JP7339760B2 - Beverage for heated sale and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a beverage to be sold heated, in which deterioration caused by heating, which is a problem in beverages to be sold heated, is suppressed, and a method for producing the same.

Beverages that are sold in a heated state are more likely to deteriorate in quality than beverages that are sold in a refrigerated or room temperature state from the start of distribution to the time of sale. This is because the higher the liquid temperature, the more easily various components contained in the beverage react, and the change in these components causes quality deterioration. In particular, beverages containing natural products such as fruits and fruit juices tend to deteriorate in quality due to heating.

As a method for suppressing quality deterioration of beverages for hot sale, for example, Patent Document 1 discloses that a predetermined amount of carotenoid is contained in a packaged fruit juice beverage for hot sale, and further, the malic acid content in the beverage is It is described that deterioration of flavor quality can be suppressed by adjusting the citric acid content ratio to a predetermined ratio. In addition, Patent Document 2 describes that by containing 0.0005% by mass or more and 0.1% by mass or less of starch, quality deterioration such as deterioration of flavor and flavor due to heating and browning of liquid color can be suppressed. ing. Patent Document 3 discloses that, in fruit juice beverages for sale while heating, sucrose and a high-intensity sweetener are combined as follows: It is described that deterioration due to heating can be suppressed by blending so that the sum of the products of and is a predetermined value.

JP 2015-053936 A JP 2016-077242 A JP 2011-072293 A JP 2018-126092 A

Although the methods described in Patent Documents 1 to 3 have a certain effect, the effect of suppressing quality deterioration of beverages for hot sale is not sufficient, and further improvement is required. Accordingly, an object of the present invention is to provide a novel method for suppressing quality deterioration due to heating of a beverage for sale heated, and a beverage for sale heated by using the method.

The present inventors searched for an aroma component that improves the storage stability in a heated state in a fruit-flavored heated beverage, and found ethyl isobutyrate (ethyl 2-methylpropanoate) and ethyl butyrate (ethyl butanoate). , and allyl hexanoate contribute to the suppression of quality deterioration due to heating, and completed the present invention.

The beverage for sale to be heated, the method for producing the beverage for sale to be heated, and the method for suppressing the deterioration of the beverage for sale by heating according to the present invention are the following [1] to [9].
[1] Does not contain a high-intensity sweetener,
containing one or more selected from the group consisting of sugars and sugar alcohols, and one or more esters selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate;
A heated beverage for sale having a fruity flavor and containing 2.5 to 25 ppb of ethyl isobutyrate, ethyl butyrate, or allyl hexanoate in the beverage before heated storage.
[2] Does not contain a high-intensity sweetener,
One or more selected from the group consisting of sugars and sugar alcohols, and two or more esters selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate,
A heated beverage for sale having a fruity flavor and having a total content of the esterified substances of 5 to 50 ppb in the beverage before heated storage.
[3] The hot beverage of [1] or [2], which has a flavor of citrus fruits.
[4] The heated beverage according to [3], wherein the citrus fruit is lemon.
[5] Does not use a high-intensity sweetener as a raw material,
Using as raw materials one or more selected from the group consisting of sugars and sugar alcohols and one or more esters selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate,
A method for producing a hot beverage, wherein the content of the esterified product in the produced beverage is 2.5 to 25 ppb.
[6] using two or more esters selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate as raw materials,
The method for producing a hot beverage according to [5], wherein the total content of the two or more esterified products in the produced beverage is 5 to 50 ppb.
[7] The method for producing a hot beverage according to the above [5] or [6], wherein a hot beverage having a citrus fruit flavor is produced.
[8] A method for suppressing thermal deterioration of a beverage for hot sale that does not contain a high-intensity sweetener and contains one or more selected from the group consisting of sugars and sugar alcohols, comprising:
A method for suppressing thermal deterioration of beverages for hot sale, comprising containing 2.5 to 25 ppb of one or more ester compounds selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate. .
[9] The method for suppressing thermal deterioration of a beverage for sale hot according to [8], wherein the beverage for sale hot has a citrus fruit flavor.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a beverage for sale while heating, in which quality deterioration due to heating is suppressed without excessively impairing the flavor of the beverage.

In the present invention and the specification of the present application, the term "heated beverage" refers to a packaged beverage that is sold in a heated state. In general, the beverage is stored at room temperature or refrigerated during the distribution process to the point of sale. At the point of sale, the beverage is stored in a storage device with a heating function so that the temperature of the liquid at the time of sale is about 50 to 90°C. be done. The storage period in a storage device with a heating function is generally about 1 hour to 1 month.

In the present invention and the specification of the present application, "heat deterioration" means quality deterioration caused by heating. Deterioration by heating includes changes in color tone such as browning, changes in flavor and flavor different from the original flavor and flavor of the beverage, and the like. In the present invention and the specification of the present application, "suppressing heat deterioration" means that at least one type of deterioration state among various types of deterioration caused by heat storage is reduced.

The hot beverage according to the present invention is a beverage that contains one or more selected from the group consisting of sugars and sugar alcohols and does not contain a high-intensity sweetener. Sugars and sugar alcohols are more susceptible to browning and flavor changes at high temperatures than high-intensity sweeteners. The hot beverage according to the present invention can suppress deterioration in color tone and flavor caused by sugars and the like caused by hot storage.

In the present invention and the specification of the present application, the term "sugars" means sweeteners made from natural substances that are raw materials for sugar. Sugar cane and sugar beets are mainly examples of natural products that are raw materials for sugar. Specifically, the sugars used as raw materials for the beverage for hot sale according to the present invention include sugar (superfine sugar, brown sugar, granulated sugar, white coarse sugar, medium coarse sugar, brown sugar), fructose dextrose solution Examples include sugar, starch syrup, fructose, and isomerized liquid sugar.

In the present invention and the specification of the present application, a "sugar alcohol" is an alcohol obtained by reducing the carbonyl group of a sugar. Specific examples of sugar alcohols used as raw materials for hot beverages according to the present invention include reduced starch syrup (hydrolyzed starch hydrolyzate), erythritol, trehalose, sorbitol, xylitol, maltitol, isomalt, mannitol, and lactitol. , reduced palatinose, glycerin and the like.

In the present invention and the specification of the present application, the term "high-intensity sweetener" means a sweetener having a relative sweetness of 50 or more, with the sweetness of sugar (sucrose) being 1. Specific examples of high-intensity sweeteners that are not used as raw materials for hot beverages for sale according to the present invention include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, sucralose, neotame, saccharin, licorice, and the like. .

The beverage for hot sale according to the present invention is a beverage having a fruit flavor. The beverage for hot sale according to the present invention is preferably a beverage having a flavor of citrus fruits, but may be a beverage having a flavor of fruits other than citrus. Citrus fruits include, for example, lemon, grapefruit, yuzu, lime, shikuwasha, orange, and mandarin orange. Fruits other than citrus or fruit juice can also be used. Examples of non-citrus fruits include apples, peaches, grapes, melons, strawberries, mangoes, pineapples, cassis, and bananas.

The hot beverage according to the present invention contains one or more esterified compounds selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate as a heat deterioration inhibitor. The beverage for hot sale according to the present invention may contain only one type of the above three types of esterified products, or may contain two or more types in combination. Although the action mechanism by which these esterified products suppress heat deterioration is not yet clear, these esterified products have the effect of masking the components that cause heat deterioration, and these esterified products It is considered that the synergistic effect of this and other ingredients has the effect of maintaining the fruit flavor even after heat deterioration.

Ethyl isobutyrate is a fragrance component that is often used for the purpose of imparting a top note to soap fragrances and the like. By adding 2.5 ppb or more of ethyl isobutyrate to a hot beverage, heat deterioration can be suppressed. Further, by setting the content of ethyl isobutyrate in the hot beverage to 25 ppb or less, it is possible to suppress the influence of the flavor of the ethyl isobutyrate itself on the flavor of the beverage. In particular, when the beverage for hot sale according to the present invention has a citrus fruit flavor, the content of ethyl isobutyrate is set at 2.5 to 25 ppb to suppress heat deterioration while maintaining the citrus flavor. can do.

Ethyl butyrate is an aromatic component that exhibits a fruity aroma such as banana or pineapple. For example, as a masking action of ethyl butyrate, it is known that the combined use of hesperidin and a high-intensity sweetener can mask offensive odors of hesperidin (Patent Document 4). By adding 2.5 ppb or more of ethyl butyrate to the hot beverage, heat deterioration can be suppressed. Further, by setting the content of ethyl butyrate in the hot beverage to 25 ppb or less, it is possible to suppress the influence of the flavor of the ethyl butyrate itself on the flavor of the beverage. In particular, when the beverage for hot sale according to the present invention has a citrus fruit flavor, the content of ethyl butyrate is 2.5 to 25 ppb to suppress heat deterioration while maintaining the citrus flavor. be able to.

Allyl hexanoate is used for imparting fruity notes for perfumes, and is an aromatic component exhibiting a soft fruit-like fragrance such as pineapple. Heat deterioration can be suppressed by adding 2.5 ppb or more of allyl hexanoate to the hot beverage. Further, by setting the content of allyl hexanoate in the beverage for hot sale to 25 ppb or less, it is possible to suppress the influence of the flavor of allyl hexanoate itself on the flavor of the beverage. In particular, when the beverage for hot sale according to the present invention has a citrus fruit flavor, the content of ethyl butyrate is 2.5 to 25 ppb to suppress heat deterioration while maintaining the citrus flavor. be able to.

When the beverage for hot sale according to the present invention contains two or more esters selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate, the total content of these esters is 5 It is preferably ~50 ppb. When the total content is within this range, heat deterioration can be suppressed without excessively impairing the original flavor of the beverage.

Ethyl isobutyrate, ethyl butyrate, and allyl hexanoate are all easily volatile aroma components. Heat treatment such as sterilization is generally included in the manufacturing process of beverages for hot sale. It is about 10 to 60% of the esterified product added as. In the production of the beverage for hot sale according to the present invention, the amount of the ester compound added as a raw material is such that the content of each ester compound in the produced beverage for hot sale is within a desired range, for example 2.5 to It is appropriately adjusted to 25 ppb in consideration of the loss in the manufacturing process.

Ethyl isobutyrate, ethyl butyrate, and allyl hexanoate in beverages are subject to gradual loss even during hot storage. Therefore, the content of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate in the hot beverage for sale according to the present invention means the content of the beverage before hot storage. Similarly, the content of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate in a beverage for heating sold by the method for producing a beverage for heating according to the present invention is means the content of the beverage.

The content of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate in a beverage can be measured using various methods generally used for measuring aroma components in beverages. For example, the content of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate in beverages can be measured by solid phase microextraction-gas chromatography with mass spectrometry (SPME-GC/MS) method.

The beverage for hot sale according to the present invention can be produced by using raw materials containing ethyl isobutyrate, ethyl butyrate, and allyl hexanoate so that the content of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate in the beverage is within a predetermined range. . For example, fragrances and fruits containing ethyl isobutyrate, ethyl butyrate, or allyl hexanoate can be used as raw materials, and fragrances containing ethyl isobutyrate, ethyl butyrate, or allyl hexanoate are preferably used as raw materials.

Beverages for hot sale according to the present invention are produced by using esters of these substances or flavorings containing these as raw materials so that the content of ethyl isobutyrate etc. in the manufactured beverages is within the desired range. can be produced by a method of mixing each raw material (preparation method) in the same manner as general beverages.

Raw materials other than esters such as ethyl isobutyrate and flavorings containing them include sweeteners, acidulants, fruits, fruit juices, vegetable juices, flavorings, colorings, water-soluble dietary fibers, proteins or their decomposition products, emulsifiers, and digestives. Various ingredients commonly contained in beverages, such as foaming agents, can be used.

Sugars or sugar alcohols are used as sweeteners. In addition to these, sweeteners other than high-intensity sweeteners may also be used. Such other sweeteners include honey, maple syrup, sweetening amino acids, and the like. Sweetening amino acids include alanine and glycine.

Acidulants include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, gluconodeltalactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phytic acid, phosphoric acid and salts thereof. These acidulants may be used singly or in combination of two or more.

The fruits and fruit juices are not particularly limited as long as they are generally used as raw materials for beverages.
As the fruit or fruit juice, citrus fruits or their juices are preferable, and non-citrus fruits or their juices may be used. Citrus fruits and non-citrus fruits include those mentioned above. One type of these fruits or fruit juices may be used alone, or two or more types may be used.

The type of vegetables for the vegetable juice is not particularly limited as long as it is commonly used as a raw material for vegetable juice. Specifically, vegetable juices such as tomato, carrot, spinach, cabbage, Brussels sprouts, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, soybean, beet, red pepper, pumpkin, and Japanese mustard spinach can be used. One type of these vegetable juices may be used alone, or two or more types may be used.

The fragrance may be natural fragrance or synthetic fragrance. Specific examples include fruit flavors, plant flavors, milk flavors, yogurt flavors, or mixtures thereof. Examples of “fruit” in fruit flavors and “fruit” derived from fruit juice include the above-mentioned fruits. These fragrances may be used alone or in combination of two or more. The flavoring agent contained in the beverage for hot sale according to the present invention is preferably a flavoring agent having a citrus flavor or an apple flavor, and more preferably a flavor having a lemon, grapefruit, yuzu, or apple flavor.

Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are indigestible or difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharide), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic and the like. One type of these water-soluble dietary fibers may be used alone, or two or more types may be used.

Marigold pigments, caramel pigments, and various food coloring agents can be used as coloring agents. One of these coloring agents may be used alone, or two or more thereof may be used.
Examples of antifoaming agents include silicone antifoaming agents such as dimethylpolysiloxane. One type of these antifoaming agents may be used alone, or two or more types may be used.
Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, polysorbates and the like. One type of these emulsifiers may be used alone, or two or more types may be used.

In the preparation method, first, a prepared liquid is prepared by mixing raw materials. The order of mixing each raw material is not particularly limited. All raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by adding the remaining raw material after dissolving the previously added raw material. Further, for example, raw material water may be mixed with a solid (for example, powdery or granular) raw material, or the solid raw material may be made into an aqueous solution in advance, and these aqueous solutions may be mixed with raw water as necessary. . Furthermore, heated raw materials may be added to the raw water, or the prepared mixed liquid may be heated.

When the beverage for sale heated according to the present invention is a packaged beverage, the container to be filled with the beverage for sale heated according to the present invention is not particularly limited. Specific examples include glass bottles, cans, flexible containers, and the like. Examples of flexible containers include containers formed by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single-layer resin or may be made of a multi-layer resin.

EXAMPLES Next, the present invention will be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

[Quantitative determination of esterified product]
The contents of ethyl butyrate, ethyl isobutyrate, and allyl hexanoate in liquids such as beverages were measured by the SPME-GC/MS method.
A calibration curve used for quantification was prepared using the standard addition method. Cyclohexanol was used as an internal standard substance for ethyl butyrate and ethyl isobutyrate, and n-butylbenzene was used as an internal standard substance for allyl hexanoate.

Samples to be measured were diluted with water in advance as needed.
First, 10 mL of a sample to which an internal standard substance was added was placed in a dedicated vial containing 4.0 g of NaCl, and the vial was sealed. Each vial was kept at 70° C. for a certain period of time to bring the gas phase and the sample into an equilibrium state, and then the gas phase portion was introduced into a gas chromatograph by the SPME method. SPME-GC/MS was performed under the following analysis conditions.

<SPME conditions>
Multifunctional autosampler: MPS2 (manufactured by GERSTEL),
Fiber: 50/30μm DVB/CAR/PDMS, Stableflex 23Ga (Gray),
Heating temperature: 70°C,
Heating time: 10 minutes,
Extraction time: 5 minutes,
Desorption time: 300 seconds.

<GC/MS conditions>
GC: 7890B (manufactured by Agilent Technologies),
MS: 5977A MSD (manufactured by Agilent Technologies),
Column: DB-WAX UI (30 m × 250 μm × 0.25 μm, manufactured by Agilent Technologies),
flow rate: 1.0 mL/min,
Injection method: splitless,
Septum purge flow rate: 3 mL/min,
Carrier gas: He,
Inlet temperature: 240°C,
Transfer line: 240°C,
Oven temperature: 40°C (5 minutes) → 5°C/min → 240°C (0 minutes), post-run 240°C (5 minutes).

<MS conditions>
Ethyl butyrate: SIM 5.9 min, m/z 71,
Ethyl isobutyrate: SIM 4.1 min, m/z 116,
Allyl hexanoate: SIM 16.3 min, m/z 99.

[Measurement of acidity]
The acidity of a beverage is a value obtained by converting the amount of acid contained in the beverage into an equivalent amount of citric acid, that is, a numerical value expressed as citric acid acidity (g/100 mL).
Specifically, the citric acidity was determined by titration using a phenolphthalein indicator and sodium hydroxide according to the following procedure.

(1) 5 to 15 g of beverage was accurately weighed into a 200 mL Erlenmeyer flask and diluted with water to about 50 mL.
(2) Several drops of 1% phenolphthalein indicator were added to the diluted beverage and stirred.
(3) While stirring the diluted beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1 M sodium hydroxide placed in a 25 mL burette was added dropwise to the beverage solution to conduct a titration test. The end point of this titration test was when the color of the beverage solution in the Erlenmeyer flask remained red for 30 seconds.
(4) The value of citric acid acidity (%) was calculated by the following formula based on the results of the titration test.

Citric acid acidity (%) = A x f x (100/W) x 0.0064 Formula (1)
[In (Formula 1), A is the titer (mL) of the 0.1 M sodium hydroxide solution, f is the titer of the 0.1 M sodium hydroxide solution, and W is the mass of the beverage sample (g) indicates Also, the value "0.0064" multiplied in equation (1) refers to the mass (g) of anhydrous citric acid equivalent to 1 mL of 0.1 M sodium hydroxide solution. ]

[Control Example 1, Examples 1 to 6, Comparative Examples 1 to 9]
Ethyl isobutyrate, ethyl butyrate, or allyl hexanoate was added to hot beverages containing lemon juice containing sugar, and the effects on heat deterioration were investigated.
Specifically, all raw materials are mixed with the formulations shown in Tables 1 to 3, and the resulting preparation is heat sterilized (about 90 ° C., 30 seconds or more) to prepare a heated beverage for sale. prepared. The transparent concentrated lemon juice used had a Brix of 40 to 43 and an acidity of 31.0 to 33.5. Also, it was confirmed that the lemon flavor used did not contain ethyl isobutyrate, ethyl butyrate, and allyl hexanoate.

Brix, acidity, and pH were measured for the hot beverage for sale before filling into the container. Table 1 shows the results. The concentration of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate in the "formulation" column of the table indicates the concentration if each added ester was not lost during the manufacturing process. In practice, these esters are partly lost during the manufacturing process. As shown in Reference Example 1, in the production process of this experiment, about 25% of each of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate added as raw materials remains in the produced hot beverage for sale. Therefore, the content of each esterified product in the manufactured hot beverage for sale was calculated as 25% of the prescribed amount. The calculation results are also shown in the table.

<Sensory evaluation>
After filling the PET bottle for hot sale with the manufactured drink for hot sale, it heated and stored at 80 degreeC. PET bottled beverages before heating (in the table, "warming storage time" is "0 days"), PET bottled beverages after storage at 80 ° C. for 1.5 days (in the table, "warming storage time" is “1.5 days”) and PET bottled beverages after storage at 80 ° C. for 3 days (“warming storage time” is “3 days” in the table) were subjected to sensory evaluation of lemon-likeness and heat deterioration. Ta. The conditions for heated storage were set so as to accelerate and reproduce the general storage temperature and period of deterioration of heated beverages.

The sensory evaluation was carried out by four panelists, with a score of 7 for the unheated beverage of the control example (without the addition of an esterified substance) and a score of 1 for the beverage after heating at 80 ° C. for 3 days in the control example. It was carried out by the quantitative evaluation method.

<Rating criteria for lemon-likeness>
Rating 7: Lemon-like Rating 6: Almost lemon-like Rating 5: Quite lemon-like Rating 4: Relatively lemon-like Rating 3: Slightly lemon-like Rating 2: Slightly lemon-like Rating 1: no lemon flavor

<Scoring criteria for deterioration due to heating>
Rating 7: No deterioration due to heating Rating 6: Slight deterioration due to heating Rating 5: Slight deterioration due to heating Rating 4: Relative deterioration due to heating Rating 3: Significant deterioration due to heating Recognized rating 2: Deterioration due to heating is very recognized Rating 1: Deterioration due to heating is very recognized

Both the beverages of Examples 1 and 2 containing 2.5 ppb or more of ethyl isobutyrate and Comparative Example 3 had a heat deterioration score after storage at 80 ° C. for 1.5 to 3 days, which was lower than that of Control Example 1. It was higher than the beverage by 1 or more, and deterioration by heating was suppressed. Similarly, the beverages of Examples 3 and 4 and Comparative Example 6 containing 2.5 ppb or more of ethyl butyrate, and the beverages of Examples 5 and 6 and Comparative Example 9 containing 2.5 ppb or more of allyl hexanoate In both cases, the heat deterioration score after storage at 80° C. for 1.5 to 3 days was 1 or more higher than that of the beverage of Control Example 1, indicating that heat deterioration was suppressed. Regarding lemon-likeness, all of Examples 1 to 6 have a score after storage at 80 ° C. for 1.5 to 3 days, which is higher than the beverage of Control Example 1 by 1 or more, and a decrease in lemon-likeness due to warm storage is suppressed. It was confirmed that On the other hand, the beverage of Comparative Example 3 containing 250 ppb of ethyl isobutyrate, the beverage of Comparative Example 6 containing 250 ppb of ethyl butyrate, and the beverage of Comparative Example 9 containing 250 ppb of allyl hexanoate were unheated beverages. However, the lemon-likeness score was less than 5, and the lemon-likeness was clearly reduced. From these results, by adding 2.5 to 25 ppb of ethyl isobutyrate, ethyl butyrate, or allyl hexanoate to a hot storage beverage containing citrus fruit juice, flavor, and sugar, citrus fruit-likeness It was found that heat deterioration was suppressed and resistance to heat storage deterioration was improved while maintaining the

[Example 7]
Ethyl isobutyrate, ethyl butyrate, or allyl hexanoate was added to sugar alcohol-containing lemon juice-containing hot beverages for sale, and the effects on heat deterioration were investigated. A reduced starch hydrolyzate was used as the sugar alcohol.
Specifically, according to the formulation shown in Table 4, a lemon juice-containing hot beverage for sale was prepared in the same manner as in Example 1, filled into a PET bottle for hot sale, and then heated and stored at 80°C. . The produced beverage was subjected to sensory evaluation by measuring Brix, acidity, and pH in the same manner as in Example 1.

Table 4 shows the results. The results of Control Example 1 and Example 3 are also shown for comparison. As with the beverage of Example 3, the beverage of Example 7 also had a heat deterioration score after storage at 80° C. for 1.5 to 3 days and a lemon-likeness score higher than that of the beverage of Control Example 1 by 1 or more. Ta. Based on these results, it was found that even in beverages to be warmed and stored using sugar alcohol as a sweetener, similar to beverages to be warmed and stored using sugar as a sweetener, by including ethyl butyrate, etc., the citrus fruit-likeness was maintained. It was also found that heat deterioration was suppressed and resistance to heat storage deterioration was improved.

[Control Examples 2-3, Comparative Examples 10-11]
Ethyl isobutyrate, ethyl butyrate, or allyl hexanoate was added to hot beverages containing lemon juice containing a high-intensity sweetener, and the effects on heat deterioration were investigated.
Specifically, the formulation shown in Table 5 was filled into a heated PET bottle for sale in the same manner as in Example 1, and then heated and stored at 80°C. The Brix, acidity, and pH of the produced beverage were measured in the same manner as in Example 1. Also. Comparative Examples 10 and 11 Sensory evaluation was carried out in the same manner as in Example 1, except that Control 2 and Control 3 were used in place of Control 1, respectively. Table 5 shows the results.

Both the beverage of Comparative Example 10 using only the high intensity sweetener and the beverage of Comparative Example 11 using a combination of sugar, sugar alcohol and high intensity sweetener were stored at 80° C. for 1.5 to 3 days. was only comparable to the respective control beverages. From these results, it was found that the addition of ethyl butyrate or the like does not suppress the heat deterioration of beverages for hot storage containing high-intensity sweeteners.

[Examples 8 to 13]
Ethyl isobutyrate, ethyl butyrate, and allyl hexanoate were added in combination to sugar-containing lemon juice-filled hot beverages, and their effects on heat deterioration were investigated.
Specifically, with the formulations shown in Tables 6 and 7, a lemon juice-containing heated beverage for sale was prepared in the same manner as in Example 1, filled into a heated PET bottle for sale, and then heated at 80 ° C. kept. The produced beverage was subjected to sensory evaluation by measuring Brix, acidity, and pH in the same manner as in Example 1. Results are shown in Tables 6 and 7.

All of the beverages of Examples 8 to 13 were higher than the beverage of Control Example 1 by 1 or more in the heat deterioration score and the lemon-likeness score after storage at 80° C. for 1.5 to 3 days. Based on these results, a beverage for warm storage containing citrus fruit juice, flavoring, and sugar was combined with two types of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate, and the total content was 5 to 5. It was found that by adding 50 ppb, heat deterioration can be suppressed while maintaining the citrus fruit-likeness, and resistance to heat storage deterioration can be improved.

[Reference Examples 1 and 2]
Ethyl isobutyrate, ethyl butyrate, allyl hexanoate, and lemon flavor used as raw materials in Examples 1 to 6 were examined for the degree of loss during the manufacturing process.
Specifically, an aqueous solution to which the components shown in Table 8 were added was sterilized in the same manner as in Example 1, filled into heated PET bottles for sale, and heated and stored at 80°C. PET bottled aqueous solution before heating, "heated storage time" is "0 days"), PET bottled aqueous solution after storage at 80 ° C. for 1.5 days (in the table, "heated storage time" is " 1.5 days”), and PET-bottled aqueous solution after storage at 80 ° C. for 3 days (in the table, “heated storage time” is “3 days”), ethyl isobutyrate, ethyl butyrate, and allyl hexanoate was measured. Table 8 shows the measurement results.

As shown in Table 8, all the analytical values of each esterified product were less than the prescribed amount (the amount added as a raw material). It was confirmed that at least a portion of these esterified products were lost during the manufacturing process and also during storage at elevated temperatures.

In the lemon flavoring used, neither ethyl isobutyrate, ethyl butyrate, nor allyl hexanoate was detected by qualitative analysis. In addition, in Reference Example 1, although 2 g / L was added, the analysis value of each ester was less than the amount of 10 ppb added for each ester, so the lemon fragrance It was presumed that almost no esters of

Claims (9)

Does not contain high-intensity sweeteners,
containing one or more selected from the group consisting of sugars and sugar alcohols, and one or more esters selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate;
A heated beverage for sale having a fruity flavor and containing 2.5 to 25 ppb of ethyl isobutyrate, ethyl butyrate, or allyl hexanoate in the beverage before heated storage. Does not contain high-intensity sweeteners,
One or more selected from the group consisting of sugars and sugar alcohols, and two or more esters selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate,
A heated beverage for sale, having a total content of the esterified substances of 5 to 50 ppb in the beverage before heated storage, and having a fruity flavor. 3. The beverage for hot sale according to claim 1 or 2, which has a citrus fruit flavor. 4. The hot beverage according to claim 3, wherein the citrus fruit is a lemon. Without using high-intensity sweeteners as raw materials,
Using as raw materials one or more selected from the group consisting of sugars and sugar alcohols and one or more esters selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate,
A method for producing a hot beverage, wherein the content of the esterified product in the produced beverage is 2.5 to 25 ppb. Using two or more esterified products selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate as raw materials,
The method for producing a hot beverage according to claim 5, wherein the total content of the two or more esterified products in the produced beverage is 5 to 50 ppb. 7. The method for producing a hot beverage according to claim 5 or 6, wherein a hot beverage having a citrus fruit flavor is produced. A method for suppressing heat deterioration of a beverage for hot sale that does not contain a high-intensity sweetener and contains one or more selected from the group consisting of sugars and sugar alcohols,
A method for suppressing thermal deterioration of beverages for hot sale, comprising containing 2.5 to 25 ppb of one or more ester compounds selected from the group consisting of ethyl isobutyrate, ethyl butyrate, and allyl hexanoate. . 9. The method for suppressing heat deterioration of a beverage to be sold hot according to claim 8, wherein the beverage to be sold hot has a citrus fruit flavor.