Lemon juice-containing beverage

Abstract

To provide a novel technique that can improve the aftertaste in a beverage containing lemon juice and a high-intensity sweetener.SOLUTION: Provided is a beverage containing lemon juice and a high-intensity sweetener, the beverage satisfying at least one of the following conditions (A) and (B). (A) The beverage has a juice content derived from lemon juice of 3-10% and contains ethyl isobutyrate whose content is 10-10000 ppb. (B) The beverage has a juice content derived from lemon juice of 1-10% and contains allyl hexanoate whose content is 10-1000 ppb.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beverage containing fruit juice derived from citrus fruits.

Background Art

[0002] Conventionally, beverages having a citrus flavor have been widely favored. Among these beverages, those having a high-sweetness sweetener are also known (for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present invention provides a novel technique capable of improving the aftertaste in a beverage containing lemon juice and a high-sweetness sweetener.

Means for Solving the Problems

[0005] The present inventor noticed that when a high-sweetness sweetener is contained in a lemon juice-containing beverage, the evaluation of the aftertaste felt when drinking the beverage decreases. As a result of intensive research, the present inventor found that by setting the juice ratio of lemon juice within a predetermined range and containing ethyl isobutyrate or allyl hexanoate in a predetermined content, the aftertaste can be improved.

[0006] In the present specification, the aftertaste is a feeling about the taste felt after drinking the beverage, and the improvement of the aftertaste means that the aftertaste becomes better (a higher evaluation is obtained).

[0007] The gist of the present invention is as follows. [1] A beverage containing lemon juice and a high-intensity sweetener, A beverage that satisfies at least one of the following (A) and (B). (A) It contains ethyl isobutyrate with a juice rate derived from lemon juice of 3 to 10% and a content of 10 to 10,000 ppb. (B) It contains allyl hexanoate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 1,000 ppb. [2] In a beverage containing lemon juice and a high-intensity sweetener, a method for improving the aftertaste, including adjusting the juice rate derived from lemon juice and the content of ethyl isobutyrate or allyl hexanoate so as to satisfy at least one of the following (A) and (B). (A) It contains ethyl isobutyrate with a juice rate derived from lemon juice of 3 to 10% and a content of 10 to 10,000 ppb. (B) It contains allyl hexanoate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 1,000 ppb. [Effect of the Invention]

[0008] According to the present invention, it is possible to provide a novel technique capable of improving the aftertaste in a beverage containing lemon juice and a high-intensity sweetener. [Embodiments for Carrying Out the Invention]

[0009] Hereinafter, one embodiment of the present invention will be described in detail. This embodiment relates to a lemon juice-containing beverage.

[0010] In this specification, a lemon juice-containing beverage means a beverage formulated with the juice of lemons as a raw material. In this specification, the juice of citrus fruits (citrus juice) refers to the liquid component obtained by crushing and squeezing citrus fruits, or by straining them. Further, the concept of citrus juice includes concentrated forms of the liquid component and diluted and restored products thereof. Furthermore, the citrus juice according to the present embodiment may contain pulp or may be one from which the pulp has been removed by a process such as filtration or centrifugation.

[0011] In this specification, citrus fruits are plants belonging to the subfamily Citroideae of the family Rutaceae. Specific examples of citrus fruits include Lisbon lemon, Eureka lemon, Diamante, and Etrog. Regarding the citrus fruits that can be used for the preparation of the citrus juice according to the present embodiment, their variety, origin, ripeness, size, etc. are not particularly limited and can be set as appropriate. Also, commercially available juices, concentrated juices, pastes, etc. may be used as the citrus juice to prepare the citrus juice-containing beverage of the present embodiment. Specifically, juices and concentrated juices specified by the JAS standard (Japanese agricultural standard for fruit beverages) can be mentioned, and for example, one or more of these can be used for the preparation of the citrus juice-containing beverage of the present embodiment.

[0012] The citrus juice-containing beverage of the present embodiment contains a high-intensity sweetener. In this specification, a high-intensity sweetener refers to natural and synthetic sweeteners having a stronger sweetness (e.g., hundreds to thousands of times) compared to sucrose. Examples of high-intensity sweeteners include sucralose, aspartame, acesulfame potassium (acesulfame K), saccharin, sodium saccharin, stevia extract, rebaudioside A, neotame, alitame, monatin, thaumatin, licorice extract (glycyrrhizin), Luo Han Guo extract (mogroside), and phyllodulcin, and for example, one or more of these can be contained.

[0013] In the beverage of the present embodiment, the type of high-sweetness sweetener is not particularly limited. However, since the aftertaste can be further improved by applying the configuration of the present invention, it is preferably contained with acesulfame potassium.

[0014] In the beverage of the present embodiment, the content of the high-sweetness sweetener is not particularly limited and can be appropriately set by those skilled in the art. For example, from the viewpoint of improving the aftertaste, when containing acesulfame potassium, it is preferably 0.001 to 0.1 g / L, and more preferably 0.01 to 0.1 g / L.

[0015] The lemon juice-containing beverage of the present embodiment satisfies at least one of the following (A) and (B). (A) It contains ethyl isobutyrate having a juice rate derived from lemon juice of 3 to 10% and a content of 10 to 10,000 ppb (preferably 100 to 10,000 ppb because the refreshing feeling can be further enhanced). (B) It contains allyl hexanoate having a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 1,000 ppb (preferably 10 to 100 ppb because the bitterness can be further suppressed).

[0016] In this specification, the juice rate (juice content rate) is the relative concentration when the sugar content (Brix value, Bx) or citric acid acidity (also referred to as acidity) of the squeezed juice (straight juice) obtained by squeezing the edible part of fruits or the like and not subjected to treatment such as concentration is set to 100%. Also, in this specification, the sugar content refers to the indication of a sugar refractometer at a sample temperature (liquid temperature) of 20°C based on the JAS standard. The measurement of the sugar content can be performed using known methods and apparatuses. Also, the citric acid acidity can be expressed by the number of grams (anhydrous citric acid g / 100 g) when the amount of organic acid contained in 100 g is converted to citric acid. The acidity can also be measured by a method determined by the acidity measurement method of the JAS standard, specifically, a neutralization titration method (quantitative formula) using 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. Whether the juice rate is calculated based on the sugar content or the acidity is determined for each type of fruit according to the JAS standard. For example, lemons are calculated based on acidity. When converting the juice content rate based on the Brix value of the JAS standard, the sugar content such as sugars and honey added to the juice is excluded from the calculation. For example, for lemons, the reference acidity of the JAS standard is 4.5%. Therefore, when about 0.2% by weight of concentrated lemon juice with an acidity of 22.5% is blended in a beverage, a beverage with a juice rate of 1% can be obtained.

[0017] The juice rate derived from the juice of lemons in the lemon juice-containing beverage of this embodiment is 3 to 10% in case (A) and 1 to 10% in case (B) as described above.

[0018] The lemon juice-containing beverage of this embodiment contains ethyl isobutyrate or allyl hexanoate.

[0019] The method for adjusting the contents of ethyl isobutyrate and allyl hexanoate is not particularly limited. For example, a commercially available product may be used for addition during the beverage manufacturing process. In addition, the measurement of the contents of ethyl isobutyrate and allyl hexanoate in the beverage can be performed, for example, by gas chromatography-mass spectrometry. The measurement can be performed based on the following conditions, for example.

[0020] Specifically, by the DHS (Dynamic HeadSpace) method using MPS manufactured by Gerstel, it can be subjected to GC / MS measurement and measured under the conditions shown below. <Apparatus> GC: 8890 manufactured by Agilent Technologies MS: 5977B MSD manufactured by Agilent Technologies HS: MPS manufactured by Gerstel, TUBE: Carbopack B / X <Column used> HP-INNOWAX 0.250mm × 60m × 0.25μm <Quantitative ion> Ethyl isobutyrate m / z = 116 Allyl hexanoate m / z = 99 <Temperature condition> 40 °C (5 min) → Heating up at +5 °C / min → 240 °C (0 min) <Carrier gas flow rate> He 2 ml / min <Injection method> Splitless <Ion source temperature> 230 °C

[0021] In the lemon juice-containing beverage of the present embodiment, within the range where the object of the present invention can be achieved, lemon juice, high-intensity sweeteners, and other components may be included in addition to any one of the above two components, and it is not particularly limited. Specifically, fruit juices derived from fruits other than citrus fruits, vegetable juices, sweeteners such as salt and sugars, acidulants, flavors, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, etc. can be mentioned. Moreover, the lemon juice-containing beverage of the present embodiment may be a beverage containing alcohol such as ethanol, or may be a beverage substantially free of alcohol (specifically, a beverage having an alcohol content of less than 1.0 volume / volume%). Moreover, the lemon juice-containing beverage of the present embodiment may be a carbonated beverage containing carbon dioxide gas. The gas volume of the carbon dioxide gas is not particularly limited and can be appropriately set by those skilled in the art. Moreover, in the lemon juice-containing beverage according to the present embodiment, the pH is not particularly limited, and for example, it can be pH 3.0 to 4.0, preferably pH 3.0 to 3.5.

[0022] The manufacturing method of the lemon juice-containing beverage of the present embodiment is not particularly limited, and those skilled in the art can manufacture it by a conventional method. For example, first, for (A) the juice rate derived from lemon juice: 3 to 10%, the ethyl isobutyrate content: 10 to 10,000 ppb, and (B) the juice rate derived from lemon juice: 1 to 10%, the allyl hexanoate content: 10 to 100 ppb, select the juice rate, and the components and their contents so as to satisfy at least one of them. Use concentrated lemon juice as a raw material, and dilute it with water or the like to obtain the selected juice rate. Next, add a high-sweetness sweetener, and add ethyl isobutyrate or allyl hexanoate so as to obtain the selected content, and further add other components that need to be added as necessary to prepare a lemon juice-containing beverage. The order of addition and the like are not particularly limited and can be appropriately set by those skilled in the art. In addition, ethyl isobutyrate and allyl hexanoate may be added as single components, or may be added as a composition together with other components. When the lemon juice-containing beverage of the present embodiment is a carbonated beverage, in addition to the method of using carbonated water in the above dilution, carbonation can also be performed so as to have a predetermined gas volume before filling the container, thereby making it a carbonated beverage.

[0023] The produced lemon juice-containing beverage of the present embodiment is not particularly limited, but can be, for example, a container-packed beverage enclosed in a container. The method of enclosing the container and the like are not particularly limited and can be performed, for example, according to a conventional method. Known containers can also be appropriately selected and used, and the material, shape, etc. are not particularly limited. Specific examples of the container include, for example, paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans. In addition, when making a container-packed beverage, it can be produced through steps such as sterilization as necessary. The method of sterilization is not particularly limited and can be appropriately set by those skilled in the art. Examples include methods of performing heat sterilization such as hot water shower sterilization after filling the beverage into the container, and methods of sterilizing the beverage and then filling it into the container.

[0024] As described above, according to this embodiment, it is possible to improve the aftertaste felt when drinking a lemon juice-containing beverage containing a high-intensity sweetener. As a result, it is expected to enhance the palatability and contribute to the improvement of the commercial value of the beverage.

Examples

[0025] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

[0026] [Preparation of base liquid] The raw materials shown in Table 1 were blended, water was added to a predetermined amount, and then heat sterilization was performed to obtain a container-packed beverage. The contents shown in Table 1 are the values in the beverage after preparation. In addition, the amount of aroma components in the fruit juice was analyzed, and each aroma component (ethyl isobutyrate, allyl hexanoate) was contained in only a very small amount (about several ppb).

[0027]

Table 1

[0028] [Reference test] The base liquids 1 to 6 described in Table 1 were evaluated by 5 panelists using the quantitative evaluation method. The average value of the scores is shown in Table 2. Each panelist evaluated each item on a 7-point scale (the larger the number, the higher the evaluation of the aftertaste. Also, the larger the number, the more the feeling of refreshment or bitterness is felt). In addition, base liquid 1 was used as a control (score 4 for each item). In this specification, the feeling of refreshment is a feeling about the taste felt when the beverage is put in the mouth and the taste felt after drinking (aftertaste). When the taste felt when the beverage is put in the mouth and / or the aftertaste is felt to be lighter, or when the aftertaste disappears earlier, the feeling of refreshment is felt more (improvement of the feeling of refreshment).

[0029] Evaluation criteria: Aftertaste Rating 7: Very good compared to the standard Rating 6: Good compared to the standard Rating 5: Slightly good compared to the standard Rating 4: Standard Rating 3: Slightly bad compared to the standard Rating 2: Bad compared to the standard Rating 1: Very bad compared to the standard Feeling of freshness, bitterness Rating 7: Strongly felt compared to the standard Rating 6: Strongly felt compared to the standard Rating 5: Slightly felt compared to the standard Rating 4: Standard Rating 3: Slightly weakly felt compared to the standard Rating 2: Weakly felt compared to the standard Rating 1: Very weakly felt compared to the standard

[0030]

Table 2

[0031] As can be understood from the results shown in Table 2 above, in the beverages of Comparative Examples 1 to 5 containing high-sweetness sweeteners, the evaluation points for the "aftertaste" evaluation item decreased.

[0032] [Test 1] For the beverages obtained by adding ethyl isobutyrate or allyl hexanoate to the base liquid 4 described in Table 1 to the concentrations described in Table 3, evaluation was performed using the same component rating method as in the reference test. The control (score 4 for each item, Comparative Example 2) was the base liquid 4. The average value of the scores is shown in Table 3.

[0033]

Table 3

[0034] As can be understood from Table 3, improvement in aftertaste was recognized in the lemon juice-containing beverages of the examples containing high-sweetness sweeteners.

[0035] [Test 2] For the beverages obtained by adding ethyl isobutyrate or allyl hexanoate to the base liquids 7 and 8 described in Table 1 at the concentrations described in Table 4, evaluation was carried out using the same portion evaluation method as in the reference test. The controls (the tabulated points 4 for each item) were base liquid 7 (control example 3) and base liquid 8 (control example 4). The average values of the scores are shown in Table 4.

[0036]

Table 4

[0037] As can be understood from Table 4, improvement in aftertaste was recognized in the lemon juice-containing beverages of the examples containing high-sweetness sweeteners.

Claims

1. A beverage containing lemon juice and a high-intensity sweetener, The beverage satisfying at least one of the following (A) and (B). (A) It contains ethyl isobutyrate with a juice rate derived from lemon juice of 3 to 10% and a content thereof of 10 to 10,000 ppb. (B) It contains allyl hexanoate with a juice rate derived from lemon juice of 1 to 10% and a content thereof of 10 to 1,000 ppb.

2. In a beverage containing lemon juice and a high-intensity sweetener, a method for improving aftertaste, including adjusting the juice rate derived from lemon juice and the content of ethyl isobutyrate or allyl hexanoate so as to satisfy at least one of the following (A) and (B). (A) It contains ethyl isobutyrate with a juice rate derived from lemon juice of 3 to 10% and a content thereof of 10 to 10,000 ppb. (B) It contains allyl hexanoate with a juice rate derived from lemon juice of 1 to 10% and a content thereof of 10 to 1,000 ppb.

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