Mint-flavored drinks

Abstract

To provide a novel technique that can suppress a foreign odor and an irritating aftertaste in a mint flavor beverage comprising carvone.SOLUTION: A mint flavor beverage contains carvone whose content is 0.1 ppm or more and furfural whose content is 0.1 ppb or more and 1000 ppb or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to mint-flavored beverages. [Background technology]

[0002] Mint is a type of herb that belongs to the genus Mentha in the family Lamiaceae. Mint is characterized by its refreshing aroma and flavor, and many foods, beverages, and cosmetics on the market contain mint to impart their distinctive flavor and cooling sensation.

[0003] Known beverages that use mint include refreshing summer drinks with a cooling taste and cocktails such as the mojito. Typical mints used in beverages include peppermint and spearmint. Peppermint, also known as peppermint or common menthol, has a refreshing, cool, and slightly pungent aroma that clears the nose. On the other hand, spearmint, also known as Dutch mint or green menthol, has a scent that is primarily carvone, which is less pungent than peppermint and has a gentle, sweet aroma. Extracts of both mints and flavorings containing their main aroma components are used in mint-flavored beverages. Furthermore, for example, the beverage described in Patent Document 1 is known as a beverage containing carvone. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-178603 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a novel technology that can suppress the unpleasant odor and irritating aftertaste of carvone-containing mint-flavored beverages. [Means for solving the problem]

[0006] In producing a mint-flavored beverage, the present inventors came up with the idea of ​​producing a beverage containing carvone. However, the inventors have noticed that in the case of mint-flavored beverages containing carvone, particularly mint-flavored beverages containing alcohol, the carvone gives off an unpleasant odor and taste that can be considered artificial, similar to that of oral care products, and a pungent aftertaste, which ultimately reduces the palatability of the beverage. In this specification, the term "off-flavor" refers to a taste or aroma that is reminiscent of something other than mint when ingested, and the term "irritating aftertaste" refers to a cool sensation or the like that remains in the mouth and is perceived as an aftertaste irritation.

[0007] As a result of extensive research, the inventor discovered that the unpleasant odor and irritating aftertaste of a mint-flavored beverage can be suppressed by adding a specific amount of furfural together with carvone, and thus completed the present invention.

[0008] The gist of the present invention is as follows. [1] Carvone whose content is 0.1 ppm or more, A mint-flavored beverage containing furfural, the content of which is 0.1 ppb or more and 1000 ppb or less. [2] The mint-flavored beverage according to [1], wherein the ratio (B) / (A) of the furfural content (B) to the carvone content (A) is 0.0002 or more and 1.0 or less. [3] The mint-flavored beverage according to [1] or [2], wherein the mint-flavored beverage is an alcoholic beverage. [4] The mint-flavored beverage according to [3], having an alcohol content of 1 v / v% or more and 9 v / v% or less. [5] The mint-flavored beverage according to any one of [1] to [4], wherein the mint-flavored beverage is a packaged beverage. [6] The mint-flavored beverage according to any one of [1] to [5], wherein the acidity converted to citric acid is 0.10 g / 100 ml or more. [7] The mint-flavored beverage according to any one of [1] to [6], wherein the carbon dioxide pressure is 1.5 to 4.0 gas volumes. [8] Carvone is contained at a content of 0.1 ppm or more, A method for producing a mint-flavored beverage, which comprises adding furfural at a content of 0.1 ppb or more and 1000 ppb or less. [9] A method for suppressing the unpleasant odor and irritating aftertaste of a mint-flavored beverage containing 0.1 ppm or more of carvone, comprising: The suppression method includes adding furfural to the mint-flavored beverage at a content of 0.1 ppb or more and 1000 ppb or less. [Effects of the Invention]

[0009] According to the present invention, a novel technology can be provided that can suppress the unpleasant odor and irritating aftertaste of mint-flavored beverages containing carvone. DETAILED DESCRIPTION OF THE INVENTION

[0010] An embodiment of the present invention will be described below. The present embodiment relates to a mint-flavored beverage, which contains carvone at a content of 0.1 ppm or more and furfural at a content of 0.1 ppb or more and 1000 ppb or less.

[0011] In this specification, a mint-flavored beverage refers to a beverage that has a taste and aroma that can be associated with mint when consumed. Specific examples of mint include peppermint and spearmint. However, it is sufficient that the beverage be associated with a plant classified as mint; it is not necessary to specify a specific plant.

[0012] The mint-flavored beverage of this embodiment may be either an alcoholic beverage or a non-alcoholic beverage, and is not particularly limited, but is preferably an alcoholic beverage, since the application of the configuration of the present invention can further reduce unpleasant odors and irritating aftertastes. As used herein, an alcoholic beverage refers to a beverage containing alcohol such as ethanol, with an alcohol content of 1 v / v% or more. Furthermore, as used herein, a non-alcoholic beverage refers to a beverage with an alcohol content of less than 1 v / v%. A non-alcoholic beverage may also be a beverage with an alcohol content of substantially 0.0 v / v%.

[0013] When the mint-flavored beverage of this embodiment is an alcoholic beverage, the alcohol content is not particularly limited, but it is more preferable that the alcohol content be 1 v / v% or more and 9 v / v% or less, since the application of the configuration of the present invention can further suppress the unpleasant odor and irritating aftertaste.

[0014] Alcoholic beverages are produced, for example, by blending water with a base alcoholic beverage, which serves as the alcohol source. The base alcoholic beverage is not particularly limited, but may be, for example, a distilled alcoholic beverage. Examples of distilled alcoholic beverages include gin, whiskey, vodka, shochu, and raw material alcohol. For example, one or more of these may be contained in the mint-flavored beverage of this embodiment when it is an alcoholic beverage.

[0015] As described above, the mint-flavored beverage of this embodiment contains carvone and furfural.

[0016] Carvone (2-isopropyl-5-methylphenol) is C 10 H 14 Carvone is a type of monoterpene ketone represented by the general formula (I) and represented by the general formula (I). Carvone is contained in herbs such as spearmint and caraway, and has a sweet, mildly stimulating mint aroma. The carvone contained in the mint-flavored beverage of this embodiment may be either the L-isomer or the D-isomer, or may be a mixture of the L-isomer and the D-isomer, such as a racemic form. In the mint-flavored beverage of this embodiment, carvone is contained in a content of 0.1 ppm or more. Although the upper limit of the carvone content is not particularly limited, it is preferably 1500 ppm or less, more preferably 500 ppm or less, and even more preferably 200 ppm or less, in order to more sufficiently suppress the unpleasant odor and irritating aftertaste caused by carvone.

[0017] Furfural (2-furancarboxaldehyde) is a type of aromatic aldehyde represented by the formula C5H4O2. Furfural is produced, for example, by pyrolysis of sugars (pentose sugars) under acidic conditions, and has an almond-like odor. In the mint-flavored beverage of this embodiment, the furfural content is 0.1 ppb or more and 1000 ppb or less.

[0018] Furthermore, in the mint-flavored beverage of this embodiment, from the viewpoint of improving the flavor (taste), it is preferable that the ratio (B) / (A) of the furfural content (B) to the carvone content (A) is 0.0002 or more and 1.0 or less, more preferably 0.001 or more and 0.5 or less, and even more preferably 0.01 or more and 0.5 or less. The unit of (A) for carvone is ppm, and the unit of (B) for furfural is ppb. In addition, since this can further improve the flavor, it is preferable that the above ratio (B) / (A) is 0.0002 or more and 1.0 or less, and the furfural content is 0.1 ppb or more and 500 ppb or less, more preferably 0.5 ppb or more and 50 ppb or less, and even more preferably 1 ppb or more and 50 ppb or less.

[0019] In addition, the method for adjusting the contents of carvone and furfural in the mint-flavored beverage of this embodiment is not particularly limited, and can be carried out appropriately by a person skilled in the art. The carvone and furfural contents can be calculated from the raw material composition of the mint-flavored beverage of this embodiment, or can be obtained by a known method using a gas chromatograph mass spectrometer (GC / MS). Specifically, the carvone content in the beverage can be determined by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method described in JP 2020-178603 A. Furfural can also be quantitatively measured by derivatizing it and then analyzing it with GC / MS, similar to other aldehydes, as described in, for example, Vesely et al., Journal of Agricultural and Food Chemistry, 2003, vol. 51, pp. 6941-6944.

[0020] In addition to carvone and furfural, the mint-flavored beverage of this embodiment may contain other ingredients as needed to the extent that the object of the present invention can be achieved. Examples of other ingredients include, in addition to water, other ingredients that impart a mint flavor, fruit juice, acidulants, flavorings, vitamins, coloring agents, antioxidants, emulsifiers, preservatives, sweeteners, salt, seasonings, extracts, pH adjusters (e.g., citric acid, sodium citrate), quality stabilizers, thickeners, etc.

[0021] Other components that impart a mint flavor include, for example, mint extracts and flavorings. The method for producing the mint extract is not particularly limited and can be determined appropriately by those skilled in the art.

[0022] Furthermore, the mint-flavored beverage of this embodiment preferably has an acidity, converted to citric acid, of 0.10 g / 100 ml or more, since the application of the configuration of the present invention can further reduce unpleasant odors and irritating aftertastes.

[0023] The acidity of a beverage is the number of grams of organic acids contained in 100 mL of beverage converted to citric acid (g anhydrous citric acid / 100 mL), and can be measured using known methods and devices. A specific measurement method is the method specified in the JAS standard for measuring acidity, more specifically, the neutralization titration method (quantitative method) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution. Therefore, the acidity value can also be adjusted as appropriate by those skilled in the art, for example, by changing the type or content of the organic acid added to the beverage.

[0024] The mint-flavored beverage of this embodiment may also contain carbon dioxide gas. The gas pressure when carbon dioxide gas is contained is not particularly limited and can be appropriately determined by those skilled in the art. However, since the application of the configuration of the present invention can further suppress unpleasant odors and irritating aftertastes, the gas pressure is preferably 1.5 to 4.0 gas volumes. The gas volume refers to the ratio of the volume of carbon dioxide dissolved in the beverage to the volume of the beverage at 1 atmosphere and 20°C. The gas volume value can be obtained by cooling a sample to 20°C, attaching a gas pressure gauge, opening the stopcock once to release gas (sniff), immediately closing the stopcock, and vigorously shaking the beverage, and then determining the value when the pressure becomes constant.

[0025] The mint-flavored beverage of this embodiment can be obtained by mixing raw water, carvone, furfural, and other ingredients that may be added as needed. In producing a mint-flavored beverage, the order in which components are added is not particularly limited and can be determined appropriately by those skilled in the art. The raw water may be water itself or a solution of the components contained therein. Furthermore, each component added to the mint-flavored beverage may be added alone or as a mixture with other components. For example, carvone may be added to the beverage in a state where it is mixed with other compounds that can impart a mint flavor to the beverage.

[0026] In addition, when making a carbonated beverage, in addition to using water containing carbon dioxide (carbonated water) as the raw water in the above dilution process, carbonation can be performed to achieve a predetermined gas volume before filling into a container.

[0027] The mint-flavored beverage of the present embodiment produced can be, for example, sealed in a container to form a packaged beverage. The method of sealing the beverage into the container is not particularly limited, and can be carried out, for example, according to a conventional method. Known containers can also be appropriately selected and used, and are not particularly limited in terms of material or shape. Specific examples of containers include paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.

[0028] As described above, according to this embodiment, by adding furfural at a content of 0.1 ppb to 1000 ppb in a mint-flavored beverage containing 0.1 ppm or more of carvone, it is possible to suppress, for example, the unpleasant odor or irritating aftertaste that may be considered artificial, which is derived from carvone, thereby contributing to the provision of a more palatable beverage. [Example]

[0029] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples.

[0030] [Preparation of beverage base liquid] A beverage base liquid (alcohol 5.1 v / v%, acidity 0.20 g / 100 ml, carbon dioxide pressure 2.3 gas volumes) was prepared according to the formulation shown in Table 1.

[0031] [Table 1]

[0032] [Reference exam] Carvone was added to the beverage base liquid at the content shown in Table 2 to prepare beverage samples 1-2 to 1-7. Three trained panelists evaluated the samples for (a) the mint-like taste and aroma (mint flavor) derived from carvone, (b) the unpleasant odor derived from carvone, (c) the stimulating aftertaste derived from carvone, and (d) flavor (taste), using Sample 1-1 without added carvone as a control (score 0).

[0033] For (a) to (c), the evaluation was carried out using the following seven-point scale, with +3 points being the strongest evaluation score. +3 points: significantly stronger than the control, +2 points: stronger than the control, +1 point: slightly stronger than the control, 0 point: similar to the control, -1 point: slightly weaker than the control, -2 points: weaker than the control, -3 points: significantly weaker than the control

[0034] For (d), the evaluation was carried out on the following seven-point scale, with +3 points being the highest score (the most delicious). +3 points: significantly better than the control, +2 points: better than the control, +1 point: slightly better than the control, 0 point: similar to the control, -1 point: slightly worse than the control, -2 points: worse than the control, -3 points: significantly worse than the control The results are shown in Table 2.

[0035] [Table 2]

[0036] As can be seen from Table 2, when 0.1 ppm or more of carvone was added to the beverage base liquid, the mint flavor derived from carvone was noticeable, but the unpleasant odor and irritating aftertaste derived from carvone also became noticeable.

[0037] [Test Example 1] Samples 2-1 to 2-7 were prepared by adding furfural to Sample 1-7 (carvone concentration 500 ppm), whose flavor rating was lowered by the addition of carvone in the reference test, at the contents shown in Table 3. Of these, Samples 2-2 to 2-7 correspond to Examples. Using Sample 1-7 as a control (score 0), a sensory evaluation test similar to the reference test was conducted on these samples. The results are shown in Table 3.

[0038] [Table 3]

[0039] As can be seen from Table 3, when furfural was added in the range of 0.1 to 1000 ppb to Sample 1-7 containing 500 ppm of carvone, the unpleasant odor and irritating aftertaste derived from carvone were reduced.

[0040] [Test Example 2] Sample 3-1, in which 0.1 ppm of carvone was added to the base liquid, was used as the control (score 0), and sensory evaluation tests were conducted in the same manner as the reference test on Samples 3-2 to 3-4, which are examples in which 1, 50, or 500 ppb of furfural was added to Sample 3-1. The results are shown in Table 4.

[0041] [Table 4]

[0042] As can be seen from Table 4, compared to the mint-flavored beverage of Sample 3-1, which is a comparative example, the mint-flavored beverages of Examples 3-2 to 3-4 had reduced unpleasant odors and irritating aftertastes.

[0043] [Test Example 3] Sample 4-1, in which 1000 ppm of carvone was added to the base liquid, was used as the control (score 0), and sensory evaluation tests were conducted in the same manner as the reference test on Samples 4-2 to 4-3, which are examples in which 1, 50, or 500 ppb of furfural was added to Sample 4-1. The results are shown in Table 5.

[0044] [Table 5]

[0045] As can be seen from Table 5, compared to the mint-flavored beverage of Sample 4-1, which is a comparative example, the mint-flavored beverages of Examples 4-2 and 4-3 had reduced unpleasant odors and irritating aftertastes.

Claims

1. Carvone whose content is 0.1 ppm or more; A mint-flavored beverage containing furfural, the content of which is 0.1 ppb or more and 1000 ppb or less.

2. 2. The mint-flavored beverage according to claim 1, wherein the ratio (B) / (A) of the furfural content (B) to the carvone content (A) is 0.0002 or more and 1.0 or less.

3. The mint-flavored beverage according to claim 1 or 2, wherein the mint-flavored beverage is an alcoholic beverage.

4. 4. The mint-flavored beverage according to claim 3, wherein the alcohol content is 1% v / v or more and 9% v / v or less.

5. The mint-flavored beverage according to any one of claims 1 to 4, wherein the mint-flavored beverage is a packaged beverage.

6. 6. The mint-flavored beverage according to claim 1, wherein the acidity calculated as citric acid is 0.10 g / 100 ml or more.

7. 7. The mint-flavored beverage according to claim 1, wherein the carbon dioxide pressure is 1.5 to 4.0 gas volumes.

8. Carvone is contained in an amount of 0.1 ppm or more, A method for producing a mint-flavored beverage, comprising adding furfural at a content of 0.1 ppb or more and 1000 ppb or less.

9. A method for suppressing an unpleasant odor and a pungent aftertaste of a mint-flavored beverage containing 0.1 ppm or more of carvone, comprising: The suppression method includes adding furfural to the mint-flavored beverage so that the content is 0.1 ppb or more and 1000 ppb or less.

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