Beverage containing dispersed vegetable oil

Abstract

One of the problems to be solved by the present invention is to provide a technique for stabilizing fine particles of vegetable oil dispersed in a beverage with substantially no use of an emulsifier. The present invention uses a combination of vegetable oil and silicone oil.

Description

Technical Field

[0001] The invention relates to a beverage, a beverage base, a raw material wine or a spice containing dispersed vegetable oil, or a method for producing the same. Background Art

[0002] There are several beverages containing dispersed oils. In order to stabilize them, emulsifiers are often used. For example, Patent Document 1 describes the use of emulsifiers such as decaglycerol oleate.

[0003] Patent Literature

[0004] Patent Document 1: Japanese Patent Application Publication No. 2014-108104 Summary of the invention

[0005] It has been considered that when dispersing vegetable oil in a beverage, it is particularly important to use an emulsifier in order to prevent the oil in the beverage from coalescing and separating. However, emulsifiers have a unique taste and thus sometimes give the beverage an unpleasant taste.

[0006] Therefore, one of the objects of the present invention is to provide a technology for stabilizing fine particles of vegetable oil dispersed in a beverage without substantially using an emulsifier.

[0007] The present inventors conducted intensive research and found that when silicone oil is used in a beverage containing dispersed vegetable oil, the stability of the dispersed vegetable oil particles can be improved even without using an emulsifier.

[0008] The present invention relates to the following contents, but is not limited thereto.

[0009] [1] A beverage comprising silicone oil, vegetable oil and water, wherein the vegetable oil is dispersed in the beverage.

[0010] [2] The beverage according to [1], characterized in that the content of the silicone oil is 0.0001 to 100 ppm.

[0011] [3] The beverage according to [1] or [2], wherein the average particle size of the dispersed vegetable oil particles is 30 to 500 nm.

[0012] [4] The beverage according to [3], characterized in that the average particle size of the dispersed vegetable oil particles exceeds three times the standard deviation of the particle size.

[0013] [5] The beverage according to any one of [1] to [4], wherein the vegetable oil is vegetable fat and / or essential oil.

[0014] [6] The beverage according to any one of [1] to [5], characterized in that the vegetable oil includes the essential oil of citrus peels.

[0015] [7] The beverage according to any one of [1] to [6], characterized in that the vegetable oil contains limonene.

[0016] [8] The beverage according to any one of [1] to [7], characterized in that the weight ratio of the content of the vegetable oil to the content of the silicone oil is 1 to 325,000.

[0017] [9] The beverage according to any one of [1] to [8], characterized in that the content of the emulsifier is 5 ppm or less.

[0018]

[10] The beverage according to any one of [1] to [9], characterized in that the ethanol content is 0 v / v% to 70 v / v%.

[0019]

[11] A beverage matrix, which is a beverage matrix containing silicone oil, vegetable oil and water, characterized in that the vegetable oil is dispersed in the beverage matrix.

[0020]

[12] A base liquor, which is a base liquor containing silicone oil and vegetable oil, characterized in that the vegetable oil is dispersed in the base liquor.

[0021]

[13] The base liquor according to

[12] , characterized in that the content of the silicone oil is 0.1 to 25,000 ppm.

[0022]

[14] A flavor, which is a flavor containing silicone oil and vegetable oil, characterized in that the vegetable oil is dispersed in the flavor.

[0023]

[15] The flavor according to

[14] , characterized in that the content of the silicone oil is 0.1 to 25,000 ppm.

[0024]

[16] A method, which is a method for manufacturing a beverage or a beverage matrix containing silicone oil, vegetable oil and water, characterized in that it includes:

[0025] A step of preparing a liquid containing the vegetable oil and the silicone oil,

[0026] A step of subjecting the liquid to a homogenization treatment to generate a dispersion liquid, and,

[0027] A step of adding water to the dispersion liquid as needed.

[0028]

[17] The method according to

[16] , characterized in that the homogenization treatment includes causing a part of the liquid to collide with another part of the liquid or with other objects,

[0029] The pressure for liquid delivery for collision is 40 MPa to 400 MPa.

[0030]

[18] A method, which is a method for manufacturing a flavor or raw material liquor containing silicone oil and vegetable oil, characterized by comprising:

[0031] A step of preparing a liquid containing the vegetable oil and the silicone oil, and

[0032] A step of delivering the liquid to a homogenization treatment to generate a dispersion liquid.

[0033]

[19] According to the method described in

[18] , characterized in that the homogenization treatment includes causing a part of the liquid to collide with another part of the liquid or to collide with other objects,

[0034] The pressure for liquid delivery for collision is 40 MPa to 400 MPa.

[0035] The fine particles of the vegetable oil contained in the beverage, beverage matrix, raw material liquor or flavor of the present invention are stabilized, and coalescence in the liquid and separation from the aqueous phase are suppressed. Since the separation of the vegetable oil significantly impairs the appearance, this effect is profound.

[0036] Furthermore, when adjusting the size of the fine particles of the vegetable oil, the beverage of the present invention contains fine particles of the vegetable oil and has less turbidity. Thus, its appearance is easily acceptable to consumers. The less turbid beverage also brings further benefits. First, there is no need for a cooling filtration process to ensure transparency. Since the cooling filtration process requires a certain period, omitting this process can obtain benefits in terms of productivity and cost. Further, filtration not only removes unnecessary components, but also removes necessary flavor or aroma components. Therefore, when the cooling filtration process is omitted, the flavor or aroma of the resulting beverage can be enhanced. Detailed Embodiments

[0037] First, the beverage of the present invention will be described, and then the beverage matrix, raw material liquor, flavor and related methods will be described.

[0038] In addition, in this specification, the units ppm and ppb are expressed as values on a volume / weight basis, and have the same meanings as mg / l and μg / l, respectively.

[0039] (Beverage)

[0040] The beverage of the present invention contains silicone oil, vegetable oil and water. In this beverage, the vegetable oil is dispersed and exists in the form of fine particles. The main component of this beverage is mostly water, and ethanol can also be the main component.

[0041] (Silicone Oil)

[0042] The silicone oil used in the present invention refers to a substance having the properties of an oil among polysiloxanes having an organic chain. Examples of silicone oil include dimethylpolysiloxane and methylphenylpolysiloxane, but are not limited thereto. Preferred silicone oil is dimethylpolysiloxane. Its molecular weight is not particularly limited, and typically it is 1000 - 16500 Da, 1500 - 16000 Da or 2000 - 15500 Da. The method for measuring the molecular weight of silicone oil is, for example, gel permeation chromatography. The beverage of the present invention may contain only one kind of silicone oil or may contain two or more kinds of silicone oils.

[0043] The content of silicone oil in the beverage of the present invention is not particularly limited, and is preferably 0.0001 - 100 ppm, more preferably 0.0001 - 50 ppm, more preferably 0.001 - 50 ppm, more preferably 0.01 - 10 ppm, more preferably 0.05 - 5 ppm. Other examples of preferred silicone oil contents are 0.0001 - 25 ppm, 0.0001 - 12.5 ppm or 0.0001 - 0.01 ppm. The beverage of the present invention may also contain multiple kinds of silicone oils, and thus the content of silicone oil in this specification refers to the total amount of silicone oil contained in the beverage. In addition, in a certain aspect of the present invention, sometimes silicone oil is limited to a specific substance, and in this case, the content of silicone oil refers to the total amount of that specific silicone oil.

[0044] The content of silicone oil can be measured by a known method such as HPLC method. In addition, in order to adjust its content, it is only necessary to adjust the amount of the silicone oil itself or the amount of the raw material containing the silicone oil.

[0045] (Vegetable oil)

[0046] As used in this specification, "vegetable oil" refers to an oily liquid derived from plants, including essential oils and vegetable fats and oils. The beverage of the present invention may contain one kind of vegetable oil or may contain two or more kinds of vegetable oils.

[0047] As used in this specification, "essential oil" refers to a volatile oil produced by plants, also called "essential oil". Essential oils have the unique aroma of the plants that produce them. Essential oils can be obtained from plants by methods such as steam distillation, hydrodistillation (direct distillation method), cold pressing method, etc. Essential oils contain, for example, volatile aroma components such as terpenes, alcohols, aldehydes.

[0048] The source of the essential oil is not limited as long as it is a plant. For example, fruits or peels of citrus fruits (such as oranges, Satsumas, grapefruits, lemons, limes, pomelos, iyo oranges, summer oranges, hassaku oranges, ponkan oranges, shikuwasa, amazake, etc.), grapes, peaches, pineapples, guavas, bananas, mangoes, West Indian cherries, lychees, papayas, passion fruits, plums, pears, apricots, berries, kiwis, strawberries, melons, etc., and coffee beans can be cited. Preferably, the essential oil is the essential oil obtained from the peel of citrus fruits, and particularly preferably the oil obtained from the peel of lemons (lemon oil). Only one kind of essential oil can be used, or two or more kinds can be used in combination.

[0049] As used herein, the so-called "vegetable oil" refers to the ester of fatty acids produced by plants and glycerol. Examples of vegetable oils include sesame oil, olive oil, soybean oil, rapeseed oil, corn oil, rice germ oil, sunflower oil, camellia oil, linseed oil, avocado oil, perilla oil, safflower oil, mustard oil, almond oil, peanut oil, hazelnut oil, walnut oil, grape seed oil, coconut oil. Only one kind of vegetable oil can be used, or two or more kinds can be used in combination.

[0050] The content of vegetable oil in the beverage of the present invention is not particularly limited, preferably 0.00002 - 6 w / v%, more preferably 0.00005 - 4 w / v%, and even more preferably 0.0001 - 2 w / v%. The beverage of the present invention may also contain multiple vegetable oils, and thus the content of vegetable oil in this specification refers to the total amount of vegetable oil contained in the beverage. In addition, in a certain mode of the present invention, sometimes the vegetable oil is limited to a specific substance, and in this case, the content of the vegetable oil refers to the total amount of the specific vegetable oil.

[0051] When the beverage of the present invention contains essential oils of citrus fruits such as lemons, its amount is greatly affected by the content of limonene as the main component. Therefore, at this time, the content of limonene can be used instead of the amount of essential oil. At this time, the content of limonene in the beverage of the present invention is not particularly limited, preferably 0.01 - 15000 ppm, more preferably 0.05 - 10000 ppm, and even more preferably 0.1 - 5000 ppm.

[0052] If the content of vegetable oil is too high, the stability of the particles may sometimes decrease, and if it is too low, the desired flavor may sometimes not be obtained.

[0053] In addition, the weight ratio of the content of vegetable oil in the beverage of the present invention to the content of silicone oil is preferably 1 - 325000, more preferably 1.3 - 325000, even more preferably 2 - 325000, even more preferably 2 - 32500, and even more preferably 10 - 3250. Other examples of preferred vegetable oil contents are 2.6 - 325000.

[0054] In addition, the weight ratio of the content of silicone oil to the content of limonene is preferably from 0.2 to 67,500, more preferably from 0.5 to 6,750, and still more preferably from 2 to 675.

[0055] The content of essential oil in the beverage of the present invention can be measured, for example, using an essential oil quantification device. For example, 100 mL of the beverage, 2 L of distilled water, and boiling stones can be added to a round-bottom flask equipped with a cooling device capable of capturing essential oil, heated, and subjected to normal temperature distillation at about 100°C for 1 hour, and the amount of essential oil (g) accumulated in the capture tube can be measured to calculate the essential oil content.

[0056] The content of limonene in the beverage of the present invention can be quantified by a known method. For example, it can be quantified by the following method.

[0057] That is, a calibration curve can be prepared in advance with limonene, and then the liquid composition as a beverage sample can be analyzed by providing it to gas chromatography / mass spectrometry (GC-FID) under the following conditions.

[0058] · Pretreatment for analysis: The sample is packed into an Extrelut NT-1 chromatographic column and extracted with ether.

[0059] · Analytical device: GC 6890N (Agilent Technologies)

[0060] · Chromatographic column: HP-ULTRA 2 (inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm)

[0061] · Carrier gas: Helium

[0062] · Flow rate: 2.2 mL / min

[0063] · Injection port: Splitless

[0064] · Injection port temperature: 250°C

[0065] · Oven temperature: Starting from 45°C (1.5 minutes), it is heated at a rate of 5°C / min to 230°C (2 minutes).

[0066] · Detector: FID

[0067] · Detector temperature: 260°C

[0068] · Injection volume: 2.0 μL.

[0069] The content of oil in the beverage of the present invention can be measured based on the ether extraction method and the like disclosed in "Methods for Analyzing Nutritional Components and the Like in Nutritional Labeling Standards" (Ministry of Health and Welfare No. 13, April 26, 1999).

[0070] In order to adjust the content of vegetable oil in the beverage, it is only necessary to adjust the amount of the vegetable oil itself used or the amount of the raw material containing it.

[0071] (Particles of vegetable oil)

[0072] The particles of vegetable oil are based on vegetable oil and may also contain other components. The typical content of vegetable oil in the particles is 60 to 100 w / w%, 70 to 100 w / w%, 80 to 100 w / w%, 90 to 100 w / w%, 95 to 100 w / w% or 99 to 100 w / w%.

[0073] The average particle diameter of the particles of vegetable oil dispersed in the beverage of the present invention is preferably 30 to 500 nm, more preferably 40 to 400 nm, more preferably 50 to 300 nm, more preferably 60 to 250 nm, more preferably 70 to 240 nm. In addition, the value of the average particle diameter of the particles is preferably a value exceeding three times the standard deviation of its particle diameter, more preferably exceeding four times, more preferably exceeding five times, more preferably exceeding six times. The measurement of the particle diameter can be carried out, for example, using dynamic light scattering method.

[0074] When the particle diameter of the vegetable oil is so small and the standard deviation is small (less dispersion), it is considered that the stability of the particles will be further improved.

[0075] (Emulsifier)

[0076] The content of the emulsifier in the beverage of the present invention is preferably as small as possible, more preferably 0. Examples of such an amount range are 5 ppm or less, 1 ppm or less, or 100 ppb or less in total. Even when the content of the emulsifier is small, the present invention can stabilize the particles of vegetable oil.

[0077] The term "emulsifier" in this specification refers to a substance known for its use as an emulsifier. The silicone oil used in the present invention is not included in the scope of emulsifiers in relation to the present invention.

[0078] The emulsifier in the present specification is not particularly limited as long as it is an edible substance. For example, it can be sophoricoside, barley bran extract, quillaia bark extract, glycerol fatty acid ester, polyglycerol fatty acid ester, enzyme-treated soybean saponin, enzyme-treated lecithin, phytosterol, plant lecithin, sphingolipid, sucrose fatty acid ester, calcium stearoyl lactate, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soybean saponin, bile powder, tea seed saponin, animal sterol, tomato glycolipid, beet saponin, propylene glycol fatty acid ester, fractionated lecithin, yucca extract, egg yolk lecithin, gum arabic, thermogel polysaccharide, carrageenan, CMC (carboxymethyl cellulose), locust bean gum, xanthan gum, aloe vera extract, chitin, chitosan, guar gum, glucosamine, yeast cell wall, psyllium seed gum, gellan gum, tamarind seed gum, tara gum, dammar resin, dextran, tragacanth gum, microfibrillated cellulose, amylopectin, pectin, methyl cellulose, peach resin, rhamsan gum, fructan, etc.

[0079] The content of the emulsifier can be quantified by a known method such as HPLC method.

[0080] (ethanol)

[0081] The beverage of the present invention may also contain ethanol. The beverage can contain ethanol by any method. For example, the beverage can also contain an alcohol raw material as a source of ethanol. As the alcohol raw material, spirits (rum, vodka, gin, etc.), whisky, brandy or shochu can be used. Further, brewing liquors (beer, sake, fruit wine, etc.), sparkling wine, and mixed liquors (synthetic sake, sweet fruit wine, liqueur, etc.) can also be used. These alcohol raw materials can be used alone or in combination.

[0082] The ethanol content of the beverage of the present invention is preferably 0 to 99 v / v%, more preferably 0 to 80 v / v%, and still more preferably 0 to 70 v / v%. When an emulsifier is used instead of silicone oil, the colloidal particles will be destroyed as the alcohol content increases. However, in the present invention using silicone oil, such disadvantages are less. Therefore, the beverage containing ethanol is one of the preferred embodiments of the present invention. Other preferred ranges of the ethanol content of the beverage of the present invention are 1 to 80 v / v%, 5 to 80 v / v%, 9 to 80 v / v%, or 25 to 80 v / v%.

[0083] In this specification, the ethanol content of the beverage can also be measured by any known method. For example, it can be measured by a vibrating densitometer. Specifically, a sample from which carbon dioxide has been removed from the beverage by filtration or ultrasonic waves is prepared, and then the sample is directly fired and distilled. The density of the resulting distillate at 15°C is measured, and conversion is performed by using the attached table "Table 2 Conversion Table of Alcohol Components, Density (15°C), and Specific Gravity (15 / 15°C)" of the analytical method specified by the National Tax Agency of Japan (National Tax Agency Ordinance No. 6 of Heisei 19, revised on June 22, 2007).

[0084] (Carbon dioxide)

[0085] The beverage of the present invention may also contain carbon dioxide. Carbon dioxide can be imparted to the beverage by methods generally known to those skilled in the art. For example, although not limited thereto, carbon dioxide can be dissolved in the beverage under pressure, or a mixer such as a carbonator of Tuchenhagen can be used to mix carbon dioxide and the beverage in a pipe. In addition, the beverage can be sprayed into a tank filled with carbon dioxide to allow the beverage to absorb carbon dioxide, or the beverage and carbonated water can be mixed. These methods are appropriately used to adjust the carbon dioxide pressure.

[0086] The carbon dioxide pressure of the beverage of the present invention at a liquid temperature of 20°C is not particularly limited, and is preferably 0.7 to 3.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2 . In addition, the carbon dioxide pressure can also be 0.8 to 2.5 kgf / cm 2 . In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20°C, and the gas in the air inside the container is discharged (exhausted) in the gas volume measuring device, and after oscillation, the carbon dioxide pressure is measured. In this specification, unless otherwise stated, the carbon dioxide pressure refers to the carbon dioxide pressure at 20°C.

[0087] (Fruit juice)

[0088] The beverage of the present invention may also contain fruit juice. Regarding the fruit juice, its preparation method is not limited. For example, it can be freshly squeezed juice directly using the juice obtained by juicing fruits, or concentrated juice obtained by concentration, or any other form. In addition, transparent juice or cloudy juice can be used, or whole fruit juice obtained by crushing whole fruits including the fruit peel and removing only particularly hard solids such as seeds, fruit puree obtained by sieving fruits, or juice obtained by crushing or extracting the pulp of dried fruits can be used.

[0089] The fruit species as the juice source is not particularly limited. For example, citrus fruits (such as oranges, Satsuma mandarins, grapefruits, lemons, limes, pomelos, Iyokan oranges, sour oranges, summer oranges, Hassaku oranges, ponkan oranges, flat lemons, yomogi vinegar, etc.), pome fruits (such as apples, pears, etc.), stone fruits (such as peaches, plums, apricots, pluots, cherries, etc.), berries (such as grapes, blackcurrants, blueberries, etc.), tropical and subtropical fruits (such as pineapples, guavas, bananas, mangoes, lychees, etc.), and fruity vegetables (such as strawberries, melons, watermelons, etc.) can be cited. These juices can be used alone or in combination of two or more kinds.

[0090] There is no particular limitation on the content of the juice in the beverage of the present invention. Typically, in terms of juice rate conversion, it is 0.01 - 30 w / w%, 0.01 - 20 w / w%, 0.01 - 10 w / w% or 0.01 - 5 w / w%.

[0091] In the present invention, the "juice rate" in the beverage is calculated by the following conversion formula using the amount of juice (g) formulated in 100 g of the beverage. In addition, when calculating the concentration ratio, the Japanese Agricultural Standard JAS standard should be followed, and the refractometer readings of sugar-containing substances, honey, etc. added to the juice should be subtracted.

[0092] Juice rate (w / w%) = <amount of juice formulated (g)> × <concentration ratio> / 100 mL / <specific gravity of the beverage> × 100

[0093] (Other components)

[0094] As long as the effects of the present invention are not impaired, the beverage of the present invention may also contain other components. For example, as long as the effects of the present invention are not impaired, commonly formulated additives such as vitamins, pigments, antioxidants, preservatives, seasonings, extracts, pH regulators, quality stabilizers, etc. can be formulated into the beverage.

[0095] (Fragrance)

[0096] The technology of the present invention can also be used for fragrances. Thus, in one aspect, the present invention is a fragrance containing silicone oil and vegetable oil. The fragrance contains a dispersion medium such as ethanol, and the vegetable oil is dispersed in the dispersion medium and exists in the form of fine particles. Moreover, when the fragrance is used as a raw material for a beverage to manufacture the beverage, the fragrance can form stable fine particles of the vegetable oil in the beverage. In addition, the fragrance may also contain water.

[0097] In addition, the "fragrance" in this specification has nothing to do with the definitions in laws, ordinances, regulations, etc., and refers to all substances used to impart aroma. The type and intensity of the imparted aroma are not limited. In this definition, not only substances clearly indicated as "fragrance" are included, but also substances such as "e extract" provided by Nippon Powdered Drug Industry Co., Ltd. are included.

[0098] The types, content ratios, average particle size, and standard deviation of the above components of the beverage of the present invention are also applicable to flavors. Examples of the preferred ranges of the contents of the respective components are shown below.

[0099] Examples of the preferred range of the content of vegetable oil in the flavor of the present invention are 0.02 to 60 w / v%, 0.05 to 50 w / v%, or 0.1 to 40 w / v%.

[0100] The content of limonene in the flavor of the present invention is preferably 0.01 to 15000 ppm, more preferably 0.05 to 10000 ppm, and even more preferably 0.1 to 5000 ppm.

[0101] Examples of the preferred range of the content of silicone oil in the flavor of the present invention are 0.1 to 25000 ppm, 0.1 to 12500 ppm, 1 to 12500 ppm, 0.1 to 2500 ppm, or 10 to 2500 ppm.

[0102] In addition, examples of the preferred range of the ethanol content in the flavor are 0 to 90 v / v%, 0 to 80 v / v%, or 0 to 70 v / v%.

[0103] In addition, as a dispersion medium, the flavor may contain other alcohols simultaneously with or instead of ethanol, and may also contain other dispersion media permitted as foods. For example, propylene glycol or glycerin may also be contained. The content of these alcohols can be appropriately adjusted according to the type of flavor and vegetable oil. For example, the above content range can be adopted for the ethanol content.

[0104] In addition, the blending ratio of the flavor into the beverage and the beverage base is preferably 0.0001 to 10 w / v%, and more preferably 0.001 to 5 w / v%.

[0105] (Base liquor)

[0106] The technology of the present invention can also be used for base liquor. Thus, in a certain aspect, the present invention is a base liquor containing silicone oil and vegetable oil. Since the base liquor is a type of liquor, it naturally contains ethanol. The vegetable oil is dispersed in ethanol and exists in the form of fine particles. Moreover, when the base liquor is used as a raw material of a beverage to produce a beverage, the base liquor can form stable fine particles of vegetable oil in the beverage. In addition, the base liquor may also contain water.

[0107] In addition, the so-called "base liquor" in this specification refers to the liquor used as a raw material for blending into alcoholic beverages.

[0108] The types, content ratios, average particle size, and standard deviation of the above components of the beverage of the present invention are also applicable to base liquor. In addition, the above component contents related to the flavor are also applicable to base liquor.

[0109] In addition, the blending ratio of the raw liquor into the beverage and the beverage base is preferably 0.0001 to 20 w / v%, more preferably 0.001 to 10 w / v%.

[0110] (Beverage base)

[0111] The technology of the present invention can also be used for a beverage base that is diluted and used for drinking. Thus, in a certain aspect, the present invention provides a beverage base containing silicone oil, vegetable oil, and water. In this beverage base, the vegetable oil is dispersed and exists in the form of fine particles. Moreover, when the beverage base is diluted to produce a beverage, the beverage base can form stable fine particles of vegetable oil in the beverage.

[0112] The beverage base of the present invention includes, for example, beverages for cocktail preparation, concentrated beverages, etc. Diluting the beverage base of the present invention can produce the beverage of the present invention described above. As long as the diluted beverage meets the conditions of the beverage of the present invention, the dilution ratio is not limited. Typically, the dilution ratio is 2 or more times, up to about 20 times, by weight. The dilution degree may sometimes be indicated on the product. Examples of the diluent include water, carbonated water, tea, aqueous alcohol solutions (including liquors), etc.

[0113] Regarding the types, content ratios, average particle diameter, and standard deviation of the fine particles of the above components of the beverage of the present invention, they can also be applied to the beverage base. Examples of the preferred ranges of the contents of the respective components are as follows.

[0114] Examples of the preferred range of the content of vegetable oil in the beverage base of the present invention are 0.00002 to 36 w / v%, 0.00005 to 24 w / v%, or 0.0001 to 8 w / v%.

[0115] The content of limonene in the beverage base of the present invention is preferably 0.01 to 60000 ppm, more preferably 0.05 to 40000 ppm, and even more preferably 0.1 to 20000 ppm.

[0116] Examples of the preferred range of the content of silicone oil in the beverage base of the present invention are 0.0004 to 100 ppm, 0.0004 to 50 ppm, 0.004 to 50 ppm, or 0.04 to 10 ppm.

[0117] In addition, examples of the preferred range of the ethanol content in the beverage base are 7 to 70 v / v%, 10 to 60 v / v%, or 12 to 50 v / v%.

[0118] In addition, the content of the emulsifier in the beverage base of the present invention is preferably 10 ppm or less, 2 ppm or less, or 200 ppb or less in total.

[0119] (Container)

[0120] The beverage, flavor, base liquor, and beverage base of the present invention can also be provided in a container-packed form. The form of the container includes metal containers such as cans, PET bottles, cartons, bottles, bags, etc., but is not limited thereto. For example, a sterilized container-packed product can be manufactured by a method of heat sterilization such as autoclave sterilization after filling the beverage, etc. of the present invention into the container, or a method of filling the container after sterilizing the beverage.

[0121] (Manufacturing method)

[0122] The manufacturing method of the beverage or beverage base of the present invention includes a step of preparing a liquid containing vegetable oil and silicone oil, and a step of subjecting the liquid to a homogenization treatment to generate a dispersion. This method further includes a step of adding water to the dispersion as needed.

[0123] In addition, the manufacturing method of the flavor or base liquor of the present invention includes a step of preparing a liquid containing vegetable oil and silicone oil, and a step of subjecting the liquid to a homogenization treatment to generate a dispersion.

[0124] Within the range that does not impair the effects of the present invention, the liquid may contain other components in addition to the above two components. For example, it may contain a dispersion medium such as ethanol described above for the flavor or base liquor.

[0125] The homogenization treatment can use a high-pressure homogenization method, an ultrasonic homogenizer method, a high-speed stirring method, a method of causing the liquid to collide at high speed, etc. The above method of causing the liquid to collide at high speed is particularly preferred. Specifically, the homogenization treatment preferably includes causing a part of the liquid to collide with another part of the liquid, or colliding with other objects. In a preferred mode, for example, Star Burst (SUGINO MACHINE Co., Ltd.) as a wet atomization device can be used. When causing the liquids to collide with each other, for example, an oblique collision chamber can be used, and when causing the liquid to collide with other objects, for example, a spherical collision chamber can be used. In addition, the collision step can be carried out only once, or can be carried out two or more times.

[0126] This collision is preferably carried out at a relative speed of Mach 0.7 to 7, more preferably at Mach 2 to 5, and more preferably at Mach 3 to 5. The pressure for sending out the liquid is preferably 40 to 400 MPa, more preferably 100 to 400 MPa, more preferably 100 to 250 MPa, and more preferably 150 to 250 MPa.

[0127] In the present invention, before subjecting the liquid to the homogenization treatment, a preliminary homogenization treatment can also be carried out.

[0128] In addition, in the method for manufacturing the beverage or beverage base of the present invention, a step of adding water to the dispersion is carried out as needed. This step is carried out in order to bring the water concentration to a range suitable for drinking. Thus, for example, it is carried out when the water concentration in the dispersion is too low to be suitable for drinking.

[0129] In addition, before the collision, two or more different types of vegetable oils can be mixed, or two or more dispersions after collision can be mixed separately.

[0130] In addition, a vegetable oil can be mixed with an oil for antioxidant purposes such as tocopherol before the collision.

[0131] (Numerical range)

[0132] For the sake of clearer description, the numerical ranges represented by the lower limit value and the upper limit value in this specification include these lower limit values and upper limit values.

[0133] Examples

[0134] The present invention will be described below based on examples, but the present invention is not limited to these examples.

[0135] (Test Example 1) Study on the dispersion stability of vegetable oil when using flavors

[0136] A flavor was prepared based on the following table.

[0137] [Table 1]

[0138] Weight ratio Propylene glycol 96.70％ Vegetable oil 3.25％ Silicone oil 0.015％ Others 0.035％ Total 100.00％

[0139] The vegetable oil used was natural lemon oil, which was lemon oil from Marugo Corporation. The content of limonene in this lemon oil was 13,500 ppm. The silicone oil product used was dimethylpolysiloxane (KM-72GS, Shin-Etsu Chemical Co., Ltd.). "Silicone oil" in the above table refers to the silicone oil (dimethylpolysiloxane) introduced by this product, and the "other" components refer to the components other than the silicone oil contained in this product (mainly water).

[0140] For the obtained flavor, a homogenization treatment for dispersing the oil was carried out. The treatment conditions are as described in the following table.

[0141] [Table 2]

[0142]

[0143] "Silicone oil free" in the table means that silicone oil is not used in the production of the fragrance described in Table 1. "Emulsifier" means replacing the silicone oil in Table 1 with glycerol fatty acid ester (Ryoto Polygly Ester, Mitsubishi Chemical Food Co., Ltd.) (the amount of silicone oil in Table 1). "Normal homogenizer" is the LAB2000 of high-pressure homogenizer (SMT Co., Ltd.), and the pressure for homogenization is 200 MPa. "SUGINO MACHINE" is the wet atomization device "Star Burst 10" of SUGINO MACHINE Co., Ltd., and the liquids of the fragrance collide with each other once at a liquid feeding pressure of 245 MPa.

[0144] Next, processed fragrance is used to prepare ready-to-drink (RTD) alcoholic beverages and beverage bases.

[0145] First, the processed fragrance (final concentration 0.1%), fructose syrup (final concentration 2 w / v%), acidulant (citric acid, final concentration 0.3 w / v%), water and neutral spirits (alcohol content 58 v / v%) are mixed to obtain a container-packed RTD alcoholic beverage with a final alcohol concentration of 5 v / v%. In addition, to make this beverage contain carbon dioxide, a pressure-resistant container and a carbon dioxide high-pressure cylinder are used. The concentration of silicone oil in the obtained RTD is 0.15 ppm, and the concentration of lemon oil is 0.00325 w / v%. The weight ratio of lemon oil content / silicone oil content is 217.

[0146] Next, an alcoholic beverage base is prepared. Specifically, the processed fragrance (final concentration 0.4%), fructose syrup (final concentration 8 w / v%), acidulant (citric acid, final concentration 1.2 w / v%), water and neutral spirits (alcohol content 58 v / v%) are mixed to obtain a beverage base with a final alcohol concentration of 20 v / v%. The concentration of silicone oil in the obtained beverage base is 0.6 ppm, and the concentration of lemon oil is 0.013 w / v%. The weight ratio of lemon oil content / silicone oil content is 217.

[0147] The stability and fragrance of the obtained RTD and beverage base are evaluated. In the evaluation of stability, the above-mentioned RTD and beverage base are directly used. That is, after these are stored in a constant temperature bath at 40 °C for 90 days, the dispersion state is visually confirmed.

[0148] On the other hand, in the evaluation of fragrance, RTD and beverages obtained by diluting the beverage base are used. Regarding dilution, specifically, the beverage base is diluted with water (distilled water) to water:beverage base = 3:1, and the obtained beverage is used for fragrance evaluation.

[0149] This evaluation is carried out by 4 trained professional reviewers, and on the basis of an agreement, the evaluation of the samples is determined.

[0150] Stability

[0151] ◎: Oil is not separated, no precipitate is seen, and the stability is very high.

[0152] 〇: Oil is not separated, no precipitate is seen, and the stability is high.

[0153] △: Slight oil droplets or precipitate can be seen.

[0154] ×: Oil separation is visible with floating oil, and precipitate is visible.

[0155] (Here, "precipitate" means the presence of aggregates including oil, which is detrimental to the appearance.)

[0156] Fragrance

[0157] ◎: The fragrance and taste are fully felt, and it is delicious.

[0158] 〇: The fragrance and taste are felt, and it is delicious.

[0159] △: The fragrance is slightly poor.

[0160] ×: The fragrance is poor.

[0161] Result

[0162] The results are as shown in the above table. The dispersion stability of the oil can be achieved even when using silicone oil instead of an emulsifier. Further improvement in dispersion stability can be expected through adjustment of the blending amount. In addition, when using silicone oil, there is no unpleasant taste peculiar to emulsifiers, so it is superior to when using an emulsifier. Furthermore, when homogenizing the silicone oil by the collision method (SUGINO MACHINE) is combined, not only the stability but also the fragrance is particularly enhanced. When using SUGINO MACHINE, compared with other cases, the beverage has less turbidity and extremely high transparency.

[0163] In this test example, lemon oil was used, and when the same experiment as this test example was carried out using coffee oil (Marugo Corporation) or grape seed oil (Ajinomoto Co., Inc.) instead, results basically the same as those in Table 2 were obtained.

[0164] In addition, when the same experiment as this test example was carried out using glycerol instead of propylene glycol, results basically the same as those in Table 2 were obtained.

[0165] In addition, in the prepared RTD and beverage matrix, the content of the emulsifier is far lower than 5 ppm. This is the case in all the following test examples.

[0166] (Test Example 2) Study on the dispersion stability of vegetable oil when using raw liquor

[0167] In Test Example 1, a fragrance with a propylene glycol matrix was prepared and studied. In this test example, propylene glycol was changed to ethanol and water, and the raw material liquor was prepared according to the method of Test Example 1 except for this. The formulation ratios are shown in the following table.

[0168] [Table 3]

[0169] Weight ratio 95 v / v% ethanol 73.70％ Water 23.00％ Vegetable oil 3.25％ Silicone oil 0.015％ Others 0.035％ Total 100.00％

[0170] The vegetable oil and silicone oil products used and the "other" components in the above table are the same as those in Test Example 1.

[0171] Homogenization treatment was performed on the obtained raw material liquor. The treatment conditions are as described in the following table.

[0172] [Table 4]

[0173]

[0174] For the treated raw material liquor, the evaluation of stability and fragrance was carried out in the same manner as in Test Example 1. That is, RTD and beverage matrix were prepared from the raw material liquor, and the evaluation was carried out using the same evaluation criteria as in Test Example 1. The concentration of silicone oil in RTD is 0.15 ppm, and the concentration of lemon oil is 0.00325 w / v%. The weight ratio of lemon oil content / silicone oil content is 217. In addition, the concentration of silicone oil in the obtained beverage matrix is 0.6 ppm, and the concentration of lemon oil is 0.013 w / v%. The weight ratio of lemon oil content / silicone oil content is 217.

[0175] Results

[0176] The results are as shown in the above table. The same tendency was observed as when using the fragrance.

[0177] (Test Example 3) Influence of treatment pressure

[0178] The influence of treatment pressure was investigated for the cases of using the fragrance and using the raw material liquor respectively.

[0179] Under the condition of "silicone oil + SUGINO MACHINE" in Table 2 of Test Example 1, the fragrance in Table 1 was used for the fragrance, and the raw material liquor in Table 3 was used for the raw material liquor, and homogenization was carried out by only changing the treatment pressure. RTD and beverage matrix were prepared from the obtained fragrance and raw material liquor respectively, and the stability and fragrance were evaluated. The evaluation method and criteria are the same as those in Test Example 1.

[0180] The results are shown in the following table. In any case, when the treatment pressure (liquid feeding pressure) is 100 - 245 MPa, the stability and fragrance are very good.

[0181] [Table 5]

[0182]

[0183] [Table 6]

[0184]

[0185] (Test Example 4) Amount of silicone oil

[0186] Next, an investigation was conducted on the amount of silicone oil effective for oil dispersion stabilization. Research was carried out for the case of using flavorings and the case of using raw liquor.

[0187] The flavorings and raw liquor were basically prepared according to Tables 1 and 3. However, the amount of silicone oil was varied according to the following table, and the reduction amount accompanying this change was supplemented with a solvent (propylene glycol was used for flavorings and ethanol was used for raw liquor), and the blending amount was adjusted so that the total amount reached 100%.

[0188] For the obtained flavorings and raw liquor, treatment was carried out under the conditions of "silicone oil + SUGINO MACHINE" in Test Example 1. The liquid feeding pressure was 245 MPa.

[0189] Similar to Test Example 1, RTD and beverage base were respectively prepared from the treated flavorings and raw liquor, and the stability and flavor were evaluated. The results are shown in the following table.

[0190] [Table 7A]

[0191] Case of using flavorings (RTD)

[0192]

[0193] [Table 7B]

[0194] Case of using flavorings (beverage base)

[0195]

[0196] [Table 8A]

[0197] Case of using raw liquor (RTD)

[0198]

[0199] [Table 8B]

[0200] Case of using raw liquor (beverage base)

[0201]

[0202] In any case, good results were obtained when the content of silicone oil was within a specific range.

[0203] In addition, when the blending amount of vegetable oil in the flavor and the base liquor is set to 10% and the test is carried out in the same manner as the above-mentioned weight ratio of vegetable oil to silicone oil, the results regarding stability and flavor are the same as the above results.

[0204] In addition, for the flavor and the base liquor itself described in Tables 7 and 8, the same stability test as that for RTD or the beverage matrix is also carried out, and the same results as those in Tables 7 and 8 are confirmed regarding stability.

[0205] (Test Example 5) Types of silicone oil

[0206] Regarding the case of using flavor and the case of using base liquor, the influence of the types of silicone oil is studied.

[0207] Specifically, except for changing the type of silicone oil, the flavor and the base liquor are prepared according to Tables 1 and 3. For the obtained flavor and base liquor, treatment is carried out under the conditions of "silicone oil + SUGINO MACHINE" in Test Example 1. The liquid feeding pressure is 245 MPa.

[0208] Similar to Test Example 1, RTD and the beverage matrix are respectively prepared from the treated flavor and base liquor, and the stability and flavor are evaluated. The results are shown in the following tables. In the flavor and the base liquor, even if the type of silicone oil is changed, both the stability and the flavor are very good.

[0209] [Table 9]

[0210]

[0211] [Table 10]

[0212]

[0213] (Test Example 6) Types of vegetable oil

[0214] The influence of the change in the type of vegetable oil is investigated. Research is carried out for the case of using flavor and the case of using base liquor.

[0215] Except for changing the type of vegetable oil, the flavor and the base liquor are prepared in the same manner as in Test Examples 1 and 2, and homogenization treatment is carried out under the conditions of "silicone oil + SUGINOMACHINE". The vegetable oils used are lemon oil, orange oil, and coffee oil as essential oils, and grape seed oil and coconut oil as fats and oils. (Lemon oil, orange oil, and coffee oil: Marugo Corporation, grape seed oil: Ajinomoto Co., Inc., coconut oil: Nisshin OilliO Group, Ltd.)

[0216] Next, the evaluation of stability and fragrance was carried out in the same manner as in Test Example 1. The results are as follows. Even when changing the type of vegetable oil, good dispersion stability and fragrance were obtained. Especially when using essential oil of citrus fruits, the fragrance spreads in the mouth and the fragrance is good.

[0217] [Table 11]

[0218]

[0219] [Table 12]

[0220]

[0221] (Test Example 7)

[0222] Beverages were prepared using flavors, and the dispersion stability at different alcohol contents was investigated.

[0223] [Table 13]

[0224] Alcohol content (v / v%) Stability Taste Example 1 63 ◎ ◎ Example 2 40 ◎ ◎ Example 3 25 ◎ ◎ Example 4 7 ◎ ◎ Example 5 0 ◎ ◎ Comparative Example 1 25 × × Comparative Example 2 7 △ △

[0225] In Examples 1 to 5, flavors in Table 1 were used, and under the condition of "silicone oil + SUGINO MACHINE" in Table 2, the flavors were obtained by treatment at a liquid feeding pressure of 245 MPa and used.

[0226] In Comparative Examples 1 and 2, for the compositions obtained by replacing silicone oil with 0.015% emulsifier (glycerol fatty acid ester) in the flavors in Table 1, the flavors were obtained by treatment in the same manner as in Examples 1 to 5 and used.

[0227] RTDs were prepared from the obtained flavors respectively. Specifically, relative to the whole beverage, 0.4% flavor, water and neutral spirits (alcohol content 65 v / v%) as required were used, and the final ethanol concentration was adjusted according to Table 13 to obtain samples of Examples 1 to 5 and Comparative Examples 1 and 2 for the evaluation of stability and fragrance. The evaluation methods and criteria were as described in Test Example 1.

[0228] In addition, regarding the fragrance, for the samples with an alcohol content of 0 v / v%, the evaluation was carried out directly without adjustment, while for the samples with an alcohol content of 7 v / v% or more, the alcohol content was adjusted to 7% with water and then the fragrance was evaluated.

[0229] When using an emulsifier, the stability and taste deteriorated with the increase in alcohol content, but such disadvantages were not found when using silicone oil.

[0230] (Test Example 8) Particle size of dispersed particles

[0231] According to Test Example 3, raw liquor was produced under three conditions (liquid feeding pressures of 100 MPa, 200 MPa, and 245 MPa). Water was added to the obtained raw liquor and diluted 1000-fold to prepare a beverage.

[0232] For the obtained beverage, the particle diameter of the oil droplets was measured. Specifically, a measurement sample was prepared by degassing and diluting as needed for analysis using a Zetasizer Nano ZS from Malvem. The results are shown below.

[0233] [Table 14]

[0234] Average nm Standard deviation Standard deviation × 3 245 MPa 163 24.25 72.75 200 MPa 167 26.08 78.24 100 MPa 162 26.28 78.84

[0235] In any sample, the particle diameter was within a specific range and had a very small standard deviation. In addition, the particle diameter did not change in the samples stored for 90 days.

[0236] The same particle diameter tendency as described above was confirmed not only in the beverage but also in the flavoring agent or raw liquor before dilution. It is considered that the state of the particles once formed is maintained before and after dilution.

Claims

1. A beverage, which is a beverage containing silicone oil, vegetable oil and water, characterized in that, The vegetable oil is dispersed in the beverage, the average particle size of the dispersed vegetable oil particles is 30 to 500 nm, and the value of the average particle size of the dispersed vegetable oil particles exceeds three times the value of its standard deviation of the particle size; the content of the emulsifier is 5 ppm or less; the particles of the vegetable oil are stabilized, and the coalescence of the particles in the liquid and the separation from the aqueous phase are inhibited.

2. The beverage according to claim 1, characterized in that, The content of the silicone oil is 0.0001 to 100 ppm.

3. The beverage according to claim 1 or 2, characterized in that, The vegetable oil is vegetable fat and / or essential oil.

4. The beverage according to claim 1 or 2, characterized in that, The vegetable oil includes the essential oil of the peel of citrus fruits.

5. The beverage according to claim 1 or 2, characterized in that The vegetable oil contains limonene.

6. The beverage according to claim 1 or 2, characterized in that, The weight ratio of the content of the vegetable oil to the content of the silicone oil is 1 to 325000.

7. The beverage according to claim 1 or 2, characterized in that, The ethanol content is 0 v / v% to 70 v / v%.

8. A beverage base, which is a beverage base containing silicone oil, vegetable oil and water, characterized in that, The vegetable oil is dispersed in the beverage matrix, the average particle size of the dispersed vegetable oil particles is 30 to 500 nm, and the value of the average particle size of the dispersed vegetable oil particles exceeds three times the value of its standard deviation of the particle size; the content of the emulsifier is 10 ppm or less; the particles of the vegetable oil are stabilized, and the coalescence of the particles in the liquid and the separation from the aqueous phase are inhibited.

9. A method, which is a method for manufacturing the beverage according to any one of claims 1-7, characterized in that, Comprising: a step of preparing a liquid containing the vegetable oil and the silicone oil, a step of subjecting the liquid to a homogenization treatment to generate a dispersion liquid, and, a step of adding water to the dispersion liquid as needed, the homogenization treatment includes causing a part of the liquid to collide with another part of the liquid or with other objects, the pressure of the liquid delivery for the collision is 40 MPa to 400 Mpa, the collision is carried out at a relative speed of Mach 0.7 to 7, The content of the silicone oil in the beverage is 0.0001 to 25 ppm.

10. A method, which is a method for manufacturing the beverage base according to claim 8, characterized in that, Comprising: a step of preparing a liquid containing the vegetable oil and the silicone oil, a step of subjecting the liquid to a homogenization treatment to generate a dispersion liquid, and, a step of adding water to the dispersion liquid as needed, the homogenization treatment includes causing a part of the liquid to collide with another part of the liquid or with other objects, the pressure of the liquid delivery for the collision is 40 MPa to 400 Mpa, the collision is carried out at a relative speed of Mach 0.7 to 7, The content of the silicone oil in the beverage matrix is 0.0004 to 100 ppm.

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