JP7007415B2 - How to improve the taste of packaged beverages and packaged beverages - Google Patents

Description

The present invention relates to a packaged beverage in which soft drinks, alcoholic beverages, etc. are enclosed in a container such as a can, a bottle, or a PET bottle, and a method for improving the palatability thereof.

The scents felt from food are roughly divided into two types: scents that are directly sniffed through the nose (orthonasal aroma) and scents that pass through the nose through the throat when swallowed in the mouth (retronasal aroma). It is believed that the retronasal aroma contributes particularly to the "deliciousness" of food. Orthonasal aroma, on the other hand, reminds us of "deliciousness" before eating food. That is, both orthonasal aromas and retronasal aromas are important for food.

Even in packaged beverages, the strength and quality of the aroma (orthonasal aroma) felt at the time of opening is one of the important factors for enhancing palatability. In particular, in soft drinks and alcoholic beverages to which fruit juice (fruit juice, juice), fruits, fruit skins, fruit-flavored flavors, etc. are added to add fruit flavor, the aroma of the fruit is an element that affects the palatability. .. However, most fruit aroma components derived from fruits are highly volatile and are easily lost over time even when added to beverages. For this reason, various improvements have been made in fruit-flavored beverages so that a stronger fruit aroma can be felt when drinking.

For example, as a taste improver used to add citrus flavor to alcoholic beverages, citrus fruits, whole pastes, flavors, fruit juices, concentrated juices, juice residues, peels and / or ethanol extracts of these dried products. A taste improving agent containing an aroma component purified from is known (see, for example, Patent Document 1). In addition, Patent Document 2 discloses a method for enhancing the pericarp sensation caused by the pericarp component contained in the fruit juice by adding bornyl acetate to the alcoholic beverage containing the fruit juice so as to have a specific concentration range. ing. Further, Patent Document 3 describes a method capable of enhancing the feeling of fruit juice by adding gentio-oligosaccharide to a beverage containing a high-sweetness sweetener and having low fruit juice or no fruit juice.

Japanese Unexamined Patent Publication No. 2010-41935 Japanese Unexamined Patent Publication No. 2017-131134 Japanese Unexamined Patent Publication No. 2011-206030

As a method of strengthening the orthonasal aroma felt when opening or drinking a packaged beverage, there is a method of increasing the concentration of aroma components contained in the beverage itself. However, when the concentration of the aroma component contained in the beverage is increased, the retronasal aroma felt at the time of drinking is also strengthened at the same time, and the flavor balance of the beverage may be impaired. Further, depending on the composition of the beverage, even if the concentration of the aroma component in the beverage is increased, the strength of the orthonasal aroma may not be sufficiently increased.

INDUSTRIAL APPLICABILITY According to the present invention, there is a preference for a packaged beverage in which the aroma is enhanced by the hydrophobic aroma component felt when the container is opened without impairing the flavor balance, and a packaged beverage in which the container is filled with a beverage containing the hydrophobic aroma component. The purpose is to provide a way to improve sex.

As a result of diligent research to solve the above problems, the present inventors have contained hydrophobic droplets containing a hydrophobic aroma component in a beverage composed of an edible aqueous solution in a state of being separated from the edible aqueous solution. The present invention has been completed by finding that the strength of the orthonasal aroma felt when the packaged beverage is opened can be improved.

That is, the packaged beverages and the like according to the present invention are the following [1] to [ 11 ].
[1] A packaged beverage in which a beverage containing a hydrophobic aroma component is filled in a container and sealed.
The beverage contains an edible aqueous solution containing the hydrophobic aroma component and a hydrophobic droplet containing the hydrophobic aroma component, and the edible aqueous solution and the hydrophobic droplet are separated from each other. Ori,
The hydrophobic droplets are present on the liquid surface of the edible aqueous solution.
Contains no water-soluble dietary fiber
The amount of the volatile hydrophobic aroma component of the packaged beverage is larger than the amount of the volatile hydrophobic aroma component of the packaged beverage in which only the edible aqueous solution is filled and sealed in a container of the same type as the container.
The amount of the volatile hydrophobic aroma component of the packaged beverage has an intake port and an exhaust port, and collects the main body for accommodating the opened containerized beverage and the aroma component in the gas exhausted from the exhaust port. The packaged beverage in an opened state is housed in the main body of the aroma component recovery device including the collecting member to be collected and the pump for exhausting from the exhaust port at a constant exhaust speed, and the inside of the main body is stored by the pump. The amount of the hydrophobic aroma component collected by the collecting member by sucking the gas of.
The ratio of the concentration obtained by dividing the amount of the volatile hydrophobic aroma component of the packaged beverage by the amount of gas of the main body sucked by the pump to the concentration of the hydrophobic aroma component in the edible aqueous solution is 0.2% or more. Is a packaged beverage.
[2] The ratio of the concentration obtained by dividing the amount of the volatile hydrophobic aroma component of the packaged beverage by the amount of gas of the main body sucked by the pump to the concentration of the hydrophobic aroma component in the edible aqueous solution is 0. The packaged beverage according to the above [1], which is 2 to 5.0%.
[3] The capacity of the main body is 1 L.
The packaged beverage according to [2] above, wherein the gas in the main body is sucked by the pump by sucking the gas at a flow rate of 50 mL / min for 5 minutes.
[4] The ratio of the concentration of the volatile hydrophobic aroma component of the packaged beverage to the concentration of the hydrophobic aroma component in the edible aqueous solution is 0.20% or more.
The concentration of the volatile hydrophobic aroma component of the packaged beverage is the concentration obtained by dividing the amount of the volatile hydrophobic aroma component of the packaged beverage by the amount of gas of the main body sucked by the pump, according to the above [3]. Beverages in containers.
[ 5 ] The packaged beverage according to any one of [1] to [ 4 ] above, wherein the hydrophobic aroma component is a fruit aroma component.
[ 6 ] The packaged beverage according to any one of [1] to [ 5 ] above, wherein the hydrophobic aroma component is D-limonene.
[ 7 ] The packaged beverage according to any one of [1] to [ 6 ] above, wherein the edible aqueous solution contains alcohol.
[ 8 ] The packaged beverage according to any one of [1] to [ 7 ] above, wherein the edible aqueous solution contains carbon dioxide gas.
[ 9 ] The packaged beverage according to any one of [1] to [ 8 ] above, wherein the edible aqueous solution contains fruit juice or fruit.
[ 10 ] The packaged beverage according to any one of [1] to [ 9 ] above, which is a beverage filled in a bottle can, a flexible container, or a glass bottle.
[ 11 ] A method for improving the palatability of a packaged beverage in which a beverage containing a hydrophobic aroma component is filled in a container.
The beverage contains an edible aqueous solution containing the hydrophobic aroma component.
A main body having an intake port and an exhaust port for accommodating an opened containerized beverage, a collecting member for collecting aroma components in a gas exhausted from the exhaust port, and a constant exhaust speed from the exhaust port. The packaged beverage in an opened state is housed in the main body of the aroma component recovery device including the pump to be exhausted by the pump, and the gas in the main body is sucked by the pump to be captured by the collecting member. The amount of the collected hydrophobic aroma component is defined as the amount of the volatile hydrophobic aroma component of the packaged beverage.
Hydrophobic droplets containing the hydrophobic aroma component are mixed with the beverage so that the hydrophobic droplets are present on the liquid surface of the edible aqueous solution.
The ratio of the amount of the volatile hydrophobic aroma component of the packaged beverage divided by the amount of gas of the main body sucked by the pump to the concentration of the hydrophobic aroma component in the beverage before mixing the hydrophobic droplets. However, a method for improving the palatability of a packaged beverage, which comprises adjusting the amount of the hydrophobic droplets to be mixed with the beverage so as to be 0.2% or more .

The packaged beverage according to the present invention is a packaged beverage containing a hydrophobic aroma component, and has a strong aroma due to the hydrophobic aroma component felt when the container is opened, and is excellent in palatability.
Further, according to the method for improving the palatability of a packaged beverage according to the present invention, a packaged beverage having an enhanced aroma felt when the container is opened can be produced.
In addition, the strength of the orthonasal aroma of the packaged beverage can be easily and stably evaluated by the aroma component recovery device and the method for evaluating the orthonasal aroma of the packaged beverage according to the present invention.

It is a schematic diagram of one aspect of the device for collecting aroma components.

Generally, aroma components contained in beverages such as soft drinks and alcoholic beverages are dissolved or dispersed in the beverage. If the aroma components are unevenly distributed in the beverage, it becomes difficult to uniformly produce the product. For this reason, for example, many fragrances used in beverages for the purpose of enhancing fragrance, supplementing fragrance, correcting flavor, etc. are treated so that the fragrance component is easily dissolved or dispersed in water. In addition, when the beverage contains hydrophobic substances such as fats and oils, it is considered unfavorable in terms of quality that the hydrophobic substances are separated, and it is generally emulsified with an emulsifier or adsorbed on fruit pulp. It is a target. Further, if the hydrophobic substance is separated in the manufacturing process of the beverage, it becomes difficult to uniformly package the beverage.

On the other hand, the packaged beverage according to the present invention includes an edible aqueous solution (hereinafter, may be referred to as “base liquid”) which is the main body of the beverage, and hydrophobic droplets containing a hydrophobic aroma component. The edible aqueous solution and the hydrophobic droplets are separated from each other. The number of hydrophobic droplets in the beverage may be one or a plurality. The hydrophobic aroma component that exists in a state of being separated from the base liquid is more likely to be perceived as a scent than the hydrophobic aroma component that is dissolved or dispersed in the base liquid. For example, when the hydrophobic droplet is present on the surface of the base liquid, the hydrophobic aroma component volatilized from the hydrophobic droplet causes the orthonasal aroma of the beverage, especially the ortho when the container is opened. Nasal aroma is enhanced.

<Hydrophobic aroma component>
The hydrophobic aroma component used in the present invention is not particularly limited as long as it is a hydrophobic substance among substances that make humans feel "odor". The hydrophobic substance is a substance that forms an interface without being compatible with at least a part of the substance when dropped into water at 25 ° C. That is, the hydrophobic substance does not need to be completely insoluble in water, and includes a substance that is partially soluble in water. In the present invention, it can be appropriately selected and used from the hydrophobic aroma components generally contained in foods and drinks in consideration of the desired flavor characteristics.

As the hydrophobic aroma component used in the present invention, a substance that easily volatilizes at normal temperature and pressure is preferable because it is easier for humans to perceive as a scent. Examples of the hydrophobic aroma component that easily volatilizes at normal temperature and pressure include a hydrophobic aroma component having a boiling point of 260 ° C. or lower.

The hydrophobic aroma component used in the present invention can be appropriately selected according to the flavor of the target beverage, but since it is widely used in beverages, it constitutes the characteristic aroma of a specific plant. It is preferably a component (characteristic scent component), and more preferably a characteristic scent component of fruits and herbs (scented herbs). The "characteristic scent component of a specific plant" is not limited to the scent component contained in the plant as long as it is a component constituting the characteristic scent of the plant and the scent that can be recognized by humans. It also contains aroma components that are not contained in the plant.

The hydrophobic aroma component used in the present invention includes citrus fruits such as lemon, lime, yuzu, shikuwasa, sudachi, kabosu, grapefruit, orange, Iyokan, Wenshu mikan, summer mikan, Hasaku, and Hinata summer; Soft fruits such as grapes, apples, pears, pears, citrus; tropical fruits such as bananas, pineapples, mangoes, passion fruits; peppermint, sage, thyme, lemongrass, cinnamon, rosemary, chamomile, lavender, rose hips, pepper , Herbs such as vanilla; and other characteristic scent components are preferred.

Among the citrus fruits, the characteristic scent components of lemon include citral, nerol, geraniol, neryl acetate, geranyl acetate and the like, and citral accounts for more than half of the oxygen-containing compounds contained in the essential oil derived from lemon. Examples of the characteristic aroma component of grapefruit include octanal, decanal, nootkatone and the like, and examples of the characteristic aroma component of yuzu include linalool, thymol, yuzunon (registered trademark), methyl N-methylanthranilate and the like. Examples of the characteristic aroma component of orange include octanal, decanal, linalool, geranyl acetate, and sinensal.

Examples of fruits and herbs other than citrus fruits include γ-undecalactone as a characteristic aroma component of peach. Examples of the characteristic aroma component of grapes include methylanthranilate and the like. Characteristics of menthol Examples of the scent component include menthol and the like. Characteristics of vanilla Examples of the aroma component include vanillin and the like.

<Hydrophobic liquid composition>
The hydrophobic droplets formed in the packaged beverage according to the present invention are made of a hydrophobic liquid composition containing a hydrophobic aroma component. The hydrophobic aroma component contained in the hydrophobic liquid composition may be only one kind or two or more kinds. Further, it may be a chemically synthesized product, or may be a product extracted and purified from a natural product such as animals and plants.

In the present invention, the hydrophobic liquid composition forming the hydrophobic droplets may be a composition consisting of only the hydrophobic aroma component, or may contain a hydrophobic substance other than the hydrophobic aroma component. Examples of the hydrophobic substance include fats and oils, a hydrophobic substance extracted from an organic solvent extract from a natural product together with a hydrophobic aroma component, and the like. Since a more sufficient scent enhancing effect can be obtained, the content of the hydrophobic aroma component in the entire liquid composition is preferably 15% by mass or more, more preferably 30% by mass or more, still more preferably 50% by mass or more. More preferably, it is 80% by mass or more.

The hydrophobic liquid composition may contain a non-volatile component having a relatively high boiling point. Since the hydrophobic aroma component contained therein is rapidly volatilized and easily recognized as a scent, and a more sufficient scent enhancing effect can be obtained, 80% by mass or more of the constituents of the hydrophobic liquid composition are contained. It is preferable that the component has a boiling point of 260 ° C. or lower.

For example, the hydrophobic aroma component contained in a plant is abundantly contained in the essential oil extracted from the plant. Therefore, the hydrophobic liquid composition constituting the hydrophobic droplet may contain an essential oil or a processed product thereof. Examples of the processed product of the essential oil include a concentrate of the essential oil and a product obtained by removing some components from the essential oil. Essential oils are distilled from plants by conventional methods such as steam distillation and hydrothermal distillation (direct distillation) from plant flowers, buds, fruits (skin, flesh), branches and leaves, rhizomes, bark, tree trunks, resins, etc. can do. The processing of the essential oil can be carried out by a conventional method such as a distillation method, a crystallization method or a chemical treatment method.

Essential oils are generally lighter than water and are hydrophobic liquid compositions containing terpenes as the main component. Terpenes consist of terpene hydrocarbons and terpenoids. Terpenoids are oxygen-containing derivatives such as alcohols, aldehydes, ketones and esters derived from terpene hydrocarbons.

For example, by forming hydrophobic droplets with a hydrophobic liquid composition containing an essential oil extracted from citrus fruits, a packaged beverage having a good citrus aroma can be produced. Characteristic of citrus Since the aroma component is contained in a large amount in the pericarp among the fruits, it is particularly preferable to use the essential oil extracted from the pericarp.

More than 90% of the essential oil component obtained from citrus is terpene hydrocarbon, and its main component is D-limonene, but its contribution to fragrance is low. An important component that characterizes the scent of citrus fruits is oxygen-containing compounds (terpenoids) such as aldehydes, alcohols, and esters that are present in essential oils at a few percent. Therefore, as flavors added to foods and drinks, terpeneless oils and folded oils in which terpene hydrocarbons such as D-limonene are removed and the content ratio of oxygen-containing compounds (terpenoids) such as citral are increased are widely used. It is used. Also in the packaged beverage according to the present invention, the hydrophobic liquid composition constituting the hydrophobic droplets can contain terpeneless oil, folded oil and the like.

Removing terpene hydrocarbons from citrus essential oils and increasing the terpenoid content may increase the aroma but diminish the naturalness of the aroma. The content ratio of terpenoids to the whole terpenes in the hydrophobic liquid composition constituting the hydrophobic droplets is preferably 10 to 40% by mass in order to produce a more natural packaged beverage having a strong citrus aroma. , 15 to 40% by mass, more preferably 20 to 40% by mass, and even more preferably 20 to 30% by mass. The content ratio of the terpene hydrocarbon to the whole terpenes in the hydrophobic liquid composition is preferably 90% by mass or less, more preferably 85% by mass or less. The content of D-limonene in the hydrophobic liquid composition with respect to the whole terpenes is preferably 40 to 60% by mass, more preferably 50 to 60% by mass. The content of D-limonene with respect to the terpene hydrocarbon in the hydrophobic liquid composition is preferably 50 to 80% by mass, more preferably 60 to 75% by mass.

The hydrophobic liquid composition may contain other components other than the hydrophobic aroma component as long as the effects of the present invention are not impaired. Examples of the other component include an oil-soluble solvent, a substance that suppresses deterioration of the hydrophobic aroma component, and the like. For example, the hydrophobic liquid composition may contain an oil-soluble fragrance in which a hydrophobic aroma component is dissolved in a liquid hydrophobic solvent such as liquid oil. In addition, the essential oil or its processed product and the oil-soluble fragrance may both be contained in the hydrophobic liquid composition.

When the density of the hydrophobic liquid composition is smaller than the density of the base liquid, the hydrophobic droplets formed from the hydrophobic liquid composition are located on the liquid surface of the base liquid of the packaged beverage. Normally, in a packaged beverage, the opening of the container exists on the liquid surface (top surface) side of the base liquid filled in the container body. That is, the hydrophobic droplets having a density lower than that of the base liquid float on the liquid surface of the base liquid closest to the container opening, and the hydrophobic droplets volatilized from the hydrophobic droplets in the space near the container opening. Contains aroma components. Therefore, the orthonasal aroma when the container is opened can be strongly felt.

<Base liquid>
The base liquid of the packaged beverage according to the present invention is an edible aqueous solution that is the main body of the beverage. As the base liquid, various beverages including water can be used as they are. The base liquid may be a non-alcoholic beverage or an alcoholic beverage. Further, it may be a non-effervescent beverage that does not contain carbon dioxide gas, or may be an effervescent beverage that contains carbon dioxide gas. Further, the beverage may be produced through a fermentation step, or may be a beverage produced without undergoing a fermentation step.

The base liquid of the packaged beverage according to the present invention may contain a solid such as fruit pulp or jelly as long as it is in a fluid state as a whole. Further, it may contain water as an ingredient, and may be water, alcoholic beverages, or fruit juice itself.

The base liquid can be produced, for example, by mixing the raw material water with other components and injecting carbon dioxide gas as necessary. Examples of the other components include alcoholic beverages, carbonated water, fruits, vegetables, herbs, sugars, flavors, other food materials, food additives, and the like, and these are appropriately selected and used. The base liquid may contain water as a whole, and instead of using the raw material water as a raw material, a liquid containing water such as carbonated water, alcoholic beverages, and fruit juice may be used, and other components may be mixed with the liquid.

Alcoholic beverages contained in the base liquid include alcohol for raw materials; distilled liquors such as vodka, whiskey, brandy, shochu, lamb liquor, spirits, and gin; brewed liquors such as wine, ciddle, beer, and sake; liqueurs, bellmots, etc. Examples include mixed liquor. The liquor contained in the base liquid may be one kind or two or more kinds. When the packaged beverage according to the present invention uses a liquid obtained by mixing alcoholic beverages and food materials as a base liquid, the beverage is liqueur under the Liquor Tax Law of Japan (enforced on April 1, 1991). It is classified as (extract content is more than twice) or spirits (extract content is less than twice).

The alcohol content (volume concentration of ethanol) of the base liquid is not particularly limited, and is appropriately determined according to the target product quality. For example, the alcohol content of the base liquid can be adjusted so that the alcohol content of the base liquid is preferably 1% by volume or more, more preferably 2% by volume or more, still more preferably 3% by volume or more.

Some hydrophobic aroma components are easily dissolved in alcohol. When the hydrophobic aroma component contained in the hydrophobic droplet is an aroma component that is easily dissolved in alcohol and the alcohol concentration of the base liquid is high, a part of the hydrophobic aroma component in the hydrophobic droplet is the base liquid. May dissolve in. Therefore, the alcohol content of the base liquid is preferably such that the base liquid and the hydrophobic droplets can be separated and the balance of flavor is not disturbed. For example, the liquor content of the base liquid can be adjusted so that the alcohol content is preferably 15% by volume or less, more preferably 10% by volume or less, still more preferably 8% by volume or less.

Even after a part of the hydrophobic aroma component in the hydrophobic droplet is dissolved in the base liquid, the hydrophobic droplet containing the hydrophobic aroma component remains in the beverage in a state of being separated from the base liquid. It is preferable to mix a sufficient amount of the hydrophobic liquid composition with the loss added in advance with the base liquid. Specifically, the concentration of the hydrophobic aroma component with respect to the entire beverage after mixing the hydrophobic liquid composition with the base liquid, that is, ([contained in the base liquid before mixing the hydrophobic liquid composition. Amount of hydrophobic aroma component] + [Amount of hydrophobic aroma component contained in the hydrophobic liquid composition mixed with the base liquid]) / ([Amount of base liquid] + [Amount of hydrophobic liquid composition] ]) Is preferably larger than the solubility of the hydrophobic aroma component in the base liquid at 25 ° C., it is preferable to appropriately adjust the concentration of the hydrophobic aroma component in the hydrophobic liquid composition and the amount to be mixed with the base liquid. ..

The fruits, vegetables, and herbs contained in the base liquid are not particularly limited, and fruits and the like generally used in beverages can be appropriately selected and used. For example, as the fruit or herb, those listed as fruits or herbs derived from the hydrophobic aroma component can be used. As vegetables, tomatoes, carrots, spinach, cabbage, Brussels sprouts, broccoli, cauliflower, celery, lettuce, parsley, cresson, kale, soybeans, beets, red peppers, pumpkins, Japanese mustard spinach and the like can be used. The fruit, vegetables, and herbs contained in the base liquid may be one kind or two or more kinds.

The base liquid may contain shredded fruits or the like as it is, or may be added as a raw material of juice such as fruit juice or vegetable juice. Fruit juice is defined in the Japanese Agricultural Standard for Fruit Beverages in Japan and in the Codex Standard for Fruit Juice and Nectar (CODEX STAN 247-2005) internationally. As the raw material used for preparing the base liquid, concentrated fruit juice, reduced fruit juice, or the like may be used, or fruit juice clarified by removing a part of the insoluble solid content may be used.

Fruit extract and vegetable extract may be added to the base liquid as raw materials. In particular, when the hydrophobic aroma component contained in the hydrophobic droplet is a characteristic aroma component of a fruit or herb, the base liquid contains fruit juice or an extract of the same kind of fruit as the hydrophobic aroma component. Is preferable.

Fruit extracts and vegetable extracts are obtained by extracting the components contained in fruits and vegetables from shredded fruits and vegetables using water or alcohol. These extracts are produced, for example, by a method of hot water extraction, a method of eluting fruit components using liquefied gas, and then vaporizing the liquefied gas to separate and recover the fruit components.

Sugar is a general term for monosaccharides and disaccharides, and includes sugar (sucrose, sucrose), glucose (glucose), fructose (fructose), and isomerized sugar. By containing these sugars in the base liquid, it is possible to impart sweetness, body feeling, etc. to the beverage. The saccharide contained in the base liquid may be one kind or two or more kinds.

In addition, the base liquid can contain flavors and other food ingredients. Examples of other food materials include dietary fiber, yeast extract, protein or its decomposition products. Among them, water-soluble dietary fiber is widely used to impart body feeling and other functionality to beverages. Water-soluble dietary fiber means carbohydrates that are soluble in water and are indigestible or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition product, pectin, Arabic gum and the like. Only one kind of these water-soluble dietary fibers may be used, or two or more kinds may be used in combination.

As the food additive that may be contained in the base liquid, an article that can be used in accordance with national laws and regulations can be used, and the range is not particularly limited. For example, coloring agents, fragrances, sweeteners, acidulants, emulsifiers, etc. for the purpose of improving the palatability of foods, such as preservatives and antioxidants for maintaining the quality of foods, are necessary for the manufacture or processing of foods. Various pH adjusters, antifoaming agents, foaming agents and the like, and nutritional enhancers used for supplementing and strengthening nutritional components can be contained as needed. These additives can be appropriately selected and used from those generally used for beverages.

Further, the pH of the beverage may be adjusted according to the purpose of controlling microorganisms, suppressing deterioration of aroma components, and the like. Generally, the lower the pH of a beverage, the more difficult it is for microorganisms to grow. On the other hand, if the pH is too low, the acidity will be too strong. In addition, some aroma components tend to deteriorate when the pH is low. The pH of the base liquid is preferably 2.0 or more, more preferably 2.5 or more, still more preferably 3.0 or more, from the viewpoint of the strength of acidity suitable for beverages and the suppression of deterioration of aroma components. Further, in consideration of suppression of microbial growth, strength of sterilization conditions, etc., the pH of the base liquid is preferably 5.0 or less, more preferably 4.0 or less, still more preferably 4 when it does not contain alcohol. When it is less than 0.0 and contains alcohol, it is preferably 6.5 or less, more preferably 5.0 or less.

The above-mentioned food materials and food additives are examples, and those contained in the packaged beverage according to the present invention are not limited thereto. The type and content of the food material and food additive to be used may be appropriately selected and adjusted according to the purpose.

The base liquid is prepared by uniformly mixing all the raw materials. If the raw material contains a hydrophobic component, emulsify it using an appropriate emulsifier or the like to make it uniform. Further, even when the base liquid contains insoluble solids such as fruit pulp, it is sufficiently stirred so that it becomes uniform. The emulsification treatment and the stirring treatment can be performed using a homogenizer or a stirring device widely used in the production of beverages. For example, when the base liquid contains a hydrophobic aroma component, it is preferable to mix it in combination with an emulsifier so that the hydrophobic aroma component is uniformly dispersed in the base liquid, and an appropriate emulsification treatment is performed. Is more preferable.

When the base liquid does not contain hydrophobic components or insoluble solids, the uniformity of the base liquid can be more easily and stably maintained than when these are contained. It is preferable that the base liquid is uniform because the hydrophobic droplets can be separated from the base liquid more stably.

Further, carbon dioxide gas may be press-fitted into the base liquid to prepare a carbonated drink. The gas volume at this time may be appropriately determined according to the purpose, but is limited by the pressure resistance of the container and the manufacturing conditions. For example, when heat sterilization is performed in the manufacturing process, the pressure inside the container during heating must be set to be equal to or lower than the pressure resistance of the container, so that the gas volume is limited as compared with the case where heat sterilization is not performed.

Since carbon dioxide has a bacteriostatic effect, if the carbon dioxide pressure in the container is 98 kPa or more at 20 ° C and the beverage does not contain plant or animal tissue components such as fruit juice, fruits, and milk, it is sterilized by heating. Is unnecessary, and the gas volume can be increased.

When an insoluble matter is generated in the prepared base liquid, it is preferable to perform a treatment for removing the insoluble matter such as filtration on the base liquid. The insoluble matter removing treatment is not particularly limited, and can be performed by a method usually used in the art such as a filtration method and a centrifugation method. In the present invention, the insoluble matter is preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

<Container>
By enclosing the base liquid and the hydrophobic liquid composition in a container, that is, filling and sealing the container, the packaged beverage according to the present invention can be obtained. The container that can be used is not particularly limited, and a two-piece beverage can, a three-piece beverage can, a bottle can, a flexible container, a glass bottle, or the like can be used. As the flexible container, a container made by molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), PET (polyethylene terephthalate) into a bottle shape or the like is used. Can be mentioned. The flexible container may be made of a single-layer resin or may be made of a multi-layer resin.

When the packaged beverage according to the present invention is a sparkling beverage, a container having high pressure resistance is used. The manufacturer's guaranteed pressure resistance of aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans currently on the market is as high as 686 kPa, and considering the actual pressure resistance, it is approximately 3 when heat sterilization is required. .2 gas volume or less, if heat sterilization is not required, it will be about 3.8 gas volume or less.

Some hydrophobic substances such as hydrophobic aroma components dissolve or deteriorate the resin. Therefore, when a flexible container or a container using resin as a part of the container is used, the hydrophobic substance contained in the hydrophobic droplets in the beverage affects the dissolution and deterioration. It is preferable to use a resin that does not receive the resistance. For example, the sealing compound used for two-piece beverage cans and three-piece beverage cans contains resin as a main component, and the liner of the cap of the bottle can also contains resin.

For example, most of the essential oil components obtained from citrus fruits are D-limonene, and in order to impart a natural citrus aroma to a beverage, it is necessary to include D-limonene in a hydrophobic substance to some extent. On the other hand, D-limonene may dissolve a sealing compound or a cap liner containing styrene-butadiene rubber as a main component. Therefore, as a container for enclosing a beverage containing hydrophobic droplets containing D-lymonen, a container in which a resin having high D-lymonen resistance is used, for example, fluororubber, nitrile rubber (NBR), or chain low. A container using density polyethylene (L-LDPE) or the like is preferable. Examples of such a container include a two-piece beverage can or a three-piece beverage can using a sealing compound containing fluorine rubber, nitrile rubber (NBR) or the like as a main component, and a bottle can using L-LDPE as a cap liner.

<Containered beverage>
The packaged beverage according to the present invention contains a hydrophobic aroma component in a state of being encapsulated in hydrophobic droplets separated into a base liquid. Hydrophobic droplets can be confirmed by observing the beverage under a microscope. Further, when the density of the hydrophobic droplets is smaller than that of the base liquid, the hydrophobic droplets are floating on the liquid surface of the beverage and may be visually confirmed.

The hydrophobic aroma component in the hydrophobic liquid composition added to the base liquid volatilizes in the container to determine the concentration of the hydrophobic aroma component in the head space (the space above the beverage in the stationary container). It is more likely to increase or volatilize than the hydrophobic aroma components contained in the base liquid. Then, the amount of the hydrophobic aroma component that volatilizes from the opening of the container at the time of opening (hereinafter, sometimes referred to as "amount of the volatile hydrophobic aroma component") increases, and the strength of the perceived orthonasal aroma becomes stronger. Preference is improved. The amount of the hydrophobic liquid composition added to the base liquid is such that the amount of the hydrophobic aroma component added as the hydrophobic liquid composition determines the concentration of the hydrophobic aroma component in the headspace, and only the equal amount of the base liquid is used. The amount of the volatile hydrophobic aroma component of the packaged beverage filled and sealed in the same type of container as the container (that is, the packaged beverage produced by the same method except that the hydrophobic liquid composition is not added) can be increased. The amount is not particularly limited and can be appropriately determined according to the flavor balance of the beverage and the desired product quality.

As for the non-hydrophobic aroma components, the concentration of the aroma components in the headspace or the ease of volatilization of the aroma components can be felt at the time of opening, etc., as in the case of the hydrophobic aroma components. Affects the strength of the aroma. That is, by adjusting the concentration of the aroma component in the head space in the container to be within a desired range for any aroma component, the strength of the aroma component felt when the packaged beverage is opened is improved. Can improve palatability.

<Measuring method of volatile hydrophobic aroma components of packaged beverages and devices for recovering aroma components>
The volatile hydrophobic aroma component of the packaged beverage is, for example, an aroma component recovery device including a main body 2 for accommodating the opened packaged beverage 7, a collecting member 3, and a pump 4, as shown in FIG. It can be collected using 1. The main body 2 has an intake port 2a and an exhaust port 2b, and can accommodate the opened packaged beverage 7 in an airtight state except for the intake port 2a and the exhaust port 2b. As the main body 2, for example, a separable flask or the like can be used. The exhaust port 2b and the collection member 3 may be directly connected or may be connected via a connecting pipe 5 such as a silicon tube. The pump 4 and the collecting member 3 may also be directly connected or may be connected via a connecting pipe 5 such as a silicon tube.

The gas in the main body 2 is discharged from the exhaust port 2b at a constant exhaust speed by the pump 4, and is discharged through the collecting member 3 connected to the exhaust port 2b. At this time, the atmosphere is supplied from the intake port 2a so that the inside of the main body 2 does not have a negative pressure. The intake port 2a may be brought into direct contact with the atmosphere, but in order to prevent various components in the atmosphere from being brought into the main body 2, the intake port 2a removes impurities in the gas such as the activated carbon filter 6. It is preferable that the member to be used is installed directly or via a connecting pipe 5 such as a silicon tube, and only the atmosphere that has passed through the member is taken into the inside of the main body 2.

The gas in the head space of the opened packaged beverage 7 and the volatilized gas are discharged from the exhaust port 2b together with the gas inside the main body 2 and pass through the collection member 3. Therefore, the aroma component volatilized from the beverage is collected by the collecting member 3. The collecting member 3 is not particularly limited as long as the aroma component to be collected is a member capable of collecting, and various adsorbents can be used. For example, when the aroma component to be collected is terpenes, a column filled with an adsorbent containing 2.6-Diphenyl-p-phenylene Oxide or the like as a main component can be used as the collection member 3. By using an adsorbent capable of collecting a hydrophilic aroma component as the collecting member 3, it is also possible to collect the hydrophilic aroma component using the aroma component recovery device 1. A column filled with an adsorbent that adsorbs a desired aroma component is connected to the exhaust port 2b, and the gas discharged from the exhaust port 2b is passed through the column. As a result, the target aroma component is adsorbed on the adsorbent in the column.

The exhaust speed and exhaust time from the exhaust port 2b are particularly limited as long as the gas in the head space of the packaged beverage and the volatile gas can be exhausted from the exhaust port 2b and passed through the collection member 3. However, it can be appropriately set in consideration of the capacity of the main body 2, the capacity of the head space of the packaged beverage, and the like. For example, when the capacity of the main body 2 is 0.5 to 2 L and the capacity of the head space is 10 to 100 mL, exhaust can be performed for 5 to 30 minutes at an exhaust rate of 10 to 100 mL / min.

The aroma component volatilized from the opened packaged beverage is first collected by the collection member 3 using the aroma component recovery device 1 shown in FIG. Next, the amount of aroma components collected by the collecting member 3 is analyzed. In the analysis of the aroma component collected by the collection member 3, first, the collection member 3 is removed from the aroma component recovery device 1, and the aroma component adsorbed on the collection member 3 is removed from the adsorbent and collected. , This is analyzed with an analyzer. The desorption and recovery of the aroma component from the collection member 3 can be appropriately selected from known methods such as heat treatment. The aroma component recovered from the collection member 3 may be concentrated before being subjected to analysis.

The hydrophobic aroma component desorbed from the collection member 3 can be quantified by, for example, GC-MS (gas chromatograph mass spectrometry). The quantification by GC-MS can be quantified by a conventional method using an area percentage method or the like, for example, based on the size and area of the peak of each component in the obtained chromatogram. Similarly, the concentration of the hydrophobic aroma component of the base liquid and the concentration of the hydrophobic aroma component in the beverage can be quantified by GC-MS (gas chromatograph mass spectrometry).

<Method of improving the taste of packaged beverages>
The intensity of the orthonasal aroma felt when the packaged beverage is opened or the like correlates with the concentration of the volatile hydrophobic aroma component volatilized from the opening of the container. In the present invention and the present specification, the "concentration of the volatile hydrophobic aroma component of the packaged beverage" (hereinafter, may be referred to as "HA _H concentration") is the volatile hydrophobic aroma from the opening of the opened packaged beverage. It means the concentration obtained by dividing the recovered amount of the component by the amount of gas required for recovering the volatile hydrophobic aroma component. When the volatile hydrophobic aroma component is recovered by using the aroma component recovery device, the amount (g) of the aroma component collected by the collection member is the amount of gas sucked from the inside of the main body by the pump. The concentration divided by (L) ([amount of volatile hydrophobic aroma component (g)] / [amount of gas sucked from the main body by the pump (L)]).

By increasing the HA _H concentration in the packaged beverage, it is possible to obtain a packaged beverage in which the orthonasal aroma felt at the time of opening is strongly felt. It is important for the palatability of the beverage to have an orthonasal aroma of a preferable strength as the beverage, and by adjusting the HA _H concentration to be within the desired range, the ortho when opening the packaged beverage is performed. The strength of the hydrophobic aroma component perceived as nasal aroma can be appropriately improved, and the palatability can be improved.

Ratio of HA _H concentration to the concentration (g / L) of the hydrophobic aroma component in the base liquid (hereinafter, may be referred to as “HA _B concentration”) ([HA _H concentration] / [HA _B concentration] × 100 ( %)) (Hereinafter, it may be expressed as " _CH / C _B "), the higher the palatability improving effect can be obtained. That is, the strength of the orthonasal aroma of the packaged beverage can be evaluated based on _CH / C _B. The larger the _CH / C _B , the stronger the orthonasal aroma with respect to the concentration of the hydrophobic aroma component contained in the base liquid (the aroma felt when drinking) is evaluated as a packaged beverage.

In the packaged beverage according to the present invention, _CH / C _B is a packaged beverage in which only the base liquid is filled in a container of the same type and sealed, that is, under the same conditions except that the hydrophobic liquid composition is not added. It is not particularly limited as long as it is higher than the _CH / C _B of the manufactured packaged beverage. The _CH / C _B of the packaged beverage according to the present invention is preferably 0.2% or more, preferably 0.2 to 5.0%, because a more sufficient effect of improving palatability can be obtained. Is more preferable, and 0.3 to 4.0% is further preferable.

<Manufacturing method for packaged beverages>
The packaged beverage according to the present invention can be produced in the same manner as a general packaged beverage, except that the hydrophobic liquid composition is mixed with the base liquid so as to form hydrophobic droplets.

Hereinafter, the unfinished liquid as the base liquid of the target beverage is referred to as "base liquid intermediate liquid". Examples of the base liquid intermediate liquid include those that do not contain a part of the raw material, those that contain components that are removed in a subsequent step, and the like.

Generally, a packaged beverage product is produced through a syrup preparation step of preparing a concentrated syrup, a dilution step of mixing the concentrated syrup with water, a filling step of filling a container with a beverage, and the like. In the case of effervescent beverages, a gas introduction step of injecting carbon dioxide gas, if necessary, is provided between the dilution step and the filling step. When the packaged beverage according to the present invention is produced without a gas introduction step, for example, the concentrated syrup corresponds to the base liquid intermediate solution, and the diluted solution obtained by mixing the concentrated syrup and water corresponds to the base liquid. .. When the packaged beverage according to the present invention is produced through a gas introduction step, for example, the concentrated syrup and its diluted solution correspond to the base liquid intermediate solution, and the liquid obtained by introducing carbon dioxide gas into the diluted solution of the concentrated syrup is the base liquid. Corresponds to.

The hydrophobic liquid composition is mixed with the base liquid intermediate liquid or the base liquid at any time after the syrup preparation step until the container is filled and sealed. At the time of finally opening for drinking, at least a part of the hydrophobic liquid composition added as a raw material may be present as hydrophobic droplets in a state separated from the base liquid.

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

<Recovery of volatilized D-limonene from opened packaged beverages>
In the following experiments, D-limonene volatilized from the opened packaged beverage was recovered by the following method unless otherwise specified.
It was recovered using a 1 L volume two-port separable flask, a collection tube, and an aroma component recovery device equipped with a metering pump. As the collection tube, a column filled with 100 mg of "TENAX TA" (adsorbent containing 2.6-Diphenyl-p-phenylene Oxide as a main component, manufactured by GL Sciences) was used. A collection tube was connected to one port of the two-port separable flask via a silicon tube, and the collection tube and the metering pump were connected by a silicon tube. An activated carbon filter was connected to the remaining one port of the two-port separable flask via a silicon tube, and air through the activated carbon filter was sucked into the inside of the two-port separable flask.

The opened packaged beverage was placed in a 1 L volume separable flask, covered with a two-port separable cover, and banded. Next, the metering pump was operated by suction at a flow rate of 50 mL / min for 5 minutes, and the aroma component in the atmospheric gas in the container was adsorbed on TENAX TA in the collection tube.

<Quantitative analysis of D-limonene volatilized from packaged beverages (measurement of HA _H concentration of D-limonene)>
The D-limonene collected in the collection tube was analyzed by the following method.
The collection tube on which D-limonene was adsorbed was removed from the aroma component recovery device, set in a TDU (Thermal Desorption Unit) CIS (Cooled Injection System) device, desorbed by heating, and then concentrated at a low temperature. The concentrated sample was heated and introduced into the GC of the GC / MS apparatus and measured. GC / MS was performed under the following conditions. By measuring the mass spectrum in scan mode using the electron shock ionization method, it was confirmed that m / z = 136 was the main fragment ion of D-limonene, and the measurement was performed in SIM mode.

(GC / MS conditions)
GC / MS device: HP7890A / 5975C (manufactured by Agilent Technologies)
Capillary column: DB-5MS (60m x 0.25mm x 0.25μm, manufactured by Agilent Technologies)
Carrier gas: Helium flow rate: 1 mL / min Injection port temperature: 250 ° C
Injection mode: Splitless mode Temperature program: Hold at 40 ° C for 5 minutes → Heat up to 160 ° C at 5 ° C / min → Heat up to 240 ° C at 10 ° C / min → Hold at 240 ° C for 10 minutes

From the obtained chromatogram, the peak area of D-limonene was calculated, and the ratio to the total peak area (the peak area ratio of D-limonene) was obtained.

A collection tube adsorbed with an ethanol solution of D-limonene having a known concentration was similarly subjected to the same device, the peak area ratio of D-limonene was obtained, and a calibration curve showing the relationship between the amount of D-limonene and the peak area ratio was obtained. Created. Based on the prepared calibration curve, D-limonene recovered from the packaged beverage was quantified.

<Quantitative analysis of D-limonene in edible aqueous solution (measurement of HAB concentration of _D -limonene)>
In the following experiments, quantitative analysis of D-limonene in the beverage or base liquid of the packaged beverage was performed by the following method unless otherwise specified.
Weigh 30 g of the aqueous solution of the sample into a 50 mL centrifuge tube, add 100 μL of ethanol solution of hexyl acetate adjusted to 2.5 g / L, add 6 g of sodium chloride and 10 mL of hexane, and seal tightly. Extracted under the conditions of. This was separated by a centrifuge at 3000 rpm for 10 minutes, and the hexane layer was collected in a 10 mL test tube containing 2.00 g of anhydrous sulfuric acid, and allowed to stand for 30 minutes for dehydration. This was diluted 10-fold with hexane and 1 μL was subjected to GC / MS analysis of the same article as above.

<Sensory evaluation of orthonasal aroma of beverages>
In the following experiments, the sensory evaluation of orthonasal aroma was performed by the following method unless otherwise specified.
Smell the sample in the blind, and use the beverage to which no aroma component is added as a control, and set the target scent intensity in 7 stages (1: do not feel the scent (no difference from the control), 2: slightly scent. The evaluation was made by 3: feeling the scent, 4: feeling the scent slightly strongly, 5: feeling the scent strongly, 6: feeling the scent very strongly, 7: feeling the scent very strongly). The sensory evaluation was carried out at N = 3, and the average value of the scores was used as the score of each sample. With a score of 2 or higher, it was said that the addition of an aroma component had an orthonasal aroma-enhancing effect.

[Reference Example 1]
Quantitative analysis of the D-limonene concentration (HA _H concentration) volatilized from the opened packaged beverage and the D-limonene concentration (HA _B concentration) in the beverage was quantitatively analyzed for 6 types of commercially available canned lemon chu-hi, and C _H / C. I asked for _B. In all commercially available products, no oily droplets were confirmed, and the beverage consisted only of the base liquid. The measurement results are shown in Table 1. As a result, the higher the concentration of D-limonene in the base liquid, the higher the concentration of D-limonene volatilized from the opening of the container. Further, _CH / C _B was 0.07 to 0.15%, and it was observed that the higher the D-limonene concentration in the base liquid, the smaller the _CH / C _B tended to be.

[Example 1]
The strength of the aroma (orthonasal aroma) derived from the flavor oil was investigated for the beverage in which the flavor oil was emulsified into the base liquid of the beverage and the beverage in which the flavor oil was added separately from the base liquid.

Samples 1 to 4 having the compositions shown in Table 2 were prepared. All the raw materials used were those left at room temperature for about 2 hours, and a measuring cylinder or a pipette man was used for weighing. As the water, water purified by using a reverse osmosis membrane and continuous ion exchange was used. Lemon oil containing 57% by mass of D-limonene was used.

First, a sugar acid solution (alcohol for raw materials (Alc. 95.3%): 300.8 g / L, sucrose: 84 g / L, anhydrous citric acid: 12.4 g / L, trisodium citrate: 8. 6 g / L) was weighed and water was added. Samples 2 and 4 were added with water while pouring an emulsifier. The emulsifier was weighed directly into a beaker, a small amount (about 10 mL) of water was added, and the mixture was stirred with a spatula to form a slurry, and then water was added, and the emulsifier was poured in several times while being careful not to foam. Ethanol was then added to Samples 3 and 4. Subsequently, after adding lemon oil to Samples 2 and 4, all the samples are mixed well while being careful not to foam, and carbonated water is gently added, and further, 5 to 5 to prevent foaming. It was mixed 6 times. For each sample, 50 mL was dispensed into a cup and used for subsequent measurements. Samples 1 and 3 were dispensed into a cup, and then 6 μL of lemon oil was added dropwise from the opening.

For each sample (N = 3), volatilized D-limonene was recovered from the opened packaged beverage and quantified, and the peak area of D-limonene was determined. Samples 2 and 4 were dispensed into cups and immediately installed in an aroma component recovery device. Samples 1 and 3 were dispensed into cups, supplemented with lemon oil, and immediately installed in an aroma component recovery device. Table 3 shows the measurement results of the peak area of D-limonene in each sample.

As shown in Table 3, the difference between the measurements was not so large for each sample, and the quantitative analysis method of the aroma component volatilized from the opened packaged beverage using this aroma component recovery device was relatively stable. It was confirmed that reliable measurement results were obtained. In addition, Samples 1 and 3 supplemented with lemon oil clearly recovered more D-limonene than Samples 2 and 4. From this result, a beverage having lemon oil separated from the base liquid on the surface of the liquid surface is more perceived as an orthonasal aroma than a beverage consisting of only a base liquid in which lemon oil is uniformly emulsified with an emulsifier. It was shown that the citrus aroma became stronger.

Further, the sample 4 containing ethanol had a smaller amount of D-limonene recovered than the sample 2 which was a non-alcoholic beverage. It is presumed that this was because the aroma components derived from lemon oil such as D-limonene were dissolved in ethanol and were not released as a scent. On the other hand, unlike Samples 2 and 4, there was almost no difference in the amount of D-limonene recovered between Samples 1 and 3 supplemented with lemon oil. Therefore, for Samples 1 and 3, the recovery amount of D-limonene was examined by setting the collection time at the time of recovery of D-limonene to 5, 10, and 20 minutes. Table 4 shows the measurement results of the peak area of D-limonene in each sample.

As shown in Table 4, the amount of D-limonene recovered is about the same for both samples, and the flavor oil such as lemon oil is present on the surface of the liquid surface in a state of being separated from the base liquid. It was confirmed that the concentration of aroma components volatilized from the opened packaged beverage can be increased even for alcoholic beverages whose orthonasal aroma is hard to be felt.

For Samples 1 to 4, the intensity of citrus aroma perceived as orthonasal aroma was examined. Specifically, for the prepared samples 1 to 4, the intensity of the citrus aroma perceived as an orthonasal aroma was sensory-evaluated by a panel of 14 people. The evaluation of each sample is shown in Table 5.

As a result, sample 1 had a significantly stronger citrus aroma than sample 2, and sample 3 had a significantly stronger citrus aroma than sample 4. From these results, it is possible to strengthen the orthonasal aroma by allowing flavor oil such as lemon oil to exist on the surface of the liquid surface in a state of being separated from the base liquid. It was confirmed that it can be obtained even with a beverage.

[Example 2]
In the same manner as in Example 1, a beverage was prepared by emulsifying lemon oil into the base liquid of the beverage or adding it separately from the base liquid, and the strength of the citrus aroma perceived as an orthonasal aroma was examined. .. Lemon oil containing 57% by mass of D-limonene was used.

Specifically, each sample is prepared so that the amount of D-limonene in the base liquid and the amount of D-limonene separated from the base liquid are as shown in Tables 6 and 7, and the gas pressure is reduced to 0 by carbonated water. It was adjusted to .12 MPa, filled in a bottle can and sealed. The lemon oil was dropped onto the base liquid surface by filling the bottle can with the base liquid and then dropping the lemon oil from the opening.

In Tables 6 and 7, "the amount of limonene added in the emulsified state" was determined by dividing the amount of D-limonene added (mg) blended in the base liquid in the emulsified state by the liquid amount (L) of the base liquid. Concentration (mg / L). "Amount of limonene added in a separated state" is a concentration obtained by dividing the amount of D-limonene (mg) contained in the lemon oil dropped on the liquid surface of the base liquid by the liquid amount (L) of the base liquid (L). mg / L). "-" Means that it was not added.

In addition, D-limonene volatilized from the opened packaged beverage of each prepared sample and D-limonene in the beverage were quantitatively analyzed to determine _CH / C _B. Furthermore, regarding the citrus aroma, the strength of the scent at the time of opening (orthonasal aroma), the naturalness of the scent at the time of opening, and the strength of the scent at the time of drinking (retronasal aroma) were sensory evaluated. The results are shown in Tables 6 and 7.

In the samples 1 to 4 to which the separated limonene was not added, the larger the amount of limonene added to the base liquid, the higher the HA _H concentration of limonene and the stronger the scent when opened. On the other hand, in the samples 5 to 10 to which the separated limonene was added, the scent at the time of opening was strong and the naturalness of the scent at the time of opening was also good regardless of the concentration of limonene in the base liquid. In addition, the intensity of the scent during drinking depended on the concentration of limonene in the base liquid, regardless of the presence or absence of limonene in the separated state and the amount of limonene added.

1 ... Aroma component recovery device, 2 ... Main body, 2a ... Intake port, 2b ... Exhaust port, 3 ... Collection member, 4 ... Pump, 5 ... Connecting pipe, 6 ... Activated carbon filter, 7 ... Packaged beverage.

Claims (11)

A packaged beverage in which a beverage containing a hydrophobic aroma component is filled in a container and sealed.
The beverage contains an edible aqueous solution containing the hydrophobic aroma component and a hydrophobic droplet containing the hydrophobic aroma component, and the edible aqueous solution and the hydrophobic droplet are separated from each other. Ori,
The hydrophobic droplets are present on the liquid surface of the edible aqueous solution.
Contains no water-soluble dietary fiber
The amount of the volatile hydrophobic aroma component of the packaged beverage is larger than the amount of the volatile hydrophobic aroma component of the packaged beverage in which only the edible aqueous solution is filled and sealed in a container of the same type as the container.
The amount of the volatile hydrophobic aroma component of the packaged beverage has an intake port and an exhaust port, and collects the main body for accommodating the opened containerized beverage and the aroma component in the gas exhausted from the exhaust port. The packaged beverage in an opened state is housed in the main body of the aroma component recovery device including the collecting member to be collected and the pump for exhausting from the exhaust port at a constant exhaust speed, and the inside of the main body is stored by the pump. The amount of the hydrophobic aroma component collected by the collecting member by sucking the gas of.
The ratio of the concentration obtained by dividing the amount of the volatile hydrophobic aroma component of the packaged beverage by the amount of gas of the main body sucked by the pump to the concentration of the hydrophobic aroma component in the edible aqueous solution is 0.2% or more. Is a packaged beverage. The ratio of the concentration obtained by dividing the amount of the volatile hydrophobic aroma component of the packaged beverage by the amount of gas of the main body sucked by the pump to the concentration of the hydrophobic aroma component in the edible aqueous solution is 0.2 to 5. The packaged beverage according to claim 1, which is 0.0%. The capacity of the main body is 1 L,
The packaged beverage according to claim 2, wherein the gas in the main body is sucked by the pump by sucking the gas at a flow rate of 50 mL / min for 5 minutes. The ratio of the concentration of the volatile hydrophobic aroma component of the packaged beverage to the concentration of the hydrophobic aroma component in the edible aqueous solution is 0.20% or more.
The concentration of the volatile hydrophobic aroma component of the packaged beverage is the concentration obtained by dividing the amount of the volatile hydrophobic aroma component of the packaged beverage by the amount of gas of the main body sucked by the pump, according to claim 3. Beverages in containers. The packaged beverage according to any one of claims 1 to 4 , wherein the hydrophobic aroma component is a fruit aroma component. The packaged beverage according to any one of claims 1 to 5 , wherein the hydrophobic aroma component is D-limonene. The packaged beverage according to any one of claims 1 to 6 , wherein the edible aqueous solution contains alcohol. The packaged beverage according to any one of claims 1 to 7 , wherein the edible aqueous solution contains carbon dioxide gas. The packaged beverage according to any one of claims 1 to 8 , wherein the edible aqueous solution contains fruit juice or fruit. The packaged beverage according to any one of claims 1 to 9 , which is a beverage filled in a bottle can, a flexible container, or a glass bottle. A method for improving the palatability of a packaged beverage in which a beverage containing a hydrophobic aroma component is filled in a container.
The beverage contains an edible aqueous solution containing the hydrophobic aroma component.
A main body having an intake port and an exhaust port for accommodating an opened containerized beverage, a collecting member for collecting aroma components in a gas exhausted from the exhaust port, and a constant exhaust speed from the exhaust port. The packaged beverage in an opened state is housed in the main body of the aroma component recovery device including the pump to be exhausted by the pump, and the gas in the main body is sucked by the pump to be captured by the collecting member. The amount of the collected hydrophobic aroma component is defined as the amount of the volatile hydrophobic aroma component of the packaged beverage.
Hydrophobic droplets containing the hydrophobic aroma component are mixed with the beverage so that the hydrophobic droplets are present on the liquid surface of the edible aqueous solution.
The ratio of the amount of the volatile hydrophobic aroma component of the packaged beverage divided by the amount of gas of the main body sucked by the pump to the concentration of the hydrophobic aroma component in the beverage before mixing the hydrophobic droplets. However, a method for improving the palatability of a packaged beverage, which comprises adjusting the amount of the hydrophobic droplets to be mixed with the beverage so as to be 0.2% or more .

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