JP7331235B1 - 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 feeling of fruit juice with a complex taste. A citrus flavored beverage of the present invention comprises methyl jasmonate and myrcene. [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.

In addition, Patent Document 2 discloses a fruit juice feeling improver containing methyl jasmonate as an active ingredient. It is disclosed that

JP 2017-176107 A JP 2020-99363 A

The inventor of the present invention has studied how to improve the flavor of citrus-flavored beverages from a viewpoint different from the technology disclosed in Patent Document 1, and can improve the feeling of fruit juice with a complex taste that can be felt when drinking citrus juice. Focused on the development of beverages. In addition, although Patent Document 2 discloses a beverage containing methyl jasmonate, it does not use methyl jasmonate in citrus-flavored beverages, and has a complex taste that can be felt when drinking citrus juice. It did not consider a certain fruity feeling.

The inventor of the present invention conducted a study to improve the feeling of fruit juice with a complex taste that can be felt when drinking citrus fruit juice, and found that it is effective to use myrcene in combination with methyl jasmonate. I 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 methyl jasmonate and myrcene.
[2] The citrus-flavored beverage according to [1], wherein the methyl jasmonate is derived from at least one of a jasmine extract and a boronia extract.
[3] The citrus-flavored beverage according to [1] or [2], wherein the content of the methyl jasmonate is 0.1 ppb to 300 ppb.
[4] The citrus-flavored beverage according to [2] or [3], wherein the myrcene content is 0.01 ppb to 50 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 methyl jasmonate and myrcene to prepare the beverage.
[13] The method for producing a citrus-flavored beverage according to [12], wherein at least one of a jasmine extract and a boronia extract is added as the methyl jasmonate.

ADVANTAGE OF THE INVENTION According to this invention, the technique regarding the citrus-flavored drink which can improve a feeling of fruit juice with a complicated taste 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 “fruit juice feeling with a complex taste” means that when drunk, the flavor is a combination of the gorgeousness and fruity feeling derived from the citrus fruit juice and the spicy feeling derived from the citrus peel.

<Citrus-flavored drink>
The citrus-flavored beverage of the present embodiment (hereinafter also simply referred to as "drink") contains methyl jasmonate and myrcene. This makes it possible to improve the feeling of fruit juice with a complex taste. 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, methyl jasmonate and myrcene are used in combination rather than a beverage that does not contain methyl jasmonate and myrcene. By doing so, the flavor is made more complex, and a flavor that combines the gorgeousness and fruity feeling derived from the citrus juice with the spicy feeling derived from the citrus peel can be obtained.
Although the details of such a mechanism are unknown, it is presumed as follows. Methyl jasmonate alone is known to exhibit a jasmine-like aroma and enhance the top note of beverages, but it alone cannot improve the fruit juice feeling with a complex taste. Therefore, it is thought that the addition of myrcene first increases the complexity of the taste. And when it is drunk as a beverage, it is speculated that the citrus juice will first feel the gorgeousness of the citrus juice on the tip of the nose, and then when it is put in the mouth, the fruity feeling and the spicy feeling derived from the citrus peel will be felt. be done.

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. By making it a lemon-flavored drink, you can feel a fruit juice with a complex taste that you can feel with freshly squeezed lemon juice.

The citrus flavor of the beverage of the present embodiment can be obtained not only by myrcene, but also by using citrus flavor, citrus juice, etc., which will be described later.

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

[methyl jasmonate]
Methyl jasmonate is an aromatic component also called methyl jasmonate and methyl 3-oxo-2-(cis-2-pentenyl)-cyclopentyl acetate.
The methyl jasmonate of this embodiment may be an extract from a natural product, and may be derived from at least one of a jasmine extract and a boronia extract.

The beverage of the present embodiment has a methyl jasmonate content of 0.1 ppb to 300 ppb. This makes it possible to improve the feeling of fruit juice with a complex taste.
In addition, the lower limit of the content of methyl jasmonate is preferably 0.5 ppb or more, more preferably 2 ppb or more, and still more preferably 5 ppb or more from the viewpoint of further improving the palatability.
On the other hand, the upper limit of the content of methyl jasmonate is preferably 200 ppb or less. By setting the content of methyl jasmonate to the above upper limit or less, it is possible to improve the fruit juice feeling with a complex taste while maintaining deliciousness.

[Myrcene]
The myrcene of the present embodiment is β-myrcene, which is an aromatic component also called 7-methyl-3-methyleneocta-1,6-diene. By using methyl jasmonate and myrcene together, it becomes easier to improve the feeling of fruit juice with a complex taste. Note that α-myrcene may also be included.

The beverage of the present embodiment preferably has a myrcene content of 0.01 ppb to 50 ppb.
The lower limit of the myrcene content is preferably 0.05 ppb or more, more preferably 0.2 ppb or more. By making the content of myrcene equal to or higher than the above lower limit value, it is possible to improve the taste of fruit juice with a complex taste and impart delicious taste.
On the other hand, the upper limit of the content of myrcene is preferably 30 ppb or less. By setting the content of myrcene to not more than the above upper limit, the metallic odor due to myrcene can be suppressed, and the complex taste of fruit juice can be improved.

The concentration of aroma components in a beverage can be determined by the SBSE (star bar extraction) method using a gas chromatograph-mass spectrometer. For example, the concentration of β-myrcene can be measured under the following conditions.

By stirring a stirrer (TWISTER) coated with 100% polydimethylsiloxane (PDMS) in the sample liquid, the aroma components in the beverage are captured, desorbed by heating, and introduced into a GC-MS device for analysis. (SBSE method: Stir Bar Sorptive Extraction). Determination and quantification of each compound in the sample is performed from the compound-specific retention time and fragment ion intensity.
・Apparatus HP6890 (GC) HP5973 (MSD)
・Column DB-WAX (Agilent 121-7022) (20 m × 0.18 mm I.D. × 0.18 µm FT)
・Column temperature 35°C (2min) → 13.5°C/min → 240°C (4.5min)
Transfer line temperature 240℃
Inlet (CIS) Solvent vent, vent time: 0.01 min, vent flow rate: 50.0 ml/min, vent pressure: 99.25 kPa, purge flow rate: 50 ml/min, purge time: 2.0 min, total flow: 53.0 min. 72ml/min
・Gas carrier gas flow rate: 0.72 ml/min (He), constant flow mode ・MSD quadrupole 150°C, ion source 240°C, SIM mode /Z = 93 (TI), RT = 5.337)
• Calibration curve range: shown in Table A below.

[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 feeling of fruit juice with a complex taste in spite of low fruit juice or no fruit juice.
Moreover, when citrus fruit juice is included, it is preferable to include lemon juice.

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 fruit juice content is obtained by squeezing the fruit juice from the fruit, and the relative concentration when the Brix value or acidity of the juice (straight juice) that is 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 obtain a fruit juice feeling with a complex taste.

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 complex taste of fruit juice.
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. Carbonated feeling can improve the palatability, and it becomes easy to improve the feeling of fruit juice with a complex 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.
However, it is preferable that the beverage of the present embodiment is not a beer beverage or a beer-taste beverage from the viewpoint of easily improving the fruit juice feeling with a complex taste.

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 methyl jasmonate and myrcene to prepare a beverage. This can improve the feeling of fruit juice with a complex citrus flavor.
Methyl jasmonate may be added alone or as a mixture containing this, and methyl jasmonate may be contained by adding at least one of a jasmine extract and a boronia extract. Myrcene may be added either singly or as a mixture containing it, or as one of the aromatic components contained in the citrus juice. 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 and then retorting and retort sterilization method.

<Method for improving flavor of beverage>
The method for improving the flavor of a citrus-flavored beverage of this embodiment includes the step of adding methyl jasmonate and myrcene to prepare a beverage. This makes it possible to improve the feeling of fruit juice with a complex taste. 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 "complicated fruit juice feeling" and "deliciousness" felt when tasting was evaluated according to the following evaluation criteria. Five-level evaluation was performed with "Comparative Example 1-1" being one point, and the average value was calculated.

・Evaluation criteria “Fruit juice feeling with complex taste”
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, methyl jasmonate and myrcene were not used). no), methyl jasmonate, and myrcene 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] Verification of effect of combined use of methyl jasmonate and myrcene Each raw material was mixed in a conventional manner so as to obtain the formulation (concentration) and carbon dioxide gas pressure (gas volume) shown in Tables 1 and 2 to obtain a beverage. Ta. The obtained beverage was subjected to the above measurements (1) to (2) and sensory evaluation. Tables 1 and 2 show the results.

[Experiment 2] Combined use of methyl jasmonate and myrcene (verification of effects of acidity and extract content)
Each raw material was mixed by a conventional method so as to have the formulation (concentration) and carbon dioxide gas pressure (gas volume) shown in Tables 3 and 4 to obtain a beverage. The obtained beverage was subjected to the above measurements (1) to (2) and sensory evaluation. Tables 3 and 4 show the results.

[Experiment 3] Combined use of methyl jasmonate and myrcene (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 Table 5 to obtain a beverage. The obtained beverage was subjected to the above measurements (1) to (2) and sensory evaluation. Table 5 shows the results.

[Experiment 4] Combined use of methyl jasmonate and myrcene (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 (11)

including methyl jasmonate, and myrcene;
The myrcene content is 0.01 ppb to 50 ppb,
A citrus-flavored beverage , wherein the methyl jasmonate content is 5 ppb to 200 ppb . 2. The citrus flavored beverage of claim 1, wherein the methyl jasmonate is derived from at least one of jasmine extract and boronia extract. 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 or 2, 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 citrus-flavored beverage comprising adding methyl jasmonate and myrcene, and preparing a beverage such that the content of the myrcene is 0.01 ppb to 50 ppb and the content of the methyl jasmonate is 5 ppb to 200 ppb. Beverage production method. 11. The method for producing a citrus-flavored beverage according to claim 10 , wherein at least one of a jasmine extract and a boronia extract is added as the methyl jasmonate.