Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/68—Acidifying substances

Definitions

• the present invention relates to a beverage containing acetic acid.
• Beverages containing acetic acid are known. Beverages containing acetic acid may be irritated by acetic acid when swallowed. Specifically, the stimuli are acetic acid-derived stimuli that are felt at the moment of drinking (a tingling stimulus that comes out of the nose at the moment of drinking) and acetic acid-derived stimuli that remain after drinking (a stimulus that remains in the back of the throat after drinking). There is a stimulus like burning feeling that gets hot.
• An object of the present invention is to provide a novel technique capable of reducing the irritation derived from acetic acid, which is felt when drinking a beverage containing acetic acid.
• the present inventor made the beverage containing acetic acid a carbonated beverage and contained linalool or geraniol in a predetermined amount. As a result, by containing a predetermined amount of linalool, at least the irritation felt at the moment of drinking from acetic acid can be reduced, and by containing a predetermined amount of geraniol, the irritation remaining after drinking, which is derived from acetic acid, can be reduced. Find out and complete the invention.
• the gist of the present invention is as follows. [1] A carbonated beverage containing acetic acid having a content of 10 to 1000 ppm, linalool having a content of 1 to 6000 ppb and / or geraniol having a content of 1 to 4000 ppb. [2] The carbonated drink according to [1], wherein the Brix value is 1 to 10. [3] The carbonated beverage according to [1] or [2], which contains linalool having a content of 1 to 6000 ppb and geraniol having a content of 1 to 4000 ppb.
• the present embodiment relates to a beverage containing acetic acid and contains acetic acid in a content of 10 to 1000 ppm.
• the beverage of the present embodiment is a carbonated beverage and contains linalool having a content of 1 to 6000 ppb and / or geraniol having a content thereof of 1 to 4000 ppb.
• the stimulus derived from acetic acid at the moment of drinking and the stimulus derived from acetic acid remaining after drinking are collectively referred to as the stimulus derived from acetic acid.
• the reduction of acetic acid-derived irritation means that at least one of the acetic acid-derived irritation felt at the moment of drinking and the acetic acid-derived irritation remaining after drinking is reduced.
• the content of acetic acid is 10 to 1000 ppm as described above.
• the content of acetic acid is preferably 10 to 600 ppm.
• the acetic acid content of the beverage can be measured, for example, by high performance liquid chromatography (HPLC).
• the origin of acetic acid contained in the beverage of the present embodiment is not particularly limited.
• a component containing acetic acid as a main component such as vinegar may be added to the beverage to be contained, or the beverage is derived from a component that imparts a taste and / or aroma to the beverage described later. May be included in.
• the beverage of the present embodiment is a carbonated beverage.
• the carbonated beverage means a beverage in which carbon dioxide (carbon dioxide) is dissolved in the beverage.
• the carbon dioxide gas pressure is not particularly limited and can be appropriately set by those skilled in the art, but since irritation derived from acetic acid can be further reduced, it is 1.0 to 4.5 Vol. It is preferably 2.0 to 3.0 Vol, and more preferably 2.0 to 3.0 Vol.
• the carbon dioxide pressure refers to the volume of carbon dioxide dissolved in a packaged carbonated beverage at 1 atm and 0 ° C. and the volume ratio of the beverage.
• the beverage of the present embodiment contains at least one of linalool and geraniol.
• the origin of linalool and geraniol is not particularly limited, and a compound derived from a natural product or a synthetic product may be added to the beverage, or is derived from a component that imparts taste and / or aroma to the beverage described later. It may be contained in a beverage.
• Linalool is a compound classified as a monoterpene alcohol.
• the content of linalool is more preferably 10 to 4000 ppb.
• the upper limit of the content may be 1000 ppb, and therefore 10 to 1000 ppb can be exemplified as a more preferable embodiment.
• Geraniol is also a compound classified as a monoterpene alcohol. When the beverage of the present embodiment contains geraniol, the content thereof is 1 to 4000 ppb.
• the content of geraniol is more preferably 2 to 1000 ppb. Further, considering the change in the taste of the beverage, the upper limit of the content may be 500 ppb, and therefore 5 to 500 ppb is more preferable. Further, in this embodiment, a beverage containing 1 to 6000 ppb of linalool and 1 to 4000 ppb of geraniol is preferable because both the stimulus derived from acetic acid at the moment of drinking and the stimulus derived from acetic acid after drinking can be reduced.
• the contents of linalol and geraniol can be quantified by a solid phase microextraction method (SPME) using a gas chromatograph mass spectrometer (GC / MS, Agilent Technologies, 7890A GC / 5975C MSD).
• SPME solid phase microextraction method
• GC / MS gas chromatograph mass spectrometer
• the standard addition method is used for quantification.
• Three samples can be prepared for each measurement sample, and the average value of the quantitative results can be used as the measurement result.
• the 20 mL vial containing the prepared measurement sample was heat-treated at 60 ° C. for 10 minutes, and then SPME fiber (DVB / CAR / PDMS) manufactured by SUPELCO was inserted into the gas phase portion of the vial. Collect volatile components for a minute.
• the beverage of the present embodiment may contain, in addition to acetic acid, carbon dioxide, linalool and / or geraniol, other components as long as the object of the present invention can be achieved, and is not particularly limited.
• the beverage of the present embodiment may contain ingredients that impart taste and / or aroma to the beverage.
• such components include fruit juice, green tea, tea leaves such as black tea, extracts from coffee beans, and fragrances.
• Fruit juice refers to a liquid component obtained by crushing fruits, squeezing or straining them, and removing skins, seeds, etc. as necessary.
• fruits from which fruit juice is derived include citrus fruits, fruits of Rosaceae, grapes, pineapples, guava, bananas, mangoes, acerolas, lychees, papayas, passion fruits, blueberries, kiwifruits, melons and the like.
• citrus fruits include orange, citrus depressa, grapefruit, lemon, lime, yuzu, iyokan, citrus, hassaku, ponkan, shikuwasa, and kabosu.
• fruits of Rosaceae include apricots, strawberries, plums, cherry blossoms, plums, pears, Japanese pears, loquats, peaches, apples, prunes, and raspberries.
• the juice of one or more of these fruits may be selected and contained in the beverage of the present embodiment.
• the fruit juice and the extract may be added to the beverage as they are obtained by the juice squeezing treatment or the extraction treatment, or may be added to the beverage through treatments such as concentration, reduction, fermentation and freeze-drying. May be.
• the beverage of the present embodiment may contain other components that impart taste and / or aroma and the like, for example, beverage components used in commercially available beverages.
• beverage components used in commercially available beverages.
• Such components include defoaming agents, acidity agents, sodium salts such as sodium hydrogen carbonate, sodium citrate, sodium phosphate and sodium chloride, magnesium salts such as magnesium sulfate, potassium salts such as potassium phosphate and calcium chloride.
• Calcium salts such as, pH adjusters, preservatives, antioxidants, sweeteners, amino acids and the like can be mentioned.
• the pH is not particularly limited and can be appropriately set by those skilled in the art, for example, 2.0 to 4.0.
• the citric acid acidity is not particularly limited and can be appropriately set by those skilled in the art, for example, 0.1 to 0.4 g / 100 ml.
• the citric acid acidity refers to the number of grams [anhydrous citric acid g / 100 ml] when the amount of organic acid contained in 100 ml of a beverage is converted into citric acid.
• the citric acid acidity of a beverage is measured by a method specified in the acidity measurement method of the JAS standard, specifically, a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. can.
• the beverage is a carbonated beverage, which will be described later, the carbon dioxide gas is degassed by a conventional method before the citric acid acidity is measured, and then the beverage is subjected to the measurement.
• the Brix value of the beverage is preferably 1 to 10.
• the Brix value refers to the reading of the refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C.
• Brix can be measured using a known method and device.
• the Brix value can be adjusted, for example, by adjusting the blending amount of the sweetener.
• the adjustment of the Brix value is not particularly limited, but can be performed, for example, at the stage of preparing a beverage.
• the values measured at 20 ° C. were measured using a digital refractometer RX-5000 ⁇ manufactured by ATAGO.
• the components contained in the beverage are added to the raw water so as to have an acetic acid content of 10 to 1000 ppm, a linalool content of 1 to 6000 ppb and / or a geraniol content of 1 to 4000 ppb. It can be produced by mixing and dissolving carbon dioxide in the obtained beverage (mixed liquid) to make a carbonated beverage.
• the method and order of adding the components are not particularly limited and can be appropriately set by the person in charge.
• the raw material water may be a solution of the contained components in addition to the water itself.
• the treatment for dissolving carbon dioxide in the beverage is not particularly limited, and for example, a method of mixing water in which carbon dioxide is dissolved in a solution in which other components are dissolved in raw water to prepare a carbonated beverage (post).
• the mixing method) and the method of directly injecting carbon dioxide into the above-mentioned solution to dissolve it (premix method) can be mentioned.
• the beverage of the present embodiment can be a packaged beverage enclosed in a container.
• the method of encapsulating the container is not particularly limited, and for example, it can be performed according to a conventional method.
• a known container used for beverages can be appropriately selected and used, and the material and shape are not particularly limited.
• Specific examples of the container include transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.
• the beverage in a beverage containing acetic acid having a content of 10 to 1000 ppm, the beverage is a carbonated beverage, the content is 1 to 6000 ppb, and linalool and / or its content is 1 to 4000 ppb.
• the acetic acid-derived irritation felt when drinking a beverage can be reduced.
• the palatability of the beverage containing acetic acid can be enhanced, so that the beverage can be made into a beverage having a higher commercial value.
• linalool and / or geraniol may be contained with a content of 1 to 6000 ppb and / or a content thereof of 1 to 4000 ppb. Also provided are methods of reducing irritation derived from acetic acid, including.

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• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Non-Alcoholic Beverages (AREA)

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Citations (8)

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• 2020
  • 2020-05-21 JP JP2020088738A patent/JP7034565B2/ja active Active
• 2021
  • 2021-01-27 WO PCT/JP2021/002826 patent/WO2021235007A1/ja not_active Ceased

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