WO2016104810A1 - Procédé d'amélioration de saveur de boisson - Google Patents

Procédé d'amélioration de saveur de boisson Download PDF

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Publication number
WO2016104810A1
WO2016104810A1 PCT/JP2015/086495 JP2015086495W WO2016104810A1 WO 2016104810 A1 WO2016104810 A1 WO 2016104810A1 JP 2015086495 W JP2015086495 W JP 2015086495W WO 2016104810 A1 WO2016104810 A1 WO 2016104810A1
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Prior art keywords
beverage
cellulose derivative
cyclic organic
flavor
cellulose
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PCT/JP2015/086495
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English (en)
Japanese (ja)
Inventor
惇 向井
山田　大輔
俊宏 西海
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サントリーホールディングス株式会社
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Priority to JP2016566582A priority Critical patent/JP6761350B2/ja
Priority to MYPI2017702346A priority patent/MY185380A/en
Publication of WO2016104810A1 publication Critical patent/WO2016104810A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/20—Removing unwanted substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
    • A23F5/22—Reducing or removing alkaloid content from coffee extract
    • 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
    • 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
    • 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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Definitions

  • the present invention relates to a beverage flavor improving method including using an adsorbent, and a beverage obtained thereby.
  • the flavor of beverages is not only one of the important characteristics that greatly influences the sales of beverages, but is also an important characteristic for distinguishing from other beverages and making them unique. It is a matter to be done.
  • Many ingredients that affect the flavor of a beverage are known.
  • cyclic organic compounds are often known to have an adverse effect on the flavor of beverages, and attempts have been made to remove them for the purpose of improving the flavor of beverages. The following can be illustrated as a technique regarding the removal of the cyclic organic compound.
  • Non-Patent Document 1 discloses that wine is treated with cellulose propionate acetate to remove 4-ethylphenol and 4-ethylguaiacol, which cause off-flavor known as “Bletta characters”. ing. Patent Document 1 discloses that coffee is processed by combining activated carbon and a synthetic adsorbent to reduce phenols that cause adverse effects on flavor and stability while maintaining chlorogenic acids. . In Patent Documents 2 and 3, guaiacol, 4-ethyl guaiacol, and 4-vinyl guaiacol, which cause a decrease in aftertaste, are adsorbed on a porous adsorbent such as activated carbon to reduce these. It is disclosed.
  • An object of the present invention is to selectively remove a cyclic organic compound that adversely affects the flavor of a beverage and to improve the flavor of the beverage.
  • the inventors investigated a means for removing a cyclic organic compound that has an adverse effect on flavor, and the cyclic organic compound present in the beverage by bringing the cellulose derivative into contact with the beverage. was able to adsorb efficiently. Based on the above, the inventors of the present application completed the present invention.
  • the present invention provides the following.
  • a method for improving the flavor of a beverage comprising bringing a beverage into contact with a cellulose derivative and adsorbing the cyclic organic compound in the beverage to the cellulose derivative.
  • (2) The method of (1) further comprising removing the cellulose derivative from the beverage.
  • the present invention it is possible to easily and efficiently adsorb and remove cyclic organic compounds that adversely affect the flavor in beverages.
  • adsorption to compounds beneficial to flavor is suppressed, it has been found that the relative amount of compounds beneficial to flavor in beverages increases and the flavor improves. From this, the adsorption of compounds to cellulose derivatives is, in principle, selective to volatile compounds that contribute to the formation of last note at high boiling point, such as cyclic organic compounds, and the formation of top note at low boiling point. It can be understood that the amount of volatile compounds contributing to the above is not impaired. Further, it has been found that the loss of soluble solids is suppressed and does not substantially affect the yield and taste.
  • FIG. 1 shows a comparison of phenolic content of different grades of coffee beans. For coffee beans of different grades, calculate the peak areas corresponding to phenol, 2-methoxyphenol, cresol, 2-methoxy-4-methyl-phenol, 4-ethylphenol, 2-methoxy-4-ethylphenol, and pyrocatechol. The total amount was defined as “phenol amount”. The figure shows the relative value with the phenol content of coffee extract A as 100%.
  • FIG. 2 shows a comparison of the phenol content of coffee extracts treated with an adsorbent.
  • adsorbent As the adsorbent, three kinds of activated carbon (GW, GWH, GLC), one kind of synthetic adsorption resin (PVPP), and three kinds of cellulose acetate (PP, PF, LT35) were used. Adsorbent untreated was used as a control (Cont). After treatment with the adsorbent, peak areas corresponding to phenol, 2-methoxyphenol, and 2-methoxy-4-vinylphenol were calculated by GCMS, and the total value was defined as “phenol amount”. Error bars indicate standard errors when the same sample is analyzed three times.
  • FIG. 3 shows a comparison of sensory evaluation of coffee extract treated with adsorbent.
  • adsorbent three kinds of activated carbon (GW, GWH, GLC), one kind of synthetic adsorption resin (PVPP), and three kinds of cellulose acetate (PP, PF, LT35) were used.
  • the untreated adsorbent was used as a control.
  • a score was assigned in a five-step evaluation and converted into a deviation value. 1: Control; 2: GW; 3: GWH; 4: GLC; 5: PVPP; 6: PP; 7: PF; 8: LT35.
  • FIG. 4 shows the results of sensory evaluation of coffee extract treated with an adsorbent.
  • Cellulose acetate PF was used as the adsorbent. For each of the intensity of the spicy odor, the intensity of the grain odor, the miscellaneous taste intensity, and the overall evaluation, a score was assigned in a five-step evaluation and converted into a deviation value.
  • High grade Arabica beans Commercially available black coffee drink made from high grade Arabica beans (positive control); untreated: coffee extract not treated with cellulose acetate PF; treated: coffee extract treated with cellulose acetate PF.
  • the present invention provides a method for improving the flavor of a beverage.
  • the method includes contacting the beverage with a cellulose derivative and adsorbing the cellulose derivative with a cyclic organic compound that adversely affects the flavor in the beverage.
  • contact means that the beverage and the cellulose derivative are in physical contact.
  • the means for the said contact is not specifically limited, For example, a drink and a cellulose derivative can be made to contact by adding a cellulose derivative to the container which accommodated the drink, and a drink is added to the container which accommodated the cellulose derivative.
  • the beverage and the cellulose derivative can be brought into contact with each other, or the beverage and the cellulose derivative can be brought into contact with each other by transferring the beverage and the cellulose derivative contained in separate containers to the same container. Moreover, when making a drink and a cellulose derivative contact, you may use together a stirring means.
  • the time when the beverage and the cellulose derivative are brought into contact with each other may be a time required for adsorbing the cyclic organic compound that adversely affects the flavor of the beverage in the beverage.
  • the contact time can be, for example, 1 minute to 120 minutes.
  • the contact time can be set based on the time as described above, but can be set based on the flow rate of the beverage loaded on the column, or the column It can also set based on the elution rate of the beverage which elutes from.
  • the method of applying the beverage to the column filled with the cellulose derivative is not particularly limited.
  • the beverage is dropped on the column and the eluate is recovered by natural fall, or the beverage is applied in a state where pressure is applied.
  • a method of applying to a column and collecting the eluate can be mentioned.
  • the contact between the cellulose derivative and the beverage is carried out in a column system, it can be understood that the cellulose derivative is not mixed in the beverage, and therefore an aggressive operation for removing the cellulose derivative is not particularly required.
  • the said contact time can be set based on the flow rate of the drink used for filtration, or can also be set based on the elution speed of the drink obtained by filtration. it can.
  • the flow rate can be, for example, 1 to 1000 L / min, 100 to 500 L / min.
  • the filtration method is not particularly limited.
  • a beverage is dropped onto a cellulose derivative filtration membrane, and the filtrate is recovered by natural dropping (also referred to as a drip method), or pressure is applied to the beverage, and the filtrate is removed. Extrusion method is listed.
  • a filtration method it can be understood that the cellulose derivative is not mixed in the beverage, and therefore, an aggressive operation for removing the cellulose derivative is not particularly required.
  • the pH when the beverage and the cellulose derivative are brought into contact may be unadjusted, but may be adjusted. When adjusting the pH, it can be set to 1.5 to 7.0. As one aspect, when the beverage is coffee, it may be contacted with the cellulose derivative at pH 5.0 to 7.0. As another aspect, when the beverage is an acidic beverage such as fruit juice, it may be contacted with the cellulose derivative at pH 2.0 to 5.0. As yet another embodiment, when the beverage is wine, it may be contacted with a cellulose derivative at pH 3.0 to 4.5.
  • the temperature at which the beverage and the cellulose derivative are brought into contact with each other may be any temperature that enables adsorption of the cyclic organic compound in the beverage by the cellulose derivative. Moreover, the said temperature may be fixed and may be changed regularly or irregularly.
  • the “beverage” in the present specification is not limited as long as the flavor is improved by being brought into contact with the cellulose derivative, and may be a beverage used as a food, or a beverage used as a pharmaceutical. There may be.
  • beverages include not only beverages as finished products, but also liquids obtained in the middle of beverage production, such as intermediates that require further processing and preparation, and concentrates that are diluted and adjusted to finished products.
  • the food includes food, health food, functional indication food, nutritional functional food, and food for specified health use.
  • a drink can be classified into a non-alcoholic drink and an alcoholic drink. Examples of non-alcoholic beverages include carbonated beverages, citrus juice, coffee, coffee beverages, green tea, barley tea, black tea, mixed tea, and sports beverages.
  • alcoholic beverages examples include wine and whiskey.
  • coffee, wine, whiskey, tea, and citrus juice can be preferably used as beverages.
  • the method of the present invention can be applied to any beverage regardless of the quality of the beverage. More specifically, the cellulose derivative can be contacted with a low quality beverage, or the cellulose derivative can be contacted with a high quality beverage. Due to the contact, the cyclic organic compound that adversely affects the flavor in the beverage is selectively adsorbed on the cellulose derivative, so that the flavor characteristics of the low quality beverage can be brought close to the flavor characteristics of the high quality beverage, The flavor characteristics of a high quality beverage can be brought closer to the flavor characteristics of a higher quality beverage.
  • the present invention by applying the present invention to coffee extracted from low-quality Robusta coffee beans, it is possible to approximate the flavor of coffee extracted from high-quality Arabica coffee beans.
  • the present invention is applied to coffee extracted from high-quality Arabica coffee beans, the flavor of coffee extracted from higher-quality coffee beans can be approached.
  • terms such as “good quality”, “high quality”, “high quality” and the like are used interchangeably and mean a beverage having a good flavor.
  • terms, such as bad quality, low quality, and low quality are used interchangeably as synonymous and mean the drink which is not good in flavor.
  • the quality of the beverage is evaluated according to a standard determined for each type. For example, Arabica coffee beans are generally known as high quality coffee beans and Robusta coffee beans are generally known as low quality coffee beans. The quality of particularly good quality Arabica coffee is evaluated and graded by the Q grader.
  • the Q grader refers to a technician certified by the CQI (Coffee Quality Institute) as a person who can evaluate coffee according to the standards and procedures established by the American Specialty Coffee Association.
  • the quality of tea for example, the quality of green tea can be evaluated with 20 points for each of shape, color, aroma, light blue, and taste, with a total score (100 points) (reference material) : Tea Encyclopedia I (Nonbunkyo)).
  • an evaluation standard such as Parker points is known. Parker points are the grade points of wine evaluated by Robert Parker and are commonly used as wine quality evaluation criteria.
  • cyclic organic compound refers to a compound having a cyclic structure having carbon as a basic skeleton, which adversely affects the flavor of a beverage.
  • cyclic organic compound refers to a compound having a cyclic structure having carbon as a basic skeleton, which adversely affects the flavor of a beverage.
  • cyclic organic compound refers to a compound having a cyclic structure having carbon as a basic skeleton, which adversely affects the flavor of a beverage.
  • cyclic organic compound cyclic organic compound that adversely affects flavor
  • cyclic organic compound that adversely affects flavor and similar terms are used interchangeably and interchangeably. It is done.
  • the cyclic organic compound may have one or more atoms other than carbon as atoms constituting the ring. Examples of atoms other than the carbon include oxygen, nitrogen, and sulfur.
  • Cyclic organic compounds in beverages are those contained in beverage ingredients, those produced by the action of heat and fermentation in the production process of beverages, those produced over time by storage of beverages and ingredients, Or although it may be comprised from what originates in a manufacturing equipment or a container, it is not limited to this.
  • the cyclic organic compound may be non-volatile or volatile.
  • Nonvolatile cyclic organic compounds may affect the flavor characteristics of the beverage mainly from the viewpoint of taste, and may affect, for example, the bitterness, taste, miscellaneous taste, and the like of the beverage.
  • volatile cyclic organic compounds are recognized by the odor of animals such as humans due to their characteristics, and may affect the flavor characteristics of beverages mainly from the viewpoint of fragrance.
  • cyclic organic compounds detected in beverages attention may be paid to all cyclic organic compounds detected in beverages.
  • examples of such cyclic organic compounds include phenols, nitrogen-containing cyclic organic compounds, and other compounds.
  • Phenols in this specification is a general term for compounds having a structure in which one of the hydrogen atoms of the benzene ring is substituted with a hydroxyl group.
  • the phenols may be non-volatile or volatile.
  • volatile phenols may contribute to miscellaneous odors such as smoke odor and chemical odor of beverages.
  • Volatile phenols are often low in threshold and not only cause odors in beverages, but also report masking the preferred fragrance (Reference: HirokoHTakeuchi1uchiet al, PNAS, vol. 110, No. 40, 16235 -16240, October 1, 2013).
  • phenols include phenol, 2-methoxyphenol (common name: guaiacol), 2-methoxy-4-vinylphenol (common name: 4-vinylguaiacol), 2-methoxy-4-methylphenol.
  • 2-methoxy-4-ethylphenol common name: 4-ethyl guaiacol
  • 4-ethylphenol cresol, pyrocatechol, and the like, but are not limited thereto.
  • low-quality coffee has a chemical odor and a smoke odor, but according to the present invention, these odors can be reduced.
  • phenols in the beverage attention may be paid to all phenols in the beverage, but for convenience, specific phenols may be noted.
  • Specific phenols include, for example, phenol, 2-methoxyphenol, 2-methoxy-4-vinylphenol and the like.
  • specific phenols may be defined for individual beverages.
  • specific phenols for coffee may be phenol, 2-methoxyphenol, 2-methoxy-4-vinylphenol.
  • the analysis of phenols may be performed by any method known to those skilled in the art, but can be performed, for example, by the method shown in the examples.
  • nitrogen-containing cyclic organic compound means a cyclic organic compound containing nitrogen as an atom forming a ring skeleton.
  • nitrogen-containing cyclic organic compounds include pyrazines and indoles. Pyrazines are known to give a roasted feeling at an optimum concentration, but become an off-flavor causative compound such as soil and mold at excessive concentrations. For example, 2-ethyl-3,5-dimethylpyrazine and 2,3-dimethyl-5-methylpyrazine as pyrazines are off-flavors strongly related to the earthy odor of coffee, and are better than quality Arabica coffee beans. Is also abundant in low-quality Robusta coffee beans (reference materials: J.
  • indoles exhibit a flower-like scent at a low concentration, but an unpleasant stool odor at an excessive concentration.
  • indoles include indole and 3-methylindole (skatole).
  • tryptophan and the indoles produced by its decomposition can be an indicator of immature coffee beans (reference materials: PLOS ONE, August 2013, Vol. 8, Issue 8, e70098, p.1-7).
  • the immaturity of coffee extracted from immature coffee beans can be reduced.
  • coumaric acid and trichloroanisole are considered to be a precursor of 2-methoxy-4-ethylphenol and 4-ethylphenol, which is a cause of chemical odor called “phenol” in wine (Reference: Takumi Onda et al., Yamanashi Industry) Technical Center Research Report No. 26 (2012), pages 89-92).
  • trichloroanisole is known as a causal mold contamination substance called “Bushone” in wine (reference materials: Hiroko Takeuchi et al, PNAS, vol. 110, No. 40, 16235-16240, October 1 , 2013). Therefore, according to the present invention, coumaric acid and trichloroanisole can be reduced, and the flavor and quality of wine can be improved.
  • Examples of the compound that has a good influence on the flavor of the beverage or is useful in the present specification include furan compounds, acids, and sweet compounds present in high-quality coffee.
  • Furans contribute to the fragrant roasting incense of coffee, and examples thereof include furfural.
  • Examples of sweet compounds include furanones (eg, 4-hydroxy-2,5-dimethyl-3 (2H) -furanone, 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone) and the like. can do. These compounds are detected in a higher concentration in coffee extracted from Arabica coffee beans than in coffee extracted from Robusta coffee beans (Reference: Monthly Food Chemical 2013-12, p. 54- 59).
  • the cyclic organic compound that adversely affects the flavor of the beverage is selectively adsorbed, so that the relative amount of beneficial compounds can be increased.
  • the method of the present invention can specifically adsorb and remove cyclic organic compounds, but does not substantially change the content of soluble solids. For this reason, it does not impair the beverage yield and does not affect the taste of the beverage.
  • the soluble solids content of the beverage can be expressed as brix.
  • the beverage Brix obtained by the method according to the present invention is, for example, 99.95% or more, 99.96 or more, 99.97 or more, 99.98 or more, 99.99 or more of the beverage Brix before processing. Such an effect cannot be achieved by the prior art.
  • the measurement of Brix may be performed by any method known to those skilled in the art. For example, it can be performed by the method shown in the following examples.
  • cellulose derivative means a compound obtained by performing functional group substitution or functional group introduction on cellulose without changing its basic skeleton.
  • any cellulose derivative can be used as long as it has an adsorbing ability for cyclic organic compounds.
  • the cellulose derivative can be in the form of powder, flakes, granules, fibers, and films.
  • the shape considered to be appropriate can be employ
  • powdery, flaky, granular, and fibrous cellulose derivatives can be used.
  • a granular and fibrous cellulose derivative can be used.
  • fibrous and membrane-like cellulose derivatives can be used.
  • the membrane-like cellulose derivative a commercially available filtration membrane using a cellulose derivative as a raw material can be used.
  • a cellulose derivative having a predetermined average degree of polymerization that is, a viscosity characteristic
  • a viscosity characteristic For example, when a 6% aqueous solution exists at room temperature (20 to 25 ° C.), for example, a cellulose derivative exhibiting a viscosity of 10 to 500 mPa ⁇ s can be mentioned.
  • the viscosity can be measured by a method well known to those skilled in the art. For example, the viscosity can be measured by the following method described in WO20120023707A1.
  • the amount of the cellulose derivative used may be an amount necessary for the adsorption of the cyclic organic compound in the beverage by the cellulose derivative, and can be set in relation to the beverage to be contacted.
  • the amount of the cellulose derivative used can be set based on the weight% (w / v) of the cellulose derivative with respect to the volume of the beverage.
  • the weight% can be, for example, 0.1 to 10% (w / v).
  • the usage-amount of a cellulose derivative can also be set in relation to the brix of a drink.
  • the amount of cellulose derivative used per beverage brix can be 1000 ppm to 10000 ppm.
  • the volume / mass ratio described above may be used, but the beverage may be set based on the volume ratio of the beverage to the column volume. Moreover, when making a drink and a cellulose derivative contact by a filtration system, it can also set based on the volume of the drink per surface area of a cellulose derivative.
  • cellulose ester, cellulose ether and the like can be used as the cellulose derivative.
  • the cellulose ester include cellulose acetate, cellulose acetate propionate, cellulose propionate, cellulose acetate butyrate, cellulose acetate pentanate, and nitrocellulose, preferably cellulose acetate, cellulose propionate, and cellulose acetate pentanate.
  • the cellulose ether include methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose and the like.
  • cellulose acetate has a long history of use and is generally recognized to be harmless to the human body.
  • Cellulose acetate can be produced by a method known to those skilled in the art using wood pulp and acetic acid as raw materials. For example, by esterifying cellulose with acetic acid, it is possible to obtain a reaction product in which almost all hydroxyl groups on the cellulose are esterified, and further by partially hydrolyzing the ester. Cellulose acetate can be obtained. By adjusting the hydrolysis conditions, cellulose acetate having a desired degree of acetylation (degree of substitution) can be obtained.
  • the degree of acetylation means the weight percentage of bound acetic acid per unit weight.
  • the acetylation degree of cellulose acetate can be, for example, 20 to 80%, 50 to 70%.
  • the cellulose acetate may also contain cellulose acetate having an acetylation degree of about 55% or about 61%.
  • the acetylation degree can be measured by any method known by those skilled in the art, and for example, it can be measured by the following method described in WO20110023707A1.
  • Degree of acetylation (%) ⁇ 6.5 ⁇ (BA) ⁇ F ⁇ / W (Where A is the 1N-sulfuric acid titration (mL) of the sample, B is the 1N-sulfuric acid titration (mL) of the blank test, F is the concentration factor of 1N-sulfuric acid, and W is the weight of the sample. Showing).
  • the beverage after contacting the cellulose derivative as described above has a reduced content of the cyclic organic compound compared to the beverage before the contact.
  • the content of the cyclic organic compound in the beverage after the contact may be, for example, 90% or less or 90 to 60% of the content of the cyclic organic compound in the beverage before the contact. If the content of the cyclic organic compound in the beverage after the contact does not meet the set value, extend the contact time described above, change the contact temperature, add a cellulose derivative, repeat contact, etc. Can be satisfied.
  • the method for improving the flavor of a beverage of the present invention may further include removing the cellulose derivative from the beverage after contacting the beverage with the cellulose derivative.
  • the means for removing the cellulose derivative from the beverage is not limited, and examples thereof include allowing the cellulose derivative and the beverage mixture to stand, allowing the cellulose derivative to settle, and collecting the supernatant (also referred to as decantation).
  • a mixture of the cellulose derivative and the beverage is centrifuged to precipitate the cellulose derivative, and the supernatant is collected.
  • Another means is to collect the filtrate from which the cellulose derivative has been removed by filtering the mixture of the cellulose derivative and the beverage.
  • Extrusion method for example, a method of dropping a mixture of a cellulose derivative and a beverage on a filtration membrane and collecting the filtrate by natural dropping (also referred to as a drip method), or applying pressure to the mixture.
  • a removal means can be understood as an example of an applicable means when the contact between the beverage and the cellulose derivative is performed in a batch mode.
  • the contact between the beverage and the cellulose derivative is performed by a column method or a filtration method, the cellulose derivative is not necessarily mixed in the beverage, and therefore, an aggressive operation for removing the cellulose derivative may not be performed. I understand that.
  • the beverage from which the cellulose derivative has been removed has a reduced cyclic organic compound content compared to the beverage before the cellulose derivative is contacted.
  • the content of the cyclic organic compound in the beverage after the cellulose derivative is removed can be appropriately set. For example, 90% or less of the content of the cyclic organic compound in the beverage before the cellulose derivative is contacted, or 90 It may be up to 60%.
  • the contact with the cellulose derivative described above can be performed again.
  • the flavor characteristic of a beverage produced from a lower grade raw material can be brought closer to the flavor characteristic of a beverage produced from a higher grade raw material. That is, it becomes possible to produce a higher quality beverage from a lower grade raw material.
  • the method of this invention is applied to the drink manufactured from a raw material with a high grade, the flavor characteristic of a drink can be made further better.
  • the beverage obtained by applying the method of the present invention has a cyclic organic compound selectively removed, and a high-quality flavor is relatively emphasized. It may have no flavor characteristics.
  • the method of the present invention can be carried out using small-scale or medium-scale equipment in a test research institution or the like, and can also be carried out using medium-scale or large-scale factory equipment in a company. is there.
  • the present invention can be implemented by a general consumer performing or commanding at least some of the necessary steps. For example, a general consumer purchases a product composed of a dry beverage powder or a beverage raw material powder, and a cellulose derivative in the form of a film, and adds water to the powder to form a solution, which is used as the film-shaped powder.
  • the present invention can be carried out by filtering with a cellulose derivative.
  • an apparatus equipped with a dry beverage powder or a beverage raw material powder, and a cellulose derivative made into a film form, adds water to the powder to form a solution in response to an operator's command. Is filtered through a membranous cellulose derivative, and the filtrate is recovered in a cup to carry out the present invention.
  • a dry beverage powder or a beverage raw material powder and a cellulose derivative made into a film form
  • Is filtered through a membranous cellulose derivative and the filtrate is recovered in a cup to carry out the present invention.
  • Such an embodiment is included in the present invention.
  • the beverage obtained by the method of the present invention has a reduced cyclic organic compound and an improved flavor.
  • the beverage may be packed in a container.
  • any container normally used in the distribution of goods or manufacture of a drink such as an aluminum can, a steel can, a PET bottle, a glass bottle, a paper container, a barrel, and a factory storage tank, can be used.
  • the total phenol content was higher for lower quality C, D, and E compared to higher quality beans such as A and B. From this result, it was found that the content of phenols tends to increase as the quality of coffee beans decreases, suggesting that there is a relationship between the quality of coffee beans and the content of phenols.
  • HPLC conditions Device configuration: Fluorescence detector RF-20AX (Shimadzu Corporation) Column oven CTO20-AC (Shimadzu Corporation) Pump LC-30AD (Shimadzu Corporation) Autosampler SIL-30AC (Shimadzu Corporation) Column Cadenza CD-C18 (inner diameter 3 mm x 150 mm, particle diameter 3 ⁇ m (intact)) Analysis conditions: Sample injection volume 3 ⁇ L Flow rate 0.25mL / min Fluorescence detector excitation wavelength 265nm Fluorescence detector fluorescence wavelength 310nm Column oven set temperature 40 °C Mobile phase A Distilled water containing 0.1% formic acid Mobile phase B Acetonitrile containing 0.1% formic acid Concentration gradient time Mobile phase B concentration 0 min 40% 17.5 minutes 60% 18 minutes 80% 24 minutes 80% 25 minutes 40%
  • Test Example 2 2.1. Treatment with adsorbent A commercial coffee extract made from Robusta beans was used. The coffee extract has a smoke-like off-flavor. The coffee extract was diluted with water and adjusted to Brix 3.0% (hereinafter referred to as “adjusted solution” in this test). The adsorbent was added to the adjustment liquid at a concentration of 0.3% (w / v).
  • Activated carbon Powdered activated carbon GW, GW-H, and GLC (manufactured by Kuraray Chemical Co., Ltd.); -PVPP: Powdered PVPP (manufactured by BASF); -Cellulose acetate: Powdered cellulose acetate PF, LF, and LT35 (manufactured by Daicel Corporation) The thing of was used.
  • the adsorbent was removed by centrifugation and a polypropylene filter to obtain an adjustment liquid treated with the adsorbent. Moreover, the adjustment liquid which does not add an adsorbent was processed in the same manner to obtain an adjustment liquid without an adsorbent, which was used as a control. The following analysis was performed using these adjustment liquids.
  • the Brix of the adjustment liquid was lower than that of the control by any treatment of GW, GWH, and GLC.
  • the reduction in Brix means that the soluble solid content in the adjustment liquid is lower than that in the control.
  • the synthetic adsorption resin was used, the Brix of the adjustment liquid was shown to be lower than that of the control.
  • the decrease in Brix in the adjustment liquid due to the treatment with activated carbon and synthetic adsorption resin suggests that these adsorbents have adsorbed soluble solids in the adjustment liquid, resulting in loss of soluble solids from the adjustment liquid. To do.
  • the PP of the PP, PF, and LT35 treatment does not substantially reduce the Brix of the adjustment liquid compared to the control, and the yield is not impaired. Indicated. This not only does not impair the basic five tastes of beverages such as sweetness, sourness, salty taste, bitterness and umami, but also affects factors that contribute to beverage response, such as beverage thickness, richness, astringency, and body feeling, and palatability. It means not reaching.
  • Baking soda was added at a concentration of 0.1% (w / v) to the adsorbent-treated adjustment liquid and the adsorbent-untreated control, and diluted with water so that the Brix was 1.1%. .
  • the diluted solution was packed in a beverage can and sterilized by retort. The sterilization dilution was analyzed for aromatic components and sensory evaluation.
  • Flavor Evaluation Baking soda was added at a concentration of 0.1% (w / v) to the adsorbent-treated adjustment liquid and the adsorbent-untreated control, and diluted with water so that the Brix was 1.1%. Brix was measured using Rx-5000 ⁇ manufactured by Atago Co., Ltd. The diluted solution was packed in a beverage can and sterilized by retort. A drinking test was performed on the diluted liquid after sterilization. The drinking test was conducted by blind evaluation of five panels. Each of the four items of chemical odor, grain odor, miscellaneous taste, and comprehensive evaluation was scored in a five-step evaluation. Each sensory evaluation score was converted into a deviation value for each individual evaluation item and compared (FIG. 3).
  • the adjustment solution treated with the adsorbent has a lower sensory score deviation value for chemical odor intensity, grain odor intensity, and odor intensity and higher sensory evaluation score deviation value for overall evaluation than the untreated control. Indicated.
  • the adjustment solution treated with cellulose acetate significantly decreased the chemical odor intensity, grain odor intensity, and miscellaneous odor intensity, and the overall evaluation was significantly higher than the adjustment liquids treated with other adsorbents. This result suggests that cellulose acetate selectively adsorbs cyclic organic compounds such as phenols that have a bad influence on flavor. Such a remarkable effect of cellulose acetate was unexpected.
  • the cellulose acetate powder was removed by centrifugation and a polypropylene filter to obtain an adjustment liquid treated with an adsorbent. Moreover, the adjustment liquid which does not add an adsorbent was processed in the same manner to obtain an adjustment liquid without an adsorbent, which was used as a control.

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Abstract

L'objectif de la présente invention est d'améliorer la saveur d'une boisson par élimination sélective de composés organiques cycliques qui ont un effet indésirable sur la saveur de la boisson. Ce procédé d'amélioration de la saveur d'une boisson comprend la mise en contact de la boisson avec un dérivé de cellulose de sorte que les composés organiques cycliques dans la boisson soient adsorbés sur le dérivé de cellulose.
PCT/JP2015/086495 2014-12-26 2015-12-28 Procédé d'amélioration de saveur de boisson WO2016104810A1 (fr)

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JPWO2018168928A1 (ja) * 2017-03-14 2019-03-28 サントリーホールディングス株式会社 フルフリルメチルスルフィドを含む容器詰めコーヒー飲料
WO2019182114A1 (fr) * 2018-03-23 2019-09-26 サントリーホールディングス株式会社 Jus de fruit sans arôme
JPWO2019182115A1 (ja) * 2018-03-23 2021-03-11 サントリーホールディングス株式会社 アロマフリーブドウ果汁
JPWO2019182116A1 (ja) * 2018-03-23 2021-03-11 サントリーホールディングス株式会社 アロマフリー洋ナシ果汁
JP2021158942A (ja) * 2020-03-31 2021-10-11 アサヒ飲料株式会社 麦茶飲料
WO2023243608A1 (fr) * 2022-06-15 2023-12-21 アサヒグループホールディングス株式会社 Procédé de réduction de composant d'odeur désagréable dans des grains de café torréfiés

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JPWO2019182115A1 (ja) * 2018-03-23 2021-03-11 サントリーホールディングス株式会社 アロマフリーブドウ果汁
JPWO2019182116A1 (ja) * 2018-03-23 2021-03-11 サントリーホールディングス株式会社 アロマフリー洋ナシ果汁
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WO2023243608A1 (fr) * 2022-06-15 2023-12-21 アサヒグループホールディングス株式会社 Procédé de réduction de composant d'odeur désagréable dans des grains de café torréfiés

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