Citrus flavor beverage

Abstract

To provide a novel technique that improves a feeling of fruit juice in a citrus flavor beverage.SOLUTION: A citrus flavor beverage contains dibenzoylthiamine hydrochloride.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a citrus-flavored beverage containing vitamin B1. [Background technology]

[0002] Citrus fruits are often used in beverages due to their refreshing and clean flavor. Conventionally, methods have been developed to improve the fruit juice flavor of citrus-flavored beverages without increasing the citrus juice content of the beverage.

[0003] For example, Patent Document 1 describes that a specific group of sulfur-containing compounds improves the citrus peel flavor when consumed, and Patent Document 2 describes a method for improving the citrus flavor in a non-alcoholic beverage by blending sodium bicarbonate and indigestible dextrin. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-15830 [Patent Document 2] Japanese Patent Application Publication No. 2019-213564 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a novel technique for improving the fruit juice flavor of a citrus-flavored beverage. [Means for solving the problem]

[0006] The present invention, which solves the above-mentioned problems, is a citrus-flavored beverage containing dibenzoylthiamine hydrochloride. According to the present invention, a citrus-flavored beverage having an improved fruit juice flavor can be provided.

[0007] In a preferred embodiment of the present invention, the content of the dibenzoylthiamine hydrochloride in the citrus fruit flavored beverage is 0.00003 to 0.009% by mass. In a preferred embodiment of the present invention, the citrus flavored beverage contains citrus juice, and the content of the citrus juice in the citrus flavored beverage is 30% by mass or less in terms of straight citrus juice. According to the present invention, a citrus-flavored beverage having an improved fruit juice flavor can be provided.

[0008] The present invention, which solves the above-mentioned problems, also provides a method for improving the fruit juice flavor of a citrus-flavored beverage, which comprises adding dibenzoylthiamine hydrochloride to the citrus-flavored beverage. According to the present invention, a citrus-flavored beverage having an improved fruit juice flavor can be provided. [Effects of the Invention]

[0009] According to the present invention, a novel technique for improving the fruit juice flavor in a citrus-flavored beverage can be provided. Furthermore, according to the present invention, a fruit juice flavor can be obtained without using a large amount of fruit juice, and as a result, a delicious citrus-flavored beverage can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] In the present invention, the term "fruit juice flavor" refers to the flavor derived from the pith between the flesh and peel of citrus fruits. The terms "peel flavor" and "peel flavor" may also be used interchangeably with "fruit juice flavor." In this specification, the use of "to" to indicate a range of values means that the values before and after it are included as the lower and upper limits.

[0011] The present invention is a citrus-flavored beverage containing dibenzoylthiamine hydrochloride. The citrus-flavored beverage of the present invention may be a soft drink or a fruit juice beverage. In this specification, the term "soft drink" refers to a beverage containing less than 1% by volume of alcoholic beverage, excluding lactic acid bacteria beverages, milk, and dairy products. In this specification, "fruit juice beverage" refers to a fruit juice beverage as defined in the Fair Competition Code and Enforcement Regulations Concerning the Labeling of Fruit Drinks, etc. (enforced June 28, 2019).

[0012] The citrus-flavored beverage of the present invention contains citrus juice and / or citrus flavor as raw materials from which its flavor is derived. The type of citrus fruit used in the citrus juice and / or citrus flavor is not particularly limited, and examples include pink grapefruit, grapefruit, lemon, yuzu, lime, etc. These citrus fruits can be used alone or in combination of two or more. In a preferred embodiment of the present invention, the beverage contains both citrus juice and citrus flavor. When citrus juice is contained, commercially available citrus juice or juice obtained by squeezing fruit may be used, or concentrated or straight juice may be used. When using the above citrus flavor, commercially available citrus flavors may be used, and those extracted from citrus peels may also be used.

[0013] In the present invention, when citrus juice is contained, the content of citrus juice in the citrus-flavored beverage is not particularly limited, but is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, and even more preferably 10% by mass or less, calculated as straight juice. When concentrated juice is used, the amount added can be adjusted so that the final product has the above content when calculated as straight juice. By adopting this embodiment, it is possible to improve the fruit juice flavor of the citrus-flavored beverage without using a large amount of fruit juice. In the present invention, there is no particular limitation on the lower limit of the citrus juice content.

[0014] In the present invention, when a citrus flavor is contained, commercially available citrus flavors may be used, and those extracted from citrus peels may also be used. The content of the citrus flavoring in the citrus flavored beverage is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, and even more preferably 0.15% by mass or less. By adopting the present invention, the fruit juice feeling of the citrus-flavored beverage can be further improved. . In the present invention, there is no particular limitation on the lower limit of the content of the citrus flavor.

[0015] The Brix value of the citrus fruit flavored beverage of the present invention at 20°C is preferably 5 to 25, more preferably 5 to 18. As used herein, the term "Brix value" refers to the value measured using a sugar refractometer for a beverage adjusted to 20°C, as shown in the examples below. By adopting this form, the fruit juice flavor of the citrus-flavored beverage can be further improved.

[0016] The Brix value may be achieved by the solid content of the components contained in the citrus-flavored beverage, for example, by using only fruit juice, by using fruit juice in combination with a sweetener, or by using only a sweetener.

[0017] The solids content of the citrus flavored beverage of the present invention is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, and even more preferably 5 to 20% by mass. By adopting this form, the fruit juice flavor of the citrus-flavored beverage can be further improved. In this specification, the "solid content" is calculated by measuring the water content in 100g of beverage according to the normal pressure heat drying method (described in Chapter 1, General Components and Related Components, of the Analysis Manual for the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision)), and then calculating it using the following formula: Solid content (unit: mass%) = 100 - moisture content (unit: mass%)

[0018] Examples of sweeteners include sugars such as sugar (granulated sugar, white sugar, brown sugar, brown sugar, etc.), glucose, fructose, isomerized sugar (glucose-fructose corn syrup, fructose-glucose corn syrup, mixed fructose-glucose corn syrup, etc.), starch syrup, powdered syrup, lactose, maltose, invert sugar, reduced malt syrup, honey, lactulose, maltose, palatinose, fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, and raffinose; sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, and erythritol; and non-sugar sweeteners such as sucralose, acesulfame potassium, saccharin and its salts, cyclamate and its salts, thaumatin, aspartame, alitame, neotame, glycyrrhizin, rebaudioside, stevioside contained in stevia extract, sweet tea extract, and sweet tea extract. The sweetener may be used alone or in combination of two or more kinds, among which acesulfame potassium, sucralose, stevia extract, etc. are preferably used.

[0019] The present invention makes it possible to improve the fruit juice flavor of a citrus-flavored beverage by adding dibenzoylthiamine hydrochloride, a type of vitamin B1, to the citrus-flavored beverage. Commercially available dibenzoylthiamine hydrochloride can be used. In the present invention, the content of dibenzoylthiamine hydrochloride is preferably 0.00003 to 0.009 mass%, more preferably 0.00005 to 0.008 mass%, even more preferably 0.0003 to 0.003 mass%, and most preferably 0.0003 to 0.0015 mass%. By adopting this form, it is possible to obtain a fruit juice flavor without using a large amount of fruit juice, and as a result, a delicious citrus flavored beverage can be obtained.

[0020] In addition to the above-mentioned components, the citrus-flavored beverage of the present invention can contain any ingredients that are raw materials typically used in beverages, as long as the ingredients do not impair the effects of the present invention. Examples include dietary fiber (e.g., indigestible dextrin), coloring agents, acidulants, preservatives, vitamins (excluding dibenzoylthiamine hydrochloride), antioxidants, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, preservatives, seasonings, pH adjusters, and quality stabilizers. These optional components may be blended alone or in combination.

[0021] Furthermore, the citrus-flavored beverage of the present invention preferably does not contain a masking agent for masking the unpleasant flavors (bitterness, off-flavor, etc.) derived from dibenzoylthiamine hydrochloride.

[0022] The citrus-flavored beverage of the present invention can be produced by a known method. For example, it can be produced by mixing all ingredients except for the flavoring, adding the flavoring, heat-sterilizing, cooling, and then filling into a container. If necessary, other known steps such as filtration may be included. The mixing, heat sterilization, cooling and filling into containers can be carried out by known methods and using known devices.

[0023] The present invention also relates to a method for improving the fruit juice flavor of a citrus-flavored beverage. A method for improving the fruit juice flavor of a citrus-flavored beverage according to the present invention comprises adding dibenzoylthiamine hydrochloride to the citrus-flavored beverage. By adopting this form, the fruit juice flavor of the citrus-flavored beverage can be improved.

[0024] In the method of the present invention for improving the fruit juice feel of a citrus-flavored beverage, the above-mentioned items can be applied to the citrus juice, citrus flavoring, dibenzoylthiamine hydrochloride, sweetener and optional ingredients, and Brix value. Furthermore, the method of the present invention for improving the fruit juice flavor of a citrus-flavored beverage can be used in combination with known beverage manufacturing methods. [Example]

[0025] The present invention will be described in more detail below based on examples, but the technical scope of the present invention is not limited to the following examples. In the following examples, the unit is g unless otherwise specified.

[0026] <Test Example 1> In Test Example 1, beverages containing various vitamin B1 compounds were used to evaluate the fruit juice flavor and taste.

[0027] [Table 1]

[0028] (1) Beverage preparation Liquid sugar (Ogawa Sangyo Co., Ltd.), concentrated pink grapefruit juice (GANIR, 6x concentrated), purified citric acid (Fuso Chemical Co., Ltd.), various vitamin B1s, and dissolved water were mixed according to the formulation shown in Table 1. Grapefruit flavoring (Sota Fragrance, Takasago International Corporation) was then added, and the mixture was sterilized at 90°C for 1 minute using a double-jacketed steam batch sterilizer. The sterilized mixture was then placed in a tray, and the tray was immersed in cold water to cool to 10°C, after which the beverages of Example 1 and Comparative Examples 1 to 3 were prepared. A reference beverage was prepared using the same recipe and procedure as in Example 1 and Comparative Examples 1 to 3, except that vitamin B1 was not added.

[0029] (2) Juiciness and taste Each of the prepared beverages was subjected to a sensory evaluation test. Specifically, seven panelists familiar with beverage evaluation tasted each beverage and rated the fruit juice flavor and palatability as a citrus-flavored beverage on a 7-point scale. "Fruit juice" was evaluated comprehensively based on the intensity of the flavor derived from the pith between the flesh and peel of citrus fruits, and the intensity of the flavor felt when eating the raw fruit. "Palatability" was evaluated based on the fact that the odor derived from vitamins was not noticeable and that the drink was easy to gulp down as a citrus-flavored beverage. The evaluation was based on the fruit juice flavor and taste of the reference example (rating of 4 points), and each beverage (Comparative Examples 1, 2, 3 and Example 1) was evaluated for relative fruit juice flavor and relative taste when compared to the reference example. The evaluation criteria are shown in Table 2, and the evaluation results are shown in Table 3.

[0030] [Table 2]

[0031] [Table 3]

[0032] As shown in Table 3, all panelists rated Example 1, which contains dibenzoylthiamine hydrochloride as vitamin B1, as having a stronger fruity taste compared to the reference example, which does not contain vitamin B1. Furthermore, many panelists rated Example 1 as being more delicious as a citrus-flavored beverage compared to the reference example. On the other hand, in Comparative Example 1, which contained thiamine nitrate as vitamin B1, Comparative Example 2, which contained thiamine lauryl sulfate as vitamin B1, and Comparative Example 3, which contained thiamine hydrochloride as vitamin B1, the fruit juice flavor and taste were not improved compared to the reference example which did not contain vitamin B1. From the above, it was revealed that the inclusion of dibenzoylthiamine hydrochloride as vitamin B1 improves the juicy taste and deliciousness of citrus-flavored beverages.

[0033] <Test Example 2> In Test Example 2, the effect of the content of dibenzoylthiamine hydrochloride on the fruit juice flavor of a citrus-flavored beverage was tested.

[0034] (1) Beverage preparation A citrus-flavored beverage was prepared in the same manner as in Test Example 1, except for the formulation shown in Table 4 below. Sample 4 has the same formulation as Example 1, and the reference example has the same formulation as the reference example used in Test Example 1.

[0035] [Table 4]

[0036] (2) Juiciness and taste The prepared citrus-flavored beverages were evaluated for fruit juice flavor and taste in the same manner as in Test Example 1. The evaluation results are shown in Table 5.

[0037] [Table 5]

[0038] Samples 2 to 7, which contained 0.00003 g (i.e., 0.00003 mass %) to 0.009 g (i.e., 0.009 mass %) of dibenzoylthiamine hydrochloride, had an improved fruity feel compared to the reference example, which did not contain dibenzoylthiamine hydrochloride.

[0039] In addition, 0.00003 g (i.e., 0.00003 mass % dibenzoylthiamine hydrochloride) Samples 2 to 5, each containing 0.0015g (i.e., 0.0015% by mass) of dibenzoylthiamine hydrochloride, had improved fruit juice flavor and citrus-flavored beverage taste compared to the reference example not containing dibenzoylthiamine hydrochloride. From the above, it was revealed that the fruit juice flavor of a citrus-flavored beverage can be improved by adjusting the content of dibenzoylthiamine hydrochloride in the citrus-flavored beverage to 0.00003 to 0.009% by mass. Furthermore, it was found that adjusting the content of dibenzoylthiamine hydrochloride in the citrus-flavored beverage to 0.00003 to 0.0015% by mass improves the fruit juice flavor and deliciousness of the citrus-flavored beverage.

[0040] <Test Example 3> In Test Example 3, the effect of the amount of citrus juice (straight equivalent) in a citrus-flavored beverage on the citrus flavor of the beverage was tested.

[0041] (1) Beverage preparation Beverages with different citrus juice contents were prepared. A citrus-flavored beverage was prepared in the same manner as in Test Example 1, except that the formulation shown in Table 6 below was used. The Brix value of each citrus-flavored beverage at 20°C was measured using a Brix sugar meter (manufactured by ATAGO).

[0042] [Table 6]

[0043] (2) Juiciness and taste Each of the prepared citrus-flavored beverages was subjected to a sensory evaluation test. Specifically, five panelists familiar with beverage evaluation tasted each beverage and rated the fruit juice flavor and palatability as a citrus-flavored beverage on a 7-point scale. The evaluation was based on the fruit juice feel and the palatability of the citrus-flavored beverage of Reference Examples 9 to 16 (rating of 4 points), and the relative fruit juice feel and relative palatability as a citrus-flavored beverage of Samples 9 to 16 corresponding to Reference Examples 9 to 16 were evaluated. At this time, the evaluation was carried out so that the scale of evaluation (for example, the difference between an evaluation of 4 points and an evaluation of 5 points) was the same for each combination of the reference example and the sample. The Brix value and evaluation results of each citrus-flavored beverage at 20°C are shown in Table 7.

[0044] [Table 7]

[0045] As shown in Table 7, for all fruit juice contents (0 to 100% by mass), Samples 9 to 16 containing dibenzoylthiamine hydrochloride had improved fruity flavor compared to the corresponding Reference Examples 9 to 16 not containing dibenzoylthiamine hydrochloride. The Brix values at 20°C were 14.8 to 24.9.

[0046] Furthermore, samples 9 to 14, which had a fruit juice content of 30% by mass or less in terms of pure juice, had improved fruitiness and flavor.The Brix value at 20°C in these samples was 14.8 to 17.8. From the above, it was revealed that if the fruit juice content in a citrus-flavored beverage is 30 mass% or less in terms of straight juice, the addition of dibenzoylthiamine hydrochloride improves the fruit juice flavor and the palatability of the citrus-flavored beverage.

[0047] <Production example> Citrus-flavored beverages were produced according to the formulations shown in Table 8 below. The production method used was the same as in Test Example 1. The Brix value of the resulting citrus flavored beverage at 20°C was 6.9. The resulting citrus-flavored beverage had a fruit juice-like flavor and was delicious as a citrus-flavored beverage.

[0048] [Table 8] [Industrial Applicability]

[0049] According to the present invention, a citrus-flavored beverage having an improved fruit juice flavor can be provided.

Claims

1. The citrus-flavored beverage contains dibenzoylthiamine hydrochloride and has a solid content of 5% by mass or more.

2. The citrus-flavored beverage according to claim 1, wherein the content of dibenzoylthiamine hydrochloride relative to the citrus-flavored beverage is 0.00003 to 0.009% by mass.

3. The citrus-flavored beverage according to claim 1 or 2, wherein the citrus-flavored beverage contains citrus juice, and the content of the citrus juice in the citrus-flavored beverage is 30% by mass or less in terms of straight juice.

4. A method for improving the fruit juice flavor of a citrus-flavored beverage, comprising adding dibenzoylthiamine hydrochloride to the citrus-flavored beverage.

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