Citrus flavor drink and method for manufacturing the same

Abstract

To provide a technology related to a citrus flavor drink with which it is possible to improve a dry and sharp drinking feeling.SOLUTION: A citrus flavor drink of the invention includes perillaldehyde.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a citrus flavored beverage and a method for producing a citrus flavored beverage. [Background technology]

[0002] Citrus-flavored beverages are widely popular among consumers as they reproduce the freshness, richness, and complex flavor of fruit and evoke the flavor of fruit when consumed. Typically, such citrus-flavored beverages are produced by using one or more of fruit juice or fruit extracts, or flavoring ingredients that reproduce the flavor of the fruit, and further by blending appropriate amounts of sweeteners, acidulants, etc.

[0003] For example, Patent Document 1 discloses that malic acid and limonene are used in a specified ratio in order to obtain a good citrus aroma, a strong richness, and a complex taste in a juice-free or low-juice alcoholic beverage.

[0004] Furthermore, Patent Document 2 discloses an alcoholic beverage that contains at least one of perillaldehyde, perillaol, and perillic alcohol in order to enhance the fragrance of shiso while reducing the grassy, ​​earthy, and oily smell of shiso. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2017-176107 A [Patent Document 2] JP 2020-150835 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventors have studied ways to improve the flavor of citrus-flavored beverages from a different perspective than the technology disclosed in Patent Document 1, and have focused on developing a beverage that can improve the dry and sharp drinking sensation felt when drinking citrus juice. Moreover, Patent Document 2 focuses on shiso-flavored beverages, but does not focus on the flavor of perillaldehyde in citrus-flavored beverages, and does not study the dry and sharp drinking sensation. [Means for solving the problem]

[0007] The present inventors conducted research to improve the dry, sharp drinking experience felt when drinking citrus juice and discovered that the use of perillaldehyde was effective, thus completing the present invention. According to the present invention, there are provided the following citrus flavored beverages and methods for producing citrus flavored beverages.

[0008] [1] A citrus-flavored drink that contains perillaldehyde. [2] The citrus-flavored beverage described in [1], further containing p-cymene. [3] The citrus-flavored beverage according to [2], wherein the ratio of the p-cymene content (ppb) to the perillaldehyde content (ppb) (p-cymene / perillaldehyde) is 0.001 to 1000. [4] The citrus-flavored beverage according to any one of [1] to [3], wherein the perillaldehyde content is 1 ppb to 200 ppb. [5] The citrus-flavored beverage according to [2] or [3], wherein the content of p-cymene is 1 ppb to 500 ppb. [6] A citrus-flavored beverage described in any one of [1] to [5], containing citrus juice. [7] A citrus-flavored beverage described in any one of [1] to [6], containing a citrus flavor. [8] A citrus-flavored beverage described in any one of [1] to [7], which is a lemon-flavored beverage. [9] A citrus-flavored beverage described in any one of [1] to [8], having an alcohol concentration of 0.4 volume / volume% or more.

[10] A citrus-flavored beverage described in any one of [1] to [9], which contains carbon dioxide.

[11] The citrus-flavored beverage according to any one of [1] to

[10] , having an extract content of 0.2 to 10 mass / volume %.

[12] The citrus-flavored beverage according to any one of [1] to

[11] , wherein the acidity of citric acid is 0.20 to 0.90 g / 100 ml.

[13] A citrus-flavored beverage described in any one of [1] to

[12] , which is a containerized beverage.

[14] A method for producing a citrus-flavored beverage, comprising the step of adding perillaldehyde to prepare a beverage. Effect of the Invention

[0009] According to the present invention, a technique can be provided for a citrus-flavored beverage that can improve the dry and sharp drinking experience. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a numerical range means a or more and b or less, unless otherwise specified.

[0011] In this embodiment, "dry and sharp drinking sensation" means that when drunk, the beverage has a green, sharp, nasal aroma reminiscent of shaved citrus peel, and an accompanying drinking sensation that does not give the impression of sweetness.

[0012] <Citrus flavored drinks> The citrus-flavored beverage of this embodiment (hereinafter, also simply referred to as "beverage") contains perillaldehyde. This improves the dry and sharp drinking sensation. That is, in the beverage of this embodiment, even if it does not contain citrus juice or has a low concentration of citrus juice, the inclusion of perillaldehyde provides a drier and sharper drinking sensation than a beverage that does not contain perillaldehyde. Although the details of this mechanism are unknown, it is speculated as follows: Perillaldehyde exhibits a shiso-like aroma depending on the concentration, but when consumed as a beverage at a low concentration that does not impair the citrus flavor, the drink gives off a green, sharp citrus-like aroma at the tip of the nose, but does not give off a sweet taste in the mouth, resulting in a dry, sharp drinking sensation.

[0013] In this embodiment, citrus refers to the fruit of a plant belonging to the Rutaceae family, subfamily Rutaceae. Specific examples include oranges such as navel oranges, Valencia oranges, and blood oranges; mandarin oranges such as Unshu mandarins, mandarin oranges, ponkan oranges, Kishu mandarins, Encore, Dandelion, koji, shekwasha, Tachibana, and Shiranui; miscellaneous citrus fruits such as Natsudaidai, Hassaku, Hyuganatsu, Sanboukan, Kawachibankan, Kinukawa, and Naruto; tangor and tanzero fruits such as Tankan, Iyokan, Murcott, Kiyomi, Orlando, Mineola, and Seminole; limes such as Mexican lime and Tahiti lime; lemons such as Lisbon lemon, Eureka lemon, Diamante, and Etlogue; pomelo fruits such as Banpeiyu and Tosa Buntan; grapefruits such as Duncan, Marsh, Thompson, and Ruby Red; yuzu fruits such as yuzu, kabosu, sudachi, hanayu, and Kizu; kumquats and trifoliate oranges. In particular, the beverage of the present embodiment is suitable as a beverage having an orange and / or lemon flavor, and more preferably has a lemon flavor, which provides a more pronounced sour lemon flavor.

[0014] The citrus flavor of the beverage of this embodiment is obtained by using citrus flavors, citrus juice, and the like described below.

[0015] The components contained in the beverage of this embodiment will be described below.

[0016] [Perillaldehyde] Perillaldehyde, also known as perillaldehyde or 4-(1-methylethenyl)cyclohex-1-ene-1-carboxaldehyde, is an aroma component. Perillaldehyde is known to be contained in shiso.

[0017] The beverage of the present embodiment has a perillaldehyde content of 0.1 ppb to 200 ppb, which improves the dry and sharp drinking experience. In order to further improve the palatability, the lower limit of the perillaldehyde content is preferably 0.5 ppb or more, more preferably 2 ppb or more, and even more preferably 5 ppb or more. On the other hand, the upper limit of the perillaldehyde content is preferably 100 ppb or less, more preferably 80 ppb or less. By keeping the perillaldehyde content below the upper limit, a sour citrus flavor can be obtained while maintaining a dry and sharp drinking sensation, and a delicious taste can also be obtained.

[0018] [p-Saimen] The beverage of the present embodiment preferably further contains p-cymene. p-Cymene, also known as p-cymene, is known as one of the degradation products of citral. By using perillaldehyde and p-cymene together, it becomes easier to improve the sour citrus flavor in addition to the dry and sharp drinking sensation.

[0019] The beverage of the present embodiment preferably has a p-cymene content of 1 ppb to 500 ppb. The lower limit of the p-cymene content is preferably 2 ppb or more, more preferably 10 ppb or more. By making the p-cymene content equal to or more than the lower limit, it is possible to improve the dry and sharp drinking sensation and the sour citrus sensation while also imparting deliciousness. On the other hand, the upper limit of the p-cymene content is preferably 400 ppb or less. By keeping the p-cymene content at the above upper limit or less, a dry and sharp drinking sensation, a sour citrus flavor, and deliciousness can be obtained in a well-balanced manner.

[0020] In the present embodiment, the ratio of the p-cymene content (ppb) to the perillaldehyde content (ppb) (p-cymene / perillaldehyde) is preferably 0.001 to 1000, more preferably 0.005 to 800, and even more preferably 0.01 to 500. Furthermore, from the viewpoint of obtaining a dry and sharp drinking sensation while enhancing the sour citrus sensation, it is particularly more preferable that the ratio is 0.05 to 200.

[0021] In this embodiment, the relationship between the perillaldehyde content (ppb) and the p-cymene content (ppb) is preferably as follows. (i) when the content of perillaldehyde is 1 ppb or more and less than 10 ppb, the content of p-cymene (ppb) is preferably 1 to 50 ppb; (ii) When the content of perillaldehyde is 10 ppb or more and 200 ppb or less, the content (ppb) of p-cymene is preferably 1 to 500 ppb.

[0022] The concentration of aroma components in a beverage is measured using a gas chromatograph mass spectrometer. For example, the concentration of p-cymene can be measured under the following conditions.

[0023] The target components adsorbed onto the polymer resin are eluted with dichloromethane, concentrated, and then separated and quantified by GC / MS. ·Equipment GC-MS Column: DB-WAX (60m x 0.25mm; 0.25μm) Carrier gas flow rate: He 1.2ml / min ·Temperature conditions: 40℃ (1 minute) ~ 5℃ / min → 210℃ (5 minutes) Injection: 250℃, 1.0μl (split ratio 30:1) Detection: MS SIM Interface temperature: 280℃ p-Symen (T.lon 134 (Q.lon 119) Calibration range: As shown in Table A below.

[0024] [Table 1]

[0025] [Other ingredients] The beverage of the present embodiment may contain various ingredients other than those mentioned above, so long as the citrus flavor and the effects of the present invention can be obtained, for example, fruit juice, flavorings other than those mentioned above, sweeteners, acidulants, pH adjusters, various nutritional ingredients, colorants, diluents, antioxidants, thickening stabilizers, etc.

[0026] (fruit juice) The beverage of this embodiment may contain citrus juice. When citrus juice is included, the content of citrus juice (converted to straight juice) relative to the total amount of the beverage is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less, with 8.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, and 1.0% by mass or less being more preferred in that order. The beverage of this embodiment may also be juice-free (0.0% juice content). This allows for an improved complex fruit juice feel despite the low or no juice content. Furthermore, when citrus juice is contained, it is preferable to contain lemon juice, which gives a more pronounced sour lemon flavor.

[0027] Furthermore, the beverage of the present embodiment may contain fruit juice other than citrus juice, so long as the citrus flavor is not impaired. Examples of fruit juice other than citrus juice include tropical fruit juice, grape juice, apple juice, peach juice, and strawberry juice. These may be used alone or in combination of two or more.

[0028] The fruit juice content is the relative concentration when the Brix value or acidity of the juice obtained by squeezing the juice from fruit and not processing it such as concentration (straight fruit juice) is taken as 100%. Whether the fruit juice content is calculated based on the Brix value or acidity is determined for each type of fruit juice according to the JAS standard. Also, when converting the fruit juice content based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded from the calculation.

[0029] Fruit juice refers to a liquid component obtained by crushing and squeezing fruit or straining it, etc. Fruit juice may also include a concentrated version of the liquid component or a diluted reconstituted version of these, and may include a pulp component or a version from which the pulp component has been removed by processing such as filtration or centrifugation. As the fruit juice, straight fruit juice, concentrated fruit juice, reconstituted fruit juice, etc. may be used.

[0030] The fruit that can be used to prepare the fruit juice according to this embodiment is not particularly limited in terms of variety, place of origin, ripeness, size, etc., and can be appropriately selected.

[0031] The beverage of this embodiment may be prepared using commercially available juice, concentrated juice, paste, etc. as the fruit juice. Specifically, juice and concentrated juice specified by the JAS standard (Japanese Agricultural Standard for Fruit Drinks) can be mentioned, and for example, one or more of these can be used to prepare the beverage of this embodiment.

[0032] (fragrance) The flavoring agent may be a natural flavoring agent or a synthetic flavoring agent. Specifically, it is preferable to include a fruit flavoring agent, more preferably a citrus flavoring agent, and even more preferably a lemon flavoring agent.

[0033] (sweetener) As the sweetener, known sweeteners can be used, for example, sugars such as sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, fructose glucose liquid sugar, sugar alcohols, and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia. Only one type of sweetener may be used, or two or more types may be used in combination.

[0034] (Acidulant) Examples of the acidulant include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, and salts thereof. Among them, anhydrous citric acid and its salts are preferred from the viewpoint of obtaining a fruity feel.

[0035] Various characteristics of the beverage of this embodiment will now be described.

[0036] [Sweetness] The beverage of this embodiment preferably has a sweetness level of 5.0 or less, and more preferably 4.0 or less. Alternatively, the sweetness level may be 0. This makes it easier to obtain a good citrus flavor.

[0037] The sweetness can be adjusted by, for example, the above-mentioned sweeteners, fruit juice, and various other ingredients.

[0038] The sweetness is a parameter indicating the sweetness of each sweetener compared to sucrose, and may be, for example, values ​​listed in "Sweeteners' Comprehensive List" (published by the Sugar Refining Industry Association in May 1990), "All about the High-Intensity Sweetener Sucralose" (published by Korin Co., Ltd. in May 2003), and "Dictionary of Beverage Terms" (published by Beverage Japan Co., Ltd. on June 25, 1999). If there is a range of sweetness values ​​listed, the median value is used. For example, the sweetness of representative sweeteners is sucrose 1, glucose 0.65, fructose 1.5, sucralose 600, acesulfame potassium 200, and aspartame 200.

[0039] [acidity] The beverage of this embodiment preferably has a citric acid acidity of 0.20 to 0.90 g / 100 ml, and more preferably 0.30 to 0.85 g / 100 ml. By setting the acidity within the above numerical range, it becomes easier to obtain a dry and sharp drinking sensation.

[0040] The acidity of citric acid can be adjusted, for example, by adjusting the amounts of the above-mentioned acidulants, fruit juice, and various other ingredients.

[0041] The acidity of citric acid can be expressed as the amount of acid in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). Acidity can also be measured by the method specified in the JAS standard for measuring acidity, specifically, by the neutralization titration method (quantitative method) using 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0042] [pH] The pH of the beverage of this embodiment at 20° C. is preferably 2.8 to 4.6, more preferably 3.1 to 4.2, and even more preferably 3.2 to 3.8. By adjusting the pH to fall within the above range, it becomes easier to obtain a citrus flavor.

[0043] The pH can be measured using a commercially available pH meter, etc. The pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjuster such as trisodium citrate.

[0044] [Extract] The beverage of this embodiment preferably contains an extract content of 0.2 to 10 mass / volume % in order to improve the dry and sharp drinking experience. Extract refers to the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees. The extract content of an alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan.

[0045] [Carbon dioxide] The beverage of this embodiment may contain carbon dioxide gas. The carbon dioxide pressure of the beverage is preferably 1.5 to 3.5 gas volumes, and more preferably 2.0 to 3.0 gas volumes. The carbonation can improve palatability and facilitates the improvement of a dry, sharp drinking experience. The method for incorporating carbon dioxide gas into a beverage is not particularly limited, and can be appropriately determined by a person skilled in the art.

[0046] [alcohol] In this embodiment, alcohol refers to ethyl alcohol (ethanol) unless otherwise specified. The alcohol is not particularly limited, and any alcohol normally used in alcoholic beverages can be used, including, for example, one or more types selected from brewer's alcohol; spirits such as vodka, rum, tequila, gin, aquavit, and Korn; liqueurs, whiskey, brandy, shochu, and the like.

[0047] The beverage of the present embodiment may be an alcoholic beverage. Even in the case of an alcoholic beverage, the complex fruit juice flavor can be improved. When it is made into an alcoholic beverage, the alcohol concentration is preferably 0.4 volume / volume % or more, more preferably 0.5 to 10 volume / volume %, and even more preferably 1.0 to 9 volume / volume %.

[0048] The alcohol content can be measured, for example, by the method described in the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised on June 22, 2007).

[0049] [container] The containers used for the beverage of this embodiment include sealed containers made of a single material such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, etc., or composite or laminated materials thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, bottles, etc.

[0050] The volume of the beverage is not particularly limited, but is preferably 100 to 2000 ml, and more preferably 100 to 500 ml from the viewpoint of ease of drinking.

[0051] [Drinking method] The beverage of the present embodiment is preferably a beverage that is consumed as is without being diluted.

[0052] <Beverage manufacturing method> The method for producing a citrus-flavored beverage of this embodiment includes a step of preparing a beverage by adding perillaldehyde, which can improve the dry and sharp drinking experience. Perillaldehyde may be added alone or as a mixture containing perillaldehyde, and the form is not important. Other addition methods can be used according to known methods. The details of the beverage are the same as those of the beverage described above.

[0053] The method of heat sterilization of bottled beverages is not particularly limited, but in Japan, heat sterilization is performed in accordance with the provisions of the Food Sanitation Act. Specifically, there is a method in which the beverage is sterilized at high temperature for a short time and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then retorted.

[0054] <Method for improving beverage flavor> The method for improving the flavor of a citrus-flavored beverage of this embodiment includes a step of preparing a beverage by adding perillaldehyde. This improves the dry and sharp drinking sensation. The details of the beverage are the same as those of the beverage described above. In addition, the addition method can be the same as the method for producing the beverage or a known method.

[0055] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above can also be adopted. EXAMPLES

[0056] EXAMPLES Hereinafter, the present invention will be described with reference to examples and comparative examples, but the present invention is not limited to these.

[0057] (1) Physical properties of beverages Acidity: The amount of acid contained in 100 ml of beverage was calculated as grams of citric acid (g anhydrous citric acid / 100 ml) based on the method specified in the JAS standard for measuring acidity.

[0058] (2) Sensory evaluation A sensory test was conducted for each beverage by trained technicians. Specifically, five experienced technicians tasted each beverage (20°C) and rated the beverages on a 5-point scale, with "Comparative Example 1-1" being given a score of 1, for the "dry and sharp drinking sensation," "sour lemon flavor," and "taste" that they felt when tasting the beverages, and calculated the average score.

[0059] Evaluation criteria: "Dry and sharp taste", "Sour lemon taste" 5: Strong 4: Somewhat strong 3: Neither 2: Somewhat weak 1: Weak

[0060] Evaluation criteria: "Taste" 5: Delicious 4: Somewhat delicious 3: Neither 2: Not very tasty 1: Not tasty

[0061] (3) Examples, Comparative Examples and Reference Examples The raw materials prepared were brewer's alcohol, high fructose glucose liquid sugar, citric acid (anhydrous), trisodium citrate, clear concentrated lemon juice, lemon flavor (but not containing perillaldehyde or p-cymene), perillaldehyde and p-cymene. The lemon flavor was used at 100 ppm in each beverage. In addition, the extract content of each beverage was adjusted using high fructose glucose syrup, and the acidity of each beverage was adjusted using citric acid (anhydrous) and clear concentrated lemon juice. In the table, "sugar content equivalent to sucrose" indicates sweetness, "GV" indicates carbon dioxide gas volume, "acidity" "%" indicates citric acid acidity (g / 100ml), "extract" "%" indicates extract content (mass / volume%), and "alcohol" "%" indicates alcohol concentration (volume / volume%).

[0062] [Experiment 1] Perillaldehyde only A beverage was obtained by mixing the ingredients in a conventional manner so as to obtain the composition (concentration) and carbon dioxide pressure (gas volume) shown in Table 1. The obtained beverage was subjected to the measurements (1) and (2) above and a sensory evaluation. The results are shown in Table 1.

[0063] [Table 2]

[0064] [Experiment 2] Combination of perillaldehyde and p-cymene The ingredients were mixed in a conventional manner to obtain a beverage with the composition (concentration) and carbon dioxide pressure (gas volume) shown in Tables 2 and 3. The obtained beverage was subjected to the measurements (1) and (2) above and a sensory evaluation. The results are shown in Tables 2 and 3.

[0065] [Table 3]

[0066] [Table 4]

[0067] [Experiment 3] Combination of perillaldehyde and p-cymene (verification of the effects of acidity and extract) A beverage was obtained by mixing the ingredients in a conventional manner so as to obtain the composition (concentration) and carbon dioxide pressure (gas volume) shown in Table 4. The obtained beverage was subjected to the measurements (1) and (2) above and a sensory evaluation. The results are shown in Table 4.

[0068] [Table 5]

[0069] [Experiment 4] Combination of perilla aldehyde and p-cymene (verification of the effect of alcohol concentration) The ingredients were mixed in a conventional manner to obtain a beverage with the composition (concentration) and carbon dioxide pressure (gas volume) shown in Tables 5 and 6. The obtained beverage was subjected to the measurements (1) and (2) above and a sensory evaluation. The results are shown in Tables 5 and 6.

[0070] [Table 6]

[0071] [Table 7]

[0072] [Experiment 5] Combination of perillaldehyde and p-cymene (verification of the effect of fruit juice concentration) A beverage was obtained by mixing the ingredients in a conventional manner so as to obtain the composition (concentration) and carbon dioxide pressure (gas volume) shown in Table 7. The obtained beverage was subjected to the measurements (1) and (2) above and a sensory evaluation. The results are shown in Table 7.

[0073] [Table 8]

Claims

1. Contains perillaldehyde and citrus juice, The citrus-flavored beverage has a perillaldehyde content of 0.1 ppb to 10 ppb.

2. The citrus-flavored beverage according to claim 1, further comprising p-cymene.

3. The citrus-flavored beverage according to claim 2, wherein the ratio of the p-cymene content (ppb) to the perillaldehyde content (ppb) (p-cymene / perillaldehyde) is 0.001 to 1000.

4. The citrus-flavored beverage according to claim 2 or 3, wherein the content of p-cymene is 1 ppb to 500 ppb.

5. The citrus-flavored beverage according to claim 1 or 2, which contains a citrus flavor.

6. The citrus-flavored beverage according to claim 1 or 2, which is a lemon-flavored beverage.

7. 3. The citrus-flavored beverage according to claim 1, having an alcohol concentration of 0.4% by volume or more.

8. The citrus-flavored beverage according to claim 1 or 2, which contains carbon dioxide.

9. 3. The citrus-flavored beverage according to claim 1, wherein the extract content is 0.2 to 10% by mass / volume.

10. 3. The citrus-flavored beverage according to claim 1, wherein the acidity of citric acid is 0.20 to 0.90 g / 100 ml.

11. The citrus-flavored beverage according to claim 1 or 2, which is a packaged beverage.

12. and adding perillaldehyde and citrus juice to prepare a beverage. The method for producing a citrus-flavored beverage, wherein the perillaldehyde content is 0.1 ppb to 10 ppb.