JP2022099514A - Grape fruit juice-containing beverage - Google Patents
Grape fruit juice-containing beverage Download PDFInfo
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- JP2022099514A JP2022099514A JP2020213318A JP2020213318A JP2022099514A JP 2022099514 A JP2022099514 A JP 2022099514A JP 2020213318 A JP2020213318 A JP 2020213318A JP 2020213318 A JP2020213318 A JP 2020213318A JP 2022099514 A JP2022099514 A JP 2022099514A
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- juice
- grape juice
- beverage
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- Granted
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- 235000015201 grapefruit juice Nutrition 0.000 title abstract description 4
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Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、ブドウ果汁含有飲料に関する。より詳細には、ブドウ果汁含有飲料、ブドウ果汁含有飲料の濃厚感向上剤、ブドウ果汁含有飲料の濃厚感向上方法、ブドウ果汁含有飲料の製造方法に関する。 The present invention relates to a beverage containing grape juice. More specifically, the present invention relates to a grape juice-containing beverage, an agent for improving the richness of the grape juice-containing beverage, a method for improving the richness of the grape juice-containing beverage, and a method for producing the grape juice-containing beverage.
従来、果汁含有飲料は、果汁本来の風味が得られる嗜好性飲料として広く親しまれている。そこで、果汁らしい風味を生かしつつも、自然な甘さコク、ボリューム感、重厚感、果汁感、果実感などといった濃厚な風味(濃厚感)を高める方法の研究開発が進んでいる。 Conventionally, fruit juice-containing beverages have been widely popular as palatable beverages in which the original flavor of fruit juice can be obtained. Therefore, research and development of a method for enhancing a rich flavor (richness) such as natural sweetness, volume, profound feeling, fruit juice feeling, and fruit feeling while making the best use of the flavor like fruit juice is in progress.
例えば、特許文献1には、コクを高める観点から、β-ダマセノンの含有量を0.1~300ppbとするブドウ果汁入り飲料が開示されている。また、特許文献2には、2-メルカプト-3-メチル-1-ブタノールを有効成分とする、あるいは2-メルカプト-3-メチル-1-ブタノールと4-ビニルグアイアコール(2-メトキシ-4-ビニルフェノール)の双方を有効成分として含有する、飲食品の濃厚感付与増強剤が開示され、一例として、実施例14にグレープ果汁と2-メルカプト-3-メチル-1-ブタノール0.3ppbと4-ビニルグアイアコール1×10-4pptとを併用したサンプルが開示されている。 For example, Patent Document 1 discloses a beverage containing grape juice having a β-damascenone content of 0.1 to 300 ppb from the viewpoint of enhancing the richness. Further, Patent Document 2 contains 2-mercapto-3-methyl-1-butanol as an active ingredient, or 2-mercapto-3-methyl-1-butanol and 4-vinylguaiacol (2-methoxy-4-vinyl). Disclosed is a food and drink enrichment enhancer containing both phenol) as an active ingredient. As an example, Grape juice and 2-mercapto-3-methyl-1-butanol 0.3 ppb and 4- A sample in combination with Vinyl Guiacol 1 × 10 -4 ppt is disclosed.
本発明者らは、オイゲノールまたは2-メトキシ-4-ビニルフェノールの少なくとも一方を用いることで、ブドウ果汁飲料の濃厚感を向上できることを新たに知見した。なお、特許文献2に開示される技術は、2-メトキシ-4-ビニルフェノールを含むもののその濃度は極めて低く、また、2-メルカプト-3-メチル-1-ブタノールと併用することを前提とするものに留まるものであった。 The present inventors have newly found that the richness of grape juice beverages can be improved by using at least one of eugenol or 2-methoxy-4-vinylphenol. Although the technique disclosed in Patent Document 2 contains 2-methoxy-4-vinylphenol, its concentration is extremely low, and it is premised that the technique is used in combination with 2-mercapto-3-methyl-1-butanol. It was something that stayed in the thing.
本発明によれば、
(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有する、ブドウ果汁含有飲料が提供される。
According to the present invention
Provided are grape juice-containing beverages comprising (a) eugenol from 1 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol from 1.5 to 150 ppb.
また、本発明によれば、
(a)オイゲノールおよび/または(b)2-メトキシ-4-ビニルフェノールを含有する、ブドウ果汁含有飲料の濃厚感向上剤が提供される。
Further, according to the present invention,
An agent for enhancing the richness of a grape juice-containing beverage containing (a) eugenol and / or (b) 2-methoxy-4-vinylphenol is provided.
また、本発明によれば、
ブドウ果汁含有飲料が、(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有するように調製する工程を含む、ブドウ果汁含有飲料の濃厚感向上方法が提供される。
Further, according to the present invention,
Concentration of grape juice-containing beverages comprising the step of preparing the grape juice-containing beverage to contain (a) eugenol 1-300 ppb and / or (b) 2-methoxy-4-vinylphenol 1.5-150 ppb. A method for improving the feeling is provided.
また、本発明によれば、
ブドウ果汁含有飲料が、(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有するように調製する工程を含む、ブドウ果汁含有飲料の製造方法が提供される。
Further, according to the present invention,
Production of a grape juice-containing beverage comprising the step of preparing the grape juice-containing beverage to contain (a) eugenol from 1 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol from 1.5 to 150 ppb. The method is provided.
本発明によれば、ブドウ果汁含有飲料の濃厚感を向上できる技術を提供できる。 According to the present invention, it is possible to provide a technique capable of improving the richness of a beverage containing grape juice.
以下、本発明の実施形態について、詳細に説明する。なお、本明細書中、数値範囲の説明における「a~b」との表記は、特に断らない限り、a以上b以下のことを表す。 Hereinafter, embodiments of the present invention will be described in detail. In the present specification, the notation "a to b" in the description of the numerical range indicates a or more and b or less unless otherwise specified.
<ブドウ果汁含有飲料>
本実施形態のブドウ果汁含有飲料は、(a)オイゲノールを0.5~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.0~150ppb含有する構成を備える。すなわち、本実施形態のブドウ果汁含有飲料は、(a)オイゲノールを0.5~300ppb、(b)2-メトキシ-4-ビニルフェノールを1.0~150ppbのうち少なくとも一方を含有するものであり、併用するものであってもよい。
本実施形態のブドウ果汁含有飲料は、当該構成を満たすことにより、飲料を飲んだ時のブドウ果汁含有飲料の濃厚感を向上できる。かかる理由の詳細は明らかではないが、オイゲノール、2-メトキシ-4-ビニルフェノールは、揮発性が比較的低いため、飲料として飲用された後も口中に残りやすく、また、ブドウ果汁との相性がよいため、ブドウ果汁含有飲料に含まれことによって、濃厚感を付与できると推測される。
<Beverage containing grape juice>
The grape juice-containing beverage of the present embodiment comprises a configuration containing (a) eugenol 0.5 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol 1.0 to 150 ppb. That is, the grape juice-containing beverage of the present embodiment contains at least one of (a) eugenol of 0.5 to 300 ppb and (b) 2-methoxy-4-vinylphenol of 1.0 to 150 ppb. , May be used in combination.
By satisfying the constitution, the grape juice-containing beverage of the present embodiment can improve the richness of the grape juice-containing beverage when the beverage is drunk. Although the details of the reason for this are not clear, eugenol and 2-methoxy-4-vinylphenol have relatively low volatile properties, so that they tend to remain in the mouth even after being drunk as a beverage, and are compatible with grape juice. Therefore, it is presumed that a rich feeling can be imparted by being contained in a beverage containing grape juice.
なお、本件明細書において、「濃厚感」とは、ブドウ果汁飲料を飲んだ時に感じられる濃さ、コクを意図し、ブドウ果実の本物感、果実感および自然な風味等に寄与する一要素である。 In the present specification, "richness" is intended to be the richness and richness felt when drinking grape juice beverages, and is an element that contributes to the authenticity, fruitiness, and natural flavor of grape fruits. be.
また、本実施形態のブドウ果汁含有飲料は、より強い後味を得る観点からは、(a)オイゲノールを0.5~300ppbまたは(b)2-メトキシ-4-ビニルフェノールを1.0~150ppb含有することが好ましく、よりおいしさを高める観点からは、(a)オイゲノールを0.5~300ppbおよび(b)2-メトキシ-4-ビニルフェノールを1.0~150ppb含有することが好ましい。 In addition, the grape juice-containing beverage of the present embodiment contains (a) eugenol 0.5 to 300 ppb or (b) 2-methoxy-4-vinylphenol 1.0 to 150 ppb from the viewpoint of obtaining a stronger aftertaste. From the viewpoint of enhancing the taste, it is preferable to contain (a) eugenol at 0.5 to 300 ppb and (b) 2-methoxy-4-vinylphenol at 1.0 to 150 ppb.
以下、本実施形態のブドウ果汁含有飲料(以下、単に「飲料」とも表記する)に含まれる各成分について説明する。 Hereinafter, each component contained in the grape juice-containing beverage of the present embodiment (hereinafter, also simply referred to as “beverage”) will be described.
[果汁]
本実施形態の飲料は、ブドウ由来の果汁を含む。ブドウ果汁として、特に限定されないが、例えば、果皮の色味で、黄緑系の白ブドウと、赤系・黒系の赤ブドウとに分類した場合、白ブドウと赤ブドウを共に含むものであってもよく、少なくとも赤ブドウを含むことが好ましい。赤ブドウを含むことで、複雑で芳純な香味が高まり、濃厚感の向上効果が一層顕著になる。
黄緑系の白ブドウとしては、たとえば、ナイアガラ、ロザリオビアンコ、マスカット、シャルドネ等の品種が挙げられる。赤系・黒系の赤ブドウとしては、たとえば、コンコード、巨峰、甲州、赤嶺、藤稔、キャンベル・アーリー、デラウェア、ピオーネ、スチューベン、ゴルビー、ルビーレッド、カルベネソーヴィニヨン等の品種が挙げられる。これらは1種または2種以上を混合して用いてもよい。
なお、ブドウ果汁の調製に用いることのできるブドウについては、その産地、熟度、大きさなどは特に限定されず、適宜設定することができる。
[Juice]
The beverage of the present embodiment contains fruit juice derived from grapes. The grape juice is not particularly limited, but for example, when it is classified into yellow-green white grapes and red / black red grapes according to the color of the skin, it contains both white grapes and red grapes. May include at least red grapes. By including red grapes, the complex and mellow flavor is enhanced, and the effect of improving the richness becomes more remarkable.
Examples of yellow-green white grapes include varieties such as Niagara, Rosary Bianco, Muscat, and Chardonnay. Examples of red and black red grapes include varieties such as Concord, Kyoho, Koshu, Akamine, Fuji Minoru, Campbell Early, Delaware, Pione, Steven, Gorby, Ruby Red, and Calvenesau Vinyon. These may be used alone or in admixture of two or more.
The production area, maturity, size, etc. of the grapes that can be used for the preparation of grape juice are not particularly limited and can be appropriately set.
本実施形態において果汁とは、果物・果実を破砕して搾汁したり、あるいは裏ごししたりするなどして得られる液体成分をいう。また、果汁には、当該液体成分を濃縮したものや、これらの希釈還元物も含まれてもよく、パルプ分を含むもの、または、ろ過や遠心分離等の処理によりパルプ分を除去したものあってもよい。
また、本実施形態で用いられる果汁としては、ストレート果汁、濃縮果汁、濃縮還元果汁などが挙げられる。
In the present embodiment, the fruit juice refers to a liquid component obtained by crushing a fruit / fruit and squeezing it or straining it. In addition, the fruit juice may contain concentrated liquid components, diluted and reduced products thereof, and may contain pulp, or the pulp may be removed by filtration, centrifugation, or the like. You may.
Moreover, as the fruit juice used in this embodiment, straight fruit juice, concentrated fruit juice, concentrated reduced fruit juice and the like can be mentioned.
本実施形態の飲料の果汁率(ストレート果汁換算)は、好ましくは3~70質量%であり、より好ましくは5~50質量%である。
果汁率を、上記下限値以上とすることにより、果汁らしいおいしさ、濃厚感が得られやすくなる。一方、果汁率を、上記上限値以下とすることにより、後味を強くし、濃厚感の向上効果が保持される。
また、果汁率(ストレート果汁換算)は、低果汁としつつも濃厚感向上効果をより顕著に得る観点からは、さらに好ましくは、40質量%以下、35質量%以下、30質量%以下、25質量%以下の順に好ましい。すなわち、本実施形態のブドウ果汁含有飲料によれば、低果汁でありながらも、おいしさを得つつ、濃厚感を向上できる。
一方、果汁率(ストレート果汁換算)は、濃厚感とおいしさを向上させる観点からは、さらに好ましくは、6質量%以上、8質量%以上、10質量%以上の順に好ましい。
The fruit juice ratio (in terms of straight fruit juice) of the beverage of the present embodiment is preferably 3 to 70% by mass, and more preferably 5 to 50% by mass.
By setting the fruit juice ratio to the above lower limit value or more, it becomes easy to obtain the deliciousness and richness of fruit juice. On the other hand, by setting the fruit juice ratio to the above upper limit value or less, the aftertaste is strengthened and the effect of improving the richness is maintained.
Further, the fruit juice ratio (in terms of straight fruit juice) is more preferably 40% by mass or less, 35% by mass or less, 30% by mass or less, and 25% by mass from the viewpoint of obtaining a more remarkable effect of improving the richness while keeping the fruit juice low. % Or less is preferable. That is, according to the grape juice-containing beverage of the present embodiment, it is possible to improve the richness while obtaining the deliciousness while the fruit juice is low.
On the other hand, the fruit juice ratio (in terms of straight fruit juice) is more preferably 6% by mass or more, 8% by mass or more, and 10% by mass or more in this order from the viewpoint of improving the richness and deliciousness.
なお、果汁率とは、果汁を搾汁して得られ、濃縮等の処理を行っていない果汁の搾汁(ストレート果汁)のBrix値または酸度を100%としたときの相対濃度である。果汁率をBrix値または酸度のいずれに基づいて算出するかはJAS規格に基づき果汁の種類ごとに定められている。また、果汁の果汁率をJAS規格のBrix値に基づいて換算する場合、果汁に加えられた糖類、はちみつ等のBrix値は除いて算出される。
例えば、ブドウについてはJAS規格のBrix値が11であるため、Brix値が55の濃縮ブドウジュースを飲料中10質量%配合した場合、50質量%の果汁率の飲料となる。
The fruit juice ratio is a relative concentration when the Brix value or acidity of the juice (straight fruit juice) obtained by squeezing the fruit juice and not subjected to treatment such as concentration is 100%. Whether the fruit juice ratio is calculated based on the Brix value or the acidity is determined for each type of fruit juice based on the JAS standard. When the fruit juice ratio of fruit juice is converted based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded.
For example, since the Brix value of the JAS standard is 11 for grapes, when 10% by mass of concentrated grape juice having a Brix value of 55 is blended in the beverage, the beverage has a fruit juice ratio of 50% by mass.
以下、各香気成分について説明する。 Hereinafter, each aroma component will be described.
[オイゲノール]
オイゲノールとは、4-アリル-2-メトキシフェノール、オイゲン酸、またはオイゲノール等とも呼ばれる香気成分である。本実施形態のブドウ果汁含有飲料は、オイゲノールを0.5~300ppb含有する。これにより、濃厚感を向上できる。
また、濃厚感向上効果を得つつ、特に後味を強くする観点から、1.0ppb以上が好ましく、1.5ppb以上がより好ましく、2ppb以上がさらに好ましく、7ppb以上がことさらに好ましい。一方、濃厚感向上効果を得つつ、おいしさを得る観点から、250ppb以下が好ましく、180ppb以下がより好ましく、80ppb以下がさらに好ましい。
[Eugenol]
Eugenol is an aroma component also called 4-allyl-2-methoxyphenol, eugenic acid, eugenol and the like. The grape juice-containing beverage of the present embodiment contains eugenol at 0.5 to 300 ppb. Thereby, the rich feeling can be improved.
Further, from the viewpoint of enhancing the aftertaste while obtaining the effect of improving the richness, 1.0 ppb or more is preferable, 1.5 ppb or more is more preferable, 2 ppb or more is further preferable, and 7 ppb or more is further preferable. On the other hand, from the viewpoint of obtaining the deliciousness while obtaining the effect of improving the richness, 250 ppb or less is preferable, 180 ppb or less is more preferable, and 80 ppb or less is further preferable.
[2-メトキシ-4-ビニルフェノール]
2-メトキシ-4-ビニルフェノールとは、4-ビニルグアイアコール(4-VG)等とも呼ばれる香気成分である。本実施形態のブドウ果汁含有飲料は、2-メトキシ-4-ビニルフェノールを1.0~150ppb含有する。これにより、濃厚感を向上できる。
また、濃厚感向上効果を得つつ、特に後味を強くする観点から、1.5ppb以上が好ましく、2ppb以上がより好ましく、6ppb以上がさらに好ましく、15ppb以上がことさらに好ましい。一方、濃厚感向上効果を得つつ、おいしさを得る観点から、100ppb以下が好ましく、70ppb以下がより好ましく、50ppb以下がさらに好ましい。
[2-Methoxy-4-vinylphenol]
2-Methoxy-4-vinylphenol is an aroma component also called 4-vinylguaiacol (4-VG) or the like. The grape juice-containing beverage of the present embodiment contains 1.0 to 150 ppb of 2-methoxy-4-vinylphenol. Thereby, the rich feeling can be improved.
Further, from the viewpoint of enhancing the aftertaste while obtaining the effect of improving the richness, 1.5 ppb or more is preferable, 2 ppb or more is more preferable, 6 ppb or more is further preferable, and 15 ppb or more is further preferable. On the other hand, from the viewpoint of obtaining the deliciousness while obtaining the effect of improving the richness, 100 ppb or less is preferable, 70 ppb or less is more preferable, and 50 ppb or less is further preferable.
本実施形態において、上記のオイゲノール、2-メトキシ-4-ビニルフェノールを併用する場合、その割合は特に限定されないが、オイゲノールと2-メトキシ-4-ビニルフェノールの濃度比が、1:7~7:1が好ましく、1:5~5:1がより好ましい。これにより、濃厚感を向上させつつも、香味が複雑化して自然な果汁感が得られ、おいしさも向上できる。 In the present embodiment, when the above-mentioned eugenol and 2-methoxy-4-vinylphenol are used in combination, the ratio thereof is not particularly limited, but the concentration ratio of eugenol and 2-methoxy-4-vinylphenol is 1: 7 to 7. 1 is preferable, and 1: 5 to 5: 1 is more preferable. As a result, while improving the richness, the flavor is complicated and a natural fruit juice feeling can be obtained, and the deliciousness can also be improved.
本実施形態において、上記のオイゲノール、2-メトキシ-4-ビニルフェノールの濃度は、ブドウ果汁含有飲料に、本発明の効果が損なわれない範囲において、香料やエキス等を添加する等して、調整される。
また、本実施形態のブドウ果汁含有飲料に含まれるオイゲノール、2-メトキシ-4-ビニルフェノールの濃度は、GC/MS測定により測定することができる。
In the present embodiment, the above-mentioned concentrations of eugenol and 2-methoxy-4-vinylphenol are adjusted by adding flavors, extracts, etc. to the grape juice-containing beverage within the range in which the effects of the present invention are not impaired. Will be done.
Further, the concentration of eugenol and 2-methoxy-4-vinylphenol contained in the grape juice-containing beverage of the present embodiment can be measured by GC / MS measurement.
[その他の成分]
本実施形態のブドウ果汁含有飲料においては、本発明の効果が奏される限り、上記以外の他の成分を含んでもよい。具体的には、ブドウ以外の果汁、糖類や高甘味度甘味料などの甘味料、酸味料、香料、ビタミン、着色料、食塩、酸化防止剤、乳化剤、保存料、調味料、エキス類、pH調整剤、品質安定化剤、増粘剤などの、飲料に通常配合される成分を含有することができる。
[Other ingredients]
The grape juice-containing beverage of the present embodiment may contain other components other than the above as long as the effects of the present invention are exhibited. Specifically, fruit juices other than grapes, sweeteners such as sugars and high-sweetness sweeteners, acidulants, flavors, vitamins, coloring agents, salt, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH It can contain ingredients normally found in beverages, such as regulators, quality stabilizers, and thickeners.
上記のブドウ以外の果汁としては、例えば、オレンジ果汁、ミカン果汁、マンダリン果汁、グレープフルーツ果汁、レモン果汁、ライム果汁、リンゴ果汁、モモ果汁、イチゴ果汁、バナナ果汁、およびマンゴー果汁等が挙げられる。これらは1種のみを用いてもよいし2種以上を併用してもよい。 Examples of fruit juices other than the above grapes include orange juice, orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, apple juice, peach juice, strawberry juice, banana juice, and mango juice. Only one of these may be used, or two or more thereof may be used in combination.
上記の甘味料としては、例えば、果糖、ショ糖、ブドウ糖、グラニュー糖、乳糖、および麦芽糖等の糖類、キシリトール、およびD-ソルビトール等の低甘味度甘味料、タウマチン、ステビア抽出物、グリチルリチン酸二ナトリウム、アセスルファムカリウム、スクラロース、アスパルテーム、サッカリン、ネオテーム、およびサッカリンナトリウム等の高甘味度甘味料などが挙げられる。これらは1種のみを用いてもよいし2種以上を併用してもよい。 Examples of the above-mentioned sweeteners include sugars such as fructose, saccharin, glucose, granulated sugar, lactose, and malt sugar, low-sweetness sweeteners such as xylitol, and D-sorbitol, taumatin, stevia extract, and glycyrrhizic acid di. Examples thereof include high-intensity sweeteners such as sodium, acesulfam potassium, sucralose, aspartame, saccharin, neotheme, and saccharin sodium. Only one of these may be used, or two or more thereof may be used in combination.
上記の酸味料としては、例えば、無水クエン酸、アジピン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、フィチン酸、アスコルビン酸、リン酸又はそれらの塩類等が挙げられる。なかでも、ブドウらしい風味を得る観点から、無水クエン酸およびその塩が好ましい。 Examples of the acidulant include anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartrate acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, phosphoric acid and salts thereof. Of these, anhydrous citric acid and its salts are preferable from the viewpoint of obtaining a grape-like flavor.
[糖度(Brix値)]
本実施形態の飲料(20℃)の糖度(Brix値)は、飲料の嗜好性に応じて適宜設定できるが、例えば、糖度1~20が好ましく、糖度5~15がより好ましい。
糖度(Brix値)は、たとえば、デジタル屈折計Rx-5000α(アタゴ社製)を用いて、20℃における糖用屈折計の示度を測定することができる。
また、糖度は、例えば、上記の甘味料、果汁、その他の各種成分の含有量により調整することができる。
[Sugar content (Brix value)]
The sugar content (Brix value) of the beverage (20 ° C.) of the present embodiment can be appropriately set according to the taste of the beverage, but for example, the sugar content is preferably 1 to 20, and more preferably 5 to 15.
For the sugar content (Brix value), for example, a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.) can be used to measure the reading of the sugar refractometer at 20 ° C.
In addition, the sugar content can be adjusted, for example, by the content of the above-mentioned sweetener, fruit juice, and various other components.
[酸度]
本実施形態の飲料の酸度は、0.2g/100ml以上、0.5g/100ml以下であることが好ましい。酸度を、上記下限値以上とすることにより、おいしさが得られるようになる。一方、酸度を、上記上限値以下とすることにより、過度な酸味を抑制し、おいしさを両立できる。
酸度は、100ml中に含まれる酸量をクエン酸に換算した場合のグラム数(無水クエン酸g/100ml)で表すことができる。酸度もまた、JAS規格の酸度測定法で定められた方法、具体的には0.1mol/L水酸化ナトリウム標準液をアルカリ溶液として使用した中和滴定法(定量式)により測定できる。
[acidity]
The acidity of the beverage of the present embodiment is preferably 0.2 g / 100 ml or more and 0.5 g / 100 ml or less. By setting the acidity to the above lower limit value or more, deliciousness can be obtained. On the other hand, by setting the acidity to the above upper limit value or less, excessive acidity can be suppressed and both deliciousness can be achieved.
The acidity can be expressed by the number of grams (anhydrous citric acid g / 100 ml) when the amount of acid contained in 100 ml is converted into citric acid. The acidity can also be measured by a method specified by the JAS standard acidity measuring method, specifically, a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
[pH]
本実施形態の飲料の20℃におけるpHは、2.8~4.6であることが好ましく、3.1~4.2であることがより好ましく、3.3~4.0であることがさらに好ましい。これにより、おいしさを良好に保持できる。
なお、pHの測定は、市販のpH測定器を用いるなどして行うことができる。pHの調整は、例えば、特定酸の量を変えることや、pH調整剤を用いることなどにより行うことができる。
[PH]
The pH of the beverage of the present embodiment at 20 ° C. is preferably 2.8 to 4.6, more preferably 3.1 to 4.2, and preferably 3.3 to 4.0. More preferred. This makes it possible to maintain good taste.
The pH can be measured by using a commercially available pH measuring device or the like. The pH can be adjusted, for example, by changing the amount of the specific acid or by using a pH adjusting agent.
[炭酸ガス、アルコール]
また、本実施形態の飲料は、炭酸ガスを含有する炭酸飲料としてもよい。炭酸ガスを飲料中に含有させる方法は特に限定されず、当業者が適宜設定できる。
また、本実施形態の飲料は、非アルコール飲料であることが好ましい。非アルコール飲料とは、アルコールを実質的に含有しない飲料をいい、具体的にはエタノールなどのアルコールの含有量が1.0体積/体積%未満である飲料を意味する。
[Carbon dioxide, alcohol]
Further, the beverage of the present embodiment may be a carbonated beverage containing carbon dioxide gas. The method of incorporating carbon dioxide gas into the beverage is not particularly limited and can be appropriately set by those skilled in the art.
Further, the beverage of the present embodiment is preferably a non-alcoholic beverage. The non-alcoholic beverage means a beverage containing substantially no alcohol, and specifically, a beverage having an alcohol content such as ethanol of less than 1.0 volume / volume%.
[容器]
本実施形態の飲料に用いられる容器は、ガラス、紙、プラスチック(ポリエチレンテレフタレート等)、アルミ、およびスチール等の単体もしくはこれらの複合材料又は積層材料からなる密封容器が挙げられる。また、容器の種類は、特に限定されるものではないが、たとえば、ペットボトル、アルミ缶、スチール缶、紙パック、チルドカップ、瓶等が挙げられる。飲料を外観から視認できる観点からは、ペットボトルが好ましい。
飲料の容量としては、特に限定されないが、100~2000gが好ましく、飲み切りやすい点からは、100~500gがより好ましい。
[container]
Examples of the container used for the beverage of the present embodiment include a sealed container made of a single substance such as glass, paper, plastic (polyethylene terephthalate or the like), aluminum, and steel, or a composite material or laminated material thereof. The type of container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. PET bottles are preferable from the viewpoint that the beverage can be visually recognized from the outside.
The capacity of the beverage is not particularly limited, but is preferably 100 to 2000 g, and more preferably 100 to 500 g from the viewpoint of easy drinking.
容器詰めされた飲料の加熱滅菌処理の方法は、特に限定されないが、日本国内においては食品衛生法の規定に従って、加熱滅菌処理される。具体的には、高温で短時間殺菌した後、無菌条件下で殺菌処理された保存容器に充填する方法(UHT殺菌法)と、調合液を缶等の保存容器に充填した後、レトルト処理を行うレトルト殺菌法が挙げられる。 The method of heat sterilization of the packaged beverage is not particularly limited, but in Japan, it is heat sterilized in accordance with the provisions of the Food Sanitation Law. Specifically, a method of sterilizing at a high temperature for a short time and then filling it in a storage container sterilized under sterile conditions (UHT sterilization method), and a method of filling a preparation solution in a storage container such as a can and then performing retort treatment. Examples include the retort sterilization method to be performed.
[ブドウ果汁含有飲料の製造方法]
本実施形態のブドウ果汁含有飲料は、ブドウ果汁含有飲料が、(a)オイゲノールを0.5~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.0~150ppb含有するように調製する工程を含む、ブドウ果汁含有飲料の製造方法によって得られてもよい。これにより、濃厚感が向上されたブドウ果汁含有飲料が得られる。
なお(a)オイゲノールおよび(b)2-メトキシ-4-ビニルフェノールの好ましい数値は、上記飲料と同様である。
[Manufacturing method of beverage containing grape juice]
The grape juice-containing beverage of the present embodiment is such that the grape juice-containing beverage contains (a) eugenol at 0.5 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol at 1.0 to 150 ppb. It may be obtained by a method for producing a grape juice-containing beverage, which comprises a step of preparation. As a result, a grape juice-containing beverage having an improved richness can be obtained.
The preferable values of (a) eugenol and (b) 2-methoxy-4-vinylphenol are the same as those of the above-mentioned beverage.
[ブドウ果汁含有飲料の濃厚感向上剤]
本実施形態のブドウ果汁含有飲料の濃厚感向上剤は、(a)オイゲノールおよび/または(b)2-メトキシ-4-ビニルフェノールを含有するものである。また、当該濃厚感向上剤は、(a)オイゲノールが1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールが1.5~150ppbとなるようにブドウ果汁含有飲料に配合されることが好ましい。すなわち、本実施形態の濃厚感向上剤をブドウ果汁含有飲料に用いることにより、ブドウ果汁含有飲料中での(a)オイゲノールの濃度が1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールの濃度が1.5~150ppbとなることが好ましい。なお(a)オイゲノールおよび(b)2-メトキシ-4-ビニルフェノール濃度のより好ましい数値は、上記飲料と同様である。
また、本実施形態のブドウ果汁含有飲料は、当該ブドウ果汁含有飲料の濃厚感向上剤を用いて、得られるものであってもよい。
[Grape juice-containing beverage richness improver]
The enrichment agent for the grape juice-containing beverage of the present embodiment contains (a) eugenol and / or (b) 2-methoxy-4-vinylphenol. In addition, the enrichment agent is added to the grape juice-containing beverage so that (a) eugenol is 1 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol is 1.5 to 150 ppb. Is preferable. That is, by using the richness improving agent of the present embodiment in the grape juice-containing beverage, the concentration of (a) eugenol in the grape juice-containing beverage is 1 to 300 ppb and / or (b) 2-methoxy-4-vinyl. The concentration of phenol is preferably 1.5 to 150 ppb. More preferable values of (a) eugenol and (b) 2-methoxy-4-vinylphenol concentration are the same as those of the above-mentioned beverage.
Further, the grape juice-containing beverage of the present embodiment may be obtained by using the richness improving agent of the grape juice-containing beverage.
[ブドウ果汁含有飲料の濃厚感向上方法]
本実施形態のブドウ果汁含有飲料の濃厚感向上方法は、ブドウ果汁含有飲料が、(a)オイゲノールを0.5~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.0~150ppb含有するように調製する工程を含む。これにより、濃厚感が向上されたブドウ果汁含有飲料が得られる。なお(a)オイゲノールおよび(b)2-メトキシ-4-ビニルフェノールの好ましい数値は、上記飲料と同様である。
[How to improve the richness of grape juice-containing beverages]
In the method for improving the richness of the grape juice-containing beverage of the present embodiment, the grape juice-containing beverage contains (a) eugenol at 0.5 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol at 1.0 to. Includes a step of preparing to contain 150 ppb. As a result, a grape juice-containing beverage having an improved richness can be obtained. The preferable values of (a) eugenol and (b) 2-methoxy-4-vinylphenol are the same as those of the above-mentioned beverage.
以上、本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。 Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.
以下、本発明を実施例および比較例により説明するが、本発明はこれらに限定されるものではない。特に断りのない限り、「%」は「質量%」を表す。 Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Unless otherwise specified, "%" represents "mass%".
(1)飲料中の香気成分の定量
飲料中のオイゲノール、2-メトキシ-4-ビニルフェノール(4-VG)の濃度(ppb)について、ゲステル社製MPSを用いるMVM(Multi Volatile Method)法により、GC/MS測定に供し、以下に示す条件で測定を行った。
装置:GC:Agilent Technologies社製 7890B
MS:Agilent Technologies社製 5975 C MSD
HS:Gerstel社製MPS
TUBE:Tenax TA、Carbopack B/X
カラム:DB-WAX UI 0.25mm×30m×0.25μm
定量イオン:オイゲノール m/z=164、2ーメトキシー4ービニルフェノール m/z=150
温度条件:40℃(2分)~8℃/分→240℃(10分)
キャリアガス流量:He 1ml/分
注入法:スプリットレス
イオン源温度:230℃
(1) Quantification of aroma components in beverages The concentration (ppb) of eugenol and 2-methoxy-4-vinylphenol (4-VG) in beverages was measured by the MVM (Multi Volitele Measurement) method using MPS manufactured by Gestel. It was subjected to GC / MS measurement, and the measurement was performed under the conditions shown below.
Equipment: GC: Agilent Technologies 7890B
MS: Agilent Technologies 5975 C MSD
HS: Gerstel MPS
TUBE: Tenax TA, Carbopack B / X
Column: DB-WAX UI 0.25mm x 30m x 0.25μm
Quantitative ion: Eugenol m / z = 164, 2-methoxy-4-vinylphenol m / z = 150
Temperature conditions: 40 ° C (2 minutes) -8 ° C / min → 240 ° C (10 minutes)
Carrier gas flow rate: He 1 ml / min Injection method: Splitless ion source temperature: 230 ° C
(2)飲料の官能評価
飲料について訓練された5名または6名のパネルによる官能試験を実施した。具体的には、各パネルが飲料(20℃)を試飲し、試飲した際に感じられる「おいしさ」、「濃さ」、「コク」、「後味の強さ」について、以下の評価基準に従い、対照を4点とした7段階評価を行い、その平均値を算出した。
・評価基準
評点7:対照と比較して非常に強い(良い)と感じた
評点6:対照と比較して強い(良い)と感じた
評点5:対照と比較してやや強い(良い)と感じた
評点4:対照と同じ
評点3:対照と比較してやや弱い(良くない)と感じた
評点2:対照と比較して弱い(良くない)と感じた
評点1:対照と比較して非常に弱い(良くない)と感じた
(2) Sensory evaluation of beverages A sensory test was conducted by a panel of 5 or 6 trained persons on beverages. Specifically, each panel tastes a beverage (20 ° C), and the "deliciousness", "thickness", "richness", and "strength of aftertaste" that are felt when tasting are according to the following evaluation criteria. , A 7-point evaluation was performed with 4 points as the control, and the average value was calculated.
・ Evaluation criteria Score 7: Very strong (good) compared to the control Score 6: Strong (good) compared to the control Score 5: Slightly strong (good) compared to the control Score 4: Same as the control Score 3: Slightly weaker (not good) than the control Score 2: Weak (not good) compared to the control Score 1: Very weak compared to the control ( I felt it was not good)
(3)ベース液の調製
まず、表1に示す原料と水とを混合して、糖度(Brix)11、酸度0.3g/100mlの各ベース液A~Fを調製した。赤ぶどうの品種はコンコードとした。なお、糖度(Brix)は糖用屈折計(ATAGO RX-5000α)を用いて測定した。果汁率は「%」である。
(3) Preparation of base liquid First, the raw materials shown in Table 1 and water were mixed to prepare base liquids A to F having a sugar content (Brix) of 11 and an acidity of 0.3 g / 100 ml. The red grape variety was Concord. The sugar content (Brix) was measured using a refractometer for sugar (ATAGO RX-5000α). The juice rate is "%".
(4)試験例1:ベース液A(果汁率20質量%)を用いた実験
ベース液Aに、表2、3に示す濃度となるようにオイゲノールまたは2-メトキシ-4-ビニルフェノールを添加して、各実施例および比較例の飲料を製造した。対照は、オイゲノールまたは2-メトキシ-4-ビニルフェノールを添加する前のベース液Aとした。
次に、得られた飲料について上記(1)の測定、上記(2)の官能評価を行った。結果を表2,3に示す。
(4) Test Example 1: Experiment using base liquid A (fruit juice ratio 20% by mass) Eugenol or 2-methoxy-4-vinylphenol was added to base liquid A so as to have the concentrations shown in Tables 2 and 3. The beverages of each example and comparative example were produced. The control was base solution A before adding eugenol or 2-methoxy-4-vinylphenol.
Next, the obtained beverage was subjected to the measurement of (1) above and the sensory evaluation of (2) above. The results are shown in Tables 2 and 3.
(5)試験例2:果汁率を変動させた実験
ベース液C(果汁率5質量%)、ベース液D(果汁率50質量%)、ベース液E(果汁率100質量%)それぞれに、表4,5に示す濃度となるようにオイゲノールまたは2-メトキシ-4-ビニルフェノールを添加して、各実施例および比較例の飲料を製造した。対照は、オイゲノールまたは2-メトキシ-4-ビニルフェノールを添加する前の各ベース液とした。
次に、得られた飲料について上記(1)の測定、上記(2)の官能評価を行った。結果を表4,5に示す。
(5) Test Example 2: Experiment in which the fruit juice ratio was varied The table for each of the base liquid C (fruit juice ratio 5% by mass), the base liquid D (fruit juice ratio 50% by mass), and the base liquid E (fruit juice ratio 100% by mass). Eugenol or 2-methoxy-4-vinylphenol was added to the concentrations shown in 4 and 5 to prepare the beverages of each Example and Comparative Example. The control was each base solution before adding eugenol or 2-methoxy-4-vinylphenol.
Next, the obtained beverage was subjected to the measurement of (1) above and the sensory evaluation of (2) above. The results are shown in Tables 4 and 5.
(6)試験例3:香気混合系で、混合比率と果汁率を変動させた実験
ベース液A(果汁率20質量%)と、ベース液D(果汁率50質量%)それぞれに、表6に示す濃度となるようにオイゲノールおよび2-メトキシ-4-ビニルフェノールを添加して、各実施例および比較例の飲料を製造した。対照は、オイゲノールまたは2-メトキシ-4-ビニルフェノールを添加する前の各ベース液とした。
次に、得られた飲料について上記(1)の測定、上記(2)の官能評価を行った。結果を表6に示す。
(6) Test Example 3: Experiment in an aroma mixing system in which the mixing ratio and the fruit juice ratio were varied. Table 6 shows each of the base liquid A (fruit juice ratio 20% by mass) and the base liquid D (fruit juice ratio 50% by mass). Eugenol and 2-methoxy-4-vinylphenol were added to the concentrations shown to produce the beverages of each Example and Comparative Example. The control was each base solution before adding eugenol or 2-methoxy-4-vinylphenol.
Next, the obtained beverage was subjected to the measurement of (1) above and the sensory evaluation of (2) above. The results are shown in Table 6.
(7)試験例4:赤ブドウ果汁と、白ブドウ果汁との対比実験
ベース液A(赤ブドウ果汁)と、ベース液F(白ブドウ果汁)それぞれに、オイゲノール10ppb、2-メトキシ-4-ビニルフェノール40ppbをそれぞれ添加して、各実施例および比較例の飲料を製造した。対照は、オイゲノールまたは2-メトキシ-4-ビニルフェノールを添加する前の各ベース液とした。
次に、得られた飲料について上記(1)の測定、上記(2)の官能評価を行った。結果を表7、8に示す。
(7) Test Example 4: Comparison experiment between red grape juice and white grape juice Eugenol 10 ppb and 2-methoxy-4-vinyl are used in the base liquid A (red grape juice) and the base liquid F (white grape juice), respectively. 40 ppb of phenol was added respectively to produce the beverages of each example and comparative example. The control was each base solution before adding eugenol or 2-methoxy-4-vinylphenol.
Next, the obtained beverage was subjected to the measurement of (1) above and the sensory evaluation of (2) above. The results are shown in Tables 7 and 8.
(8)試験例5:一般的なブドウ香料の影響についての実験
ブドウ香料(オイゲノール、2-メトキシ-4-ビニルフェノールを含まず、それら以外の複数の香気成分を含む)が含まれたベース液Bに、表9に示す濃度となるようにオイゲノールまたは2-メトキシ-4-ビニルフェノールを添加して、各実施例の飲料を製造した。対照は、オイゲノールまたは2-メトキシ-4-ビニルフェノールを添加する前の、ベース液Bとした。
次に、得られた飲料について上記(1)の測定、上記(2)の官能評価を行った。結果を表9に示す。
(8) Test Example 5: Experiment on the effect of general grape flavoring A base liquid containing a grape flavoring (not containing eugenol and 2-methoxy-4-vinylphenol, but containing a plurality of other aroma components). Eugenol or 2-methoxy-4-vinylphenol was added to B so as to have the concentration shown in Table 9, and the beverages of each example were prepared. The control was base solution B before adding eugenol or 2-methoxy-4-vinylphenol.
Next, the obtained beverage was subjected to the measurement of (1) above and the sensory evaluation of (2) above. The results are shown in Table 9.
(9)試験例6:市販されているブドウ果汁含有飲料中のオイゲノールおよび2-メトキシ-4-ビニルフェノールの定量実験
市販されているブドウ果汁入りの容器詰め飲料(ブドウ果汁率の表示がある容器詰め飲料の市販品)を用意し、それぞれについて、オイゲノールおよび2-メトキシ-4-ビニルフェノールを定量し、ブリックス値、クエン酸酸度について測定を行った。結果を表10に示す。
なお、ブドウ果汁率は、上記市販品に表示されている数値とした。
(9) Test Example 6: Quantitative experiment of eugenol and 2-methoxy-4-vinylphenol in commercially available grape juice-containing beverages Commercially available packaged beverages containing grape juice (containers with indication of grape juice ratio) Commercially available stuffed beverages) were prepared, and Eugenol and 2-methoxy-4-vinylphenol were quantified for each, and the Brix value and citrate acidity were measured. The results are shown in Table 10.
The grape juice ratio was the value displayed on the above-mentioned commercial product.
本発明によれば、
(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有し、
果汁率(ストレート果汁換算)が3~70質量%であり、
非アルコール飲料である、ブドウ果汁含有飲料が提供される。
According to the present invention
(A) Eugenol is contained in an amount of 1 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol is contained in an amount of 1.5 to 150 ppb.
The juice ratio (straight juice equivalent) is 3 to 70% by mass,
Grape juice-containing beverages , which are non-alcoholic beverages, are provided.
また、本発明によれば、
果汁率(ストレート果汁換算)が3~70質量%であり、非アルコール飲料であるブドウ果汁含有飲料の濃厚感向上方法であって、
ブドウ果汁含有飲料が、(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有するように調製する工程を含む、ブドウ果汁含有飲料の濃厚感向上方法が提供される。
Further, according to the present invention,
The fruit juice ratio (in terms of straight fruit juice) is 3 to 70% by mass, which is a method for improving the richness of a non-alcoholic beverage containing grape juice.
Concentration of grape juice-containing beverages comprising the step of preparing the grape juice-containing beverage to contain (a) eugenol 1-300 ppb and / or (b) 2-methoxy-4-vinylphenol 1.5-150 ppb. A method for improving the feeling is provided.
また、本発明によれば、
果汁率(ストレート果汁換算)が3~70質量%であり、非アルコール飲料であるブドウ果汁含有飲料の濃厚感向上方法であって、
ブドウ果汁含有飲料が、(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有するように調製する工程を含む、ブドウ果汁含有飲料の製造方法が提供される。
Further, according to the present invention,
The fruit juice ratio (in terms of straight fruit juice) is 3 to 70% by mass, which is a method for improving the richness of a non-alcoholic beverage containing grape juice.
Production of a grape juice-containing beverage comprising the step of preparing the grape juice-containing beverage to contain (a) eugenol from 1 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol from 1.5 to 150 ppb. The method is provided.
以上、本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。以下、本発明の参考形態の一例を示す。
[1]
(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有する、ブドウ果汁含有飲料。
[2]
果汁率(ストレート果汁換算)が3~70質量%である、[1]に記載のブドウ果汁含有飲料。
[3]
赤ブドウ果汁を含む、[1]または[2]に記載のブドウ果汁含有飲料。
[4]
容器詰めされた、[1]乃至[3]いずれか一つに記載のブドウ果汁含有飲料。
[5]
非アルコール飲料である、[1]乃至[4]いずれか一つに記載のブドウ果汁含有飲料。
[6]
(a)オイゲノールおよび/または(b)2-メトキシ-4-ビニルフェノールを含有する、ブドウ果汁含有飲料の濃厚感向上剤。
[7]
(a)オイゲノールが1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールが1.5~150ppbとなるようにブドウ果汁含有飲料に配合される、[6]に記載のブドウ果汁含有飲料の濃厚感向上剤。
[8]
ブドウ果汁含有飲料が、(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有するように調製する工程を含む、ブドウ果汁含有飲料の濃厚感向上方法。
[9]
ブドウ果汁含有飲料が、(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有するように調製する工程を含む、ブドウ果汁含有飲料の製造方法。
Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted. Hereinafter, an example of the reference embodiment of the present invention will be shown.
[1]
(A) A grape juice-containing beverage containing 1 to 300 ppb of eugenol and / or 1.5 to 150 ppb of (b) 2-methoxy-4-vinylphenol.
[2]
The grape juice-containing beverage according to [1], wherein the fruit juice ratio (in terms of straight fruit juice) is 3 to 70% by mass.
[3]
The grape juice-containing beverage according to [1] or [2], which comprises red grape juice.
[4]
The grape juice-containing beverage according to any one of [1] to [3], which is packed in a container.
[5]
The grape juice-containing beverage according to any one of [1] to [4], which is a non-alcoholic beverage.
[6]
An agent for improving the richness of grape juice-containing beverages, which comprises (a) eugenol and / or (b) 2-methoxy-4-vinylphenol.
[7]
The grape juice-containing beverage according to [6], wherein (a) the grape juice-containing beverage is blended so that eugenol is 1 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol is 1.5 to 150 ppb. Beverage richness improver.
[8]
Concentration of grape juice-containing beverages comprising the step of preparing the grape juice-containing beverage to contain (a) eugenol 1-300 ppb and / or (b) 2-methoxy-4-vinylphenol 1.5-150 ppb. How to improve the feeling.
[9]
Production of a grape juice-containing beverage comprising the step of preparing the grape juice-containing beverage to contain (a) eugenol from 1 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol from 1.5 to 150 ppb. Method.
本発明によれば、
(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有し、
果汁率(ストレート果汁換算)が3~70質量%であり、
容器詰めされた非アルコール飲料である、ブドウ果汁含有飲料が提供される。
According to the present invention
(A) Eugenol is contained in an amount of 1 to 300 ppb and / or (b) 2-methoxy-4-vinylphenol is contained in an amount of 1.5 to 150 ppb.
The juice ratio (straight juice equivalent) is 3 to 70% by mass,
Grape juice-containing beverages, which are non-alcoholic beverages in containers , are provided.
本発明によれば、
(a)オイゲノールを1~300ppb含有し、
果汁率(ストレート果汁換算)が3~70質量%であり、
容器詰めされた非アルコール飲料である、ブドウ果汁含有飲料が提供される。
また、本発明によれば、
(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有し、
果汁率(ストレート果汁換算)が3~70質量%であり、
容器詰めされた非アルコール飲料である、ブドウ果汁含有飲料(ただし、Muscadine Grape Juiceを含むものを除く)が提供される。
According to the present invention
(A) Containing 1 to 300 pp b of eugenol,
The juice ratio (straight juice equivalent) is 3 to 70% by mass,
Grape juice-containing beverages, which are non-alcoholic beverages in containers, are provided.
Further, according to the present invention,
(B) Containing 1.5 to 150 ppb of 2-methoxy-4-vinylphenol,
The juice ratio (straight juice equivalent) is 3 to 70% by mass,
Beverages containing grape juice, which are non-alcoholic beverages in containers (except those containing Muscadine Grape Juice) are provided.
また、本発明によれば、
ブドウ果汁含有飲料が(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有するように、(a)オイゲノールおよび/または(b)2-メトキシ-4-ビニルフェノールを添加する工程を含む、ブドウ果汁含有飲料の濃厚感向上方法が提供される。
Further, according to the present invention,
( A ) Eugenol and / or (b) 2- A method for improving the richness of a grape juice-containing beverage, which comprises a step of adding methoxy-4-vinylphenol, is provided.
また、本発明によれば、
ブドウ果汁含有飲料が(a)オイゲノールを1~300ppbおよび/または(b)2-メトキシ-4-ビニルフェノールを1.5~150ppb含有するように、(a)オイゲノールおよび/または(b)2-メトキシ-4-ビニルフェノールを添加する工程を含む、ブドウ果汁含有飲料の製造方法が提供される。
Further, according to the present invention,
( A ) Eugenol and / or (b) 2- A method for producing a grape juice-containing beverage is provided, which comprises a step of adding methoxy-4-vinylphenol .
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