JP7295327B1 - Citrus-flavored beverage and method for producing citrus-flavored beverage - Google Patents

Abstract

Kind Code: A1 To provide a technique relating to a citrus-flavored beverage capable of improving the texture reminiscent of citrus peel. A citrus-flavored beverage of the present invention contains triacetin. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a citrus-flavored beverage and a method for producing a citrus-flavored beverage.

Citrus-flavored beverages reproduce the freshness, richness, and complex taste of fruits, and are widely popular among consumers as beverages that evoke fruit flavors when drunk.
Usually, such citrus-flavored beverages use one or more of fruit juice, extracts from fruits, flavoring components that reproduce the flavor of fruits, etc., and furthermore, they are blended with appropriate amounts of sweeteners, acidulants, etc. It is manufactured by

For example, Patent Document 1 discloses using malic acid and limonene in a predetermined ratio in order to obtain a good citrus aroma, strong richness and complex taste in fruit juice-free or low-fruit juice alcoholic beverages. ing.

JP 2017-176107 A

While the beverage disclosed in Patent Document 1 focused on the richness and volume of citrus-flavored beverages, the present inventors studied to improve the flavor of citrus-flavored beverages from a different perspective. We focused on the fact that consumers liked the refreshing feeling of citrus flavor.

Therefore, the present inventor conducted research based on the fact that consumers like the refreshing feeling of citrus flavor, and as a result, it was found that by using triacetin, a citrus-flavored beverage with a texture reminiscent of citrus peel can be obtained. He found this and completed the present invention.
According to the present invention, the following citrus-flavored beverage and method for producing the citrus-flavored beverage are provided.

[1] A citrus flavored beverage containing triacetin.
[2] The citrus-flavored beverage of [1], further comprising ethyl octanoate.
[3] The citrus-flavored beverage according to [1] or [2], wherein the triacetin content is 0.5 ppb to 1000 ppb.
[4] The citrus-flavored beverage according to [2] or [3], wherein the ethyl octanoate content is 10 ppb to 1000 ppb.
[5] The citrus-flavored beverage according to any one of [1] to [4], containing citrus juice.
[6] The citrus-flavored beverage according to any one of [1] to [5], which is a lemon-flavored beverage.
[7] The citrus-flavored beverage according to any one of [1] to [6], which has an alcohol concentration of 0.4 volume/volume % or more.
[8] The citrus-flavored beverage according to any one of [1] to [7], containing carbon dioxide gas.
[9] The citrus-flavored beverage according to any one of [1] to [8], which has an extract content of 0.2 to 10% by mass/volume.
[10] The citrus-flavored beverage according to any one of [1] to [9], which has a citric acidity of 0.20 to 0.90 g/100 ml.
[11] The citrus-flavored beverage according to any one of [1] to [10], which is a packaged beverage.
[12] A method for producing a citrus-flavored beverage, comprising the step of adding triacetin to prepare the beverage.

ADVANTAGE OF THE INVENTION According to this invention, the technique regarding the citrus-flavored beverage which can improve the feeling of drinking which reminds of a citrus fruit peel can be provided.

Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a to b" in the description of numerical ranges means from a to b, unless otherwise specified.

In the present embodiment, the phrase "a texture reminiscent of citrus peel" means that a sour feeling and an overall spread of flavor can be obtained in a well-balanced manner. More specifically, it means imparting an albedo-like real peel feeling and imparting a multi-flavoured texture like a sour with combed citrus fruits floating on the skin.

<Citrus-flavored drink>
The citrus-flavored beverage of the present embodiment (hereinafter also simply referred to as "beverage") contains triacetin. As a result, it is possible to improve the feeling of drinking that is reminiscent of citrus peel. That is, in the beverage of the present embodiment, even if it does not contain citrus juice or even if the concentration of citrus juice is low, triacetin is included compared to a beverage that does not contain triacetin. can be improved.
Although the details of such a mechanism are unknown, it is presumed as follows. Triacetin is known to have a bitter taste depending on its concentration. It is presumed that by making the taste spread and the complex taste, it will lead to a satisfying drinking experience due to the multitude of flavors.

In the present embodiment, citrus refers to fruits of plants belonging to the subfamily Rutaceae. Specifically, oranges such as navel oranges, Valencia oranges, and blood oranges, unshu oranges, mandarin oranges, ponkan, Kishu oranges, encore, danzerin, koji, shikuwasa, tachibana, and shiranui, natsudaidai, hassaku , Miscellaneous citrus such as Hyuganatsu, Sanbokan, Kawachi Bankan, Kinukawa, Naruto, Tankan, Iyokan, Marcot, Kiyomi, Orlando, Minneola, Seminole, etc. Tangor and Tanzero, Mexican Lime, Tahiti Lime, Lisbon Lemon, Lemons such as Eureka Lemon, Diamante, and Etrogue, Buntan such as Banpeiyu and Tosa Buntan, Grapefruits such as Duncan, Marsh, Thomson, and Ruby Red, Yuzu, Kabosu, Sudachi, Hanayu, Kizu, and other yuzu varieties, Kumquat, Trifoliate, etc. is mentioned.
Among them, the beverage of the present embodiment is suitable as a beverage having an orange and/or lemon flavor, and more preferably a lemon flavor. The sour lemon feeling due to this can be obtained more remarkably.

The citrus flavor of the beverage of the present embodiment can also be obtained by using ethyl octanoate, citrus flavor, citrus juice, or the like, which will be described later.

The components contained in the beverage of the present embodiment are described below.

[Triacetin]
Triacetin is one of the synthetic compounds also called 1,2,3-triacetoxypropane.

The beverage of this embodiment has a triacetin content of 0.5 ppb to 1000 ppb. As a result, it is possible to improve the feeling of drinking that is reminiscent of citrus peel. In addition, a voluminous taste and good taste can be obtained.
Moreover, the lower limit of the content of triacetin is preferably 1 ppb or more.
On the other hand, the upper limit of the content of triacetin is preferably 800 ppb or less, more preferably 500 ppb or less. By setting the content of triacetin to the above upper limit or less, it is possible to improve the texture reminiscent of citrus peel while maintaining deliciousness.

[ethyl octanoate]
The beverage of the present embodiment preferably further contains ethyloctanoate. By using triacetin and ethyl octanoate together, it is possible to improve the feeling of drinking, which is reminiscent of citrus peel.
Ethyl octanoate is one of the aroma components, also called ethyl octanoate. Ethyl octanoate may be either naturally occurring or synthesized.

The beverage of the present embodiment preferably has an ethyl octanoate content of 10 ppb to 1000 ppb. As a result, it is possible to improve the feeling of drinking that evokes the citrus peel, achieve a higher level of balance with the volume of taste, and obtain deliciousness.

In the present embodiment, a more preferable combination of triacetin and ethyloctanoate content is triacetin content of 50ppb to 500ppb and ethyloctanoate content (ppb) of 10ppb to 1000ppb.

The concentration of aroma components in a beverage can be measured using a gas chromatograph or the like.

[Other ingredients]
The beverage of the present embodiment may contain various components other than the above as long as the citrus flavor and the effects of the present invention are obtained. For example, it may contain fruit juice, flavors other than those mentioned above, sweeteners, acidulants, pH adjusters, various nutritional components, coloring agents, diluents, antioxidants, thickeners, and the like.

(fruit juice)
The beverage of the present embodiment may contain citrus juice.
When citrus juice is included, the content of citrus juice (in terms of straight juice) is preferably 20% by mass or less, more preferably 15% by mass or less, and still more preferably 10% by mass or less, relative to the total amount of the beverage. 8.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, and 1.0% by mass or less, in that order. Further, the beverage of the present embodiment may be fruit juice-free (content of fruit juice is 0.0%). As a result, it is possible to improve the texture reminiscent of citrus peel despite the fact that the juice is low or non-juice.
Moreover, when citrus fruit juice is included, it is preferable to include lemon juice. As a result, a more pronounced sour feeling can be obtained.

Furthermore, the beverage of the present embodiment may contain fruit juices other than citrus juice as long as the citrus flavor is not impaired. Fruit juices other than citrus juice include, for example, tropical fruit juice, grape juice, apple juice, peach juice, strawberry juice, and the like. These may use only 1 type and may use 2 or more types together.

The content of fruit juice refers to the relative concentration when the Brix value or acidity of the juice (straight juice) obtained by squeezing the fruit juice from the fruit and not subjected to processing such as concentration is 100%. is. Whether the fruit juice content is calculated based on the Brix value or the acidity is defined for each type of fruit juice based on JAS standards. When the content of fruit juice is converted based on the JAS standard Brix value, the Brix value of sugars, honey, etc. added to the fruit juice is excluded from the calculation.

Fruit juice refers to a liquid component obtained by crushing and squeezing a fruit, or pureeing the fruit. Fruit juice may also contain concentrated liquid components or diluted and reduced products thereof, and may contain pulp or have pulp removed by filtration, centrifugation, or the like. may
As the fruit juice, straight fruit juice, concentrated fruit juice, concentrated reduced fruit juice, and the like may be used.

Regarding the fruit that can be used for the preparation of the fruit juice according to the present embodiment, the variety, production area, degree of maturity, size, etc. are not particularly limited, and can be set as appropriate.

In addition, commercially available juice, concentrated juice, paste, etc. may be used as the fruit juice to prepare the beverage of the present embodiment. Specifically, juices and concentrated juices specified by JAS standards (Japanese Agricultural Standards for Fruit Beverages) can be mentioned. For example, one or more of these can be used to prepare the beverage of the present embodiment. be able to.

(perfume)
Flavoring agents include natural and synthetic fragrances. Specifically, it preferably contains a fruit flavor, more preferably a citrus flavor, and even more preferably a lemon flavor.

(sweetener)
As sweeteners, known sweeteners can be used, for example, sugars such as sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, fructose-glucose liquid sugar, sugar alcohols, thaumatin, and stevia. extracts, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and high intensity sweeteners such as stevia; Only one kind of sweetener may be used, or two or more kinds thereof may be used in combination.

(Acidulant)
Acidulants include, for example, citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, and salts thereof. Among them, anhydrous citric acid and salts thereof are preferable from the viewpoint of obtaining a fruity feeling.

Various characteristics of the beverage of the present embodiment will be described below.

[Sweetness]
The beverage of the present embodiment preferably has a sweetness of 5.0 or less, more preferably 4.0 or less. On the other hand, the sweetness may be zero.
This makes it easier to obtain a good citrus flavor.

The degree of sweetness can be adjusted, for example, with the sweeteners, fruit juices, and other various components described above.

The sweetness is a parameter that indicates the intensity of sweetness of each sweetener when compared with sucrose. All about sucralose" (published by Korin Co., Ltd. May 2003), "Encyclopedia of Beverage Terms" (published June 25, 1999 by Beverage Japan Co., Ltd.), etc. can be used. In addition, when there is a range in the value of sweetness described, the median value is adopted. For example, representative sweeteners have sweetness levels of 1 sucrose, 0.65 glucose, 1.5 fructose, 600 sucralose, 200 acesulfame potassium, 200 aspartame.

[acidity]
The beverage of the present embodiment preferably has a citric acidity of 0.20 to 0.90 g/100 ml, more preferably 0.30 to 0.85 g/100 ml.
By setting the acidity within the above numerical range, it becomes easier to improve the feeling of drinking that reminds us of citrus peel.

The acidity of citric acid can be adjusted, for example, by adjusting the amount of the acidulant, fruit juice, and other various components described above.

The acidity of citric acid can be expressed in grams when the amount of acid contained in 100 ml is converted to citric acid (anhydrous citric acid g/100 ml). The acidity can also be measured by a method defined by the JAS standard acidity measurement method, specifically by a neutralization titration method (quantitative formula) using a 0.1 mol/L sodium hydroxide standard solution as an alkaline solution.

[pH]
The pH of the beverage of the present embodiment at 20° C. is preferably 2.8 to 4.6, preferably 3.1 to 4.2, and more preferably 3.2 to 3.8. preferable.
By setting the pH within the above numerical range, it becomes easier to obtain a citrus flavor.

In addition, the measurement of pH can be performed by using a commercially available pH measuring device. The pH can be adjusted, for example, by changing the amount of the specific acid or using a pH adjuster such as trisodium citrate.

[For extract]
The beverage of the present embodiment preferably has an extract content of 0.2 to 10% by mass/volume from the viewpoint of improving the texture reminiscent of citrus peel.
The extract content refers to the number of grams of non-volatile components contained in the original volume of 100 cubic centimeters at a temperature of 15°C.
The extract content of alcoholic beverages can be calculated, for example, by measuring the specific gravity (sake content) and alcohol content according to the analysis method prescribed by the National Tax Agency of Japan.

[carbon dioxide gas]
The beverage of the present embodiment may contain carbon dioxide gas.
The carbon dioxide pressure of the beverage is preferably 1.5 to 3.5 gas volumes, more preferably 2.0 to 3.0 gas volumes. The carbonic acidity can improve the palatability, improve the texture reminiscent of citrus peel, and make it easier to impart volume to the taste.
The method of incorporating carbon dioxide into the beverage is not particularly limited, and can be appropriately set by those skilled in the art.

[alcohol]
In the present embodiment, alcohol refers to ethyl alcohol (ethanol) unless otherwise specified.
The alcohol is not particularly limited, and can be those commonly used for alcoholic beverages, for example, brewing alcohol; spirits such as vodka, rum, tequila, gin, aquavit, and corne; , brandy, shochu, and the like.

The beverage of this embodiment may be an alcoholic beverage. Even as an alcoholic beverage, it is possible to improve the feeling of fruit juice with a complex taste.
When it is an alcoholic beverage, the alcohol concentration is preferably 0.4 volume / volume% or more, preferably 0.5 to 10 volume / volume%, and 1.0 to 9 volume / volume%. is more preferred.

The alcohol content can be measured, for example, by the method described in the National Tax Agency prescribed analysis method (2007 National Tax Agency Instruction No. 6, revised on June 22, 2007).

[container]
The container used for the beverage of the present embodiment includes a hermetically sealed container made of a single substance such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, or the like, a composite material thereof, or a laminated material. The type of container is not particularly limited, but examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles.

The volume of the beverage is not particularly limited, but is preferably 100 to 2000 ml, and more preferably 100 to 500 ml from the viewpoint of easy drinking.

[Drinking method]
The beverage of the present embodiment is preferably a beverage that is drunk as it is without being diluted.

<Beverage manufacturing method>
The method for producing a citrus-flavored beverage of this embodiment includes the step of adding triacetin to prepare a beverage. As a result, it is possible to improve the feeling of drinking that is reminiscent of citrus peel.
Triacetin may be added as a single substance or as a mixture containing this, and its form does not matter. As for other methods of addition, known methods can be used. The details of the beverage are the same as those described above.

The heat sterilization method for packaged beverages is not particularly limited, but heat sterilization is performed in accordance with the provisions of the Food Sanitation Law in Japan. Specifically, after sterilizing at a high temperature for a short time, a method of filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a method of filling a storage container such as a can with the prepared solution, followed by retort processing. and retort sterilization.

<Method for improving flavor of beverage>
The method for improving the flavor of a citrus-flavored beverage of the present embodiment includes the step of adding triacetin to prepare a beverage. As a result, it is possible to improve the feeling of drinking that is reminiscent of citrus peel. The details of the beverage are the same as those described above. In addition, the method of addition and the like can be the same method as the method for producing beverages, and known methods.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than those described above can also be adopted.

EXAMPLES The present invention will be described below with reference to Examples and Comparative Examples, but the present invention is not limited to these.

(1) Beverage physical properties and acidity: The amount of acid contained in 100 ml of beverage is converted to citric acid, and the number of grams (anhydrous citric acid g/100 ml) is measured based on the method specified by the JAS standard acidity measurement method. and calculated.

(2) Sensory evaluation A sensory test was conducted by a trained technician for each beverage. Specifically, five skilled technicians tasted each beverage (20 ° C), and each of the “drinking response reminiscent of citrus peel”, “volume of taste”, and “deliciousness” felt when tasting. was evaluated according to the following evaluation criteria, with "Comparative Example 1-1" being one point, and the average value was calculated.

・Evaluation criteria “drinking response reminiscent of citrus peel” and “taste volume”
5: Strong 4: Slightly strong 3: Neither 2: Slightly weak 1: Weak

・Evaluation criteria “deliciousness”
5: Good 4: Somewhat good 3: Neither good 2: Somewhat not good 1: Not good

(3) Examples, Comparative Examples, and Reference Examples As raw materials, brewing alcohol, fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, lemon clear concentrated juice, lemon flavor (however, triacetin and ethyloctanoate were not used). no), triacetin and ethyl octanoate were provided.
100 ppm of the lemon flavor was used for both beverages.
In addition, the extract content of each beverage was adjusted using fructose-glucose liquid sugar, and the acidity of each beverage was adjusted using citric acid (anhydrous) and transparent concentrated lemon juice.
In the table, "sucrose equivalent sugar content" is sweetness, "GV" is carbon dioxide gas volume, acidity "%" is citric acid acidity (g / 100 ml), extract "%" is extract content (mass / volume %), and alcohol "%" indicates the alcohol concentration (volume/volume %), respectively.

[Experiment 1] Triacetin only Each raw material was mixed by a conventional method so as to have the composition (concentration) and carbon dioxide gas pressure (gas volume) shown in Table 1 to obtain a beverage. The obtained beverage was subjected to the above measurements (1) to (2) and sensory evaluation. Table 1 shows the results.

[Experiment 2] Verification of synergistic effect between triacetin and ethyl octanoate Each raw material was mixed in a conventional manner so as to have the formulation (concentration) and carbon dioxide gas pressure (gas volume) shown in Table 2, and a beverage was obtained. . The obtained beverage was subjected to the above measurements (1) to (2) and sensory evaluation. Table 2 shows the results.

[Experiment 3] Combined use of triacetin and ethyl octanoate (verification of effects of acidity and extract content)
Each raw material was mixed by a conventional method so as to have the composition (concentration) and carbon dioxide gas pressure (gas volume) shown in Table 3 to obtain a beverage. The obtained beverage was subjected to the above measurements (1) to (2) and sensory evaluation. Table 3 shows the results.

[Experiment 4] Combined use of triacetin and ethyl octanoate (verification of effect of alcohol concentration)
Each raw material was mixed by a conventional method so as to have the composition (concentration) and carbon dioxide gas pressure (gas volume) shown in Tables 4 and 5 to obtain a beverage. The obtained beverage was subjected to the above measurements (1) to (2) and sensory evaluation. Tables 4 and 5 show the results.

[Experiment 5] Combined use of triacetin and ethyl octanoate (verification of effect of fruit juice concentration)
Each raw material was mixed by a conventional method so as to have the composition (concentration) and carbon dioxide gas pressure (gas volume) shown in Table 6 to obtain a beverage. The obtained beverage was subjected to the above measurements (1) to (2) and sensory evaluation. Table 6 shows the results.

Claims (14)

A citrus-flavored beverage containing triacetin, wherein the triacetin content is 0.5 ppb to 1000 ppb . A citrus-flavored beverage containing triacetin and having an alcohol concentration of 5 vol/vol% or more. The citrus-flavored beverage according to claim 2 , wherein the triacetin content is 0.5 ppb to 1000 ppb. 3. The citrus-flavored beverage according to claim 1 or 2 , further comprising ethyloctanoate. The citrus-flavored beverage according to claim 4 , wherein the ethyl octanoate content is 10 ppb to 1000 ppb. The citrus-flavored beverage according to claim 1 or 2, containing citrus juice. The citrus-flavored beverage according to claim 1 or 2, which is a lemon-flavored beverage. The citrus-flavored beverage according to claim 1 , wherein the alcohol concentration is 0.4 volume/volume % or more. The citrus-flavored beverage according to claim 1 or 2, which contains carbon dioxide gas. 3. The citrus-flavored beverage according to claim 1, wherein the extract content is 0.2 to 10% by mass/volume. The citrus-flavored beverage according to claim 1 or 2, having a citric acidity of 0.20 to 0.90 g/100 ml. The citrus-flavored beverage according to claim 1 or 2, which is a packaged beverage. A method for producing a citrus-flavored beverage, comprising the step of adding triacetin and preparing the beverage so that the content of triacetin is 0.5 ppb to 1000 ppb . A step of adding triacetin to prepare a beverage,
A method for producing a citrus-flavored beverage, wherein the beverage has an alcohol concentration of 5 vol/vol% or more.