Lemon juice-containing beverage

Abstract

To provide a novel technique that can reduce bitterness in the aftertaste in a beverage containing lemon juice and a high-intensity sweetener.SOLUTION: A beverage contains lemon juice and a high-intensity sweetener, the beverage satisfying at least one of the following conditions (A) to (D). (A) The beverage has a juice content derived from lemon juice of 1 to 10% and contains ethyl acetate whose content is 10 to 10000 ppb. (B) The beverage has a juice content derived from lemon juice of 1 to 10% and contains ethyl butyrate whose content is 10 to 10000 ppb. (C) The beverage has a juice content derived from lemon juice of 1 to 10% and contains 6-methyl-5-hepten-2-one whose content is 10 to 10000 ppb. (D) The beverage has a juice content derived from lemon juice of 1 to 10% and contains 1-octanol whose content is 10 to 10000 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 popular. Among these beverages, those containing 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 suppressing bitterness in the aftertaste of 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, bitterness is felt in the aftertaste felt when drinking the beverage. As a result of intensive research, the present inventor has found that by setting the juice ratio of lemon juice within a predetermined range and containing ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one, or 1-octanol at a predetermined content, bitterness in the aftertaste can be suppressed.

[0006] In this specification, the aftertaste is a sensation regarding the taste felt after drinking a beverage.

[0007] The gist of the present invention is as follows. [1] A beverage containing lemon juice and a high-intensity sweetener, A beverage satisfying at least one of the following (A) to (D). (A) It contains ethyl acetate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (B) It contains ethyl butyrate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (C) It contains 6-methyl-5-hepten-2-one with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (D) It contains 1-octanol with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. [2] In a beverage containing lemon juice and a high-intensity sweetener, a method for suppressing bitterness in the aftertaste, including adjusting the juice rate derived from lemon juice and the content of ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one or 1-octanol so as to satisfy at least one of the following (A) to (D). (A) It contains ethyl acetate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (B) It contains ethyl butyrate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (C) It contains 6-methyl-5-hepten-2-one with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (D) It contains 1-octanol with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb.

Advantages of the Invention

[0008] According to the present invention, it is possible to provide a novel technique capable of suppressing bitterness in the aftertaste in a beverage containing lemon juice and a high-intensity sweetener.

Modes 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, the lemon juice-containing beverage means a beverage formulated using the juice of lemons as a raw material. In this specification, the juice of lemons (lemon juice) refers to the liquid component obtained by crushing and squeezing lemons, or by straining them. Also, lemon juice includes the concentrated form of the liquid component, as well as the diluted and reduced forms thereof. Furthermore, the lemon juice according to this embodiment may be either one that contains pulp or one from which the pulp has been removed by processes such as filtration or centrifugation.

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

[0012] The lemon juice-containing beverage of this embodiment contains a high-sweetness sweetener. In this specification, the high-sweetness sweetener refers to natural and synthetic sweeteners having a stronger sweetness (e.g., several hundred to several thousand 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 Hydrangea extract (phyllodulcin). For example, one or more of these can be included.

[0013] In the beverage of this embodiment, the type of high-intensity sweetener is not particularly limited. However, since the bitterness in the aftertaste can be more effectively suppressed by applying the configuration of the present invention, it is preferable to contain acesulfame potassium.

[0014] In the beverage of this embodiment, the content of the high-intensity sweetener is not particularly limited and can be appropriately set by those skilled in the art. For example, from the perspective of suppressing bitterness in the aftertaste, the content of acesulfame potassium 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 this embodiment satisfies at least one of the following (A), (B), (C), and (D). (A) It contains ethyl acetate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb (preferably 10 to 1,000 ppb to enhance the goodness of the aftertaste and the refreshing feeling, and more preferably 100 to 1,000 ppb to further enhance the goodness of the aftertaste). (B) It contains ethyl butyrate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb (preferably 10 to 1,000 ppb to enhance the goodness of the aftertaste and the refreshing feeling, and more preferably 100 to 1,000 ppb). (C) It contains 6-methyl-5-hepten-2-one with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb (preferably 10 to 1,000 ppb as it can enhance the aftertaste and refreshing feeling, more preferably 100 to 1,000 ppb as it can further enhance the aftertaste). (D) It contains 1-octanol with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb (preferably 10 to 1,000 ppb as it can enhance the aftertaste and refreshing feeling, more preferably 100 to 1,000 ppb).

[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, etc. without undergoing treatment such as concentration is taken as 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 carried out using known methods and apparatuses. Also, the citric acid acidity can be expressed as the number of grams (anhydrous citric acid g / 100g) when the amount of organic acid contained in 100 g is converted to citric acid. The acidity can also be measured by the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution as defined by the acidity measurement method of the JAS standard. Whether to calculate the juice rate based on the sugar content or acidity is determined for each type of fruit based on the JAS standard. For example, lemon is calculated based on the acidity. When converting the juice content rate based on the Brix value of the JAS standard, the sugar content of sugars, honey, etc. added to the juice is excluded from the calculation. For example, for lemon, since the reference acidity of the JAS standard is 4.5%, 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 citrus fruits in the lemon juice-containing beverage of this embodiment is 1 to 10% as described above.

[0018] The lemon juice-containing beverage of this embodiment contains ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one or 1-octanol.

[0019] The method for adjusting the contents of ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one and 1-octanol is not particularly limited. For example, a commercially available product may be used for addition during the beverage production process. In addition, the measurement of the contents of ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one, and 1-octanol in the beverage can be performed, for example, by gas chromatography-mass spectrometry. The measurement can be performed, for example, based on the following conditions.

[0020] Specifically, by using the DHS (Dynamic HeadSpace) method with 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 acetate m / z = 88 Ethyl butyrate m / z = 88 6-Methyl-5-hepten-2-one m / z = 126 1-Octanol m / z = 84 <Temperature conditions> 40°C (5 min) → heating 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, a high-intensity sweetener, and other components may be included in addition to any of the above four components, and are not particularly limited. Specifically, fruit juices derived from fruits other than citrus fruits, vegetable juices, sweeteners such as salt and sugars, acidulants, flavorings, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, etc. can be mentioned. Further, 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%). Further, 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. Further, in the lemon juice-containing beverage according to the present embodiment, the pH is not particularly limited, and for example, it can be set to pH 3.0 to 4.0, preferably pH 3.0 to 3.5.

[0022] The method for producing the lemon juice-containing beverage of the present embodiment is not particularly limited, and those skilled in the art can produce it by a conventional method. For example, first, for (A) the juice ratio derived from lemon juice: 1 to 10%, the ethyl acetate content: 10 to 10000 ppb, (B) the juice ratio derived from lemon juice: 1 to 10%, the ethyl butyrate content: 10 to 10000 ppb, (C) the juice ratio derived from lemon juice: 1 to 10%, the 6-methyl-5-hepten-2-one content: 10 to 10000 ppb, (D) the juice ratio derived from lemon juice: 1 to 10%, the 1-octanol content: 10 to 10000 ppb, select the juice ratio, and the components and their contents so as to satisfy at least any one of them. Using concentrated lemon juice as a raw material, dilute it with water to obtain a selected juice ratio. Then, add a high-sweetness sweetener, and add ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one or 1-octanol to achieve a selected content. Additionally, add other components as needed 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. Also, ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one, and 1-octanol may be added as single components, or may be added as a composition together with other components. Further, when the lemon juice-containing beverage of this embodiment is made into a carbonated beverage, in addition to the method of using carbonated water in the above dilution, it can also be made into a carbonated beverage by performing carbonation to achieve a predetermined gas volume before filling the container.

[0023] The produced lemon juice-containing beverage of this embodiment is not particularly limited, but for example, it can be made into a container-packed beverage enclosed in a container. The method of enclosing the container is not particularly limited and can be performed, for example, according to a conventional method. Known containers can also be appropriately selected and used, and there are no particular limitations on the material, shape, etc. Specific examples of containers include, for example, paper containers, transparent or semi-transparent bottles, transparent or semi-transparent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans. Also, when making a container-packed beverage, it can be produced through processes such as sterilization as needed. 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 suppress the bitterness in the aftertaste felt when drinking a lemon juice-containing beverage containing a high-sweetness sweetener. As a result, it is expected to enhance the palatability and contribute to the improvement of the commercial value of the beverage.

Example

[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 acetate, ethyl butyrate, 6-methyl-5-hepten-2-one, 1-octanol) was contained only in trace amounts (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 more refreshing or bitter feeling is felt. Also, the larger the number, the higher the evaluation of the aftertaste). In addition, base liquid 1 was used as a control (score 4 for each item). In this specification, the refreshing feeling 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 and / or aftertaste felt when the beverage is put in the mouth is felt to be more bland, or when the aftertaste disappears earlier, the refreshing feeling is felt more (improvement of the refreshing feeling).

[0029] Evaluation criteria: Refreshing feeling, bitterness in aftertaste Score 7: Felt very strongly compared to the standard Score 6: Felt strongly compared to the standard Score 5: Felt slightly compared to the standard Score 4: Standard Rating 3: Slightly weaker compared to the standard Rating 2: Weaker compared to the standard Rating 1: Extremely weak compared to the standard Aftertaste Rating 7: Extremely 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: Extremely bad 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 bitterness in the aftertaste became strongly felt.

[0032] [Test 1] Regarding the beverages obtained by adding ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one, or 1-octanol to the base liquid 4 described in Table 1 to the concentrations described in Tables 3 and 4, evaluation was performed using the same quantitative evaluation method as in the reference test. The control (rating 4 for each item, Comparative Example 2) was the base liquid 4. The average values of the ratings are shown in Tables 3 and 4.

[0033] [Table 3]

[0034] [Table 4]

[0035] As can be understood from Tables 3 and 4, suppression of bitterness in the aftertaste was recognized in the lemon juice-containing beverages of the examples.

[0036] [Test 2] For the base liquids 7 and 8 described in Table 1, an evaluation was conducted using the same portion evaluation method as in the reference test for beverages to which ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one, or 1-octanol was added at the concentrations described in Tables 5 and 6. The controls (scale point 4 for each item) were base liquid 7 (control example 3) and base liquid 8 (control example 4). The average values of the scale points are shown in Tables 5 and 6.

[0037]

Table 5

[0038]

Table 6

[0039] As can be understood from Tables 5 and 6, suppression of bitterness in the aftertaste was recognized in the lemon juice-containing beverages of the examples.

Claims

1. A beverage containing lemon juice and a high-intensity sweetener, which satisfies at least one of the following (A) to (D). (A) It contains ethyl acetate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (B) It contains ethyl butyrate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (C) It contains 6-methyl-5-hepten-2-one with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (D) It contains 1-octanol with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb.

2. In a beverage containing lemon juice and a high-intensity sweetener, a method for suppressing bitterness in the aftertaste, which includes adjusting the juice rate derived from lemon juice and the content of ethyl acetate, ethyl butyrate, 6-methyl-5-hepten-2-one, or 1-octanol so as to satisfy at least one of the following (A) to (D). (A) It contains ethyl acetate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (B) It contains ethyl butyrate with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (C) It contains 6-methyl-5-hepten-2-one with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb. (D) It contains 1-octanol with a juice rate derived from lemon juice of 1 to 10% and a content of 10 to 10,000 ppb.

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