JP7096646B2 - Beverages, methods of making beverages and methods of improving the floral and citrus aromas of beverages. - Google Patents

Description

The present invention relates to beverages, methods of producing beverages, and methods of improving the floral and citrus aromas of beverages.

The aroma of the beverage is important in characterizing the beverage product. So far, various technical means for imparting a desirable aroma to a beverage have been proposed. For example, Patent Document 1 describes (Z) -3-hexen-1-ol, linalool, geranyl acetate, β as a beer-taste beverage with a fruit-like aroma accompanied by herb-like and sweet apple tea-like scents. -A beer-taste beverage containing citronellol, nerol, heptanoic acid, β-ionone, isobutylisobutyrate, and cis-linalool oxide in a predetermined content is disclosed.

Japanese Unexamined Patent Publication No. 2016-13131

An object of the present invention is to provide a beverage having an excellent floral scent and citrus scent among scents.

The present invention provides a beverage containing geranyl acetate and β-caryophyllene, having a geranyl acetate content of 1.5 μg / L or more and a β-caryophyllene content of 0.2 μg / L or more. do. Since the beverage of the present invention contains geranyl acetate and β-caryophyllene in a predetermined content, it is excellent in a floral scent and a citrus scent.

The beverage further contains nootkatone, and the content of nootkatone is preferably 3.0 μg / L or more. In this case, the floral scent and the citrus scent are excellent, and the aftertaste is further excellent.

The beverage may be a carbonated beverage. Moreover, the said beverage may be an alcoholic beverage. Further, the beverage may be a beer-taste beverage.

The beverage may use at least one selected from the group consisting of grapefruit peel and orange peel as a raw material. Further, the beverage may have a malt usage ratio of 50% by mass or more.

The present invention also comprises adjusting the content of geranyl acetate in the beverage to be 1.5 μg / L or more and the content of β-cariophyllen in the beverage to be 0.2 μg / L or more. Provide a manufacturing method.

The present invention also comprises adjusting the content of geranyl acetate in the beverage to be 1.5 μg / L or more and the content of β-cariophyllen in the beverage to be 0.2 μg / L or more. Provided is a method for improving a floral scent and a citrus scent.

According to the present invention, it is possible to provide a beverage having a particularly excellent floral scent and citrus scent among scents and a method for producing the same. Further, according to the present invention, it is possible to provide a method for improving the floral aroma and the citrus aroma of a beverage.

Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

The beverage according to the present embodiment contains geranyl acetate and β-caryophyllene, has a geranyl acetate content of 1.5 μg / L or more, and a β-caryophyllene content of 0.2 μg / L or more. ..

The beverage according to this embodiment contains geranyl acetate. Geranyl acetate is a compound also referred to as acetic acid (2E) -3,7-dimethyl-2,6-octadien-1-yl and the like. Geranyl acetate may be obtained by purchasing a commercially available product.

In the beverage according to the present embodiment, the content of geranyl acetate may be 1.5 μg / L or more, preferably 1.6 μg / L or more, and more preferably 2.0 μg / L based on the total amount of the beverage. It is L or more. The content of geranyl acetate may be 1000.0 μg / L or less, 500.0 μg / L or less, 100.0 μg / L or less, 50.0 μg / L or less, or 20 μg / L or less based on the total amount of beverage. .. When the content of geranyl acetate is within the above range, the floral scent and the citrus scent are further excellent.

The content of geranyl acetate can be adjusted in the manufacturing process of the beverage, for example, by adding geranyl acetate (or an additive containing geranyl acetate). The content of geranyl acetate can also be adjusted, for example, by using a raw material containing geranyl acetate as part of the raw material.

Examples of the raw material containing geranyl acetate include grapefruit peel.

The beverage according to this embodiment contains β-caryophyllene. β-caryophyllene is a compound also referred to as (E)-(1R, 9S) -4,11,11-trimethyl-8-methylidenebicyclo [7.2.0] undec-4-ene and the like. The β-caryophyllene may be obtained by purchasing a commercially available product.

In the beverage according to the present embodiment, the content of β-caryophyllene may be 0.2 μg / L or more, preferably 0.5 μg / L or more, more preferably 0.8 μg, based on the total amount of the beverage. It is / L or more, more preferably 1.0 μg / L or more, and even more preferably 1.5 μg / L or more. The content of β-caryophyllene is 20.0 μg / L or less, 15.0 μg / L or less, 10.0 μg / L or less, 7.0 μg / L or less, 5.0 μg / L or less, and 4. It may be 0 μg / L or less, 3.0 μg / L or less, 2.0 μg / L or less, 0.7 μg / L or less, or 0.6 μg / L or less. When the content of β-caryophyllene is within the above range, the floral scent and the citrus scent are further excellent.

The content of β-caryophyllene can be adjusted, for example, by adding β-caryophyllene (or an additive containing β-caryophyllene) in the manufacturing process of the beverage. The content of β-caryophyllene can also be adjusted, for example, by using a raw material containing β-caryophyllene as a part of the raw material.

Examples of the raw material containing β-caryophyllene include orange peel and grapefruit peel.

The beverage according to this embodiment may further contain nootkatone. Nootkatone is a compound also referred to as nootkatone, (+)-nutkatone, 4,4a, 5,6,7,8-hexahydro-6-isopropenyl-4,4a-dimethyl-2 (3H) -naphthalone and the like. .. The Nootkatone may be obtained by purchasing a commercially available product.

In the beverage according to the present embodiment, the content of nootkatone is preferably 3.0 μg / L or more, preferably 5.0 μg / L or more, 8.0 μg / L or more, 10.0 μg / L based on the total amount of the beverage. As mentioned above, it may be 15.0 μg / L or more, or 20.0 μg / L or more. The content of nootkatone is 100.0 μg / L or less, 30.0 μg / L or less, 20.0 μg / L or less, 15.0 μg / L or less, 10.0 μg / L or less, or 8.0 μg based on the total amount of beverage. It may be less than / L. When the beverage contains nootkatone within the above-mentioned content range, the floral aroma and the citrus aroma are excellent, and the aftertaste is further excellent. Here, the aftertaste means a grapefruit-like aftertaste without any unpleasant taste.

The content of nootkatone can be adjusted, for example, by adding nootkatone (or an additive containing nootkatone) in the manufacturing process of the beverage. Further, the content of nootkatone can be adjusted, for example, by using a raw material containing nootkatone as a part of the raw material.

Examples of the raw material containing nootkatone include grapefruit peel.

The beverage according to this embodiment may further contain linalool. Linalool is a compound also referred to as 3,7-dimethyl-1,6-octadien-3-ol and the like. Linalool may be obtained by purchasing a commercially available product.

When the above-mentioned beverage contains linalool, the content of linalool may be 30 μg / L or more, 50 μg / L or more, 100 μg / L or more, or 150 μg / L or more, and 1000 μg / L or less, based on the total amount of the beverage. , 500 μg / L or less, or 300 μg / L or less. When the beverage contains linalool in the above content range, the floral and citrus aromas are even better.

The content of linalool can be adjusted, for example, by adding linalool (or an additive containing linalool) in the manufacturing process of the beverage. The content of linalool can also be adjusted, for example, by using a raw material containing linalool as a part of the raw material.

Examples of the raw material containing linalool include hops and orange peel.

The content of the above-mentioned components (geranyl acetate, β-cariophyllene, nutcaton, or linalool) can be measured by solid-phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS method). Specifically, it can be measured by the following method. First, prepare a measurement sample, put 8 mL of the measurement sample in a 20 mL headspace vial, and seal it tightly. After shaking the sealed vial at 50 ° C. for 15 minutes, the fiber for SPME (Polydimethicylsiloxane / Divynylbenzen 65 μm: manufactured by Spellco) is exposed to the head space in the vial. After adsorbing the volatile components contained in the measurement sample to the fiber at 50 ° C. for 30 minutes, the fibers are desorbed at the injection port for 3 minutes and analyzed by GC / MS. The measurement conditions for GC / MS analysis are, for example, as follows.
(GC-MS conditions)
Analytical instrument: 7890B GC, 5977B MSD (manufactured by Agilent Technologies)
Column: HP-1MS, 30 m (length) x 0.25 mm (inner diameter), 1.0 μm (film thickness) (manufactured by Agilent Technologies)
Injection mode: split 50: 1
Flow rate: 1 mL / min (constant flow rate)
Injection port temperature: 270 ° C
Oven temperature: 40 ° C (3 minutes) → 5 ° C / min → 200 ° C (0 min: reaching temperature) → 10 ° C / min → 320 ° C (3 minutes)
MS detectors: SIM m / z 121 and 136 (linalool), 121 and 136 (geranyl acetate), 218 and 203 (nootkatone), 218 and 203 (β-caryophyllene)

Beverages according to the present embodiment may contain additives such as colorants, sweeteners, acidulants, antioxidants, flavors, and salts that are usually blended in beverages, as long as the effects of the present invention are not impaired. Examples of the colorant include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of the sweetener include sugars (fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucralose, maltose, glycogen, starch, etc.) and high-sweetness sweeteners (acesulfame potassium, sucralose, aspartame, etc.). Be done. Examples of the acidulant include citric acid, ascorbic acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, and acetic acid. Examples of the antioxidant include vitamin C, vitamin E, and polyphenols. Examples of the salts include calcium chloride, sodium chloride, potassium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, sodium sulfate and sodium nitrate.

The beverage according to the present embodiment may be an alcoholic beverage or a non-alcoholic beverage (a beverage that does not substantially contain alcohol). When the beverage according to the present embodiment is an alcoholic beverage, the alcohol content of the alcoholic beverage may be, for example, 1 v / v% or more and 20 v / v% or less. The alcohol content of the alcoholic beverage may be, for example, 1v / v% or more, 2v / v% or more, 3v / v% or more, 4v / v% or more, or 5v / v% or more, and may be 20v / v%. Below, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v / v% or less, 5v / v% or less, 4v / v% or less, Alternatively, it may be 3 v / v% or less. In the present specification, alcohol means ethanol unless otherwise specified.

The beverage according to the present embodiment may be a beer-taste beverage. As used herein, the beer-taste beverage refers to a beverage that has a beer-like taste and aroma and gives the drinker the sensation of drinking beer when drinking. The beer-taste beverage may be an alcoholic beverage or a non-alcoholic beverage. Examples of beer-taste alcoholic beverages include those classified into beer, low-malt beer, other brewed liquors, and liqueur under the Japanese Liquor Tax Law (Act No. 57 of June 3, 2008).

The beverage according to this embodiment may have a bitterness value (BU) of 40 or less. In the beverage according to the present embodiment, the bitterness value may be 35 or less, or 30 or less, and may be 5 or more, 10 or more, 15 or more, or 20 or more. When the bitterness value of the beverage is within the above range, the synergistic effect of the bitterness of the beverage and the floral aroma and the citrus aroma makes the fruity taste of the beverage even more excellent. Furthermore, by using grapefruit peel as a part of the raw material, beverages whose bitterness value is within the above range will have a more refreshing bitterness (bitterness like a more refreshing beer-taste beverage) in relation to the bitterness derived from grapefruit peel. It will be presented.

In this specification, the bitterness value is "8.15 bitterness value" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). Refers to the numerical value measured by the method described in. The bitterness value can be appropriately set within the above range by adjusting the blending amount of the bitterness component such as iso-alpha acid and hops (dried hops, hop pellets, hop extract, etc.) added to the beverage, for example.

The beverage according to the present embodiment may be non-effervescent or effervescent. Here, the non-foaming property in the present embodiment means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm ² ), and the foaming property means that the gas pressure at 20 ° C. is 0. It means that it is 049 MPa (0.5 kg / cm ² ) or more. In the case of foamability, the gas pressure may be 0.294 MPa (3.0 kg / cm ² ) or less, or 0.235 MPa (2.4 kg / cm ² ) or less.

When the beverage according to the present embodiment is effervescent, the beverage may be a carbonated beverage.

The beverage of the present embodiment can be provided in a container. The container may be a so-called can container or barrel container made of metal (aluminum, steel, etc.) as long as it can be sealed. Further, the container may be a glass container, a PET bottle container, a paper container, a pouch container or the like. The capacity of the container is not particularly limited, and anything currently in circulation can be applied. A metal container may be used because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

The method for producing a beverage according to the present embodiment is adjusted so that the content of geranyl acetate in the beverage is 1.5 μg / L or more and the content of β-cariophyllene in the beverage is 0.2 μg / L or more. Including that. The content of geranyl acetate and β-caryophyllene in the beverage may be adjusted, for example, to be within the range described above. Further, the above-mentioned production method may further include adjusting the content of nootkatone in the beverage to be 3.0 μg / L. The content of nootkatone in the beverage may be adjusted, for example, to be within the range described above. Further, the above-mentioned production method may include adjusting the content of linalool in the beverage to be within the above-mentioned range.

The content of geranyl acetate, β-cariophyllene, nootkatone and linalool may be adjusted, for example, by adding each compound to a beverage as described above, and as a raw material, a raw material containing each compound (for example, grapefruit peel). , Orange peel) may be adjusted.

In the beverage according to the present embodiment, the contents of geranyl acetate and β-caryophyllene in the beverage are adjusted to be within the above-mentioned ranges as described above, and if necessary, nootkatone and linalool in the beverage are used. Except for adjusting the content so as to be within the range described above, for example, it can be produced according to a conventional method.

When the beverage is a beer-taste beverage, the beverage (beer-taste beverage) according to the present embodiment can be obtained, for example, by the following production method. First, a raw material (prepared raw material), water, and if necessary, an enzyme and various additives are mixed to saccharify the raw material (or some raw materials) to obtain a saccharified solution. If necessary, hops are added, boiled, cooled, etc. to the charged liquid obtained by filtering the saccharified liquid to obtain a pre-fermentation liquid. Saccharomyces cerevisiae is added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. A beer-taste beverage can be produced by filtering, heating (sterilizing), adding alcohol, carbonation, or the like to the obtained post-fermentation liquid, if necessary.

The raw material used for producing a beverage (for example, a beer-taste beverage) may contain, for example, a wheat raw material. In the present specification, the wheat raw material means wheat or a processed wheat product. Examples of wheat include barley, wheat and rye. Examples of the processed wheat product include wheat extract and malt. Malt contains malt extract. When the raw material contains wheat raw material, it is preferable that the wheat raw material contains malt.

When the raw material used for producing the beverage contains malt (when the beverage uses malt as the raw material), the malt usage ratio is 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more. , 90% by mass or more, less than 100% by mass, or 95% by mass or less. The malt usage ratio in the present specification is the ratio of the total weight of malt to the total weight of raw materials (excluding water and hops).

The raw material used for producing the beverage may include grapefruit peel, orange peel and the like. That is, the beverage according to the present embodiment may use at least one selected from the group consisting of grapefruit peel and orange peel as a raw material, and may use grapefruit peel and orange peel. May be good.

The beverage obtained by the production method according to the present embodiment is excellent in floral scent and citrus scent. Therefore, in one embodiment, the present invention adjusts the content of geranyl acetate in the beverage to be 1.5 μg / L or more and the content of β-cariophyllene in the beverage to be 0.2 μg / L or more. It can also be regarded as a method for improving the floral and citrus aromas of beverages, including the above.

Further, when the above-mentioned production method further includes adjusting the content of nootkatone in the beverage to be 3.0 μg / L or more, the produced beverage is excellent in floral scent and citrus scent, and more. The aftertaste will be even better. Therefore, if the method further comprises adjusting the content of nootkatone in the beverage to be 3.0 μg / L or more, the method in one embodiment is a floral, citrus aroma and citrus aroma of the beverage. It can also be regarded as a way to improve the aftertaste.

Hereinafter, the present invention will be described in more detail based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1: Confirmation test of geranyl acetate content]
Geranyl acetate and β-caryophyllene were added to carbonated water so as to have the contents shown in Table 1 to prepare beverages of Samples 1-1 to 1-6. In the beverages (carbonated beverages) of Samples 1-1 to 1-6, the content of β-caryophyllene was kept constant at 0.2 μg / L.

The beverages of Samples 1-1 to 1-6 were subjected to sensory evaluation. The sensory evaluation was performed by a panel of four trained persons on a five-point scale (5: strong to 1: weak) for floral scents and citrus scents, and the average value was used as the evaluation score. The results are shown in Table 1.

Among the beverages having a β-cariophyllene content of 0.2 μg / L, the beverages of Samples 1-3 to 1-6 having a geranyl acetate content of 1.5 μg / L or more have a geranyl acetate content of 1. It was superior in floral and citrus aromas as compared to the beverages of Samples 1-1 to 1-2, which were less than .5 μg / L.

[Test Example 2: Confirmation test of β-caryophyllene content]
Geranyl acetate and β-caryophyllene were added to carbonated water so as to have the contents shown in Table 2 to prepare beverages of Samples 2-1 to 2-4. In the beverages of Samples 2-1 to 2-4, the content of geranyl acetate was kept constant at 2.0 μg / L.

The beverages of Samples 2-1 to 2-4 were subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 2.

Among the beverages having a geranyl acetate content of 2.0 μg / L, the beverages of Samples 2-2-2-4 having a β-cariophyllene content of 0.2 μg / L or more are samples containing no β-cariophyllene. Compared with the beverage of 2-1 it was excellent in floral scent and citrus scent.

[Test Example 3: Nootkatone content confirmation test]
Geranyl acetate, β-caryophyllene, and nootkatone were added to carbonated water so as to have the contents shown in Table 3 to prepare the beverages of Samples 3-1 to 3-4. The contents of geranyl acetate and β-caryophyllene in the beverages of Samples 3-1 to 3-4 were kept constant at 2.0 μg / L and 0.2 μg / L, respectively.

The beverages of Samples 3-1 to 3-4 were subjected to sensory evaluation. Sensory evaluation was performed on floral scents, citrus scents and aftertaste. The sensory evaluation of the floral scent and the citrus scent was carried out in the same manner as in Test Example 1. In addition, the sensory evaluation of the aftertaste was performed in 5 stages (5: good to 1: bad) by a panel of 4 trained persons, and the average value was used as the evaluation score. The results are shown in Table 3. The aftertaste means a grapefruit-like aftertaste without any unpleasant taste.

Samples 3-2 to 3 having a nootkatone content of 3.0 μg / L or more in a beverage having a geranyl acetate content of 2.0 μg / L and a β-cariophyllene content of 0.2 μg / L. The beverage of -4 was superior in floral aroma and citrus aroma and excellent in aftertaste as compared with the beverage of Sample 3-1 containing no Nootkatone.

[Test Example 4: Addition test to commercially available beer-taste beverage]
To a commercially available beer-taste beverage (low-malt beer, alcohol content 5.5 v / v%), geranyl acetate, β-cariophyllene, and nootkatone are added so as to have the contents shown in Table 4, and Samples 4-1 to 4-1 to A 4-3 beer-taste beverage was prepared.

The beverages of Samples 4-1 to 4-3 were subjected to sensory evaluation in the same manner as in Test Examples 1 and 3. The results are shown in Table 4.

Even when the beverage is a beer-taste beverage, when the content of geranyl acetate is 1.5 μg / L or more and the content of β-cariophyllene is 0.2 μg / L, it is relatively excellent floral. It was shown that the aroma and citrus aroma were maintained. In addition, the beer-taste beverage of Sample 4-3 containing geranyl acetate, β-caryophyllene and nootkatone in a predetermined content was excellent in floral aroma and citrus aroma, and also in excellent aftertaste.

[Test Example 5: Effect on beer-taste beverage obtained by brewing]
A beer-taste beverage (malt usage ratio: 95% or more) was prepared by the following method. First, malt and water were mixed and then saccharified by a conventional method to prepare a saccharified solution. The preparation liquid obtained by filtering the saccharified liquid was boiled, cooled, etc. to obtain a pre-fermentation liquid. Hops, orange peel, and grapefruit peel were added in the process of obtaining the pre-fermentation liquid. Then, brewer's yeast was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The liquid after fermentation was filtered to prepare a beer-taste beverage (happoshu) of sample 5-1.

The beer-taste beverage of Sample 5-1 obtained by the above method contained geranyl acetate, β-caryophyllene and nootkatone in the contents shown in Table 5. The contents of geranyl acetate, β-caryophyllene and nootkatone were measured by the SPME-GC-MS method.

The content of linalool in the beer-taste beverage of Sample 5-1 was 200 μg / L. The content of linalool was measured by the SPME-GC-MS method. The bitterness value of the beer-taste beverage of Sample 5-1 was 26.

The sensory evaluation of the beer-taste beverage of Sample 5-1 was performed by the same method as in Test Examples 1 and 3. The results are shown in Table 5.

Even when obtained by brewing, the content of geranyl acetate is 1.5 μg / L or more, the content of β-cariophyllene is 0.2 μg / L or more, and the content of nootkatone is 3.0 μg. It was shown that the beer-taste beverage having a value of / L or more is excellent in floral aroma and citrus aroma, and also in excellent aftertaste.

Claims (7)

Contains geranyl acetate, β-caryophyllene, and nootkatone,
The content of geranyl acetate is 1.5 μg / L or more,
The content of β-caryophyllene is 0.2 μg / L or more and 20 μg / L or less.
Beverages with a nootkatone content of 3.0 μg / L or more and 10.0 μg / L or less (excluding beverages containing Jinchen juice) . The beverage according to claim 1, which is a carbonated beverage. The beverage according to claim 1 or 2, which is an alcoholic beverage. The beverage according to any one of claims 1 to 3, which is a beer-taste beverage. The beverage according to any one of claims 1 to 4, wherein the malt use ratio is 50% by mass or more. The content of geranyl acetate in the beverage is 1.5 μg / L or more, the content of β-cariophyllene in the beverage is 0.2 μg / L or more and 20 μg / L or less, and the content of nutcaton is 3.0 μg / L or more. A method for producing a beverage (excluding beverages containing Jinchen juice), which comprises adjusting the content to 10.0 μg / L or less. The content of geranyl acetate in the beverage is 1.5 μg / L or more, the content of β-cariophyllene in the beverage is 0.2 μg / L or more and 20 μg / L or less, and the content of nutcaton is 3.0 μg / L or more. A method for improving the floral and citrus aroma of beverages (excluding beverages containing Jinchen juice), which comprises adjusting the content to 10.0 μg / L or less.