JP2023094907A - Grape juice-containing beverage - Google Patents

Abstract

To provide a grape juice-containing beverage that retains or improves short aftertaste while enhancing the intensity of taste.SOLUTION: In the grape juice-containing beverage, the content of hexyl acetate is 0.01 to 5 ppm, and the content of acetic acid is 10 to 100 ppm.SELECTED DRAWING: None

Description

The present invention relates to a grape juice-containing beverage.

Fruit juice-containing beverages are widely accepted by consumers as one of highly palatable beverages. For fruit juice-containing beverages, there is a demand for a method for enhancing palatability by improving the richness of taste felt when drunk. As such a method, for example, a method of adding β-damascenone to a grape juice-containing beverage to increase the depth of taste is known (Patent Document 1).

JP 2019-129727 A

However, the above method is not sufficient, and there is a need to further improve the depth of flavor.

In addition, there is a problem that the more the richness of the flavor is improved, the better the after-cutting becomes. Therefore, it is desired to improve the richness of the flavor without reducing the goodness of the after-cutting.

The present invention has been proposed in view of such circumstances, and aims to provide a grape juice-containing beverage that maintains or improves the aftertaste while improving the depth of taste.

The present inventors have found that the above problems can be solved by adding predetermined amounts of hexyl acetate and acetic acid to the grape juice-containing beverage, and have completed the present invention.

That is, the present invention is configured as the following (1) to (4).
(1) A grape juice-containing beverage having a hexyl acetate content of 0.01 to 5 ppm and an acetic acid content of 10 to 100 ppm.

(2) The grape juice-containing beverage according to (1), wherein the acetic acid content is 40 to 100 ppm.

(3) Grape juice-containing beverage, including adding hexyl acetate and acetic acid so that the content of hexyl acetate is 0.01 to 5 ppm and the content of acetic acid is 10 to 100 ppm. Beverage production method.

(4) A palatability improving method for maintaining or improving good aftertaste while improving the depth of taste of a grape juice-containing beverage, wherein the grape juice-containing beverage has a hexyl acetate content of 0.01 to 0.01. A method for improving the palatability of a grape juice-containing beverage, comprising adding the hexyl acetate and the acetic acid so that the acetic acid content is 5 ppm and the acetic acid content is 10 to 100 ppm.

Effect of the Invention According to the present invention, it is possible to provide a grape juice-containing beverage that maintains or improves the aftertaste while improving the depth of taste, and a method for producing the beverage. Moreover, it is possible to provide a palatability improving method for maintaining or improving the aftertaste while improving the richness of the taste of a grape juice-containing beverage.

Specific embodiments of the present invention will be described in detail below. In this specification, the notation "X to Y" (X and Y are arbitrary numerical values) means "X or more and Y or less".

<1. Grape juice-containing beverage>
The grape juice-containing beverage according to the present embodiment has a hexyl acetate content of 0.01 to 5 ppm and an acetic acid content of 10 to 100 ppm. According to such a grape juice-containing beverage, it is possible to maintain or improve the sharpness of the aftertaste while improving the richness of the flavor. In the present specification, the term "good aftertaste" means "feeling that the taste felt after drinking the beverage disappears quickly".

(1) Grape Juice Grape juice is obtained by squeezing grape juice. For example, squeezed juice (straight juice) may be used as it is as grape juice, or processed squeezed juice may be used as grape juice. Examples of processed squeezed juice include concentrated fruit juice obtained by concentrating the squeezed juice, and reduced juice obtained by diluting the concentrated juice of the squeezed juice. Methods for processing the squeezed juice include an enzyme treatment method, a microfiltration method, an ultrafiltration method, and the like. The juice may be clarified transparent fruit juice or cloudy fruit juice.

The variety of grapes used for the grape juice is not particularly limited, but white grapes (white grapes) are preferable because they tend to favorably obtain the effects of the present invention. White grapes include, for example, Muscat (Muscat of Alexandria), Niagara, Rosario Bianco, Pittero Bianco, Chardonnay, and Thomson Seedless. For red grapes, for example, Concord, Kyoho, Beni Muscat, Delaware, Aki Queen, Sunny Rouge, Sunny Rouge, Pione, Fuji Minoru, Nagano Purple, Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Campbell Early, Steuben et al. Such grapes may be used singly or in combination of two or more.

Grape juice is juice obtained from fruits other than grapes (for example, orange juice, mandarin orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, apple juice, peach juice, strawberry juice, banana juice, mango juice). etc.) may be used in combination. When such juice is used in combination with grape juice in a grape juice-containing beverage, the blending amount can be appropriately adjusted according to the desired flavor and the like.

The fruit juice percentage in the grape juice-containing beverage is not particularly limited, but is preferably 5% by mass or more, more preferably 10% by mass or more, because the effects of the present invention tend to be exhibited easily. The upper limit of the fruit juice rate is not particularly limited, and may be 100% by mass. 70% by mass is preferable, and 40% by mass is more preferable.

In addition, the "fruit juice rate" is the relative concentration when the straight juice obtained by squeezing the fruit is 100% by mass, and is the sugar refractometer indicated by JAS standards (Japanese agricultural and forestry standards for fruit drinks). It is converted based on the degree standard (°Bx). For example, since the JAS standard for grape juice is 11°Bx, when 10% by mass of concentrated grape juice of 55°Bx is blended in a beverage, the juice content is 50% by mass. However, when the fruit juice percentage of fruit juice is converted based on the JAS standard refractometer reading for sugar, the refractometer reading for sugar such as sugars and honey added to the fruit juice shall be excluded. In addition, the fruit juice ratio is usually represented by mass % (that is, the amount of fruit juice (g) (w/w) per 100 g of beverage).

(2) Hexyl Acetate Hexyl acetate is not particularly limited, but may be blended using a commercially available compound, or may be blended with a natural product containing hexyl acetate or an extract thereof. It may be derived from the grape juice mentioned above.

In the grape juice-containing beverage, the content of hexyl acetate is 0.01-5 ppm. The lower limit of the content of hexyl acetate is preferably 0.05 ppm, more preferably 0.1 ppm. Moreover, the upper limit of the content of hexyl acetate is preferably 3 ppm. When it is within the above range, there is a tendency that it is easier to improve the richness of taste and the goodness of aftertaste.

As used herein, the content of hexyl acetate can be measured using a gas chromatograph-mass spectrometer (GC-MS). GC-MS measurement can be performed, for example, under the conditions shown in Examples.

(3) Acetic Acid Acetic acid is not particularly limited, but may be blended using commercially available compounds, or may be blended with natural products containing acetic acid or extracts thereof. It may be derived from the grape juice mentioned above.

In grape juice-containing beverages, the content of acetic acid is 10-100 ppm. The lower limit of the content of acetic acid is preferably 40 ppm. Moreover, the upper limit of the content of acetic acid is preferably 80 ppm. When it is within the above range, there is a tendency that it is easier to improve the richness of taste and the goodness of aftertaste.

As used herein, the content of acetic acid can be measured using a high performance liquid chromatograph (HPLC).

(4) Others In the grape juice-containing beverage according to the present embodiment, raw materials and additives normally used in general beverages can be blended as appropriate. For example, sugars (monosaccharides, disaccharides, oligosaccharides such as sugar, fructose, glucose, lactose, maltose, sugar alcohols such as erythritol and maltitol, isomerized sugar such as fructose-glucose liquid sugar), sweeteners, Oxidizing agents, emulsifiers, thickening stabilizers, pigments, fragrances, preservatives, preservatives, pH adjusters, fungicides, vitamins and minerals, acidulants, dietary fibers and the like.

<2. Method for producing grape juice-containing beverage>
The grape juice-containing beverage according to the present embodiment can be produced using equipment and conditions that are used in ordinary beverage production methods.

Specifically, in this method for producing a grape juice-containing beverage, for example, acetic acid is added to a solution containing grape juice so that the content of hexyl acetate is 0.01 to 5 ppm and the content of acetic acid is 10 to 100 ppm. There is a step of adding hexyl and acetic acid and, if necessary, adding other ingredients. The order and method of blending the grape juice, hexyl acetate, acetic acid, and other ingredients are not particularly limited, and can be appropriately determined by those skilled in the art.

A packaged grape juice-containing beverage can be produced by filling a container with the beverage thus prepared.

The produced grape juice-containing beverage may be appropriately sterilized, for example, before or after filling the container. The method of sterilization treatment is not particularly limited, and includes ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, and the like.

The type of container to be filled with the grape juice-containing beverage is not particularly limited, but there are molded containers (PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foil or plastic film, glass bottles, etc. A sealed container and the like can be mentioned.

<3. Method for improving palatability>
As described above, the grape juice-containing beverage according to the present embodiment has a hexyl acetate content of 0.01 to 5 ppm and an acetic acid content of 10 to 100 ppm, thereby improving the depth of taste. It is possible to maintain or improve the goodness of post-cutting while maintaining or improving the sharpness.

From this, hexyl acetate and acetic acid are added so that the content of hexyl acetate is 0.01 to 5 ppm and the content of acetic acid is 10 to 100 ppm. It can be defined as a palatability improvement method that maintains or improves the goodness of aftertaste while maintaining or improving.

Based on such a method, it is possible to provide a grape juice-containing beverage that maintains or improves the aftertaste while improving the depth of taste.

EXAMPLES Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

[Test 1: Verification by addition of acetic acid or hexyl acetate]
(Preparation of test sample)
68° White Grape Clear Concentrated Fruit Juice 35 g/L (straight conversion: 216.4 g/L), fructose-glucose liquid sugar 94 g/L, anhydrous citric acid 3.0 g/L, sodium citrate 0.6 g/L Each component and water were mixed in the following proportions, and the resulting beverage was flash sterilized at 95° C. to prepare test beverage 1 (control example 1) with a fruit juice rate of 20%. In addition, 80% acetic acid or hexyl acetate was added to test drink 1 at the ratio shown in Table 1 to prepare each test drink (reference example).

The content of hexyl acetate in each test drink was measured using a gas chromatograph-mass spectrometer (GC-MS) under the following conditions. Specifically, it was introduced into GC-MS by MVM (Multi Volatile Method) method using Gestel MPS. In subsequent tests, the content of hexyl acetate in each test drink was measured in the same manner.
・Equipment GC: 7890B manufactured by Agilent Technologies
MS: 5977B MSD manufactured by Agilent Technologies
HS: MPS manufactured by Gerstel
TUBE: Tenax TA, Carbopack B/X
・Column: DB-WAX UI 0.25mm×30m×0.25μm
・ Quantitative ion: hexyl acetate m / z = 84
・Temperature conditions: 40°C (2 minutes) ~ 8°C/minute → 240°C (10 minutes)
・Carrier gas flow rate: He 1 mL/min ・Injection method: splitless ・Ion source temperature: 230°C

(Characteristic)
The properties of each test drink were measured by the following methods, and the results are shown in Table 1. In subsequent tests, the characteristics of each test beverage were measured in the same manner, and the results are shown in each table.

Brix: After adjusting the liquid temperature of each test beverage to 20 ° C., the Brix value was measured using a sugar refractometer (trade name “RX-5000α”, manufactured by Atago Co., Ltd.) (unit: °Bx ).

pH: After adjusting the liquid temperature of each test beverage to 20° C., the pH was measured using a pH meter (trade name “HM-30R”, manufactured by Toa DKK Co., Ltd.).

Acidity: The acidity of each test beverage was calculated by the following formula based on the method for measuring acidity stipulated in the Japanese Agricultural Standards (Agricultural Water Notice No. 1127, August 8, 2006) (unit: anhydrous citric acid g/100ml).
Acidity (%) = A x f x 100/V x 0.0064
A: Titration volume (mL) with 0.1 mol / L sodium hydroxide solution
f: titer of 0.1 mol / L sodium hydroxide solution V: sample volume (mL)
0.0064: Weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol/L sodium hydroxide solution

(sensory evaluation)
Sensory evaluation was performed on each test drink by five expert panelists, and the results are shown in Table 1. Specifically, the sensory evaluation was carried out by comparatively evaluating "deliciousness", "strength of flavor", "good aftertaste", and "grape-likeness" using Control Example 1 as a standard. Each evaluation score was calculated as the average value of the evaluation scores given by each panelist according to the following evaluation criteria. In this evaluation, the score of Control Example 1 was used as a reference value (4 points), and evaluation was made on a 7-point scale based on the following evaluation criteria.
[Evaluation criteria]
7 points: feel very good (strong) compared to the standard 6 points: feel good (strong) compared to the standard 5 points: feel somewhat better (strong) than the standard 4 points: compared to the standard Equal 3 points: feel slightly worse (weak) than the standard 2 points: feel worse (weak) than the standard 1 point: feel very bad (weak) compared to the standard

As shown in Table 1, in Reference Example 1, in which the acetic acid content is 10 to 100 ppm but the hexyl acetate content is less than 0.01 ppm, it was found that the depth of taste was improved. required to improve. Moreover, it turned out that the goodness of after-cutting falls.

In addition, although the content of hexyl acetate is 0.01 to 5 ppm, in Reference Example 2 in which the content of acetic acid is less than 10 ppm, it was found that the depth of taste was improved, but further improvement is desired. was taken.

[Test 2: Verification by difference in acetic acid content]
(Preparation of test sample)
Hexyl acetate, or 80% acetic acid and hexyl acetate were added to the test drink 1 obtained in Test 1 in the proportions shown in Table 2 to prepare test drinks (control examples and examples). . Control Example 2 is the same as Reference Example 2 obtained in Test 1.

(sensory evaluation)
Sensory evaluation was performed in the same manner as in Test 1 for each test drink, and the results are shown in Table 2. In this evaluation, Control Example 2 was used as a reference, and its score was used as a reference value (4 points).

As shown in Table 2, when the content of hexyl acetate is 1 ppm, when acetic acid is added so that the content is 10 to 100 ppm, the depth of taste is improved and the aftertaste is improved. I found out. In particular, it was found that this effect can be obtained better when acetic acid is added so that the content is 44 to 84 ppm.

[Test 3: Verification by difference in content of hexyl acetate]
(Preparation of test sample)
Hexyl acetate, or 80% acetic acid and hexyl acetate were added to the test drink 1 obtained in Test 1 in proportions shown in Table 3 to prepare test drinks (control examples and examples). .

(sensory evaluation)
Sensory evaluation was performed in the same manner as in Test 1 for each test drink, and the results are shown in Table 3. In this evaluation, Control Example 3 was used as a reference for Example 6, and Control Example 4 was used as a reference for Example 7, and their scores were used as reference values (4 points).

As shown in Table 3, even when the content of hexyl acetate was 0.01 ppm, it was found that the depth of taste was improved and the aftertaste was not lowered. Moreover, it was found that even when the content of hexyl acetate was 5 ppm, the richness of the taste was improved and the aftertaste was improved.

[Test 4: Verification by difference in acidulant (organic acid)]
(Preparation of test sample)
To test drink 1 obtained in test 1, hexyl acetate, or each organic acid and hexyl acetate serving as acidulants were added in the proportions shown in Table 4, and each test drink (control example, example and Comparative Example) were prepared.

(sensory evaluation)
Sensory evaluation was performed in the same manner as in Test 1 for each test drink, and the results are shown in Table 4. In this evaluation, Control Example 2 was used as a reference, and its score was used as a reference value (4 points).

As shown in Table 4, it was found that when each organic acid was added so as to have the same level of acidity, citric acid and tartaric acid did not sufficiently improve the depth of taste.

[Test 5: Verification by difference in grape juice rate]
(Preparation of test sample)
White grape transparent concentrated juice is 170 g / L (straight conversion: 1050.9 g / L), anhydrous citric acid is 2.6 g / L, and sodium citrate is 0.6 g / L. Mix each component with water. Thus, a beverage with a fruit juice rate of 100% was obtained. After flash sterilizing the obtained beverage at 95° C., hexyl acetate, or 80% acetic acid and hexyl acetate were added at the ratio shown in Table 5 to prepare each test beverage (control example and example). bottom.

(sensory evaluation)
Sensory evaluation was performed in the same manner as in Test 1 for each test drink, and the results are shown in Table 5. In this evaluation, Control Example 5 was used as a reference, and its score was used as a reference value (4 points).

As shown in Table 5, similar to Test 2 in which the grape juice rate is 20% by mass, even if the grape juice rate is 100% by mass, when the hexyl acetate content is 1 ppm, the content is 10 It was found that the addition of acetic acid to a level of ~100 ppm improved the richness of the taste and improved the aftertaste.

[Test 6: Verification in apple juice-containing beverage]
(Preparation of test sample)
70° apple transparent concentrated juice is 30 g / L (straight conversion: 210 g / L), anhydrous citric acid is 3.0 g / L, sodium citrate is 0.6 g / L. Mix each component and water. A beverage with a fruit juice rate of 20% was obtained. After the obtained beverages were flash sterilized at 95° C., hexyl acetate, or 80% acetic acid and hexyl acetate were added at the ratios shown in Table 6 to prepare respective test beverages (control and comparative examples). bottom.

(sensory evaluation)
Sensory evaluation was performed in the same manner as in Test 1 for each test drink, and the results are shown in Table 6. The evaluation score of “apple-likeness” was also calculated as the average value of the evaluation scores given by each panelist according to the same evaluation criteria as in Test 1. In this evaluation, Control Example 6 was used as a reference, and its score was used as a reference value (4 points).

As shown in Table 6, in the apple juice-containing beverage, when the content of hexyl acetate is 1 ppm, even if acetic acid is added so that the content is 10 to 100 ppm, the depth of taste is improved. , it was found that the goodness of the after-cutting decreased. From this result, it was found that the effect of maintaining or improving the good aftertaste of the combination of hexyl acetate and acetic acid is peculiar to grape juice-containing beverages.

Claims (4)

The content of hexyl acetate is 0.01 to 5 ppm,
the content of acetic acid is 10 to 100 ppm;
A beverage containing grape juice. The acetic acid content is 40 to 100 ppm,
The grape juice-containing beverage according to claim 1. In the grape juice-containing beverage, adding the hexyl acetate and the acetic acid so that the content of hexyl acetate is 0.01 to 5 ppm and the content of acetic acid is 10 to 100 ppm,
A method for producing a grape juice-containing beverage. A palatability improving method for maintaining or improving the aftertaste while improving the depth of taste of a grape juice-containing beverage,
In the grape juice-containing beverage, adding the hexyl acetate and the acetic acid so that the content of hexyl acetate is 0.01 to 5 ppm and the content of acetic acid is 10 to 100 ppm,
A method for improving palatability of a beverage containing grape juice.