Beverages containing insoluble solids derived from grape fruit.

Abstract

This invention provides a novel technology that can improve the aftertaste and reduce astringency experienced when drinking beverages containing insoluble solids derived from grape fruit. [Solution] A beverage containing insoluble solids derived from grape fruit, wherein the cumulative particle size distribution of the insoluble solids is such that the 50% cumulative frequency diameter is 200 μm or more and the 90% cumulative frequency diameter is 400 μm or more, the content of the insoluble solids is 0.5 g / L or more, and the beverage contains one or more selected from (A), (B), (C), and (D) below. (A) Hexanal containing 8 ppb or more and 1100 ppb or less (B) Damascenone containing between 8 ppb and 1100 ppb. (C) 2-phenylethanol having a content of 20 ppb or more and 1150 ppb or less (D) Furaneols whose content is between 85 ppb and 1200 ppb.

Description

Technical Field

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[0001] The present invention relates to a beverage containing insoluble solids derived from grape fruits.

Background Art

[0002] For example, beverages containing solids derived from fruits, such as fruit skins, pulp, pectin, etc., which are insoluble in water, are known (for example, Patent Document 1) and are widely favored by consumers.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] One of the objectives of the present invention is to provide a novel technology that can improve the aftertaste and reduce the astringency felt when drinking a beverage containing insoluble solids derived from grape fruits. ​​​​​​​​​​​​​​​​​A beverage containing insoluble solids derived from grape fruit, The cumulative particle size distribution of the insoluble solids is such that the 50% cumulative frequency diameter is 200 μm or more, and the 90% cumulative frequency diameter is 400 μm or more. The content of the aforementioned insoluble solids is 0.5 g / L or more. The beverage containing one or more selected from (A), (B), (C), and (D) below. (A) Hexanal containing 8 ppb or more and 1100 ppb or less (B) Damascenone containing between 8 ppb and 1100 ppb. (C) 2-phenylethanol having a content of 20 ppb or more and 1150 ppb or less (D) Furaneols whose content is between 85 ppb and 1200 ppb. [2] The beverage described in [1] contains grape juice. [3] A beverage as described in [2], having a fruit juice content of 5% or more and 30% or less. [4] In a beverage containing insoluble solids derived from grape fruit, wherein the cumulative particle size distribution of the insoluble solids is 50% cumulative frequency diameter: 200 μm or more, and 90% cumulative frequency diameter: 400 μm or more, and the content of the insoluble solids is 0.5 g / L or more, A method for improving the aftertaste and reducing the astringency of a beverage, comprising including one or more selected from (A), (B), (C), and (D) below. (A) Hexanal containing 8 ppb or more and 1100 ppb or less (B) Damascenone containing between 8 ppb and 1100 ppb. (C) 2-phenylethanol having a content of 20 ppb or more and 1150 ppb or less (D) Furaneols whose content is between 85 ppb and 1200 ppb. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a novel technology that can improve the aftertaste and reduce astringency felt when drinking a beverage containing insoluble solids derived from grape fruit. [Modes for carrying out the invention]

[0008] One embodiment of the present invention will be described in detail below. This embodiment relates to a beverage containing insoluble solids derived from grape fruit (hereinafter also simply referred to as insoluble solids). In the beverage of this embodiment, the cumulative particle size distribution of insoluble solids is such that the 50% cumulative frequency diameter is 200 μm or more, and the 90% cumulative frequency diameter is 400 μm or more. Furthermore, the beverage of this embodiment has an insoluble solids content of 0.5 g / L or more. Furthermore, the beverage of this embodiment contains one or more selected from (A), (B), (C), and (D) below. (A) Hexanal containing 8 ppb or more and 1100 ppb or less (B) Damascenone containing between 8 ppb and 1100 ppb. (C) 2-phenylethanol having a content of 20 ppb or more and 1150 ppb or less (D) Furaneols whose content is between 85 ppb and 1200 ppb.

[0009] Grapes (Vitis spp.) are climbing plants classified in the genus Vitis of the family Vitaceae. When classifying grapes by the color of their skin into yellowish-green white grapes and red / black red grapes, the beverage of this embodiment may contain insoluble solids derived from either white grapes or red grapes, or it may contain insoluble solids from both types of grapes. Examples of yellowish-green white grape varieties include Niagara, Rosario Bianco, Muscat, and Chardonnay. Examples of red and black grape varieties include Concord, Kyoho, Koshu, Akamine, Fujiminori, Campbell Early, Delaware, Pione, Steuben, Gorby, Ruby Red, and Cabernet Sauvignon. These may be used individually or in combination of two or more varieties. Regarding grapes from which insoluble solids originate, there are no particular restrictions on their origin, ripeness, size, etc., and these can be set as appropriate.

[0010] The insoluble solids derived from grape fruit contained in the beverage of this embodiment refer to water-insoluble components derived from the skin and pulp of grape fruit, such as cellulose, pectin, and seeds. In this embodiment, there are no particular limitations on how insoluble solids are included in the beverage; insoluble solids separated from the fruit juice, etc., may be added to the beverage. Alternatively, insoluble solids may be included in the beverage by adding crushed or ground grape juice, or fruit juice, etc., that contains insoluble solids.

[0011] In this embodiment, the content of insoluble solids derived from grape fruit can be, for example, 0.5 g / L or more in the beverage, preferably 0.8 g / L or more, and more preferably 1.0 g / L or more, from the viewpoint of improving the grape flavor. Furthermore, there is no particular upper limit to the content of insoluble solids, and a person skilled in the art can set it as appropriate, but from the viewpoint of a good aftertaste, it is preferably 4.0 g / L or less, and more preferably 3.0 g / L or less. The content of insoluble solids derived from grape fruit can be calculated, for example, as the dry weight from the raw materials. If insoluble solids are present in the fruit juice or other raw materials, the content of insoluble solids may be calculated by, for example, centrifuging the juice or other raw materials to remove the supernatant and drying the precipitate. Alternatively, depending on the composition of the beverage, the content of insoluble solids can also be calculated by centrifuging the beverage to remove the supernatant and drying the precipitate.

[0012] In the beverage of this embodiment, the clearer feeling and the grape-like feeling felt when drinking the beverage tend to increase as the particles contained become larger. For example, the integrated value of the particle size distribution can be such that the 50% cumulative frequency diameter is 200 μm or more and the 90% cumulative frequency diameter is 400 μm or more. Also, by setting the 50% cumulative frequency diameter to 200 μm or more and the 90% cumulative frequency diameter to 400 μm or more, when containing (A), (B), (C) or (D), an improvement in aftertaste and a reduction in astringency can be more strongly felt, which is preferable. The integrated value of the particle size distribution of the insoluble solid content represents the distribution based on the particle size. The 50% cumulative frequency diameter represents the particle diameter at which the cumulative amount of particles reaches 50% of the total amount of particles. The 50% cumulative frequency diameter represents the size of intermediate particles in the particle size distribution, and an increase in the value of the 50% cumulative frequency diameter means that the average particles are larger. Also, the 90% cumulative frequency diameter represents the particle diameter at which the cumulative amount of particles reaches 90% of the total. The 90% cumulative frequency diameter represents the particle distribution on the side of larger particle diameters, and an increase in the value of the 90% cumulative frequency diameter means that the particles with larger particle diameters are increasing.

[0013] From the viewpoints of improving the clearer feeling and enhancing the grape-like feeling, the 50% cumulative frequency diameter is preferably 300 μm or more, more preferably 400 μm or more. Also, from the same viewpoints of improving the clearer feeling and enhancing the grape-like feeling, the 90% cumulative frequency diameter is preferably 600 μm or more, more preferably 700 μm or more. Also, although not particularly limited and can be appropriately set by those skilled in the art, from the viewpoint of improving the clearer feeling, the 50% cumulative frequency diameter is preferably 600 μm or less, and the 90% cumulative frequency diameter is preferably 1000 μm or less.

[0014] The 50% cumulative frequency diameter and the 90% cumulative frequency diameter of the integrated value of the particle size distribution can be measured by the laser diffraction / scattering method, and for example, can be measured using "Partica La-960" (manufactured by Horiba Techno Service Co., Ltd.). Furthermore, the cumulative particle size distribution can be adjusted by adjusting the processing conditions for the grapes. For example, insoluble solids can be included in a beverage by mixing a crushed or ground grape liquid, prepared without extracting juice or straining the grapes, into the beverage. The crushed or ground grape liquid can be obtained, for example, by using a crusher or grinder such as a homogenizer, mill, mixer, or mascolloider on the grapes. In particular, it can be obtained by wet grinding treatment such as mascolloiding, and the cumulative particle size distribution can be adjusted by adjusting the conditions of the wet grinding treatment.

[0015] The beverage of this embodiment contains one or more selected from the group consisting of hexanal, damascenone, 2-phenylethanol, and furaneol. Hexanal is a type of chain-like aliphatic aldehyde. When hexanal is included, its content can be between 8 ppb and 1100 ppb. From the viewpoint of improving the feeling of cleanliness, a hexanal content of 10 ppb to 550 ppb is preferable. Damascenones are a type of ketone. While α, β, and γ isomers of damascenone exist, any of them may be used. If damascenone is included, its content can be between 8 ppb and 1100 ppb. From the viewpoint of improving the aftertaste, a damascenone content of 50 ppb to 500 ppb is preferable. 2-Phenylethanol, also known as phenethyl alcohol, is a type of aromatic alcohol. When 2-phenylethanol is included, its content can be between 20 ppb and 1150 ppb. Furaneol (4-Hydroxy-2,5-dimethyl-2H-furan-3-one) is an organic compound containing a furan ring. When furaneol is included, its content can be between 85 ppb and 1200 ppb. From the viewpoint of improving the aftertaste, a furaneol content of 150 ppb to 500 ppb is preferred.

[0016] The method for adjusting the content of hexanal, damascenone, 2-phenylethanol, and furaneol is not particularly limited; for example, commercially available products can be added during the beverage manufacturing process. Furthermore, the content of hexanal, damascenone, 2-phenylethanol, and furaneol in the beverage of this embodiment can be measured, for example, by gas chromatography-mass spectrometry (GC / MS) or liquid chromatography-mass spectrometry (LC / MS). The measurement can be performed, for example, based on the method described in the examples.

[0017] The beverage according to this embodiment may contain other components as long as the objectives of the present invention are achieved, and is not particularly limited. For example, the beverage according to this embodiment may contain fruit juice. Fruit juice refers to the liquid component obtained by squeezing or straining the edible parts of fruits, etc., and removing the peel, seeds, etc., as necessary. Furthermore, the concept of fruit juice as used herein also includes concentrated versions of this liquid component, as well as diluted and reduced versions thereof. In addition, the fruit juice may have undergone clarification treatment such as microfiltration, enzymatic treatment, or ultrafiltration. The fruit from which the juice is derived is not particularly limited and can be appropriately determined by those skilled in the art, but the beverage of this embodiment preferably contains juice derived from grapes from the viewpoint of flavor compatibility with the insoluble solids derived from grapes.

[0018] Furthermore, the fruit juice content when fruit juice is included is not particularly limited and can be set as appropriate by those skilled in the art. On the other hand, when the beverage of this embodiment contains grape juice, it is preferable that the fruit juice content be between 5% and 30% from the viewpoint of improving the grape flavor and suppressing astringency. Here, the juice content is the relative concentration when the straight juice obtained by squeezing the fruit is set to 100%, and is converted based on the standard sugar refractometer reading (Brix value) or acidity (Ac) as shown in the JAS standard (Japanese Agricultural Standards for Fruit Beverages). Furthermore, in this specification, the Brix value refers to the reading of a sugar refractometer at a sample temperature (liquid temperature) of 20°C, based on the JAS standard. The Brix value can be measured using known methods and apparatus. Acidity can also be expressed as the number of grams of organic acid contained in 100g converted to citric acid (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 an alkaline solution. The method of calculating the juice content—whether based on the Brix value or acidity—is determined for each type of fruit according to the Japanese Agricultural Standards (JAS). For example, grapes are calculated based on the Brix value. When converting the juice content based on the JAS standard's Brix value, the Brix values ​​of added sugars, honey, etc., are excluded from the calculation. For example, since the Brix value of straight grape juice is (Bx11°), if 5% by mass of concentrated grape juice with a Brix value of Bx55° is added to the beverage, a beverage with a juice content of 25% can be obtained.

[0019] Other ingredients besides fruit juice include, for example, sweeteners such as sugars and high-intensity sweeteners, salt, antioxidants, acidulants, pH adjusters, flavorings, colorants, extracts, vitamins, amino acids, dietary fiber, and minerals. In the beverage of this embodiment, the sugar content, acidity, and pH are not particularly limited and can be set as appropriate by those skilled in the art. Furthermore, the beverage in 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 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 appropriately by those skilled in the art.

[0020] The beverage of this embodiment can be manufactured, for example, by adding to raw water insoluble solids derived from grape fruit (content: 0.5 g / L or more, with a cumulative particle size distribution of insoluble solids having a 50% cumulative frequency diameter of 200 μm or more and a 90% cumulative frequency diameter of 400 μm or more), one or more selected from hexanal (content: 8 ppb to 1100 ppb), damascenone (content: 8 ppb to 1100 ppb), 2-phenylethanol (content: 20 ppb to 1150 ppb), and furaneol (content: 85 ppb to 1200 ppb), along with other components as needed. The method and order of adding the components are not particularly limited and can be set as appropriate by the manufacturer. The raw water mentioned above may be water itself, or a solution of the other components contained therein. Furthermore, the added ingredients may be formulated individually or in combination with other ingredients, and are not particularly limited.

[0021] The beverage according to this embodiment can be a packaged beverage sealed in a container. The method of sealing the container is not particularly limited and can be carried out, for example, according to conventional methods. The containers used can be any known type used for carbonated beverages, and are not particularly limited in terms of material or shape. Specific examples of containers include glass bottles, plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.

[0022] As described above, according to this embodiment, it is possible to improve the aftertaste and reduce the astringency felt when drinking a beverage containing insoluble solids derived from grape fruit, and as a result, 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 beverage in the example] A mixture was prepared by adding 33.0 g / L of clear concentrated grape juice (204 g / L in straight juice equivalent), 127 g / L of fructose-glucose liquid sugar, 2.80 g / L of citric acid, 1.55 g / L of trisodium citrate, and the amounts of crushed grape fruit liquid (hereinafter also simply referred to as crushed grape liquid) obtained by mascolloider treatment as shown in Tables 3-6 to water to obtain the prepared solution. Hexanal, damascenone, 2-phenylethanol, or furaneol were added to the prepared solution, followed by flash sterilization at 96°C, and then the solution was filled into transparent containers to obtain the bottled beverage of the example (prepared to have a Bx of 11.7, an acidity of 0.34 (g / 100ml), a pH of 3.4, and a fruit juice content of 20.5%). The obtained beverages from the examples were evaluated by five panelists using a quantitative evaluation method. In the evaluation, Control Example 1 (formulated liquid) was set as the baseline score of 4 points, and the following seven-level evaluation criteria were used. In addition, a formulation obtained by mixing grape turbidity juice instead of crushed grape liquid was used as Comparative Example 1 and was also included in the evaluation. "Pleasant aftertaste" Rating 7: Very good compared to the standard Rating 6: Good compared to the standard Rating 5: Slightly better than the standard Rating 4: Standard Rating 3: Slightly worse than the standard. Rating 2: Poor compared to the standard Rating 1: Very poor compared to the standard "A refreshing feeling," "a grape-like taste," and "a strong astringency." 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.

[0025] In this specification, "clean feeling" refers to a sensation where the aftertaste disappears quickly, and the flavors, including sweetness, bitterness, sourness, umami, and saltiness, vanish without any lingering aftertaste. When the clean feeling is improved, the aftertaste disappears more quickly, and there is less of a lingering unpleasant feeling in the mouth. Furthermore, "grape-like" means that when you drink it, you can recall the taste or aroma of grapes.

[0026] The amount of insoluble solids in the beverage was calculated by measuring the amount of insoluble solids in the crushed grape liquid using the following procedure, and then comparing the obtained amount of insoluble solids in the crushed grape liquid with the amount of crushed grape liquid added to the beverage. 1) 20 g of crushed grape juice was placed in a 50 ml centrifuge tube and its weight was measured. 2) Centrifugation was performed at 3000 rpm for 20 minutes. 3) Discard the supernatant and allow the centrifuge tube to stand and dry at 60°C for 24 hours. 4) The weight after drying was measured, and the difference was taken as the amount of insoluble solids.

[0027] The amounts of hexanal, β-damascenone, 2-phenylethanol, and furaneol contained in the beverage were calculated based on the amount added and the amount contained in the raw materials. The amounts in the beverage are shown in Tables 3 to 6. The content of hexanal, β-damascenone, 2-phenylethanol, and furaneol in the raw materials was obtained by GC / MS or LC / MS measurement. For the measurement, the crushed grape liquid was diluted with water by 50%, and the clear concentrated grape juice was diluted with water to a juice content of 100%. The measurement conditions for GC / MS and LC / MS are shown below. The content in the crushed grape liquid and clear concentrated grape juice obtained from the measurements is shown in Tables 1 and 2.

[0028] Hexanal, β-damascenone, 2-phenylethanol The content of hexanal, β-damascenone, and 2-phenylethanol was measured by GC / MS. <Device> GC: Agilent Technologies 8890 MS: Agilent Technologies 5977B HS: Gerstel MPS SPME Fiber: Sigma-Aldrich Corporation, 50 / 30μm DVB / CAR / PDMS <Columns used> HP-INNNOWAX UI0.25mm×60m×0.25μm (manufactured by Agilent Technologies) <Quantitative Ionization> Hexanal m / z=44 β-Damascenone m / z=121 2-Phenylethanol m / z=91 <Temperature conditions> 40℃ (5 min) → +5℃ / min heating → 240℃ (0 min) <Carrier gas flow rate> He 1.0ml / min <Injection method> Split Mode Split ratio = 100:1 <Ion source temperature> 230℃

[0029] • Flanell The furaneol content was measured by LC / MS based on the method described in Journal of Chromatography A, 1522 (2017) 62-69.

[0030] [Table 1]

[0031] [Table 2]

[0032] The average scores for the above evaluations are shown in Tables 3-6.

[0033] [Table 3]

[0034] [Table 4]

[0035] [Table 5]

[0036] [Table 6]

[0037] As can be seen from Tables 3-6, the beverages in the examples have a better aftertaste and less astringency.

[0038] [Measurement of particle size] The particle size distribution of insoluble solids contained in the crushed grape liquid used to prepare the beverage in the example and the turbid grape juice used to prepare the beverage in the comparative example was measured by laser diffraction and scattering. The results are shown in Table 7.

[0039] [Table 7]

Claims

1. A beverage containing insoluble solids derived from grape fruit, The cumulative particle size distribution of the insoluble solids is such that the 50% cumulative frequency diameter is 200 μm or more, and the 90% cumulative frequency diameter is 400 μm or more. The content of the aforementioned insoluble solids is 0.5 g / L or more. The beverage containing one or more selected from (A), (B), (C), and (D) below. (A) Hexanal containing 8 ppb or more and 1100 ppb or less (B) Damascenone containing 8 ppb or more and 1100 ppb or less (C) 2-phenylethanol having a content of 20 ppb or more and 1150 ppb or less (D) Furaneols whose content is between 85 ppb and 1200 ppb.

2. The beverage according to claim 1, which contains grape juice.

3. The beverage according to claim 2, wherein the fruit juice content is 5% or more and 30% or less.

4. In a beverage containing insoluble solids derived from grape fruit, wherein the cumulative particle size distribution of the insoluble solids is such that the 50% cumulative frequency diameter is 200 μm or more and the 90% cumulative frequency diameter is 400 μm or more, and the content of the insoluble solids is 0.5 g / L or more, A method for improving the aftertaste and reducing the astringency of a beverage, comprising including one or more selected from (A), (B), (C), and (D) below. (A) Hexanal containing 8 ppb or more and 1100 ppb or less (B) Damascenone containing between 8 ppb and 1100 ppb. (C) 2-phenylethanol having a content of 20 ppb or more and 1150 ppb or less (D) Furaneols whose content is between 85 ppb and 1200 ppb.

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