquid more stably.

Further, carbon dioxide gas may be press-fitted into the base liquid to prepare a carbonated beverage. The gas volume at this time may be appropriately determined according to the purpose, but is limited by the pressure resistance of the container and the manufacturing conditions. For example, when heat sterilization is performed in the manufacturing process, the pressure inside the container during heating needs to be equal to or lower than the pressure resistance of the container, so that the gas volume is limited as compared with the case where heat sterilization is not performed.

Since carbon dioxide has a bacteriostatic effect, if the carbon dioxide pressure in the container is 98 kPa or more at 20 ° C and the beverage does not contain plant or animal tissue components such as fruit juice, fruits, and milk, it is sterilized by heating. Is unnecessary, and the gas volume can be increased.

When an insoluble matter is generated in the prepared base liquid, it is preferable to perform a treatment for removing the insoluble matter such as filtration on the base liquid. The insoluble matter removing treatment is not particularly limited, and can be carried out by a method usually used in the art such as a filtration method and a centrifugation method. In the present invention, the insoluble matter is preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

<Container>
By encapsulating the base liquid and the hydrophobic liquid composition in a container, that is, filling and sealing the container, the packaged beverage according to the present invention can be obtained. The container that can be used is not particularly limited, and a two-piece beverage can, a three-piece beverage can, a bottle can, a flexible container, a glass bottle, or the like can be used. As the flexible container, a container made by molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), PET (polyethylene terephthalate) into a bottle shape or the like is used. Can be mentioned. The flexible container may be made of a single-layer resin or may be made of a multi-layer resin.

When the packaged beverage according to the present invention is a sparkling beverage, a container having high pressure resistance is used. The manufacturer's guaranteed pressure resistance of aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans currently on the market is as high as 686 kPa, and considering the actual pressure resistance, it is approximately 3 when heat sterilization is required. .2 gas volume or less, about 3.8 gas volume or less when heat sterilization is not required.

Some hydrophobic substances such as hydrophobic aroma components dissolve or deteriorate the resin. For this reason, when a flexible container or a container in which resin is used as a part of the container is used, the hydrophobic substance contained in the hydrophobic droplets in the beverage affects the dissolution and deterioration. It is preferable to use a resin that does not receive the resistance. For example, the sealing compound used for two-piece beverage cans and three-piece beverage cans contains resin as a main component, and the liner of the cap of the bottle can also contains resin.

For example, most of the essential oil components obtained from citrus fruits are D-limonene, and it is necessary to add D-limonene to some extent in the hydrophobic substance in order to impart a natural citrus aroma to the beverage. On the other hand, D-limonene may dissolve a sealing compound or cap liner containing styrene-butadiene rubber as a main component. Therefore, as a container for enclosing a beverage containing hydrophobic droplets containing D-lymonen, a container in which a resin having high D-lymonen resistance is used, for example, fluororubber, nitrile rubber (NBR), or chain low. A container using density polyethylene (L-LDPE) or the like is preferable. Examples of such a container include a two-piece beverage can or a three-piece beverage can using a sealing compound containing fluorine rubber, nitrile rubber (NBR) or the like as a main component, and a bottle can using L-LDPE as a cap liner.

<Containered beverage>
The packaged beverage according to the present invention contains a hydrophobic aroma component in a state of being encapsulated in hydrophobic droplets separated into a base liquid. Hydrophobic droplets can be confirmed by observing the beverage under a microscope. Further, when the density of the hydrophobic droplets is lower than that of the base liquid, the hydrophobic droplets are floating on the liquid surface of the beverage and may be visually confirmed.

Further, in the packaged beverage according to the present invention, it is preferable that hydrophobic droplets are present in a limited region in the beverage. Due to the accumulation of hydrophobic droplets, the hydrophobic aroma components contained therein are felt more strongly when the container is opened or when the container is consumed, and a more excellent aroma enhancing effect can be obtained.

For example, if the density of the hydrophobic droplets is lower than that of the base liquid, the hydrophobic droplets are almost present on the surface of the beverage. Therefore, the concentration of the hydrophobic aroma component contained in the hydrophobic droplet is clearly higher on the liquid surface side than in other regions. For example, the concentration of the hydrophobic aroma component in the uppermost (liquid level side) 1/10 fraction (for example, in the case of a 400 mL beverage, 40 mL fraction from the liquid surface) in the height direction of the packaged beverage. Is at least 10 times or more, preferably 100 times or more higher than other fractions, for example, the bottom fraction in the height direction.

The concentration of various aroma components of each beverage can be quantified by, for example, GC-MS (gas chromatograph mass spectrometry).

<Oxygen concentration in the container>
In the packaged beverage according to the present invention, in order to prevent the oxidation of the hydrophobic aroma component in the hydrophobic droplets, instead of using a lipophilic antioxidant, or after containing a lipophilic antioxidant. Further, the oxygen concentration in the container is adjusted to be less than 20.0 mg / L, preferably 15.0 mg / L or less, and more preferably 1.0 to 10.0 mg / L. Here, the "oxygen concentration in the container" is a concentration obtained from the total amount of oxygen dissolved in the beverage in the container and oxygen present in the empty portion. The oxygen concentration in the container can be measured using, for example, a non-destructive oxygen concentration measuring device such as "Orbisphere 6110 Package Analyzer" (manufactured by HACH).

For example, the oxygen concentration in the container can be reduced by reducing the oxygen present in the empty portion of the packaged beverage. For example, before filling the beverage, or after filling the beverage and before sealing, the container is filled by blowing an inert gas such as nitrogen gas or carbon dioxide gas through the opening of the container (gassing). The amount of oxygen in the part can be reduced.

<Manufacturing method for packaged beverages>
In the packaged beverage according to the present invention, the hydrophobic liquid composition is mixed with the base liquid so as to form hydrophobic droplets, and the oxidation of the hydrophobic aroma component in the hydrophobic droplets is suppressed. , The base liquid or the hydrophobic liquid composition can be produced in the same manner as a general packaged beverage except that a lipophilic antioxidant is contained as a raw material. If it does not contain a lipophilic antioxidant, it is gassed with an inert gas before sealing. Gashing with an inert gas before sealing is preferably performed even when a lipophilic antioxidant is contained.

Hereinafter, the unfinished liquid as the base liquid of the target beverage will be referred to as "base liquid intermediate liquid". Examples of the base liquid intermediate liquid include those that do not contain a part of the raw material and those that contain components that are removed in a subsequent step.

Generally, a packaged beverage product is produced through a syrup preparation step of preparing a concentrated syrup, a dilution step of mixing the concentrated syrup with water, a filling step of filling a container with a beverage, and the like. In the case of effervescent beverages, a gas introduction step of press-fitting carbon dioxide gas is provided between the dilution step and the filling step, if necessary. When the packaged beverage according to the present invention is produced without a gas introduction step, for example, the concentrated syrup corresponds to the base liquid intermediate liquid, and the liquid diluted by mixing the concentrated syrup and water corresponds to the base liquid. .. When the packaged beverage according to the present invention is produced through a gas introduction step, for example, the concentrated syrup and its diluted solution correspond to the base liquid intermediate solution, and the liquid obtained by introducing carbon dioxide gas into the diluted solution of the concentrated syrup is the base liquid. Corresponds to.

The hydrophobic liquid composition is mixed with the base liquid intermediate liquid or the base liquid at any time after the syrup preparation step until the container is filled and sealed. At the time of finally opening for drinking, at least a part of the hydrophobic liquid composition added as a raw material may be present as hydrophobic droplets separated from the base liquid.

It is preferable that the base liquid and the hydrophobic liquid composition are prepared separately. Even when the juice obtained from the same kind of fruit is used as the base liquid and the hydrophobic aroma component obtained from the fruit is used in the hydrophobic liquid composition, it is not necessary to prepare the juice and the hydrophobic aroma component from the same fruit. By preparing juice and hydrophobic substances from different fruits, respectively, it is advantageous for industrial mass production.

For example, the container body is filled with the base liquid, and then the hydrophobic liquid composition is added and filled. By filling the container separately with the base liquid and the hydrophobic liquid composition, the hydrophobic liquid composition can be present as hydrophobic droplets separated from the base liquid, and then the container body is covered. By sealing, the packaged beverage according to the present invention can be produced. The entire amount of the hydrophobic liquid composition may be added at one time, or may be added in a plurality of times. Further, the hydrophobic liquid composition may be added to the container body from one injection port, or may be added to the container body little by little from injection ports installed at a plurality of places.

In the embodiment in which the container body is filled with the base liquid and then the hydrophobic liquid composition is added and filled, the area of the opening before the container body is sealed is the liquid of the base liquid filled in the container body. It is preferably smaller than the surface area, more preferably 70% or less of the liquid surface area of the base liquid, further preferably 50% or less, and even more preferably 30% or less. By making the area of the opening of the container body before sealing smaller than the area of the liquid level of the base liquid, the hydrophobic liquid composition is added to the liquid surface of the base liquid when the hydrophobic liquid composition is added. Can be prevented from bouncing back and flowing out of the container. Examples of the container in which the area of the opening of the container body before being sealed is relatively small include bottle-shaped containers such as bottle cans, flexible containers, and glass bottles.

The packaged beverage according to the present invention can also be produced by filling the container body with the hydrophobic liquid composition, then filling the base liquid, and then sealing the container body with a lid. By filling the hydrophobic liquid composition first, the hydrophobic liquid composition rebounds to the outside of the container when it is added to the container body, regardless of the size of the opening area before the container body is sealed. Can be prevented from leaking.

For the packaged beverage according to the present invention, a solution in which the hydrophobic liquid composition is dispersed in the base liquid may be prepared in advance, and the solution may be filled in the container body. The packaged beverage according to the present invention can also be produced by covering and sealing the filled container body and then forming hydrophobic droplets separated from the base liquid in the container. The solution in which the hydrophobic liquid composition is dispersed in the base liquid may be prepared by mixing and dispersing the hydrophobic liquid composition in the base liquid, or mixing the hydrophobic liquid composition in the base liquid intermediate solution. It may be dispersed and the remaining raw materials may be further mixed with the obtained dispersion liquid to prepare.

When the packaged beverage is an alcoholic beverage and the base liquid contains alcohol, the alcohol content of the concentrated syrup may be as high as 20% by mass or more. Therefore, when the base liquid contains alcohol, it is preferable to mix and disperse the hydrophobic liquid composition in the base liquid obtained by diluting the concentrated syrup with water.

The base liquid containing water as a main component and the hydrophobic liquid composition are very difficult to be compatible with each other. Therefore, when mixing the base liquid and the hydrophobic liquid composition, the hydrophobic liquid composition can be obtained for a certain period of time after the mixing treatment by appropriately selecting and using a dispersant or an emulsifier or adjusting the stirring strength. Is dispersed in the base liquid, but can then be separated from the base liquid to form hydrophobic droplets. The dispersion obtained by mixing the base liquid and the hydrophobic liquid composition is preferably at least 24 hours or more, more preferably 24 to 240 hours after the mixing treatment until it is filled in the container body after the mixing treatment. The hydrophobic liquid composition is dispersed in the base liquid until after 24 to 120 hours, more preferably 48 to 120 hours, after which hydrophobic droplets are formed.

Separation of the hydrophobic liquid composition from the dispersion liquid in which the hydrophobic liquid composition is dispersed in the base liquid is not only allowed to stand for a certain period of time or more, but also changes in temperature, addition of salt, centrifugal force and shearing force are applied. It can also be carried out by treatments such as application of a voltage, addition of an acid or a base, and addition of a demulsifier. When the packaged beverage is heat-sterilized, the base liquid and the hydrophobic liquid composition may be separated by heating in the heat sterilization step. The separation treatment for separating the hydrophobic liquid composition from the base liquid is carried out preferably after 24 to 240 hours, more preferably 48 to 120 hours after the hydrophobic liquid composition is dispersed in the base liquid.

The dispersion liquid in which the hydrophobic liquid composition is dispersed in the base liquid does not necessarily have to be uniform, and when the dispersion liquid is filled in a plurality of container bodies in equal amounts, the base liquid and the hydrophobic liquid composition are prepared. It suffices to disperse the content to such an extent that it becomes approximately constant (± 20% by mass).

When the base liquid contains alcohol, the hydrophobic liquid composition can be separated from the dispersion liquid in which the hydrophobic liquid composition is dispersed in the aqueous medium by adding the alcohol. For example, a base liquid intermediate liquid before mixing alcoholic beverages as a raw material is prepared, and the hydrophobic liquid composition is mixed and dispersed in the base liquid intermediate liquid. After filling the container body with the obtained dispersion liquid, alcoholic beverages are added into the container body. The added liquor makes the dispersed state unstable, and the hydrophobic liquid composition is separated to form hydrophobic droplets. Then, by sealing the container body, the packaged beverage according to the present invention can be produced. The base liquid intermediate liquid in which the hydrophobic liquid composition is dispersed may be mixed with all the raw materials other than alcoholic beverages, some raw materials other than alcoholic beverages are also before mixing, and the remaining raw materials are also contained in the container together with the alcoholic beverages. It may be added to the body to prepare a base liquid of the desired formulation.

When a dispersant or emulsifier is used as a method for dispersing the hydrophobic liquid composition in the base liquid or the base liquid intermediate liquid, the finally obtained packaged beverage contains the dispersant or emulsifier. Further, the processes related to manufacturing other than the above are not particularly limited.

In Japan, the Food Sanitation Law stipulates that sterilization or sterilization is required when beverages contain plant or animal tissue components. In a packaged beverage, the beverage is usually sealed in a container and then heat sterilized. Also in the present invention, heat sterilization treatment is performed as necessary in the manufacturing process of the packaged beverage. The heat sterilization treatment may be performed before filling the container or after filling the container. As a sterilization method, a conventional method such as UHT (ultra-high temperature) sterilization treatment, pastorizer sterilization treatment, and retort sterilization treatment can be performed.

Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Example 1]
Two types of lipophilic antioxidants (polyphenols and tocopherols) and one type of water-soluble antioxidants for packaged beverages containing a hydrophobic aroma component extracted from lemon peel separately from the base liquid. (Ascorbic acid) was added to each of them, and the effect on fragrance quality was investigated.

<Preparation of control group sample>
First, alcohol for raw materials (ethanol concentration: 95.3% by mass) was 6.1% by mass, sucrose was 2.1% by mass, anhydrous citric acid was 0.3% by mass, and sodium citrate was 0.2% by mass. , And water were mixed to prepare a control base liquid. The prepared control base liquid was press-fitted with carbon dioxide gas to adjust the gas volume to 3.0 GV (volume / volume), and then the can body of a 446 mL aluminum (alloy) bottle can was filled with 400 mL. Next, when 0.3 g / L of lemon oil was dropped on the liquid surface in the can body, it was visually confirmed that the lemon oil droplets were floating on the liquid surface of the beverage. Then, a packaged beverage (alcohol content 5.8% by mass) was produced by covering and sealing with a screw cap.

Lemon oil is a hydrophobic composition (single oil) extracted from the peel of lemon and a hydrophobic composition (folded) in which a part of the terpene hydrocarbon of this single oil is removed to increase the content ratio of terpenoids. It was a hydrophobic liquid composition mixed with oil). Among the terpenes contained in the lemon oil, the content of the terpene hydrocarbon was 84.0% by mass, and further, the content of D-limonene among the terpene hydrocarbons was 68.2% by mass.

The produced packaged beverage has a lemon scent (orthonasal aroma) that is felt at the time of opening compared to the packaged beverage produced in the same manner except that the lemon emulsified flavor is added to the control base liquid instead of the lemon oil. ) Was strong and preferable.

<Preparation of samples from Test Groups 1-1 to 1-4>
Grape seed extract (100% by mass of total polyphenols, 75% by mass or more of proanthocyanidins) was added to the control base liquid so that the total polyphenol concentration was 1.00, 5.00, 10.0, or 20.0 mg / L. A packaged beverage was produced in the same manner as the control group sample except that the mixture was used as the base liquid.

<Preparation of samples in test plots 2-1 to 2-4>
Tocopherol (“Emix-35L”, manufactured by Mitsubishi Chemical Foods Co., Ltd., total tocopherol 34% by mass or more) was added to lemon oil, and the tocopherol concentration was 3.4, 17.0, 34.0, or 68.0 mg / L. A packaged beverage was produced in the same manner as the control group sample except that the mixture was mixed so as to be.

<Preparation of samples in test plots 3-1 to 3-4>
Similar to the control group sample, except that the base liquid was a mixture of L-ascorbic acid mixed with the control base liquid so that the L-ascorbic acid concentration was 200, 400, 600, or 800 mg / L. Manufactured a packaged beverage.

<Measurement of effect on scent after storage>
Each packaged beverage produced was stored at 4 ° C. for 24 hours, 45 ° C. for 120 hours, or 60 ° C. for 72 hours. After storage, the package was opened and a sensory evaluation was performed on "quality of lemon scent at the time of opening".

For the sensory evaluation, the quality of the aroma of lemon at the time of opening was based on the sample stored at 4 ° C for 24 hours, and the sample stored at 45 ° C for 120 hours and the sample stored at 60 ° C for 72 hours were stored at 4 ° C for 24 hours. The degree of deterioration (change) compared to the sample was evaluated relatively. A score of 1 was given when the quality of the aroma of the lemon was about the same as the standard, and the higher the score, the greater the degree of deterioration (change) from the standard. The sensory evaluation was performed by three trained panelists, and the average value of the evaluation points of all the panelists was used as the evaluation point of the evaluation target.

The evaluation results of the test groups 1 to 3 are shown in Tables 1 to 3 together with the results of the control group. In Table 1, the numerical values in parentheses indicate the amount of proanthocyanidins among the contained polyphenols. As a result, in Test Group 1 and Test Group 2 to which the lipophilic antioxidant was added, the scores of the sample stored at 45 ° C. for 120 hours and the sample stored at 60 ° C. for 72 hours were all rated as lipophilic antioxidant. It was observed that the degree of deterioration became smaller depending on the amount of addition. In particular, in Test Group 1-3, Test Group 1-4, and Test Group 2-4, the sample stored at 45 ° C. for 120 hours has the same fresh lemon scent as the sample stored at 4 ° C. for 24 hours. It was good. On the other hand, in Test Group 3 to which the water-soluble antioxidant was added, the scent of lemon was deteriorated by storage to the same extent as in the control group regardless of the amount of addition. From these results, it was found that the deterioration of the scent quality of the aroma component after storage can be suppressed by including the lipophilic antioxidant in the base liquid or the hydrophobic droplet.

In all of Samples 1-1 to 1-4 of Test Group 1, polyphenols adhered to the oil and floated on the liquid surface after storage. When lemon oil was not attached, no floating of polyphenols was confirmed even after storage. In addition, the greater the amount of polyphenol added, the better the drinking response. However, since polyphenols have an astringent taste, the astringency became too strong in Test Group 1-4.

When the samples stored in each of the samples 2-1 to 2-4 in Test Group 2 were compared with each other stored at 4 ° C. for 24 hours, the greater the amount of tocopherol added, the weaker the scent of lemon. It was speculated that this was because tocopherol increased the viscosity of lemon oil, which suppressed the volatilization of aroma components.

[Example 2]
For packaged beverages containing a hydrophobic aroma component extracted from lemon peel separately from the base liquid, the effect of oxygen present in the empty size of the container on the aroma quality was investigated.

<Preparation of samples in test plots 4-1 to 4-4>
A packaged beverage was produced in the same manner as in the control group of Example 1 except that the oxygen concentration in the container was reduced by performing gassing to replace the air in the container with carbon dioxide gas when filling the base liquid. .. By changing the time for gassing, packaged beverages having different oxygen concentrations in the container were prepared.

The oxygen concentration of the produced packaged beverage is the value of total packaged oxygen (TPO) measured using an "Orbisphere 6110 Package Analyzer" (manufactured by HACH). The measurement results are shown in Table 4. In the same manner as in Example 1, the product was stored at 4 ° C. for 24 hours or 45 ° C. for 120 hours, and then opened after storage. went. The evaluation results are shown in Table 4. In Table 4, the test group 4-3 sample is the same as the control group of Example 1.

As shown in Table 4, as the oxygen concentration in the container decreased, the score of the sample stored at 45 ° C. for 120 hours became smaller, and the degree of deterioration tended to decrease. From these results, it was confirmed that by lowering the oxygen concentration in the container, deterioration of the aroma component was suppressed and a packaged beverage having a good aroma could be obtained.

That is, the packaged beverages according to the present invention are the following [1] to [17].
[1] An edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component are contained, and the aqueous solution and the hydrophobic droplet are separated.
Oxygen concentration der less than 20.0 mg / L in the container is,
Contains no water-soluble dietary fiber
The concentration of the hydrophobic aroma components in the first fraction of the uppermost 10 of the height direction of the beverage, der Rukoto least 10 times more than the bottom one-tenth fraction in the height direction A packaged beverage characterized by.
[2] The packaged beverage according to [1], wherein the oxygen concentration in the container is 15.0 mg / L or less.
[3] The packaged beverage according to [1] or [2], wherein at least one of the edible aqueous solution and the hydrophobic droplet contains a lipophilic antioxidant.
[4] An edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component are contained, and the aqueous solution and the hydrophobic droplet are separated.
At least one of the edible aqueous solution and the hydrophobic droplet contains a lipophilic antioxidant .
Contains no water-soluble dietary fiber
The concentration of the hydrophobic aroma components in the first fraction of the uppermost 10 of the height direction of the beverage, der Rukoto least 10 times more than the bottom one-tenth fraction in the height direction A packaged beverage characterized by.
[5] The packaged beverage according to the above [3] or [4], wherein the lipophilic antioxidant is a polyphenol.
[6] The packaged beverage according to [5] above, wherein the content of polyphenol is 1.0 to 30.0 mg / L.
[7] The packaged beverage according to the above [5] or [6], wherein the polyphenol contains a proanthocyanidin.
[8] The packaged beverage according to [7] above, wherein the content of proanthocyanidin is 0.75 to 22.5 mg / L.
[9] The packaged beverage according to any one of [5] to [8] above, which contains grape seed extract.
[10] The packaged beverage according to the above [3] or [4], wherein the lipophilic antioxidant is tocopherol.
[11] The hydrophobic droplet contains tocopherol and contains tocopherol.
The packaged beverage according to the above [10], wherein the content of tocopherol in the hydrophobic droplets is 10.0 to 100.0 mg / L.
[12] The packaged beverage according to any one of [1] to [11] above, wherein the hydrophobic aroma component is a fruit aroma component.
[13] The packaged beverage according to any one of [1] to [12] above, wherein the hydrophobic droplets contain an essential oil extracted from a plant.
[14] The packaged beverage according to [13], wherein the plant is a citrus fruit.
[15] The packaged beverage according to any one of [1] to [14], wherein the hydrophobic droplet contains D-limonene.
[16] The packaged beverage according to any one of [1] to [15] above, wherein the aqueous solution contains alcohol.
[17] The packaged beverage according to any one of [1] to [16] above, wherein the aqueous solution contains carbon dioxide gas.

Claims (17)

It contains an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component, and the aqueous solution and the hydrophobic droplet are separated.
A packaged beverage, characterized in that the oxygen concentration in the container is less than 20.0 mg / L. The packaged beverage according to claim 1, wherein the oxygen concentration in the container is 15.0 mg / L or less. The packaged beverage according to claim 1 or 2, wherein at least one of the edible aqueous solution and the hydrophobic droplet contains a lipophilic antioxidant. It contains an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component, and the aqueous solution and the hydrophobic droplet are separated.
A packaged beverage, characterized in that at least one of the edible aqueous solution and the hydrophobic droplet contains a lipophilic antioxidant. The packaged beverage according to claim 3 or 4, wherein the lipophilic antioxidant is a polyphenol. The packaged beverage according to claim 5, wherein the content of polyphenol is 1.0 to 30.0 mg / L. The packaged beverage according to claim 5 or 6, wherein the polyphenol contains a proanthocyanidin. The packaged beverage according to claim 7, wherein the content of proanthocyanidins is 0.75 to 22.5 mg / L. The packaged beverage according to any one of claims 5 to 8, which contains grape seed extract. The packaged beverage according to claim 3 or 4, wherein the lipophilic antioxidant is tocopherol. The hydrophobic droplet contains tocopherol and
The packaged beverage according to claim 10, wherein the content of tocopherol in the hydrophobic droplets is 10.0 to 100.0 mg / L. The packaged beverage according to any one of claims 1 to 11, wherein the hydrophobic aroma component is a fruit aroma component. The packaged beverage according to any one of claims 1 to 12, wherein the hydrophobic droplets contain an essential oil extracted from a plant. The packaged beverage according to claim 13, wherein the plant is a citrus fruit. The packaged beverage according to any one of claims 1 to 14, wherein the hydrophobic droplet contains D-limonene. The packaged beverage according to any one of claims 1 to 15, wherein the aqueous solution contains alcohol. The packaged beverage according to any one of claims 1 to 16, wherein the aqueous solution contains carbon dioxide gas.