Beverages containing dispersed vegetable oils

Abstract

The present invention addresses the problem of providing a technique capable of stabilizing fine particles of a plant oil dispersed in a beverage with hardly any emulsifier used therein. The present invention employs a plant oil and a silicone oil in combination.

Description

[Technical field]

[0001] The present invention relates to a beverage, beverage base, base liquor, or flavoring containing dispersed vegetable oil, or a method for producing the same. [Background technology]

[0002] There are several beverages that contain dispersed oil. In order to stabilize them, emulsifiers are often used. For example, Patent Document 1 describes the use of emulsifiers such as decaglyceryl oleate. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2014-108104 A Summary of the Invention [Problem to be solved by the invention]

[0004] When dispersing vegetable oils in beverages, it has been considered important to use emulsifiers to prevent the oils from coalescing or separating in the beverage. However, emulsifiers have a unique taste and can impart an unpleasant taste to beverages.

[0005] Therefore, one object of the present invention is to provide a technique capable of stabilizing fine particles of vegetable oil dispersed in a beverage with little use of an emulsifier. [Means for solving the problem]

[0006] After extensive research, the inventors have discovered that the use of silicone oil in a beverage containing dispersed vegetable oil increases the stability of the dispersed vegetable oil particles with little or no emulsifier.

[0007] The present invention relates to, but is not limited to, the following: [1] A beverage containing silicone oil, vegetable oil, and water, wherein the vegetable oil is dispersed in the beverage. [2] The beverage according to [1], wherein the content of the silicone oil is 0.0001 to 100 ppm. [3] The beverage described in [1] or [2], wherein the average particle diameter of the dispersed vegetable oil microparticles is 30 to 500 nm. [4] The beverage described in [3], wherein the average particle diameter of the dispersed vegetable oil microparticles is greater than three times the standard deviation of the particle diameters. [5] The beverage described in any one of [1] to [4], wherein the vegetable oil is vegetable oil and / or essential oil. [6] The beverage described in any one of [1] to [5], wherein the vegetable oil contains an essential oil of citrus peel. [7] The beverage described in any one of [1] to [6], wherein the vegetable oil contains limonene. [8] The beverage described in any one of [1] to [7], wherein the weight ratio of the content of the vegetable oil to the content of the silicone oil is 1 to 325,000. [9] The beverage described in any one of [1] to [8], having an emulsifier content of 5 ppm or less.

[10] The beverage described in any one of [1] to [9], having an ethanol content of 0 v / v% to 70 v / v%.

[11] A beverage base comprising a silicone oil, a vegetable oil, and water, the vegetable oil being dispersed in the beverage base.

[12] A raw material liquor containing silicone oil and vegetable oil, the vegetable oil being dispersed in the raw material liquor.

[13] The raw liquor described in

[12] , wherein the content of the silicone oil is 0.1 to 25,000 ppm.

[14] A fragrance containing a silicone oil and a vegetable oil, the vegetable oil being dispersed in the fragrance.

[15] The fragrance according to

[14] , wherein the content of the silicone oil is 0.1 to 25,000 ppm.

[16] A method for producing a beverage or beverage base containing a silicone oil, a vegetable oil, and water, comprising the steps of: preparing a liquid containing the vegetable oil and silicone oil; subjecting the liquid to a homogenization process to produce a dispersion; and Adding water to the dispersion as needed. The method comprising:

[17] The homogenization process includes colliding a portion of the liquid with another portion of the liquid or with another object; The method according to

[16] , wherein the pressure of the liquid fed for the collision is 40 MPa to 400 MPa.

[18] A method for producing a flavoring or raw material liquor containing a silicone oil and a vegetable oil, comprising: preparing a liquid containing the vegetable oil and silicone oil; and subjecting the liquid to a homogenization process to produce a dispersion. The method comprising:

[19] The homogenization process includes colliding a portion of the liquid with another portion of the liquid or with another object; The method according to

[18] , wherein the pressure of the liquid fed for the collision is 40 MPa to 400 MPa. Effect of the Invention

[0008] The vegetable oil particles contained in the beverage, beverage base, base liquor, or flavor of the present invention are stabilized, and are prevented from coalescing in the liquid and from separating from the aqueous phase. This effect is significant because separation of vegetable oil significantly impairs the appearance.

[0009] Furthermore, by adjusting the particle size of the vegetable oil, the beverage of the present invention contains vegetable oil particles but has little turbidity. Therefore, the appearance is easily accepted by consumers. Less turbidity of the beverage brings further benefits. First, the cooling filtration process to ensure transparency is unnecessary. Since the cooling filtration process requires a certain period of time, omitting the process provides benefits in terms of productivity and cost. Furthermore, filtration can remove not only unnecessary components but also necessary flavor and aroma components. Therefore, when the cooling filtration process is omitted, the flavor and aroma of the obtained beverage can be enhanced. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The beverage of the present invention will be described first, followed by a description of the beverage base, base liquor, flavorings, and related methods. In this specification, the units ppm and ppb are expressed as values ​​on a volume / weight basis and are synonymous with mg / l and μg / l, respectively.

[0011] (beverage) The beverage of the present invention contains silicone oil, vegetable oil and water. In the beverage, the vegetable oil is dispersed and exists in the form of fine particles. The main component of the beverage is often water, but ethanol may be the main component.

[0012] (Silicone oil) The silicone oil used in the present invention means a polysiloxane having an organic chain, which has oil properties. Examples of silicone oil include, but are not limited to, dimethylpolysiloxane and methylphenylpolysiloxane. A preferred silicone oil is dimethylpolysiloxane. Its molecular weight is not particularly limited, but is typically 1000-16500 Da, 1500-16000 Da, or 2000-15500 Da. The method for measuring the molecular weight of silicone oil is, for example, gel permeation chromatography. The beverage of the present invention may contain only one type of silicone oil, or may contain two or more types of silicone oil.

[0013] The content of silicone oil in the beverage of the present invention is not particularly limited, but is preferably 0.0001 to 100 ppm, more preferably 0.0001 to 50 ppm, more preferably 0.001 to 50 ppm, more preferably 0.01 to 10 ppm, more preferably 0.05 to 5 ppm. Another preferred example of the silicone oil content is 0.0001 to 25 ppm, 0.0001 to 12.5 ppm, or 0.0001 to 0.01 ppm. The beverage of the present invention may contain multiple types of silicone oil, and therefore, the content of silicone oil in this specification means the total amount of silicone oil contained in the beverage. In addition, in some embodiments of the present invention, the silicone oil may be limited to a specific one, and in that case, the content of silicone oil means the total amount of the specific silicone oil.

[0014] The content of silicone oil can be measured by a known method such as HPLC. The content can be adjusted by adjusting the amount of silicone oil itself or the amount of a raw material containing silicone oil.

[0015] (Vegetable oil) In this specification, the term "vegetable oil" refers to an oily liquid derived from a plant, including essential oils and vegetable fats. The beverage of the present invention may contain one type of vegetable oil or two or more types of vegetable oils.

[0016] In this specification, the term "essential oil" refers to a volatile oil produced by plants, and is also called "essential oil". Essential oils have a fragrance that is specific to the plant that produces them. Essential oils can be obtained from plants by steam distillation, hot water distillation (direct distillation), cold pressing, and the like. Essential oils contain volatile aroma components, such as terpene hydrocarbons, alcohols, and aldehydes.

[0017] The origin of the essential oil is not limited as long as it is a plant, but examples thereof include citrus fruits (orange, unshu mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), grapes, peaches, pineapples, guava, bananas, mangoes, acerola, lychees, papayas, passion fruits, plums, pears, apricots, plums, berries, kiwi fruits, strawberries, melons, and other fruits or fruit peels, and coffee beans. Preferred essential oils are those obtained from citrus fruit peels, and particularly preferred is oil obtained from lemon peels (lemon oil). Only one type of essential oil may be used, or two or more types may be used in combination.

[0018] In this specification, the term "vegetable oil" refers to an ester of fatty acid and glycerin produced by plants. Examples of vegetable oils include sesame oil, olive oil, soybean oil, rapeseed oil, corn oil, rice germ oil, sunflower seed oil, camellia oil, linseed oil, avocado oil, perilla oil, safflower oil, mustard oil, almond oil, peanut oil, hazelnut oil, walnut oil, grape seed oil, and coconut oil. Only one type of vegetable oil may be used, or two or more types may be used in combination.

[0019] The content of the vegetable oil in the beverage of the present invention is not particularly limited, but is preferably 0.00002 to 6 w / v%, more preferably 0.00005 to 4 w / v%, more preferably 0.0001 to 2 w / v%. The beverage of the present invention may contain multiple types of vegetable oil, and therefore, in this specification, the content of the vegetable oil means the total amount of the vegetable oil contained in the beverage. In addition, in some embodiments of the present invention, the vegetable oil may be limited to a specific one, and in such a case, the content of the vegetable oil means the total amount of the specific vegetable oil.

[0020] When the beverage of the present invention contains essential oils of citrus fruits such as lemon, the amount of the essential oils is greatly influenced by the content of limonene, which is the main component. Therefore, in this case, the content of limonene can be used instead of the amount of essential oil. In this case, the content of limonene in the beverage of the present invention is not particularly limited, but is preferably 0.01 to 15000 ppm, more preferably 0.05 to 10000 ppm, and more preferably 0.1 to 5000 ppm.

[0021] If the vegetable oil content is too high, the stability of the microparticles may decrease, whereas if the vegetable oil content is too low, the desired fragrance may not be obtained. Furthermore, the weight ratio of the vegetable oil content to the silicone oil content in the beverage of the present invention is preferably 1 to 325,000, more preferably 1.3 to 325,000, more preferably 2 to 325,000, more preferably 2 to 32500, more preferably 10 to 3250. Another preferred example of the vegetable oil content is 2.6 to 325,000.

[0022] The weight ratio of the silicone oil content to the limonene content is preferably 0.2-67,500, more preferably 0.5-6750, and more preferably 2-675.

[0023] The content of essential oil in the beverage of the present invention can be measured using, for example, an essential oil quantification device. For example, 100 mL of beverage, 2 L of distilled water, and boiling stones are placed in a round flask equipped with a cooling device capable of capturing essential oil, and the flask is heated to about 100°C for 1 hour for room temperature distillation. The amount (g) of essential oil collected in the capture tube can be measured to calculate the essential oil content.

[0024] The limonene content in the beverage of the present invention can be quantified by known methods, for example, by the following method. That is, after preparing a calibration curve with limonene in advance, the liquid composition, which is a beverage sample, can be analyzed by subjecting it to gas chromatography / mass spectrometry (GCFID) under the following conditions. Pre-analysis: Fill the sample into an Extrelut NT-1 column and extract with ether. ·Analyzer: GC 6890N (Agilent Technologies) Column: HP-ULTRA 2 (inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm) Carrier gas: Helium ·Flow rate: 2.2mL / min ·Inlet: Splitless ·Inlet temperature: 250℃ Oven temperature: 45°C (1.5 min) then 230°C (2 min) at 5°C / min Detector: FID Detector temperature: 260℃ ·Injection volume: 2.0μL.

[0025] The fat and oil content in the beverage of the present invention can be measured based on the ether extraction method or the like disclosed in "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards" (Eishin No. 13, April 26, 1999).

[0026] The vegetable oil content in a beverage can be adjusted by adjusting the amount of the vegetable oil itself used or the amount of a raw material containing the vegetable oil. (vegetable oil particles) The vegetable oil microparticles are based on vegetable oil but may contain other ingredients. The typical content of vegetable oil in the microparticles is 60-100 w / w%, 70-100 w / w%, 80-100 w / w%, 90-100 w / w%, 95-100 w / w%, or 99-100 w / w%.

[0027] The average particle size of the vegetable oil particles dispersed in the beverage of the present invention is preferably 30 to 500 nm, more preferably 40 to 400, more preferably 50 to 300, more preferably 60 to 250 nm, more preferably 70 to 240 nm. The average particle size of the particles is preferably greater than three times, more preferably four times, more preferably five times, or more preferably six times the standard deviation of the particle size. For example, a dynamic light scattering method can be used to measure the particle size.

[0028] Such a small particle size of vegetable oil with a small standard deviation (small variance) is believed to further enhance the stability of the particles. (emulsifier) The content of the emulsifier in the beverage of the present invention is preferably as low as possible, more preferably zero. Examples of such ranges are a total amount of 5 ppm or less, 1 ppm or less, or 100 ppb or less. The present invention can stabilize the fine particles of vegetable oil despite the low content of the emulsifier.

[0029] The term "emulsifier" in this specification refers to a substance known to be used as an emulsifier. The silicone oil used in the present invention is not included in the scope of the emulsifier in the context of the present invention.

[0030] The emulsifier in the present specification is not particularly limited as long as it is edible, and examples thereof include soybean saponin, barley husk extract, quillaja extract, glycerin fatty acid ester, polyglycerin fatty acid ester, enzyme-treated soybean saponin, enzyme-treated lecithin, plant sterol, plant lecithin, sphingolipid, sucrose fatty acid ester, calcium stearoyl lactate, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soybean saponin, bile powder, tea seed saponin, animal sterol, tomato glycolipid, beet saponin, protease inhibitor, glyceryl stearate ... These include propylene glycol fatty acid esters, fractionated lecithin, yucca foam extract, egg yolk lecithin, gum arabic, curdlan, carrageenan, CMC (carboxymethylcellulose), locust bean gum, xanthan gum, aloe arborescens extract, chitin, chitosan, guar gum, glucosamine, yeast cell walls, psyllium seed gum, gellan gum, tamarind seed gum, tara gum, dammar resin, dextran, tragacanth gum, microfibrous cellulose, pullulan, pectin, methylcellulose, peach resin, rhamsan gum, and levan.

[0031] The content of the emulsifier can be quantified using a known method such as HPLC. (ethanol) The beverage of the present invention may contain ethanol. Ethanol may be added to the beverage by any means. For example, an alcohol raw material that is a supply source of ethanol may be added to the beverage. As the alcohol raw material, spirits (rum, vodka, gin, etc.), whiskey, brandy, or shochu, as well as brewed alcoholic beverages (beer, sake, fruit wine, etc.), happoshu, and mixed alcoholic beverages (synthetic sake, sweet fruit wine, liqueur, etc.) may be used. These alcohol raw materials may be used alone or in combination.

[0032] The ethanol content of the beverage of the present invention is preferably 0 to 99 v / v%, more preferably 0 to 80 v / v%, and more preferably 0 to 70 v / v%. When an emulsifier is used without silicone oil, the micelles are destroyed as the alcohol content increases. However, in the present invention using silicone oil, such a drawback is less. For this reason, a beverage containing ethanol is one of the preferred embodiments of the present invention. Other preferred ranges of the ethanol content of the beverage of the present invention are 1 to 80 v / v%, 5 to 80 v / v%, 9 to 80 v / v%, or 25 to 80 v / v%.

[0033] In this specification, the ethanol content of a beverage can be measured by any known method, for example, by a vibration density meter. Specifically, the ethanol content can be calculated by preparing a sample by removing carbon dioxide from the beverage by filtration or ultrasonication, distilling the sample over a direct flame, measuring the density of the distillate obtained at 15°C, and converting it using "Table 2: Conversion table of alcohol content, density (15°C) and specific gravity (15 / 15°C)" which is an appendix to the National Tax Agency Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0034] (Carbon dioxide) The beverage of the present invention may contain carbon dioxide gas. Carbon dioxide gas can be added to the beverage by a method commonly known to those skilled in the art, for example, but not limited to, dissolving carbon dioxide in the beverage under pressure, mixing carbon dioxide and the beverage in a pipe using a mixer such as a Zuhenhagen carbonator, or spraying the beverage into a tank filled with carbon dioxide to absorb the carbon dioxide, or mixing the beverage with carbonated water. Carbon dioxide pressure can be adjusted by appropriately using these means.

[0035] The carbon dioxide pressure of the beverage of the present invention when the liquid temperature is 20°C is not particularly limited, but is preferably 0.7 to 3.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2 The carbon dioxide pressure is 0.8 to 2.5 kgf / cm2 In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and the gas in the air in the container is degassed (sniffed) in the gas volume measuring device, shaken, and then the carbon dioxide pressure is measured. In this specification, unless otherwise specified, the carbon dioxide pressure means the carbon dioxide pressure at 20°C.

[0036] (fruit juice) The beverage of the present invention may contain fruit juice. The method of preparation of the fruit juice is not limited, and the fruit juice may be in the form of, for example, straight fruit juice obtained by squeezing fruit and using the fruit juice as it is, or concentrated fruit juice obtained by concentrating the fruit. Transparent fruit juice or cloudy fruit juice may also be used, and whole fruit juice obtained by crushing the whole fruit including the skin and removing only particularly rough solids such as seeds, fruit puree obtained by straining fruit, or fruit juice obtained by crushing or extracting the pulp of dried fruit may also be used.

[0037] The type of fruit from which the fruit juice is derived is not particularly limited, but examples include citrus fruits (orange, Unshu mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, sudachi, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peach, plum, apricot, plum, cherry, etc.), cherries (grape, black currant, blueberry, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, lychee, etc.), and fruit-like vegetables (strawberry, melon, watermelon, etc.). One type of these fruit juices may be used alone, or two or more types may be used in combination.

[0038] The fruit juice content in the beverage of the present invention is not particularly limited, but is typically 0.01 to 30 w / w%, 0.01 to 20 w / w%, 0.01 to 10 w / w%, or 0.01 to 5 w / w%, calculated as a fruit juice percentage.

[0039] In the present invention, the "fruit juice ratio" in a beverage is calculated using the amount of fruit juice (g) blended in 100 g of beverage according to the following conversion formula. The concentration ratio is calculated in accordance with JAS standards, excluding the sugar refractometer readings for sugars, honey, etc. added to the fruit juice. Fruit juice percentage (w / w%) = <amount of fruit juice (g)> x <concentration ratio> / 100mL / <specific gravity of beverage> x 100

[0040] (Other ingredients) The beverage of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. For example, additives that are usually added to beverages, such as vitamins, colorants, antioxidants, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, may be added as long as the effects of the present invention are not impaired.

[0041] (fragrance) The technology of the present invention can also be used for flavorings. Thus, in one aspect, the present invention is a flavoring containing silicone oil and vegetable oil. The flavoring contains a dispersion medium such as ethanol, and the vegetable oil is dispersed in the dispersion medium and exists in the form of fine particles. Then, when the flavoring is used as a beverage ingredient to produce a beverage, the flavoring brings about stable fine particles of vegetable oil in the beverage. The flavoring may also contain water.

[0042] In this specification, "fragrances" refers to anything that is used to impart a fragrance, regardless of the definition in laws, ordinances, regulations, etc. The type and size of the fragrance imparted does not matter. This definition includes not only those that are clearly designated as "fragrances," but also, for example, "e Extract" provided by Nippon Powder Pharmaceutical Co., Ltd.

[0043] The types and content ratios of the components, as well as the average particle size and standard deviation of the fine particles, described above for the beverage of the present invention can also be applied to the flavoring. Examples of preferred ranges of the content of each component are as follows.

[0044] Examples of preferred ranges for the content of the vegetable oil in the flavor of the present invention are 0.02 to 60 w / v %, 0.05 to 50 w / v %, or 0.1 to 40 w / v %. The content of limonene in the fragrance of the present invention is preferably 0.01 to 15000 ppm, more preferably 0.05 to 10000 ppm, and more preferably 0.1 to 5000 ppm.

[0045] Preferred examples of the range of the silicone oil content in the fragrance of the present invention are 0.1 to 25000 ppm, 0.1 to 12500 ppm, 1 to 12500 ppm, 0.1 to 2500 ppm, or 10 to 2500 ppm.

[0046] Moreover, examples of preferred ranges of the ethanol content in the flavoring are 0 to 90 v / v %, 0 to 80 v / v %, or 0 to 70 v / v %. In addition, the flavoring may contain other alcohols as a dispersion medium together with or instead of ethanol, or may contain other dispersion mediums acceptable for food. For example, propylene glycol or glycerin may be contained. The content of these alcohols can be appropriately adjusted according to the type of flavoring and vegetable oil, and for example, the content range of ethanol mentioned above can be adopted.

[0047] The blending rate of the flavor in the beverage and beverage base is preferably 0.0001 to 10 w / v %, more preferably 0.001 to 5 w / v %. (Raw material sake) The technology of the present invention can also be used for raw liquor. Thus, in one aspect, the present invention is a raw liquor containing silicone oil and vegetable oil. Since the raw liquor is a type of liquor, it naturally contains ethanol. The vegetable oil is dispersed in the ethanol and exists in the form of fine particles. When the raw liquor is used as a raw material for a beverage to produce a beverage, the raw liquor produces stable fine particles of vegetable oil in the beverage. The raw liquor may also contain water.

[0048] In this specification, the term "base liquor" refers to liquor that is used as a raw material to be blended into an alcoholic beverage. The types and content ratios of ingredients, as well as the average particle size and standard deviation of the fine particles, described above in relation to the beverage of the present invention, can also be applied to the base liquor. Furthermore, the component contents described above in relation to the flavorings can also be applied to the base liquor.

[0049] The blending ratio of the base liquor to the beverage and beverage base is preferably 0.0001 to 20 w / v %, and more preferably 0.001 to 10 w / v %. (Beverage base) The technology of the present invention can also be used in beverage bases for dilution and consumption.Accordingly, in one aspect, the present invention is a beverage base that contains silicone oil, vegetable oil, and water.In the beverage base, the vegetable oil is dispersed and exists in the form of fine particles.Then, when the beverage base is diluted to produce a beverage, the beverage base provides stable vegetable oil fine particles in the beverage.

[0050] The beverage base of the present invention includes, for example, beverages for preparing cocktails, concentrated beverages, etc. The beverage base of the present invention can be diluted to prepare the beverage of the present invention. As long as the beverage obtained by dilution satisfies the conditions of the beverage of the present invention, there is no limit to the dilution ratio, but typically, the dilution ratio is 2 or 3 times or more by weight, and up to about 20 times. The dilution degree may be indicated on the product. Specific examples of the diluting liquid include water, carbonated water, tea, and aqueous alcohol solutions (including alcoholic beverages).

[0051] The types and content ratios of the components, as well as the average particle size and standard deviation of the fine particles, described above for the beverage of the present invention can also be applied to the beverage base. Examples of preferred ranges of the content of each component are as follows.

[0052] Examples of preferred ranges for the vegetable oil content in the beverage base of the present invention are 0.00002 to 36 w / v %, 0.00005 to 24 w / v %, or 0.0001 to 8 w / v %.

[0053] The content of limonene in the beverage base of the present invention is preferably 0.01 to 60,000 ppm, more preferably 0.05 to 40,000 ppm, and more preferably 0.1 to 20,000 ppm.

[0054] Examples of preferred ranges for the content of the silicone oil in the beverage base of the present invention are 0.0004 to 100 ppm, 0.0004 to 50 ppm, 0.004 to 50 ppm, or 0.04 to 10 ppm.

[0055] Moreover, examples of preferred ranges of the ethanol content in the beverage base are 7 to 70 v / v %, 10 to 60 v / v %, or 12 to 50 v / v %. Additionally, the content of emulsifiers in the beverage base of the present invention is preferably 10 ppm or less, 2 ppm or less, or 200 ppb or less in total.

[0056] (container) The beverage, flavor, base liquor, and beverage base of the present invention may be provided in a container-packed form. The container form includes, but is not limited to, metal containers such as cans, PET bottles, paper packs, bottles, pouches, etc. For example, a sterilized container-packed product can be produced by filling a container with the beverage of the present invention and then subjecting it to heat sterilization such as retort sterilization, or by sterilizing the beverage and filling it into a container.

[0057] (Manufacturing method) The method of making the beverage or beverage base of the present invention includes preparing a liquid containing a vegetable oil and a silicone oil, and subjecting the liquid to a homogenization process to produce a dispersion. The method also includes adding water to the dispersion, if desired.

[0058] The method for producing the flavor or base liquor of the present invention also includes the steps of preparing a liquid containing a vegetable oil and a silicone oil, and subjecting the liquid to a homogenization treatment to produce a dispersion.

[0059] The liquid may contain other ingredients in addition to the above two ingredients as long as the effects of the present invention are not impaired. For example, it may contain a flavoring agent or a dispersion medium such as ethanol as described above for the base liquor.

[0060] For the homogenization process, a high-pressure homogenization method, an ultrasonic homogenizer method, a high-speed stirring method, a method of colliding liquids at high speed, and the like can be used. In particular, the method of colliding liquids at high speed is preferred. Specifically, it is preferred that the homogenization process includes colliding a part of the liquid with another part of the liquid or with another object. In this preferred embodiment, for example, a wet type pulverization device, Starburst (Sugino Machine Co., Ltd.), can be used. When liquids are collided with each other, for example, an oblique collision chamber can be used, and when liquids are collided with another object, for example, a ball collision chamber can be used. The collision process may be carried out only once, or may be carried out two or more times.

[0061] The collision is preferably performed at a relative speed of Mach 0.7 to 7, more preferably Mach 2 to 5, and more preferably Mach 3 to 5. The pressure at which the liquid is pumped out is preferably 40 to 400 MPa, more preferably 100 to 400 MPa, more preferably 100 to 250 MPa, and more preferably 150 to 250 MPa.

[0062] In the present invention, a preliminary homogenization treatment may be carried out before the liquid is subjected to the homogenization treatment. In the method for producing a beverage or beverage base of the present invention, a step of adding water to the dispersion is also carried out as necessary in order to bring the water concentration into a drinkable range, for example when the water concentration of the dispersion is too low to be drinkable.

[0063] Furthermore, two or more different types of vegetable oils may be mixed together before the collision, or two or more types of dispersions may be mixed together after being separately collided. Additionally, vegetable oils and oils for antioxidant purposes, such as tocopherol, can be mixed prior to impact.

[0064] (Numerical range) For clarity, any numerical range expressed herein by lower and upper limits is inclusive of those lower and upper limits. EXAMPLES

[0065] The present invention will be described below based on examples, but the present invention is not limited to these examples. (Test Example 1) Study of dispersion stability of vegetable oils When using fragrance The fragrances were created based on the table below.

[0066] [Table 1]

[0067] The vegetable oil used was natural lemon oil, and was lemon oil from Marugo Corporation. The limonene content in the lemon oil was 13,500 ppm. The silicone oil product used was dimethylpolysiloxane (KM-72GS, Shin-Etsu Chemical Co., Ltd.). In the above table, "silicone oil" refers to the silicone oil (dimethylpolysiloxane) carried over from the product, and "other" refers to the components other than silicone oil contained in the product (mainly water).

[0068] The resulting fragrance was subjected to homogenization treatment to disperse the oil under the conditions shown in the table below.

[0069] [Table 2]

[0070] "No silicone oil" in the table means that the fragrance described in Table 1 was produced without using silicone oil. "Emulsifier" means that the silicone oil in Table 1 was replaced with glycerin fatty acid ester (Ryoto Polyglycerol Ester, Mitsubishi Chemical Foods Corporation) (amount of silicone oil in Table 1). "Normal homogenizer" means a high-pressure homogenizer LAB2000 (SMT Corporation), and the pressure for homogenization was 200 MPa. "Sugino Machine" means Sugino Machine Corporation's wet atomization device "Starburst 10", and the fragrance liquids were collided once with each other at a liquid delivery pressure of 245 MPa.

[0071] The treated flavorings were then used to prepare ready to drink (RTD) beverages and beverage bases. First, the processed flavoring (final concentration 0.1%), fructose glucose liquid sugar (final concentration 2 w / v%), acidulant (citric acid, final concentration 0.3 w / v%), water and neutral spirits (alcohol content 58 v / v%) were mixed to obtain a bottled alcoholic beverage (RTD) with a final alcohol concentration of 5 v / v%. In addition, a pressure-resistant container and a carbon dioxide gas cylinder were used to add carbon dioxide to the beverage. The concentration of silicone oil in the obtained RTD was 0.15 ppm, and the concentration of lemon oil was 0.00325 w / v%. The weight ratio of lemon oil content / silicone oil content was 217.

[0072] Next, an alcoholic beverage base was prepared. Specifically, the processed flavoring (final concentration 0.4%), fructose glucose liquid sugar (final concentration 8 w / v%), acidulant (citric acid, final concentration 1.2 w / v%), water and neutral spirits (alcohol content 58 v / v%) were mixed to obtain a beverage base with a final alcohol concentration of 20 v / v%. The concentration of silicone oil in the obtained beverage base was 0.6 ppm, and the concentration of lemon oil was 0.013 w / v%. The weight ratio of lemon oil content / silicone oil content was 217.

[0073] The stability and flavor of the obtained RTD and beverage base were evaluated. For the stability evaluation, the above RTD and beverage base were used as they were. That is, they were stored in a thermostatic chamber at 40°C for 90 days, and then the dispersion state was visually confirmed.

[0074] On the other hand, for flavor evaluation, RTD and a beverage obtained by diluting the beverage base were used. Specifically, the beverage base was diluted with water (distilled water) at a ratio of water:beverage base = 3:1, and the obtained beverage was subjected to flavor evaluation.

[0075] The evaluation was carried out by four trained expert panelists who, after discussion, decided on the rating of the samples.

[0076] Stability ◎: The oil does not separate, no sediment is observed, and the stability is very high. 〇: The oil does not separate, no sediment is observed, and it is highly stable. △: Oil droplets or sediment are slightly observed. ×: Oil separation and oil floating or sedimentation were observed. (Here, "lees" refers to the presence of oil-containing aggregates that impair the appearance.)

[0077] Fragrance ◎: The aroma and flavor are fully felt and it is delicious. ○: The aroma and flavor are delicious. △: The flavor is slightly inferior. ×: Poor flavor.

[0078] Result The results are shown in the table above. Dispersion stability of the oil was achieved even when silicone oil was used instead of an emulsifier. Further improvement in dispersion stability is expected by adjusting the blending amount. In addition, when silicone oil was used, there was no unpleasant taste peculiar to emulsifiers, and in that respect it was superior to the use of emulsifiers. Furthermore, when silicone oil was combined with the collision method of homogenization (Sugino Machine), not only stability but also flavor was significantly improved. When Sugino Machine was used, the beverage was less cloudy and extremely transparent compared to other cases. In this test example, lemon oil was used, but when the same experiment as this test example was performed using coffee oil (Marugo Corporation) or grape seed oil (Ajinomoto Co., Ltd.) instead, almost the same results as in Table 2 were obtained. In addition, when the same experiment as this test example was carried out using glycerin instead of propylene glycol, almost the same results as those in Table 2 were obtained.

[0079] The emulsifier content in both the prepared RTD and beverage base was well below 5 ppm. This was also the case in all of the following test examples.

[0080] (Test Example 2) Study on dispersion stability of vegetable oil When raw material alcohol is used In Test Example 1, a propylene glycol-based flavoring was prepared and examined. In this test example, propylene glycol was replaced with ethanol and water, and the base liquor was prepared according to the method of Test Example 1. The blending ratios are shown in the table below.

[0081] [Table 3]

[0082] The vegetable oil and silicone oil products used, as well as the "other" ingredients in the table above, are the same as those in Test Example 1. The resulting raw liquor was subjected to homogenization under the conditions shown in the table below.

[0083] [Table 4]

[0084] The stability and flavor of the treated raw material liquor were evaluated in the same manner as in Test Example 1. That is, an RTD and a beverage base were prepared from the raw material liquor and evaluated using the same evaluation criteria as in Test Example 1. The silicone oil concentration in the RTD was 0.15 ppm, and the lemon oil concentration was 0.00325 w / v%. The weight ratio of the lemon oil content / silicone oil content was 217. The silicone oil concentration in the obtained beverage base was 0.6 ppm, and the lemon oil concentration was 0.013 w / v%. The weight ratio of the lemon oil content / silicone oil content was 217.

[0085] Result The results are shown in the table above. The same trends were observed as when fragrances were used.

[0086] (Test Example 3) Effect of treatment pressure The effect of processing pressure was investigated when flavorings were used and when raw liquor was used.

[0087] Under the conditions of "silicone oil + Sugino machine" in Table 2 in Test Example 1, the flavorings in Table 1 and the base liquor in Table 3 were used to perform homogenization by varying only the processing pressure. RTD and beverage bases were prepared from the resulting flavorings and base liquor, and the stability and flavor were evaluated. The evaluation methods and criteria were the same as in Test Example 1.

[0088] The results are shown in the table below. In all cases, when the treatment pressure (liquid delivery pressure) was 100 to 245 MPa, the stability and flavor were very good.

[0089] [Table 5]

[0090] [Table 6]

[0091] (Test Example 4) Amount of Silicone Oil Next, we investigated the amount of silicone oil that is effective for stabilizing the oil dispersion. We investigated the amount of silicone oil that is effective for stabilizing the oil dispersion when using flavoring and when using raw sake.

[0092] The flavoring and base liquor were basically prepared according to Tables 1 and 3. However, the amount of silicone oil was changed according to the table below, and the resulting weight loss was compensated for with a solvent (propylene glycol for the flavoring and ethanol for the base liquor), and the blending amounts were adjusted so that the total amount was 100%.

[0093] The obtained flavor and base liquor were treated under the "silicone oil + Suginomachine" conditions of Test Example 1. The liquid delivery pressure was 245 MPa. In the same manner as in Test Example 1, RTD and beverage bases were prepared from the treated flavoring and base liquor, respectively, and the stability and flavor were evaluated. The results are shown in the table below.

[0094] [Table 7A]

[0095] [Table 7B]

[0096] [Table 8A]

[0097] [Table 8B]

[0098] In either case, good results were obtained when the silicone oil content was within a specific range. In addition, experiments were conducted in which the amount of vegetable oil in the flavoring and base liquor was increased to 10% and the weight ratio of vegetable oil to silicone oil was the same as above, and the results for stability and flavor were similar to those stated above.

[0099] In addition, the flavorings and base liquor listed in Tables 7 and 8 were also subjected to stability tests similar to those for the RTD and beverage base, and the stability results were similar to those in Tables 7 and 8.

[0100] (Test Example 5) Types of Silicone Oil The effects of different types of silicone oil were examined when using flavorings and when using raw liquor. Specifically, except for changing the type of silicone oil, the flavoring and base liquor were prepared according to Tables 1 and 3. The obtained flavoring and base liquor were treated under the conditions of "silicone oil + Suginomachine" in Test Example 1. The liquid delivery pressure was 245 MPa.

[0101] In the same manner as in Test Example 1, RTD and beverage bases were prepared from the treated flavoring and base alcohol, and the stability and flavor were evaluated. The results are shown in the table below. For both the flavoring and base alcohol, the stability and flavor were very good, even when the type of silicone oil was changed.

[0102] [Table 9]

[0103] [Table 10]

[0104] (Test Example 6) Types of vegetable oils The effect of changing the type of vegetable oil was investigated. The study was carried out using flavorings and base liquor.

[0105] Except for changing the type of vegetable oil, flavorings and base liquor were prepared in the same manner as in Test Examples 1 and 2, and homogenization was carried out under the conditions of "silicone oil + Sugino machine." The vegetable oils used were lemon oil, orange oil, and coffee oil, which are essential oils, and grapeseed oil and coconut oil, which are fats and oils. (Lemon oil, orange oil, and coffee oil: Margo Corporation, grapeseed oil: Ajinomoto Co., Inc., coconut oil: Nisshin Oillio Co., Ltd.) Next, the stability and flavor were evaluated in the same manner as in Test Example 1. The results are shown below. Good dispersion stability and flavor were obtained even when the type of vegetable oil was changed. In particular, when citrus essential oil was used, the aroma spread in the mouth and the flavor was good.

[0106] [Table 11]

[0107] [Table 12]

[0108] (Test Example 7) Beverages were prepared using flavorings, and the dispersion stability was examined for each alcohol content.

[0109] [Table 13]

[0110] In Examples 1 to 5, the fragrance in Table 1 was used and treated under the conditions of "silicone oil + Suginomachine" in Table 2 at a liquid delivery pressure of 245 MPa to obtain the fragrance, which was then used. In Comparative Examples 1 and 2, a composition in which the silicone oil in the fragrance in Table 1 was replaced with 0.015% emulsifier (glycerin fatty acid ester) was treated in the same manner as in Examples 1 to 5 to obtain a fragrance, which was then used.

[0111] RTDs were prepared from each of the obtained flavors. Specifically, 0.4% flavor, water, and neutral spirits (alcohol content 65 v / v%) were used based on the total beverage, and the final ethanol concentration was adjusted according to Table 13 to obtain samples of Examples 1 to 5 and Comparative Examples 1 and 2, which were subjected to evaluation of stability and flavor. The evaluation method and criteria are as described in Test Example 1.

[0112] Regarding flavor, samples with an alcohol content of 0 v / v% were evaluated without any adjustment, but for samples with an alcohol content of 7 v / v% or more, the alcohol content was adjusted to 7% with water before the flavor was evaluated. When an emulsifier is used, the stability and taste are compromised as the alcohol content increases, but when silicone oil is used, no such drawbacks were observed.

[0113] (Test Example 8) Particle size of dispersed fine particles Base liquor was produced under three different conditions (liquid delivery pressures: 100 MPa, 200 MPa, and 245 MPa) in accordance with Test Example 3. The base liquor thus obtained was diluted 1000-fold with water to produce a beverage.

[0114] The oil and fat particle size of the resulting beverage was measured. Specifically, the measurement samples were prepared by degassing and diluting as necessary, and were subjected to analysis using Malvern's Zetasizer Nano ZS. The results are shown below.

[0115] [Table 14]

[0116] The particle size of each sample was within a specific range with a very small standard deviation, and the particle size did not change even after 90 days of storage. The same tendency in particle size as above has been confirmed not only in beverages but also in flavorings and base liquor before dilution. It is believed that the state of the fine particles once generated is maintained before and after dilution.

Claims

1. A beverage containing silicone oil, vegetable oil, and water, the vegetable oil being dispersed in the beverage, the average particle size of the dispersed vegetable oil microparticles being 30-500 nm, the average particle size of the dispersed vegetable oil microparticles being greater than three times the standard deviation of the particle sizes, the silicone oil content being 0.0001-25 ppm, and the emulsifier content being 5 ppm or less.

2. The beverage according to claim 1 , wherein the vegetable oil is a vegetable fat and / or an essential oil.

3. 3. The beverage of claim 1 or 2, wherein the vegetable oil comprises citrus peel essential oil.

4. The beverage according to any one of claims 1 to 3, wherein the vegetable oil comprises limonene.

5. The beverage according to any one of claims 1 to 4, wherein the weight ratio of the content of the vegetable oil to the content of the silicone oil is 1 to 325,000.

6. The beverage according to any one of claims 1 to 5, having an ethanol content of 0 v / v % to 70 v / v %.

7. A beverage base containing silicone oil, vegetable oil, and water, the vegetable oil being dispersed in the beverage base, the average particle diameter of the dispersed vegetable oil particles being 30 to 500 nm, and the value of the average particle diameter of the dispersed vegetable oil particles being the silicone oil content is 0.0004-100 ppm, and the emulsifier content is 10 ppm or less.

8. A raw material liquor containing silicone oil and vegetable oil, the vegetable oil being dispersed in the raw material liquor, the average particle diameter of the dispersed vegetable oil microparticles being 30 to 500 nm, the value of the average particle diameter of the dispersed vegetable oil microparticles being greater than three times the standard deviation of the particle diameters, the silicone oil content being 0.1 to 25,000 ppm, and the emulsifier content being 5 ppm or less.

9. A fragrance containing a silicone oil and a vegetable oil, the vegetable oil being dispersed in the fragrance, the average particle diameter of the dispersed vegetable oil fine particles being 30 to 500 nm, the value of the average particle diameter of the dispersed vegetable oil fine particles being greater than three times the standard deviation of the particle diameters, the silicone oil content being 0.1 to 25,000 ppm, and the emulsifier content being 5 ppm or less.

10. 1. A method for producing a beverage containing silicone oil, vegetable oil and water, comprising: preparing a liquid containing the vegetable oil and silicone oil; subjecting the liquid to a homogenization process to produce a dispersion; and Adding water to the dispersion as needed. Including, the homogenization process includes impacting a portion of the liquid with another portion of the liquid or with another object; The pressure of the liquid for the collision is 40 MPa to 400 MPa; The collision occurs at a relative velocity of Mach 0.7 to 7; The content of silicone oil in the beverage is 0.0001 to 25 ppm; The content of an emulsifier in the beverage is 5 ppm or less. The method.

11. 1. A method for producing a beverage base containing silicone oil, vegetable oil and water, comprising the steps of: preparing a liquid containing the vegetable oil and silicone oil; subjecting the liquid to a homogenization process to produce a dispersion; and Adding water to the dispersion as needed. Including, the homogenization process includes impacting a portion of the liquid with another portion of the liquid or with another object; The pressure of the liquid for the collision is 40 MPa to 400 MPa; The collision occurs at a relative velocity of Mach 0.7 to 7; The content of the silicone oil in the beverage base is 0.0004 to 100 ppm; The content of emulsifier in the beverage base is 10 ppm or less; The method.

12. A method for producing a fragrance containing silicone oil and vegetable oil, comprising the steps of: preparing a liquid containing the vegetable oil and silicone oil; and subjecting the liquid to a homogenization process to produce a dispersion. Including, the homogenization process includes impacting a portion of the liquid with another portion of the liquid or with another object; The pressure of the liquid for the collision is 40 MPa to 400 MPa; The collision occurs at a relative velocity of Mach 0.7 to 7; The content of the silicone oil in the fragrance is 0.1 to 25,000 ppm, The content of the emulsifier in the fragrance is 5 ppm or less. The method.

13. A method for producing a base liquor containing silicone oil and vegetable oil, comprising: preparing a liquid containing the vegetable oil and silicone oil; and subjecting the liquid to a homogenization process to produce a dispersion. Including, the homogenization process includes impacting a portion of the liquid with another portion of the liquid or with another object; The pressure of the liquid for the collision is 40 MPa to 400 MPa; The collision occurs at a relative velocity of Mach 0.7 to 7; The content of the silicone oil in the raw material liquor is 0.1 to 25,000 ppm, The content of the emulsifier in the raw material liquor is 5 ppm or less. The method.

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