JP7265846B2 - Red grape-flavored beverage, display method for transparent container packed beverage, masking agent for photo-deterioration odor of red grape-flavored beverage, method for masking photo-deterioration odor of red grape-flavored beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to a red grape-flavored beverage, a display method for a beverage packed in a transparent container, a masking agent for the photodeterioration odor of a red grape-flavored beverage, and a method for masking the photodeterioration odor of a red grape-flavored beverage.

BACKGROUND ART Beverages containing fruit juices and flavorings having the aroma of fruit juices (hereinafter referred to as “fruit juice beverages”) are widely accepted by consumers as one of highly palatable beverages. However, depending on the types of fruits and flavorings used as raw materials for fruit juice beverages, the ingredients in the fruit juice may change due to light or the like during the storage period of the fruit juice beverage, and as a result, the beverage may emit an unpleasant odor. .

Red grape juice is an example of fruit juice whose components may change due to light or the like. For example, red grape juice-containing beverages displayed in stores, etc., may develop undesirable odors such as resinous odors over time when exposed to light (such odors are hereinafter also referred to as "light deterioration odors"). can occur. Such beverages have a problem that their flavor is inferior and their commercial value is significantly lowered. A similar problem may also occur in beverages that do not contain red grape juice or that contain a small amount of red grape juice and that contain flavorings having the aroma of red grape juice. Hereinafter, a red grape juice-containing beverage and a beverage containing a red grape juice flavoring agent or the like are collectively referred to as a "red grape flavored beverage."

As a method for suppressing such flavor deterioration in beverages, it is known to add an antioxidant to the beverage. Further, Patent Document 1 proposes a method of masking offensive odors derived from fruit flavors in transparent beverages containing citrus fruit flavors such as lemon by blending a predetermined aroma component.

JP 2016-127818 A

However, in the method using an antioxidant, (1) the emulsifier component contained in the antioxidant reacts with the fruit juice-derived component to cause emulsification failure, which may cause floating matter to occur on the liquid surface; 2) turbidity derived from fat-soluble components contained in antioxidants may occur, and (3) the use of antioxidants is usually costly.

Patent Document 1 describes a method for masking offensive odors derived from citrus fruit flavors such as lemon. The effect on off-flavour-derived odors is completely unknown. In addition, fruit flavors usually mean isolated specific aromatic components in fruits, and citrus fruit flavors, other fruit-derived fruit juices and their aromatic components are the components contained The types and amounts of Therefore, it is not possible to predict how the method of Patent Document 1 will affect the odor of red grape juice.

Therefore, conventionally, it has been difficult to obtain a means for producing a red grape-flavored beverage with little photodegradation odor, other than the means of adding an antioxidant.

Furthermore, the present inventors have found that the light emitted from an LED as a light source can produce a stronger photodegradation odor than the conventionally known light emitted from a fluorescent lamp. However, no technique is known for suppressing the photodegradation odor caused by LED irradiation.

The present invention has been made in view of the above circumstances, and provides a red grape-flavored beverage that does not contain an antioxidant and in which the photodegradation odor (especially the photodegradation odor caused by LED irradiation) is masked. The purpose is to

The present inventors have found that the above problems can be solved by a red grape-flavored beverage containing a predetermined aromatic component, and have completed the present invention. More specifically, the present invention provides the following.

(1) 1 or more selected from the group consisting of 10 ppb or more fatty acid esters of fatty acids having 3 to 12 carbon atoms and alcohols having 1 to 2 carbon atoms and 10 ppb or more monoterpene alcohols for red grape-flavored beverages and no antioxidant.

(2) The red grape-flavored beverage according to (1), wherein the fatty acid ester includes one or more selected from the group consisting of ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl nonanoate, and ethyl decanoate. .

(3) The red grape flavored beverage according to (1) or (2), wherein the monoterpene alcohol contains one or more selected from the group consisting of β-citronellol, α-terpineol and nerol.

(4) The red grape-flavored beverage according to any one of (1) to (3), containing red grape juice.

(5) The red grape-flavored beverage according to any one of (1) to (4), which is packaged in a transparent container.

(6) A method for displaying a beverage packed in a transparent container according to (5), wherein the beverage packed in a transparent container according to (5) is displayed by irradiating light with an integrated illuminance of 2,000,000 lx·h or more at 4° C. or higher and 40° C. or lower.

(7) Masking photodegradation odor of red grape-flavored beverages containing one or more selected from the group consisting of fatty acid esters of fatty acids having 3 to 12 carbon atoms and alcohols having 1 to 2 carbon atoms, and monoterpene alcohols. agent.

(8) The red grape-flavored beverage consists of 10 ppb or more of a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms and 10 ppb or more of a monoterpene alcohol. A method for masking the photodegradation odor of red grape flavored beverages, comprising the step of blending one or more selected from the group.

According to the present invention, it is possible to provide a red grape-flavored beverage containing no antioxidant and in which the photodegradation odor (in particular, the photodegradation odor caused by LED irradiation) is masked.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail. In addition, this invention is not limited to the following embodiment.

<Red grape flavored drink>
The red grape-flavored beverage of the present invention (hereinafter also referred to as "the beverage of the present invention") is a fatty acid of 3 to 12 carbon atoms and an alcohol of 1 to 2 carbon atoms, relative to the red grape-flavored beverage. It contains one or more selected from the group consisting of 10 ppb or more of an ester and 10 ppb or more of a monoterpene alcohol, and does not contain an antioxidant. A "fatty acid ester of a fatty acid having 3 or more and 12 or less carbon atoms and an alcohol having 1 or more and 2 or less carbon atoms" is also referred to as a "fatty acid ester of the present invention". The fatty acid ester and monoterpene alcohol of the present invention are also referred to as "the aroma component of the present invention". No reports have been confirmed regarding the inclusion of the aromatic component of the present invention in red grape-flavored beverages. Hereinafter, the composition of the beverage of the present invention will be described in detail.

(Fatty acid ester of the present invention)
The fatty acid ester of the present invention is a fatty acid ester of a fatty acid having 3 or more and 12 or less carbon atoms and an alcohol having 1 or more and 2 or less carbon atoms. The fatty acid esters of the present invention are not normally included in red grape flavored beverages.

The lower limit of the number of carbon atoms in the fatty acid portion constituting the fatty acid ester of the present invention is preferably 4 or more, more preferably 5 or more, and still more preferably 6 or more, from the viewpoint that the effects of the present invention are more likely to be exhibited. The upper limit of the number of carbon atoms in the fatty acid moiety constituting the fatty acid ester is preferably 10 or less.

The fatty acid portion constituting the fatty acid ester of the present invention may be any of straight chain fatty acid, branched chain fatty acid, saturated fatty chain and unsaturated fatty acid. From the viewpoint that the effects of the present invention are more likely to be exhibited, the fatty acid portion that constitutes the fatty acid ester of the present invention is preferably straight-chain saturated fatty acid.

The fatty acid ester of the present invention is preferably a linear ester (organic acid ethyl ester, organic acid methyl ester, etc.).

Examples of the fatty acid ester of the present invention include methyl hexanoate, methyl heptanoate, methyl octanoate, methyl nonanoate, methyl decanoate, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl nonanoate, and ethyl decanoate. be done. Among these, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl nonanoate, and ethyl decanoate are preferred, and ethyl heptanoate and ethyl octanoate are particularly preferred, from the viewpoint that the effects of the present invention are likely to be exhibited.

As the fatty acid ester of the present invention, a fatty acid ester having a boiling point of 150 to 250°C (preferably 175 to 225°C) can be preferably used. If the fatty acid ester is a fatty acid ester of a fatty acid having 3 or more and 12 or less carbon atoms and an alcohol having 1 or more and 2 or less carbon atoms and has a boiling point within the range, the properties tend to be similar. In addition, the boiling point of the fatty acid ester of this invention illustrated above is the following value normally.
Methyl hexanoate about 149.5°C
Methyl heptanoate about 174.0°C
Methyl octanoate about 192.9°C
Methyl nonanoate about 213.5°C
Methyl decanoate about 224.0°C
Ethyl hexanoate About 167.0°C
Ethyl heptanoate About 187.0°C
Ethyl octanoate about 208.5°C
Ethyl nonanoate about 227.0°C
Ethyl decanoate about 241.5°C

The lower limit of the blending amount of the fatty acid ester of the present invention is 10 ppb or more, preferably 50 ppb or more, relative to the red grape flavored beverage. The upper limit is that the effect of the present invention can be achieved even if the amount of the fatty acid ester of the present invention is not excessive, and furthermore, from the viewpoint of suppressing unnecessary costs without impairing the red grape aroma of the beverage, the red grape-flavored beverage is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and even more preferably 1,000 ppb or less.

When ethyl hexanoate is blended as an aromatic component, the lower limit thereof is preferably 10 ppb or more, more preferably 50 ppb or more for red grape flavored beverages, from the viewpoint of easily suppressing photodegradation odor. The upper limit is for red grape-flavored beverages, since the effect of the present invention can be achieved even if the amount of ethyl hexanoate is not excessive, and from the viewpoint of reducing unnecessary costs without impairing the aroma of red grapes in the beverage. is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and even more preferably 1,000 ppb or less.

When ethyl heptanoate is blended as an aromatic component, the lower limit thereof is preferably 10 ppb or more, more preferably 50 ppb or more for red grape flavored beverages, from the viewpoint of easily suppressing photodegradation odor. The upper limit is for red grape-flavored beverages, since the effect of the present invention can be achieved even if the amount of ethyl heptanoate is not excessive, and from the viewpoint of suppressing unnecessary costs without impairing the red grape aroma of the beverage. is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and even more preferably 1,000 ppb or less.

When ethyl octanoate is blended as an aromatic component, the lower limit thereof is preferably 10 ppb or more, more preferably 50 ppb or more, for red grape flavored beverages, from the viewpoint of easily suppressing photodeterioration odor. The upper limit is for red grape-flavored beverages, since the effect of the present invention can be achieved even if the amount of ethyl octanoate is not excessive, and from the viewpoint of reducing unnecessary costs without impairing the aroma of red grapes in the beverage. is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and even more preferably 1,000 ppb or less.

When ethyl nonanoate is blended as an aromatic component, the lower limit thereof is preferably 10 ppb or more, more preferably 50 ppb or more, for red grape-flavored beverages, from the viewpoint of easily suppressing photodegradation odor. The upper limit is for red grape-flavored beverages, since the effect of the present invention can be achieved even if the amount of ethyl nonanoate is not excessive, and from the viewpoint of reducing unnecessary costs without impairing the aroma of red grapes in the beverage. is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and even more preferably 1,000 ppb or less.

When ethyl decanoate is blended as an aromatic component, the lower limit thereof is preferably 10 ppb or more, more preferably 50 ppb or more, for red grape-flavored beverages, from the viewpoint of easily suppressing photodegradation odor. The upper limit is for red grape-flavored beverages, since the effect of the present invention can be achieved even if the amount of ethyl decanoate is not excessive, and from the viewpoint of suppressing unnecessary costs without impairing the aroma of red grapes in the beverage. is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and even more preferably 1,000 ppb or less.

(monoterpene alcohol)
Monoterpene alcohol is not particularly limited as long as it can be blended in a beverage. Monoterpene alcohols that can be used in the present invention include β-citronellol, α-terpineol and nerol. Among these, β-citronellol is preferable from the viewpoint that the effects of the present invention are likely to be exhibited.

The lower limit of the amount of monoterpene alcohol compounded is 10 ppb or more, preferably 50 ppb or more, relative to the red grape flavored beverage. The upper limit is that the effect of the present invention can be exhibited even if the amount of monoterpene alcohol is not excessive, and furthermore, from the viewpoint of suppressing unnecessary costs without impairing the aroma of red grapes in the beverage, red grape-flavored beverages is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and even more preferably 1,000 ppb or less.

When β-citronellol is blended as a monoterpene alcohol, the lower limit is 10 ppb or more, preferably 50 ppb or more, for red grape flavored beverages. The upper limit is for red grape-flavored beverages, since the effects of the present invention can be achieved even if the amount of β-citronellol is not excessive, and from the viewpoint of suppressing unnecessary costs without impairing the red grape aroma of the beverage. is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and even more preferably 1,000 ppb or less.

When α-terpineol is blended as a monoterpene alcohol, the lower limit is 10 ppb or more, preferably 50 ppb or more for red grape flavored beverages. The upper limit is for red grape-flavored beverages, since the effects of the present invention can be achieved even if the amount of α-terpineol is not excessive, and from the viewpoint of suppressing unnecessary costs without impairing the red grape aroma of the beverage. is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and even more preferably 1,000 ppb or less.

When nerol is blended as a monoterpene alcohol, the lower limit is 10 ppb or more, preferably 50 ppb or more, relative to red grape flavored beverages. The upper limit is that the effect of the present invention can be achieved even if the amount of nerol is not excessive, and furthermore, from the viewpoint of suppressing unnecessary costs without impairing the aroma of red grapes in the beverage, for red grape-flavored beverages, It is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, and still more preferably 1,000 ppb or less.

(Combination of Fragrant Components of the Present Invention)
The aroma component of the present invention may be used singly or in combination of two or more. When two or more of the aroma components of the present invention are used in combination, the content of each aroma component should be within the above range.

The content of the aroma component of the present invention in the beverage of the present invention is measured by Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method. . Examples of specific analysis conditions are as follows.
[Analysis conditions for aroma component content]
A sample solution is prepared by diluting a beverage to be analyzed 10-fold with ultrapure water. 10 mL of the sample beverage is placed in a solid phase microextraction (SPME) vial pre-filled with 3.5 g of NaCl and capped. After shaking each vial at 70° C. for 10 minutes, an SPME fiber (eg, DVB/CAR/PDMS, Stableflex 23Ga (Gray) 50/30 μm: SIGMA-ALDRICH) is exposed to the headspace in the vial. Volatile components are adsorbed on the fiber at 70° C. for 5 minutes, then desorbed at the injection port for 5 minutes, and analyzed by GC/MS. A calibration curve is prepared by the standard addition method.
[GC/MS analysis conditions]
GC: 7890B manufactured by Agilent Technologies. MS: 5977A MSD manufactured by Agilent Technologies. Column: DB-WAX UI 30 m×0.25 mm manufactured by Agilent Technologies, film thickness 0.25 μm. Flow rate: 1.0 ml/min. Injection method: split injection (100:1). Split flow rate: 100 mL/min. Carrier gas: He.
Inlet temperature: 240°C. Transfer line: 240°C. Oven temperature: 40°C (5 min) → 5°C/min → 240°C (0 min), post-run 240°C (5 min).
MS conditions: SIM 12.4 min ethyl hexanoate m/z 99, 15.4 min ethyl heptanoate m/z 113, 18.2 min ethyl octanoate m/z 127, 20.9 min ethyl nonanoate m/z 141, 23.3 min ethyl decanoate m/z 101, 26.3 min β-citronellol m/z 69.

(red grape juice)
Red grape juice is obtained using squeezed juice from red grape fruits. For example, squeezed juice (straight juice) may be used as it is as red grape juice, or processed juice may be used as red grape juice. Examples of processed squeezed juice include concentrated fruit juice obtained by concentrating the squeezed juice, and reduced juice obtained by diluting the concentrated juice of the squeezed juice.

Methods for processing the squeezed juice include an enzyme treatment method, a microfiltration method, an ultrafiltration method, and the like.

The juice may be clarified transparent fruit juice or cloudy fruit juice.

The variety of red grape used for the beverage of the present invention is not particularly limited. Examples include Concord, Kyoho, Beni Muscat, Delaware, Aki Queen, Sunny Rouge, Sunny Rouge, Pione, Fuji Minoru, Nagano Purple, Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Campbell Early, and Steuben. Among these, concord is preferable because it does not contain the fragrant component of the present invention and the effect of the present invention is particularly likely to be exhibited. Said red grape may be used individually by 1 type, and may mix and use 2 or more types.

Red grape juice is juice obtained from fruits other than red grapes (e.g. orange juice, mandarin orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, red grape juice, apple juice, peach juice, strawberry juice, banana fruit juice, mango juice, etc.). When such fruit juice is used together with red grape juice, the blending amount can be appropriately adjusted according to the flavor etc. to be obtained. Red grape juice is preferred.

The fruit juice content in the beverage of the present invention is not particularly limited. The higher the fruit juice content of red grapes, the easier it is to obtain the effects of the present invention. For example, the lower limit of the red grape juice content is preferably 1.0% by weight or more, more preferably 3.0% by weight or more, still more preferably 5.0% by weight or more, and further It may be preferably 10% by weight or more, more preferably 20% by weight or more. In addition, the upper limit of the red grape juice content is preferably 100% by weight or less, more preferably 70% by weight or less, even more preferably 50% by weight or less, and still more preferably 30% by weight or less, relative to the red grape-flavored beverage. may be

The "fruit juice content" is the relative concentration when the straight juice obtained by squeezing the fruit is taken as 100%, and is the sugar refractometer indicated in JAS standards (Japanese agricultural and forestry standards for fruit drinks). It is converted based on the degree standard (°Bx). For example, since the JAS standard for grape juice is 11°Bx, when 10% by weight of concentrated grape juice of 55°Bx is blended in a beverage, the juice content is 50%. However, when the fruit juice content of fruit juice is converted based on the JAS standard refractometer reading for sugar, the refractometer reading for sugar such as sugars and honey added to the fruit juice shall be excluded. In addition, the amount of fruit juice is usually represented by weight % (that is, the amount of fruit juice (g) (w/w) per 100 g of beverage).

The red grape juice used in the present invention may meet the definition of "concentrated juice" in Article 2 of the "Japanese Agricultural Standards for Fruit Beverages".

The beverage of the present invention may contain, together with the red grape juice or instead of the red grape juice, a flavoring agent or the like having the aroma of the red grape juice. Even if it does not contain red grape juice or the amount of red grape juice is small (for example, preferably 3% by weight or less, more preferably 2% by weight or less, and even more preferably 1 % by weight or less), a red grape flavored beverage can be obtained by adding a red grape juice flavoring agent or the like to a solvent suitable for drinking (water or the like). Examples of such perfumes and the like include those capable of imparting red grape juice-like aroma to beverages, foods, and the like. Specific examples include major aromatic components of red grapes (methyl anthranilate, phenethyl alcohol, furaneol, vanillin, hexanol, cis-3-hexenol, trans-2-hexenol, linalool, geraniol, etc.). The amount of the flavoring agent having the aroma of red grape juice is appropriately set according to the strength and quality of the flavor to be obtained.

(other ingredients)
The beverage of the present invention can be appropriately blended with other raw materials and additives that are commonly used in general beverages as long as they do not impair the effects of the present invention. The blending amount can be appropriately set according to the effect to be obtained.

Ingredients that can be blended in the beverage of the present invention include the following; ), isomerized sugar (fructose-glucose liquid sugar, etc.), sweeteners (stevia, aspartame, acesulfame K, sucralose, etc.), emulsifiers (sucrose fatty acid esters, lecithin, etc.), thickeners (soybean polysaccharides, pectin, carrageenan) , gellan gum, xanthan gum, guar gum, etc.), pigments (carotenoid pigments, anthocyanin pigments, caramel pigments, various synthetic coloring agents, etc.), flavors, preservatives, preservatives, antifungal agents, vitamins (vitamin A, vitamin B1, vitamin B2) , vitamin B6, vitamin B12, vitamin E, etc.), minerals (potassium, sodium, calcium, magnesium, etc.), dietary fiber, etc.

The beverages of the present invention do not contain antioxidants. Antioxidant means any ingredient that can suppress the oxidation of ingredients in a beverage, and examples thereof include tocopherol, cysteine hydrochloride, and the like. In the beverage of the present invention, flavor deterioration and photo-deterioration odor are masked even if the antioxidant is not contained.

The beverage of the present invention may contain a solvent such as water. The form of the beverage of the present invention is not particularly limited, and may be a soft drink based on fruit juice, a carbonated beverage containing carbonic acid, an alcoholic beverage containing alcohol, a jelly beverage containing a gelling agent, or the like. Beverages that do not contain

(Properties of red grape-flavored beverage)
Even if the beverage of the present invention is irradiated with light from an LED or the like, it is less likely to produce a photodegradation odor. It is presumed that this is because the fragrance component of the present invention masks the odor of the off-flavour component caused by light irradiation. The term "photodegradation odor" as used in the present invention means an odor resulting from a component change caused by light, and is also referred to as a resin or plastic-like offensive odor (resin odor) or stinkbug-like offensive odor (stinkbug odor). It is a strong odor. The presence or absence of photodegradation odor is specified by sensory evaluation.

In addition, the beverage of the present invention not only makes it difficult to perceive the odor of photodegradation, but also does not require the addition of an antioxidant as described above. It can be stored for a long period of time (for example, 180 to 360 days at room temperature) while suppressing appearance deterioration such as generation.

In addition, the beverage of the present invention is blended with the aroma component of the present invention at the above concentration, so that the red grape-flavored beverage can be given an appropriate different flavor (flavor different from the original flavor of red grapes), making it more palatable. A beverage with high quality can be provided.

<Method for producing red grape-flavored beverage>
The beverage of the present invention is obtained from the step of blending the aromatic component of the present invention with red grape juice, and can be produced using equipment and conditions that are used in conventional beverage production methods. As a specific production method, for example, the aromatic component of the present invention is added to a solution containing red grape juice (red grape juice, etc.) or a fragrance having the aroma of red grape juice, and before filling the container or Later, a method of appropriately sterilizing can be mentioned.

Since red grape juice is derived from natural products, its acidity varies depending on the variety of red grape and the elapsed time (degree of maturity) after harvesting. Red grape juice preferably has a pH of 2.5 to 4.5 from the standpoint of easily obtaining a flavorful beverage. If the pH of red grape juice is not within this numerical range, it can be adjusted by adding a pH adjuster or fruit juice other than red grape juice, or by adjusting the mixing ratio of multiple types of red grape juice. .

As a pH adjuster, an organic or inorganic food acid or a salt thereof that is commonly used as an acidulant can be used. Organic acids include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, succinic acid, gluconic acid and the like. Phosphoric acid etc. are mentioned as an inorganic acid. Salts include sodium salts, calcium salts, potassium salts and the like. The amount of the pH adjuster used is not particularly limited as long as the desired pH can be obtained and the flavor of the beverage is not greatly affected.

The pH adjustment of the red grape juice may be performed either before or after adding the flavor component of the present invention.

As a method for blending the aromatic component of the present invention with red grape juice, there is a method of adding the aromatic component of the present invention as a flavor (fruit juice concentrate, chemically synthesized compound, etc.) to red grape juice, and the aroma of the present invention. A method of adding a food material (fruit juice, extract, etc.) containing the component to red grape juice.

The beverage of the present invention preferably has a pH of 2.5 to 4.5 from the viewpoint that a flavorful beverage can be easily obtained. If the pH of the beverage of the present invention is not within this numerical range, it can be adjusted by using the above-described pH adjuster or the like.

The type of container to be filled with the beverage of the present invention is not particularly limited, but sealed containers such as molded containers (PET bottles) containing polyethylene terephthalate as a main component (PET bottles), metal cans, paper containers combined with metal foil or plastic film, glass bottles, etc. container. It is preferable that the container into which the beverage of the present invention is filled is a transparent container from the viewpoint that the light-degraded odor of the container is likely to occur and the effects of the present invention are particularly likely to be exhibited.

The method of sterilization treatment is not particularly limited, and includes ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, and the like.

<Beverage packed in a transparent container and its display method>
By using a transparent container (such as a PET bottle) as a container for filling the beverage of the present invention, a beverage packed in a transparent container containing the beverage of the present invention (hereinafter also referred to as "the beverage packed in a transparent container of the present invention") is obtained. be able to.

Usually, red grape flavored beverages packed in transparent containers are easily exposed to light and therefore tend to produce photodegradation odors. However, in the beverage packed in a transparent container of the present invention, the smell of photodegradation is masked because the above-described flavor component is blended. In the present invention, the term "masking" means making it difficult to perceive offensive odors such as photodegradation odors by means of the aroma produced from the aroma component of the present invention.

For example, even if the beverage packed in a transparent container of the present invention displayed on a store or home shelf is irradiated at 4 ° C. or higher and 40 ° C. or lower as an integrated illuminance of 2000000 lx h or more, the light deterioration odor can preferably be masked. The distance between the beverage and the light source may be between 5 cm and 100 cm. The illuminance of the light source may be 5000 lx or more and 100000 lx or less. The display method of the beverage packed in the transparent container of the present invention is not particularly limited as long as it is a method that can irradiate any part of the beverage packed in the transparent container of the present invention with light. You may put only a book, and you may put several books side by side.

<Masking agent for photodegradation odor of red grape-flavored beverages>
As described above, the aroma component of the present invention can mask offensive odor components caused by light irradiation (in particular, LED irradiation), and therefore the aroma component can be used as a masking agent for photodeterioration odor of red grape flavored beverages. The photodegradation odor masking agent is not particularly limited as long as it contains the fragrance component of the present invention, but preferably comprises the fragrance component of the present invention. When the photodegradation odor masking agent contains a component other than the fragrance component of the present invention, the type and content thereof can be appropriately set according to the effect to be obtained.

<Method for masking photodegradation odor of red grape flavored beverage>
As described above, by adding the aroma component of the present invention to the red grape-flavored beverage, the photodegradation odor of the red grape-flavored beverage can be masked. Details such as the types and amounts of the flavor components of the present invention to be blended are as described in the above <Red grape-flavored beverage>.

EXAMPLES Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

<Production and evaluation of red grape-flavored beverage (red grape juice-containing beverage)>
(1) Preparation of red grape-flavored beverage 36 g/L of 68°B x red grape (variety: Concord) clear juice, 5 g/L of 57°B x red grape (variety: Concord) cloudy juice, and 120 g/L of fructose Glucose liquid sugar (55% isomerized sugar) and 2 g/L of anhydrous citric acid were mixed and diluted with water so that the content of red grape juice was 20% by weight to prepare a diluted fruit juice solution. Moreover, it was confirmed that the obtained diluted fruit juice solution did not contain the aromatic component of the present invention based on the solid-phase microextraction-mass spectrometer-equipped gas chromatography method.

Various aroma components (ethyl hexanoate, ethyl octanoate, ethyl decanoate, β-citronellol, maltol, ethyl hexanoate and ethyl decanoate, and ethyl octanoate and ethyl decanoate) are added to the diluted fruit juice solution obtained. and prepared a drink containing red grape juice. Red grape juice and various flavor components are blended in each beverage at concentrations shown in Tables 1 to 8 below. The resulting red grape juice-containing beverage was placed in a PET bottle (500 ml) and stored in a refrigerator while shielded from light until subjected to the following light irradiation test.

(2) Light (LED) irradiation of red grape juice-containing beverage Each red grape juice-containing beverage was irradiated with LED (2,000,000 lx·h) at 20°C.

(3) Sensory Evaluation After irradiating the beverage containing red grape juice with light, each beverage was subjected to a sensory evaluation. Sensory evaluation was also performed on the beverages stored under the same conditions as in the above light irradiation test, except that the beverages were stored under light shielding without irradiation with light. The sensory evaluation was carried out by eight experienced panelists on the "degree of flavor deterioration", "degree of photodegradation odor", and "degree of off-flavour". Each evaluation was carried out based on the score given by each panel according to the following scoring criteria.

(degree of flavor deterioration)
A higher score (maximum score: 7 points) indicates that deterioration of the flavor peculiar to red grape juice is suppressed.
7 points: No deterioration is observed 6 points: Slight deterioration is observed 5 points: A little deterioration is observed 4 points: Comparative deterioration is observed 3 points: Deterioration is observed, but the quality as a beverage is satisfied 2 points: Significant deterioration is observed, and consumer complaints are a concern 1 point: Significant deterioration is observed, and there is a high possibility of receiving consumer complaints

(Severity of photodegradation odor)
A higher score (maximum score: 4 points) indicates that no photodegradation odor was observed.
4 points: No photodegradation odor is observed 3 points: A slight photodegradation odor is observed, but the quality as a beverage is satisfied 2 points: A photodegradation odor is observed, and there is concern about complaints from consumers 1 point: Photodegradation odor is clearly recognized, and there is a high possibility of receiving complaints from consumers.

(Degree of strange flavor)
A higher score (maximum score: 4 points) indicates a stronger flavor (unusual flavor) different from the original flavor of red grapes. However, the intensity of off-flavours does not necessarily affect the quality of the beverage.
4 points: There is a lot of strange flavor 3 points: There is a strange flavor 2 points: There is a little strange flavor 1 point: There is no strange flavor

(4) Results The results of the above sensory evaluation are shown in Tables 1-8. In the table, in the column of "Flavor Deterioration", the result of "Degree of Flavor Deterioration" is shown by the average value of the evaluation points given by each panel. In the column of "photodegradation odor", the results of "degree of photodegradation odor" are shown by the number of panelists for each evaluation score. In the column of "off-flavor", the result of "degree of off-flavor" is shown by the average value of the evaluation points given by each panel.

As can be seen from each table, when the aromatic component of the present invention is blended in a red grape-flavored beverage (red grape juice-containing beverage), even without blending an antioxidant, the deterioration of the red grape juice-specific flavor is suppressed. , The light deterioration odor due to LED irradiation was masked.

Moreover, there was a tendency that the higher the concentration of the aromatic component of the present invention, the higher the effect of masking the light-degraded odor of the red grape-flavored beverage.

On the other hand, as can be seen from Table 8, even if maltol, which is known as a flavoring agent for beverages, is used in place of the aromatic component of the present invention, the effect of masking the photodegradation odor of red grape-flavored beverages was not sufficiently exhibited. .

From the results in each table, it was found that when 10 ppb or more of the aromatic component of the present invention was blended, a moderate off-flavour could be imparted to the red grape-flavored beverage. In particular, when the concentration of the aromatic component of the present invention was 10 to 1000 ppb, a particularly favorable off-taste could be imparted.

<Reference: Comparison test between fluorescent lamp irradiation and LED irradiation>
A red grape-flavored beverage is prepared in the same manner as in <Production and evaluation of red grape-flavored beverage (red grape juice-containing beverage)> except that various aromatic components are not added, and fluorescent lamp irradiation or LED irradiation is performed under the following conditions. , sensory evaluation was performed. Table 9 shows the results.

(1) LED irradiation of red grape juice-containing beverage Each red grape juice-containing beverage was irradiated with an LED (2000000 lx·h) at 20°C.

(2) Fluorescent Lamp Irradiation to Beverage Containing Red Grape Juice Each beverage containing red grape juice was irradiated with a fluorescent lamp (400000 lx·h) at 20°C.

As shown in Table 9, LED irradiation caused more significant photodegradation and flavor deterioration than fluorescent lamp irradiation.

Claims (7)

A red grape flavored beverage,
For the red grape-flavored beverage, one or more selected from the group consisting of fatty acid esters of fatty acids having 3 to 12 carbon atoms and alcohols having 1 to 2 carbon atoms, and β-citronellol 10 ppb to 1000 ppb ,
The red grape-flavored beverage does not contain an antioxidant,
The fatty acid ester is selected from the group consisting of 150 ppb or more and 1000 ppb or less of ethyl hexanoate, 50 ppb or more and 1000 ppb or less of ethyl octanoate, and 50 ppb or more and 1000 ppb or less of ethyl decanoate for the red grape flavored beverage. including
Red grape-flavored beverages (however, beer-taste beverages, red wine , packaged clear beverages with an absorbance at a wavelength of 660 nm of 0.06 or less , and wine-flavored beverages formed without any of brewing, fermentation, and distillation excluding beverages ). A red grape flavored beverage,
For the red grape-flavored beverage, a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms (excluding ethyl octanoate), and β-citronellol from 10 ppb to 1000 ppb including one or more selected from the group consisting of
The red grape-flavored beverage does not contain an antioxidant,
The fatty acid ester is selected from the group consisting of 150 ppb or more and 1000 ppb or less ethyl hexanoate and 50 ppb or more and 1000 ppb or less ethyl decanoate for the red grape flavored beverage.
Red grape-flavored beverages (excluding beer-flavored beverages and red wine). 3. The red grape flavored beverage according to claim 1 or 2, comprising red grape juice. 4. The red grape-flavored beverage according to any one of claims 1 to 3, which is a beverage packed in a transparent container. A method of displaying a beverage packed in a transparent container according to claim 4, wherein the beverage packed in a transparent container according to claim 4 is displayed by irradiating light with an integrated illumination of 2,000,000 lx·h or more at 4°C or higher and 40°C or lower. A photodegradation odor masking agent for red grape flavored beverages,
One or more selected from the group consisting of fatty acid esters of fatty acids having 3 to 12 carbon atoms and alcohols having 1 to 2 carbon atoms (excluding ethyl octanoate), and β-citronellol 10 ppb to 1000 ppb including
The fatty acid ester is selected from the group consisting of 100 ppb or more and 1000 ppb or less ethyl hexanoate and 10 ppb or more and 1000 ppb or less ethyl decanoate for the red grape flavored beverage.
Photodegradation odor masking agent for red grape flavored beverages. For red grape-flavored beverages, fatty acid esters of fatty acids having 3 to 12 carbon atoms and alcohols having 1 to 2 carbon atoms (excluding ethyl octanoate), and β- A step of blending one or more selected from the group consisting of 10 ppb or more and 1000 ppb or less of citronellol,
The fatty acid ester is selected from the group consisting of 100 ppb or more and 1000 ppb or less ethyl hexanoate and 10 ppb or more and 1000 ppb or less ethyl decanoate for the red grape-flavored beverage.
A method for masking the photodegradation odor of a red grape flavored beverage.