Red grape flavored beverage

Abstract

We aim to provide a beverage that improves the balance between the characteristics of red grapes, their sweetness, and their acidity. [Solution] The red grape-flavored beverage of the present invention has a methyl salicylate concentration of 5 to 800 ppb.

Description

Technical Field

[0001] The present invention relates to a red grape flavored beverage.

Background Art

[0002] Conventionally, fruit flavored beverages have been widely popular as palatable beverages that provide a fruity taste, and research and development for improving the original fruit-like flavor and aroma have been underway.

[0003] For example, Patent Document 1 discloses a fruit flavored beverage using phytic acid in a beverage having a sweetness of 5 or less and / or a Brix of 5 or less in order to improve the fruitiness of a sugar-free or low-sugar fruit flavored beverage. In addition, Patent Document 2 discloses using a predetermined amount of ethyl levulinate or ethyl valerate in order to obtain a juiciness and freshness of a grape juice-containing beverage. Further, Patent Document 3 discloses using nerolidol in order to improve the flavor of a grape juice-containing beverage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the technology described in Patent Document 1 did not specifically examine red grape flavor and did not focus on improving the red grape-likeness. Furthermore, conventional red grape-flavored beverages, such as those described in Patent Documents 2 and 3, had room for improvement in terms of enhancing the red grape-likeness while also making the sweetness and acidity more pronounced. [Means for solving the problem]

[0006] According to the present invention, the following technologies relating to grape-flavored beverages are provided.

[0007] [1] A red grape-flavored beverage with a methyl salicylate concentration of 5-800 ppb. [2] A red grape-flavored beverage as described in [1], having a sweetness level of 5 or less. [3] A red grape flavored beverage as described in [1] or [2], having a fruit juice content (straight juice equivalent) of 5% by mass or less. [4] A red grape-flavored beverage containing grape flavor, as described in any one of [1] to [3]. [5] A sugar-free red grape flavored beverage as described in any one of [1] through [4]. [6] A red grape flavored beverage containing a sweetener, as described in any one of [1] to [5]. [7] A carbonated beverage, a red grape flavored beverage as described in any one of [1] through [6]. [8] A non-alcoholic beverage, a red grape flavored beverage as described in any one of [1] through [7]. [9] A bottled red grape-flavored beverage as described in any one of [1] through [8]. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a beverage that can improve the balance between the characteristics of red grapes, the intensity of sweetness, and the intensity of acidity. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a to b" in the description of numerical ranges means a or greater and b or less.

[0010] In this specification, "red grape-likeness" means that when drinking the beverage, one will perceive a well-balanced combination of the characteristic rich sweetness, natural astringency, and mellow acidity that one would feel when eating red grapes, resulting in an aroma and flavor close to that of fresh red grapes, and is distinct from the aroma and flavor of alcoholic red grape-flavored beverages such as wine.

[0011] <Red grape flavored beverage> The grape-flavored beverage of this embodiment has a methyl salicylate concentration of 5 to 800 ppb. This improves the balance between the characteristics of red grapes, the intensity of sweetness, and the intensity of acidity. Although the details of why this is the case are not clear, it is thought that the balance of sweetness, astringency, and acidity perceived when methyl salicylate is consumed as a beverage is close to the balance of sweetness, astringency, and acidity of red grapes, so combining a specific amount of methyl salicylate with red grape flavor can improve the characteristics of red grapes. In addition, it is speculated that the sweetness and acidity from a specific amount of methyl salicylate are compatible with red grapes, resulting in a stronger perception of sweetness and acidity.

[0012] The following describes each component contained in the red grape-flavored beverage of this embodiment (hereinafter also simply referred to as "beverage").

[0013] [Methyl salicylate] Methyl salicylate is a substance with CAS number 119-36-8.

[0014] The beverage in this embodiment has a methyl salicylate concentration of 5 to 800 ppb. This improves the balance between the red grape characteristics, sweetness, and acidity. In addition, methyl salicylate is preferably present at a concentration of 10 ppb or more, and more preferably at 20 ppb or more, in order to improve the aroma and astringency and thus the taste. Also, methyl salicylate is preferably 500 ppb or less, more preferably 300 ppb or less, and may be 90 ppb or less from the viewpoint of obtaining the intensity of sourness.

[0015] Methyl salicylate may be used alone or as a mixture, and may also be contained in natural juices or the like. However, when using juices other than red grape juice, the concentration of juices other than red grape juice should be such that the red grape flavor of this embodiment is not impaired.

[0016] The concentration of methyl salicylate in the beverage is determined by the solid-phase microextraction method (SPME) using a gas chromatograph mass spectrometer.

[0017] [Red grape flavor] The red grape flavor of the beverage of this embodiment is obtained by using one or more selected from red grape juice, grape flavor, and the like.

[0018] The variety of red grape used for red grape juice is not particularly limited. For example, it may be one or more selected from Concord, Kyoho, Koshu, Pione, Campbell Early, Delaware, Muscat Berry A, Steuben, Akamine, Fujiminori, Ruby Red, Cabernet Sauvignon, etc. In any case, it is preferable that the skin color is red, purple or black in appearance and the juice is red or purple.

[0019] Also, the red grape juice as a raw material may be any of the squeezed juice (straight juice) of grape fruits, concentrated juice obtained by concentrating the squeezed juice, and reduced juice obtained by further diluting the concentrated juice. Also, the red grape juice may be a clear juice or a cloudy juice clarified by a precision filtration method, an enzyme treatment method, an ultrafiltration method, or the like.

[0020] As for the grape flavor, any product exhibiting a red grape-like aroma is acceptable, and known products can be used. Examples include those containing aroma components such as methyl N-methylanthranilate and 2-phenylethyl alcohol.

[0021] [Juice percentage] The fruit juice content (straight fruit juice equivalent; mass%) of the beverage in this embodiment is preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, and even more preferably 2% by mass or less, 1% by mass or less, 0.5% by mass or less, and 0.0% by mass, in that order. By keeping the juice content below the above upper limit, it is possible to enhance the red grape characteristics even with low or no juice content.

[0022] The juice content refers to the relative concentration when the Brix value or acidity of unprocessed juice (straight juice), obtained by squeezing fruit juice without any concentration or other treatments, is set to 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of fruit juice according to the JAS standards. Furthermore, when converting the juice content of fruit juice based on the Brix value of the JAS standards, the Brix values ​​of sugars, honey, etc. added to the fruit juice are excluded from the calculation. For example, since the Brix value of grapes according to the JAS standard is 11, if 10% by mass of concentrated grape juice with a Brix value of 55 is added to a beverage, the beverage will have a juice content of 50% by mass.

[0023] In this embodiment, the fruit juice may include not only red grape juice, but also white grape juice and fruit juices other than grape juice. Examples of fruit juices other than grape juice include orange juice, mandarin orange juice, grapefruit juice, lemon juice, lime juice, pear juice, apple juice, peach juice, strawberry juice, banana juice, mango juice, and the like. The fruit juice contained in the beverage of this embodiment is preferably red grape juice, and the proportion (mass%) of red grape juice to the total fruit juice is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and even more preferably 80% by mass or more, 90% by mass or more, 98% by mass or more, and 100% by mass, in that order.

[0024] [Other ingredients] The beverage of this embodiment may contain other ingredients besides those mentioned above, as long as the effects of the present invention are achieved. Specifically, it may contain ingredients commonly used in beverages, such as sweeteners, acidulants, flavorings (excluding grape flavor), vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and thickeners.

[0025] (sweetener) Examples of the sweeteners mentioned above include sugars such as fructose, sucrose, glucose, granulated sugar, lactose, fructose-glucose syrup, and maltose; sugar alcohols; low-intensity sweeteners such as xylitol and D-sorbitol; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used individually or in combination of two or more.

[0026] However, the beverage of this embodiment may be sugar-free. That is, the sugar content may be less than 0.5% by mass / volume. This allows for a better balance between the characteristics of red grapes and the intensity of astringency, while still meeting the needs of consumers who want to reduce their sugar intake.

[0027] (Acidulant) Examples of the above-mentioned acidulants include citric acid, lactic acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phytic acid, ascorbic acid, acetic acid, and phosphoric acid, as well as their salts. These may be used individually or in combination of two or more.

[0028] The following are examples of optional combinations of ingredients included in the beverage of this embodiment. However, the beverage of this embodiment is not limited to the following examples. (i) A red grape-flavored beverage consisting only of methyl salicylate 5-800 ppb, water, and grape flavor. (ii) A red grape-flavored beverage consisting only of methyl salicylate 5-800 ppb, water, grape flavoring, and carbon dioxide. (iii) A red grape-flavored beverage consisting only of methyl salicylate 5-800 ppb, water, grape flavor, sweetener, and carbon dioxide. (iv) A red grape-flavored beverage consisting only of methyl salicylate 5-800 ppb, water, grape flavoring, grape juice, and carbon dioxide.

[0029] The following describes the various characteristics of the beverage according to this embodiment.

[0030] [Sweetness level] The beverage of this embodiment preferably has a sweetness level of 5 or less, more preferably 4 or less, even more preferably 2 or less, and especially preferably 1 or less. This allows for the creation of a beverage that is low in sweetness and sugar, yet enhances the characteristics of red grapes.

[0031] The level of sweetness can be adjusted, for example, by using the aforementioned sweeteners, fruit juice, and other various ingredients.

[0032] The sweetness level is a parameter that indicates the strength of the sweetness of each sweetener compared to sucrose. For example, values ​​listed in "Comprehensive Guide to Sweeteners" (Japan Sugar Refiners Association, May 1990), "All About High-Sweetness Sweetener Sucralose" (Korin Co., Ltd., May 2003), and "Beverage Terminology Dictionary" (Beverage Japan Co., Ltd., June 25, 1999) can be used. If there is a range in the listed sweetness levels, the median value should be used. For example, the sweetness levels of typical sweeteners are 1 for sucrose, 0.65 for glucose, 1.5 for fructose, 600 for sucralose, 200 for acesulfame potassium, and 200 for aspartame.

[0033] [Sugar content (Brix value)] The sugar content (Brix value) of the beverage (at 20°C) in this embodiment can be set appropriately according to the palatability of the beverage, but for example, it is preferably 5 or less, more preferably 4 or less, and even more preferably in the order of 2 or less, 1 or less, 0.9 or less, 0.7 or less, and 0.5 or less.

[0034] The sugar content (Brix value) can be measured, for example, by using a digital refractometer Rx-5000α (manufactured by Atago Corporation) to determine the reading of a sugar refractometer at 20°C. The sugar content can be adjusted, for example, by the amount of the sweeteners, fruit juice, and other various ingredients mentioned above.

[0035] [acidity] The acidity of the beverage in this embodiment is preferably 0.5 g / 100 ml or less, more preferably 0.3 g / 100 ml or less, and even more preferably 0.1 g / 100 ml or less. By keeping the acidity within the above numerical range, it is possible to improve the balance between the characteristics of red grapes and the intensity of astringency while maintaining a good level of deliciousness.

[0036] Acidity can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). Acidity can also be measured using the method specified in the JAS standard for acidity measurement, specifically the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0037] [pH] The pH of the beverage in this embodiment at 20°C is preferably 2.4 or higher, more preferably 2.7 or higher, and even more preferably 3.0 or higher. On the other hand, the pH is preferably 7.6 or lower, more preferably 7.0 or lower, and even more preferably 4.0 or lower if it contains acid. By setting the pH within the above range, it is possible to improve the balance between the characteristics of red grapes and the intensity of astringency while maintaining good flavor.

[0038] pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by changing the amount of acidulant or by using a pH adjuster.

[0039] [Carbon dioxide, alcohol] Furthermore, the beverage in this embodiment may be a carbonated beverage containing carbon dioxide. The carbon dioxide pressure of the beverage (at 20°C) is preferably 1.5 to 5.5 gas volumes, and more preferably 3.5 to 5.0 gas volumes. The method for incorporating carbon dioxide into a beverage is not particularly limited and can be appropriately determined by those skilled in the art. In the case of carbonated beverages, the physical properties such as pH should be the values ​​for the beverage excluding carbon dioxide.

[0040] Furthermore, the beverage in this embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage is a beverage that substantially does not contain alcohol, and specifically means a beverage in which the alcohol content, such as ethanol, is less than 1.0 volume / vol%.

[0041] [container] The containers used for beverages in this embodiment include sealed containers made of glass, paper, plastic (such as polyethylene terephthalate), aluminum, and steel, either as a single material or a composite or laminated material thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. From the viewpoint of allowing the beverage to be visually inspected, PET bottles are preferred.

[0042] While there are no particular limitations on the volume of the beverage, 100 to 2000 ml is preferred, and 100 to 500 ml is even more preferred because it is easier to finish drinking it.

[0043] There are no particular limitations on the method of heat sterilization of packaged beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, this includes a method of sterilizing at high temperature for a short time and then filling it into a storage container that has been sterilized under sterile conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then subjected to retort treatment.

[0044] [Drinking method] The beverage in this embodiment is preferably one that can be consumed as is without dilution. In particular, it is preferable that it be a so-called ready-to-drink (RTD) beverage that can be consumed immediately after opening the container.

[0045] [Serving temperature] The beverage in this embodiment is preferably intended for use at room temperature or cold. Cold beverages are those whose liquid temperature is lower than room temperature, specifically those cooled to approximately 4-15°C.

[0046] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0047] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0048] (1) Method for analyzing aroma components To determine the concentration (ppb) of aroma components in beverages, 10g of the beverage to be analyzed was placed in a 20mL vial, a standard solution was added, and the mixture was subjected to GC / MS measurement using the SPME method. After shaking each vial at 40°C for 3 minutes, an SPME fiber (50 / 30 μm DVB / CAR / PDMS: Supelco) was exposed to the headspace inside the vial. Volatile components were adsorbed onto the fiber at 40°C for 30 minutes, then desorbed at the inlet for 5 minutes, and analyzed by GC / MS. Calibration curves were prepared using the standard addition method, with cyclohexanol used as the internal standard. [GC / MS analysis conditions] GC: Agilent Technologies 8890 MS: Agilent Technologies 5977C Column: Agilent Technologies HP-INNOWAX 60m x 0.25mm, film thickness 0.25μm Constant pressure mode: 152 kPa Injection method: Splitless Carrier gas: He Inlet temperature: 240℃ Transfer line: 240℃ Oven temperature: 40℃ (5 min) → 5℃ / min 100℃ → 1℃ / min 110℃ → 240℃ (10 min) Post-run: 240℃ 5min Measurement type: Scan Quantitative ion: Methyl salicylate (CAS 119-36-8) 120 m / z

[0049] (2) Evaluation Criteria • Evaluation criteria: "Resembling red grapes" Rating 7: Compared to the standard product, it feels very different. Rating 6: Compared to the standard product, it feels Rating 5: Slightly noticeable compared to the standard product. Rating 4: Equivalent to standard product Rating 3: Slightly less noticeable compared to the standard product. Rating 2: Compared to the standard product, I don't notice any difference. Rating 1: Compared to the standard product, I don't notice much difference.

[0050] • Evaluation criteria: "Intensity of sweetness," "Intensity of acidity," "Intensity of astringency" Rating 7: Very strong compared to the standard product. Rating 6: Stronger compared to the standard product. Rating 5: Slightly stronger compared to the standard product. Rating 4: Equivalent to standard product Rating 3: Slightly weaker compared to the standard product. Rating 2: Weaker compared to the standard product. Rating 1: Very weak compared to the standard product.

[0051] • Evaluation criteria: "Good aroma," "Good sweetness," "Good acidity," "Good astringency" Rating 7: Very good compared to the standard product. Rating 6: Better than the standard product. Rating 5: Slightly better than the standard product. Rating 4: Equivalent to standard product Rating 3: Slightly inferior compared to the standard product. Rating 2: Not as good as the standard product. Rating 1: Very poor compared to the standard product.

[0052] • Evaluation criteria: "Deliciousness" Rating 7: Very tasty compared to the standard product. Rating 6: Tastier than the standard product. Rating 5: Slightly tastier than the standard product. Rating 4: Equivalent to standard product Rating 3: Slightly less tasty compared to the standard product. Rating 2: Not as tasty as the standard product. Rating 1: Compared to the standard product, it tastes very bad.

[0053] (3) Preliminary experiments 1 and 2 [Preliminary Experiment 1: Effect of Sweetness] A carbonated beverage was prepared by adding grape flavor (methyl N-methyl-anthranilate: 5 ppm) and high-fructose corn syrup to pure water to achieve the sweetness levels shown in Table 1, filling with carbon dioxide to a gas pressure of 4.0 volume, and allowing it to stand overnight at 4°C before using it as the evaluation sample. Six trained panelists tasted each evaluation sample (4°C) and rated its "red grape character" on a 7-point scale according to the evaluation criteria (2) above. The average score was then calculated. The results are shown in Table 1.

[0054] [Preliminary Experiment 2: Effect of Fruit Juice Content] A carbonated beverage was prepared by adding grape flavoring (methyl N-methyl-anthranilate: 5 ppm) and red grape juice to purified water to achieve the juice content shown in Table 1, filling with carbon dioxide to a gas pressure of 4.0 volume, and allowing it to stand overnight at 4°C before using it as the evaluation sample. Each evaluation sample (4°C) was tasted by five trained panelists, who evaluated its "red grape characteristics" on a 7-point scale according to the evaluation criteria (2) above, and the average score was calculated. The results are shown in Table 1.

[0055] [Table 1]

[0056] Table 1 shows that the lower the sweetness level or juice content, the less the "red grape characteristics" were perceived.

[0057] (4) Examples Methyl salicylate and grape flavor (methyl N-methyl-anthranilate: 5 ppm) were added to pure water, and carbon dioxide was added to achieve a gas pressure of 4.0 volume. A sugar-free carbonated beverage was then bottled and left to stand overnight at 4°C to be used as the evaluation sample (sweetness 0, citric acidity 0 (g / 100ml), fruit juice content 0% by mass). Each evaluation sample (4℃) was tasted by five trained panelists, who evaluated the "intensity" and "quality" (quality) of each of the following aspects—"red grape characteristics," "aroma," "sweetness," "acidity," and "tannins," as well as "deliciousness"—on a 7-point scale according to the evaluation criteria in (2) above. The average value was then calculated. The results are shown in Table 2.

[0058] [Table 2]

Claims

1. A red grape-flavored beverage with a methyl salicylate concentration of 5-800 ppb.

2. A red grape-flavored beverage according to claim 1, wherein the sweetness level is 5 or less.

3. A red grape-flavored beverage according to claim 1 or 2, wherein the fruit juice content (in terms of straight fruit juice) is 5% by mass or less.

4. A red grape-flavored beverage according to claim 1 or 2, comprising grape flavor.

5. A red grape-flavored beverage according to claim 1 or 2, which is sugar-free.

6. A red grape-flavored beverage according to claim 1 or 2, comprising a sweetener.

7. A red grape-flavored beverage according to claim 1 or 2, which is a carbonated beverage.

8. A red grape-flavored beverage according to claim 1 or 2, which is a non-alcoholic beverage.

9. A bottled red grape-flavored beverage according to claim 1 or 2.

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