JP7189712B2 - citrus flavored beverage - Google Patents

Description

The present invention relates to citrus-flavored beverages.

Various beverages are known as citrus-flavored beverages. Citrus-flavored beverages are generally required to improve their flavor. For example, the following techniques are known as techniques relating to the flavor of citrus-flavored beverages.

Patent Document 1 (Japanese Patent Application Laid-Open No. 2015-123008) describes the total content of limonene, γ-terpinene, and α-terpinolene in the beverage in order to obtain a lemon-flavored beverage in which the deterioration of the citrus flavor is suppressed. and the number of days that have passed since the manufacture of the lemon-flavored beverage is set to a relationship that satisfies a specific formula.

Patent Document 2 (Japanese Patent Application Laid-Open No. 2018-93777) discloses that 1-octen-3-ol is contained in order to improve the throat feeling and refreshing feeling of carbonated beverages, and limonene, cineole, and γ-terpinene are added. It is described that one or more of them are contained and the total content of limonene, cineole and γ-terpinene is within a specific range.

Patent Document 3 (Japanese Patent Application Laid-Open No. 2011-167171) discloses that in a high fruit juice drink, a flavorful flavor that easily alleviates the unpleasant flavor that appears during sterilization or storage and maintains the natural freshness of fruit juice. In order to provide a fruit juice drink, it is described that a specific ester substance and a specific terpene hydrocarbon substance are contained in a predetermined ratio.

Japanese Unexamined Patent Application Publication No. 2015-123008 JP 2018-93777 A JP 2011-167171 A

The present inventor has developed a citrus-flavored beverage containing a sweetener as a citrus-flavored beverage. In order to impart a citrus flavor to beverages, the use of flavors containing limonene, such as lemon flavor, is under study. Limonene is the most abundant component of citrus aroma.

However, the inventors have found that when limonene is added to beverages containing sweeteners, the limonene promotes an aftertaste (lingering) of the sweetener's taste.

Accordingly, an object of the present invention is to provide a citrus-flavored beverage containing a sweetener, which maintains the citrus flavor while improving the aftertaste.

The present inventors have found that the above problems can be solved by setting the ratio of the content of a specific aroma to limonene at a ratio different from that of ordinary citrus-flavored beverages.
That is, the present invention includes the following matters.
[1] A citrus-flavored beverage containing a sweetener, containing (A) limonene, (B) citral, and (C) γ-terpinene and/or linalool, wherein the content of (A) limonene is 15 to 100 ppm A beverage in which the contents of components (A), (B) and (C) satisfy the following formulas (i) and (ii).
(i) 0.04≦(B)/(A)≦0.60
(ii) 0.10≦(C)/(A)≦0.90
[2] The beverage of [1], wherein the sweetener comprises a high-intensity sweetener.
[3] The beverage according to [1] or [2], which is a lemon-flavored beverage.
[4] The beverage according to any one of [1] to [3], wherein the sweetness of the beverage is 1-18.
[5] The beverage according to any one of [1] to [4], further containing an acidulant.
[6] The beverage according to [5], which has a citric acid equivalent acidity of 0.05 to 0.5 (g/100 ml).
[7] The beverage according to any one of [1] to [6], which has a sugar content of 0.1 to 12°.

According to the present invention, there is provided a citrus-flavored beverage that contains a sweetener and that can improve the aftertaste while maintaining the citrus flavor.

The beverage according to this embodiment is a citrus-flavored beverage containing a sweetener, and contains (A) limonene, (B) citral, and (C) γ-terpinene and/or linalool. (A) The content of limonene is 15-100 ppm. The contents of components (A), (B) and (C) satisfy the following formulas (i) and (ii) in mass ratio.
(i) 0.04≦(B)/(A)≦0.60
(ii) 0.10≦(C)/(A)≦0.90

According to the beverage according to this embodiment, limonene is contained, so that the beverage is imparted with a citrus flavor. Here, if limonene is simply contained, the aftertaste derived from the sweetener will increase. However, according to this embodiment, since the components (B) and (C) are each contained in a specific ratio with respect to limonene, it is possible to suppress the increase in the remaining amount due to the addition of limonene. As a result, it is possible to obtain a beverage imparted with a citrus flavor while suppressing an aftertaste.

Embodiments of the present invention are described in detail below.

A “citrus-flavored beverage” refers to a beverage flavored with citrus fruits. In this embodiment, limonene, which is a typical component contained in citrus fruits, is added to impart a citrus flavor to the beverage. Preferably, the citrus flavored beverage is a lemon flavored beverage.

(A) limonene, (B) citral, and (C) γ-terpinene and/or linalool are aroma components contained in citrus fruits such as lemons. For example, by adding a predetermined amount of a plurality of additives each containing a single flavor component to the beverage, the plurality of flavor components can be blended at a predetermined ratio. Alternatively, these aroma components can be blended into the beverage by blending natural flavors extracted from natural citrus fruits into the beverage. At this time, the blending ratio of the plurality of aroma components can be adjusted, for example, by adjusting the extraction conditions during the preparation of the natural fragrance, combining multiple types of natural fragrances, and the like.

The content of (A) limonene in the beverage may be from 15 to 100 ppm, preferably from 15 to 90 ppm, more preferably from 15 to 75 ppm, and even more preferably from 20 to 65 ppm. If the limonene content is within the range of 15 to 100 ppm, a citrus flavor can be imparted to the beverage without emphasizing the aftertaste.

The content of (B) citral in the beverage should be such that the mass ratio (B)/(A) is 0.04 to 0.60, as described above. (B)/(A) is preferably 0.06 to 0.60, more preferably 0.11 to 0.50, still more preferably 0.20 to 0.44. When the mass ratio (B)/(A) is in the range of 0.04 to 0.60, it is possible to suppress the increase in residual residue due to the addition of limonene without impairing the citrus flavor.

The content of (C) γ-terpinene and/or linalool in the beverage may be such that the mass ratio (C)/(A) is 0.10 to 0.90 as described above. . (C)/(A) is preferably 0.08 to 0.60, more preferably 0.11 to 0.44, still more preferably 0.11 to 0.30. When the mass ratio (C)/(A) is from 0.10 to 0.90, it is possible to suppress the increase in residual residue due to the addition of limonene without impairing the citrus flavor.

The contents of limonene, citral, γ-terpinene, and linalool in beverages can be measured, for example, by the following methods.
[Analysis conditions for aroma component content]
A sample solution is prepared by diluting a beverage to be analyzed 100-fold with ultrapure water. 10 mL of the sample beverage is placed in a solid phase microextraction (SPME) vial pre-filled with 3.5 g of NaCl and capped. After shaking each vial for 10 minutes at 30° C., an SPME fiber (eg, DVB/CAR/PDMS, Stableflex 23Ga (Gray) 50/30 μm: SIGMA-ALDRICH) is exposed to the headspace in the vial. After the volatile components are adsorbed on the fiber at 30° C. for 5 minutes, they are desorbed at the inlet for 5 minutes and analyzed by GC/MS. A calibration curve is prepared by the standard addition method.
[GC/MS analysis conditions]
GC: 7890B manufactured by Agilent Technologies. MS: 5977A MSD manufactured by Agilent Technologies. Column: DB-WAX UI 30 m×0.25 mm manufactured by Agilent Technologies, film thickness 0.25 μm. Flow rate: 1.0 ml/min. Injection method: splitless. Purge flow to split vent: 50 mL/min. Carrier gas: He. Inlet temperature: 240°C. Transfer line: 240°C. Oven temperature: 40°C (5 min) → 5°C/min → 240°C (0 min), post-run 240°C (5 min).
MS conditions: SIM 11.1 min limonene m/z 68, 12.6 min γ-terpinene m/z 93, 21.0 min linalool m/z 93, 24.0 min neral m/z 69, 25.2 min geranial m/z 69.

As the "sweetener", both natural sweeteners and synthetic sweeteners can be used. Examples of natural sweeteners include sugars such as sucrose, glucose, fructose, lactose, maltose, and fructose-glucose liquid sugar; sugar alcohols such as xylitol and D-sorbitol; thaumatin, stevia extract, disodium glycyrrhizinate and stevia. High-intensity sweeteners such as extracts and the like are included. On the other hand, the synthetic sweeteners mentioned above include high intensity sweeteners such as acesulfame potassium, sucralose, aspartame, saccharin, neotame and saccharin sodium. These sweeteners may be used singly or in combination of two or more.
Preferably, the sweetener comprises a high intensity sweetener. More preferably, the sweetener comprises a combination of sucrose and a high intensity sweetener. Preferred intense sweeteners include acesulfame potassium and sucralose. Preferably, the ratio of sweetness derived from the high intensity sweetener to the total sweetness of the beverage is 40% or more. If this ratio is 40% or more, it is preferable because the effect of the present invention (improvement of the after-treatment) can be easily felt.
In the present specification, a high-intensity sweetener refers to a sweetener having a sweetness of 100 or more.

The sweetness of the beverage is preferably 1-18. More preferably, the sweetness of the beverage (converted to sucrose) is 3-15, more preferably 5-13. Moderate sweetness can be imparted to the beverage by setting the sweetness of the beverage to 1° or more. Also, if the sweetness of the beverage is 18 or less, the aftertaste is not overemphasized.

Here, the "sweetness of the beverage" is a parameter indicating the strength of sweetness of the beverage, and can be obtained as follows.
First, the "sweetness of each sweetener" contained in the beverage is expressed as a relative value when the sweetness of sucrose is set to 1. Specifically, an aqueous solution is prepared for each sweetener, and the concentration X is determined so that the sweetness is equivalent to that of a 1% by mass sucrose aqueous solution. By calculating "1 (% by mass)/X (% by mass)", the "sweetness of each sweetener" can be determined. For example, the sweetness of representative sweeteners is as follows.
Fructose: 1.2
Glucose: 0.6
Fructose glucose liquid sugar (55% isomerized sugar): 1
Lactose: 0.15
Maltose: 0.4
Oligosaccharide: 0.2
Trehalose: 0.4
D-Psicose: 0.7
D-allose: 0.7
Mannitol: 0.6
Maltitol: 0.8
Maltotriitol: 0.3
Erythritol: 0.8
Reduced starch saccharification product: 0.5
Xylitol: 0.4
Sorbitol: 0.6
Acesulfame potassium: 200
Sucralose: 600
Aspartame: 200
Saccharin: 200
Neotame: 1000
Stevia: 100
Thaumatin: 2000
Next, the amount (g/100 ml) of each sweetener contained in the beverage is multiplied by the "sweetness of each sweetener" to obtain the sweetness of the beverage derived from each sweetener. Next, the obtained "sweetness of the beverage derived from each sweetener" is totaled for all the sweeteners, and the obtained value is defined as the "sweetness of the beverage" (unit: °).

The sugar content of the beverage is, for example, 0.1-12°, preferably 2-10°, more preferably 3-7°. The sugar content is the reading of a sugar refractometer at 20°C, and means the amount of soluble solids measured at 20°C using, for example, a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.).

The beverage preferably contains an acidulant. The acidulant is not particularly limited, but examples include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, acetic acid, phosphoric acid, and salts thereof. be done. Citric acid is preferably used as the acidulant.
The acidity of the beverage in terms of citric acid is, for example, 0.05 to 0.5 (g/100ml), preferably 0.10 to 0.4 (g/100ml).

The beverage may or may not contain fruit juice. Fruit juices include, for example, citrus fruit juices. Citrus juices include, for example, lemon juice, orange juice, mandarin orange juice, Satsuma mandarin juice, navel juice, ponkan juice, summer mandarin juice, grapefruit juice, lime juice, hassaku fruit juice, Iyokan fruit juice, yuzu fruit juice, sudachi fruit juice, camu camu fruit juice, shikuwasa fruit juice, kabosu fruit juice, mandarin fruit juice, tangerine fruit juice, temple orange fruit juice, tangelo fruit juice, calamansi fruit juice, and the like.
As for the content of fruit juice in the case of making a fruit juice drink, since the lower the fruit juice rate, the more the aftertaste tends to be felt, the effect of the present invention (improvement of the aftertaste) is likely to be felt. From this point of view, the fruit juice percentage is preferably 10% or less, more preferably 5% or less.

The beverage may contain other additives as needed. Other additives include, for example, fragrances, emulsifiers, thickeners, functional ingredients, preservatives, stabilizers, antioxidants, coloring agents, vitamins, minerals, and pH adjusters.

Beverages may be carbonated or non-carbonated. Preferably the beverage is a non-carbonated beverage. Since non-carbonated beverages are generally more likely to feel the aftertaste, the effect of the present invention (improvement of the aftertaste) is likely to be felt.
The beverage may be a heated beverage, an ambient beverage, or a cooled beverage.

The form of the beverage is not particularly limited, and it may be packed in containers such as PET bottles, bottles, and cans. Also, the beverage may not be filled in the container, and the form of the beverage may be changed depending on the purpose.

The beverage according to this embodiment can also be produced by a known method.

(Example)
EXAMPLES The present invention will be described in more detail below with reference to examples. However, the present invention should not be construed as being limited to the following examples.
1: Preparation of the first base solution
First, sugar (sucrose), sucralose, and citric acid were added to drinking water with the composition shown in Table 1 to prepare a first base liquid. Table 1 also shows the sugar content (°), sweetness (°) and acidity (g/100 ml) derived from each component. Table 2 also describes the sugar content, sweetness, and acidity of the first base liquid.

2: Examination of each aroma component Limonene, citral, γ-terpinene, octanal, linalool, geraniol, and nerol, which are the main aroma components contained in lemon, were added to the prepared first base liquid at a concentration of 1 ppm each, Beverages according to Study Examples 1 to 7 were obtained (see Table 3).
Next, the beverages according to Investigation Examples 1 to 7 were evaluated for "residual residue" and "lemon flavor" by sensory evaluation.
The sensory evaluation was performed by a panel of five experts.
Specifically, as shown below, the first base liquid was used as a reference product (4 points), evaluation was performed on a 7-point scale from 1 point to 7 points, and the average value between panels was taken as the result.
[Aftertaste] and [Lemon flavor]
7: Better than standard product 4: Same as standard product 1: Less than standard product

Table 3 shows the results obtained. From the results in Table 3, the addition of limonene increased the lemon flavor, but tended to increase the aftertaste. It was also found that citral, γ-terpinene and linalool have the effect of reducing the aftertaste, unlike other aroma components.

3: Study of limonene content As shown in Table 4, different amounts of limonene were added to the first base liquid to obtain beverages according to Study Examples 8-13. The beverages according to Investigation Examples 8 to 13 were subjected to sensory evaluation using the criteria described in "2: Investigation of Aroma Components". Table 4 shows the results.
As shown in Table 4, as the limonene content increased, the lemon flavor increased, but the aftertaste tended to increase. In particular, when the limonene content was 18 ppm or more, it was found that the lemon flavor greatly increased and the aftertaste also greatly increased.

4: Examination of the composition of aroma components 1
Limonene (18 ppm), citral, and γ-terpinene were added to the first base liquid in the compositions shown in Table 5 to obtain beverages according to Examination Examples 14 to 19 with different compositions. The beverages according to Investigation Examples 14 to 19 were subjected to sensory evaluation using the criteria described in "2: Investigation of Aroma Components". Table 5 shows the results.
As shown in Table 5, at least in Investigation Examples 15 to 18, the lemon flavor was large and the aftertaste was small. Specifically, the beverages according to Investigation Examples 15 to 18 have a reduced aftertaste compared to Investigation Example 11 (see Table 4) in which only limonene was added at the same concentration (18 ppm), and the lemon flavor was also impaired. was not From this, at least, the ratio (B)/(A) of citral to limonene is 0.04 to 0.60, and the ratio (C)/(A) of γ-terpinene to limonene is 0.10 to 0.10. It was found that if it is within the range of 90, the lemon flavor can be maintained, and the increase in the aftertaste accompanying the addition of limonene can be suppressed.

5: Examination of the composition of aroma components 2
Limonene (18 ppm), citral, and linalool were added to the first base liquid in the compositions shown in Table 6 to obtain beverages according to Examination Examples 20 to 25 with different compositions. The beverages according to Investigation Examples 20 to 25 were subjected to sensory evaluation using the criteria described in "2: Investigation of Aroma Components". Table 6 shows the results.
As shown in Table 6, at least in Investigation Examples 21 to 24, the lemon flavor was large and the aftertaste was small. Specifically, compared to Investigation Example 11 (see Table 4) in which only limonene was added at the same concentration (18 ppm), the beverages according to Investigation Examples 21 to 24 had a reduced aftertaste, and the lemon flavor was also impaired. was not From this, at least, the ratio of citral to limonene (B) / (A) is 0.04 to 0.60, and the ratio of linalool to limonene (C) / (A) is 0.10 to 0.90 It was found that if it is within the range, the lemon flavor can be maintained, and the increase in residual residue due to the addition of limonene can be suppressed.

6: Examination of the composition of aroma components 3
Limonene, citral, γ-terpinene and linalool were added to the first base liquid in the compositions shown in Tables 7-1 and 7-2 to obtain beverages according to Examination Examples 26 to 39 with different compositions. . The beverages according to Investigation Examples 26 to 39 were subjected to sensory evaluation using the criteria described in "2: Investigation of each aroma component". The results are shown in Tables 7-1 and 7-2.
As shown in Tables 7-1 and 7-2, the beverages according to Investigation Examples 31 to 39 had less aftertaste without impairing the lemon flavor compared to beverages containing limonene at the same concentration. . Therefore, if the concentration of limonene is in the range of 15 to 100 ppm, the lemon flavor is maintained by adding citral, γ-terpinene and / or linalool at a predetermined concentration, and the remaining after adding limonene. It was found that the increase can be suppressed.

7: Study on Using Different Sweeteners With the composition shown in Table 8, sugar (sucrose), acesulfame K, and citric acid were added to drinking water to prepare a second base solution. This second base liquid differs from the first base liquid prepared in "1: Preparation of base liquid" in that acesulfame K is used as a sweetener. Table 8 also shows the sugar content, sweetness and acidity derived from each component. Table 9 also describes the sugar content, sweetness, and acidity of the second base liquid.

Limonene, citral, γ-terpinene, and linalool were added to the second base solution in the composition shown in Table 10. Then, using the second base liquid as a standard product (score 4), "remaining aftertaste" and "lemon flavor" were evaluated on a 7-point scale in the same manner as in "2: Examination of each aroma component". Table 10 shows the results.
As shown in Table 10, even when acesulfame K is used as a sweetener, adding citral, γ-terpinene and/or linalool at a predetermined ratio to limonene does not impair the lemon flavor. It was found that the residual residue can be suppressed.

8: Investigation when γ-terpinene and linalool are used in combination A study example in which limonene (18 ppm), citral, γ-terpinene and linalool were added in the composition shown in Table 11 to the first base solution, and the composition was different. Beverages according to 43-45 were obtained. The beverages according to Investigation Examples 43 to 45 were subjected to sensory evaluation using the criteria described in "2: Investigation of Aroma Components". Table 11 shows the results.
As shown in Table 11, the beverages according to Investigation Examples 43 to 45 have a reduced residue compared to Investigation Example 11 (see Table 4) in which only limonene was added at the same concentration (18 ppm), The lemon flavor was also intact. That is, even when γ-terpinene and linalool are used in combination, it was found that by adding citral, γ-terpinene and linalool in a predetermined ratio to limonene, the aftertaste can be suppressed without impairing the lemon flavor. .

Claims (7)

A citrus-flavored beverage containing a sweetener,
(A) limonene,
(B) citral, and (C) γ-terpinene and/or linalool,
including
(A) a limonene content of 15 to 100 ppm;
A beverage in which the contents of components (A), (B) and (C) satisfy the following formulas (i) and (ii).
(i) 0.11 ≤ (B)/(A) ≤ 0.60
(ii) 0.10≦(C)/(A)≦0.90 2. The beverage of Claim 1, wherein the sweetener comprises a high intensity sweetener. 3. Beverage according to claim 1 or 2, which is a lemon flavored beverage. The beverage according to any one of claims 1 to 3, wherein the sweetness of the beverage is 1-18°. 5. The beverage according to any one of claims 1 to 4, further comprising an acidulant. The beverage according to claim 5, wherein the acidity in terms of citric acid is 0.05 to 0.5 (g/100ml). The beverage according to any one of claims 1 to 6, which has a sugar content of 0.1 to 12°.