Beverages comprising fruit derived insoluble solids

Abstract

To provide a new technique capable of reducing miscellaneous tastes felt when drinking a carbonated beverage containing an insoluble solid content derived from fruits.SOLUTION: A carbonated beverage containing 0. 1g / L or more of fruit-derived water-insoluble solids, wherein the content of 1-octen-3-ol is 0. 5ppb or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to beverages containing fruit-derived insoluble solids. [Background technology]

[0002] For example, beverages containing solid components derived from fruit that are insoluble in water, such as peel, pulp, and pectin (hereinafter referred to as fruit-derived insoluble solids or simply insoluble solids), are known (e.g., Patent Document 1) and are widely popular among consumers. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2023-74732 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a novel technique capable of reducing the unpleasant taste felt when drinking carbonated drinks containing fruit-derived insoluble solids. [Means for solving the problem]

[0005] The inventors studied carbonated beverages containing insoluble solids derived from fruit (e.g., beverages containing 0.1 g / L or more of unnecessary solids) and noticed that adding carbon dioxide gas to such beverages makes the unpleasant taste more pronounced when drinking them. As a result of extensive research, the inventors have found that the unpleasant taste felt when drinking can be reduced by adding a predetermined amount of 1-octen-3-ol. In this specification, the term "off-flavor" is also referred to as "harshness" and refers to the sensation of a stimuli different from the stimuli caused by carbon dioxide gas, such as bitterness or astringency. If the off-flavors become more pronounced, there is a greater likelihood that the drink will leave an unpleasant impression.

[0006] The gist of the present invention is as follows. [1] A carbonated beverage containing 0.1 g / L or more of fruit-derived insoluble solids, Carbonated beverages containing 1-octen-3-ol at a content of 0.5 ppb or more. [2] The carbonated beverage according to [1], further containing maltol having a content of 1 ppb or more. [3] A carbonated beverage according to [1] or [2], containing at least one volume of carbon dioxide gas. [4] A method for reducing unpleasant flavors in a carbonated beverage, the method comprising adding 1-octen-3-ol to a carbonated beverage containing 0.1 g / L or more of fruit-derived insoluble solids to a content of 0.5 ppb or more. [Effects of the Invention]

[0007] According to the present invention, a novel technique can be provided that can reduce the unpleasant taste that is perceived when drinking carbonated drinks containing insoluble solids derived from fruit. DETAILED DESCRIPTION OF THE INVENTION

[0008] One embodiment of the present invention will be described in detail below. This embodiment relates to a beverage containing fruit-derived insoluble solids. This embodiment is a carbonated beverage containing 0.1 g / L or more of fruit-derived insoluble solids, and also contains 1-octen-3-ol at a content of 0.5 ppb or more.

[0009] The fruit-derived insoluble solid content according to this embodiment refers to components that are insoluble in water and are derived from the pulp or peel of fruit. Examples of insoluble solids derived from fruit include pulp, seed fragments, peel fragments, membrane fragments, pectin, etc., and one or more of these may be contained in the carbonated beverage of this embodiment. The fruits from which the unnecessary solids are derived are not particularly limited, and examples thereof include citrus fruits, fruits of the Rosaceae family, grapes, pineapples, guavas, bananas, mangoes, acerola, lychees, papayas, passion fruits, blueberries, kiwifruit, melons, currants, gooseberries, and other currants, and fruits of the Ericaceae family, such as cranberries. Citrus fruits include oranges, Satsuma mandarins, grapefruits, lemons, limes, yuzu, iyokan, natsumikan, hassaku oranges, ponkan oranges, shikuwasa, and kabosu. Examples of fruits of the Rosaceae family include apricots, strawberries, plums, cherries, plums, pears, Japanese pears, loquats, peaches, apples, prunes, raspberries, and blackberries. For example, the carbonated beverage of this embodiment may contain insoluble solids derived from one or more of these fruits. In this embodiment, the size, shape, etc. of the unnecessary solids are not particularly limited. Furthermore, unnecessary solids that have been separated from fruit juice or the like may be added and contained in the beverage, or unnecessary solids may be contained in the beverage by adding fruit juice such as cloudy fruit juice that contains unnecessary solids to the beverage.

[0010] In this embodiment, the beverage contains, for example, 0.1 g / L or more of fruit-derived insoluble solids. The upper limit of the insoluble solids content is not particularly limited and can be appropriately determined by those skilled in the art, but because the application of the configuration of the present invention can further reduce unpleasant flavors, it is preferably 3 g / L or less, more preferably 2 g / L or less, and even more preferably 1 g / L or less. The content of fruit-derived insoluble solids can be calculated, for example, from the raw materials. When unnecessary solids are contained in the raw fruit juice, the content of insoluble solids can be calculated, for example, by centrifuging the juice, removing the supernatant, and drying the precipitate. Depending on the composition of the beverage, the content of insoluble solids can also be calculated by centrifuging the beverage, removing the supernatant, and drying the precipitate.

[0011] In this embodiment, the beverage may be a carbonated beverage. In this specification, a carbonated beverage refers to a beverage containing dissolved carbon dioxide (carbonate gas). The carbon dioxide gas volume of the carbonated beverage of this embodiment is preferably 1.0 or more, more preferably 1.0 to 4.0, and even more preferably 2.0 to 4.0, because the application of the configuration of the present invention can further reduce unpleasant flavors.

[0012] Here, carbon dioxide volume [vol] refers to the ratio of the volume of carbon dioxide dissolved in a carbonated beverage to the volume of the carbonated beverage at 1 atmosphere and 20°C. Carbon dioxide volume can be measured, for example, using a commercially available measuring device (Kyoto Electronics Manufacturing Co., Ltd. Gas Volume Measuring Device GVA-500A). Specifically, after the sample is cooled to 20°C, a gas pressure gauge is attached, the stopcock is opened once to release the gas (sniff), the stopcock is immediately closed, and the sample is shaken vigorously. The carbon dioxide volume can be obtained by calculating the value when the pressure becomes constant.

[0013] The carbonated beverage of this embodiment contains 1-octen-3-ol. 1-octen-3-ol is an unsaturated alcohol and is also known as matsutakeol. The 1-octen-3-ol content in the carbonated beverage of this embodiment can be 0.5 ppb or more, and from the viewpoint of suppressing unpleasant flavors, 4 ppb or more is preferred. The upper limit of the 1-octen-3-ol content is not particularly limited and can be set appropriately by those skilled in the art. However, from the viewpoint of, for example, a strong fruity flavor and a fresh fruit-like flavor, 200 ppb or less is preferred. Furthermore, since unpleasant flavors can be suppressed and the strong fruity flavor and fresh fruit-like flavor can be more easily perceived, the 1-octen-3-ol content is more preferably 120 ppb or less, even more preferably 40 ppb or less, and even more preferably 15 ppb or less.

[0014] Furthermore, the carbonated drink of this embodiment preferably further contains maltol in addition to 1-octen-3-ol. Maltol (3-hydroxy-2-methyl-4H-pyran-4-one) is a compound containing a pyrone ring. The content of maltol is preferably 1 ppb or more from the viewpoint of further suppressing unpleasant flavors. The upper limit of the content of maltol is not particularly limited, but from the viewpoint of further suppressing unpleasant flavors, it is preferably 500 ppb or less. In addition, since unpleasant flavors can be suppressed and the fruity flavor and the taste of fresh fruit can be more strongly felt, the content of maltol is more preferably 1 ppb or more and 350 ppb or less, and even more preferably 1 ppb or more and 200 ppb or less.

[0015] The method for adjusting the contents of 1-octen-3-ol and maltol is not particularly limited, and for example, commercially available products may be added during the beverage production process. Furthermore, the contents of 1-octen-3-ol and maltol in the carbonated drink of this embodiment can be measured, for example, by gas chromatography-mass spectrometry, for example, according to the method described in the Examples.

[0016] The carbonated beverage according to this embodiment may contain other ingredients as long as the object of the present invention can be achieved, and is not particularly limited. For example, the beverage according to this embodiment may contain fruit juice. When fruit juice is contained, the fruit juice content is not particularly limited and can be determined as appropriate by those skilled in the art. In this specification, fruit juice refers to a liquid component obtained by crushing fruit, squeezing or straining the fruit, and removing the skin, seeds, etc. as necessary. The concept of fruit juice in this specification also includes concentrated versions of the liquid component and diluted and reconstituted versions of these. Processed products containing fruit juice, such as fruit sauce, can also be used. The juice content is the relative concentration of juice obtained by squeezing the edible parts of fruit, etc., without any processing such as concentration (straight juice), when the Brix value or acidity is taken as 100%. Based on the JAS standard, the Brix value refers to the reading of a sugar refractometer at a sample temperature (liquid temperature) of 20°C. Brix value can be measured using known methods and equipment. Acidity can be expressed as the amount of organic acid contained in 100 g converted to citric acid (g anhydrous citric acid / 100 g). Acidity can also be measured using the method specified in the JAS acidity measurement method, specifically, the neutralization titration method (quantitative) using 0.1 mol / L sodium hydroxide standard solution as the alkaline solution. Whether the juice content is calculated based on Brix value or acidity is determined for each type of fruit according to the JAS standard. For example, the Brix value is used for apples, oranges, and peaches. When converting the fruit juice content based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded from the calculation.

[0017] In addition, other ingredients besides fruit juice include, for example, sweeteners such as sugars and high-intensity sweeteners, salt, antioxidants, acidulants, pH adjusters, flavorings, colorants, extracts, vitamins, amino acids, dietary fiber, and antifoaming agents. The sugar content, acidity, and pH of the carbonated drink of this embodiment are not particularly limited and can be appropriately determined by those skilled in the art. Furthermore, the carbonated beverage of this embodiment may be a beverage containing alcohol such as ethanol, or may be a beverage that contains substantially no alcohol (specifically, a beverage with an alcohol content of less than 1.0 volume / volume%).

[0018] The method for producing the carbonated beverage of this embodiment is not particularly limited, and can be produced by a person skilled in the art using conventional methods. For example, it can be produced by adding to raw water an amount of insoluble solids that will result in a beverage concentration of 0.1 g / L or more, 1-octen-3-ol that will result in a beverage concentration of 0.5 ppb or more, and other ingredients that can be added as needed, and then performing a process to dissolve carbon dioxide in the beverage. The method and order of adding the insoluble solids, 1-octen-3-ol, and other components added as needed are not particularly limited and can be determined appropriately by the researcher. The raw water may be water itself or a solution of the other components contained therein. Furthermore, the insoluble solids and 1-octen-3-ol may be added alone or together with other components, and are not particularly limited. The process for dissolving carbon dioxide is not particularly limited, and examples include a method in which water in which carbon dioxide has been dissolved is mixed with a solution to produce a carbonated beverage (post-mix method), and a method in which carbon dioxide is directly injected into a solution to dissolve it (pre-mix method).

[0019] The beverage according to this embodiment may be a packaged beverage sealed in a container. The method of sealing the container is not particularly limited, and can be carried out, for example, according to a conventional method. The container may be appropriately selected from known containers used for carbonated drinks and is not particularly limited in material, shape, etc. Specific examples of the container include plastic containers such as glass bottles and PET bottles, and metal cans such as steel cans and aluminum cans.

[0020] As described above, according to this embodiment, the unpleasant taste felt when drinking a carbonated beverage containing fruit-derived insoluble solids can be reduced. As a result, for example, in a beverage that evokes the taste of fruit when drunk, consumers can enjoy the fruity flavor of the beverage with the unpleasant taste suppressed, which can contribute to improving the palatability of the beverage. [Example]

[0021] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0022] [(A) Preparation of insoluble solids] The cloudy apple juice was adjusted to 20°C and centrifuged at 8000g for 10 minutes. The supernatant was discarded, and the precipitate was dried at 60°C for 2 days to obtain the insoluble solids derived from the fruit.

[0023] [Reference exam] Pure water to which 0.1 g / L of the insoluble solids prepared in (A) was added was used as a control beverage, CTRL1, and carbon dioxide gas was added to this to obtain 2 VOL of carbon dioxide gas, to produce Sample 1 beverage. Each item in Table 1 was evaluated by a panel of five people, with CTRL1 as the standard (4 points). Here, the intensity of fruit flavor (juicy flavor) means the sensation of the intensity of the flavor of the juice of the fruit from which the insoluble solids are derived. Furthermore, "fresh fruit-like taste" means a sensation reminiscent of the taste of uncooked fruit from which the insoluble solids are derived. The evaluation criteria for each evaluation item are as shown in Table 1.

[0024] [Table 1]

[0025] The results are shown in Table 2.

[0026] [Table 2]

[0027] As shown in Table 2, the beverage of Sample 1, which contained carbon dioxide, had a stronger unpleasant taste due to insoluble solids.

[0028] [Test (1)] The control beverage was CTRL2, which was prepared by adding 1 g / L of the insoluble solids prepared in (A) to pure water, and the beverage sample 2 (comparison example) was prepared by adding carbon dioxide to CTRL2 to obtain 2 VOL of carbon dioxide. 1-octen-3-ol and maltol were added to the beverage of sample 2 so as to give the contents shown in Table 1, to give beverages of samples 3 to 8 (Examples). These were subjected to sensory evaluation in the same manner as in the reference test. The results are shown in Table 3.

[0029] The contents of 1-octen-3-ol and maltol in each beverage were measured as follows (the same procedure was used for tests (2) and (3)). 3 g of each beverage to be analyzed and 0.9 g of sodium chloride were placed in a 10 ml vial and sealed. The sample was introduced into the GC / MS using the 2-Step MVM (Multi-Volatile Method) method using a Gestell MPS. A calibration curve was prepared by the standard addition method, using cyclohexanol and ethyl maltol as internal standards. [GC / MS analysis conditions] GC: Agilent Technologies 7890B. MS: 5977B manufactured by Agilent Technologies. Collection tube (adsorbent): TenaxTA, Carbopack B / Carbopack X Column: Agilent Technologies DB-WAX UI 30m x 0.25mm, film thickness 0.25µm. Injection method: solvent vent. Carrier gas: He. Oven temperature: 40℃ (5 min) → 8℃ / min → 240℃ (10 min). MS conditions: SIM / scan mode Quantitative ions: 1-octen-3-ol m / z 57, maltol m / z 126, cyclohexanol (internal standard) m / z 82, ethyl maltol (internal standard) m / z 140

[0030] [Table 3]

[0031] As shown in Table 3, the beverages of Examples 3 to 8 had a reduced unpleasant taste derived from insoluble solids that could be perceived when drinking.

[0032] [Test (2)] Insoluble solids were prepared from cloudy orange juice in the same manner as in (A). Using the obtained insoluble solids, a control beverage CTRL3, a comparative example beverage Sample 9, and an example beverage Sample 10 were prepared in the same manner as in Test (1), except that the gas volume was set to 3. These were subjected to sensory evaluation in the same manner as in the reference test. The results are shown in Table 4.

[0033] [Table 4]

[0034] As shown in Table 4, the beverage of Example Sample 10 had a reduced unpleasant taste derived from insoluble solids that could be perceived when drinking.

[0035] [Test (3)] Insoluble solids were prepared from cloudy peach juice in the same manner as in (A). Using the obtained insoluble solids, a control beverage CTRL4, a comparative example beverage Sample 11, and an example beverage Sample 12 were prepared in the same manner as in Test (1), except that the gas volume was set to 3. These were subjected to sensory evaluation in the same manner as in the reference test. The results are shown in Table 5.

[0036] [Table 5]

[0037] As shown in Table 5, the beverage of Example Sample 12 had a reduced unpleasant taste derived from insoluble solids that could be felt when drinking.

Claims

1. A carbonated beverage containing 0.1 g / L or more of fruit-derived insoluble solids, A carbonated beverage containing 1-octen-3-ol in a content of 0.5 ppb or more.

2. The carbonated beverage according to claim 1, further comprising maltol whose content is 1 ppb or more.

3. 3. The carbonated beverage according to claim 1, which contains at least one volume of carbon dioxide gas.

4. A method for reducing unpleasant flavors in a carbonated drink comprising adding 1-octen-3-ol to a carbonated drink containing 0.1 g / L or more of fruit-derived insoluble solids at a content of 0.5 ppb or more.

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