Beverage, complexity enhancer for beverages, and method for enhancing the complexity of beverages

Abstract

To provide a beverage excellent in complexity.SOLUTION: There is provided a beverage containing a carboxylic acid ester and 4-ethyl guaiacol.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage, a beverage complexity enhancer, and a method for enhancing the complexity of a beverage. [Background technology]

[0002] Carboxylic acid esters often have fruity aromas and are used as flavorings. On the other hand, 4-ethylguaiacol is known as an off-flavor in alcoholic beverages such as beer, wine, sake, and shochu (see, for example, Non-Patent Document 1). [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] N-Live, the newsletter of the National Research Institute of Brewing, published by the National Research Institute of Brewing, March 31, 2016, Issue No. 29. [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] The inventors have discovered that combining a carboxylic acid ester with 4-ethylguaiacol results in a complex and balanced aroma, similar to that of real fruit, compared to the simple aroma perceived from the carboxylic acid ester alone; in other words, the complexity is enhanced. This invention is based on this unexpected finding and aims to provide a beverage with superior complexity. [Means for solving the problem]

[0005] This invention relates to a beverage containing a carboxylic acid ester and 4-ethylguaiacol. Because the beverage according to this invention contains a combination of a carboxylic acid ester and 4-ethylguaiacol, it exhibits superior complexity. Furthermore, due to its superior complexity, the beverage according to this invention offers an aroma close to that of real fruit, thereby improving palatability.

[0006] The above carboxylic acid ester may be at least one selected from the group consisting of acetate esters, propionic acid esters, butyric acid esters, valeric acid esters, and caproic acid esters. This results in a more complex flavor of the beverage.

[0007] The above carboxylic acid ester may be at least one selected from the group consisting of isoamyl acetate, ethyl caproate, and ethyl butyrate. This further enhances the complexity of the beverage.

[0008] The above beverage may contain 4-ethylguaiacol at a concentration of 0.01 mg / L or more and 100 mg / L or less. This will result in a more complex beverage.

[0009] The above beverage may be a non-fermented beverage.

[0010] The above-mentioned beverages may be in the form of beverages in containers.

[0011] The beverages mentioned above may be alcoholic beverages.

[0012] The above beverages may be in the form of RTD (Ready To Drink).

[0013] As described above, combining carboxylic acid esters and 4-ethylguaiacol can improve the complexity of beverages. Therefore, the present invention can also be considered as a beverage complexity enhancer containing carboxylic acid esters and 4-ethylguaiacol as active ingredients. The present invention can also be considered as a method for improving the complexity of beverages, which includes incorporating carboxylic acid esters and 4-ethylguaiacol. [Effects of the Invention]

[0014] According to the present invention, a beverage excellent in complexity can be provided. Since the beverage according to the present invention is excellent in complexity, it gives an aroma close to that of real fruits, improving the palatability.

Mode for Carrying Out the Invention

[0015] Hereinafter, embodiments for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0016] 〔Beverage〕 The beverage according to the present embodiment contains a carboxylic acid ester and 4-ethylguaiacol.

[0017] The carboxylic acid ester can be used without particular limitation as long as it is a compound having a structural formula corresponding to the dehydration condensation of a carboxylic acid and an alcohol. Specific examples of the carboxylic acid ester include, for example, a compound represented by the following general formula (1).

[0018]

Chemical formula

[0019] R 1 and R 2 The linear or branched alkyl group having 1 to 20 carbon atoms in R

[0020] R 1 and R 2Specific examples of the linear or branched alkyl group having 1 to 20 carbon atoms include, for example, methyl group, ethyl group, n-propyl group, 2-propyl group, n-butyl group, sec-butyl group, 2-methylpropyl group, tert-butyl group, n-pentyl group, 1-methylbutyl group, 1-ethylpropyl group, 1,1-dimethylpropyl group, 1,2-dimethylpropyl group, n-hexyl group, 1-methylpentyl group, 2-methylpentyl group, 3-methylpentyl group, 4-methylpentyl group, 1-ethylbutyl group, 2-ethylbutyl group, 1,1-dimethylbutyl group, 1,2-dimethylbutyl group, 1,3-dimethylbutyl group, 1,4-dimethylbutyl group, 2,2-dimethylbutyl group, 2,3-dimethylbutyl group, 3,3-dimethylbutyl group, 1-ethyl-2-methyl-propyl group, 1,1,2-trimethylpropyl group, n-heptyl group, 2-methylhexyl group, n-octyl group, isooctyl group, tert-octyl group, 2-ethylhexyl group, 3-methylheptyl group, n-nonyl group, isononyl group, 1-methyloctyl group, 2-ethylheptyl group, n-decyl group, 1-methylnonyl group, n-undecyl group, 1,1-dimethylnonyl group, n-dodecyl group, n-tetradecyl group, n-heptadecyl group, n-octadecyl group.

[0021] R 1 and R 2 The aromatic hydrocarbon group having 6 to 60 carbon atoms in R and R means a group obtained by removing one hydrogen atom bonded to a carbon atom constituting a ring from a monocyclic or polycyclic aromatic hydrocarbon. 1 and R 2 The aromatic hydrocarbon group having 6 to 60 carbon atoms in R and R may be, for example, an aromatic hydrocarbon group having 6 to 30 carbon atoms, or may be an aromatic hydrocarbon group having 6 to 18 carbon atoms.

[0022] R 1 and R 2 Specific examples of the aromatic hydrocarbon group having 6 to 60 carbon atoms in R and R include phenyl group, naphthyl group, biphenyl group, anthryl group, phenanthryl group, pyrenyl group, triphenylenyl group, indenyl group, fluorenyl group.

[0023] Examples of substituents include halogen atoms such as fluorine, chlorine, bromine, and iodine atoms, azi groups, sulfo groups, nitro groups, nitroso groups, cyano groups, hydroxyl groups, carboxyl groups, thiol groups, unsubstituted amino groups, and linear or branched alkyl groups having 1 to 20 carbon atoms.

[0024] Examples of linear or branched alkyl groups having 1 to 20 carbon atoms in substituents include methyl group, ethyl group, n-propyl group, 2-propyl group, n-butyl group, sec-butyl group, 2-methylpropyl group, tert-butyl group, n-pentyl group, 1-methylbutyl group, 1-ethylpropyl group, 1,1-dimethylpropyl group, 1,2-dimethylpropyl group, n-hexyl group, 1-methylpentyl group, 2-methylpentyl group, 3-methylpentyl group, 4-methylpentyl group, 1-ethylbutyl group, 2-ethylbutyl group, 1,1-dimethylbutyl group, 1,2-dimethylbutyl group, 1,3-dimethylbutyl group, 1, Examples include 4-dimethylbutyl group, 2,2-dimethylbutyl group, 2,3-dimethylbutyl group, 3,3-dimethylbutyl group, 1-ethyl-2-methylpropyl group, 1,1,2-trimethylpropyl group, n-heptyl group, 2-methylhexyl group, n-octyl group, isooctyl group, tert-octyl group, 2-ethylhexyl group, 3-methylheptyl group, n-nonyl group, isononyl group, 1-methyloctyl group, 2-ethylheptyl group, n-decyl group, 1-methylnonyl group, n-undecyl group, 1,1-dimethylnonyl group, n-dodecyl group, n-tetradecyl group, n-heptadecyl group, and n-octadecyl group.

[0025] These substituents may be present one at a time or multiple at a time, and if multiple substituents are present, they may be identical or different from one another. Furthermore, these substituents may have the substituents exemplified above, and these substituents may be bonded to each other via single bonds, substituted or unsubstituted methylene groups, oxygen atoms, or sulfur atoms to form a ring.

[0026] Carboxylic acid esters are, for example, acetate esters (in general formula (1), R 1Compounds in which R is a methyl group), propionic acid esters (in general formula (1), R 1 Compounds in which R is an ethyl group), butyrate esters (in general formula (1), R 1 Compounds in which R is an n-propyl group), valeric acid esters (in general formula (1), R 1 Compounds in which R is an n-butyl group), caproic acid esters (in general formula (1), R 1 It may be a compound in which the group is an n-pentyl group.

[0027] Specific examples of carboxylic acid esters include, for example, isoamyl acetate (in general formula (1), R 1 is a methyl group, R 2 Compounds in which R is a 3-methylbutyl group), ethyl caproate (in general formula (1), 1 is an n-pentyl group, R 2 Compounds in which R is an ethyl group), ethyl butyrate (in general formula (1), 1 is an n-propyl group, R 2 Compounds in which R is an ethyl group), ethyl acetate (in general formula (1), 1 is a methyl group, R 2 Compounds in which R is an ethyl group), ethyl isobutyrate (in general formula (1), 1 is a 2-propyl group, R 2 Examples include compounds in which the group is an ethyl group, with isoamyl acetate, ethyl caproate, and ethyl butyrate being preferred.

[0028] Carboxylic acid esters may be used individually or in combination of two or more types.

[0029] The carboxylic acid ester content of the beverage according to this embodiment is not particularly limited as long as it is an amount in which the aroma of the carboxylic acid ester can be sufficiently perceived (for example, an amount sufficiently greater than the threshold). The carboxylic acid ester content may be set according to the type of carboxylic acid ester used, but for example, the total amount of carboxylic acid ester relative to the total amount of beverage may be 0.001 mg / L or more and 1000 mg / L or less, 0.005 mg / L or more and 500 mg / L or less, 0.01 mg / L or more and 100 mg / L or less, 0.01 mg / L or more and 75 mg / L or less, 0.01 mg / L or more and 50 mg / L or less, 0.05 mg / L or more and 25 mg / L or less, or 0.1 mg / L or more and 10 mg / L or less.

[0030] Furthermore, for example, when isoamyl acetate is used as a carboxylic acid ester, the isoamyl acetate content may be, for example, 0.1 mg / L to 100 mg / L, 0.5 mg / L to 50 mg / L, 1 mg / L to 10 mg / L, or 2.5 mg / L to 7.5 mg / L relative to the total amount of the beverage.

[0031] Furthermore, for example, when ethyl caproate is used as the carboxylic acid ester, the ethyl caproate content may be, for example, 0.01 mg / L to 10 mg / L, 0.05 mg / L to 5 mg / L, 0.1 mg / L to 1 mg / L, or 0.25 mg / L to 0.75 mg / L based on the total amount of the beverage.

[0032] Furthermore, for example, when ethyl butyrate is used as the carboxylic acid ester, the ethyl butyrate content may be, for example, 0.01 mg / L to 10 mg / L, 0.05 mg / L to 5 mg / L, 0.1 mg / L to 1 mg / L, or 0.25 mg / L to 0.75 mg / L based on the total amount of the beverage.

[0033] The carboxylic acid ester content of the beverage according to this embodiment can be measured in accordance with the method described in "8.22 Low Boiling Point Aroma Components" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013). Furthermore, the carboxylic acid ester content of the beverage according to this embodiment can be adjusted, for example, by the type and amount of raw materials used. It can also be adjusted, for example, by incorporating carboxylic acid esters themselves or by incorporating raw materials containing carboxylic acid esters (e.g., flavoring compositions).

[0034] 4-ethylguaiacol (hereinafter also referred to as "4EG") is a compound also known as 2-methoxy-4-ethylphenol. 4EG is known as an off-flavor in alcoholic beverages. The beverage according to this embodiment, by combining a carboxylic acid ester with 4EG, unexpectedly achieves an improved complexity.

[0035] The 4EG content of the beverage according to this embodiment may be, for example, 0.01 mg / L to 100 mg / L, 0.02 mg / L to 75 mg / L, 0.03 mg / L to 50 mg / L, 0.04 mg / L to 40 mg / L, 0.05 mg / L to 30 mg / L, 0.06 mg / L to 25 mg / L, 0.07 mg / L to 20 mg / L, 0.08 mg / L to 15 mg / L, 0.09 mg / L to 10 mg / L, or 0.1 mg / L to 5 mg / L, relative to the total amount of the beverage.

[0036] The 4EG content of the beverage according to this embodiment can be measured using a gas chromatography-mass spectrometer (GC-MS) based on the solid-phase microextraction (SPME) method. Quantitative analysis is preferably performed by the standard addition method. Furthermore, the 4EG content of the beverage according to this embodiment can be adjusted, for example, by the type and amount of raw materials used. It can also be adjusted by, for example, incorporating 4EG itself or incorporating raw materials containing 4EG (e.g., a flavoring composition).

[0037] The beverage according to this embodiment may contain additives such as colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, and salts that are commonly added to beverages. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium lycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate. Examples of flavorings include beer flavor and fruit flavor. Examples of salts include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0038] The beverage according to this embodiment may be an alcoholic beverage with an alcohol content of 1 v / v% or more, or a non-alcoholic beverage with an alcohol content of less than 1 v / v%. In this specification, "alcohol" means ethanol unless otherwise specified.

[0039] The alcohol content of alcoholic beverages is not particularly limited and may be, for example, 1v / v% or more, 2v / v% or more, 3v / v% or more, 4v / v% or more, or 5v / v% or more. Furthermore, the alcohol content of beer-flavored alcoholic beverages may be, for example, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v / v% or less, 5v / v% or less, 4v / v% or less, or 3v / v% or less.

[0040] The alcohol content of non-alcoholic beverages may be less than 1 v / v%, 0.5 v / v%, 0.1 v / v%, or less than 0.005 v / v% (0.00 v / v%).

[0041] The beverage according to this embodiment may be non-carbonated or carbonated. Here, non-carbonated means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm²). 2 This refers to a gas pressure of less than 0.049 MPa (0.5 kg / cm²) at 20°C, and foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm²). 2 This refers to a pressure of 0.294 MPa (3.0 kg / cm²) or higher. If it is to be foamy, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm²). 2 It can be set to that extent.

[0042] The beverage according to this embodiment may be a non-fermented beverage. A non-fermented beverage is manufactured without fermentation by yeast or the like. Non-fermented beverages also include beverages manufactured by blending alcohol (for example, raw material alcohol, spirits, vodka) without fermentation by yeast or the like.

[0043] The beverage according to this embodiment can be placed in a container and provided as a packaged beverage. Any container that can be sealed is acceptable, and so-called metal containers (such as aluminum or steel cans or barrels) can be used. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available containers can be used. It is preferable to use a metal container because it can completely block gas, moisture, and light, and maintain stable quality at room temperature for a long period of time.

[0044] The beverage according to this embodiment may be, for example, a chuhai-flavored beverage. The beverage according to this embodiment may also be in the form of RTD (Ready To Drink) or RTS (Ready To Serve). RTD is a beverage that is consumed as is after opening the lid. RTS is a beverage that is consumed after diluting with ice, water, hot water, etc. In this specification, a chuhai-flavored beverage means chuhai or a beverage having a chuhai-like flavor. A chuhai-flavored beverage may contain fruit flavor and fruit juice. Examples of fruit species for the fruit flavor and fruit juice include Rosaceae fruits such as plums, apples, strawberries, and peaches, citrus fruits such as lemons, mandarins, grapefruits, oranges, limes, yuzu, kabosu, sudachi, and shikwasa, and grapes.

[0045] The beverage according to this embodiment can be manufactured by conventional methods, except for the addition of carboxylic acid esters and 4-ethylguaiacol, and adjusting their content within the above-described range as necessary. The addition of carboxylic acid esters and 4-ethylguaiacol, and the adjustment of their content, can be carried out, for example, by adding carboxylic acid esters and 4-ethylguaiacol to the raw material liquid. Carboxylic acid esters and 4-ethylguaiacol may be added to the raw material liquid as they are, or raw materials containing them (e.g., a flavoring composition) may be added to the raw material liquid. In this specification, "raw material liquid" means the liquid that forms the basis of the beverage.

[0046] The beverage according to this embodiment can be obtained by a manufacturing method that includes, for example, a blending step of blending a carboxylic acid ester and 4-ethylguaiacol, and optionally water, distilled alcohol (e.g., raw material alcohol, spirits, vodka), and various additives in a raw material tank. The carboxylic acid ester and 4-ethylguaiacol may be blended as they are, or they may be blended by adding, for example, raw materials containing them (e.g., a flavoring composition).

[0047] The manufacturing method according to this embodiment may further include a filtration step of filtering a mixture obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, glass bottles, and PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0048] The blending process may involve mixing while stirring with a stirrer or similar device to ensure that each component is thoroughly mixed. The filtration process can be carried out using a general filter or strainer. The first sterilization process may be carried out by plate sterilization, from the viewpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling process may be carried out in a clean room that maintains a level of cleanliness that is normally maintained in beverage manufacturing. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. It is also possible to perform unsterilized filling without performing the second sterilization process.

[0049] [Beverage complexity enhancer and method for enhancing beverage complexity] By combining a carboxylic acid ester with 4-ethylguaiacol, the complexity of the beverage is enhanced, resulting in a more complex and balanced aroma compared to the simple aroma perceived from the carboxylic acid ester alone, similar to the aroma found in real fruit. Therefore, one embodiment of the present invention provides a beverage complexity enhancer comprising a carboxylic acid ester and 4-ethylguaiacol as active ingredients. Another embodiment provides a method for enhancing the complexity of a beverage, comprising the formulation of a carboxylic acid ester and 4-ethylguaiacol.

[0050] The specific embodiments of the beverage complexity enhancer and the method for enhancing beverage complexity are as described above. According to the beverage complexity enhancer and method for enhancing beverage complexity according to this embodiment, the complexity of the beverage can be improved, and the palatability of the beverage is enhanced by allowing consumers to experience an aroma closer to that of real fruit. [Examples]

[0051] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0052] [Test Example 1: Beverage Manufacturing and Evaluation] A beverage was prepared by adding carboxylic acid esters (isoamyl acetate, ethyl caproate, or ethyl butyrate) and 4-ethylguaiacol (4EG) to water in the amounts shown in Tables 1-3.

[0053] The resulting beverages were subjected to a sensory evaluation of the "complexity" criterion by a panel of six selected individuals with discerning abilities. The evaluation was conducted on a 5-point scale from 1 to 5, and the average score of the six panel members was used as the evaluation score. To ensure consistency in evaluation criteria, the panel members coordinated their evaluations.

[0054] "Complexity" refers to the ability to perceive a complex and balanced aroma, similar to that of real fruit, compared to a simple aroma (e.g., a solvent-like scent) perceived from the carboxylic acid ester itself. A higher score indicates a closer resemblance to real fruit, i.e., superior complexity. The results are shown in Tables 1-3.

[0055] [Table 1]

[0056] [Table 2]

[0057] [Table 3]

[0058] The results shown in Tables 1-3 indicate that combining carboxylic acid esters (isoamyl acetate, ethyl caproate, or ethyl butyrate) with 4-ethylguaiacol (4EG) improves complexity.

[0059] [Test Example 2: Beverage Manufacturing and Evaluation] Beverages (non-alcoholic and alcoholic beverages) were produced by adding raw material alcohol (alcohol concentration: 65.5 v / v%), carboxylic acid esters (isoamyl acetate, ethyl caproate, or ethyl butyrate), and 4-ethylguaiacol (4EG) to water in the amounts shown in Tables 4-6.

[0060] The resulting beverages were subjected to sensory evaluation for the "complexity" evaluation item in the same manner as in Test Example 1. The results are shown in Tables 4-6.

[0061] [Table 4]

[0062] [Table 5]

[0063] [Table 6]

[0064] The results shown in Tables 4-6 indicate that even when used in alcoholic beverages, the improved complexity is maintained by combining carboxylic acid esters (isoamyl acetate, ethyl caproate, or ethyl butyrate) with 4-ethylguaiacol (4EG).

Claims

1. It contains a carboxylic acid ester and 4-ethylguaiacol, The carboxylic acid ester comprises isoamyl acetate, The isoamyl acetate content is 1 mg / L or more and 10 mg / L or less. A beverage having a 4-ethylguaiacol content of 0.2 mg / L or more and 10 mg / L or less.

2. A compound comprising a carboxylic acid ester and 4-ethylguaiacol, The carboxylic acid ester is at least one selected from the group consisting of isoamyl acetate, ethyl caproate, and ethyl butyrate. A non-fermented beverage having a 4-ethylguaiacol content of 0.2 mg / L or more and 10 mg / L or less.

3. A compound containing a carboxylic acid ester and 4-ethylguaiacol, The carboxylic acid ester comprises ethyl caproate, The ethyl caproate content is 0.25 mg / L or more and 10 mg / L or less. A containerized beverage having a 4-ethylguaiacol content of 0.2 mg / L or more and 10 mg / L or less.

4. A beverage according to any one of claims 1 to 3, which is an alcoholic beverage.

5. A beverage according to any one of claims 1 to 4, which is in the form of an RTD (Ready To Drink).

6. The active ingredients are a carboxylic acid ester and 4-ethylguaiacol. A beverage complexity enhancer wherein the carboxylic acid ester is at least one selected from the group consisting of isoamyl acetate, ethyl caproate, and ethyl butyrate.

7. A way to increase the complexity of beverages, The formulation includes a carboxylic acid ester and 4-ethylguaiacol. The carboxylic acid ester is at least one selected from the group consisting of isoamyl acetate, ethyl caproate, and ethyl butyrate. A method for improving the complexity of a beverage, wherein the content of 4-ethylguaiacol in the beverage is 0.2 mg / L or more and 10 mg / L or less.

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