JP7378568B1 - Citrus-flavored beverage and method for producing citrus-flavored beverage - Google Patents

Abstract

[Problem] To provide a technology related to a citrus-flavored beverage that can improve a dry and sharp drinking sensation. The citrus-flavored beverage of the present invention contains perylaldehyde. [Selection diagram] None

Description

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

Citrus-flavored beverages are widely popular among consumers as beverages that reproduce the freshness, richness, and complexity of fruits, and evoke fruit flavors when consumed.
Usually, such citrus-flavored beverages use one or more of fruit juice, extracts from fruits, or flavoring ingredients that reproduce the flavor of fruits, and also contain appropriate amounts of sweeteners, acidulants, etc. It is manufactured by.

For example, Patent Document 1 discloses that malic acid and limonene are used in a predetermined ratio in order to obtain a good citrus aroma, a strong richness, and a complex taste in an alcoholic beverage containing no fruit juice or low fruit juice. ing.

Furthermore, Patent Document 2 discloses an alcoholic beverage containing at least one of perylaldehyde, perilla, or peryl alcohol in order to enhance the aroma of perilla while reducing grassy, earthy, and oily smells of perilla. has been done.

Japanese Patent Application Publication No. 2017-176107 Japanese Patent Application Publication No. 2020-150835

The present inventor investigated ways to improve the flavor of citrus-flavored beverages from a different perspective than the technology disclosed in Patent Document 1, and was able to improve the dry and sharp drinking sensation that is felt when drinking citrus juice. We focused on the development of beverages. Further, Patent Document 2 focuses on perilla-flavored beverages, not on the flavor of perylaldehyde in citrus-flavored beverages, and does not examine the dry and sharp drinking sensation.

The present inventor conducted studies to improve the dry and sharp drinking sensation felt when drinking citrus fruit juice, and found that using perylaldehyde was effective, and completed the present invention. Ta.
According to the present invention, the following citrus-flavored beverage and method for producing a citrus-flavored beverage are provided.

[1] Citrus flavored beverage containing perylaldehyde.
[2] The citrus flavored beverage according to [1], further comprising p-cymene.
[3] The citrus flavor according to [2], wherein the ratio of the p-cymene content (ppb) to the perillaldehyde content (ppb) (p-cymene/perillaldehyde) is 0.001 to 1000. Beverages.
[4] The citrus-flavored beverage according to any one of [1] to [3], wherein the perylaldehyde content is 1 ppb to 200 ppb.
[5] The citrus flavored beverage according to [2] or [3], wherein the p-cymen content is 1 ppb to 500 ppb.
[6] The citrus flavored beverage according to any one of [1] to [5], which contains citrus juice.
[7] The citrus flavored beverage according to any one of [1] to [6], which contains a citrus flavor.
[8] The citrus flavored beverage according to any one of [1] to [7], which is a lemon flavored beverage.
[9] The citrus flavored beverage according to any one of [1] to [8], having an alcohol concentration of 0.4% by volume/volume or more.
[10] The citrus flavored beverage according to any one of [1] to [9], which contains carbon dioxide gas.
[11] The citrus flavored beverage according to any one of [1] to [10], wherein the extract content is 0.2 to 10% by mass/volume.
[12] The citrus flavored beverage according to any one of [1] to [11], wherein the citric acid acidity is 0.20 to 0.90 g/100 ml.
[13] The citrus flavored beverage according to any one of [1] to [12], which is a packaged beverage.
[14] A method for producing a citrus-flavored beverage, including the step of preparing a beverage by adding perylaldehyde.

According to the present invention, it is possible to provide a technology related to a citrus-flavored beverage that can improve the dry and sharp drinking sensation.

Embodiments of the present invention will be described in detail below. In addition, in this specification, the notation "a to b" in the description of numerical ranges represents from a to b, unless otherwise specified.

In this embodiment, "dry and sharp drinking taste" means that when you drink it, you will feel a green, sharp aroma reminiscent of shaved citrus peel, and an accompanying sweetness. This means that you can enjoy a pleasant drinking sensation.

<Citrus flavored drink>
The citrus-flavored beverage (hereinafter also simply referred to as "drink") of the present embodiment contains perylaldehyde. This improves the dry and sharp drinking sensation. That is, in the beverage of this embodiment, even if it does not contain citrus fruit juice or has a low concentration of citrus fruit juice, by containing perylaldehyde, it is drier and sharper than a beverage that does not contain perylaldehyde. You can feel it.
Although the details of this mechanism are unknown, it is assumed as follows. Depending on the concentration, perylaldehyde has a perilla-like aroma, but when consumed as a beverage at a low concentration that does not impair the citrus flavor, a sharp, green citrus-like aroma can be felt at the tip of the nose, but it can also be felt in the mouth. It is presumed that because there is no sweetness inside, the drinker will experience a dry and sharp drinking sensation.

In this embodiment, citrus refers to the fruit of a plant belonging to the family Rutaceae, subfamily Rutaceae. Specifically, oranges such as navel oranges, Valencia oranges, and blood oranges, mandarin oranges such as Unshu mandarin orange, mandarin orange, ponkan, Kishu mandarin orange, Encore, danzeline, koji, Shikuwasa, Tachibana, and Shiranui, Natsudaidaidai, and Hassaku. , miscellaneous citrus fruits such as Hyuganatsu, Sanboukan, Kawachi Bankan, Kinukawa, and Naruto; tangor and tanzeros such as Tankan, Iyokan, Murcott, Kiyomi, Orlando, Mineola, and Seminole; limes such as Mexican lime and Tahitian lime; Lisbon lemon; Lemons such as Eureka Lemon, Diamante, and Etologue, Buntan such as Vanpeille and Tosa Buntan, grapefruit such as Duncan, Marsh, Thomson, and Ruby Red, yuzu such as Yuzu, Kabosu, Sudachi, Hanayu, and Kizu, kumquat, Karatachi, etc. can be mentioned.
Among these, the beverage of this embodiment is suitable as a beverage exhibiting an orange and/or lemon flavor, and more preferably a lemon flavor. This gives a more pronounced sour lemon taste.

The citrus flavor of the beverage of this embodiment can be obtained by using a citrus flavor, citrus juice, etc., which will be described later.

The components contained in the beverage of this embodiment will be explained below.

[Perillaldehyde]
Perillaldehyde is an aroma component also called perillaldehyde or 4-(1-methylethenyl)cyclohex-1-ene-1-carboxaldehyde. Perillaldehyde is known to be contained in shiso.

The beverage of this embodiment has a perylaldehyde content of 0.1 ppb to 200 ppb. This improves the dry and sharp drinking sensation.
In addition, the lower limit of the perylaldehyde content 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 taste.
On the other hand, the upper limit of the perylaldehyde content is preferably 100 ppb or less, more preferably 80 ppb or less. By setting the content of perylaldehyde to the above upper limit or less, a sour citrus taste and delicious taste can be obtained while maintaining a dry and sharp drinking feeling.

[p-cymen]
Preferably, the beverage of this embodiment further contains p-cymene.
p-cymene is also called p-cymene and is known as one of the degradation products of citral. By using perylaldehyde and p-cymene together, it becomes easier to improve the sour citrus taste in addition to the dry and sharp drinking taste.

The beverage of this embodiment preferably has a p-cymene content of 1 ppb to 500 ppb.
Further, the lower limit of the content of p-cymene is preferably 2 ppb or more, more preferably 10 ppb or more. By setting the content of p-cymene to the above lower limit value or more, it is possible to improve the dry, sharp drinking feeling and the sour citrus taste, while also imparting deliciousness.
On the other hand, the upper limit of the content of p-cymene is preferably 400 ppb or less. By controlling the content of p-cymene to below the above upper limit, it is possible to obtain a dry and sharp drinking sensation, a sour citrus taste, and good taste in a well-balanced manner.

In the present embodiment, the ratio of p-cymene content (ppb) to perillaldehyde content (ppb) (p-cymene/perillaldehyde) is preferably 0.001 to 1000, and preferably 0.005 to 800. More preferably, it is 0.01 to 500. Further, from the viewpoint of obtaining a dry and sharp drinking sensation while improving the sour citrus flavor, it is particularly preferable that the number is 0.05 to 200.

Further, in the present embodiment, the relationship between the perylaldehyde content (ppb) and the p-cymene content (ppb) is preferably as follows.
(i) When the content of perylaldehyde is 1 ppb or more and less than 10 ppb, the content of p-cymene (ppb) is preferably 1 to 50 ppb,
(ii) When the perylaldehyde content is 10 ppb or more and 200 ppb or less, the p-cymene content (ppb) is preferably 1 to 500 ppb.

The concentration of aroma components in beverages is determined using a gas chromatograph mass spectrometer. For example, the concentration of p-cymene can be measured under the following conditions.

The target component adsorbed on the polymer resin is eluted with dichloromethane, concentrated, separated and quantified by GC/MS.
・Equipment GC-MS
・Column DB-WAX (60m x 0.25mm; 0.25μm)
・Carrier gas flow rate: He 1.2ml/min ・Temperature conditions: 40℃ (1 minute) ~ 5℃/min → 210℃ (5 minutes)
・Injection: 250℃, 1.0μl (split ratio 30:1)
・Detection: MS SIM
・Interface temperature: 280℃
・p-cymen (T.lon 134 (Q.lon 119)
- Calibration curve range: Shown in Table A below.

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

(fruit juice)
The beverage of this embodiment may include citrus juice.
When containing citrus fruit juice, the content of citrus fruit juice (in terms of straight fruit juice) is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less based on the total amount of the beverage. The preferred order is 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. Moreover, the beverage of this embodiment may be fruit juice-free (fruit juice content: 0.0%). As a result, it is possible to improve the complex taste of fruit juice even though it contains low fruit juice or no fruit juice.
Moreover, when containing citrus fruit juice, it is preferable to contain lemon fruit juice. This gives a more pronounced sour lemon taste.

Furthermore, the beverage of the present embodiment may contain fruit juice other than citrus juice as long as the citrus flavor is not impaired. Examples of fruit juices other than citrus juices include tropical fruit juices, grape juices, apple juices, peach juices, and strawberry juices. These may be used alone or in combination of two or more.

In addition, the content of fruit juice is the relative concentration when the Brix value or acidity of the squeezed fruit juice (straight fruit juice) obtained by squeezing the juice from the fruit and not subjected to any processing such as concentration is set to 100%. It is. Whether the content of fruit juice is calculated based on Brix value or acidity is determined for each type of fruit juice based on the JAS standard. Furthermore, when converting the content of fruit juice based on the Brix value of the JAS standard, 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 fruit, or by pureeing. In addition, fruit juice may contain concentrated liquid components or diluted and reduced products thereof, and fruit juice may include pulp content, or fruit juice from which pulp content has been removed through processing such as filtration or centrifugation. It's okay.
Further, as the fruit juice, straight fruit juice, concentrated fruit juice, concentrated fruit juice, etc. may be used.

Regarding the fruit that can be used to prepare the fruit juice according to the present embodiment, the variety, production area, ripeness, size, etc. thereof are not particularly limited and can be set as appropriate.

Furthermore, the beverage of this embodiment may be prepared using commercially available juice, concentrated juice, paste, or the like as the fruit juice. Specifically, juices and concentrated juices specified by JAS standards (Japanese Agricultural and Forestry Standards for Fruit Beverages) can be mentioned, and for example, one or more of these may be used to prepare the beverage of this embodiment. be able to.

(fragrance)
Flavors include natural flavors and synthetic flavors. Specifically, it is preferable to include a fruit flavor, more preferably a citrus flavor, and even more preferably a lemon flavor.

(sweetener)
Known sweeteners can be used, including sugars such as sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, high fructose corn syrup, sugar alcohols, thaumatin, and stevia. Extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and high-intensity sweeteners such as stevia. Only one type of sweetener may be used, or two or more types may be used in combination.

(Acidulant)
Examples of the acidulant include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, or salts thereof. Among these, anhydrous citric acid and its salts are preferred from the viewpoint of obtaining a fruity feel.

Hereinafter, various characteristics of the beverage of this embodiment will be explained.

[Sweetness level]
The beverage of this embodiment preferably has a sweetness level of 5.0 or less, more preferably 4.0 or less. On the other hand, the sweetness level may be 0.
This makes it easier to obtain a good citrus flavor.

The degree of sweetness can be adjusted, for example, by using the above-mentioned sweeteners, fruit juice, and other various ingredients.

The sweetness level is a parameter that indicates the intensity of sweetness of each sweetener when compared to sucrose. The values described in "All About Sucralose" (Korin Co., Ltd., published in May 2003), "Beverage Terminology Encyclopedia" (Beverage Japan Co., Ltd., published on June 25, 1999), etc. can be adopted. If there is a range in the sweetness values listed, the median value will be used. For example, typical sweeteners have sweetness levels of 1 part sucrose, 0.65 parts glucose, 1.5 parts fructose, 600 parts sucralose, 200 parts acesulfame potassium, and 200 parts aspartame.

[acidity]
The beverage of this embodiment preferably has a citric acid 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 dry and sharp drinking sensation.

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

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

[pH]
The pH of the beverage of this 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.

Note that the pH can be measured using a commercially available pH meter. The pH can be adjusted, for example, by changing the amount of specific acid or by using a pH adjuster such as trisodium citrate.

[Extract]
The beverage of this embodiment preferably has an extract content of 0.2 to 10% by mass/volume in order to improve the dry and sharp drinking sensation.
Extract content refers to the number of grams of non-volatile components contained in an original volume of 100 cubic centimeters at a temperature of 15 degrees Celsius.
Note that the extract content of the alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake content) and alcohol content in accordance with the analysis method prescribed by the National Tax Agency of Japan.

[carbon dioxide gas]
The beverage of this 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 palatability, making it easier to improve the dry and sharp drinking sensation.
The method of incorporating carbon dioxide gas into the beverage is not particularly limited, and can be determined as appropriate by those skilled in the art.

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

The beverage of this embodiment may be an alcoholic beverage. It can also be used as an alcoholic beverage to improve the complex fruit juice taste.
In the case of an alcoholic beverage, the alcohol concentration is preferably 0.4% by volume/volume or more, more preferably 0.5 to 10% by volume/volume, and more preferably 1.0 to 9% by volume/volume. It is even more preferable.

The alcohol content can be measured, for example, by the method described in the National Tax Agency prescribed analysis method (2009 National Tax Agency Directive No. 6, revised June 22, 2007).

[container]
Examples of the container used for the beverage of this embodiment include sealed containers made of single materials such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel, or composite materials or laminated materials thereof. Further, the type of container is not particularly limited, and examples thereof include a plastic bottle, an aluminum can, a steel can, a paper pack, a chilled cup, and a bottle.

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

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

<Beverage manufacturing method>
The method for producing a citrus-flavored beverage of this embodiment includes the step of preparing a beverage by adding perillaldehyde. This improves the dry and sharp drinking sensation.
Perylaldehyde may be added alone or as a mixture thereof, and its form does not matter. Other known addition methods can be used. The details of the drink are the same as the above drink.

The method for heat sterilization of packaged beverages is not particularly limited, but in Japan, heat sterilization is performed in accordance with the provisions of the Food Sanitation Law. Specifically, there are two methods: sterilization at high temperature for a short period of time and then filling into a storage container that has been sterilized under aseptic conditions (UHT sterilization method); An example of this is the retort sterilization method.

<Method for improving the flavor of beverages>
The method for improving the flavor of a citrus-flavored beverage according to the present embodiment includes the step of preparing a beverage by adding perylaldehyde. This improves the dry and sharp drinking sensation. The details of the drink are the same as the above drink. Further, the addition method can be the same as the method for manufacturing the beverage or a known method.

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

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

(1) Beverage physical properties/acidity: Measure the number of grams (anhydrous citric acid g/100ml) when converting the amount of acid contained in 100ml of the drink into citric acid based on the method specified by the JAS standard acidity measurement method. and calculated.

(2) Sensory evaluation A sensory test was conducted for each beverage by trained technicians. Specifically, five experienced technicians each sampled the beverage (at 20°C) and evaluated the ``dry and sharp drinking feel,'' ``sour lemon flavor,'' and ``tastiness'' felt when tasting the beverage. According to the following evaluation criteria, a 5-step evaluation was performed, with "Comparative Example 1-1" being given 1 point, and the average value was calculated.

・Evaluation criteria: “Dry and sharp drinking taste”, “Sour lemon taste”
5: Strong 4: Somewhat strong 3: Neutral 2: Somewhat weak 1: Weak

・Evaluation criteria: “Taste”
5: Delicious 4: Slightly delicious 3: Neutral 2: Slightly not delicious 1: Not delicious

(3) Examples, Comparative Examples, and Reference Examples Raw materials include brewing alcohol, high-fructose corn syrup, citric acid (anhydrous), trisodium citrate, clear concentrated lemon juice, and lemon flavor (however, perylaldehyde and p-cymene were not used). ), perylaldehyde and p-cymene were prepared.
For each drink, 100 ppm of the lemon flavor was used.
In addition, the extract content of each drink was adjusted using fructose glucose liquid sugar, and the acidity of each drink was adjusted using citric acid (anhydrous) and lemon clear concentrated fruit juice.
In addition, "sucrose equivalent sugar content" in the table is the sweetness level, "GV" is the gas volume of carbon dioxide gas, acidity "%" is the citric acid acidity (g/100ml), and extract "%" is the extract content (mass/volume). %) and alcohol "%" respectively indicate alcohol concentration (volume/volume %).

[Experiment 1] Perilaldehyde only Each raw material was mixed in a conventional manner to obtain the formulation (concentration) and carbon dioxide pressure (gas volume) shown in Table 1 to obtain a beverage. The obtained beverage was subjected to the measurements and sensory evaluations described in (1) and (2) above. The results are shown in Table 1.

[Experiment 2] Combination use of perilaldehyde and p-cymene Each raw material was mixed in a conventional manner to obtain the formulation (concentration) and carbon dioxide pressure (gas volume) shown in Tables 2 and 3 to obtain a beverage. The obtained beverage was subjected to the measurements and sensory evaluations described in (1) and (2) above. The results are shown in Tables 2 and 3.

[Experiment 3] Combined use of perilaldehyde and p-cymene (verification of effects of acidity and extract content)
Each raw material was mixed in a conventional manner to obtain the formulation (concentration) and carbon dioxide pressure (gas volume) shown in Table 4 to obtain a beverage. The obtained beverage was subjected to the measurements and sensory evaluations described in (1) and (2) above. The results are shown in Table 4.

[Experiment 4] Combined use of perilaldehyde and p-cymene (verification of the influence of alcohol concentration)
Each raw material was mixed in a conventional manner to obtain the formulation (concentration) and carbon dioxide pressure (gas volume) shown in Tables 5 and 6 to obtain a beverage. The obtained beverage was subjected to the measurements and sensory evaluations described in (1) and (2) above. The results are shown in Tables 5 and 6.

[Experiment 5] Combined use of perilaldehyde and p-cymene (verification of the effect of fruit juice concentration)
Each raw material was mixed in a conventional manner to obtain the formulation (concentration) and carbon dioxide pressure (gas volume) shown in Table 7 to obtain a beverage. The obtained beverage was subjected to the measurements and sensory evaluations described in (1) and (2) above. The results are shown in Table 7.

Claims (10)

Contains perylaldehyde and p-cymene,
The perylaldehyde content is 2 ppb to 100 ppb,
The content of p-cymene is 1 ppb to 500 ppb,
A citrus-flavored beverage, wherein the p-cymene content (ppb) ratio (p-cymene/perillaldehyde) to the perillaldehyde content (ppb) is 0.05 to 5. The citrus flavored beverage according to claim 1 , containing citrus juice. The citrus flavored beverage according to claim 1 or 2, containing a citrus flavor. 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, having an alcohol concentration of 0.4% by volume/volume or more. The citrus flavored beverage according to claim 1 or 2, which contains carbon dioxide gas. The citrus flavored beverage according to claim 1 or 2, 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 acid 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. By adding perylaldehyde and p-cymene, the content of the perylaldehyde becomes 2 ppb to 100 ppb, the content of the p-cymene becomes 1 ppb to 500 ppb, and the p-cymene is added to the perylaldehyde content (ppb). A method for producing a citrus-flavored beverage, comprising the step of preparing the beverage so that the content (ppb) ratio (p-cymene/perillaldehyde) is 0.05 to 5.