JP7120823B2 - Clear beverage containing celery component, concentrate thereof and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a celery component-containing clear drink, particularly a celery component-containing clear drink containing a specific compound, a concentrate therefor, and a method for producing these.

Since around the 1950s, vegetable beverages (juices) obtained by crushing vegetables themselves or vegetable beverages (juices) containing vegetable extracts have been commercially available. In addition, from 2017 to 2018, as part of the "product strategy" such as product differentiation or individualization, raw materials (e.g., coffee, tea, dairy products, etc.) derived coloring ingredients or solid ingredients (e.g., leather, As a new concept product, a “transparent drink”, which is a stylish soft drink free of seeds, fibrous substances, etc., has been proposed. However, at the time of the filing of this application, no transparent beverage containing specific vegetable ingredients and specific ingredients has been proposed or marketed.

In fact, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2016-136841), transparent vegetable or fruit juice is used as an optional additive component for the purpose of imparting a “solid feeling” and a “complex texture” to the raw material itself. However, Patent Document 1 includes cut solids of vegetables or fruits as essential ingredients, and does not propose a clear drink itself. In addition, Patent Document 2 (Japanese Patent Application Laid-Open No. 2012-223140) states that transparent tomato juice (B) is contained as an essential component in order to achieve the original sweetness of tomatoes. It contains paste (A) [solid content] as an essential component, and a transparent drink itself is not proposed. Patent Document 3 (Japanese Patent Application Laid-Open No. 2001-299323) proposes an alcoholic beverage containing vegetable components containing extracted and concentrated vegetable components in order to make use of the original components and extracts of vegetables. , Patent Document 3 does not disclose any matters related to a clear drink, and does not propose a clear drink containing a specific vegetable component and a specific component at all.

By the way, the inventors of the present invention, in developing a beverage containing the vegetable celery, have found that it is necessary to improve the stability and storage stability of coloring components, solid components, etc. in beverages using celery juice. I came to recognize that. On the other hand, when a beverage was prepared using the celery component obtained by separating the crushed celery juice as a raw material, it was found that "celery-likeness (also referred to as celery feeling) is the same hereinafter", that is, the original flavor, flavor, umami, and refreshing sensation of celery. was not fully felt.

Therefore, the present inventors have found that even if a celery component (liquid or juice; the same applies hereinafter) is used, the "celery-likeness", that is, the original flavor, flavor, umami, and refreshing feeling of celery can be fully achieved. This led to the realization that a transparent beverage should be developed.

JP 2016-136841 A JP 2012-223140 A JP-A-2001-299323

The present inventor has recently solved the problem recognized by the present inventor to be solved at a high level by adopting decanal and/or linalool as a substance that imparts "celery-likeness" to the celery component, and , a celery component-containing transparent beverage (concentrate thereof) that can sufficiently achieve the original flavor, flavor, umami, refreshing feeling, freshness, etc. of celery, and can fully enjoy celery And it discovered that these manufacturing methods can be provided. Therefore, the present invention has been made based on such findings.

[One aspect of the present invention]
The present invention can solve the problems in the present invention by one aspect illustrated below.
[1] A clear beverage containing a celery component,
a celery component;
A celery component-containing transparent beverage comprising decanal and/or linalool.
[2] The celery component is
Absorbance (420 nm) is 0.50 or less,
Absorbance (530 nm) is 0.10 or less,
The celery component-containing transparent beverage according to [1], which has an absorbance (630 nm) of 0.10 or less, or an absorbance (720 nm) of 0.10 or less.
[3] The celery component-containing transparent beverage according to [1] or [2], wherein the content of the celery component is 2.0% by mass or less based on the total mass of the celery component-containing transparent beverage.
[4] The celery component-containing product according to any one of [1] to [3], wherein the decanal content is 0.1 ppb or more and 100 ppb or less based on the total volume of the celery component-containing transparent beverage. clear beverage.
[5] The celery component-containing transparent beverage according to any one of [1] to [4], wherein the linalool content is 50 ppb or more and 2000 ppb or less based on the total volume of the celery component-containing transparent beverage. .
[6] The celery component-containing clear beverage is
Absorbance (420 nm) is 1.5 or less,
Absorbance (530 nm) is 0.8 or less,
The transparent beverage containing a celery component according to any one of [1] to [5], which has an absorbance (630 nm) of 0.6 or less, or an absorbance (720 nm) of 0.4 or less.
[7] The celery component-containing clear beverage according to any one of [1] to [6], wherein the celery component-containing clear beverage is an alcoholic beverage or a non-alcoholic beverage.
[8] A celery component-containing clear beverage concentrate,
A concentrate for a celery component-containing clear drink, wherein the concentration of the celery component-containing clear drink according to any one of [1] to [7] is more than 1.0 times and 200 times or less in terms of concentration.
[9] A celery-like ingredient additive comprising decanal and/or linalool as active ingredients.
[10] A method for imparting a celery-like component to a celery component-containing clear beverage, comprising:
A method for imparting a celery-like component, comprising containing decanal and/or linalool.

According to the present invention, by adding decanal and/or linalool to the celery component, it is possible to significantly exhibit and promote the "celery-likeness" in combination with or complementing the celery component, that is, It is possible to provide a celery component-containing transparent beverage (concentrate thereof) that sufficiently gives the original flavor, flavor, umami, coolness, freshness, etc. of celery, and a method for producing the same.

[Definition]
(Decanal)
Decanal (C ₁₀ H ₂₁ O, CAS No. 112-31-2), also called decylaldehyde, is a linear aliphatic aldehyde represented by the following chemical formula (I). It is an important factor in the aroma of fruits such as citrus, and is contained in essential oils such as grapefruit and lemongrass in particular. It is also a factor in the aroma of buckwheat. In the present invention, it is used as a food additive (fragrance), especially as a celery-like component additive or accelerator.

(linalool)
Linalool (C ₁₀ H ₁₈ O, CAS No. 78-70-6) is a kind of monoterpene alcohol represented by the following chemical formula (II). Linalool has two isomers, the (S)-d form with the common name of coriander (orange-like scent) and the (R)-l form with the common name of licareol (lavender-like scent). It is also produced industrially, but is extracted from the essential oils of lily of the valley, lavender, bergamot, rosewood, linaloe, honeysuckle, neroli (orange flower), clary sage, and coriander (seed). It is used as a food additive (flavor). In the present invention, it is used as a food additive (fragrance), especially as a celery-like component additive or accelerator.

(celery)
"Celery", whose scientific name is "Apium graveolens var. dulce", is a plant of the Umbelliferae family. Celery is classified as a light-colored vegetable, and is roughly divided into four varieties: intermediate, green, yellow, and native oriental varieties. Celery is made up of carbohydrates, protein, vitamins, minerals, dietary fiber, and the balance is water. In particular, celery contains about 50 kinds of components such as flavor, flavor, and umami, and also contains effective pharmacological components such as nerve stabilizers, appetite stimulants, and stomachic and intestinal agents.

(absorbance)
"Absorbance" is a dimensionless quantity that indicates how much the intensity of light is reduced as it passes through a sample object in spectroscopy. In analytical chemistry, let the incident light intensity I ₀ and the transmitted light intensity I, and the absorbance A ₍ λ ₎ at the wavelength λ, that is, A ₍ λ ₎ = -log ₁₀ (I/I ₀ ). If the sample is a liquid (ingredient or beverage), "I ₀ " denotes the transmitted light intensity of an empty cell containing the sample and "I" denotes the transmitted light intensity of the cell containing the sample. "Absorbance" may be measured using a spectrophotometer with a light source exhibiting the wavelength of light to be measured and a detector to be measured.

(alcoholic beverage)
"Alcoholic beverages" are defined by the Liquor Tax Law as "drinks with alcohol content of one or more alcoholic beverages", and are also treated as foods by the Food Sanitation Law and are subject to the law. "Alcoholic beverages" include fermented liquors, distilled liquors, other alcoholic beverages, or mixtures of one or more of these. As defined in the Liquor Tax Law, "alcohol content" refers to the volume of ethyl alcohol contained in 100% of the original volume at a temperature of 15 degrees Celsius. "Alcohol content" is the ratio of the volume concentration of ethanol to the alcoholic beverage expressed as a percentage (%).

<Distilled liquor>
Distilled liquor is liquor made by distilling brewed liquor, and is basically an alcoholic beverage with a high alcohol content. According to the Liquor Tax Law, the following alcoholic beverages (excluding other fizzy alcoholic beverages) are defined as distilled liquor: a) continuous distillation yochiyu, b) single distillation yochiyu, c) whiskey, d) brandy, e) It is defined as raw material alcohol, f) spirits. Distilled liquor includes distilled alcohol with water or matured in a wooden barrel or the like.

Distilled liquor includes gin (ingredients: barley, rye, potatoes, herbs, etc.), vodka (ingredients: rye, grain, sugar beet, fruit, potatoes, etc.), spiritus (ingredients: grains, potatoes, herbs, etc.), awamori (ingredients : indica rice, grains, etc.), shochu (ingredients: rice, barley, sweet potato, brown sugar, buckwheat, chestnut, sake lees, molasses, etc.), soju “Korean shochu” (ingredients: rice, potato, wheat, barley, sweet potato, tapioca, etc.) ), baijiu [paichu made from grains and maotai liquor made from sorghum, etc.], mezcal or tequila (ingredients: long tongue orchid), whiskey (ingredients: barley, rye, corn, etc.), brandy [made from fruit liquor] Brandy, Armagnac made from white grapes, Calvados made from apples, Grappa made from grape pomace, Cognac made from grapes, Chingani made from grapes, Pisco made from grape juice, etc.], Cachaça or Pinga (ingredients: sugarcane), rum (ingredients: sugarcane, molasses, etc.), arrack [aquavit made from potatoes, alhi made from livestock milk or grains, raku made from grapes, etc.], corn (ingredients: wheat, rye, etc.), Kirschwasser (raw material: cherry) and the like.

Under the Liquor Tax Act, "spirits" are defined as: (a) continuous distillation, (b) single distillation, (c) whiskey, (d) brandy, or (e) alcoholic beverages other than raw material alcohol with less than twice the extract content. belongs to.
Gin is a spirit obtained by saccharifying, fermenting, and distilling grains (barley, rye, potato, etc.) using malt and enzyme agents, and juniper berries (juniper nuts). Colorless and transparent sake is made by soaking the bark of grass roots to give it a fragrance and then re-distilling it.
"Vodka" is made by saccharifying, fermenting, and distilling grains (rye, grain, sugar beets, fruits, potatoes, corn, wheat, barley, etc.) and filtering the resulting spirits through white birch charcoal. It has the least peculiar flavor and flavor among spirits, and is characterized by a mellow refreshing feeling.
Rum is a liquor (spirit) that is made from molasses, which is the result of boiling down sugar cane juice and crystallizing sugar, and going through the processes of fermentation, distillation, and maturation.

<brewed liquor>
Brewed liquor is a general term for alcoholic beverages that are made only by alcoholic fermentation of raw materials with yeast and are manufactured without distillation. Under the Liquor Tax Law, brewed alcoholic beverages are defined as a) refined sake, b) fruit wine, and c) other brewed alcoholic beverages. In addition, beer and low-malt beer are also fermented alcoholic beverages made by brewing, although they are classified as sparkling alcoholic beverages under the Liquor Tax Law. Brewed alcoholic beverages include single-fermented alcoholic beverages that are obtained by fermenting sugars as they are (e.g., wine (grape), cider (apple wine), horse milk, etc.), and fermented alcoholic beverages that are obtained by saccharifying starch and fermenting the sugars. There are multi-fermented sake [for example, beer (single-line multi-fermented sake), sake (parallel multi-fermented sake)] to obtain alcoholic beverages. Since fermented liquor is produced only by alcoholic fermentation by yeast, its alcohol content is about 22% at the highest.

[Clear drink containing celery component]
(Celery component)
The clear beverage contains a celery component, preferably a celery component obtained by removing coloring components and solid components from celery, and more preferably a clear celery component (liquid; juice). The celery component is preferable from the viewpoint of the stability and storage stability of the beverage component by using it as a more transparent liquid component.

The content of the celery component is 2.0% by mass or less, preferably 1.0% by mass or less, more preferably 0.7% by mass or less based on the total mass of the celery component-containing transparent beverage. When the content of the celery component is within the above range, together with the specific compound, it is possible to realize "celery-likeness". In addition, the term "celery-likeness" means the original flavor, flavor, umami, refreshing feeling, freshness, etc. of celery, and more specifically, the original flavor, flavor, unique bitterness, greenness and taste of celery. It means a green feeling and umami, especially a fresh feeling, a moderate grassy smell derived from celery, a green aroma, and a spicy aroma.

<Transparency: preferred embodiment>
The celery component is ultimately (most preferably) colorless and transparent, but may be translucent, colored transparent, colored translucent, opaquely transparent, etc., and is used after removing a certain amount of colored components and solid components. Therefore, the (transparent) celery component is to this effect permitted to have some colored components, solid components and the like.

Regarding the transparency, in the clear beverage of the present invention, the transparency is finally adjusted, but in the present invention, the transparency of the celery component, which is the raw material, can also be preferably determined. . The following absorbance can be used as the indicator.

<Absorbance>
The celery component (liquid; juice) preferably has the following predetermined values when a specific absorbance (λ) is measured.
Absorbance (420 nm) is 0.50 or less, preferably 0.40 or less, more preferably 0.35 or less,
Absorbance (530 nm) is 0.1 or less, preferably 0.5 or less, more preferably 0.05 or less,
Absorbance (630 nm) is 0.1 or less, preferably 0.05 or less, more preferably 0.02 or less,
Absorbance (720 nm) is 0.1 or less, preferably 0.05 or less, more preferably 0.02 or less.

In the present invention, a celery component that satisfies any one of the above absorbances is preferred, more preferably a celery component that satisfies two or more of the above absorbances, and most preferably all of them are preferably used. When each of the above absorbances falls within the above numerical range, it becomes possible to achieve the desired celery component-containing transparent beverage.

<Absorbance measurement / Absorbance measurement conditions>
The absorbance of the celery component is measured using a spectrophotometer (eg UV-2450 manufactured by Shimadzu Corporation). Absorbance is measured at each wavelength (λ): 420 nm, 530 nm, 630 nm and 720 nm using a 1 cm wide cell.

<Adjustment>
The basic processes for celery ingredients are procuring, washing, sorting, crushing, squeezing, filtering, and separating celery, which is the raw material. , can be adjusted by appropriately combining these. By using concentrated celery juice or reduced celery juice as a raw material, it is possible to omit the steps of procuring, washing, sorting, crushing and squeezing the celery. For the filtration and separation, a method permitted by the field of food chemistry and the laws governing it can be used, and examples thereof include diatomaceous earth filtration, centrifugation, membrane separation, etc. Diatomaceous earth filtration is preferably used. It is possible. This makes it possible to obtain the desired celery component from which coloring components and insoluble solids have been removed.

The obtained celery component has a coloring component and a soluble solid content of 2.0% by mass or less, preferably 1.0% by mass or less, more preferably 0.7% by mass or less based on the total mass of the celery component. Inclusion is preferred. By using such a celery component as a raw material, it is possible to provide a transparent beverage that is excellent in quality stability and storage stability of the beverage product.

(Decanal)
Clear beverages may employ decanal, particularly as a celery-like ingredient additive or enhancer. By containing decanal, the clear beverage can be given a "celery-likeness", that is, the original flavor, flavor, umami, refreshing feeling and freshness of celery. It becomes possible to impart grassy smell and green scent. Here, the term "celery-like component" is used to mean the celery component itself and components (substances) similar to the celery component.

The content of decanal is 0.00, based on the total volume of the celery component-containing clear beverage. lppb or more, preferably 0.2 ppb or more, more preferably 0.3 ppb or more, and 100 ppb or less, preferably 10 ppb or less, more preferably 1.0 ppb or less. When the content of decanal is within the above range, it becomes possible to supplement the celery component and achieve a more “celery-like” feel to the clear beverage.

(linalool)
Clear beverages may employ linalool, particularly as a celery-like ingredient additive or enhancer. By containing octanal, the clear beverage can impart the original flavor, flavor, umami, and refreshing feeling of celery, that is, the “celery-likeness”, and in particular, a fresh feeling, a moderate grassy smell, and a gorgeous aroma. can be given.

The content of linalool is 50 ppb or more, preferably 100 ppb or more, more preferably 500 ppb or more, and 2000 ppb or less, preferably 1500 ppb or less, particularly 1200 ppb or less, more preferably 1200 ppb or less, based on the total volume of the celery component-containing clear beverage. 1000 ppb or less. When the content of linalool is within the above range, it complements the celery component, making it possible to achieve more "celery-likeness" in clear beverages.

(decanal and linalool)
According to one preferred aspect of the present invention, the celery component-containing clear beverage preferably comprises a mixture of decanal and linalool. By combining (mixing) decanal and linalool rather than containing decanal and linalool individually, the effect of imparting a "celery-likeness" to clear beverages is not just an additive effect, but a synergistic effect. can do. In particular, it is possible to exhibit the effect of imparting moderate grassy smell, green aroma, and spicy aroma derived from celery.

Plants containing significant amounts of decanal and linalool, extracts, chemically synthesized products, chemical extracts, or essential oils (which may be liquid, solid, or powder) from these plants are preferably used. . Moreover, decanal and linalool may be chemically synthesized by a food chemically acceptable method. Extraction or chemical synthesis is performed by a method permitted by the Food Sanitation Law. Decanal and linalool are mainly used by extracting fruits or plants containing them in significant amounts with water, edible alcohol, or the like.

(Transparency of clear beverage)
A celery component-containing clear drink has transparency, and the following absorbance can be used as an index thereof. The definition of transparency and the above indicators may be the same as those described in the section (celery component).

<Absorbance>
Celery component-containing transparent beverages preferably have the following predetermined values when a specific absorbance (λ) is measured.
Absorbance (420 nm) is 0.50 or less, preferably 0.40 or less, more preferably 0.35 or less,
Absorbance (530 nm) is 0.1 or less, preferably 0.5 or less, more preferably 0.05 or less,
Absorbance (630 nm) is 0.10 or less, preferably 0.05 or less, more preferably 0.02 or less,
Absorbance (720 nm) is 0.10 or less, preferably 0.05 or less, more preferably 0.02 or less.

In the present invention, a transparent beverage that satisfies any one of the above absorbances is preferable, more preferably a transparent beverage that satisfies two or more of the above absorbances, and most preferably all of them are preferably used. When each of the above absorbances falls within the above numerical range, it becomes possible to achieve the desired celery component-containing transparent beverage.

(Optional component)
In the present invention, the celery component-containing clear beverage may contain optional ingredients as necessary. Optional ingredients include vegetable juices, fruit juices, extracts, flavors, sweeteners, acidulants, pH adjusters, pigments, antioxidants, preservatives, vitamins, flavor components, dietary fibers, stabilizers, emulsifiers, and the like. be done. As these optional ingredients, those stipulated in the guidelines established by the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency, etc. and related laws and regulations (Food Sanitation Law, etc.) are used.

<Vegetable component/Fruit component>
In the present invention, vegetable and/or fruit clear beverages may contain vegetable components (juice) and fruit components (fruit juice) as optional components. Vegetable components (juice) and fruit components (fruit juice) are preferably prepared or treated in the same manner as the celery component according to the present invention. Vegetables for vegetable juice are selected from the group consisting of, for example, tomatoes, carrots, spinach, cabbage, Brussels sprouts, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, soybeans, beets, red peppers, pumpkins, and Japanese mustard spinach. may be one or a mixture of two or more.

<Acidulant>
Specific examples of acidulants include adipic acid, citric acid, sodium citrate (tri), gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, Sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate , phosphoric acid and salts thereof (potassium salt, sodium salt). Acidulants can also be used as pH adjusters.

<sweetener>
Sweeteners include, for example, fructose, sugar, high-fructose corn syrup, glucose, maltose, sucrose, high fructose corn syrup, sugar alcohols, oligosaccharides, honey, sugar cane juice (brown molasses), starch syrup, stevia powder, stevia Natural sweeteners such as extract, monk fruit powder, monk fruit extract, licorice powder, licorice extract, Somatococcus danieli seed powder, Somatococcus danieli seed extract, and natural sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, saccharin, etc. artificial sweeteners and the like.

Also included are high intensity sweeteners, sugars and sugar alcohols. Specific examples of high-intensity sweeteners include aspartame, acesulfame potassium (K), xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, licorice extracts, rhamnose and ribose. Specific examples of sugars include isomerized sugar, glucose, fructose, sugar, maltose and lactose. Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol and maltitol.

(Physical properties of clear beverage)
<pH>
The pH of the celery component-containing clear beverage is 2.0 or higher, preferably 2.5 or higher, and 5.0 or lower, preferably 4.0 or lower. By setting the pH of the clear drink within the above range, the clear drink is easy to drink and has a refreshing feeling, and at the same time, long-term storage stability and antifungal or antibacterial properties are imparted to the clear drink. becomes possible. The pH value can be measured, for example, according to JIS Z 8802:2011, and the pH value may be measured with a pH measuring instrument (eg, TTT-510 manufactured by DKK Toa Co., Ltd.).

<acidity>
The acidity of the celery component-containing clear beverage is 0.2 or more, preferably 0.5 or more, and 1.0 or less, preferably 0.9 or less. When the acidity of the clear drink is within the above range, the drinkability and refreshing feeling of the clear drink are imparted. “Acidity” means the content (% by mass) of (organic) acid contained in a clear beverage, and serves as an indicator of the sourness of the clear beverage. "Acidity" is measured by a neutralization titration method, for example, it can be measured according to the acidity measurement method of Japanese Agricultural Standards (JAS), and the acidity value is measured by a commercially available acidity measuring instrument (AUTO- TITRATOR COM-700 (Hiranuma Sangyo Co., Ltd.).

<Extract value>
The extract value of the celery component-containing clear beverage is 1.0% or more, preferably 3.0% or more, more preferably 4.0% or more, and 25% or less, preferably 20% or less. By setting the extract value of the clear drink to the numerical value within the above range, it becomes possible to provide the clear drink with ease of drinking, umami, and refreshing feeling. "Extract" means the soluble solid content concentration (% by mass) contained in the clear beverage. The extract value may be measured by an extract meter (eg, DA-520 manufactured by Kyoto Electronics Industry Co., Ltd.).

(Aspect of clear beverage)
Soft drinks such as vegetable drinks, fruit juice drinks, vegetable fruit drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutrition drinks, nutrition drinks, lactic acid drinks, milk drinks; Carbonated beverages such as carbonated beverages containing milk, carbonated beverages containing milk, beverages containing extracts; beverages such as green tea, black tea, oolong tea, herbal tea, milk tea, coffee beverages, alcoholic beverages; or non-alcoholic beverages good. In the present invention, alcoholic beverages (more preferred) or non-alcoholic beverages are preferred.

[Alcoholic drinks]
Alcoholic beverages are as defined in the Definitions section above and may be prepared as clear alcoholic beverages containing celery components by including edible alcohol.
The alcoholic beverage may preferably be one of fermented liquor, distilled liquor, and mixed liquor thereof, or a mixed liquor of two or more of these. More preferably, it is a mixed liquor of one or more brewed liquors and one or more distilled liquors, and most preferably one or more distilled liquors. According to the invention, alcoholic beverages are spirits, particularly preferably spirits or shochu.

(edible alcohol)
Edible alcohol is also called brewer's alcohol, and is said to refer to alcohol distilled by fermenting starch or sugar-containing substances ("Quality Labeling Standards for Manufacturing Methods of Sake"). Edible alcohols also include those that have been watered to reduce the alcohol content. Alternatively, brewed liquor may be produced first, and then the produced brewed liquor may be used as the raw material as it is as edible alcohol. Furthermore, it is also possible to use distilled liquor (raw material alcohol, gin, vodka, brandy, shochu, etc.), preferably colorless and transparent distilled liquor.

Alcohol (ethanol) content in alcoholic beverages can be determined as appropriate, but is 1.0% (degrees) or more, preferably 4.0% (degrees) or more, and the upper limit is 20.0% (degree) or less, preferably 18.0% (degree) or less can be used.

[Method for producing clear beverage]
The method for producing a celery component-containing clear beverage according to the present invention comprises:
A celery component, decanal and/or linalool, an optional component, and edible alcohol or drinking water are prepared and mixed to obtain a celery component-containing clear beverage.

A more specific production mode of the celery component-containing clear beverage is outlined below. A celery component, decanal and/or linalool, optional components, drinking water, and optionally base alcohol are prepared in predetermined amounts and mixed. The mixture is then cooled. After that, a desired clear beverage can be obtained by filling and sealing the container. You may filter using a membrane filtration filter before filling a container. Moreover, after using the concentrate for clear beverages according to the present invention to prepare an intermediate liquid, drinking water or the like may be added to prepare a beverage.

[Concentrate for clear beverage and method for producing the same]
As one aspect of the present invention, a clear beverage concentrate containing a celery component,
It is possible to propose a concentrate for clear beverages in which the concentration of the clear beverage according to the present invention is more than 1.0 times and not more than 200 times in terms of concentration.
In the context of the present invention, the clear drink concentrate is a clear drink according to the present invention with increased concentration of ingredients, e.g., a reduced content of drinking water (drinking alcohol) and an increased content of ingredients. Alternatively, it is possible to propose that the concentration in the clear beverage according to the present invention is concentrated (heated, dried, etc.) by a method permitted by the Food Sanitation Act.

The "concentrate" in the celery component-containing transparent beverage concentrate refers to a concentrated type of beverage that can be made into a normal drinkable state by diluting it with a split material. Also called syrup. As the split material for dilution, for example, water, carbonated water, ice, alcohol, alcoholic beverages, fruit juices, fruit juice-containing beverages, other beverages, and combinations of one or more of these can be used. The beverage base is usually provided at homes and shops by diluting the concentrate for clear beverages, for example, 1.2 to 20 times, preferably about 2 to 12 times, using split materials.

(concentration/concentration)
The concentration of the celery component-containing clear drink concentrate has a lower limit of 1.0 times, preferably 1.2 times or more, and an upper limit of 200 times the concentration of the clear drink according to the present invention. or less, preferably 100 times or less, and more preferably about 10 times or less.

[Method for producing clear beverage concentrate]
As one aspect of the present invention, there is provided a method for producing a celery component-containing clear beverage concentrate, comprising:
providing a clear beverage according to the present invention;
A method for producing a concentrate for a clear drink can be proposed, which comprises making the concentration of the clear drink more than 1.0 times and not more than 200 times in terms of concentration.

In the method for producing the concentrate for clear beverages, the raw materials, etc. may be the same as those described in the previous sections [Clear beverage containing celery component] and [Method for producing clear beverage containing celery component].

Generally, the method for producing a celery component-containing clear drink concentrate is to prepare a clear drink without adding a base solvent (drinking water, drinking alcohol, etc.) or by reducing the content. Alternatively, sugars may be added in an amount equal to or less than that of the base solvent, or the clear beverage may be heated or dried to prepare a high concentration.

[Container packed beverage]
According to another preferred aspect, it is possible to propose a packaged beverage in which a celery component-containing clear beverage or a concentrate thereof is packed in a container. By making it into a packaged beverage, the transparent flavor and flavor are strongly exhibited, maintained and promoted for a long time, the transparent flavor and flavor do not deteriorate or decrease, and the original flavor, flavor, umami, freshness, and flavor of celery are obtained. A refreshing feeling and a refreshing feeling can be exhibited and maintained for a long period of time. In addition, it is possible to improve the convenience of providing the celery component-containing clear beverage or the concentrate for the clear beverage, the convenience of distribution, the storage stability, and the prevention of quality deterioration.

The container can be packed in various shapes such as vinyl, PET (polyethylene terephthalate), glass, metal, etc., as long as the material does not leak the contents. According to a more preferred embodiment, the inside and outside of the container may be provided with a material (eg, colored or functional film, metal foil) for blocking light, heat, oxygen, ultraviolet rays, and the like.

[Celery-like component additive or accelerator (method)]
In the present invention, it is possible to propose a celery-like component additive or accelerator, and to propose a method for imparting, enhancing, or promoting a celery-like component in a celery component-containing clear beverage. can.

The celery-like ingredient additive or enhancer is decanal and/or linalool. By containing decanal and/or linalool, it becomes possible to impart the original flavor, flavor, umami, and refreshing sensation of celery, that is, “celery-likeness”.
Also, a method for imparting, enhancing, promoting, or improving a celery-like component in a product includes:
This is achieved by comprising mixing decanal and/or linalool into the product (eg, celery ingredients, beverages, etc.).
The celery component, decanal, linalool, etc. may be the same as described above.

The contents of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention should not be construed as being limited to the following examples. In addition, although the following examples show examples of embodiments of the present invention, it should be understood that those skilled in the art can easily implement the present invention with respect to the entire scope of the present invention. .

[Preparation]
The compositions shown in [Table 1] below were blended to prepare a total of 1000 mL, and this was prepared as a concentrated solution (alcohol base), that is, (1) an alcohol base containing a cloudy celery component and (2) a clear celery component. Alcohol based.

＊（１）混濁セロリ成分（汁）
セロリ破砕汁、即ち、着色成分及び植物繊維（パルプ）を含んだままのセロリ成分（汁）とし、その一部を混濁セロリ成分（汁）とした。
＊（２）セロリ透明成分（汁）
上記（１）セロリ成分（汁）の残りの混濁セロリ成分（汁）を、遠心分離および珪藻土濾過により、着色成分及び植物繊維（パルプ）を除去したものを、セロリ透明成分（汁）とした。

*(1) Turbid celery component (juice)
The crushed celery juice, that is, the celery component (juice) containing the coloring component and the vegetable fiber (pulp) was used, and a part thereof was used as the turbid celery component (juice).
*(2) Celery clear ingredient (juice)
The remaining turbid celery component (juice) of (1) celery component (juice) was subjected to centrifugation and diatomaceous earth filtration to remove colored components and vegetable fibers (pulp) to obtain a transparent celery component (juice).

〔Evaluation test〕
[Basic sensory evaluation]
(Preparation of reference example)
(1) Cloudy celery component-containing alcohol base and (2) Celery clear component-containing alcohol base obtained according to the composition described in [Table 1] were each diluted four-fold with water to obtain (1) celery cloudy component-containing alcohol. A beverage and (2) a celery transparent component-containing alcoholic beverage were obtained.

(Evaluation method)
A panel of six people (A to F: experts who have passed the beverage evaluation ability test in-house) working at the applicant (in-house) (male and female aged 20 to 65) decided (1) Alcoholic beverages containing celery turbidity ingredients and (2) a comparative sensory test (tasting with blindfold) with an alcoholic beverage containing a celery transparent component.

(Evaluation results)
The free comments of the above six people were as follows. From the following free comments, it was clearly understood that (2) the alcoholic beverage containing the clear celery component lacked the "celery-likeness" compared to the (1) alcoholic beverage containing the cloudy celery component.
<Free comment>
A: (2) had a weaker green scent, a lighter flavor, and less volume than (1).
B: (2) had weaker freshness and earthy smell than (1).
C: (2) had less grassy odor peculiar to celery and had a more conspicuous sour taste than (1).
D: (2) had less grassy smell and weak freshness compared to (1).
E: (2) had weaker green aroma and less mint-like aroma than (1).
F: (2) did not have a green scent and had a weaker overall thickness than (1).

[Decanal addition evaluation]
(preparation)
Using the above (2) celery transparent component-containing alcoholic beverage as a reference example, decanal was added to this in specific amounts as described in [Table 2] below, and decanal was used as Examples 1 to 5. and celery transparent component-containing alcoholic beverage. The reference example (2) celery transparent component-containing alcoholic beverage contained 0.005 ppb of decanal.

(Evaluation method)
The above six panelists evaluated the celery-likeness and sense of balance of the reference examples and the examples as follows, and the results are shown in [Table 2].

<Characteristics of celery>
"Celery-likeness" was defined as the original flavor, flavor, umami, refreshing sensation, especially freshness (freshness), moderate grassy smell derived from celery, and green aroma. This "celery-likeness" is described in [Table 2] below as a sensory evaluation score as an average evaluation value of the six panelists. The evaluation of the "reference example" was set to "5 points", which is the middle of the 10-point evaluation. This 10-point evaluation is based on a scale of 6 to 10, depending on how strong the celery-like feeling is, when the standard is "5 points", and how weak the celery-like feeling is. Evaluation points were given in stages from 5 points to 1 point.

〈Balance〉
"Balanced feeling" was defined as having a "celery-like" flavor when the beverage was tasted. This "celery-likeness" was evaluated as the following evaluation points, and the total number of the above 6 panelists is shown in [Table 2] below.
(Evaluation method)
Evaluation ◯: Good balance as a beverage.
Evaluation Δ: Good balance as a beverage, but slightly inferior to evaluation ◯.
Evaluation x: Poor balance as a beverage.
(Evaluation results)
It was clearly understood that the addition of decanal achieves superior celery-likeness and balance compared to the reference example. In addition, according to the above six panelists, while the standard example was a watery and thin beverage, all the beverages of Examples 1 to 5 had a strong green feeling, and as a beverage The thickness of the beverage itself is strongly felt, the beverage itself has a gorgeous and profound feeling, and the "celery-likeness" is sufficiently felt, and Example 5 has a gorgeous and profound feeling. There was a sensory evaluation comment that the flavor was strongly felt.

[Linalool addition evaluation]
Linalool addition evaluation was evaluated by the same evaluation method as in [decanal addition evaluation] except for the following preparation and results.
(preparation)
Using the above (2) celery transparent ingredient-containing alcoholic beverage as a reference example, and adding linalool to it in a specific amount as described in [Table 3] below, each was added as Examples 6 to 10. Linalool and celery transparent component-containing alcoholic beverage. (2) Celery transparent component-containing alcoholic beverage, which is a reference example, contained 0.12 ppb of linalool.

(Evaluation results)
It was clearly understood that the addition of linalool achieves superior celery-likeness and balance compared to the reference example. In addition, according to the above-mentioned six panelists, all the beverages of Examples 6 to 10 have a strong sense of greenness and spiciness, and the beverage itself has a gorgeous and profound feeling, and is sufficiently "celery-like." Moreover, there was a sensory evaluation comment that although Example 10 had a high gorgeous and heavy feeling and was acceptable as a beverage, it exhibited a tea-like flavor.

[Decanal and linalool mixed addition evaluation]
Decanal and linalool mixed addition evaluation was evaluated by the same evaluation method as in [decanal addition evaluation] except for the following preparation and results.
(preparation)
Using the above (2) celery transparent component-containing alcoholic beverage as a reference example, to which 0.3 ppb (quantitative amount) of decanal and specific amounts of linalool were added as described in [Table 4] below. was used as alcoholic beverages containing decanal and linalool and celery transparent ingredients as Examples 11 to 15. (2) Celery transparent component-containing alcoholic beverage, which is a reference example, contained 0.12 ppb of linalool.

(Evaluation results)
It was clearly understood that when the added amount of decanal was set to "quantitative" and the added amount of linalool was varied, excellent celery-likeness and sense of balance were achieved compared to the reference example. As can be seen from the results in [Table 4], the combined use of decanal and linalool showed an unexpected synergistic effect rather than a mere additive effect. In addition, according to the above six panelists, each of the beverages of Examples 11 to 15 has a green feeling and a gorgeous and profound feeling as a beverage, and can fully feel the "celery-likeness". In Example 15, there was a sensory evaluation comment that although it had a high gorgeous and profound feeling and was acceptable as a beverage, it exhibited a tea-like flavor.

[Transparency evaluation]
Regarding the cloudy celery component (juice), the transparent celery component (juice), the alcohol base containing the transparent celery component, and the alcoholic beverage containing the transparent celery component, the absorbance was measured as follows. .
<Absorbance measurement>
The absorbance was measured using a spectrophotometer (eg, UV-2450, trade name, manufactured by Shimadzu Corporation).
<Conditions for measuring absorbance>
Using the absorbance meter, four samples were measured for absorbance at each wavelength (λ): 420 nm, 530 nm, 630 nm, and 720 nm using a cell with a width of 1 cm.
<Measurement result>
The cloudy celery component (juice) was originally cloudy and did not show transparency, and could not be measured. The clear celery component-containing alcohol base and the clear celery component-containing alcoholic beverage were less transparent than the clear celery component (juice), presumably due to the addition of an optional component (perfume component). However, both were acceptable as clear beverages (concentrates therefor).

Claims (7)

A clear alcoholic beverage containing a celery component,
edible alcohol,
a celery component;
decanard and
linalool and
The decanal content is 0.3 ppb or more and 1.0 ppb or less based on the total volume of the celery component-containing transparent beverage,
The linalool content is 500 ppb or more and 1000 ppb or less based on the total volume of the celery component-containing transparent beverage,
The celery component is
Absorbance (420 nm) is 0.50 or less,
Absorbance (530 nm) is 0.10 or less,
Absorbance (630 nm) is 0.10 or less, or
A clear alcoholic beverage containing a celery component, having an absorbance (720 nm) of 0.10 or less . The celery component-containing clear alcoholic beverage according to claim 1, wherein the content of the celery component is 2.0 mass% or less based on the total mass of the celery component-containing clear alcoholic beverage. The celery component-containing clear alcoholic beverage is
Absorbance (420 nm) is 1.5 or less,
Absorbance (530 nm) is 0.8 or less,
The clear alcoholic beverage containing celery component according to claim 1 or 2 , wherein the absorbance (630 nm) is 0.6 or less, or the absorbance (720 nm) is 0.4 or less. A concentrate for clear alcoholic beverages containing a celery component,
A concentrate for a celery component-containing clear alcoholic beverage, wherein the concentration of the celery component-containing clear alcoholic beverage according to any one of claims 1 to 3 is more than 1.0 times and not more than 200 times in terms of concentration. A method for producing a clear alcoholic beverage containing a celery component,
edible alcohol,
a celery component;
decanard and
Mix linalool and
The decanal content is 0.3 ppb or more and 1.0 ppb or less based on the total volume of the celery component-containing transparent beverage,
The linalool content is 500 ppb or more and 1000 ppb or less based on the total volume of the celery component-containing transparent beverage,
The celery component is
Absorbance (420 nm) is 0.50 or less,
Absorbance (530 nm) is 0.10 or less,
Absorbance (630 nm) is 0.10 or less, or
A method for producing a celery component-containing clear alcoholic beverage having an absorbance (720 nm) of 0.10 or less . The method for producing a celery component-containing clear alcoholic beverage according to claim 5, wherein the content of the celery component is 2.0% by mass or less based on the total mass of the celery component-containing clear alcoholic beverage. The celery component-containing clear alcoholic beverage is
Absorbance (420 nm) is 1.5 or less,
Absorbance (530 nm) is 0.8 or less,
Absorbance (630 nm) is 0.6 or less, or
7. The method for producing a clear alcoholic beverage containing a celery component according to claim 5 or 6, wherein the absorbance (720 nm) is 0.4 or less .