JP2022154498A - Vinegar-containing beverage and method for manufacturing the same - Google Patents

Abstract

To provide a vinegar-containing beverage whose fruit juice feeling is enhanced in a beverage containing an apple juice and a vinegar, and a method for manufacturing the vinegar-containing beverage.SOLUTION: A vinegar-containing beverage and a method for manufacturing the vinegar-containing beverage are provided. The method includes adding phenylethyl alcohol, citronellol and geranyl acetate to a beverage containing an apple juice and a beverage.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a vinegar-containing beverage and a method for producing the same.

Regarding imparting a fruit juice feeling to beverages, a method using 3-carene oxide (Patent Document 1), a method using borneol and decanal in combination (Patent Document 2), a method using whey minerals (Patent Document 3), and palmitoleic acid. A method using brown sugar (Patent Document 4) has been reported, and a method using brown sugar (Patent Document 5) has been reported for enhancing the fruit juice feeling of vinegar. However, there are few findings on enhancement of fruit juice feeling in beverages containing vinegar, and none of them are sufficient.

JP 2019-149997 A JP 2019-135990 A JP 2018-068237 A Japanese Patent No. 6097036 JP 2019-140948 A

An object of the present invention is to provide a vinegar-containing beverage having an enhanced fruit juice feeling in a beverage containing apple juice and vinegar, and a method for producing the same.

The present inventors have completed the present invention as a result of intensive studies on this problem.
That is, the present invention has the following aspects.
(1)
A beverage containing components (A), (B) and (C).
(A) apple juice (B) vinegar (C) phenylethyl alcohol, citronellol and geranyl acetate (2)
A method for producing a beverage, which comprises adding phenylethyl alcohol, citronellol and geranyl acetate to a beverage containing components (A) and (B).

INDUSTRIAL APPLICABILITY The beverage of the present invention exhibits the effect of enhancing the fruit juice feeling in a beverage containing apple juice and vinegar.

A mode for carrying out the present invention will be described below.

The vinegar-containing beverage according to the present invention is a beverage containing vinegar, and is a beverage that is ingested as it is or after being diluted or dissolved.

As the vinegar contained in the vinegar-containing beverage according to the present invention, vinegar commonly used can be used. Vinegars that can be used include brewed vinegar, rice vinegar, black rice vinegar, brown rice vinegar, moromi vinegar, black barley vinegar, brown sugar black vinegar, other grain vinegars, apple vinegar, plum vinegar, grape vinegar, prune vinegar, and other fruit vinegars. I can. For the vinegar-containing beverage according to the invention, one kind of vinegar or a combination of two or more kinds can be used.

In particular, when using one or more selected from rice black vinegar, barley black vinegar, brown sugar black vinegar, plum vinegar, grape vinegar, prune vinegar, and other fruit vinegars, especially when apple cider vinegar is used, phenylethyl alcohol , citronellol and geranyl acetate are preferable because the effect of enhancing the feeling of fruit juice is sufficiently exhibited.

As the apple juice used in the present invention, the squeezed apple juice is used as it is or the concentrated apple juice is used.

Phenylethyl alcohol, citronellol and geranyl acetate used in the present invention are flavor components, and may be used as a single flavor as they are or as a mixed flavor.

The mixing ratio of vinegar, phenylethyl alcohol, citronellol and geranyl acetate is as follows: vinegar: phenylethyl alcohol: citronellol: geranyl acetate = 1: 0.0000001-0.0001: 0.00000001-0.000001: 0.00000001-0. 000001 is preferable. If the blended amount of phenylethyl alcohol is less than 0.0000001 or the blended amount of citronellol or geranyl acetate is less than 0.00000001 relative to 1 part by mass of vinegar, the effect of enhancing the fruit juice may not be obtained. When the blending amount of phenylethyl alcohol exceeds 0.0001, or when the blending amount of citronellol or geranyl acetate exceeds 0.000001 with respect to 1 part by mass of vinegar, palatability may be reduced, which may be undesirable.

The total amount of phenylethyl alcohol, citronellol and geranyl acetate is preferably 0.00000001 to 0.0022 parts by weight per 1 part by weight of vinegar. If it is less than 0.00000001 parts by mass, the effect of enhancing the feeling of fruit juice may not be obtained. If it exceeds 0.0022 parts by mass, the palatability may decrease, which is not preferable.

The vinegar-containing beverage of the present invention can contain fruit juices other than apple juice or concentrates thereof. Fruit juices other than apple juice or concentrates thereof are not particularly limited, but include citrus juice, grape juice, plum juice, prune juice, berry juice, and the like.

Vitamins can be added to the vinegar-containing beverage of the present invention. Such vitamins are not particularly limited as long as they can be blended in beverages. For example, one or two or more vitamin Cs selected from ascorbic acid or derivatives thereof and salts thereof, _one or two vitamin Bs selected from thiamine or derivatives thereof and salts thereof, riboflavin or its One or _two or more vitamins B2 selected from derivatives and salts thereof, one or _two or more vitamins B6 selected from niacin, pantothenic acid, pyridoxine or derivatives thereof and salts thereof are exemplified. be done.

Amino acids, peptides, and proteins can be added to the vinegar-containing beverage of the present invention. Such amino acids, peptides, and proteins are not particularly limited as long as they can be used in the fields of foods with health claims, foods, pharmaceuticals, and quasi-drugs. Examples of amino acids include alanine, valine, leucine, isoleucine, glutamine, aspartic acid, glutamic acid, proline, cysteine, lysine, threonine, asparagine, phenylalanine, serine, methionine, glycine, tyrosine, histidine, tryptophan, cystine, and theanine. be done. Examples of peptides and proteins include collagen and its hydrolysates, elastin and its hydrolysates, and the like.

A sweetener can be added to the vinegar-containing beverage of the present invention. Such sweeteners are not particularly limited as long as they are sweeteners that can be used in the field of beverages, and include white sugar, granulated sugar, wasanbon, brown sugar, soft brown sugar, honey, maple syrup, molasses, starch syrup, and glucose. , fructose, maltose, glucose-fructose liquid sugar, reduced maltose starch syrup, powdered syrup, reduced starch saccharification product, erythritol, maltose, trehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract, stevia extract and/or its refined products , monk fruit extract, thaumatin, monellin, miraculin, aspartame, acesulfame potassium, sucralose, saccharin and/or salts thereof, dulcin, neotame and the like. These sweeteners can be used singly or in combination of two or more.

In the present invention, it is preferable to add one or two selected from honey and brown sugar. By adding honey or brown sugar, it is possible to add richness to the taste of the vinegar-containing beverage.

The vinegar-containing beverage of the present invention can also be used as a jelly-like beverage by blending a thickener. Such a thickener is not particularly limited as long as it can be used in the fields of foods with health claims, foods, pharmaceuticals and quasi-drugs. Examples thereof include agar, locust bean gum, guar gum, carrageenan, xanthan gum, tamarind seed polysaccharides, native gellan gum, deacylated gellan gum, unprocessed starch, modified starch, pectin, and tara gum.

The vinegar-containing beverage of the present invention can also be used by adding an excipient and drying to dissolve the powdered product at the time of ingestion. The beverage may also be of the carbonated type.

The vinegar-containing beverage of the present invention contains ingredients that can be used in ordinary beverages, such as vitamins other than the above, organic acids, inorganic acids, crude drugs, coloring agents, flavors, preservatives, thickeners, oligosaccharides, In addition to polysaccharides, etc., a chitosan compound, a nutrient-enhancing component, a nutritive tonic component, etc. can be appropriately selected and blended, and can be produced by a conventional method for producing beverages.

The production method of the present invention is a method for producing a beverage, which comprises adding phenylethyl alcohol, citronellol and geranyl acetate to a beverage containing components (A) and (B).

EXAMPLES The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited by these examples.

We investigated the effect of enhancing the feeling of fruit juice by the combined use of flavoring ingredients and fruit juice. The vinegar-containing beverages shown in Table 1 were prepared, and the fruit juice score was calculated.
As a result of sensory evaluation by three sensory evaluation specialists, absolute evaluation was performed and scores were given, with 10 indicating "extremely high effect of enhancing fruit juice feeling" and 1 indicating "no enhancing effect of fruit juice feeling at all".

As shown in Table 1, the apple juice-containing vinegared beverages of the present invention, in which phenylethyl alcohol, citronellol and geranyl acetate were blended, were excellent in fruit juice feeling at any juice concentration.

Claims (2)

A beverage containing components (A), (B) and (C).
(A) apple juice (B) vinegar (C) phenylethyl alcohol, citronellol and geranyl acetate A method for producing a beverage, which comprises adding phenylethyl alcohol, citronellol and geranyl acetate to a beverage containing components (A) and (B).