WO2011148761A1 - 精油含有飲料 - Google Patents
精油含有飲料 Download PDFInfo
- Publication number
- WO2011148761A1 WO2011148761A1 PCT/JP2011/060508 JP2011060508W WO2011148761A1 WO 2011148761 A1 WO2011148761 A1 WO 2011148761A1 JP 2011060508 W JP2011060508 W JP 2011060508W WO 2011148761 A1 WO2011148761 A1 WO 2011148761A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- beverage
- essential oil
- oil
- fermented cellulose
- beverages
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 171
- 239000000341 volatile oil Substances 0.000 title claims abstract description 135
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- 238000000034 method Methods 0.000 claims abstract description 24
- 238000001556 precipitation Methods 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims description 37
- 239000006188 syrup Substances 0.000 claims description 37
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 238000004519 manufacturing process Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000725 suspension Substances 0.000 claims description 15
- 235000020971 citrus fruits Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 5
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- 238000007670 refining Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 7
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- 239000001879 Curdlan Substances 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000019501 Lemon oil Nutrition 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
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- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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- 150000007513 acids Chemical class 0.000 description 1
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- 125000003158 alcohol group Chemical group 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
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- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
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- 238000001944 continuous distillation Methods 0.000 description 1
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- 235000019316 curdlan Nutrition 0.000 description 1
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- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
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- 239000000665 guar gum Substances 0.000 description 1
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- 229960002154 guar gum Drugs 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 235000015170 shellfish Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/10—Gas
- A23V2250/11—Carbon dioxide
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
Definitions
- the present invention relates to a beverage containing an essential oil. Specifically, the present invention relates to a beverage in which a large amount of essential oil is stably dispersed and held by fermented cellulose.
- Essential oils are volatile liquids extracted from plants such as flowers, buds, fruits, pericarps, seeds, stems, leaves, bark, rhizomes, whole plants, etc. by methods such as steam distillation, cold pressing, solvent extraction, etc.
- Terpene compounds such as monoterpenes and sesquiterpenes and aromatic compounds are the main components, and are different from fats and oils mainly composed of glycerin fatty acid esters.
- essential oils are insoluble in water and lighter than water, so if added to a beverage as it is, oil droplets will float in a short time due to the difference in specific gravity, forming an oil layer on the liquid surface, and the appearance of the beverage will be impaired. In order to avoid such a situation, the essential oil is used after being water-solubilized by various methods.
- Examples of the water-solubilization treatment include distillation under reduced pressure, countercurrent extraction or dilute alcohol extraction to remove water-insoluble components such as monoterpenes, and terpeneless (terpeneless) oil or water-soluble essence (essence fragrance).
- the method of making is also known.
- an alcohol aqueous solution containing 60% alcohol containing citrus fruit cold press oil is stirred and allowed to stand, it is separated into an oil layer portion containing terpene and a hydrous alcohol portion from which aroma components are extracted.
- this water-containing alcohol part is filtered, clarified and aged, an essence flavor of citrus fruit is obtained.
- emulsified fragrances obtained by emulsifying essential oils using an emulsion stabilizer are also known as water-soluble essential oils.
- the emulsified fragrance plays a role of not only flavor but also turbidity of the beverage.
- gum arabic is generally used, and as a specific gravity adjuster, natural resin and sucrose fatty acid ester are used.
- Patent Document 1 describes a method in which essential oil components are adsorbed on water-soluble polysaccharides and / or emulsifiers to disperse and stabilize essential oil components in beverages.
- Patent Document 2 describes a method for producing a beverage in which oil perfume dispersion sugar obtained by homogenizing oil perfume with a sugar solution of brix 60 or more is added.
- Patent Document 3 the essential oil (oil) obtained from natural fruits is targeted for alcoholic beverages and adsorbed to the pulp in the fruit with fine particles, and added to the beverage to have a natural fragrance.
- Patent Document 4 It is described that alcoholic carbonated beverages and fruit juices with enhanced flavor are obtained.
- Patent Document 4 also describes that an alcoholic carbonated beverage that does not contain much pulp quality can be obtained by dissolving a high alcohol fragrance in which oil-soluble fragrance is dissolved in syrup and then diluting with water.
- Patent Document 5 discloses an alcoholic carbonated beverage having a natural fruit fragrance by adsorbing and stabilizing a high oil fragrance containing a large amount of aroma components in a predetermined concentration of alcoholic beverage syrup to unsettled fruit juice pulp. It is described that it is obtained.
- JP 2008-109900 A JP 2009-261258 A JP 2005-124567 A International Publication No. WO2005 / 033260 JP 2006-271334 A
- the fragrances obtained by water-solubilizing conventional essential oils are weak in flavor strength and aroma when added to beverages.
- terpeneless oil and essence fragrances have a low flavor titer and lack freshness and impact because some of the fragrance components have been removed.
- the emulsified fragrance has a poor fragrance since the essential oil is included in the emulsion stabilizer.
- the product that may be distributed or stored for a long time such as a container-packed beverage
- flavor is increased, the bitterness which the emulsification stabilizer in an emulsified fragrance
- the present inventors stably dispersed a large amount of essential oil in a beverage using fermented cellulose, without forming an oil layer of essential oil for a long period of time, The inventors have found that a beverage having a strong flavor titer, a good fragrance, a fresh and impactful flavor can be produced, and the present invention has been completed.
- the present invention includes the following inventions.
- a method for producing a beverage comprising adding 0.01 to 1.0 mL of essential oil per liter of beverage and a fermented cellulose suspension obtained by mixing fermented cellulose and water or an aqueous alcohol solution.
- the method according to (6) comprising preparing the beverage syrup by adding the essential oil and the fermented cellulose suspension, and diluting the syrup to obtain a beverage.
- the method according to (6) or (7) wherein the essential oil is mixed in advance with the fermented cellulose suspension.
- the method according to (8) comprising homogenizing the essential oil and the fermented cellulose suspension.
- a method for suppressing precipitation of essential oil components in a beverage comprising adding 0.01 to 1.0 mL of essential oil and fermented cellulose per liter of beverage.
- the essential oil is retained in the three-dimensional network structure of fermented cellulose that is uniformly formed throughout the beverage. Therefore, even if a relatively large amount of essential oil or a flavor obtained by water-solubilizing essential oil is added to the beverage, The essential oil is not separated and floated to the beverage liquid surface to form an oil layer, and a fresh and impactful flavor derived from the essential oil can be imparted to the beverage.
- the three-dimensional network structure formed in the beverage by the fermented cellulose used in the present invention does not increase the viscosity unlike the thickening polysaccharide normally used in beverages. Since essential oil can be hold
- the present invention can stably disperse oily components other than essential oils, and does not require fruit juice pulp. Therefore, it is possible to produce a beverage that contains various oily components and does not contain fruit juice. And since the present invention can also be applied to beverages with low or no alcohol content such as low alcohol beverages and non-alcoholic beverages, container-packed beverages, etc., the degree of freedom in product development has increased dramatically, Very useful. Specifically, various alcoholic drinks and non-alcoholic drinks can be produced according to the present invention as well as fruitless carbonated drinks such as cider and cola drinks.
- Essential oils are from plant materials such as plant flowers, buds, fruits, pericarps, seeds, stems, leaves, bark, rhizomes, whole grasses, steam distilled, cold pressed (pressed), solvent extraction, etc. It is an aromatic volatile liquid extracted by the method.
- Essential oils contain many compounds such as terpenes, polyterpenes, phenols and the like.
- the essential oil of the present invention is liquid at room temperature, and when it is contained in a large amount in a beverage, the deposited oil droplets can gather to form an oil layer on the liquid surface. It differs from so-called milk fat, which is wrapped in animal oils and fats that are solid at room temperature, or in a film made of protein or complex carbohydrates and dispersed in milk.
- the essential oil used in the present invention includes not only the essential oil itself but also essential oil components contained in a perfume obtained by water-solubilizing the essential oil.
- a perfume obtained by water-solubilizing the essential oil.
- it may be an essence fragrance obtained by solubilizing essential oil in alcohol and removing insoluble components, or an essential oil component contained in terpeneless oil.
- the essential oil component contained in the essence fragrance when added in a large amount to an aqueous beverage, may precipitate as fine particles and aggregate to form an oil layer, as described above. Even in such a case, according to the present invention, formation of the oil layer can be suppressed.
- the essential oil is contained in an amount of 0.01 to 1.0 mL, preferably 0.05 to 0.7 mL, more preferably 0.1 to 0.5 mL in 1 L of the final beverage.
- an oil layer is formed on the liquid surface of the beverage and the appearance is not impaired, and a fresh and impactful flavor derived from the essential oil can be enjoyed.
- the amount of the essential oil can be changed depending on the quality characteristics of the beverage to be contained.
- the essential oil when used as the essential oil to produce a citrus fruit flavored beverage or an alcoholic beverage, the essential oil is 0.01%. Addition of ⁇ 0.5 mL is preferable because a fresh and impactful flavor of citrus fruit is strongly felt, and addition of 0.05 to 0.4 mL is more preferable because the flavor of citrus fruit is felt in a well-balanced manner.
- the essential oil used in the present invention may be obtained from any plant material, but is preferably an essential oil derived from citrus fruits that is most often used in beverages.
- one type of essential oil can be used, and a plurality of types of essential oils can also be used.
- Fermented cellulose In the present invention, fermented cellulose is used.
- the fermented cellulose used in the present invention is obtained by industrially agitating and agitating acetic acid bacteria and separating and recovering very fine fibrous cellulose made from the cells.
- a commercially available product is the Sun Artist (trademark) series of Saneigen FFI Co., Ltd.
- As an acetic acid bacterium for producing fermented cellulose for example, Acetobacter acetic or its subspecies can be used.
- the chemical structure of the polysaccharide constituting the fermented cellulose is basically a linear high-molecular polysaccharide based on ⁇ 1-4 linked glucose.
- the fermented cellulose of the present invention is insoluble in water and forms a three-dimensional network structure in the solution. Unlike thickening polysaccharides, fermented cellulose has low viscosity and little stickiness, so that it can maintain the liquidity of a beverage. Moreover, fermented cellulose can be used stably in various coexisting components, temperature, pH and the like.
- the fermented cellulose of the present invention can develop a substantially uniform three-dimensional network structure throughout the beverage without causing precipitation. Even when contained in a beverage, the essential oil can be stably and uniformly dispersed in the beverage. In addition, it is possible to obtain an effect that the force for holding the essential oil is moderately loose or that the flavor release is good because the flavor release is good. Furthermore, according to the present invention, since it is not necessary to add fruit juice, the present invention can be applied to fruitless beverages and beverages with low fruit juice content.
- the fermented cellulose of the present invention is preferably added to a beverage in the range of 0.01 to 2.0 w / v%, more preferably in the range of 0.01 to 1.0 w / v%, and 0.01 to 0. The range of 5 w / v% is more preferable.
- the more the added amount of the fermented cellulose of the present invention the greater the stability of the fermented cellulose in its own beverage. However, if it exceeds 2.0 w / v%, the viscosity of the beverage may increase and deviate from the design quality. There is sex.
- the fermented cellulose of the present invention is stably dispersed in a beverage, but in order to improve the dispersibility when the amount is large and also to stabilize the network structure, a thickening polysaccharide is used in combination. May be.
- the thickening polysaccharide can be used without any limitation as long as it is usually added to beverages, and one or two or more thickening polysaccharides can be used in combination.
- gelatin for example, gelatin, gellan gum, xanthan gum, guar gum, curdlan, fenugreek, carrageenan and the like can be used.
- the addition amount is not limited as long as it does not interfere with the effects of the present invention.
- the fermented cellulose of the present invention can be added to a beverage after mixing with water or an aqueous alcohol solution to form a suspension.
- a suspension can be prepared simply by stirring with a stirrer.
- a homogenizer homogenizer
- a fluid pulverizer, a vibrating ball mill, a high-pressure homogenizer, or the like can be used.
- the use of a high-pressure homogenizer is preferable from the viewpoint of simplicity and stable production.
- the pressure in the case of using a high-pressure homogenizer may be within a normal working range, but specifically, 100 to 300 kg / cm 2 is preferable.
- the timing and order of adding the fermented cellulose suspension and the essential oil to the beverage are not particularly limited, but it is preferably added at a stage before the syrup in a general beverage production process.
- the syrup as used in the present invention refers to a concentrate of a final beverage containing raw materials such as sugars, fruit juices, and acidulants obtained in an intermediate stage of the beverage production process. The syrup is diluted with water, carbon dioxide, etc. Often used as the final beverage.
- the essential oil When fermented cellulose suspension and essential oil are added to the beverage before the syrup, the essential oil can be made into a uniformly dispersed syrup, and a beverage with little variation in flavor due to the essential oil can be produced smoothly. Therefore, it is preferable.
- a fluid pulverizer for example, a fluid pulverizer, a vibration ball mill, a high-pressure homogenizer, and the like can be used.
- a high-pressure homogenizer is preferable from the viewpoint of simplicity and stable production.
- the pressure in the case of using a high-pressure homogenizer may be within the normal working range, but specifically, 100 to 300 kg / cm 2 is preferable.
- the beverage of the present invention may be a beverage that does not contain alcohol, but can also be made into an alcoholic beverage by adding alcohol.
- the alcohol that can be used in the present invention is not particularly limited.
- brewed alcohol spirits (eg spirits such as gin, vodka, rum, tequila, news spirits, and alcohols for raw materials), liqueurs, whiskeys (eg whiskey, brandy, etc.) or shochu (continuous distillation shochu, So-called shellfish shochu and single-distilled shochu, so-called oyster shochu), and brewed sake such as sake, wine and beer can be used.
- the amount of alcohol that can be added is not particularly limited. Since essential oils are generally soluble in alcohol, problems caused by essential oils are likely to occur in beverages having a low alcohol content, and the advantages of the present invention are high and preferred in so-called low alcohol beverages. As the range of the alcohol content, the effect of the present invention can be recognized at 20 v / v% or less, more preferably 9 v / v% or less, and further preferably 4 v / v% or less. If the alcohol content exceeds 20 v / v%, the dispersibility of the fermented cellulose itself in the beverage may deteriorate. Further, the lower limit of the alcohol content is not particularly limited, but in a preferred embodiment, it is 1 v / v% or more.
- the alcohol content of the beverage of the present invention can be measured with a vibratory density meter.
- the sample is subjected to direct-fire distillation, the density of the obtained distillate at 15 ° C is measured, and it is an appendix to the National Tax Agency prescribed analysis method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007).
- Table is a value obtained by conversion using an “alcohol content, density (15 ° C.) and specific gravity (15/15 ° C.) conversion table”.
- Carbon dioxide The beverage of the present invention can contain carbon dioxide. Since the foaming by carbon dioxide gas volatilizes a large amount of essential oil components contained in the beverage of the present invention from the liquid surface, in the case of drinking or in the case of a container-packed beverage, when the container is opened, the fresh oil has a strong and aromatic aroma. You can feel it.
- Carbon dioxide gas may be added by a method generally known to those skilled in the art.
- carbon dioxide may be dissolved in a beverage under pressure, or a carbonator manufactured by Züchenhagen.
- Carbon dioxide and beverage may be mixed in the pipe using a mixer such as, or the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide, It is good also as a carbon dioxide containing drink by mixing a drink and carbonated water.
- the pressure of carbon dioxide gas in the carbon dioxide-containing beverage of the present invention is preferably a pressure at which a refreshing feeling derived from carbon dioxide gas is felt, and 0.5 to 3.0 kg / cm by a carbon dioxide pressure measuring method described later. 2 , more preferably 1.5 to 3.0 kg / cm 2 is suitable.
- the carbon dioxide pressure was measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry.
- the sample temperature was set to 20 ° C., and the gas volume measuring apparatus was used to degas (snift) the air in the container, shake, and then measure the carbon dioxide pressure.
- the beverage of the present invention can contain a large amount of essential oil, so that it can enjoy a fresh and impactful flavor, but it can contain fruit juice and further impart a fresh taste like fruit juice. .
- the fruit juice can be used without any limitation as long as it can be used in a normal beverage, and can be used in any form of straight fruit juice obtained by squeezing the fruit as it is or concentrated concentrated fruit juice. Good. Also, turbid fruit juice can be used, whole fruit juice containing fruit hulls, except for seeds and other particularly solid solids, fruit puree with fruit lining, or dried fruit pulp Fruit juice obtained by crushing or extracting can also be used.
- beverage of the present invention various components that are usually blended in beverages can be used as long as the properties of the present invention are not impaired.
- saccharides, acids, flavors, vitamins, pigments, antioxidants, sweeteners, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like are blended. Can do.
- Container-packed beverage The alcoholic beverage of the present invention can be packaged.
- the form of the container is not limited at all, and can be provided in a normal form such as a molded container mainly composed of plastic, a metal can, a laminated paper container laminated with a metal foil or a plastic film, and a glass bottle.
- a molded container mainly composed of plastic
- a metal can a laminated paper container laminated with a metal foil or a plastic film
- a glass bottle a glass bottle. According to the present invention, since precipitation of essential oil can be suppressed for a long time, the effect of the present invention can be greatly enjoyed in a container-packed beverage that takes a certain amount of time from production to eating and drinking, which is preferable.
- Example 1 When a large amount of perfume containing essential oil was added to beverages and intermediate syrups, it was examined whether the formation of an oil layer in beverages or syrups was prevented by blending various polysaccharides. If an oil layer is formed in the final beverage, the commercial value will be impaired. In addition, if an oil layer is formed in an intermediate syrup, when a container-packed beverage is manufactured using an in-line blender or the like, the floating essential oil is not uniformly filled in the container, and variations in flavor occur between products. . Therefore, it is necessary that the formation of an oil layer does not occur in both beverages and syrups.
- Polysaccharides include fermented cellulose (San Artist PX manufactured by San-Ei Gen FFI Co., Ltd.), water-soluble soybean polysaccharide (manufactured by SM-1250), xanthan gum (San-ace ES manufactured by the company), and gellan gum (the company Gelup KS) was used. At this time, each polysaccharide is added to water or lukewarm water, stirred and dissolved in a homogenizer (homomixer), added with orange oil fragrance, and refined with a homogenizer, the beverage base liquid. Added to.
- a homogenizer homomixer
- Syrup and beverage were prepared by adding water to the obtained beverage base solution.
- the syrup was prepared to a 350 mL concentration ratio (ie, about 2.9 times concentration) with respect to the final 1000 mL beverage.
- the beverage was adjusted to 1000 mL by adding pure water to 350 mL of syrup. At this time, the alcohol content of the syrup and the beverage is 12.3 v / v% and 4.3 v / v%, respectively.
- the obtained syrup and beverage were allowed to stand for 24/48/96 hours, and the presence or absence of the essential oil derived from the orange oil fragrance was observed. At this time, a sample prepared by adding only orange oil fragrance without adding polysaccharide was used as a control.
- Results are shown in Table 2 and Table 3. From Table 2 and Table 3, when the essential oil is added to 0.27 mL / L with respect to the final beverage, only the fermented cellulose disperses the essential oil stably and uniformly throughout both the syrup and the beverage, And it turned out that the liquid property which was smooth can be maintained. Water-soluble soy polysaccharides had a smooth liquidity, but not as much as fermented cellulose in terms of the amount of essential oil retained, while xanthan gum and gellan gum were able to retain the same amount of essential oil as fermented cellulose, Viscosity in syrups and final beverages increased and was inferior to fermented cellulose in terms of manufacturing problems and deviations from design quality. It was revealed that beverages containing a large amount of essential oil can be produced without problems if fermented cellulose is used.
- Example 2 According to the recipe of Table 4, a beverage syrup having a concentration factor of 500 mL (ie, 2-fold concentration) with respect to 1000 mL of the final beverage was prepared in the same manner as in Example 1. To this syrup, (a) orange oil fragrance (produced by Hasegawa Fragrance Co., Ltd., orange essential oil content 14 w / w%) alone, (b) transparent emulsified fragrance alone containing orange essential oil, (c) fermented cellulose and the orange oil fragrance, Each was added and hydrated to prepare a beverage. At this time, for each of the levels (a), (b), and (c), a carbon dioxide gas was injected into the carbon dioxide gas and a carbon dioxide gas was not injected.
- orange oil fragrance produced by Hasegawa Fragrance Co., Ltd., orange essential oil content 14 w / w
- transparent emulsified fragrance alone containing orange essential oil
- c fermented cellulose and the orange oil fragrance
- the amount of orange essential oil contained in the transparent emulsified flavor containing orange oil flavor or orange essential oil is 0.13 mL / L in the final beverage.
- the addition amount of fermented cellulose is 0.04 w / v% in the final beverage.
- the transparent emulsified fragrance refers to an emulsified fragrance designed to maintain a transparent appearance by reducing the particle size by homogenization treatment or the like with respect to an ordinary turbid emulsified fragrance.
- the alcohol content of the final beverage is 3.3 v / v%, and the carbon dioxide pressure of the carbon dioxide injected is 1.6 kg / cm 2 .
- Example 3 According to the recipe of Table 6, a non-alcoholic beverage syrup having a concentration ratio of 500 mL (ie, 2-fold concentration) with respect to 1000 mL of the final beverage was prepared in the same manner as in Example 1. To this syrup, fermented cellulose and orange oil fragrance (manufactured by Hasegawa Fragrance Co., Ltd., orange essential oil content 14 w / w%) were added.
- the amount of orange essential oil contained in the orange oil flavor is 0.13 mL / L in the final beverage
- the amount of fermented cellulose added is 0.04 w / v% in the final beverage.
- a non-alcoholic beverage was prepared by adding water to this syrup. At this time, in the same manner as in Example 2, a carbon dioxide gas was injected into the carbon dioxide gas and a carbon dioxide gas was not injected. Among the final beverages, the carbon dioxide pressure of the one into which carbon dioxide is injected is 1.6 kg / cm 2 .
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Abstract
Description
(1) 飲料1L当たり0.01~1.0mLの精油と発酵セルロースとを含有する飲料。
(2) 発酵セルロース含有量が0.01~2.0w/v%である、(1)に記載の飲料。
(3) 精油が、柑橘果実由来の精油である、(1)又は(2)に記載の飲料。
(4) 1~20v/v%のアルコールを含有する、(1)~(3)のいずれか1項に記載の飲料。
(5) 容器詰め飲料である、(1)~(4)のいずれか1項に記載の飲料。
(6) 飲料1L当たり0.01~1.0mLの精油と、発酵セルロースと水又はアルコール水溶液とを混合して得られる発酵セルロース懸濁液とを添加することを含む、飲料の製造方法。
(7) 前記精油と前記発酵セルロース懸濁液とを添加して飲料のシロップを調製し、該シロップを希釈して飲料とすることを含む、(6)に記載の方法。
(8) 前記精油を前記発酵セルロース懸濁液にあらかじめ混合する、(6)又は(7)に記載の方法。
(9) 前記精油と前記発酵セルロース懸濁液とを均質化処理することを含む、(8)に記載の方法。
(10) 飲料1L当たり0.01~1.0mLの精油と発酵セルロースとを添加することを含む、飲料における精油成分の析出を抑制する方法。
本発明でいう精油は、植物の花、つぼみ、果実、果皮、種子、幹、葉、樹皮、根茎、全草などの植物性材料から、水蒸気蒸留、コールドプレス(圧搾)、溶剤抽出などの方法で採油した芳香性を有する揮発性液体である。精油は、テルペン類、ポリテルペン類、フェノール類など多くの化合物を含有する。本発明の精油は常温で液体であり、飲料に多量に含有させた場合、析出した油滴が集合して液面に油層を形成しうるものである。常温で固体である動物性油脂や、タンパク質や複合糖質からなる皮膜に包まれて乳汁中に分散されている、いわゆる乳脂肪分とは異なる。
本発明では発酵セルロースを使用する。本発明で使用する発酵セルロースは、工業的に酢酸菌を通気攪拌培養し、菌体から作られた非常に細い繊維状のセルロースを分離・回収して得られたものである。市販されている商品として、三栄源エフ・エフ・アイ株式会社のサンアーティスト(商標)シリーズが挙げられる。発酵セルロースを製造するための酢酸菌としては、例えばAcetobacter acetiまたはその亜種などを利用することができる。発酵セルロースを構成する多糖類の化学構造は、基本的に、β1-4結合したグルコースによる直鎖状の高分子多糖類である。
本発明の飲料は、アルコールを含まない飲料であってもよいが、アルコールを添加してアルコール飲料とすることもできる。
本発明の飲料は、炭酸ガスを含有することができる。炭酸ガスによる発泡が、本発明の飲料に含まれる多量の精油成分を液面から揮発させるため、飲用時あるいは容器詰め飲料の場合は容器を開けた時に、精油のフレッシュでインパクトのある香気を強く感じさせることができる。
本発明の飲料は、多量の精油を含有することができるためフレッシュでインパクトのある香味を堪能することができるが、果汁を含有させて、更に果汁らしい瑞々しい味わいを付与することができる。
本発明の飲料においては、本発明の性質を損なわない限り、飲料に通常配合する種々の成分を用いることができる。例えば、本発明において、糖類、酸類、香料、ビタミン、色素類、酸化防止剤、甘味料、酸味料、乳化剤、保存料、調味料、エキス類、pH調整剤、品質安定剤等を配合することができる。
本発明のアルコール飲料は、容器詰めとすることができる。容器の形態は何ら制限されず、プラスチックを主成分とする成形容器、金属缶、金属箔やプラスチックフィルムと積層されたラミネート紙容器、ガラス瓶などの通常の形態で提供することができる。本発明によれば、長時間精油の析出を抑制することができるため、製造から飲食まである程度の時間がかかる容器詰め飲料において本発明の効果を大きく享受することができ、好適である。
精油を含む香料を多量に飲料及びその中間段階のシロップに添加した場合、種々の多糖類を配合することによって、飲料又はシロップでの油層の形成が防止されるかどうかについて調べた。最終的な飲料において油層が形成されれば商品価値が損なわれてしまう。また、中間段階のシロップにおいて油層が形成されれば、インラインブレンダー等で容器詰め飲料を製造する場合、浮いている精油が均一に容器に充填されず、製品間で香味のバラツキが発生してしまう。従って、飲料・シロップの両方において、油層の形成が発生しないことが必要である。
表1の配合表に従って、各種多糖類及びオレンジオイル香料(長谷川香料社製、オレンジ精油分14w/w%)を、最終的な飲料でそれぞれ0.04w/v%、2mL/Lとなるよう添加した飲料ベース液を調整した。このとき、最終的な飲料における精油量は、オレンジ精油分14w/w%、オレンジオイル香料の比重0.82、オレンジオイルの一般的な比重0.845から計算すると、0.14×2×0.82/0.845=0.27mL/Lとなる。また、多糖類としては、発酵セルロース(三栄源エフ・エフ・アイ社製サンアーティストPX)、水溶性大豆多糖類(同社製SM-1250)、キサンタンガム(同社製サンエースE-S)及びジェランガム(同社製ゲルアップK-S)を用いた。このとき、各多糖類は、水もしくはぬるま湯に添加して均質機(ホモミキサー)にて攪拌溶解し、これにオレンジオイル香料を添加して、均質機で微細化処理したものを前記飲料ベース液に添加した。
上記のように調製したシロップ及び飲料について、油層形成及び液性を評価した。評価のポイントと基準は次の通りである。
シロップ及び飲料の液面で、精油が集合して油層を形成しているかどうか調べた。
-2点:大きな精油の浮きが見られる
-1点:精油の浮きが少量見られる
0点:精油の浮きが見られない
1点:均一に分散している
(b)液性
多糖類は飲料の粘度を高めるものもあるので、粘度上昇によって飲料が設計品質から逸脱したり、製造上支障が出たりしないか調べた。
-2点:ジェル状に固化してしまう
-1点:高粘度でとろみがある
0点:粘度があるが、飲料として許容範囲内
1点:サラリとした液性
(c)総合評価
(油層形成)と(液性)の評点の和で判断した。油層を形成するか、粘度が増大すれば、両者の評点の和は0点以下となり、製造に支障が出るか、商品価値を失うと考えられる。
0点以下:飲料シロップの場合は製造に支障あり。飲料の場合は商品価値なし。
1点以上:飲料シロップの場合は製造に支障なし。飲料の場合は商品価値あり。
表4の配合表に従って、最終的な飲料1000mLに対して500mLの濃縮倍率(すなわち2倍濃縮)となる飲料のシロップを実施例1と同様にして調製した。このシロップに、(a)オレンジオイル香料(長谷川香料社製、オレンジ精油分14w/w%)単独、(b)オレンジ精油を含む透明乳化香料単独、(c)発酵セルロース及び前記オレンジオイル香料、をそれぞれ添加し、加水して飲料を調製した。このとき、(a)、(b)、(c)それぞれの水準について、炭酸ガスを圧入して炭酸ガス入りとするものと、炭酸ガスを圧入しないものを作成した。ここで、オレンジオイル香料又はオレンジ精油を含む透明乳化香料に含まれるオレンジ精油量は、最終的な飲料で0.13mL/Lである。また、発酵セルロースの添加量は、最終的な飲料で0.04w/v%である。なお、透明乳化香料とは、通常の混濁するタイプの乳化香料に対して均質化処理などにより粒径を小さくして透明な外観を保つように設計された乳化香料のことをいう。最終的な飲料のアルコール度数は3.3v/v%、炭酸ガスを圧入したものの炭酸ガス圧は、1.6kg/cm2である。
表6の配合表に従って、最終的な飲料1000mLに対して500mLの濃縮倍率(すなわち2倍濃縮)となるノンアルコール飲料のシロップを実施例1と同様にして調製した。このシロップに、発酵セルロース及びオレンジオイル香料(長谷川香料社製、オレンジ精油分14w/w%)を添加した。ここで、オレンジオイル香料に含まれるオレンジ精油量は、最終的な飲料で0.13mL/Lとなり、また、発酵セルロースの添加量は、最終的な飲料で0.04w/v%となる。発酵セルロース及びオレンジオイル香料添加後のシロップ段階における油層の形成を目視にて観察したところ、精油の浮きは観察されず、製造に問題なしと判断した。
Claims (10)
- 飲料1L当たり0.01~1.0mLの精油と発酵セルロースとを含有する飲料。
- 発酵セルロース含有量が0.01~2.0w/v%である、請求項1に記載の飲料。
- 精油が、柑橘果実由来の精油である、請求項1又は2に記載の飲料。
- 1~20v/v%のアルコールを含有する、請求項1~3のいずれか1項に記載の飲料。
- 容器詰め飲料である、請求項1~4のいずれか1項に記載の飲料。
- 飲料1L当たり0.01~0.5mLの精油と、発酵セルロースと水又はアルコール水溶液とを混合して得られる発酵セルロース懸濁液とを添加することを含む、飲料の製造方法。
- 前記精油と前記発酵セルロース懸濁液とを添加して飲料のシロップを調製し、該シロップを希釈して飲料とすることを含む、請求項6に記載の方法。
- 前記精油を前記発酵セルロース懸濁液にあらかじめ混合する、請求項6又は7に記載の方法。
- 前記精油と前記発酵セルロース懸濁液とを微細化処理することを含む、請求項8に記載の方法。
- 飲料1L当たり0.01~1.0mLの精油と発酵セルロースとを添加することを含む、飲料における精油成分の析出を抑制する方法。
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AU2011259436A AU2011259436B2 (en) | 2010-05-27 | 2011-05-02 | Essential oil-containing beverages |
US13/699,420 US20130101724A1 (en) | 2010-05-27 | 2011-05-02 | Essential oil-containing beverages |
CN2011800258681A CN102905559A (zh) | 2010-05-27 | 2011-05-02 | 含精油饮料 |
NZ603695A NZ603695A (en) | 2010-05-27 | 2011-05-02 | Essential oil-containing beverages |
JP2012517207A JPWO2011148761A1 (ja) | 2010-05-27 | 2011-05-02 | 精油含有飲料 |
KR1020127033035A KR20130075745A (ko) | 2010-05-27 | 2011-05-02 | 정유 함유 음료 |
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AU (1) | AU2011259436B2 (ja) |
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JP2019170298A (ja) * | 2018-03-29 | 2019-10-10 | アサヒ飲料株式会社 | 飲料及び飲料の製造方法並びに飲料中の精油の分散安定性の向上方法 |
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AU2011259436A1 (en) | 2013-01-10 |
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