JP6883448B2 - Beverages containing nootkatone - Google Patents

Description

The present invention relates to a packaged beverage containing nootkatone. In particular, the present invention relates to a beverage in which a heavy aftertaste caused by nootkatone, particularly bitterness and astringent taste, is suppressed.

Nootkatone (nootkatone) is known as an aroma component characteristic of grapefruit and the like, and nootkatone may be blended into foods and drinks to give a citrus aroma and fruit juice feeling to beverages. For example, Patent Document 1 proposes to suppress an unpleasant odor caused by vitamin B1 by blending nootkatone and limonene in a beverage in a specific ratio.

In addition, many sports drinks (sports drinks) whose osmotic pressure, electrolyte concentration, and sugar concentration are adjusted in order to replenish the water and electrolytes lost due to exercise and vigorous activity are provided on the market (Patent Document 2). ~ 5).

Japanese Unexamined Patent Publication No. 2011-167144 Special Table No. 9-508804 Japanese Unexamined Patent Publication No. 2004-123642 Japanese Unexamined Patent Publication No. 2006-304775 JP-A-2007-510758

In general, terpenes such as limonene and nootkatone may be added to beverages to improve ease of drinking and freshness. However, when the present inventors examined in detail the blending of nootkatone into a beverage, when a relatively large amount of nootkatone was blended in the beverage, the heavy aroma caused by the nootkatone was remarkably perceived as an aftertaste (bitter taste or astringent taste). It became clear that the ease of drinking the beverage was hindered. In particular, in relatively light-tasting beverages such as near water and sports beverages, it has been clarified that the combination of nootkatone hinders the ease of drinking, especially the ease of drinking at once.

In view of such a situation, an object of the present invention is to provide a beverage containing nootkatone with improved ease of swallowing and ease of swallowing (chuggability). In particular, an object of the present invention is to provide a beverage that can be drunk when thirsty, and that is easy to drink while containing nootkatone.

As a result of diligent studies on the above problems, the present inventors have found that even in a beverage containing nutcaton, the ease of drinking of the beverage can be significantly improved by adding emulsified particles having a fine average particle size. We have found and completed the present invention.

The present invention includes, but is not limited to, the following inventions.
(1) The beverage containing nutcaton and containing emulsified particles, wherein the average particle size of the emulsified particles is 50 to 250 nm.
(2) The packaged beverage according to (1), wherein the concentration of nootkatone is 0.01 to 10 ppm.
(3) The packaged beverage according to (1) or (2), wherein the average particle size of the emulsified particles is 200 nm or less.
(4) The packaged beverage according to any one of (1) to (3), wherein the ^{Na + concentration is 10 to 100 mg / 100 ml.}
(5) The packaged beverage according to any one of (1) to (4), which has a Brix value of 3 to 9.
(6) The packaged beverage according to any one of (1) to (5), wherein the osmotic pressure of the beverage is 100 to 500 mOsm / kg.
(7) A method for producing a packaged beverage containing emulsified particles containing nutcaton, which prepares a beverage by blending emulsified particles having an average particle size of 50 to 250 nm, and the prepared beverage in a container. The above method, comprising the step of filling in.

According to the present invention, it is possible to obtain an easy-to-drink beverage in which the heavy aroma and aftertaste (bitter taste and astringent taste) caused by nootkatone are reduced.

Nootkatone The packaged beverage of the present invention contains nootkatone. Nootkatone is a type of _{sesquiterpene ketone represented by the molecular formula C 15} H ₂₂ O, and the natural d-nootkatone is one of the compounds that make up the characteristic scent of grapefruit (especially white). is there.

In the present invention, nootkatone may be blended in a beverage as a synthetic product or extracted / isolated from a natural product, or may be blended in the beverage as an essential oil or a flavor containing nootkatone. Nootkatone is one of the components constituting the flavor of grapefruit, and in a preferred embodiment, it is preferable to use the essential oil or flavor of grapefruit in the beverage of the present invention. In this case, nutcaton is added to the beverage as an oil droplet concentrate (generally 0.001 to 0.2% by weight, preferably 0.01 to 0.15% by weight) and emulsified in the beverage of the present invention. It exists as a particle. That is, in the present invention, it is preferable to use an emulsified flavor in which an essential oil derived from grapefruit is dispersed.

The content of nootkatone in the beverage of the present invention is preferably 0.01 to 100 ppm, more preferably 0.05 to 10 ppm, still more preferably 0.1 to 1 ppm. If the content of nootkatone is excessive, the aroma caused by the nootkatone becomes too prominent even in the present invention, and the ease of drinking is impaired. When the content of the nootkatone is within the above range, the beverage containing the nootkatone can be given a fruit juice feeling without impairing the ease of drinking the beverage. Here, the "easy-to-drink" and "easy-to-drink beverages" referred to in the present specification mean beverages that are easy to swallow and can be swallowed at once.

Emulsified Particles The packaged beverage of the present invention contains emulsified particles having an average particle size of 50 to 250 nm analyzed by a laser diffraction method. As mentioned above, nootkatone can give a feeling of fruit juice to the beverage, but when a relatively large amount of nootkatone is added, the heavy feeling of the beverage becomes noticeable, which may impair the ease of drinking the beverage. Found. This tendency was large in sports drinks, near waters, and transparent drinks, which had a relatively light taste, that is, had a limited amount of ingredients and amounts.

However, based on the present invention, it has been clarified that the ease of drinking of a beverage caused by nootkatone can be significantly improved by blending emulsified particles having a specific size of an average particle size of 50 to 250 nm into a nootkatone-containing beverage. became. The average particle size of the emulsified particles blended in the present invention is 50 to 250 nm, preferably 50 to 200 nm, more preferably 65 to 200 nm, still more preferably 80 to 180 nm, and particularly preferably 110 to 160 nm. The average particle size of the emulsified particles can be measured with a particle size distribution meter by laser diffraction after the sample is appropriately concentrated, but the average particle size in the present invention is the detection frequency (%) for each particle size. From this, the average value of the particle size is calculated. In the present invention, the particle size of the emulsified particles is important. If the emulsified particles are less than 50 nm, the heavy aroma and aftertaste caused by Nootkatone may not be sufficiently improved. If it exceeds 250 nm, it may promote the heavy aroma and aftertaste of nootkatone. As a method for preparing emulsified particles having a specific size, for example, the method described in WO2013 / 084518 can be adopted.

The particle size (D50) of 50 cumulative mass% of the emulsified particles blended in the present invention is preferably 50 to 250 nm, more preferably 50 to 200 nm, still more preferably 80 to 180 nm, and even 110 to 160 nm. Good.

Further, in the present invention, it is preferable that 50% or more of the cumulative% of the emulsified particles is contained in 50 to 300 nm. More preferably, 50% or more of the cumulative% of the emulsified particles is contained in 50 to 200 nm, more preferably 80 to 200 nm, and most preferably 100 to 200 nm.

Moisture-electrolyte-supplemented beverage The present invention can be suitably applied to a light-tasting or transparent beverage such as a sports drink or near water. Such a beverage has a limited amount of ingredients and a blending amount, and the ease of drinking tends to be hindered by the blending of nootkatone. However, according to the present invention, the ease of drinking of a beverage can be effectively improved. it can.

In sports drinks and near-water drinks, there are drinks that appeal for water and / or electrolyte supplementation (hereinafter referred to as "moisture electrolyte supplement drinks"). Since the beverage of the present invention is a beverage that is easy to swallow so that it can be swallowed all at once, it can be suitably used as a water-electrolyte-supplemented beverage. Here, the hydration-electrolyte-supplemented beverage refers to a beverage that can efficiently and physiologically replenish hydration and electrolyte components. Hereinafter, a water electrolyte supplemented beverage, which is a preferred embodiment of the present invention, will be described in detail.

(sodium)
According to the study by the present inventors, a beverage containing nootkatone tends to be difficult to drink because the aroma and the weight of the aftertaste due to the nootkatone become more remarkable as the content of ^{sodium (Na +) increases. Even in the beverage containing Na +} , the beverage of the present invention can significantly improve the aftertaste by blending the emulsified particles having the above-mentioned specific size. In a preferred embodiment, the packaged beverage of the present invention has a Na ⁺ concentration of 10 to 100 mg / 100 ml per 100 ml of the beverage, preferably 20 to 80 mg / 100 ml, more preferably 30 to 60 mg / 100 ml, still more preferably 35 to 55 mg. / 100 ml. When the concentration value of the component of the beverage composition is indicated by, for example, mg / 100 ml,%, etc., it is a value based on the weight of the component per unit volume of the beverage, unless otherwise specified in the present specification. ..

Sodium is selected from sodium chloride, sodium acetate, sodium citrate, sodium phosphate, sodium hydrogencarbonate, sodium bromide, trisodium citrate, sodium lactate, sodium sulfate, sodium tartrate, sodium benzoate, sodium ascorbate and the like. A beverage containing a predetermined concentration of sodium can be prepared by blending one or a plurality of types in combination. ^{In addition, the Na +} concentration may be adjusted by using the fruit juice described later or sodium derived from a natural umami / rich taste source.

(potassium)
Further, the beverage of the present invention preferably ^{contains K + so that the molar ratio of sodium (Na +} ) to potassium (K ⁺ ), that is, K ⁺ / Na ⁺ is 2 or less. K ⁺ / Na ⁺ is more preferably 1.5 or less, still more preferably 1.0 or less. There ^{is no particular lower limit for K +} / Na ⁺ , but it can be, for example, 0.01 or more, 0.05 or more, or 0.1 or more. ^{By blending K +} so as to fall within the above range, it is possible to improve the poor aftertaste caused by the nootkatone that increases with the blending of sodium.

Potassium is selected from potassium chloride, potassium acetate, potassium hydrogencarbonate, potassium bromide, potassium citrate, potassium-D-gluconate, potassium phosphate, potassium tartrate, potassium sorbate, potassium iodide, etc. 1 or By blending a plurality of types in combination, a beverage containing a predetermined concentration of potassium can be prepared. ^{Further, the K +} concentration may be adjusted by using the fruit juice described later or potassium derived from a natural umami / rich taste source.

(chloride)
The beverage of the present invention preferably contains a specific amount of chloride (Cl ^−). Although the mechanism is unknown, the flavor-improving effect of nootkatone by the emulsified particles having a specific size of the present invention is enhanced additively or synergistically by a ^{specific amount of Cl −. The Cl −} concentration per 100 ml of the beverage is preferably 10 to 200 mg / 100 ml, more preferably 15 to 150 mg / 100 ml, still more preferably 20 to 100 mg / 100 ml. When the Cl ^- concentration exceeds 200 mg / 100 ml, the throat (the "feeling of being caught in the throat" perceived when the beverage passes through the throat) becomes worse, and the bad aftertaste caused by nootkatone is rather promoted, making it difficult to drink. Sometimes.

By blending one or a plurality of types of chloride ions selected from sodium chloride, potassium chloride, magnesium chloride, calcium chloride and the like, a beverage containing a predetermined concentration of chloride can be prepared. ^{Further, the Cl −} concentration may be adjusted by using a fruit juice described later or a chloride derived from a natural umami / rich taste source.

(Osmotic pressure)
In the water-electrolyte-supplemented beverage, which is a preferred embodiment of the present invention, the osmotic pressure of the solution is not particularly limited, but it is preferable to design the solution to an isotonic pressure because it can be easily absorbed into the body. In a preferred embodiment, the osmotic pressure of the beverage of the present invention is 100-500 mOsm / kg, more preferably 140-460 mOsm / kg, even more preferably 170-430 mOsm / kg, even more preferably 200-400 mOsm / kg. is there. In a particularly preferred embodiment, the osmotic pressure of the beverage may be, for example, 230 to 370 mOsm / kg, 250 to 350 mOsm / kg, or 270 to 330 mOsm / kg.

The osmotic pressure can affect the gastric emptying rate and the movement of water in the small intestine. Since the normal body fluid osmotic pressure is about 280 to 290 mOsm / kg, in order to efficiently absorb water from the digestive tract. It is preferable that the osmotic pressure is about the same as that of the body fluid. For oral rehydration salt (ORS), the osmotic pressure is recommended to be 200-310 mOsm / kg. In addition, in medical treatment, permeation of physiological saline (0.9 w / v% sodium chloride aqueous solution), which is a prescription drug used by the Japanese Pharmacy as a base for electrolyte solutions for infusion ^{during extracellular fluid deficiency or Na + deficiency.} The pressure is about 310 mOsm / kg.

(Other ingredients)
The beverage of the present invention may contain sweeteners, acidulants, fruit juices, various additives and the like, as in ordinary beverages, as long as the effects of the present invention are not impaired. Examples of various additives include fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like.

In the beverage of the present invention, it is preferable to add a sweetener because it is possible to further improve the ease of drinking by giving an appropriate sweetness. As the sweetener, one or more natural sweeteners and artificial sweeteners can be used. The type is not particularly limited, but examples of natural sweeteners include fructose, high fructose corn syrup, malt sugar, sucrose, high fructose syrup, fructose corn syrup, high fructose corn syrup, molasses, oligosaccharide, honey, and sugar cane. Juice (brown sugar honey), sugar (sucrose, fructose, brown sugar, Japanese sardine, etc.), maple syrup, molasses (molasses), water candy, stevia powder, stevia extract, rakan fruit powder, rakan fruit extract, licorice powder, licorice Examples thereof include extract, somatococcus sucrose seed powder, somatococcus sucrose seed extract and the like. Examples of the artificial sweetener include sucralose, acesulfame K, neotame, aspartame, saccharin and the like. Among them, fructose is preferably used from the viewpoint of improving the ease of drinking the nootkatone-containing beverage of the present invention. In addition, glucose serves as an energy source and ^{plays an important role in the absorption of Na +} from the intestinal tract, and is a preferable sweetener in the water electrolyte supplemented beverage, which is a preferred embodiment of the present invention.

From the viewpoint of improving the ease of drinking, it is preferable to add an acidulant in addition to the sweetener in the beverage of the present invention. Examples of the acidulant include citric acid, lactic acid, gluconic acid, phosphoric acid, tartaric acid, acetic acid, succinic acid, adipic acid, fumaric acid, malic acid, and fruit juices such as grapefruit and lemon. The flavor improving effect of nootkatone of the present invention becomes particularly remarkable in the presence of citrate ions. Therefore, it is advisable to appropriately select an acidulant so that the beverage contains citrate ions. The blending amount of the fruit juice added as an acidulant is preferably 0.01 to 30% in terms of straight fruit juice, preferably 20% or less, and more preferably 10% or less. The type of fruit juice may be either a straight fruit juice in which the fruit juice obtained by squeezing the fruit is used as it is, or a concentrated concentrated fruit juice. It is also possible to use turbid fruit juice, which is the whole fruit juice obtained by crushing the whole fruit including the hull of the fruit and removing only particularly coarse solids such as seeds, the fruit puree with the fruit strained, or the pulp of the dried fruit. You may use the crushed or extracted fruit juice.

The fruit juice that can be used in the present invention is not particularly limited, and one or more fruit juices may be used. Suitable juices include, for example, citrus fruits (eg, lemon, grapefruit (white, ruby), lime, orange, pomelo, pomelo, amanatsu, sweet summer, hassaku, hyuga natsu, shiikuwasha, sudachi, yuzu). , Kabosu, Daidai, Iyokan, Ponkan, Kinkan, Sanbokan, Oroblanco, Pomelo), Nuclear fruit fruits (eg, anzu, cherries, ume, peaches, thighs), Citrus fruits (eg, Muscat, Riesling, Delaware, Giant Peak, Pione). Above all, it is preferable to add citrus juice such as grapefruit (white type, ruby type).

When adjusting the pH of a beverage using an acidulant, it is preferable that the pH of the beverage of the present invention is adjusted to the acidic side. Specifically, the pH of the beverage is preferably 2 to 5, more preferably 2.5 to 4.5, and even more preferably 3 to 4.

The acidity of the beverage of the present invention is preferably 0.05 to 0.3 g / 100 ml, more preferably 0.06 to 0.25 g / 100 ml, and 0.07 to 0.2 g / 100 ml in terms of citric acid. About 100 ml is more preferable. The acidity of the beverage can be measured by a general titration method.

Extracts can also be added to the beverage of the present invention as a source of natural umami and richness used in ordinary beverages. Here, the extracts refer to extracts obtained by pulverizing a plant or the like as a raw material as necessary and extracting with a polar solvent (for example, water, ethanol or a mixture thereof). The extracts can also be blended as a source of electrolyte. The extracts are not particularly limited, and one or more extracts may be used. Suitable extracts include, for example, algae extract, knot extract, mushroom extract, grain extract, tea extract, vegetable extract, fruit extract, herb extract, mesophyll extract, legume extract, seed and seed extract, yeast extract and the like. be able to. The blending amount of the extracts is about 0.005 to 1%.
The beverage of the present invention may be a carbonated beverage containing carbon dioxide gas, but it is preferably a non-carbonated beverage because the stimulation of carbon dioxide gas may promote the bitterness of nootkatone. Further, since alcohol may also slow down the bitterness of nootkatone, the present invention is preferably a non-alcoholic beverage. Here, the non-alcoholic beverage refers to a beverage having an alcohol concentration of less than 1% in the beverage.

The beverage of the present invention has a Brix value of 3-9 in a preferred embodiment. Due to such characteristics, the technique of the present invention can be suitably used for non-carbonated and non-alcoholic beverages such as sports drinks and near water in one embodiment. The soluble solid content concentration can be evaluated by the Brix value obtained by using a sugar content meter, a refractometer, etc., and the Brix value is the refractive index measured at 20 ° C., ICUMSA (International Sugar Analysis Method Unified). It is a value converted to mass / mass percent of the sucrose solution based on the conversion table of the committee), and represents the concentration of soluble solids in the solution. The unit is displayed in "° Bx", "%" or "degree".

Packaged Beverage In a preferred embodiment, the beverage of the present invention is a beverage that maintains the flavor immediately after production even when stored at room temperature for a long period of time. That is, it is a beverage capable of maintaining the flavor improving effect caused by the nootkatone of the present invention for a long period of time, and the beverage of the present invention is suitably provided as a packaged beverage. The term "packaged beverage" as used herein refers to a beverage contained in a container such as a PET container, a can, a bottle, or a paper container, and is a beverage that can be drunk without being diluted.

In order to store the packaged beverage at room temperature for a long period of time, the compounded solution obtained in the compounding step is usually heat-sterilized and then filled in a container to be produced. The heat sterilization treatment may be carried out as stipulated in the Food Sanitation Law. For example, in the case of canned beverages, it is hot-packed and then filled and retort sterilized (for example, appropriately pressurized with 1.2 mmHg or the like at 121 ° C.). It may be sterilized by heating for 7 minutes), and in the case of a plastic bottle beverage, it may be sterilized by UHT (for example, the preparation solution is held at 100 to 150 ° C. for 1 second to several tens of seconds).

When drinking directly from a container with a narrow opening such as a PET bottle, unlike the case of drinking with a cup with a wide opening, the nose tip scent cannot be felt, so the aftertaste caused by nootkatone Badness tends to be perceived more strongly. Since the packaged beverage of the present invention is effective even in such a container having a narrow opening, it may be used as a container having a narrow opening in one embodiment. The container having a narrow opening specifically means a container having an opening of 1200 mm ² or less, preferably 1000 mm ² or less, more preferably 900 mm ² or less, and particularly preferably 800 mm ² or less. Beverage containers with such a narrow opening include PET bottles and bottle cans equipped with caps (φ28 mm, φ38 mm), pull-tab type or stay-on-tab type, and other partially open-end can lids in which only a part of the lid opens. Examples include aluminum cans and steel cans equipped with a can, a paper pack with a straw, and a chilled cup with a straw.

Further, since the packaged beverage of the present invention can have a transparent and beautiful liquid color, a transparent container (for example, PET bottle or glass bottle) may be used as a filling container in one embodiment. Here, the "transparent and beautiful liquid color" referred to in the present specification means that the beverage is visually transparent like water without cloudiness like so-called sports drinks or turbidity like turbid juice. Say. The transparency of a beverage can be quantified, for example, by using a known method for measuring the turbidity of a liquid, and has a wavelength of 660 nm measured using an ultraviolet-visible spectrophotometer (such as UV-1600 manufactured by Shimadzu Corporation). Those having an absorbance of 0.06 or less are called "transparent". The beverage according to the present invention has an absorbance of 0.02 or less at a wavelength of 660 nm, more preferably 0.01 or less.

Among them, a colorless and transparent beverage is exemplified as a preferred embodiment of the present invention. Here, "the beverage is colorless" means that the beverage has no visually recognizable color. The color of a beverage can be quantified by using a known method for measuring the color difference of an object, and when measured using a colorimeter (ZE2000 manufactured by Nippon Denshoku Kogyo Co., Ltd., etc.) with pure water as a reference. When the ΔE value of the transmitted light is 3.5 or less, it is called “colorless”. In general, when a beverage has a colorless and transparent appearance like water, a negative flavor is likely to be felt, probably because of a gap with its visual image. According to the present invention, the aroma and the weight of the aftertaste caused by nootkatone are reduced, so that even when a colorless and transparent beverage is used, the beverage is refreshing and easy to drink as its appearance is imagined.

Method for Producing a Packaged Beverage In one embodiment, the present invention can also be understood as a method for producing a packaged beverage. As described above, the beverage of the present invention contains nootkatone, but contains emulsified particles having a specific average particle size. That is, the method for producing a beverage according to the present invention is produced through a step of blending a predetermined component to prepare a beverage, a step of heat-sterilizing the prepared beverage, and a step of filling a container.

The packaged beverage of the present invention can be produced by using a conventionally known method. A person skilled in the art can appropriately design the conditions of the compounding method, the sterilization method if necessary, and the container filling method.

Hereinafter, the present invention will be described in more detail while showing specific experimental examples, but the present invention is not limited to the following experimental examples. Further, unless otherwise specified in the present specification, the concentration and the like are based on weight, and the numerical range is described as including the end points thereof.

Experiment 1: Manufacture and evaluation of ^{nutcaton-containing beverages The final sodium concentration (Na +} concentration) is 40 mg / 100 ml and chloride concentration (Cl ^- concentration) in pure water produced by a pure water maker (Yamato Scientific Co., Ltd., WGH200). Sodium chloride and sodium citrate are added so that the amount is 48 mg / 100 ml, and then nutcaton and emulsified fragrances of various particle sizes (oil-in-water emulsion: lemon essential oil, obtained from a fragrance maker) are further added to make a beverage. Was prepared. Next, the prepared beverage was sterilized at 95 ° C. for 30 seconds and filled in a resin container to produce a nootkatone-containing beverage. Table 1 shows the prescriptions of the prepared beverages.

The produced beverage was measured for absorbance (turbidity) at a wavelength of 660 nm using an ultraviolet-visible spectrophotometer, and the ΔE value of transmitted light when measured with pure water as a reference using a colorimetric color difference meter. The average particle size of the emulsified fragrance was measured by a laser diffraction / scattering method using a particle size distribution meter (Beckman Coulter, LS 13 320) after filtering the sample with a filter to remove coarse particles. Regarding the analysis of the beverage, the beverage sample may be concentrated and then analyzed as appropriate.

All of the beverages produced had a Brix value of 4.85, an acidity (citric acid equivalent) of 0.110 g / 100 ml, a pH of 3.5, a potassium / sodium molar ratio of 0.15, and an osmotic pressure of 310 mOsm /. It was kg. The acidity was calculated based on the measurement method specified in the Japanese Agricultural Standards (August 8, 2006, Agriculture and Fisheries Declaration No. 1127). The osmotic pressure was measured using an automatic osmotic pressure measuring device (Arcley, Ozmo Station OM-6060), and the molar ratio of potassium / sodium was measured and calculated based on the atomic absorption spectrophotometric method.

The flavor of the prepared packaged beverage was sensory evaluated. The flavor was evaluated from the viewpoints of (a) inconspicuous bitterness and astringent taste, and (b) ease of drinking. Specifically, the case where the bitterness / astringent taste / difficulty in drinking was felt very much was given as 1 point, and the case where the bitterness / astringent taste / difficulty in drinking was not felt at all was given as 5 points, which was evaluated on a 5-point scale.

As a result of evaluating the bitterness / ag taste and aftertaste (ease of drinking) by adding emulsified flavors of various particle sizes, as the average particle size of the emulsified particles increased, the bitterness / ag taste and aftertaste due to nutcaton became worse. It became less noticeable. However, when the average particle size is increased to 350 nm (Sample 6), although the bitterness / astringency and the bad aftertaste of nootkatone are masked, the taste that remains on the tongue peculiar to the conventional emulsified flavor leads to the bad aftertaste. It was not suitable for providing smooth and comfortable drinking quality.

Experiment 2: Production and evaluation of nootkatone-containing beverages In order to evaluate the effect of nootkatone concentration, beverages were prepared by changing the nootkatone concentration (beverage samples A to C). A packaged beverage was prepared and evaluated in the same manner as in Experiment 1 except for the concentration of nootkatone.

All of the produced beverages had a Brix value of 4.85, an acidity (citric acid equivalent) of 0.110 g / 100 ml, and a pH of 3.5. The acidity was calculated based on the measurement method specified in the Japanese Agricultural Standards (August 8, 2006, Agriculture and Fisheries Declaration No. 1127).

As shown in the table below, according to the present invention, it is possible to impart a fresh fruity feeling to a beverage, and it is possible to obtain a beverage that has less bitterness and astringent taste and is easy to drink.

Claims (7)

A packaged beverage containing emulsified particles containing 0.01 to 1 ppm of nootkatone.
Average particle diameter of 50~250nm der of the emulsified particles Ri, Na ⁺ concentration of Ru 10-100 mg / 100 ml der, the beverage. The packaged beverage according to claim 1, wherein the nootkatone concentration is 0.05 to 1 ppm. Na ^＋ The packaged beverage according to claim 1 or 2, wherein the concentration is 30 to 60 mg / 100 ml. The packaged beverage according to any one of claims 1 to 3, wherein the average particle size of the emulsified particles is 200 nm or less. The packaged beverage according to any one of claims 1 to 4, wherein the Brix value is 3 to 9. The packaged beverage according to any one of claims 1 to 5, wherein the osmotic pressure of the beverage is 100 to 500 mOsm / kg. A method for producing a packaged beverage containing emulsified particles containing 0.01 to 1 ppm of nootkatone.
A step of blending emulsified particles having an average particle size of 50 to 250 nm to prepare a beverage having a Na ⁺ concentration of 10 to 100 mg / 100 ml.
The process of filling the prepared beverage into a container and
The above method, including.