JP7355541B2 - Citrus-flavored beverage and method for improving flavor of citrus-flavored beverage - Google Patents

Description

The present invention relates to a citrus-flavored beverage and a method for improving the flavor of a citrus-flavored beverage.

Among fruits, citrus fruits (fruits belonging to the citrus family) have been loved by many people for a long time because of their refreshing acidity and moderate sweetness, and now there are products designed to have the flavor of citrus fruits. Many citrus-flavored drinks have been commercialized.
Research and development is underway to develop citrus-flavored beverages with flavors that better suit consumer tastes.

For example, Patent Document 1 discloses a citrus fruit flavor that contains cineole, cis-3-hexenol, or both, and the total concentration of cineole and cis-3-hexenol is 0.1 to 500 mg/L. A beverage having the following has been proposed.

Japanese Patent Application Publication No. 2016-36319

Patent Document 1 proposes an invention based on the viewpoint of masking the deterioration odor of citrus fruits, but research and development on the flavor of citrus-flavored beverages has been progressed from various perspectives other than Patent Document 1. There is.

As a result of studying the flavor characteristics of citrus-flavored beverages, the present inventors found that if the citrus-like flavor (eart taste) that is felt at the beginning of drinking has a good onset, the initial flavor impact of the drink can be strengthened. We thought that it would be possible to create a unique flavor that is different from conventional citrus-flavored drinks.
The present inventors also considered that if a citrus-flavored beverage leaves a sluggish aftertaste, the refreshing impression of the citrus fruit will be greatly impaired.

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a citrus-flavored beverage with enhanced fore taste and sharp aftertaste, and a method for improving the flavor of a citrus-flavored beverage.

The above problem can be solved by the following means.
(1) A citrus flavored beverage having a 3-carene content of 0.01 ppm or more, a myrcene content of 0.01 to 5.00 ppm, and an alcohol content of 1 to 15 v/v% .
( 2 ) The citrus flavored beverage according to the above item 1, wherein the extract content is 3 to 10 w/v%.
( 3 ) A method for improving the flavor of a citrus-flavored beverage, which enhances the sharpness of the foretaste and sharpness of the aftertaste, the citrus-flavored beverage having a 3-carene content of 0.01 ppm or more and a myrcene content of 0.01 ppm or more. A method for improving flavor in which the alcohol content is 0.01 to 5.00 ppm and the alcohol content is 1 to 15 v/v% .

The citrus flavored beverage according to the present invention has enhanced fore taste and sharp aftertaste.
The method for improving the flavor of a citrus-flavored beverage according to the present invention can enhance the onset of the fore taste and the sharpness of the aftertaste.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for implementing the citrus flavored drink and the method for improving the flavor of a citrus flavored drink according to the present invention will be described.

[Citrus flavored beverage according to the present embodiment]
The citrus-flavored beverage according to this embodiment is a beverage containing 3-carene, and may further contain myrcene.
The citrus-flavored beverage according to the present embodiment is a beverage that exhibits the flavor of citrus fruits, in other words, a beverage that is designed to exhibit the flavor of citrus fruits, and includes, for example, citrus fruit juice, citrus flavor, and citrus fruit. The beverage contains at least one of fruit extracts. The citrus-flavored beverage according to the present embodiment is preferably a lemon-flavored beverage, a grapefruit-flavored beverage, or a shikuwasa-flavored beverage, and is particularly preferably a lemon-flavored beverage.
Furthermore, as described later, myrcene is a component that is likely to be included when a beverage is designed to have a citrus flavor, so the citrus flavored beverage according to this embodiment can be referred to as a beverage containing myrcene. You can also do that.

(3-Karen)
3-carene is one of the monoterpenes represented by the chemical formula C ₁₀ H ₁₆ .
Furthermore, 3-carene enhances the onset of the foretaste of the citrus-flavored beverage, as well as the sharpness of the aftertaste. In addition, 3-carene can also reduce the metallic taste (metal-like flavor) produced by myrcene, which will be described later.

The content of 3-carene is preferably 0.01 ppm (mg/L) or more, more preferably 0.015 ppm or more, 0.02 ppm or more, and more preferably 0.025 ppm or more. When the content of 3-carene is at least a predetermined value, it is possible to enhance the rise of the fore taste and the sharpness of the aftertaste, and also to reduce the metallic feeling.
The content of 3-carene is preferably 10.00 ppm or less, more preferably 6.00 ppm or less, 1.00 ppm or less, 0.60 ppm or less, 0.20 ppm or less, 0.05 ppm or less, and 0.04 ppm or less. By keeping the content of 3-carene at a predetermined value or less, the desired effects of the present invention (enhancing the rise of the fore-taste, enhancing the sharpness of the aftertaste, and reducing the metallic feel) can be fully exhibited.

(myrcene)
Myrcene is one of the monoterpenes represented by the chemical formula C ₁₀ H ₁₆ .
Myrcene is a component that is likely to be included when a beverage is designed to have a citrus fruit flavor.
In addition, as a result of intensive study on the flavor of citrus-flavored beverages containing myrcene, the present inventors confirmed that myrcene imparts an undesirable metallic taste to the beverage.

The content of myrcene is preferably 5.00 ppm (mg/L) or less, more preferably 2.50 ppm or less, 2.00 ppm or less, 1.80 ppm or less, 1.60 ppm or less, and 1.50 ppm or less. By having the myrcene content below the specified value, the effects based on 3-carene described above (enhancement of the onset of fore taste, enhancement of sharpness of aftertaste, reduction of metallic taste) are not inhibited and are fully exhibited. It will be done.
Note that the lower limit of the myrcene content is not particularly limited, and may be 0 ppm, but is, for example, 0.01 ppm or more, 0.03 ppm or more, 0.04 ppm or more, 0.10 ppm or more, or 0.40 ppm or more.

The content of 3-carene and myrcene in the beverage can be measured by solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method).

(alcohol)
The citrus flavored beverage according to this embodiment may contain alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw materials, etc., as long as the desired effects of the present invention are not inhibited, but it must be distilled or brewed alcohol. is preferred. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, and whisky, raw alcohol, and the like, and one type or a combination of two or more of these can be used. As the brewed liquor, for example, beer, low-malt beer, fruit liquor, sweet fruit liquor, etc. can be used alone or in combination of two or more kinds.
Note that in this specification, alcohol refers to ethanol unless otherwise specified.

It has been confirmed through experiments that the effects of the present invention (enhancement of the onset of the fore-taste and enhancement of the sharpness of the aftertaste) are fully exhibited when the alcohol content of the citrus-flavored beverage falls within a predetermined range.
Specifically, the alcohol content is preferably 1% (v/v%) or more, more preferably 3% or more, 5% or more, 7% or more, 8% or more, 8% or more, and 9% or more.
Further, the alcohol content is preferably 23% or less, more preferably 20% or less, 15% or less, 12% or less, and 10% or less.
Note that the alcohol content can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibrating density meter method).

(Extract portion)
The citrus flavored beverage according to this embodiment contains an extract.
Extracts are nonvolatile components contained in beverages. The extract content is the number of grams of non-volatile components contained in an original volume of 100 cubic centimeters at a temperature of 15 degrees (Article 3 of the Liquor Tax Law).

It has been confirmed through experiments that the effects of the present invention (increasing the onset of the fore-taste and enhancing the sharpness of the aftertaste) are fully exhibited when the extract content of the citrus-flavored beverage falls within a predetermined range.
Specifically, the extract content is preferably 3.0 w/v% (degrees) or more, 3.5 w/v% or more, 3.75 w/v% or more, 4.0 w/v% or more, 5.0 w/v% or more. v% or more, more preferably 6.0 w/v% or more.
The extract content is preferably 10.0 w/v% or less, 9.8 w/v% or less, 9.75 w/v% or less, 9.0 w/v% or less, 8.0 w/v% or less, 7.0 w/v% or less. More preferably, it is less than v%.
Note that the extract content of the sparkling alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake content) and alcohol content in accordance with the analysis method prescribed by the National Tax Agency of Japan.

(foaming)
The citrus flavored beverage according to this embodiment may be non-foaming or effervescent. Here, foamability in this embodiment refers to a gas pressure of 0.5 kg/cm2 or ^more at 20°C, and non-foaming property refers to a gas pressure of less than 0.5kg/ ^cm2 at 20°C. It means that.

(others)
The citrus-flavored beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, acidulants, salts, dietary fiber, etc. (hereinafter referred to as , appropriately referred to as "additives") may also be added. As the sweetener, for example, high fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, etc. can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of the acidulant include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid etc. can be used. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product, etc. can be used.

In addition to the citrus fruit juice, citrus flavor, and citrus fruit extract, the citrus flavored beverage according to the present embodiment may contain other fruit juices, fruit flavors, and fruit extracts to the extent that the desired effects of the present invention are not inhibited. You can also do that. Fruit juices include, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit purees (semi-liquid products obtained by grinding or straining cooked fruit or raw fruit), and diluted liquids thereof. , concentrated liquid, mixed liquid, etc. can be used. Moreover, a fruit extract is an extract obtained by extracting the effective components of a fruit (or fruit juice) using water, alcohol, or the like.

Fruits from which fruit juices are derived (and fruit species for fruit flavors and fruit extracts) include citrus fruits such as lemons, limes, tangerines, oranges, grapefruits, yuzu, and shikwasa, as well as grapes. , plums, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, strawberries, apples, peaches, mangos, pineapples, kiwis, pears, and other conventionally known fruits.
However, when the citrus flavored beverage according to the present embodiment contains "fruit juice, fruit flavor, fruit extract", the fruits from which these are derived are preferably citrus fruits, and among them, lemon, grapefruit, and shikuwasa are more preferred; Lemon is particularly preferred.

Further, the citrus flavored beverage according to the present embodiment may contain 3-carene as a component of pepper, pepper extract, pepper infused liquor, or pepper flavor (for example, black pepper flavor). In this case, the citrus flavored beverage according to this embodiment has a pepper flavor.
The citrus-flavored beverage according to the present embodiment may include various embodiments in which the above-mentioned additives are appropriately contained, while, for example, an embodiment in which it does not contain at least one of lemon juice, lemon flavor, and pepper flavor. , an embodiment in which shochu is not used as the alcohol, and an embodiment in which at least one of cinnamon and lemon paste (whole lemon fruit is ground) is not included. Further, the citrus flavored beverage according to the present embodiment may contain purines at 0 mg/L, or may contain more than 0 mg/L.

(Packaged beverages)
The citrus flavored beverage according to this embodiment can be provided in various containers. By packing beverages into various containers, deterioration in quality due to long-term storage can be suitably prevented.
Note that the container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long period of time.

As explained above, since the 3-carene content of the citrus-flavored beverage according to the present embodiment is higher than the predetermined value, the fore taste is enhanced and the aftertaste is sharp, and the metallic taste is reduced. It is decreasing.

[Method for producing citrus flavored beverage according to the present embodiment]
Next, a method for producing a citrus flavored beverage according to the present embodiment will be described.
The method for producing a citrus-flavored beverage according to this embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, 3-carene, myrcene, drinking alcohol, additives, and the like are appropriately added to a mixing tank to produce a mixed solution.
In this mixing step, the raw materials may be mixed and adjusted so that the content of each component is within the predetermined range described above.

In the post-processing step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers are selectively performed as necessary.
Note that the filtration treatment in the post-treatment step can be performed using a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but it is not limited to this and can be applied as long as the same treatment can be performed. Further, the filling process in the post-processing step is preferably performed in a clean room maintained at a level of cleanliness that is normally performed in the manufacture of beverages. The order of each treatment in the post-treatment step is not particularly limited.

Note that each treatment performed in the mixing step and the post-treatment step can be performed using equipment commonly used for manufacturing RTD beverages and the like.

As explained above, since the method for producing a citrus-flavored beverage according to the present embodiment includes the step of increasing the content of 3-carene to a predetermined value or more, the onset of the fore taste and the sharpness of the aftertaste are enhanced. It is possible to produce a citrus-flavored beverage with a reduced metallic feel.

[Method for improving flavor of citrus-flavored beverage according to the present embodiment]
Next, a method for improving the flavor of a citrus-flavored beverage according to the present embodiment will be described.
The method for improving the flavor of a citrus-flavored beverage according to the present embodiment is a method for improving the flavor that enhances the onset of the fore taste and the sharpness of the aftertaste, and is a method for increasing the content of 3-carene to a predetermined value or more.
Note that the content of each component, etc. is the same as the value explained in the above-mentioned "citrus flavored beverage according to the present embodiment".

As explained above, in the method for improving the flavor of a citrus flavored beverage according to the present embodiment, the 3-carene content of the citrus flavored beverage is set to a predetermined value or more, thereby enhancing the onset of the fore taste and the sharpness of the aftertaste. At the same time, it is possible to reduce the metallic feel.

Next, the present invention will be described by illustrating examples that meet the requirements of the present invention and comparative examples that do not.

[Sample preparation]
Add 3-carene, myrcene, vodka, high-fructose corn syrup, citric acid (anhydrous), trisodium citrate, lemon juice, sodium L-ascorbate, water, and carbonated water to the values shown in Tables 1 to 5. A sample was prepared by appropriately blending the ingredients.
In order to simulate the product, only sample 6-1 was added with lemon flavor, black pepper flavor, and amber flavor instead of 3-carene and myrcene added to the other samples, as shown in Table 6. value.
Note that the contents of citric acid (anhydrous), trisodium citrate, lemon juice, and sodium L-ascorbate in each sample were made constant among the samples. In addition, the content of fructose-glucose liquid sugar was changed for samples 4-1 and 4-3 in order to adjust the value for the extract content, but for the other samples, the content was kept constant between each sample. . In addition, although the vodka content of samples 3-1 and 3-3 was changed to have the alcohol content shown in Table 3, the vodka content of other samples was kept constant between each sample. Ta.
The gas pressure of each sample at 20° C. was approximately 2.0 kg/cm ² .

[contents of the test]
For each sample produced by the above method, six trained panelists with discernment ability evaluated the following criteria: Regarding the "balance of taste", an independent score was given on a 5-point scale from 1 to 5 points, and the average value was calculated. These evaluations were made by drinking samples.
Note that only sample 5-2 was evaluated by one panelist.

(Rise of appetizer)
Regarding the evaluation of the onset of the fore-taste, the 1 point of sample 1-1 was used as the standard, 5 points for "very good onset of the fore-taste", 4 points for "good onset of the fore-taste", and 4 points for "the onset of the fore-taste"; 3 points for "The onset of taste is normal", 2 points for "Poor onset of taste", 1 point for "Very poor onset of taste (same level as sample 1-1)" It was evaluated on a five-point scale. Furthermore, it can be determined that the higher the score in the evaluation of the onset of the taste, the more preferable it is.
In addition, "the onset of the first taste" is, in detail, the slope of the beginning part of the flavor curve (the beginning of drinking) when the horizontal axis is time and the vertical axis is the intensity of citrus flavor (lemon-like flavor). The larger the slope, the better the rise of the fore taste (the rise of the fore taste is enhanced).

(sharp aftertaste)
Regarding the evaluation of the sharpness of the aftertaste, the 1 point of sample 1-1 was used as the standard, 5 points for "very sharp aftertaste", 4 points for "good aftertaste", and 4 points for "very sharp aftertaste"; On a 5-point scale, 3 points are given for "fair", 2 points are given for "poor aftertaste", and 1 point are given for "very bad aftertaste (same level as sample 1-1)". evaluated. In the evaluation of the sharpness of the aftertaste, it can be determined that the higher the score, the more preferable it is.
In addition, "the sharp aftertaste is good" (the sharp aftertaste is enhanced) specifically indicates that the flavor felt at the end of drinking disappears quickly.

(acidity)
Regarding the evaluation of sourness, based on the 3 points of sample 1-1, 5 points were given for "feeling sour taste very strongly", 4 points were given for "feeling sour taste", and 4 points were given for "feeling sour taste (sample 1-1)" Evaluation was made on a five-point scale, with 3 points being given for ``I feel the sour taste weakly,'' 2 points being ``I feel the sour taste very weak,'' and 1 point being 1 point being ``I feel the sour taste very weak.''

(metallic feel)
Regarding the evaluation of the metallic feeling, based on the 1 point of samples 1-3, 5 points were given for "feeling a very strong metallic feeling", 4 points were "feeling a strong metallic feeling", and 4 points were "feeling a metallic feeling". Evaluation was made on a five-point scale, with 3 points for cases in which the metal feeling is felt weakly, 2 points for the case in which the metal feeling is felt weakly, and 1 point for the case in which the case in which the case in which the metal feeling is felt is very weak (same level as Samples 1-3). In the evaluation of metallic feel, it can be determined that the lower the score, the better.
Note that the "metallic feel" is an undesirable metallic flavor, and is a flavor derived from myrcene.

(Balance of taste as a beverage)
Regarding the evaluation of the taste balance as a beverage, 5 points were given for "very good taste balance", 4 points were given for "good taste balance", and 3 points were given for "average taste balance". The evaluation was made on a five-point scale, with ``poor balance of taste'' being given 2 points and ``very unbalanced taste'' being 1 point. In evaluating the balance of taste as a beverage, it can be determined that the higher the score, the more preferable it is.

The content and index of each component shown in the table below are the content and index in the final product.

Regarding sample 6-1 in Table 6, the results of aroma analysis (measuring device: Agilent 6890GC 5973MSD manufactured by Agilent Technologies) showed that terpinolene was 1.0 ppm or more, linalool was 0.5 ppm or more, and α-terpinene was 0. The data showed that the concentration was 5 ppm or more, limonene was 25 ppm or more, γ-terpinene was 1.0 ppm or more, and nonanal was 0.5 ppm or more.

(Consideration of results)
The results in Table 1 are for samples with varying 3-carene contents.
From the results in Table 1, it was confirmed that the onset of the fore taste was enhanced by including 3-carene in the beverage. Furthermore, it was confirmed that the sharpness of the aftertaste was enhanced by including 3-carene in the beverage. In addition, it was confirmed that by including 3-carene in the beverage, the taste of the beverage was also better balanced.
Preferred results were obtained for samples 1-2 to 1-6 (particularly samples 1-3 to 1-5).

The results in Table 2 are for samples with varying myrcene contents.
From the results in Table 2, it was confirmed that even if the beverage contained myrcene, the effects based on 3-carene (enhancement of the onset of the fore taste and enhancement of the sharpness of the aftertaste) were exhibited.
In particular, good results have been obtained for samples in which the myrcene content in beverages is regulated to be below a predetermined value. More favorable results were obtained for 3).

The results in Table 3 are for samples with varying alcohol content.
From the results in Table 3, it was confirmed that even if the alcohol content of the beverage was changed, the desired effects (enhancement of the onset of the first taste, enhancement of the sharpness of the aftertaste) were exhibited.
Favorable results were obtained for Samples 3-1 to 3-3 (particularly Sample 3-2).

The results in Table 4 are for samples with varying extract content.
From the results in Table 4, it was confirmed that even if the extract content of the beverage was changed, the desired effects (enhancement of the onset of the fore taste, enhancement of the sharpness of the aftertaste) were exhibited.
Favorable results were obtained for Samples 4-1 to 4-3 (particularly Sample 4-2).

The results in Table 5 are the results of confirming the influence on the metallic feel.
According to sample 5-2 in Table 5, it was confirmed that the presence of myrcene in the beverage gave it a strong metallic feel. On the other hand, according to Sample 5-1, it was confirmed that the metallic feel based on myrcene was reduced by 3-carene.
Furthermore, as is clear from comparing Samples 5-1 and 5-2, it can be confirmed that Sample 5-1 containing 3-carene has a stronger fore taste and sharper aftertaste. Ta.

Sample 6-1 is a sample assuming an actual citrus-flavored beverage product, but the results of this sample indicate that each effect will be exhibited even when the present invention is applied to an actual product. It could be confirmed.

Claims (3)

3-A citrus-flavored beverage having a Karen content of 0.01 ppm or more, a myrcene content of 0.01 to 5.00 ppm, and an alcohol content of 1 to 15 v/v% . The citrus flavored beverage according to claim 1, wherein the extract content is 3 to 10 w/v%. A method for improving the flavor of a citrus-flavored beverage, which enhances the onset of the foretaste and the sharpness of the aftertaste, the method comprising:
A method for improving flavor in which the citrus-flavored beverage has a 3-carene content of 0.01 ppm or more , a myrcene content of 0.01 to 5.00 ppm, and an alcohol content of 1 to 15 v/v% .