Vinegar-containing beverage and its manufacturing method

Abstract

To provide a vinegar-containing beverage whose fruit juice feeling is enhanced in a beverage containing an apple juice and a vinegar, and a method for manufacturing the vinegar-containing beverage.SOLUTION: A vinegar-containing beverage and a method for manufacturing the vinegar-containing beverage are provided. The method includes adding phenylethyl alcohol, citronellol and geranyl acetate to a beverage containing an apple juice and a beverage.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a vinegar-containing beverage and a method for producing the same. [Background technology]

[0002] Regarding the imparting of a fruity feel to beverages, a method using 3-carene oxide (Patent Document 1), a method using borneol and decanal in combination (Patent Document 2), a method using whey minerals (Patent Document 3), and a method using palmitoleic acid (Patent Document 4) have been reported, and regarding the enhancement of the fruity feel of vinegar, a method using brown sugar (Patent Document 5) has also been reported. However, there is little knowledge regarding the enhancement of the fruity feel in beverages containing vinegar, and all of these methods are insufficient. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2019-149997 A [Patent Document 2] JP 2019-135990 A [Patent Document 3] JP 2018-068237 A [Patent Document 4] Patent No. 6097036 [Patent Document 5] JP 2019-140948 A Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a vinegar-containing beverage containing apple juice and vinegar, which has an enhanced fruit juice feel, and a method for producing the same. [Means for solving the problem]

[0005] The present inventors conducted extensive research into these problems and have now completed the present invention. That is, the present invention has the following aspects. (1) A beverage containing components (A), (B) and (C). (A) Apple juice (B) Vinegar (C) Phenylethyl alcohol, citronellol and geranyl acetate (2) A method for producing a beverage, comprising blending phenylethyl alcohol, citronellol and geranyl acetate with a beverage containing components (A) and (B). Effect of the Invention

[0006] The beverage of the present invention exhibits the effect of enhancing the fruit juice flavor in beverages containing apple juice and vinegar. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] Hereinafter, an embodiment of the present invention will be described.

[0008] The vinegar-containing beverage according to the present invention is a beverage that contains vinegar and is ingested as is or after dilution or dissolution.

[0009] The vinegar contained in the vinegar-containing beverage of the present invention can be any vinegar that is generally used as vinegar. Vinegar can be brewed vinegar, rice vinegar, rice black vinegar, brown rice vinegar, moromi vinegar, barley black vinegar, brown sugar black vinegar, other grain vinegars, apple vinegar, plum vinegar, grape vinegar, prune vinegar, and other fruit vinegars. The vinegar-containing beverage of the present invention can be used with one or a combination of two or more vinegars.

[0010] In particular, when one or more kinds selected from rice black vinegar, barley black vinegar, brown sugar black vinegar, plum vinegar, grape vinegar, prune vinegar, and other fruit vinegars are used, and especially when apple vinegar is used, the effect of enhancing the fruity feel due to phenylethyl alcohol, citronellol, and geranyl acetate is fully exerted, which is preferable.

[0011] The apple juice used in the present invention may be squeezed apple juice as is or in a concentrated form.

[0012] The phenylethyl alcohol, citronellol and geranyl acetate used in the present invention are flavor components, and may be used as single flavors or as a mixed flavor.

[0013] The blending ratio of vinegar, phenylethyl alcohol, citronellol and geranyl acetate is preferably vinegar:phenylethyl alcohol:citronellol:geranyl acetate=1:0.0000001-0.0001:0.00000001-0.000001:0.00000001-0.000001. If the blending amount of phenylethyl alcohol is less than 0.0000001 or the blending amount of citronellol or geranyl acetate is less than 0.00000001 per 1 part by mass of vinegar, the effect of enhancing the fruitiness may not be obtained. If the blending amount of phenylethyl alcohol is more than 0.0001 or the blending amount of citronellol or geranyl acetate is more than 0.000001 per 1 part by mass of vinegar, the palatability may decrease and may be undesirable.

[0014] The blending amount of phenylethyl alcohol, citronellol and geranyl acetate is preferably 0.00000001 to 0.0022 parts by mass per 1 part by mass of vinegar, in terms of the total of the three components. If the blending amount is less than 0.00000001 parts by mass, the effect of enhancing the fruity taste may not be obtained. If the blending amount is more than 0.0022 parts by mass, the palatability may decrease, which may be undesirable.

[0015] The vinegar-containing beverage of the present invention may contain fruit juices other than apple juice or concentrates thereof. Examples of fruit juices other than apple juice or concentrates thereof include, but are not limited to, citrus juices, grape juices, plum juice, prune juice, berry juices, etc.

[0016] Vitamins can be added to the vinegar-containing beverage of the present invention. Such vitamins are not particularly limited as long as they can be added to beverages. Examples include one or more vitamin Cs selected from ascorbic acid or its derivatives and their salts, one or more vitamin B1s selected from thiamine or its derivatives and their salts, one or more vitamin B2s selected from riboflavin or its derivatives and their salts, and one or more vitamin B6s selected from niacin, pantothenic acid, pyridoxine or its derivatives and their salts.

[0017] The vinegar-containing beverage of the present invention may contain amino acids, peptides, and proteins. Such amino acids, peptides, and proteins are not particularly limited as long as they can be used in the fields of health food, food, pharmaceuticals, and quasi-drugs. Examples of amino acids include alanine, valine, leucine, isoleucine, glutamine, aspartic acid, glutamic acid, proline, cysteine, lysine, threonine, asparagine, phenylalanine, serine, methionine, glycine, tyrosine, histidine, tryptophan, cystine, and theanine. Examples of peptides and proteins include collagen and its hydrolysates, and elastin and its hydrolysates.

[0018] The vinegar-containing beverage of the present invention may contain a sweetener. Such sweeteners are not particularly limited as long as they are sweeteners that can be used in the field of beverages, and include sugars such as white sugar, granulated sugar, wasanbon, brown sugar, and soft brown sugar, honey, maple syrup, molasses, starch syrup, glucose, fructose, maltose, glucose-fructose liquid sugar, reduced maltose starch syrup, powdered syrup, reduced starch syrup, erythritol, maltose, trehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract, stevia extract and / or its purified product, Monk fruit extract, thaumatin, monellin, miraculin, aspartame, acesulfame potassium, sucralose, saccharin and / or its salt, dulcin, and neotame. These sweeteners may be used alone or in combination of two or more.

[0019] In the present invention, it is preferable to add one or two selected from honey and brown sugar, which can add body to the taste of the vinegar-containing beverage.

[0020] The vinegar-containing beverage of the present invention can be used as a jelly-like beverage by adding a thickener. Such a thickener is not particularly limited as long as it can be used in the fields of health foods, foods, medicines and quasi-drugs. Examples of such a thickener include agar, locust bean gum, guar gum, carrageenan, xanthan gum, tamarind seed polysaccharides, native gellan gum, deacylated gellan gum, unmodified starch, modified starch, pectin, tara gum, etc.

[0021] The vinegar-containing beverage of the present invention can be powdered by adding an excipient and drying the powder, and then dissolved at the time of ingestion. The beverage may also be a carbonated beverage.

[0022] The vinegar-containing beverage of the present invention can contain ingredients that can be used in ordinary beverages, such as vitamins other than those mentioned above, organic acids, inorganic acids, herbal medicines, coloring agents, flavorings, preservatives, thickeners, oligosaccharides, polysaccharides, etc., as well as chitosan compounds, nutritional fortification ingredients, and tonic ingredients, which can be selected and blended as appropriate, and can be produced by conventional methods for producing beverages.

[0023] The manufacturing method of the present invention is a method for manufacturing a beverage, which is characterized by blending phenylethyl alcohol, citronellol and geranyl acetate into a beverage containing components (A) and (B). EXAMPLES

[0024] The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited to these examples.

[0025] The effect of enhancing the fruit juice sensation by combining flavoring ingredients with fruit juice was investigated. The vinegar-containing beverages shown in Table 1 were prepared and the fruit juice sensation score was calculated. The sensory evaluation was conducted by three sensory evaluators, and the results were scored in absolute terms, with 10 being "extremely effective in enhancing the fruit juice feel" and 1 being "no effect at all in enhancing the fruit juice feel."

[0026] [Table 1]

[0027] As shown in Table 1, the apple juice-containing vinegar beverage of the present invention containing phenylethyl alcohol, citronellol and geranyl acetate had an excellent fruit juice feel regardless of the fruit juice concentration.

Claims

1. A beverage comprising components (A), (B) and (C). (A) Apple juice (B) Brown rice black vinegar (C) Phenylethyl alcohol, citronellol and geranyl acetate

2. A method for producing a beverage, comprising blending phenylethyl alcohol, citronellol and geranyl acetate into a beverage containing components (A) apple juice and (B) brown rice black vinegar.

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