White grape flavor beverage, beverage packed in a transparent container, method for displaying a beverage packed in a transparent container, light deterioration odor masking agent for a white grape flavor beverage, and method for masking light deterioration odor of a white grape flavor beverage

Abstract

To provide a white grape flavored beverage in which an antioxidant is not contained, or a blending amount of the antioxidant is small, and photodegradation odor is masked.SOLUTION: A white grape flavored beverage contains one or more selected from a group comprising 0.5 ppb or more of fatty acid ester of fatty acid having the carbon number of 3 or more and 12 or less and alcohol having the carbon number of 1 or more and 2 or less, 50 ppt or more of monoterpene alcohol, and 5 ppt or more of vanillin.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a white grape flavor beverage, a beverage packed in a transparent container, a method for displaying a beverage packed in a transparent container, a masking agent for light degradation odor of a white grape flavor beverage, and a method for masking light degradation odor of a white grape flavor beverage.

Background Art

[0002] Beverages containing fruit juice or flavors having the aroma of fruit juice (hereinafter referred to as "fruit juice beverages") are widely accepted by consumers as one of the highly palatable beverages. However, depending on the types of fruits, flavors, etc. used as raw materials for fruit juice beverages, during the storage period of the fruit juice beverages, the components in the fruit juice may change due to light or the like, and as a result, unpleasant odors may be generated from the beverages.

[0003] Examples of fruit juices in which component changes due to light or the like can occur include white grape juice. For example, beverages containing white grape juice displayed in stores or the like may generate unfavorable odors such as resin odor over time (hereinafter, such odors are also referred to as "light degradation odor") when irradiated with light from fluorescent lamps, LEDs, or the like. Such beverages have a problem of inferior flavor and a significant decrease in commercial value. The same problem can also occur in beverages containing no white grape juice or containing a small amount of white grape juice and containing flavors having the aroma of white grape juice. Hereinafter, beverages containing white grape juice and beverages containing flavors having the aroma of white grape juice are collectively referred to as "white grape flavor beverages".

[0004] As a method for suppressing such flavor degradation in beverages, it is known to blend an antioxidant into the beverage. Further, Patent Document 1 proposes a method for masking off-flavors derived from fruit flavors in a transparent beverage containing citrus fruit flavors such as lemon by blending predetermined aroma components.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-127818 [Summary of the Invention] [Problems to be Solved by the Invention]

[0006] However, regarding the method of using an antioxidant, there are concerns about the following problems: (1) emulsion breakdown may occur due to the reaction between the emulsifier component contained in the antioxidant and the components derived from fruit juice, and floating substances may be generated on the liquid surface; (2) turbidity may be generated from the fat-soluble components contained in the antioxidant; (3) the use of an antioxidant usually incurs high costs.

[0007] Although Patent Document 1 describes a method for masking off-flavors derived from citrus fruits such as lemon, since the causes of off-flavors (off-flavor components, etc.) differ depending on the type of fruit, the effect on off-flavors derived from fruit flavors other than citrus fruits is completely unknown. Also, fruit flavor usually means isolating specific aroma components in fruits, etc. The types and amounts of components contained in citrus fruit flavors and fruit juices and their aroma components derived from other fruits are significantly different. Therefore, it is impossible to predict what kind of effect the method of Patent Document 1 will have on the off-flavor of white grape juice.

[0008] Therefore, conventionally, it has been difficult to obtain a means for producing a white grape flavor beverage with less photo-degradation odor other than the means of blending an antioxidant.

[0009] The present invention has been made in view of the above situation, and an object thereof is to provide a white grape flavor beverage that does not contain an antioxidant or contains a small amount of an antioxidant and masks the photo-degradation odor. [Means for Solving the Problems]

[0010] The present inventors have found that the above problems can be solved by a white grape flavor beverage containing a predetermined aroma component, and have completed the present invention. More specifically, the present invention provides the following.

[0011] (1) A white grape flavor beverage containing at least one selected from the group consisting of a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms in an amount of 0.5 ppb or more, a monoterpene alcohol in an amount of 50 ppt or more, and vanillin in an amount of 5 ppt or more.

[0012] (2) The white grape flavor beverage according to (1), wherein the fatty acid ester contains at least one selected from the group consisting of ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl nonanoate, and ethyl decanoate.

[0013] (3) The white grape flavor beverage according to (1) or (2), wherein the monoterpene alcohol contains at least one selected from the group consisting of β-citronellol, α-terpineol, and nerol.

[0014] (4) The white grape flavor beverage according to any one of (1) to (3), which does not contain an antioxidant.

[0015] (5) The white grape flavor beverage according to any one of (1) to (4), which contains white grape juice.

[0016] (6) A beverage packed in a transparent container, which contains the white grape flavor beverage according to any one of (1) to (5).

[0017] (7) A method for displaying a beverage packed in a transparent container, wherein the beverage packed in a transparent container according to (6) is irradiated with light having an integrated illuminance of 500000 lx·h or more at 4°C or higher and 40°C or lower for display.

[0018] (8) A masking agent for light deterioration odor of a white grape flavor beverage, which contains at least one selected from the group consisting of a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms, a monoterpene alcohol, and vanillin.

[0019] (9) A method for masking the light degradation odor of a white grape flavored beverage, comprising the step of blending into the white grape flavored beverage at least one selected from the group consisting of a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms in an amount of 0.5 ppb or more, a monoterpene alcohol in an amount of 50 ppt or more, and vanillin in an amount of 5 ppt or more.

Advantages of the Invention

[0020] According to the present invention, it is possible to provide a white grape flavored beverage that does not contain an antioxidant or contains a small amount of an antioxidant and has its light degradation odor masked.

Embodiments for Carrying Out the Invention

[0021] Hereinafter, embodiments of the present invention will be described in detail. It should be noted that the present invention is not limited to the following embodiments.

[0022] <White grape flavored beverage> The white grape flavored beverage of the present invention (hereinafter, also referred to as "the beverage of the present invention") contains at least one selected from the group consisting of a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms in an amount of 0.5 ppb or more, a monoterpene alcohol in an amount of 50 ppt or more, and vanillin in an amount of 5 ppt or more, with respect to the white grape flavored beverage. The "fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms" is also referred to as "the fatty acid ester of the present invention". The fatty acid ester of the present invention, monoterpene alcohol, and vanillin are also referred to as "the aroma components of the present invention". There has been no report on the inclusion of the aroma components of the present invention in the white grape flavored beverage. Hereinafter, the composition of the beverage of the present invention will be described in detail.

[0023] (The fatty acid ester of the present invention) The fatty acid ester of the present invention is a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms. The fatty acid ester of the present invention is not usually contained in the white grape flavored beverage.

[0024] From the perspective that the effects of the present invention are more likely to be achieved, the lower limit of the number of carbon atoms in the fatty acid moiety constituting the fatty acid ester of the present invention is preferably 4 or more, more preferably 5 or more, and even more preferably 6 or more. The upper limit of the number of carbon atoms in the fatty acid moiety constituting the fatty acid ester is preferably 10 or less.

[0025] The fatty acid moiety constituting the fatty acid ester of the present invention may be any of a linear fatty acid, a branched-chain fatty acid, a saturated fatty chain, and an unsaturated fatty acid. From the perspective that the effects of the present invention are more likely to be achieved, the fatty acid moiety constituting the fatty acid ester of the present invention is preferably a linear saturated fatty acid.

[0026] The fatty acid ester of the present invention is preferably a linear ester (such as an organic acid ethyl ester or an organic acid methyl ester).

[0027] Examples of the fatty acid ester of the present invention include methyl hexanoate, methyl heptanoate, methyl octanoate, methyl nonanoate, methyl decanoate, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, etc. Among these, from the perspective that the effects of the present invention are more likely to be achieved, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl nonanoate, and ethyl decanoate are preferred, and ethyl heptanoate and ethyl octanoate are particularly preferred.

[0028] As the fatty acid ester of the present invention, a fatty acid ester having a boiling point of 150 to 250 °C (preferably 175 to 225 °C) can be preferably used. A fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms and having a boiling point within such a range tends to have similar properties. The boiling points of the fatty acid esters of the present invention exemplified above are usually the following values. Methyl hexanoate: about 149.5 °C Methyl heptanoate: about 174.0 °C Methyl octanoate: about 192.9 °C Methyl nonanoate: about 213.5 °C Methyl decanoate: about 224.0 °C Ethyl hexanoate: approximately 167.0 °C Ethyl heptanoate: approximately 187.0 °C Ethyl octanoate: approximately 208.5 °C Ethyl nonanoate: approximately 227.0 °C Ethyl decanoate: approximately 241.5 °C

[0029] The lower limit of the blending amount of the fatty acid ester of the present invention is 0.5 ppb or more, preferably 1.0 ppb or more, based on the white grape flavor beverage. The upper limit is such that even if the blending amount of the fatty acid ester of the present invention is not excessive, the effects of the present invention can be achieved. Further, from the viewpoints of not impairing the white grape aroma of the beverage and suppressing unnecessary costs, it is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, based on the white grape flavor beverage.

[0030] When ethyl hexanoate is blended as an aroma component, its lower limit is preferably 0.5 ppb or more, more preferably 1.0 ppb or more, based on the white grape flavor beverage, from the viewpoint of easily suppressing the light degradation odor. The upper limit is such that even if the blending amount of ethyl hexanoate is not excessive, the effects of the present invention can be achieved. Further, from the viewpoints of not impairing the white grape aroma of the beverage and suppressing unnecessary costs, it is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, based on the white grape flavor beverage.

[0031] When ethyl heptanoate is blended as an aroma component, its lower limit is preferably 0.5 ppb or more, more preferably 1.0 ppb or more, based on the white grape flavor beverage, from the viewpoint of easily suppressing the light degradation odor. The upper limit is such that even if the blending amount of ethyl heptanoate is not excessive, the effects of the present invention can be achieved. Further, from the viewpoints of not impairing the white grape aroma of the beverage and suppressing unnecessary costs, it is preferably 50,000 ppb or less, more preferably 10,000 ppb or less, based on the white grape flavor beverage.

[0032] When ethyl octanoate is blended as an aroma component, the lower limit is preferably 0.5 ppb or more, more preferably 1.0 ppb or more, for a white grape flavor beverage, from the viewpoint of easily suppressing the photo-degradation odor. The upper limit is preferably 50000 ppb or less, more preferably 10000 ppb or less, for a white grape flavor beverage, from the viewpoint of achieving the effects of the present invention even when the blending amount of ethyl octanoate is not excessive, further without impairing the white grape aroma of the beverage and suppressing unnecessary costs.

[0033] When ethyl nonanoate is blended as an aroma component, the lower limit is preferably 0.5 ppb or more, more preferably 1.0 ppb or more, for a white grape flavor beverage, from the viewpoint of easily suppressing the photo-degradation odor. The upper limit is preferably 50000 ppb or less, more preferably 10000 ppb or less, for a white grape flavor beverage, from the viewpoint of achieving the effects of the present invention even when the blending amount of ethyl nonanoate is not excessive, further without impairing the white grape aroma of the beverage and suppressing unnecessary costs.

[0034] When ethyl decanoate is blended as an aroma component, the lower limit is preferably 0.5 ppb or more, more preferably 1.0 ppb or more, for a white grape flavor beverage, from the viewpoint of easily suppressing the photo-degradation odor. The upper limit is preferably 50000 ppb or less, more preferably 10000 ppb or less, for a white grape flavor beverage, from the viewpoint of achieving the effects of the present invention even when the blending amount of ethyl decanoate is not excessive, further without impairing the white grape aroma of the beverage and suppressing unnecessary costs.

[0035] (Monoterpene alcohol) The monoterpene alcohol is not particularly limited as long as it can be blended in the beverage. Examples of the monoterpene alcohol that can be used in the present invention include β-citronellol, α-terpineol, and nerol. Among these, β-citronellol is preferred from the viewpoint of easily achieving the effects of the present invention.

[0036] The lower limit of the blending amount of the monoterpene alcohol is 50 ppt or more, preferably 100 ppt or more, based on the white grape flavor beverage. The upper limit is such that even if the blending amount of the monoterpene alcohol is not excessive, the effects of the present invention can be achieved. Further, from the viewpoint of not impairing the white grape aroma of the beverage and suppressing unnecessary costs, it is preferably 1,000,000 ppt or less, more preferably 500,000 ppt or less, based on the white grape flavor beverage.

[0037] When β-citronellol is blended as the monoterpene alcohol, the lower limit is 50 ppt or more, preferably 100 ppt or more, based on the white grape flavor beverage. The upper limit is such that even if the blending amount of β-citronellol is not excessive, the effects of the present invention can be achieved. Further, from the viewpoint of not impairing the white grape aroma of the beverage and suppressing unnecessary costs, it is preferably 1,000,000 ppt or less, more preferably 500,000 ppt or less, based on the white grape flavor beverage.

[0038] When α-terpineol is blended as the monoterpene alcohol, the lower limit is 50 ppt or more, preferably 100 ppt or more, based on the white grape flavor beverage. The upper limit is such that even if the blending amount of α-terpineol is not excessive, the effects of the present invention can be achieved. Further, from the viewpoint of not impairing the white grape aroma of the beverage and suppressing unnecessary costs, it is preferably 1,000,000 ppt or less, more preferably 500,000 ppt or less, based on the white grape flavor beverage.

[0039] When nerol is blended as the monoterpene alcohol, the lower limit is 50 ppt or more, preferably 100 ppt or more, based on the white grape flavor beverage. The upper limit is such that even if the blending amount of nerol is not excessive, the effects of the present invention can be achieved. Further, from the viewpoint of not impairing the white grape aroma of the beverage and suppressing unnecessary costs, it is preferably 1,000,000 ppt or less, more preferably 500,000 ppt or less, based on the white grape flavor beverage.

[0040] (Vanillin) Vanillin has the molecular formula C 8 H 8 O3 It is a compound represented by

[0041] The lower limit of the amount of vanillin blended is 5 ppt or more, preferably 10 ppt or more, based on the white grape flavor beverage. The upper limit is such that the effects of the present invention can be achieved even if the amount of vanillin blended is not excessive. Further, from the viewpoint of not impairing the aroma of white grapes in the beverage and suppressing unnecessary costs, it is preferably 500000 ppt or less, more preferably 100000 ppt or less, based on the white grape flavor beverage.

[0042] (Blending of the aroma components of the present invention) The aroma components of the present invention may be used alone or in combination of two or more. When two or more of the aroma components of the present invention are used in combination, the content of each aroma component may be within the above range. As the combination of the aroma components of the present invention, ethyl hexanoate and β-citronellol are preferable.

[0043] The content of the aroma components of the present invention in the beverage of the present invention is measured by the Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method. Examples of specific analysis conditions are as follows. [Analysis conditions for aroma component content] The beverage to be analyzed is diluted 10-fold with ultrapure water to prepare a sample solution. 10 mL of the sample beverage is placed in a vial for solid phase microextraction (SPME) containing 3.5 g of NaCl in advance and sealed. After each vial is shaken at 70 °C for 10 minutes, the SPME fiber (for example, DVB / CAR / PDMS, Stableflex 23Ga (Gray) 50 / 30 μm: manufactured by SIGMA-ALDRICH) is exposed to the headspace in the vial. After adsorbing the volatile components to the fiber at 70 °C for 5 minutes, desorption is carried out at the injection port for 5 minutes, and analysis is performed by GC / MS. The calibration curve is prepared by the standard addition method. [Analysis conditions for GC / MS] GC: 7890B manufactured by Agilent Technologies. MS: 5977A MSD manufactured by Agilent Technologies. Column: DB-WAX UI 30m × 0.25mm, film thickness 0.25μm, manufactured by Agilent Technologies. Flow rate: 1.0 ml / min. Injection method: Split injection (100:1). Split flow rate: 100 mL / min. Carrier gas: He. Inlet temperature: 240°C. Transfer line: 240 °C. Oven temperature: 40°C (5 min) → 5°C / min → 240°C (0 min), post-run 240°C (5 min). MS conditions: SIM 12.4 min ethyl hexanoate m / z99, 15.4 min ethyl heptanoate m / z113, 18.2 min ethyl octanoate m / z127, 20.9 min ethyl nonanoate m / z141, 23.3 min ethyl decanoate m / z101, 26.3 min β-citronellol m / z69.

[0044] (White grape juice) White grape juice is obtained by using the juice extracted from white grape fruits. For example, the squeezed juice (straight juice) may be used directly as white grape juice, or the processed squeezed juice may be used as white grape juice. Examples of the processed squeezed juice include concentrated juice obtained by concentrating the squeezed juice, reconstituted juice obtained by diluting the concentrated juice of the squeezed juice, etc.

[0045] Examples of the method for processing the squeezed juice include enzymatic treatment method, microfiltration method, ultrafiltration method, etc.

[0046] The squeezed juice may be a clarified transparent juice or a cloudy juice.

[0047] The grape variety used in the beverage of the present invention is not particularly limited. For example, Muscat (Muscat of Alexandria), Niagara, Rosario Bianco, Pitera Bianco, Chardonnay, Thompson Seedless, etc. may be mentioned. Among these, Muscat is preferred because it does not contain the aroma components of the present invention and the effects of the present invention are particularly likely to be exhibited. The above-mentioned white grapes may be used alone or in combination of two or more kinds.

[0048] The white grape juice may be used in combination with fruit juices obtained from fruits other than white grapes (for example, orange juice, tangerine juice, mandarin juice, grapefruit juice, lemon juice, lime juice, red grape juice, apple juice, peach juice, strawberry juice, banana juice, mango juice, etc.). When such fruit juices are used in combination with white grape juice, the blending amount can be appropriately adjusted according to the flavor to be obtained, etc., but from the viewpoint that the effects of the present invention are likely to be exhibited, it is preferable that more than half of the total amount of the fruit juices is white grape juice.

[0049] The juice content in the beverage of the present invention is not particularly limited. The higher the juice content of the white grapes, the easier it is to obtain the effects of the present invention. For example, the lower limit of the juice content of the white grapes may be preferably 10% by weight or more, more preferably 20% by weight or more, based on the white grape flavored beverage. Also, the upper limit of the juice content of the white grapes may be preferably 50% by weight or less, more preferably 30% by weight or less, based on the white grape flavored beverage.

[0050] Note that the "fruit juice content" is the relative concentration when the straight juice obtained by squeezing fruits is regarded as 100%, and it is converted based on the standard (°Bx) of the sugar refractometer reading shown in the JAS standard (Japanese agricultural and forestry standard for fruit beverages). For example, since the JAS standard for grape juice is 11°Bx, when 10% by weight of 55°Bx concentrated grape juice is blended in a beverage, the fruit juice content is 50%. However, when converting the fruit juice content of fruit juice based on the sugar refractometer reading of the JAS standard, sugars added to the fruit juice, such as honey, etc., excluding the sugar refractometer reading, shall be excluded. Also, usually the fruit juice amount is expressed in weight% (that is, the amount of fruit juice (g) per 100 g of beverage (w / w)).

[0051] The white grape juice used in the present invention may satisfy the definition of "concentrated fruit juice" in Article 2 of the "Japanese Agricultural and Forestry Standard for Fruit Beverages".

[0052] The beverage of the present invention may contain, together with the white grape juice, or instead of the white grape juice, a flavoring agent having the aroma of white grape juice. Even if it does not contain white grape juice, or even if the blending amount of white grape juice is small (for example, preferably 3% by weight or less, more preferably 2% by weight or less, and even more preferably 1% by weight or less with respect to the white grape flavor beverage), by adding a flavoring agent having the aroma of white grape juice to a solvent (such as water) suitable for drinking, a white grape flavor beverage can be obtained. Examples of such flavoring agents include those that can impart the aroma of white grape juice to beverages, foods, etc. Specifically, the main aroma components of Muscat of Alexandria (hexanol, cis-3-hexenol, trans-2-hexenol, linalool, geraniol, etc.) and the like can be mentioned. The blending amount of the flavoring agent having the aroma of white grape juice is appropriately set according to the strength and quality of the flavor to be obtained.

[0053] (Other components) In the beverage of the present invention, other raw materials and additives commonly used in general beverages can be appropriately blended within a range that does not inhibit the effects of the present invention. The blending amount can be appropriately set according to the effects to be obtained.

[0054] Examples of ingredients that can be blended into the beverage of the present invention include the following; saccharides (monosaccharides and disaccharides such as sucrose, fructose, glucose, lactose, maltose, etc.), sugar alcohols (oligosaccharides, erythritol, maltitol, etc.), isomerized sugars (fructose-glucose liquid sugar, etc.), sweeteners (stevia, aspartame, acesulfame K, sucralose, etc.), emulsifiers (sucrose fatty acid esters, lecithin, etc.), thickening stabilizers (soybean polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.), antioxidants (tocopherol, cysteine hydrochloride, etc.), pigments (carotenoid pigments, anthocyanin pigments, caramel pigments, various synthetic colorants, etc.), flavors, preservatives, antiseptics, fungicides, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, etc.) and minerals (potassium, sodium, calcium, magnesium, etc.), dietary fiber, etc.

[0055] In the beverage of the present invention, flavor deterioration and photo-degradation odor are masked even without the inclusion of an antioxidant. However, embodiments in which the beverage of the present invention contains an antioxidant are not excluded. For example, the beverage of the present invention may contain 0.05% by mass or less of an antioxidant. However, in the beverage of the present invention, it is preferable that no antioxidant is contained.

[0056] The beverage of the present invention may contain a solvent such as water. Further, the form of the beverage of the present invention is not particularly limited, and it may be a soft drink based on fruit juice, a carbonated beverage containing carbon dioxide, an alcoholic beverage containing alcohol, a jelly beverage containing a gelling agent, etc., but a non-alcoholic beverage is preferable.

[0057] (Properties of white grape flavor beverage) The beverage of the present invention is less likely to generate a photo-degradation odor even when irradiated with light from a fluorescent lamp, LED, etc. This is presumably because the odor components generated by light irradiation are masked by the aroma components of the present invention. The "photo-degradation odor" in the present invention means an odor resulting from a component change caused by light, and is also an odor sometimes referred to as an abnormal odor (resin odor) such as that of resin or plastic, or an abnormal odor (stink bug odor) such as that of a stink bug. The presence or absence of photo-degradation odor is specified by sensory evaluation.

[0058] In addition, the beverage of the present invention not only hardly exhibits an off-odor due to light deterioration, but also can suppress the deterioration of appearance such as the generation of floating substances even when stored for a long period (for example, 180 to 360 days at normal temperature).

[0059] <Method for producing white grape flavor beverage> The beverage of the present invention is obtained from the step of blending the aroma component of the present invention with white grape juice, and can be produced by an apparatus and conditions used in a normal beverage production method. Specific production methods include, for example, a method in which the aroma component of the present invention is added to a solution containing white grape juice (such as white grape squeezed juice) or a fragrance having the aroma of white grape juice, and appropriate sterilization treatment is performed before or after filling into a container.

[0060] Since white grape juice is derived from natural products, its acidity varies depending on the variety of white grape and the elapsed time (ripeness) after harvesting. From the viewpoint of easily obtaining a beverage with a good flavor, white grape juice preferably has a pH of 2.5 to 4.5. When the pH of the white grape juice is not within this numerical range, it can be adjusted by adding a pH adjuster or fruit juice other than white grape juice, or by adjusting the mixing ratio of multiple types of white grape juice.

[0061] As the pH adjuster, an organic or inorganic edible acid generally used as an acidulant or a salt thereof can be used. Examples of the organic acid include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, succinic acid, gluconic acid, etc. Examples of the inorganic acid include phosphoric acid, etc. Examples of the salt include sodium salt, calcium salt, potassium salt, etc. The amount of the pH adjuster used is not particularly limited as long as it can achieve the desired pH and does not significantly affect the flavor of the beverage.

[0062] The pH adjustment of the white grape juice may be performed at any timing before or after the addition of the aroma component of the present invention.

[0063] As a method of blending the aroma component of the present invention into white grape juice, there are methods such as adding the aroma component of the present invention to white grape juice as a fragrance (concentrates such as fruit juice, chemically synthesized compounds, etc.), and adding a food material (fruit juice, extract, etc.) containing the aroma component of the present invention to white grape juice.

[0064] From the viewpoint that a beverage with a good flavor is easily obtained, the beverage of the present invention preferably has a pH of 2.5 to 4.5. When the pH of the beverage of the present invention is not within this numerical range, it can be adjusted by using the above-mentioned pH adjuster or the like.

[0065] The type of container for filling the beverage of the present invention is not particularly limited, and examples include formed containers mainly composed of polyethylene terephthalate (PET bottles), metal cans, paper containers laminated with metal foil or plastic film, and sealed containers such as glass bottles. From the viewpoint that the beverage filled in the container is likely to generate a light deterioration odor and the effect of the present invention is particularly likely to be exhibited, the container for filling the beverage of the present invention is preferably a transparent container.

[0066] The method of sterilization treatment is not particularly limited, and examples include ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization, etc.

[0067] <Transparent Container-Filled Beverage and Its Display Method> By using a transparent container (such as a PET bottle) as the container for filling the beverage of the present invention, a transparent container-filled beverage containing the beverage of the present invention (hereinafter, also referred to as "the transparent container-filled beverage of the present invention") can be obtained.

[0068] Generally, white grape flavor beverages filled in transparent containers are easily exposed to light, and thus are likely to generate a light deterioration odor. However, in the transparent container-filled beverage of the present invention, since the above-mentioned aroma component is blended, the light deterioration odor is masked. In the present invention, "masking" means making an off-odor such as a light deterioration odor less likely to be felt by the aroma generated from the aroma component of the present invention.

[0069] For example, even when the transparent container-packed beverage of the present invention displayed in a store, on a shelf at home, etc. is irradiated with light at 4°C or higher and 40°C or lower and with an integrated illuminance of 500,000 lx·h or more, the generation of the light deterioration odor can be preferably masked. The irradiation amount of light may be 2,000,000 lx·h or less at 4°C or higher and 40°C or lower. As a method for displaying the transparent container-packed beverage of the present invention, there is no particular limitation as long as it is a method capable of irradiating light to any part of the transparent container-packed beverage of the present invention. Only one transparent container-packed beverage of the present invention may be placed on a shelf or the like, or a plurality of them may be arranged side by side.

[0070] <Light deterioration odor masking agent for white grape flavor beverage> As described above, since the aroma component of the present invention can mask the odor of the off-odor component generated by light irradiation, the aroma component can be used as a light deterioration odor masking agent for white grape flavor beverages. The light deterioration odor masking agent is not particularly limited as long as it contains the aroma component of the present invention, but preferably consists of the aroma component of the present invention. When the light deterioration odor masking agent contains components other than the aroma component of the present invention, the types and contents thereof can be appropriately set according to the effects to be obtained and the like.

[0071] <Method for masking light deterioration odor of white grape flavor beverage> As described above, by blending the aroma component of the present invention into the white grape flavor beverage, the light deterioration odor of the white grape flavor beverage can be masked. Details such as the types and amounts of the aroma components of the present invention to be blended are as described in the above <White grape flavor beverage>.

Examples

[0072] Hereinafter, examples will be shown to specifically explain the present invention, but the present invention is not limited to these examples.

[0073] <Production and evaluation of white grape flavor beverage (beverage containing white grape juice)> (1) Preparation of white grape flavor beverage 15% by mass of 68°Bx white grape (Muscat of Alexandria) transparent concentrated juice (manufactured by Bussan Food Material Co., Ltd.) and 5% by mass of 68°Bx white grape (variety mixture) transparent concentrated juice (manufactured by M.C. Foods Co., Ltd.) were mixed, and a juice dilution solution was prepared by diluting with water so that the white grape juice content was 20% by weight. Also, based on the solid-phase microextraction-gas chromatography method with a mass spectrometer, it was confirmed that the obtained juice dilution solution did not contain the aroma components of the present invention.

[0074] Various aroma components (ethyl octanoate, ethyl decanoate, β-citronellol, ethyl hexanoate, vanillin, ethyl hexanoate and β-citronellol, or maltol) were added to the obtained juice dilution solution to prepare a beverage containing white grape juice. In each beverage, white grape juice and various aroma components were blended so as to have the concentrations shown in Tables 1 to 7 below with respect to the beverage. The obtained beverage containing white grape juice was put into a PET bottle (500 ml) and refrigerated and stored in the dark until subjected to the following light irradiation test.

[0075] (2) Light irradiation of the beverage containing white grape juice While each beverage containing white grape juice was placed on a rotating sample table (trade name "EYELA LST-7 type", manufactured by Tokyo Rika Kikai Co., Ltd.) and rotated, light irradiation was performed under the following conditions using a light irradiation tester (trade name "EYELA LST-300 type", manufactured by Tokyo Rika Kikai Co., Ltd.). [Light source] Fluorescent lamp (trade name "Three-wavelength fluorescent lamp 400W type Rapid start type Daylight color FLR40SEX-N / M / 36AS10", manufactured by Hitachi Appliances, Inc.) [Settings of the light irradiation tester] Temperature control: 20°C Humidity control: No setting Illuminance control: 10000 Lux Integrated illuminance: 500000 Lux·hr

[0076] (3) Sensory evaluation After irradiating the beverages containing white grape juice with light, sensory evaluations were conducted on each beverage. The sensory evaluations were performed by 6 to 7 trained panelists on the "degree of flavor deterioration", "degree of light deterioration odor", and "degree of masking effect". Each evaluation was carried out based on the evaluation scores given by each panelist according to the following scoring criteria.

[0077] (Degree of flavor deterioration) The higher the score (highest score: 7 points), the more the deterioration of the unique aroma of white grape juice is suppressed. 7 points: No deterioration is observed at all. 6 points: Slight deterioration is observed. 5 points: A little deterioration is observed. 4 points: Relatively obvious deterioration is observed. 3 points: Deterioration is observed, but the quality as a beverage is met. 2 points: Considerable deterioration is observed, and there are concerns about complaints from consumers. 1 point: Very obvious deterioration is observed, and there is a high possibility of receiving complaints from consumers.

[0078] (Degree of light deterioration odor) The higher the score (highest score: 4 points), the more it indicates that no light deterioration odor is observed. 4 points: No light deterioration odor is observed. 3 points: A slight light deterioration odor is observed, but the quality as a beverage is met. 2 points: A light deterioration odor is observed, and there are concerns about complaints from consumers. 1 point: An obvious light deterioration odor is observed, and there is a high possibility of receiving complaints from consumers.

[0079] (Degree of masking effect by aroma components) The higher the score (highest score: 5 points), the higher the masking effect by aroma components (the aroma derived from the added aroma components is strong). 5 points: A masking effect by aroma components is observed. 4 points: A slightly observed masking effect by aroma components. 3 points: A slightly observed masking effect by aroma components. 2 points: The masking effect by the fragrance component is hardly recognized. 1 point: The masking effect by the fragrance component is not recognized.

[0080] (4) Results The results of the above sensory evaluations are shown in Tables 1 to 7. In the tables, in the column of "flavor deterioration", the result of "degree of flavor deterioration" is shown by the average value of the evaluation scores given by each panelist. In the column of "light deterioration odor", the result of "degree of light deterioration odor" is shown by the number of panelists for each evaluation score. In the column of "masking effect", the result of "degree of masking effect by the fragrance component" is shown by the average value of the evaluation scores given by each panelist.

[0081] [Table 1]

[0082] [Table 2]

[0083] [Table 3]

[0084]

[0085] [Table 4]

[0086] [Table 5]

[0087] [Table 6]

[0088] As can be understood from each table, when the aroma component of the present invention is blended into a white grape flavor beverage (beverage containing white grape juice), the deterioration of the unique aroma of white grape juice is suppressed without blending an antioxidant, and the generation of photo-degradation odor is masked.

[0089] Moreover, the higher the concentration of the aroma component of the present invention, the higher the tendency of the masking effect of the photo-degradation odor of the white grape flavor beverage.

[0090] On the other hand, as can be understood from Table 7, even when maltol, which is known as a flavor for beverages etc., is used instead of the aroma component of the present invention, the masking effect of the photo-degradation odor of the white grape flavor beverage was not sufficiently achieved.

[0091] <Manufacture and Evaluation of White Grape Juice Dilute Solution (Beverage Containing Low-Concentration White Grape Juice)> For reference, a beverage with a small amount of white grape juice (1% by weight based on the beverage) was prepared and irradiated with light in the same manner as <Manufacture and Evaluation of White Grape Flavor Beverage (Beverage Containing White Grape Juice)>. Usually, a beverage containing only 1% by weight of white grape juice based on the beverage has almost no aroma derived from white grape juice. On the other hand, even such a beverage can generate a photo-degradation odor due to light irradiation as follows. However, by blending the aroma component of the present invention, the photo-degradation odor in the beverage could be masked regardless of the content of white grape juice.

[0092] (1) Preparation of White Grape Juice Dilute Solution A juice dilution solution was prepared by diluting 68°Bx white grape (Muscat of Alexandria) transparent concentrated juice (manufactured by Bussan Food Materials Co., Ltd.) with carbonated water so that the white grape juice content rate became 1% by weight. In addition, 10% by mass of sugar syrup sugar and 0.1% by mass of citric acid were also blended into the juice dilution solution. Moreover, based on the solid-phase microextraction-gas chromatography method with a mass spectrometer, it was confirmed that the obtained juice dilution solution did not contain the aroma component of the present invention.

[0093] The obtained diluted fruit juice solution was put into a PET bottle (500 ml) and stored refrigerated in the dark until subjected to the light irradiation test.

[0094] (2) Light irradiation and sensory evaluation of the white grape juice diluted solution Light irradiation and sensory evaluation (degree of flavor deterioration and degree of light deterioration odor) were carried out in the same manner as <Manufacture and evaluation of white grape flavor beverage (beverage containing white grape juice)>. The results are shown in Table 8.

[0095]

Table 8

[0096] As shown in Table 8, even in a beverage containing only 1% by weight of white grape juice, flavor deterioration and light deterioration odor due to light irradiation were observed. Such deterioration due to light irradiation was also observed in white grape flavor beverages that do not contain white grape juice but contain flavorings having the aroma of white grape juice (data not shown).

Claims

A method for producing a white grape flavor beverage (excluding alcoholic beverages and beer - flavored beverages), comprising the step of blending a fragrance into a beverage containing white grape juice, wherein the fragrance contains at least one selected from the group consisting of a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms (excluding ethyl octanoate) at 1.0 ppb or more and a monoterpene alcohol (excluding α - terpineol) at 1.0 ppb or more with respect to the beverage, wherein the monoterpene alcohol contains at least one selected from the group consisting of β - citronellol and nerol, A method for producing a white grape flavor beverage (excluding alcoholic beverages and beer - flavored beverages).

2. The production method according to claim 1, wherein the fatty acid ester contains at least one selected from the group consisting of ethyl hexanoate, ethyl heptanoate, ethyl nonanoate, and ethyl decanoate.

3. The production method according to claim 1 or 2, wherein the beverage containing white grape juice does not contain an antioxidant.

4. The production method according to any one of claims 1 to 3, wherein the content of the white grape juice is 10% by weight or more and 50% by weight or less with respect to the beverage containing white grape juice.

5. The production method according to any one of claims 1 to 4, comprising the step of preparing the beverage containing white grape juice as a beverage packed in a transparent container.

6. A method for displaying a beverage packed in a transparent container, comprising the step of irradiating the beverage packed in a transparent container according to claim 5 with light having an integrated illuminance of 500000 lx·h or more at 4°C or more and 40°C or less.

7. A masking agent for the light - deterioration odor of a beverage containing white grape juice, wherein the masking agent for the light - deterioration odor is formulated to contain at least one selected from the group consisting of a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms (excluding ethyl octanoate) at 1.0 ppb or more and a monoterpene alcohol (excluding α - terpineol) at 1.0 ppb or more with respect to the beverage, wherein the monoterpene alcohol contains at least one selected from the group consisting of β - citronellol and nerol, A masking agent for the light - deterioration odor of a beverage containing white grape juice (excluding alcoholic beverages and beer - flavored beverages).

8. A beverage containing white grape juice (excluding alcoholic beverages and beer - flavored beverages In ( ), a step of blending one or more selected from the group consisting of a fatty acid ester of a fatty acid having 3 to 12 carbon atoms and an alcohol having 1 to 2 carbon atoms (however, excluding ethyl octanoate) at 1.0 ppb or more and a monoterpene alcohol (however, excluding α-terpineol) at 1.0 ppb or more with the beverage is included. The monoterpene alcohol includes one or more selected from the group consisting of β-citronellol and nerol. A method for masking the light deterioration odor of a beverage containing white grape juice.

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