Apple-flavored beverage

Abstract

This invention provides a novel technology that can suppress the bitterness derived from 2-methylbutyric acid or 3-methyl-1-butanol in apple-flavored beverages. [Solution] Contains 2-methylbutyric acid in an amount of 100 ppb or more, An apple-flavored beverage containing one or more of the following (A), (B), and (C). (A) γ-octanolactone containing 20 ppb or more (B) γ-nonanolactones containing 10 ppb or more (C) δ-decanolactone containing 30 ppb or more

Description

Technical Field

[0001] The present invention relates to a beverage having an apple flavor.

Background Art

[0002] Beverages that can evoke the flavor (taste, aroma) of fruits when consumed are popular. For example, beverages having an apple flavor are known. Apple-flavored beverages contain, for example, apple juice (e.g., Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] One object of the present invention is to provide a novel technique capable of suppressing the bitterness derived from 2-methylbutyric acid or 3-methyl-1-butanol in an apple-flavored beverage.

Means for Solving the Problems

[0005] The inventors studied a beverage having an apple flavor (apple-flavored beverage) and found that by adding 2-methylbutyric acid or 3-methyl-1-butanol, the apple juice feeling felt when drinking can be improved. On the other hand, the inventors also noticed that adding 2-methylbutyric acid or 3-methyl-1-butanol to an apple-flavored beverage may increase the bitterness felt when drinking. As a result of intensive research, the inventors found that by containing a predetermined compound in a predetermined content, the above-mentioned bitterness derived from 2-methylbutyric acid or 3-methyl-1-butanol can be reduced.

[0006] In this specification, "apple juice sensation" means the sensation of being able to recall the fruit of an apple when drinking the beverage, and also the sensation of the beverage containing apple juice. It is sufficient that the sensation of apple juice is perceived as the presence of apple juice in the beverage; it is not necessary for the beverage to actually contain apple juice.

[0007] The gist of this invention is as follows: [1] It contains 2-methylbutyric acid in an amount of 100 ppb or more, An apple-flavored beverage containing one or more of the following (A), (B), and (C). (A) γ-octanolactone containing 20 ppb or more (B) γ-nonanolactones containing 10 ppb or more (C) δ-decanolactone containing 30 ppb or more [2] An apple-flavored beverage as described in [1], containing apple juice. [3] A method for suppressing bitterness derived from 2-methylbutyric acid in an apple-flavored beverage, comprising including one or more selected from (A), (B), and (C) below. (A) γ-octanolactone containing 20 ppb or more (B) γ-nonanolactones containing 10 ppb or more (C) δ-decanolactone containing 30 ppb or more [4] It contains 3-methyl-1-butanol in an amount of 10 ppb or more, An apple-flavored beverage containing one or more of the following (a), (b), and (c). (a) γ-octanolactone containing 100 ppb or more (b) γ-nonanolactones containing 10 ppb or more (c) δ-decanolactone containing 30 ppb or more [5] An apple-flavored beverage as described in [4], containing apple juice. [6] A method for suppressing bitterness derived from 3-methyl-1-butanol in an apple-flavored beverage, comprising including one or more selected from (a), (b), and (c) below. (a) γ-octanolactone containing 100 ppb or more (b) γ-nonanolactones containing 10 ppb or more (c) δ-decanolactone containing 30 ppb or more [Effects of the Invention]

[0008] According to the present invention, a novel technology is available that can suppress the bitterness derived from 2-methylbutyric acid or 3-methyl-1-butanol in apple-flavored beverages. [Modes for carrying out the invention]

[0009] One embodiment of the present invention will be described in detail below. This embodiment relates to an apple-flavored beverage.

[0010] The apple-flavored beverage of this embodiment can be configured, for example, as a fruit juice-containing beverage containing apple juice. In this specification, a fruit juice-containing beverage means a beverage formulated using fruit juice as an ingredient. Fruit juice refers to the liquid component obtained by crushing and squeezing or straining fruit, and removing the peel, seeds, etc., as necessary. Furthermore, the concept of fruit juice as used in this specification also includes concentrated versions of the liquid component and diluted and reduced versions thereof. In this embodiment, the apple fruit from which the juice is derived is the fruit of a deciduous tree belonging to the genus Malus in the family Rosaceae, and its variety, origin, ripeness, size, etc., are not particularly limited and can be set as appropriate. Alternatively, commercially available juices, concentrated juices, pastes, etc. as apple juice may be used to prepare the apple-flavored beverage of the present embodiment. Specifically, juices and concentrated juices specified by the JAS standard (Japanese agricultural and forestry standard for fruit beverages) can be mentioned. For example, one or more of these can be used for preparing the apple-flavored beverage of the present embodiment.

[0011] In the apple-flavored beverage of the present embodiment, the juice ratio when containing apple juice is not particularly limited and can be appropriately set by those skilled in the art. However, when applying the configuration of the present invention, since the suppression of bitterness derived from 2-methylbutyric acid or 3-methyl-1-butanol can be more felt, it is preferably 10% or more and 100% or less, and more preferably 50% or more and 100% or less. In this specification, the juice ratio (juice content rate) of an apple means the relative concentration when the sugar content (Brix value, Bx) of the squeezed juice (straight juice) obtained by squeezing the apple fruit and not subjected to treatment such as concentration is set to 100%. Note that the juice ratio is determined based on either the sugar content or the acidity for each type of fruit according to the JAS standard. When converting the juice content rate based on the Brix value of the JAS standard, it is calculated excluding the sugar content of sugars, honey, etc. added to the juice. <000008​​​​​​​​​​In the apple-flavored beverage of the present embodiment, 2-methylbutyric acid and / or 3-methyl-1-butanol is / are contained. 2-Methylbutyric acid (CAS No.: 116-53-0) is a compound classified as a branched-chain alkyl carboxylic acid. 2-Methylbutyric acid has two enantiomers, (R)-2-methylbutanoic acid and (S)-2-methylbutanoic acid, and any of these or a mixture thereof (e.g., a racemic form (DL form)) may be used. When 2-methylbutyric acid is contained, its content can be 100 ppb or more. Further, from the viewpoint of suppressing the case where an inappropriate off-flavor is felt in the apple-flavored beverage, the content of 2-methylbutyric acid is preferably 100,000 ppb or less, more preferably 10,000 ppb or less. 3-Methyl-1-butanol (CAS No.: 123-51-3) is a kind of alcohol and is also called isoamyl alcohol or the like. When 3-methyl-1-butanol is contained, its content can be 10 ppb or more, and preferably 100 ppb or more from the viewpoint of improving the apple juice flavor. Further, from the viewpoint of suppressing the case where an inappropriate off-flavor is felt in the apple-flavored beverage, the content of 3-methyl-1-butanol is preferably 10,000 ppb or less, more preferably 10,000 ppb or less.

[0014] Further, in the apple-flavored beverage of the present embodiment, one or more selected from the group consisting of γ-octalactone, γ-nonalactone, and δ-decalactone are contained. γ-Octalactone (CAS No.: 104-50-7), γ-nonalactone (CAS No.: 104-61-0), and δ-decalactone (CAS No.: 705-86-2) are compounds having a cyclic ester called lactone.

[0015] In the apple-flavored beverage of the present embodiment, when it contains 100 ppb or more of 2-methylbutyric acid, it can be made to contain one or more selected from the following (A), (B), and (C). (A) γ-octanolactone having a content of 20 ppb or more (preferably 100 ppb or more) (B) γ-nonanolactone having a content of 10 ppb or more (preferably 100 ppb or more) (C) δ-decanolactone having a content of 30 ppb or more (preferably 100 ppb or more)

[0016] Furthermore, in the apple-flavored beverage of this embodiment, when it contains 10 ppb or more of 3-methyl-1-butanol, it may contain one or more selected from (a), (b), and (c) below. (a) γ-octanolactone containing 100 ppb or more (b) γ-nonanolactones containing 10 ppb or more (c) δ-decanolactone containing 30 ppb or more

[0017] Furthermore, although not particularly limited, the content of γ-octanolactone is preferably 10,000 ppb or less (more preferably 5,000 ppb or less), γ-nonanolactone is preferably 10,000 ppb or less (more preferably 5,000 ppb or less), and δ-decanolactone is preferably 10,000 ppb or less (more preferably 5,000 ppb or less).

[0018] Furthermore, the content of 2-methylbutyric acid, 3-methyl-1-butanol, γ-octanolactone, γ-nonanolactone, and δ-decanolactone can be adjusted during the beverage preparation process, for example, by adding commercially available products. Furthermore, the content of 2-methylbutyric acid, 3-methyl-1-butanol, γ-octanolactone, γ-nonanolactone, and δ-decanolactone can be measured, for example, by gas chromatography-mass spectrometry (GC / MS). The measurement can be carried out, for example, by the method described in the examples.

[0019] In the apple-flavored beverage of this embodiment, other components other than the above-mentioned components (components that give apple flavor, 2-methylbutyric acid and / or 3-methyl-1-butanol, γ-octanolactone, γ-nonanolactone, and δ-decanolactone) may be included to the extent that the objectives of the present invention can be achieved, and are not particularly limited. Specifically, these include salt, sweeteners such as sugars and high-intensity sweeteners, acidulants, flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and thickeners. Furthermore, the apple-flavored beverage of this embodiment may be a beverage containing alcohol such as ethanol, or it may be a beverage that substantially does not contain alcohol (specifically, a beverage with an alcohol content of less than 1.0 volume / vol%). Furthermore, the apple-flavored beverage in this embodiment may be a carbonated beverage containing carbon dioxide. The volume of carbon dioxide is not particularly limited and can be set as appropriate by those skilled in the art. Furthermore, the pH, sugar content, and acidity of the beverage according to this embodiment are not particularly limited. The pH can be set to, for example, 3.0 to 4.2. The sugar content can be set to, for example, 3 to 15. The acidity (citric acid acidity) can be set to, for example, 0.1 to 0.45. Furthermore, sugar content can be measured by the method described above. Acidity can be expressed as the amount of organic acid contained in 100g converted to citric acid in grams (anhydrous citric acid g / 100g). Acidity can also be measured by the method specified in the JAS standard for acidity measurement, specifically by the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0020] The method for producing the apple-flavored beverage of this embodiment is not particularly limited and can be produced by a person skilled in the art using conventional methods. For example, the apple-flavored beverage of this embodiment is prepared by adding to raw water ingredients such as fruit juice and flavorings, at least one of 2-methylbutyric acid and / or 3-methyl-1-butanol, γ-octanolactone, γ-nonanolactone, and δ-decanolactone, and other ingredients as needed. In this case, for example, the content of 2-methylbutyric acid may be set to 100 ppb or more, and γ-octanolactone, γ-nonanolactone, or δ-decanolactone may be included in such a way that any of (A), (B), and (C) above is satisfied. Furthermore, for example, the content of 3-methyl-1-butanol may be set to 10 ppb or more, and γ-octanolactone, γ-nonanolactone, or δ-decanolactone may be included in such a way that any of (a), (b), and (c) above is satisfied. The method and order of adding the ingredients are not particularly limited and can be set by the bank as appropriate. The raw water mentioned above may be water itself, or it may be a solution of other ingredients it contains. Furthermore, the added ingredients may be formulated individually or in combination with other ingredients, and are not particularly limited.

[0021] The apple-flavored beverage produced according to this embodiment is not particularly limited, but can be, for example, a packaged beverage sealed in a container. The method of sealing the container is not particularly limited and can be carried out, for example, according to conventional methods. The containers used can be any known type as appropriate, and are not particularly limited in terms of material or shape. Specific examples of containers include paper containers, transparent or translucent glass bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans or aluminum cans. Furthermore, when packaging beverages, they may be manufactured through processes such as sterilization as necessary. The sterilization method is not particularly limited and can be appropriately determined by those skilled in the art. Examples include heat sterilization such as hot water shower sterilization after filling the beverage into containers, or sterilization of the beverage before filling it into containers.

[0022] As described above, according to this embodiment, bitterness derived from 2-methylbutyric acid or 3-methyl-1-butanol can be suppressed in apple-flavored beverages, and as a result, it is expected to contribute to improving the palatability of the beverage. [Examples]

[0023] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0024] [Preparation of the base solution] The raw materials listed in Table 1 were blended, then water was added in the amount specified in Table 1, followed by heat sterilization to obtain a bottled beverage (base liquid) with a fruit juice content of 100%, 60%, or 10%.

[0025] [Table 1]

[0026] [Methods of sensory evaluation] Panelists were asked to evaluate the apple juice flavor and bitterness of the beverage being evaluated using a quantitative rating method with a control example scored at 4 points (n=5). Each panelist rated each item on a 7-point scale (higher numbers indicate a stronger apple juice flavor or bitterness).

[0027] Evaluation criteria: Apple juice flavor, bitterness Rating 7: Very strong compared to the standard. Rating 6: Stronger than the standard Rating 5: Slightly different compared to the standard. Rating 4: Standard Rating 3: Feels slightly weaker compared to the standard. Rating 2: Feels weaker compared to the standard. Rating 1: Feels very weak compared to the standard.

[0028] [Regarding the content] The amounts of 3-methyl-1-butanol, 2-methylbutyric acid, γ-octanolactone, γ-nonanolactone, and δ-decanolactone contained in the beverage were calculated based on the amount added and the amount contained in the raw materials. The amounts of 3-methyl-1-butanol, 2-methylbutyric acid, γ-octanolactone, γ-nonanolactone, and δ-decanolactone contained in the raw materials were obtained by GC / MS measurement. The GC / MS measurement conditions are shown below. The amounts contained in the beverage are shown in Tables 2 to 5.

[0029] [GC / MS measurement conditions] 3-methyl-1-butanol, 2-methylbutyric acid, γ-octanolactone, γ-nonanolactone, and δ-decanolactone in beverage samples were subjected to GC / MS analysis using the SPME (Solid Phase Micro Extraction) method with a Gester MPS under the following conditions. <Device> GC: Agilent Technologies 8890GC System MS: Agilent Technologies 5977C MSD HS: Gerstel MPSrobotic SPME Fiber: SUPELCO 50 / 30μm DVB / CAR / PDMS <Columns used> HP-INNNOWAX 30m×0.25mm×0.25μm <Quantitative Ionization> 3-methyl-1-butanol m / z=55 2-methylbutyrate m / z=74 γ-Octanolactone m / z=85 γ-nonanolactone m / z=85 δ-decanolactone m / z=99 <Internal target> 3-octanol m / z=83 <Temperature conditions> 40℃ (5 min) → +8℃ / min heating → 240℃ (0 min) <Carrier gas> He <Injection method> Splitless <Ion source temperature> 230℃

[0030] [Reference Test] 3-methyl-1-butanol or 2-methylbutyric acid was added to the base liquid (fruit juice content: 100%) in the amounts shown in Table 1. The resulting beverages were subjected to the sensory evaluation described above, with control example 1 scored at 4 points. The average of those scores is shown in Table 2.

[0031] [Table 2]

[0032] Table 2 shows that the addition of 3-methyl-1-butanol or 2-methylbutyric acid results in a bitter taste.

[0033] [Test 1] 3-methyl-1-butanol or 2-methylbutyric acid was added to the base liquid (fruit juice content: 100%) in the amounts shown in Tables 3 and 4, and γ-octanolactone, γ-nonanolactone, or δ-decanolactone was added in the amounts shown in Tables 3 and 4. The resulting beverages were subjected to the sensory evaluation described above, with a control example scored at 4 points. The average scores are shown in Tables 3 and 4.

[0034] [Table 3]

[0035] [Table 4]

[0036] As can be seen from Tables 3 and 4, the bitterness of the beverages in the examples has been reduced.

[0037] [Exam 2] 3-methyl-1-butanol or 2-methylbutyric acid was added to the base liquid (fruit juice content: 100%, 60%, or 10%) in the amounts shown in Table 5, and γ-octanolactone, γ-nonanolactone, or δ-decanolactone was added in the amounts shown in Table 5. The resulting beverages were subjected to the sensory evaluation described above, with four control samples. The average of those scores is shown in Table 5.

[0038] [Table 5]

[0039] As can be seen from Table 5, the bitterness of the beverages in the examples has been reduced.

Claims

1. It contains 2-methylbutyric acid in an amount of 100 ppb or more, An apple-flavored beverage containing one or more of the following (A), (B), and (C). (A) γ-octanolactone containing 20 ppb or more (B) γ-nonanolactones containing 10 ppb or more (C) δ-decanolactone containing 30 ppb or more

2. An apple-flavored beverage according to claim 1, comprising apple juice.

3. A method for suppressing bitterness derived from 2-methylbutyric acid in an apple-flavored beverage, comprising including one or more selected from (A), (B), and (C) below. (A) γ-octanolactone containing 20 ppb or more (B) γ-nonanolactones containing 10 ppb or more (C) δ-decanolactone containing 30 ppb or more

4. It contains 3-methyl-1-butanol in an amount of 10 ppb or more, An apple-flavored beverage containing one or more of the following (a), (b), and (c). (a) γ-octanolactone containing 100 ppb or more (b) γ-nonanolactones having a content of 10 ppb or more (c) δ-decanolactone containing 30 ppb or more

5. An apple-flavored beverage according to claim 4, which contains apple juice.

6. A method for suppressing bitterness derived from 3-methyl-1-butanol in an apple-flavored beverage, comprising including one or more selected from (a), (b), and (c) below. (a) γ-octanolactone containing 100 ppb or more (b) γ-nonanolactones having a content of 10 ppb or more (c) δ-decanolactone containing 30 ppb or more

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