TW201717773A - Concentrated beverage and quality improving method for concentrated beverage - Google Patents

Abstract

A concentrated beverage consumed after diluting by 5-200 times contains an emulsified perfume and a non-aqueous solution containing one or more solvents selected from the group consisting of propylene glycol, glycerin, ethanol, glycerin acetate, ethyl acetate, benzyl alcohol, and isopropanol. The non-aqueous solution content relative to the total amount of the concentrated drink is 20% by volume or less.

Description

Quality improvement method for concentrated beverages and concentrated beverages

The present invention relates to a method for improving the quality of concentrated beverages and concentrated beverages.

The concentrated beverage is intended to be diluted by the drinker in such a manner as to be the concentration desired by the consumer. Therefore, the concentrated beverage is prepared in such a manner that the concentration of each of the blending components becomes higher than the total amount of the concentrated beverage in comparison with various beverages that are distributed on the market. In view of the above, various studies have been conducted on the various components blended to the concentrated beverage in order to exhibit the same degree of flavor as the various packaged beverages that are not diluted and consumed. For example, in the conventional concentrated drink, in general, in order to reduce the concentration of various ingredients, a sufficient flavor is provided, for example, a flavor oil such as a fragrance is blended.

Further, the concentrated beverage has a high possibility of being sealed and stored again after opening, as compared with various packaged beverages that are supposed to be drunk without being diluted. Therefore, in the conventional concentrated beverage, there is a case in which the oil component caused by the above-described flavor oil or the like floats on the liquid surface during storage. That is, the conventional concentrated beverage has room for improvement in terms of storage stability. In view of the above, for the preservation stability of concentrated drinks, since the previous Various studies have been carried out.

For example, Patent Document 1 discloses a concentrated beverage containing: an acidulant; a flavoring agent; water; and a solvent selected from the group consisting of propylene glycol, glycerin, ethanol, triacetin, ethyl acetate, and benzyl alcohol. A two-parophilic non-aqueous liquid in the group consisting of isopropanol, 1,3-propanediol, and the like.

Patent Document 1: Japanese Patent Special Publication No. 2014-522670

However, in the concentrated beverage described in Patent Document 1, there is a problem that a small amount of oil components are separated and floated on the liquid surface during long-term storage. Specifically, the present inventors have found that there is a possibility that the oil component caused by the scented oil or the like floats on the liquid surface in the conventional concentrated beverage, from the viewpoint of the balance or appearance of the mouthfeel and the flavor. , the quality is reduced.

In view of the above circumstances, the present invention provides a concentrated beverage having excellent storage stability and a method for improving the quality of a concentrated beverage.

The present inventors conducted intensive studies in order to provide a concentrated beverage excellent in storage stability. As a result, it has been found that it is effective to control the concentration of the non-aqueous liquid and the composition of the non-aqueous liquid to satisfy specific conditions as the design policy of the concentrated beverage, and the present invention has been completed.

According to the present invention, there is provided a concentrated beverage which is diluted to more than 5 times and 200 In the case of the drinker, the concentrated drink contains: a non-aqueous solvent: one or more selected from the group consisting of propylene glycol, glycerin, ethanol, glycerin acetate, ethyl acetate, benzyl alcohol, and isopropyl alcohol. a solvent; the emulsified fragrance; the content of the non-aqueous solvent relative to the total amount of the concentrated beverage is 20 vol% or less, and the content of the propylene glycol is 0.6 vol% or less based on the total amount of the concentrated beverage, and the content of the ethanol is relative to the concentration The total amount of the beverage is 1 vol% or less, the content of the benzyl alcohol is 1 vol% or less based on the total amount of the concentrated beverage, and the content of the isopropyl alcohol is 1 vol% or less based on the total amount of the concentrated beverage.

Further, according to the present invention, there is provided a method for improving the quality of a concentrated beverage, which is a method for improving the quality of a concentrated beverage which is diluted to 5 times or more and 200 times or less, and which comprises: a nonaqueous solvent and an emulsified flavor, the nonaqueous The solvent contains one or more solvents selected from the group consisting of propylene glycol, glycerin, ethanol, glycerin acetate, ethyl acetate, benzyl alcohol, and isopropyl alcohol, and the total amount of the above nonaqueous solvent relative to the concentrated beverage. The content is prepared to be 20 vol% or less, and the content of the propylene glycol is 0.6 vol% or less based on the total amount of the concentrated beverage, and the content of the ethanol is 1 vol based on the total amount of the concentrated beverage. The preparation is carried out in such a manner that the content of the benzyl alcohol is 1 vol% or less based on the total amount of the concentrated beverage, and the content of the isopropyl alcohol is 1 vol% or less based on the total amount of the concentrated beverage. The preparation is carried out in a manner.

According to the present invention, it is possible to provide a method for improving the quality of a concentrated beverage and a concentrated beverage which are excellent in storage stability.

The concentrated drink of the present invention is intended to be diluted after being diluted to 5 times or more and 200 times or less. The concentrated beverage contains a non-aqueous solvent and an emulsified fragrance, and the non-aqueous solvent contains one or more selected from the group consisting of propylene glycol, glycerin, ethanol, glycerin acetate, ethyl acetate, benzyl alcohol, and isopropyl alcohol. The solvent; the content of the non-aqueous solvent relative to the total amount of the concentrated beverage is 20 vol% or less. Thereby, it is possible to realize a concentrated beverage which is excellent in storage stability and can suppress the degree of floating of the oil component at the time of storage. Further, the above nonaqueous solvent is an amphiphilic solvent.

Especially for the concentrated beverage of the present invention, it is important to control the content of the non-aqueous solvent to be formulated in the beverage. Specifically, when the non-aqueous solvent contains propylene glycol, the content of propylene glycol is 0.6 vol% or less, preferably 0.3 vol% or less, more preferably 0.1 vol% or less, based on the total amount of the concentrated beverage. Similarly, the content of ethanol is 1 vol% or less, preferably 0.3 vol% or less, and more preferably 0.1 vol% or less based on the total amount of the concentrated beverage. The content of the benzyl alcohol is 1 vol% or less, preferably 0.3 vol% or less, more preferably 0.1 vol% or less, based on the total amount of the concentrated beverage. The content of isopropyl alcohol is 1 vol% or less, preferably 0.3 vol% or less, and more preferably 0.1 vol% or less based on the total amount of the concentrated beverage. When the non-aqueous solvent contains any one or more of propylene glycol, ethanol, benzyl alcohol, and isopropyl alcohol, the total value of each component is above The limit value is, for example, 1 vol% or less, preferably 0.3 vol% or less, more preferably 0.1 vol% or less, based on the total amount of the concentrated beverage. Thereby, the synergistic effect of the nonaqueous solvent and the emulsified flavor blended with the above nonaqueous solvent to the concentrated beverage can be maximized. Further, the total value of the contents of the propylene glycol, the ethanol, the benzyl alcohol, and the isopropyl alcohol is preferably as close as 0 vol% to the lower limit of the total amount of the concentrated beverage, more preferably 0 vol% (wherein, in the present embodiment, the content is It is below the allowable detection limit of 0 vol%).

As described in the item to be solved by the above-mentioned invention, the concentrated beverage described in Patent Document 1 may have a problem that a small amount of oil component is separated and floats on the liquid surface during long-term storage. Specifically, the present inventors have found that there is a possibility that the oil component caused by the scented oil or the like floats on the liquid surface in the conventional concentrated beverage, from the viewpoint of the balance or appearance of the mouthfeel and the flavor. , the quality is reduced. Although the detailed mechanism of the above-mentioned fats and oils is not clear, it is considered to be a low molecular weight monohydric alcohol or a diol having a carbon number of 8 or less such as propylene glycol, ethanol, benzyl alcohol or isopropyl alcohol.

Therefore, the inventors of the present invention have conducted intensive studies to design a concentrated beverage which is excellent in storage stability which does not cause the above-described adverse conditions. As a result, the present inventors have found that it is effective to control the method of designing a concentrated beverage by using an emulsified fragrance together with a non-aqueous liquid, and controlling the content of the non-aqueous liquid and the composition thereof to satisfy specific conditions. Here, the above-mentioned "emulsified fragrance" refers to a granule in which a flavor of a food flavor which imparts aroma to a food and enhances the aroma is emulsified in water to obtain a fine particle state.

Specifically, the concentrated beverage of the present invention contains a non-aqueous solvent and an emulsified fragrance, and the total content of the non-aqueous solvent controlled with respect to the total amount of the concentrated beverage is 20 vol% or less. Thereby, the emulsification and dispersion of the above-mentioned emulsified fragrance can be maximized. therefore, According to the present invention, it is possible to realize a concentrated beverage which is excellent in storage stability for suppressing floating of an oil component during storage. Further, in the concentrated beverage of the present invention, the form of the water used as the raw material is not particularly limited. Specific examples of the form of the water used as the raw material include municipal water supply, well water, distilled water, mineral water, ion-exchanged water, and deaerated water. Moreover, according to the present invention, it is possible to prevent the oil component from floating during storage as described above, and as a result, it is possible to realize a concentrated beverage excellent in stability over time in terms of balance of texture and flavor and appearance.

Here, in the concentrated drink of the present invention, the total content of the non-aqueous solvent is 20 vol% or less with respect to the total amount of the concentrated beverage as described above, and the emulsification and dispersion of the emulsified fragrance are maximized. It is preferably 10 vol% or less, and more preferably 5 vol% or less. Further, the lower limit value can be, for example, 0.05 vol% or more. Thereby, the emulsification and dispersion can be made apparent.

In the non-aqueous solvent, the upper limit of the content of the polyol having three functional groups is, for example, 20 vol% or less, preferably 10 vol% or less, and more preferably 5 vol% or less, based on the total amount of the concentrated beverage. . On the other hand, the lower limit of the content of the polyhydric alcohol can be, for example, 0.05 vol% or more, and can be set to 0.07 vol% or more, based on the total amount of the concentrated beverage. Thereby, the emulsification and dispersion of the emulsified fragrance can be improved. As the above polyol, for example, a triol such as glycerin can be used.

In addition, the upper limit of the monohydric alcohol or the diol is, for example, 1 vol% or less, preferably 0.6 vol% or less, and more preferably 0.3 vol% or less, based on the total amount of the concentrated beverage. On the other hand, the lower limit of the content of the monohydric alcohol or the diol is not particularly limited with respect to the total amount of the concentrated beverage, and may be, for example, 0 vol% or more. Examples of the monohydric or dihydric alcohol include propylene glycol, ethanol, benzyl alcohol, and isopropyl alcohol. Thereby, it can be suppressed from occurring in concentrated drinks The grease floats.

In addition, the upper limit of the content of the ethyl acetate may be, for example, 1 vol% or less, or 0.6 vol% or less, or 0.3 vol% or less, based on the total amount of the concentrated beverage. On the other hand, the lower limit of the content of the ethyl acetate is not particularly limited with respect to the total amount of the concentrated beverage, and may be, for example, 0 vol% or more.

Further, among the above nonaqueous solvents, glycerin acetate which functions as an emulsifier is preferably used. The upper limit of the content of the glycerin acetate is, for example, 1 vol% or less, and may be 0.5 vol% or less, or 0.3 vol% or less, based on the total amount of the concentrated beverage. On the other hand, the lower limit of the content of the glycerin acetate is, for example, 0.003 vol% or more, preferably 0.005 vol% or more, based on the total amount of the concentrated beverage. Thereby, the dispersibility is improved, and the storage stability of the concentrated beverage can be further improved. As the glycerin acetate, for example, a polyglycerin fatty acid ester or the like can be used.

Further, the concentrated beverage of the present invention is intended to be diluted to 5 times or more and 200 times or less, and the concentration thereof is preferably 5 times or more and 100 times or less, more preferably 5 times or more and 50 times or less. In other words, the concentrated beverage of the present invention is preferably diluted after being diluted to 5 times or more and 200 times or less, and is preferably drunk after being diluted to 5 times or more and 50 times or less. Thereby, it is possible to realize a concentrated drink in which the palatability of taste is not biased.

Further, in the concentrated beverage of the present invention, the content of the emulsified flavor is preferably from 0.05% by weight to 4% by weight based on the total amount of the concentrated beverage, from the viewpoint of further improving the storage stability of the concentrated beverage. Further, it is preferably 0.1% by weight or more and 2% by weight or less.

The emulsified flavor in the present invention preferably contains a selected from the group consisting of polyglycerin fatty acid esters and soaps. One or more emulsifiers of a group consisting of saponin (quillaja saponin) and gum arabic. Here, the polyglycerin fatty acid ester is an emulsifier obtained by ester-bonding a polyglycerol obtained by dehydrating and condensing glycerin derived from vegetable oil with a fatty acid derived from a vegetable oil. Further, the polyglycerin fatty acid ester is a compound obtained by ester-bonding a polyglycerol to a fatty acid having 12 or more and 18 or less carbon atoms. Since the polyglycerin fatty acid ester has a wide range of HLB values, it can be used regardless of the type of the blending component of the concentrated beverage. In this respect, the polyglycerin fatty acid ester is an emulsifier excellent in versatility. Soap saponin is a plant-derived emulsifier that is excellent in terms of interface activity and homogeneity. An arabic gum is an emulsifier which is excellent in solubility in water and exhibits good emulsion stability.

Here, in the concentrated drink of the present invention, the emulsifier contained in the emulsified flavor is in the form of emulsified particles (emulsion). The average particle diameter d50 of the emulsified particles contained in the concentrated drink of the present invention is preferably 10 nm or more and 200 nm or less, and more preferably 10 nm or more and 150 nm or less. In this way, it is possible to achieve excellent dispersion stability of the emulsified particles, and it is difficult to produce a concentrated beverage having excellent stability over time such as a problem of floating or precipitation of fats and oils even during long-term storage.

The concentrated drink of the present invention may also contain a natural sweetener or a synthetic sweetener as a sweet taste imparting sweetness to the concentrated drink. Thereby, a concentrated drink excellent in palatability can be produced. Examples of the natural sweetener include sugars such as sucrose, glucose, fructose, lactose, maltose, and fructose glucose liquid sugar; low-sweetness sweeteners such as xylitol and D-sorbitol; and soma sweet and stevia High-sweetness sweeteners such as extracts and disodium glycyrrhizinate. On the other hand, examples of the synthetic sweetener include high-sweetness sweeteners such as acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. . These sweeteners may be used alone or in combination of two or more. Among them, it is preferred to contain a high sweetness sweetener. A component that imparts sweetness to concentrated beverages. Thereby, the concentration of the other components other than the sweetness-removing component blended in the concentrated drink can be largely changed to impart sufficient sweetness. Therefore, it is possible to achieve a concentrated drink excellent in palatability without preserving the stability performance.

Further, the content of the high-sweetness sweetener is preferably 0.001% by weight or more and 1% by weight or less, and more preferably 0.005% by weight or more and 0.6% by weight or less based on the total amount of the concentrated drink of the present invention. . Thereby, the concentrated beverage which is more excellent in palatability can be realized without impairing the storage stability.

In the concentrated beverage of the present invention, for example, citric anhydride, citric acid, potassium citrate, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or the like may be contained. Such as salt and other sour agents. Thereby, the concentrated beverage which is excellent from the viewpoint of taste can be realized without impairing the storage stability.

The pH of the concentrated beverage of the present invention is preferably 2 or more and 6 or less, and more preferably 2.4 or more, from the viewpoint of suppressing precipitation of a product which chemically interacts with each other in the chemical components of the concentrated beverage. 5 or less, preferably 3 or more and 4 or less.

The concentrated beverage of the present invention may also contain fruit juice. Here, the juice is not only obtained by pulverizing the fruit, but also by removing the skin, seeds, and the like by filtering the mesh or the like, and also including the mud-like pulp obtained by pulverizing the fruit. Further, the type of the fruit is not particularly limited, and examples thereof include grapes such as Muscat or Jufeng, oranges, oranges, lemons, grapefruits, limes, mandarines, alfalfa, and Taiwanese lemons. (Shikwasa), red orange, temple orange, citrus, cabbage, dekopon, Ponkan, Iyokan, Citrus grandis, citrus, strawberry, Blueberry, raspberry, Acai Berry, kiwi, grape, peach, apple, pineapple, guava, banana, mango, Western Indian cherry (acerola), dried fruit plum, papaya, passion fruit, plum, pear, apricot, lychee, melon, watermelon, cherry, pear, plum and so on. These fruits may be used alone or in combination of two or more.

Moreover, the fruit juice contained in the concentrated drink of the present invention is not limited to the fruit juice derived from the above-mentioned fruit, and may contain vegetable juice derived from the vegetables listed below. As the types of vegetables, sweet corn, edamame, Japanese radish, carrot, burdock, radish, turnip, sweet potato, potato, Chinese yam, yam, yam, Japanese yam, Yamato Y (Yamato yam), bell pepper, pepper, sweet pepper, cucumber, celery, kale, scallion, cabbage, napa cabbage, edible chrysanthemum, Butter lettuce, lettuce (Lactuca sativa L.), perilla, spinach, Japanese mustard spinach, Mizuna, Mibuna, asparagus, Chinese spinach, lettuce , thyme, sage, parsley, Italian parsley, rosemary, oregano, lemon mint, scallions, lavender, salad Burnet, Lamb's ear, rocket, dandelion, Indian cress, basil, rucola, watercress, jew's mallow, coltsfoot (Japanese butterbur), rapeseed (Brassica flower), Chinese cabbage, Japanese hornwort, dropwort, Brussels sprouts, broccoli, broccoli, Japanese ginger, eggplant, tomatoes, cherries Tomatoes, pumpkins, bitter gourds, okras, podded peas, green beans, broad beans, etc. In addition, as for the fruit juice, the juice may be used alone or in combination of two or more. Further, the vegetable-derived juice may be mixed with the fruit-derived juice to be used.

The concentrated beverage of the present invention may also contain a mineral component. Specifically, examples of the mineral component include calcium, iron, sodium, magnesium, potassium, and the like. Thereby, the concentrated beverage can be provided in the form of a functional beverage such as a sports drink or a heatstroke countermeasure drink. Here, the content of the mineral component is preferably 5 mg or more and 80 mg or less, and more preferably 10 mg or more and 70 mg or less, based on 100 mL of the concentrated beverage of the present invention. Thereby, when drinking the concentrated beverage of the present invention, the consumer can easily add the nutrient components such as water, electrolytes, and minerals to the body.

The concentrated beverage of the present invention may also contain an amino acid. As the amino acid, a basic amino acid such as arginine, lysine, ornithine, histidine or tryptophan is preferred. Such a basic amino acid is known as a component which contributes to the improvement of in vivo functions such as prevention of anti-aging, lifestyle-related diseases, recovery of fatigue, and secretion of growth hormone. Therefore, in the case where the concentrated amino acid of the present invention contains the above-mentioned basic amino acid, the concentrated beverage can be improved in vivo. In addition, the basic amino acid of the present invention means an organic compound having a carboxyl group and two or more amine groups as a functional group in a molecular structure. Further, the basic amino acid of the present embodiment may be an α-amino acid, a β-amino acid, or a γ-amino acid.

When the concentrated beverage of the present invention contains an amino acid, the content of the amino acid is preferably 1.0 g/L or more and 4.0 g/L or less, and more preferably 1.5 g/L or more and 3.0 g/L. the following. Thereby, the concentrated beverage which is excellent in the improvement of the in vivo function can be realized without impairing the storage stability.

Further, the concentrated drink of the present invention may contain natural active materials such as caffeine, Korean ginseng extract, guarana-Maca extract, and royal jelly powder. Thereby, the concentrated beverage of the present invention can be circulated on the market in the form of an energy drink.

When the concentrated drink of the present invention contains the above-mentioned natural active material, the content of the natural viable material is preferably 1.0 g/L or more and 4.0 g/L or less, and more preferably 1.5 g/L or more and 3.0 g/L. the following. Thereby, the concentrated beverage which is excellent in the nutritional supplement effect to the body can be realized without impairing the storage stability.

Further, in the concentrated beverage of the present invention, in addition to the components described above, various nutrients, extracts, flavors, colorants, diluents, antioxidants, and the like may be added to the extent that the object of the present invention is not impaired. Additives.

The container in which the concentrated beverage of the present invention is enclosed may be appropriately selected as long as it is a sealed container known in the beverage industry. Specific examples thereof include a sealed container made of glass, plastic (polyethylene terephthalate (PET), etc.), aluminum, steel, or the like, or a composite material or a laminate material. Further, the shape of the container is not particularly limited, and examples thereof include a can container and a bottle container.

<Method for improving the quality of concentrated drinks>

In the case of the concentrated beverage that was diluted to 5 times or more and 200 times or less, in order to achieve the following situation: "There is a problem that the oil component floats during storage, and the quality is lowered from the viewpoint of balance of taste and flavor or appearance. In addition, it is important to contain a non-aqueous solvent containing one or more selected from the group consisting of propylene glycol, glycerin, ethanol, glycerin acetate, ethyl acetate, benzyl alcohol, and isopropyl alcohol, and an emulsified fragrance. The solvent is prepared in such a manner that the content of the nonaqueous solvent is 20 vol% or less based on the total amount of the concentrated beverage. In particular, it is necessary to prepare the propylene glycol content to be 0.6 vol% or less (relative to the total amount of the concentrated beverage), and it is necessary to prepare the ethanol content to be 1 vol% or less (relative to the total amount of the concentrated beverage). The method in which the content of benzyl alcohol is 1 vol% or less (relative to the total amount of the concentrated beverage) The preparation is carried out in such a manner that the content of isopropyl alcohol becomes 1 vol% or less (relative to the total amount of the concentrated beverage) with respect to the total amount of the concentrated beverage. In this way, it is possible to realize a concentrated beverage which is excellent in stability over time in terms of balance of taste and flavor, and appearance compared with the conventional concentrated beverage. Further, as the component in the concentrated beverage used in the quality improvement method, the above components can be used.

Although the embodiments of the present invention have been described above, the various configurations other than the above may be employed as exemplified by the present invention.

Example

Hereinafter, the present invention will be described by way of Examples and Comparative Examples, but the present invention is not limited thereto.

<Examples 1 to 4 and Comparative Examples 1 to 4>

First, citric acid, tripotassium citrate, potassium sulfonate, potassium sucralose, perfume (manufactured by Givaudan Co., Ltd.), and emulsified perfume (manufactured by Givaudan Co., Ltd.) for preparing the raw materials for the concentrated beverages of the examples and the comparative examples were used. Dissolved in pure water separately. Further, the fragrance (manufactured by Givaudan Co., Ltd.) is a flavoring agent containing 9 vol% (relative to the total amount) of distilled liquor extract, orange component and orange essential oil, 84.2 vol% of ethanol and 6.8 vol% of water of an ethanol substrate. spices. Further, the emulsified flavor (manufactured by Givaudan Co., Ltd.) contains 6 vol% (relative to the total amount of the emulsified perfume) of polyglycerin fatty acid ester, 6 vol% of orange flavor (distilled wine extract, orange component and orange essential oil), and 79 vol%. The glycerol was used as the non-aqueous solvent, and the average particle diameter d50 of the emulsified particles was 120 nm. Further, the emulsified flavor contains components such as food materials and tocopherol in addition to the above components.

Then, the prepared raw materials are used to make the blending shown in Table 1 below. The concentrated beverages of Example 1 and Comparative Example 1 were prepared by mixing in a ratio. Further, the concentrated beverages of Examples 2 to 4 and Comparative Examples 2 to 4 were prepared by diluting the concentrated beverages of the above-described Example 1 and Comparative Example 1 with pure water.

For each of the obtained concentrated drinks, the following sensory evaluation was performed. In addition, the concentrated drink used for the evaluation was used after standing at 20 ° C for 48 hours or more immediately after manufacture.

(evaluation project)

‧Functional evaluation test 1 (fat floating): A skilled functional inspector observed the concentrated drinks of Examples 1 to 4 and Comparative Examples 1 to 4 by visual observation. The functional inspector performed a three-level evaluation on each concentrated beverage based on the following evaluation criteria.

○: No grease floating.

△: There is glare on the surface of the beverage.

×: Oil droplets float on the surface of the beverage.

‧Functional evaluation test 2 (precipitation): A skilled functional inspector visually observed the concentrated drinks of Examples 1 to 4 and Comparative Examples 1 to 4. The functional inspector performed a two-level evaluation on each concentrated beverage based on the following evaluation criteria.

○: No precipitation.

×: There is a precipitate in the beverage.

The results of the functional evaluation of the above evaluation items together with the compounding ratio of each component are shown in Table 1 below. Furthermore, the expression "n.d." in Table 1 below indicates that it was not detected.

As shown in the above Table 1, the concentrated drinks of the examples were all beverages having excellent storage stability. Further, the concentrated drinks of the examples all achieved good quality in terms of the balance or appearance of the mouthfeel and flavor at the time of drinking. On the other hand, in the beverage of the comparative example, the grease floated, and the level of the stability was not satisfied from the viewpoint of storage stability. Further, the beverage of the comparative example did not satisfy the required level at least from the viewpoint of appearance (quality).

Further, in the concentrated beverages of the examples, although the concentration ratio is different, the palatability of the taste is not deviated from the viewpoint of the balance between the mouthfeel and the flavor at the time of drinking. On the other hand, in the concentrated beverage of the comparative example, the palatability (taste of taste and flavor) of the taste was deviated, and as a result, the required level was not satisfied from the viewpoint of quality.

The application is based on the priority of Japanese Patent Application No. 2015-137025, filed on Jul. 8, 2015, the entire disclosure of In the text.

Claims (9)

A concentrated beverage which is diluted to 5 times or more and 200 times or less for drinking, the concentrated beverage comprising: a non-aqueous solvent: containing a solvent selected from the group consisting of propylene glycol, glycerin, ethanol, glycerin acetate, ethyl acetate, benzyl alcohol And a solvent of one or more of the group consisting of isopropyl alcohol; and the emulsified fragrance, the content of the non-aqueous solvent relative to the total amount of the concentrated beverage is 20 vol% or less, and the content of the propylene glycol is 0.6 with respect to the total amount of the concentrated beverage. Vol% or less, the content of the ethanol is 1 vol% or less based on the total amount of the concentrated beverage, and the content of the benzyl alcohol is 1 vol% or less based on the total amount of the concentrated beverage, and the content of the isopropyl alcohol is relative to the concentrated beverage. The total amount is 1 vol% or less. The concentrated beverage according to claim 1, wherein the emulsified flavor contains one or more emulsifiers selected from the group consisting of polyglycerin fatty acid esters, quillaja saponin, and gum arabic. The concentrated beverage according to claim 1, wherein the emulsified particles contained in the concentrated beverage have an average particle diameter d50 of 10 nm or more and 200 nm or less. The concentrated beverage according to claim 1, wherein the content of the emulsified fragrance is 0.05% by weight or more and 4% by weight or less based on the total amount of the concentrated beverage. The concentrated beverage according to claim 1, which further contains a high sweetness sweetener. The concentrated beverage according to claim 5, wherein the content of the high-sweetness sweetener is 0.001% by weight or more and 1% by weight or less based on the total amount of the concentrated beverage. The concentrated beverage of claim 1, which further contains citric acid. The concentrated beverage according to any one of claims 1 to 7, wherein the non-aqueous solvent contains glycerin and glycerin acetate, and the content of the glycerin is 0.05 vol or more with respect to the total amount of the concentrated beverage. 20 vol% or less, the content of the glycerin acetate is 0.003 vol or more and 1 vol% or less with respect to the total amount of the concentrated beverage. A method for improving the quality of a concentrated beverage, which is a method for improving the quality of a concentrated beverage which is diluted to 5 times or more and 200 times or less, comprising a nonaqueous solvent and an emulsified fragrance, the nonaqueous solvent containing a solvent selected from the group consisting of propylene glycol and glycerin One or more solvents selected from the group consisting of ethanol, glycerin acetate, ethyl acetate, benzyl alcohol, and isopropyl alcohol are prepared in such a manner that the content of the nonaqueous solvent is 20 vol% or less based on the total amount of the concentrated beverage. And the content of the propylene glycol is 0.6 vol% or less with respect to the total amount of the concentrated beverage, and the content of the ethanol is 1 vol% or less with respect to the total amount of the concentrated beverage, and the benzyl is prepared. The content of the alcohol is prepared to be 1 vol% or less based on the total amount of the concentrated beverage, and the content of the isopropyl alcohol is 1 vol% or less based on the total amount of the concentrated beverage.