JP2021182871A - Acetic acid-containing beverage - Google Patents

Abstract

To provide a novel technique with which it is possible to reduce the irritation peculiar to acetic acid, sensed when drinking an acetic acid-containing beverage.SOLUTION: A carbonated beverage contains: acetic acid in an amount of 10-1000 ppm; and linalool in an amount of 1-6000 ppb and/or geraniol in an amount of 1-4000 ppb.SELECTED DRAWING: None

Description

The present invention relates to a beverage containing acetic acid.

Beverages containing acetic acid (eg, Patent Document 1) are known. Beverages containing acetic acid may be irritated by acetic acid when swallowed. Specifically, the stimuli are acetic acid-derived stimuli that are felt at the moment of drinking (a tingling stimulus that comes out of the nose at the moment of drinking) and acetic acid-derived stimuli that remain after drinking (a stimulus that remains in the back of the throat after drinking). There is a stimulus like burning feeling that gets hot.

Japanese Patent Application Laid-Open No. 2015-220132

An object of the present invention is to provide a novel technique capable of reducing the irritation derived from acetic acid, which is felt when drinking a beverage containing acetic acid.

In the beverage containing acetic acid, the present inventor made the beverage a carbonated beverage and contained linalool or geraniol in a predetermined amount. As a result, by containing a predetermined amount of linalool, at least the irritation felt at the moment of drinking from acetic acid can be reduced, and by containing a predetermined amount of geraniol, the irritation remaining after drinking, which is derived from acetic acid, can be reduced. Find out and complete the invention.

The gist of the present invention is as follows.
[1]
A carbonated drink containing acetic acid having a content of 10 to 1000 ppm, linalool having a content of 1 to 6000 ppb and / or geraniol having a content of 1 to 4000 ppb.
[2]
The carbonated drink according to [1], wherein the Brix value is 1 to 10.
[3]
The carbonated beverage according to [1] or [2], which contains linalool having a content of 1 to 6000 ppb and geraniol having a content of 1 to 4000 ppb.
[4]
Reduction of acetic acid-derived irritation, including inclusion of linalool and / or geraniol with a content of 1 to 4000 ppb in a carbonated beverage containing acetic acid having a content of 10 to 1000 ppm. Method.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a novel technique capable of reducing the irritation derived from acetic acid, which is felt when drinking a beverage containing acetic acid.

Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to a beverage containing acetic acid and contains acetic acid in a content of 10 to 1000 ppm. In addition, the beverage of the present embodiment is a carbonated beverage and contains linalool having a content of 1 to 6000 ppb and / or geraniol having a content of 1 to 4000 ppb.
In the present specification, the stimulus derived from acetic acid at the moment of drinking and the stimulus derived from acetic acid remaining after drinking are collectively referred to simply as the stimulus derived from acetic acid. Further, the reduction of acetic acid-derived irritation means that at least one of the acetic acid-derived irritation felt at the moment of drinking and the acetic acid-derived irritation remaining after drinking is reduced.

In the beverage of the present embodiment, the content of acetic acid is 10 to 1000 ppm as described above. By applying the configuration of the present invention to a beverage satisfying the range of acetic acid content of 10 ppm or more and 1000 ppm or less, irritation derived from acetic acid can be reduced. Further, from the viewpoint of the deliciousness of the beverage, the content of acetic acid is preferably 10 to 600 ppm.
The acetic acid content of the beverage can be measured, for example, by high performance liquid chromatography (HPLC).

The origin of acetic acid contained in the beverage of the present embodiment is not particularly limited. For example, a component containing acetic acid as a main component such as vinegar may be added to the beverage to be contained, or the beverage is derived from a component that imparts a taste and / or aroma to the beverage described later. May be included in.

The beverage of the present embodiment is a carbonated beverage. In the present specification, the carbonated beverage means a beverage in which carbon dioxide (carbon dioxide) is dissolved in the beverage.
When the beverage of the present embodiment is a carbonated beverage packed in a container, the carbon dioxide gas pressure is not particularly limited and can be appropriately set by those skilled in the art, but since irritation derived from acetic acid can be further reduced, it is 1.0 to 4.5 Vol. It is preferably 2.0 to 3.0 Vol, and more preferably 2.0 to 3.0 Vol.
In the present specification, the carbon dioxide gas pressure means the volume of carbon dioxide gas dissolved in the carbonated drink in a container at 1 atm and 0 ° C. and the volume ratio of the drink.
For carbon dioxide pressure, after setting the sample to 20 ° C, attach an in-gas pressure gauge, open the stopcock once, perform a degassing (snift) operation, immediately close the stopcock, and shake vigorously to keep the pressure constant. It can be obtained as a value at the time.

In addition, the beverage of the present embodiment contains at least one of linalool and geraniol. The origin of linalool and geraniol is not particularly limited, and a compound derived from a natural product or a synthetic product may be added to the beverage, or is derived from a component that imparts taste and / or aroma to the beverage described later. It may be contained in a beverage.

Linalool is a compound classified as a monoterpene alcohol. When the beverage of the present embodiment contains linalool, the content thereof is 1 to 6000 ppb. Further, from the viewpoint of reducing irritation derived from acetic acid, the content of linalool is more preferably 10 to 4000 ppb. Further, considering the change in the taste of the beverage, the upper limit of the content may be 1000 ppb, and therefore 10 to 1000 ppb can be exemplified as a more preferable embodiment.
Geraniol is also a compound classified as a monoterpene alcohol. When the beverage of the present embodiment contains geraniol, the content thereof is 1 to 4000 ppb. Further, from the viewpoint of reducing irritation derived from acetic acid, the content of geraniol is more preferably 2 to 1000 ppb. Further, considering the change in the taste of the beverage, the upper limit of the content may be 500 ppb, and therefore 5 to 500 ppb is more preferable.
Further, in this embodiment, a beverage containing 1 to 6000 ppb of linalool and 1 to 4000 ppb of geraniol is preferable because it can reduce both the stimulus derived from acetic acid at the moment of drinking and the stimulus derived from acetic acid that remains after drinking.

The contents of linalol and geraniol can be quantified by a solid phase microextraction method (SPME) using a gas chromatograph mass spectrometer (GC / MS, Agilent Technologies, 7890A GC / 5975C MSD).
The standard addition method is used for quantification. Three samples can be prepared for each measurement sample, and the average value of the quantitative results can be used as the measurement result. The 20 mL vial containing the prepared measurement sample was heat-treated at 60 ° C. for 10 minutes, and then SPME fiber (DVB / CAR / PDMS) manufactured by SUPELCO was inserted into the gas phase portion of the vial. Collect volatile components for a minute. By installing this SPME fiber in GC / MS and firing it for 300 seconds, the collected volatile components can be desorbed.
The analysis conditions for GC / MS are as follows.
Column: Made by Agilent Technologies, DB-WAX UI 0.25mm x 30m x
0.25 μm
Oven temperature: 40 ° C for 5 minutes, then 3 ° C / min for 180 ° C, 20 ° C / min for 230 ° C.
Carrier gas: Helium inlet temperature: 230 ° C
Injection method: splitless

The beverage of the present embodiment may contain, in addition to acetic acid, carbon dioxide, linalool and / or geraniol, other components as long as the object of the present invention can be achieved, and is not particularly limited.

For example, the beverage of the present embodiment may contain ingredients that impart taste and / or aroma to the beverage. Examples of such components include fruit juice, green tea, tea leaves such as black tea, extracts from coffee beans, and fragrances.
Fruit juice refers to a liquid component obtained by crushing fruits, squeezing or straining them, and removing skins, seeds, etc. as necessary. Examples of fruits from which fruit juice is derived include citrus fruits, fruits of Rosaceae, grapes, pineapples, guava, bananas, mangoes, acerolas, lychees, papayas, passion fruits, blueberries, kiwifruits, melons and the like. Examples of citrus fruits include orange, citrus depressa, grapefruit, lemon, lime, yuzu, iyokan, citrus, hassaku, ponkan, shikuwasa, and kabosu. Examples of fruits of Rosaceae include apricots, strawberries, plums, cherry blossoms, plums, pears, Japanese pears, loquats, peaches, apples, prunes, and raspberries. For example, the juice of one or more of these fruits may be selected and contained in the beverage of the present embodiment.
The fruit juice and the extract may be added to the beverage as they are obtained by the juice squeezing treatment or the extraction treatment, or may be added to the beverage through treatments such as concentration, reduction, fermentation and freeze-drying. May be.

Further, the beverage of the present embodiment may contain other components that impart taste and / or aroma and the like, for example, beverage components used in commercially available beverages. Such components include defoaming agents, acidity agents, sodium salts such as sodium hydrogen carbonate, sodium citrate, sodium phosphate and sodium chloride, magnesium salts such as magnesium sulfate, potassium salts such as potassium phosphate and calcium chloride. Calcium salts such as, pH adjusters, preservatives, antioxidants, sweeteners, amino acids and the like can be mentioned.
In the beverage of the present embodiment, the pH is not particularly limited and can be appropriately set by those skilled in the art, for example, 2.0 to 4.0.

Further, in the beverage of the present embodiment, the citric acid acidity is not particularly limited and can be appropriately set by those skilled in the art, for example, 0.1 to 0.4 g / 100 ml.
In the present specification, the citric acid acidity refers to the number of grams [anhydrous citric acid g / 100 ml] when the amount of organic acid contained in 100 ml of a beverage is converted into citric acid. The citric acid acidity of a beverage is measured by a method specified in the acidity measurement method of the JAS standard, specifically, a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. can. When the beverage is a carbonated beverage, which will be described later, the carbon dioxide gas is degassed by a conventional method before the citric acid acidity is measured, and then the beverage is subjected to the measurement.

Further, in the beverage of the present embodiment, the Brix value is not particularly limited and can be appropriately set by those skilled in the art, but by applying the configuration of the present invention, irritation derived from acetic acid is further reduced as compared with the case where it is out of the range. Therefore, the Brix value of the beverage is preferably 1 to 10.
In the present specification, the Brix value refers to the reading of the refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C. Brix can be measured using a known method and device. The Brix value can be adjusted, for example, by adjusting the blending amount of the sweetener. The adjustment of the Brix value is not particularly limited, but can be performed, for example, at the stage of preparing a beverage. In the examples of the present specification, the values measured at 20 ° C. were measured using a digital refractometer RX-5000α manufactured by ATAGO.

In the beverage of the present embodiment, for example, the components contained in the beverage are added to the raw water so as to have an acetic acid content: 10 to 1000 ppm, a linalool content: 1 to 6000 ppb and / or a geraniol content: 1 to 4000 ppb. It can be produced by mixing and dissolving carbon dioxide in the obtained beverage (mixed liquid) to make a carbonated beverage.
The method and order of adding the components are not particularly limited and can be appropriately set by the person in charge. The raw material water may be a solution of the contained components in addition to the water itself.
Further, the treatment for dissolving carbon dioxide in the beverage is not particularly limited, and for example, a method of mixing water in which carbon dioxide is dissolved in a solution in which other components are dissolved in raw water to prepare a carbonated beverage (post). The mixing method) and the method of directly injecting carbon dioxide into the above-mentioned solution to dissolve it (premix method) can be mentioned.

The beverage of the present embodiment can be a packaged beverage enclosed in a container.
The method of encapsulating the container is not particularly limited, and for example, it can be performed according to a conventional method.
As the container, a known container used for beverages can be appropriately selected and used, and the material and shape are not particularly limited. Specific examples of the container include transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.

As described above, according to the present embodiment, in a beverage containing acetic acid having a content of 10 to 1000 ppm, the beverage is a carbonated beverage, the content is 1 to 6000 ppb, and linalool and / or its content is 1 to 4000 ppb. By containing geraniol, the acetic acid-derived irritation felt when drinking a beverage can be reduced.
As a result, the palatability of the beverage containing acetic acid can be enhanced, so that the beverage can be made into a beverage having a higher commercial value.
Further, as one aspect of the present invention, in a carbonated drink containing acetic acid having a content of 10 to 1000 ppm, linalool and / or geraniol may be contained with a content of 1 to 6000 ppb and / or a content thereof of 1 to 4000 ppb. Also provided are methods of reducing irritation derived from acetic acid, including.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

[Test 1 <Confirmation of the effect of the presence or absence of carbon dioxide and the effect of linalool and geraniol on reducing the odor of acetic acid>]
Raw materials were mixed with ion-exchanged water at the contents shown in Table 1 below, and carbon dioxide gas was injected to prepare beverages of Examples, Comparative Examples, and Reference Examples. The Brix values of the beverages of Examples, Comparative Examples, and Reference Examples were 6.7, the citric acid acidity was 0.23% by mass, and the carbon dioxide gas pressure was 2.7 Vol.

For the beverages of Examples, Comparative Examples, and Reference Examples, a panel skilled in beverage development performed a sensory evaluation (n = 5). The evaluation was carried out on a 7-point scale with Comparative Example 1 as a control, with the best (or recognized) being 7 and the worst (or not recognized) being 1. The evaluation points were calculated by averaging the numerical values obtained by each panel. The results are shown in Table 1.

Deliciousness;
7 pretty good
6 good
5 Somewhat good
4 No change
3 Somewhat bad
2 bad
1 pretty bad

Acetic acid-derived stimulus felt at the moment of drinking, acetic acid-derived stimulus remaining after drinking;
7 Very acceptable
6 Quite acceptable
5 Very recognized
4 Relatively accepted
3 a little admitted
2 Slightly recognized
1 Not admitted at all

As can be understood from Table 1, in all of the beverages of Examples 1-1 to 3, the irritation derived from acetic acid was reduced as compared with the beverage of Comparative Example 1. On the other hand, as can be understood from the results of the reference example, the acetic acid-derived irritation is not felt in the non-carbonated beverage as compared with the beverage of Comparative Example 1, and the acetic acid-derived irritation is also reduced by the addition of linalool and geraniol. Almost no recognition was made.

[Test 2 <Confirmation of reduction effect due to difference in linalool content and geraniol content>]
Beverages of Examples 3-1 to 7 were prepared in the same manner as in Example 1-1 except that the content of linalool was changed to the content shown in Table 2. Further, the beverages of Examples 4-1 to 7 were prepared in the same manner as in Example 1-2 except that the content of geraniol was changed to the content shown in Table 2.
In the beverages of Tables 2 and 3, the Brix value was 6.7, the citric acid acidity was 0.23% by mass, and the carbon dioxide gas pressure was 2.7 Vol.
Sensory evaluation was performed by the same method as in Test 1 except that the evaluation was performed by a panel (n = 4) skilled in beverage development. The results are shown in Tables 2 and 3.

From Tables 2 and 3, it can be understood that the irritation derived from acetic acid was reduced in all of the beverages of Examples 2-1 to 7 and 3-1 to 7 as compared with the beverage of Comparative Example 1. Further, it can be seen that when the content of linalool exceeds 4000 ppb, the effect of reducing irritation derived from acetic acid does not change, and when it exceeds 1000 ppb, the evaluation of deliciousness does not improve. On the other hand, when the content of geraniol exceeded 1000 ppb, the effect of reducing irritation derived from acetic acid remained almost unchanged. In addition, the evaluation of deliciousness was high near 100 ppb, and the evaluation of deliciousness did not improve even if geraniol was added in excess of 500 ppb.

[Test 3 <Confirmation of reduction effect due to difference in acetic acid amount>]
The beverages of Examples were prepared in the same manner as in Examples 1-3 except that the contents of linalool, geraniol and acetic acid were changed to the contents shown in Table 4.
In the beverages shown in Table 4, the Brix value was 6.7, the citric acid acidity was 0.23% by mass, and the carbon dioxide gas pressure was 2.7 Vol.
Sensory evaluation was performed by the same method as in Test 1 except that the evaluation was performed by a panel (n = 4) skilled in beverage development. The results are shown in Table 4.

As can be understood from Table 4, all of the beverages of Examples 4-1 to 3 had reduced acetic acid-derived irritation as compared with the beverage of Comparative Example 1.

[Test 4 <Confirmation of reduction effect due to differences in Brix>]
The beverages of Examples were prepared in the same manner as in Examples 1-3 except that the Brix values were prepared so as to have the values shown in Table 5. Further, the beverage of Comparative Example 2 was prepared by the same method as in Comparative Example 1 except that the Brix value was prepared to have the value shown in Table 5, and used as a control for the beverage of Example 5-2.
The citric acid acidity of the beverages of Examples and Comparative Examples was 0.23% by mass, and the carbon dioxide gas pressure was 2.7 Vol.
Sensory evaluation was performed by the same method as in Test 1 except that the evaluation was performed by a panel (n = 4) skilled in beverage development. The results are shown in Table 5.

As can be understood from Table 5, the beverages of Examples 5-1 and 2 had reduced acetic acid-derived irritation as compared with the beverages of Comparative Examples 1 and 2 which were the respective controls.

Claims (4)

A carbonated drink containing acetic acid having a content of 10 to 1000 ppm, linalool having a content of 1 to 6000 ppb and / or geraniol having a content of 1 to 4000 ppb. The carbonated drink according to claim 1, wherein the Brix value is 1 to 10. The carbonated drink according to claim 1 or 2, which contains linalool having a content of 1 to 6000 ppb and geraniol having a content of 1 to 4000 ppb. Reduction of acetic acid-derived irritation, including inclusion of linalool and / or geraniol with a content of 1 to 4000 ppb in a carbonated beverage containing acetic acid having a content of 10 to 1000 ppm. Method.