Non-alcoholic beverage, non-alcoholic beverage base, method for producing a non-alcoholic beverage, method for producing a non-alcoholic beverage base, and method for improving the flavor of a non-alcoholic beverage.

Abstract

The objective is to provide a non-alcoholic beverage with reduced harshness of acidity and enhanced drinkability and citrus sour characteristics, a non-alcoholic beverage base, a method for manufacturing a non-alcoholic beverage, a method for manufacturing a non-alcoholic beverage base, and a method for improving the flavor of a non-alcoholic beverage. [Solution] The non-alcoholic beverage according to the present invention is a non-alcoholic beverage containing citrus fruit juice and having an acidity of 0.2 to 3.0 w / v%, wherein the geraniol content is 50 ppb or more and the ethyl caprate content is 3 ppb or more. The method for producing the non-alcoholic beverage according to the present invention is a method for producing a non-alcoholic beverage containing citrus fruit juice and having an acidity of 0.2 to 3.0 w / v%, comprising the step of making the geraniol content 50 ppb or more and the ethyl caprate content 3 ppb or more.

Description

Technical Field

[0001] The present invention relates to non-alcoholic beverages, non-alcoholic beverage bases, methods for producing non-alcoholic beverages, methods for producing non-alcoholic beverage bases, and methods for improving the flavor of non-alcoholic beverages.

Background Art

[0002] Non-alcoholic beverages are beverages that exhibit a flavor similar to that of alcohol (alcoholic-tasting beverages) although their alcohol content is less than 1 v / v%. And non-alcoholic beverages are not only selected in situations where alcohol cannot be consumed, but also increasingly selected for health reasons and the deliciousness of recent non-alcoholic beverages. The demand for non-alcoholic beverages is increasing year by year.

[0003] Therefore, research and development on non-alcoholic beverages are being carried out from various viewpoints. For example, Patent Document 1 discloses a beverage with an alcohol content of less than 1% containing bitter substances, where the propanol concentration in the beverage is 6 to 2000 ppm.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] In Patent Document 1, it is described that by specifying the propanol concentration, a preferable flavor similar to alcohol, including a refreshing sweet flavor and a slight stimulating sensation, can be obtained.

[0006] Meanwhile, the inventors conducted a flavor study on non-alcoholic beverages that exhibit citrus flavors, which are popular among consumers. As a result, the inventors confirmed that conventional non-alcoholic beverages do not adequately reproduce the characteristic flavor of citrus sours, and considered that there is room to improve the "citrus sour-likeness (citrus sour-like flavor)." Furthermore, the inventors have confirmed that when reproducing the characteristic citrus sour flavor in a non-alcoholic beverage, if the acidity is set above a certain level, the sourness becomes harsh, and the flavor tends to become too light, resulting in a less satisfying drinking experience.

[0007] Therefore, the object of the present invention is to provide a non-alcoholic beverage in which the harshness of the acidity is reduced and the drinkability and citrus sourness are enhanced, a non-alcoholic beverage base, a method for producing a non-alcoholic beverage, a method for producing a non-alcoholic beverage base, and a method for improving the flavor of a non-alcoholic beverage. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) A non-alcoholic beverage containing citrus fruit juice, with an acidity of 0.2-3.0 w / v%, a geraniol content of 50 ppb or more, and an ethyl caprate content of 3 ppb or more. (2) The non-alcoholic beverage described in (1) above, wherein the fruit juice content is 0.1 to 10.0%. (3) The non-alcoholic beverage according to claim 1 or claim 2, wherein the geraniol content is 50 to 1000 ppb and the ethyl caprate content is 3 to 500 ppb. (4) A non-alcoholic beverage according to any one of the above 1 to 3, wherein the acidity is 0.3 to 2.0 w / v%. (5) A non-alcoholic beverage according to any one of the above 1 to 4, wherein the acidity is 0.4 to 1.5 w / v%. (6) A non-alcoholic beverage according to any one of the above 1 to 5, which contains a high-intensity sweetener. (7) A non-alcoholic beverage according to any one of the above 1 to 6, which is a citrus-flavored sour-tasting beverage. (8) A non-alcoholic beverage base that contains citrus fruit juice, has an acidity of Aw / v%, a geraniol content of Bppb, and an ethyl caprate content of Cppb, wherein when the dilution ratio is M, the A / M is 0.1 or higher, the B / M is 50 or higher, and the C / M is 3 or higher. (9) A method for producing a non-alcoholic beverage containing citrus fruit juice and having an acidity of 0.2 to 3.0 w / v%, comprising the step of providing 50 ppb or more of geraniol and 3 ppb or more of ethyl caprate. (10) A method for producing a non-alcoholic beverage base, comprising the steps of: containing citrus fruit juice, having an acidity of Aw / v%, a geraniol content of Bppb, a ethyl caprate content of Cppb, and a dilution ratio of M times, wherein the A / M ratio is 0.1 or higher, the B / M ratio is 50 or higher, and the C / M ratio is 3 or higher. (11) A method for improving the flavor of a non-alcoholic beverage that contains citrus fruit juice and has an acidity of 0.2 to 3.0 w / v%, thereby reducing the harshness of the acidity and enhancing the drinkability and citrus sourness, comprising the step of adding a geraniol content of 50 ppb or more and an ethyl caprate content of 3 ppb or more to the non-alcoholic beverage. [Effects of the Invention]

[0009] The non-alcoholic beverage according to the present invention has reduced harshness in its acidity and enhanced body and citrus sourness. The non-alcoholic beverage base according to the present invention reduces the harshness of the acidity in the diluted beverage, while enhancing the mouthfeel and citrus sourness. The method for producing non-alcoholic beverages according to the present invention can produce non-alcoholic beverages in which the harshness of the acidity is reduced and the body and citrus sourness are enhanced. The method for producing a non-alcoholic beverage base according to the present invention makes it possible to produce a non-alcoholic beverage base in which the harshness of the acidity is reduced in the diluted beverage, and the body and citrus sourness are enhanced. The method for improving the flavor of non-alcoholic beverages according to the present invention can reduce the harshness of the acidity of non-alcoholic beverages and enhance their drinkability and citrus sour characteristics. [Modes for carrying out the invention]

[0010] The following describes embodiments (this embodiment) for implementing the non-alcoholic beverage, non-alcoholic beverage base, method for producing a non-alcoholic beverage, method for producing a non-alcoholic beverage base, and method for improving the flavor of a non-alcoholic beverage according to the present invention.

[0011] [Non-alcoholic beverages] The non-alcoholic beverage according to this embodiment is a beverage in which the acidity is above a predetermined value, and the geraniol content and the ethyl caprate content are both within predetermined ranges. Here, a non-alcoholic beverage is defined as a beverage that has an alcohol content of less than 1 v / v% but exhibits an alcoholic flavor (an alcohol-tasting beverage). Furthermore, a non-alcoholic beverage is a beverage whose flavor is designed to resemble that of alcoholic beverages (an alcoholic taste). Furthermore, in order to fully enjoy the effect of enhancing the citrus sour-like characteristics in the present invention, the non-alcoholic beverage is preferably a citrus sour-flavored beverage (a beverage whose flavor is designed to exhibit the aroma and taste of a sour containing citrus fruit juice, etc.), and more preferably a lemon sour-flavored beverage. The following describes each element that constitutes the non-alcoholic beverage according to this embodiment.

[0012] (acidity) The acidity (acidity in terms of citric acid) of the non-alcoholic beverage according to this embodiment is as follows. The acidity is preferably 0.1 w / v% or more, more preferably 0.2 w / v% or more, 0.3 w / v% or more, 0.4 w / v% or more, 0.5 w / v% or more. By having the acidity above a predetermined value, the problem of sharpness of the acidity is clarified, and the sourness that forms the basis of the desired citrus sour flavor can be imparted to the beverage. The acidity is preferably 3.0 w / v% or less, more preferably 2.5 w / v% or less, 2.0 w / v% or less, 1.5 w / v% or less, 1.2 w / v% or less, 1.0 w / v% or less, 0.9 w / v% or less. By having the acidity below a predetermined value, the effects based on geraniol, ethyl caprate, etc. described later can be fully exerted.

[0013] The acidity in this specification (acidity in terms of citric acid: the value of the acidity converted as the equivalent amount of citric acid) can be determined by the method defined in the Japanese Agricultural and Forestry Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016). Specifically, the beverage is neutral titrated with a sodium hydroxide solution (0.1 mol / L), and it can be calculated using the "titration volume (ml)" of the sodium hydroxide solution required in the neutral titration, the "weight (g)" of the beverage used in the titration, and the constant "0.0064" (the weight (g) of citric acid corresponding to 1 mL of 0.1 mol / L aqueous sodium hydroxide solution). And the acidity can be adjusted by the following "acidulant" and "fruit juice".

[0014] (Acidulant) The non-alcoholic beverage according to this embodiment may contain an acidulant (a substance for imparting sourness). As acidulants, for example, citric acid, trisodium citrate, adipic acid, 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, phosphoric acid, acetic acid, etc. can be used. Particularly, citric acid and trisodium citrate are preferable.

[0015] As long as the acidity is within the above numerical range, although the content of the acidulant is not particularly limited, for example, it may be 0.05 to 3.00 w / v% (preferably 0.10 to 1.50 w / v%).

[0016] (fruit juice) The non-alcoholic beverage according to this embodiment may contain fruit juice (juice squeezed from fruits). As fruits from which the fruit juice is derived, for example, citrus fruits such as lemon, lime, orange, orange, grapefruit, yuzu, sudachi, etc., and rosaceous fruits such as ume, apple, strawberry, peach, etc. In addition to these, conventionally known fruits such as grape, plum, pomegranate, blueberry, blackcurrant, cranberry, raspberry, strawberry, apple, peach, mango, pineapple, kiwi, pear, etc. can be used. Particularly, citrus fruits (especially lemon) are preferable. As the fruit juice, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, straight fruit juice, fruit puree (a semi-liquid obtained by passing fruits through fire or grinding and straining raw fruits), dilutions, concentrates, mixtures, etc. of these can be used.

[0017] As long as the acidity is within the above numerical range, although the content of the fruit juice is not particularly limited, for example, it may be 0.1 to 10.0% (preferably 0.5 to 1.5%). The fruit juice content can be calculated using the following formula: "Fruit juice content (converted to fruit juice percentage) % (specifically, w / w%)" = "Amount of fruit juice added per 100g of beverage (g)" × "Concentration ratio" / 100g × 100. Here, when calculating the "concentration ratio" (the relative concentration ratio of the fruit juice when straight fruit juice is considered 100%), the JAS standard is followed. For example, if lemon juice with an acidity of 9% is used, according to Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), the standard acidity of lemons is 4.5%, so this lemon juice becomes 2x concentrated lemon juice.

[0018] (Geraniol) The non-alcoholic beverage according to this embodiment contains geraniol. Geraniol is a chemical compound with the chemical formula C 10 H 18 It is a type of monoterpenoid represented by O. The inventors have discovered that by including geraniol and ethyl caprate (described later) together in a non-alcoholic beverage with an acidity above a predetermined level, it is possible not only to reduce the harsh taste of alcohol but also to enhance the drink's body and citrus sour characteristics. Furthermore, the inventors have discovered that geraniol can also enhance the citrus flavor.

[0019] The geraniol content is preferably 50 ppb or more, and more preferably 80 ppb or more, 100 ppb or more, 150 ppb or more, 200 ppb or more, 250 ppb or more, 300 ppb or more, 350 ppb or more, 400 ppb or more, 450 ppb or more, and 500 ppb or more. By having a geraniol content above a predetermined value, the harshness of the alcohol can be reduced, while the body, citrus sour characteristics, and citrus flavor can be enhanced. The geraniol content is preferably 1000 ppb or less, and more preferably 950 ppb or less, 900 ppb or less, 850 ppb or less, 800 ppb or less, and 750 ppb or less. In this specification, the unit "ppb" is synonymous with "μg / L".

[0020] (Geraniol content / acidity) When the acidity of the non-alcoholic beverage according to this embodiment is Aw / v% and the geraniol content is Bppb, the B / A value is, for example, as follows. The B / A ratio is preferably 100 or higher, and more preferably 150 or higher, 180 or higher, 200 or higher, 250 or higher, 300 or higher, 350 or higher, 400 or higher, 450 or higher, and 500 or higher. By having a B / A ratio above a predetermined value, the various effects based on geraniol can be more effectively exerted. B / A is preferably 2000 or less, and more preferably 1800 or less, 1700 or less, 1600 or less, or 1500 or less.

[0021] The geraniol content in non-alcoholic beverages can be measured by GC-MS after extraction with a solvent such as dichloromethane and appropriate concentration.

[0022] (Ethyl caprate) The non-alcoholic beverage according to this embodiment contains ethyl caprate. Ethyl caprate is a chemical compound with the chemical formula C 12 H 24 It is a type of fatty acid ester represented by O2, and is also called ethyl decanoate. The inventors have discovered that by including ethyl caprate and the aforementioned geraniol together in a non-alcoholic beverage with an acidity above a predetermined level, it is possible not only to reduce the harsh taste of alcohol but also to enhance the drink's body and citrus sour characteristics. Furthermore, the inventors have discovered that ethyl caprate can also enhance the citrus flavor.

[0023] The ethyl caprate content is preferably 3 ppb or more, and more preferably 4 ppb or more, 5 ppb or more, 8 ppb or more, 10 ppb or more, 15 ppb or more, 18 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, and 50 ppb or more. By having an ethyl caprate content above a predetermined value, the harshness of the alcohol can be reduced, while the body, citrus sour characteristics, and citrus flavor can be enhanced. The ethyl caprate content is preferably 500 ppb or less, and more preferably 450 ppb or less, 400 ppb or less, 350 ppb or less, 300 ppb or less, 200 ppb or less, and 100 ppb or less.

[0024] (Ethyl caprate content / acidity) When the acidity of the non-alcoholic beverage according to this embodiment is Aw / v% and the ethyl caprate content is Cppb, the C / A value is, for example, as follows. A C / A ratio of 5 or higher is preferred, and more preferably 8 or higher, 10 or higher, 15 or higher, 18 or higher, 20 or higher, 15 or higher, 30 or higher, 23 or higher, or 40 or higher. By having a C / A ratio above a predetermined value, the various effects based on ethyl caprate can be more effectively exhibited. The C / A ratio is preferably 800 or less, and more preferably 750 or less, 700 or less, 650 or less, or 600 or less.

[0025] The ethyl caprate content in non-alcoholic beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0026] (Sugars) Sugars are monosaccharides or disaccharides that are not sugar alcohols. In non-alcoholic beverages, the lower the sugar content, the less the acidity is masked by the sugars. As a result, the "harshness of the acidity," which is one of the issues addressed in this invention, becomes more pronounced.

[0027] The sugar content is preferably 5.0 g / 100 mL or less, and preferably 3.0 g / 100 mL or less, 1.0 g / 100 mL or less, less than 0.5 g / 100 mL, or 0.0 g / 100 mL. By having a sugar content below (or less than) a predetermined value, the problem of the present invention (the harshness of the alcohol) becomes clearer. In this specification, "sugar-free" means "less than 0.5g / 100mL".

[0028] The sugar content of non-alcoholic beverages can be measured, for example, by high-performance liquid chromatography after appropriately diluting the sample.

[0029] (Isoamyl acetate) The non-alcoholic beverage according to this embodiment may contain isoamyl acetate. Isoamyl acetate is a compound with the chemical formula C7H 14 It is a type of carboxylic acid ester represented by O2, and is also called 3-methylbutyl acetate. The inventors have found that by including isoamyl acetate in non-alcoholic beverages, the effects based on geraniol and ethyl caprate described above (reduction of the harshness of alcohol, and enhancement of drinkability, citrus sourness, and citrus flavor) can be further enhanced.

[0030] The isoamyl acetate content is preferably 1 ppb or more, and more preferably 5 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, 28 ppb or more, 30 ppb or more, and 40 ppb or more. By having an isoamyl acetate content above a predetermined value, each effect (reduction of the harshness of alcohol, enhancement of drinkability, citrus sourness, and citrus flavor) can be further enhanced. The isoamyl acetate content is preferably 500 ppb or less, and more preferably 300 ppb or less, 200 ppb or less, 100 ppb or less, 80 ppb or less, 70 ppb or less, 60 ppb or less, and 50 ppb or less.

[0031] The isoamyl acetate content of non-alcoholic beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0032] (Dietary fiber) The non-alcoholic beverage according to this embodiment may contain dietary fiber. As for dietary fiber, water-soluble dietary fiber that dissolves in beverages is preferred, and examples include indigestible dextrin, pectin, polydextrose, and hydrolyzed guar gum. The inventors have discovered that by incorporating this dietary fiber into non-alcoholic beverages, the effects based on geraniol and ethyl caprate described above (reduction of the harshness of alcohol, and enhancement of drinkability, citrus sourness, and citrus flavor) can be further enhanced.

[0033] The dietary fiber content (especially the indigestible dextrin content) is preferably 0.05 w / v% or higher, and more preferably 0.10 w / v% or higher, 0.20 w / v% or higher, 0.30 w / v% or higher, 0.40 w / v% or higher, and 0.50 w / v% or higher. By having a dietary fiber content above a predetermined value, each effect (reduction of the harshness of alcohol, enhancement of drinkability, citrus sour characteristics, and citrus flavor) can be further enhanced. The dietary fiber content (especially the indigestible dextrin content) is preferably 2.00 w / v% or less, and more preferably 1.00 w / v% or less, 0.90 w / v% or less, 0.80 w / v% or less, 0.70 w / v% or less, and 0.60 w / v% or less.

[0034] The dietary fiber content of non-alcoholic beverages can be measured, for example, by the enzymatic-gravimetric method.

[0035] (High-intensity sweetener) The non-alcoholic beverage according to this embodiment may contain a high-intensity sweetener. Examples of high-intensity sweeteners include acesulfame potassium, sucralose, neotame, sodium saccharin, and stevia, but acesulfame potassium and sucralose are particularly preferred. The inventors have found that by including this high-intensity sweetener in non-alcoholic beverages, the effects based on geraniol and ethyl caprate described above (reduction of the harshness of alcohol, and enhancement of drinkability, citrus sourness, and citrus flavor) can be further enhanced.

[0036] The content of high-intensity sweeteners, in terms of sucrose equivalent, is preferably 0.1 w / v% or more, and more preferably 0.5 w / v% or more, 1.0 w / v% or more, 2.0 w / v% or more, 3.0 w / v% or more, and 4.0 w / v% or more. By having a high-intensity sweetener content above a predetermined value, each effect (reduction of the harshness of alcohol, enhancement of drinkability, citrus sourness, and citrus flavor) can be further enhanced. The content of high-intensity sweeteners on a sucrose basis is preferably 10.0 w / v% or less, and more preferably 9.0 w / v% or less, 8.0 w / v% or less, 7.0 w / v% or less, 6.0 w / v% or less, and 5.0 w / v% or less.

[0037] The sucrose equivalent of the amount of high-intensity sweeteners in a beverage is calculated by converting the amount of high-intensity sweeteners in the beverage to its equivalent amount of sucrose. Specifically, the sucrose equivalent of the amount of high-intensity sweeteners can be calculated by multiplying the "amount of high-intensity sweeteners" by "sweetness of high-intensity sweetener / sweetness of sucrose (100)". For example, in the case of a beverage containing 0.02 w / v% acesulfame potassium, the sucrose equivalent of the amount of high-intensity sweetener is "4.0 w / v%", which is obtained by multiplying the concentration of acesulfame potassium "0.02 w / v%" by "20000 / 100" (= sweetness of acesulfame potassium / sweetness of sucrose). Regarding the sweetness levels of each high-intensity sweetener, for example, if the sweetness level of sucrose is set at 100, then the values ​​used would be: acesulfame potassium: 20000, sucralose: 60000, neotame: 1000000, saccharin sodium: 50000, and stevia: 25000. Furthermore, the amount of high-intensity sweeteners in non-alcoholic beverages can be measured using high-performance liquid chromatography (HPLC).

[0038] (Alcohol content) The alcohol content of the non-alcoholic beverage according to this embodiment is not particularly limited as long as it is less than 1 v / v%, and may be, for example, 0.00 v / v% or more and less than 1 v / v%. Furthermore, the alcohol content of the non-alcoholic beverage according to this embodiment may be, for example, 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.

[0039] The alcohol content of non-alcoholic beverages can be measured, for example, based on the National Tax Agency's prescribed analytical method (Instruction) 3 Sake 3-4 Alcohol Content (Gas Chromatographic Analysis Method).

[0040] (Effervescent) The non-alcoholic beverage according to this embodiment is preferably a carbonated beverage containing carbon dioxide. Here, "carbonated" in this embodiment means that the gas pressure (with snifting) at 20°C is 0.05 MPa or higher, preferably 0.05 MPa or higher, more preferably 0.10 MPa or higher, 0.15 MPa or higher, 0.20 MPa or higher, and 0.25 MPa or higher, and also preferably 0.5 MPa or lower, more preferably 0.4 MPa or lower, 0.35 MPa or lower, and 0.30 MPa or lower. Note that gas pressure (with snifting) is the value of the gas pressure when the temperature of the beverage in the container is set to 20°C, a commercially available gas pressure measuring device is attached, the valve is opened to perform snifting (gas release), the valve is then closed and the container is shaken, and the pressure becomes constant.

[0041] (others) The non-alcoholic beverage according to this embodiment may contain sweeteners, antioxidants, salts, etc. (hereinafter referred to as "additives" as appropriate), which are normally added to beverages, to the extent that the desired effects of the present invention are not inhibited, or it may not contain them. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Furthermore, the aforementioned raw materials can be those that are generally available on the market.

[0042] Furthermore, the non-alcoholic beverage according to this embodiment may contain fruit flavors (flavorings that impart a fruit-like aroma), or it may not contain them.

[0043] (Packaged non-alcoholic beverage) The non-alcoholic beverage according to this embodiment can be provided in various containers. By filling the non-alcoholic beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any airtight container will suffice, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers, PET bottles, paper containers, and pouch containers can also be used. However, metal containers are preferred because they completely block gas, moisture, and light, and maintain stable quality at room temperature for extended periods. The container capacity is not particularly limited, but for example, it can be 200 mL or more, 250 mL or more, 300 mL or more, 350 mL or more, and 500 mL or less. Furthermore, the amount of citric acid per can (for example, 350 mL) of bottled non-alcoholic beverage is preferably 2500 mg or more, more preferably 2600 mg or more, and more preferably 2700 mg or more.

[0044] As described above, the non-alcoholic beverage according to this embodiment has reduced harshness in its acidity and enhanced body and citrus sourness. Furthermore, the non-alcoholic beverage according to this embodiment has an enhanced citrus flavor and also receives a good overall evaluation.

[0045] [Non-alcoholic beverage base] The non-alcoholic beverage base according to this embodiment can be diluted with the mixer described later to produce the aforementioned non-alcoholic beverage. Furthermore, when the non-alcoholic beverage base according to this embodiment is provided to consumers or restaurants, it may be provided in a ready-to-serve (RTS) state and then diluted with a mixer, or it may be diluted with a mixer and then provided in a ready-to-drink (RTD) state.

[0046] In describing the non-alcoholic beverage base according to this embodiment, we will omit explanations of components common to the aforementioned non-alcoholic beverage and focus on explaining the differing components (especially the content, etc.).

[0047] (acidity) In this embodiment, when the acidity of the non-alcoholic beverage base is Aw / v% and the dilution ratio is M times, A / M is preferably 0.1 or higher, more preferably 0.2 or higher, 0.3 or higher, 0.4 or higher, and 0.5 or higher. Furthermore, A / M is preferably 3.0 or lower, more preferably 2.5 or lower, 2.0 or lower, 1.5 or lower, 1.2 or lower, 1.0 or lower, and 0.9 or lower.

[0048] (Geraniol) In this embodiment, when the geraniol content of the non-alcoholic beverage base is Bppb and the dilution ratio is M times, the B / M ratio is preferably 50 or more, and more preferably 80 or more, 100 or more, 150 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, and 500 or more. Furthermore, the B / M ratio is preferably 1000 or less, and more preferably 950 or less, 900 or less, 850 or less, 800 or less, and 750 or less.

[0049] (Geraniol content / acidity) In this embodiment, when the acidity of the non-alcoholic beverage base is Aw / v% and the geraniol content is Bppb, the B / A ratio is preferably 100 or more, and more preferably 150 or more, 180 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, and 500 or more. Furthermore, the B / A ratio is preferably 2000 or less, and more preferably 1800 or less, 1700 or less, 1600 or less, and 1500 or less.

[0050] (Ethyl caprate) In this embodiment, when the ethyl caprate content of the non-alcoholic beverage base is Cppb and the dilution ratio is M times, the C / M ratio is preferably 3 or higher, and more preferably 4 or higher, 5 or higher, 8 or higher, 10 or higher, 15 or higher, 18 or higher, 20 or higher, 30 or higher, 40 or higher, and 50 or higher. Furthermore, the C / M ratio is preferably 500 or less, and more preferably 450 or less, 400 or less, 350 or less, 300 or less, 200 or less, and 100 or less.

[0051] (Ethyl caprate content / acidity) In this embodiment, when the acidity of the non-alcoholic beverage base is Aw / v% and the ethyl caprate content is Cppb, the C / A ratio is preferably 5 or higher, and more preferably 8 or higher, 10 or higher, 15 or higher, 18 or higher, 20 or higher, 15 or higher, 30 or higher, 23 or higher, and 40 or higher. Furthermore, the C / A ratio is preferably 800 or lower, and more preferably 750 or lower, 700 or lower, 650 or lower, and 600 or lower.

[0052] (Sugars) In this embodiment, when the sugar content of the non-alcoholic beverage base is Dg / 100mL and the dilution ratio is M times, D / M is preferably 5.0 or less, and preferably 3.0 or less, 1.0 or less, less than 0.5, or 0.0.

[0053] (Isoamyl acetate) In this embodiment, when the isoamyl acetate content of the non-alcoholic beverage base is Eppb and the dilution ratio is M times, the E / M ratio is preferably 1 or higher, and more preferably 5 or higher, 10 or higher, 15 or higher, 20 or higher, 25 or higher, 28 or higher, 30 or higher, and 40 or higher. Furthermore, the E / M ratio is preferably 500 or lower, and more preferably 300 or lower, 200 or lower, 100 or lower, 80 or lower, 70 or lower, 60 or lower, and 50 or lower.

[0054] (Dietary fiber) In this embodiment, when the dietary fiber content (particularly the content of indigestible dextrin) of the non-alcoholic beverage base is Fw / v%, and the dilution ratio is M times, F / M is preferably 0.05 or higher, and more preferably 0.10 or higher, 0.20 or higher, 0.30 or higher, 0.40 or higher, and 0.50 or higher. Furthermore, F / M is preferably 2.00 or lower, and more preferably 1.00 or lower, 0.90 or lower, 0.80 or lower, 0.70 or lower, and 0.60 or lower.

[0055] (High-intensity sweetener) In this embodiment, when the content of the high-intensity sweetener in the non-alcoholic beverage base (sucrose equivalent) is Gw / v%, and the dilution ratio is M times, the G / M ratio is preferably 0.1 or higher, and more preferably 0.5 or higher, 1.0 or higher, 2.0 or higher, 3.0 or higher, and 4.0 or higher. Furthermore, the G / M ratio is preferably 10.0 or lower, and more preferably 9.0 or lower, 8.0 or lower, 7.0 or lower, 6.0 or lower, and 5.0 or lower.

[0056] (Alcohol content) In this embodiment, if the alcohol content of the non-alcoholic beverage base is Hv / v% and the dilution ratio is M times, then H / M may be 0.000 or more and less than 1. For example, H / M may be 0.95 or less, 0.9 or less, 0.85 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, 0.3 or less, 0.2 or less, 0.1 or less, 0.05 or less, 0.01 or less, 0.005 or less, less than 0.005, or 0.004 or less.

[0057] (Split material) The diluent is used to dilute the non-alcoholic beverage base according to this embodiment. Examples of mixers include water, carbonated water, hot water, and ice. One or more of these can be used in combination, but carbonated water or water are particularly preferred. Furthermore, dilution using a mixer should be carried out so that the non-alcoholic beverage base according to this embodiment is diluted to 1.2 to 20 times, preferably 1.5 to 10 times, and more preferably 2 to 5 times.

[0058] (Bottled beverage base) The non-alcoholic beverage base according to this embodiment can be provided in various predetermined containers, similar to the non-alcoholic beverages described above. The dilution ratio (for M times dilution) may also be indicated on the container.

[0059] As described above, the non-alcoholic beverage base (dilution ratio: M times) according to this embodiment reduces the harshness of the acidity in the diluted beverage, and enhances the body and citrus sourness. Furthermore, the non-alcoholic beverage base according to this embodiment enhances the citrus flavor in the diluted beverage and also receives a good overall evaluation.

[0060] [Method for producing non-alcoholic beverages and non-alcoholic beverage bases] Next, a method for producing a non-alcoholic beverage and a non-alcoholic beverage base according to this embodiment will be described. The method for producing a non-alcoholic beverage and a non-alcoholic beverage base according to this embodiment includes a mixing step and a post-processing step.

[0061] In the mixing process, water, geraniol, ethyl caprate, acidulants, fruit juice, sugars, isoamyl acetate, dietary fiber, high-intensity sweeteners, and additives are added to a mixing tank as appropriate to produce the mixed liquid. In this mixing process, the raw materials should be mixed and adjusted so that the acidity, geraniol content, ethyl caprate content, A / M, B / M, C / M, etc., fall within the predetermined ranges mentioned above.

[0062] Then, in the post-processing stage, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed. The filtration process in the post-processing stage can be carried out using a general filter or strainer. While plate sterilization is preferred for the sterilization process in the post-processing stage from the viewpoint of processing speed, other methods that can perform a similar process are acceptable and are not limited to this. Furthermore, the filling process in the post-processing stage is preferably carried out in a cleanroom maintaining a level of cleanliness typically used in beverage manufacturing. The order of each process in the post-processing stage is not particularly limited.

[0063] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing RTD and RTS beverages.

[0064] As described above, the method for producing a non-alcoholic beverage according to this embodiment makes it possible to produce a non-alcoholic beverage in which the harshness of the acidity is reduced and the body and citrus sourness are enhanced. Furthermore, according to the method for producing non-alcoholic beverages of this embodiment, it is possible to produce non-alcoholic beverages with enhanced citrus flavor and a good overall evaluation.

[0065] According to the method for producing a non-alcoholic beverage base of this embodiment, it is possible to produce a non-alcoholic beverage base in which the harshness of the acidity is reduced in the diluted beverage, and the body and citrus sourness are enhanced. Furthermore, according to the method for producing a non-alcoholic beverage base of this embodiment, it is possible to produce a non-alcoholic beverage base in which the citrus flavor is enhanced and the overall evaluation is good after dilution.

[0066] [Methods for improving the flavor of non-alcoholic beverages] Next, a method for improving the flavor of a non-alcoholic beverage according to this embodiment will be described. The method for improving the flavor of a non-alcoholic beverage according to this embodiment is a method for improving the flavor of a non-alcoholic beverage whose acidity is above a predetermined value, by reducing the harshness of the acidity and enhancing the drinkability and citrus sourness, and by setting the content of geraniol and the content of ethyl caprate to within predetermined ranges. The amounts of each component are the same as those explained in the section on "non-alcoholic beverages" above.

[0067] As described above, the method for improving the flavor of non-alcoholic beverages according to this embodiment can reduce the harshness of the acidity and enhance the body and citrus sourness. Furthermore, according to the method for improving the flavor of non-alcoholic beverages as described in this embodiment, it is possible to enhance the citrus flavor and achieve a favorable overall evaluation. [Examples]

[0068] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0069] [Preparing the sample] For each sample in Tables 1-4, the following ingredients were prepared by appropriately mixing geraniol, ethyl caprate, isoamyl acetate, dietary fiber (indigestible dextrin), high-intensity sweetener (acesulfame potassium), citric acid (anhydrous), trisodium citrate, fruit juice (lemon juice), carbonated water, and purified water in the amounts shown in the table.

[0070] The acidity of each sample was adjusted using citric acid (anhydrous) and trisodium citrate. The amounts of both substances added to each sample in Tables 1-3 were kept the same, while the amounts of both substances added to each sample in Table 4 were increased compared to the amounts of both substances added to each sample in Tables 1-3. The fruit juice (lemon juice) content (converted to fruit juice percentage) was standardized to 1% for all samples in Tables 1-4. Furthermore, the gas pressure (with snifting) at 20°C for each sample in Tables 1-4 was 0.18 MPa, the alcohol content was 0.00 v / v%, and the sugar content was 0.2 g / 100 mL or less.

[0071] [Exam Content] For each sample produced using the method described above, six trained panelists with discriminatory abilities independently assigned scores on a 5-point scale from 1 to 5 for each of the following evaluation criteria: "sourness," "body and richness," "lemon flavor (citrus flavor)," "lemon sour-ness (citrus sour-ness)," and "overall evaluation." The average score was then calculated. All evaluations were based on tasting the samples.

[0072] For each evaluation (excluding the "overall evaluation"), each sample in Tables 1-3 was evaluated by comparing it to the reference sample, using the score of Sample 1-0 as the baseline, and each sample in Table 4 was evaluated by comparing it to the score of Sample 4-1 as the baseline.

[0073] (Sourness of the taste: Evaluation criterion) The harshness of the acidity was evaluated using Sample 1-0 (or Sample 4-1) as a baseline of 5 points, with 5 points indicating "strong harshness of acidity" and 1 point indicating "weak harshness of acidity." A lower score indicates reduced harshness of acidity, which is considered preferable.

[0074] Here, "harshness of acidity" refers to a sharp acidity that disrupts the balance of flavors in the sample.

[0075] (Body / Richness: Evaluation Criteria) The evaluation of body and richness was based on a baseline of 1 point for Sample 1-0 (or 1 point for Sample 4-1). A score of 5 indicated that the drink had a good body and richness, while a score of 1 indicated that it lacked body and richness. A higher score for body and richness indicates a greater enhancement and is therefore considered more desirable.

[0076] (Lemon (citrus) flavor: Evaluation criteria) The evaluation of lemon (citrus) flavor was based on a baseline of 1 point for Sample 1-0 (or 1 point for Sample 4-1). A score of 5 indicated a "strong citrus (more specifically, lemon) flavor," while a score of 1 indicated a "weak citrus (more specifically, lemon) flavor." A higher score indicates a stronger lemon (citrus) flavor, which is considered more desirable.

[0077] Here, "lemon flavor (citrus flavor)" refers to the fresh citrus fruit aroma (more specifically, the lemon flavor) that you perceive while drinking the sample.

[0078] (Lemon sour characteristics (citrus sour characteristics): Evaluation criteria) The evaluation of the lemon sour-likeness (citrus sour-likeness) was based on a baseline of 1 point for Sample 1-0 (or 1 point for Sample 4-1). A score of 5 was given for "strongly feeling the citrus sour-like aroma (more specifically, the lemon sour-like aroma)" and a score of 1 was given for "not feeling the citrus sour-like aroma (more specifically, the lemon sour-like aroma)." A higher score indicates a stronger lemon sour-likeness (citrus sour-likeness), which is considered desirable.

[0079] Here, "strongly tasting like a citrus sour (more specifically, like a lemon sour)" refers to a state where the taste is close to that of an alcoholic citrus sour (more specifically, a lemon sour).

[0080] (Overall rating: Evaluation criteria) For the overall evaluation, no baseline score was set. Instead, a score of 5 was given for beverages that were "good in terms of flavor profile for a citrus sour-flavored beverage," and a score of 1 was given for beverages that were "not good in terms of flavor profile for a citrus sour-flavored beverage."

[0081] The table shows the content and other details of each sample, as well as the results of each evaluation. The numerical values ​​and indicators for each component shown in the table represent the content and indicators in the final product. Note that the amounts of high-intensity sweeteners listed in the table are in sucrose equivalent values.

[0082] [Table 1]

[0083] [Table 2]

[0084] [Table 3]

[0085] [Table 4]

[0086] (Review of results) Table 1 shows the results when the geraniol content is varied. From the results of samples 1-0 to 1-4 in Table 1, it was confirmed that as the geraniol content increased while a predetermined amount of ethyl caprate was included, the score for "harshness of acidity" decreased, while the scores for "body and richness," "lemon (citrus) flavor," "lemon sour-likeness (citrus sour-likeness)," and "overall evaluation" increased. In other words, it was confirmed that when the ethyl caprate content falls within a predetermined range, and the geraniol content also falls within a predetermined range, each effect (reduction of harshness in acidity, enhancement of drinkability, citrus sourness, and citrus flavor) is achieved. Considering all evaluations, the results were particularly favorable for samples 1-1 to 1-4 (especially samples 1-3 to 1-4) among samples 1-0 to 1-4.

[0087] Table 2 shows the results when the ethyl caprate content is varied. From the results of samples 1-0, 2-1 to 2-5 in Table 2, it was confirmed that as the amount of ethyl caprate increased while a predetermined amount of geraniol was present, the score for "harshness of acidity" decreased, while the scores for "body and richness," "lemon (citrus) flavor," "lemon sour-likeness (citrus sour-likeness)," and "overall evaluation" increased. In other words, it was confirmed that when the geraniol content and the ethyl caprate content fall within a predetermined range, each effect (reduction of harshness in acidity, and enhancement of drinkability, citrus sourness, and citrus flavor) is achieved. Considering all evaluations, among samples 1-0 and 2-1 to 2-5, samples 2-1 to 2-5 (especially samples 2-2 to 2-5) yielded very favorable results.

[0088] Table 3 shows the results when isoamyl acetate, dietary fiber (indigestible dextrin), and high-intensity sweetener (acesulfame potassium) were added. Table 3 shows that Sample 3-2 contained isoamyl acetate, Sample 3-3 contained dietary fiber, and Sample 3-4 contained a high-intensity sweetener. Compared to Sample 3-1, each sample showed a decrease in the score for "harshness of acidity," while the scores for "body and richness," "lemon flavor (citrus flavor)," "lemon sour-likeness (citrus sour-likeness)," and "overall evaluation" increased. In other words, it was confirmed that adding isoamyl acetate, dietary fiber, and high-intensity sweeteners enhances the effects based on geraniol and ethyl caprate (reduction of harshness in acidity, and enhancement of drinkability, citrus sourness, and citrus flavor).

[0089] Table 4 shows different acidity results than those in Tables 1-3. The results in Table 4, sections 4-1 and 4-2, confirm that even with high acidity, the effects based on geraniol and ethyl caprate (reduction of harshness in acidity, enhancement of body, citrus sourness, and citrus flavor) are still present. Furthermore, the results in Tables 4-3 and 4-4 confirm that even when acidity increases, the effects of adding isoamyl acetate, dietary fiber, and high-intensity sweeteners are enhanced.

[0090] [Reference Test] Next, we conducted a flavor analysis on the developed product that met the requirements of the present invention.

[0091] [Sample used in the reference test] In the reference test, a non-alcoholic beverage (lemon sour flavored beverage) was prepared with a geraniol content of approximately 500 ppb, an ethyl caprate content of approximately 20 ppb, an indigestible dextrin content of approximately 0.5%, a high-intensity sweetener content (sucrose equivalent) of approximately 6.0%, and flavorings, etc., with an acidity of approximately 0.9%, a gas pressure (total pressure) of 0.19 MPa at 20°C, and an alcohol content of 0.00 v / v%.

[0092] [Exam content in the sample exam] Regarding the aforementioned non-alcoholic beverages, 31 panelists tasted them and evaluated how they perceived the alcohol content to be on a scale of 0-9v / v% (10 levels).

[0093] [Results of the reference test] Of the 31 panel members, 29 (approximately 94%) rated the non-alcoholic beverages as having an alcohol content of 1 v / v% or higher, meaning they were alcoholic beverages. Furthermore, of the 31 panel members, 16 (approximately 52%) assessed the alcohol content of non-alcoholic beverages as being in the range of 1-3 v / v%, 11 (approximately 35%) assessed it as being in the range of 4-6 v / v%, and 2 (approximately 6%) assessed it as being in the range of 7-9 v / v%. From the results of the above reference tests, it was confirmed that non-alcoholic beverages that meet the geraniol and ethyl caprate content requirements of the present invention can exhibit flavors similar to alcoholic beverages.

Claims

1. A non-alcoholic beverage containing citrus fruit juice and having an acidity of 0.2 to 3.0 w / v%, The geraniol content is 50 ppb or more. A non-alcoholic beverage containing ethyl caprate at a concentration of 3 ppb or more.

2. The non-alcoholic beverage according to claim 1, wherein the fruit juice content is 0.1 to 10.0%.

3. The geraniol content is 50 to 1000 ppb, The non-alcoholic beverage according to claim 1 or claim 2, wherein the content of ethyl caprate is 3 to 500 ppb.

4. The non-alcoholic beverage according to any one of claims 1 to 3, wherein the acidity is 0.3 to 2.0 w / v%.

5. The non-alcoholic beverage according to any one of claims 1 to 4, wherein the acidity is 0.4 to 1.5 w / v%.

6. A non-alcoholic beverage according to any one of claims 1 to 5, containing a high-intensity sweetener.

7. A non-alcoholic beverage according to any one of claims 1 to 6, which is a citrus-flavored sour-tasting beverage.

8. A non-alcoholic beverage base containing citrus fruit juice, with an acidity of Aw / v%, a geraniol content of Bppb, and an ethyl caprate content of Cppb. A non-alcoholic beverage base in which, when the dilution ratio is M times, A / M is 0.1 or higher, B / M is 50 or higher, and C / M is 3 or higher.

9. A method for producing a non-alcoholic beverage containing citrus fruit juice and having an acidity of 0.2 to 3.0 w / v%, A method for producing a non-alcoholic beverage, comprising the step of ensuring that the geraniol content is 50 ppb or more and the ethyl caprate content is 3 ppb or more.

10. A method for producing a non-alcoholic beverage base, comprising the steps of: containing citrus fruit juice, having an acidity of Aw / v%, a geraniol content of Bppb, a ethyl caprate content of Cppb, and a dilution ratio of M times, wherein A / M is 0.1 or more, B / M is 50 or more, and C / M is 3 or more.

11. A method for improving the flavor of a non-alcoholic beverage containing citrus fruit juice and having an acidity of 0.2 to 3.0 w / v%, which reduces the harshness of the acidity and enhances the drinkability and citrus sour characteristics. A method for improving the flavor of a non-alcoholic beverage, comprising the step of setting the geraniol content of the non-alcoholic beverage to 50 ppb or more and the ethyl caprate content to 3 ppb or more.

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