Citrus-flavored beverage and method for producing the same

Abstract

To provide a technology that enables enhancement of citrus flavor while improving a balance between sweetness and sourness in a citrus-flavored beverage.SOLUTION: A citrus-flavored beverage of the present invention has a sweetness degree of 8 or less and contains methyl isobutyrate in an amount of 330 ppb or more and 7000 ppb or less.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, the market for sugar-free and low-sugar beverages has expanded due to growing health consciousness, etc. However, sugar-free and low-sugar (low-sweetness) beverages tend to lack sweetness, and because the acidity is suppressed to balance the sweetness, the fruit juice flavor tends to be less noticeable.

[0003] For example, Patent Document 1 (JP 2022-116132 A) discloses the use of a fruit flavoring composition in beverages to improve palatability and flavor, such as an apricot-like fruit flavoring composition containing methyl isobutyrate and other aroma components. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2022-116132 Summary of the Invention [Problem to be solved by the invention]

[0005] Among beverages, citrus-flavored beverages are widely popular as they have a good balance of sweetness and sourness and have a citrus fruit-like flavor. Therefore, the inventors conducted research to improve the flavor of low-sweetness citrus-flavored beverages and discovered that by using a specified amount of methyl isobutyrate in citrus-flavored beverages with a sweetness level of 8 or less, it is possible to achieve a higher level of balance between sweetness and sourness while also improving the citrus flavor, thereby completing the present invention. [Means for solving the problem]

[0006] According to the present invention, the following citrus-flavored beverage and method for producing the same are provided.

[0007] [1] A citrus-flavored beverage with a sweetness level of 8 or less and containing not less than 330 ppb and not more than 7000 ppb of methyl isobutyrate. [2] The citrus-flavored beverage according to [1], which contains carbon dioxide. [3] The citrus-flavored beverage according to [1] or [2], having a gas volume of 1.5 gas volumes or more and 5.5 gas volumes or less. [4] A citrus-flavored beverage according to any one of [1] to [3], having a fruit juice content of 2.0% by mass or less. [5] A citrus-flavored beverage according to any one of [1] to [4], further containing allyl caproate. [6] A citrus-flavored beverage according to any one of [1] to [5], having an allyl caproate content of 30 ppb or more. [7] A citrus-flavored beverage according to any one of [1] to [6], having a Brix of 20° or less. [8] A citrus-flavored beverage according to any one of [1] to [7], wherein the citric acid acidity is 0 g / 100 ml or more and 0.50 g / 100 ml or less. [9] A citrus-flavored beverage according to any one of [1] to [8], which is transparent.

[10] A containerized citrus-flavored beverage according to any one of [1] to [9].

[11] A method for producing a citrus-flavored beverage, comprising, in any order: a step of preparing the beverage so that the sweetness level is 8 or less; and a step of preparing the beverage so that the methyl isobutyrate content is 330 ppb or more and 7000 ppb or less. [Effects of the Invention]

[0008] According to the present invention, a technology can be provided for a beverage that can improve the goodness of citrus flavor while maintaining a good balance between sweetness and sourness. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a range of numerical values ​​means not less than a and not more than b, unless otherwise specified.

[0010] In this specification, the physical properties of the beverage, such as pH, sugar content, and acidity, refer to those when the beverage contains carbon dioxide gas and the carbon dioxide gas has been removed and the liquid temperature is 20°C.

[0011] <Citrus flavored drinks> The citrus-flavored beverage of this embodiment (hereinafter also referred to as "beverage") has a sweetness level of 8 or less and contains 330 ppb or more and 7000 ppb or less of methyl isobutyrate, thereby achieving a good balance between sweetness and sourness while improving the citrus flavor. Although the details of the reason for this are unclear, methyl isobutyrate exhibits a relatively mild sweetness and sourness. Therefore, it is speculated that the inclusion of methyl isobutyrate in a beverage exhibiting a low level of sweetness and citrus flavor enhances the sweetness and reduces the lack of flavor due to the low level of sweetness, resulting in a more pronounced citrus flavor. Furthermore, by using a specific amount of methyl isobutyrate, both sweetness and sourness are achieved, which is thought to improve the citrus flavor while maintaining a good balance between sweetness and sourness.

[0012] In this embodiment, citrus fruits refer to the fruits of plants 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 oranges, Danzelin oranges, Koji oranges, Shikwasha oranges, Tachibana oranges, and Shiranui oranges; miscellaneous citrus fruits such as Natsudaidai, Hassaku oranges, Hyuganatsu oranges, Sanbokan oranges, Kawachibankan oranges, Kinukawa oranges, and Naruto oranges; tangors and tanzero varieties such as tankan, iyokan, Murcott, Kiyomi, Orlando, Mineola, and Seminole oranges; limes such as Mexican limes and Tahitian limes; lemons such as Lisbon lemons, Eureka lemons, Diamante, and Etrog; pummelo fruits such as Banpeiyu and Tosa Buntan; grapefruits such as Duncan, Marsh, Thomson, and Ruby Red; yuzu fruits such as yuzu, kabosu, sudachi, Hanayu, and Kizu; kumquats and trifoliate oranges. In particular, the beverage of this embodiment is suitable as a beverage that has the flavor of oranges and / or lemons, and is more suitable as an orange flavor.

[0013] The citrus flavor of the beverage of this embodiment is obtained by using the citrus flavors, citrus juice, etc. described below.

[0014] [Sweetness] The beverage of this embodiment has a sweetness level of 8 or less, preferably 6 or less, more preferably 4 or less, and from the standpoint of making it easier to obtain a strong sweetness, even more preferably 2 or less. The sweetness level may also be 0. This makes it easier to obtain a good citrus flavor.

[0015] The sweetness can be adjusted by adding, for example, sweeteners, fruit juice, and various other ingredients, as described below.

[0016] The sweetness level is a parameter that indicates the intensity of the sweetness of each sweetener compared to sucrose, and can be found in, for example, "A Comprehensive Guide to Sweeteners" (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 levels listed, the median value is used. For example, the sweetness levels of typical sweeteners are sucrose 1, glucose 0.65, fructose 1.5, sucralose 600, acesulfame potassium 200, and aspartame 200.

[0017] Each component contained in the beverage of this embodiment will be described below.

[0018] [Methyl isobutyrate] Methyl isobutyrate is an organic compound with CAS Registry Number 547-63-7. The content of methyl isobutyrate is 330 ppb or more, preferably 400 ppb or more, and more preferably 500 ppb or more. This makes it easier to improve the citrus flavor while maintaining a good balance between sweetness and sourness. Furthermore, in order to obtain a good aroma, the content may be 1500 ppb or more. On the other hand, the content of methyl isobutyrate is preferably 7000 ppb or less, more preferably 5000 ppb or less, and even more preferably 4000 ppb or less. This makes it easier to improve the citrus flavor while maintaining a good balance between sweetness and sourness. Furthermore, from the viewpoint of obtaining a good sweetness, the content may be 3000 ppb or less.

[0019] [Allyl caproate] The beverage of this embodiment may further contain allyl caproate, which can more effectively improve the citrus flavor and sweetness. Allyl caproate is an organic compound with CAS Registry Number 123-68-2 and is also known as allyl hexanoate.

[0020] The allyl caproate content is preferably 30 ppb or more, more preferably 100 ppb or more, and even more preferably 250 ppb or more. By making the allyl caproate content equal to or greater than the lower limit, it becomes easier to improve the citrus flavor while maintaining a good balance between sweetness and sourness. On the other hand, the content of allyl caproate is preferably 3000 ppb or less, more preferably 2000 ppb or less, and more preferably 1500 ppb or less. By setting the content of allyl caproate to the above upper limit or less, it is possible to improve the balance between taste and sourness while improving the citrus flavor. Furthermore, from the viewpoint of improving the sourness, aroma, and deliciousness, the content may be set to 1000 ppb or less.

[0021] The concentrations of methyl isobutyrate and allyl caproate contained in the beverage of this embodiment can be measured by GC / MS analysis. The methyl isobutyrate and allyl caproate contained in the beverage are added either individually or as a mixture.

[0022] [Carbon dioxide] The beverage of this embodiment preferably contains carbon dioxide, which gives the beverage a satisfying drinking experience and a sour taste, and further enhances the pleasant citrus flavor. The carbon dioxide pressure of the beverage (at 20°C) is preferably 1.5 to 5.5 gas volumes, more preferably 3.5 to 5.0 gas volumes. The method for incorporating carbon dioxide gas into a beverage is not particularly limited, and can be determined appropriately by a person skilled in the art.

[0023] [Other ingredients] The beverage of this embodiment may contain other ingredients in addition to those described above, as long as the effects of the present invention are achieved. Specifically, the beverage may contain known ingredients that are typically added to beverages, such as sweeteners, acidulants, fruit juice, flavorings, milk, vitamins, colorings, salt, minerals, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and thickeners.

[0024] (sweetener) Examples of the sweetener include sugars such as fructose, sucrose, glucose, high-fructose corn syrup, granulated sugar, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; and high-intensity sweeteners such as licorice extract, Monk Fruit extract, stevia, thaumatin, glycyrrhizin, disodium glycyrrhizinate, saccharin, saccharin sodium, aspartame, acesulfame potassium, sucralose, alitame, and neotame. These may be used alone or in combination of two or more.

[0025] (acidifier) Examples of the acidulant include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, acetic acid, phytic acid, ascorbic acid, phosphoric acid, and salts thereof.

[0026] (fruit juice) When citrus juice is contained, the content of citrus juice (converted to pure juice) relative to the total amount of the beverage is preferably 2.0% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.2% by mass or less, and particularly preferably 0.1% by mass or less, or may be juice-free (0.0% juice content). This allows the citrus flavor of the beverage to be improved despite having low or no juice content.

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

[0028] The juice content is the relative concentration when the Brix value or acidity of the juice obtained by squeezing fruit and not undergoing any processing such as concentration (straight juice) is taken as 100%. Whether the juice content should be calculated based on Brix value or acidity is determined for each type of juice in accordance with the JAS standard. Furthermore, when converting the juice content based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the 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 concentrated versions of the liquid component or diluted and reconstituted versions of these, and may contain pulp or may have the pulp 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. Note that extract is not included in fruit juice.

[0030] (fragrance) The flavoring agent may be a natural flavoring agent or a synthetic flavoring agent. Specifically, it is preferable to include a fruit flavor, more preferably a citrus flavor, and even more preferably an orange flavor.

[0031] Next, the physical properties and characteristics of the beverage of this embodiment will be described.

[0032] [Sugar content (Brix value)] The sugar content (Brix value) of the beverage (20°C) of this embodiment can be set appropriately depending on the preference of the beverage, but for example, a sugar content of 0 to 20° is preferred, a sugar content of 0 to 10° is more preferred, and a sugar content of 0 to 9° is even more preferred. The sugar content (Brix value) can be measured, for example, by measuring the sugar refractometer reading at 20°C using a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.). The sugar content can be adjusted by, for example, the content of the above-mentioned sweeteners, fruit juice, and other various components.

[0033] [acidity] The acidity of the beverage of this embodiment is preferably 0 g / 100 ml or more, more preferably 0.02 g / 100 ml or more, and even more preferably 0.03 g / 100 ml or more. By adjusting the acidity to be equal to or greater than the lower limit, a good balance between sourness and sweetness can be achieved, resulting in a delicious beverage. On the other hand, the acidity is preferably 0.50 g / 100 ml or less, more preferably 0.20 g / 100 ml or less, and even more preferably 0.10 g / 100 ml or less. By controlling the acidity to the above upper limit or less, excessive sourness can be suppressed, and deliciousness can be achieved.

[0034] Acidity can be expressed as the amount of acid in 100 ml converted to citric acid in grams (g anhydrous citric acid / 100 ml). Acidity can also be measured using the method specified in the JAS standard for measuring acidity, specifically the neutralization titration method (quantitative method) using 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0035] [pH] The pH of the beverage of this embodiment at 20°C is preferably 2.4 or higher, more preferably 2.7, and even more preferably 3.0 or higher. On the other hand, the pH is preferably 7.6 or less, more preferably 7.0 or less, and when an acid is contained, it is even more preferably 4.0 or less. By keeping the pH within this range, the taste can be maintained well. 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.

[0036] [exterior] The beverage of this embodiment may be clear. In other words, in conventional technology, clear beverages are prone to problems such as a decrease in flavor or a dull aroma due to the limited ingredients that can be blended into them. In contrast, the beverage of this embodiment, even if colorless and clear, is a citrus-flavored beverage with a sweetness level of 8 or less and containing 330 ppb or more and 7000 ppb or less of methyl isobutyrate, thereby achieving a good balance between sweetness and sourness and improving the citrus flavor.

[0037] A clear beverage is one that satisfies at least one of the following: an absorbance of 0.1 or less at a wavelength of 660 nm measured with a spectrophotometer; or a ΔE of 3.5 or less for transmitted light relative to pure water measured with a colorimeter (ZE2000, manufactured by Nippon Denshoku Industries Co., Ltd.). The absorbance may be preferably 0.06 or less to suppress turbidity and achieve a better appearance, and may be even less than 0.01 if the beverage does not contain fruit juice.

[0038] [alcohol] Furthermore, the beverage of this embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage refers to a beverage that does not substantially contain alcohol, specifically a beverage that contains less than 1.0% by volume of alcohol such as ethanol.

[0039] [Type of drink] The beverage of this embodiment is preferably a beverage that can be consumed as is without being diluted, and is particularly preferably a so-called Ready-to-Drink (RTD) beverage that can be consumed as is after opening the container.

[0040] [container] The containers used for the beverage of this embodiment include sealed containers made of glass, paper, plastic (e.g., polyethylene terephthalate), aluminum, steel, or other materials, or composite or laminated materials thereof. They are sealed by known methods such as heat sealing, stoppers, or lids. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and bottles. The capacity of the container is not particularly limited, but is preferably 100 to 2000 g, and more preferably 100 to 500 g from the viewpoint of ease of drinking.

[0041] The method of heat sterilization of bottled beverages is not particularly limited, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specific examples include 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), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then retorted.

[0042] [Sales temperature] The beverage of this embodiment is preferably for room temperature or cold use. For cold use, the liquid temperature of the beverage is lower than room temperature, meaning that the beverage is cooled to about 4 to 15°C.

[0043] <Beverage manufacturing method> The method for producing a beverage of this embodiment includes, in any order, a step of preparing a beverage so that its sweetness level is 8 or less, and a step of preparing a beverage so that its methyl isobutyrate content is 330 ppb or more and 7000 ppb or less. The steps may be performed simultaneously, or some of the steps may be performed simultaneously.

[0044] This results in a beverage that has a good balance of sweetness and sourness and an improved citrus flavor. Details of the ingredients, physical properties, etc. of the beverage are the same as those described above.

[0045] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted. [Example]

[0046] EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0047] (1) Quantitative analysis of aroma components in beverages The concentrations of methyl isobutyrate and allyl caproate in the beverages were measured using GC / MS according to the following procedure. The results are shown in the table below. 0.5 g of the beverage to be analyzed and 9.5 g of ultrapure water were placed in a 20 mL vial containing 3 g of NaCl in advance, and the standard solution was added, followed by GC / MS measurement using the SPME method. After shaking each vial at 50°C for 5 minutes, an SPME fiber (50 / 30 μm DVB / CAR / PDMS: Supelco) was exposed to the headspace in the vial and the volatile components were adsorbed onto the fiber at 50°C for 30 minutes, followed by desorption at the injection port for 3 minutes and analysis by GC / MS. A calibration curve was prepared using the standard addition method, with cyclohexanol as the internal standard. [GC / MS analysis conditions] GC: Agilent Technologies 7890A MS: Agilent Technologies 5977C Column: Agilent Technologies DB-WAX UI 30m x 0.25mm, film thickness 0.25μm Constant pressure mode: 122KPa Injection method: Splitless Carrier gas: He Inlet temperature: 240℃ Transfer line: 240°C Oven temperature: 40℃ (5 min) → 5℃ / min → 240℃ (5 min) Post run: 240℃ 3min Measurement type: SIM Quantitative ion: Methyl isobutyrate (CAS 547-63-7) 102 m / z Allyl caproate (CAS 123-68-2) 99 m / z

[0048] (2) Sensory evaluation of beverages Ten engineers with extensive experience in developing fruit juice beverages each tasted the beverages (at 4°C) and conducted sensory tests on the following items: sweetness, sourness, orange flavor, tastiness, and aroma. All items in the control sample (standard) were given a score of 4, and each item was evaluated on a 7-point scale, with the average calculated. The evaluation criteria were as follows. The results are shown in the table below.

[0049] Evaluation criteria: "sweetness" and "sourness" 7 points: Very strong compared to the standard 6 points: Strong compared to the standard 5 points: Slightly stronger than the standard 4 points standard 3 points: Slightly weaker than the standard 2 points: Weak compared to the standard 1 point: Very weak compared to the standard

[0050] Evaluation criteria: "Sweetness," "Sourness," "Orange flavor," "Aroma" 7 points: Very good compared to the standard 6 points: Good compared to the standard 5 points: Slightly better than the standard 4 points standard 3 points: slightly worse than the standard 2 points: Not good compared to the standard 1 point: Very poor compared to the standard

[0051] Evaluation criteria: "Taste" 7 points: Very tasty compared to the standard 6 points: Delicious compared to the standard 5 points: Somewhat tasty compared to the standard 4 points standard 3 points: Slightly less tasty than the standard 2 points: Not tasty compared to the standard 1 point: Not very tasty compared to the standard

[0052] (3) Transparency The absorbance of each beverage at a wavelength of 660 nm was measured using a spectrophotometer (UV-1600, manufactured by Shimadzu Corporation). In addition, the ΔE of transmitted light relative to pure water was measured using a colorimeter (ZE2000, manufactured by Nippon Denshoku Industries Co., Ltd.).

[0053] (4) Examples and Comparative Examples [Test 1: Verification of the effect of aroma component concentration] Each aroma component was added to a base of pure water to which 0.2 / L of orange flavoring had been added at the concentration shown in each table, and carbon dioxide gas was added to the specified gas pressure (3.8 gas volumes) to prepare a bottled carbonated beverage.The beverage was then left to stand overnight at 4°C, and the above steps (1) to (3) were then carried out. Each beverage was colorless and transparent, had an absorbance of 0.001 at a wavelength of 660 nm, and a ΔE of transmitted light relative to pure water of 3.5 or less. The citric acid content was 0 g / 100 ml, and the pH (at 20°C) was 7.4.

[0054] [Table 1]

[0055] [Table 2]

[0056] [Test 2: Verification of the effect of sweetness] High-fructose corn syrup and each aroma component were added to a base of purified water to which 0.2 liters of orange flavoring had been added so as to achieve the Brix, sweetness, and concentration shown in Table 3. Carbon dioxide gas was then added to the base to achieve the specified gas pressure (3.8 gas volumes), and bottled carbonated beverages were prepared. The beverages were then left to stand overnight at 4°C, after which steps (1) to (3) above were carried out. The results are shown in Table 3. Each beverage was colorless and transparent, had an absorbance of 0.001 at a wavelength of 660 nm, and a ΔE of transmitted light relative to pure water of 3.5 or less. The citric acid content was 0 g / 100 ml, and the pH (at 20°C) was 7.4.

[0057] [Table 3]

Claims

1. The citrus-flavored beverage has a sweetness level of 8 or less and contains 330 ppb or more and 7000 ppb or less of methyl isobutyrate.

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

3. 3. The citrus-flavored beverage according to claim 1, having a gas volume of 1.5 gas volumes or more and 5.5 gas volumes or less.

4. The citrus-flavored beverage according to claim 1 or 2, wherein the fruit juice content is 2.0% by mass or less.

5. The citrus-flavored beverage according to claim 1 or 2, further comprising allyl caproate.

6. 3. The citrus-flavored beverage according to claim 1, wherein the allyl caproate content is 30 ppb or more.

7. 3. The citrus-flavored beverage according to claim 1, having a Brix of 20° or less.

8. 3. The citrus-flavored beverage according to claim 1, wherein the acidity of citric acid is 0 g / 100 ml or more and 0.50 g / 100 ml or less.

9. The citrus-flavored beverage according to claim 1 or 2, which is transparent.

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

11. A step of preparing the sweetness index to be 8 or less; a step of adjusting the content of methyl isobutyrate to 330 ppb or more and 7000 ppb or less; A method for producing a citrus-flavored beverage comprising, in no particular order:

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