JP7250444B2 - Carrot component-containing transparent beverage, its concentrate, and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a carrot component-containing clear drink, particularly a carrot 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 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, in developing a beverage containing the vegetable carrot (the same applies hereinafter), the present inventor prepared a beverage using finely ground carrot itself as a raw material, and found that coloring components, solid components, etc. It has been recognized that there is a need to improve the stability and storage stability of On the other hand, when a beverage was prepared using the carrot component obtained by separating the crushed carrot juice as a raw material, it was found to have "carrot-likeness (also referred to as carrot feeling) hereinafter the same", that is, the original carrot flavor, flavor, umami, and sweetness. It didn't feel good enough.

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

JP 2016-136841 A JP 2012-223140 A Japanese Patent Application Laid-Open No. 2001-299323

The present inventors have now solved the problems recognized by the present inventors to be solved at a high level by adopting decanal and/or octanal as substances that impart "carrot-likeness" to carrot components, and , Carrot component-containing transparent beverage (concentrate thereof) that can sufficiently achieve the original flavor, flavor, umami, sweetness, etc. of carrot, and can fully enjoy carrot, and production thereof I have found that I can provide a method. 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 transparent drink containing a carrot component,
carrot ingredients,
A carrot component-containing transparent beverage comprising decanal and/or octanal.
[2] The carrot component is
Absorbance (420 nm) is 2.0 or less,
Absorbance (530 nm) is 0.8 or less,
The carrot component-containing transparent beverage according to [1], which has an absorbance (630 nm) of 0.8 or less, or an absorbance (720 nm) of 0.8 or less.
[3] The carrot component-containing transparent beverage according to [1] or [2], wherein the content of the carrot component is 5.0% by mass or less based on the total weight of the carrot component-containing transparent beverage.
[4] The carrot component-containing according to any one of [1] to [3], wherein the decanal content is 1.0 ppb or more and 100 ppb or less based on the total volume of the carrot component-containing transparent beverage. clear beverage.
[5] The carrot component-containing according to any one of [1] to [4], wherein the content of the octanal is 0.1 ppb or more and 1000 ppb or less based on the total volume of the carrot component-containing transparent beverage. clear beverage.
[6]
The carrot component-containing transparent beverage is
Absorbance (420 nm) is 1.5 or less,
Absorbance (530 nm) is 0.8 or less,
The carrot component-containing transparent beverage 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 0.5 or less.
[7] The carrot component-containing clear beverage according to any one of [1] to [6], wherein the carrot component-containing clear beverage is an alcoholic beverage or a non-alcoholic beverage.
[8] A carrot component-containing transparent beverage concentrate,
A concentrate for a carrot component-containing clear drink, wherein the concentration of the carrot 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 carrot-like ingredient additive comprising decanal and/or octanal as an active ingredient.
[10] A method for imparting a carrot-like component to a carrot component-containing transparent beverage, comprising:
A method of imparting a carrot-like component comprising decanal and/or octanal.

According to the present invention, by adding decanal and/or octanal to the carrot component, it is possible to significantly exhibit and promote the "carrot-likeness" in combination with or complementing the carrot component, that is, It is possible to provide a carrot component-containing transparent beverage (concentrate thereof) that gives a full sense of the original flavor, flavor, umami, sweetness, etc. of carrots, 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 carrot-like component additive or accelerator.

(octanal)
Octanal (C ₈ H ₁₆ O CAS No. 124-13-0) is a chain organic compound represented by the following chemical formula (II), and is a type of aldehyde. It is a colorless or pale yellow flammable liquid with a citrus aroma. Obtained by hydroformylation of 1-heptene or oxidation of 1-octanol. It is present in many essential oils of Japanese citrus fruits, etc., and can be obtained by subjecting these essential oils to fractional distillation under reduced pressure and undergoing purification processes and the like. In the present invention, it is used as a food additive (fragrance), especially as a carrot-like component additive or accelerator.

(carrot)
``Carrot'', whose scientific name is ``Daucus carota subsp. Carrots are composed of carbohydrates, protein, vitamins, minerals, dietary fiber, and the balance is water. In particular, carrots contain about 100 kinds of compounds, some of which contain pharmacological components such as immunity and antioxidant activity. Carrots contain terpene alcohol and terpene ester compounds. Bornyl acetate can be said to be an earthy, grassy aroma component unique to carrots. In addition, 2-sec-butyl-3-methoxypyrazine, present in only a very small amount, gives an earthy and bitter taste. Furthermore, 2-nonenal produces a unique flavor that is greasy and grassy. Therefore, these components are flavor components (bitterness) peculiar to carrots. "Carrot-likeness" means the flavor, flavor, umami, sweetness, etc. inherent in carrots, and is derived from the constituent components of carrots.

(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 sensation.
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.

[Transparent drink containing carrot ingredients]
(carrot component)
A clear drink comprises a carrot component, preferably a carrot component obtained by removing coloring components and solid components from carrots, and more preferably using a transparent carrot component (liquid). The carrot component is preferable from the viewpoint of ease of production, ease of component preparation, stability and storage of beverage components by using it as a more transparent liquid component.

The carrot component content is 5.0% by mass or less, preferably 1.0% by mass or less, more preferably 0.8% by mass or less, based on the total mass of the carrot component-containing transparent beverage. When the content of the carrot component is within the above range, together with the specific compound, it is possible to achieve "carrot-likeness". In addition, the term "carrot-likeness" means the original flavor, flavor, umami, sweetness, etc. of carrots, and more specifically, the original flavor, flavor, unique bitterness, earthy flavor, bluishness and greenness of carrots. , citrus flavor, umami, and sweetness.

<Transparency: preferred embodiment>
The carrot component is ultimately (most preferably) colorless and transparent, but may be translucent, colored transparent, colored translucent, opaquely transparent, etc. In the present invention, the coloring component and solid component are removed to some extent. use stuff. Therefore, the (transparent) carrot component is allowed to have a certain amount of colored components, solid components, etc. to this effect.

Regarding transparency, in the carrot component-containing transparent beverage of the present invention, the transparency is finally prepared, but in the present invention, the transparency of the raw carrot component is also preferably determined. be able to. The following absorbance can be used as the indicator.

<Absorbance>
The carrot component (liquid; juice) preferably has the following predetermined values when a specific absorbance (λ) is measured.
Absorbance (420 nm) is 2.0 or less, preferably 1.8 or less, more preferably 1.6 or less,
Absorbance (530 nm) is 0.8 or less, preferably 0.6 or less, more preferably 0.4 or less,
Absorbance (630 nm) is 0.8 or less, preferably 0.6 or less, more preferably 0.4 or less,
Absorbance (720 nm) is 0.8 or less, preferably 0.6 or less, more preferably 0.4 or less.

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

<Absorbance measurement / Absorbance measurement conditions>
The absorbance of the immersion liquid is measured using a spectrophotometer (for example, trade name UV-2450 manufactured by Shimadzu Corporation). In order to obtain a uniform carrot component, absorbance measurements are made at each wavelength (λ): 420 nm, 530 nm, 630 nm and 720 nm using a 1 cm wide cell.

<Adjustment>
The basic processes for carrot ingredients are procurement, washing, sorting, crushing, squeezing, filtration, and separation of carrots, which are raw materials. , can be adjusted by appropriately combining these. By using concentrated carrot juice or reconstituted carrot juice as a raw material, it is also possible to omit the steps of procuring, washing, sorting, crushing and juicing the carrots. 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. Is possible. This makes it possible to obtain the desired carrot component from which coloring components and insoluble solids have been removed.

<extract>
The resulting carrot component contains 25% by mass or less, preferably 20.0% by mass or less, more preferably 19.0% by mass or less of a coloring component and a soluble solid content (extract content) based on the total mass of the carrot component. preferably. By using such a carrot component as a raw material, it is possible to provide a clear beverage that is easy to produce, has excellent quality stability of the beverage product, and is excellent in preservability.

(Decanal)
Carrot component-containing clear beverages may employ decanal, particularly as a carrot-like component additive or enhancer. By containing decanal, the transparent beverage can be imparted with "carrot-likeness", that is, the flavor, flavor, umami, sweetness, etc. inherent in carrots. Here, the term "carrot-like component" is used to mean a carrot component itself or a component (substance) similar to a carrot component.

The content of decanal is 1 ppb or more, preferably 2 ppb or more, more preferably 3 ppb or more, and 100 ppb or less, preferably 50 ppb or less, more preferably 10 ppb or less, based on the total volume of the carrot component-containing transparent beverage. . When the content of decanal is within the above range, it becomes possible to complement the carrot component and achieve more "carrot-likeness" in the clear beverage.

(octanal)
Clear beverages may employ octanal, particularly as a carrot-like ingredient additive or enhancer. By containing octanal, the transparent beverage can be imparted with "carrot-likeness", that is, the flavor, flavor, umami, sweetness, etc. inherent in carrots.

The content of octanal is 0.1 ppb or more, preferably 0.2 ppb or more, more preferably 0.5 ppb or more, and 1000 ppb or less, preferably 800 ppb or less, based on the total volume of the carrot component-containing transparent beverage. In particular, it is 500 ppb or less, more preferably 100 ppb or less. When the content of octanal is within the above range, it becomes possible to complement the carrot component and realize more "carrot-likeness" for the clear beverage.

(decanal and octanal)
According to one preferred aspect of the present invention, the carrot component-containing clear beverage preferably comprises a mixture of decanal and octanal. By combining (mixing) decanal and octanal rather than containing decanal and octanal alone, the effect of imparting "carrot-likeness" to clear beverages is not a simple additive effect, but a synergistic effect. can do.

Plants containing decanal and octanal in significant amounts or extracts, chemical compositions, chemical extracts, or essential oils (which may be liquid, solid, or powder) from the plants are preferably used. . Moreover, decanal and octanal 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 octanal are mainly used by steam-distilling fruits or plants containing significant amounts of them with water.

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

<Absorbance>
The carrot component-containing transparent drink preferably has the following predetermined values when a specific absorbance (λ) is measured.
Absorbance (420 nm) is 2.0 or less, preferably 1.8 or less, more preferably 1.6 or less,
Absorbance (530 nm) is 0.8 or less, preferably 0.6 or less, more preferably 0.4 or less,
Absorbance (630 nm) is 0.8 or less, preferably 0.6 or less, more preferably 0.4 or less,
Absorbance (720 nm) is 0.8 or less, preferably 0.6 or less, more preferably 0.4 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 carrot component-containing transparent beverage.

(Optional component)
In the present invention, the carrot component-containing clear beverage may contain optional components 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.

The content of the optional component is 0% by mass or more and 25% by mass or less, preferably 20% by mass or less, more preferably 19% by mass or less, based on the total mass of the carrot component-containing transparent beverage. When the content of the optional component is within the above range, it is possible to realize a carrot component-containing transparent beverage that achieves “carrot-likeness”.

<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 carrot 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, carrots, lettuce, parsley, watercress, kale, soybeans, beets, red peppers, pumpkins, and Japanese mustard spinach. may be one or a mixture of two or more.

Any fruit may be used as the fruit juice, but citrus fruits are preferred, such as lemon, lime, grapefruit, navel orange, orange, yuzu, tachibana, citrus, Iyokan, hassaku, and summer. It may be one or a mixture of two or more selected from the group consisting of citrus, sweet summer citrus, mandarin orange, kumquat, pomelo, and the like.

<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, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, licorice extract, Rhamnose and ribose are included. 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 carrot component-containing clear beverage has a pH of 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, it is possible to impart easy drinking and sweetness to the clear drink, as well as impart long-term storage stability and antifungal or antibacterial properties to the clear drink. It 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 carrot component-containing clear beverage has an acidity of 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 carrot 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)
Carrot component-containing transparent drinks include 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 carrot ingredients 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% (degree) or more, preferably 4.0% (degree) or more, and 20.0% (degree) or less and preferably 18.0% (degrees) or less can be used.

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

A more specific production mode of the carrot component-containing transparent beverage is outlined below. A carrot 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 carrot component-containing clear beverage concentrate,
It is possible to propose a concentrate for clear beverages in which the concentration of the carrot component-containing 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.

"Concentrate" in clear beverage concentrate refers to a concentrated type of beverage that can be made into a normal drinkable state by diluting it with split materials, such as conch beverage, concentrated drink, beverage concentrate, syrup, etc. It is said. 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 carrot component-containing clear drink concentrate is 1.0 times or more, preferably 1.2 times or more, and the upper limit is 200 times the concentration of the clear drink according to the present invention as the lower limit in terms of concentration. 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, a method for producing a carrot component-containing clear beverage concentrate, comprising:
providing a clear beverage according to the present invention;
A method for producing a carrot component-containing clear drink concentrate can be proposed, which comprises adjusting the concentration of the clear drink to be more than 1.0 times and not more than 200 times in terms of concentration.

In the method for producing a concentrate for clear beverages, the raw materials and the like may be the same as those described in the above sections [Transparent beverage containing carrot component] and [Method for producing transparent beverage containing carrot component].

The method for producing a carrot component-containing clear drink concentrate is generally prepared by not adding a base solvent (drinking water, drinking alcohol, etc.) or reducing the content from a clear drink. Alternatively, sugars may be added in an amount equal to or less than that of the base solvent, or a 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 carrot 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 period of time, the transparent flavor and flavor do not deteriorate or decrease, and the original carrot flavor, flavor, umami, freshness, Refreshing feeling and sweetness can be exhibited and maintained for a long period of time. In addition, it is possible to improve the convenience of providing the carrot component-containing clear drink or concentrate for clear drink, the convenience of distribution, the storage stability, and the prevention of quality deterioration.

The container can be packed in a container formed in various shapes such as vinyl, PET (polyethylene terephthalate), glass, metal, paper, 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.

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

The carrot-like ingredient additive or enhancer is decanal and/or octanal. By containing decanal and/or octanal, it becomes possible to impart "carrot-likeness", that is, the original flavor, flavor, umami, sweetness, etc. of carrots.
Also, a method of imparting, enhancing, enhancing, or improving a carrot-like component in a product comprising:
This is achieved by comprising mixing the product (carrot ingredient, beverage, etc.), decanal and/or octanal.
The carrot component, decanal, octanal, etc. may be the same as previously described.

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 a concentrated solution (alcohol base), that is, (1) an alcohol base containing a cloudy carrot component and (2) a transparent carrot component. Alcohol based.

＊（１）混濁ニンジン成分（汁）
ニンジン破砕汁、即ち、着色成分及び植物繊維（パルプ）を含んだままのニンジン成分（汁）とし、その一部を混濁ニンジン成分（汁）とした。
＊（２）ニンジン透明成分（汁）
上記（１）ニンジン成分（汁）の残りの混濁ニンジン成分（汁）を、遠心分離、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、ニンジン透明成分（汁）とした。

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

〔Evaluation test〕
[Basic sensory evaluation]
(Preparation of reference example)
Each of (1) alcohol base containing turbid carrot component and (2) alcohol base containing transparent carrot component obtained according to the composition described in [Table 1] was diluted 4 times with water to obtain (1) alcohol containing turbid carrot component. A beverage and (2) an alcoholic beverage containing a carrot transparent component 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 from 20 to 65 years old) identified (1) alcoholic beverages containing carrot turbidity ingredients and (2) a comparative sensory test (tasting by blindfolding) with an alcoholic beverage containing a carrot 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 transparent carrot component lacked the “carrot-likeness” compared to the (1) alcoholic beverage containing the cloudy carrot component.
<Free comment>
A: Compared to (1), (2) has a freshness and an orange scent, but lacks volume.
B: (2) is less voluminous than (1).
C: (2) was fruitier than (1), but had a grassy odor and no richness.
D: (2) had a weak citrus-like fragrance and a slightly fishy odor compared to (1).
E: Compared to (1), (2) had an earthy smell and lacked gorgeousness as a drink.
F: As compared with (1), (2) had less thickness as a drink, less aroma, and lacked gorgeousness as a drink.

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

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

〈Carrot-likeness〉
"Carrot-likeness" was defined as freshness (freshness), appropriate grassy smell derived from carrots, and green aroma. This "carrot-likeness" is described in the following [Table 2] 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 graded from 6 to 10 points in stages according to the degree to which the carrot-like feeling is strongly felt, when the standard is set to "5 points", and according to the degree to which the carrot-like feeling is weakly felt. Evaluation points were given in stages from 5 points to 1 point.

〈Balance〉
"Balance" was defined as having a "carrot-like" flavor when the beverage was tasted. This "carrot-likeness" was evaluated as the following evaluation points, and the total number of the above 6 panelists was shown in [Table 2] below.
(Evaluation criteria)
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 achieved superior carrot-likeness and balance compared to the reference example. In addition, according to the panel of the above 6 people, while the reference example was a watery and thin beverage, all the beverages of Examples 1 to 5 exhibited a citrus flavor and flavor, and the beverage As the thickness is strongly felt, the drink itself has a heavy feeling, and the "carrot-likeness" is sufficiently felt, and Example 5 has a high heavy feeling and is acceptable as a drink, but it has a slightly grassy smell and a bitter taste. There was a sensory evaluation comment that there was.

[Octanal addition evaluation]
Octanal addition evaluation was evaluated by the same evaluation method as in [Decanal addition evaluation] except for the following preparation and results.
(preparation)
The above (2) carrot transparent component-containing alcoholic beverage was used as a reference example, and octanal was added to it in a specific amount as described in [Table 3] below to obtain octanal as Examples 6 to 10. and a carrot transparent component-containing alcoholic beverage. The standard example (2) carrot transparent component-containing alcoholic beverage contained 0.23 ppb of octanal.

(Evaluation results)
It was clearly understood that the addition of octanal achieved superior carrot-likeness and balance compared to the reference example. In addition, according to the above six panelists, all the beverages of Examples 5 to 10 exhibit a citrus flavor, have a sweet taste, and have a strong thickness as a beverage, and the beverage itself is heavy. There is a sense of taste, and the ``carrot-likeness'' is sufficiently felt, and Example 10 has a high profound feeling and is acceptable as a beverage, but it has a grassy smell and a citrus fruit that is too strong. There are evaluation comments.

[Evaluation of mixed addition of decanal and octanal]
The decanal and octanal 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) carrot transparent component-containing alcoholic beverage as a reference example, to which 3 ppb (quantitative amount) of decanal and octanal were added in specific amounts as described in [Table 4] below, As Examples 11 to 15, decanal and octanal were used as alcoholic beverages containing octanal and carrot transparent ingredients. The standard example (2) carrot transparent component-containing alcoholic beverage contained 0.12 ppb of octanal.

(Evaluation results)
It was clearly understood that when the amount of decanal added was set to "quantitative" and the amount of octanal added was varied, superior carrot-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 octanal showed an unexpected synergistic effect rather than a mere additive effect. In addition, according to a panel of eight people, any of the beverages of Examples 11 to 15 exhibited a citrus flavor, had a sweet taste, and felt a strong thickness as a beverage, and the beverage itself had a profound feeling. There was a sensory evaluation comment that it was felt that "carrot-likeness" was sufficiently felt, and Example 15 had a high profound feeling and was acceptable as a beverage, but felt that it had a grassy smell and citrus fruit that was too strong. there were.

[Transparency evaluation]
Regarding the cloudy carrot component (juice), the transparent carrot component (juice), the alcohol base containing the transparent carrot component, and the alcoholic beverage containing the transparent carrot component, the absorbance was measured as follows, and the values were as described in [Table 5] below. .
<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 carrot component (juice) was originally cloudy and did not show transparency, and could not be measured. The transparent carrot component-containing alcohol base and the transparent carrot component-containing alcoholic beverage were less transparent than the transparent carrot component (juice), probably because of the addition of an optional component (perfume component). However, both were acceptable as clear beverages (concentrates therefor).

Claims (2)

A carrot-like ingredient additive,
comprising decanal and/or octanal as an active ingredient,
A carrot-like component additive added to a carrot liquid component obtained by removing coloring components and solid components from carrots. A method for imparting a carrot-like component to a clear alcoholic beverage, comprising:
adding a carrot- like ingredient additive to the clear alcoholic beverage ;
The carrot-like ingredient additive is
comprising decanal and/or octanal as an active ingredient,
A method for imparting a carrot-like component comprising a carrot liquid component from which coloring components and solid components have been removed .