JP2018099092A - Beverage - Google Patents

Abstract

[Problem] To provide a novel technique capable of suppressing the appearance of a deteriorated odor caused by the influence of light in a beverage containing an unsaturated fatty acid and having an absorbance at 720 nm of 0.01 or less.
A beverage containing an unsaturated fatty acid and having an absorbance at 720 nm of 0.01 or less and in which deterioration odor caused by light is suppressed, comprising hexanal, trans-2-hexenal and trans-2 -The drink which contains the 1 type, or 2 or more types of compound selected from the group which consists of hexenol in the range whose total content is 0.01-50 ppm.
[Selection figure] None

Description

  The present invention relates to a beverage, and more particularly to a beverage containing an unsaturated fatty acid and having an absorbance at 720 nm of 0.01 or less.

  In beverages containing unsaturated fatty acids derived from fruit juices and fragrances, components that cause off-flavors such as (E) -2-decenal and 1-octen-3-one are generated from unsaturated fatty acids when exposed to light. (Light degradation) In recent years, with the spread of LED lights, the number of cases where packaged beverages are exposed to strong light at stores has increased, and measures to suppress light degradation have been urgently needed.

  On the other hand, the use of an antioxidant (for example, the antioxidant described in Patent Document 1) is effective in suppressing component changes such as photodegradation.

JP 2003-159038 A

  However, when an antioxidant is used, the degree of freedom in product design is limited accordingly. Moreover, in the transparent drink, the subject that transparency fell by the turbid component derived from an antioxidant occurred.

  An object of this invention is to provide the novel technique which can suppress that the deterioration odor produced by the influence of light is sensed in the drink which contains an unsaturated fatty acid and the light absorbency of 720 nm is 0.01 or less.

  The present inventor has noticed that a deterioration odor is likely to occur due to the influence of light in a beverage containing an unsaturated fatty acid and having an absorbance at 720 nm of 0.01 or less, and as a result of earnest research, the beverage contains a predetermined component As a result, it was found that the deterioration odor can be suppressed, and the present invention was completed.

The gist of the present invention is as follows.
[1] A beverage that contains unsaturated fatty acids and has an absorbance at 720 nm of 0.01 or less, and a deterioration odor caused by light is suppressed,
A beverage containing one or more compounds selected from the group consisting of hexanal, trans-2-hexenal and trans-2-hexenol in a total content of 0.01 to 50 ppm.
[2] One or more compounds selected from the group consisting of hexanal, trans-2-hexenal and trans-2-hexenol are contained in a total content of 0.01 to 5 ppm. ] The drink as described in.
[3] The beverage according to [1] or [2], wherein the beverage is a packaged beverage.
[4] One or more compounds selected from the group consisting of hexanal, trans-2-hexenal and trans-2-hexenol in a beverage containing unsaturated fatty acids and having an absorbance at 720 nm of 0.01 or less, A masking method for a deteriorated odor caused by light derived from an unsaturated fatty acid, comprising containing the total content in a range of 0.01 to 50 ppm.

  ADVANTAGE OF THE INVENTION According to this invention, the novel technique which can suppress that the degradation odor produced by the influence of light is sensed in the drink which contains an unsaturated fatty acid and the light absorbency of 720 nm is 0.01 or less can be provided.

It is a graph which shows the relationship between content of the hexanal and deterioration odor in an Example (peach). It is a graph which shows the relationship between content of trans-2-hexenal and a deterioration odor in an Example (peach). It is a graph which shows the relationship between content of trans-2-hexenol and a deterioration odor in an Example (peach). It is a graph which shows the relationship between content of hexanal in an Example, and deliciousness (peach). It is a graph which shows the relationship between content of trans-2-hexenal in an Example, and deliciousness (peach). It is a graph which shows the relationship between content of trans-2-hexenol and deliciousness in an Example (peach). It is a graph which shows the relationship between content of the hexanal and deterioration odor in an Example (grape). It is a graph which shows the relationship between content of trans-2-hexenal and a deterioration odor in an Example (grape). It is a graph which shows the relationship between content of trans-2-hexenol and a deterioration odor in an Example (grape). It is a graph which shows the relationship between the content of hexanal in an Example, and deliciousness (grape). It is a graph which shows the relationship between content of trans-2-hexenal in an Example, and deliciousness (grape). It is a graph which shows the relationship between content of trans-2-hexenol and deliciousness in an Example (grape). It is a graph which shows the relationship between the content of hexanal and / or trans-2-hexenol, deterioration odor, and taste in Examples (peach).

Hereinafter, one embodiment of the present invention will be described in detail.
The beverage according to the present embodiment is a beverage containing unsaturated fatty acids and having an absorbance at 720 nm of 0.01 or less, and one or more selected from the group consisting of hexanal, trans-2-hexenal and trans-2-hexenol Two or more compounds are contained in a total content of 0.01 to 50 ppm. By satisfying the configuration, even when a causative substance of the deteriorated odor is generated from the unsaturated fatty acid due to the influence of light, the deterioration odor can be suppressed when it is drunk (when it is taken into the mouth). it can.

  In the present specification, the deteriorated odor refers to an unpleasant odor reminiscent of a metal-like odor, an oily odor, a resin odor, or a stink bug, which is felt when drinking a beverage. The causative substance of the deteriorated odor is a compound generated from an unsaturated fatty acid under the influence of light, and specifically includes (E) -2-decenal, 1-octen-3-one and the like.

  In the beverage of this embodiment, the content of unsaturated fatty acid is not particularly limited as long as the object of the invention can be achieved. In the present embodiment, how the unsaturated fatty acid is contained in the beverage is not particularly limited. Unsaturated fatty acids are contained in fruit juices, flavors, etc., for example, those in which either or both of these are contained in beverages so that unsaturated fatty acids are contained in beverages, etc. Can be mentioned.

For example, in this embodiment, it can be set as the drink containing fruit juice containing 5 weight% or less fruit juice, and it can suppress that a deterioration odor is felt in the drink containing 5 weight% or less fruit juice.
In this specification, fruit juice means the liquid component obtained when fruit is squeezed. Juice refers to the operation of squeezing and separating liquid components from fruits. For example, fruit juice can be obtained by crushing fruit into a suitable size and squeezing the crushed material. The squeezing can be performed by a conventional method using a normal squeezing machine. For example, the squeezing can be performed using a brown type (paddle type) or butterfly type pulper finisher. Further, the fruit juice may have been subjected to clarification treatment such as microfiltration, enzyme treatment, and ultrafiltration.
In this embodiment, fruit juices such as peach, grape, strawberry, plum, apple, Japanese pear, pear, etc. can be mentioned, and it is not particularly limited. For example, in beverages, one or more kinds of these juices are included. Can be made.

The beverage of this embodiment is a beverage containing unsaturated fatty acids as described above and having an absorbance at 720 nm of 0.01 or less. The beverage is a beverage whose appearance is, for example, colorless and transparent, and as described above, a deteriorated odor is likely to occur due to the influence of light.
In the present specification, the term “colorless and transparent” refers to a state that is seen through, has no specific color, and has the same appearance as water. The absorbance at 720 nm can be measured with an optical path length of 1 cm using, for example, a spectrophotometer.

In the present embodiment, the total content of at least one compound of Hexanal, Trans-2-hexenal, and Trans-2-hexenol Is contained in the beverage in the range of 0.01 to 50 ppm. In addition, when at least one compound of hexanal, trans-2-hexenal and trans-2-hexenol is contained in the beverage in a range of 0.01 to 5 ppm in total, the taste of the beverage Is also preferable. Furthermore, from the viewpoint of further suppressing the feeling of a deterioration odor, the total content is more preferably in the range of 0.05 ppm to 5 ppm, and still more preferably 0.5 ppm to 5 pmm.
When the total content of these compounds in a beverage is 0.01 ppm or more, a deteriorated odor is less likely to be felt when drunk than when the content is less than 0.01 ppm. In addition, even when the total content is higher than 50 ppm, it is possible to suppress the deterioration odor from being felt, but since the flavor like green leaves increases and the preference as a fruit drink decreases, it may be 50 ppm or less. preferable.
In the beverage of this embodiment, hexanal, trans-2-hexenal, and trans-2-hexenol may be in a mode in which one of these compounds is contained in the beverage, and 2 of these. The aspect with which a seed | species or three types of compounds are contained in a drink may be sufficient. When 2 or 3 types of compounds are contained in a beverage, the content and ratio of each compound are not particularly limited and can be appropriately set by those skilled in the art.

  In addition, about hexanal, trans-2-hexenal, and trans-2-hexenol, as a measuring method, using well-known measuring techniques, such as a gas chromatograph mass spectrometer (GC / MS), is mentioned.

The beverage of this embodiment may contain other components in addition to hexanal, trans-2-hexenal or trans-2-hexenol as long as the object of the present invention can be achieved, and is not particularly limited. Specific examples of other components include sweeteners, fragrances, pigment components, fruit juice, pH adjusters, antioxidants (antioxidants), preservatives, seasonings, acidulants, vitamins, amino acids, and the like. .
The pH of the beverage is not particularly limited and can be set as appropriate. For example, when the beverage is colorless and transparent, the pH may be in the range of 2.6 to 3.6. It is more preferable to apply the configuration according to the embodiment.
That is, an antioxidant is added by containing one or more compounds of hexanal, trans-2-hexenal and trans-2-hexenol in a total content of 0.01 to 50 ppm. Even if not, it is possible to suppress the perceived odor. As a result, in the beverage having a colorless and transparent pH 2.6 to 3.6 that is more influenced by the turbidity component derived from the antioxidant, the amount of the antioxidant used is reduced or the beverage is produced as unused. It becomes possible. Therefore, it is more preferable that the beverage configuration according to the present embodiment is applied to a colorless and transparent beverage having a pH of 2.6 to 3.6.
The beverage of this embodiment may be a sparkling beverage (carbonated beverage) in which carbon dioxide gas is dissolved. Although it is not specifically limited when it is a carbonated drink, A gas pressure can be 0.13-0.46 MPa, for example.
In addition, in this specification, a gas pressure means the gas internal pressure of the container-packed drink at 1 atmosphere and 20 degreeC. For the measurement, after setting the sample to 20 ° C, attach a gas pressure gauge, open the stopcock, degas (snift), immediately close the stopcock and shake vigorously to keep the pressure constant. This can be done by converting the value at that time into Mpa.
Moreover, alcohol can be added and it can also manufacture as an alcoholic beverage.

  The method for producing the beverage of this embodiment is not particularly limited, and can be appropriately set by those skilled in the art. For example, for hexanal, trans-2-hexenal or trans-2-hexenol, one or two or more of these compounds are added so that the total content in the beverage is in the range of 0.01 to 50 ppm. It can be produced by mixing with components containing unsaturated fatty acids such as fragrances and fragrances, and other components added as necessary.

In this embodiment, it is sufficient that at least one of hexanal, trans-2-hexenal and trans-2-hexenol is contained in the beverage, and how these compounds are contained in the beverage. There is no particular limitation as to whether or not.
Hexanal, trans-2-hexenal, and trans-2-hexenol are components contained in fruits such as grapes, peaches, and apples (specifically, the skin and / or flesh). Therefore, at least one of hexanal, trans-2-hexenal, and trans-2-hexenol may be included in the beverage by adding these peels and the like to the beverage.
Further, at least one of hexanal, trans-2-hexenal, and trans-2-hexenol is added as a compound alone, or in the form of a mixture of these compounds with each other or with other compounds so as to be included in the beverage. Also good.

In this embodiment, a drink can be enclosed in a container, for example, and it can be set as a container-packed drink.
There are no particular limitations on the method for sealing the container, and for example, it can be carried out according to a conventional method. A well-known thing can also be selected suitably and used for a container, A raw material, a shape, etc. are not specifically 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.

As described above, according to the present embodiment, in a beverage containing an unsaturated fatty acid and having an absorbance at 720 nm of 0.01 or less, one kind selected from the group consisting of hexanal, trans-2-hexenal and trans-2-hexenol or By containing two or more kinds of compounds in the range of the total content of 0.01 to 50 ppm, it is possible to suppress the perceived deterioration odor caused by the influence of light.
As a result, beverages having an absorbance at 720 nm of 0.01 or less can be configured to have a palatability with little or no antioxidant added, and can be designed with a higher degree of freedom. In addition, when the beverage is transparent (especially colorless and transparent), it can contribute to maintaining the transparency.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

[Peach-flavored beverage (1)]
136.5 g of fructose-glucose liquid sugar, 1.0 g of citric acid, 1.4 g of peach juice (8-fold concentration, straight conversion 1%), 1.0 g of peach fragrance (including fruit and fruit juice-derived components) are mixed, Then, the solution whose total amount was 1000 mL was hot-pack filled into a PET bottle (200 mL) to obtain a container-packed beverage. (Undegraded product).
Moreover, the beverage in the state which light-deteriorated by irradiating LED light to an undeteriorated product was prepared. (Deteriorated product).
Further, hexanal, trans-2-hexenal or trans-2-hexenol was added to the beverage in a photo-degraded state in the amounts shown in FIG.
Absorbance (A720) at 720 nm was measured for each of the resulting packaged beverages. Specifically, a spectrophotometer (manufactured by Hitachi, Ltd., U-3990H) was used as an optical path length of 1 cm (1 cm cell), and the sample was subjected to measurement without dilution. Moreover, it measured using water as a blank. For any packaged beverage, the value was zero (rounded down to four decimal places, the same shall apply hereinafter).

About each obtained container-packed drink, the deterioration smell was suppressed and the taste of the drink was evaluated by the sensory test by five panelists (N = 5).
The deterioration odor was evaluated in five stages, with the deteriorated product as a comparative example being rated 1 with the strongest deterioration odor.
In addition, the deliciousness was also evaluated in five stages, with 5 being the most delicious for undegraded products.

[Beverages containing grape flavor]
A peach fragrance-containing beverage (1 ) To prepare each beverage.
About each obtained container-packed drink, the light absorbency (A720) of 720 nm was measured by the method similar to a peach fragrance | flavor containing drink (1). The value was zero for any packaged beverage.
Moreover, whether the deterioration smell was suppressed similarly to the peach fragrance | flavor containing drink (1) and the deliciousness of the drink were evaluated by the sensory test by five panelists (N = 5).

The result of the sensory evaluation which concerns on a peach fragrance | flavor containing drink (1) and a grape fragrance | flavor containing drink is shown to FIGS.
As can be understood from FIGS. 1 to 12, any of hexanal, trans-2-hexenal, and trans-2-hexenol is felt in a packaged beverage (Example) having a content of 0.01 to 50 ppm. It can be understood that the odor is suppressed. Specifically, by setting the content of hexanal to 0.01 ppm, the peach flavor-containing beverage (1) has a 5% significant difference (1% significant difference in the grape flavor-containing beverage) against the deteriorated product. Was confirmed. Moreover, about trans-2-hexenal and trans-2-hexenol, by setting the content to 0.01 ppm, the peach flavor-containing beverage (1) is significantly different from the deteriorated product by 1% (grape flavor-containing beverage In 5% significant difference), suppression was confirmed.
Furthermore, when content is made into the range of 0.01-5 ppm, it can understand that it is improved also about the deliciousness of a drink. Specifically, in both the peach flavor-containing beverage (1) and the grape flavor-containing beverage, the content of hexanal, trans-2-hexenal, and trans-2-hexenol is set to 0.01 ppm. As a result, it was confirmed that the taste was improved by 1% compared to the deteriorated product.

[Peach-flavored beverage (2)]
A beverage in a photodegraded state was produced in the same manner as in the case of the peach flavor-containing beverage (1), and either hexanal or trans-2-hexenol or both were added.
About each obtained container-packed drink, the light absorbency (A720) of 720 nm was measured by the method similar to a peach fragrance | flavor containing drink (1). The value was zero for any packaged beverage.

About the obtained container-packed drink, the deterioration smell was similarly suppressed and the taste of the drink was evaluated by the sensory test by five panelists (N = 5).
The results are shown in FIG. As can be understood from FIG. 13, it can be understood that the deterioration odor is suppressed even when both hexanal and trans-2-hexenol are added, and the taste of the beverage can be improved.

Claims (4)

A beverage that contains unsaturated fatty acids and has an absorbance at 720 nm of 0.01 or less and is suppressed from feeling a deteriorated odor caused by light,
A beverage containing one or more compounds selected from the group consisting of hexanal, trans-2-hexenal and trans-2-hexenol in a total content of 0.01 to 50 ppm.   The one or more compounds selected from the group consisting of hexanal, trans-2-hexenal and trans-2-hexenol are contained in a total content of 0.01 to 5 ppm. Beverages.   The beverage according to claim 1 or 2, wherein the beverage is a packaged beverage. Contains a total of one or more compounds selected from the group consisting of hexanal, trans-2-hexenal and trans-2-hexenol in beverages containing unsaturated fatty acids and having an absorbance at 720 nm of 0.01 or less A method for masking a deteriorated odor caused by light derived from an unsaturated fatty acid, comprising containing the amount in a range of 0.01 to 50 ppm.