WO2019131996A1 - Boisson conditionnée - Google Patents

Boisson conditionnée Download PDF

Info

Publication number
WO2019131996A1
WO2019131996A1 PCT/JP2018/048435 JP2018048435W WO2019131996A1 WO 2019131996 A1 WO2019131996 A1 WO 2019131996A1 JP 2018048435 W JP2018048435 W JP 2018048435W WO 2019131996 A1 WO2019131996 A1 WO 2019131996A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
container
concentration
present
compositions
Prior art date
Application number
PCT/JP2018/048435
Other languages
English (en)
Japanese (ja)
Inventor
惇 向井
真 中島
陽次 朝見
和也 遠山
Original Assignee
サントリーホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to JP2019562500A priority Critical patent/JP7109477B2/ja
Priority to SG11202005018RA priority patent/SG11202005018RA/en
Publication of WO2019131996A1 publication Critical patent/WO2019131996A1/fr

Links

Images

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
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • 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

Definitions

  • the present invention relates to a packaged beverage and a method of manufacturing the same.
  • the present invention relates to a container-packed beverage capable of maintaining a fresh flavor such as freshness, which is characteristic of a targeted beverage, and a method for producing the same.
  • Container-packed beverages are widely spread and consumed mainly in cans, bottles, plastic bottles, chilled cups and the like.
  • container-packed beverages may be heat-sterilized so as to withstand long-term distribution or storage, and the heat-killed content may reduce the flavor components or degrade the flavor components during storage or distribution.
  • the fresh flavor that is characteristic of beverages, such as freshly made becomes difficult to feel during drinking.
  • Patent Document 1 describes that the deterioration with time of the container-packed beverage is suppressed by adjusting the amount of dissolved oxygen in the temporary heating / deoxygenation step to 0.1 to 3.0 ppm.
  • Patent Document 2 describes that by performing sterilization treatment under a condition in which a specific amount of phosphoric acid is blended, it is possible to suppress or mask the development of an unusual flavor peculiar to high-fruit juice beverages.
  • Patent Document 3 is to obtain a beverage container suitable for long-term storage by forming a resin beverage container in multiple layers and providing an oxygen absorbing layer and an oxygen blocking layer.
  • Patent Document 4 proposes that a beverage container suitable for container storage be obtained by improving the light transmittance of the container.
  • Non-patent Document 1 the aroma component of citrus fruits denatures at low pH with respect to the temporal deterioration of the flavor component of the beverage.
  • an object of the present invention is to develop a technique for suppressing the decrease in flavor quality due to heating and aging of the packaged beverage.
  • the present inventors diligently studied the above problems, and the present inventors spatially separate a beverage composition having a pH of 3.5 or more and a beverage composition having a pH of less than 3.5, and fill the container with a beverage composition.
  • a beverage composition having a pH of 3.5 or more By setting the pH of the substance to 3.5 or more, it was determined that the flavor component is unlikely to be attenuated, and it was confirmed that the flavor deterioration of the beverage due to heating and aging can be effectively suppressed.
  • the present invention includes the following aspects.
  • the beverage according to (1) which is a concentrate-type beverage which is diluted after diluting two or more beverage compositions filled in the beverage container.
  • the present invention unlike conventional container-packed beverages, it is possible to effectively suppress the heating of the container-packed beverages and the deterioration of the flavor quality over time.
  • the flavor characteristic of the targeted beverage can be easily maintained, and therefore, the added value of the packaged beverage can be improved.
  • the present invention it is possible to suppress the deterioration of the flavor quality of the beverage due to heat sterilization at the time of manufacture or deterioration with time during storage and distribution, so the loss of flavor components in the beverage is suppressed to improve the raw material yield. It can also be expected to
  • FIG. 1 is a graph showing the results of Test Example 1 (horizontal axis: pH; vertical axis: citral concentration).
  • the container-packed beverage according to the present invention is a container-packed beverage in which two or more beverage compositions having different compositions are respectively filled in two or more beverage containers, and a beverage composition filled in one beverage container.
  • the beverage according to the present invention is a container-packed beverage, and in the present invention, a container provided with two or more beverage containers is used. There is no particular limitation as long as there are two or more beverage containers, but the number of beverage containers is preferably 4 or less, more preferably 3 or less, and even more preferably 2.
  • the container-packed beverage according to the present invention is one in which two or more types of beverage compositions different in composition are filled in separate beverage containers respectively, and by doing so, deterioration of the flavor over time of the beverage is achieved. It can be suppressed.
  • each beverage container is not particularly limited, but may be, for example, 1 to 100 ml, preferably 2 to 60 ml, more preferably 3 to 50 ml, still more preferably 4 to 40 ml, and may be 5 to 30 ml. .
  • the capacity of each beverage container may be the same or different.
  • the container-packed beverage of the present invention is, in a preferred embodiment, mixed after drinking two or more beverage compositions filled in the beverage container.
  • the container-packed beverage according to the present invention is drinkable after diluting the two or more beverage compositions filled in the beverage container, in which case the beverage composition filled in the beverage container Is typically a concentrated (type) beverage.
  • the beverage composition filled in the beverage container Is typically a concentrated (type) beverage.
  • the beverage is diluted, not only water but also carbonated water, alcohol (ethanol) aqueous solution and milk can be suitably used.
  • alcohol can be used as a liquid to be diluted for drinking as a chew or the like.
  • the dilution factor when diluting the packaged beverage according to the present invention with a diluent is not particularly limited, but a dilution of 2.0 to 20.0 times is preferable, and a dilution of 3.0 to 10.0 times is more preferable, and 4. A 0-8.0 fold dilution is more preferred.
  • the container-packed beverage according to the present invention is characterized in that it is mixed after being heated. Even when stored at ordinary temperature for a long time, compared with pre-mixed and heated ones, it is possible to maintain the fresh flavor created and the flavor characteristic of the targeted beverage.
  • the material, shape, and the like of the container used in the present invention are not particularly limited as long as there are two or more beverage containers.
  • any of materials commonly used for beverage containers such as aluminum cans, metal containers such as steel cans, resin containers such as PET bottles, glass bottles, paper containers, etc. can be used.
  • the beverage container according to the invention is made of resin.
  • the packaged beverage according to the present invention may be filled in a container after heat sterilization of the beverage composition, or may be heat sterilized after filling the container.
  • aseptic filling may be performed at a low temperature or the like.
  • the conditions at the time of heat sterilization are not particularly limited, but the treatment specified in the Food Sanitation Law may be carried out.
  • retort sterilization eg, heat sterilization at 121 ° C. for 7 minutes while pressurizing appropriately
  • UHT sterilization for example, holding a beverage composition at 120 to 150 ° C. for 1 second to several tens of seconds etc.
  • You may use it as needed.
  • the sterilizing step in producing the container-packed beverage of the present invention is preferably carried out separately for each of the beverage compositions to be filled in the respective beverage containers, in order to prevent unintended mixing and contamination prior to filling. Thus, it is possible to minimize the flavor deterioration up to the filling step.
  • the container-packed beverage of the present invention is produced, for example, by the steps of preparing two or more beverage compositions, and filling the prepared two or more beverage compositions into separate beverage containers, respectively. can do.
  • it is possible to change the order of each step or to appropriately add a new step for example, a sterilizing step can be provided, or a step of removing a residue or the like by filtration can be inserted.
  • the beverage composition according to the present invention refers to a liquid composition prepared for drinking purpose.
  • known mixing devices such as, for example, a paddle mixer and a homomixer, and, if necessary, a high pressure homomixer, can be freely used.
  • a raw material of the composition common beverage raw materials such as coffee extract, tea extract, fruit extract, vegetable extract, synthetic flavor and natural flavor, sugars, sweeteners, seasonings, antioxidants, emulsifiers, It may also contain an alcohol such as a pH adjuster and liqueur. If necessary, solid and semi-solid substances such as pulp, pulp and jelly may be dispersed.
  • a component that imparts a characteristic flavor to a beverage is characterized by being easily deteriorated with time due to the influence of heat or the like.
  • deterioration may be promoted under conditions that can promote deterioration. Therefore, in the present invention, two or more beverage compositions having different compositions are separately filled in two or more beverage containers, and the pH of at least one beverage composition is adjusted to 3.5 or more.
  • the component that brings about a pH drop such as organic acids and the flavor component are localized in separate beverage compositions (the concentration of the components is made higher than in other beverage compositions) A large deterioration suppressing effect can be expected.
  • a flavor ingredient a ingredient which mainly affects a flavor as well as a ingredient which affects a taste is mentioned.
  • compounds having high reactivity and being easily deteriorated and denatured are preferably localized in one beverage composition.
  • antioxidant functional components such as astaxanthin, tocophenol, vitamin C and various pigment components May be localized in one beverage composition or in both.
  • the pH of the at least one beverage composition filled in the at least one beverage container is 3.5 or more, but may be 4.0 or more or 4.5 or more.
  • the upper limit in particular of pH is not restrict
  • the beverage composition having a pH of 3.5 or more can contain a component that characterizes the fresh smell of fruit juice.
  • aroma components include citral, terpineol, octanal, citronellal, ⁇ -pinene, ⁇ -pinene, ⁇ -terpinene, myrcene, terpinene-4-ol, nerol and the like.
  • the container-packed beverage of the present invention can be a beverage containing fruit juice.
  • the beverage composition filled in the at least one beverage container will contain fruit juice.
  • “lemon freshness” includes citral, terpineol, octanal, citronellal, ⁇ -pinene, ⁇ -pinene, ⁇ -terpinene, myrcene, myrpin, terpinene-4-ol, nerol, etc. These components are characterized in that deterioration is promoted when the pH value is low.
  • fruit juice is a concept including not only those obtained by squeezing fruits but also vegetable juices obtained by squeezing vegetables.
  • the fruit used as the raw material of fruit juice can use what is normally used in this industry, It does not specifically limit.
  • citrus fruits range, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange,
  • the fruit to be the raw material of the fruit juice is preferably citrus fruits.
  • the fruit juice may be any one of any of the above fruits alone or a combination of two or more. When using 2 or more types together, the ratio of each fruit (fruit juice) can be suitably adjusted as needed, and is not specifically limited.
  • the vegetable juice obtained by squeezing vegetables what is normally used in this industry can be used, It does not specifically limit. Specific examples thereof include, for example, carrots, onions, broccoli, turnip radish, cabbage, brussels sprouts, brussels sprouts leaves, celery, spinach, peppers, asparagus, barley young leaves, spring chrysanthemum, Chinese cabbage, Chinese cabbage, mustard vegetables, salads, komatsuna, bok choy , Tomorrow leaves, sweet potato, potato, tomato, molochaiya, paprika, watercress, parsley, celery, three leaves, lettuce, radish, kale, green cabbage leaves, shiso, eggplant, radish, green beans, pumpkin, beef bowl, green onion, ginger, radish, Chinese cabbage, vegetable, cauliflower, corn, bean sprouts, okra, turnip, cucumber, kohlrabi, gourd, zucchini, sesame, sprouts, and various sprouts.
  • the vegetable juice may be any one of any one of any
  • Fruit juice can be obtained by squeezing the raw material fruits and vegetables by a method known in the art.
  • a hydraulic press machine or a roller press squeezing vegetables as a raw material that has been subjected to pretreatment such as washing, sterilization, peeling, removal of skins and seeds, planting, crushing, re-glanding, etc.
  • those which have been squeezed according to these methods may be subjected to an enzyme treatment such as pectinase or cellulase, subjected to a juicer, or sterilized if desired.
  • an enzyme treatment such as pectinase or cellulase
  • the fruit juice may be concentrated, and as a method of concentration in this case, for example, concentration by ordinary heating, concentration under reduced pressure, low temperature concentration, vacuum concentration, freeze concentration, reverse osmosis concentration, etc. are known ing.
  • the properties of the fruit juice are not particularly limited, and may be, for example, liquid, gel, paste (pseudo-solid), semi-solid, or solid. If necessary, other components (for example, a small amount of salt, spices, food additives, etc.) may be contained.
  • Preparation of fruit juice can be omitted by obtaining a commercially available product.
  • Straight juice / vegetable juice, mixed juice / vegetable juice, paste, puree, concentrated puree and the like are commercially available.
  • straight fruit juice / vegetable juice is itself obtained by squeezing a single fruit or vegetable.
  • mixed fruit juice / vegetable juice is obtained by squeezing a plurality of fruits and vegetables.
  • the straight juice is one specified by the JAS standard, that is, one obtained by squeezing the fruit itself, or one to which only the component permitted by the JAS standard is added.
  • straight juice and concentrated reduced juice are those obtained by squeezing the fruit at a predetermined ratio, to which a component permitted by the JAS standard is added if necessary, and the solution is concentrated at a predetermined ratio
  • components accepted by the JAS standard include antioxidants such as vitamin C (including L-ascorbic acid and sodium L-ascorbate), sugar, honey, natural flavor and the like.
  • acidulants such as citric acid and sodium citrate, pH adjusters, enzymes, stabilizers such as pectin, sugars other than sugar, fruit juices using synthetic flavors, etc. are mentioned.
  • components that characterize the fresh smell of fruit juice for example, components such as citral, terpineol, octanal, citronellal, ⁇ -pinene, ⁇ -pinene, ⁇ -terpinene, myrcene, terpinen-4-ol, nerol etc. are characteristic of lemon Although it is said that these components are characterized in that deterioration is promoted when the pH value is low, it is preferable to localize these components in a beverage composition having a pH of 3.5 or more.
  • the packaged beverage according to the present invention is, in one aspect, an alcoholic beverage containing alcohol.
  • an alcoholic beverage is a beverage containing alcohol at the time of drinking, and the term "alcohol” as used herein means ethyl alcohol (ethanol) unless otherwise specified.
  • the alcoholic beverage according to the present invention is not particularly limited as long as it contains an alcohol, but as the alcohol raw material, distilled liquor or brewed liquor may be used. Specifically, for example, spirits (lam, vodka, gin etc.), liqueurs, whiskey, brandy or shochu, etc. may be mentioned, and further, brewed liquor such as beer may be used. These alcohol raw materials can be used alone or in combination.
  • the alcohol concentration at the time of drinking is not particularly limited, but 22 v / v% or less is preferable, 18 v / v% or less is more preferable, and 14 v / v% or less is more preferable.
  • the lower limit of the alcohol concentration is not particularly limited, but is preferably 1 v / v% or more, more preferably 3 v / v% or more, further preferably 5 v / v% or more, and may be 7 v / v% or more.
  • the packaged beverage according to the present invention has an alcohol concentration of 3 to 14 v / v% at the time of drinking.
  • the packaged beverage according to the present invention may be a carbonated beverage containing carbon dioxide gas at the time of drinking.
  • the pressure of carbon dioxide gas is preferably a pressure at which a refreshing sensation derived from carbon dioxide gas can be felt, and the liquid temperature is preferably 0.5 to 4.5 kgf / cm 2 at 20 ° C., and 1.0 to 4. more preferably 0 kgf / cm 2, more preferably 1.5 ⁇ 3.5kgf / cm 2.
  • the container-packed beverage according to the present invention after the container-packed beverage according to the present invention is opened, it can be made into a carbonated beverage by diluting with carbonated water.
  • the packaged beverage according to the present invention can be used as a beverage containing fat and oil components such as milk fat and vegetable fat and oil.
  • fat and oil components such as milk fat and vegetable fat and oil.
  • a beverage containing milk As a beverage containing milk, a beverage containing both milk fat and non-fat milk solid components is generally preferred. Recently, from the viewpoint of milk fat stability, price, etc., beverages in which part or all of milk fat has been replaced with vegetable oil have been developed.
  • a milk-containing beverage refers to a beverage manufactured using non-fat milk solid components, milk fat and / or vegetable fats and oils as raw materials.
  • the milk in the milk-containing coffee beverage refers to a component added to impart milk flavor and texture to the beverage
  • raw materials for supplying non-fat milk solid components include raw milk, milk, special milk and partially skimmed milk , Processed milk, cream, concentrated milk, non-sugar condensed milk, whole milk powder, cream powder, butter milk powder, adjusted milk powder, skimmed milk, skimmed milk, concentrated whey, skimmed concentrated milk, sweetened skimmed milk, skimmed milk powder, whey powder etc.
  • Raw materials for supplying milk fat include raw milk, milk, special milk, partially skimmed milk, processed milk, cream, concentrated milk, non-sugar milk, whole milk powder, cream powder, butter milk powder, adjusted milk powder and the like.
  • Vegetable fats and oils may be used instead of part or all of milk fat.
  • vegetable fats and oils for example, rapeseed oil, rapeseed hydrogenated oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, cotton oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, coconut hydrogenated oil And vegetable oils and fats thereof, hydrogenated oils thereof, transesterified oils with a mixture of one or more thereof, and the like.
  • the content of the milk component in the milk-containing beverage of the present invention is not particularly limited, it is preferably 0.1 to 10% by mass in terms of solid content at the time of drinking.
  • the solid content as referred to herein means a dried product after drying a component derived from milk using a general drying method (lyophilization, evaporation, etc.) to remove water.
  • the lower limit of the amount of lipids in the beverage based on the nutrition indication criteria of the method of improving nutrition is preferably 0.4 g, more preferably 0.45 g, still more preferably per 100 g of beverage Is 0.5 g, and the upper limit is preferably 1.0 g, more preferably 0.9 g, and still more preferably 0.8 g.
  • additives and the like may be blended alone or in combination, as in a normal beverage, as long as the effects of the present invention are not impaired.
  • additives include acidulants, flavors, vitamins, dyes, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, thickeners, quality stabilizers, etc. it can.
  • the beverage of the present invention may contain sugars such as glucose.
  • the beverage of the present invention may use one or more natural sweeteners and artificial sweeteners.
  • the beverage of the present invention comprises fructose-glucose liquid sugar.
  • the pH adjuster is a component capable of alleviating the pH drop at the time of sterilization, and refers to a substance that exhibits alkalinity when dissolved in water.
  • sodium bicarbonate sodium hydrogen carbonate
  • potassium carbonate potassium carbonate
  • the addition amount thereof is 0.1% by weight or less, preferably 0.05% by weight or less, based on the whole beverage.
  • a sweetening component means the component which exhibits sweetness.
  • sucrose isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol And lactitol, palatinit, reduced starch saccharide, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame K, sucralose, ducurtin and the like.
  • the packaged beverage according to the present invention has a Brix value (Brix) of 10 to 25, more preferably 11 to 20, and still more preferably 12 to 18 in a preferred embodiment, in which alcohol is included.
  • the upper limit of the brix value of the beverage including alcohol may be 31 and the lower limit may be 7.
  • the soluble solid content can be evaluated by the Brix value obtained using a sugar degree meter or refractometer, and the Brix value is the refractive index measured at 20 ° C. of the ICUMSA (International Committee for Sugar Analysis Method). It is the value converted into the mass / mass percentage of sucrose solution based on the conversion table. The unit is displayed as "° Bx", "%" or "degree".
  • the beverage of the present invention may be a low solute beverage with a low potential solid concentration, and is a so-called calorie-off type beverage, which is displayed as “zero saccharides”, “zero saccharides”, “calories off”, etc. May be
  • indications such as “zero saccharides”, “zero saccharides”, “calorie off”, etc. are defined in the nutrition indication standard under the provisions of the Health Promotion Law.
  • Saccharides zero means that the amount of saccharides (monosaccharides or disaccharides but not sugar alcohols) contained in the beverage is less than 0.5 g per 100 g of beverage It is a thing.
  • Carbohydrate zero is displayed when the density
  • Carbohydrate is one of the three major nutrient carbohydrates, which is a generic term for carbohydrates excluding dietary fiber.
  • the pH of the beverage of the present invention can be adjusted to the acidic side in a preferred embodiment from the viewpoint of long-term storage and microbial contamination.
  • the pH of the beverage is preferably 1.5 to 5.0, more preferably pH 1.8 to 4.5, still more preferably pH 2.1 to 4.0, and pH 2.4 to 3. 5 may be used.
  • Test Example 1 Influence of pH at the Heating on the Stability of Aroma Components The influence of pH on the stability of the aroma components was investigated. Specifically, for an aqueous solution containing 1 ppm of citral, an experiment was conducted to confirm the relationship between the pH at heating and the citral concentration after heating.
  • test solution was prepared by containing 1 ppm of citral in citric acid buffer (citric acid / sodium citrate) with varied pH.
  • the prepared test solution was heated in a 100 ° C. aluminum heat block for 1 hour. After heating, it was stored on ice.
  • Test Example 2 Preparation and evaluation of container-packed beverage (fruit juice carbonated beverage) (1) Preparation of container-packed beverage [Example] A citrus flavor (containing citral) was dissolved in ion exchange water to adjust the solid content concentration to 1.2% by weight and the pH to about 3.6 (Liquid A). In addition, frozen concentrated lemon clear juice (7-fold concentration), citric acid (anhydrous), aspartame, acesulfame potassium, sucralose, trisodium citrate, and L-ascorbic acid are dissolved in ion exchange water, and the solid concentration is 15. It adjusted so that 1 weight% and pH might be about 3.1 (liquid B). Here, the citral concentration is higher in solution A.
  • each of the solution A and the solution B was respectively filled in separate beverage containers and subjected to hot dip sterilization (75 ° C., 10 minutes) to produce a concentrated container-packed beverage.
  • solution A and solution B were mixed in equal amounts, and diluted with carbonated water (Suntory food, natural water sparkling in the Southern Alps) to a solid concentration of 0.85%.
  • Test Example 3 Preparation and evaluation of container-packed beverage (alcoholic beverage)
  • container-packed beverage [Example] Lemon soaking liquor, neutral spirits (alcohol concentration: 59 v / v%) and citrus flavor (containing citral) are dissolved in deionized water so that the alcohol concentration is 36% by weight and the pH is about 4.6.
  • a solution dissolve concentrated lemon juice (7-fold concentration), citric acid (anhydrous), aspartame, acesulfame potassium, sucralose, trisodium citrate, and L-ascorbic acid in ion-exchanged water, and adjust the pH to about 2.7.
  • the solution was prepared as follows (solution B).
  • the citral concentration is higher in solution A.
  • each of the solution A and the solution B was separately filled in separate beverage containers and subjected to hot water immersion sterilization (60 ° C., 10 minutes) to produce a concentrated container-packed beverage. Then, after storing under the following conditions, the A solution and the B solution are mixed in equal amounts, diluted with carbonated water (Suntory food, natural water sparkling from the Southern Alps) to an alcohol concentration of 9%, and juice-containing alcohol A beverage (cho high beverage) was prepared.
  • Condition 1 normal temperature (23 ° C.), 20 days
  • Condition 2 50 ° C., 6 days (acceleration test, equivalent to 23 ° C. for 180 days)
  • the amount of citral was 77 ppm (standard deviation: 0.96) in the example, while it was 13 ppm (standard deviation: 0.02) in the comparative example.
  • the Example has a citral concentration which is about 60 times as high as that of the Comparative Example, and it has been confirmed that the amount of citral is significantly high according to the present invention.
  • the "lemon freshness" of the Chuhai beverage was evaluated for those stored for 6 days at 50 ° C. (acceleration test), and the example was 3.3 (standard deviation: 0.52), while the comparative example was compared. Is 1.8 (standard deviation: 0.69), and it was confirmed by the present invention that the "lemon freshness" of the Chuhai beverage can be significantly enhanced.
  • the concentration of citral (the total of the concentration of neral and geranial concentration) was quantified in the same manner as in Test Example 1, the example was 660 ppm (standard deviation: 0.73) while the comparative example was 5 ppm (standard). Deviation: 0.01).
  • the Example has a citral concentration which is about 130 times as high as that of the Comparative Example, and it has been confirmed that the amount of citral is significantly high according to the present invention.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)

Abstract

La présente invention aborde le problème consistant à développer une technologie pour empêcher une diminution dans le temps de l'arôme d'une boisson conditionnée. La présente invention concerne une boisson conditionnée dans laquelle au moins deux types de compositions de boisson, ayant différentes compositions, sont introduites respectivement dans au moins deux parties de logement de boisson. Cette boisson conditionnée est conçue de façon qu'une composition de boisson introduite dans au moins l'une des parties de logement de boisson présente un pH d'au moins 3,5.
PCT/JP2018/048435 2017-12-28 2018-12-28 Boisson conditionnée WO2019131996A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2019562500A JP7109477B2 (ja) 2017-12-28 2018-12-28 容器詰飲料
SG11202005018RA SG11202005018RA (en) 2017-12-28 2018-12-28 Packaged beverage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017253685 2017-12-28
JP2017-253685 2017-12-28

Publications (1)

Publication Number Publication Date
WO2019131996A1 true WO2019131996A1 (fr) 2019-07-04

Family

ID=67067531

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2018/048435 WO2019131996A1 (fr) 2017-12-28 2018-12-28 Boisson conditionnée

Country Status (3)

Country Link
JP (1) JP7109477B2 (fr)
SG (1) SG11202005018RA (fr)
WO (1) WO2019131996A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102485373B1 (ko) * 2022-09-16 2023-01-09 박명화 파이토케미컬 컬러 주스 및 파이토케미컬 컬러주스의 제조방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5821566U (ja) * 1981-08-04 1983-02-09 サントリー株式会社 密封収納容器
JPH11185133A (ja) * 1997-12-22 1999-07-09 Sanden Corp 自動販売機の冷蔵庫
JP2005287319A (ja) * 2004-03-31 2005-10-20 Mitani Valve Co Ltd エアゾール容器入り発泡性濃縮カクテル
JP2014233243A (ja) * 2013-05-31 2014-12-15 麒麟麦酒株式会社 カクテルベースの新鮮かつ高香味のアルコール飲料提供用容器詰アルコール飲料
JP2014233244A (ja) * 2013-05-31 2014-12-15 麒麟麦酒株式会社 カクテルベースの容器詰アルコール飲料

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5821566U (ja) * 1981-08-04 1983-02-09 サントリー株式会社 密封収納容器
JPH11185133A (ja) * 1997-12-22 1999-07-09 Sanden Corp 自動販売機の冷蔵庫
JP2005287319A (ja) * 2004-03-31 2005-10-20 Mitani Valve Co Ltd エアゾール容器入り発泡性濃縮カクテル
JP2014233243A (ja) * 2013-05-31 2014-12-15 麒麟麦酒株式会社 カクテルベースの新鮮かつ高香味のアルコール飲料提供用容器詰アルコール飲料
JP2014233244A (ja) * 2013-05-31 2014-12-15 麒麟麦酒株式会社 カクテルベースの容器詰アルコール飲料

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102485373B1 (ko) * 2022-09-16 2023-01-09 박명화 파이토케미컬 컬러 주스 및 파이토케미컬 컬러주스의 제조방법

Also Published As

Publication number Publication date
JP7109477B2 (ja) 2022-07-29
JPWO2019131996A1 (ja) 2020-12-17
SG11202005018RA (en) 2020-07-29

Similar Documents

Publication Publication Date Title
US9826769B2 (en) Carbonated beverage, syrup used for preparing carbonated beverage, method for manufacturing carbonated beverage, and method for suppressing foaming in carbonated beverage
JP4964969B2 (ja) レバウディオサイドａ、エリトリトールまたはタガトースおよび酸味料を含むダイエット用飲料製品
JP6132594B2 (ja) 白ぶどう果汁入り飲料
AU2019278372B2 (en) Alcoholic beverage
RU2672498C1 (ru) Модуляция горечи и вкусовых ощущений посредством синергических смесей длинноцепочечных жирных кислот
JP7283855B2 (ja) アスパラギン酸を含有する炭酸アルコール飲料
WO2019131996A1 (fr) Boisson conditionnée
JP7299752B2 (ja) 飲料、および飲料の嗜好性向上方法
JP2019201653A (ja) 果汁含有アルコール飲料
JP7458192B2 (ja) 果汁含有飲料
CN116801731A (zh) 含有低聚半乳糖的饮料
JP2019097490A (ja) 果汁含有飲料
JP2019097489A (ja) 果汁含有飲料
JP7050971B1 (ja) ラフィノースを含有する飲料
JP7058353B1 (ja) キシロオリゴ糖を含有する飲料
JP7114441B2 (ja) 酸性飲料及び酸性飲料の風香味の維持方法
JP6931433B1 (ja) 低甘味の炭酸飲料
JP7177738B2 (ja) リナロール含有飲料
JP6738137B2 (ja) 植物エキス含有飲料、植物エキス含有飲料ベース、及び植物エキス含有飲料の呈味改善方法
JP6944760B2 (ja) 植物エキス含有飲料、植物エキス含有飲料ベース、及び植物エキス含有飲料の呈味改善方法
JP2022018235A (ja) 高甘味度甘味料を含有する飲料、飲料の製造方法、及び、飲料の香味向上方法
WO2024142876A1 (fr) Boisson réduite en goût indésirable ou odeur désagréable provenant de l'alcool
JP2022025491A (ja) 果汁含有飲料
JP2022107499A (ja) ラクチュロースを含有する飲料
JP2024002072A (ja) 果汁および野菜汁含有飲料

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18897020

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2019562500

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18897020

Country of ref document: EP

Kind code of ref document: A1