JP6949689B2 - Juice-containing beverage - Google Patents

Description

The present invention relates to a beverage containing fruit juice.

Alcoholic beverages in containers, such as canned chuhai and cocktail beverages, which can be drunk immediately after opening, are also called RTD beverages and are required based on alcohol for brewing made from shochu, spirits, sugar cane, etc. Therefore, fruit juice, flavor, carbon dioxide, sweetener, acidulant, etc. are added. Among them, containerized alcoholic beverages containing fruit juice, especially containerized alcoholic beverages containing a high concentration of fruit juice, are popular as alcoholic beverages that allow you to enjoy the deliciousness of alcohol and the rich and fresh feeling of fruit juice at the same time.
However, when the content of fruit juice in the beverage increases (the content of fruit juice is, for example, 5% or more), the rich fruit juice feeling increases due to the influence of the fruit juice, but the flavor lacks a refreshing feeling, resulting in a rich fruit juice feeling and a refreshing feeling. The balance of the juice becomes unbalanced and the palatability decreases.

As a method of achieving both a rich taste and a refreshing flavor, "the pH is 2.7 to 3.8, and the proportion of fructose is 65 w / w% or more of the total sugar, which is the original freshness of fruit juice. Fruit juice-containing alcoholic beverage that has a rich flavor and has both richness (fruit juice feeling) and sharpness (refreshing feeling) "(Patent Document 1) and" a fruit-like rich feeling that contains native gellan gum and has a specific viscosity ( "Beverages that have both richness and thickness" and good throat (good aftertaste) "(Patent Document 2) and the like have been proposed.

Japanese Unexamined Patent Publication No. 2005-192473 JP-A-2009-291163

However, the conventional method has not yet obtained a sufficient effect of improving the balance between rich fruit juice and refreshing feeling, and a new and more effective method that can solve this problem has been sought.
An object of the present invention is to provide a novel technique capable of enhancing the balance between a rich fruit juice feeling and a refreshing feeling felt when drinking a fruit juice-containing beverage.

As a result of diligent research, the present inventor has determined to contain γ-decalactone (its content is (A)) and ethyl DL-2-methylbutyrate (whose content is (B)) which is a rasemi form. By constructing a beverage containing γ-decalactone so that the content (A) and ratio ((B) / (A)) of γ-decalactone satisfy predetermined conditions, a rich fruit juice feeling can be obtained. We have found that it is possible to improve the balance with a refreshing feeling, and completed the present invention.
In the present specification, the rich fruit juice feeling means a plump and fruit juice-like taste obtained when the taste and aroma are well-balanced. In addition, the refreshing sensation is a feeling that the aftertaste after drinking disappears, and the sensation that the aftertaste after drinking including sweetness, bitterness, acidity, umami, and saltiness disappears is also called sharpness of the aftertaste. .. The balance between rich and refreshing juice means a state in which a rich and juice-like taste and a feeling of no aftertaste can be achieved at the same time.

That is, the gist of the present invention is as follows.
[1] Containing γ-decalactone and ethyl DL-2-methylbutyrate,
When the content of γ-decalactone is (A) and the content of ethyl DL-2-methylbutyrate is (B),
The content (A) of γ-decalactone is 3 ppm or more,
A fruit juice-containing beverage having a content ratio (B) / (A) of γ-decalactone and ethyl DL-2-methylbutyrate of 0.07 or more.
[2] The fruit juice-containing beverage according to [1], wherein the content (A) of γ-decalactone is 5 ppm or more, and the content (B) of ethyl DL-2-methylbutyrate is 0.5 ppm or more and 50 ppm or less. ..
[3] The fruit juice-containing beverage according to [1] or [2], which has a fruit juice content of 5% or more.
[4] The fruit juice-containing beverage according to [3], wherein the fruit juice content is 5% or more and 40% or less.
[5] The fruit juice-containing beverage according to any one of [1] to [4], wherein the fruit juice is a fruit juice derived from a fruit of a Rosaceae plant.
[6] The fruit juice-containing beverage according to [5], wherein the Rosaceae plant is a peach or an apple.
[7] The fruit juice-containing beverage according to any one of [1] to [6], which further contains alcohol.
[8] The fruit juice-containing beverage according to [7], wherein the alcohol content is 1 to 10% by volume.
[9] The fruit juice-containing beverage according to any one of [1] to [8], which further contains carbon dioxide gas.
[10] When the content of γ-decalactone is (A) and the content of ethyl DL-2-methylbutyrate is (B) in the fruit juice-containing beverage, the following a) and b) are satisfied. A method for improving richness and refreshing feeling, which comprises containing γ-decalactone and ethyl DL-2-methylbutyrate.
a) Content of γ-decalactone (A): 3 ppm or more b) Content ratio of γ-decalactone and ethyl DL-2-methylbutyrate (B) / (A) is 0.07 or more

According to the present invention, it is possible to provide a novel technique capable of enhancing the balance between the rich fruit juice feeling and the refreshing feeling felt when drinking in a fruit juice-containing beverage.

Hereinafter, one embodiment of the present invention will be described in detail.
This embodiment contains γ-decalactone and ethyl DL-2-methylbutyrate, the content of γ-decalactone (A) is 3 ppm or more, and the content ratio of γ-decalactone and ethyl DL-2-methylbutyrate ( B) / (A) is 0.07 or more, and relates to a fruit juice-containing beverage.

In the present specification, the fruit juice-containing beverage means a beverage containing fruit juice as a raw material. The fruit juice refers to a liquid component obtained by crushing a fruit, squeezing or straining the fruit, and removing the skin, seeds, etc. as necessary. In addition, the fruit juice according to the present specification is a concept that includes a concentrated liquid component and diluted and reduced products thereof.

Examples of fruits from which fruit juice is derived include citrus fruits, Rosaceae fruits, grapes, pineapples, guava, bananas, mangoes, acerolas, lychees, papayas, passion fruits, blueberries, kiwifruits and melons. Examples of citrus fruits include orange, citrus depressa, grapefruit, lemon, lime, yuzu, iyokan, citrus, hassaku, ponkan, shikuwasa, and kabosu. Examples of fruits of Rosaceae include apricots, strawberries, plums, cherry blossoms, plums, pears, Japanese pears, loquats, peaches, apples, prunes, and raspberries. For example, the juice of one or more of these fruits may be selected and contained in the beverage of the present embodiment.
Of these, by applying the configuration according to the present invention, it is possible to further enhance the balance between the rich fruit juice feeling and the refreshing feeling, so that the beverage contains fruit juice derived from the fruits of the rose family. Of the fruits of the rose family, peaches and apples are more preferable (that is, peaches, apples, or mixed juices thereof are preferably contained).

The variety, production area, ripeness, size, etc. of the fruit that can be used for preparing the fruit juice according to the fruit juice-containing beverage of the present embodiment are not particularly limited and can be appropriately set.
Further, the beverage of the present embodiment may be prepared by using a commercially available juice, concentrated juice, paste or the like as the fruit juice. Specifically, juices and concentrated juices specified by the JAS standard (Japanese Agricultural Standard for Fruit Beverages) can be mentioned. For example, one or more of these juices are used for preparing the fruit juice-containing beverage of the present embodiment. Can be used for.

The fruit juice content in the fruit juice-containing beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art. This is preferable because the balance between the rich fruit juice and the refreshing feeling can be further enhanced.
Here, the fruit juice content is relative when the Brix value or acidity of the squeezed juice (straight fruit juice) obtained by squeezing an edible portion of fruit or the like and not subjected to treatment such as concentration is 100%. The concentration. Further, in the present specification, the Brix value refers to the reading of a refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C. based on the JAS standard. The Brix value can be measured by using a known method and apparatus. Further, the acidity can be expressed by the number of grams (anhydrous citric acid g / 100 g) when the amount of organic acid contained in 100 g is converted into citric acid. The acidity can also be measured by a method defined by a 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.
Whether the fruit juice content is calculated based on the Brix value or the acidity is determined for each type of fruit based on the JAS standard. For example, peaches and apples are calculated based on the Brix value. When the fruit juice content 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, for peach, since the Brix value of straight fruit juice is (Bx8 °), when concentrated peach juice having a Brix value of Bx64 ° is blended in about 4% by weight in the beverage, a beverage having a fruit juice ratio of 32% can be obtained. can.

The fruit juice-containing beverage of the present embodiment contains 3 ppm or more of γ-decalactone and ethyl 2-methylbutyrate, which is an equal mixture of D-form and L-form (racemic form), and contains γ-decalactone and DL-2-. The relationship with the ethyl methylbutyrate content ratio (B) / (A) of 0.07 or more is satisfied.
When the content (A) of γ-decalactone is 3 ppm or more and the content ratio (B) / (A) of γ-decalactone and ethyl DL-2-methylbutyrate is 0.07 or more, γ-decalactone can be obtained. The taste is adjusted to give a rich fruit juice feeling, and DL-2-methylbutyrate ethyl gives a moderately refreshing feeling. As a result, in a fruit juice-containing beverage having a fruit juice content of 5% or more, it is possible to enhance the balance between a rich fruit juice feeling and a refreshing feeling when drinking.

Further, since the balance between the rich fruit juice feeling and the refreshing feeling can be further enhanced, the content (A) of γ-decalactone is preferably 5 ppm or more, more preferably 7 ppm or more, and more preferably 7 ppm or more and 16 ppm or less. .. Further, since the balance between rich fruit juice and refreshing feeling can be further enhanced, the content (B) of ethyl-2-methylbutyrate (B) is preferably 0.5 ppm or more and 50 ppm or less, preferably 1 ppm or more. , 20 ppm or less, and even more preferably 1 ppm or more and 6 ppm or less.
If the content (B) of ethyl-2-methylbutyrate exceeds 50 ppm, an offensive odor such as a solvent odor will be felt as compared with the case where it is within the range, so 50 ppm or less is preferable. The upper limit of γ-decalactone (A) is not particularly limited, but the addition of more than 30 ppm does not substantially increase the rich fruit juice feeling, so it may be 30 ppm or less in consideration of cost and the like. preferable.

The method for adjusting the content and ratio of γ-decalactone and ethyl-2-methylbutyrate in the fruit juice-containing beverage is not particularly limited, and for example, a commercially available product may be added in the beverage manufacturing process.
Further, the content of γ-decalactone and DL-2-methylbutyrate in a beverage can be measured by, for example, gas chromatography-mass spectrometry. The measurement can be performed based on, for example, the conditions shown in the examples.

The fruit juice-containing beverage of the present embodiment may contain the above two components and other components other than the fruit juice as long as the effects of the present invention are exhibited, and is not particularly limited. Specifically, sweeteners such as sugars and high-sweetness sweeteners, acidulants, flavors, vitamins, colorants, antioxidants, emulsifiers, preservatives, salt, seasonings, extracts, pH adjusters, quality stability It can contain ingredients normally blended in beverages, such as agents and thickeners.
The pH and acidity of the beverage can be set as appropriate and are not particularly limited.
Further, the fruit juice-containing beverage of the present embodiment may be prepared as an alcoholic beverage containing an alcohol such as ethanol. When alcohol is contained, the content is not particularly limited, but the configuration according to the present invention can further enhance the richness and refreshing feeling, and therefore 1 to 10% by volume (more preferably 3 to 10% by volume). ) Is preferable. The base liquor used as an alcohol source is not particularly limited, and distilled liquor can be mentioned. Examples of the distilled liquor include whiskey, brandy, shochu, spirits, and alcohol for raw materials.
Further, the fruit juice-containing 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.

The fruit juice-containing beverage of the present embodiment can be produced, for example, according to a conventional method, and the blending amount, ratio, production conditions, etc. of each component are not particularly limited.
For example, concentrated juice is used as a raw material and diluted with water. In the case of a carbonated beverage, carbonated water may be used for dilution. Then, after the beverage is produced, γ-decalactone and ethyl DL-2-methylbutyrate are added to the diluted solution in an amount and proportion satisfying the above relationship, and other components added as necessary are added to the juice-containing beverage. To prepare.
The order of addition is not particularly limited and can be appropriately set by those skilled in the art. Further, in the case of a carbonated drink, in addition to the method of using carbonated water in the above dilution, a carbonated drink can also be obtained by performing carbonation so as to have a predetermined gas volume before filling the container.

The produced fruit juice-containing beverage of the present embodiment is not particularly limited, but may be, for example, a packaged beverage enclosed in a container.
The method of encapsulating the container is not particularly limited, and for example, it can be performed according to a conventional method.
As the container, a known container can be appropriately selected and used, and the material and shape are not particularly limited. Specific examples of the container include a paper container, a transparent or translucent bottle, a transparent or translucent plastic container such as a PET bottle, and a metal can such as a steel can or an aluminum can.
Further, in order to prepare a packaged beverage, it can be produced through steps such as sterilization, if necessary. The method of sterilization is not particularly limited and can be appropriately set by a person skilled in the art. Can be mentioned.

As described above, according to the present embodiment, it is possible to provide a novel technique capable of enhancing the balance between the rich fruit juice feeling and the refreshing feeling felt when drinking the fruit juice-containing beverage. As a result, it can be expected to enhance the palatability of fruit juice-containing beverages and contribute to the improvement of commercial value.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
[Sensory test 1]
A commercially available chu-hi containing peach juice containing carbon dioxide (fruit juice content: 10%, alcohol content: 3% by volume) was used as a control, and γ-decalactone and ethyl DL-2-methylbutyrate were added thereto. Beverages of Examples and Comparative Examples were prepared.
The contents of γ-decalactone and ethyl DL-2-methylbutyrate in each beverage were analyzed by gas chromatography-mass spectrometry (the same analysis was performed in sensory test 2). The measurement conditions are shown below.

γ-Decalactone (Cas.706-14-9)
<Analysis conditions>
To 0.5 g of sample, 0.5 ml of ethanol and 100 μL of internal standard (20 ppm linalool-d5) were added and then diluted 50-fold with ultrapure water. The aroma component of the diluted sample was adsorbed on Twister (40 ° C., 2 hours), analyzed by gas chromatograph mass spectrometry (GC / MS), and quantified by the internal standard addition method.
<GC conditions>
Equipment: Heat-heating vaporization type injection port (CIS4, manufactured by Agilent), heat desorption unit (manufactured by TDU, Agilent), GC System (7890B, manufactured by Agilent Technologies), Mass Selective Detector (5977, manufactured by Agilent Technologies)
LTM column (1st: DB-WAX, 20m x 0.18mm; 0.3μm, 2nd: DB-5, 10m x 0.18mm; 0.4μm, manufactured by Agilent Technologies)
TDU: 20 ° C (1 min)-(720 ° C / min) -250 ° C (3 min)
CIS4: -50 ° C (1.5 min)-(12 ° C / sec) -240 ° C (45 min)
Split ratio: 10: 1
Injection pressure: 508.28 kPa
1st column temperature: 40 ° C (3 min)-(5 ° C / min) -180 ° C (0 min)
2nd column temperature: 40 ° C (31 min)-(5 ° C / min) -180 ° C (0 min)
MSD: SCAN mode, m / z 29-230, 20Hz, EI

Ethyl DL-2-methylbutyrate (Cas.7452-79-1)
<Analysis conditions>
3.0 g of NaCl and 200 μL of internal standard (150 ppm Ethyl butyrate-d3) were added to 10.0 g of the sample, GC / MS analysis was performed, and quantification was performed by the internal standard method.
<GC conditions>
Equipment: Heat-heating vaporization type injection port (CIS4, manufactured by Agilent), heat desorption unit (manufactured by TDU, Agilent), GC System (7890B, manufactured by Agilent Technologies), Mass Selective Detector (5977, manufactured by Agilent Technologies)
LTM column (1st: DB-WAX, 20m x 0.18mm; 0.3μm, 2nd: DB-5, 10m x 0.18mm; 0.4μm, manufactured by Agilent Technologies)
TDU: 40 ° C (1 min)-(720 ° C / min) -250 ° C (3 min)
CIS4: -50 ° C (3 min)-(12 ° C / sec) -240 ° C (18 min)
Injection conditions: HIT-HSS (1 ml), solvent vent mode injection port pressure: 508.28 kPa
1st column temperature: 40 ° C (3 min)-(5 ° C / min) -125 ° C (0 min)
2nd column temperature: 40 ° C (20 min)
MSD: SCAN mode, m / z 29-300, 20Hz, EI

Five trained panelists evaluated the obtained beverage on a five-point scale using the following scores for a rich fruit juice feeling, a refreshing feeling, and a good balance between a rich fruit juice feeling and a refreshing feeling. (Each item has the best evaluation of 5 points). The control was given 3 points, and it was considered effective if the balance between rich fruit juice and refreshing feeling was better than that of the control.
Samples were provided to panelists at 4 ° C. The average value was calculated for each evaluation result and shown in Tables 1 and 2.
Rich fruit juice 1 I don't feel ⇔ 3 ⇔ I feel 5
Clean feeling 1 I don't feel ⇔ 3 ⇔ I feel 5
Balance between rich juice and refreshing 1 Bad ⇔ 3 ⇔ Good 5

From the results in Tables 1 and 2, when the content of γ-decalactone is 3 ppm or more and the content ratio (B) / (A) of γ-decalactone and ethyl DL-2-methylbutyrate is 0.07 or more. It can be understood that the balance between rich fruit juice and refreshing feeling is improved compared to the control.

[Sensory test 2]
After mixing the raw materials shown in Table 3, they were diluted with carbonated water and water in an amount of 1 L to prepare a base liquid having a gas pressure of 2.1 gas vol and an alcohol content of 4% by volume.

The same test as in the sensory test 1 was carried out on the beverage of the example obtained by adding γ-decalactone and ethyl DL-2-methylbutyrate to the base liquid. The results are shown in Table 4.

From Table 4, it can be understood that also in Example 10 having a fruit juice content of 30%, the balance between the rich fruit juice feeling and the refreshing feeling is improved as compared with Examples 1 to 9.
Further, it can be understood that the balance between the rich fruit juice feeling and the refreshing feeling is also improved in Example 11 containing the fruit juices of peach and apple as compared with the control.

Claims (6)

An alcohol-containing fruit juice-containing beverage containing fruit juice derived from the fruits of Rosaceae plants and having a juice content of 5% or more and 40% or less.
Contains γ-decalactone and ethyl DL-2-methylbutyrate,
When the content of γ-decalactone is (A) and the content of ethyl DL-2-methylbutyrate is (B),
The content (A) of γ-decalactone is 3 ppm or more,
The content ratio (B) / (A) of γ-decalactone and ethyl DL-2-methylbutyrate is 0 . A fruit juice-containing beverage that is 1 or more. The fruit juice-containing beverage according to claim 1, wherein the content of γ-decalactone (A) is 5 ppm or more, and the content of ethyl DL-2-methylbutyrate (B) is 0.5 ppm or more and 50 ppm or less. The fruit juice-containing beverage according to claim 1 or 2 , wherein the Rosaceae plant is a peach or an apple. The fruit juice-containing beverage according to any one of claims 1 to 3, wherein the alcohol content is 1 to 10% by volume. The fruit juice-containing beverage according to any one of claims 1 to 4 , further containing carbon dioxide gas. The content of γ-decalactone is (A) and DL-2- When the content of ethyl methylbutyrate is (B), a rich fruit juice feeling including containing γ-decalactone and ethyl DL-2-methylbutyrate so as to satisfy the following a) and b) , A method of improving the balance between a refreshing feeling and a rich fruit juice feeling and a refreshing feeling.
a) Content of γ-decalactone (A): 3 ppm or more b) Content ratio of γ-decalactone and ethyl DL-2-methylbutyrate (B) / (A) is 0 . 1 or more