Beverage, method for producing beverage, and method for improving flavor of beverage

Abstract

To provide a beverage in which fresh feeling of fruit and juicy feeling of fruit are enhanced, a method for producing the beverage, and a method for improving flavor of the beverage.SOLUTION: The beverage contains fenchol and 4-terpineol. The method for producing the beverage includes a step of incorporating fenchol and 4-terpineol. A method for improving a flavor of a beverage according to the present invention is a method for improving a flavor of a beverage that enhances a fresh feeling of a fruit and a juicy feeling of a fruit, the method including the step of adding fenchol and 4-terpineol to the beverage.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to beverages, methods for producing beverages, and methods for enhancing the flavor of beverages. [Background technology]

[0002] With regard to beverages, various inventions have been created to date that focus on flavor. For example, Patent Document 1 discloses a fruit-flavored beverage that contains phytic acid and has a sweetness level of 5 or less and / or a Brix of 5 or less. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2024-005459 Summary of the Invention [Problem to be solved by the invention]

[0004] In the beverage field, fruit flavors are flavors that are highly appealing to consumers, and therefore various inventions have been proposed to improve the fruity flavor, including the invention of Patent Document 1. Therefore, the inventors wanted to enhance both the "freshness of fruit" and the "juicyness of fruit" in beverages using a new means that differs from conventional techniques such as those disclosed in Patent Document 1.

[0005] Therefore, an object of the present invention is to provide a beverage in which the freshness and juiciness of fruit are enhanced, a method for producing a beverage, and a method for improving the flavor of a beverage. [Means for solving the problem]

[0006] The above problems can be solved by the following means. (1) A beverage containing fenchol and 4-terpineol. (2) The beverage according to 1 above, wherein the content of fenchol is 0.4 ppm or less. (3) The beverage according to 1 or 2, wherein the 4-terpineol content is 4.0 ppm or less. (4) The beverage according to any one of 1 to 3, wherein Y / X is 3.0 to 30.0, where the content of the fenchol is X ppm and the content of the 4-terpineol is Y ppm. (5) A method for producing a beverage, comprising the step of incorporating fenchol and 4-terpineol. (6) A method for improving the flavor of a beverage by enhancing the freshness and juiciness of the fruit, the method comprising the step of adding fenchol and 4-terpineol to the beverage. [Effects of the Invention]

[0007] The beverage according to the present invention has an enhanced fruit freshness and fruit juiciness. The method for producing a beverage according to the present invention can produce a beverage that has an enhanced fruit freshness and fruit juiciness. The method for enhancing the flavor of a beverage according to the present invention can enhance the freshness and juiciness of fruit in a beverage. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, a description will be given of an embodiment (present embodiment) for carrying out a beverage, a method for producing a beverage, and a method for enhancing the flavor of a beverage according to the present invention.

[0009] [Beverage] The beverage according to this embodiment contains fenchol and 4-terpineol. Here, although the beverage according to this embodiment is not limited to a specific type of beverage, examples include chuhai-flavored beverages that can make the most of the fruit flavor, since the freshness and juiciness of the fruit are enhanced. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage (which of course includes chuhai) that is flavored to have the flavor of chuhai. Note that the flavor of chuhai also includes the flavors of sours and cocktails. Furthermore, since the beverage according to this embodiment can also provide the effect of providing a citrus peel feel, it is more preferable to apply it to citrus-flavored beverages that are designed to have a citrus flavor. Each of the constituent elements of the beverage according to this embodiment will be described below.

[0010] (Fenchol) Fenchol (CAS number: 1632-73-1) is a compound of the chemical formula C 10 H 18 It is a type of monoterpenoid represented by O and is also known as 1,3,3-trimethyl-2-norborneol. The present inventors have found that by adding Fenchol together with 4-terpineol (described below) to a beverage, the "freshness of fruit" and the "juicyness of fruit" can be enhanced. They have also found that Fenchol can enhance the "good aftertaste" and the "citrus peel flavor." Additionally, the inventors have confirmed that Fenchol imparts a "ink smell" to beverages.

[0011] The content of fenchol is preferably 0.01 ppm or more, more preferably 0.03 ppm or more, 0.05 ppm or more, 0.08 ppm or more, 0.1 ppm or more, 0.2 ppm or more, or 0.3 ppm or more. When the content of fenchol is a predetermined value or more, desired effects (enhancing the freshness of the fruit, enhancing the juiciness of the fruit, enhancing the aftertaste, and enhancing the citrus peel feel) can be exhibited. The content of fenchol is preferably 12.0 ppm or less, more preferably 10.0 ppm or less, 5.0 ppm or less, 3.0 ppm or less, 1.0 ppm or less, 0.7 ppm or less, 0.5 ppm or less, or 0.4 ppm or less. By keeping the content of fenchol below a predetermined value, it is possible to avoid situations such as weakening of the desired effects or an excessively strong ink smell. In this specification, the unit "ppm" is synonymous with "mg / L."

[0012] (4-Terpineol) 4-Terpineol (CAS number: 562-74-3) is a compound with the chemical formula C 10 H 18 It is represented by O and is also called terpinen-4-ol. The present inventors have found that by adding 4-terpineol and the above-mentioned fenchol together to a beverage, the "freshness of fruit" and the "juicyness of fruit" can be enhanced. They have also found that 4-terpineol can enhance the "good aftertaste" and the "citrus peel flavor." In addition, the present inventors have also found that 4-terpineol reduces the "ink smell" caused by fenchol.

[0013] The content of 4-terpineol is preferably 0.5 ppm or more, more preferably 0.8 ppm or more, 1.0 ppm or more, 1.5 ppm or more, 1.8 ppm or more, or 2.0 ppm or more. When the content of 4-terpineol is a predetermined value or more, desired effects (enhancing the freshness of the fruit, enhancing the juicyness of the fruit, enhancing the pleasant aftertaste, and enhancing the citrus peel feel) can be exhibited, and the ink odor caused by fenchol can be reduced. The 4-terpineol content is preferably 55.0 ppm or less, more preferably 50.0 ppm or less, 30.0 ppm or less, 25.0 ppm or less, 10.0 ppm or less, 8.0 ppm or less, 5.0 ppm or less, or 4.0 ppm or less. By keeping the 4-terpineol content at a predetermined value or less, it is possible to avoid situations where the desired effects are weakened or the ink odor caused by fenchol is intensified.

[0014] The contents of fenchol and 4-terpineol in the beverage can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry.

[0015] (4-Terpineol content / Fenchol content) The fenchol content and the 4-terpineol content of the beverage according to this embodiment may be within the above-mentioned ranges. If the fenchol content is X ppm and the 4-terpineol content is Y ppm, then, for example, Y / X is as follows: Y / X is preferably 3.0 or more, more preferably 3.3 or more, 3.5 or more, or even 4.0 or more. Y / X is preferably 30.0 or less, more preferably 20.0 or less, 10.0 or less, 8.0 or less, 7.0 or less, or 6.7 or less. By keeping Y / X within the specified range, the desired effects (enhancing the freshness of the fruit, enhancing the juiciness of the fruit, enhancing the pleasant aftertaste, and enhancing the citrus peel feel) can be more reliably achieved, and the ink smell can be more reliably reduced.

[0016] (Brix) The Brix of the beverage according to this embodiment is, but is not particularly limited to, as follows: The Brix is, for example, 1.0°Bx or more, 3.0°Bx or more, 4.0°Bx or more, 5.0°Bx or more, or 5.5°Bx or more, and 13.0°Bx or less, 10.0°Bx or less, 8.0°Bx or less, or 7.0°Bx or less.

[0017] As specified in JAS1075:2023 "Fruit drinks," Brix is ​​the reading of a sugar refractometer at 20°C, and can be measured using a known sugar refractometer. The Brix can be adjusted by adding sweeteners, as described below.

[0018] (acidity) The acidity according to this embodiment is not particularly limited, but is as follows. The acidity is, for example, 0.10 g / 100 mL or more, 0.20 g / 100 mL or more, 0.30 g / 100 mL or more, and 3.00 g / 100 mL or less, 2.00 g / 100 mL or less, 1.00 g / 100 mL or less, or 0.50 g / 100 mL or less.

[0019] Acidity (citric acid equivalent) can be calculated using the method specified in JAS1075:2023 "Fruit drinks". The acidity can be adjusted by adding an acidulant as described below.

[0020] (alcohol) The beverage according to this embodiment may contain alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of alcohol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and brewed alcohols such as sake, fruit wine, and beer. Of these, one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohols are particularly preferred. In this specification, alcohol refers to ethanol unless otherwise specified.

[0021] The alcohol content is not particularly limited, and in the case of non-alcoholic beverages, it may be, for example, less than 1 v / v%, 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, 0.01 v / v% or less, 0.005 v / v% or less, less than 0.005 v / v%, or 0.004 v / v% or less. In the case of alcoholic beverages, the content may be, for example, 1 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 5 v / v% or more, and 12 v / v% or less, 10 v / v% or less, 8 v / v% or less, or 6 v / v% or less. The alcohol content can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013), or by the method described in "3-4 Alcohol Content" of the National Tax Agency's analytical method.

[0022] (foaming) The beverage according to this embodiment may be a sparkling beverage containing carbon dioxide, i.e., a carbonated beverage. Here, the sparkling beverage according to this embodiment is defined as a beverage having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 For foaming materials, for example, 1.0 kg / cm 2 More than 1.5kg / cm 2 More than 2.0kg / cm 2 More than 2.1kg / cm 2 or more, 5.0 kg / cm 2 Below, 4.0kg / cm 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is fine. The gas pressure can be measured based on, for example, the National Tax Agency's prescribed analytical method (instruction) 8-3 Gas Pressure.

[0023] (others) The beverage according to this embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically used in beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysates. The above-mentioned raw materials may be commercially available.Furthermore, the above-mentioned fenchol and 4-terpineol may be used as the respective components (pure substances), or may be used as extracts or mixtures containing the respective components.

[0024] If the beverage according to this embodiment is to be a chuhai-flavored beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice, fruit extracts (extracts obtained by extracting the active ingredients of fruit from fruit or fruit juice using water, alcohol, etc.), or fruit puree (semi-liquid products obtained by mashing or straining cooked or fresh fruit). Examples of fruit juice that can be used include concentrated fruit juice, reconstituted fruit juice, straight fruit juice, semi-clear fruit juice, clear fruit juice, and cloudy fruit juice, as well as diluted solutions, concentrated solutions, and mixtures thereof. The fruits from which the fruit juices, fruit extracts, and fruit purees are derived may contain fruit peels. Examples of such fruits include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and Shikuwasa, and Rosaceae fruits such as plums, apples, strawberries, peaches, cherries (yellow peaches), plums, and pears, as well as other conventionally known fruits such as grapes, pomegranates, blueberries, black currants, cranberries, maqui berries, mangoes, pineapples, and kiwis.

[0025] (Packaged beverages) The beverage according to the present embodiment can be provided in various containers. By filling the beverage in various containers, deterioration of the quality of the beverage due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) can be used. Also, glass containers, PET bottles, paper containers, pouch containers, etc. can be used. The capacity of the container is not particularly limited, and any container currently in circulation can be used. It is preferable to use a metal container, as it completely blocks gas, moisture, and light and can maintain stable quality at room temperature for a long period of time.

[0026] As described above, the beverage according to this embodiment has an enhanced fruit freshness and juicy fruit flavor. Furthermore, the beverage according to this embodiment has a pleasant aftertaste and an enhanced citrus peel flavor, and also has a reduced ink smell.

[0027] [Beverage manufacturing method] Next, a method for producing a beverage according to this embodiment will be described. The beverage manufacturing method according to this embodiment includes a mixing step and a post-processing step.

[0028] In the mixing step, water, fenchol, 4-terpineol, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials may be mixed and adjusted so that the contents of fenchol, 4-terpineol, etc. fall within the above-mentioned predetermined ranges.

[0029] In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively carried out as needed. The filtration process in the post-processing step can be carried out using a general filter or strainer. Furthermore, the sterilization process in the post-processing step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. Furthermore, the filling process in the post-processing step is preferably carried out in a clean room maintained at a level of cleanliness that is normally achieved in the production of beverages. The order of each process in the post-processing step is not particularly limited.

[0030] The processes carried out in the mixing step and post-processing step can be carried out using equipment that is generally used to produce RTD (ready to drink) beverages and the like.

[0031] As described above, the method for producing a beverage according to this embodiment can produce a beverage that has an enhanced fruit freshness and juiciness. Furthermore, the method for producing a beverage according to this embodiment can produce a beverage that has a pleasant aftertaste, an enhanced citrus peel flavor, and a reduced ink smell.

[0032] [Method for improving the flavor of beverages] Next, the beverage flavor enhancing method according to this embodiment will be described. The method for improving the flavor of a beverage according to this embodiment is a method for improving the flavor of a beverage that enhances the freshness and juiciness of fruit, and is a method in which the beverage contains fenchol and 4-terpineol. The contents of each component are the same as those described above for "drinks."

[0033] As described above, the beverage flavor enhancing method according to this embodiment can enhance the fruit freshness and juiciness of the beverage. Furthermore, according to the method for improving the flavor of a beverage according to this embodiment, it is possible to enhance the pleasant aftertaste and the citrus peel flavor of the beverage, while reducing the ink smell. [Example]

[0034] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0035] [Sample preparation] Each sample in Tables 1 and 2 was prepared by appropriately mixing vodka, fenchol, 4-terpineol, high fructose corn syrup, citric acid (anhydrous), carbonated water, and pure water in the amounts shown in the tables. The gas pressure (total pressure) at 20°C for each sample in Tables 1 and 2 is 2.1 kgf / cm 2 The acidity in the table was adjusted with citric acid (anhydrous), and the Brix was adjusted with high fructose corn syrup.

[0036] [Exam Contents] For each sample produced by the above-mentioned method, six trained panelists with discriminatory abilities rated each sample on a 5-point scale from 1 to 5 according to the following evaluation criteria: "good aftertaste," "freshness of fruit," "juicyness of fruit," "citrus peel flavor," "ink smell," and "overall evaluation," and calculated the average score. All evaluations were made by drinking the samples.

[0037] For each evaluation (except for the "overall evaluation"), Sample 1-0 (and Sample 2-0 having the same component composition) were used as control samples, and the scores shown in the table for the control samples were used as the reference points.

[0038] (Evaluation criteria: goodness of anger afterward) The quality of the after-effect was evaluated based on a standard score of 1 for the control sample, with 5 points for cases where "the after-effect was strongly felt" and 1 point for cases where "the after-effect was not felt at all." The higher the score, the stronger the after-effect, and the more preferable it can be judged to be. Here, the evaluation of "good aftertaste" was based on the following criteria: if the aroma disappeared quickly after drinking the sample, it was judged to have a good aftertaste, and if the aroma lingered, it was judged to have a bad aftertaste.

[0039] (Fruit freshness: evaluation criteria) The freshness of the fruit was evaluated based on a standard score of 1 for the control sample, with 5 points for "a strong sense of freshness of the fruit" and 1 point for "no sense of freshness of the fruit at all." The higher the score, the more enhanced the freshness of the fruit, and the more preferable it is. Here, the evaluation of "freshness of fruit" was judged based on whether or not the refreshing feeling (refreshing sensation) specific to fruit was strongly felt.

[0040] (Fruit juiciness: evaluation criteria) The juiciness of the fruit was evaluated based on a standard score of 1 for the control sample, with 5 points for "strongly juicy fruit" and 1 point for "no juicy fruit at all." The higher the score, the more enhanced the juiciness of the fruit, and the more preferable it is. Here, the evaluation of "juicy feeling of fruit" was judged based on whether or not the freshness (juicy feeling) of the fruit was strongly felt.

[0041] (Citrus peel feel: evaluation criteria) The citrus peel feel was evaluated based on a standard score of 1 for the control sample, with a score of 5 for "a strong citrus peel feel" and a score of 1 for "no citrus peel feel at all." The higher the score, the stronger the citrus peel feel, and the more preferable it is judged to be. Here, the "citrus peel flavor" refers to a flavor resembling the peel of a citrus fruit, and is a positive flavor with a good balance of bitterness and sourness.

[0042] (Ink smell: Evaluation criteria) The ink smell was evaluated based on a standard score of 1 for the control sample, with a score of 5 for "strong ink smell" and a score of 1 for "no ink smell at all." The lower the score, the more the ink smell was reduced, and the more preferable it was judged to be. Here, the "ink smell" refers to the ink-like scent that is felt while drinking the sample.

[0043] (Overall rating: rating criteria) For the overall evaluation, no benchmark score was set, and a score of 5 was given for a "best overall evaluation as a beverage" and a score of 1 for a "poor overall evaluation as a beverage." Here, "overall evaluation" refers to the balance of flavor as a beverage; for example, if the flavor balance is disrupted due to a strong flavor based on a specific component, the beverage will be rated as inferior.

[0044] The table below shows the content of each component in the samples and the results of each evaluation. The numerical values ​​and indexes for each component shown in the table are the content and index in the final product.

[0045] [Table 1]

[0046] [Table 2]

[0047] (Review of results) Table 1 shows the results when the content of 4-terpineol was varied while the content of fenchol was fixed. First, from the results of Samples 1-0 to 1-1 in Table 1, it was confirmed that the addition of Fenchol intensified the "ink smell." Furthermore, the results of Samples 1-1 to 1-6 in Table 1 show that by incorporating not only Fenchol but also 4-terpineol, the following effects are achieved: "enhanced aftertaste" (1.8 points or more), "enhanced fruit freshness" (2.0 points or more), "enhanced fruit juiciness" (2.0 points or more), "enhanced citrus peel feel" (2.0 points or more), and "reduced ink smell" (2.2 points or less), and it was also confirmed that each effect is more pronounced as the 4-terpineol content increases. When all the evaluations were taken into consideration, among samples 1-0 to 1-6, samples 1-2 to 1-6 (especially samples 1-2 to 1-4) gave favorable results.

[0048] Table 2 shows the results when the content of 4-terpineol was fixed and the content of fenchol was varied. From the results of Samples 2-0 to 2-7 in Table 2, it was confirmed that by including not only 4-terpineol but also fenchol, the following effects were achieved: "enhanced aftertaste," "enhanced fruit freshness," "enhanced fruit juiciness," "enhanced citrus peel feel," and "reduced ink odor." It was also confirmed that each effect was more pronounced as the fenchol content increased. When all the evaluations were taken into consideration, among samples 2-0 to 2-7, samples 2-2 to 2-7 (especially samples 2-2 to 2-5) gave favorable results.

Claims

1. A beverage containing fenchol and 4-terpineol.

2. 2. The beverage according to claim 1, wherein the content of fenchol is 0.4 ppm or less.

3. 3. The beverage according to claim 1, wherein the 4-terpineol content is 4.0 ppm or less.

4. 3. The beverage according to claim 1 or 2, wherein Y / X is 3.0 to 30.0, where the content of fenchol is X ppm and the content of 4-terpineol is Y ppm.

5. A method for producing a beverage, comprising the step of incorporating fenchol and 4-terpineol.

6. A method for improving the flavor of a beverage by enhancing the freshness and juiciness of fruit, comprising: A method for improving the flavor of a beverage, comprising the step of adding fenchol and 4-terpineol to the beverage.

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