Beverage substrates containing fatty acids

Abstract

The present invention addresses the problem of improving the aftertaste of the taste of a preservative, which may be generated after a beverage obtained from a beverage base is drunk. A specific fatty acid and isobutanol are used in a specific weight ratio.

Description

Technical Field

[0001] This invention relates to a beverage base containing a preservative, specific fatty acids, and isobutanol. Background Technology

[0002] In recent years, beverage bases, designed for dilution and consumption, have become increasingly popular. This is generally attributed to their small size and weight, making them convenient for carrying and home storage. Furthermore, unlike tea bags, beverage bases offer the advantage of easy beverage preparation through a simple dilution process.

[0003] Technologies relating to beverage bases include, for example, alcoholic beverage bases (Patent Document 1) or low-alcohol beverage bases (Patent Document 2).

[0004] Patent documents Patent Document 1: Japanese Patent Application Publication No. 2011-135841 Patent Document 2: Japanese Patent Application Publication No. 2016-027831 Summary of the Invention

[0005] Because beverage bases contain a high concentration of nutrients, there is a high risk of microbial growth in them. To address this issue, the inventors have researched the use of preservatives. However, preservatives have a characteristic taste problem: the taste of the preservative, perceived during consumption, lingers for a considerable time afterward. In other words, there is a noticeable and unpleasant aftertaste. Since the taste of preservatives is generally unpleasant, this unpleasant aftertaste can negatively impact the aroma of the beverage.

[0006] Therefore, the objective of this invention is to improve the aftertaste of a preservative that may occur in a beverage derived from a beverage base after consumption.

[0007] The inventors conducted in-depth research and found that by using specific fatty acids and isobutanol in a specific ratio, the aftertaste of the preservative can be improved. This invention relates to the following, but is not limited thereto. 1. A beverage base, characterized in that it contains at least one preservative and at least one fatty acid having 2 to 12 carbon atoms, as well as isobutanol. The total content of this fatty acid relative to the content of isobutanol is 0.05 or more by weight. 2. The beverage base according to 1, characterized in that the preservative is selected from benzoic acid and sorbic acid. 3. The beverage base according to 1 or 2, characterized in that the alcohol content is less than 1 v / v. 4. The beverage base according to 3, characterized in that it is used to prepare alcohol-flavored beverages. 5. The beverage base according to any one of 1 to 4, characterized in that the total content of the fatty acids is at least 0.01 by weight relative to the total content of the preservatives. 6. The beverage base according to any one of 1 to 5, characterized in that the total content of the preservative is less than 1000 ppm. 7. The beverage base according to any one of 1 to 6, characterized in that the sweetness is 50 or less. 8. The beverage base according to any one of 1 to 7, characterized in that the alcohol content is 0.00 v / v. 9. The beverage base according to any one of 1 to 8, characterized in that the total content of the fatty acids is 6 ppm or more.

[0008] This invention can improve the aftertaste of a preservative in beverages derived from a beverage base.

[0009] Furthermore, in one embodiment, the present invention can enhance or eliminate the refreshing sensation in beverages derived from a beverage base. The term "refreshing sensation" in this specification refers to a feeling of lightness or freshness that is not lingering in the mouth after drinking the beverage. Since it is crucial that additives do not impair the flavor of beverages when designing them, the present invention is of great significance in terms of its effect on refreshing sensation. Detailed Implementation

[0010] The present invention will be described below. Additionally, unless otherwise stated, "ppm" as used in this specification refers to ppm by weight / volume (w / v), which has the same meaning as "mg / L".

[0011] Furthermore, in this instruction manual, the term "alcohol" refers to ethanol unless otherwise stated.

[0012] (Beverage base) This invention relates to a beverage base for dilution and consumption, that is, "concentrated" beverages are also included in the beverage base of this invention.

[0013] Beverages can be prepared by diluting the beverage base of the present invention. There is no limitation on the dilution rate; typically, the dilution rate is 2 or 3 times or more by weight, with an upper limit of approximately 20 times. The dilution rate can also be indicated on the product. Examples of diluents include water, carbonated water, tea, and other liquids.

[0014] (Preservative) The beverage base of the present invention contains at least one preservative. More specifically, the beverage base of the present invention may contain only one preservative or may contain two or more preservatives. The preservatives used in the present invention are not particularly limited; for example, benzoic acid and sorbic acid derivatives may be used.

[0015] In this specification, "benzoic acid derivatives" refers to benzoic acid, benzoic acid esters, and their salts. Specific examples of benzoic acid derivatives include benzoic acid, sodium benzoate, potassium benzoate, propylparaben, and butylparaben. Benzoic acid, sodium benzoate, and potassium benzoate are particularly preferred, with sodium benzoate being more preferred.

[0016] Furthermore, the term "sorbic acid" in this specification refers to sorbic acid, sorbate esters, and their salts. Specific examples of sorbic acid derivatives include sorbic acid, sodium sorbate, potassium sorbate, and alkyl sorbate esters. Sorbic acid, sodium sorbate, and potassium sorbate are particularly preferred, and potassium sorbate is more preferred.

[0017] The total content of preservatives in the beverage base of the present invention is not particularly limited, but typically is 1000 ppm or less or 800 ppm or less. The lower limit is not particularly limited as long as it is greater than 0, but typically is 1 ppm or more or 10 ppm or more. Therefore, examples of the total content range of preservatives are 1~1000 ppm, 1~800 ppm, 10~1000 ppm, and 10~800 ppm.

[0018] The content of the preservative can be determined using any known method, such as high performance liquid chromatography.

[0019] (Fatty acids and isobutanol) The beverage base of the present invention contains at least one fatty acid having 2 to 12 carbon atoms and isobutanol. For a more specific description, the beverage may contain only one of the fatty acids having 2 to 12 carbon atoms, or it may contain two or more of these fatty acids.

[0020] Examples of such fatty acids include: saturated fatty acids such as acetic acid (2 carbons), propionic acid (3 carbons), butyric acid (4 carbons), valeric acid (5 carbons), hexanoic acid (6 carbons), heptanoic acid (7 carbons), caprylic acid (8 carbons), pelargonic acid (9 carbons), capric acid (10 carbons), undecanoic acid (11 carbons), and lauric acid (12 carbons); as well as their corresponding unsaturated fatty acids.

[0021] In a preferred embodiment, the beverage base of the present invention contains saturated fatty acids with 2 to 12 carbon atoms, or contains acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, undecanoic acid, and dodecanoic acid.

[0022] In other preferred embodiments, the beverage base of the invention contains at least one selected from saturated fatty acids having 2 to 12 carbon atoms, or contains at least one selected from acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, undecanoic acid, and dodecanoic acid, or contains acetic acid.

[0023] In the beverage base of the present invention, the total content of the fatty acids relative to the content of isobutanol is 0.05 or more by weight, preferably 0.07 or more, more preferably 0.1 or more, more preferably 0.2 or more, more preferably 0.5 or more, more preferably 3 or more, and more preferably 5 or more. There is no particular limitation on the upper limit of this weight ratio, but typically it is 7000 or 6000. Therefore, examples of the range of this weight ratio are 0.05~7000, 0.05~6000, 0.07~7000, 0.07~6000, 0.1~7000, 0.1~6000, 0.2~7000, 0.2~6000, 0.5~7000, 0.5~6000, 3~7000, 3~6000, 5~7000, or 5~6000.

[0024] The weight ratio of the total fatty acid content in the beverage base of the present invention to the total content of the preservative is not particularly limited, but is preferably 0.01 or more, more preferably 0.05 or more, more preferably 0.18 or more, more preferably 0.27 or more, and more preferably 0.4 or more. The upper limit is not particularly limited, and examples are 0.83, 1, 100, 110, or 120. Therefore, typical examples of the range of this weight ratio are 0.01~120, 0.01~1, 0.01~0.83, 0.05~120, 0.05~1, 0.05~0.83, 0.18~120, 0.18~1, 0.18~0.83, 0.27~120, 0.27~1, 0.27~0.83, 0.4~120, 0.4~1, 0.4~0.83, 0.05~110, or 0.4~100.

[0025] The total content of the fatty acids in the beverage base of the present invention is not particularly limited, but is preferably 6 ppm or more, more preferably 100 ppm or more, more preferably 105 ppm or more, more preferably 160 ppm or more, and more preferably 250 ppm or more. The upper limit is not particularly limited, and examples are 500, 6000, or 72000 ppm. Therefore, typical examples of this content range are 6~72000 ppm, 6~6000 ppm, 6~500 ppm, 100~72000 ppm, 100~6000 ppm, 100~500 ppm, 105~72000 ppm, 105~6000 ppm, 105~500 ppm, 160~72000 ppm, 160~6000 ppm, 160~500 ppm, 250~72000 ppm, 250~6000 ppm, or 250~500 ppm.

[0026] The content of the aforementioned fatty acids and isobutanol in the beverage of the present invention can be determined using any known method, such as GC-MS or LC-MS.

[0027] (Alcohol content) The beverage base of this invention may or may not contain alcohol. However, preservatives are particularly needed when the alcohol content, which has a bactericidal effect, is low; therefore, a non-alcoholic beverage base is one of the preferred embodiments of this invention.

[0028] The alcohol content in a non-alcoholic beverage base is less than 1 v / v%, examples of which are less than 0.9 v / v%, less than 0.8 v / v%, less than 0.7 v / v%, less than 0.6 v / v%, less than 0.5 v / v%, less than 0.4 v / v%, less than 0.3 v / v%, less than 0.2 v / v%, less than 0.1 v / v%, and 0.00 v / v%. More explicitly, "0.00 v / v%" also includes values ​​like 0.001 v / v% or 0.009 v / v%, where the third decimal place is discarded to become 0.00 v / v%.

[0029] In one embodiment, the non-alcoholic beverage base of the present invention is a substance used to prepare alcohol-flavored beverages. In this specification, "alcohol-flavored beverage" refers to a non-alcoholic beverage having a similar taste to an alcoholic beverage. The alcohol content of the non-alcoholic beverage is the same as described above regarding the non-alcoholic beverage base. Examples of alcohol-flavored beverages include, but are not limited to, beer-flavored beverages, highball cocktail-flavored beverages, chu-hi-flavored beverages, non-alcoholic cocktails, soda-flavored beverages, wine-flavored beverages, and sake-flavored beverages. To illustrate in more detail, we can take highball cocktail-flavored beverages, carbonated shochu-flavored beverages, non-alcoholic cocktails, and sour-flavored beverages as examples. These beverages refer to beverages that, although each is non-alcoholic, can achieve the flavor of a highball cocktail or carbonated shochu (in the context of this invention, this refers to an alcoholic carbonated beverage obtained by diluting distilled spirits such as whiskey or shochu with water, fruit juice, tea, or other beverages, which may also include fruit juice such as lemon), cocktail (in the context of this invention, this refers to a beverage based on spirits or liqueurs that contains acidic fruit juice such as citrus, sweet ingredients, and, if necessary, carbonated ingredients), and sour (in the context of this invention, this refers to a beverage containing spirits, acidic fruit juice such as citrus, sweet ingredients, and carbonated ingredients).

[0030] In one embodiment, the beverage base of the present invention can be used to prepare non-alcoholic beverages that are not alcoholic flavored beverages. Examples of such non-alcoholic beverages include soft drinks, carbonated drinks, sports drinks, nutritional drinks, functional drinks, and flavored water.

[0031] In one embodiment, the beverage base of the present invention can be used in the preparation of alcoholic beverages. As used in this specification, "alcoholic beverage" refers to a beverage with an alcohol content of 1 v / v% or higher. Examples of alcohol content in the alcoholic beverages of the present invention are 1-15 v / v%, 3-12 v / v%, and 4-9 v / v%. Examples of such alcoholic beverages include highball cocktails, carbonated shochu, cocktails, sodas, wine, beer, and sake.

[0032] When the beverage base of the present invention contains alcohol, the alcohol can be incorporated into the alcoholic beverage by any method. Typically, the beverage base of the present invention contains distilled spirits, thereby containing alcohol. Regarding the distilled spirits, the raw materials or manufacturing methods are not limited. Examples of such distilled spirits include: spirits (e.g., vodka, rum, tequila, gin, acquaintancet, cologne), brewing alcohol, neutral spirits, liqueurs, whiskey, brandy, and spirits. Substances obtained by infusing fruits, vegetables, tea, spices, and herbs into distilled spirits may also be used.

[0033] In this specification, the alcohol content of the beverage or beverage base can be determined by any known method, such as by a vibratory hydrometer. Specifically, a sample is prepared by removing carbon dioxide from the beverage or beverage base through filtration or ultrasonication as needed, and then the sample is steam distilled. The density of the resulting distillate at 15°C is measured and converted using Table 2, "Conversion Table of Alcohol Content and Density (15°C) and Specific Gravity (15 / 15°C)," attached to the analytical method prescribed by the Japanese National Tax Agency (Order No. 6 of the Japanese National Tax Agency, revised June 22, 2007). Alternatively, GC-MS can also be used to determine the alcohol content.

[0034] (Sweetness) The higher the sweetness of a beverage, the more likely the sweetness is to mitigate the flavor issues of preservatives. Conversely, when the sweetness is low, this likelihood decreases, making the flavor issues of preservatives more prominent. Therefore, this invention is particularly useful in beverage bases with low sweetness.

[0035] Therefore, in one embodiment, the beverage base of the present invention has a low sweetness level. Examples of this sweetness level are 50 or less, preferably 30 or less, more preferably 20 or less, even more preferably 10 or less, and even more preferably 5 or less.

[0036] The sweetness level used in this instruction manual for beverages is not the sweetness of the sweetener itself, but rather an index representing the sweetness of the beverage when the sweetness of a beverage containing 1g of sucrose per 100g is set as "1". The sweetness of a beverage can be determined as follows: multiply the content of all sweeteners in the beverage (including sweeteners from fruit juice or extracts) by the relative sweetness of that sweetener to the sweetness of sucrose, calculate the sucrose equivalent, and then add the sucrose equivalents of each sweetener. Table 1 shows the relative sweetness of representative sweeteners compared to the sweetness level of sucrose (1). For sweeteners not listed in Table 1, the sweetness level provided by the manufacturer or seller of that sweetener can be used, or the sweetness level can be determined through sensory evaluation.

[0037] [Table 1]

[0038] For example, if 100g of a beverage contains 1g of glucose and 1g of fructose, their total sucrose equivalent is (1g×0.6+1g×1.2)=1.8g, which means that the sweetness of the beverage is 1.8.

[0039] (Other ingredients) Without impairing the effects of the present invention, additives commonly formulated into beverages may also be added to the beverage base of the present invention, such as flavorings, vitamins, colorings, antioxidants, flavorings, extracts, pH adjusters, quality stabilizers, etc.

[0040] In one embodiment, the beverage base of the present invention has a low content of dietary fiber, for example, less than 4.5 g / 100 mL or less than 4.0 g / 100 mL. Dietary fiber refers to the indigestible components in food that cannot be digested by human digestive enzymes. (Container for beverage base) The beverage base of the present invention can be provided in a container form. The container form includes, but is not limited to, metal containers such as cans, PET bottles, cardboard boxes, bottles, bags, etc. For example, sterilized containerized articles can be manufactured by heat sterilization methods such as autoclaving or sterilizing the beverage base of the present invention after filling it into a container, or by sterilizing the beverage base before filling it into a container. (Methods and Applications) In another aspect, the present invention relates to a method for manufacturing a beverage base. The method includes a step of mixing raw materials such that the beverage contains at least one preservative, at least one fatty acid having 2 to 12 carbon atoms, and isobutanol, wherein the total content of the fatty acid is at least 0.05 by weight relative to the content of the isobutanol. The raw materials include a raw material containing the preservative, a raw material containing the fatty acid, and a raw material containing isobutanol, and may contain water as needed. Other raw materials can be identified from the above description of the beverage.

[0041] The preferred ranges for the types, contents, and weight ratios of the aforementioned ingredients are as described above regarding the beverage base. Furthermore, specific examples or amounts of any additional ingredients or parameters are also as described above regarding the beverage base.

[0042] In another aspect, the present invention is an aftertaste improver for a preservative produced after drinking a beverage, which contains at least one fatty acid having 2 to 12 carbon atoms and isobutanol, wherein the total content of the fatty acid is at a weight ratio of 0.05 or more relative to the content of isobutanol.

[0043] (Numerical range) For clarity, the numerical ranges in this specification include their endpoints, namely the lower limit and the upper limit. Example

[0044] The present invention will be described in detail below with reference to embodiments thereof, but the present invention is not limited to the following embodiments.

[0045] Experimental Example 1: The Effects of Fatty Acids and Isobutanol In this experimental case, the effects of fatty acids and isobutanol were confirmed.

[0046] First, water, sodium benzoate (preservative), fatty acids, and isobutanol were mixed to prepare multiple beverage bases. The fatty acid used was acetic acid with two carbons. The amounts used are shown in the table below. In addition, as a control group, a beverage base identical to the above-mentioned bases was prepared, except that it contained no fatty acids and no isobutanol.

[0047] The alcohol content was 0.0 v / v in all beverage bases and the control group.

[0048] Next, the beverage base and the control group were diluted with water by a factor of 6 to prepare multiple beverage samples.

[0049] The obtained beverage samples underwent sensory evaluation by three trained professional judges, assessing the aftertaste and refreshing quality of the preservative. The evaluation criteria are shown below. Next, the average score was calculated from the obtained evaluation scores. Furthermore, to minimize individual differences in evaluation, the professional judges used standard samples corresponding to each evaluation score, establishing a consensus beforehand on the relationship between each evaluation score and the taste.

[0050] <The lingering taste of the preservative> 5: The aftertaste is excellent. 4. Good aftertaste 3: The aftertaste is slightly better. 2: The aftertaste is slightly lacking. 1: Poor aftertaste <Refreshing feeling> 5: Very refreshing 4: Refreshing 3: Slightly refreshing 2: Not very refreshing 1: Not refreshing The results of these sensory evaluations are shown in the table below. Furthermore, the sensory evaluation methods described above were also used in other experimental cases.

[0051] [Table 2]

[0052] A wide range of fatty acid / isobutanol weight ratios can improve the aftertaste of the preservative.

[0053] Furthermore, the preservative was changed to potassium sorbate, and the same tests were conducted as described above. In this case, the alcohol content was 0.0 v / v% in all beverage bases and the control group.

[0054] [Table 3]

[0055] Even with changes in the preservative, the same tendency as described above was confirmed.

[0056] Furthermore, the fatty acids used were changed to an equal mixture of fatty acids with 2 to 12 carbon atoms (acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, undecanoic acid, and dodecanoic acid), and the same experiments as in Table 2 were performed. The results are shown below.

[0057] [Table 4]

[0058] Even with changes in the types of fatty acids, the same trend described above was observed.

[0059] Test Example 2: Weight ratio of components Except for changing the weight ratio of each component, the same test as in Test Example 1 was conducted. The results are shown in the table below.

[0060] [Table 5]

[0061] Even with significant changes in the weight ratio of each component, the desired effect was confirmed.

[0062] Experimental Example 3: Confirmation of Effects in Complex Systems In the beverage base, the alcohol content was increased to 40 v / v%, and the sweetness was increased to 20. Otherwise, the same experiment as in Experimental Example 1 was performed. The alcohol content was increased using neutral spirits. The sweetness was increased using high-fructose corn syrup. The results are shown in the table below.

[0063] [Table 6]

[0064] [Table 7]

[0065] Even in complex systems containing sweeteners and alcohol, the same tendency as in Example 1 was confirmed.

Claims

1. A beverage base, characterized in that, contains at least one preservative and at least one fatty acid having a carbon number of 2 or more and 12 or less, and isobutyl alcohol, the total content of the fatty acid is 0.05 or more by weight relative to the content of isobutyl alcohol.

2. The beverage base according to claim 1, characterized in that The preservative is selected from benzoic acid and sorbic acid.

3. Beverage base according to claim 1 or 2, characterized in that The alcohol content is less than 1 v / v%.

4. Beverage base according to claim 3, characterized in that It is used for the preparation of an alcoholic-flavored beverage.

5. Beverage base according to any one of claims 1 to 4, characterized in that The total content of the fatty acid is 0.01 or more by weight relative to the total content of the preservative.

6. Beverage base according to any one of claims 1 to 5, characterized in that The total content of the preservative is 1000 ppm or less.

7. Beverage base according to any one of claims 1 to 6, characterized in that The sweetness is 50 or less.

8. Beverage base according to any one of claims 1 to 7, characterized in that The alcohol content is 0.00 v / v%.

9. Beverage base according to any one of claims 1 to 8, characterized in that The total content of the fatty acid is 6 ppm or more.

Images