Red grape flavored beverage

Abstract

Provided is a beverage capable of improving the balance between the intensity of red grape flavor and astringency. 【Solution means】The red grape flavor beverage of the present invention has a trans-linalool oxide concentration of 150 to 8000 ppb.

Description

Technical Field

[0001] The present invention relates to a red grape flavor beverage.

Background Art

[0002] Conventionally, fruit flavor beverages have been widely favored as palatable beverages that provide a fruity taste, and research and development to improve the original fruit-like flavor and aroma have been underway.

[0003] For example, Patent Document 1 discloses a fruit flavor beverage using phytic acid in a beverage having a sweetness of 5 or less and / or a Brix of 5 or less in order to improve the fruitiness of a sugar-free or low-sugar fruit flavor beverage. In addition, Patent Document 2 discloses using a predetermined amount of ethyl levulinate or ethyl valerate in order to obtain a juiciness and freshness of a grape juice-containing beverage. Further, Patent Document 3 discloses using nerolidol in order to improve the flavor of a grape juice-containing beverage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the technology described in Patent Document 1 did not specifically examine the red grape flavor, nor did it focus on improving the red grape-like characteristics. Also, in conventional red grape flavor beverages such as those described in Patent Documents 2 to 3, there was room for improvement in that while the red grape-like characteristics were improved, the astringency was felt more strongly.

Means for Solving the Problems

[0006] According to the present invention, the following technologies related to grape flavor beverages are provided.

[0007] [1] A red grape flavor beverage having a trans-linalool oxide concentration of 150 to 8000 ppb. [2] The red grape flavor beverage according to [1], having a sweetness degree of 5 or less. [3] The red grape flavor beverage according to [1] or [2], having a juice ratio (in terms of straight juice conversion) of 5% by mass or less. [4] The red grape flavor beverage according to any one of [1] to [3], containing a grape flavor. [5] The red grape flavor beverage according to any one of [1] to [4], being sugar-free. [6] The red grape flavor beverage according to any one of [1] to [5], containing a sweetener. [7] The red grape flavor beverage according to any one of [1] to [6], being a carbonated beverage. [8] The red grape flavor beverage according to any one of [1] to [7], being a non-alcoholic beverage. [9] The red grape flavor beverage according to any one of [1] to [8], being packed in a container.

Effects of the Invention

[0008] According to the present invention, a beverage capable of improving the balance between red grape-like characteristics and the intensity of astringency can be provided.

Modes for Carrying Out the Invention

[0009] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a~b" in the description of a numerical range represents a to b, unless otherwise specified.

[0010] In this specification, "grape-like flavor" means that when drinking a beverage, a unique rich sweetness, natural astringency, and mellow acidity felt when eating grape fruits are felt in a well-balanced manner, and a fragrance similar to that of fresh grape fruits is felt. It is intended to have a fragrance different from that of alcoholic grape-flavored beverages such as wine.

[0011] <Grape-flavored beverage> The grape-flavored beverage of this embodiment has a trans-linalool oxide concentration of 150 to 8000 ppb. Thereby, the balance between the grape-like flavor and the intensity of astringency can be improved. Although the details of the reason are not clear, when trans-linalool oxide is ingested as a beverage, the balance of sweetness, astringency, and acidity felt is close to the balance of sweetness, astringency, and acidity of grapes. Therefore, it is considered that by combining a specific amount of trans-linalool oxide with the grape flavor, the grape-like flavor can be improved. In addition, it is speculated that the astringency caused by a specific amount of trans-linalool oxide has good compatibility with grapes, and the astringency will be felt more strongly.

[0012] Hereinafter, each component contained in the grape-flavored beverage (hereinafter, also simply referred to as "beverage") of this embodiment will be described.

[0013] [trans-Linalool oxide] Trans-linalool oxide is a substance with the CAS number 34995-77-2, and is also referred to as trans-linalool oxide A, trans-furan trans-linalool oxide, etc.

[0014] The beverage of this embodiment has a trans-linalool oxide concentration of 150 to 8000 ppb. Thereby, the balance between the grape-like flavor and the intensity of astringency can be improved. In addition, trans-linalool oxide is preferably 300 ppb or more from the viewpoint of improving aroma, sweetness, and astringency, and more preferably 400 ppb or more from the viewpoint of further improving aroma and astringency and obtaining deliciousness. Also, trans-linalool oxide is preferably 5000 ppb or less, more preferably 3500 ppb or less, and even more preferably 3000 ppb or less from the viewpoint of further improving aroma, sweetness, and astringency and obtaining deliciousness.

[0015] trans-Linalool oxide may be used alone or as a mixture, and may also be contained in natural fruit juices or the like. However, when using fruit juices other than red grape juice, the concentration of fruit juices other than red grape juice should be such that the red grape flavor of this embodiment is not impaired.

[0016] The concentration of trans-linalool oxide in the beverage is determined by the solid-phase microextraction (SPME) method using a gas chromatograph-mass spectrometer.

[0017] [Red grape flavor] The red grape flavor of the beverage of this embodiment is obtained by using one or more selected from red grape juice, grape flavor, and the like.

[0018] The variety of red grapes used for red grape juice is not particularly limited. For example, it includes one or more selected from Concord, Kyoho, Koshu, Pione, Campbell Early, Delaware, Muscat Berry A, Steuben, Akamine, Fujiminori, Ruby Red, Cabernet Sauvignon, etc. All of them are preferably varieties with red, purple or black skin color in appearance and red to purple fruit juice.

[0019] Also, the red grape juice as a raw material may be any of the squeezed juice of grape fruits (straight juice), concentrated juice obtained by concentrating the squeezed juice, and reconstituted juice obtained by further diluting the concentrated juice. Further, the red grape juice may be either a clear juice or a cloudy juice that has been clarified by a precision filtration method, an enzyme treatment method, an ultrafiltration method, or the like.

[0020] As the grape flavor, any that exhibits a red grape-like aroma can be used, and known ones can be used. For example, those containing aroma components such as methyl N-methylanthranilate and 2-phenylethyl alcohol can be mentioned.

[0021] [Juice content rate] The juice content rate (in terms of straight juice conversion; mass %) of the beverage of this embodiment is preferably 5 mass % or less, more preferably 4 mass % or less, still more preferably 3 mass % or less, and further preferably 2 mass % or less, 1 mass % or less, 0.5 mass % or less, and 0.0 mass % in this order. By setting the juice content rate to be equal to or less than the above upper limit value, it is possible to improve the red grape-like flavor while having a low-juice or no-juice beverage.

[0022] Note that the juice content rate is the relative concentration when the Brix value or acidity of the squeezed juice (straight juice) of the juice obtained by squeezing the juice and not subjected to treatment such as concentration is set to 100%. Whether the juice content rate is calculated based on the Brix value or acidity is determined for each type of juice based on the JAS standard. Also, when converting the juice content rate of the juice based on the Brix value of the JAS standard, the Brix values of sugars, honey, etc. added to the juice are excluded from the calculation. For example, since the Brix value of grapes according to the JAS standard is 11, when 10 mass % of concentrated grape juice with a Brix value of 55 is blended in the beverage, a beverage with a juice content rate of 50 mass % is obtained.

[0023] In this embodiment, the fruit juice may include, in addition to red grape juice, white grape juice and fruit juices other than grape juice. Examples of fruit juices other than grape juice include orange juice, tangerine juice, mandarin juice, grapefruit juice, lemon juice, lime juice, pear juice, apple juice, peach juice, strawberry juice, banana juice, mango juice, and the like. The fruit juice contained in the beverage of this embodiment is preferably red grape juice, and the ratio (mass %) of red grape juice to the total fruit juice is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, and even more preferably 80% by mass or more, 90% by mass or more, 98% by mass or more, and 100% by mass in that order.

[0024] [Other components] The beverage of this embodiment may contain other components other than those described above as long as the effects of the present invention can be achieved. Specifically, it can contain components usually blended in beverages such as sweeteners, acidulants, flavors (excluding grape flavor), vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, and the like.

[0025] (Sweetener) Examples of the above sweeteners include saccharides such as fructose, sucrose, glucose, granulated sugar, lactose, fructose glucose syrup, and maltose; sugar alcohols; low-sweetness sweeteners such as xylitol and D-sorbitol; high-sweetness sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used alone or in combination of two or more.

[0026] However, the beverage of this embodiment may be sugar-free. That is, the content of saccharides may be less than 0.5 mass / volume%. Thereby, while meeting the needs of consumers who want to limit their intake of saccharides, the balance between the red grape flavor and the intensity of astringency can be improved.

[0027] (Acidulant) Examples of the above acidulant include citric acid, lactic acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phytic acid, ascorbic acid, acetic acid, and phosphoric acid, as well as salts thereof and the like. These may be used alone or in combination of two or more.

[0028] Regarding the combination of optional components included in the beverage of the present embodiment, reference embodiments are exemplified below. However, the beverage of the present embodiment is not limited to the following reference embodiments. (i) A red grape - flavored beverage consisting only of 150 - 8000 ppb of trans - linalool oxide, water, and grape flavor. (ii) A red grape - flavored beverage consisting only of 150 - 8000 ppb of trans - linalool oxide, water, grape flavor, and carbon dioxide gas. (iii) A red grape - flavored beverage consisting only of 150 - 8000 ppb of trans - linalool oxide, water, grape flavor, sweetener, and carbon dioxide gas. (iv) A red grape - flavored beverage consisting only of 150 - 8000 ppb of trans - linalool oxide, water, grape flavor, grape juice, and carbon dioxide gas.

[0029] Hereinafter, various characteristics of the beverage of the present embodiment will be described.

[0030] [Sweetness level] The beverage of the present embodiment preferably has a sweetness level of 5 or less, more preferably 4 or less, still more preferably 2 or less, and particularly preferably 1 or less. Thereby, a beverage can be obtained that has a low sweetness level and low sugar content while improving the grape - like flavor.

[0031] The sweetness level can be adjusted, for example, by the above - mentioned sweetener, fruit juice, and other various components.

[0032] Note that the sweetness intensity is a parameter indicating the strength of the sweetness of each sweetener when compared with sucrose. For example, the values described in "Comprehensive List of Sweeteners" (published by the Refined Sugar Industry Association in May 1990), "All about High-Sweetness Sweetener Sucralose" (published by Koryu Co., Ltd. in May 2003), "Dictionary of Beverage Terms" (published by Vivage Japan Co., Ltd. on June 25, Heisei 11) etc. can be adopted. When there is a range in the described sweetness intensity values, the median value is adopted. For example, the sweetness intensities of typical sweeteners are sucrose 1, glucose 0.65, fructose 1.5, sucralose 600, acesulfame potassium 200, and aspartame 200.

[0033] [Sugar content (Brix value)] The sugar content (Brix value) of the beverage (20 °C) of this embodiment can be appropriately set according to the palatability of the beverage. For example, it is preferably 5 or less, more preferably 4 or less, and even more preferably 2 or less, 1 or less, 0.9 or less, 0.7 or less, and 0.5 or less in that order.

[0034] The sugar content (Brix value) can be measured, for example, using a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.) to measure the indication of a sugar refractometer at 20 °C. The sugar content can be adjusted, for example, by the contents of the above-mentioned sweeteners, fruit juices, and other various components.

[0035] [Acidity] The acidity of the beverage of this embodiment is preferably 0.5 g / 100 ml or less, more preferably 0.3 g / 100 ml or less, and even more preferably 0.1 g / 100 ml or less. By setting the acidity within the above numerical range, the balance between the flavor of red grapes and the intensity of astringency can be improved while maintaining good taste.

[0036] The acidity can be expressed as the number of grams of acid contained in 100 ml in terms of citric acid (anhydrous citric acid g / 100 ml). The acidity can also be measured by the method defined in the JAS standard acidity measurement method, specifically, by the neutralization titration method (quantitative formula) using 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.

[0037] [pH] The pH of the beverage of this embodiment at 20°C is preferably 2.4 or more, more preferably 2.7 or more, and even more preferably 3.0 or more. On the other hand, the pH is preferably 7.6 or less, more preferably 7.0 or less, and when containing an acid, even more preferably 4.0 or less. By setting the pH within the above numerical range, the balance between the red grape flavor and the astringency can be improved while maintaining good taste.

[0038] The measurement of pH can be carried out by using a commercially available pH meter, etc. The adjustment of pH can be carried out, for example, by changing the amount of acidulant or using a pH adjuster.

[0039] [Carbon dioxide gas, alcohol] Also, the beverage of this embodiment may be a carbonated beverage containing carbon dioxide gas. The carbon dioxide gas pressure (20°C) of the beverage is preferably 1.5 to 5.5 gas volumes, and more preferably 3.5 to 5.0 gas volumes. The method of containing carbon dioxide gas in the beverage is not particularly limited and can be appropriately set by those skilled in the art. In the case of a carbonated beverage, physical properties such as pH are values for the beverage excluding carbon dioxide gas.

[0040] Also, the beverage of this embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage means a beverage that does not substantially contain alcohol, specifically, a beverage in which the alcohol content such as ethanol is less than 1.0 volume / volume%.

[0041] [Container] The containers used for the beverage of this embodiment include sealed containers made of a single material such as glass, paper, plastic (such as polyethylene terephthalate), aluminum, and steel, or composite materials or laminated materials thereof. Also, the type of the container is not particularly limited, and examples include plastic bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. From the viewpoint of being able to visually recognize the beverage from the outside, a plastic bottle is preferred.

[0042] The volume of the beverage is not particularly limited, but is preferably 100 to 2000 ml, and more preferably 100 to 500 ml from the viewpoint of being easy to finish drinking.

[0043] The method of heat sterilization treatment for the beverage filled in the container is not particularly limited, but in Japan, it is heat sterilized in accordance with the provisions of the Food Sanitation Law. Specifically, there are a method of filling a preservation container sterilized under aseptic conditions after high-temperature short-time sterilization (UHT sterilization method), and a retort sterilization method in which a retort treatment is performed after filling a preservation container such as a can with a prepared liquid.

[0044] [Drinking method] The beverage of this embodiment is preferably a beverage that can be drunk as it is without dilution. Among them, it is preferably a so-called Ready To Drink (RTD) that can be opened and drunk as it is.

[0045] [Selling temperature] The beverage of this embodiment is preferably for normal temperature or cold use. Cold use means that the liquid temperature of the beverage is lower than normal temperature, and is intended to be cooled to about 4 to 15°C.

[0046] The embodiments of the present invention have been described above, but these are examples of the present invention, and various configurations other than the above can also be adopted.

Examples

[0047] Hereinafter, the present invention will be described by way of examples and comparative examples, but the present invention is not limited thereto.

[0048] (1) Aroma component analysis method Regarding the concentration (ppb) of aroma components in the beverage, 10 g of the beverage to be analyzed was placed in a 20 mL vial, a standard solution was added, and it was subjected to GC / MS measurement by the SPME method. After each vial was shaken at 40 °C for 3 minutes, the SPME fiber (50 / 30 μm DVB / CAR / PDMS: Supelco) was exposed to the headspace in the vial, and volatile components were adsorbed onto the fiber at 40 °C for 30 minutes. Then, it was desorbed at the injection port for 5 minutes and analyzed by GC / MS. The calibration curve was prepared by the standard addition method, and cyclohexanol was used as the internal standard. [Analysis conditions for GC / MS] GC: 8890 manufactured by Agilent Technologies MS: 5977C manufactured by Agilent Technologies Column: HP-INNOWAX 60 m × 0.25 mm, film thickness 0.25 μm manufactured by Agilent Techologies Constant pressure mode: 152 KPa Injection method: Splitless Carrier gas: He Injection port temperature: 240 °C Transfer line: 240 °C Oven temperature: 40 °C (5 min) → 5 °C / min 100 °C → 1 °C / min 110 °C → 240 °C (10 min) Post run: 240 °C 5 min Measurement type: Scan Quantitative ion: trans-Linalool oxide (CAS 2396-83-0) 29 m / z

[0049] (2) Evaluation criteria · Evaluation criteria: "Grape-like flavor" Score 7: It can be clearly felt compared to the reference product. Score 6: It can be felt compared to the reference product. Score 5: It can be slightly felt compared to the reference product. Score 4: Equivalent to the reference product Score 3: Slightly less noticeable compared to the reference product Score 2: Not noticeable compared to the reference product Score 1: Much less noticeable compared to the reference product

[0050] · Evaluation criteria: "Strength of sweetness", "Strength of sourness", "Strength of astringency" Score 7: Much stronger compared to the reference product Score 6: Stronger compared to the reference product Score 5: Slightly stronger compared to the reference product Score 4: Equivalent to the reference product Score 3: Slightly weaker compared to the reference product Score 2: Weaker compared to the reference product Score 1: Much weaker compared to the reference product

[0051] · Evaluation criteria: "Goodness of fragrance", "Goodness of sweetness", "Goodness of sourness", "Goodness of astringency" Score 7: Much better compared to the reference product Score 6: Better compared to the reference product Score 5: Slightly better compared to the reference product Score 4: Equivalent to the reference product Score 3: Slightly less good compared to the reference product Score 2: Less good compared to the reference product Score 1: Much less good compared to the reference product

[0052] · Evaluation criteria: "Tastiness" Score 7: Much tastier compared to the reference product Score 6: Tastier compared to the reference product Score 5: Slightly tastier compared to the reference product Score 4: Equivalent to the reference product Score 3: Slightly less tasty compared to the reference product Score 2: Less tasty compared to the reference product Score 1: Much less tasty compared to the reference product

[0053] (3) Preliminary Experiments 1 and 2 [Preliminary Experiment 1: Influence of Sweetness Degree] To pure water, grape flavor (methyl N-methyl-anthranilate: 5 ppm) and fructose-glucose syrup were added to achieve the sweetness degrees shown in Table 1, and carbon dioxide gas was filled to a gas pressure of 4.0 volumes to prepare a bottled carbonated beverage, which was allowed to stand at 4°C overnight and used as an evaluation sample. Six trained panelists tasted each evaluation sample (at 4°C) and conducted a seven-point evaluation on "grape-likeness" according to the above evaluation criteria (2), and the average value was calculated. The results are shown in Table 1.

[0054] [Preliminary Experiment 2: Influence of Juice Content] To pure water, grape flavor (methyl N-methyl-anthranilate: 5 ppm) and red grape juice were added to achieve the juice contents shown in Table 1, and carbon dioxide gas was filled to a gas pressure of 4.0 volumes to prepare a bottled carbonated beverage, which was allowed to stand at 4°C overnight and used as an evaluation sample. Five trained panelists tasted each evaluation sample (at 4°C) and conducted a seven-point evaluation on "grape-likeness" according to the above evaluation criteria (2), and the average value was calculated. The results are shown in Table 1.

[0055]

Table 1

[0056] From Table 1, it was found that the lower the sweetness degree or juice content, the less "grape-likeness" was felt.

[0057] (4) Examples To pure water, trans-linalool oxide and grape flavor (methyl N-methyl-anthranilate: 5 ppm) were added, and carbon dioxide gas was filled to a gas pressure of 4.0 volumes to prepare a sugar-free carbonated beverage in a container, which was allowed to stand at 4°C overnight and used as an evaluation sample (sweetness degree 0, citric acid acidity 0 (g / 100 ml), juice content 0 mass%). Five panelists trained with each evaluation sample (at 4°C) tasted the samples, and conducted a seven-point evaluation according to the evaluation criteria in (2) above for the "intensity" and "goodness" (quality) of "red grape flavor", "pleasant aroma", "sweetness", "sourness", and "astringency", respectively, and calculated the average value. The results are shown in Table 2.

[0058]

Table 2

Claims

1. A red grape flavored beverage having a trans-linalool oxide concentration of 300 to 3500 ppb.

2. 2. The red grape flavored beverage according to claim 1, having a sweetness level of 5 or less.

3. The red grape flavored beverage according to claim 1 or 2, having a fruit juice ratio (converted into straight fruit juice) of 5% by mass or less.

4. 3. The red grape flavored beverage of claim 1 or 2, comprising a grape flavor.

5. 3. The red grape flavored beverage according to claim 1 or 2, which is sugar-free.

6. 3. The red grape flavored beverage according to claim 1 or 2, further comprising a sweetener.

7. The red grape flavored beverage according to claim 1 or 2, which is a carbonated beverage.

8. The red grape flavored beverage according to claim 1 or 2, which is a non-alcoholic beverage.

9. The red grape flavored beverage according to claim 1 or 2, which is packaged in a container.

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