Beverage

Abstract

An object of the present invention is to provide a technique capable of suppressing reduction in refreshing feeling and astringency in a grape juice-containing beverage.SOLUTION: The present invention provides a beverage comprising grape juice and camphor, wherein the content of the grape juice is 10 mass% or more, and the content of the camphor is 10 to 1000 ppb.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to beverages. [Background technology]

[0002] Fruit juice-containing beverages are widely accepted by consumers due to their high palatability.

[0003] On the other hand, fruit juice presents difficulties in developing beverage products, since its good sensory properties are easily lost. For example, Patent Document 1 proposes blending camphor or the like with fruit juice in acetic acid-containing foods and beverages, with the aim of providing foods and beverages containing acetic acid that have a sufficiently strong sour vinegar but still retain the aroma and sweetness of fruit juice. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2022-135386 Summary of the Invention [Problem to be solved by the invention]

[0005] The present inventors have focused on grape juice-containing beverages among fruit juice-containing beverages and have discovered a new problem that when the grape juice content is equal to or higher than a predetermined concentration, the refreshing feeling of the beverage is likely to be impaired and the astringency derived from the grape juice is likely to become stronger.

[0006] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a technology that can suppress the decrease in refreshing feeling and astringency in grape juice-containing beverages. [Means for solving the problem]

[0007] The present inventors have found that the above problems can be solved by adding a predetermined amount of camphor to a grape juice-containing beverage, and have completed the present invention. Specifically, the present invention provides the following.

[0008] (1) A beverage, the beverage comprises grape juice and camphor; The grape juice content is 10% by mass or more, The camphor content is 10 to 1000 ppb. Beverages.

[0009] (2) The beverage contains alpha-pinene; The content of the α-pinene is 5 to 50 ppb. (1) A beverage as described in (1).

[0010] (3) The beverage according to (1) or (2), wherein the citric acid acidity of the beverage is 0.14 to 0.34 g / 100 mL.

[0011] (4) A beverage according to any one of (1) to (3), wherein the beverage does not contain acetic acid. [Effects of the Invention]

[0012] According to the present invention, a technique is provided that can suppress a decrease in refreshing feeling and astringency in a grape juice-containing beverage. DETAILED DESCRIPTION OF THE INVENTION

[0013] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments.

[0014] <Beverage of the present invention> In one aspect of the present invention, the beverage of the present invention meets the following requirements: The beverage contains grape juice and camphor. The grape juice content is 10% by mass or more. The camphor content is 10-1000 ppb.

[0015] Grape juice-containing beverages are one of the beverages that are widely accepted by consumers because they contain many nutrients and are highly palatable. On the other hand, grape juice contains astringent components derived from grapes. The inventors of the present invention have conducted research and found that when the grape juice content in a beverage is 10% by mass or more, the refreshing feeling is likely to be lost and the astringency derived from the grape juice is likely to be strong.

[0016] Therefore, as a result of intensive research, the present inventors have found that when camphor is added to a beverage together with grape juice, the decrease in refreshing feeling and astringency can be suppressed even when the grape juice content in the beverage is 10% by mass or more, and as a result, the drinkability can also be improved.

[0017] In the present invention, "suppressing a decrease in refreshing feeling" includes a beverage that satisfies the requirements of the present invention having a higher degree of refreshing feeling compared to a beverage that has a common composition except for not satisfying the requirements of the present invention regarding camphor.

[0018] In the present invention, the term "astringency" encompasses the astringency produced by astringent components (such as polyphenols) derived from grapes (such as grape skins). In the present invention, "reduced astringency" includes a beverage that satisfies the requirements of the present invention having a lower level of astringency compared to a beverage that has a common composition except for not satisfying the requirements of the present invention regarding camphor.

[0019] The refreshing feeling and astringency of the beverage can be determined by the method shown in the Examples.

[0020] The composition of the beverage of the present invention will be described in detail below.

[0021] (1) Grape juice The beverage of the present invention contains 10% by mass or more of grape juice. If the concentration of grape juice (juice rate) in the beverage is 10% by mass or more, the refreshing feeling is lost and the astringency derived from the grape juice tends to become strong. However, due to the action of camphor described below, even in a grape juice-containing beverage with such a juice percentage, the decrease in refreshing feeling and astringency can be suppressed.

[0022] The lower limit of the grape juice content is 10% by mass or more, preferably 20% by mass or more, based on the beverage.

[0023] There is no particular upper limit to the juice content of the grape juice, but even if the juice content is high, it is unlikely to produce astringency or the like as long as the requirements of the present invention are met, so the juice content is preferably 50% by mass or less, and more preferably 30% by mass or less, relative to the beverage.

[0024] In the present invention, the "fruit juice ratio" in a beverage refers to the relative concentration (equivalent amount of fruit juice) when straight fruit juice (fruit juice obtained by squeezing fruit) is taken as 100% by mass, and is calculated based on the sugar refractometer reading standard (°Bx) specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks). For example, the JAS standard for grape juice is 11°Bx, so if 10% by mass of concentrated grape juice with a 55°Bx content is blended into a beverage, the juice content will be 50% by mass. However, when converting the juice percentage based on the JAS standard sugar refractometer reading, the sugar refractometer reading for sugars (honey, etc.) added to the juice must be subtracted before conversion. The unit of fruit juice percentage is "mass %", that is, the amount of fruit juice (g) (w / w) per 100g of beverage.

[0025] The form of grape juice is not particularly limited as long as it is derived from the juice of grapes. As the grape juice, for example, squeezed juice (straight juice) may be used as it is, or processed squeezed juice may be used. Examples of squeezed juice include clear juice that has been clarified and cloudy juice. Examples of processed juice include concentrated juice obtained by concentrating juice, and reconstituted juice obtained by diluting concentrated juice. Methods for processing the juice include enzyme treatment, microfiltration, and ultrafiltration.

[0026] The grape varieties from which the grape juice is derived are not particularly limited, but include the following: The grape juice may be derived from one type of grape alone or two or more types of grapes. White grapes (Muscat (Muscat of Alexandria), Niagara, Rosario Bianco, Pitello Bianco, Chardonnay, Thomson Seedless, etc.) Red grapes (Concord, Kyoho, Beni Muscat, Delaware, Aki Queen, Sunny Dolce, Sunny Rouge, Pione, Fujiminori, Nagano Purple, Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Campbell Early, Steuben, etc.)

[0027] (2) Camphor The beverage of the present invention contains 10 to 1000 ppb of camphor in addition to grape juice, thereby suppressing a decrease in refreshing feeling and astringency.

[0028] "Camphor" (CAS number: 76-22-2, chemical formula: C 10 H 16 O) is also known as "camphor" or "1,7,7-trimethylbicyclo[2.2.1]heptan-2-one" and is known as an aromatic component extracted from camphor trees. As a result of investigations by the present inventors, it was found, quite unexpectedly, that by adding a predetermined amount of camphor, it is possible to suppress the decrease in refreshing feeling and astringency of a beverage containing a high concentration of grape juice without impairing the flavor of the grape juice.

[0029] The lower limit of the camphor content is 10 ppb or more, preferably 20 ppb or more, and more preferably 50 ppb or more, relative to the beverage, from the viewpoint of being able to sufficiently suppress a decrease in refreshing feeling and astringency.

[0030] The upper limit of the camphor content is 1000 ppb or less, preferably 500 ppb or less, and more preferably 100 ppb or less, relative to the beverage, since an excessive camphor content may impair the refreshing feeling.

[0031] The form of camphor to be added to the beverage is not particularly limited, and it may be a purified product or a food or beverage ingredient containing camphor as a part thereof. When camphor is in the form of a food or beverage ingredient that contains camphor as a part thereof, the amount converted into camphor may satisfy the above content requirement.

[0032] The camphor content in the beverage is determined by gas chromatography mass spectrometry (GC / MS) measurement using the solid phase microextraction (SPME) method shown in the examples.

[0033] (3) α-pinene The beverage of the present invention may further contain α-pinene in addition to the grape juice and camphor described above.

[0034] "α-pinene" (CAS number: 80-56-8, chemical formula: C 10 H 16 ) is also known as "(±)-2-pinene, 2,6,6-trimethylbicyclo[3.1.1]hept-2-ene" and is known as an aromatic component extracted from Japanese cypress and other trees. The present inventors have found that α-pinene stably exerts the effects of camphor in suppressing the reduction in refreshing feeling and astringency.

[0035] The lower limit of the α-pinene content is preferably 5 ppb or more, more preferably 6.6 ppb or more, relative to the beverage, from the viewpoint of being able to sufficiently suppress a decrease in refreshing feeling and astringency.

[0036] The upper limit of the α-pinene content is preferably 50 ppb or less in the beverage, from the viewpoint that a sufficient effect can be achieved even if the blending amount is not excessive.

[0037] The form of α-pinene to be added to the beverage is not particularly limited, and it may be a purified product or a food or beverage ingredient that contains α-pinene as a part thereof. When the form of α-pinene is a food or beverage ingredient that contains α-pinene as a part of it, the amount of α-pinene converted thereto should satisfy the above content requirements.

[0038] The α-pinene content in the beverage is determined by gas chromatography mass spectrometry (GC / MS) measurement using the solid phase microextraction (SPME) method shown in the examples.

[0039] (4) Composition ratio of camphor and α-pinene When the beverage contains both camphor and α-pinene, the blending ratio thereof can be set appropriately, but from the viewpoint of more easily achieving the effects of the present invention, it is preferable that the blending amount of α-pinene is smaller than that of camphor.

[0040] In the beverage of the present invention, the blending ratio of camphor and α-pinene (mass ratio, camphor:α-pinene) is preferably 15:1 to 1:1, more preferably 11:1 to 1:1, and even more preferably 9:1 to 1:1.

[0041] In a particularly preferred embodiment of the present invention, the beverage of the present invention contains 50 to 60 ppb of camphor and 5.5 to 7 ppb of α-pinene.

[0042] (5) Other ingredients The beverage of the present invention may contain other ingredients and additives that are commonly used in general beverages, as long as they do not impair the effects of the present invention. The amounts of these ingredients and additives can be appropriately determined depending on the effects to be achieved.

[0043] Examples of ingredients that can be incorporated into the beverage of the present invention include the following: Solvent (water, alcohol, etc.) Fruit juices other than grape juice (lemon juice, apple juice, etc.) Sugars (sucrose, fructose, glucose, lactose, maltose, etc.) Sugar alcohols (erythritol, maltitol, etc.) High-fructose sugar (high-fructose corn syrup, etc.) Artificial sweeteners (stevia, aspartame, acesulfame potassium, sucralose, etc.) Emulsifiers (sucrose fatty acid esters, lecithin, etc.) Thickening agents (soybean polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.) Antioxidants (tocopherol, cysteine ​​hydrochloride, etc.) Colors (carotenoids, anthocyanins, caramel, various synthetic colorings, etc.) Vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, etc.) Minerals (potassium, calcium, magnesium, etc.) pH adjuster (trisodium citrate, baking soda, etc.) Acidulants (citric acid, malic acid, tartaric acid, acetic acid, etc.) preservative preservatives Antifungal agent dietary fiber

[0044] In a preferred embodiment of the present invention, the beverage of the present invention does not contain acetic acid (chemical formula: CH3COOH) in order to prevent the flavor of the grape juice-containing beverage from being impaired.

[0045] (6) Types of beverages The type of beverage of the present invention is not particularly limited as long as it is a grape juice-containing beverage, and examples thereof include soft drinks (carbonated drinks, sports drinks, energy drinks, etc.). Note that the term "soft drink" generally refers to a beverage with an alcohol content of less than 1% by volume (excluding lactic acid bacteria beverages, milk, and dairy products), but the beverages of the present invention also include beverages that do not meet this definition.

[0046] The sensory properties (palatability, etc.) of grape juice can vary depending on the acidity, etc. The citric acid acidity of the beverage of the present invention is preferably 0.14 to 0.34 g / 100 mL, from the viewpoint of preventing the sensory properties of grape juice from being impaired.

[0047] In the present invention, "citric acid acidity" refers to the amount of acid contained in a beverage converted into a citric acid equivalent (unit: %). The citric acid acidity is determined by the method shown in the Examples.

[0048] The Brix value (amount of soluble solids in the beverage) of the present invention is not particularly limited, but is usually 1 to 15%.

[0049] <Method of producing the beverage of the present invention> The beverage of the present invention is prepared using any conditions and methods employed in the production of beverages, depending on the type of beverage, etc.

[0050] When the beverage of the present invention is a carbonated beverage, the desired carbonated beverage can be obtained by injecting carbon dioxide gas (carbon dioxide) into a solution that satisfies the requirements of the present invention. The gas pressure of the carbon dioxide gas is not particularly limited, but is usually 1.5 to 4.5 vol.

[0051] The beverage of the present invention thus obtained may be subjected to sterilization, container filling, and the like, as required.

[0052] The resulting beverage of the present invention may be consumed as is, or may be filled into containers and distributed.

[0053] <Method for suppressing the astringency derived from grape juice> As described above, according to the present invention, by blending a predetermined amount of camphor together with grape juice in a beverage, the astringency derived from grape juice can be suppressed. Therefore, the present invention also encompasses a method for suppressing the astringency derived from grape juice, which comprises the step of blending a predetermined amount of camphor in a grape juice-containing beverage.

[0054] The components of the beverage can be selected from those described above as appropriate. [Example]

[0055] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0056] <Analysis method> In this example, the contents of various aroma components were determined by gas chromatography mass spectrometry (GC / MS) measurement using the solid phase micro extraction (SPME) method using an "MPS robotic WorkStation" (manufactured by Gestell) under the following conditions:

[0057] (1) Equipment GC: Agilent Technologies 8890 MS: Agilent Technologies 5977B HS: Gerstel MPS SPME Fiber: SUPELCO 50 / 30μm DVB / CAR / PDMS

[0058] (2) Column used Agilent Technologies DB-WAX (0.25mm x 60m x 0.25μm)

[0059] (3) Quantitative Ion α-pinene: m / z=93 Camphor: m / z=152

[0060] (4) Temperature conditions 40℃ (5 min) → +5℃ / min temperature increase → 250℃ (10 min)

[0061] (5) Carrier gas flow rate He:1.0mL / min

[0062] (6) Injection method Splitless

[0063] (7) Ion source temperature 230℃

[0064] <Test 1: Effect of grape juice ratio on sensory evaluation> The beverages shown in Table 1 were prepared by blending clear concentrated grape juice at different concentrations with a base beverage (aqueous solution containing high fructose corn syrup, citric acid, and trisodium citrate). In the table, the "grape juice ratio" corresponds to the juice equivalent amount of concentrated clear grape juice blended into the base beverage.

[0065] The acidity of citric acid was determined by titration using a phenolphthalein indicator and sodium hydroxide according to the following procedure. (1) 5 to 15 g of the beverage was accurately weighed into a 200 mL Erlenmeyer flask and diluted to approximately 50 mL with water. (2) A few drops of 1% phenolphthalein indicator were added to the diluted beverage and stirred. (3) Next, while stirring the beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1 M sodium hydroxide in a 25 mL burette was added dropwise to the beverage solution, and a titration test was performed. The titration test was terminated when the color of the beverage solution in the Erlenmeyer flask remained red for 30 seconds. (4) The acidity (%) of citric acid was calculated using the following formula based on the results of the titration test. Citric acid acidity (%) = A × f × (100 / W) × 0.0064 The symbols in the above formula represent the following: A: Titration volume of 0.1M sodium hydroxide solution (mL) f: Potency of 0.1M sodium hydroxide solution W is the mass of the beverage sample (g) The value "0.0064" used in the above formula means the mass (g) of anhydrous citric acid equivalent to 1 mL of 0.1 M sodium hydroxide solution.

[0066] The sensory evaluation of the resulting beverages (drinkability, refreshing feeling, and astringency) was conducted by five panelists using the following criteria. The scores are relative values, with "Standard 1" being "Score 4." The average scores for the sensory evaluation of each beverage are shown in Table 1.

[0067] (Evaluation criteria: Drinkability) Rating 7: Very good compared to the standard Rating 6: Good compared to the standard Rating 5: Slightly better than the standard Rating 4: Standard Rating 3: Slightly worse than the standard Grade 2: Poor compared to the standard Grade 1: Very poor compared to the standard

[0068] (Evaluation criteria: refreshing feeling, astringency) Rating 7: Very strong feeling compared to the standard Rating 6: Stronger than the standard Rating 5: Somewhat noticeable compared to the standard Rating 4: Standard Rating 3: Feels slightly weaker than the standard Rating 2: Feels weak compared to the standard Rating 1: Feels very weak compared to the standard

[0069] The beverages prepared in this example all met the following requirements: Brix: 7.6% Citric acid acidity: 0.14g / 100mL pH: 3.6

[0070] [Table 1]

[0071] As shown in Table 1, it was confirmed that when the grape juice content (grape juice ratio) is 10% by mass or more, the refreshing feeling is lost and the astringency derived from the grape juice becomes stronger.

[0072] Hereinafter, focusing on the beverage of "Reference Example 2," conditions for improving its sensory quality were investigated.

[0073] <Test 2: Effect of aroma compounding on sensory perception> As shown in Test 1, it was found that when the grape juice content (grape juice rate) was 10% by mass or more, the refreshing feeling was lost and the astringency became stronger. Therefore, we searched for ingredients that can suppress this decline in functionality. In this example, we focused on camphor (CAS number: 76-22-2) and α-pinene (CAS number: 80-56-8), which are known as aroma components.

[0074] Camphor and α-pinene were added at different concentrations to the beverage of "Reference Example 2" in Test 1 to prepare beverages having the compositions shown in Tables 2 and 3. The sensory evaluation of these beverages was carried out by panelists in the same manner as in Test 1. The scores are relative values, with "Standard 2" being "Score 4." The average scores for the sensory evaluation of each beverage are shown in Tables 2 and 3.

[0075] The beverages prepared in this example all met the following requirements: Brix: 7.6% Citric acid acidity: 0.14g / 100mL pH: 3.6

[0076] [Table 2]

[0077] [Table 3]

[0078] As shown in Table 2, by adding camphor, it was possible to suppress the decrease in refreshing feeling and astringency in the grape juice-containing beverage. Such an effect was achieved by adjusting the amount of camphor to the range of 10 to 1000 ppb, and was more stably achieved by adjusting the amount to 20 to 100 ppb.

[0079] Furthermore, as shown in Table 3, by blending α-pinene with camphor, it was possible to effectively suppress the decrease in refreshing feeling and astringency in the grape juice-containing beverage. In addition, by suppressing the intensity of astringency, it became easier to feel a moderate drinking sensation. Such an effect tended to be stably exhibited when the amount of α-pinene blended was equal to or less than the amount of camphor blended.

[0080] <Test 3: Effect of acidity on sensory perception> The sensory properties of grape juice can change depending on the acidity. Therefore, the following method was used to confirm whether the effects of the aroma components described above are also exhibited at different acidities.

[0081] The beverages shown in Table 4 were prepared using the beverage of "Reference Example 2" in Test 1 as a base, but with a higher acidity (citric acid acidity) (0.14 → 0.30 g / 100 mL). The beverage produced in this example had a Brix value of 7.6% and a pH of 3.6.

[0082] The sensory evaluation of the resulting beverages was carried out by panelists in the same manner as in Test 1. The scores are relative values, with "standard 3" being "score 4." Table 4 shows the average scores for the sensory evaluation of each beverage.

[0083] [Table 4]

[0084] As shown in Table 4, even when the citric acid acidity of the beverage was 0.30 g / 100 mL, the sensory improvement effect of adding camphor was not impaired.

Claims

1. A beverage, the beverage comprises grape juice and camphor; The content of the grape juice is 10% by mass or more, The camphor content is 10 to 1000 ppb. Beverage.

2. the beverage comprises α-pinene; The content of the α-pinene is 5 to 50 ppb. The beverage of claim 1.

3. 2. The beverage according to claim 1, wherein the citric acid acidity of the beverage is 0.14 to 0.34 g / 100 mL.

4. 10. The beverage of claim 1, wherein the beverage is acetic acid-free.

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