WO2023277050A1 - 飲料及び飲料の酒感を増強する方法 - Google Patents
飲料及び飲料の酒感を増強する方法 Download PDFInfo
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- WO2023277050A1 WO2023277050A1 PCT/JP2022/025900 JP2022025900W WO2023277050A1 WO 2023277050 A1 WO2023277050 A1 WO 2023277050A1 JP 2022025900 W JP2022025900 W JP 2022025900W WO 2023277050 A1 WO2023277050 A1 WO 2023277050A1
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- Prior art keywords
- beverage
- acid
- ppb
- fatty acids
- carbon atoms
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/04—Beer with low alcohol content
Definitions
- the present invention relates to beverages and methods of enhancing the boozeiness of beverages.
- RTD is an abbreviation for "Ready to Drink”, and includes alcoholic and non-alcoholic beverages such as ready-to-drink canned chu-hi, canned cocktails, and canned highballs.
- non-alcoholic beverages refer to beverages with an alcoholic taste containing less than 1% alcohol, which are similar in appearance, taste, aroma, etc. to alcoholic beverages, and which enhance the feeling of alcoholic beverages without increasing the alcohol content. is required.
- Patent Literature 1 describes a technique for enhancing the alcoholic feeling in alcoholic or non-alcoholic beverages using savory.
- this technique has the problem of imparting a savory-specific scent.
- Patent Document 2 describes a technique for imparting an alcoholic taste to alcoholic or non-alcoholic beverages using gentiobiose, which is a type of disaccharide.
- gentiobiose has a unique bitter taste.
- An object of the present invention is to provide a beverage with enhanced alcoholic taste. Another object of the present invention is to provide a method for enhancing the alcoholic taste of beverages.
- the present invention relates to the following beverages and the like.
- a method for enhancing the feeling of alcohol. [9] The method for enhancing the alcoholic taste of the beverage according to [8] above, wherein the beverage is an alcoholic beverage having an ethanol concentration of 1 v/v% or more and less than 5 v/v%. [10] The method for enhancing the alcoholic taste of the beverage according to [8] above, wherein the beverage is an alcoholic beverage having an ethanol concentration of less than 1 v/v%.
- the present invention it is possible to provide a beverage with enhanced alcoholic taste. Moreover, according to the present invention, it is possible to provide a method for enhancing the alcoholic taste of a beverage.
- the feeling of alcohol imparted in the present invention refers to a stimulating feeling in the throat that persists for a certain period of time after swallowing an alcoholic beverage.
- the feeling of alcohol in the present invention does not include changes in the state of the body when drinking an alcoholic beverage, such as a feeling of hot flashes or an uplifting feeling when drinking an alcoholic beverage, and the stimulating feeling as described above is not included. means.
- the present invention contains one or more fatty acids having 8 to 18 carbon atoms at a total concentration of 100 ppb or more, and one or more ethyl esters of fatty acids having 12 to 18 carbon atoms at a total concentration of 100 ppb or more. , for beverages in which the concentration of the most abundant fatty acids is less than 500 ppb.
- the beverage in the present invention is not particularly limited, but the beverage is preferably an alcoholic beverage or an alcoholic beverage, since the present invention provides an excellent alcoholic taste.
- beverages with an ethanol concentration of 1 v/v% or more are referred to as alcoholic beverages, and beverages with an ethanol concentration of less than 1 v/v% are referred to as alcoholic beverages (also referred to as non-alcoholic beverages).
- the beverage of the present invention is an alcoholic beverage or alcoholic beverage having an ethanol concentration of less than 5 v / v% More preferably, it is an alcoholic beverage or an alcoholic beverage with an ethanol concentration of 2.8 v/v% or less, and particularly preferably an alcoholic beverage with an ethanol concentration of less than 1 v/v%.
- the alcohol content refers to the volume % (v/v%) of ethanol in the beverage, so the ethanol concentration in the beverage is synonymous with the alcohol content in the beverage.
- the ethanol concentration in the beverage can be measured by any known method, and can be measured, for example, with a vibrating density meter.
- a sample is prepared by removing carbon dioxide gas from the beverage by filtration or ultrasonic waves as necessary, and the sample is steam-distilled, the density of the resulting distillate is measured at 15 ° C., and the National Tax Agency Using the "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15/15°C) Conversion Table" attached to the prescribed analysis method (2007 National Tax Agency Instruction No. 6, revised June 22, 2007) can be obtained by converting
- the pH of the beverage in the present invention is not particularly limited, it is preferably pH 2.0 to 5.0, more preferably pH 2.4 to 4.5, and still more preferably pH 2.9. ⁇ 4.0.
- the beverage of the present invention may be made suitable as a beverage with enhanced alcoholic taste by adjusting the pH of the beverage to the acidic side with an acidulant or the like. pH is the pH at 25°C.
- the beverage of the present invention contains one or more fatty acids having 8 or more and 18 or less carbon atoms at a total concentration of 100 ppb or more, and among the above fatty acids, the concentration of the most abundant fatty acid is less than 500 ppb.
- fatty acids having 8 to 18 carbon atoms include octanoic acid (C8/caprylic acid), nonanoic acid (C9/pelargonic acid), decanoic acid (C10/capric acid), undecanoic acid (C11/undecylic acid), dodecanoic acid ( C12/lauric acid), tridecanoic acid (C13/tridecylic acid), tetradecanoic acid (C14/myristic acid), pentadecanoic acid (C15/pentadecanoic acid), hexadecanoic acid (C16/palmitic acid), heptadecanoic acid (C17/margaric acid) and saturated fatty acids such as oct
- the beverage of the present invention preferably contains saturated fatty acids having 8 to 18 carbon atoms, and contains at least one selected from the group consisting of octanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and octadecanoic acid. More preferably, at least one fatty acid selected from the group consisting of octanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and octadecanoic acid is contained in a total concentration of 100 ppb or more.
- the beverage of the present invention preferably contains dodecanoic acid and/or tetradecanoic acid, since the feeling of alcohol can be more effectively enhanced. It is more preferable to include in In this case, the beverage may contain a fatty acid having 8 to 18 carbon atoms in addition to dodecanoic acid and tetradecanoic acid. Further, in the beverage of the present invention, it is more preferable that the fatty acid having 8 to 18 carbon atoms in the beverage is dodecanoic acid and/or tetradecanoic acid.
- the concentration of any one of the fatty acids having 8 to 18 carbon atoms is 500 ppb or more, the flavor unique to the fatty acid may become strong. That is, there is a possibility that the flavor of the beverage itself for which the alcoholic sensation is to be enhanced is impaired, and a negative flavor derived from fatty acids is produced. Therefore, in the beverage of the present invention, the concentration of the most abundant component (fatty acid) among fatty acids having 8 to 18 carbon atoms is less than 500 ppb.
- the concentration of the component that is the most abundant among the fatty acids is preferably 480 ppb or less, more preferably 450 ppb or less, and 430 ppb or less. 400 ppb or less is more preferable.
- the beverage of the present invention contains one or more ethyl esters of fatty acids having 12 to 18 carbon atoms in a total concentration of 100 ppb or more.
- fatty acids having 12 to 18 carbon atoms in ethyl esters of fatty acids having 12 to 18 carbon atoms include dodecanoic acid (C12/lauric acid), tetradecanoic acid (C14/myristic acid), pentadecanoic acid (C15/pentadecylic acid), Saturated fatty acids such as hexadecanoic acid (C16/palmitic acid), heptadecanoic acid (C17/margaric acid) or octadecanoic acid (C18/stearic acid); unsaturated fatty acids such as 9-hexadecenoic acid (C16:1/palmitoleic acid).
- the beverage of the present invention may contain a single type of fatty acid ethyl ester, or may contain two or more types of fatty acid ethyl esters.
- the beverage of the present invention preferably contains two or more, more preferably three or more, ethyl esters of fatty acids having 12 to 18 carbon atoms.
- ethyl esters of fatty acids having 12 to 18 carbon atoms may be simply referred to as fatty acid ethyl esters.
- the beverage of the present invention preferably contains at least one fatty acid ethyl ester selected from the group consisting of ethyl dodecanoate, ethyl tetradecanoate, ethyl hexadecanoate and ethyl octadecanoate.
- the beverage of the present invention contains at least one fatty acid ethyl ester selected from the group consisting of ethyl dodecanoate, ethyl tetradecanoate, ethyl hexadecanoate and ethyl octadecanoate so that the total concentration is 100 ppb or more. is more preferable.
- the concentration of the most abundant component (fatty acid ethyl ester) among the fatty acid ethyl esters is preferably 600 ppb or less, more preferably 500 ppb or less.
- the beverage of the present invention preferably contains 2 or more fatty acids having 8 to 18 carbon atoms and ethyl esters of 2 or more fatty acids having 12 to 18 carbon atoms.
- the beverage of the present invention preferably contains two or more fatty acids having 8 to 18 carbon atoms at a total concentration of 500 ppb or more.
- the beverage of the present invention more preferably contains 3 or more fatty acids having 8 to 18 carbon atoms in a total concentration of 1000 ppb or more.
- the total concentration of fatty acids having 8 to 18 carbon atoms contained in the beverage of the present invention is preferably less than 5000 ppb, more preferably less than 3000 ppb.
- the beverage of the present invention preferably contains one or more ethyl esters of fatty acids having 12 to 18 carbon atoms in a total concentration of 500 ppb or more.
- the beverage of the present invention contains the fatty acid ethyl esters at a total concentration of 500 ppb or more, it is not particularly limited whether the fatty acid ethyl esters contained in the beverage are a single type or a plurality of types, but the flavor of the beverage itself From the viewpoint of suppressing the generation of negative flavor (flavor) against, it is preferable to include two or more kinds.
- the beverage of the present invention may contain one or more ethyl esters of fatty acids having 12 to 18 carbon atoms at a total concentration of 1000 ppb or more, and may contain two or more of the fatty acid ethyl esters at a total concentration of 1000 ppb or more. more preferred.
- the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms contained in the beverage of the present invention is, for example, preferably 5000 ppb or less, more preferably 3000 ppb or less.
- the method for measuring the total concentration of fatty acids having 8 to 18 carbon atoms and the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms in a beverage is not particularly limited, but for example, the conditions described in Examples below. It can be measured by a gas chromatography mass spectrometer (GC-MS) or a liquid chromatography mass spectrometer (LC-MS) set to .
- GC-MS gas chromatography mass spectrometer
- LC-MS liquid chromatography mass spectrometer
- the type of alcoholic beverage is not particularly limited, but is preferably beer, highball, chuhai, cocktail, sour, or the like.
- the terms "highball” and “chuhai” when used in connection with the beverages of the present invention mean beverages containing water, distilled spirits and carbonic acid. Highballs and chuhai may further contain fruit juice.
- the term “sour”, when used in connection with the beverages of the present invention means beverages containing spirits, sour fruit juices such as citrus fruits, sweeteners, and carbonic acid.
- the term “cocktail”, when used in connection with the beverage of the present invention, means an alcoholic beverage made by mixing a base liquor with fruit juice or the like.
- the beverage of the invention is an alcoholic beverage
- alcohol may be incorporated into the beverage by any means, but typically the beverage of the invention contains spirits, thereby containing alcohol. do.
- the distilled liquor is not limited by its raw materials or manufacturing method. Examples of the distilled liquor include spirits (eg, vodka, rum, tequila, gin, aquavit), neutral spirits, liqueurs, shochu, and whiskey. Preferably, the spirit is a neutral spirit.
- the alcoholic beverages of the present invention may contain these spirits, or may contain alcohols different from these spirits but not the spirits.
- the type of alcohol-taste beverage is not particularly limited, but is preferably a beer-taste beverage (non-alcoholic beer).
- highball taste drink non-alcoholic highball
- chuhai taste drink non-alcoholic chuhai
- cocktail taste drink non-alcoholic cocktail
- sour taste drink non-alcoholic sour
- plum wine taste drink non-alcoholic plum wine
- wine taste They include beverages (non-alcoholic wine), shochu-taste beverages (non-alcoholic shochu), sake-taste beverages (non-alcoholic sake), and the like.
- beer-taste beverages non-alcoholic beer
- chu-hi-taste beverages non-alcoholic chu-hi
- cocktail-taste beverages non-alcoholic cocktails
- sour-taste beverages non-alcoholic sour
- the beverage of the present invention may contain carbon dioxide.
- Carbon dioxide can be imparted to the beverage using methods commonly known to those skilled in the art, including but not limited to dissolving carbon dioxide in the beverage under pressure, Carbon dioxide and the beverage may be mixed in a pipe using a mixer such as a carbonator, or carbon dioxide may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide. Alternatively, the beverage and carbonated water may be mixed. These means are appropriately used to adjust the carbon dioxide pressure.
- the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 3.5 kgf/cm 2 , more preferably 0.8 to 2.8 kgf/cm 2 . be.
- the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.
- GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.
- the temperature of the sample is set to 20° C.
- the carbon dioxide pressure is measured after degassing (snifting) the air in the container and shaking the gas volume measuring device.
- carbon dioxide pressure means carbon dioxide pressure at 20° C. unless otherwise specified.
- the beverage of the present invention may contain fruit juice and/or vegetable juice.
- the fruit juice may be in the form of straight fruit juice obtained by squeezing the fruit, which is used as it is, or concentrated fruit juice.
- transparent fruit juice and cloudy fruit juice can also be used, and whole fruit juice obtained by crushing the whole fruit including the outer skin of the fruit and removing only particularly coarse solids such as seeds, fruit puree obtained by pureeing the fruit, or drying Fruit juice obtained by crushing or extracting fruit pulp can also be used.
- Vegetable juice can also be used in the same form as the above fruit juice.
- the type of fruit juice is not particularly limited, but for example, citrus fruits (orange, mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku, ponkan, shikuwasha, kabosu, etc.), pome fruit (apple, pear, etc.), stone fruits (peaches, plums, apricots, plums, cherries, etc.), mustards (grapes, cassis, blueberries, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, lychee, etc.), fruit juices of fruity vegetables (strawberry, melon, watermelon, etc.).
- citrus fruits range, mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku, ponkan, shikuwasha, kabosu, etc.
- pome fruit apple, pear, etc.
- stone fruits
- fruit juices may be used singly or in combination of two or more.
- the types of vegetable juices include, for example, tomato juice, corn juice, pumpkin juice, carrot juice, etc.
- One type of vegetable juice may be used alone, or two or more types may be used in combination.
- the type of fruit juice is citrus and / or citrus, among which at least one selected from the group consisting of oranges, grapefruits, lemons, limes, grapes and cassis It preferably contains seed juice.
- the content of fruit juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w/w% or less than 10 w/w% in terms of fruit juice percentage.
- the "percentage of fruit juice" in the beverage is calculated by the following conversion formula using the amount (g) of fruit juice blended in 100 g of the beverage. Also, when calculating the concentration ratio, the JAS standard shall be followed, and the refractometer reading for sugar such as sugar and honey added to fruit juice shall be excluded.
- Fruit juice ratio (w / w%) ⁇ fruit juice blending amount (g)> x ⁇ concentration ratio> / 100 mL / ⁇ specific gravity of beverage> x 100
- the content of vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w/w%, or less than 10 w/w%.
- the content of vegetable juice is obtained according to the content of fruit juice converted into the above-described fruit juice ratio.
- the method for producing the beer-taste beverage is not particularly limited.
- general beer is made by mixing barley raw material, water, and various additives as necessary to saccharify the barley raw material, filtering the saccharified liquid, and adding hops to the wort. It can be produced through a preparation step of obtaining a pre-fermentation solution by adding, boiling, cooling, etc., and a fermentation step of adding beer yeast to the pre-fermentation solution and fermenting it. Then, a non-alcoholic beer-taste beverage can be produced by not including the fermentation step in the production process or by shortening the fermentation period in the fermentation process to suppress the production of alcohol.
- a non-alcoholic beer-taste beverage can also be produced by removing or reducing alcohol by distilling or diluting the post-fermentation liquid obtained in the fermentation step. Furthermore, in the method for producing a non-alcoholic beer-taste beverage, the pre-fermentation liquid (wort) obtained in the above preparation step or the post-fermentation liquid substantially free of alcohol is filtered, heated (sterilized), and carbonated. etc. may be included.
- the beverage of the present invention may also contain additives that are usually added to beverages, such as flavorings, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, as long as they do not impair the effects of the present invention.
- additives that are usually added to beverages, such as flavorings, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, as long as they do not impair the effects of the present invention.
- a pH adjuster, a quality stabilizer, etc. can be blended.
- the beverage of the present invention may or may not contain malt extract, but in a preferred embodiment, the beverage of the present invention does not contain malt extract.
- packaged beverages The beverage of the present invention can be provided in a packaged form.
- the form of the container includes, but is not limited to, metal containers such as cans, PET bottles, paper packs, bottles, pouches, and the like.
- a sterilized container-packed product can be produced by a method of heat sterilization such as retort sterilization after filling a container with the beverage of the present invention, or a method of sterilizing the beverage and filling the container.
- the present invention is also a method for enhancing the boozeiness of a beverage.
- the method is adjusted so that the total concentration of one or more selected from the group consisting of fatty acids having 8 to 18 carbon atoms is 100 ppb or more, and the concentration of the most abundant component among the above fatty acids is less than 500 ppb. and a fatty acid ethyl ester concentration adjusting step of adjusting the total concentration of one or more selected from the group consisting of fatty acid ethyl esters having 12 to 18 carbon atoms to 100 ppb or more.
- the method for adjusting the total concentration of the specific fatty acid in the beverage, the concentration of the fatty acid component contained most frequently, and the total concentration of the specific fatty acid ethyl ester are not particularly limited, but the specific fatty acid, the specific A method of adding fatty acid ethyl ester is exemplified, and the timing of addition is not particularly limited.
- the fatty acid concentration adjustment step and the fatty acid ethyl ester concentration adjustment step may be performed simultaneously or separately, and the order of the steps is not particularly limited.
- the total concentration of the above-mentioned specific fatty acid, the concentration of the fatty acid component contained most frequently, and the total concentration of the above-mentioned specific fatty acid ethyl ester may satisfy the above conditions.
- preferred aspects of the beverage in the method of the present invention are the same as those of the beverage of the present invention. Additionally, examples and amounts of additional other ingredients for the beverage are also described above.
- the method of the present invention is preferably a method for enhancing the boozy sensation of alcoholic beverages having an ethanol concentration of 1 v/v% or more and less than 5 v/v%. Moreover, the method of the present invention is preferably a method for enhancing the booze sensation of an alcoholic beverage having an ethanol concentration of less than 1 v/v %.
- Example 1 Sensory evaluation when fatty acid and/or fatty acid ethyl ester is added to commercially available beverage> Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid are added to a commercially available lemon sour-taste beverage (control) so that the total concentration of fatty acids with 8 to 18 carbon atoms is 100 ppb or 1000 ppb. The components were added so as to have the same concentration to prepare samples for Samples 1-1 and 1-4.
- ethyl laurate, ethyl myristate, ethyl palmitate, ethyl palmitate, ethyl laurate, ethyl myristate, ethyl palmitate, and Ethyl stearate was added so that each component had the same concentration to prepare samples for Samples 1-2 and 1-5.
- caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid are added to the commercially available lemon sour-taste beverage so that the total concentration of fatty acids having 8 to 18 carbon atoms is 100 ppb.
- Ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl stearate were added as fatty acid ethyl esters so that the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms was 100 ppb.
- Each component was added so as to have the same concentration to prepare a sample for sample 1-3.
- caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid are added to the commercially available lemon sour-taste beverage so that the total concentration of fatty acids having 8 to 18 carbon atoms is 1000 ppb.
- Ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl stearate were added as fatty acid ethyl esters so that the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms was 1000 ppb. Each component was added so as to have the same concentration to prepare a sample for sample 1-6. Sensory evaluation of alcohol feeling was performed for each of the obtained samples.
- the lemon sour-taste beverage (control) is a non-alcoholic sour-taste beverage containing 1% fruit juice as a raw material.
- Ingredients include lemon juice, dietary fiber, carbonic acid, acidulant, fragrance, antioxidant, sweetener, etc., and contains 0% alcohol, 0g protein, and 0.5-1.0g carbohydrate per 100ml as nutritional ingredients.
- the total concentration of fatty acids having 8 to 18 carbon atoms and the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms in the commercially available lemon sour taste beverage (control) were measured by GC-MS and Measured using LC-MS.
- the peak area ratio was calculated by dividing the peak area value of the detected fatty acid by the peak area value of the internal standard (each fatty acid - 18 O 2 ), and a calibration curve was drawn from the peak area ratio of the standard solution and its concentration.
- the fatty acid concentration in the sample was calculated using the calibration curve, the peak area ratio of the sample, the amount of the sample, and the like.
- the lower limit of quantification was similarly calculated using the lowest concentration at which the signal-to-noise ratio (S/N) exceeded 10 during standard solution analysis.
- the feeling of alcohol in the present invention refers to a stimulating feeling in the throat that persists for a certain period of time after swallowing a beverage
- the evaluation axes for sensory evaluation are "strength of stimulation” and "durability of stimulation”. Two items were set. The score for each evaluation axis is based on the following criteria, and the evaluation score of "intensity of stimulation” and “duration of stimulation” of the commercially available beverage used as a control is set to 0 points, and enhanced by the addition of fatty acid and / or fatty acid ethyl ester. Scoring was done for 'stimulus intensity' and 'stimulus persistence'.
- the score of alcoholic beverages (lemon sour) with an alcohol content of 5 v/v% was set at 3 points.
- Table 1 shows the average scores (panel averages) of three panelists for each of the sensory evaluations.
- Example 2 Evaluation of effective concentration of fatty acid and fatty acid ethyl ester>
- the commercially available lemon sour-taste beverage (control) used in Example 1 was added with caprylic acid, capric acid, lauric acid, Myristic acid, palmitic acid, and stearic acid are added so that each component has the same concentration, and the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms is 50, 100, 500, and 1000 ppb.
- ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl stearate were added so that each component had the same concentration to prepare samples according to samples 2-1 to 2-4.
- Sensory swallowing evaluation was performed in the same manner as in Example 1 for each of the obtained samples. Table 2 shows the sensory evaluation results obtained.
- the total concentration of fatty acids having 8 to 18 carbon atoms in the commercially available lemon sour taste beverage is 100 ppb or more
- the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms is 100 ppb or more.
- the total concentration of fatty acids with 8 to 18 carbon atoms in the commercially available lemon sour-taste beverage is 500 ppb or more, and 12 to 18 carbon atoms.
- Example 3 Evaluation of each fatty acid>
- the commercially available lemon sour-taste beverage (control) used in Example 1 was added with the fatty acids having 8 to 18 carbon atoms shown in Table 3 below so that the total concentration was 100 ppb.
- Samples according to 3-6 were prepared. Sensory swallowing evaluation was performed in the same manner as in Example 1 for each of the obtained samples. Table 3 shows the sensory evaluation results obtained. In the control, the total concentration of fatty acids having 8 to 18 carbon atoms was 30 ppb, and the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms was 17 ppb.
- Example 4 Flavor evaluation peculiar to a single fatty acid> To the commercially available lemon sour-taste beverage (control) used in Example 1, as fatty acids having 8 to 18 carbon atoms, the fatty acids listed in Table 4 below were added so that the total concentration was 100, 400, 500, and 600 ppb. , prepared each sample. Each obtained sample was imparted with a flavor peculiar to a single fatty acid, and it was confirmed whether or not a negative flavor (flavor) was produced in a commercially available beverage. Confirmation of the presence or absence of negative flavor (flavor) in commercial beverages was carried out by a panel of three experts.
- each fatty acid having 10 to 18 carbon atoms was added to the commercially available lemon sour-taste beverage (control) to a total concentration of 500 ppb.
- each fatty acid had a unique flavor.
- a fatty acid having 8 carbon atoms was added to a total concentration of 600 ppb, a flavor peculiar to caprylic acid was felt.
- the concentration of the most abundant component among the fatty acids having 8 or more and 18 or less carbon atoms is less than 500 ppb. It was confirmed.
- Example 5 Flavor evaluation peculiar to a single fatty acid> Add caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid to the following commercial beverages so that the total concentration of fatty acids with 8 to 18 carbon atoms is 1000 ppb, so that each component has the same concentration. Ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl stearate are added so that each component has the same concentration so that the total concentration of ethyl esters of fatty acids having 12 to 18 carbon atoms is 1000 ppb. prepared samples. It was confirmed whether the taste of sake was enhanced for each of the obtained samples.
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Abstract
Description
〔1〕炭素数8以上18以下の脂肪酸の1以上を、総濃度で100ppb以上含み、炭素数12以上18以下の脂肪酸のエチルエステルの1以上を、総濃度で100ppb以上含み、上記脂肪酸のうち、最も多く含まれる脂肪酸の濃度が500ppb未満である飲料。
〔2〕2以上の炭素数8以上18以下の脂肪酸と、2以上の炭素数12以上18以下の脂肪酸のエチルエステルを含む上記〔1〕に記載の飲料。
〔3〕上記脂肪酸は、ドデカン酸及び/又はテトラデカン酸を含み、ドデカン酸及びテトラデカン酸の総濃度が100ppb以上である上記〔1〕又は〔2〕に記載の飲料。
〔4〕炭素数8以上18以下の脂肪酸の総濃度が500ppb以上である上記〔1〕~〔3〕のいずれかに記載の飲料。
〔5〕炭素数12以上18以下の脂肪酸のエチルエステルの総濃度が500ppb以上である上記〔1〕~〔4〕のいずれかに記載の飲料。
〔6〕エタノール濃度が1v/v%以上5v/v%未満のアルコール飲料である上記〔1〕~〔5〕のいずれかに記載の飲料。
〔7〕エタノール濃度が1v/v%未満のアルコールテイスト飲料である上記〔1〕~〔5〕のいずれかに記載の飲料。
〔8〕炭素数8以上18以下の脂肪酸からなる群から選択される1以上の総濃度が100ppb以上、かつ、前記脂肪酸のうち、最も多く含まれる成分の濃度が500ppb未満となるように調整する脂肪酸濃度調整工程と、炭素数12以上18以下の脂肪酸のエチルエステルからなる群から選択される1以上の総濃度が100ppb以上となるように調整する脂肪酸エチルエステル濃度調整工程とを含む、飲料の酒感を増強する方法。
〔9〕飲料は、エタノール濃度が1v/v%以上5v/v%未満のアルコール飲料である上記〔8〕に記載の飲料の酒感を増強する方法。
〔10〕飲料は、エタノール濃度が1v/v%未満のアルコールテイスト飲料である上記〔8〕に記載の飲料の酒感を増強する方法。
本発明の飲料は、炭酸ガスを含んでもよい。炭酸ガスは、当業者に通常知られる方法を用いて飲料に付与することができ、例えば、これらに限定されないが、二酸化炭素を加圧下で飲料に溶解させてもよいし、ツーヘンハーゲン社のカーボネーター等のミキサーを用いて配管中で二酸化炭素と飲料とを混合してもよいし、また、二酸化炭素が充満したタンク中に飲料を噴霧することにより二酸化炭素を飲料に吸収させてもよいし、飲料と炭酸水とを混合してもよい。これらの手段を適宜用いて炭酸ガス圧を調節する。
本発明の飲料は、果汁及び/又は野菜汁を含有してもよい。果汁は、果実を搾汁して得られる果汁をそのまま使用するストレート果汁、あるいは濃縮した濃縮果汁のいずれの形態であってもよい。また、透明果汁、混濁果汁を使用することもでき、果実の外皮を含む全果を破砕し種子など特に粗剛な固形物のみを除いた全果果汁、果実を裏ごしした果実ピューレ、或いは、乾燥果実の果肉を破砕もしくは抽出した果汁を用いることもできる。野菜汁も、上記の果汁と同様の形態で用いることができる。
本発明では、飲料中の「果汁率」を、飲料100g中に配合される果汁配合量(g)を用いて下記換算式によって計算することとする。また濃縮倍率を算出する際はJAS規格に準ずるものとし、果汁に加えられた糖質、はちみつ等の糖用屈折計示度を除くものとする。
本発明の飲料における野菜汁の含有量は、特に限定されないが、典型的には、0~100w/w%、又は10w/w%未満である。ここで、野菜汁の含有量は、上記の果汁率に換算した果汁の含有量に準じて求める。
本発明における飲料には、他にも、本発明の効果を損なわない限り、飲料に通常配合する添加剤、例えば、香料、ビタミン、色素類、酸化防止剤、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。
(容器詰め飲料)
本発明の飲料は、容器詰めの形態で提供することができる。容器の形態には、缶等の金属容器、ペットボトル、紙パック、瓶、パウチなどが含まれるが、これらに限定されない。例えば、本発明の飲料を容器に充填した後にレトルト殺菌等の加熱殺菌を行う方法や、飲料を殺菌して容器に充填する方法を通じて、殺菌された容器詰め製品を製造することができる。
本発明は、飲料の酒感を増強する方法でもある。当該方法は、炭素数8以上18以下の脂肪酸からなる群から選択される1以上の総濃度が100ppb以上、かつ、上記脂肪酸のうち、最も多く含まれる成分の濃度が500ppb未満となるように調整する脂肪酸濃度調整工程と、炭素数12以上18以下の脂肪酸のエチルエステルからなる群から選択される1以上の総濃度が100ppb以上となるように調整する脂肪酸エチルエステル濃度調整工程とを含む。
また、本発明の方法は、エタノール濃度が1v/v%未満のアルコールテイスト飲料の酒感を増強する方法であることが好ましい。
市販のレモンサワーテイスト飲料(コントロール)に、炭素数8以上18以下の脂肪酸の総濃度が100ppb又は1000ppbとなるように、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸を各成分が同濃度となるように添加し、試料1-1及び試料1-4に係るサンプルを準備した。また、上記市販のレモンサワーテイスト飲料に、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度が100ppb又は1000ppbとなるように、脂肪酸エチルエステルとしてラウリン酸エチル、ミリスチン酸エチル、パルミチン酸エチル、ステアリン酸エチルを各成分が同濃度となるように添加し、試料1-2及び試料1-5に係るサンプルを準備した。また、上記市販のレモンサワーテイスト飲料に、炭素数8以上18以下の脂肪酸の総濃度が100ppbとなるように、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸を各成分が同濃度となるように添加し、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度が100ppbとなるように、脂肪酸エチルエステルとしてラウリン酸エチル、ミリスチン酸エチル、パルミチン酸エチル、ステアリン酸エチルを各成分が同濃度となるように添加し、試料1-3に係るサンプルを準備した。また、上記市販のレモンサワーテイスト飲料に、炭素数8以上18以下の脂肪酸の総濃度が1000ppbとなるように、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸を各成分が同濃度となるように添加し、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度が1000ppbとなるように、脂肪酸エチルエステルとしてラウリン酸エチル、ミリスチン酸エチル、パルミチン酸エチル、ステアリン酸エチルを各成分が同濃度となるように添加し、試料1-6に係るサンプルを準備した。得られた各サンプルに対し、酒感の官能評価を行った。
なお、上記レモンサワーテイスト飲料(コントロール)は、原料に果汁1%を含むノンアルコールサワーテイスト飲料である。原材料はレモン果汁、食物繊維、炭酸、酸味料、香料、酸化防止剤、甘味料などであり、栄養成分として100mlあたりアルコール分0%、タンパク質0g、炭水化物0.5~1.0gを含む。また、市販のレモンサワーテイスト飲料(コントロール)における炭素数8以上18以下の脂肪酸の総濃度、及び、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度は、以下の条件でGC-MS及びLC-MSを用いて測定した。
(1)標準溶液の調製
脂肪酸標準試薬を溶媒(メタノール、アセトン及びクロロホルム)にそれぞれ溶解して標準原液を調製した。標準原液を混合し、メタノールで適宜希釈して、脂肪酸の混合標準溶液を調製した。この時、混合標準溶液には内部標準物質(各脂肪酸-18O2)を添加した。
(2)分析試料の調製
試料となる市販の飲料に塩酸を加え、ヘキサンを用いて脂肪酸の抽出を行い、ヘキサン層を回収した。その後、溶媒置換を行い、内部標準物質(各脂肪酸-18O2)を、標準溶液の濃度と等しくなるように添加し、液体クロマトグラフ-質量分析計(LC-MS)で分析した。また、操作ブランクも同様に前処理して分析した。
(3)分析機器
LC:Prominence XR((株)島津製作所製)
MS:LTQ Orbitrap XL(Thermo Fisher Scientific社製)
カラム:L-column3 ODS (2.1mm I.D.×150mm、粒子径2μm、CERI)
(4)ピークの検出及び解析
ピークの検出には解析ソフトMRMPROBS ver.2.60を使用した。検出された脂肪酸のピーク面積値を内部標準(各脂肪酸-18O2)のピーク面積値で除してピーク面積比を算出し、標準溶液のピーク面積比及びその濃度から検量線を作成した。その検量線と試料のピーク面積比、試料量等を用いて試料中の脂肪酸濃度を算出した。定量下限値は標準溶液分析時にシグナルノイズ比(S/N)が10を超える最低濃度を用いて同様に算出した。
(1)標準溶液の調製
脂肪酸エチルエステル標準試薬(C4-C24 Even Carbon Saturated FAMEs(MERCK社製))を水にそれぞれ溶解して標準原液を調製した。標準原液を混合し、水で適宜希釈して、各脂肪酸エチルエステルの濃度が1ng/mL~1000ng/mLの混合標準溶液を調製した。混合標準溶液に塩化ナトリウムを30w/w%となるように添加し、溶解させた。
(2)分析試料の調製
試料となる飲料をソニケーションにより脱気し、気泡が落ち着いてから塩化ナトリウムを30%w/wとなるように添加して溶解させ、固相マイクロ抽出法(SPME)にてガスクロマトグラフ-質量分析計(GC-MS)で分析した。
(3)分析機器
GC:Agilent 7890A(Agilent Technologies社製)
MS:Agilent 5975C(Agilent Technologies社製)
カラム:DB-WAX UI 30m × 0.250mm(Agilent Technologies社製)
(4)分析条件
測定条件は以下の通りである。
<GC>
モード:スプリットレス
流量:1ml/min
昇温条件:40℃→250℃(+4℃/min)
<MS>
測定範囲:m/z 34-350
イオン源温度:230℃
(5)ピークの検出及び解析
ピークの検出には解析ソフトMassHunter Workstation Software Quantitative Analysis ver.B.09.00を使用した。検出された脂肪酸エチルエステルのピーク面積値及びその濃度から検量線を作成した。その検量線と試料のピーク面積比を用いて試料中の脂肪酸エチルエステル濃度を算出した。
専門パネル3名により飲み込み官能評価によって、市販製品(コントロール)及び市販製品に特定の脂肪酸及び/又は特定の脂肪酸エチルエステルを添加したサンプルについて、官能評価を実施した。
[手順]
(1)脂肪酸として、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸及び脂肪酸エチルエステルとしてラウリン酸エチル、ミリスチン酸エチル、パルミチン酸エチル、ステアリン酸エチルを秤量し、50%プロピレングリコール水溶液(食品添加物)に規定濃度となるように溶解した。
(2)得られた脂肪酸化合物、脂肪酸エチルエステル化合物を所定量、市販飲料に添加した。
(3)市販飲料を最終容量にフィルアップし、サンプル溶液を作製した。
(4)得られたサンプル溶液を分注し、飲み込み官能評価を行った。
[官能評価基準]
官能評価は専門パネル3名により0.5点刻みで下記の基準によりスコア付けを行い、そのスコアを平均化した。なお、本発明における酒感とは、飲料を飲みこんでから一定時間持続する喉への刺激感を指し、官能評価を行う際の評価軸には、「刺激の強度」及び「刺激の持続性」の2項目を設定した。各評価軸に対するスコアは以下を基準とし、コントロールとして使用した市販飲料の「刺激の強度」及び「刺激の持続性」の評価スコアを0点とし、脂肪酸及び/又は脂肪酸エチルエステルの添加により増強した「刺激の強度」及び「刺激の持続性」についてスコア付けをした。基準点として、アルコール含有量5v/v%の酒類(レモンサワー)のスコアを3点とした。
0点:効果を全く感じられない(市販のレモンサワーテイスト飲料(コントロール))
1点:効果をやや感じられる
2点:効果を明確に感じる
3点:効果を非常に感じる(アルコール含有量5v/v%の酒類(レモンサワー))
官能評価の結果として、各専門パネル3名のスコア平均値(パネル平均)を、表1に示した。
また、炭素数が8以上18以下の脂肪酸の総濃度のみが1000ppbを超えた場合(試料1-4)、又は、炭素数が12以上18以下の脂肪酸のエチルエステルの総濃度のみが1000ppbを超えた場合(試料1-5)のいずれも、刺激の強度のパネル平均及び刺激の持続性のパネル平均が1を超え2未満であり、酒感が付与されていることが確認できる。そして、炭素数8以上18以下の脂肪酸及び炭素数が12以上18以下の脂肪酸のエチルエステルの総濃度がいずれも1000ppbを超えた場合(試料1-6)には、刺激の強度のパネル平均及び刺激の持続性のパネル平均がいずれも2.5を超えており、酒感がより効果的に付与されていることが確認できる。
実施例1で用いた市販のレモンサワーテイスト飲料(コントロール)に、炭素数8以上18以下の脂肪酸の総濃度が50、100、500、1000ppbとなるように、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸を各成分が同濃度となるように添加し、また、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度が、50、100、500、1000ppbとなるように、ラウリン酸エチル、ミリスチン酸エチル、パルミチン酸エチル、ステアリン酸エチルを各成分が同濃度となるように添加し、試料2-1~2-4に係るサンプルを準備した。得られた各サンプルに対し、実施例1と同様にして飲み込み官能評価を行った。得られた官能評価の結果を表2に示した。
また、表2における試料2-3及び試料2-4の結果から、市販のレモンサワーテイスト飲料に、炭素数8以上18以下の脂肪酸の総濃度が500ppb以上、及び、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度が500ppb以上となるように、炭素数8以上18以下の脂肪酸及び炭素数12以上18以下の脂肪酸のエチルエステルを加えることで、刺激の強度のパネル平均及び刺激の持続性のパネル平均がいずれも2.5を超えており、酒感がより効果的に付与されていることが確認できる。
実施例1で用いた市販のレモンサワーテイスト飲料(コントロール)に、炭素数8以上18以下の脂肪酸として、下記表3に記載の脂肪酸を総濃度が100ppbとなるよう添加し、試料3-1~3-6に係るサンプルを準備した。得られた各サンプルに対し、実施例1と同様にして飲み込み官能評価を行った。得られた官能評価の結果を表3に示した。なお、コントロールにおける炭素数8以上18以下の脂肪酸の総濃度は30ppbであり、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度は17ppbであった。
実施例1で用いた市販のレモンサワーテイスト飲料(コントロール)に、炭素数8以上18以下の脂肪酸として、下記表4に記載の脂肪酸を総濃度が100、400、500、600ppbとなるよう添加し、各サンプルを準備した。得られた各サンプルに対し、単独脂肪酸特有のフレーバーが付与され、市販の飲料に対しネガティブな香味(フレーバー)が生じていないか確認をした。市販の飲料に対するネガティブな香味(フレーバー)の有無に関する確認は、3名の専門パネルにより実施され、コントロールである市販飲料の香味(フレーバー)に対しネガティブな香味が感じられなかった場合には「〇」、コントロールである市販飲料の香味(フレーバー)に対しネガティブな香味(フレーバー)が感じられた場合には「×」と評価した。下記表4には、3名のうち1名以上が「×」と評価した場合に「×」と示し、3名とも「〇」と評価した場合に「〇」と示した。また、市販の飲料に対するネガティブな香味(フレーバー)に関するコメントを下記表4に示した。なお、コントロールにおける炭素数8以上18以下の脂肪酸の総濃度は30ppbであり、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度は17ppbであった。
下記各種市販飲料に、炭素数8以上18以下の脂肪酸の総濃度が1000ppbとなるように、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸を各成分が同濃度となるよう添加し、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度が1000ppbとなるように、ラウリン酸エチル、ミリスチン酸エチル、パルミチン酸エチル、ステアリン酸エチルを各成分が同濃度となるように添加したサンプルを準備した。得られた各サンプルに対し、酒感が増強されているかを確認した。各種市販飲料に対する酒感の増強に関する確認は、3名の専門パネルにより飲み込み評価により実施され、ベースである各種市販飲料と比較して、上記成分を添加した後のサンプルにおける酒感効果、すなわち、サンプルを飲み込んでから一定時間持続する喉への刺激感について、フリーコメントで評価した。得られた結果を下記表5に示す。
・市販のレモンサワーテイスト飲料(炭素数8以上18以下の脂肪酸の総濃度は30ppbであり、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度は17ppb)
・市販のカシスオレンジカクテルテイスト飲料(炭素数8以上18以下の脂肪酸の総濃度は180ppbであり、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度は1ppb未満)
・市販のブドウサワー飲料(アルコール含有量3v/v%、炭素数8以上18以下の脂肪酸の総濃度は155ppbであり、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度は1ppb未満)
・市販のアルコール飲料(アルコール含有量9v/v%、炭素数8以上18以下の脂肪酸の総濃度は140ppbであり、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度は1ppb)
・市販のビールテイスト飲料(炭素数8以上18以下の脂肪酸の総濃度は1ppb未満であり、炭素数12以上18以下の脂肪酸のエチルエステルの総濃度は1ppb未満)
Claims (10)
- 炭素数8以上18以下の脂肪酸の1以上を、総濃度で100ppb以上含み、
炭素数12以上18以下の脂肪酸のエチルエステルの1以上を、総濃度で100ppb以上含み、
前記脂肪酸のうち、最も多く含まれる脂肪酸の濃度が500ppb未満である飲料。 - 2以上の炭素数8以上18以下の脂肪酸と、2以上の炭素数12以上18以下の脂肪酸のエチルエステルを含む請求項1に記載の飲料。
- 前記脂肪酸は、ドデカン酸及び/又はテトラデカン酸を含み、ドデカン酸及びテトラデカン酸の総濃度が100ppb以上である請求項1又は2に記載の飲料。
- 炭素数8以上18以下の脂肪酸の総濃度が500ppb以上である請求項1~3のいずれか1項に記載の飲料。
- 炭素数12以上18以下の脂肪酸のエチルエステルの総濃度が500ppb以上である請求項1~4のいずれか1項に記載の飲料。
- エタノール濃度が1v/v%以上5v/v%未満のアルコール飲料である請求項1~5のいずれか1項に記載の飲料。
- エタノール濃度が1v/v%未満のアルコールテイスト飲料である請求項1~5のいずれか1項に記載の飲料。
- 炭素数8以上18以下の脂肪酸からなる群から選択される1以上の総濃度が100ppb以上、かつ、前記脂肪酸のうち、最も多く含まれる成分の濃度が500ppb未満となるように調整する脂肪酸濃度調整工程と、
炭素数12以上18以下の脂肪酸のエチルエステルからなる群から選択される1以上の総濃度が100ppb以上となるように調整する脂肪酸エチルエステル濃度調整工程とを含む、飲料の酒感を増強する方法。 - 飲料は、エタノール濃度が1v/v%以上5v/v%未満のアルコール飲料である請求項8に記載の飲料の酒感を増強する方法。
- 飲料は、エタノール濃度が1v/v%未満のアルコールテイスト飲料である請求項8に記載の飲料の酒感を増強する方法。
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JP2015027309A (ja) * | 2014-09-30 | 2015-02-12 | 太一 染谷 | ビール風味付与剤およびビール風味飲料 |
WO2016006316A1 (ja) * | 2014-07-11 | 2016-01-14 | アサヒビール株式会社 | ビール様飲料 |
JP2016026476A (ja) | 2014-07-02 | 2016-02-18 | 小川香料株式会社 | アルコール感の付与剤または増強剤 |
JP2017012039A (ja) | 2015-06-29 | 2017-01-19 | キリン株式会社 | アルコール感が付与又は増強された非アルコール飲料又はアルコール飲料 |
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WO2016006316A1 (ja) * | 2014-07-11 | 2016-01-14 | アサヒビール株式会社 | ビール様飲料 |
JP2015027309A (ja) * | 2014-09-30 | 2015-02-12 | 太一 染谷 | ビール風味付与剤およびビール風味飲料 |
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