JP2024055011A - Grape-flavored drink - Google Patents

Abstract

[Problem] To provide a technology that can improve the grape-like flavor and drinkability of grape-flavored beverages. [Solution] The grape-flavored beverage of the present invention contains grape juice and one or more aroma components selected from linalool, limonene, and phenylacetaldehyde, has a grape juice ratio of 10 to 40%, and satisfies any one of the following requirements (i) to (iv): (i) the linalool concentration is 2501 to 5001 ppb, (ii) the limonene concentration is 101 to 1001 ppb, (iii) the linalool concentration is 21 to 2501 ppb and the limonene concentration is 6 to 1001 ppb, or (iv) the linalool concentration is 51 to 2501 ppb and the phenylacetaldehyde concentration is 31 to 136 ppb. [Selected Figure] None

Description

The present invention relates to a grape-flavored beverage. More specifically, the present invention relates to a grape-flavored beverage and a method for producing a grape-flavored beverage.

Traditionally, beverages containing fruit juice have been widely enjoyed as a beverage that provides a fruit juice flavor, and research and development is underway to improve the flavor and aroma of fruit juice.

For example, Patent Document 1 discloses that a beverage with an improved balance between a refreshing taste and the deliciousness typical of a fruit juice beverage contains 1 to 80 w/w% citrus juice and 0.4 to 5.0 ppm linalool. Patent Document 2 discloses that a beer-flavored beverage with a fruity aroma characterized by red grape and mango aromas contains 130.3 to 339.1 ppb linalool.

JP 2020-184967 A JP 2012-029628 A

It is generally known that a fruit juice-containing beverage with a higher fruit juice percentage is more likely to retain the original fruit juice flavor, while a fruit juice-containing beverage with a lower fruit juice percentage loses the original fruit juice flavor and drinkability.
The present inventors have focused on grape-flavored beverages containing grape juice at a relatively low juice rate, and have conducted extensive research into improving the grape-like flavor and drinkability. As a result, they have found that it is effective to use linalool, limonene, and phenylacetaldehyde and control the concentrations of these according to their concentrations and combinations, and have completed the present invention.
On the other hand, although Patent Documents 1 and 2 disclose the use of linalool, neither of them produces grape-flavored beverages, and the grape-like flavor is not improved.

The present invention provides the following technology for grape-flavored beverages:

[1] A fragrance composition comprising grape juice and one or more aroma components selected from linalool, limonene, and phenylacetaldehyde;
A grape-flavored beverage having a grape juice ratio of 10 to 40% and satisfying any one of the following requirements (i) to (iv):
(i) The linalool concentration is 2501 to 5001 ppb;
(ii) the limonene concentration is 101 to 1001 ppb;
(iii) the linalool concentration is 21 to 2501 ppb and the limonene concentration is 6 to 1001 ppb;
(iv) the linalool concentration is from 51 to 2501 ppb and the phenylacetaldehyde concentration is from 31 to 136 ppb.
[2] The grape-flavored beverage according to [1], having a polyphenol concentration of 15 to 65 mg/100 ml.
[3] The grape-flavored beverage according to [1] or [2], wherein the grape juice is derived from red grape juice.
[4] The grape-flavored beverage according to any one of [1] to [3], further comprising a sweetener.
[5] The grape flavored beverage according to any one of [1] to [4], which is a non-alcoholic beverage.
[6] A grape-flavored beverage according to any one of [1] to [5], which is packaged in a container.
[7] A method for producing a grape-flavored beverage containing grape juice and one or more aroma components selected from linalool, limonene, and phenylacetaldehyde,
A step of adjusting the grape juice ratio to 10 to 40%;
A step of blending an aroma component so as to satisfy any one of the following requirements (i) to (iv);
a method for producing a grape flavored beverage comprising, in no particular order:
(i) The linalool concentration is 2501 to 5001 ppb;
(ii) the limonene concentration is 101 to 1001 ppb;
(iii) the linalool concentration is 21 to 2501 ppb and the limonene concentration is 6 to 1001 ppb;
(iv) the linalool concentration is from 51 to 2501 ppb and the phenylacetaldehyde concentration is from 31 to 136 ppb.

The present invention provides a technology that can improve the grape-like flavor and drinkability of grape-flavored beverages.

The following is a detailed description of an embodiment of the present invention. In this specification, the notation "a to b" in the description of a numerical range means a or more and b or less, unless otherwise specified.

In this specification, "grape-like" means that the beverage has the sweetness and juiciness felt when eating grapes, and has a flavor similar to that of grapes. "Drinkability" means that the beverage has a moderate richness and body, and is satisfying.
Furthermore, the grape flavored beverage of the present embodiment is intended to provide a flavor similar to that of grapes when drunk.

<Grape-flavored drink>
The grape-flavored beverage of the present embodiment contains grape juice and one or more aroma components selected from linalool, limonene, and phenylacetaldehyde, has a grape juice rate of 10 to 40%, and satisfies any one of the following requirements (i) to (iv):
(i) The linalool concentration is 2501 to 5001 ppb;
(ii) the limonene concentration is 101 to 1001 ppb;
(iii) the linalool concentration is 21 to 2501 ppb and the limonene concentration is 6 to 1001 ppb;
(iv) the linalool concentration is from 51 to 2501 ppb and the phenylacetaldehyde concentration is from 31 to 136 ppb.
This improves the grape-like flavor and drinking experience. Although the details of the reason for this are not clear, linalool, limonene, and phenylacetaldehyde are all known to have pleasant aromas contained in fruit juice, tea leaves, etc., and it is speculated that by adjusting these aroma components to a predetermined concentration, they combine with the flavor of grape juice to improve the grape-like flavor and drinking experience.

The following describes each component contained in the grape-flavored beverage of this embodiment (hereinafter, simply referred to as "beverage").

[Aroma components]
In order for the beverage of this embodiment to satisfy the above requirements (i) to (iv), it is essential to contain linalool, limonene, and phenylacetaldehyde in the desired concentrations in addition to grape juice. If the grape juice used contains these aroma components, the amount of each component should take their contents into consideration.
Linalool, limonene, and phenylacetaldehyde are also contained in fruit juices other than grape juice and tea leaves, but when components other than grape juice are used, they should be present at concentrations that do not impair the grape flavor of the beverage of this embodiment.
The concentration of aroma components in a beverage can be measured by solid phase microextraction (SPME) using a gas chromatograph mass spectrometer.

[Grape juice]
The beverage of the present embodiment contains grape-derived fruit juice.
In this embodiment, fruit juice refers to a liquid component obtained by crushing and squeezing fruits or straining them, etc. In addition, fruit juice may include a concentrated liquid component or a diluted reconstituted product thereof, and may include a pulp component or a juice from which the pulp component has been removed by a process such as filtration or centrifugation.
The fruit juice used in the present embodiment may be straight fruit juice, concentrated fruit juice, reconstituted fruit juice, etc. Any of transparent fruit juice, translucent fruit juice, and opaque fruit juice may be used, and transparent fruit juice is preferable from the viewpoint of obtaining a stable fruit juice feel and deliciousness.

The fruit juice percentage (based on straight fruit juice; % by mass) of the beverage of this embodiment is 10 to 40% by mass, preferably 10 to 35% by mass, and more preferably 12 to 30% by mass.
By setting the juice percentage within the above range, it is possible to improve the balance of grape flavor, drinkability, and deliciousness, even with a low juice content.

The juice percentage is the relative concentration when the Brix value or acidity of the juice obtained by squeezing fruit juice and not undergoing any processing such as concentration (straight fruit juice) is taken as 100%. Whether the juice percentage is calculated based on the Brix value or acidity is determined for each type of fruit juice according to the JAS standards. In addition, when converting the juice percentage of fruit juice based on the Brix value of the JAS standards, the Brix values of sugars, honey, etc. added to the fruit juice are excluded from the calculation.

For example, the Brix value of grapes according to the JAS standard is 11, so if concentrated grape juice with a Brix value of 55 is mixed into a beverage at 10% by mass, the beverage will have a fruit juice content of 50% by mass.

The grapes used in the grape juice of this embodiment are not particularly limited, but for example, if grapes are classified into yellow-green white grapes and red/black red grapes based on the color of the skin, the juice may contain both white and red grapes, and it is preferable to contain at least red grapes. By including red grapes, the effect of improving the grape-like flavor and drinkability becomes even more pronounced.

Examples of yellow-green white grapes include varieties such as Niagara, Rosario Bianco, Muscat, and Chardonnay. Examples of red and black grapes include black red grapes such as Concord, Kyoho, Nagano Purple, Pione, Steuben, Fujiminori, and Campbell Early, and red red grapes such as Delaware, Rosario Rosso, Kaiji, and Gorby.

The origin, ripeness, size, etc. of the grapes that can be used to prepare grape juice are not particularly limited and can be set as appropriate.

[Other ingredients]
The beverage of the present embodiment may contain other ingredients in addition to those described above, so long as the effects of the present invention are achieved. Specifically, the beverage may contain ingredients that are usually added to beverages, such as fruit juice other than grape juice, sweeteners such as sugars and high-intensity sweeteners, acidulants such as citric acid, flavorings, tea extracts, vitamins, coloring agents, salt, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and thickeners.

Examples of fruit juices other than grape juice include orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, apple juice, peach juice, strawberry juice, banana juice, and mango juice. These may be used alone or in combination of two or more.

Examples of the sweeteners include sugars such as fructose, sucrose, glucose, granulated sugar, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used alone or in combination of two or more.

Examples of the acidulants include citric acid, lactic acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phytic acid, ascorbic acid, acetic acid, and phosphoric acid, as well as salts thereof. These may be used alone or in combination of two or more.

[Polyphenol]
The beverage of this embodiment preferably contains polyphenols. In this embodiment, the polyphenol concentration in the beverage is preferably 15 to 65 mg/100 ml, more preferably 20 to 50 mg/100 ml. By setting the polyphenol concentration within the above numerical range, it becomes easier to improve the grape flavor and drinkability while maintaining a good grape flavor.
The term "polyphenol" refers to a general term for compounds having multiple phenolic hydroxyl groups in one molecule. Specific examples include anthocyanins contained in fruit juice and skins such as grapes, and catechins, theanines, and tannins contained in tea leaves.
The polyphenol concentration can be measured by the Folin-Ciocalteu method (gallic acid equivalent).

[Sugar content (Brix value)]
The sugar content (Brix value) of the beverage (20° C.) of this embodiment can be set appropriately depending on the preference of the beverage, but for example, a sugar content of 1 to 20 is preferable, and a sugar content of 5 to 15 is more preferable.
The sugar content (Brix value) can be measured, for example, by using a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.) and measuring the sugar refractometer reading at 20°C.
The sugar content can be adjusted, for example, by changing the content of the above-mentioned sweeteners, fruit juice, and various other ingredients.

[acidity]
The acidity of the beverage of this embodiment is preferably 0.2 g/100 ml or more and 0.5 g/100 ml or less. By setting the acidity to be equal to or more than the lower limit, a delicious taste can be obtained. On the other hand, by setting the acidity to be equal to or less than the upper limit, an excessively sour taste can be suppressed and a delicious taste can be achieved.

Acidity can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (g anhydrous citric acid/100 ml). Acidity can also be measured by the method specified in the acidity measurement method of the JAS standard, specifically the neutralization titration method (quantitative method) using 0.1 mol/L sodium hydroxide standard solution as the alkaline solution.

[pH]
The pH of the beverage of this embodiment at 20° C. is preferably 2.8 to 4.6, more preferably 3.1 to 4.2, and even more preferably 3.2 to 3.5, thereby improving the grape flavor and drinkability in a well-balanced manner and maintaining good taste.

The pH can be measured using a commercially available pH meter. The pH can be adjusted, for example, by changing the amount of acidulant or by using a pH adjuster.

[Carbon dioxide, alcohol]
The beverage of the present embodiment may be a carbonated beverage containing carbon dioxide gas. The method for adding carbon dioxide gas to the beverage is not particularly limited and can be appropriately determined by a person skilled in the art.

The beverage of this embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage refers to a beverage that does not substantially contain alcohol, specifically a beverage that contains less than 1.0 volume/volume percent of alcohol, such as ethanol.

[container]
The container used for the beverage of this embodiment may be a sealed container made of a single material such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, or steel, or a composite or laminated material thereof. The type of container is not particularly limited, but may be, for example, a plastic bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle, etc. From the viewpoint of being able to visually check the beverage from the outside, a plastic bottle is preferred.

The volume of the beverage is not particularly limited, but 100 to 2000 ml is preferable, and 100 to 500 ml is even more preferable in terms of ease of drinking.

There are no particular limitations on the method of heat sterilization of bottled beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, there is a method in which the beverage is sterilized at high temperature for a short period of time, and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then retorted.

<Method for producing grape-flavored beverage>
The manufacturing method of this embodiment is a method for manufacturing a grape-flavored beverage containing grape juice and one or more aroma components selected from linalool, limonene, and phenylacetaldehyde,
A step of adjusting the grape juice ratio to 10 to 40%;
A step of blending an aroma component so as to satisfy any one of the following requirements (i) to (iv);
This can improve the grape-like flavor, drinkability, and taste of the grape-flavored beverage.
(i) The linalool concentration is 2501 to 5001 ppb;
(ii) the limonene concentration is 101 to 1001 ppb;
(iii) the linalool concentration is 21 to 2501 ppb and the limonene concentration is 6 to 1001 ppb;
(iv) the linalool concentration is from 51 to 2501 ppb and the phenylacetaldehyde concentration is from 31 to 136 ppb.
The mixing method is not particularly limited and any known method can be used. The components and their contents in the beverage are the same as those in the beverage described above.

<Method for improving the grape flavor and drinkability of a grape-flavored beverage>
The method for improving the grape-like flavor and drinkability of a beverage of this embodiment is a grape-flavored beverage containing grape juice and one or more aroma components selected from linalool, limonene, and phenylacetaldehyde,
A step of adjusting the grape juice ratio to 10 to 40%;
A step of blending an aroma component so as to satisfy any one of the following requirements (i) to (iv);
This can improve the grape-like flavor, drinkability, and taste of the grape-flavored beverage.
(i) The linalool concentration is 2501 to 5001 ppb;
(ii) the limonene concentration is 101 to 1001 ppb;
(iii) the linalool concentration is 21 to 2501 ppb and the limonene concentration is 6 to 1001 ppb;
(iv) the linalool concentration is from 51 to 2501 ppb and the phenylacetaldehyde concentration is from 31 to 136 ppb.
The mixing method is not particularly limited and any known method can be used. The components and their contents in the beverage are the same as those in the beverage described above.

The above describes embodiments of the present invention, but these are merely examples of the present invention, and various configurations other than those described above can also be adopted.

The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

(1) Quantitative Determination of Aroma Components in Beverages The concentrations (ppb) of linalool, limonene, and phenylacetaldehyde in the beverages were measured by SPME-GC/MS under the conditions shown below.
Apparatus: GC: Agilent Technologies 8890
MS: Agilent Technologies 5977B
SPME fiber: DVB/CAR/PDMS
Column: DB-WAX UI 0.25 mm x 30 m x 0.25 μm
Quantitative ions: linalool m/z = 71, limonene m/z = 136, phenylacetaldehyde m/z = 92,
Internal standard: 2-hexanone m/z = 100, 3-octanol m/z = 101
Temperature conditions: 40°C (3 min) - 5°C/min 110°C - 10°C/min 240°C (5 min)
Carrier gas flow rate: He 1 ml/min Injection method: splitless Ion source temperature: 230° C.

(2) Sensory evaluation of beverages Five to seven experts familiar with the development of grape-flavored beverages tasted each beverage (20°C) and conducted the following sensory tests. Each test group was rated on a 7-point scale for each evaluation item, with all items scored at 4 points, based on the control examples, and the average score was calculated. The evaluation criteria were as follows:
・Evaluation criteria <Evaluation criteria for taste, grape flavor, and drinkability>
Score 7: Feels very good (strong) compared to the control Score 6: Feels good (strong) compared to the control Score 5: Feels a little good (strong) compared to the control Score 4: Equivalent to the control Score 3: Feels a little bad (weak) compared to the control Score 2: Feels bad (weak) compared to the control Score 1: Feels very bad (weak) compared to the control

(3) Ingredients The following ingredients were used for the beverages:
・Clear concentrated grape juice; 68°Clear concentrated red grape juice (Concord variety) Brix 68.5
・Fructose glucose liquid sugar (55% isomerized sugar); Brix 75.5, acidity 0
· Trisodium citrate · Anhydrous citric acid The sugar content (Brix) is a value measured using a sugar refractometer (ATAGO RX-5000α), and the acidity indicates the acidity of citric acid (g/100 ml).

(4) Experiment 1 (Effect of concentration of each aroma component)
First, the ingredients were mixed in the following proportions to prepare a base liquid with a fruit juice content of 20%.
<Base solution>
・Clear concentrated grape juice 34g/L
・Fructose glucose liquid sugar 95g/L
Trisodium citrate 1.2g/L
・Anhydrous citric acid 2.3g/L
Next, linalool, limonene, and phenylacetaldehyde were added to the obtained base liquid in the amounts shown in Tables 1 to 4 below to obtain beverages with a fruit juice content of 20%.
The amount of polyphenols (mg/100 ml) in each beverage was 30.3. The sugar content (Brix) was 9.5, and the citric acid content was 0.3 (g/100 ml).
For each beverage, the sensory evaluation described above in (2) was carried out, with Control Example 1 as the standard. The results are shown in Tables 1 to 4.

(5) Experiment 2 (Effect of fruit juice ratio)
Each ingredient was mixed with linalool, limonene, and phenylacetaldehyde to obtain beverages with different fruit juice ratios, so as to obtain the contents and fruit juice ratios shown in Tables 5 and 6. The contents of each ingredient were also adjusted so that the beverages had the same Brix value and acidity.
The sugar content (Brix) of each beverage was 9.5 and the citric acid content was 0.3 (g/100 ml).
For each beverage, the sensory evaluation described in (2) above was carried out using the same fruit juice percentage as the standard in Control Examples 1 to 6. The results are shown in Tables 5 and 6.

Claims (7)

The present invention comprises grape juice and one or more aroma components selected from linalool, limonene, and phenylacetaldehyde,
A grape-flavored beverage having a grape juice ratio of 10 to 40% and satisfying any one of the following requirements (i) to (iv):
(i) The linalool concentration is 2501 to 5001 ppb;
(ii) the limonene concentration is 101 to 1001 ppb;
(iii) the linalool concentration is 21 to 2501 ppb and the limonene concentration is 6 to 1001 ppb;
(iv) the linalool concentration is from 51 to 2501 ppb and the phenylacetaldehyde concentration is from 31 to 136 ppb. The grape-flavored beverage according to claim 1, having a polyphenol concentration of 15 to 65 mg/100 ml. The grape-flavored beverage according to claim 1 or 2, wherein the grape juice is derived from red grape juice. The grape-flavored beverage according to claim 1 or 2, which contains a sweetener. The grape-flavored beverage according to claim 1 or 2, which is a non-alcoholic beverage. The grape-flavored beverage according to claim 1 or 2, packaged in a container. A method for producing a grape-flavored beverage comprising grape juice and one or more aroma components selected from linalool, limonene, and phenylacetaldehyde,
A step of adjusting the grape juice ratio to 10 to 40%;
A step of blending an aroma component so as to satisfy any one of the following requirements (i) to (iv);
a method for producing a grape flavored beverage comprising, in no particular order:
(i) The linalool concentration is 2501 to 5001 ppb;
(ii) the limonene concentration is 101 to 1001 ppb;
(iii) the linalool concentration is 21 to 2501 ppb and the limonene concentration is 6 to 1001 ppb;
(iv) the linalool concentration is from 51 to 2501 ppb and the phenylacetaldehyde concentration is from 31 to 136 ppb.